HeavenlyFan

It’s keto, vegan, gluten-free. And it’s the most luxurious and creamy tiramisu. What more can I say? Follow me on Instagram: https://www.instagram.com/heavenly_fan/ Facebook: https://www.facebook.com/HeavenlyFanVegan/ My ingredients and equipment —-------------------------------------- My Amazon shop UK: https://www.amazon.co.uk/shop/heavenlyfan My Amazon shop US : https://www.amazon.com/shop/heavenlyfan Buy me a coffee —-------------------------- If you like what I’m doing, you can support the channel by Buying Me a Coffee (or join the membership for on-going support) - https://www.buymeacoffee.com/Heavenlyfan Thank you for helping me on my quest to create a more healthy and delicious future for everyone. Recipes for the festive season https://youtube.com/playlist?list=PL_dF0V7QjH8XdBI1rlQsNoMdCFMYES4uS&si=gy5hJ4l5ItnArA31 INGREDIENTS —---------------------- THE CAKE FINGERS Dry ingredients: 220g almond flour (sifted) /Or 120g almond flour + 50g coconut flour 3.5 tbsp erythritol sweetener (Adjust the quantity if you use other sweetener of your choice) 1 tbsp baking powder A pinch of salt Wet ingredients: 180g coconut cream (we only want the cream part) 2 tbsp apple cider vinegar Vanilla extract “Flax Eggs”: 3 tbsp ground golden flaxseed / or regular flaxseed 9 tbsp water THE CREAM 1-2 tins of 400ml coconut whipping cream /or regular coconut cream (we only want the cream part) 200g unroasted cashew nuts Icing erythritol sweetener /or any sweetener of your choice Vanilla extract OTHER INGREDIENTS YOU NEED Cacao powder Sugar free dark chocolate A few shots of strong coffee 1. Soak the cashew nuts overnight with cold water or 2-3 hours with hot water. Pop the coconut cream in the fridge to chill overnight. 2. Brew a few shots of espresso or strong strong coffee. Leave to cool to room temperature. 3. Make “Flax Eggs” by whisking the ground flaxseed and water together. Rest in the fridge for 15 minutes or overnight if you wish to prepare beforehand. 4. To make the cake. Place all DRY ingredients in a mixing bowl and mix with a spatula. Add in the “Flax Eggs” and all the WET ingredients. Combine everything together with a folding action till the mixture forms into a firm batter. Pour it over an 8x8 inch well-greased square cake tin. Even the surfaces and tap the tin on the worktop a couple of times to remove air bubbles and gaps. Bake the cake batter in a 170-180°C/325-350°F for 35-40 initially, then cover the cake tin with a piece of creased baking sheet, bake for further 15-20 minutes. Remove the baking sheet and brown the surface of the cake with another 5-10 minutes baking time. Once cooled, cut the cake in individual ‘fingers’ and they are ready to be used. 5. Whisk the chilled coconut cream (cream only) till it reaches the whipped cream consistency. Keep it in the fridge till you are ready to use it. 6. Drain off the soaking water from the cashew nuts and blitz the nuts in a food processor till super smooth and creamy. Combine it with the whipped coconut cream, icing sweetener and vanilla extract by folding all ingredients together with a spatula. 7. Assembling the tiramisu. Dip the cake fingers in the coffee and lay them out on the bottom of your container. Leave some space in between the cake pieces. Spread half of the cream mixture on top and fill in the gaps. Dust a layer of cacao powder and sprinkle some chocolate shavings. Repeat the steps with coffee-infused cake fingers, cream, cacao powder and chocolate shavings. Your tiramisu is complete! Chill in the fridge for 2-3 hours or overnight for the best results. Cut in portions or scoop out as you go, and enjoy x #KetoVeganRecipes #VeganGlutenFree #eggless

Keto vegan spring rolls!

A trick to stop the empty stomach feeling on keto.

