malt syrup

3 ingredient #vegan ice cream {frozen bananas, frozen raspberries, coconut sugar} topped with easiest and quickest homemade granola clusters which took 10 mins to make 🍧
Simply mix oats, nuts, seeds, add coconut sugar/powders/spices (I added maca powder and cinnamon) and a tablespoon of rice malt syrup/maple syrup, mix and chuck in the oven for 7-8 mins until caramelised. Then add dried fruit/coconut and you’re done 😋

Instagram: @annietarasova

Happy Easter to those who celebrate :) Nothing like a loaf of banana bread on Easter Sunday :) Super moist and delicious-I used ½ cup oat flour, 1 ½ cups wholemeal flour, 1 tsp baking soda, 3 large ripe bananas, 1/3 cup unrefined cane sugar, 3 tbsp brown rice malt syrup, 3 tbsp apple sauce, 1 tsp allspice, 1/3 cup olivani (or any vegan butter), ¼ cup almond milk, dash of vanilla essence and a few handfuls of frozen berries and dark chocolate (I used lindt 90% which is free from dairy milk) see us vegans don’t just eat grass :)

✨instagram✨: @veganzoejessica

Sometimes I like to pretend it’s summer and eat smoothie bowls out in the garden pretending the grass isn’t all wet and mushy☀️
It’s mind over matter right?!🙈

Creamy melty caramel smoothie bowl {banana, apple, dates, maca} drizzled with rice malt syrup and topped with orange chai spiced granola and frozen berries🍌🍯

Instagram: @naturally_nina_

Vegan is boring, all you can eat is cookie dough bliss balls covered in chocolate and drink chocolate thick shakes… YEAH THATS MORE LIKE IT 🍩🍪🍫🍨
Guys, I was never into making bliss balls. It always felt like so much effort and I never had the right food processor for that. And if I really like a product, expect paragraphs from me because @fit_mixes is the best thing since sliced (gluten free) bread 😼
But honestly, this was my FIRST TIME making these babies and they turned out to be perfect all thanks to @fit_mixes which is a DIY protein ball mix. No blending required! Just add a bitta coconut oil, rice malt syrup, stir well and THATS IT.
Here we have chocolate and chia, vanilla and coconut, and my personal favorite: COOKIE DOUGH. I got a little creative and dipped it in melted #vegan dark choc… LIFE CHANGING 🍪🍪🍪

Instagram: @annietarasova

Some days your stomach is a bottomless pit and that’s okay😊
Food is fuel, don’t ever restrict yourself of nourishment! You’re worthy of happiness❤️
Filled my belly with this amazing peanut butter, banana and rice malt syrup toastie✌🏻️
If you haven’t tried this combo yet, do it🍌
Aleks and I finished watching the Santa Clarita diet last night (STRONGLY RECOMMEND!!), so what series on Netflix should we watch next??? Thanks pals you rock.. Sending love😚😚
Snapchat: Nourishntpunish💩

somethins got me craving ice cream lately 🍦 intensely … 😶 the recipe for this choc peanut butter ice cream was:
Blended frozen nanas + cacao + pb2 + medjool dates
The scoops were plain choc (cacao and banana)
For the toppings I used chopped medjool dates, dried mulberries, popcorn + homemade rawnola
For the sauces: choc was cacao powder mixed w just enough brown rice malt syrup + water. Peanut sauce: peanut butter + pb2 + water. You can grab the mulberries and cacao powder from @thesourcebulkfoods 👌🏽 Crunchy + chewy + creamy = 💥

The Best Vegan Chocolate Mousse (sugarfree)


  • 400 ml can coconut cream.
  • ½ cup raw cacao powder.
  • ¼ cup rice malt syrup.
  • ¼ cup chia seeds.
  • cacao nibs, optional.


1. Place all ingredients in a large mixing bowl. Whisk ingredients together until well combined and smooth. Pour into 4-6 serving glasses. Sprinkle with cacao nibs if you like.

2. Chill in the fridge for at least 3 hours, or until firm.

>Banana Caramel Pancakes<

INGREDIENTS (pancakes)
(makes 5-7 pancakes)

½ cup rice flour

½ cup oat bran

1 tbsp coconut sugar

1 tsp maca powder 

1 ½ cups 
rice milk/any non dairy milk 
1 big mashed banana

4-5 drops vanilla essence

Combine dry ingredients first and mix in a food processor until looks like fine bread crumbs. Add wet ingredients (banana, milk, vanilla) and blend. Set a non stick pan on low/medium heat and spray with coconut oil. Use about 1/3 cup of the mixture for each pancake.

1 tbsp hulled tahini
1 tbsp coconut milk
1 tbsp coconut sugar
1 tsp rice malt syrup/maple syrup
2-3 drops vanilla essence

Mix together until smooth creamy texture. Pour on top of the pancakes.

