Receipies

Publisher: ZZZ Unknown

Page 62

DESSERTS
Anzacs
Courtesy of George Keller
1-1/2 cups flaked oats - 100g 1 cup + 1 Tbsp flour - 125g 1-1/3 cup sugar (we use sucanat) - 250g 1-1/4 cups coconut-flakes - 75g 3/4 cup vegan butter - 150g 2-3 Tbsp (maple-) syrup 2-3 Tbsp boiling water 1 tsp baking-soda
Preheat oven to 300°F. Mix Oats, flour, sugar and coconut. Melt butter and syrup in a pan. Mix boiling water and baking-soda, add to the butter-syrup-mix and pour over the flour-mix;
knead well. Make small balls with two teaspoons and place on a baking-sheet (about 2 inches apart). Bake 15 to 20 minutes until golden brown. Let the warm cookies cool on a grid and store in a tight container.
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Healthy Sweet Cashew Cream By Dr. Ben Kim http://drbenkim.com/ If you enjoy adding cream to healthy pies, cakes, berries, cereals, and tea, give this sweet
cashew cream recipe a try - it's rich in healthy, monounsaturated fatty acids, which are good
for keeping your heart and blood vessels healthy. Cashew cream is also naturally rich in magnesium, which your body needs to keep your bones,
teeth, muscles, and nervous system optimally healthy. If you don't need your cream to be too sweet, simply omit the agave nectar, or use less than
what's listed below. Quality cashews have a natural hint of sweetness that makes pure cashew cream quite pleasant on its own.
1 cup raw organic cashews or raw organic cashew butter 1/2 cup water 1/4 cup agave nectar
Combine all ingredients in a strong blender Blend until smooth. Add more water if needed. Transfer sweet cashew cream to a glass jar, cap the jar with a lid, and chill in the refrigerator for
at least a couple of hours before using. Sweet cashew cream will stay fresh in a sealed jar in the refrigerator for up to one week. Please note: If you prefer a thick cream, use less water and pause the blender to give the ingredients a good
mix/swirl one or more times.
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