Look up "Crusty bread" recipe on my channel. Link to recipe: https://youtu.be/pKx78IZr_UQ

Garlic bread and curry recipes on my YT channel

This is the simplest way to make the most delicious Indian style curry. Keto vegan and gluten-free. Follow me on Instagram: https://www.instagram.com/heavenly_fan/ Facebook: https://www.facebook.com/HeavenlyFanVegan/ Buy my ingredients and equipment —-------------------------------------- My Amazon shop UK: https://www.amazon.co.uk/shop/heavenlyfan My Amazon shop US : https://www.amazon.com/shop/heavenlyfan Buy me a coffee —-------------------------- If you like what I’m doing, you can support the channel by Buying Me a Coffee (or join the membership for on-going support) - https://www.buymeacoffee.com/Heavenlyfan Thank you for helping me on my quest to create a more healthy and delicious future for everyone. Garlic and cheese flatbread: https://youtu.be/f8TqXQbsJwU (I used Nutritional Yeast instead of vegan cheese in this video) More keto vegan recipes: https://youtube.com/playlist?list=PL_dF0V7QjH8VJXBrHNVfokiFPdTIFzXGS INGREDIENTS —------------------ Fresh vegetables of your choice - I used Aubergine (eggplant) Courgette (zucchini) Carrot Onion mushroom Garlic 1 block of tempeh (or tofu) 1 tin of coconut cream (or coconut milk, or vegan yogurt) Curry powder or garam masala (quantity according to your liking) Salt to taste Garnish: Vegan yogurt Coriander DIRECTIONS —----------------- 1. Chop all vegetables in cubes. And sauté them in a frying pan with oil until softened. 2. Add in the spice powder and sauté in low/medium heat. 3. Pour in a tin of coconut cream (or coconut milk). Add salt to season. Option to add crumbled tempeh (or tofu). Stew till the curry till it is nice and creamy. 4. Option to top the curry with vegan yogurt and coriander Enjoy! x #KetoVeganRecipes #VeganGlutenFree #eggless

Keto vegan lemon cupcakes recipe here: https://youtu.be/ravvCVGoSOE

These keto vegan lemon cupcakes are so zesty, creamy and absolutely delicious. A must for your keto baking. Follow me on Instagram: https://www.instagram.com/heavenly_fan/ Facebook: https://www.facebook.com/HeavenlyFanVegan/ Buy me a coffee —-------------------------- If you like what I’m doing, you can support the channel by Buying Me a Coffee (or join the membership for on-going support) - https://www.buymeacoffee.com/Heavenlyfan Thank you for helping me on my quest to create a more healthy and delicious future for everyone. My Ingredients And Equipment —-------------------------------------- My Amazon shop UK: https://www.amazon.co.uk/shop/heavenlyfan My Amazon shop US : https://www.amazon.com/shop/heavenlyfan Good tutorial on homemade piping bag @wilton https://youtu.be/QdAauRWBQ58?si=FLI6MH9E66K8aNP5 More keto vegan recipes: https://youtube.com/playlist?list=PL_dF0V7QjH8VJXBrHNVfokiFPdTIFzXGS INGREDIENTS —----------------- DRY: 220g almond flour 1 tbsp baking powder sweetener of your choice ( I used 3.5 tbsp erythritol) A pinch of salt WET: 3 flax eggs - 3 tbsp ground flaxseed + 9 tbsp water (1 egg: 1 tbsp ground flaxseed + 3 tbsp water) 180g coconut cream (chill overnight and only use the cream part) 1/4 cup lemon juice zest of 1 lemon vanilla extract FROSTING --------------- 125g plant butter (use more if you want more cream) Sweetener (I use icing erythritol. Taste the cream to see how much you need) Vanilla extract DIRECTIONS (CUPCAKES) —----------------------------------- 1. Prepare ‘flax eggs’ by mixing ground flaxseed and water in a bowl. Cover and chill in the fridge for 15 minutes. 2. Shift the almond flour and add in the remaining DRY ingredients. Mix well. 3. Adding all the WET ingredients to the Dry ones. Add coconut cream last and adjust the quantity based on the consistency of the mixture. Gently mix all the ingredients together smoothly with a folding action. 4. Spoon the batter in the cupcake mold/cases. Tap the tray gently to remove air bubbles. 5. Bake in a 170C/325F preheated oven for 50-55 minutes. Check at the 40 minute mark, cover the top of the baking tray with a creased baking sheet to prevent the top of the cakes from over-browning. Bake for the remaining time (option to remove the baking sheet for the final 5 minutes) 6. Leave to cool completely. DIRECTIONS (FROSTING) —---------------------------------- 1. Whip the plant butter (room temperature) till it is airy and light. Add in the sweetener, vanilla extract and lemon zest. Mix till silky smooth. 2. Spread or pip on the cupcakes. 3. Option to place a slice of lemon on each cake for decoration. Enjoy x

