Are you over 18 and want to see adult content?
More Annotations
A complete backup of fluffychicks.net
Are you over 18 and want to see adult content?
A complete backup of www.tastyblacks.com
Are you over 18 and want to see adult content?
A complete backup of www.www.enature.tv
Are you over 18 and want to see adult content?
A complete backup of www.www.abcoeur.com
Are you over 18 and want to see adult content?
A complete backup of beautifulagony.com
Are you over 18 and want to see adult content?
A complete backup of www.www.imagefap.com
Are you over 18 and want to see adult content?
A complete backup of www.www.yournnpic.com
Are you over 18 and want to see adult content?
A complete backup of www.xhamster.desi
Are you over 18 and want to see adult content?
Favourite Annotations
A complete backup of alakazam1988.tumblr.com
Are you over 18 and want to see adult content?
A complete backup of quartier-rouge.be
Are you over 18 and want to see adult content?
A complete backup of www.krasotkilux.ru
Are you over 18 and want to see adult content?
A complete backup of www.xhamster.desi
Are you over 18 and want to see adult content?
A complete backup of www.nudistfun.com
Are you over 18 and want to see adult content?
A complete backup of www.www.quartier-rouge.be
Are you over 18 and want to see adult content?
A complete backup of www.myhardarchive.tv
Are you over 18 and want to see adult content?
A complete backup of www.www.momshere.com
Are you over 18 and want to see adult content?
A complete backup of ugotitflauntit.com
Are you over 18 and want to see adult content?
Text
potatoes, mix
MELTING MOMENTS WITH LEMON BUTTERCREAM Preheat oven to 180ºC (356ºC). Line a large baking tray with parchment paper, set aside. In a large mixing bowl, or the bowl of an electric stand mixer (if using), add softened butter, sifted icing sugar and vanilla. Beat on medium-high for 2-3 minutes or until mixture turns light/pale yellow and fluffy in texture. NO BAKE VEGAN LEMON SLICE Line a 10 x 10 inch square baking pan with parchment paper and set aside. In a high speed food processor, add 1 packet of the biscuits and process until a fine crumb. Pour into a mixing bowl. Repeat with the second packet of biscuits. Add the lemon zest and juice to thecrumb mixture.
MEXICAN STREET STYLE VEGAN TACOS Heat 1 tablespoon coconut oil in a large fry pan over high heat. Add diced onion, sauté until translucent. Add cauliflower florets with another 1 tablespoon of oil, cook until tender, about 10 minutes. Add more oil if it sticks too much. Add chickpeas, cook for 2-3 minutes, then add corn and spring onions, mix well. NO BAKE LEMON CHEESECAKE SLICE Press into prepared tin, pressing down with a spatula, set in the refrigerator. Filling. In a large mixing bowl or the bowl of a stand mixer, beat cream cheese until soft and creamy. Beat in icing sugar. Add lemon zest and juice, beat until just combined. Pour in CHEAT’S CARAMEL SLICE (DAIRY & GLUTEN FREE) Instructions. Caramel Sauce. In a medium sized pot over low heat, combine cream, maple syrup, sugar and salt. Whisk until coconut sugar is dissolved. Turn heat to high and bring mixture to a boil then once boiling, reduce heat to low and allow to simmer for 10 RASPBERRY & CHOCOLATE SEMIFREDDO Spoon whipped cream into thick egg mixture, gently fold until combined. Add raspberries and fold through until just combined, creating a raspberry swirl effect. Pour a 1/4 of the mixture into lined pan. Drizzle over half the melted chocolate. Pour another 1/4 of the mixture in the pan over the chocolate. Drizzle over remainingchocolate.
PROTEIN ALMOND COFFEE BLISS BALLS Line a small tray with parchment paper and aside. In a high-speed food processor, add all ingredients except the chocolate. Blend on high until well combined and mixture sticks together, resembling a soft dough. Add a little more maple syrup if it’s too dry. Pick up WHOLESOME PATISSERIEALL RECIPESRECIPES BY CATEGORYABOUTCONTACT Snacks & Beverages Apricot, Pistachio & Cardamom Bliss Balls Hazelnut Chocolate Bliss Balls Walnut Chocolate Clusters Homemade Chocolate Sauce Gluten & Dairy Free Chocolate Truffles ALL RECIPES ARCHIVES Vanilla & Wild Blueberry Sheet Cake with Lemon Syrup Icing. Healthier Chocolate Rice Krispie Treats. Lemon Biscuit Slice SPICY POTATO SPINACH CURRY Method. Heat a small pot halfway with water, bring to a boil then turn down low or turn off and set aside for rice later. Heat oil in a large fry pan over high heat, add diced onion and sauté until translucent. Add garlic powder and cook for a further 30 seconds. Add cubedpotatoes, mix
MELTING MOMENTS WITH LEMON BUTTERCREAM Preheat oven to 180ºC (356ºC). Line a large baking tray with parchment paper, set aside. In a large mixing bowl, or the bowl of an electric stand mixer (if using), add softened butter, sifted icing sugar and vanilla. Beat on medium-high for 2-3 minutes or until mixture turns light/pale yellow and fluffy in texture. NO BAKE VEGAN LEMON SLICE Line a 10 x 10 inch square baking pan with parchment paper and set aside. In a high speed food processor, add 1 packet of the biscuits and process until a fine crumb. Pour into a mixing bowl. Repeat with the second packet of biscuits. Add the lemon zest and juice to thecrumb mixture.
