Almond + Chocolate Cookies

 

Makes 12

Ingredients:

  • 2 Cups Almond Meal
  • 1 Egg
  • 2 Tbsp Coconut Oil – Melted
  • 3 Tbsp Honey
  • 3 Tbsp Cacao Nibs
  • 1 Tbsp Almond Butter
  • 1 Handful Pecans or Almonds – Roughly crushed
  • 1 Small Handful Flaked Almonds
  • 1 Tsp Baking Powder
  • ½ Tsp Ground Cinnamon
  • ¼ Tsp Himalayan Pink Salt

Directions:

  1.  Pre-heat the oven to 180’C
  2. Place the pecans/almonds into the food processor and blitz quickly to crush into crunchable size pieces, place into a large mixing bowl and set aside
  3. Place all the other ingredients, excluding the flaked almonds and cacao nibs into the food processor and blend for a couple of minutes until the mixture is smooth
  4. Pour the wet mixture into the large mixing bowl and add the cacao nibs and ½ the flaked almonds and mix together, using your hands to make sure everything is well combined
  5. Take a small handful of the mixture, press it into a ball and squeeze it between your palms to flatten
  6. Place your cookie on to a baking tray lined with baking paper or greased with coconut oil and press down once more with your palm
  7. If using a cookie cutter like me – Then press your cookie cutter into your flattened cookie mixture, remove excess dough from the edges and add to the rest of the mixture still in the bowl
  8. Continue until you have used all of the dough and then place the tray in the oven
  9. Cook the cookies for 15-20 mins or until lightly golden
  10. Enjoy with a glass of fresh homemade almond milk or a cup of tea!

 

 

Bliss Balls

 

Coco Bliss Balls

ingredients

  •     1 cup Pecans
  •     2 cups Medjool Dates
  •     2-3 tbsp Cacao
  •     1tp Maca Powder
  •     *2-3 tbsp Goji Berries – Optional
  •     *Pinch of chilli Flakes – Optional (add more if you like a kick!)
  •     *  ¼ - ½ Cup Coconut Flakes – Optional

directions:

  1. Places pecans in the food processor and pulse until nuts are chopped into small pieces. Add the dates, Cacao and Maca and continue to pulse until a doughy consistency is formed – the mixture should all stick together and be combined well.
  2. Add in the Goji berries and chilli Flakes and mix well.
  3. Form round balls with the mixture (the mixture should make between 12-15 protein balls).
  4. If using coconut flakes, sprinkle them onto a plate and roll your energy balls to cover well
  5. Place on a tray and place in the freezer for 1-2 hours.
  6. Serve and Enjoy! Store in the fridge. 

Almond Butter Bliss Balls

ingredients

  •     1 cup Almond Butter
  •     2 cups Medjool Dates – Pitted
  •     1 Tbsp Chia
  •     1 Tbsp Maca Powder
  •     2 Tbsp Cacao Powder
  •     ½ - 1 Cup Almond Milk
  •     ½ cup Desiccated Coconut

Directions:

  1. Blend all the ingredients together in the food processor until the mixture is smooth like truffle.
  2. Top Tip: Add the milk gradually until you reach your desired consistency. You need to mixture to be smooth but firm to roll. If the mixture becomes too runny, add some extra chia seeds – these will quickly absorb any excess liquid.
  3. Place your mixture in the fridge for 10 mins
  4. Sprinkle the desiccated coconut onto a plate
  5. Remove from the fridge and roll the mixture into small bit sized balls and roll in coconut
  6. Mix it up and experiment if you wish by rolling the balls in some more maca, cinnamon, cacao nibs or chopped nuts
  7. Enjoy with a cup of herbal tea or warm almond milk with a sprinkle of cinnamon

 

Pretty Pink Smoothie Bowl

 

Ingredients:

  • 1 small raw beets – peeled
  • 1 Handful Spinach
  • 1/2 cup of frozen blueberries
  • 3 Strawberries
  • 1/4 avocado
  • 1/2 frozen banana
  • ½ Cup homemade Almond Milk
  • 1 Tbsp Almond butter
  • 2 Tbsp ground flaxseeds

Optional Toppings:

  • 2 Tsp Bee Pollen
  • 1 Tbsp Goji Berries
  • 2 Tsp Desiccated Coconut
  • Small handful fresh blueberries

Directions

  1. Throw all the ingredients into the blender and blend until velvety smooth. Adjust liquid if needed to your desired consistency
  2. Pour into a bowl and top with your favourite superfoods, fresh fruit, nuts and seeds or even some of my amazing gingery granola for that extra crunch! Yum! 

 

Spicy Kale & Tomato Bruschetta

 

Ingredients:

  • 1-2 x Piece of Rye – I love the Biona Variations OR Why not try my Spiced & Sweetened Zuchinni Loaf OR my Paleo Seedy Loaf – toasted if you like
  • 1 Cup Kale
  • ½ - 1 Tbsp Olive Oil
  • ½ Lemon – juiced
  • Pinch of Himalayan Pink Salt
  • 3-4 Sundried Tomatoes – soaked to soften
  • Small handful of sunflower seeds – Optional

Directions:

  1. If you sundried tomatoes are dry (and not stored in oil), place them into a bowl and soak for 8-12 minutes
  2. De-Stem the Kale leaves and place into a mixing bowl with the remainder of the ingredients (excluding the sunflower seeds if using)
  3. Lightly pour 1-2 Tsp of Olive Oil onto your hands and rub together
  4. Using a massaging action (similar to kneading bread dough), start to tear the leaves apart and massage. Continue to massage for 2-3 minutes or until the leaves are softened, the leaves will turn a vibrant green colour
  5. Toast your slices of bread
  6. Strain, rinse and slice the sundried tomatoes
  7. Top the bread with the Kale mixture, add the sundried tomatoes and sprinkle with sunflower seeds if using
 

Seeded Crackers & Beetroot Dip

 

Ingredients:

  • ¾ Cup Flax Seeds – Ground
  • 1 Cup Ground Almonds
  • ½ Cup Water
  • 1 Lemon
  • ½ Cup of Pecan (or nut of your choice) – soaked overnight
  • 1/3 Cup Sesame Seeds
  • 2 Tbsp Tamari
  • 1 Tsp Cumin

Directions:

  1. Soak the pecans in a bowl of filtered water overnight
  2. Preheat the over to 150’C
  3. In a large mixing bowl mix the ground flax seeds, almonds, tamari, cumin, sesame seeds, water and squeeze in the lemon
  4. Drain the soaking nuts and transfer to a blender and blitz until they reach a crumbly texture
  5. Add the nut mixture to the mixing bowl and combine well, using your hands to squeeze the dough together
  6. Roll out the dough onto baking powder, placing another piece of baking paper over the dough to stop the rolling pin from sticking
  7. Remove the top layer of baking paper and place your rolled dough into the oven
  8. Cook for 20-30 mins, until the edges start to golden
  9. Remove from the oven and leave to cool and crisp
  10. Once cooled roughly chop into rectangles

 

Beetroot and Walnut Dip

Ingredients:

  • 4 cooked Beetroots – roughly chopped
  • 50g Walnuts
  • 2 Cloves of Garlic
  • Small handful of Parsley
  • Small handful of Coriander
  • 1 tsp Coconut Oil
  • 2 Tsp Apple Cider Vinegar
  • Pinch of Himalayan Pink Salt – To taste

Directions:

  1. Throw all the ingredients into the blender and blend until smooth
  2. Transfer to a bowl and top with a few pumpkin seeds
  3. Serve with your nutty seed crackers, add as a side to any meal or even make it the base to a yummy wrap!