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WBS Magazine - Issue 4

Welcome to the magazine that supports & promotes women in business. This issue is jam-packed with articles and tips from an array of female entrepreneurs on topics that are interesting, fun and will help you grow - whether you are an experienced business owner or just thinking about starting up. WBS is focused on not only just promoting & supporting your business - we want to help you grow your business by empowering you with knowledge. Information is so important, and with this magazine, our podcast, our events and our website, we constantly pushing forwards to give our members the tools to reach the stars. WBS would like to thank all our members for contributing to this magazine. It wouldn't be possible without all of you. A special thank you to our major sponsor, Bookit Bookkeeping, and to every one of you who have supported WBS over the last 5 years!

Welcome to the magazine that supports & promotes women in business.

This issue is jam-packed with articles and tips from an array of female entrepreneurs on topics that are interesting, fun and will help you grow - whether you are an experienced business owner or just thinking about starting up.

WBS is focused on not only just promoting & supporting your business - we want to help you grow your business by empowering you with knowledge. Information is so important, and with this magazine, our podcast, our events and our website, we constantly pushing forwards to give our members the tools to reach the stars.

WBS would like to thank all our members for contributing to this magazine. It wouldn't be possible without all of you. A special thank you to our major sponsor, Bookit Bookkeeping, and to every one of you who have supported WBS over the last 5 years!

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½ tin of crushed pineapple in juice<br />

raisins 115g<br />

rolled oats<br />

160g<br />

tsp baking powder<br />

2<br />

baking soda<br />

1tsp<br />

tsp Vanilla paste or extract<br />

1<br />

tsp Cinnamon<br />

1<br />

½ Allspice (or nutmeg and cloves)<br />

grated carrots<br />

220g<br />

chopped walnuts<br />

60g<br />

chopped, pitted dates<br />

150g<br />

cashews<br />

85g<br />

water<br />

200ml<br />

silken tofu (optional – this makes for a<br />

100g<br />

icing)<br />

lighter<br />

tsp vanilla paste or extract<br />

1<br />

juice to taste (2 or 3 tbsp are usually<br />

Lemon<br />

good)<br />

H I S R E C I P E I S D A I R Y , O I L A N D S U G A R F R E E ,<br />

T<br />

N D I N S T E A D O F W H E A T I H A V E U S E D O A T S ,<br />

A<br />

U T I T W O R K S R E A L L Y W E L L W I T H W H O L E M E A L<br />

B<br />

L O U R A S W E L L . E A T E N W I T H O U T T H E<br />

F<br />

R O S T I N G I T I S H E A L T H Y E N O U G H T O H A V E<br />

F<br />

O R B R E A K F A S T , A D D T H E L U S C I O U S I C I N G<br />

F<br />

Soak the raisins in the juice from the crushed<br />

1.<br />

– the longer the raisins soak, the<br />

pineapple<br />

the flavour. If you don’t have much time,<br />

better<br />

can always speed up the process by<br />

you<br />

the mixture in the microwave.<br />

heating<br />

Preheat the oven to 180*C and line your<br />

2.<br />

(20cm x 20cm or the equivalent) with<br />

cake-tin<br />

paper.<br />

baking<br />

Put the oats and chopped dates with 2/3 of<br />

3.<br />

raisins into a powerful blender and grind to<br />

the<br />

flour. If your blender isn’t powerful enough to<br />

a<br />

the dates, you can pre-soak them with<br />

handle<br />

raisins to soften them first.<br />

the<br />

Add the spices, baking powder and baking<br />

4.<br />

then blend to a smooth texture with the<br />

soda,<br />

(you won’t taste the banana in the<br />

banana<br />

cake), pineapple and the soaking<br />

finished<br />

liquid.<br />

Fold in the grated carrots, remaining raisins<br />

5.<br />

walnuts (leave out the nuts, if you prefer,<br />

and<br />

substitute with coconut or 30g rolled oats).<br />

or<br />

Transfer the batter to the cake tin and bake<br />

6.<br />

around 40 minutes. When the cake is<br />

for<br />

the top will be medium brown, and will<br />

cooked,<br />

back when you press a finger or spoon<br />

spring<br />

it. Let cool for 10 minutes and then turn<br />

against<br />

Soak the dates, cashews, water, juice and<br />

1.<br />

in a blender for about an hour. Using<br />

vanilla<br />

water will speed up the process. Blend<br />

boiling<br />

very smooth, scraping down the sides as<br />

until<br />

required.<br />

Add Tofu and blend in thoroughly, until you<br />

2.<br />

reached the desired consistency.<br />

have<br />

Chill for extra firmness.<br />

3.<br />

Carrot Cake by<br />

Hilke's Health<br />

A N D I T M A K E S A W O N D E R F U L T R E A T .<br />

D I R E C T I O N S<br />

I N G R E D I E N T S :<br />

pitted, chopped dates<br />

115g<br />

very ripe banana<br />

½<br />

I C I N G<br />

I N G R E D I E N T S<br />

out onto a cooling rack.<br />

I C I N G D I R E C T I O N

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