food

Berry Merry

Berries might be the most versatile of all the fruit. From desserts and breakfasts, to mud face masks, berries really pack a powerful punch in flavor and flexibility.

food

Berry Merry

Berries might be the most versatile of all the fruit. From desserts and breakfasts, to mud face masks, berries really pack a powerful punch in flavor and flexibility.

Ingredients

  • 1 cup Frozen or fresh Blueberries
  • 4 tablespoons Chia Seeds
  • 1 cup vanilla Almond Milk
  • 2 tablespoons Cocoa powder
  • 1 tablespoon Agave
  • 1/2 a Banana
  • 1 container of yogurt
  • Shaved Dark Chocolate
  • Almond slices

Steps

  1. To start, add 1/4 cup of blueberries to the bottom of each jar. In a medium bowl combine chia seeds, almond milk, cocoa and agave. Set aside for 15 minutes.
  2. Blend 1/4 cup of blueberries, banana and yogurt together in a blender or food processor. Place the chia layer in the jars and then top with the smoothie mixture.
  3. Finish off with some shaved dark chocolate, blueberries and some almond slices.

Ingredients

  • 1 ripe peach, pitted
  • 1/2 orange, peeled
  • 1/2 frozen banana
  • 1/2 cup frozen mixed berries
  • 1/4 cup rolled oats, uncooked
  • 1/3 cup unsweetened almond milk
  • 2 teaspoon raw honey
  • Optional toppings: sliced bananas, sliced peaches, pepitas

Steps

  1. Add ingredients to a blender.
  2. Puree until smooth.
  3. Top with toppings of your choice.

Ingredients

Cake

  • 640g all-purpose flour
  • 688g castor sugar
  • 160 g cocoa powder
  • 3 teaspoon bicarb soda
  • 2 teaspoon baking powder
  • 1 teaspoon salt
  • 1 litre coconut or almond milk
  • 600ml canola oil
  • 6 teaspoon apple cider vinegar
  • 2 cups frozen raspberries
  • 1 cup crushed freeze dried raspberries

Vegan Chocolate Frosting

  • 500g butter flavoured shortening
  • 500g dairy free/vegan margarine
  • 1.5kg powdered sugar
  • 2 cups cocoa powder
  • 4 teaspoon vanilla extract
  • 4 teaspoon raspberry essence

Steps

Cake

  1. Preheat your oven to 356 degrees F or 320 degrees F for a fan forced oven. Line four 8” cake tins with baking paper. Set aside.
  2. In the bowl of a stand mixer fitted with the paddle attachment, add the flour, sugar, cocoa powder, bicarb soda, baking powder and salt. Mix on low speed until well combined.
  3. Add the milk, oil and apple cider vinegar. Mix on low speed until no dry ingredients are showing. Scrape down the bowl, add frozen raspberries and fold in.
  4. Fill four 8” cake tins with batter.
  5. Bake for 45 min or until a toothpick inserted comes out clean. Allow the tins to cool for 2 min and then carefully flip the cake tins over on to a cooling rack to cool completely. I like to chill them overnight.
  6. Using a large serrated knife, carefully trim the top off each layer of cake to make even and flat layers. Try to aim to get them all the same height. An easy way to do this is to find the lowest height of the cake, place a skewer or toothpick next to that point and mark it. As you go around each side of the cake cutting it, use the marked skewer to make sure each cut is at the same height. My cakes baked flat so I didn’t need to do this.
  7. To prepare the crumb coat, add a dab of frosting onto an 8” cake board or serving plate. Add first cake layer. Use a small offset to add a layer of frosting and smoothen out and layer the frosting on each layer before adding the next layer of cake. Add more frosting around the outside to fill the grooves between each layer. This should just be a neat thin layer of frosting which is aimed at trapping any cake crumbs so that random bits of cake crumbs don’t show up on the outside of the cake. Chill for 2 hours or overnight
  8. Add a fresh layer of frosting using a small offset spatula. Use a cake scraper to smoothen out the frosting around the sides. Then smoothen out the top using the cake scraper. Chill.
  9. To finish the cake, add freeze dried raspberries to the side of the cake. Start off heavy at the bottom and then add less as you go toward the top to get kind of an ombre effect.
  10. Fit the end of a piping bag with a Wilton 1M piping tip and frost swirls on the top. Sprinkle with more freeze dried raspberries.

Vegan Chocolate Frosting

  1. Add shortening and margarine into a large mixing bowl, I used a stand mixer to make mine. Whip for 5 minutes until it goes pale in colour.
  2. Add powdered sugar 1 cup at a time, cocoa powder, vanilla extract and raspberry essence and mix on low speed until all dry ingredients are all gone. Turn back up to high speed and whip for 10 minutes.
  3. Please note: It’s a lot of powdered sugar to add all at once, so one cup a time will ensure you don’t make a huge mess!

