Scones 1 cup unbleached flour 1 cup whole rye flour 1/3 cup cane sugar 1/2 tsp fine sea salt 2 tsp baking powder 1/4 cup coconut oil, liquid 3/4 cup
finely diced strawberries 1/4 cup thinly sliced rhubarb, finely chopped 1/2 cup non-dairy milk 1 tsp pure vanilla extract
Not exact matches
Note: When blueberries and
strawberries are out of season, substitute
finely diced apple instead.
To make mango salsa,
finely dice mango and
strawberries.
2)
Dice the nectarine and
strawberries very
finely.
1 cup (250 ml) full - fat coconut milk (canned) 1 tablespoon lemon juice 1 cup (140 g) superfine brown rice flour 3/4 cup (90 g) millet flour 3/4 cup (90 g) quinoa flour 1/4 cup (25 g) almond flour 1 tablespoon baking powder 3/4 teaspoons fine sea salt 1/4 teaspoon ground ginger 1/2 cup plus 1 tablespoon (115 g) natural cane sugar Zest of 2 lemons,
finely grated 3 small eggs (my friend Kim gave me some and they had deep orange yolks which make the cake rich and yellow) 1/4 cup olive oil 3 ounces (90 g)
diced rhubarb 3 ounces (90 g) sliced
strawberries 3 ounces (90 g) raspberries 1/2 teaspoon ground pink peppercorns
For salad: 4 cups
finely chopped kale 1 ripe avocado,
diced 1 cup sliced
strawberries 1/4 cup crumbled goat cheese
Ingredients 1 cup mango,
diced 1 cup
strawberry,
diced 1 cup kiwi,
diced 1 cup pineapple,
diced 1 cup blackberries, quartered 1 / 2 cup red onion,
diced 2 tablespoons agave or liquid sweetener of choice 1 tablespoon rosemary,
finely chopped Preparation 1.