This Gluten-Free Vegan Pumpkin Bread is moist, subtly spiced and perfectly dense. It’s great for breakfast, brunch, a snack or dessert! Ingredients 60 g (1/4 cup) coconut oil 150 ml (2/3 cup) unsweetened almond milk (or any other plant-based milk) 225 g (1 cup) pumpkin purée 1 teaspoon apple cider vinegar … Continued
Ingredients 70 g buckwheat flour * 180 g rice flour (either white or brown) 2 tablespoons tapioca flour 4 teaspoons baking powder 1/4 teaspoon bicarbonate of soda 1/4 teaspoon salt to taste 4 tablespoons mixed seeds (Pumpkin, sunflower, linseed or poppy seeds) 250 ml unsweetened almond milk (or any other plant-based milk) 75 ml water 1 tablespoon apple … Continued
Finding alternative foods can be overwhelming when you discover you have a food intolerance, which is why I ensure all my clients leave with a list of alternatives, information on where to shop, where to eat and a heap of … Continued