MEXICAN STREET STYLE VEGAN TACOS Heat 1 tablespoon coconut oil in a large fry pan over high heat. Add diced onion, sauté until translucent. Add cauliflower florets with another 1 tablespoon of oil, cook until tender, about 10 minutes. Add more oil if it sticks too much. Add chickpeas, cook for 2-3 minutes, then add corn and spring onions, mix well. NO BAKE LEMON CHEESECAKE SLICE Press into prepared tin, pressing down with a spatula, set in the refrigerator. Filling. In a large mixing bowl or the bowl of a stand mixer, beat cream cheese until soft and creamy. Beat in icing sugar. Add lemon zest and juice, beat until just combined. Pour in CHEAT’S CARAMEL SLICE (DAIRY & GLUTEN FREE) Instructions. Caramel Sauce. In a medium sized pot over low heat, combine cream, maple syrup, sugar and salt. Whisk until coconut sugar is dissolved. Turn heat to high and bring mixture to a boil then once boiling, reduce heat to low and allow to simmer for 10 RASPBERRY & CHOCOLATE SEMIFREDDO Spoon whipped cream into thick egg mixture, gently fold until combined. Add raspberries and fold through until just combined, creating a raspberry swirl effect. Pour a 1/4 of the mixture into lined pan. Drizzle over half the melted chocolate. Pour another 1/4 of the mixture in the pan over the chocolate. Drizzle over remainingchocolate.
PROTEIN ALMOND COFFEE BLISS BALLS Line a small tray with parchment paper and aside. In a high-speed food processor, add all ingredients except the chocolate. Blend on high until well combined and mixture sticks together, resembling a soft dough. Add a little more maple syrup if it’s too dry. Pick up VEGETABLE PASTIES (GF) Melt coconut oil in a medium sized pot over high heat. Add diced onion and sauté until translucent. Stir through minced garlic and grated ginger. Cook for a further 2 minutes. Stirring. Stir through peas and cook for 1 minute on medium-high. Add grated carrot, mix well. Stir through grated zucchini, mix well.HEMP BURGERS
Place in refrigerator until burgers are done. Patties. Fill a medium sized pot halfway up with filtered water. Bring to a boil over high heat. Peel sweet potatoes and cut into large cubes. Once water is boiling, place sweet potato into water and boil until completely tender, approx. 10-15 minutes. LEMON MELTAWAY COOKIES Preheat oven to 180ºC (356ºF). Line a baking tray with parchment paper and set aside. Remove one log from the fridge and unwrap. Using a sharp knife, slice into cookies, about 1cm (half an inch) in thickness. Place on lined tray, leaving a 5cm (2inch)HOMEMADE MILO
Stir through LSA, coconut sugar and coconut milk powder. Sift over cocoa powder and whisk through until everything is well blended. Transfer to an airtight glass jar or container where your milo will be stored. Add to a cold glass of milk (I use almond milk) or make a hot milo by adding 1/2-1 tablespoon of milo, depending on your tastepreference.
RAISIN WALNUT CAKE
Preheat oven to 180ºC (356ºF) and line a 9” x 9” square cake tin with parchment paper, set aside. Place chopped raisins and water in a small pot over high heat, bring to a boil. Boil on high for 1 minute then remove from heat. Add butter to pot and stir until completely melted. Allow mixture to cool, approx. 15-20 minutes. NO BAKE LEMON CHEESECAKE SLICE Press into prepared tin, pressing down with a spatula, set in the refrigerator. Filling. In a large mixing bowl or the bowl of a stand mixer, beat cream cheese until soft and creamy. Beat in icing sugar. Add lemon zest and juice, beat until just combined. Pour in RASPBERRY & CHOCOLATE SEMIFREDDO Spoon whipped cream into thick egg mixture, gently fold until combined. Add raspberries and fold through until just combined, creating a raspberry swirl effect. Pour a 1/4 of the mixture into lined pan. Drizzle over half the melted chocolate. Pour another 1/4 of the mixture in the pan over the chocolate. Drizzle over remainingchocolate.
