Fennel & Apple Salad (RAW)
Banana Coconut Pie (RAW)
1 1/4 cup almond milk
3/4 cup almonds, soaked, finely ground
3 tbsp coconut nectar
1/2 tbsp vanilla essence
1/2 tsp Himalayan crystal salt
1 lemon, zest only
3 cups cherries, pitted
Preheat the oven to 200 C degrees.
Blend all ingredients in a blender until smooth. Let the batter rest for at least 30 minutes in the fridge (or overnight).
Warm a skillet in the oven for a few minutes to warm up. Grease with coconut oil and add some of the batter to the bottom. Put back into oven for a few minutes until slightly firm.
Remove and distribute cherries evenly and pour remaining batter into skillet. (This way the cherries won’t sink to the bottom).
Bake for 25 to 30 minutes or until puffy and golden brown and a skewer inserted into the cake comes out clean.
Cool for 10 minutes before serving. Dust with confectioners’ sugar or dried flowers, slice into wedges, and serve.
Store in the fridge for a day.
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