Baked with The Unbaked Bakery Goodness Recipe Book
$40.00
50 delicious and nutritious recipes to elevate your cooking. A recipe book designed with everyone in mind and a collection of our favourite recipes from our store. With this book, you’ll discover how to create beautiful, flavourful dishes that not only support your well-being but also make a stunning statement at any gathering. Whether you’re cooking for yourself, your family or friends, these recipes empower you to prioritise your health and enjoy every bite.
Let’s get cooking!
All recipes in the recipe book made gluten free, and includes a range of raw sweets, baked treats and salads.
Available to pick up from the store or deliver nationwide.
*Note- Roasted Broccoli and Pumpkin Falafel Salad with creamy coriander dressing recipe in the book- method for the recipe is located 7 pages after the ingredient list
Raw Salted Caramel Brownie Balls needs to add 1/4 cup cacao powder in to the brownie ball mix.
EXTRA RECIPE
Blackforest Chocolate Mousse
GF/V/DF/RSF
Makes 1 Bowl
Ingredients
Chocolate Mousse:
2 cups coconut cream
¾ cup pure maple syrup
1 Tbsp vanilla
½ cup almond butter
¾ cup cacao powder
Berry Compote:
2 cups frozen mixed berries (usually use blueberries and raspberries)
¼ cup pure maple syrup
½ cup water
Chocolate Topping:
½ cup melted coconut oil
¼ cup pure maple syrup
1 tsp almond butter
3 tbsp cacao powder
Method
-Make the berry compote ahead of time first. Place all the berry compote ingredients in to a pot and bring to a simmer on the stove. Allow it to simmer on the stove for 10-20min until slightly thickens and less liquid. Take off the heat and allow to cool in a container or bowl. Once cool enough it can be refrigerated until time to use.
-Place all the chocolate mousse ingredients in to a blender and blend until smooth. Pour the mousse in to the serving bowl and place in the fridge to set for at least 6 hours (can speed up the process by placing it in the freezer for 1-2 hours).
-Once the mousse is set, pour the berry compote over it (you may not need all of it), and smooth it out over the mousse with a spoon. Return to the fridge while making the chocolate topping.
-Place all the chocolate topping ingredients in to a blender and blend very briefly until combined. Alternatively, you can place the ingredients in to a bowl and whisk together until combined.
Remove the mousse bowl from the fridge and pour over the chocolate topping, using a spoon to help spread it out and not mix in to the berry layer.
-Return the mousse in to the fridge and allow to set for 30 min before serving. Will keep in the fridge for up to 4 days.