CHOCOLATE CRACKLES (COPHA FREE) Instructions. Line a mini cupcake pan with mini cupcake cases. Alternatively, arrange mini cupcake cases on a baking tray or board. Set aside. Prepare a double boiler with a heat proof mixing bowl over simmering water. Add dark chocolate to the bowl and gently melt, stirring occasionally. Once melted, stir through peanut butter untilwell
CHEESE AND ONION PIE (GLUTEN FREE) Pre-heat oven to 200ºC (400ºF). Liberally grease a 27cm (10 inch) round ceramic (heat-proof) dinner plate with butter (see photo above). Remove chilled dough and place one half on a lightly floured surface. Take a rolling pin and roll out dough into a HUMMINGBIRD CAKE (GLUTEN FREE & VEGAN) Preheat oven to 180ºC fan-forced (356ºF). Line 2 round 9-inch cake pans with parchment paper. Alternatively, grease each pan with a thin layer of olive oil and sieve/dust a thin layer of all purpose gluten free flour over the oil. Set aside. In a medium sized mixing bowl, sift flour, baking powder, baking soda, cinnamon and nutmeg. WHOLESOME PATISSERIEALL RECIPESRECIPES BY CATEGORYABOUTCONTACT Snacks & Beverages Apricot, Pistachio & Cardamom Bliss Balls Hazelnut Chocolate Bliss Balls Walnut Chocolate Clusters Homemade Chocolate Sauce Gluten & Dairy Free Chocolate Truffles ALL RECIPES ARCHIVES Vanilla & Wild Blueberry Sheet Cake with Lemon Syrup Icing. Healthier Chocolate Rice Krispie Treats. Lemon Biscuit SliceBY CATEGORY
Snacks Apricot, Pistachio & Cardamom Bliss Balls Hazelnut Chocolate Bliss Balls Walnut Chocolate Clusters Homemade Chocolate Sauce Gluten & Dairy Free Chocolate Truffles CHEAT’S CARAMEL SLICE (DAIRY & GLUTEN FREE) Instructions. Caramel Sauce. In a medium sized pot over low heat, combine cream, maple syrup, sugar and salt. Whisk until coconut sugar is dissolved. Turn heat to high and bring mixture to a boil then once boiling, reduce heat to low and allow to simmer for 10 SPICY POTATO SPINACH CURRY Method. Heat a small pot halfway with water, bring to a boil then turn down low or turn off and set aside for rice later. Heat oil in a large fry pan over high heat, add diced onion and sauté until translucent. Add garlic powder and cook for a further 30 seconds. Add cubedpotatoes, mix
MELTING MOMENTS WITH LEMON BUTTERCREAM Preheat oven to 180ºC (356ºC). Line a large baking tray with parchment paper, set aside. In a large mixing bowl, or the bowl of an electric stand mixer (if using), add softened butter, sifted icing sugar and vanilla. Beat on medium-high for 2-3 minutes or until mixture turns light/pale yellow and fluffy in texture. NO BAKE VEGAN LEMON SLICE Line a 10 x 10 inch square baking pan with parchment paper and set aside. In a high speed food processor, add 1 packet of the biscuits and process until a fine crumb. Pour into a mixing bowl. Repeat with the second packet of biscuits. Add the lemon zest and juice to thecrumb mixture.
MEXICAN STREET STYLE VEGAN TACOS Heat 1 tablespoon coconut oil in a large fry pan over high heat. Add diced onion, sauté until translucent. Add cauliflower florets with another 1 tablespoon of oil, cook until tender, about 10 minutes. Add more oil if it sticks too much. Add chickpeas, cook for 2-3 minutes, then add corn and spring onions, mix well. RASPBERRY & CHOCOLATE SEMIFREDDO Spoon whipped cream into thick egg mixture, gently fold until combined. Add raspberries and fold through until just combined, creating a raspberry swirl effect. Pour a 1/4 of the mixture into lined pan. Drizzle over half the melted chocolate. Pour another 1/4 of the mixture in the pan over the chocolate. Drizzle over remainingchocolate.
PROTEIN ALMOND COFFEE BLISS BALLS Line a small tray with parchment paper and aside. In a high-speed food processor, add all ingredients except the chocolate. Blend on high until well combined and mixture sticks together, resembling a soft dough. Add a little more maple syrup if it’s too dry. Pick up WHOLESOME PATISSERIEALL RECIPESRECIPES BY CATEGORYABOUTCONTACT Snacks & Beverages Apricot, Pistachio & Cardamom Bliss Balls Hazelnut Chocolate Bliss Balls Walnut Chocolate Clusters Homemade Chocolate Sauce Gluten & Dairy Free Chocolate Truffles ALL RECIPES ARCHIVES Vanilla & Wild Blueberry Sheet Cake with Lemon Syrup Icing. Healthier Chocolate Rice Krispie Treats. Lemon Biscuit SliceBY CATEGORY
Snacks Apricot, Pistachio & Cardamom Bliss Balls Hazelnut Chocolate Bliss Balls Walnut Chocolate Clusters Homemade Chocolate Sauce Gluten & Dairy Free Chocolate Truffles CHEAT’S CARAMEL SLICE (DAIRY & GLUTEN FREE) Instructions. Caramel Sauce. In a medium sized pot over low heat, combine cream, maple syrup, sugar and salt. Whisk until coconut sugar is dissolved. Turn heat to high and bring mixture to a boil then once boiling, reduce heat to low and allow to simmer for 10 SPICY POTATO SPINACH CURRY Method. Heat a small pot halfway with water, bring to a boil then turn down low or turn off and set aside for rice later. Heat oil in a large fry pan over high heat, add diced onion and sauté until translucent. Add garlic powder and cook for a further 30 seconds. Add cubedpotatoes, mix
MELTING MOMENTS WITH LEMON BUTTERCREAM Preheat oven to 180ºC (356ºC). Line a large baking tray with parchment paper, set aside. In a large mixing bowl, or the bowl of an electric stand mixer (if using), add softened butter, sifted icing sugar and vanilla. Beat on medium-high for 2-3 minutes or until mixture turns light/pale yellow and fluffy in texture. NO BAKE VEGAN LEMON SLICE Line a 10 x 10 inch square baking pan with parchment paper and set aside. In a high speed food processor, add 1 packet of the biscuits and process until a fine crumb. Pour into a mixing bowl. Repeat with the second packet of biscuits. Add the lemon zest and juice to thecrumb mixture.
