Author: Angelique Booyens

Serves: 6 waffles Prep time: 5 minutes Cooking time: 10 minutes INGREDIENTS:  DRY ½ cup oat flour  1 ¾ cup gluten free flour blend or regular all-purpose flour (1 cup buckwheat flour, ½ cup tapioca flour, ¼ cup brown rice flour) Pinch of salt  1½ tsp baking powder  WET 1 cup almond milk  1 tsp apple cider vinegar ¼ cup honey/agave/maple syrup ADDITIONS * 1 ½ tsp rose water  1 tsp cardamom  OPTIONAL TOPPINGS Coconut whipping cream  Chopped strawberries  Chopped pistachio  METHOD:  Preheat the waffle iron and brush with a thin layer of coconut oil or non-stick spray. In...

Serves: 8 Prep time: 30 minutes Cooking time: 50 minutes INGREDIENTS:  BUCKWHEAT CREPES (24 – 28 small crepes) 2 cups buckwheat flour 8 eggs 6 Tbsps coconut oil, melted  2 cup almond milk  2 tsp vanilla essence  BERRY, PEACH AND ORANGE FILLING  2 cups berries, washed 4 peaches, washed and sliced (or any stone fruit ) 1 Tbsp tapioca flour (or cornstarch) Zest of 1 orange  CREAM FILLING  500ml coconut whipping cream ¼ cup xylitol, ground fine (or rice malt syrup) TOPPING OPTIONS  Fresh strawberries  Orange slices  Peach slices Mint leaves  Xylitol “icing sugar” (blend to ground fine) METHOD:...

Makes: 1 large cake, 16-20 slice Cuisine: Dairy-free, refined sugar-free Prepping time: 90 minutes Cooking time: 25 minutes Cooling time: 10 minutes INGREDIENTS: CAKE SPONGE (for 5 layers in total 19cm tin) 3 eggs  ½ cup brown rice syrup (or honey) ½ cup coconut sugar ¾ tsp salt  1 ½ cup cake flour  ¼ desiccated coconut, toasted 2 tsp baking powder  ½ cup almond milk ¼ cup coconut oil (or olive oil) 1 tsp vanilla extract DIARY FREE BLUE MATCHA FROSTING  2 cup raw cashews  2 (400g) cans full fat coconut milk, kept in the fridge overnight 2 tsps vanilla powder/extract ¼...