Vanilla, Blueberry & Lemon Oat Crumble (Vegan)

Ingredients
1/2 cup quick oats
4 tbsp boiling water
2 tbsp low-fat plain, vanilla, or greek yoghurt
1/2 cup blueberries, fresh or frozen
1 tbsp of lemon juice (or 1/2 lemon squeeze)
1/2 tsp baking powder
1 tbsp sweetener/ sugar or maple syrup (I used rice malt syrup)
1 tsp vanilla essence/ extract


Method
Mix oats with water
Add in the yogurt, lemon, baking powder, syrup and vanilla
Add blueberries
Whack it onto a little baking tray and put in the air fryer for 5 minutes or until golden brown, slightly crunchy and delicious as hell.

Pressure Cooker Mexican Rice (Vegan)

Ingredients
1 tbsp olive oil
1 onion, diced
5 cloves garlic, diced
1/2 capsicum, finely diced
1 carrot, diced
1 to 1 & 1/ 2 teaspoons of cumin
1 beef stock cube, dissolve in 1 cup water
1 tin tomato
possibly another 1/2 cup water
1 cup rice


**Notes
In Australia, vegetarian brands of stock include XOX & Massel's.


Method
Fry onion and garlic in olive oil.
Add carrot and capsicum.
Add cumin and stir in
Add rice
Add stock and tomato
Pressure cook as per rice setting.

Lime & Ginger Slice

Crust

Ingredients
1/2 cup (75g) pitted dates (not soaked)
1/4 cup (40g) almonds
1/4 cup (40g) cashews
1 pinch of salt
1/2 tbsp Nuttelex, coconut oil, butter or margarine

-OR-

85g unsalted butter, melted
250g gingernut biscuit


Method
Pre heat oven to 180C/160C fan
In a food processor, mix the dates, almonds and cashews together until smooth. 

Add a pinch of salt and stir well.
Press the crust into a baking paper lined slice tray or loaf pan.
Bake for 20 mins until very dark golden all over.

Filling

Ingredients
25g plain flour
200g golden caster sugar
2 large eggs , plus 1 large egg yolk
zest of 2 limes 

100ml or the juice of 4 limes

Decoration

Ingredients 
1 tbsp shredded coconut
1/2 lime (zest only)

Method
Sprinkle some shredded coconut and lime zest. Enjoy!