0:09
Beetroot Hummus with Sourdough, Avocado & Dukkah 🩷🥑
Have you tried this vibrant Beetroot Hummus by @sarahsspoonful yet? 🩷🥑 A simple and delicious recipe that pairs perfectly with sourdough, sliced avocado, and a sprinkle of dukkah for the ultimate toast upgrade. Save this post for your next brunch inspiration! 💚 #AvocadoLove #BeetrootHummus #AvosFromPeru
0:19
LEMON BLUEBERRY TRUFFLES 🍋
Raw Cake Ingredients: 1 cup wild blueberries 1 cup walnuts 1 cup dates 3 tbsp gluten-free rolled oats 2 tbsp shredded coconut 1 tbsp chia seeds 1 lemon, juiced Frosting Ingredients: 1 cup cashews (soaked for about 30 minutes) ½ cup coconut oil, melted and cooled 3 tbsp maple syrup 1 tsp vanilla extract 1 lemon, juiced 2-3 tbsp warm water (as needed to help blend) 1. Combine the raw cake ingredients in a food processor until the mixture is firm. 2. Roll into balls and place on a lined baking sheet. Chill in the freezer while you make the icing. 3. Place all the icing ingredients into a blender and combine until the mixture is smooth. Add a little warm water as needed if the consistency isn’t smooth enough. 4. Coat the truffles with the icing and place them back on the baking sheet. 5. Gar
0:41
Freezer Carrot Cake Bars - Love & Lemons
In an ideal world, I’d have a pan of these bars in my freezer at all times. To me, they’re the perfect way to satisfy an afternoon craving. With their rich cashew “frosting” and nutty carrot base, they’re plenty decadent and sweet, but they’re made with wholesome ingredients like nuts, dates, and maple syrup. If the bars are too firm to eat straight from the freezer, allow them to sit at room temperature for 10 minutes before digging in.
