Primal Snack Box – A wonderful box of delicious goodies! A review

Posted on March 22, 2015 by Dr Nancy P

I am lucky enough to get some pretty awesome things to review and this is definitely right up there with my favourites.

If you haven’t heard of them Primal Snack Box are the UK’s first monthly paleo snack box delivery service. You can sign up for a regular delivery or you can just buy a one off box and they have two types – Forest or Savannah (Savannah contains meat products). Now although I’m not “paleo” the Forest box is vegan so totally ticks the boxes for me and they were lovely enough to send me one to try. They were even lovelier and also gave me a special code for you guys to get 10% off your first box! Just use the special code PUREANDSIMPLEBAKES on check out – just click through and place your order! (after you’ve read my review of course 😉 )

Now first off – the presentation is fab! It arrives in a lovely sturdy box, well packaged and really feels like you’re opening up a little gift – it’s so beautifully put together and there’s even a little menu! I think I’m in love already!

This box arrived at a time when I was about to dog-sit for my friend for 2 weeks so I was constantly on the go and often needed something to grab and eat as I took the dogs out – this box was perfect. That also explains why most of the photos are in the woods!

Primal snack work with small producers which is another thing I really love and it’s a great way of introducing you to products you may not otherwise have come across.The box contained all these wonderful things!

Fit bites – these were really good – little balls of fruit and nut – like little power houses of energy. You get two in a pack, they’re generously sized and they tasted delish – great shot of energy for the walk.

Lifebar – Berry, Maca and Baobab – now this was a surprise – never tried one before and wasn’t sure what to expect but it was lovely! Tangy yet creamy, chewy and really filling. Will definitely get these again!

SAF Raw sweet potato crackers – I had these for my lunch, spread with wasabi hummus and tofu and they were fab! They’re a nice thick cracker, not super crunchy but with some crack and not soggy at all. They held up under the hummus too and didn’t go soft. Loved the flavour and they are super filling. Another one I will definitely get again.

Roo’bar – inca berry – another delicious tangy bar – a good size for a snack and really tasty. Look how happy I am with it! 🙂

MadeGood – almond apricot – now to be honest I was expecting an overly sweet, bog standard cereal-type bar here… but no – not at all. This is all nuts and fruit (naturally as it’s Paleo) and was really tasty. Sweet but not overly so and full of good stuff – tasted great!

Wyldsson Italian Promix – This was probably the most unusual thing in there for me – I’m not used to savoury snacks like this. It was good – I downed half of it – it’s not too tomato-ey or salty but it is tasty. I sprinkled the rest over my salad :). Really nice and I wouldn’t have tried if it hadn’t been in the box as it’s not the sort of thing I’d go for in a store.

Nothing But – Beetroot and Parsnip – these are exactly that – nothing but.. dehydrated beetroot and parsnip crisps. They’re really yummy – no added salt or flavour and make a perfect vessel to dip in to hummus! As a savoury snack on their own I think I’d want a bit of salt however, but that’s easily done. No nasties in them at all and the beetroot ones weren’t overpowering in flavour.

Two bags of mixes from Primal themselves – the mulberry mix (almonds, mulberries and pumpkin seeds) and the good fats mix (cashew, macadmia and coconut) – perfect snack sized bags of 40g and both delicious. A great way to control your portion size too. Lovely combinations of flavours.

Finally – Ombar – cranberry and mandarin. Now anyone who follows this blog knows I have a penchant for orange chocolate so this was bound to be a winner. This raw choc is lovely – and even nicer dunked (quickly!) in a cup of tea! Creamy smooth chocolate, but not too melty to the touch and a lovely hint of flavour – definitely the thumbs up from me!

So all in all a pretty amazing box of goodies! What I really love is the way you get a great range and selection of snacks for your money – and things you may not otherwise have tried. There’s a good balance of sweet and savoury, slightly naughtier and also healthier treats and all packaged so beautifully. A box would make a fantastic gift for someone, or a great way to introduce someone to healthier snacking. I’m going to order myself another box right now!

