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  AHI Appreciation week recipes

 1 ) Amie

Mini Scones

  • 1 cup chickpea flour
  • 1 cup Gluten free flour
  • cup safflower oil
  • cup cashew milk or non-dairy substitute
  • cup carob chips
  • cup sultanas
  • coconut sugar
  • 1 Tbsp vanilla extract
  • tsp sea salt


  1. Preheat the oven to 350 F
  2. Sift together the flour, baking powder and sea salt.
  3. Combine sugar, vanilla extract, oil and cashew milk, lightly fold by hand until the dough is soft, but not sticky.
  4. Add carob chip and sultanas to the dough knead gently.
  5. Using a 2 ounces ice cream scoop, drop dough 2 inches apart on a baking pan lined with parchment paper.
  6. Bake for 20 to 25 minutes, or until golden brown.

 2014 Amie Nasayao-Jiwa

With a scone, a cup of Kukicha tea will be nourishing and satisfying. The tea is available at AHI - contact Amie.


Did you know that in 12 months you would be able to cook and eat healthy? Join Amie's cooking workshop which is held on last Sunday of the month. You will not only learn how to prepare delicious meals but will also have fun at the same time during these cooking sessions. You eat what you cook in these sessions with the group and take the remaining with you for your next days lunch.

Book now as spots are limited and are going very fast. If you book all the 12 workshops you only pay for 11 sessions. 50% on booking and the rest as you attend the workshops.


2) Debbie

Vegan Raspberry Nut Truffles


1 cup (6 oz.) dairy-free dark chocolate, chopped

1/4 cup almond butter

2 tbsp. raspberry jam

2 tbsp. non-dairy milk

Ground nuts or shredded coconut for rolling


Melt chocolate on stovetop in a double boiler over simmering water until melted, about 5-10 minutes.  Stir often.  Beat in almond butter using an electric mixer.  Gradually beat in the raspberry jam and non-dairy milk until smooth and creamy.  Cover and refrigerate 1-2 hours or until firm. 

With your hands, roll the mixture into approximately 1" balls.  Roll the balls in the ground nuts and/or shredded coconut.  If your hands get warm, wash the off with very cold water and dry thoroughly before resuming. It makes about 14 truffles in total.




3) Naomi

 Tahini Honey Cookies
1/2 cup sesame seeds
1 1/2 cups almond meal
1/4 teaspoon sea salt
1/2 teaspoon baking soda
1/3 cup honey
1/3 cup tahini
1 teaspoon vanilla extract

1. Preheat over at 350F
2. Mix almond meal, baking soda and salt in a large bowl
3. Mix honey, tahini, and vanilla extract in a large bowl
4. Combine the dry and wet ingredients, stir
5. Use a 1 inch scoop to make a ball, roll the ball into sesame seeds. Flatten on baking sheet.
6. Bake cookies for 8 minutes.