Fudge Brownie
By: Julie Morris
Components:
1/2 cup of cocoa powder (Navitas)
1/2 cup of cocoa nibs (Navitas)
1 cup of dates medjool without seeds
1 cup of walnuts peeled
a bit of salt
Preparation:
Put the walnuts in the food processor and activate the machine until the chopped nuts are received.
Add the rest of the ingredients except cocoa chips and start the food processor until you get a uniform, sticky-up.
Flatten the mixture in the pattern, spread the cocoa chips over and compress them well in the cake.
Cut into cubes and serve! bon appetit!
Banana Muffins
By: Alitha Moseri
portion:10-12 muffins
preparation time: 30 minutes
Components:
2 eggs from Flax seeds - 2 spoons or 14g of ground flax seeds + 5 spoons or 75mm of water
4 bananas
1/4 cup or 50g brown organic sugar
1/4 cup or 50g coconut sugar
1/4 cup or 55g melted coconut oil or butter or ghee
1 teaspoon of vanilla essence
2 spoons of baking soda
1/2 spoon sea salt
1 spoon or 20g Reishi powder
1 cup or 200g flour or gluten free flour
1/2 cup oats or gluten free oats
For the crumble:
1/4 cup or 50g brown organic sugar
5 spoons or 40g flour or gluten free flour
2 spoons or 30g coconut oil or butter or ghee
Preparatory instructions:
Warm the stove to 180 degrees
Prepare the eggs from the seeds of flax in a large bowl - add the ground seeds and the water and mix well.
add the bananas and squash
add the sugar, the baking soda, salt and mix all together
add to the mixture the vanilla essence and the oil
add the dry ones- the reishi powder, flour and oats, mix with a spoon until the mixture is uniform
Pass the mixture to the tray of muffins and fill each muffin about 3/4
In the same bowl mix the components of the carmble with a fork or hands up to a sandy texture
Bake in the hot stove for about 18-25 minutes, or until the top is golden, and a knife or toothpick is clean.
Get out of the oven and let them cool off for a few minutes.
Enjoy!