Thanks again Primal Snack Box for keeping me going on those dog walks and vastly improving my snacking over the past few weeks!

Now don’t forget – you can get 10% off your first box by using the special discount code PUREANDSIMPLEBAKES – just click through and place your order!

You can order your own here: http://primalsnackbox.co.uk/

And find them on facebook, twitter and instagram!

Amazing Protein-Packed Flapjacks – dairy and gluten free

Posted on November 11, 2014 by Dr Nancy P

I get hungry, especially after a workout and I love a good flapjack or energy bar but I hate the fact that so many of the store bought ones are just full of sugar. Many of the ‘healthier’ versions I’ve bought are tasteless and unappetising so last Saturday, after a full on day, I thought I’d create some homemade protein flapjacks – full of good things!

I thought I’d do a little video to show you them in the flesh – so here goes:

and the finished product:

These don’t take long to put together and you can always substitute things if you don’t have them in the cupboard or don’t like them.

You will need:

300g rolled porridge oats (gluten-free or spelt if you want)

100g desiccated coconut

100g flaked almonds

100g Pumpkin seeds

215g dried, soft Prunes

315g dried dates

175g Almond butter (or your nut butter of choice)

100g Liquid sweetener (I used rice malt syrup but you can use agave, maple syrup, honey etc)

2 tbsp Coconut oil (measured when solid)

4 tbsp Vanilla protein powder (any brand you like – or you can also omit this)

4 tbsp Water

2 generous tsp Cinnamon

1/2 tsp Salt

Preheat the oven to 170 C.

Line a baking tin (I used a 20 x 20cm one) with baking paper. Mix the oats, almonds, pumpkin seeds and coconut together and pour into the baking tin. Place in the oven for 20 mins or until starting to brown. Make sure you turn regularly with a wooden spoon so the whole mixture gets toasted.

While that’s in the oven pop the dates and prunes into a blender or food processor and blitz to a paste. You may need to keep stopping to scrape the mixture back down in to the bowl. It doesn’t need to be completely smooth – a few lumpy bits are good!

Remove the oats from the oven and stir the protein powder through the mixture. Allow to cool.

Put the date mixture, nut butter, liquid sweetener, coconut oil, water, cinnamon and salt in to a large saucepan and heat very gently. Stir and allow the mixture to come together. Remove from the heat and pour the oats into the liquid mixture and mix really well.

Using a spatula scrape the mixture back into the lined baking tin and press down firmly. Then allow to cool and pop in the fridge. Do make sure you lick the saucepan (once it’s cool enough!!!) because the mixture is divine when warm! 🙂

Once it’s chilled you can cut in to slices. It makes the perfect post workout snack on the go and is great to pop in to lunchboxes too!

The Chia Co Chia Seeds, Chia Pods and Oats+Chia Review

Posted on October 26, 2014 by Dr Nancy P

As many of you know I’m a big fan of chia seeds. They make an awesome egg replacer for baking, are delicious stirred into smoothies, yoghurt and porridge and are fab sprinkled over salads and in granola. So I was super excited to receive this wonderful bundle of goodies from The Chia Co to try.

Chia is the richest source of plant based Omega 3, protein and fibre and is also full of vitamins and minerals so they’re a great food to include in your diet. The Chia Co are an Australian based company growing chemical-free, sun ripened chia and as well as producing packets of the seeds themselves they also make two awesome chia-based products to go – chia pods and oats+chia.

I was sent a big packet of chia seeds, four chia pods – vanilla bean extract and blueberry flavours, and the apple spice and mixed berry Oats+chia sachets.

