Ingredient: Fresh raspberries

Apple and Raspberry Loaf with Cashew Cream and Fresh Berries

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 Apple and Raspberry Loaf with Cashew Cream and Fresh Berries
This is a delicious vegan, gluten free loaf topped with cashew cream and fresh berries.
Prep Time 30 minutes
Cook Time 40 minutes
Servings
people
Ingredients
Loaf
Cashew frosting/cream
Prep Time 30 minutes
Cook Time 40 minutes
Servings
people
Ingredients
Loaf
Cashew frosting/cream
Instructions
Loaf
  1. Preheat the oven to 180C and line and grease a loaf tin.
  2. Sift the flour, baking powder, and cinnamon into a bowl and add the xylitol.
  3. Add the oil, milk and vanilla essence and mix until thoroughly combined. Toss in the berries and apple.
  4. Pour into the loaf tin and bake for approx 40 minutes or until golden brown and a skewer comes out clean.
  5. Allow to full cool while you prepare the topping.
Cashew cream/frosting
  1. Drain the cashews and then put all of the ingredients into a high speed blender. Blend until smooth - add extra milk depending on preference of consistency.
  2. Place in freezer/fridge for 30 minutes to allow to set
  3. Pour the cashew cream over the loaf and top with fresh berries. Store in fridge until ready to serve.

Raspberry Cheesecake

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 Raspberry Cheesecake
This is a raw, vegan, gluten free dessert which is as delicious as it looks. This dessert is made with cashew nuts, coconut oil, fresh raspberries and cacao butter - the base is made with nuts, dates and raw cacao powder. It is actually quite simple to make and you just leave it in the fridge for an hour or so before serving. this dessert is also full of antioxidants, fibre, protein, good fats, and is low in sugar.
Prep Time 20 minutes
Servings
people
Ingredients
Filling
Base
Prep Time 20 minutes
Servings
people
Ingredients
Filling
Base
Instructions
  1. In a food processor combine the nuts and raw cacao powder for the filling until they resemble fine breadcrumbs. Then add the dates and coconut oil and process until the mixture starts to bind together.
  2. Press the mixture into the bottom of a 8 inch spring form cake tin and place in fridge to chill whilst making the filling.
  3. Place the berries in a blender. Then blend until smooth and set aside.
  4. Then in a blender place all the other ingredients for the filling except the berries. Blend until smooth. Add 3/4 of the berry mix and blend again.
  5. Pour over the base. Then pour over the remaining berry sauce and spread until smooth. Chill in the fridge until firm.

Lemon Smoothie Bowl with Raspberry Chia Jam

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 Lemon Smoothie Bowl with Raspberry Chia Jam
This smoothie has the fresh, clean taste of lemon with the warm and tart taste of raspberry chia jam. The lemon smoothie is made with cashew nuts, avocado, flaxseed, lemons and frozen banana - so its full of protein, good fats and fibre.
Prep Time 10 mins
Cook Time 5 mins
Servings
people
Ingredients
chia jam
Prep Time 10 mins
Cook Time 5 mins
Servings
people
Ingredients
chia jam
Instructions
  1. For the smoothie - place all the ingredients into a blender and blend until smooth.
  2. For the chia jam - place all the ingredients in a saucepan and simmer until the raspberries begin to break down - about 5-8 minutes.
  3. Pour the lemon smoothie into bowls and top with the raspberry jam.

Berries and Yoghurt with Toasted Oat Topping

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 Berries and Yoghurt with Toasted Oat Topping
This is a quick, easy and really delicious dessert. It can be whipped up quickly with just a few ingredients. Berries are topped with natural coconut yoghurt and then the toasted oats - the oats are toasted in coconut oil and maple syrup.
Prep Time 5 mins
Cook Time 10 mins
Servings
people
Ingredients
Prep Time 5 mins
Cook Time 10 mins
Servings
people
Ingredients
Instructions
  1. Divide the berries between the 4 dishes, leaving a few to garnish the top. Then top with the natural coconut yoghurt.
  2. In a heavy pan, melt the coconut oil, then add the maple syrup, oats and seeds. cook for 10 mins or until the oats start to brown. then mix in the raisins. Top the berries and yoghurt with the with the roasted oat mix and the berries that have been set aside. Serve.

Vegan Raspberry Trifle

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 Vegan Raspberry Trifle
This is a delicious vegan, gluten-free, low sugar dessert. It's really delicious. You can make your own raspberry juice or buy some from the supermarket which is just made from raspberries and is sugar and additive free. You do not need to use a lot of agar to make the jelly - it is amazing stuff! I've then added some vegan custard, which again you can shop buy if you do not have time to make - then topped with creamy natural coconut yogurt and fresh organic raspberries - it goes down a treat in my house!
Prep Time 15 Mins
Cook Time 15 Mins
Servings
People
Ingredients
Prep Time 15 Mins
Cook Time 15 Mins
Servings
People
Ingredients
Instructions
  1. To make your own raspberry juice - place the3 fresh raspberries in a saucepan and add 600 ml of water. Bring to the boil and simmer until the raspberries have lost most of their colour.
  2. Pour the juice and raspberries through a sieve ans squeeze any extra juice from the raspberries.
  3. Add 1-2 tablespoons of xylitol to the juice and stir until dissolved - taste to check sweetness and adjust according to taste. Let the juice cool.
  4. In a seperate cup mix the agar with a tablespoon of water until combined.
  5. Place the cooled juice back onto the heat and stir in the dissolved agar and stir frequently until it comes to the boil. Simmer for a few minutes and then remove from the heat.
  6. Pour the raspberry jelly into 4-6 separate dishes and place in the fridge to set for 2 hours.
  7. In the meantime prepare the vegan custard. Place the coconut milk in a saucepan and bring to the boil. Then simmer.
  8. In the meantime in a seperate bowl put the cornflour, maplesyrup, vanilla essence and turmeric (if using ) and mix with some extra cococnut milk to make a smooth paste.
  9. Pour the paste into the simmering milk and whisk vigourasly to blend. If the custard is not thick enough - mix another tablespoon of cornflour with some milk to make more paste and add to the custard to thicken. Set aside to cool.
  10. When the jelly is set, remove from the fridge and add a layer of cooled custard. Then add on top of that a layer of coconut yugort.
  11. Finally, place some frsh strawberries on top and sprinkle some pumpkin seeds over the top. Serve.