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

Serves: 12

Calories per portion: 431kcal

Carbs: 33.3g

Protein: 9.5g

Fat: 31.5g

Ingredients

Method

Soak cashews overnight in a bowl of water, or alternatively, soak for an hour or so in boiling water.
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.
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.
Once your desired consistency is reached, slowly added the raspberries and coconut, and blend until the mixture is a pinkish colour.
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.
Freeze for at least 6 hours. When needed, take out of the freezer and either leave on side or place in fridge.

Recipe: Gluten-free Vegan Banana and Coconut Loaf

Serves: 10

Calories per portion: 317kcal

Carbs: 22.5g

Protein: 2.8g

Fat: 22.5g

Ingredients

Method

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.
Using either a fork or potato masher, mash the two bananas in a large mixing bowl.
Sieve flour to remove any lumps and add to the banana, along with the sugar, coconut, oil and water.
In a small bowl, add the bicarbonate of soda and 1 tbsp of water. Mix thoroughly then add to the mixture and gently fold.
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.