Irresistable Honestly Healthy alkaline dessert recipes

makes 12–16475g rice flour2 tsp bicarbonate of soda2 tsp ground cinnamon1 tsp ground ginger1 tsp ground nutmeg935g oats225g vegan butter500g coconut palm sugar4 eggs, beaten2 tsp vanilla extract290g raisinsPreheat the oven to 180°C/350°F/gas mark 4 and line a baking tray with baking parchment.In a bowl, mix the flour, bicarbonate of soda, spices and oats and combine well.In a separate large bowl, beat together the butter, sugar, eggs and vanilla extract. (Don't worry if your mixture looks like it's split, once the dried ingredients are mixed in it all comes together.)Mix the dry ingredients into the wet mixture and add the raisins. Add extra raisins or oats if the mixture seems a little too wet; although, the mixture is supposed to be quite sticky. Place tablespoons of the mixture on the baking tray 2.5cm apart and flatten slightly.Bake for 10–15 minutes then remove from the oven, transfer to a wire rack and leave to cool.

Makes 12160g rice flour70g tapioca flour60g buckwheat flour2 tsp gluten-free baking powder½ tsp bicarbonate of soda½ tsp Himalayan pink salt1 tsp xanthan gum½ tsp ground nutmeg65ml sunflower oil120ml rice milk340g agave syrup2 tsp vanilla extract2 eggs5 large, very ripe bananas, mashed120g raw walnuts, chopped(keep 12 walnut halves aside for decorating the tops of the muffins)Preheat the oven to 170°C/325°F/gas mark 3 and grease a 12-hole muffin tin really well and pop in 12 paper cases.Sift together the dry ingredients (except the walnuts) and mix well with a fork.Place all the liquids and the eggs in a food mixer, slowly tip in the dry ingredients and mix until well combined. Stir in the mashed banana and the chopped walnuts and divide the mixture between the paper cases. Pop the reserved walnut halves on the top of each muffin.Bake in a preheated oven for 25 minutes until cooked and a skewer inserted into the centre comes out clean.Remove from the oven, allow to cool slightly in the tin and transfer to a wire rack to cool.

Serves 41 tbsp sunflower oil5 tbsp corn kernels75g coconut palm sugar160g agave syrup1 tbsp vegan butterpinch of Himalayan pink saltPreheat the oven to 100°C, and line a baking tray with baking parchment.Heat the sunflower oil in a large lidded pan, add the corn kernels, replace the lid and leave the corn to pop over a medium heat. Transfer the popcorn to a large mixing bowl.Now make the caramel. Put a non-stick pan on a medium heat and add the coconut palm sugar and agave syrup. Once the coconut palm sugar has dissolved into the agave, add the butter and salt to it
to make it a little creamier. This entire process should take about 5–7 minutes.Pour the caramel over the popcorn and mix well, ensuring that all the popcorn is coated.Lay the caramel-coated popcorn on the prepared baking tray (cookie sheet) and bake in the preheated oven for 30 minutes to dry out. Keep a close eye on it, to make sure it does not burn.Serve in a large bowl for everyone to share or make up some fun paper cones.