Seedy nut loaf

u003cspan id=u0022span-11-38u0022 class=u0022ct-span oxygenberg-span-11-38 oxygenberg-elementu0022u003eIngredientsu003c/spanu003eu003cbru003eu003cbru003e1 cup almonds or macadamia nuts u003cbru003e½ cup seeds (sunflower/pumpkin/chia/flax etc.)u003cbru003e2 tbsp cacao powderu003cbru003e1 tbsp coconut oilu003cbru003e200g bar of creamed coconut u003cbru003e4-6 pitted dates (or 2 tbsp maple syrup)u003cbru003eu003cbru003eu003cbu003eOptionalu003c/bu003eu003cbru003e¼ cup desiccated coconutu003cbru003esalt – few grindsu003cbru003evanilla essence – 1 tbsp u003cbru003e2 tsp’s sesame seeds (for rolling)u003cbru003e
1. Grind your nuts and seeds in a food processor or coffee grinder. u003cbru003eu003cbru003e2. Mix together ground nuts and seeds and cacao plus the desiccated coconut and salt, if you are using.u003cbru003eu003cbru003e3. Stew the dates in a little water to soften to a paste.u003cbru003eu003cbru003e4. Melt the coconut oil with the coconut cream then add dates or maple syrup and vanilla essence if liked.u003cbru003eu003cbru003e5. Add the melted mixture to the nuts and seeds, stir to combine. Then roll into balls (about 10-12), rolling in sesame seeds if using. Store in fridge.

Lentil, tomato and spinach soup

u003cspan id=u0022span-11-38u0022 class=u0022ct-span oxygenberg-span-11-38 oxygenberg-elementu0022u003eIngredientsu003c/spanu003eu003cbru003eu003cbru003e1 cup almonds or macadamia nuts u003cbru003e½ cup seeds (sunflower/pumpkin/chia/flax etc.)u003cbru003e2 tbsp cacao powderu003cbru003e1 tbsp coconut oilu003cbru003e200g bar of creamed coconut u003cbru003e4-6 pitted dates (or 2 tbsp maple syrup)u003cbru003eu003cbru003eu003cbu003eOptionalu003c/bu003eu003cbru003e¼ cup desiccated coconutu003cbru003esalt – few grindsu003cbru003evanilla essence – 1 tbsp u003cbru003e2 tsp’s sesame seeds (for rolling)u003cbru003e
1. Grind your nuts and seeds in a food processor or coffee grinder. u003cbru003eu003cbru003e2. Mix together ground nuts and seeds and cacao plus the desiccated coconut and salt, if you are using.u003cbru003eu003cbru003e3. Stew the dates in a little water to soften to a paste.u003cbru003eu003cbru003e4. Melt the coconut oil with the coconut cream then add dates or maple syrup and vanilla essence if liked.u003cbru003eu003cbru003e5. Add the melted mixture to the nuts and seeds, stir to combine. Then roll into balls (about 10-12), rolling in sesame seeds if using. Store in fridge.

Coconut, cacao and nut balls

Ingredients

1 cup almonds or macadamia nuts
½ cup seeds (sunflower/pumpkin/chia/flax etc.)
2 tbsp cacao powder
1 tbsp coconut oil
200g bar of creamed coconut
4-6 pitted dates (or 2 tbsp maple syrup)

Optional
¼ cup desiccated coconut
salt – few grinds
vanilla essence – 1 tbsp
2 tsp’s sesame seeds (for rolling)
1. Grind your nuts and seeds in a food processor or coffee grinder.

2. Mix together ground nuts and seeds and cacao plus the desiccated coconut and salt, if you are using.

3. Stew the dates in a little water to soften to a paste.

4. Melt the coconut oil with the coconut cream then add dates or maple syrup and vanilla essence if liked.

5. Add the melted mixture to the nuts and seeds, stir to combine. Then roll into balls (about 10-12), rolling in sesame seeds if using. Store in fridge.