Sugar free Saturday treat with only a bit of agave syrup to sweeten up the candy. I’m trying to cut down sweets and chocolate, and some says are ok some not that OK. I hope these will settle my sweet tooth this weekend. Again, I have MAt ELLE to thank for the recipe – changed almonds to cashews, and lime to lemon plus poured in more water.
200 g dried apricot, 1 dl cashew nuts, half a lemon (juice and rind), 1 tbsp agave syrup, 2 dl shredded coconut, 0,5 dl boiling water
Mix well in a mixer and roll into small balls ( a teaspoon each). Roll in coconut and refrigerate. Enjoy!
Delicious and healthy cookies with chickpea, raisin, pecan, flax egg, coconut,cinnamon and ginger. The recipe from mywholefood.
Filed under Baking, Recipes
Some further experiments with super foods. This lovely raw porridge got me going today, and the making of it started last night.
One portion: 1 dl coconut milk, 1 tbsp chia seeds, 2 tsp cocoa, 0,5 dl oatmeal, 1 water, 1/2 banana, 1 tbsp chopped cashew and 1/2 tbsp chocolate nibs.
Mix together the chia, cocoa and coconut milk, and place in the fridge overnight. In the morning take 0,5 oatmeal and 1 dl boiling water and let soak until you chop and dice your fruit and nuts. Mix the chia pudding and the oatmeal. Place in a serving bowl. Top and decorate with banana, chocolate nibs and cashew nuts.
Raw food and a healthier dessert recipe for a finer Sunday dinner. Again the source of inspiration is Elle mat & vin and I pimped the recipe based on what’s in the cupboard.
Four six servings you will need
3,5 dl cold espresso, 2 tsp cocoa powder, 3 dl coconut milk, 3 tbsp maple syrup, 3 dl chia and 3 tbsp almond flour, 3 tbsp chocolate nibs
Mix together all the ingredients and place the pudding into serving dishes. Refrigerate for 3-6 hours.
Spoon a half a spoonful of maple syrup on each portion before serving. Top with coconut flakes.
The first picture is a portion made with espresso and served with maple syrup on the top. The second one of ordinary coffee and no syrup added.
Filed under Dessert, Recipes
These breakfast bars are porridge and muesli in a new form. I guess they could be made without cooking too. I use the same recipe as in the other breakfast bars in my blog, and changed the raspberries to dried cranberries and frozen black currants. They both go well with the banana-coconut-cinnamon flavour of the bars. I have also baked this with cherries.
This is what you need for 12 small bars:
2 bananas, 2 tbsp agave syrup and 1/4 cup coconut sugar
1 tbs crossed flax and 2,5 tbsp warm water
1 tsp cinnamon, 1 tsp baking powder, 1 tsp baking soda, 1 tsp vanilla sugar/extract, 1 cup oatmeal, 1/4 cup coconut flakes, oat flour
1 cup frozen black currants, handful of dried cranberries, handful of coconut flakes on the top
Pre-heat the oven to 175 C/350 F. Mix the flax and water and let stay for five minutes. Mix the banana, syrup and sugar in a food processor. Add the flax mixture that is the ‘egg’ of the bars. Add the rest of the dry ingredients.
Spread half of the dough in a small pan. Put the berries on and cover with the rest of the dough. Sprinkle with coconut. Bake for 15-20 minutes until the surface becomes golden brown.
A morning with much light and a bit of extra time. Pancakes for breakfast!
Beat together the pancake batter (2 dl milk, 1 egg, 1,5 dl flour, 1tbs sugar, 1/2 tsp salt) and added flavour with coconut flakes. Just a couple – three, four or five – of these make you happy and gives energy for the morning.
Enjoy and have a good day!