Recipe: Raspberry and Coconut ‘Cheesecake’ (Gluten Free)

Serves: 12

Calories per portion: 431kcal

Carbs: 33.3g

Protein: 9.5g

Fat: 31.5g

Ingredients

  • 500g cashews
  • 100g walnuts
  • 30 dates
  • 150g of frozen raspberries
  • 5 tbsp coconut oil
  • 100ml water
  • 2tbsp golden syrup (optional extra really, just makes it a bit sweeter)
  • 25g dessicated coconut
  • dash of lemon juice

Method

  1. Soak cashews overnight in a bowl of water, or alternatively, soak for an hour or so in boiling water.
  2. Line a 20cm cake tin (or whatever size really, it’ll just make the base thicker/thinner). Add walnuts and dates to a food processor and blend until a fine meal is produced. Pour into tin and press down to create an even and combined base. Place in freezer.
  3. Add cashews, water, oil, lemon juice and golden syrup to a food processor and blend on a high speed until a smooth consistency is formed. This may take a good few minutes, depending on the make/quality of your food processor or blended.
  4. Once your desired consistency is reached, slowly added the raspberries and coconut, and blend until the mixture is a pinkish colour.
  5. Take the base out of the freezer and pour the mixture on top, smoothing it out with a spatula or palette knife. Add more raspberries and coconut to decorate.
  6. Freeze for at least 6 hours. When needed, take out of the freezer and either leave on side or place in fridge.

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Recipe: Gluten-free Vegan Banana and Coconut Loaf

Serves: 10

Calories per portion: 317kcal

Carbs: 22.5g

Protein: 2.8g

Fat: 22.5g

Ingredients

  • 2 ripe bananas (roughly 80-100g each)
  • 170g coconut flour (OR gluten free flour/ plain flour)
  • 115g sugar of your choice (I used granulated)
  • 25g dessicated coconut
  • 200ml sunflower oil
  • 140ml water
  • 1 tsp bicarbonate of soda

Method

  1. Preheat the oven to 180 degrees Celcius/350 degrees Fahrenheit/ Gas Mark 4, and grease and line a brownie tin, or a small loaf tin.
  2. Using either a fork or potato masher, mash the two bananas in a large mixing bowl.
  3. Sieve flour to remove any lumps and add to the banana, along with the sugar, coconut, oil and water.
  4. In a small bowl, add the bicarbonate of soda and 1 tbsp of water. Mix thoroughly then add to the mixture and gently fold.
  5. Pour into the lined tin, and bake for 50 minutes, or until the loaf has risen. To check it is cooked through, stick a knife through the middle, and if it comes out clean you’re good to go.

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