treat

Chocolate Hazelnut Cookies

Get your chocolate fix with no added nasties, as these are refined flour and sugar-free,   naturally sweetened with dates, black beans for binding and darkness, cocoa for chocolatey richness and hazelnuts for a nice nutty crunch. Add all this to a creamy base of oats and you’ve got one tasty chocolate hazelnut cookies recipe. A future cookie. The future of cookies and baked goods is going this way, you heard it here first. Recipes like this prove that gluten, refined flours, sugar, dairy and eggs are not quite cutting it these days. Choose these chocolate hazelnut cookies and you’ll be feeling pretty good after too. Protein rich, fibre packed and only minimal healthy fats mean these are the cookies that just keep giving, lol (seriously, when I hear myself I just sound like such a dweeb!).

chocolate hazelnut cookies

Like chocolate and hazelnuts, hello…..I’m thinking ferrero rocher but better. Yep, they were definitely better and way more filling too.

Did you know that cocao is the HIGHEST plant based source of iron? Just sayin’. It’s true. That’s why I have absolutely no shame in indulging in rich cocoa drinks and dark chocolate EVERY day. Iron is important to a girl. Ummmmm, 40 times more antioxidants than blueberries……well I’m impressed.

I recommend using a good quality cocao powder and the best place to purchase is no doubt online. I get a kilo bag of Peruvian organic raw cocao powder from Ebay for about £12 and it lasts ages and tastes soooooooo bloody good. Ummmmm, chocolate 🙂

chocolate hazelnut cookies

Anyway, give these a go and see how you get on. I reckon you’ll be pleasantly surprised.

Chocolate Hazelnut Cookies

(Makes 10)

1 1/2 cups oats
1/2 teaspoon salt
1/4 cup chopped roasted hazelnuts
1 can black beans
1/2 cup date syrup
2 tablespoons coconut oil
3 tablespoons cocoa

  1. Preheat the oven to 180ºC + grease a baking tray with coconut oil.
  2. Add the oats, salt, hazelnuts to a large mixing bowl.
  3. Throw everything else into a blender + blitz until smooth. Stir this runny chocolatey mix into the dry to form cookie dough.
  4. Roll into 10 balls + flatten into cookie shapes. Bake for 20-22 minutes.

Grain Free Coconut, Apple + Cinnamon Muffins – GF + Paleo

DSC_6649Panic over! I thought I’d run out of coconut flour but  I managed to scoop just enough out (just) to make these amazing muffins. Yes, they really are amazing because they’re grain free and low sugar but taste delicious! Of course I was too happy to make a muffin with all three of my favourite ingredients – obviously coconut flour was involved but so were my over lovers, cinnamon and apple. I just love these two together, what legends.A lot of eggs!

That’s exactly what I thought too: such a lot of eggs! The thing is coconut flour isn’t like those other grains, it sucks up any fluid put it’s way and these eggs help to bind the mixture which creates a moist yet low carb muffin. The apple and cinnamon just transport these to another level for me and the honey adds just the right sweetness. I’ve been eating them all week and they are goooood, just sweet enough, deliciously spiced with cinnamon, nicely light but still moist with apple and raisins.A lot of muffins!

What’s more is they’re wholesome, natural with endless selling points: grain free, low carb, high in medium chain fatty acids (they’re good fats and the ones the body doesn’t readily store but would rather use as energy), blood sugar regulating, fibre rich and a protein kick to boot. Are you’re sold yet? These didn’t last long because they’re the perfect snack and tick off all of the criteria from my snack wish list: easy to transport, delicious, healthy, low carb/high fat, contains at least one form of coconut, cinnamon friendly and a provider steady energy. Job done.A ray of sunshine!

These light and tasty treats are perfect with an afternoon cup of tea. They’re healthy enough to go with breakfast too, really they’re just screaming out ‘healthy snack’ for any time of the day!

What’s your ideal afternoon snack?Deliciously moist coconut muffin

Grain free coconut, apple + cinnamon muffins

(makes 10-12)

5 eggs
1 tablespoon cinnamon
1/2 teaspoon salt
1/2 cup coconut flour
1 teaspoon baking soda
1 apple, grated
1/4 cup nut milk
1/4 cup coconut oil
handful raisins
1 tablespoon honey

Method:

1. Preheat the oven to 200 ºC. In a mixing bowl, whisk (or blend) all the ingredients (apart from raisins) thoroughly ensuring a smooth batter.
2. Fold through the raisins & allow to stand for 5-10 minutes. Line a muffin tray with paper cases & spoon 1 tablespoon of the mixture into each case.
3. Bake for 15 minutes until the muffins are brown & not too soft to touch.
4. Leave to cool before removing & storing.