Savoy cabbage mash https://youtu.be/GMpQiU9eGjs Cauliflower fritters https://youtu.be/IA22zIb_Bdo More keto vegan recipes: https://youtube.com/playlist?list=PL_dF0V7QjH8VJXBrHNVfokiFPdTIFzXGS Follow me on Instagram: https://www.instagram.com/heavenly_fan/ Facebook: https://www.facebook.com/HeavenlyFanVegan/

5 years on vegan keto, and this is the result Watch the full video - https://youtu.be/rT6Akn_MiEI Follow me on Instagram: https://www.instagram.com/heavenly_fan/ Keto vegan recipes: https://youtube.com/playlist?list=PL_dF0V7QjH8VJXBrHNVfokiFPdTIFzXGS

Vegan or not, this is the BEST keto fried rice :) How to make the best keto rice (two ways): https://youtu.be/vvvNgRKv8jw Follow me on Instagram: https://www.instagram.com/heavenly_fan/ Facebook: https://www.facebook.com/HeavenlyFanVegan/ Buy me a coffee —-------------------------- If you like what I’m doing, you can support the channel by Buying Me a Coffee (or join the membership for on-going support) - https://www.buymeacoffee.com/Heavenlyfan Thank you for helping me on my quest to create a more healthy and delicious future for everyone. My Ingredients And Equipment —-------------------------------------- My Amazon shop UK: https://www.amazon.co.uk/shop/heavenlyfan My Amazon shop US : https://www.amazon.com/shop/heavenlyfan More keto vegan recipes: https://youtube.com/playlist?list=PL_dF0V7QjH8VJXBrHNVfokiFPdTIFzXGS

This is how to turn your keto vegan granola into cereal clusters. One of my favourites childhood snacks! Granola recipe here: https://youtu.be/HWBmWi42fa4

This keto vegan granola is super crunchy, nourishing and so easy to make. You need this recipe in your life :)) Follow me on Instagram: https://www.instagram.com/heavenly_fan/ Facebook: https://www.facebook.com/HeavenlyFanVegan/ Buy me a coffee —-------------------------- If you like what I’m doing, you can support the channel by Buying Me a Coffee (or join the membership for on-going support) - https://www.buymeacoffee.com/Heavenlyfan Thank you for helping me on my quest to create a more healthy and delicious future for everyone. My Ingredients And Equipment —-------------------------------------- My Amazon shop UK: https://www.amazon.co.uk/shop/heavenlyfan My Amazon shop US : https://www.amazon.com/shop/heavenlyfan More keto vegan recipes: https://youtube.com/playlist?list=PL_dF0V7QjH8VJXBrHNVfokiFPdTIFzXGS INGREDIENTS —------------------ 200g nut/seed mix (I used unroasted pumpkin seeds, sunflower seeds, almonds, pecans and raw coconut flakes) 60-70g almond flour 2 tbsp water 3 tbsp chia seeds (whole or ground) 2 tbsp erythritol (or any sweetener of your choice) 2-3 tbsp melted coconut oil (or any oil of your choice) Small pinch of salt Vanilla extract (optional) DIRECTIONS —--------------- 1. Add all ingredients in a bowl and lightly mix till they start to bind together. 2. Spread the mixture on a baking tray (lined with baking sheet). Pinch part of the mixture to form small nuggets. 3. Bake in a 180C/350F preheated oven for 20-25 minutes. Take the granola out of the oven half way (10-15 min mark) and lightly toss it around so the granola is baked evenly golden brown. 4. Leave to cool completely. And Enjoy! x #KetoVeganRecipes #VeganGlutenFree #eggless

