Archive of ‘Sweet Treats’ category

Chocolate Spelt Cookies

Warning: these cookies won’t last long in the cookie jar!  They’re a healthy but delicious take on the traditional cookie.  They’re made with (low gluten) spelt flour and lots of good wholesome ingredients.

spelt cookies

Chocolate Spelt Cookies
1 cup wholemeal spelt flour
2 big pinches of sea salt
3/4 tsp baking soda
1/3 c coconut oil
1/2 c raw cane sugar or rapadura
1 organic egg
2 tsp vanilla extract (optional)
70-100 g of your favourite dark chocolate bar (I used Green & Blacks 85%), chopped into little pieces

Method:

  1. Line a tray with parchment paper. Preheat the oven to 160 C (325F).
  2. In a bowl, mix together all the dry ingredients (sifting in baking soda if lumpy). In a separate bowl, mix together all the wet ingredients. Then, add wet to dry and stir until well-mixed. If your dough looks a little dry (which will depend on the size of the egg and the flour you use) just add another dash of coconut oil or water to get it into a heavy dough consistency.
  3. Using your hands (or two spoons), form the dough into small balls and place them about 2″ (10cm) apart on the paper. Gently press them down with your finger or a fork. Put the tray in the oven and bake for 10-12 minutes or until the cookies are golden brown.
  4. Remove from the oven to cool. Store them in an airtight container or mason jar.

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Xmas Gingerbread & Raw Chocolate Infused with Orange & Cinnamon Essential Oils

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XMAS GINGERBREAD (Gluten-free & Refined Sugar Free)
Preheat oven to 160c (320f)
Ingredients:
1 tbs ground ginger powder
1 egg lightly beaten
100g melted butter
1/2 tsp mixed spice powder
pinch of sea salt
1/2 cup maple syrup
1/2 tsp baking powder
1 cup brown rice flour
1 cup gram flour (chickpea flour)
Method:
Mix all ingredients in a bowl until it forms together in a pastry ball. Dust the bench top with some rice or gram flour and roll out into a thin layer. If you think your pastry is too moist, massage some more gram flour into the pastry. Cut into shapes and gently lift onto your baking tray, rolling out the remainder, dusting surface with flour and repeating. Bake for 15 minutes or until edges are browned. Allow to cool for 5 minutes on the tray before serving. Sprinkle some icing sugar or arrowroot flour if you want to keep them sugar free. Enjoy!

RAW CHOCOLATE INFUSED WITH ORANGE & CINNAMON ESSENTIAL OILS
Ingredients:
100g raw cacao butter
6 tbs raw cacao powder
4 tbs maple syrup (more if you like them sweeter)
1 small pinch sea salt
2 drops cinnamon essential oil (optional)
2 drops orange essential oil (optional)
Method:
Melt raw cacao butter in a pyrex bowl/jug sitting over some boiled water in a large pot (just so long as it’s big enough for the pyrex jug to sit on the bottom). It’s important to melt it slowly and under 40 degrees in order to keep it’s nutrients. Once the butter has melted then add the raw cacao powder, maple syrup, sea salt, and essential oils. Stir until all blended then pour into moulds. Place in freezer to set for 20-30 minutes then store in fridge but I doubt they’ll last long – they make a delicious and nutritious after dinner treat!

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My Favourite (gluten-free) Blueberry Loaf Cake

Not everything I make is a winner in this household but not this cake… I’ve never seen a cake disappear so fast!  It makes sitting down for an afternoon cuppa all the more delicious…

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1 1/2 cups rice flour
2 tsp baking powder
1/2 teaspoon salt
1 cup natural yogurt
1 cup Xylitol or Natvia (you can use refined processed sugar but these sweeteners will be way better for your health!)
3 large eggs
1 tsp vanilla extract
1/2 cup olive oil
1 1/2 cups blueberries (I used frozen)

Preheat the oven to 160°C.  Line a loaf pan with parchment paper.

In a medium bowl, sift together the flour, baking powder and salt. In a separate large bowl, whisk together the yoghurt, chosen sweetener, eggs, vanilla and oil.  Slowly whisk the dry ingredients in to the wet ingredients until well combined. Mix the blueberries carefully in to the batter but try to avoid over-mixing.

Pour the batter in to the prepared pan and bake for about 50-60 minutes, or until a skewer comes out clean.  Allow the loaf to cool in the pan for around 15 minutes before lifting out on to a cooling rack.

This cake is best served warm but is still completely delicious when cooled. Enjoy!

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Best Fudgey Brownie

I LOVE a good brownie, I mean who doesn’t? But I’ve struggled to find a brownie made with whole-foods that tastes just as good as the processed version… until now!!!

brownie

OMG how good are these!? SO GOOD! In fact I’d even go as far to say they’re better than the real thing, seriously.

Ingredients

180g organic coconut oil
130g medjool dates, pitted
150-200g (depends how chocolately you like them) Green & Black’s 70% cocoa chocolate
30g coconut flour
4 eggs
½ tsp vanilla extract
Big pinch sea salt

Instructions:

Preheat oven to 190c.

Melt chocolate pieces in jug over boiling water then wait till its room temperature. Do the same with coconut oil (if it’s not melted already in warm weather). Then add to food processor with all the other ingredients, whizz till blended then pour into lined baking dish and bake for 15-20 minutes (depends on your oven power!)

Let them cool then cut into pieces and dive in because they’re that good!  (Can be stored in refrigerator)

Note: if your dates are room temperature they should be soft enough for the blender.

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