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Christmas Cookies

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Christmas Cookies

These Christmas cookies are not only healthy and good for you but soooo tasty. You will not miss conventional cookies, I promise! Baking these cookies was really fun and my whole family ended up involved in the process. Food is love and has the power to bring people together. Cooking collectively is much more fun and gets everyone involved, engaged and connected. What better time to do this than the holidays, the time for celebration, connection and love with your closest ones.

I have included three recipes that I know you will love. First is the holiday classic Gingerbread Man with my own healthy twist, and healthy coconut icing. Second is my personal favourite, the Pistachio Lemon Cookie. Third, Matcha Chocolate cookies, made with a base of dates, nuts and cacao with a dusting of Matcha green tea that is applied at the end. If you don't like Matcha, just omit it and enjoy them as a simple chocolate cookie. These guilt-free cookies are great at any time, as a snack, with a cup of tea, after dinner, and can even serve as a lovely gift.

If you decide to make all three at once, I suggest you start preparing the dough for the first recipe, and let it refrigerate. Meanwhile prepare the dough of the second one, and refrigerate while you prepare the dough for the third one, which will also refrigerate. At this point turn on your oven, and take out the first dough. Roll it out, cut the shapes, place on the tray, and into the oven fro 10 minutes. Meanwhile, repeat the same process with the second dough, as you watch the cookies that are cooking. Then do the same with the third dough as you watch the second batch in the oven. Once you pull this batch out of the oven, place the last tray to bake while you make the icing for the Gingerbread cookies. 

I hope you enjoy the cookies and have great fun making them. Merry Christmas! xxx

gingerbread cookies


ingredients

Cookies

1 1/4 c raw almonds

1 c buckwheat flour

2 tbs ground ginger

1 1/2 tsp cinnamon

1/4 tsp baking soda

1/2 c natural maple syrup

6 tbs coconut oil, melted

1/3 c water

Icing

1/4 c coconut oil

1/4 shredded coconut

2 tbs agave syrup

instructions

Pre-heat oven at 355F/180C.

Throw almonds in a food processor and pulse until ground. In a big bowl, place the ground almonds together with buckwheat flour, ginger, cinnamon, baking soda, and mix. Stir in the maple syrup, coconut oil and water. Mix thoroughly until everything is well combined. Make a ball with the dough and wrap it in plastic film, place in the fridge for 20 minutes. 

Unwrap the dough. Dust your kitchen counter and rolling pin with buckwheat flour. Roll the dough over it until it forms a smooth and flat layer of 5 mm - 1/8". Line a tray with parchment paper. Now use the man cookie cutter to cut out shapes and place them on the tray. Once finished, re-roll the remaining dough and repeat the same process until all the dough is used up.

Place the tray in the oven and bake for 10 minutes. Remove from the oven and let it cool before decorating. 

In the meantime blend all the ingredients for the icing and once the cookies are cool, decorate using a spoon and your fingers. Then place in the fridge for 20 minutes until it sets. 

* Best stored in airtight containers in the fridge.


PISTACHIO LEMON COOKIES

Makes 20 cookies


INGREDIENTS

1 1/2 c shelled pistachios

2 c ground almonds

1/2 c natural maple syrup

2 tbs coconut oil

Zest of 1 lemon

Seeds of 1 vanilla bean

1/4 tsp baking soda

Pinch of himalayan salt

instructions

Pre-heat oven at 355F/180C.

Throw pistachios in a food processor and pulse for just a few seconds, enough for them to brake down, not too fine as you want them to stay crunchy. Place the pistachios and remaining ingredients in a big bowl and mix thoroughly, until well combined. Turn the dough into a ball and wrap in plastic film, refrigerate for 20 minutes. 

Unwrap the dough. Dust your kitchen counter and rolling pin with buckwheat/coconut flour. Roll the dough over it until it forms a smooth and flat layer of 5 mm - 1/8". Line a tray with parchment paper. Now use your cookie cutter of choice to cut out shapes and place them on the tray. Once finished, re-roll the remaining dough and repeat the same process until all the dough is used up.

Place the tray in the oven and bake for 10 minutes. Remove from the oven and let it cool before eating. Don't worry if they feel soft when you remove them from the oven, they will crips up as they cool.

* Best stored in airtight containers in the fridge.


matcha chocolate cookies

Makes 17 cookies


ingredients

1 1/2 c raw almonds

1 c walnuts

2 heaping tbs raw cacao powder

1/2 tsp baking soda

Pinch of himalayan salt

1/2 c maple syrup

2 tbs coconut oil

6 medjool dates, pitted

Matcha* green tea for dusting


* Matcha is a superfood. Its concentrated green tea in powdered form. It is extremely high in antioxidants, boost the immune system and provides really long lasting energy. Can be taken as a tea or added to cookies, smoothies, porridge, sweets or desserts. 

INSTRUCTIONS

Pre-heat oven at 355F/180C.

