Softest vanilla cookies

1.5 cups almond flour

1 cup rolled oats

1/4 cup coconut oil melted

1/4 cup date syrup

1/4 teaspoon sea salt

½ teaspoon cinnamon

1/2 teaspoon baking soda

2 teaspoons raw vanilla

1 scoop vanilla protein (optional)

1/2 teaspoon apple cider vinegar  

Instructions

In a large bowl, combine all ingredients and stir well to create a uniform, sticky dough

Drop the dough onto the baking sheet one heaping tablespoon at a time, then use your hands to gently flatten and shape them.

Bake until the cookies are firm, about 15 minutes.

 

Boules au chocolat

Ingredients

Balls

1 cup almond flour

1/2 cup almond butter

2 tbsp cacao powder

1 tbsp coconut cream (more if needed)

2 tbsp date syrup

2 tbsp shredded coconut

1 tsp vanilla

3 Tbsp maple sirup or honey

Chocolate coating

Option 1

1 large dark chocolate bar of choice

1 tbsp coconut oil

Option 2

1/2 cup coconut oil

1/2 cup cacao powder

1 tsp vanilla

2 tbsp date syrup

Method

1. Mix all ingredients in a food processor and transfer into a mixing bowl. Add more coconut cream if you prefer a soft texture.

3. Roll into small balls and place on a cookie tray.

4. Freeze 20 minutes.

5. Prepare your chocolate coating meanwhile. If you chose option 1 melt together chocolate bar & coconut oil (Bain Marie). If you chose option 2 simply combine all ingredients in a bowl.

6. Dip your chocolate balls in the sauce.

7. Refrigerate for at least 30 minutes before serving.

Say-cheese-manakeesh

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To make the bread

1/2 cup coconut flour

2 tbsp psyllium husk

2 tbsp coconut oil

1 cup boiling water

1/2 tsp sea salt

Method

  1. Start by combining all dry ingredients.
  2. Add the coconut oil and mix well (you can blend).
  3. Add half the boiling water, combine well. Then add the other half, mixing well.
  4. Divide your mixture into 4 balls.
  5. Spread on at a time onto a greased pan and dry for 2-3 minutes on each side.

 

To make the cheese  

2 cups macadamia nuts, soaked 8 to 24 hours

1 cup water

1 pill probiotics

½ cup lemon juice

1 tsp Himalayan salt

2 tsp nutritional yeast

1 tbsp white miso

1 tsp onion powder

1 tsp garlic powder

Pinch of Zaatar to sprinkle on top

Method

  1. Place the macadamia nuts, water and probiotics in a blender and blend until creamy smooth.
  2. Line a strainer with a cheesecloth and scoop mixture onto cheesecloth. Fold the cheesecloth over nut cheese mixture and place a plate with weight on top.
  3. Leave nut cheese to culture for 24 hours at room temperature.
  4. After 24 hours, mix together in a small bowl lemon juice, Himalayan salt, miso, onion and garlic powder, and nutritional yeast. Add to cheese mix by folding in. Then sprinkle some Zaatar.
  5. Cover and place in the refrigerator to firm up.

 

 

 

Romantic ombré cake

 

 

Ingredients

Crust

1 cup ground oats

1 cup ground almonds

4 tbsp melted coconut oil

1 tsp vanilla

Filling

For each layer:

1:2 cup macadamia soaked for at least 1 hour

1 tbsp coconut butter

1 tbsp melted cacao butter

1 tsp vanilla

1 tbsp rose water

2 tbsp melted coconut oil

2 tbsp agave

Pitaya (2 tbsp for bottom layer; 1 tbsp middle layer)

Method

Start by preparing your crust: mix well your ingredients in a bowl then spread onto a circular pan.

You can toast it in the oven for up to 5 minutes (alternatively you can keep it raw).

Transfer to freezer for at least 15 minutes.

Meanwhile prepare the bottom filling layer by blending all filling ingredients + 2 tbsp pitaya.l to give a dark pink color.

Pour over the crust and freeze for 30 minutes.

Then prepare the middle filling layer by combining again all filling ingredients + 1 tbsp pitaya to give a lighter pink color.

Pour over the pie and freeze for 30 minutes.

Then prepare your top layer (white) by combining the filling ingredients and pouring over your pie.

Prepare the filling by simply blending all ingredients.

Moringa love bites

Ingredients

1 cup chopped cocoa butter

1/4 cup cacao powder

1/4 cup carob powder

2 tbsp date syrup

1 tsp vanilla extract

1 heaped tsp moringa

Method

1. Melt the cocoa butter (Bain Marie method)

2. Combine all ingredients in a bowl

3. Pour in chocolate moulds

4. Refrigerate for at least 1 hour

Gut-healing bowl

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Millet

1 cup millet

2 cups water

1 tsp coconut butter

1 tsp turmeric

½ tsp coriander powder, black sea salt, cumin seeds, ginger

Method

Combine all ingredients and allow to boil then reduce heat until the liquid is absorbed (10 to 15 minutes).

 

Lentils

1 cup lentils

3 cups water

1 tbsp coconut butter

1 tbsp curry paste

½ tsp turmeric, curry powder, coriander powder, black sea salt, cumin seeds, paprika, ginger, mustard seeds

Method

Combine all ingredients and allow to boil then reduce heat until the liquid is absorbed (20 to 25 minutes).

In-love-with-SNICKERS-icecream

IMG_9608

 

Ingredients

 

Crust

1 cup ground oats

1 cup ground almonds

4 tbsp melted coconut oil

1 tsp vanilla

1 scoop vanilla protein (optional)

 

Caramel

1 cup dates

1 cup chunky peanut butter

2 tbsp coconut oil

3 tbsp coconut milk

1 tsp vanilla powder

3 tbsp peanuts

 

Filling

1 cup macadamia soaked for at least 1 hour

1 tbsp coconut butter

2 tbsp melted cacao butter

1 tsp vanilla

3 tbsp melted coconut oil

2 to 3 tbsp agave (depending on the sweetness level you like)

 

Chocolate layer

Option 1

1 bar organic dark chocolate bar

 

Option 2

5 tbsp melted coconut oil

5 tbsp cacao

2 tbsp date syrup

1 tsp vanilla

 

Topping ideas: peanuts, cacao nibs, granola etc.

 

Method

Start by preparing your crust: mix well your ingredients in a bowl then spread onto a circular pan.

You can toast it in the oven for up to 5 minutes (alternatively you can keep it raw).

Prepare your caramel layer by blending all ingredients apart from the peanuts.

Once blended, incorporate the peanuts to your mix and spread onto the crust.

Freeze for up to 15 minutes.

Prepare the filling by simply blending all ingredients.

Pour over the caramel.

Prepare your chocolate layer by either melting a chocolate bar (option 1) or mixing well all ingredients (option 2). Pour over the vanilla layer.