Guilt free pizza base!
1 ½ cup of quinoa
½ cup water
2 tsp gluten free baking powder
1 tsp mixed herbs
½ tsp Himalayan crystal salt
1 tbsp melted coconut oil
1. Rinse the quinoa and place into a bowl. Cover with water and leave over night or for 8 hours to soak.
2. Once quinoa is soaked, pre heat the oven to 220 degrees.
3. Drain and rinse the quinoa (the better it’s rinsed, the less ‘quinoa’ taste it has!) and place into a food processor with the water, baking powder, herbs and salt.
4. Process for about 1-2 min to smooth out the mixture.
5. Line a baking tray/cake tin with grease proof paper and add the oil onto the paper (to make extra sure it doesn’t stick!)
6. Pour the batter onto the tray and cook in the oven for 15 min.
7. Once cooked for 15min, flip it over and cook for another 5 min.
8. Place whatever toppings you want on top and cook in the oven for another 5-10min (depending on how cooked you want your toppings).
9. Enjoy 🙂
Guilt free chocolate tart!
Base
1 cup raw almonds
10 medjool dates (make sure they contain no preservatives)
Enough raw organic honey/organic maple syrup to bind it all together
Filling
1 avocado
1 banana
1 tsp good quality vanilla essence (try for one with no alcohol)
1 tbsp raw cacao powder (unsweetened cocoa powder will be ok)
4 medjool dates
Raw organic honey/organic maple syrup to taste
1. Place all of the base ingredients into a food processor and process until it will bind together.
2. Tip the base into a lined cake tin and press down with a spoon (or fingers).
3. Place all the filling ingredients into the food processor and process until smooth. Taste and add more honey if needed.
4. Empty the filling on top of the base and ideally freeze (I didn’t have enough room in the freezer, so just put it in the fridge. It wasn’t set, but more mousse like).
5. Take it out of the freezer 30 min before you want to eat it.
6. Enjoy 🙂
