Chocolate Chunk Cookies

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These cookies though. If you’re looking for a healthier alternative to a classic chocolate chip cookie, this should do the trick! Not only are these free from any flour or refined sugar, they can also be made vegan (substituting butter for coconut oil) and still taste amazing! Super simple to put together, they bake up in a matter of minutes for a satisfying chocolate treat.

Ingredients:

1 1/2 cups oats (gluten-free if necessary)

1 cup organic shredded coconut

1 cup coconut sugar

1/3 cup organic grass-fed butter or coconut oil

3 tbsp almond milk (or coconut, oat, etc.)

1 tsp vanilla

1 tsp baking powder

1/2 tsp baking soda

pinch of sea salt

100g organic dark chocolate, chopped (80% or higher; I used 90%)

Directions:

1. Preheat over to 350°F. Add the oats to a food processor and blend until they make a flour. Add the shredded coconut and allow it to blend with the oats for a few pulses.

2. Tip the oats and coconut into a large bowl and add the coconut sugar, baking powder, baking soda, salt, and vanilla, stirring to combine.

3. In a small saucepan on the stove, melt the butter or coconut oil on a low heat. Allow this to cool slightly.

4. Add the melted butter/coconut oil to the dry ingredients and mix together. Fold in the chocolate.

5. Line a baking sheet with parchment paper and take tablespoon amounts of the mixture to make the cookies. Leave about 2 inches between each cookie to allow space for them to spread.

6. Bake for 8-10 minutes then allow to cool before indulging!

This recipe makes approximately 28 cookies. They’ll keep for a week in a sealed container (if they last that long!)

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Cinnamon Vanilla Bulletproof Coffee

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If you’re going to have coffee, bulletproof is a great way to enjoy it. Especially if you’re partial to those big frothy mochas with whipped cream…!

I’ve never been a big coffee drinker. It’s only been recently I’ve started to enjoy one now and then but I do believe that coffee in moderation, and good quality coffee can actually benefit us as it contains antioxidants.

I like to have mine after warm lemon water in the morning, when the body has had a chance to wake up. The timing of coffee also seems to be a factor and is best taken in the morning so the caffeine isn’t still in your system come the evening.

So what makes this coffee different? Bulletproof coffee is the idea of emulsifying healthy fats with your coffee in order to sustain a slower release of caffeine into the system. Hence you avoid the “jittery” feeling and the crash from being stimulated by the coffee and feel more energized.

You might think it’s weird to add butter here but it just makes for an incredibly smooth and creamy cup without adding any cream. The key bit to bear in mind is to make sure the butter you’re using is of the organic and grass fed variety. And if you’re vegan or just want to avoid the butter, adding only coconut oil is also great. I’ve been adding coconut oil to just about all my hot drinks since I started consuming it a few years ago.

Ingredients:

1 cup of coffee- use a shot of espresso or a black coffee

1-2 tbsp almond milk or coconut milk

1 tbsp organic, grass fed butter

1 tbsp coconut oil

½ tsp cinnamon

½ tsp vanilla

Optional: a little maple syrup, honey, coconut sugar, to sweeten

Directions:

  1. Gently melt the butter and coconut oil together in a saucepan over low heat.
  2. When almost melted, add in your milk, cinnamon, vanilla, sweetener of choice if using, and coffee.
  3. Blend everything together either by adding to a blender or using a hand blender until emulsified and frothy.

Banana Berry Smoothie Bowl

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I consume smoothies pretty much on a daily basis. I love making one to accompany breakfast or for an afternoon snack. Sometimes however, they get a little repetitive. You’d be surprised how different it actually seems once you make a smoothie bowl. It sounds silly but just by changing it up to make the smoothie a bit thicker and edible by spoon makes such a difference. This is an antioxidant smoothie bowl of goodness thanks to the blackberries, which is also what gives this its pretty hue of purple.

Switch it up with the fruit you like best, and adorn with toppings according to your taste.

Serves 1

Ingredients:

1 1/2 cups frozen blackberries

1/2 cup frozen raspberries
1/2 cup frozen spinach
1/2 avocado
1 tbsp coconut oil
1 tbsp goji berries
4 tbsp coconut milk

3/4 cup filtered water or almond milk

Optional Toppings: 1/2 banana, chia seeds, extra berries, nuts, seeds, etc.

Directions:

Add everything to a high speed blender until smooth. Add more liquid as needed to thin the mixture to desired consistency. Pour into a bowl and top with whatever you’d like. Enjoy!

