by Mr Fitzpatricks | Apr 8, 2019
What you will need: Glass: Rocks Ice: cubed Process: shake & strain Recipe creation & photography by mixologybrothers
by Mr Fitzpatricks | Apr 8, 2019
How to: Add all the ingredients to a blender and blitz until smooth. Note: This milkshake can be kept in an airtight container for 24 hours in the fridge. Recipe creation and photography by thecleantribe
by Mr Fitzpatricks | Apr 8, 2019
Make the base – Place the ingredients into a blender or food processor and whizz up well until broken down and slightly sticky. Divide between 2-4 tumbler glasses or small pots – fill up to about ¼ or ⅓ – and press down gently. Chill while you...
by Mr Fitzpatricks | Apr 8, 2019
Pre-heat the oven to 200°C/ 180° and line a 18x24cm tray or similar with greaseproof paper. Sieve flour, cocoa and sugar and salt into a large mixing bowl. Measure soya milk, vegetable oil and vanilla extract into a jug. Pour the liquid into the dry ingredients in a...
by Mr Fitzpatricks | Apr 8, 2019
Preheat the oven to 180 degrees C and grease and line a loaf tin. Mix together the flours, coconut sugar, baking powder and bicarb in a bowl. Whisk together the apple puree, chickpea brine, almond milk, cordial and vanilla until frothy. Pour this into the dry...
