Tag: dairy free

Sesame Cookies – a recipe

Today I’m sharing a yummy Sesame Cookie recipe.

This recipe was published in the Body & Soul section of the Courier Mail. It is dairy and gluten free, so I thought I’d try it.

They are so easy to make and are really tasty. A delicious and healthy snack.

I made a couple of small changes to the recipe and will share it with those changes.

Sesame Cookies

Makes approx. 20

Ingredients

155g (1½ cups) almond meal

2 tbsp cornflour

½ tsp bicarbonate of soda

½ tsp ground cinnamon

pinch of nutmeg

150g (1/2  cup) tahini

80ml (1/3 cup) honey or maple syrup

55g (1/3 cup) sesame seeds (I used a mix of black & white)

Method

* Preheat the oven to 180’C or 160’C fan forced & line a baking tray with baking paper.

* Place the sesame seeds in a separate bowl

* Combine the almond meal, corn flour, bicarb, cinnamon and nutmeg in a large bowl.

* Add the tahini and honey, mixing till well combined.

* Then scoop approximately 2 teaspoons of mixture and using damp hands, roll into a ball.

* Roll the ball in the sesame seeds and place it on the tray. Pressing to flatten slightly.

* Repeat with the remaining mixture.

* Bake for 12 minutes or until golden.

* Leave the cookies on the tray to cool completely before eating, as they are slightly soft when they come out of the oven.

Then enjoy.

I hope you like this recipe.

Till the next post,

 

Live clean n Prospe

Chocolate Zucchini Cupcakes

Today I am sharing a Chocolate Zucchini Cupcakes recipe, which is Dairy free and Gluten free. Yes, you read that correctly, chocolate and zucchini.

I came across this recipe on the Internet and I was curious. It is from a site called Paleo grubs. They have some great recipes and this one is awesome.

This is a really sneaky way to get the kids to eat vegetables. Bake them into chocolate cupcakes!

The recipe was shared as bread, however I ladled my mix into cupcake papers instead. I was happy with the result and they are very tasty.

**An update on this – I have made this recipe again as a slice. Using a 20cm square pan. Very successful**

Chocolate Zucchini Cupcakes

(Makes 12)

Ingredients

2 large eggs

¼ cup maple syrup or honey (I used Maple syrup)

1 cup almond butter

2 tbsp unsweetened almond milk

1 tsp apple cider vinegar

¼ cup cacao powder

1 tsp baking powder

1 cup grated zucchini

2 tbsp dairy free dark chocolate chips (optional)

Method

* Preheat oven to 170’ C – 160’ C for fan forced.

* Prepare your tray with cupcake papers (or choice of pan with parchment paper) and set aside.

* In a small bowl combine the cacao powder and baking powder. Set aside.

* In a large mixing bowl, add the eggs and syrup (or honey) and beat until pale and fluffy, about 4-5 minutes.

* Add the almond butter, almond milk and apple cider vinegar and beat to combine.

* Add the cacao powder mixture and mix until well combined.

* Fold in the grated zucchini.

* Pour the batter into the cupcake paper (or prepared pan).

* Sprinkle with chocolate chips.

* Bake for 30 – 35 mins for cupcakes (35-45 minutes for a slice or loaf tin) *       Test with a toothpick, when inserted into the centre comes out clean.

* Remove from the oven and let cool before eating.

We hope you enjoy this recipe.

 

Till the next time,

Live clean n Prospe