INGREDIENTS
100 g
cubed) ripe mango flesh (about 1/2 a mango) (see notes for if you don't have a blender)
1
egg ((see notes))
60 milliliters
milk, any kind
2 tbsp
olive oil or melted coconut oil
100 g
(1 cup, packed) coarsely grated butternut squash or carrot
30 g
unsweetened, shredded coconut
2 tsp
mixed spice ((see notes))
1 tsp
baking powder
1/4 tsp
salt
70 g
buckwheat flour
50 g
ground almonds
30 g
currants, raisins or other dried fruit
75 g
cashews, soaked overnight in cold water OR in boiling water for 30 minutes
1/2
a medjool date
5 tbsp
coconut butter ((not coconut oil) (see notes))
salt
zest and juice of 1/2 a lemon
1/2 tsp
vanilla extract
water (, for blending)
5 tbsp
ricotta
3 tbsp
cream cheese or Greek yogurt
zest of 1/2 a lemon
1 tsp
date paste (, 1 tsp of xylitol or 6 drops of stevia)
1/2 tsp
vanilla extract
Lemon zest (, pecans, flaked coconut)