This gorgeously comforting vegan keto veggie bake is one of my favourite go-to dishes. You can use practically any veggies you have in your kitchen and they always come out perfectly. A great dish to add to your culinary repertoire x Follow me on Instagram: https://www.instagram.com/heavenly_fan/ Facebook: https://www.facebook.com/HeavenlyFanVegan/ Buy me a coffee —-------------------------- If you like what I’m doing, you can support the channel by Buying Me a Coffee (or join the membership for on-going support) - https://www.buymeacoffee.com/Heavenlyfan Thank you for helping me on my quest to create a more healthy and delicious future for everyone. My Ingredients And Equipment —-------------------------------------- My Amazon shop UK: https://www.amazon.co.uk/shop/heavenlyfan My Amazon shop US : https://www.amazon.com/shop/heavenlyfan More keto vegan recipes: https://youtube.com/playlist?list=PL_dF0V7QjH8VJXBrHNVfokiFPdTIFzXGS INGREDIENTS —--------------------- Pretty much all veggies work for this dish. But today I used: 1 Aubergine (eggplant) 1 courgette (zucchini) A few florets of broccoli 1 carrot 1 tin of coconut cream ( or 1 tin of tomatoes) 2 avocados (for the top layer) Walnuts and pumpkin seeds (optional) DIRECTIONS —----------------- 1. Chop all veggies in similar size cubes. And finely cut (or mash) avocados so it’s spreadable. 2. Saute chopped veggie in a frying pan with oil till they are softened. Season with salt and pepper. Add in the coconut cream (or tinned tomatoes) and cook on medium heat till all ingredients are nice and tender and the sauce is thickened. Check the seasoning. 3. Transfer the veggies in a pie tray, top it with the finely chopped avocado and spread evenly. Drizzle some olive oil. (free to add whatever toppings you like. Cherry tomatoes, vegan cheese or tofu cubes) 4. Bake in a preheated 220C/425F for 10-15 minutes (or till it’s pipping hot). Option to sprinkle your favorite nuts and seeds. And enjoy x #veganketomeatballs #KetoVeganRecipes #VeganGlutenFree #eggless

It's been 5 years since I went on vegan keto, I'm sharing with you how I got here and what I've learned. More videos new keto starters: https://youtube.com/playlist?list=PL_dF0V7QjH8UfVnNYaQ2jlrfGO0Y-2fYv Follow me on Instagram: https://www.instagram.com/heavenly_fan/ Facebook: https://www.facebook.com/HeavenlyFanVegan/ Buy me a coffee —-------------------------- If you like what I’m doing, you can support the channel by Buying Me a Coffee (or join the membership for on-going support) - https://www.buymeacoffee.com/Heavenlyfan Thank you for helping me on my quest to create a more healthy and delicious future for everyone. My Ingredients And Equipment —-------------------------------------- My Amazon shop UK: https://www.amazon.co.uk/shop/heavenlyfan My Amazon shop US : https://www.amazon.com/shop/heavenlyfan More keto vegan recipes: https://youtube.com/playlist?list=PL_dF0V7QjH8VJXBrHNVfokiFPdTIFzXGS

These heavenly keto vegan kale crackers have been my go-to snacks. They are soooo easy to make and are packed with all the goodness from nature. I hope you enjoy them x Follow me on Instagram: https://www.instagram.com/heavenly_fan/ Facebook: https://www.facebook.com/HeavenlyFanVegan/ Buy me a coffee —-------------------------- If you like what I’m doing, you can support the channel by Buying Me a Coffee (or join the membership for on-going support) - https://www.buymeacoffee.com/Heavenlyfan Thank you for helping me on my quest to create a more healthy and delicious future for everyone. My Ingredients And Equipment —------------------------------------------ My Amazon shop UK: https://www.amazon.co.uk/shop/heavenlyfan My Amazon shop US : https://www.amazon.com/shop/heavenlyfan More keto vegan recipes: https://youtube.com/playlist?list=PL_dF0V7QjH8VJXBrHNVfokiFPdTIFzXGS INGREDIENTS —------------------- 60g fresh kale (washed and dried) 1 cup (120-140g) mix nut and seeds 2 tbsp chia seeds (whole or ground) ½ tsp salt 1-2 tbsp water (add 1 tbsp at a time and check the consistency) 2 tbsp nutritional yeast (or grated vegan cheese) 1 tbsp lemon juice Sesames (to sprinkle) DIRECTIONS —------------------- 1. Combine fresh kale and lemon juice in a food processor and blitz finely. 2. Add in the remaining ingredients (leave out sesames) and blitz till the mixture resembles finely ground pesto paste. Leave the mixture to rest for 10 minutes. 3. Spread the mixture between two pieces of baking sheets and roll out till it is cracker-thin. Cut into desired shapes and place on a lined baking tray. Sprinkle with sesames (optional). 4. Bake in a 90-100C (200-210F) pre-heated oven for 60-80 minutes. Flip the crackers upside down half way through baking time if required. 5. Leave to cool and enjoy! x #ketocrackers #KetoVeganRecipes #VeganGlutenFree #eggless

