Delicious little biscuits that soothe a sweet tooth. These little babies are perfect for making with the kids. They are quick, use a food processor and store well. I got this recipe from http://www.wholefoodsimply.com/wholefood-simply-tiny-teds/
I amended the recipe to use half gluten free flour, half almond meal, but you just use all gf plain flour for nut free version. What I love about the recipe is the portion size makes it quick and easy to make without that overwhelming feeling that baking large batches sometimes causes (to me at least ). Oh, and they are delicious. You can add chocolate but I left mine plain and the honey makes the so sweet. They are crunchy and a little crumbly as is the case with gluten free baking but so good. My dough was quite oily and although it rolled out well, it was fragile so a bit harder for delicate little fingers to keep the shapes they made, handle with care when transferring to baking sheet.
What you do
1/2 cup gluten free plain flour (I used aldi has no brand)
1/2 cup almond meal
2 heaped tablespoons honey
2 heaped tablespoons coconut oil or 50 grams of finely chopped butter, not melted.
1/2 teaspoon concentrated natural vanilla extract
pinch of salt
1 tablespoon cacao or cocoa (optional)
What you do
Preheat oven to 175 degrees Celsius or 350 degrees Fahrenheit
Combine the ingredients in your blender or food processor
Pulse and blitz until mixture comes together, scrape sides if necessary until it starts to stick together, about a minute or so
Form a ball of dough with your hands, and wrap in cling film. Fridge for 5-10 minutes. Mix will be soft.
Roll the mixture out between two sheets of baking paper,
cut into desired shapes and bake for 5 – 8 minutes, allow to cool completely before touching.
That’s it, enjoy!
an easy, tasty, superfood snack that takes only minutes to make and less to devour. This is my version, adding a middle eastern spice called zaatar that is tangy and zingy and delicious on anything in my opinion.
What you need
a bunch of kale
What you do
1. cut the kale leaves off the stem and into bite size pieces
2. wash and spin off water in a salad spinner or pat dry
3. drizzle olive oil, salt and zaatar to taste. Be liberal with salt. toss to combine
4. spread kale on baking paper on an oven tray. spread out as much as you can.
5. bake in preheated 180 Celsius oven for 10-15 mins or until edges are Brown. I tossed mine halfway to ensure max crispiness.
That’s it. Enjoy
This jam is from a friends gorgeous site @healthy happy well. @moorebrune. It’s so easy to make, all you need is berries, water, vanilla and chia seeds.
I was searching for a Banana Bread recipe that was gluten free and found this recipe which is also sugar free and dairy free, which suits me just fine! I have adapted this recipe from a book I recently downloaded by Alexx Stuart called real treats, 68 Gluten, Grain and Dairy free sweets. I have changed it to suit the ingredients I had in my pantry.
The taste is very ‘bananery’, but it still has a spongey softness to it. Now, I wrote that it is sugar free but don’t let that fool you, it’s still sweet, it just doesn’t use conventional, refined sugar ( which is referred to as addictive poison by various groups). This is a whole food banana cake. If you try it, let me know what you think. I like it.
What you need
- 3 eggs
- 100ml coconut oil, melted
- 90 ml maple syrup (the real stuff)
- 1 tsp baking powder (gluten free)
- 1tsp cinnamon
- 1tsp vanilla essence
- 2 medium bananas
- 90g gluten free self raising flour (I used the ‘has no…’ Brand from Aldi)
- 20g almond meal
What you do
- Preheat oven to 180c and grease a loaf tin
- Beat eggs, coconut oil, maple syrup, vanilla, cinnamon until combined
- Add mashed banana. Mix till combined
- Add the rest of the ingredients (all the dry) and mix till combined
- Pour mixture into tin and bake for 30-40 minutes or u till a skewer comes out clean.
- Cool on a rack or start eating.
- Lessen bananas to 2 for a drier loaf, which is good for toasting.
- Add walnuts at the last stage if u want
- Substitute banana for 1.5 cups grated carrot for a carrot cake loaf
- Use a muffin tin to make muffins
- This recipe freezes well
These cookies sounded so strange that I just had to try them and I was not disappointed. The dough is as delicious as the cooked version and little miss 4 said "you make the best cookies in the world mama" SUCCESS !
These can be eaten cold or warm and are a soft, chewy bikkie..so good, I just could not stop at one! The stash is finished now, so need to make more. I will be making them with my home made almond butter next time to make them even healthier and might try to omit the chocolate…or not 😉
As much as I'd like to take credit for this little invention, this recipe was taken from eatgood4life (see link below if you like).
WHAT YOU NEED
A can of chickpeas (standard size), drained, rinsed and pat dry
2 teaspoons vanilla extract
1/2 cup peanut butter
1/4 cup honey
1 teaspoon baking powder
1/2 cup chocolate chips
WHAT YOU DO
1. Preheat oven to 180 c and prep your baking tray with paper or whatever you use
2. put all ingredients in a food processor, except chocolate chips
3. Process until mixture comes together, scrape down sides to ensure its all mixed together (a few minutes)
4. Add the chocolate chips and stir to incorporate. I only had block chocolate, so I threw in the blocks and pulsed to break it up
5. try not to eat all the dough at this point (but its so very good) it will be thick and sticky
6. Roll balls of mixture (I used a tablespoon worth) and place on baking tray. Flatten slightly
7. Bake for 15 -20 mins until a crack appears
8. Eat warm or cold
* I used store bought peanut butter because that’s all I had but original recipe suggests natural pb or almond butter, add a pinch of salt if none exists in your nut butter
* sun butter can be used to replace pb for a nut free version
* this dough holds its shape quite well when cooking, so press down to size u want them before cooking
* cookie dough can be frozen, roll into balls before freezing to make it easier to bake later