So starting with the seeds – I use chia a lot so I used these seeds in my recent peanut butter brownie recipe (recipe here)

I also sprinkled them in my granola, used them in my quinoa porridge (recipe here) and added them to my smoothie. The smoothie was based on this recipe here from Colette’s Fitness Kitchen – 2 large bananas, 1 tbsp cashew butter, 2 cups soya milk, 2 scoops of Pure Form Vanilla Protein Powder, 1tbsp chia seeds, 1 tsp each of cinnamon, raw cacao and coffee and a cup of ice – blitzed together! Yum! 🙂

So as you can see I LOVE using chia and these seeds from the Chia Co are fab! They’re beautifully packaged in a resealable pack and they also make them in little individual sized ‘shot’ portions which are perfect to take with you on the go!

Now on to the Chia pods! These are a serving of chia seeds, coconut milk and fruit (or vanilla extract) – all good and dairy free. I tried both flavours and although I thought I’d prefer the vanilla one the mixed berry was definitely my favourite. The vanilla one was good but I could only manage half this generous portion in one go – it was so creamy and rich.

The blueberry one though was divine! I polished that up super quick! The addition of the real fruits really made this and lightens it up. It makes a fab brekkie, pud or post workout snack. They’re in really secure portable packaging too, with a spoon, so are easy to pop in your gym bag or handbag, or lunchbox.

My absolute favourites of the products I tried though we’re the Oats+chia sachets. These are single serve sachets of chia, oats, coconut oil and real fruit which you just need to add water too. You can either add hot water directly to the contents of the pack, or you can add cold water (using the empty sachet to measure the amount needed – a feature I loved!) and then microwave it.

The portions don’t look very large when you open them so I was a little worried to begin with.

But once you add the water and let it sit for a minute as per the instructions it bulks up to a decent portion and it’s so lovely, creamy and filling that it really is the perfect amount. The apple spice flavour was delish – plenty of spices and real chunks of apple made this super tasty and filling. I had it as a post workout snack and it filled me up perfectly. I threw a blueberries on top but it would be just as nice without.

The mixed berry flavour was my favourite once again – super creamy but wig a lovely tartness from the berries. I had this for brekkie and added extra berries and toasted almonds. It really didn’t need these either but I was feeling decadent! 🙂

So all in all I’m really impressed. The Oats+chia sachets are definitely my favourite (well aside from the seeds themselves which are super useful for loads of things!). They’re a great portion size, are filling and full of flavour. They’re also really quick to make up and are so much better than other similar instant oat products which are full of sugar and artificial flavours etc. I can’t wait to try the banana and mango, and blueberry and lemon flavours! Oats+chia are available from Ocado.

The pods were fab too – especially the blueberry one. I’m hoping the mango and banana flavours will be just as yummy! The pods are available from Tescos, Waitrose, Whole foods Market, Planet Organic and some local health stores.

The seeds are available from lots of suppliers. For more info about the products and stockists check out http://www.thechiaco.com.au or http://www.facebook.com/thechiaco 🙂

Do try them and let me know what you think too! 🙂

The Primal Kitchen Energy Bars – a review

Posted on October 2, 2014 by Dr Nancy P

Any company founded by one woman, some nuts and a blender is always going to be good and The Primal Kitchen is no exception if these bars are anything to go by!

I spotted one of these bars in a local health food shop some time ago and quickly realised that not only did they sound delicious but the company was based locally in Surrey. I’m always keen to promote and support local enterprises, and review potential snack options for you all and I was lucky enough to be sent some of these bars to try.

There are currently three flavours available (though there’s a delicious sounding Hazelnut & Cocoa fourth on the way!) – Coconut & Macadamia, Almond & Cashew and Brazil Nut & Cherry. They’re made with no more than 5 ingredients and are full of whole foods and free from gluten, dairy, refined sugars and grains.

I train a lot and am always on the look out for healthy, portable snacks to refuel with. and these tick the boxes on that score. Although in an ideal world we’d all be making our own protein-packed healthy snack bars, in reality it’s just not possible all the time. These are a great source of protein and good fats, bursting with energy for when you need to grab something on the go. They’d be great for children too.

