Grate the zucchinis and place in a cheesecloth or nut milk bag. Squeeze all the water out of the grated zucchinis. The more water you can squeeze out the better. You can save the zucchini water to add to a green smoothie later.
Then, add the above water removed grated zucchinis to a large bowl followed by the eggs and whisk together.
Add the cassava flour, red pepper flakes, black pepper and salt. Mix it all together. At this point it may seem like the mixture is very dry and won’t come together. Do not worry! Keep mixing it and soon enough it will all come together.
Then add the cut shrimp and scallions and fold them into the mixture.
Heat a skillet to medium high and add the oil. Once the oil is hot, add 1/4 cup of the mixture to the skillet. Cook for 2 minutes and flip. Continue to cook for another 2 minutes. Place the cooked fritters on a plate lined with some paper towels in order to soak up any of the extra oil.
This recipe will make about 8 fritters. I love dipping these in some organic sriracha sauce or mayonnaise.
Cut open a ripe avocado and remove its pit. Remove the flesh of the avocado and place it into a food processor or blender.
Measure out 1/4 cup of chocolate chips or chopped chocolate and place in a microwave safe bowl. Melt the chocolate in the microwave in two bouts of 30 seconds stirring the chocolate after each bout. You can also melt the chocolate using a double boiler.
To the food processor add the cacao or cocoa powder, almond milk, agave nectar, melted chocolate, vanilla extract and sea salt.
Blend it all together until you one homogeneous mixture. You may need to scrape down the sides of the food processor or blender jar a couple times in order to ensure that all the ingredients are well blended.
The mousse is ready to be eaten! You can have it as soon as it is blended or if you prefer a thicker consistency, then refrigerate it in an airtight container for a couple hours.
This mouse will store well in the refrigerator for up to a week in an airtight container. You can also freeze it for up to a month.
Have the mousse as is or top it with some berries or coconut whipped cream!
1/4 cup vegan chocolate chips + extra for sprinkling on top
350 deg F for 25-30 mins
Preheat the oven to 350 deg F and grease a 12 count muffin tin with coconut oil.
In a bowl add the rolled oats, coconut flakes, cinnamon powder, baking soda, sea salt and chocolate chips. Mix it all together and set aside.
In a larger bowl, mash the bananas with a fork. Then add the eggs, almond butter, coconut oil, maple syrup and vanilla extract. Whisk it all together until you get a homogeneous mixture. Then add the almond milk and mix well.
Then add the dry mix to the wet mixture and mix until well combined.
Divide the batter equally into the greased 12 count muffin tin. Sprinkle some extra chocolate chips on the muffin batter if desired.
Bake at 350 deg F for 30 minutes or until a toothpick inserted into the muffin comes out clean.
Let them cool in the muffin tin completely. Then take them out and enjoy warm!
You can store them in an airtight container in the fridge for 2-3 days and for up to a week in the freezer.
The more brown spots on the bananas the better. This will ensure that the muffins get a natural sweetness. In fact, you can completely skip using maple syrup if the bananas are very ripe.
Use a small paring knife to loosen the edges of the muffin before taking the baked muffins out of the muffin tin.
2 cups or 16 oz of smooth all natural almond butter
2 free range eggs
1 cup maple syrup
1/2 cup cacao or cocoa powder + 1/4 Tsp
1 Tsp Baking Soda
1/2 tsp sea salt
1 Tbsp Pure vanilla extract
1/2 cup Vegan chocolate chips + extra for topping (optional)
Pre-heat the oven to 325 deg F and line a 8” x 4” loaf pan with coconut oil and parchment paper.
Pour the almond butter into the large bowl and whisk it for 2-3 minutes in order to combine any of the oil that the almond butter gives out.
Add the eggs, maple syrup and vanilla extract and whisk it all together.
Then add the cocoa or cacao powder, baking soda and salt. Mix until well combined.
Next toss the vegan chocolate chips with 1/4 Tsp of cocoa/cacao powder and ensure that the chocolate chips are coated well with the cocoa/cacao powder. Add the chocolate chips to the batter and fold them in.
Transfer the batter to the greased and lined loaf pan. Bake at 325 deg F for 55-60 minutes or until a toothpick inserted comes out clean. I recommend checking the doneness at the 50 minute mark.
