My Wedding - January 2019 - PREVIEW

MY

THE ART OF CELEBRATION

WEDDING JANUARY 2019

BEAUTY FA S H I O N FOOD & DRINK GROOMS PLANNING VENUES HONEYMOONS

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VOLUME 10, ISSUE 1

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JANUARY 2019

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In This Issue: FASHION FORWARD

10

GETTING PERSONAL

40

PLACES TO BE

82

HOME FRONT

146

GOWNS, BRIDAL PARTIES, MOTHERS

HAIR,BEAUTY, BODY

WEDDING VENUES & HONEYMOON DESTINATIONS

IDEAS FOR YOUR NEW MARITAL HOME

ON THE PALATE

174

PLANNED PERFECTION

190

WORD OF MOUTH

204

FOOD & WINE

ADVICE, TIPS & MORE

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FASHION FORWARD

GETTING PERSONAL HAIR BEAUTY BODY

PLACES TO BE WEDDING VENUES HONEYMOON DESTINATIONS

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HOME FRONT

ON THE PALATE

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Preheat the oven to 170 degrees Melt the coconut oil or butter for the base Add the dry ingredients for the base mix into a bowl and add in the melted coconut oil and rice syrup and mix well.

Line a 20x20 tin with baking paper and press the base mixture into this.

Place in the oven and bake for 10 minutes or until just golden. Take out of oven and leave to sit while you make the caramel Begin by making the caramel by placing the butter or coconut oil into a pot and melting. Add in the sugar, vanilla and maple syrup and whisk together.

Add in the cream and bring to a boil for 5 minutes Once it begins to boil turn the heat off and add in the almond butter and tapioca and whisk well until combined. Pour over the top of the base.

Place back in the oven for roughly 10 minutes or until the caramel has a golden top to it. It will bubble and thicken with time.

Remove from oven and leave to cool.

Begin to make the chocolate topping by adding the coconut cream or cream to a pot and warm it whilst stirring gently.

Add the chopped chocolate to the bowl and stir occasionally with a spatula until smooth and melted.

Pour over the cooled caramel Sprinkle the chopped almonds over the top of the chocolate www.thewholesomeco.com

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• • • • • • • • • • •

Turn the oven onto 180 degrees on celsius Line a 20x20 baking tin with baking paper Melt the coconut or butter and add in the remaining base ingredients and mix well until combined.

Press into the baking tin and place in the oven Bake for 10 minutes Place the coconut into a bowl add in the melted coconut oil, rice syrup and coconut cream and mix well.

Pour the coconut mix over the base mix and spoon evenly Place back in the oven for 5 minutes or until the coconut is just starting to brown Take out of the oven and leave to cool Add the coconut cream for the topping into a pot and warm, add in the chocolate and mix to combine Pour over top of the bounty and sprinkle with the freeze dried raspberries

Enjoy!

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PLANNED PERFECTION

WORD OF MOUTH

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