MEXICAN STREET STYLE VEGAN TACOS Heat 1 tablespoon coconut oil in a large fry pan over high heat. Add diced onion, sauté until translucent. Add cauliflower florets with another 1 tablespoon of oil, cook until tender, about 10 minutes. Add more oil if it sticks too much. Add chickpeas, cook for 2-3 minutes, then add corn and spring onions, mix well. RASPBERRY & CHOCOLATE SEMIFREDDO Spoon whipped cream into thick egg mixture, gently fold until combined. Add raspberries and fold through until just combined, creating a raspberry swirl effect. Pour a 1/4 of the mixture into lined pan. Drizzle over half the melted chocolate. Pour another 1/4 of the mixture in the pan over the chocolate. Drizzle over remainingchocolate.
PROTEIN ALMOND COFFEE BLISS BALLS Line a small tray with parchment paper and aside. In a high-speed food processor, add all ingredients except the chocolate. Blend on high until well combined and mixture sticks together, resembling a soft dough. Add a little more maple syrup if it’s too dry. Pick up VEGETABLE PASTIES (GF) Melt coconut oil in a medium sized pot over high heat. Add diced onion and sauté until translucent. Stir through minced garlic and grated ginger. Cook for a further 2 minutes. Stirring. Stir through peas and cook for 1 minute on medium-high. Add grated carrot, mix well. Stir through grated zucchini, mix well.HEMP BURGERS
Place in refrigerator until burgers are done. Patties. Fill a medium sized pot halfway up with filtered water. Bring to a boil over high heat. Peel sweet potatoes and cut into large cubes. Once water is boiling, place sweet potato into water and boil until completely tender, approx. 10-15 minutes. MIXED VEGETABLE SAVOURY EGG SLICE Vegetable Mix. Pre-heat oven to 190ºC (375ºF). Liberally grease with butter a 9inch x 9inch square baking dish or ceramic baking dish. Set aside. Heat oil in a large fry pan over medium heat. Add onion and sauté until just translucent. Stir through garlic and fry until fragrant whilst stirring. LEMON MELTAWAY COOKIES Preheat oven to 180ºC (356ºF). Line a baking tray with parchment paper and set aside. Remove one log from the fridge and unwrap. Using a sharp knife, slice into cookies, about 1cm (half an inch) in thickness. Place on lined tray, leaving a 5cm (2inch)HOMEMADE MILO
Stir through LSA, coconut sugar and coconut milk powder. Sift over cocoa powder and whisk through until everything is well blended. Transfer to an airtight glass jar or container where your milo will be stored. Add to a cold glass of milk (I use almond milk) or make a hot milo by adding 1/2-1 tablespoon of milo, depending on your tastepreference.
RAISIN WALNUT CAKE
Preheat oven to 180ºC (356ºF) and line a 9” x 9” square cake tin with parchment paper, set aside. Place chopped raisins and water in a small pot over high heat, bring to a boil. Boil on high for 1 minute then remove from heat. Add butter to pot and stir until completely melted. Allow mixture to cool, approx. 15-20 minutes. NO BAKE LEMON CHEESECAKE SLICE Press into prepared tin, pressing down with a spatula, set in the refrigerator. Filling. In a large mixing bowl or the bowl of a stand mixer, beat cream cheese until soft and creamy. Beat in icing sugar. Add lemon zest and juice, beat until just combined. Pour in VEGETABLE FRITTATA WITH SHORTCRUST PASTRY Wrap in plastic wrap and refrigerate for 1 hour. Pre-heat oven to 200ºC (390ºF). Liberally grease a 10-inch round pie pan with butter. Sprinkle over a light layer of all purpose flour and tap out any excess flour into your kitchen sink. Set aside. Remove chilled HUMMINGBIRD CAKE (GLUTEN FREE & VEGAN) Preheat oven to 180ºC fan-forced (356ºF). Line 2 round 9-inch cake pans with parchment paper. Alternatively, grease each pan with a thin layer of olive oil and sieve/dust a thin layer of all purpose gluten free flour over the oil. Set aside. In a medium sized mixing bowl, sift flour, baking powder, baking soda, cinnamon and nutmeg. CHEESE AND ONION PIE (GLUTEN FREE) Pre-heat oven to 200ºC (400ºF). Liberally grease a 27cm (10 inch) round ceramic (heat-proof) dinner plate with butter (see photo above). Remove chilled dough and place one half on a lightly floured surface. Take a rolling pin and roll out dough into a WHOLESOME PATISSERIEALL RECIPESRECIPES BY CATEGORYABOUTCONTACT Snacks & Beverages Apricot, Pistachio & Cardamom Bliss Balls Hazelnut Chocolate Bliss Balls Walnut Chocolate Clusters Homemade Chocolate Sauce Gluten & Dairy Free Chocolate Truffles ALL RECIPES ARCHIVES Vanilla & Wild Blueberry Sheet Cake with Lemon Syrup Icing. Healthier Chocolate Rice Krispie Treats. Lemon Biscuit SliceBY CATEGORY
Snacks Apricot, Pistachio & Cardamom Bliss Balls Hazelnut Chocolate Bliss Balls Walnut Chocolate Clusters Homemade Chocolate Sauce Gluten & Dairy Free Chocolate Truffles CHEAT’S CARAMEL SLICE (DAIRY & GLUTEN FREE) Instructions. Caramel Sauce. In a medium sized pot over low heat, combine cream, maple syrup, sugar and salt. Whisk until coconut sugar is dissolved. Turn heat to high and bring mixture to a boil then once boiling, reduce heat to low and allow to simmer for 10 SPICY POTATO SPINACH CURRY Method. Heat a small pot halfway with water, bring to a boil then turn down low or turn off and set aside for rice later. Heat oil in a large fry pan over high heat, add diced onion and sauté until translucent. Add garlic powder and cook for a further 30 seconds. Add cubedpotatoes, mix
MELTING MOMENTS WITH LEMON BUTTERCREAM Preheat oven to 180ºC (356ºC). Line a large baking tray with parchment paper, set aside. In a large mixing bowl, or the bowl of an electric stand mixer (if using), add softened butter, sifted icing sugar and vanilla. Beat on medium-high for 2-3 minutes or until mixture turns light/pale yellow and fluffy in texture. NO BAKE VEGAN LEMON SLICE Line a 10 x 10 inch square baking pan with parchment paper and set aside. In a high speed food processor, add 1 packet of the biscuits and process until a fine crumb. Pour into a mixing bowl. Repeat with the second packet of biscuits. Add the lemon zest and juice to thecrumb mixture.
