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Raw Gingerbread Cake with Cashew Cream Cheeze Frosting
I have to fit in as much holiday cooking and baking as I can before I leave for New Zealand in 16 days! I have been experimenting over the past little while with gingerbread, as I attempted to make raw gingerbread men. If you follow me on Instagram, you will have seen an attempt where I used almond pulp (leftover from making almond milk) and the dehydrator to make little gingy men. Well…it didn’t work! Not everything is a success in Koko’s Kitchen, and those tasted seriously nasty haha! But I’m not the type of person to let that get me down, so with attempt number two I decided to…
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Zucchini Fritters with Lemon Basil Cashew Cream- Vegan + Gluten Free
I saw this recipe a few months ago in a Bon Appetit Magazine, and I just knew I had to put my own spin on it. I love fritters, but I’m not so down with eggs…an ingredient they always contain. I made these egg free by using a flax-egg, and I replaced the all purpose flour with gluten free chickpea flour. I used a mix of green and yellow zucchini, because that’s what I had on hand. Lastly, the cornstarch was nixed, and arrowroot powder joined the party! When it came to serving these, I wanted something fresh and summery….lemon and basil- it had to be! Instead of using sour…
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Raw Lemon Lavender Cupcakes
Okay, so y’all know I love the flavour combination of lemon and lavender. I’ve been making these lemon lavender shortbread cookies at Christmas time for years now! But I wanted something healthier, that I could still enjoy as a treat featuring those flavours. I thought about raw truffles, and raw cookies, but after digging up some lemon cupcakes from the freezer, and having my boyfriend compliment them profusely….I settled on raw lemon lavender cupcakes! The base is nutty and sweet, with subtle lavender flavour. If you want to pump up the lavender, I’d use a full teaspoon of dried edible lavender. The ‘icing’ in this recipe is amazing…it’s a challenge not…
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