Night to Day Oats

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My recipe for overnight oats which I’m loving for breakfast at the moment. I’ve been eating them a few times a week for months now but they are currently being consumed pretty much on a daily basis!

Sometimes after I wake up I don’t feel like eating straight away. Or if I practice yoga first thing, I’m really hungry by the time I finish and want to eat something RIGHT after. Overnight oats work in both cases. They are one of the easiest things to prepare and they’re ready whenever you want them for breakfast.

This version is chocolate with berries but it’s easily adaptable to your liking. Enjoy this without the raw cacao and make it vanilla. Add nuts or granola with different fruit. Try adding some shredded coconut or superfoods such as maca. Making it with chocolate actually seems like you’re having dessert for breakfast and who wouldn’t like that?

The first three ingredients are your base. From there, it truly is endless so experiment with different flavour combinations as you see fit.

Ingredients:

1 cup of oats

1 cup almond milk (coconut milk, rice milk, etc.)

¼ cup filtered water

Toppings & Add-ins:

1 tsp vanilla or ½ vanilla pod

1 tbsp raw cacao

1 tbsp maca

½ -1 tbsp maple syrup (date syrup, honey, coconut sugar)

Nut butter

Shredded coconut

Granola

Nuts & seeds (almonds, walnuts, hazelnuts, sunflower, pumpkin, etc.)

Fresh fruit (berries, banana, orange slices)

Directions:

Simply add the oats and your choice of milk to a bowl, mix together, and leave overnight in the fridge. When ready to eat, remove the bowl from the fridge, mix again, and add your toppings. I love mine with the raw cacao, a little maple syrup, sprinkling of chia seeds, cacao nibs, and frozen raspberries.

P.S. You can make this in a mason jar and take it with you on the go in the morning for your commute or to eat at your desk!

Coconut Sugar Cookies

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It makes me so happy to have perfected this recipe! And it comes complete with an amazing “white chocolate” icing to decorate with!

Easter is my favorite holiday. There are plenty of treats that are a tradition to make in my family. While having a think about what I wanted to make this year these cookies came into my mind. Well, the original recipe did. My grandmother’s sugar cookies. These are an old family favourite, made countless of times since I was a kid. The original recipe calls for two cups of sugar and I’ve been wanting to make a healthy version for some time. I believe this new and revised recipe has nailed it. These are still sugar cookies but this recipe uses the likes of coconut sugar and maple syrup to give it the sweetness. They are also gluten free, dairy free, and now refined sugar free!

The best part is the icing. In the past, coloured sugar and chocolate wafers were bought in blue, pink, purple, yellow, all the colours of the rainbow for use to decorate. Here, macadamia nuts and cacao butter make the white chocolate and they are decorated with cacao nibs, chia seeds, and goji berries.

Healthy food doesn’t have to be boring. This recipe proves you can make healthy treats that taste amazing and are actually good for you! They are the perfect Easter treat.

Ingredients:

For the cookie dough:

½ cup coconut oil

1 egg

1 egg yolk

1 ½ tbsp. vanilla

1 cup coconut sugar

¼ cup maple syrup

1 cup ground almonds

1 ¾ – 2 cups gluten free flour

1 tbsp baking powder

¼ tsp sea salt

For the white chocolate icing:

¼ cup cacao butter

2 tbsp honey or maple syrup

½ cup soaked macadamia nuts

1 vanilla pod

3 ½ tbsp. almond milk (add as you need to slightly thin the icing)

1-2 tsp arrowroot powder

pinch of sea salt

Directions:

  1. First, soak the macadamia nuts for a minimum of 4 hours, or overnight.
  2. Make the cookie dough: Add the coconut oil, eggs, and vanilla to a large bowl and mix together with a hand mixer until fluffy. Add the coconut sugar and maple syrup and mix again. Finally, add the ground almonds, flour, baking powder and salt and mix until combined.
  3. Divide the dough in two, wrap in plastic wrap, and allow to set in the fridge for 1 hour. (Or pop in the freezer for 20 minutes)
  4. When you’re ready to use the dough, remove it from the fridge. Preheat your oven to 350°, sprinkle your work surface with flour then roll the dough out until it is approximately ½ cm thick. (Add flour as you need to keep the dough from sticking)
  5. Cut into desired shapes then place them onto a parchment lined baking tray. Pop into the oven for 5-7 minutes (they bake quickly!) until slightly golden on the edges.
  6. Allow the cookies to cool on a cooling rack and make the white chocolate icing.
  7. In a double boiler, melt the cacao butter. When it’s completely melted, remove from the heat and add the honey. Allow this to melt into the cacao butter until they are combined.
  8. Rinse and drain the macadamia nuts then add them to a high-speed blender. Split the vanilla pod in half with a knife and scrape the seeds out to add in along with the cacao butter, honey, salt, and 1 tbsp of almond milk.
  9. Keep blending until the mix is very smooth. This may take several minutes; it helps to continually scrape down the sides of the blender. Add more milk if needed and when the mix is smooth add 1 tsp of arrowroot powder and blend just until combined.
  10. Decorate your cookies: smooth a small amount of icing onto each cookie and get creative with decorating! I used cacao nibs for eyes, goji berries for ears, and a little raspberry for a bunny nose. Sprinkle chia seeds, hemp hearts, chopped pistachios, etc. to decorate Easter eggs.

