chia pudding

Poppy makes...

Serves 2

1. In a large measuring jug combine
   2/3 cup filtered water,
   1/3 cup rice milk,
   2.5 tablespoons white chia seeds,
   1/8 teaspoon vanilla bean powder and
   1 teaspoon maple syrup with a fork.
   
   
2. Leave for 10 minutes, stir again then pour into serving bowls, glasses or containers.
   
   
3. Serve with
   seasonal fruit and/or some
   chocolate buckinis.

Feel free to double or triple this recipe to make more serves if you prefer to make a large batch or simply larger serves. 

baked apples

Serves 2

Poppy bakes...

1. Preheat oven to 180ºC.
   
   
2. Combine
   1 tablespoon sultanas,
   1 tablespoon activated buckwheat,
   1 teaspoon ground cinnamon,
   1.5 teaspoon coconut oil and
   1.5 teaspoon maple syrup.
   
   
3. Core
   2 pink lady apples, set on baking paper, fill with above mixture, wrap paper around apple and twist in a knot at the top.
   
   
4. Bake for 1 hour or until soft.
   
   
5. Serve on their own or with
   coconut ice cream.

chocolate + avocado mousse cake

Serves 12

Poppy bakes…

1. Line a cake tin with baking paper.
   
   
2. Mix together
   1 cup gluten free self raising flour,
   3 tablespoons cacao powder and
   1/2 teaspoon celtic sea salt.
   
   
3. Beat in
   2 eggs,
   4 tablespoons coconut oil,
   6 tablespoons maple syrup,
   3 tablespoons rice milk and
   teaspoon vanilla extract.
   
   
4. Pour into cake tin and bake at 185ºC for 25 minutes, then allow to cool to room temperature before placing in the fridge to chill.
   
   
5. Blend
   2 avocados,
   4 tablespoons cacao powder,
   1.5 tablespoons coconut cream,
   6 tablespoons coconut oil,
   4 tablespoons maple syrup and
   tablespoon vanilla extract.
   
   
6. Pour mousse on top of cold cake and set in the fridge.

strawberry muffins

Serves 12

Poppy bakes…

1. Preheat oven to 180ºC and prepare 12 muffin cups.
   
   
2. In a large mixing bowl combine
   1/2 cup sunflower seed flour,
   1/2 cup brown rice flour,
   1/2 cup coconut flour,
   1/2 cup millet flour,
   1/2 cup gluten-free plain flour,
   2 tablespoons coconut sugar,
   1 tablespoon tapioca flour,
   2 teaspoons baking powder,
   1/2 teaspoon celtic sea salt and
   1/4 teaspoon ground nutmeg.
   
   
3. Add in
   2 eggs, beaten,
   1/4 cup olive oil,
   1/2 cup maple syrup,
   1 tablespoon vanilla extract and slowly beat to combine.
   
   
4. While beating, slowly add in
   1 cup rice milk.
   
   
5. Fold through
   1 punnet strawberries, diced then spoon mixture into muffin cups and bake for 25-30 minutes.
   
   
   

apple + maple syrup cake

Serves 10

Poppy bakes…

1. Preheat oven to 180ºC and line a cake tin.
   
   
2. In a mixing bowl combine
   5 tablespoons nuttelex, melted,1/2 cup coconut sugar,
   1/2 cup maple syrup,
   1 egg, lightly beaten and
   1 teaspoon vanilla extract.
   
   
3. Stir through
   1 cup gluten-free plain flour,
   1 teaspoon baking powder,
   1/4 teaspoon celtic sea salt and
   1.5 cups granny smith apples, chopped.
   
   
4. Pour mixture into cake tin, bake for 30 minutes or until a skewer comes out clean and allow to cool before serving.