These keto vegan Italian pistachio cookies are to die for. They’re crusty on the outside and crumbly and chewing on the inside. I love them with my coffee and they’re PERFECT for the festive season. Follow me on Instagram: https://www.instagram.com/heavenly_fan/ Facebook: https://www.facebook.com/HeavenlyFanVegan/ Buy me a coffee —-------------------------- If you like what I’m doing, you can support the channel by Buying Me a Coffee (or join the membership for on-going support) - https://www.buymeacoffee.com/Heavenlyfan Thank you for helping me on my quest to create a more healthy and delicious future for everyone. My Ingredients And Equipment —-------------------------------------- My Amazon shop UK: https://www.amazon.co.uk/shop/heavenlyfan My Amazon shop US : https://www.amazon.com/shop/heavenlyfan Keto vegan amaretti : https://youtu.be/sbvvADkK0No Keto vegan festive recipes https://youtube.com/playlist?list=PL_dF0V7QjH8XdBI1rlQsNoMdCFMYES4uS More keto vegan recipes: https://youtube.com/playlist?list=PL_dF0V7QjH8VJXBrHNVfokiFPdTIFzXGS INGREDIENTS —------------------- (This recipe makes 10-12 cookies) DRY: 100g unroasted, unsalted pistachios nuts (plus a few more to garnish on top) 100g unroasted, unsalted almonds (or equal amount of almond flour) 2 tbsp ground flaxseed 1/2 tsp baking soda Sweetener of your choice ( I normally use 3-4 tbsp erythritol) WET: 2 tbsp (30g) melted coconut oil 1 tbsp lemon juice Zest of one lemon 2 tbsp cold water DIRECTIONS —----------------- 1. Ground both pistachio nuts and almonds in a food processor till they are finely ground (close to regular almond flour texture) 2. Zest one lemon and juice it to produce 1 tablespoon of lemon juice. 3. Place all DRY ingredients in a bowl and mix well. 4. Add in the WET ingredients to the DRY mix, combine all the ingredients btogether till it forms a smooth dough ball. 5. Cover the cookie dough and chill in the fridge for 1 hour. 6. Divide the chilled dough in 10–12 equal portions, roll them into round balls in your palms. Place them on an ungreased lined baking tray. Use two fingers to lightly press each dough ball to the desired thickness. Place one whole pistachio nut on top of each cookie dough. 7. Bake the dough in a 180C/350F preheated oven for 15-20 minutes. As soon as the cookies turn golden brown remove them from the oven to cool. They will appear soft when they’re freshly baked but will crunch up when they’re cooled so don’t panic! 8. Once the cookies are cooled, option to sprinkle some icing sweetener for the snow white coating. And enjoy! x #KetoVeganRecipes #GlutenFreeRecipes

