Chocolate-Dipped Peanut Butter Cookies

Braxton is leaving his childminder this week and starting nursery – eek!! I didn’t know what to get the lovely ladies at the childminder so decided to make them some nice things and package them nicely as a thank you. I made them these and some chocolate truffles – I hope they like them and hope you do too!

Ingredients

1 tbsp coconut oil
3 heaped tbsp natural peanut butter
¼ cup maple syrup
2 tbsp almond milk
½ tsp vanilla powder
Pinch Himalayan salt
1/3 cup ground almonds
3-4 tablespoons coconut flour

Chocolate coating:
3 tbsp cacao powder
¼ cup maple syrup
2 tbsp cashew butter
¼ cup coconut oil (add more if it is too thick)

Method

Preheat the oven to 170°C and line 2 baking trays with baking parchment and grease with coconut oil.

Melt the coconut oil in a small saucepan and add to a mixing bowl.

Now add the peanut butter, maple, almond milk, vanilla and salt to the bowl and mix well with a wooden spoon. It should start thickening a little.

Now add the ground almonds and mix really well, then add the coconut flour and mix again. If it is too runny to make into cookies, add another tablespoon. It should thicken as you mix but add coconut flour one spoon at a time as needed.

Roll into small balls and push down on the prepared baking tray but not too thin as they should be quite bulky and will be soft on the inside if they are thicker which is nice, a bit like blondies.

Put in the oven and bake for 7-8 minutes, until they have only just started browning on the edges but not more than that as they will continue to harden when they are out the oven.

While they are in the oven make the chocolate by melting all the ingredients together in the saucepan you melted the coconut oil in.

Let the cookies cool on the trays for 5 minutes then let them cool fully on a wire rack.

Once cool, dip them in the chocolate and put them on a plate and put the plate in the fridge for an hour.

You can store them in an airtight container in the fridge to keep the chocolate from melting and they should still be soft enough on the inside when they come out the fridge.

Love & health,
Lauren

 

Unicorn Donuts

Well here’s something different! I’ve been obsessed with unicorns since I was a little girl. They were the stuff of fairytales with fairies and pixies and dragons and other such mystical creatures which may have been inspired by a different sort of reality, perhaps other realms? Or perhaps were thought up by wonderful people with extraordinary imaginations. Either way they seem to be all the rage at the moment so here I am jumping on the bandwagon with my healthy version of donuts, unicorn themed!

Ingredients

1 tbsp ground flax seed mixed with 1.5 tbsp water
1 tbsp coconut oil, melted
1 cup buckwheat flour
½ cup ground almonds
¼ cup almond milk
1 tbsp almond butter
6 tbsp maple syrup

Frosting:
Cream from the top of a can of coconut milk

Food colouring options: beetroot powder, matcha powder, blueberry powder, blackcurrent powder. You can use conventional food colourings if you want but make sure they are natural ones!

Method

Preheat the oven to 180°C and lightly grease a donut tin with coconut oil.

First make the flax egg by mixing the ground flaxseed with water and leave to set for 15 minutes.

Melt the coconut oil in a saucepan over a gentle heat then add it to a mixing bowl and add the rest of the ingredients and mix until incorporated. If too thick add some more almond milk, if too runny add some more ground almonds.

Spoon into the donut tin and smooth down with your fingers.

Bake for 10-12 minutes depending on your oven but check at around 8 minutes. These don’t take long to bake and you don’t want them dry!

While they are cooling make the frosting by adding a spoonful of the coconut cream to a plate, then adding one of the food colourings and mixing lightly, leaving some white showing, then do the same on another plate with another spoon of the cream and another one of the colours, etc, until you have used all 4 colours.

When the donuts are completely cool, remove from the tin and add each of the colours to 1 quarter of the donut and serve immediately.

Love & health,
Lauren

No-Bake Chocolate Coconut Flapjacks

First I’d like to say thank you to my best bud Gemma at Gemma Bateman Photography for teaching me how to use my camera – how good does this pic look! She takes awesome baby photos so contact her if you need baby pics 🙂

These are so bloody yummy and decadent, and totally gluten, dairy, sugar and egg free. I love the combination of coconut and chocolate so for me these are just delish. Probably one of my nicest recipes yet.

Ingredients 

Base:
2.5 cups organic rolled oats
1/3 cup maple syrup
1/2 cup coconut oil
2 tbsp almond butter
1/2 tsp vanilla powder
2-4 heaped tbsp desiccated coconut, depending on preference

Chocolate fudge:
1/2 cup cacao powder
1/2 cup maple syrup
4 tbsp almond or cashew butter
1/2 cup coconut oil

Topping:
Handful coconut chips

Method

First make the base by melting the coconut oil in a saucepan on a low heat, then add to a blender with the rest of the ingredients except the coconut.

Once blended add to a bowl and mix in the coconut.

Spoon into a lined square silicone baking tray and smooth down with a spoon or your fingers and put in the fridge for 30 mins.

Now make the chocolate by melting all the ingredients together in a saucepan on a low heat.

Once the 30 minutes are up, pour the chocolate on top of the base layer and put in the fridge for a couple of hours, or until set.

Once set sprinkle the coconut chips on top then cut into squares and store in an airtight container in the fridge.

Love & health,
Lauren

Easiest Yummiest Healthiest Brownies

Thanks to my friend Emma at Mrs Hollingsworth’s for the inspiration for these yummy brownies. These may become a staple when needing to bake something that’s quick and easy with very few ingredients.