MEXICAN STREET STYLE VEGAN TACOS Heat 1 tablespoon coconut oil in a large fry pan over high heat. Add diced onion, sauté until translucent. Add cauliflower florets with another 1 tablespoon of oil, cook until tender, about 10 minutes. Add more oil if it sticks too much. Add chickpeas, cook for 2-3 minutes, then add corn and spring onions, mix well. RASPBERRY & CHOCOLATE SEMIFREDDO Spoon whipped cream into thick egg mixture, gently fold until combined. Add raspberries and fold through until just combined, creating a raspberry swirl effect. Pour a 1/4 of the mixture into lined pan. Drizzle over half the melted chocolate. Pour another 1/4 of the mixture in the pan over the chocolate. Drizzle over remainingchocolate.
PROTEIN ALMOND COFFEE BLISS BALLS Line a small tray with parchment paper and aside. In a high-speed food processor, add all ingredients except the chocolate. Blend on high until well combined and mixture sticks together, resembling a soft dough. Add a little more maple syrup if it’s too dry. Pick up WHOLESOME PATISSERIEALL RECIPESRECIPES BY CATEGORYABOUTCONTACT Snacks & Beverages Apricot, Pistachio & Cardamom Bliss Balls Hazelnut Chocolate Bliss Balls Walnut Chocolate Clusters Homemade Chocolate Sauce Gluten & Dairy Free Chocolate Truffles ALL RECIPES ARCHIVES Vanilla & Wild Blueberry Sheet Cake with Lemon Syrup Icing. Healthier Chocolate Rice Krispie Treats. Lemon Biscuit SliceBY CATEGORY
Snacks Apricot, Pistachio & Cardamom Bliss Balls Hazelnut Chocolate Bliss Balls Walnut Chocolate Clusters Homemade Chocolate Sauce Gluten & Dairy Free Chocolate Truffles CHEAT’S CARAMEL SLICE (DAIRY & GLUTEN FREE) Instructions. Caramel Sauce. In a medium sized pot over low heat, combine cream, maple syrup, sugar and salt. Whisk until coconut sugar is dissolved. Turn heat to high and bring mixture to a boil then once boiling, reduce heat to low and allow to simmer for 10 SPICY POTATO SPINACH CURRY Method. Heat a small pot halfway with water, bring to a boil then turn down low or turn off and set aside for rice later. Heat oil in a large fry pan over high heat, add diced onion and sauté until translucent. Add garlic powder and cook for a further 30 seconds. Add cubedpotatoes, mix
MELTING MOMENTS WITH LEMON BUTTERCREAM Preheat oven to 180ºC (356ºC). Line a large baking tray with parchment paper, set aside. In a large mixing bowl, or the bowl of an electric stand mixer (if using), add softened butter, sifted icing sugar and vanilla. Beat on medium-high for 2-3 minutes or until mixture turns light/pale yellow and fluffy in texture. NO BAKE VEGAN LEMON SLICE Line a 10 x 10 inch square baking pan with parchment paper and set aside. In a high speed food processor, add 1 packet of the biscuits and process until a fine crumb. Pour into a mixing bowl. Repeat with the second packet of biscuits. Add the lemon zest and juice to thecrumb mixture.
MEXICAN STREET STYLE VEGAN TACOS Heat 1 tablespoon coconut oil in a large fry pan over high heat. Add diced onion, sauté until translucent. Add cauliflower florets with another 1 tablespoon of oil, cook until tender, about 10 minutes. Add more oil if it sticks too much. Add chickpeas, cook for 2-3 minutes, then add corn and spring onions, mix well. RASPBERRY & CHOCOLATE SEMIFREDDO Spoon whipped cream into thick egg mixture, gently fold until combined. Add raspberries and fold through until just combined, creating a raspberry swirl effect. Pour a 1/4 of the mixture into lined pan. Drizzle over half the melted chocolate. Pour another 1/4 of the mixture in the pan over the chocolate. Drizzle over remainingchocolate.
