Viewing entries tagged
wheat free

Chocolate Kale Chips

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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.

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Peanut Butter Cookies

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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.

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Granola Bars

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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.

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