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Eeek... its only 4 weeks until Christmas! 🥳 . G

Eeek... its only 4 weeks until Christmas! 🥳
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Golly gosh the days are flying by here at Ayarah, as I'm in full swing and taking booking right into the end of March now😍
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Hence I haven't have as much time as I would like to share xmas recipes. Today I took some time out and made this practice one for my up coming Spoil Yourself event (December 6th at from 10 to 12) If you haven't booked yet I still have a few spaces left 🥰
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Christmas Spiced Peach and Custard Tart
Ingredients
2 sheets of shortcuts pastry ( GF ) if you like
Most Coles & Woolies sells GF
Press the sheets into a tray 30cm x 8 cm tray. Trim excess and bake at 200 degrees for 15 minutes
Filling Custard
3 large heaped tablespoons of vegan custard powder
1 1/2 cups of oat milk
1 cup of natural coconut yogurt
1 teaspoon cinnamon, 1/2 teaspoon ginger, pinch of cloves and 2 tablespoons of orange juice
2 tablespoons of maple syrup
Mix well and stir consistently for 5 minutes over a medium heat until very thick
Once cooked, taste and adjust sweetness if you like
Pour into cooled crust, top with sliced peaces and set in the fridge for 4 hours
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Enjoy
Happy Holidays Everyone 💛

Happy Monday Everyone💛 . I'd like to announce t

My little girl 💛 Happy Monday Everyone

My little girl 💛 Happy Monday Everyone

Blueberry pancake stack anyone😋 . Did you know

Blueberry pancake stack anyone😋
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Did you know its super easy to create vegan pancakes that are light and fluffy. These little bad boys were enjoyed by my hubby and I over the weekend
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To make you'll need ⬇️
1 cup of self raising flour or ( GF) for those who like
1 tablespoon of baking powder
1 tablespoon of maple syrup
1 cup of blueberries fresh
1 cup of nut milk
1/4 cup of melted nutellex
Method:
* Start by adding the flour, baking powder and slowly mix in the nut milk, butter until you have a thick yogurt like consistency
* Then let rest for 15 minutes
* Heat a medium frying fan with a little nutellex and add large spoonfuls of batter onto the pan. Cook around 2 to 3 minutes or until the top is covered with loots of air bubbles
* Flip and cook another minute on the other side
* Serve with fresh berries, maple and coconut yogurt
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Enjoy and Happy Sunday 🥰

Today’s Indian cooking class😋Swipe ➡️➡️➡️
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Another wonderful class with absolutely stunning weather to match
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Here’s a few pics from today. Anyone keen on booking a class for next year. I still have a few classes spaces left in Thai fusion NEW MENU & Moroccan
Feb and March have a good mix of classes left. Check out the website for full details. Also a reminder our classes are all GF friendly. Just make a note when booking 💛
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Happy Weekend 🤘

Happy Friday Everyone🥰 . Here's another awesome

Happy Friday Everyone🥰
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Here's another awesome Chrissy Recipe as promised 🙂
My favourite
Gingerbread Cheesecake🤤
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Makes: Cake to serve 12
Time: 45 minutes
Base Ingredients Crust
2 & 1/2 cups of almond flour
1/4 cup of agave
small pinch of salt
1/2 a cup of melted coconut butter
1. Place all ingredients in a food processor and mix for 30 seconds or so
2. You should be able to press ingredients together and it starts to stick
3. Lightly press into the tart tin until you have a nice smooth even base
4. Place in the fridge to cool while making the filling Ingredients
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Filling
1 cup of soaked cashews ( 6 hours at least ) 1 cup of coconut flesh from young coconuts 3/4 cup of agave
1 teaspoon of vanilla extract
1/4 teaspoon of nutmeg, cloves, cinnamon and allspice 2 tablespoons of molasses
2 teaspoons of freshly grated ginger
small pinch of salt
Toppings
1 x vego bar
Method
1. Place all filling ingredients into a high-speed blender like a vita-mix, puree until silky smooth
2. Remove and pour into the prepared tart crust, then place in the fridge and set for at least 12 hours
3. After it is set, Cut up the vego bar into small pieces and top the cheesecake with the pieces
4. Place and back in the fridge until ready to serve
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Have an awesome weekend and stay tuned for BIG NEWS this Monday coming xx
Raya 🥳🤩🥳

Chinese inspired noodles☺️ Think sweet, salty

Chinese inspired noodles☺️
Think sweet, salty and that incredible umami flavour bursting in your mouth with every bite!
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If you are looking to improve your Chinese kitchen food skills and all plant-based? Then jump on my website and check out my latest NEW classes for 2021
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January is almost full already guys and gals🥳
This is just one of the many new arrivals coming your way at Ayarah
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Happy Wednesday
Raya 🥰

Happy Monday Everyone☺️ . I would like to take

Happy Monday Everyone☺️
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I would like to take today to share with you all that Ayarah is now officially helping support the Kangaroo Sanctuary in Alice Springs🥳 Every time you purchase a class or product through Ayarah, part of all proceeds are going direct to the Kangaroo Sanctuary
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My husband and I have been following these guys for a few years and nothing makes me happier than being able to help support other incredible people, that are helping love and care for animals around the globe.
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The Kangaroo Sanctuary is run by Chris ‘Brolga’ Barns, he first established the Baby Kangaroo Rescue Centre in Alice Springs in 2005. I then build The Kangaroo Sanctuary Alice Springs, a 188-acre wildlife sanctuary for our rescued orphaned baby kangaroos and adult kangaroos, which I opened in 2011. The mission is to educate and encourage people to rescue and care for kangaroos and other wildlife and animals. Their motto is Animals Come First
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If you don't know of these guys, they have a FB and IG account plus a website too. You can set up monthly donations like Ayarah or single one-off. Help keep Chris and his team caring and saving these beautiful Australian baby roos 🦘🦘🦘
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Have an awesome week and I look forward to meeting this weekend guests for my vegan Indian class 👩‍🍳👨‍🍳