Chocolate, Nut and Chia Cookies – dairy and gluten free


Do you love chocolate? I do! rather too much sadly! So I’m always on the look out for chocolate goodies that will hit the chocolate spot but are a little bit better for me! These cookies are awesome – they’re chocolatey, they’re healthy and they’re full of omega-3’s and good protein and fat. They’re also dairy, gluten and unrefined sugar free! Whoop!

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You will need:

1/2 cup Buckwheat flour (you can also use quinoa or rice flour)
1 cup Almonds
1 cup Hazelnuts
1/4 cup Medjool dates (approx 2 – 3 chopped)
1/3 cup Maple syrup
2 tbsp Coconut oil (melted)
3 tbsp Raw cacao powder
3 tbsp Chia seeds
1/4 cup Water
Cinnamon chocolate chilli sugar – for dusting

For the cinnamon chocolate chilli sugar you can buy pre-mixed sugar, but I prefer to make my own. It’s easy! Just mix 100g coconut sugar with 10g of cocoa powder, 2 tsp cinnamon and 1 tsp chilli powder (or more if you want it hotter!). Adjust the amounts depending how much you need but keep them in those ratios. Make up a batch and keep it in an airtight jar. Just shake before use as the sugar tends to sink to the bottom, leaving the lighter cocoa etc at the top.

Preheat the oven to 180 C.

First pop the nuts into a food processor and blend until they are really well ground (almost to a flour). Add in all the other ingredients and process again. It will form a sticky dough.

Take a tablespoon of the mixture and roll it into a ball. Then place on a lined baking tray and flatten until very thin.Sprinkle with the cinnamon chocolate chilli sugar and then pop in the oven. Bake for 12 – 15 mins until firm and starting to brown. Remove from the oven and allow to cool.

Then eat! 🙂

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Apple, Date and Coconut Granola – sugar-free!


Why waste your money on nasty, sugar-filled shop-bought granola when you can make your own! This is divine and uses only fruit sugars so there’s no added sugar of any type at all!

If you are a cinnamon fan I highly recommend adding a generous few teaspoons in to this mix as well! Nom nom nom! 🙂

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2 cups Spelt porridge oats (or normal oats if you prefer)

1 cup Almonds

1/2 cup Pumpkin seeds

1/2 cup Sunflower seeds

1/4 cup Chia seeds

1/4 cup Flax seeds (Linseed)

1/2 cup Desiccated coconut

1/2 cup dried Fruit (I used a mix of different raisins)

1 cup chopped Dates

1 cup Apple purée (recipe here)

Preheat the oven to 200 C

Add all the ingredients except the apple purée to a large bowl and mix well together. Add the apple purée and make sure everything is well coated. Then transfer to a large roasting dish and pop in the oven.

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Check after 10 minutes and turn. Keep checking after that every 5 minutes and ensure it isn’t burning. The apple purée makes this quite moist so you need to let it roast for as long as possible. Once the oats and nuts have browned turn the oven off and leave the granola in there while the oven cools to further dry it out. Make sure it is completely dry before you remove (if not just roast a bit longer!).

Store in an airtight container and it will last for weeks (unless you’re like me in which case it will last days as you won’t be able to stop eating it! 🙂 )

Then enjoy with some soya yoghurt and compote for brekkie! 🙂

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Fight that grump! Chocolate, Cherry and Chilli Biscuit balls! Dairy and Gluten free


We all get a little grumpy sometimes don’t we? When I’m feeling the grump I usually reach for the chocolate (Willie’s Cacao is my chocolate of choice!) but I thought this week I’d try something a little different! It’s still chocolate but with a kick, and I guarantee this little beauties will cheer up even the biggest grump!

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This a modified version of my great balls of biscuit recipe but I’ve made these bigger – cos you need a bit more biscuit to fight that grump 😉

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To make about 16 biscuit balls you will need:

260g Ground almonds

4 tbsp Raw cacao powder (or cocoa powder)

30g Dark, dairy-free chocolate (I use the Willie’s Cacao Drops but any dark chocolate chopped up small will be fine)

30g Dried cherries

5 tablespoons Coconut oil (melted)

1/2 tsp Baking powder

1/2 tsp Himalayan rock salt

1/4 – 1/2 tsp Cayenne pepper (adjust to taste)

1/4 – 1/2 tsp hot chilli powder (adjust to taste)

1 tsp Vanilla extract

4 tbsp Maple syrup (or other liquid sweetener such as agave or honey)

Preheat the oven to 170 C.

Put the dry ingredients in to a mixing bowl and combine thoroughly. Start with a small amount of cayenne and chilli powder at this stage (unless you are confident in how hot you want it 🙂 ). Then chop the chocolate and cherries into small pieces and add them in to the mixture. Add the coconut oil, maple syrup and vanilla extract and mix together. Have a little taste and add more of the cayenne and chilli is required. I like it pretty hot so I added quite a bit! Mix it in well if you’re adding more at this stage. You should find the mixture will stick together when you squeeze it between your fingers.

Take tablespoon sized portions of the mixture and form in to a ball. Pop on a greased baking tray and flatten a little. Place in the oven for 10 – 15 minutes (start checking at 10 minutes). Remove when they are starting to brown. They will feel very soft when you take them from the oven but just leave them to cool on the tray and they will harden.

