Moments Of Di Ginger Ninja Choc Cookies
A massive thank you to a very talented recipe creator for these delicious morsels of fun!
Moments Of Di (check out her insta for amazing recipes!)
1 cup organic buckwheat flour
1 TSPN baking powder
1/3 cup organic dried dates, soaked in 1 cup hot water until soft. Mash until it becomes a paste)
1 TSPN @thehausofhealth "Ginger Ninja"
Vegan chocolate of choice (i used a total of five mini packets of @pana_chocolate seven cookies)
1/2 cup @pureharvest oat mylk
1/4 cup unhulled tahini
2 TBSP chia seeds
Mix all the ingredients together and let it sit until the chia seeds have absorbed some of the liquid.
Divide onto a lined cookie tray and bake at 180C for 40mins.
Preheat oven to 180 degrees
1 cup sorghum flour
3/4 almond flour
1/3 cup coconut flour
1 1/2 tsp baking powder
1 tsp baking soda
1/2 tsp sea salt
1/2 tsp xanthan gum
4 tsp ginger ninja
1/4 blackstrap molasses (optional)
3/4 cup coconut sugar
1 1/3 fresh purée pumpkin
1/4 cup olive oil
2 eggs (or egg replacer)
1 tsp vanilla extract
1/3 coconut milk or almond milk or coconut water
1/2 cup of what a nutter
• Mix DRY ingredients together in a bowl (leave out What a Nutter! here!)
• Mix WET ingredients with a mixer then add dry ingredients
• Fold WHAT A NUTTER! into the mix with a wooden spoon
• Divide batter evenly in the muffin cups, bake in the centre of preheated oven for 20 -25 minutes
• Check with a toothpick, if it comes out clean, they are ready if not then leave in but check vigilantly
• Cool muffins on a wire rack
• EAT AND ENJOY!!
• (Left over can be freezed for up to a month)
Fruit and Nut Loaf from The Paleo Shack!
This fruit and nut bread is an incredible example of creating something nutritious & delicious whilst using whats available in the pantry!
This loaf has a combo of inca berries, turkish apricots, medjool dates, pecans, hazelnuts, sunflower seeds, pepitas and black chia seeds, but feel free to experiment!
1 cup almond meal
1 cup arrowroot flour
1 teaspoon baking powder
3 large eggs
1 tablespoon apple cider vinegar
1 teaspoon sea salt
Add zest of a tangelo, juice of half tangelo and a teaspoon of all spice.
- Set oven to 200C
- Lightly coat standard loaf pan with coconut oil.
- Stir in the almond meal, arrowroot flour, baking powder, Eggs, apple cider vinegar and salt and blend well.
- Fold in the fruits, nuts, and seeds and blend until everything is well distributed.
- Turn into the loaf pan and spread out the dough evenly, and into the corners.
- Bake for 40 minutes or until starting to turn golden and a toothpick inserted in the center comes out dry. This bread does not rise, so it will still be flat. The exact cooking time will depend somewhat on the exact dimensions of your loaf pan, as even 'standard' ones can vary.
- Let the bread cool completely before slicing.
Top with coconut chips and Hey Ho! Figaro blend!
A citrusy and nutty delight perfect for morning or afternoon tea with your favourite herbal tea
The Paleo Shack's
Chocolate Nut Butter Figaros
Couple of everything!
4 ingredients and 10 minutes.
- Couple of scoops of Loving Earth coconut chocolate butter.
- Couple of scoops of nut butter, such as almond, brazil and cashew.
- Couple of tablespoons of Hey Ho Figaro nut blend
- Couple of Strawberries
Mix together & roll into small balls, roll in The Haus Of Health Hey Ho! Figaro! nut, seed and fig blend, freeze for a couple of minutes to set.
Fresh strawberries to balance.
The Paleo Shack's
NUTTY TURMERIC BANANA MUFFINS 🍌
Makes 6 large muffins.
Preheat Oven to 180 degrees.
What You'll need:
2 ripe bananas mashed
3 tablespoons of melted coconut oil
1 teaspoon vanilla extract
1 heaped teaspoon of Golden Glow
1/3 cup almond nut butter
1 teaspoon baking soda
Mix until well combined.
Add 1/3 cup coconut flour & 1/4 teaspoon Himalayan sea salt.
Mix to combine.
Spoon half mixture in muffin cases, add a dollop of almond nut butter, then top off with batter.
Sprinkle generously with WHAT A NUTTER! and add a dusting of coconut sugar for a crunchy top.
Bake in preheated 180c oven for 20mins.
Merrie's Bonanza Kawaii Cookies
Makes about 16 cookies.
Prep time 15 mins. (+ 1 hour to chill in the fridge) Cooking time about 10 mins
What you'll need:
3/4 cup oat flour (regular oats blended until fine and floury)
3/4 teaspoon baking soda
1 teaspoon cinnamon
Pinch of salt
1 & 1/2 teaspoons vanilla extract
1 large egg
2 tablespoons Maple Syrup
1/2 cup melted coconut oil
1/2 cup dark chocolate chips and/or Bean Bonanza!
Mix oat flour, baking soda, cinnamon & salt first.
In a jug or bowl, whisk egg, maple syrup, vanilla and melted coconut oil together together, then add to dry ingredients. Mix.
Allow the dough to chillax, covered, for an hour in the fridge.
Before baking, sprinkle in your Bean Bonanza whilst giving it one final stir!
Bake at 175 degrees for about 9-10 minutes...or until chewylicious...
Store in an airtight container in the fridge for up to a week, but we doubt they would even last that long!