PROTEIN ALMOND COFFEE BLISS BALLS Line a small tray with parchment paper and aside. In a high-speed food processor, add all ingredients except the chocolate. Blend on high until well combined and mixture sticks together, resembling a soft dough. Add a little more maple syrup if it’s too dry. Pick up VEGETABLE PASTIES (GF) Melt coconut oil in a medium sized pot over high heat. Add diced onion and sauté until translucent. Stir through minced garlic and grated ginger. Cook for a further 2 minutes. Stirring. Stir through peas and cook for 1 minute on medium-high. Add grated carrot, mix well. Stir through grated zucchini, mix well.HEMP BURGERS
Place in refrigerator until burgers are done. Patties. Fill a medium sized pot halfway up with filtered water. Bring to a boil over high heat. Peel sweet potatoes and cut into large cubes. Once water is boiling, place sweet potato into water and boil until completely tender, approx. 10-15 minutes. MIXED VEGETABLE SAVOURY EGG SLICE Vegetable Mix. Pre-heat oven to 190ºC (375ºF). Liberally grease with butter a 9inch x 9inch square baking dish or ceramic baking dish. Set aside. Heat oil in a large fry pan over medium heat. Add onion and sauté until just translucent. Stir through garlic and fry until fragrant whilst stirring. LEMON MELTAWAY COOKIES Preheat oven to 180ºC (356ºF). Line a baking tray with parchment paper and set aside. Remove one log from the fridge and unwrap. Using a sharp knife, slice into cookies, about 1cm (half an inch) in thickness. Place on lined tray, leaving a 5cm (2inch)HOMEMADE MILO
Stir through LSA, coconut sugar and coconut milk powder. Sift over cocoa powder and whisk through until everything is well blended. Transfer to an airtight glass jar or container where your milo will be stored. Add to a cold glass of milk (I use almond milk) or make a hot milo by adding 1/2-1 tablespoon of milo, depending on your tastepreference.
RAISIN WALNUT CAKE
Preheat oven to 180ºC (356ºF) and line a 9” x 9” square cake tin with parchment paper, set aside. Place chopped raisins and water in a small pot over high heat, bring to a boil. Boil on high for 1 minute then remove from heat. Add butter to pot and stir until completely melted. Allow mixture to cool, approx. 15-20 minutes. NO BAKE LEMON CHEESECAKE SLICE Press into prepared tin, pressing down with a spatula, set in the refrigerator. Filling. In a large mixing bowl or the bowl of a stand mixer, beat cream cheese until soft and creamy. Beat in icing sugar. Add lemon zest and juice, beat until just combined. Pour in VEGETABLE FRITTATA WITH SHORTCRUST PASTRY Wrap in plastic wrap and refrigerate for 1 hour. Pre-heat oven to 200ºC (390ºF). Liberally grease a 10-inch round pie pan with butter. Sprinkle over a light layer of all purpose flour and tap out any excess flour into your kitchen sink. Set aside. Remove chilled HUMMINGBIRD CAKE (GLUTEN FREE & VEGAN) Preheat oven to 180ºC fan-forced (356ºF). Line 2 round 9-inch cake pans with parchment paper. Alternatively, grease each pan with a thin layer of olive oil and sieve/dust a thin layer of all purpose gluten free flour over the oil. Set aside. In a medium sized mixing bowl, sift flour, baking powder, baking soda, cinnamon and nutmeg. CHEESE AND ONION PIE (GLUTEN FREE) Pre-heat oven to 200ºC (400ºF). Liberally grease a 27cm (10 inch) round ceramic (heat-proof) dinner plate with butter (see photo above). Remove chilled dough and place one half on a lightly floured surface. Take a rolling pin and roll out dough into a WHOLESOME PATISSERIEALL RECIPESRECIPES BY CATEGORYABOUTCONTACT Snacks & Beverages Apricot, Pistachio & Cardamom Bliss Balls Hazelnut Chocolate Bliss Balls Walnut Chocolate Clusters Homemade Chocolate Sauce Gluten & Dairy Free Chocolate Truffles ALL RECIPES ARCHIVES Vanilla & Wild Blueberry Sheet Cake with Lemon Syrup Icing. Healthier Chocolate Rice Krispie Treats. Lemon Biscuit SliceBY CATEGORY
Snacks Apricot, Pistachio & Cardamom Bliss Balls Hazelnut Chocolate Bliss Balls Walnut Chocolate Clusters Homemade Chocolate Sauce Gluten & Dairy Free Chocolate Truffles MELTING MOMENTS WITH LEMON BUTTERCREAM Preheat oven to 180ºC (356ºC). Line a large baking tray with parchment paper, set aside. In a large mixing bowl, or the bowl of an electric stand mixer (if using), add softened butter, sifted icing sugar and vanilla. Beat on medium-high for 2-3 minutes or until mixture turns light/pale yellow and fluffy in texture. NO BAKE VEGAN LEMON SLICE Line a 10 x 10 inch square baking pan with parchment paper and set aside. In a high speed food processor, add 1 packet of the biscuits and process until a fine crumb. Pour into a mixing bowl. Repeat with the second packet of biscuits. Add the lemon zest and juice to thecrumb mixture.