Enjoy! xx 

Instagram: @annietarasova



dry ingredients:                                                                                                                               - 1 cup flour                                                                                                                   - ¼ cup cacao powder                                                                                           - 1 tsp baking powder                                                                                                 - ½ cup brown sugar                                                                                              - 2 tbsp shredded coconut

wet ingredients:                                                                                                                         - ¾ cup plant milk                                                                                                       - 1 tsp apple cider vinegar                                                                                           - ¼ cup applesauce                                                                                                    - 2 tbsp rice malt syrup

       - ½ cup chocolate chips

          1. Preheat oven to 350F.                                                                                                 2. Mix all dry ingredients together.                                                                            3. Mix all wet ingredients together.                                                                         4. Add wet ingredients to dry ingredients and mix well.                                           5. Add chocolate chips.                                                                                              6. Bake for 20 minutes and let cool completely. Then cut in pieces.


>Banana Caramel Pancakes
INGREDIENTS (pancakes) 
(makes 5-7 pancakes)
½ cup rice flour 
½ cup oat bran 
1 tbsp coconut sugar 
1 tsp maca powder 
1 ½ cups rice milk/any non dairy milk 1 big mashed banana
4-5 drops vanilla essence
Combine dry ingredients first and mix in a food processor until looks like fine bread crumbs. Add wet ingredients (banana, milk, vanilla) and blend. Set a non stick pan on low/medium heat and spray with coconut oil. Use about 1/3 cup of the mixture for each pancake.
1 tbsp hulled tahini
1 tbsp coconut milk
1 tbsp coconut sugar 
1 tsp rice malt syrup/maple syrup 
2-3 drops vanilla essence
Mix together until smooth creamy texture. Pour on top of the pancakes.


Instagram: @annietarasova




For the base:
- 1 cup rolled oats
- 12 pitted dates, soaked (put in a bowl of water for like 2 hours)
- cinnamon
- 2 spoons (not proper tablespoons, I just used the same spoons I would use to eat dinner with) rice malt syrup

For the raspberry layer (pink):
- 1 fresh banana
- 1 cup frozen raspberries
- a little bit of almond milk

For the blueberry layer:
- 1 banana
- 1 cup frozen blueberries
- a little bit of almond milk

For the top/chocolate layer:
- 2 spoons coconut oil
- 2 spoons cocoa/cacao powder
- 1 spoon rice malt syrup



1) Once your dates are all soaked and soft, blitz all the ingredients for the base in a food processor. Make sure it’s all well combined but not so fine that you’ve got sticky crumb. Spread the base into a tray, and stick it in the freezer while you make your fillings.

2) Blend the ingredients for the raspberry layer (like you would with a smoothie), and pour on top of the base. Put it back in the freezer. Make sure you let it set for at least 20 minutes before putting the next layer on top.

3) Blend the ingredients for the blueberry layer, and pour on top of the raspberry layer, as evenly as you can.

4) Leave the slice in the freezer for at least 2 hours or overnight (I left mine overnight).

5) If needed, melt coconut oil, and mix with the cocoa powder and rice malt syrup. Pour on top of the slice and let it set in the freezer for at least an hour.

That’s it! Enjoy xxx

Evelyn's pantry (& fridge) !

A few of you have asked what I buy in a week to week basis at the supermarket, so I thought it would be helpful to write up a post of what’s always in my cupboard!
To have a pantry stocked up with healthy, wholesome ingredients is essential to leading a healthy and happy lifestyle. It’s really common sense, what’s in your cupboard is what you are going to use to bake/eat. So why not make it full of nutrient dense goods that make you feel good inside and out.
I have compiled a list into categories to make it easier for you when you go to the store.
I get extremely excited when I go food shopping! In this post you can learn what my favourite products are!
I buy organic as much as possible.
Happy shopping… and baking :)

Plain gluten free
Self raising gluten free
Almond meal

Pantry baking goods:
Baking powder
Baking soda
Vanilla essence
Coconut essence
Xanthum gum
Egg replacer
Raw sugar
Coconut sugar
Coconut oil

Pantry items:
Raw cacao powder
Carob powder
Cacao nibs
Carob kibble
Chia seeds
Chia bran
Unsweetened almond milk
Soy milk
Raw sugar
Coconut sugar
Protein powder
Gluten free pasta
Buckwheat groats
Shredded coconut
Corn thins and rice cakes
Buckwheat crackers (orgran brand)
Peanut butter
Brazil nuts
Sunflower seeds
Quinoa flakes
Coconut oil
Nutritional yeast
Popcorn kernels
Silken tofu
Dark chocolate
Maple syrup
Puffed rice
Puffed corn
Rice malt syrup

Unsweetened almond milk
Unsweetened soy milk
Coconut water
Soy yogurt
Organic tofu
Organic tempeh
Organic, no added sugar yogurt
Fruit: kiwi, oranges, strawberries, blueberries, raspberries, avocado (low fructose fruits)
Veggies: spinach, tomato, carrot, zucchini, gherkins, olives, cucumber, capsicum, pumpkin (low fructose vegetables)
Apple cider vinegar
Gluten free vegemite

Organic frozen berries
Gluten free bread

Gluten free bread
Flaxseed oil
Himalayan salt
All spice
Cayenne pepper
Onion and garlic free vegetable stock
Sweet potato
White potato
Tea (black and herbal)

Where do I buy these ingredients?
I’m from Melbourne, Australia! So unfortunately this part if the post can relate only to those also in Melbourne. But I’m sure any health food store around the world would stock the majority of these products! Just do your research and don’t hesitate to ask the assistant working.

