1-2 teaspoon granulated stevia or 2 tsp rice malt syrup.
1 teaspoon vanilla extract or a sprinkle of vanilla powder.
1/2 teaspoon ground cinnamon.
pinch sea salt.
1. Whiz all the ingredients in a blender until smooth. 2. Scoop the mousse into small serving dishes, such as antique teacups and put in the fridge to chill for at least two hours.
I like to experiment with this recipe – for example, you might like it with less cacao powder. The chia seeds make it nice and thick and have a texture like choc chips.
750 g cream cheese, at room temperature.
2 tablespoons yoghurt or sour cream.
3 tablespoons coconut cream.
1/2 cup rice malt syrup, or to taste.
dash vanilla powder.
small handful pistachios, or toasted coconut flakes, to serve.
1 cup shelled pistachios or hazelnuts.
1 cup shredded or desiccated coconut.
1 cup almond meal, or other nut meal, or LSA.
120 g unsalted butter, softened.
Preheat the oven to 160ºC / 325°F and line the sides and base of a 23 cm spring-form tin with baking paper. To make the cheesecake base, grind the nuts in a food processer until semi-fine. Add the coconut, almond meal and butter and rub with your fingers to make a dough. The more you rub, the more you’ll release the oils in the nuts and achieve the right consistency. Add more butter if required. Press into the tin, covering the base and sides to an even thickness (about 5 mm). Bake for 5–8 minutes until starting to turn golden. Remove and allow to cool completely.
Combine the cream cheese, yoghurt, coconut cream, syrup, egg and vanilla powder in a large bowl. Don’t over-mix, and try to keep the aeration to a minimum while stirring (too much air will make the filling puff up and then collapse during cooking). Spoon into the cold base and return to the oven for 20–30 minutes or until the mixture pulls away from the base a little and the centre is custard-like (don’t overcook). Place in the fridge for at least 2 hours to firm before serving.
Be sure to allow the cheesecake to cool for several hours before serving; otherwise, it can taste too eggy.
2 large handfuls of curly kale or cavolo nero, thick stems removed.
2 cups finely shredded white cabbage.
2 cups finely shredded red cabbage.
1/3 cup lightly toasted sesame seeds.
3 tablespoons white (shiro) miso.
1 tablespoon dijon mustard.
1 tablespoon rice malt syrup.
1/3 cup apple cider vinegar.
1/2 cup extra virgin olive oil.
1. To make dressing, whisk white miso, mustard and rice malt syrup together until smooth. Add vinegar and whisk to combine. Slowly drizzle in olive oil, continuing to whisk, to form a lovely thick emulsified dressing. Alternatively, blitz the whole lot in a mini food processor until creamy. 2. Roll up a few kale leaves at a time to form a long cigar. Using a sharp knife, finely shred the leaves and place in a large bowl with the remaining salad ingredients. 3. Stir in just enough dressing to coat the salad, give it all a good mix and serve. Unlike lettuce-based salads, this keeps well for up to a few hours once dressed. (Store any leftover dressing in a glass jar in the fridge.