They’re actually great for baby led weaning as all natural ingredients and a wonderful (albeit messy!) texture that babies will love. I’d advise leaving out the walnuts if making these for babies.

They’re gluten free, dairy free, refined sugar free and vegan. Oh and they’re shamazing! What’s not to love??

Ingredients

1 cup cacao powder
1/2 cup coconut oil, melted
1 cup medjool dates, pitted
1/2 cup maple syrup
2 flax eggs (2 tbsp ground flax seeds soaked in 3 tbsp water and left for 10 minutes to thicken)
1/2 cup ground almonds
1/2 cup cashew or almond butter
Pinch Himalayan salt
1 tbsp water (more if needed)
1/2 tbsp bicarbonate of soda
1/2 cup walnuts

Method

Preheat the oven to 150 degrees. This temperature really is key with brownies, any hotter and they won’t be gooey.

Now put all the ingredients except the walnuts into a food processor and blend until a smooth and sticky batter forms. If it’s too sticky (i.e. it forms a big ball), just add in a little more water a tablespoon at a time until you get the desired consistency. Crumble the walnuts into the bowl and stir in, then spoon the batter into a lined baking tin or mould and press down with a spoon to make sure it’s all nice and even.

Bake for 25 minutes, then leave for another half an hour to cool (as the brownies will continue to cook after they are taken out the oven).

Once cool, cut into squares and devour!

Love & health,
Lauren

Apple & Cinnamon Granola Bars

apple-cinnamon-granola-bars

 

These are the best things for on-the-go breakfasts for those busy mornings. You can freeze them and defrost in batches as and when you need them which also helps. They are full of slow-releasing energy and great nutrients with no refined sugar, dairy, gluten, wheat or eggs so are the perfect healthy breakfast or snack for you and the kids.

Ingredients

2 tbsp chia seeds
230g oats
140g medjool dates
3 tbsp coconut oil
5 tbsp applesauce (homemade or store-bought apple puree)
4 tbsp almond butter
2 tsp ground cinnamon
Pinch of Himalayan salt

Method

Put the chia seeds in a small bowl with 8 tsp purified water, mix until incorporated and leave for about 15 minutes until it turns into a gel. (this will be an egg replacement)

Preheat the oven to 190 degrees and line a 26x26cm square silicone baking tin with baking paper and grease with coconut oil.

Put the dates and coconut oil in the blender and blend until nearly smooth but there can be a few lumpy date bits.

In a bowl, mix the oats, applesauce, almond butter, cinnamon and salt then mix in the date and coconut oil mix.

Add the chia gel once it’s ready and mix well.

Spread into the prepared baking tin and press down so it’s evenly distributed and put in the oven for 20 minutes.

Leave to cool fully before removing and cutting into slices or squares.

Love & health,
Lauren

Gluten Free Seed Crackers (Suitable For Kids)

seed-crackers-for-kids

A friend of mine shared this recipe after I ate these at her house. The reason they’re so great for children is that they’re a little bit soft on the inside which makes them less of a choking hazaard. Crackers that are too hard are not so great for babies – Braxton always gets bits stuck in his throat then gags!

I altered this recipe slightly to make it vegan (egg free).

For some reason I always think crackers will be really time-consuming to make but they’re not at all. This was so easy and went down really well with my lot.

Ingredients

120g buckwheat flour
120g oats
50g sunflower seeds
50g pumpkin seeds
50g groud flax seeds
2 tbsp sesame seeds
2 tbsp chia seeds
½ tsp Himalayan salt
Sprinkling of mixed herbs
2 tbsp melted coconut oil
600ml water

Method

Preheat the oven to 170 degrees and line a baking tray with baking paper and grease with coconut oil.

Mix all the ingredients together in a bowl, making sure to mix well and get all the flour from the bottom.

It should be fairly thin and spreadable on the tray. If it seems too thick, add a little more water.

Pour onto the prepared tray and smooth out.

Bake for 15 minutes then remove and cut into squares with a pizza cutter or thin blade knife.

Put back in the oven for another 35-40 minutes.

Leave to cool before cutting fully again with the knife.

Store in an airtight container for up to a week.

Love & health,
Lauren

Easy Blueberry Breakfast Muffins

muffin-1

Looking for on-the-go snacks for those mornings when you wake up late and don’t want to feel guilty about sending the kids off without a good breakfast ? This is what you need! These muffins are a great way to start the morning as they are gluten free, wheat free, grain free, refined sugar free, dairy free and egg free. They are full of yummy plant-based goodness and slow-releasing energy, and they’re also great for baby-led weaning. Oh, and they’re super easy to make!

muffin-2

Ingredients: (makes around 7 muffins – if you need more, just double the mixture)

3 small ripe bananas (2 if large)
¼ cup maple syrup
3 tbsp coco palm sugar
2 generous tbsp. peanut butter
1 tsp vanilla extract
¼ cup almond milk
1 tbsp coconut oil
1 cup buckwheat flour
1 tsp baking powder
½ tsp bicarbonate of soda
Pinch Himalayan salt
Big handful of blueberries

muffin-3

Method

Preheat the oven to 180 degrees and line a muffin tin with about 7/8 muffin cases.

Mix all the wet ingredients in a bowl.

In a separate bowl, mix the flour, baking powder, bicarb and salt.

Add the dry ingredients to the wet and mix well.

Once mixed, add the blueberries and mix, distributing them evently.

Spoon mixture into the prepared muffin cases, about 2/3 of the way up.

Bake in the oven for around 18 minutes or until the tops are golden and a fork comes out clean.

Love & health,
Lauren