This keto vegan country bread is so simple to make and heart-warming to eat. No proofing and very little kneading required. It’s truly a dream bread recipe. Follow me on Instagram: https://www.instagram.com/heavenly_fan/ Facebook: https://www.facebook.com/HeavenlyFanVegan/ Buy me a coffee —-------------------------- If you like what I’m doing, you can support the channel by Buying Me a Coffee (or join the membership for on-going support) - https://www.buymeacoffee.com/Heavenlyfan Thank you for helping me on my quest to create a more healthy and delicious future for everyone. My Ingredients And Equipment —-------------------------------------- My Amazon shop UK: https://www.amazon.co.uk/shop/heavenlyfan My Amazon shop US : https://www.amazon.com/shop/heavenlyfan More keto vegan recipes: https://youtube.com/playlist?list=PL_dF0V7QjH8VJXBrHNVfokiFPdTIFzXGS INGREDIENTS —------------------ (This recipe fills a 2lb loaf tin) DRY: 400g almond flour 80g coconut flour 40g ground flaxseeds 60g psyllium husk powder 4 tsp baking powder 1 tsp salt (or adjust to your taste) 2 tsp instant yeast A pinch of sweetener (optional) WET: 6 tbsp olive oil (or oil of your choice) 2.5 cups warm water 2 tbsp apple cider vinegar (or any white vinegar) FOR OLIVES AND WALNUT BREAD: Olive Walnuts Fresh thyme Other great ingredients to add to the bread: Sun dried tomatoes Vegan cheese Fresh herbs Garlic Artichoke hearts Sauteed onions and mushrooms (and lots of black pepper!) Chocolate chunks! (Reduce the salt and add a bit more sweetener) DIRECTIONS —---------------- 1. Add all DRY ingredients in a mixing bowl and mix well. 2. Add in the WET ingredients (Add the liquid a small amount at a time. You may not need the full amount.). Mix with a spatula till everything starts to combine. Transfer the dough to a kneading mat and knead till it’s moist and smooth. 3. Cover the dough with a moist tea towel and rest for 15 minutes. 4. Optional step - add in additional ingredients to flavour your bread. 5. Shape the dough into a round loaf, smaller buns or place in a loaf tin (fits a 2lb loaf tin), and bake in a 200C/400F preheat oven for 40 minutes, cover the top of the bread with a layer of baking sheet (to prevent the top from browning too soon), and bake for a further 30-40 minutes. Option to remove the baking sheet for the final 10-15 minutes to achieve the desired brownness. 6. Leave the bread to cool to room temperature before slicing/consuming. Enjoy! x

Celeriac and broccoli are the match made in veggie heaven. This mash is so delicious and creamy, it’s definitely one of my favourite comfort foods. My Ingredients And Equipment My Amazon shop UK: https://www.amazon.co.uk/shop/heavenlyfan My Amazon shop US : https://www.amazon.com/shop/heavenlyfan Buy me a coffee —-------------------------- If you like what I’m doing, you can support the channel by Buying Me a Coffee (or join the membership for on-going support) - https://www.buymeacoffee.com/Heavenlyfan Thank you for helping me on my quest to create a more healthy and delicious future for everyone. ————————— Follow me on Instagram: https://www.instagram.com/heavenly_fan/ Facebook: https://www.facebook.com/HeavenlyFanVegan/ INGREDIENTS —-------------------- 1-2 heads of broccoli 1 celeriac (or other low carb root vegetables. Turnip, swede or jicama ) Dried porcini mushrooms (a handful) 1-2 onions Garlic Extra virgin olive oil and coconut oil (or any oil of your choice) Fresh chives Pine nuts (optional) DIRECTIONS —------------------ Soak dried porcini mushrooms with a small amount of hot water. Slice the onions thinly and saute in oil till they’re caramelised and tender. Cut both celeriac and broccoli in similar sizes. Cook the vegetables in a pot with cold water till they are just about cooked through (al dente). Drain the water. Blitz celeriac, broccoli and garlic (while they’re still hot) with a blender or food processor. Add in olive oil and coconut oil, plus salt and pepper for seasoning. Mash all ingredients till smooth and creamy. Add the caramelised onion and porcini mushrooms (drained and finely chopped) in the mash. Also add in 1-2 tablespoons of the porcini liquid. Mix everything together. You can either serve as it is, or sprinkle the mash with some pine nuts and bake in a 220C/425C preheated oven till the surface is golden brown. Enjoy! #KetoVeganRecipes #GlutenFreeRecipes

