Tag: almond flour

Oats & Bits Cookies

Today I am sharing a recipe for what I have called Oats & Bits Cookies.

There are some cookies that the supermarket bakery sell that we quite like. However they are not gluten free and are high in sugars, preservatives and so on. So I decided to see if I could make my own homemade variety.

I am sharing the gluten free recipe I came up with. I am calling them Oats & Bits Cookies, as I am certain that you could change up the ‘bits’ or ‘fold in ingredients’ depending on personal preference.

Oats & Bits Cookies

Makes 16-18

Ingredients

2 ¼ cups of oats

1 cup almond flour

½ cup maple syrup

85 gms butter (melted)

pinch of salt

1 tbsp vanilla paste

½ tsp ground cinnamon

¼ tsp ground nutmeg

Bits (or Fold in) Ingredients

40g raisins, currants or dried blueberries

1 tbsp pepitas

1 tbsp choc chips (I used dark, dairy free chips)

Method

Preheat the oven to 180’c and line a baking tray with baking paper.

– Pulse 1¾ cups of the oats in a food processor till they are a fine crumb, then transfer to a large mixing bowl.

– Then add the remaining oats, almond flour, cinnamon, nutmeg and salt to the bowl.

– In another smaller bowl, whisk the vanilla, syrup and butter together.

– When combined, add to the bowl with the dry ingredients and mix well.

– Lastly fold in the raisins, pepitas and choc chips.

– Using a tablespoon, place spoons of the mix onto the tray and press lightly into shape.

Bake for 20 min, or until golden.

Let the cookies cool on the tray for a while before transferring to a wire rack to cool completely.

I think that the beauty of these cookies is that you could add anything from the pantry as a fold in ingredient.

Things like – chopped nuts, chopped dried apricots, your favourite muesli or granola, whatever you fancy.

I hope you have fun creating your style of Oats & Bits Cookies.

 

Till the next post,

 

Live clean n Prosper

Lemon & Blueberry Mug Cake

Todays I’m sharing a great Lemon & Blueberry Mug Cake recipe.

I came across this recipe from Keto Pots and thought it looked tasty. This is a delicious, healthy, gluten free dessert that takes just a few minutes to make.

We have a large bag of dried blueberries in the pantry that are taking me a while to use. So, I decided to soak some of the dried blueberries in water and use them in this recipe. We also have a good crop of lemons on our tree at the moment.

I actually doubled this recipe and mixed it in a larger bowl, before splitting it into the 2 ramekins. This is a super fast, super easy recipe to make.

Lemon & Blueberry Mug Cake
Ingredients (makes 1)

1 egg

5 tbsp almond flour

½ tsp baking powder

1 ½ tbsp Natvia Gold brown sugar (or other sweetener)

2 tbsp lemon juice

1 tsp lemon zest

2 tbsp blueberries

Method

* In a small bowl combine the almond flour and baking flour

* In a large, microwave safe mug – whisk together the lemon juice, lemon zest, egg and sweetener.

* Add the almond flour mixture and stir well

* Fold in the blueberries.

* Microwave on high for 90 seconds or till the top is firm to the touch and a toothpick comes out clean.

* Best eaten warm (also great with a bit of yoghurt or cream)

 

I hope you enjoy this recipe as much as we do.

 

Till the next post,

Live clean n prosper

 

A Chocolate Chip Cookie recipe

Today I’m sharing a Chocolate Chip cookie recipe.

A friend of mine put me on to it. These cookies have a surprise ingredient and are healthy enough to eat for breakfast. They taste great, are gluten free and keto friendly (so low in carbohydrates).

The recipe is from a site called Sweet as Honey and the cookies are really quick and easy to make.

I started to get my ingredients measured out and I realised that I was short on Almond flour. So, I made a small change and have shared the recipe with my changes.

Chocolate Chip Cookies

makes 16

Ingredients

1 large egg – at room temp. & lightly beaten

75 g unsalted butter – melted

100 g Monkfruit sweetener

60 g zucchini – finely grated and with excess water removed

85 g almond flour

85 g buckwheat flour (for added fibre & protein)

½ teasp baking powder

1 teasp ground cinnamon

¼ teasp ground ginger

¼ teasp ground nutmeg

¼ teasp salt

1 teasp vanilla extract

50 g chopped pecans

80 g sugar free chocolate chips

Method

* Preheat oven to 160’c. and line baking tray/s with parchment paper and set aside

* Finely grate the zucchini with skin on. Then placing the grated zucchini in the centre of a clean tea towel, wrap and squeeze bundle to remove all water. (This is important so as to avoid soft cookies)

* In a large mixing bowl, beat the egg with the melted butter and sweetener.

*Stir in both of the flours, zucchini, and baking powder, cinnamon, ginger, nutmeg, salt and vanilla.

* Once thoroughly combined, stir in the chopped pecans and chocolate chips.

* Use a tablespoon to scoop balls of the mixture onto the trays.

* Wet your hands and lightly press down on the balls of mixture to flatten and shape the cookies.

* Bake in the centre of the oven for 15 minutes or until slightly golden on the edges.

* Cool on a cooling rack for a least 30 minutes before eating. They will firm up at room temperature.

* The cookies should be stored in an airtight container at room temperature for up to 4 days. The cookies can be frozen in zip lock bags to keep for longer if necessary.

I hope you enjoy these cookies as much as we do.

If you want to try more keto friendly baking, check out the Sweet as Honey website for more ideas.

Till the next post,

 

Live clean n Prosper.