Viewing entries tagged
snack

Date, Vanilla and Macadamia Nut Flapjack

Comment

Date, Vanilla and Macadamia Nut Flapjack

  • 2 tbsp coconut oil
  • 2 tbsp liquid sweetener (eg. honey, maple syrup etc)
  • 3 medjool dates (pitted)
  • 1 tsp vanilla bean powder
  • 1/2 cup macadamia nuts
  • 1 cups jumbo rolled oats
  1. Pre-heat the oven to 180 degrees.
  2. Place the coconut oil, sweetener, dates and vanilla bean powder into a saucepan and heat until the dates begin to dissolve into the mixture. Using the back of a spoon, try to break them down (they don’t have to completely dissolve).
  3. Add in the nuts and oats to the saucepan and take it off the heat. Mix it all together so the oats are fully coated.
  4. Place the mixture into a dish and place in the oven for 10min or until it starts to turn golden on top.
  5. Leave to cool to allow the coconut oil to harden (if it’s not cool, it will be soft and won’t stick together)
  6. Enjoy :-) 

Comment

Cashew nut cheese

Comment

Cashew nut cheese

  • 1 cup cashew nuts (ideally soaked)
  • 1 tbsp filtered water
  • 2 tbsp nutritional yeast
  • 2 tbsp apple cider vinegar
  • Juice of 1 lemon
  • 1 clove garlic (optional)
  • 1 tsp mixed herbs (optional)
  • salt and pepper to taste

Add all the ingredients into your blender and blend until smooth, thick and creamy.

You can eat it straight away or chill it (it will harden when chilled)

It will last for 5-6 days in the fridge.

Enjoy :-)

Comment

Chocolate Kale Chips

Comment

Chocolate Kale Chips

  • I large bag or bunch of kale (stems removed)
  • 3/4 cup cashews
  • 1/2 cup hazelnuts
  • 1 cup water
  • 2 tbsp raw cacao
  • 10 dates
  • 1 tsp vanilla powder
  • Pinch of himalayan salt
  • 1 tsp cinnamon 

 

  1. Blend all the ingredients (except kale) in a high speed blender until smooth.
  2. Place the kale and the sauce in a bowl and massage the mixture onto all the kale. Make sure every bit is covered!
  3. Dehydrate 40-50 degrees for about 8 hours. If you don’t have a dehydrator, turn the oven on as low as possible. It will probably only take about 30min so keep an eye on it.

Comment

Nachos

Comment

Nachos

  • 100g gluten free flour
  • 1 tbsp psyllium husk
  • 1/2 cup water
  • 2 tbsp olive oil
  • Himalayan salt 

 

  1. Preheat the oven to 180 degrees and cover a large baking tray with greaseproof paper.
  2. In a bowl mix together the flour and psyllium, then slowly pour in the water while mixing together.
  3. Knead the mixture until it forms into a dough (and more water or flour if too wet or dry) and roll into a ball. Place it into the fridge for about 30 min (if you have time, don’t worry if you don’t, it will still work fine!).
  4. Cut the ball into 4 and shape into balls. Then roll out each individual ball as thin as you can on a floured surface with a rolling pin.
  5. Once they’re all rolled out, heat a pan on the hob without any oil, till it gets really hot. Once the pan is really hot, place once of the rolled sheets of dough in the pan.
  6. Cook until the ends start curling up and then flip it over and repeat on the other side. Place to the side when done and repeat with the other 3.
  7. Once they’re all cooked, cut each one into 4 triangles (I used scissors for this).
  8. Using your fingers, coat each triangle (top and bottom) with a small amount of olive oil and place on the baking tray.
  9. Finally, sprinkle with the salt (amount depends on taste buds, I used about 2 pinches)
  10. Cook in the oven for about 20min until they look slightly brown and are crispy.
  11. Enjoy these with some chilli, spicy black beans, salsa and/or guacamole :-) 

Comment

Peanut Butter Cookies

Comment

Peanut Butter Cookies

  • 2 eggs
  • 2 tablespoons coconut oil
  • 1/3 cup coconut sugar
  • 2 tbsp honey
  • 1/2 cup natural peanut butter (I use Biona)
  • 1/4 cup arrowroot powder
  • 1 teaspoon vanilla powder
  • 1/2 teaspoon baking soda

 

  1. Preheat the oven to 180 degrees and line a baking sheet with greaseproof paper.
  2. Add all the ingredients into a food processor and mix until smooth. If the mixture gets stuck to the sides, scrape them down and mix again.
  3. Using a tablespoon, drop a spoonful of the mixture on the baking sheet and press down with the back of the spoon to even out and to make it thinner (can leave it thick if you prefer). Repeat until all the mixture is gone.
  4. Bake for 15-20min until golden brown and cool of a wire rack.

Comment

Granola Bars

Comment

Granola Bars

  • 150g sunflower seeds
  • 150g pumpkin seeds
  • 100g ground flaxseeds
  • 200g jumbo rolled oats
  • 100g raisins (preservative free)
  • 100g dried cranberries (preservative free)
  • 2 tbsp chia seeds
  • 1 tbsp cinnamon
  • 1 tsp vanilla powder
  • 25 organic pitted dates
  • 500ml filtered water

 

  1. Preheat the oven to 180 degrees and cover a large baking try with greaseproof paper.
  2. Place the dates and water into a saucepan and simmer for about 5 min so they become soft and the water becomes sweet.
  3. Meanwhile, place the sunflower seeds, pumpkin seeds, ground flaxseeds, oats, raisins and cranberries in a large mixing bowl and mix.
  4. When the dates are done, place them in a blender with the water, cinnamon and vanilla and blitz until a puree has formed.
  5. Pour this over the dry mix and stir thoroughly until everything is covered.
  6. Pour this mixture into the baking tray and press down so it’s tightly packed.
  7. Cook for about 30min until the top starts to turn golden brown.
  8. Once out the oven leave to cool for 15min and then cut into bars.

Comment

Almond and sweet potato bread

Comment

Almond and sweet potato bread

400g of sweet potato, steamed (you can peel them if you want but I just washed them)

50g coconut oil

1 pinch Himalayan salt

4 eggs

1 tsp baking powder

300g ground almonds

(3 tablespoon raw cacao or cocoa powder to turn it into a chocolate cake!)

 

Pre-heat the oven to 160 degrees and line a loaf tin with grease proof paper. 

Place all the ingredients in a food processor and process until smooth.

Spoon the mixture into the tin and bake for 45-60min.

Leave to cool.

Enjoy as a bread or as a yummy, slightly sweet snack ☺

Comment