This garlic and cheese flatbread is so delicious and super simple to make. All I can say is… go make this bread! :)) x My Ingredients And Equipment My Amazon shop UK: https://www.amazon.co.uk/shop/heavenlyfan My Amazon shop US : https://www.amazon.com/shop/heavenlyfan Follow me on Instagram: https://www.instagram.com/heavenly_fan/ Facebook: https://www.facebook.com/HeavenlyFanVegan/ Buy me a coffee —-------------------------- If you like what I’m doing, you can support the channel by Buying Me a Coffee (or join the membership for on-going support) - https://www.buymeacoffee.com/Heavenlyfan Thank you for helping me on my quest to create a more healthy and delicious future for everyone. ————————— 5 seeds crackers - https://youtu.be/1nO2wgqnG48 More keto vegan recipes: https://youtube.com/playlist?list=PL_dF0V7QjH8VJXBrHNVfokiFPdTIFzXGS INGREDIENTS —----------------- DRY: 120g almond flour Or 120g of nut/seed flour of your choice Or 80g coconut flour * * 20g psyllium husk 1 tsp baking powder 1/2 tsp xanthan gum A pinch of salt 1 tsp Instant yeast (the one you can add directly to the dough without activation) WET: 1/2 tbsp oil (I use olive oil) 1 tsp vinegar (I use apple cider vinegar) 1 cup Hot water (you only need slightly over ½ cup) GARLIC INFUSED OIL: Finely chopped garlic (amount based on your preference) Fresh parsley Olive oil 50-60g gratable vegan cheese (cheddar and smoked cheese both work great!) DIRECTIONS —--------------- 1. Place all DRY ingredients into a bowl and mix well. 2. Mix vinegar and hot water in a cup. 3. Pour the hot liquid into the DRY ingredients (A small amount of liquid at a time! You most likely only need slightly over ½ cup. Coconut flour dough may need a bit more). Spend a few minutes mixing/kneading the dough till it’s moist and smooth. 4. Cover and rest the dough for 15 minutes 5. Roll out the dough on a flat surface till it reaches a similar thickness of thin crust pizza. Use a dough cutter or knife to tidy up the edges. 6. Brush the GARLIC INFUSED OIL on top and sprinkle with grated cheese. 7. Bake in a 200C/400F preheated oven for 20-25 minutes or till the bread is golden brown. 8. Brush with the remaining garlic oil and enjoy! #KetoVeganRecipes #GlutenFreeRecipes

This is one of my favourite ways to prepare my meals being on vegan keto. It's so easy and it's packed with flavours. All in one delicious parcel! My Ingredients And Equipment My Amazon shop UK: https://www.amazon.co.uk/shop/heavenlyfan My Amazon shop US : https://www.amazon.com/shop/heavenlyfan Follow me on Instagram: https://www.instagram.com/heavenly_fan/ Facebook: https://www.facebook.com/HeavenlyFanVegan/ Buy me a coffee —-------------------------- If you like what I’m doing, you can support the channel by Buying Me a Coffee (or join the membership for on-going support) - https://www.buymeacoffee.com/Heavenlyfan Thank you for helping me on my quest to create a more healthy and delicious future for everyone. ————————— More keto vegan recipes: https://youtube.com/playlist?list=PL_dF0V7QjH8VJXBrHNVfokiFPdTIFzXGS #KetoVeganRecipes #GlutenFreeRecipes

This super easy raspberry and chocolate cookie recipe is to die for! Crusty on the outside and soft and gooey on the inside. All vegan keto and gluten-free of course x My Ingredients And Equipment My Amazon shop UK: https://www.amazon.co.uk/shop/heavenlyfan My Amazon shop US : https://www.amazon.com/shop/heavenlyfan Follow me on Instagram: https://www.instagram.com/heavenly_fan/ Facebook: https://www.facebook.com/HeavenlyFanVegan/ Buy me a coffee —-------------------------- If you like what I’m doing, you can support the channel by Buying Me a Coffee (or join the membership for on-going support) - https://www.buymeacoffee.com/Heavenlyfan Thank you for helping me on my quest to create a more healthy and delicious future for everyone. ————————— More keto vegan recipes: https://youtube.com/playlist?list=PL_dF0V7QjH8VJXBrHNVfokiFPdTIFzXGS INGREDIENTS —--------------------- (Makes 10 cookies) —------ COOKIE DOUGH:: 120g Almond flour 55g (6 tbsps) Ground flaxseeds 60g Coconut oil 1 tsp Baking powder 1/2 tsp Xanthan gum Sweetener of your choice A small pinch of salt Vanilla extract 4 tbsps water —----- Dark sugar free chocolate (cut in small cubes) A handful of raspberries (frozen) DIRECTIONS —--------------- 1. Combine all “COOKIE DOUGH” ingredients together and mix till the dough is nice and smooth. 2. Gently fold in chocolate cubes and raspberries (crushed in small piece) into the cookie dough. 3. Divide the cookie dough into 10 equal portions and place them on a baking tray. Gently flatten the dough balls into cookie shapes. Top with more chocolate cubes and raspberry pieces. 4. Bake in a 180C/350F pre-heated oven for 25-30 minutes. 5. Leave the cookies to cool to room temperature. 6. And… enjoy! #KetoVeganRecipes #GlutenFreeRecipes