These cookies taste like my grandmother’s original recipe. They are still perfectly sweet but have the added benefits of unrefined sugar and superfoods to decorate them! Make them for Easter or enjoy the recipe any time of the year.

 

Happy Easter! x

 

Rosemary Sea Salt Crackers

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Homemade crackers are where it’s at and these are the easiest to make. The great thing about these is that they’re made with almond pulp. You know the leftover almonds if you’ve ever made your own almond milk? If you’ve never known what to do with it, this is a great recipe to ensure you use the entirety of your almonds and nothing goes to waste! These are nutritious and filling and you can add what you like to them. In this case, I’ve used fresh rosemary, lemon, and sea salt.

Ingredients:

3/4 cup almond pulp (leftover from making your almond milk)

1 tbsp ground flaxseed

1 tbsp coconut oil (melted) or extra virgin olive oil

2 tsp fresh rosemary, finely chopped

1/2 tsp sea salt

ground black pepper

Optional: Lemon zest & juice (you don’t need a lot, I use a little to bring all the flavours together)

Directions:

1. Preheat your oven to 350°. Add all ingredients to a large bowl and mix well until everything is fully combined.

2. Take two pieces of parchment paper and flatten your cracker dough between them. Roll this out until they’re about 1/2 cm in thickness.

3. Remove the top piece of parchment paper and add the other piece with the dough mixture to a flat baking sheet. Using a pizza cutter or knife, cut the crackers about 1 inch in width. (These don’t have to be perfect, sometimes I just bake the dough as it is and then break it into random pieces when it has cooled)

4. Bake these for about 10 minutes before pulling them apart from each other, flipping them, and allowing them to bake for another 5-10 minutes until golden on the edges. Allow these to cool and enjoy with hummus, guacamole, or on their own!

These keep stored in an airtight container for about a week but mine are usually gone before then! Feel free to play with flavour combinations- add herbs and seasoning you like best. Also please note the amount of almond pulp used in this recipe is from making one batch of my homemade almond milk. If you make the double batch of almond milk you’ll end up with about 1 1/2 cups almond pulp so adjust the other ingredients slightly. These are all approximate measurements but they’re really easy to make and will turn out great whatever you add to them! If you’re wanting some other ideas for leftover almond pulp add it to homemade granola, porridge, baked goods, and even in curries in place of cream.

 

 

 

Cacao Beet Smoothie

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Okay, this had to turn out good because I am not the biggest fan of beetroot! There’s been a lot of vegetables that I’ve opened myself up to over the past few years and have really learned to love but unfortunately, beets are not one I can get on board with! However I still eat them, mainly by juicing them because they are very nutritious. They’re wonderful for cleansing your liver and detoxing the body. No matter what though, they still end up tasting quite “earthy” to me. Well, enter this smoothie! Combining beets with chocolate is a classic combination of late and this is an excellent way to get in some veggies AND enjoy chocolate. Guilt Free. Because using raw cacao allows you to keep all the wonderful properties of pure chocolate (such as magnesium which we all tend to be pretty deficient in!) And this is delicious. I promise even if you despise veggies at all, this is a winner. When I make this I don’t really measure too much so adjust the quantities to your liking as these are estimates. You may find you’d like to add more cacao or berries or even a frozen banana to the mix.

Ingredients:

1 cup almond milk (coconut milk, etc)

2 small beets

1/2- 1 whole avocado

1/2- 1 cup raspberries

2 tsp vanilla extract or a vanilla pod

Couple tbsp raw cacao

Pinch of cinnamon

Optional add-ins: raw cacao nibs, chia seeds, hemp hearts

Directions:

Add all ingredients to a blender and blend until smooth.

I added hemp hearts to mine for an added boost of protein. And a sprinkling of chia seeds and raw cacao nibs on top to make it that little bit more chocolatey!