#refinedsugarfree

Honor your cravings
The only difference between these cookies and your standard run of the mill cookie is I used 2 tbsp ground chia seeds mixed with 6 tbsp water as a binding agent instead of eggs and if you want to be healthier you can substitute regular flour with oat flour (I just blend up oats in a nutribullet) 
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INGREDIENTS
Dry Ingredients
1 ½ cups gluten free oat flour
½ cup gluten free rolled oats
½ teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon salt

Wet Ingredients
¼ cup + 2 tablespoons melted coconut oil (or any other vegetable oil)
¼ cup coconut/brown sugar
¼ cup pure maple syrup
2 chia eggs (2 tablespoons ground flax + 6 tablespoons water, whisked together, set for 15 minutes)
1 teaspoon pure vanilla extract

Add-in Ingredients
1 cup vegan chocolate chips
Mix ingredients (in the order listed) in a large bowl and bake at 175 C for 8-12 minutes :) 

I don’t know if this is the case for where you live but free yogurts are hella overpriced in NZ so I made my own soy yogurt using….silken tofu. Now I’m a firm tofu kinda gal (the texture of silken tofu kind of freaks me out) but it actually forms a really good high protein dairy free yogurt 

I used ½ packet silken tofu, ½ frozen banana, 2 tbsp coconut milk, 1 tsp lemon juice, 1 tbsp maple syrup and a handful of frozen strawberries and topped with tahini, a little bit of leftover coconut yogurt and lil’ bliss balls for all the fatssss 

Also I changed my name!! Do you prefer @veganzoejessica?

Pancake time
These lil babies are so fluffy , wholesome, tender, slightly nutty, perfectly sweet& super easy to make! I used 90g oat flour, 120ml almond milk, 1 tsp apple cider vinegar, 1 tbsp tapioca starch, 1 tsp baking powder, 2 tbsp coconut oil and 3 tbsp maple syrup and served with blueberries and sweetened coconut cream Yay for appetising vegan food!!!

What a glorious stack Raspberry coconut bars ✨

More recipe captures from Matthew Kenney’s Culinary Nutrition course online. 

1. Fruit sushi. passionfruit sauce 

2. Superfood frozen yogurt | fermented coconut yogurt. maca. goji. pitaya. 

3. Cultured coconut yogurt. date caramel sauce 

4. Kulfi ice cream | pistachio. pitaya. date caramel sauce 

5. Gypsy chai latte | cashew. turmeric 

6. Apple pineapple kanten

7. Carrot kimpira 

8. Arugula salad. avocado lime vinaigrette 

9. Lentil sprouts 

10. Carrot curry soup 

Culinary Nutrition online with Matthew Kenney Culinary, Week 1. 

1. Cucumber Nori Salad. cashew miso dressing. sunflower croutons. An adaptation of the Seaweed Salad. 

2. Goji walnut dark chocolate bark

3. Kimchi! 

4. Homemade activated almond milk  

5. Pitaya kvass

6. Sprouted cashew nut butter used as the tart filling in the chocolate tart.

7. Chocolate orange tart. coconut whipped cream. citrus glass 

8. An adaptation of Brendan Brazier’s pre-workout performance cereal with pitaya almond milk. 

9. Kimchi sesame mung bean noodles 

Pitaya chia pudding | star fruit | juicy mango | mint 

Local corn tortilla | cacao mole | pico de gallo | cashew sour cream 

I recently had the opportunity to capture some of the dishes at Arata, Matthew Kenney’s culinary incubator at The Gothic in Belfast Maine. 

The menu features plant-based ramen noodles, steamed buns, small plates and desserts inspired by Far East flavours. 

Featured here:

1. Arata Ramen | pulled mushrooms | baby bok choy | sea palm | corn puree 

2. Maine Potato | Maine coast seaweed | kimchi vinaigrette 

3. Toasted Sesame Cheesecake | candied lemon 

4. Smashed Cucumber | scallion | togarashi | almonds 

Cashew-based passionfruit cheesecake with dragon fruit tahini sauce. 

Tropical Raw Parfait 

Bottom layer: Coconut lime chia yogurt 

Middle: Fresh passionfruit + buckwheat lime crumble 

Top: Cashew-based Creme Fraiche + lime zest 

White Lotus adaptation from MK’s Plant Based Desserts course 

Pistachio pudding with cacao bark 

Raw coconut cake with hidden white chocolate centre + berry coulis 

This was out of this world! Chaga Chai Semifreddo + Coffee Reduction. 

Matcha cashew-based Cheesecake with a Miso Crust + tahini sauce 

Tempered Chocolate + Praline Filling. Cacao powder, cacao butter, maple syrup + homemade almond milk + almond butter, coconut palm sugar, vanilla bean + local sea salt. 

Nut-free Goji Hemp Sesame Apricot Bars with a drizzle of White Chocolate Icing + Tempered Cacao Drops [dairy, refined sugar + gluten free] 

Raw Cacao Cafe Panna Cotta + Orange Marmalade + Almond Brittle

Raw Berry Parfait with Maple Oat Crumble, Goji Berry Jam + cashew-based Creme Fraiche

Heavenly Rice Pudding | Delicious, Plant-Based & Gluten-Free | Pudín de …

From Gastroposter Laura Stolf, via Instagram:

Homemade raw vegan PB & J mini cheesecakes for my Valentine! Happy Valentine’s Day lovelies. Sending you all so much L O V E today and everyday!