Pumpkin Pie Smoothie

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Pumpkin Pie Smoothie
Pumpkin and squash are sweet and therefore are a good alternative to banana in smoothies. Pumpkin and squash are also high in vitamin A, lutein and zeaxanthin. They are also full of fibre and antioxidants.
Prep Time 10 minutes
Servings
people
Prep Time 10 minutes
Servings
people
Instructions
  1. Place all the pumpkin smoothie ingredients into a blender. Blend until smooth. Adjust the sweetness to your liking by adding more dates as necessary.
  2. Por the smoothie into individual glasses. Top with natural coconut yoghurt, granola and berries. Pour over the maple syrup and serve.

Vegan Apple and Raisin Loaf

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Vegan Apple and Raisin Loaf
This is a lovely moist and gluten free apple and raisin loaf. Serve warm from the oven with some fruit spread or nut butter and a cup of green tea - perfect! The apples in this cake means that it is full of fibre and as an added bonus provides a natural sweetness too. The fibre and polyphenols in apples have been shown to support the growth of beneficial gut bacteria.
Prep Time 15 minutes
Cook Time 45 minutes
Servings
Prep Time 15 minutes
Cook Time 45 minutes
Servings
Instructions
  1. Preheat oven to 180C and grease and line a 1lb loaf tin.
  2. Put the margarine and xylitol into a food processor and blend until smooth.
  3. Add remaining ingredients apart from the raisins and process until combined well.
  4. Stir un the raisins.
  5. spoon the mixture into the prepared tin and smooth the top.
  6. Bake in the oven for 45 minutes and cooked through. allow to cool before transferring to a serving plate.

Vegan Blueberry Pancakes

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Vegan Blueberry Pancakes
These pancakes are really fluffy, light and vegan. They are also made with fresh blueberries but you could add any of your favourite fruit instead. Serve with extra fresh fruit, yoghurt and maple syrup.
Prep Time 10 Mins
Cook Time 20 Mins
Servings
People
Prep Time 10 Mins
Cook Time 20 Mins
Servings
People
Instructions
  1. Put the flour, xylitol, baking powder and salt into a medium bowl or processor and stir/mix to combine
  2. In a separate bowl add the milk, apple cider vinegar, and vanilla essence and stir to combine. Set aside for 5 minutes.
  3. Pour the milk mixture into the flour and whisk until smooth - leave to stand for 5 minutes.
  4. Melt some of the coconut oil in a griddle and place on a medium heat.
  5. Pour about 1/2 cup of the batter into the griddle and add some blueberries to the pancake. When the top of the pancake begins to bubble, flip the pancake over and cook until golden.
  6. Serve the pancakes with extra fresh blueberries, maple syrup and natural yoghurt.