So on to the bars – the Coconut &Macadamia bar was my first to try. This was really good – I love the combination of coconut with macadamia. It was chewy but with lovely big chunks of nut and had loads of flavour. It also looked great too.

The Almond & Cashew Bar was very tasty. Not too sweet, and not too bland with a really good balance between the nuts. It looks great and again has lovely chunky bits of nuts. I also like the fact that it’s not too oily (as some other similar bars can be).

I saved the Brazil Nut and Cherry one until last – both with trepidation and excitement. I’m not a big fan of Brazil nuts, but I LOVE cherries… so I was really keen to taste this one. Would the cherry beat those Brazil nuts and win me over? Well indeed it did! This is probably my favourite (though it’s so hard to pick one!).The sweet tartness of the cherries balances the Brazil nuts perfectly and I actually loved the combination. I often find Brazil nuts too rich for me but combined with the cherries they were great!

They all looked homemade – which I love, and they were all really filling which is great. I also love the packaging and design of the products. They’re designed for people following a Paleo diet, but would suit anyone avoiding gluten, dairy or refined sugars in their diet and are great for anyone Paleo, or not, who wants a grain-free, healthy snack bar. The bars have been created by Suzie Walker, a Nutritionist, and you can really taste the love and thought that’s gone in to these and it’s brilliant to see snack bars which aren’t just full of sugar and other rubbish actually competing with the big boys. These bars are now available in Ocado and other online shops (see list here) and will soon be in Tescos too.

So go try them! I promise you won’t be disappointed.

Blueberry and Lemon Curd with a surprise ingredient – dairy and egg free!

Posted on May 5, 2014 by Dr Nancy P

My lemon curd recipe (here) has gone down a storm so I thought I’d have a little go at some more curd! I’ve had some blueberries in my freezer for the last few months waiting to be used for something so I decided a blueberry and lemon curd was the one to try!

This curd is lovely! It’s especially yummy smothered on sourdough fruit toast 🙂

What’s this surprise ingredient then? Well it’s certainly not something you’d expect to find in a fruit curd! The problem with blueberries in baking is that they do tend to lose their flavour and I didn’t want to overpower them with the lemon. After a bit of research I discovered a nifty little trick to enhance the blueberry flavour; the addition of coriander seeds! Trust me you will not taste the coriander at all but it does bring out the blueberry flavour. This is because they both contain a similar compound so adding the coriander gives the blueberry flavour a real boost!

So you will need:

approx 400g Blueberries (don’t worry if you have a few more or less – it’s not critical)

1/2 cup Water

12 Coriander seeds ground (or a 1/4 tsp ready ground coriander)

Up to 1 cup of Lemon juice (see below) – I used 4 very large lemons

3/4 cup of unrefined raw Sugar (but adjust to taste)

10 tbsp Cornflour

zest of 2 – 3 Lemons

4 tbsp Dairy-free margarine

12 tbsp Coconut milk (or other non dairy milk – almond milk or soya milk will also work)

Pop the blueberries in to a saucepan with the water and heat gently until the blueberries are softened.

While the blueberries are softening you can juice and zest your lemons. You only need the zest from 2 – 3 lemons but it’s worth zesting all of them and keeping the remaining zest in the freezer to use in other recipes later.

Once the blueberries have softened add the ground coriander seed, stir well and heat for a further 2 minutes. Remove from the heat and pass the blueberries through a sieve. Use a wooden spoon to push as much through the sieve as you can. You will be left with a small amount of skin and pulp. Save this and use it in a smoothie! 🙂

Measure your blueberry juice out – you need a total amount of liquid of 3 cups. The blueberry juice will be about 2 cups or so, so make it up to 3 cups with the lemon juice. Place it all in to a cold saucepan. Add the cornstarch and whisk to dissolve. Add half the sugar and turn on the heat. Continue to whisk as you bring the mixture to a boil slowly. Taste as you go and add more sugar until you get to a sweetness that suits you. Once boiling allow it to boil gently for one minute without stirring.