SPICY POTATO SPINACH CURRY Method. Heat a small pot halfway with water, bring to a boil then turn down low or turn off and set aside for rice later. Heat oil in a large fry pan over high heat, add diced onion and sauté until translucent. Add garlic powder and cook for a further 30 seconds. Add cubedpotatoes, mix
NO BAKE LEMON CHEESECAKE SLICE Press into prepared tin, pressing down with a spatula, set in the refrigerator. Filling. In a large mixing bowl or the bowl of a stand mixer, beat cream cheese until soft and creamy. Beat in icing sugar. Add lemon zest and juice, beat until just combined. Pour in CHEAT’S CARAMEL SLICE (DAIRY & GLUTEN FREE) Instructions. Caramel Sauce. In a medium sized pot over low heat, combine cream, maple syrup, sugar and salt. Whisk until coconut sugar is dissolved. Turn heat to high and bring mixture to a boil then once boiling, reduce heat to low and allow to simmer for 10 MEXICAN STREET STYLE VEGAN TACOS Heat 1 tablespoon coconut oil in a large fry pan over high heat. Add diced onion, sauté until translucent. Add cauliflower florets with another 1 tablespoon of oil, cook until tender, about 10 minutes. Add more oil if it sticks too much. Add chickpeas, cook for 2-3 minutes, then add corn and spring onions, mix well. RASPBERRY & CHOCOLATE SEMIFREDDO Spoon whipped cream into thick egg mixture, gently fold until combined. Add raspberries and fold through until just combined, creating a raspberry swirl effect. Pour a 1/4 of the mixture into lined pan. Drizzle over half the melted chocolate. Pour another 1/4 of the mixture in the pan over the chocolate. Drizzle over remainingchocolate.
WHOLESOME PATISSERIEALL RECIPESRECIPES BY CATEGORYABOUTCONTACT Snacks & Beverages Apricot, Pistachio & Cardamom Bliss Balls Hazelnut Chocolate Bliss Balls Walnut Chocolate Clusters Homemade Chocolate Sauce Gluten & Dairy Free Chocolate Truffles ALL RECIPES ARCHIVES Vanilla & Wild Blueberry Sheet Cake with Lemon Syrup Icing. Healthier Chocolate Rice Krispie Treats. Lemon Biscuit SliceBY CATEGORY
Snacks Apricot, Pistachio & Cardamom Bliss Balls Hazelnut Chocolate Bliss Balls Walnut Chocolate Clusters Homemade Chocolate Sauce Gluten & Dairy Free Chocolate Truffles MELTING MOMENTS WITH LEMON BUTTERCREAM Preheat oven to 180ºC (356ºC). Line a large baking tray with parchment paper, set aside. In a large mixing bowl, or the bowl of an electric stand mixer (if using), add softened butter, sifted icing sugar and vanilla. Beat on medium-high for 2-3 minutes or until mixture turns light/pale yellow and fluffy in texture. NO BAKE VEGAN LEMON SLICE Line a 10 x 10 inch square baking pan with parchment paper and set aside. In a high speed food processor, add 1 packet of the biscuits and process until a fine crumb. Pour into a mixing bowl. Repeat with the second packet of biscuits. Add the lemon zest and juice to thecrumb mixture.
SPICY POTATO SPINACH CURRY Method. Heat a small pot halfway with water, bring to a boil then turn down low or turn off and set aside for rice later. Heat oil in a large fry pan over high heat, add diced onion and sauté until translucent. Add garlic powder and cook for a further 30 seconds. Add cubedpotatoes, mix
NO BAKE LEMON CHEESECAKE SLICE Press into prepared tin, pressing down with a spatula, set in the refrigerator. Filling. In a large mixing bowl or the bowl of a stand mixer, beat cream cheese until soft and creamy. Beat in icing sugar. Add lemon zest and juice, beat until just combined. Pour in CHEAT’S CARAMEL SLICE (DAIRY & GLUTEN FREE) Instructions. Caramel Sauce. In a medium sized pot over low heat, combine cream, maple syrup, sugar and salt. Whisk until coconut sugar is dissolved. Turn heat to high and bring mixture to a boil then once boiling, reduce heat to low and allow to simmer for 10 MEXICAN STREET STYLE VEGAN TACOS Heat 1 tablespoon coconut oil in a large fry pan over high heat. Add diced onion, sauté until translucent. Add cauliflower florets with another 1 tablespoon of oil, cook until tender, about 10 minutes. Add more oil if it sticks too much. Add chickpeas, cook for 2-3 minutes, then add corn and spring onions, mix well. RASPBERRY & CHOCOLATE SEMIFREDDO Spoon whipped cream into thick egg mixture, gently fold until combined. Add raspberries and fold through until just combined, creating a raspberry swirl effect. Pour a 1/4 of the mixture into lined pan. Drizzle over half the melted chocolate. Pour another 1/4 of the mixture in the pan over the chocolate. Drizzle over remainingchocolate.
