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cocoacookies

Like most people I love cookies! When trying to eat clean and whole foods, I think it’s important to make healthy treats every now and again to enjoy the ‘sweet’ things in life. People always ask me for recipes for healthy treats and snacks to enjoy on the weekends or to squash any crazing sugar cravings! These are perfect!

The combination of hazelnuts and chocolate has always been my favourite, from Nutella to Ferraro Roche, it’s something I just can’t resist!

I hope you enjoy my Nutella like Cookies. These are paleo, gluten free and dairy free!
INGREDIENTS
*makes 12

  • 1 cup coconut flour
  • 1/2 cup almond flour
  • 1 egg
  • 1 tsp vanilla essence
  • 2 tbsp maple syrup/honey
  • 4 tbsp coconut oil
  • 1/2 tsp baking powder (gluten free versions available)
  • 2 tbsp hazelnut butter
  • 1 tbsp raw cocoa powder
  • 1 tsp carob powder (optional for a richer taste) – available in health stores
  • 1 cup of hazelnuts (halved)

METHOD

  1. Preheat oven 200C
  2. Line a flat tray with parchment paper
  3. Put all ingredients in a bowl (except the hazelnuts) combine well, the mixture should be like a wet dough
  4. Add hazelnuts and mix
  5. With your hands mould sections into golf ball sized balls
  6. Place on tray and press down to form a flat cookie shape
  7. Bake for 15 minutes ether side(30minutes in total)
  8. Leave aside to cool

*Serve with some cold almond milk! Great for dunking!
OPTIONAL SPREAD – HIGHLY RECOMMEND!
With the rest of the hazelnut butter jar, add in a tbsp of cocoa powder, a tbsp maple and mix. Use as a spread for cookies!

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After receiving a letter home from James school last week about nut allergies I had a lot of mums looking for safe birthday treats that are nut free for schools so this week Roz Purcell from Natural Born Feeder solves the problem with these delicious Blueberry Muffins! I’m delighted to introduce Roz to Tasty Thursdays and once a month she will be contributing to ‘Be Complete’….

blueberrymuffin2 resized recipe 1

Muffins are a great a lunch box snack! This recipe is gluten free, dairy and nut free!

I love using buckwheat. It’s my new superfood grain. I use it in salads and baking as it’s so versatile.

Don’t be afraid to substitute the blueberries for any other favourite combos like raspberry and apple etc.

I know the ingredients list looks long but don’t let that put you off! The muffins are really simple to make and don’t take up too much time!

Blueberry Muffins 

Ingredients
*makes 12 muffins

  • 1 .1/2 cups buckwheat four
  • 1/2 cup rice flour
  • 1 tsp cinnamon
  • 2 tsp glutenfree baking powder
  • 1 tbsp vanilla powder
  • 2 ripe bananas
  • 1/2 cup hemp seeds

1 cup coconut sugar

  • 5 tbsp coconut oil
  • 150ml water
  • 2 pinches of salt
  • 250 g/ 1.1/2 cups blueberries- frozen or fresh

Method

  1. Preheat oven to 175ºC
  2. Mix all ingredients except the blueberries. Once blended, fold in the blueberries.
  3. Place in muffin moulds.
  4. Bake for 25 minutes.

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What type of recipes would you like to see on Be Complete?