Let the pound cake cool in the pan for 15 minutes. Use the parchment paper to lift cake out of the pan. Place on a wire rack and let cool completely before cutting into it.
You can store this pound cake in an airtight container. If its winter time I leave the container out at room temperature for 2-3 days and the cake does not spoil. But I would recommend refrigerating it during summers or if you intend to store it for more than 3 days in winter.
Do give this recipe a try! The only bad thing about it is how addictive it is! But then again, is that really such a bad thing?
The all natural nut butters tend to have the oil settle on top when you open the jar. What I like to do before opening the jar is to keep the jar standing upside down for 3-4 minutes. Then when you open it up you won’t find a pool of oil on the top.
It is really important that you whisk the nut butter by itself before adding the other ingredients to make sure that any leftover nut oil is combined and to ensure that your nut butter is homogenous.
Make sure you coat the chocolate chips with some cocoa/cacao powder before adding them to the batter. This will ensure that they are evenly distributed throughout the batter and that every piece of the cake has equal amounts of chocolate chips.
When the cake comes out of the oven it will have risen nice and high. But it will sink slightly down the middle as it cools.
As it is flourless, it may be a little crumble and slightly hard to handle but the taste makes up for it all!
1/2 cup plain Mayonnaise (I usually use a Mayo that is made with 100% Avocado oil or Olive oil)
1/2 Tsp black pepper
Salt to taste
Preheat the oven to 400 deg F and line a baking sheet with aluminium foil or parchment paper.
To a large bowl add the diced sweet potatoes, the all purpose spice mix, olive oil and salt. Mix it well ensuring that every little piece of sweet potato is coated with the spice.
Transfer the sweet potatoes on to the lined baking sheet and bake in the preheated oven at 400 deg F for 25 – 30 minutes.
While the sweet potatoes are baking take another bowl and add the shredded cabbage, mayo and black pepper. Mix well. If the Mayo that you are using doesn’t contain salt then add salt to taste. Set aside.
After 25 minutes check for the doneness of the sweet potatoes. If completely baked, you should be able to easily cut through the diced sweet potato with a knife.
To assemble the tacos, place the tortillas on a taco stand or a plate. Place a couple table spoons of the cabbage slaw mixture and then finally top it with a couple table spoons of the sweet potatoes.
This recipe should give you 8-10 tacos if using small 4” tortillas or 6-8 tacos if using 6” tortillas.
Check out my homemade gluten free Cassava flour tortilla recipe which goes wonderfully with these sweet potato tacos by clicking here!
If you like this recipe, also check out my Chicken Tacos recipe by clicking here!
All Purpose Spice Mix:
Watch the chicken tacos video above for the spice mix recipe.
2 tbsp Mexican red chilli powder
2 tsp garlic powder
2 tsp onion powder
2 tsp paprika
1 tsp cumin powder
1/2 tsp chipotle chilli powder
1/2 tsp cayenne pepper powder
1/2 tsp black pepper powder
Add all the above mentioned spices to a bowl and mix together. Transfer the spice mix to your favourite spice jar.
** I decided to leave salt out of this spice mix on purpose. In this way, you can adjust the quantity of salt as per your preference and depending on what dish you are using the spice mix for. This mix is so versatile. It will add a beautiful flavour to any meat, fish or veggie dish. I always have a jar full of the all purpose spice mix in my pantry!
in a bowl or a large plate with deep sides add the cassava flour, oat flour, psyllium husk powder, salt and 1/2 Tbsp of the olive oil. Mix with your hands.
Then add the warm water a little bit at a time until the dough comes together.
Finally add the remaining 1/2 Tbsp of olive oil and knead the dough until the oil is incorporated in the dough.
Then divide the dough into 6 equal portions (I use a kitchen weighing scale for best results).
Using a tortilla press or a rolling pin press or roll out 6 tortillas. I recommend using parchment paper for both the tortilla press and rolling pin method (place the dough ball between two pieces of parchment paper and press/roll).
Heat a pan to high and then cook the tortilla for 2 minutes on each side.
For best results let the tortillas sit for 10 minutes in a tortilla warmer before eating them. In this way you will get super soft tortillas.
*The oat flour and psyllium husk powder provide the soft texture to these tortillas and therefore are very important ingredients for this recipe. I’ve tried these tortillas with only cassava flour and they tend to be pretty hard. I’ve found that the above combination works the best!