International nutritionist and superfood chef, Juliette Bryant has just released her latest book: “Divine Desserts – How To Have Your Cake And Eat It.”
As the title suggests, this is a cookbook with a difference. The desserts are mouth-wateringly delicious and Juliette’s Divine Desserts are free from gluten, refined sugar and animal products.
250g buckwheat flour
200g almond flour
1 tsp baking powder
300g coconut sugar
150ml melted coconut oil
300ml coconut milk or almond milk
2 tsp apple cider vinegar
2 tsp vanilla powder
In a bowl mix all the dry ingredients together.
In another bowl add the wet ingredients and then slowly pour the wet ingredients into the dry whilst mixing.
Line two cake tins with coconut oil and then pour mixture in, dividing it between two tins. Bake in over at 170 for 45mins or till golden brown and test with a knife to make sure it is clean. Leave to cool. When cool add jam and coconut cream to middle to make a sandwich.
For more information about her work please visit:
Juliette Bryant has been working as a nutritionist and healer and for many years. She presents life-changing information in a clear and accessible way.
Juliette Bryant will present nutrition is a way you have never heard before.
Her talks explore the fundamentals of transformative health: conscious living, healing the gut, superfoods, cleansing and how to eat the best food to heal and thrive. Her talks include stories from Juliette’s worldwide travels as well as demos and samples of superfoods and tasting from her book, Divine Desserts.