Add the rest of the ingredients, whisking the whole time, and cook for 3 minutes. Remove from the heat, pour into a bowl or jars and allow to cool. Place in the fridge once cooled. Then enjoy! 🙂

Raw Chocolate filled eggs and fruity eggs

Posted on April 17, 2014 by Dr Nancy P

Well… it is Easter… and I happen to know someone who loves raw chocolate so it gave me the perfect excuse to whip up a batch of raw chocolate eggs.

I fancied having a bit of a play with all the exciting things in my cupboard – peanut butter, pecan butter, coconut butter, freeze dried passion fruit powder, freeze dried cherry powder, freeze dried cherries, freeze dried raspberries so decided I’d make a batch of medium filled eggs and some little mini fruity eggs!

You will need:

1 cup Cacao butter (melted)

1 cup Raw Cocoa powder

1/3 Cup Maple syrup (or other liquid sweetner)

A selection of fun things to fill or flavour them with! Your choice – nut butters, coconut butter (this isn’t the same as coconut oil – I use the Artisana brand – available online), freeze dried fruits etc.

Egg moulds (or any other shape!)

Filled eggs

Mix the cacao butter, cocoa and maple syrup together and ensure there are no lumps. Pour a small amount in to the egg mould – you are filling your eggs so don’t fill the mould – probably aim for a third of the mould. You will probably find that it settles at the bottom leaving the sides with only a very thing layer. This is ok – just pop it in the fridge for now. After about 5 mins check it and as it’s beginning to solidify just swirl the mould around so the chocolate coats the sides too. Place back in the fridge until set hard (15 mins should do it).

Add your filling

If you’re using nut butter then add a tsp or two and you can then sprinkle in some freeze dried fruit if you fancy it (raspberries work well with peanut butter). Remember to do an even number of each filling (unless you want eggs half one flavour, half another).

If you’re using the coconut butter use a whole coconut flesh butter, rather than coconut oil. I used the Artisana brand.

It’s easier to work with if you melt it very gently in a pan – just until it’s runny and then just pour it in to the eggs and pop straight in to the fridge.

Once the filling has set, cover with a layer of chocolate. You don’t have to do this but it makes it much easier to join halves later in a relatively neat way!

Allow to set in the fridge until really well set (at least 15 mins).

Put your halves together!

Pop your eggs out the mould and then you can either use a small amount of melted raw chocolate to sandwich them together, or you can use a hair dryer on a low heat to very gently melt the back of the eggs (be super careful as raw choc has a very low melting point so handle the eggs as little as poss and be gentle with the hair dryer). Once melted press the halves together and pop back in the fridge!

Then eat!

Fruity eggs

Take your raw choc mix and stir in to it your freeze dried fruit or fruit powder of choice. I split my mixture and in one half I added 1 tbsp freeze dried cherry powder and a handful of crushed freeze dried cherry slices. In the other half I added 1 tbsp freeze dried passion fruit powder and a handful of freeze dried mango pieces. Mix well and then pour in to your egg or whatever shape moulds.

If you want you can add a little powdered or crushed freeze dried fruit to the mould before you add the chocolate – it makes the eggs look pretty 🙂

Pop in the fridge for at least 15 mins. Remove and stick the halves together with a little melted raw choc or using a hair dryer to melt the backs a little as before.

Enjoy! 🙂

Rasberry almond protein balls

Posted on April 4, 2014 by Dr Nancy P

These little beauties have saved me this week!

Whenever I feel like I need a boost, or the craving for chocolate kicks in, I’ve just grabbed one of these and they do the trick!

I don’t have specific quantities for these as I just grabbed what I had in the cupboard and threw it together – but I’ll give you a vague idea! It doesn’t really matter what quantities you use – it’s about what you like and finding a combination that’s tasty for you 🙂

What I like most about these is that they’re also full of protein and good fats.