Coles (awesome health food section, great for gluten free)
The source bulk foods, Brunswick. La manna direct, Essendon fields.
La manna organics, Brunswick.
Terra Madre, Northcote.
IGA Sydney rd, Brunswick.
Great Earth discount health food store, CBD Elizabeth st.
Go Vita, southern cross station, Doncaster shopping centre & Highpoint shopping centre.
Pro-Health, Northland shopping centre.
BAS foods, Brunswick.


Anti-inflammatory, warming Golden Milk 

heat up 1 cup plant milk
(I like almond, hemp or coconut best for this),
½ tsp coconut oil
and ½-1 tsp turmeric paste.
take off heat and stir in maple/rice malt/agave syrup to taste. enjoy:)

turmeric paste:
-½ cup water
-¼ cup turmeric powder
-½ tsp ground black pepper
 mix ingredients and heat up in a sauce pan on medium heat while stirring until paste thickens, pour into jar, let it cool and keep in fridge for up to a week! 

fun fact: by mixing turmeric with black pepper together, you increase your body’s absorption of the turmeric by 2000%

anonymous asked:

Recipe for the peanut butter muesli slice? Thank you x

Sure! I didn’t measure anything, just kept adding things until it was a good texture! Ingredients:

• peanut butter
• rice malt syrup
• homemade muesli (but any would do, or you could just use oats)
• dried apricots, chopped
• cinnamon

Just mix everything in a bowl until it all sticks together (not too sticky but not too dry), then press into a baking tin and freeze until set! X

Single Serving Pancakes💩

So easy to make, delicious and nutritious.
This recipe is vegan, gluten free and fructose friendly, it also doesn’t have any sugar :)
But feel free to add some coconut sugar to the mixture if you have a sweet tooth!

1 very ripe banana, mashed
¾ cup teff flour
½ cup almond milk
2 tsp baking powder

1. In a bowl, whisk together all of the ingredients.
2. Place a pan onto the stove at medium heat and grease with oil of choice!
3. Spoon some of the mixture onto the pan, and flip once bubbles emerge. Approx two minutes on each side :)
4. Repeat this process until the batter is used up then decorate with your favourite toppings!
I’ve used banana, strawberries and rice malt syrup💖

(raw + vegan + gluten free)

— 1 ½ cups GF rolled oats
— 30 pitted dates, soaked
— 5 tbsp coconut syrup
— 1 tbsp maple syrup

Vanilla cream layer
— 2 ½ cups raw cashews, soaked
— 1/3 cup almond milk
— Vanilla essence, to taste

Brownie layer
— 1 cup coconut flour
— handful GF rolled oats
— ¼ cup cacao powder
— 3 tbsp rice malt syrup
— 1 tbsp maple syrup

Chocolate top
— 4-5 tbsp coconut oil, liquid form (if you have this in solid form and aren’t fussed about keeping the slice raw, heat it over the stove top to melt)
— 2 heaped tbsp cacao powder
— 1 tbsp rice malt syrup

1) Process all base ingredients until combined.
2) Press the base as evenly as possible into the bottom of a lined square pan.
3) Stick in the freezer while you make the vanilla cream layer.

Vanilla cream layer
1) Process all ingredients for this layer. It should take you a while to get it super smooth, which is what you want!
2) Pour evenly over the base.
3) Stick back in the freezer for at least four hours (I left mine overnight).

Brownie layer
1) Blitz all ingredients in a food processor until it’s all combined in a ball. Warning: it may look like a piece of poo. Literally.
2) Set in tray over vanilla cream layer (may need to use your hands)

Chocolate layer
1) Mix melted coconut oil, cacao powder and rice malt syrup
2) Pour over brownie layer evenly
3) Put slice back in the freezer and leave for at least 2 hours before cutting.

Enjoy! xxxxx

Instagram + snapchat: aumanro


8 soaked dates
½ cup oats
1 tblsp rice malt syrup (or maple)
1 tblsp desiccated coconut
1 tblsp almond meal

Nicecream layer:
4 frozen bananas

Caramel layer:
2 tbsp tahini (hulled)
1 cup soaked dates (15-17)
2 tbsp rice malt syrup (or maple)
3 tbsp almond milk

Chocolate top:
1 cup coconut oil
2 tbsp cacao powder
1 tbsp coconut sugar

Mix ingredients for the base (I mashed everything together with a fork) and layer into a tray (place baking paper in the tray so it doesn’t stick)
Blend frozen bananas and layer over the base. Place in the freezer.
Mix the ingredients for the date caramel in a small food processor and process until creamy texture. Pour over nicecream and place back in the freezer. Let it set for 30 mins.
Heat up coconut oil on the stove and stir in cacao powder and sugar. Pour on top of the caramel layer and place back in the freezer for 30-40 mins. Cut up into square pieces and you’re done! Enjoy x