Choc Chip cookies

Ingredients:
2 cups almond flour 
1/2 teaspoon baking soda 
1/3 cups coconut sugar 
3 tablespoons vegan butter 
2 teaspoons baking power 
2 tablespoons almond milk 
1/2 cup vegan dark choc chips
1/2 teaspoon Vanilla extract 
Big pinch of salt

Method: 
1: Preheat oven to 180 degrees. 
2: Take milk out of the fridge and let it sit. Melt butter, 20 seconds microwave. 
3: Combine almond flour, baking soda, sugar, salt. Stir to combine. 
4: Add baking power, almond milk and vanilla to the melted butter. Whisk it. Mixture should foam up. Add to dry ingredients.
5: Combine wet and dry ingredients then add in choc chips and combine again. 
6: Roll cookies onto a tray
7: Bake for 8- 12 minutes. They will be soft when you take them out but will firm up when cooled yipeeee! 

Notes:
*Vegan butter I use is @botanicalcuisine
*For the choc chips I used a 85% dark chocolate block and smashed it into little pieces otherwise you can purchase vegan choc chips from your local health food store.

‍Ingredients
150g dark chocolate (70% cacao) 
125ml coconut cream 
2 teaspoons coconut oil 
1 teaspoon hibiscus powder 
1/2 teaspoon cinnamon 
1 teaspoon Lavender powder 
1/4 teaspoon vanilla extract 
Cacao powder sifted for rolling

Method 
1. Place chocolate into a heatproof bowl. Sit the bowl over a pan of boiling water and has been removed from the heat. 
2. Stir in the coconut cream and coconut oil and leave to sit for 4 minutes. 
3. Stir making sure all the chocolate has melted and combined with the coconut cream. 
4. Add hibiscus, cinnamon, lavender, vanilla extract and a pinch of salt. Gently stir until combined. 
5. Place it in the fridge to cool for 30 minutes. 
6. Scoop 2 teaspoons of the truffle mix and roll into balls and place in a container. Continue until all the truffle mix has been used. 
6. Roll all the balls in the cacao powder and place in the fridge for 30-45 minutes to firm. 
7. They are ready to eat YAY!!


Makes 12 Truffle Balls. Keep in an airtight container.

‍Original recipe Is 1 teaspoon of motherwort powder and rose powder instead of the hibiscus and lavender. You dont have to roll the balls into the cacao either. I would say they are more moist without. Thanks to @thecottageherbalist

‍ ‍

Chocolate truffle balls

Banana Bread

Gluten free Dairy free Egg free Refined sugar free

 Ingredients 
2 ripe bananas
1 banana cut for decoration 
1 cup Buckwheat flour 
1/2 cup Coconut flour 
1 tsp baking powder
1/2 cup coconut sugar 
1/2 cup Coconut milk 

Method 
1. Oven 180 fan force 
2. In one bowl mash 2 ripe bananas 
3. Separate bowl, mix flours, sugar, baking powder and milk.
4. Add bananas to flour mixture, stir until combine 
5. Place cut banana on top
6. Bake for 40 minutes. Test with skewer

Note: this only makes a small to medium size bread. Double batch for bigger sized banana bread. Enjoy!

Arabean Cake

Ingredients 
1 cup self raising flour
1 cup cacao
1 cup sugar (can use coconut sugar)
1 teaspoon bicarb soda
cup butter (187.5g)
1 cup milk
2 eggs

Method

  1. Sift all dry ingredients into a large mixing bowl.

  2. In a small saucepan, gently melt the butter over low heat. Once melted, stir in the bicarbonate of soda.

  3. Remove from heat and slowly pour in the cold milk. Allow the mixture to foam slightly.

  4. Add the wet mixture to the bowl of dry ingredients and mix using an electric mixer until smooth and well combined.

  5. Add the eggs and beat for a further 2 minutes until light and creamy.

  6. Pour into a prepared baking tin and bake for 30 minutes, or until cooked through.

chocolate Protein balls

*Thermomix required*

Ingredients

320 grams Almonds raw 2 cups 60 grams chocolate protein powder 1/2 cup 16 pieces Fresh dates - pits removed 1/2 teaspoon cinnamon 1 tbsp vanilla extract 2 level tbsp chia seeds 3 level tablespoons Desiccated Coconut 20 grams water

Method

  1. Put almonds into mixing bowl and mix for 6 seconds at speed 8

  2. Add Cinnamon, protein powder and Chia Seeds and mix 5 seconds at speed 4.

  3. Add dates and vanilla extract and mix for 10 seconds at speed 7 or until it comes together.

  4. Add a little water until mixture is able to be rolled into a ball.

  5. Roll mixture into balls and roll in coconut. 

  6. Refrigerate.

Upside Down Plum Cake

Gluten free Dairy free Egg free Refined sugar free 

**You’ll need cake tray or cast iron skillet, large bowl and electric mixer.**

Ingredients:
8 tablespoons vegan butter
1 1/4 cups coconut sugar 
4 plums 
1 1/3 cups buckwheat flour 
1 tsp baking powder 
1/2 tsp baking soda 
1 tsp cinnamon 
1/2 cup coconut milk
1 tsp apple cider vinegar 
1 tsp pure vanilla extract

Method:
PREHEAT OVEN 180 degrees 
1: Cut plums into halve, pick out pit then each half cut into four slices. 
2: Line the bottom of cake tray with baking paper and pour 2 tablespoons of melted butter and swirl it around so its coats the bottom of the tray
3: Sprinkle 1/4 cup of coconut sugar evenly over the butter. Arrange plums over the butter and sugar in a decorative pattern. 
4: Beat the remaining 6 tablespoons of butter in a bowl with 1 cup of coconut sugar until fluffy using an electric mixer. 
5: Add coconut milk, vanilla extract, apple cider vinegar and mix.
6: Add flour, baking soda, baking power, cinnamon, and salt and beat for at least 10 seconds until combine. 
7: Pour the batter over the plums and smooth the top with a spatula. 
8: Bake in the oven for 30-35 minutes. 
9: Cool the cake on a rack of 10 minutes then place a plate over the cake tray and quickly invert it to release the cake.

Note: Buckwheat flour can be strong so you could use half buckwheat, half gluten free flour or half coconut flour. Send me a photo if you try it, enjoy