Ingredients

  • 2 cups plain greek yogurt
  • 2 tablespoons coconut sugar
  • 1/2 cup fresh raspberries, roughly chopped
  • 1/2 cup pistachios, shelled and roughly chopped
  • 3 tablespoons cacao nibs or chocolate chips

Steps

  1. Line a rimmed baking sheet with parchment paper. The size of your sheet will determine the thickness of the bark.
  2. Combine sugar, half of the raspberries and pistachios in a bowl. Pour the mixture onto the parchment-lined sheet and smooth out the surface. Add the other half of the raspberries and pistachios, along with cacao nibs, by sprinkling across the surface.
  3. Freeze for about 3-4 hours or until completely firm.
  4. Use a mallet or the back of a wooden spoon or rolling pin to break the bark into smaller pieces.

Ingredients

  • 1/2 ripe avocado
  • 1 lg ripe banana, frozen
  • 1 cup fresh raspberries
  • 1 handful kale, stems removed
  • 1 cup plain almond milk
  • 1 tablespoon flaxseeds
  • 2 tablespoons natural peanut butter
  • Drizzle with raw honey
  • Toppings: granola, shredded unsweetened coconut, fresh berries

Steps

  1. Add all smoothie ingredients to a blender and blend until creamy and smooth.
  2. Pour into a serving bowl and top with desired toppings.

Ingredients

Filling

  • 2 cups shredded coconut
  • 1 cup strawberries, blended
  • 3 tablespoons melted coconut oil
  • 1 tablespoon beet powder
  • 1/4 cup agave

Vegan White Chocolate

  • Vegan white chocolate:
  • 1 cup raw edible cacao butter
  • 2 tablespoons coconut oil
  • 1 cup confectioners sugar
  • 1 teaspoon vanilla extract
  • Pinch of salt

To Assemble

  • 1/4 cup freeze-dried strawberries

Steps

Filling

  1. Combine shredded coconut, strawberries, coconut oil, agave and beet root powder in a medium bowl. Set aside.

Vegan White Chocolate

  1. Mix cacao butter and coconut oil over a double boiler. Once melted, add confectioners sugar, vanilla extract and pinch of salt. Remove from heat and let cool for about 1 minute.

To Assemble

  1. Prepare a mini muffin tin with liners.
  2. Spoon about 1 tablespoon of chocolate into each muffin liner, then add a spoonful of the coconut strawberry filling. Pour remaining chocolate over top until level. Top with freeze-dried strawberries. Freeze for at least 1 hour before enjoying. Store in freezer.

Ingredients

  • 4 apples (cut into 1 centimeter cubes; peeled or unpeeled -- your choice!)
  • 1 1/2 cups blackberries (washed and patted dry)
  • 1/3 cup agave nectar
  • A pinch of salt
  • 1/3 cup coconut oil
  • 2/3 cup coconut sugar
  • Pinch of sea salt
  • 1/2 cup sorghum flour
  • 1 cup oat flour
  • 1 teaspoon ground cinnamon
  • Vegan cream cheese (tofu/soy-based, not cashew-based) for decoration and presentation

Steps

  1. Preheat the oven to 375 degrees F. Mix together apples, blackberries, agave nectar, and a pinch of salt in a large bowl. Pour contents into an 8x8 baking pan and set aside.
  2. Prepare crumble topping: Line another 8x8 baking pan with plastic wrap. Mix together coconut oil and coconut sugar in a large bowl. Add remaining dry ingredients and mix until just combined. Pour into the prepared baking pan and put in the freezer to solidify coconut oil.
  3. Bake the fruit in the oven for 10 minutes.
  4. Once the blackberries have lightened in color and the apples have gotten a bit soft, remove fruit from the oven. Let cool for about 5 minutes. Remove chilled crumble, separate it from the plastic, and add to the top of the fruit compote.
  5. Bake for 15-20 minutes, or until the crumble is golden and fruit is syrupy and cooked through.
  6. Enjoy the cobbler hot with your favorite dairy-free yogurt or coconut cream, or let chill and eat like a danish. Keeps in the refrigerator for up to 2 days.

Ingredients

  • 6 ounces fresh raspberries
  • 8-10 fresh mint leaves
  • Water
  • Ice

Steps

  1. Add the raspberries and mint to a large pitcher and fill it with water.
  2. Allow fruit to soak for a couple of hours in the fridge.
  3. Serve with ice.