Cookie Dough Blondie

Cookie Dough Blondie

This is a sugar lovers dream! Plus it's got a healthy twist which you don't even notice. Trust me, I trialled it on an unsuspecting, sugar loving friend who scoffed it down before I could proudly list off its ingredients.

This high protein Blondie is crispy on the outside and gooey like cookie dough on the inside... only the chocolate chips are melty! The recipe is super easy and just a matter of measuring out what you need and then processing in a food processor.

Its Gluten-free, dairy free, vegan and paleo. Not to mention refined sugar free and naturally high in protein! So you can love your cookie dough without the guilt!

Ingredients:

1 can chickpeas, rinse and drain

4 tbsp Gluten-free self raising flour 
½ cup crunchy peanut butter, no added sugar or salt

1 tbsp rice malt syrup 
¾ cup maple syrup
1 tsp vanilla
1 tbsp milk of your choice 

1 egg or chia egg
¾ cups dark chocolate chips or cacao nibs
pinch sea salt

Method:

• Preheat oven to 180°C and line a 9x9 pan with baking paper
• In a food processor blend all ingredients except chocolate chips until batter is thick ane smooth
• Stir in chocolate chips
• Pour the batter into pan and smooth it out evenly
• Bake for 35 minutes or until baking rod comes out clean.
• Transfer to a rack and cool for 30 minutes 
• Cut into desirable sized portions and enjoy! :) 

Banana Peanut Butter Oat Bake

Banana Peanut Butter Oat Bake

Winter has very much arrived in Australia and I don't know about you but it has got me snacking like crazy and wanting a warm easy breakfast!

This oat bake hits two birds with one stone, it can satisfy your on-the-go healthy breakfast cravings of make a great afternoon snack! If you want a bit of a chocolate fix you can always add some dark chocolate chips or cacao nips to make it extra scrumptious. 

It's also super nutritious being full of protein, essential amino acids, Omega 3, calcuim, dietary fibre, potassium, manganese, vitamin C, B6 and E. Making it a great start to your day. They are also, Gluten-free, Dairy free, Vegan and Paleo. Really they are quite close to perfection! Oh and they taste amazing!

Ingredients:

• 1 ½ cups oats
• 2 tbsp Gluten-free self raising flour
• 2 tsp chia seeds
• 2 tsp flax seeds
• 1 scoop Protein powder  (optional)
• ½ tsp salt
• 1 tsp ground cinnamon
• 2 overripe bananas
• ¼ cup crunchy peanut butter
• 1 tsp vanilla bean
• ¼ cup pure oragnic maple syrup
• 1 large egg (Vegan: 1 TBS ground chia seeds mixed with 2 ½ TBS hot water)
• ¾ cup of milk of your choice

Method:

1. Preheat oven to 180°C. Grease a 9x9” square baking pan and set aside.
2. In a small bowl mix together mashed bananas, peanut butter coconut oil, egg or flax egg until combined.
3. Transfer to a blender and add maple syrup, vanilla, chia seeds, flax seeds, sea salt, ground cinnamon, Gluten Free self raising flour and blend.
4. Add in the vanilla extract, maple syrup and chia seed mixture or egg. Mix until combined.
5. Add your choice of milk and oats then stir, mix thoroughly.
6. Pour the mixture into a lightly greased baking pan lined with baking paper.
7. Bake at 180°C degrees for 25 minutes. Or until the top slightly springs back when touched and the edges are just barely brown.
8. Top with whatever pleases you most! Peanutbutter and chocolate never let me down. 
9. Cut into squares and enjoy as breakfast or a snack!
10. Store in refrigerator, reheat in microwave to eat or have cold:)

TIP: If you prefer a naughtier option or just want it as a snack ad some datk chocolate chips or cacao nibs for a chocolate chip slice!

Snickers Protein Pancakes

Snickers Protein Pancakes

The perfect protein pancake conbination always involves chocolate, caramel and chuncy, crunchy peanut butter! These are full of protein and good fats to nourish your body and feed your cravings. They are also gluten free, dairy free, vegan and refined sugar free.

Please note that all nut butters used contained no added salt and sugar. If you can't access nut butters like this whatever nut butters you have on hand should suffice. 

This recipe makes about 6-8 palm sized pancakes.

