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Vegan glutenfree pumpkin cinnamon rolls

Ingredients
1 cup tapioca flour
2 cups buckwheat flour
1 tbsp glutenfree baking powder
1 tsp ground cardamon (optional)
1/2 tsp salt
1/2 cup pumpkin puree
1/2 cup apple sauce (unsweetened)

Filling
10 dates (destoned)
2 tbsp date syrup/maple syrup/ honey
1 tbsp soft coconut oil (not liquid)
5 tbsp cinnamon

Method
Preheat your oven to 180C
To make the filling you need to soak the dates in boiling water for 5 minutes
Drain and add to a food processor along with the other ingredients leave to stand
To make the dough: place the dry ingredients into a bowl then add in the pumpkin puree and the apple sauce
Stir well to combine
Tip out onto a floured surface and knead until you have a thick springy dough
Roll out into a rectangular shape until it is around 4cm thick
Spread the dough with the filling so that it is completely covered on one side
Next, starting from one end slowly and tightly roll the dough
Slice the roll and place the buns spiral side upwards into a lightly oiled baking dish, leaving a few cm between each bun
Place into the oven for approx 20 minutes or until golden brown
Leave to cool before enjoying

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Vegan cashew milkshake

Ingredients
2 dates
1/2 cup cashews
1 cup smashed ice cubes
1/2 cup almond milk
Seeds from 1/2 vanilla pod (or a splash of vanilla extract)

Method
Scrape the seeds from the vanilla pod into the blender jug
Add all the ingredients to a powerful blender and blend well for 5 minutes until you have a thick, creamy milkshake
Enjoy

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Vegan coconut flapjack cookies

Ingredients
125g coconut oil
3/4 cup spelt flour
1/2 teaspoon baking powder
1/2 teaspoon cinnamon
75g rolled oats
50g sun dried raisins
150g cups unsweetened dessicated coconut
5tbsp honey/maple syrup/date syrup

Method
Pre heat your oven to 180C
Place the oats, coconut, raisins, cinnamon, baking powder and spelt flour into a large bowl
Place the coconut oil and the syrup/honey into a small sauce pan and warm gently until fully melted
Pour the oil onto the dry ingredients and stir well
Wait a few minutes to let it combine and then mold small mounds/balls and place onto a lined baking tray
Place into the oven and bake until golden brown (approx 18 mins for smaller balls)

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Salted caramel popcorn

Salted caramel popcorn

Ingredients
90g popcorn kernels
1 tsp coconut oil
1 tsp almond butter
2 tsp date syrup (rice malt, agave or maple syrup work too)
1/2 tsp sea salt

Method
Preheat your oven to 180C and line a baking sheet
Place the oil into a large pan over a medium high heat
Add two kernels and place the lid onto the pan
Once they begin to pop then add in the rest of the kernels
Shake the pan continuously to prevent burning
As soon as the popping stops, remove the pan from the heat and empty the popcorn into a bowl
Add the date syrup, almond butter and salt to the pan
Bring to the boil and then bubble for 4 mins, stirring all the time
Pour enough syrup over the popcorn to coat lightly, stir well and then spread onto your lined baking sheet
Place the baking sheet into the oven and bake for 4 minutes – keep an eye on it as it can burn easily
Remove from the oven, leave to cool and harden for 2 minutes and enjoy

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Spelt apple galette

Spelt apple galette

Ingredients
250g spelt flour
100 ml ice cold water
4 tbsp melted coconut oil
2 tbsp date syrup (or maple/agave)
1 tbsp cinnamon
3 large cooking apples
1 tbsp almond butter

Method
Preheat your oven to 160C
Place the flour, coconut oil & cinnamon into a bowl
Slowly add the water stirring continuously until you combined
Place onto your worksurface and knead for a few minutes
Roll out into a circular shape (approx 2cm thick) and place onto a lined baking tray
Slice 2.5 of the apples thinly
Place the date syrup and almond butter into a pan and bring to the boil
Simmer for 2 minutes
Remove from the heat and carefully toss the apples in the syrup
Pile onto the centre of the dough and spread towards the edges
Fold the edges over the apples to create an outer edge that contains the fruit
Place into the oven at 160C for approx 25-35mins

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