This curry goes well over spelt pasta, red rice, salad, and with chickpeas, red beans, white beans and red lentils.
The loaf goes extremely well with my cheesy sauce (see recipe below), a salad of romaine lettuce, steamed kale, oven roasted Brussels sprouts and raw red cabbage.
If you want a sweeter cake I’d suggest making a sweeter sauce to go with the cake – fruit purée or chocolate sauce made of dates, water and raw cacao. It’s a good way to go if you are making the cake for a crowd with different preferences – the ones who prefer it sweeter can add the sauce and the ones who prefer milder tastes can enjoy the flavour and texture of the awesome tofu as well.
This butternut squash pie is oil-free and sugar-free using only wholesome ingredients. Butternut squash is a great alternative to bananas when baking as it’s so incredibly sweet and creamy.
I initially tried to use pumpkin purée in the recipe, but couldn’t use as much as I wanted without making them too moist, so I thought of going for grated squash instead. The fact that the butternut squash is grated instead of puréed allows you to taste its deliciousness much more intensely.
It’s the time of the year when many of you start to make jams for winter. I decided to go for figs as sweetener as they have lower glycemic load than dates, but you can experiment with all sorts of dried berries, just pick your favourite.
Enjoy these oil-free, flourless, gluten-free and yeast-free buckwheat crackers.
Here is a quick and easy butternut squash soup. I used onion flakes, granulated garlic and ginger powder instead of fresh ingredients, but the outcome is delicious nevertheless.
Beautiful and delicious pancake tart using cashew-buckwheat ricotta and date-chocolate cream as layers along with fresh mango, strawberries and blueberries.