Wholesome Child : Wholesome Child full
step 8: avoid nasties V Vegan Gluten Free Nut Free Prep time: 5 mins Makes: 1 cup Healthy Chocolate Spread I came up with this healthy substitute during my first pregnancy when the chocolate cravings hit hard. The bonus is that my kids love it! INGREDIENTS 1/4 cup (25g) carob powder 1/4 cup (25g) cacao powder 1/2 cup (125ml) maple syrup or raw honey 1/4 cup (70g) hulled tahini 1 tbs coconut oil, melted 1 tbs filtered water EQUIPMENT hand-held blender INSTRUCTIONS Place all ingredients in a mediumsized bowl, and using a hand-held blender, blend until a smooth consistency is reached. If it is too thick, add an additional tablespoon of water and keep adding until desired consistency is reached. Serving and storing leftovers: Serve immediately, store in an airtight container in the fridge for up to two weeks or freeze for up to 4 months. Vegan V Prep time: 5 mins Makes: 2 cups Gluten Free Malted Chocolate Drink INGREDIENTS 1 cup (160g) mixed nuts (almonds/cashews/ macadamias/pecans/Brazils) 1/4 cup (40g) mixed seeds (sunflower/pumpkin) 2 tbs black chia seeds 1/2 cup (75g) coconut sugar INSTRUCTIONS Place all the nuts and seeds in a high-speed food processor and process until it resembles a fine powder, not a paste. Transfer to a bowl, add coconut sugar, cacao, carob and vanilla powder and mix thoroughly until well combined. To use, add 1-1½ tbs of the mixture to a glass of non-dairy milk and stir until well combined. It 1/4 cup (25g) cacao powder 1/2 cup (50g) carob powder 1 tsp vanilla powder 1 glass non-dairy milk EQUIPMENT high-speed food processor or high-powered blender won’t dissolve completely because of the nuts and seeds. Serving and storing leftovers: Store in an airtight container in the fridge for up to 2 months or freeze for up to 4 months. Can also be used as a chocolatey topping on sweet treats like our homemade ice-creams (see page 227). 275 Prep time: 5 min V Vegan Wheat Free Nut Free Cooking Time: 15 min Makes: 4 cups Quick Homemade Granola INGREDIENTS 4 cups (480g) wholegrain rolled oats 2 tsp vanilla extract or powder INSTRUCTIONS Preheat oven to 170°C and line a baking tray with baking paper. In a large bowl, combine all ingredients and stir through until all oats are coated with honey oil mixture. Spread mixture onto the baking tray and bake in the oven for 15 mins, stirring occasionally. Allow to cool on the tray before transferring into a glass jar or an airtight container. Replace 1 cup of oats with 1 cup of nuts, seeds or dried fruit or a mixture of all of them. 1/4 cup (60ml) maple syrup or raw honey 1/3 cup (80ml) coconut oil, melted Serving and storing leftovers: Serve immediately with some non-dairy milk or store in a glass jar or airtight container in a cool, dry spot for up to 1 month or freeze in an airtight container for up to 6 months.