Recipes

Frozen espresso cups

Shell (Makes 12 cups )
1 cup tahini
1 cup melted coconut oil
Coffee Caramel
3/4 cups pitted dates
1/2 cup dried figs
3/4 cup espresso/coffee
Sea salt to taste
2 tsp vanilla extract
Scant 1/2 tsp ground cardamom

Topping
Cacao nibs
Smoked flaked sea salt
Dried rose petals

  1. Combine shell ingredients. Pour base of cups into
    silicone muffin mold or muffin tin with parchment liners. Freeze.

  2. Put all filling ingredients into food processor. Scoop
    onto hardened bottoms, leaving room around the
    edges. Pour tahini mixture over date mixture to create lid.
    Sprinkle with toppings. Freeze until solid.
    Can be stored in freezer. Enjoy!

Gluten-free focaccia bread

Ingredients
1 1/2 tsp Baking powder
350 g Gluten-free flour
2 tbsp Instant yeast
1 1/8 tsp Salt
1 tbsp Sugar
4 tbsp Olive oil
350 ml of water

Topping
1/2 tsp Salt, coarse
100 g Olives
Olive oil
vegan parmesan cheese
1 tbsp Fresh rosmary

  1. You mix all the ingredients in a big bowl, cover it and let the dough rise for about 1h at a warm place. The dough looks more like a batter than a dough, this is how it should be.

  2. Put the dough on a baking tray and press out using your fingers into the shape you want. Use your finger to put a few holes in the dough, drizzle with olive oil, top with olives and sprinkle with sea salt, rosemary, and vegan parmesan cheese. Bake at 190°C for 10-15 min. The oven should be pre-heated.