I used freeze dried raspberry powder in this version – I got mine online (here) but your local health store might stock it too.

2 – 4 tbsp Nut butter (I used cashew and almond)

2 – 4 tbsp liquid Sweetener (maple syrup, agave, sweet freedom – your choice!)

a big handful of Nuts – I used hazelnuts, almonds and cashews (you can chop these up if you want to – I couldn’t be bothered!)

a few tbsps desiccated Coconut

1 – 2 tbsp Chia seeds

1 – 2 tbsp Sesame seeds

half a handful of dried Cherries

2 tbsp of freeze dried raspberry powder

2 scoops of Vanilla protein powder

Put the nut butter and sweetener in a frying pan over a low heat. Stir while it heats through and combine the butter and sweetener. Don’t heat too fast or you’ll just end up drying the nut butter out. After a minute or so add in the rest of the ingredients. Stir well. You want to be able to squish the mixture into balls so if it’s too dry add a little more sweetener or nut butter. If it’s too wet add more nuts etc.

Remove from the heat and whilst still warm form little balls! You can roll the warm balls in desiccated coconut, sesame seeds, chia seeds, cocoa powder etc but I like my balls naked!

Enjoy!

Lemon curd thumb biscuits!

Posted on March 3, 2014 by Dr Nancy P

Having made a big batch of lemon curd (recipe is here). I thought I’d better find some yummy ways to use it!

Now I could just eat it straight from the jar (and actually I do!), or with yoghurt and fruit for brekkie….

… but… it’s also pretty delicious combined with almonds in these divine little biscuits.

They are super easy to make and take less than 30 mins.

To make about 12 biscuits you will need:

130g Ground almonds

1/4 tsp Baking powder

1/4 tsp Himalayan rock salt

1 tsp Vanilla extract

Zest from 1 – 2 lemons (you can use any left over zest that you froze after making the lemon curd)

2 1/2 tbsp Coconut oil

2 tbsp Maple syrup

1 tbsp Lemon juice (or 1/4 tsp Lemon extract)

1 – 2 tbsp Lemon curd (recipe here)

a handful of Dried cherries

Preheat the oven to 180 C

Place the ground almonds, baking powder, salt and lemon zest in a bowl and mix well. Add the vanilla extract, maple syrup and coconut oil and use your hands to mix into a dough.

Take tablespoon-sized portions of the dough and place on a greased baking sheet. Pat down and then use your thumb to make an indent in the center.

Place the tray in the oven and bake for 10 – 12 minutes. After 5 minutes check them and if the indents are starting to close just gently use your thumb to re-shape them. Bake until they are brown. If you like your biscuits a bit crunchier then bake a little longer.

Remove from the oven but leave the oven on. Fill the indents with lemon curd and place a dried cherry in the middle. Pop them back in the oven for 2 – 3 minutes.

Allow to cool.

They will be lovely and crunchy if eaten straight away. If left for the next day they become soft and macaroon-like – which is simply yummy! You can always pop them back in the oven to re-crisp if you fancy it 🙂

Cherry and apple flapjack slice and a whole lot of love!

Posted on February 12, 2014 by Dr Nancy P

This oaty, fruity, flapjacky treat is simply lovely! You can make it with any fruit compote you choose and in any shape you choose! I was feeling the love so I whipped up one rectangular one and one in a little heart shape! 🙂

This is SO much better for you than traditional flapjack slices – it’s full of wholefoods and the addition of the chia seeds gives an added Omega boost too! You could use store bought compote but they tend to be full of sugar so have a go at making your own if you can – it’s so easy!

