Finally, someone brought some style into the sustainable wrap game 💁♀️. We see you @earth_kind_creations 👌🏽
Anyone try these out yet? We did a great blog a few weeks back about making the move to more sustainable/healthy products in the kitchen and might have to do a follow up. Wdyt?
¡¿Qué?! ¿No has probado las quesadillas de Marlin✨ de @muelle646 😀? No esperes más, hoy 👇 te esperamos de 5 pm a 12 am 😉. -----
What?! You haven´t tried the Marlin Quesadillas✨ from @muelle646 😀? Don't wait any longer, today 👇 we´ll be waiting for you from 5 pm to 12 am 😉.
We’ve had so many of you ask for this Hummingbird cake recipe by Lola Berry that was featured in our stories yesterday.
This was so quick and simple to make and packed full of all natural healthy ingredients! 👍🏻 #sugarfree#dairyfree#glutenfree#paleo#vegan etc! ⠀
So here is it 👍🏻⠀
2 cups of almond meal⠀
1 Granny Smith apple, grated⠀
1/2 a cup of Medjool dates pitted and roughly chopped⠀
1 ripe banana, mashed⠀
1/2 cup of small pieces of fresh pineapple⠀
2 cups of roughly chopped pecans⠀
1/4 cup of maple syrup⠀
1/2 teaspoon of ground cinnamon⠀
1/4 teaspoon of ground nutmeg⠀
1/2 teaspoon of ginger⠀
1 vanilla pod, split and scraped⠀
Pinch of salt flakes ⠀
A handful of pecans and fresh raspberries for decorating ⠀
Coyo vanilla yogurt for topping on cake ⠀
Pre-heat the oven to 180°C. Grease a 20 cm springform cake tin with coconut oil. ⠀
I make this cake in one mega bowl. Put the almond meal, eggs, grated apple, dates, banana, pineapple, pecans, spices and salt into the bowl. Stir well until everything is combined, then spoon the mixture into your cake tin and bake for 40-50 minutes. To test if the cake is cooked, insert a skewer in the middle. If it comes out clean, the cake is ready. If not, pop in some foil over the top (to prevent it from burning) and bake for another five minutes. Then remove the cake from the oven, turn it out onto a wire cooling rack and let it cool. ⠀
Top with Coyo yoghurt raspberries and pecans 🙌🏻⠀