As the weather warms up here on the east coast of Australia, the desire for cool snacks increases. I say “snack” because this one is a good dose of protein to sustain between meals and the kids think it’s a super treat.
- 1 can organic coconut milk or cream (be sure to check ingredients so there’s no fillers/thickeners or make your own!)
- 2 eggs yolks
- 1 tablespoon arrowroot flour
- 1/2 teaspoon xanthum gum
- 50 grams cacao powder
- 80 grams coconut sugar
Put it all into the bowl, set to 80 degrees for 12 minutes and speed 4. Cool to room temperature (uncovered) for about 45minutes and then pour into your moulds. Place in freezer until set.
Put it into medium heat and gentle whisk continually until it has thickened like custard and has a glisten/shine to it. Cool to room temperature (uncovered) for about 45minutes and then pour into your moulds. Place in freezer until set.
A super protein based, gluten free version sure to keep the kids and partners happy mid-meal.
Most people who are allergic to nuts can eat macadamia’s so to make it safe (but please double check first with your friend) use macadamia’s instead of hazelnuts and don’t use almond milk 😉 For Coeliacs don’t add the oats.
- 2 ripe large bananas
- 2 tsp baking powder (opt for aluminum free always)
- 1 cup almond, rice or soy milk
- 1/2 cup coconut flour
- 4 eggs
- 1-2 scoops whey protein (I use Isagenix Isalean or IsaPro)
- 1/2 cup hazelnuts or macadamia’s
- 1/2 cup oats or activated buckwheat (I used a mix of both)
- 1 tbsp granulated stevia if you like it sweeter (optional or you can add in 3 medjool dates or 2tbsp rice malt syrup)
Preheat oven to 170 degrees and line either a loaf, brownie or cake tin with paper. In a processor mix together eggs, milk, whey and banana briefly until combined. Then add the rest in and mix until just combined. Place in pan and cook for around 50-60 minutes. Allow to cool before cutting.
Seem to store up almond pulp from making almond milk? I do. So I squeeze the life out of it and then freeze it until I have about 400gram when defrosted (I use 200gram almond per little of milk).
These choc cookies are gorgeous and subtle in flavour – just enough to go with your coffee – no matter how you drink it.
- 100gram butter
- 400gram defrosted almond pulp
- 40gram raw cacao powder
- 8 medjool dates (rough chopped)
- 20gram maca powder
- 3/4-1 cup coconut sugar
- 2 tspn baking powder
- 1 egg
- 1 Tbspn water (add 1 Tbspn extra at a time as needed to mix it)
Whazz it up in a food processor or Thermomix until it binds well. Add 1tbspn of water at a time to help mix but don’t let it get too wet. The “wet” of the mix should be like a hamburger mix and you will need damp hands to gentle make into balls. The mix is soft and delicate and a little wet. Shape gently into balls and then press gently with a fork. Place in 160 degree pre-heated oven for about 20-30min. Keep a watch on them. Depending on how wet the almond pulp was and their size may mean more or less time. They need some time to dry out and get a soft crust on the outside.
The do grow a little in the oven (about 25% more than original).
They will still feel soft when you take them out so let them cool for 15-20min before you eat them.
I make my own almond milk and have to freeze the residual almond pulp until I have something to do with it. Within 2 weeks I have 2.5/3 cups to use and I often turn to a simple lunch box slice for my husband.
Start with preheating oven to 180 degree, fan forced.
- 3 eggs
- 1 tspn green stevia powder or 1/4 cup stevia granules [you can use 1/3 cup rice malt syrup in place of stevia)
- 1 cup dried dates or apricots (soak for ten minutes in boiling water)
- 1/3 cup reserves liquid from soaking the fruit
- 2.5 – 3 cups almond pulp
- 1/4 cup arrowroot powder
- 2 tspn aluminum free baking powder
- 1/3 cup raw cacao powder
- Whisk the eggs lightly with the stevia
- Add in all other ingredients and blend until a stiffer than cake mix batter (even stiffer than muffin mix)
- Pour into a lined tin and smooth out with a wet spatula.
- If you want you can press some roughly chopped walnuts or macadamia’s into the batter before baking
- Bake for 20-25 minutes until a skewer comes out clean
Recycling an absolute classic sentiment. Also a timely reminder after the week I have had. No matter how you are treated, do not stoop to their level. Stand tall in those fabulous shoes and hold your head up. Those people are simply worthy only just enough to look up to you.
One could add more to this quote if you want to consider some mindfulness in your day. Those who are inspired by Buddhist dharma will tell you how important it is to not only relinquish the past but to practice presence to ensure the future doesn’t delude the bow.
Don’t let yesterday take up too much of today, and tomorrow too much of your now