SUMMER PEACH TART

by Ana Banana

Method

To make the crust:

• Grease 23 cm loose-bottom tart tin with coconut oil and set aside.

• Place oats, nuts and buckwheat groats in a food processor and mix until coarsely ground. Add maple syrup and coconut oil, then add dates and process all together until the mixture resembles wet sand texture.

• Firmly press the crust mixture into the bottom and sides of the tin, then place in the fridge, while you prepare the filling.

To make the filling:

• Peel the peaches and cut into smaller pieces. Place them together with the lemon juice in a food processor and blitz until smooth.

• Pour the coconut milk into a medium saucepan, then add peach puree and maple syrup and stir together. Add arrowroot powder and agar powder and keep stirring until both have completely dissolved. Bring to boil and allow to cook for approx. 1 minute. Remove from the heat. 

• Using a metal sieve, strain the filling mixture into a small bowl, then transfer it to the tart base. Place in the fridge for at least 4 hours or overnight. Decorate with fresh peach slices, raspberries and strawberries. Enjoy!

Ingredients

For the crust:

• 250 g gluten free rolled oats

• 50 gbuckwheat groats

• 50 g cashews(or any other nuts of choice)

• 1 tbsp maple syrup

• 2 tbsp coconut oil

• 14 mediumpitted dates

For the filling:

• 3 large ripe peaches

• 2 tbsp lemon juice

• 400 ml coconut milk (full fat)

• 75 ml maple syrup

• 1 tbsp arrowroot powder or cornstarch

• 2 tsp agar agar powder

WAFFLE ICE CREAM SANDWICHES

by The Feed Feed

Method

• Take two waffles and put a big scoop of ice cream in between them. Carefully press them slowly together to get a sandwich. You can use a spoon to shape the edges if necessary. Repeat 4 times with the other waffles and ice cream. Put the ice cream sandwiches into the freezer to set.

• Take the ice cream sandwiches out of the freezer and coat them with the melted chocolate. Sprinkle nuts or shredded coconut on top. Let set in the freezer for 5 minutes.

Ingredients

• 10 vegan waffles

• 1 container vegan ice cream, slightly softened

• 1 cup vegan dark chocolate, melted

• 1 Handful chopped pistachios

• 1 Handful shredded coconut

• 1 Handful chopped walnuts

NO BAKE KEY LIME PIE

Method

For The Crust:

1. Mix graham cracker crumbs and sugar together in a 9 inch pie plate. Mix in the butter until everything is moist and then press into the bottom and up the sides of pan. Chill in the fridge for 30 minutes.

For The Filling:

1. Meanwhile, beat the heavy whipping cream in a stand mixer fitted with a whisk attachment until stiff peaks. Remove whipped cream from the bowl into another bowl.

2. In the stand mixer (no need to clean out), beat the cream cheese for 2 minutes until creamy. Stream in the sweetened condensed milk and cream until smooth. Add the juice and mix until combined. Scrape the bowl as needed.

3. Add the whipped cream back to the bowl and use a rubber scraper to fold it in. Pour the filling into the chilled crust and smooth out the top. Cover with plastic wrap and chill in the fridge for 4 hours or overnight.

For The Garnish:

1. When ready to serve, garnish with whipped cream, lime zest, and lime slices. Slice and serve.

Ingredients

For The Crust:

• 1 1/2 cups graham cracker crumbs

• 1/3 cup granulated sugar

• 6 tablespoons butter melted

For The Filling:

• 1 cup heavy whipping cream

• 1 14 ounce can sweetened condensed milk

• 8 ounces cream cheese (full fat), room temperature

• 1/2 cup key lime juice or lime juice

For The Garnish:

• 1 lime sliced

• 1 teaspoon lime zest

• Whipped cream

Strawberry Coconut Carrot Cake with Mascarpone Buttercream.

By Half Baked Harvest

Method

1. Preheat the oven to 350 degrees F. Grease three 8-inch round cake pans. Line with parchment paper, then butter/spray with cooking spray.

   2. In a large bowl, mix together the flour, baking powder, baking soda, cinnamon, and salt.

   3. In the bowl of a stand mixer (or use a hand held mixer) beat together the canola oil, buttermilk, eggs, sugar, brown sugar, and vanilla until smooth. Beat in the carrots and coconut. Slowly add the dry ingredients to the wet ingredients with the mixer on low until there are no longer any clumps of flour. Batter should be pourable, but not super thin. 

   4. Pour the batter among the 3 cake pans and bake 25-30 minutes, until the tops are just set and no longer wiggly in the center. Remove and let cool five minutes, then run a knife around the edges of the pan and turn the cakes out onto a cooling rack. Cover and let the cakes cool completely before assembling.

   5. To make the frosting, add the cream cheese and butter to a large mixing bowl. Using an electric mixer beat until the mixture is light and fluffy, about 2 minutes. Add the powdered sugar and vanilla. Beat another 2-4 minutes or until the frosting is light and fluffy. Beat in the strawberry powder. 

   6. Place one cake layer on a serving plate or cake stand. Spread a little frosting. Top with half the strawberries. Repeat with the remaining 2 cake layers. Be careful not to over fill your layers with fruit. Frost the cake sides. 

Ingredients

• 3 cups all-purpose flour1

• 1/2 tsp baking powder

• 1/2 tsp baking soda

• 1 tsp cinnamon

• 1 tsp salt

• 1 1/2 cups canola oil

• 3/4 cup buttermilk

• 3 eggs

• 1 1/2 cups granulated sugar

• 1/2 cup light brown sugar

• 2 tsp vanilla extract

• 1 pound carrots, grated

• 1 1/2 cups sweetened shredded coconut

  Strawberry Mascarpone Frosting

• 8 ounces mascarpone or cream cheese, softened

• 2 sticks salted butter, softened

• 2-3 cups powdered sugar

• 2 teaspoons vanilla extract

• 1 cup freeze dried strawberries, ground until a fine powder

• 1 cup fresh chopped strawberries