Throw almonds in a food processor and pulse until ground, then place in a big bowl. Then throw in the food processor the walnuts and pulse just a few seconds, enough to brake them down and keep them crunchy. Add it to the big bowl, with the cacao, baking soda and salt, and mix. Throw the dates, coconut oil and maple syrup in the food processor and pulse until liquified. Add it to the big bowl and mix thoroughly, until everything is well combined. Make a ball with the dough and wrap it in plastic film, place in the fridge for 20 minutes.

Unwrap the dough. Dust your kitchen counter and rolling pin with buckwheat/coconut flour. Roll the dough over it until it forms a smooth and flat layer of 5 mm - 1/8". Line a tray with parchment paper. Now use your cookie cutter of choice to cut out shapes and place them on the tray. Once finished, re-roll the remaining dough and repeat the same process until all the dough is used up.

Place the tray in the oven and bake for 10 minutes. Remove from the oven and let them cool. Don't worry if they feel soft when you remove them from the oven, they will crips up as they cool.

At this point you can use a sieve to dust the top of the cookies with Matcha. 

* Best stored in airtight containers in the fridge.


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Banana Cinnamon Granola

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Banana Cinnamon Granola

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This is the perfect fall recipe for granola. It takes about 10 minutes to prepare and 40 to bake. Naturally sweetened with banana and dates and a hint of warming cinnamon, it doesn't need added sweeteners (unless you want it sweeter). In this recipe I used only nuts and superfoods and left out the inflammatory grains typically found granola, so its great for those in a grain-free and sugar-free lifestyles.

I like to eat it with almond milk as a healthy and tasty breakfast; with a cup of plain greek yogurt topped with berries; as a topping to a chia pudding; or simply on its own as a very satisfying snack. The yield of this recipe is not so big, since my equipment and kitchen are small I can't make big amounts, but you can increase the amounts to make bigger batches that can last for months stored in air tight containers. Its a simple, healthy and filling recipe, and I know you will love it!

BANANA CINNAMON GRANOLA RECIPE


PREP TIME: 10 MIN

COOK TIME: 40 MIN

TOTAL TIME: 50 MIN


ingredients

1/2 c almonds, roughly chopped

1/2 c pecans, roughly chopped

1/2 tsp cinnamon

2 tbs chia seeds

1/3 c unsweetened shredded coconut

1 banana

5 medjool dates, pitted

seeds of 1 vanilla bean

3 tbs coconut oil

1 tbs almond milk

pinch of sea salt

INSTRUCTIONS

1. Pre-heat oven at 350F/175C.

2. In big bowl mix all your dry ingredients: almonds, pecans, cinnamon, chia seeds and shredded coconut.

3. Throw all the remaining ingredients in a blender and blend until creamy.

4. Add the wet paste to the dry ingredients in the same bowl and mix thoroughly until everything is well coated. 

5. Line a baking dish with parchment paper and grease it with a touch of coconut oil. Spread the mixture evenly on the dish.

6. Bake at 350F/175C for 20 minutes. Remove from the oven, give it a stir to avoid big clumps, and return to the oven. Bake for another 20 minutes, until golden brown. When its done it may still be wet and sticky but thats normal. As you let it cool it will become crunchy. 

* Store it in an airtight container for months!


❤  Eat with almond milk (or any other nut milk).

❤  Eat with plain greek yogurt, topped with berries.

❤  Add it as a topping to a chia pudding.

❤  Enjoy it simply as a healthy snack. Pack it in little single serving bags and its the perfect on the go snack.


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HOW TO MAKE NICE CREAM

HOW TO MAKE NICE CREAM

This is the easiest ice cream to make and its so delicious. The recipe calls for three ingredients and the main star is the Chinese 5 spice. This is a blend of spices that encompasses 5 flavours: sweet, sour, salty, pungent and bitter. It may sound weird to use it for ice cream, but believe me, it goes really well with coconut milk, delivering a sweet and tasty flavour that will satisfy any ice cream craving. To achieve a creamier ice cream consistency, I suggest using plain coconut milk, as opposed to the 'light' version. As to the sweetener, you can add as much or little as you want it sweet. 

nice cream RECIPE

Serves 4


prep time: 4 min

cook time: 1h50

total time: 1h54


ingredients

1 can coconut milk 

5 tbs natural maple syrup

1 1/2 tbs Chinese 5 spice

INSTRUCTIONS

1. Pop all the ingredients in a blender

2. Blend until smooth

3. Pour into an ice cream machine and churn for 15 min

4. Transfer ice cream to glass container and freeze for 1 h before eating

5. Scoop and serve


Store it for 2 months in the freezer. If the ice cream has been freezing for a long time, make sure to bring it out of the freezer at least 10/15 minutes before eating it.


❤  This ice cream can be enjoyed as it is as a delicious dessert. 

❤  Or served with warm poached apples for a tasty breakfast or snack.