1 pack Botanic Bakery Donut Mix (Vegan, Gluten-free & Wholesome) Use code BOT-QUIRKY and get a 10% discount!
160 ML water
50 ml melted coconut oil (+/- 4 tbsp soldid coconut oil)
1. Transfer the donut mix to a medium mixing bowl
2. Pour the water and the melted coconut oil and wisk until smooth.
3. Grease the donut pan with a little bit coconut oil
4. Divide the mixture into mould cavities and bake for 17-20 minutes in a 175C degree preheated oven.
5. Let the donuts cool off and glaze them with anything you like & enjoy!
1 small ( 160 ml) full-fat coconut cream ( refrigerated overnight or at least 5 hours before)
1-2 tbsp maple syrup
1/2 vanilla bean
pinch beetroot powder
1. Remove the fat solid at the top of the can and add in a small bowl
2. Pour the 1-2 tbsp maple syrup
3. Add the vanilla bean and beetroot powder
4. Add the beetroot powder and beat for another 20 seconds.
4. Dip your donuts in to the mix and decorate it to your own style
Glaze tips: If you want yellow glaze replace the beetroot powder in to kurkuma, for a green glaze replace it in to matcha powder.
3 medium eggplants, sliced into rounds
1 large onion, finely chopped
4 garlic, pressed or minced
3 large tomatoes, chopped
1 cup dry brown lentils, cooked and drained
2 tbsp coconut oil
100 ml water
1/2 tsp dry thyme
2 bay leafs
1 tsp dry oregano
5 potatoes, sliced into rounds and cooked
2 tbsp tomato paste
Dry onion flakes
Dry garlic powder
4 large tbsp coconut oil
6 tbsp oat flour
2 1/3 cup oat milk
1 bay leaf
2 garlic, grated
Pinch of Himalaya salt
Pinch of black pepper
Pinch of onion flakes
1. Heat the oven to 180 degrees.
2. Cook the brown lentils according package.
3. Cook the potatoes
4. Place the eggplants on a baking sheet and brush them with a little bit coconut oil and sprinkle with Himalaya salt and thyme. 5. Put them in the oven and bake them until the eggplants are tender.
6. Add the onions and garlic in a large pan over a medium heat with a 1/2 tbsp coconut oil and cook until the onions are tender and glazed.
7. Add the tomato paste, water, bay leaves, chopped tomatoes, oregano, lentils and cook on medium heat for 10-15 minutes. Remove the bay leaves after 15 minutes.
8. Meanwhile, prepare the béchamel sauce. Melt the coconut oil in a saucepan, add the oat flour, bayleaf, Himalaya salt, garlic, black pepper, onion flakes and whisk well. Pour the oat milk and whisk well until the sauce thickens about 3 minutes and remove the bay leaf.
6. Cover a layer of eggplant and potatoes into a large ovenproof dish. Spoon one third of the sauce into a large over the eggplant and potatoes. Repeat the layers until all your ingredients are used, I finish with the tomato sauce.
7. Pour over the béchamel sauce, making sure it covers in a thick, even layer.
8. Bake in the oven for 45 minutes, or until deep golden-brown and bubbling.
9. Allow it cool down for 15 minutes before serving & enjoy!