1 mug walnuts (140g)
2 mugs Medjool dates (400g), pitted
3 tablespoons raw cacao powder
Optional: 2 tablespoons honey
Pulse the walnuts in a food processor until they form a crumbly mixture, then add the dates, cacao and honey
Once the mixturre is very sticky, take it out of the processor and put it into a baking tray.
Freeze the brownies for an hour to let them set and then store them in the fridge.
Try with almonds, pecans or sunflower and pumpking seeds mixed.
Every recipe is open to change.
If you prefer a thicker texture just chop the dates as finely as you can get them and crush the walnuts .
Add in the other ingredients - it's jus as nice but a lot of hard work !!
Oat Crumble with a lemon twist (no sugar version)
2 table spoon coconut oil
150g oats GF
50g walnuts chopped
50g sunflower seeds
50g pumpkin seeds Juice of 1/2 a lemon (organic if possible)
Melt the coconut oil in a pot and add in the lemon juice.
Add the nuts and seeds gradually and mix well.
Press into a tin or pyrex dish and pop into the fridge
This is a lovely tangy no sugar dessert or breakfast dish. Chop and change to suit your taste and try it with orange juice instead.
1 banana or apple
50g brown sugar
50ml coconut oil
50g oat bran
75g blueberries or raspberries
4 tbsp honey
2 tbsp sunflower seeds
2 tbsp pumpkin seeds
2 tbsp sesame seeds
1 tbsp coconut or sunflower oil for greasing
Preheat the oven to 160C
Mash the banana and mix with the brown sugar, honey and coconut oil
Add oats and oat bran, mix well
Gently mix through blueberries or raspberries
Grease a swiss roll tray and spoon in oat mixture
Sprinkle over seed and press into oat mixture
Bake for 12-15 mins until golden and set
Leave to cool slightly then cut into bars
Tip: sesame seeds are a great source of calcium
Wheat free date cookies
75g rice flour
1/2 teasp baking soda (GF brand)
50g rolled oats (GF brand)
250g fresh dates
100g mixed nuts, chopped
1 teasp almond extract
2 eggs beaten
Preheat oven to 160C/320F
Line a tray with grease proof paper.
Rub butter into flour. Sieve in the baking soda, stir in the oats, add the dates, nuts and sultanas. Stir in the almond extract and the eggs. Roll the dough into balls 2 tea spoons at a time, and place on the cookie sheet. Flatten slightly, then bake for 25 minutes.
2 Large eggs (Room Temp )
100g Almond flour
100g Buckwheat flour
100g Potato flour
2 Teaspoons baking powder
250g (3/4 cup ) Honey
140g ( 2/3 cup ) Oat milk
115g Coconut milk - Melted
Beat egg whites into stiff peaks
Combine dry ingredients - X3 Flours + Baking powder
Put honey and the egg yolks into a pot with a medium heat and mix until they become a creamy liquid
Take off heat and slowly add the coconut oil
continue mixing until combined
Add 1/3 of the dry ingredients into the honey, egg and coconut oil mixture
When mixed add 1/2 of the oat milk
Continue until all dry ingredients and oat milk are used
Gently, fold the egg whites into the batter until all is fully combined
Pour batter into cases in a tray and let cook for 20 Mins at 350 degrees / Gas Mark 4
For added flavour add the rind of 2 organic oranges and the juice of one orange.
Alternatively use lemon if you prefer.
Banana and Nut Bread
100g almond flour
100g rice flour
1 teasp ground cinnamon / 1/2 teasp nutmeg
2 teasp baking powder (GF)
1/2 teasp bread soda/bicarbonate of soda (GF)
120ml olive or rapeseed oil
2 large eggs
2 medium ripe bananas
50g approx of nuts of your choice but not peanuts.
Grease or line a 2lb loaf tin.
Soften the raisins with boiling water if you choose or leave as they are.
Sieve the flour, cinnamon, baking powder and bread soda into a large bowl and mix tog.
In a jug mix the olive oil, honey and eggs until well combined.
Mash or whizz bananas in a blender.
Pour the wet ingredients into the dry ingredients and mix well.
Stir in the raisins and nuts - keeping a few aside if you want to put on top of loaf before cooking.
Pour the mixture into the prepared tin and cook for about an hour at gas 2 or 150C.
Cover the top with a layer of tin foil and remove when the cake is almost cooked.
Be careful to check the centre with a skewer before taking out.
Leave to cool for about 15 mins before removing from the tin - Enjoy!!