Enjoy with a nice cuppa and feel that grump melt away! 🙂

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Apple and Cherry Cinnamon Biscuit Balls


Tuesdays are long, tiring days for me so I have just whipped up a batch of these bad boys to get me through!

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To make about 24 small biscuit balls you will need:

260g Ground almonds

40g Dried apple

30g Dried cherries

5 tablespoons Coconut oil (melted)

1/2 tsp Baking powder

1/2 tsp Himalayan rock salt

1 tsp ground Cinnamon

1 tsp Vanilla extract

4 tbsp Maple syrup (or other liquid sweetener such as agave or honey)

Preheat the oven to 170 C.

Put the dry ingredients in to a mixing bowl and combine thoroughly. Then chop the apple and cherries finely and add them in to the mixture. Add the coconut oil, maple syrup and vanilla extract and mix together.  You should find the mixture will stick together when you squeeze it between your fingers.

Take tablespoon sized portions of the mixture and form in to a ball. Pop on a greased baking tray and flatten a little. Place in the oven for 10 – 15 minutes (start checking at 10 minutes). Remove when they are starting to brown. They will feel very soft when you take them from the oven but just leave them to cool on the tray and they will harden.

Enjoy with a nice cuppa!

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Chewy, Crispy Pumpkin Cookies – Dairy and Gluten Free


This is the last of my pumpkin-based goodies (for now!). It may be the last but it’s certainly not the least! This was my second attempt to make the elusive crispy pumpkin cookies and this time I think it worked! My first attempt was delicious but turned out more like a gingerbread-texture cakey cookie  (the recipe for the cinnamon glazed pumpkin cookie cakes is here). These ones however are just as I intended  – crispy on the outside and chewy and soft in the middle. They need to be eaten the day they’re cooked if you want them to stay crispy (trust me you’ll have no trouble wolfing them all down on day one!), but you can always pop them back in a low oven for a few mins to re-crisp them up if you want to 🙂

The best thing to do is split the dough and freeze half if you don’t want to eat them all at once. It freezes really well and will keep for several weeks in the freezer.

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The secret to these is the use of the pumpkin butter (recipe is here). So the first thing you need to do is make a batch of pumpkin butter! 🙂

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For the cookies you will need:

1 cup Dairy-free margarine

1 1/4 cups raw Coconut sugar or other unrefined raw sugar

1 cup Pumpkin butter (recipe here)

1 Egg (or 1/4 cup pureed apple)

2 tsp Vanilla extract

2 1/2 cups Gluten-free flour mix or Spelt flour

1 tsp Bicarbonate of soda

1 tsp ground Cinnamon

1/2 tsp ground Cloves

1/2 tsp ground Nutmeg

1/4 tsp ground Ginger

1 tsp Himalayan rock salt

Zest of 1 orange

1 cup dairy free Chocolate chunks (I used Willie’s Chef’s drops)

Preheat the oven to 170 C.

Place the margarine and sugar in a bowl and cream together using a hand mixer. Add in the egg (or apple), vanilla extract and pumpkin butter and mix well together.

Place all the dry ingredients in a separate bowl mix really well. Add the wet ingredients to the dry and stir until combined. It will form a sticky dough. Stir in the orange zest and the chocolate and then wrap in clingfilm and pop in the fridge for 30 mins to rest.

Take small chunks of dough (about a tbsp in size) and flatten on to a lined baking tray. The cookies won’t spread so make sure you spread them out on the tray a little. If they are too thick they will still be delicious but will be a bit more “cakey”.

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Pop in the oven for 15 – 20 mins until starting to change colour and slightly crispy. They will harden further as they cool. Allow to cool on the tray for 5 mins then transfer to a wire rack.

Enjoy!

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Pumpkin Breakfast Muffin Loaf – Gluten and Dairy Free


This little beauty really packs a punch – it’s strong on the spices and will satisfy you for the day ahead. It is quite a dense little loaf and is more like a tea-loaf than a muffin and it’s lovely smothered in the pumpkin butter (recipe here)

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You will need:

1 cups Rice flour (or gluten-free flour of choice!)

1 1/2 tsp Baking powder

1/2 tsp Himalayan rock salt

2/3 cups Coconut sugar

2 tsp ground Cinnamon

1/2 tsp Ground ginger

1/4 tsp ground Cloves

1 tsp Vanilla extract

2 tbsp ground Flax (linseed)

4 tbsp Water

1 cup Pumpkin purée

1 ripe Banana

1/4 cup Coconut oil

2 tbsp Maple syrup

For the topping:

4 tbsp Rice flour

2 tbsp Coconut oil

1 tsp ground Cinnamon

2 tsp Raw pumpkin seeds

Mix together the flax seed and water in a small bowl. Whisk it with a fork and then pop in the fridge for 15 mins or so.

Preheat the oven to 200 C.

Add all the ingredients in to a large bowl (except the topping ingredients). Mix well together and then add the flax seed mix. Depending how ripe your banana is you may find the batter is a bit too thick so add some warm water until it forms a thick but spoonable batter.

Add the batter to muffin trays or mini loaf tins.

Combine the topping ingredients in another bowl and then sprinkle on the top of each loaf. Press the topping into the batter a little bit.

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Bake for 15 – 20 mins, or until a skewer comes out clean. Allow to cool and then eat!

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