VEGETABLE PASTIES (GF) Melt coconut oil in a medium sized pot over high heat. Add diced onion and sauté until translucent. Stir through minced garlic and grated ginger. Cook for a further 2 minutes. Stirring. Stir through peas and cook for 1 minute on medium-high. Add grated carrot, mix well. Stir through grated zucchini, mix well. MIXED VEGETABLE SAVOURY EGG SLICE Vegetable Mix. Pre-heat oven to 190ºC (375ºF). Liberally grease with butter a 9inch x 9inch square baking dish or ceramic baking dish. Set aside. Heat oil in a large fry pan over medium heat. Add onion and sauté until just translucent. Stir through garlic and fry until fragrant whilst stirring. CREAMY VEGETABLE CASSEROLE Preheat oven to 180ºC (356ºC). Liberally grease a large oven roasting pan with oil or butter. Set aside. Prepare a large steamer and bring to a boil. Place broccoli and cauliflower florets, sliced carrots, cubed pumpkin and frozen peas into the steamer. Cover and steam for 5-10 minutes or until just tender. CREAMY BROCCOLI VEGAN PASTA Stir in flour, cooking gently for 1 minute with a whisk. Gradually pour in milk, whisking until thickened and small bubbles begin to appear on the surface, don’t boil. Reduce heat to low and add in nutmeg, salt, pepper and nutritional yeast, whisk well. Turn off heat, set aside. Once broccoli is soft and tender, stir through cookedpasta.
COLESLAW BURGERS
Method. Coleslaw. In a mixing bowl, combine grated carrot, shredded cabbage and chopped parsley. In a measuring jug or bowl, combine mayonnaise, kombucha, vinegar and dijon, mix well until smooth. Pour mayo dressing over carrot and cabbage, mixing until well coated. Cover with plastic wrap and set ALMOND MEAL CHOCOLATE CUPCAKES Preheat oven to 180ºC (356ºF) and line a cupcake pan with patty liners, set aside. In a large mixing bowl, combine almond meal, cacao, baking soda and salt until well combined, set aside. In a separate mixing bowl, whisk together eggs, maple syrup, water and vanilla. Gently fold wet mixture into dry, mixing until well combined andsmooth.
EASY COLESLAW WITH MINT & GREEK YOGHURT Vegetables. In a large mixing bowl, add shredded cabbage. Grate carrots in a food processor with a grater attachment or grate by hand. You can also slice them into a fine julienne. Stir carrots through cabbage. Add parsley and mint, mix well. Pour dressing over vegetables and mix until well coated. Taste and adjust seasoning if desired. PINK GRAPEFRUIT SOURS Method. Juice grapefruit and lime, divide the juice between desired amount of serving glasses. NOTE: juice more grapefruit and lime for more servings + more kombucha. Pour kombucha over fruit juices, evenly between each glass. Optional: Slice extra grapefruit into small wedges and place on the rim of each glass. Serve and enjoy!MATCHA BLISS BALLS
Line a baking tray with parchment paper, set aside. Drain soaked dates and set aside. Add all ingredients to a high speed food processor, except for the extra matcha and the cocoa powder, which is forrolling.
CHIA SEED BLISS BALLS Adding more coconut oil, 1 tablespoon at a time, if needed to help the balls stick together and hold their shape. Place the extra chia seeds in a small bowl. Pick up approx. 1-2 tablespoons of mixture and roll into balls. Roll balls in chia seeds and place on lined tray. Repeat with remaining mixture. * Skip to primary navigation * Skip to main content * Skip to primary sidebar WHOLESOME PATISSERIE* Home
* All Recipes
* Recipes By Category* Cakes & Cupcakes
* Slices & Bars
* Cookies
* Muffins
* Snacks
* Breakfast & Bread
* Desserts
* Ice-Cream & Frozen* Vegan
* Beverages
* Mains
* Sides
* About
* Contact
NEW RECIPES
ONE BOWL LEMON YOGHURT CAKE NO BAKE CHOCOLATE FUDGE SLICE DOUBLE CHOCOLATE OATMEAL COOKIES RECEIVE NEW RECIPES WEEKLYSWEETS
APRICOT, PISTACHIO & CARDAMOM BLISS BALLS HOMEMADE KINGSTON BISCUITS VANILLA & WILD BLUEBERRY SHEET CAKE WITH LEMON SYRUP ICING HEALTHIER CHOCOLATE RICE KRISPIE TREATSLEMON BISCUIT SLICE
CHOCOLATE CHIP MUFFINS BROWN BUTTER MADELEINESANZAC SLICE
All sweet recipes >
MAINS & SIDES
CARROT & ZUCCHINI PANCAKE FRITTERS QUICK CREAMY TOMATO PASTA MIXED VEGETABLE SAVOURY EGG SLICE All main & side recipes >SNACKS & BEVERAGES
APRICOT, PISTACHIO & CARDAMOM BLISS BALLS HAZELNUT CHOCOLATE BLISS BALLS WALNUT CHOCOLATE CLUSTERS HOMEMADE CHOCOLATE SAUCE GLUTEN & DAIRY FREE CHOCOLATE TRUFFLES HOMEMADE DAIRY FREE WHITE CHOCOLATE WITH FREEZE DRIED STRAWBERRIES PEANUT BUTTER & CHOCOLATE CHIP FUDGE WITH COCONUT FLAKES ALMOND MILK PULP CRACKERS All snack & beverage recipes >PRIMARY SIDEBAR
SEARCH RECIPES
Search this website
* YouTube
Copyright © 2021 · Foodie Pro Themeby Shay Bocks
Built on the Genesis Framework Powered by WordPressDetails
Copyright © 2024 ArchiveBay.com. All rights reserved. Terms of Use | Privacy Policy | DMCA | 2021 | Feedback | Advertising | RSS 2.0