Pumpkin Pie Loaf

Nutrition (served 10): 157 calories, 4g fat, 20g carbs, 9g protein

Ingredients

• 50g Oats (gluten free if required), ground in a food processor to form a corse flour
• 100g buckwheat flour
• 50g coconut flour
• 40g almond meal
• 40g baking stevia (or sweetener of choice)
• 1 ½ tsp cinnamon
• 1 tsp baking powder
• 250g cooked pumpkin (steamed or roasted)
• 100g cottage cheese
• 150g egg whites
• 100mL unsweetened almond milk (or milk of choice)

Method

1. Combine all dry ingredients in a bowl
2. Place pumpkin and cottage cheese in a food processor and process until smooth
3. Add pumpkin mixture, egg whites and milk to the dry ingredients and mix until just combined 
4. Pour mixture into a lined loaf tin and bake at 180C for 32-35 mins

Raw Vegan Cheesecake Slice

Ingredients

Base 

• 6 medjool dates
• 30g almonds
• 30g pecans 
• 20g cacao powder
• 10g coconut oil, melted

Filling

• 150g raw cashews, soaked in water for at lease 3 hours
• 30g coconut oil, melted
• 30g raw honey (or rice malt syrup for vegan option)
• juice of half a lemon
• 1 tsp vanilla extract

Chocolate drizzle 

• 12 almonds
• 20g cacao butter, melted
• 10g cacao powder
• 25g raw honey (or rice malt syrup for vegan option)

Method

1. Combine all base ingredients in a food processor until the mixture is crumbly, but sticks together when pressed (you may need to add a small splash of water to bring the mixture together). Press into a 15cm x 25cm contained lined with cling wrap and place in the fridge to set.
2. Drain and rinse cashews, then process in a food processor until smooth. Add all remaining filling ingredients and process until smooth and silky. Spread over the base a place in fridge to set
3. When the slice is set (appox. 2 hours in fridge/30 mins in freezer), take out of container and cut into 12 squares. Top each square with an almond.
4. Add cacao powder and honey to melted cacao butter and mix well until cacao powder in completely dissolved. Drizzle over the slice and place in fridge to set the chocolate

Peanut Butter Energy Balls

Nutrition (serves 10): 177 calories, 10g fat, 15g carbs, 7g protein 

Ingredients 

• 40g pecans (or nuts of choice)
• 40g almonds (or nuts of choice)
• 30g oats (gluten free if required)
• 25g vanilla whey protein powder
• 150g medjool dates
• 100g peanut butter

Method 

1. Combine all ingredients in a food processor until well combed, and the mixture comes together
2. Roll the mixture into 10 balls, store in fridge. 

Note: Depending on the size of your food processor, you may need to make this recipe in two batches. If the mixture does not come together add a small splash of water.

Banana Almond Oat Cookies

Nutrition (serves 12): 215 calories, 11g fat, 24g carbs, 5g protein

Ingredients

• 200g quick oats
• 50g almond meal
• 60g almonds, chopped
• 150g banana (approx. 1 ½ bananas), mashed
• 60g coconut oil, melted
• 60g maple syrup

Method

1. Combine first three ingredients in a bowl
2. Combine remaining ingredients and mix until smooth
3. Add wet ingredients to dry ingredients and mix to combine
4. Roll mixture into 12 balls and press down slightly onto a lined baking tray. Bake at 160C for 15 minutes.