Ingredients 2 cups cooked quinoa, cold (here «s how to cook quinoa) 1 - 2 chilled nectarines, sliced 1 banana, sliced 2 - 3 handfuls of chilled blueberries a squeeze of lemon juice 2 - 3 pinches of vanilla
powder rice malt syrup, to taste Makes 2 servings.
Not exact matches
2 kg extra ripe purple plums (I used the Italian variety), cleaned 1 cup (250 ml) filtered water the juice of 1 lemon 100 g muscovado sugar 300 g
rice malt syrup 1 teaspoon vanilla
powder 2 - 3 cm long fresh ginger root, peeled and grated
Ingredients 1200 g peeled, cored and coarsely chopped, ripe pears 400 g
rice malt syrup juice of 1 lemon half a teaspoon
powdered cinnamon 1 teaspoon fresh thyme leaves Makes about 2 jars, 350 g each.
Make your own chocolate shell with cacao butter, cacao
powder, carob
powder,
rice malt syrup and vanilla, and use cashews, vanilla,
rice malt syrup, coconut butter and sea salt for the crème.
Add the raw cacao
powder, pinch of salt and the
rice malt syrup and whisk everything together until is all nice and smooth.
150 g
rice malt syrup 130 g raw almond butter 20 g raw coconut oil 50 ml almond milk (unflavoured and unsweetened) 65 ml almond cream, or other GMO - free, vegetable cream (unflavoured and unsweetened) 1 teaspoon
powdered cinnamon
In a medium bowl, combine the apricots,
rice malt syrup, lemon juice, vanilla extract, ginger and cardamom
powder.
150 g semi-whole wheat flour 50 g chestnut flour 50 g whole
rice flour 50 g cornstarch half a teaspoon
powdered cinnamon a pinch of whole sea salt 2 teaspoons cream of tartar 70 ml extra virgin olive oil 100 g
rice malt syrup 230 ml oat milk 3 small apples (I used Fuji), peeled and pureed using a food processor
200 g fair trade dark chocolate (70 % cacao) 90 g quinoa flour a pinch of whole sea salt a pinch of cinnamon
powder 1 teaspoon cream of tartar 115 g
rice malt syrup 55 g maple
syrup, grade B or C 4 tablespons
powdered flax seeds, mixed with 12 tablespoons filtered water 50 g hazelnut butter 50 ml extra virgin olive oil 1 tablespoon hazelnut oil 6 tablespoons almond milk, unflavoured and unsweetened
Ingredients 6 sweet, organic oranges, cleaned 1 teaspoon vanilla
powder a 6 cm piece of fresh ginger root, peeled and chopped 400 g
rice malt syrup 250 g muscovado sugar Makes 4 small jars.
Approx. 1.5 cups almond milk (or milk of choice), add more if you prefer a runnier smoothie 1/3 cup of walnuts, or about 20g 1/4 of an avocado 2 tablespoons chia seeds 1 tablespoon raw cacao (or to taste, I like my chocolate intense, I added an extra half tablespoon) 2 heaped teaspoons maple or
rice malt syrup, or sweetener of choice, to taste 1 heaped teaspoon maca
powder (optional) 1 heaped teaspoon raw cacao nibs 1/4 teaspoon cinnamon Pinch of vanilla
powder (or essence) Pinch salt Leave half the walnuts and cacao nibs aside.
Ingredients For the custard 500 ml unsweetened and unflavoured almond milk 3 teaspoons agar agar
powder 6 tablespoons
rice malt syrup 3 tablespoons almond butter For the berries black berries (1 small basket) blueberries (1 small basket) 3 - 4 tablespoons
rice malt syrup a few pinches of vanilla
powder 2 tablespoons lemon juice lemon zest (from -LSB-...]
Ingredients 200 g fair trade dark chocolate (70 % cacao) 90 g quinoa flour a pinch of whole sea salt a pinch of cinnamon
powder 1 teaspoon cream of tartar 115 g
rice malt syrup 55 g maple
syrup, grade B or C 4 tablespons
powdered flax seeds, mixed with 12 tablespoons filtered water 50 g -LSB-...]
Ingredients 2 kg extra ripe purple plums (I used the Italian variety), cleaned 1 cup (250 ml) filtered water the juice of 1 lemon 100 g muscovado sugar 300 g
rice malt syrup 1 teaspoon vanilla
powder 2 - 3 cm long fresh ginger root, peeled and grated Makes about 4 jars, 300 g each.
Ingredients 200 g cooked lentils 200 g pomegranate kernels whole sea salt, just enough to taste extra virgin olive oil, to taste the juice of half a lemon 2 tablespoons apple vinegar 1 tablespoon
rice malt syrup 1 teaspoon cumin
powder 1 teaspoon coriander
powder a large handful of fresh parsley, cleaned and chopped Makes -LSB-...]
