Good morning guys! I’ve had a very exciting week! As mentioned on Friday, my raw vegan, refined sugar free, grain and gluten free cakes are now available for all of you lovely lot, at Foundry Coffee Roasters Cafe, Bank Street, Sheffield. This week my raw and fermented banoffee cheesecake and my raw peanut butter millionaires or should I say, billionaires shortbread are both available! Next week, I’m thinking raw Jaffa cakes and maybe another but different cheesecake or a raw caramel and chocolate biscuits! Any ideas are welcome 🙂
This week I’ve been super busy with work, so Monday morning I prepared a load of salads which I can keep in the fridge and dips that I can eat a mixture of at lunchtime, in-between work. One of my favourites from Monday’s creations, is this cannellini bean dip! A little similar to hummus, but more delicate and light in flavour. Perfect on it’s own, on top of a salad or in a roast sweet potato!
2 cans of cannellini beans, drained and rinsed
1 lemon, zest and juice
2 tbsp light tahini
2 tbsp water
2 tbsp olive oil
Simply, pop everything in a food processor and blend until smooth.
Raw Honey to sweeten – optional
Scoop into a bowl and keep in the fridge – 5 days.