CHOCOLATE CAKE

HEART VEGAN CHOCOLATE CAKE

*Ingredients:

FOR THE CHOCOLATE CAKE :

Ingredients for a 25x10cm| 10×4″ loaf

Dry

190g | 1 1/2 cups white spelt or all purpose flour

20g | 1/4 cup raw cacao powder

80g | 1/2 cup moscovado sugar or coconut sugar

80g | 1/2 cup light brown sugar

1 teaspoon baking soda

1/2 teaspoon sea salt

Wet

65g | 1/3 cup coconut oil, melted, room temp

80ml | 1/3 cup espresso, warm

1 teaspoon vanilla extract

1 teaspoon white vinegar

240ml | 1 cup water

*Instructions:

Preheat the oven to 175C| 350 F degrees.

Line a 25x10cm| 10×4″ loaf pan with parchment paper.

In a medium bowl, sift together the dry ingredients.

In a separate bowl, mix together the wet ingredients.

Stir in the wet ingredients into the dry ingredients and stir until just combined.

Pour the batter into the baking pan and bake for 50 – 55 minutes, or until a toothpick inserted in the middle comes out clean.

Remove from the oven and let cool into pan for 5 minutes before transferring to a cooling rack.

Cool completely before slicing.

FOR THE PINK CAKE

Ingredients for a 25x10cm| 10×4″

Dry

250g | 2 cups spelt or all purpose flour, sifted

170g | 1,5 cup + 1 tbsp light brown sugar

5g | 2 teaspoons baking powder

1/2 teaspoon pink salt

16g | 1 tbsp purple sweet potato powder

Wet

240ml |1 cup plant milk (I used soy)

65g |1/3 cup coconut oil, melted

40ml | 2 tbsp lemon juice

Combine the dry ingredients.

In another bowl, combine the wet ingredients and pour over the dry. Fold to combine. Bake at 175C for about 55 minutes.

Cool completely before slicing.

Using a cookie cutter, cut out a heart from each chocolate slice and replace with the pink cake. Place the sliced cake back into the pan and cover with melted chocolate.

Favorite Comforting Beef Stew

Favorite Comforting Beef Stew *Ingredients: 2 lbs beef chuck (preferably grass-fed), cut into 2-inch pieces 2 Tbsps olive oil or avocado oil, divided 4 Tbsps gluten-free flour, or Arrowroot powder 1 Tbsp smoked paprika sea salt and freshly ground pepper to taste, about 1/2 teaspoon each 4 cups beef bone broth 3 large carrots, peeled and chopped 2 sweet onions, peeled and quartered 4 ribs of celery, chopped 3-5 fresh garlic cloves, chopped 3/4 cup dry red wine 2 Tbsps coconut aminos, Bragg’s liquid aminos, or low sodium soy sauce 1 lb. baby potatoes, halved or quartered 4 parsnips, peeled and chopped 4 Tbsps freshly chopped parsley leaves, to garnish *Instructions: • Peel and thoroughly rinse your parsnips, carrots, onions, and potatoes. • Cut into 1-1/2-inch pieces. • Cut your beef into 1-1/2 inch cubes. • Season beef cubes well with smoked paprika, sea salt and pepper, then dredge the beef into the flour (or Arrowroot powder) pressing a bit to ensure a good hold. • Heat 1 Tablespoon

VEGAN & GLUTEN-FREE ALMOND & COFFEE

VEGAN & GLUTEN-FREE ALMOND & COFFEE *INGREDIENTS : < FOR THE BASE: 80g almond flour 40g brown rice flour 2 Tbsp maple syrup 2 Tbsp EVOO ( Extra Virgin Olive Oil ) 2 tsp flax meal 1/2 tsp pure vanilla extract 1/4 tsp baking powder 1/4 tsp salt⠀ < INGREDIENTS FOR THE COFFEE CREAM: 1 cup cashews, soaked for 6h 1/4 cup + 2 Tbsp almond milk, homemade 3-4 soft Medjool dates, pitted and chopped 1 Tbsp espresso 1 tsp maca powder 1/2 tsp vanilla extract 1/4 tsp salt 3 Tbsp cup raw cacao butter, melted⠀ < INGREDIENTS TO DECORATE: Fresh raspberries Dark chocolate Sea salt flakes⠀ *INSTRUCTIONS: 1.To make the base, mix all the ingredients using your hands and knead until you form a dough. 2.Cover and chill in the refrigerator for 30 min. 3.Divide the dough into 3 portions. Sprinkle some rice flour over your work surface and roll every portion using a rolling pin to a thickness of approx. 3 mm. 4.Place them over the tart pans and press carefully. Trim the edges as needed. 5.Dock

Oven Roasted Chicken Recipe

Oven Roasted Chicken Recipe *Ingredients: 1 whole chicken 1/2 onion (optional) 3 garlic cloves 50 grams of butter 1/2 glass of white wine 1/2 glass of chicken broth 1 lemon 1 tablespoon herbs de Provence 1 tablespoon cornstarch (optional) Olive oil ground black pepper Salt *Method: The first thing is to preheat the oven to 180ºC two While the oven is heating up, in the tray in which we are going to bake the chicken, put a splash of oil, spread it with a brush and place the finely chopped onion. 3 Next, in a small bowl, put a little salt, pepper, the Provencal herbs, the softened butter and mix well.Take the chicken, spread the mixture on all sides so that it picks up flavor and place it on the onion. This will give the oven roasted chicken a very rich flavor. 4 On the other hand, peel the garlic, open it in half, remove the center and place it on the chicken that we will roast. 5 We cut the lemon, we squeeze a part on top of the chicken meat, and the other half we cut in two and place

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