2 cups soaked cashews (soak for at least 2 hours to soften and activate the nuts) 1 - 2 teaspoons vanilla
powder 1 tablespoon coconut oil 1 - 2 tablespoons
rice malt syrup or maple
syrup Flesh of 2 fresh coconuts 2 limes, juice + zest +1 extra for decoration (maybe more if you're using conventional limes)
half a teaspoon
powdered saffron 400 ml coconut milk 6 - 7 tablespoons
rice malt syrup 3 tablespoons cashew butter a pinch of whole sea salt a few pinches of dried ginger
powder
Ingredients 500 ml mixed berry tea (use your favourite blend) a little squeeze of lemon juice one quarter of a teaspoon vanilla
powder one quarter of a teaspoon
powdered cloves 5 tablespoons
rice malt syrup 3 teaspoons
powdered agar agar Makes 4 servings.
Ingredients For the apricots 700 - 750 g fresh and ripe apricots, cleaned, pitted and cut into thin slices 4 tablespoons
rice malt syrup the juice of 1 lemon 1 teaspoon natural vanilla extract half a teaspoon dried ginger
powder half a teaspoon cardamom
powder For the crumble 300 g almond meal 5 - 6 tablespoons muscovado sugar a -LSB-...]
Our industrial sweeteners include: • organic sugar I turbinado sugar I demerara • organic agave
syrup • organic evaporated cane juice • organic clarified
rice syrup I clarified
rice syrup • organic brown
rice syrup I brown
rice syrup • organic maltodextrin I maltodextrin I dextrin I organic
syrup solids I
syrup solids • organic inulin I inulin I organic liquid inulin I inulin
powder • organic tapioca starch I organic tapioca
syrup • organic medium invert I invert I full invert • organic molasses • organic barley
malt • organic honey I honey
Ingredients For the mini loaves 150 g semi-whole wheat flour 50 g chestnut flour 50 g whole
rice flour 50 g cornstarch half a teaspoon
powdered cinnamon a pinch of whole sea salt 2 teaspoons cream of tartar 70 ml extra virgin olive oil 100 g
rice malt syrup 230 ml oat milk 3 small -LSB-...]
Our industrial sweeteners include: • organic sugar I turbinado sugar I demerara • organic agave
syrup • organic cane sugar • organic clarified
rice syrup I clarified
rice syrup • organic brown
rice syrup I brown
rice syrup • organic maltodextrin I maltodextrin I dextrin I organic
syrup solids I
syrup solids • organic inulin I inulin I inulin
powder • organic tapioca starch I organic tapioca
syrup • organic medium invert I invert I full invert • organic molasses • organic barley
malt • organic honey I honey
Chocolate Avocado Smoothie 1.5 tsp cacao
powder 1 tsp maple
syrup or
rice malt syrup 1/2 sliced avocado 1 tbsp lactose free yoghurt 1 cup baby spinach Disclaimer: all serving thresholds are based on single -LSB-...]
I make choc avocado ice creams using coconut milk,
rice malt syrup, organic cacau
powder, vanilla extract, and tspn lemon juice — they go down well and are very chocolatety too.
Place the almond meal, LYG
powder,
rice malt syrup, salt, eggs, lemon zest and vanilla in a medium bowl and whisk to combine.
Recipe Serves 1 Ingredients 1 cup coconut milk 2 tsp maca
powder 1 tsp tahini sesame paste 1 tsp vanilla To sweeten add 1 tsp
rice malt syrup to taste (optional) Method Place all ingredients in a small saucepan over medium heat and stir, whisking until combined and just warm then pour into a heat proof blender and blend for a few seconds until frothy.
Ingredients For the cake 150 g semi-whole wheat flour 150 g millet flour a pinch of whole sea salt half a teaspoon cream of tartar 4 Granny Smith apples 160 ml unsweetened and unflavoured almond milk 100 ml extra virgin olive oil 170 g
rice malt syrup a few pinches of vanilla
powder For the -LSB-...]
Add the salt, vanilla, cacao
powder, nut butter and
rice malt syrup and process until the mixture sticks together.
1/4 cup
rice malt syrup 2 tbsp honey 1/4 tsp vanilla
powder Couple drops of liquid stevia
1/3 cup rolled oats 1/2 cup soy milk or almond milk 1/2 cup greek or coconut yoghurt 1 tsp stevia 1 tsp
rice malt syrup or honey 1/4 tsp vanilla
powder or 1 tsp vanilla essence
1 honey pear or brown pear 1/2 tsp stevia 1/4 tsp vanilla
powder or 1/2 tsp vanilla essence 1 tbsp coconut nectar or
rice malt syrup 1/4 cup water
2 - 3 frozen bananas 600 ml plant - based milk (almond or coconut) 2 heaped tablespoons cashew or almond butter 1 - 2 medjool dates, pitted 3/4 - 1 teaspoon turmeric 3/4 - 1 teaspoon cinnamon 1/4 teaspoon ginger pinch cardamom pinch black pepper 1 tbs raw honey or
rice malt syrup (optional - i don't use either) 1 scoop vanilla protein
powder (optional) 1 cup ice (optional)
Our pantry will be stocked full of all our paleo baking essentials like nut meal, coconut oil, Natvia, raw honey,
rice malt syrup, cinnamon, coconut flour, nuts, raw cacao
powder... shall we stop there?!
2 To make the chocolate topping, place the oil,
rice malt syrup and cacao
powder in a saucepan over low heat and stir until smooth.