Blueberry Fruit Pie!
Ingredients:
• 1 lbs (450 g) dried banana
• 1 lbs (450 g) dates
• 2-3 bananas
• 0.5 lbs (220 g) strawberries
• 0.9 lbs (400 g) blueberries
Instructions:
1. Process dried bananas and half the dates in food processor until a crust is formed.
2. Press it on the bottom of your cake pan.
3. Cut 2-3 bananas into slices and strawberries in half and cover the bottom of the cake.
4. In a blender mix rest of dates with the blueberries. Pour over banana and strawberry slices.
5. Put into the refrigerator for few hours.
6. Decorate with any fruit and serve!
Red Velvet Cupcakes
Ingredients:
• 260 g ( about 2 large/ 9 oz) ) beetroot, grated raw with skin
• 2 eggs
• 1 teaspoon vanilla extract or paste
• 1 teaspoon ground cinnamon
• Pinch of sea salt
• 150 g (1.5 cups/ 5.25oz) ground almonds or almond meal
• ¼ cup (60ml) or 3 tablespoons cocoa powder or raw cacao powder
• 3 tablespoons your choice (macadamia oil, olive oil, coconut oil, avocado oil) or melted fat or oil of choice
• ¼ cup (60ml) (60 ml) honey or pure maple syrup
• ½ cup (125ml) raisins or prunes chopped (optional but lovely)
• 1 teaspoon gluten free baking powder or ¼ teaspoon bicarb soda or baking soda
Instructions:
1. Preheat your oven to 160 C. (320 F) fan forced or 180 C (356 F) no fan.
2. Combine raw beetroot, eggs, vanilla, cinnamon, ground almonds, cocoa, honey, raisins or prunes if using and baking powder into a large bowl.
3. Mix well with your hands until combined.
4. Spoon into paper lined cupcake or small muffin tins.
5. Bake for 45 minutes or until cooked through.
6. Remove from the oven and cool completely in the tin.
Serve or top with icing and enjoy!