Pancake ingredients:
• 2tsp almond butter
• 2.tbsp crunchy peanut butter
• 1chia egg
• 1 tbsp Sugarless caramel sauce Or 4 soaked dates
• 2 tsp cacao powder
• 0.5 cup coconut milk
• 1tsp Vanilla bean or vanilla essence
• 4 tbsp. buckwheat flour
• 2 tbsp. Maple Syrup

Method:
1. Melt together coconut oil, almond butter snd peanut butter
2. Place melted ingredients into a food processor with the chia egg, vanilla bean, maple syrup and dates and process until smooth.
3. Transfer mixture to a blender and add the cacao powder,  blend, add coconut milk, blend, add buckwheat flour and blend again until batter is smooth and thick. Add more flour if not thick enough and more milk if it's too thick.
4. Put fry pan on a medium heat and place 0.5 tbsp of coconut oil to cook in. Ensure oil is melted and spread evenly around the pan before pouring palm sized circles of batter into it.
5. Pancakes are ready to be flipped when the batter starts bubbling through the side facing up.
6. Ensure not to overcook. Removed from pan when ready and place on paper towel.

Chocolate Caramel, Sauce
Ingredients:
• 3tbsp. Rice Malt Syrup
• 2tbsp. Cacao powder
• 3 Tbsp. Coconut oil
• 5 dates (pre soaked and blended smoothly in food processor)

Method:
Melt together, careful not to over cook. Place in food processor and process until smooth. Pour over pancakes and sprinkle peanuts On top. Enjoy with friends for a Sunday brunch or for desert and Netflix!

NOTE: You can start making your chocolate caramel sauce while cooking your pancakes to ensure your pancakes are hot when you're ready to eat them.

Red Velvet Choc Mousse 

Ingredients:

1 cup of raspberries
1 tbs Rice malt syrup
2 tbs Raw Cacao
2 Avocados
1 tbs Raw cacao Butter

Method:

1. Melt together cacao butter, rice malt syrup and raspberries until there cacao butter is smooth with no lumps.
2. Place all ingredients together in a small blender, blend ingredients until smooth, even and fluffy.

Salted Caramel Pro-nuts

Salted Caramel Pro-nuts

Ingredients:

1/2 Chickpea Flour
1 scoop Protein powder
1/2 cup soaked Dates
1/2 cup soaked Cashews.
1 tsp coconut oil
1/2 tsp Baking soda.
Pinch of Himalayan pink salt.
1/3 cup almond milk

Method:

Pre soak cashews and dates for 1-2hours

1. Mix cashews and dates in a food processor, slowly adding almond milk until smooth.
2. Add the rest of the ingredients and mix together
3. Place in greased doughnut pan, then bake in an oven at 150° for 15 minutes. Make sure they have cooked through.
4. Allow to cool and ice. Enjoy! 😊

Gingerbread Men

Gingerbread Men

Ingredients:

125g of butter or applesauce
1/2 cup rice Malt Syrup
1/3 cup golden syrup
1/3 cup maple syrup
1.5 Tbsp. Fresh ground ginger
1/2 tsp cinnamon
1/2 tsp nutmeg
1 egg yolk or Flax egg
2.5 cups Buckwheat flour
1 tsp Bicarbonate soda

Method:

Beat together butter, rice malt, golden and maple syrup until creamy. Add egg yolk, cinnamon, nutmeg, ginger and Bicarbonate soda then beat again. Stir in flour.

Once you have dough turn onto a lightly floured surface and knead until smooth. Mould the dough into a ball and press into a disc then cover with plastic wrap and place in the fridge for 30 minutes. Pre heat oven to 180°C.

After 30 minutes place dough on lightly floured surface and using a lightly floured rolling pin, roll dough out until dough is about 4mm thick.

Use your favourite cookie cutter to cute out shapes. Repeat with any excess dough.

Place on trays about 2cm apart. Bake in oven for 10mins or until golden brown. Remove from oven and transfer to a rack to cool.

Decorate with your favourite colours and patterns. Enjoy over the holidays with your family and friends. 🌟🎄💕

Red Velvet Christmas Balls

Red Velvet Christmas Balls 

Ingredients:

3 Whole Eggs or Chia Eggs
1.5 Cups oat flour
2 tbs almond meal
2tsp Baking Powder
½ Cup Coconut Milk
1 roasted, Pureed Beetroot
1 tbs cacao
1 Vanilla bean
3 tbs rice malt syrup

Method:

Mix together wet Ingredients until well combined. Slowly add dry ingredients until smooth and thick.

Pour into greased tin lined with cupcake patties. Baked on 180°C for 20 minutes or until cooked through.

Remove from oven and allow to cool. This is when it starts to get messy. When cake has cooled and is at room temperature cut cake into small pieces (whichever size you prefer) and roll pieces individually into balls. Place in fridge while you make ingredients for the top.

I melted vegan white chocolate on top and decoarted mine and used natural colours for the holly on top.

Enjoy shared with Friends and Family, have a Merry Christmas and Happy New Year 🎄🌟