You will need:

1 cup Rice flour
1 cup Oats (or quinoa porridge flakes)
1/2 cup Desiccated coconut
1/4 cup Raw coconut sugar
1/4 cup Chia seeds
1 tsp ground Ginger
1/2 tsp Himalayan rock salt
110g Coconut oil (not melted)
3 Tbsp Maple syrup or Agave (or other liquid sweetener)
1 1/2 cup Cherry and apple compote

To make a quick cherry and apple compote take one punnet of cherries (pitted and roughly chopped in quarters) and approximately 3 – 4 Bramley apples (peeled, cored and chopped) and place in a bowl. Pop in the microwave and cook in short bursts until the apple has softened and the cherries are cooked through (can also be done in a saucepan on the hob). If required add a little unrefined sugar to sweeten (though I prefer it without sugar). Allow to cool.

Preheat oven to 175 C.

Add the flour, oats, coconut, sugar, chia seeds, ginger and salt to a large bowl and mix well. Add the coconut oil and rub it in to the dry mixture using your hands to create a breadcrumb consistency. Add the liquid sweetener and mix in to form a crumble-type mixture.

Line a rectangular or square (or heart shaped!) baking dish with baking paper (ensure the baking paper comes up the sides so you can easily remove the flapjack from the tin later). Take just over half of the mixture and place in to a lined baking tin and flatten well. Bake in the oven for 20 – 25 minutes until it starts to brown.

Remove from the oven and spread the compote over the base. Put the remaining crumble mix over the top and lightly press down. Bake in the oven again for 20 – 25 mins or until it browns.

Take it out the oven and let it cool in the tin (or if you can’t wait for it to cool completely wait at least 15 mins!). Then remove, cut up and enjoy 🙂

Lemon and Chia Seed Cookies – Dairy and Gluten free!

Posted on February 3, 2014 by Dr Nancy P

I’ve seen quite a few recipes around using tapioca flour and finally my supermarket has started stocking it so I thought I’d have a go at making up some cookies with it!

These are simply divine – they’re light and crumbly and really melt in the mouth.

You will need:

1 cup Tapioca flour

1.5 cups raw Cashews

1/2 cup Coconut oil (melted)

1 Egg

1/4 cup Maple syrup

3 tbsp Chia seeds

Zest of 1 and 1/2 lemons

a pinch of Himalayan rock salt

For the icing:

100g unrefined Icing sugar

Zest of half a lemon

Juice of up to half a lemon

First pop the cashews in to a blender or food processor and blend until they form a fine flour. Combine the cashew flour and tapioca flour together in a large bowl. Grate the lemon zest in to the bowl and add the chia seeds and salt and mix well.

Create a well in the centre of the dry mixture and add the egg, maple syrup and coconut oil and mix really well to form a dough. You may find the mixture is a little too wet (depending on the size of your egg!) – if so add more tapioca flour until it forms a firmish dough (whilst the coconut oil is melted though it will still be quite a loose dough).

Wrap it in clingfilm and pop the dough in the fridge to chill for 20 minutes.

Pre-heat the oven to 160 C.

Place the dough between two sheets of baking parchment and roll thin (few mm thick). Use whatever shaped cutters you like and then transfer the cookies to a lined baking tray. Bake in the oven for 20 – 25 mins or until golden (check after 15 mins).

Allow to cool and then mix the icing ingredients together. Add the lemon juice a little at a time until you have a consistency that you want. Then drizzle over the biscuits. Allow to set and then enjoy with a nice cup of tea! 🙂

Pure and Simple Bakes

delicious, healthy, vegan friendly, low gluten bakes – have your cake and eat it!

Category Archives: snacks

Primal Snack Box – A wonderful box of delicious goodies! A review

Amazing Protein-Packed Flapjacks – dairy and gluten free

The Chia Co Chia Seeds, Chia Pods and Oats+Chia Review

The Primal Kitchen Energy Bars – a review

Blueberry and Lemon Curd with a surprise ingredient – dairy and egg free!

Raw Chocolate filled eggs and fruity eggs

Rasberry almond protein balls

Lemon curd thumb biscuits!

Cherry and apple flapjack slice and a whole lot of love!

Lemon and Chia Seed Cookies – Dairy and Gluten free!

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