BLOGGER: PALEO GLUTEN FREE EATS

FIG HONEY PALEO CHEESECAKE
Recipe thanks to: Paleo Gluten Free Eats, Kaylie.

Ingredients:
CRUST:
1 cup whole raw almonds
1 cup soft medjool dates
1 tablespoon golden milled flax meal
1 tablespoon water

FILLING:
1 1/2 cup soaked raw cashews make by soaking cashews in hot water for 1-4 hours till soft.
3 tablespoons lemon juice
2 tablespoons maple syrup
2 tablespoons coconut oil
1 teaspoon vanilla extract

TOPPING:
2-3 whole fresh figs
Honey for drizzling on top
Sea salt flakes for sprinkling on top

Instructions:
CRUST:
Preheat oven to 400F. Line a 7″ by 7″ square cake pan with parchment paper.
Pulse together the almonds and dates into a coarse texture. Then add water and flax meal and combine.
Press crust into the bottom of the cake pan.
Cook on 400F for 20 minutes or until golden brown.

FILLING:
Puree the cashews in a food processor for a few minutes until they become a smooth texture. Then add in the rest of the ingredients and puree until completely smooth.
Spread the filling over the crust. Slice fresh figs into 1/4″ rounds and place over top the cream layer. Then freeze for about 1 hour until firm.
Once the cheesecake has firmed up, take it out of the freezer and drizzle with honey and gourmet sea salt flakes. Cut and serve, Or store in the freezer or fridge.

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  • Kaylie | paleoglutenfree.com 21 💁Stylist + Photographer + Founder of Paleo Gluten Free Eats | Easy healthy recipes | paleoglutenfree.com | Instagram.

COLOURS: Butterum, Cashmere Brown, Very Dark Brown, Nero Black, Scorpion Grey.

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BUTTERUM – MOOD BOARD

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COLOURS:
Butterum, Timberwolf, Taupe Grey, Cod Grey and Buccaneer Brown.

BLOGGER – MY DARLING VEGAN

DOUBLE CHOCOLATE PISTACHIO DONUTS
Recipe thanks to Sarah McMinn, My Darling Vegan.

INGREDIENTS
1/2 cup shelled pistachios, crushed

CHOCOLATE DONUTS
3/4 cup all-purpose flour
1/3 cup granulated sugar
1/4 cup cocoa powder
1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/2 cup apple sauce
1/4 cup + 2 tbsp soy or almond milk
3 tbsp canola oil
1/2 tsp vanilla extract

CHOCOLATE GANACHE
1/4 cup soy milk or creamer
4 ounces vegan chocolate chips

INSTRUCTIONS
Preheat the oven to 180C (350F).
Lightly spray a donut pan and set aside.
In a medium bowl combine flour, sugar, cocoa powder, baking powder, baking soda, and salt.
In a separate bowl whisk together apple sauce, soy milk, oil, and vanilla.
Add wet ingredients to the dry ingredients and stir until just combined.
Spoon or pipe batter into donut pan and bake for 12-15 minutes until donuts spring back when pressed.
Remove from oven and let cool slightly before transferring onto a cooling rack to cool completely.

To make the chocolate ganache place chocolate chips in a small bowl.
Heat soy milk until just before boil (a thin layer of skin will form on the top of milk when ready).
Pour over chocolate chips.
Cover for 5 minutes then stir together until chocolate has completely melted and ganache is well combined.
Dip the top of each donut into the chocolate ganache.
Let set up slightly (about 5 minutes) before dipping donuts into crushed pistachios.
Let ganache set up completely before serving.

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HEX CODE: #9A9738

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COLOURS: Golden Lime, Seal Brown, Soya Bean Brown, Carrara White.

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GOLDEN LIME MOOD BOARD

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COLOURS:
Golden Lime, Athens Grey, Husk, Pine Glade Green, Double Spanish White Grey, Cork Brown.

BALLET SLIPPER MOOD BOARD

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HEX CODE: #EBCED5

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COLOURS:
Wild Sand Grey, Don Juan Brown, Carey’s Pink, Ballet Slipper, Delta Grey, Hippie Pink Brown.

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