Flapjacks- chocolate brazil and apricot

Brazil, apricot & chocolate chip flapjacks

 

250g oats

100g coconut sugar

125g butter

4 tablespoons maple syrup

50g chopped brazil nuts

25 g coconut chips

25g mixed sunflower & pumpkin seeds

100g chopped dried apricots

100g chocolate chips

Melt the butter adding the sugar to dissolve. Add syrup. Mix all dry ingredients together and pour over butter mix.

Press into a brownie tin and cook at 200*C for 15 minutes until golden brown.

Chocolate chunk, brazil nut & date cookies

Put the following ingredients in the food processor:

125g room temperature butter

1 drip vanilla extract

1 cup coconut sugar or brown sugar

1 egg

1 cup almond flour

1 cup flour

1 teaspoon bicarb

Blend until smooth and comes together, tip into a bowl and add:

½ cup oats

1 cup dates chopped roughly

1/2 cup chopped brazil nuts

1 cup chocolate chunks or chips

Mix together and dollop onto baking paper and roll into a sausage shape. Chill for 20 minutes then cut thick slices, place on cookie trays spread apart and bake for 15 minutes at 180*C

Enjoy!

Stem ginger gingernuts - gluten free

Ingredients
250g ground almonds
50g butter or coconut oil
1 teaspoon bicarb of soda
2 tablespoons ground ginger
4 tablespoons maple syrup
grated zest of a lemon 
small pinch of salt
50g chopped stem ginger or crystallised ginger

Method
Combine the almonds and bicarb in the food processor. Add everything else apart form the stem ginger and pulse to combine. form into a sausage and cut 10 slices. Top with ginger cubes and flatten slightly with your palm.

Cook @ 180*C for 10 minutes till just going golden around the edges. Chill,-if you can wait that long and eat!

Double dark chocolate & berry brownie muffins - gluten- free antioxidant rich immune support

3 eggs whisked with 

200g coconut sugar or sugar or half-half

175g butter or coconut oil melted and mixed with 

80g cocoa powder

1 drip vanilla extract

1 tsp bicarb

200g almond flour

100g dark choc chips

100g frozen berries, i used blueberries & raspberries

50g dried mulberries (opt)

Mix altogether & spoon into a lined cake tin

Cook at 180*C for 20 minutes – you don’t want to cook till the skewer comes out clean!

Corona cookies - gluten-free almond oat cinnamon & choc chip

What else is there to do but bake! I panic shopped 3 times but alas forgot to buy much butter so these and half-half butter and coconut oil

Ingredients
250g ground almonds
70g butter or coconut oil
1 teaspoon bicarb of soda
2 teaspoons cinnamon powder
2 teaspoons vanilla extract
2 tablespoons maple syrup
50g small oats
30 chocolate buttons

Method
Combine the almonds and bicarb in the food processor. Add everything else apart form the chocolate and pulse to combine. form into a sausage and cut 10 slices. Top with choc chips and flatten slightly with your palm.

Cook @ 180*C for 10 minutes till just going golden around the edges. Chill,-if you can wait that long and eat!

Thanks to the Hemsley babes for inspiration.

Pumpkin spinach & feta quiche - gluten-free

20 cm quiche - 4 good portions

Pastry

150g buckwheat flour

90g butter, cold and cubed

1 egg yolk

20 ml cold water

Filling

200g pumpkin - skinned & roasted in chunks with seasoning & olive oil on 200*C for around 30-45 minutes until just turning brown on edges

75g lardons (optional for veggies)

½ red onion sliced

3 bricks frozen spinach, defrosted

75g crumbled feta

4 eggs

50ml cream

1 clove garlic, squashed

Combine the flour butter, egg yolk and water in the food processor and blitz until combined. Roll out between cling film and push into quiche plate making the sides all nice and neat. Fork it and rest in the fridge for 30 minutes.

Blind bake base at 200*C until cooked through, it might crack on the bottom so try to patch it up best you can. 

Meanwhile, fry off the lardons adding the onion till coloured and tasty.

Fill the quiche base with pumpkin, lardons, onion mixing in the spinach and feta and season well.

Mix the eggs, cream and garlic together, season and pour into quiche.

Bake in the oven for around 20-30 minutes until cooked through but not too much

***the base is a bit crumbly but we’re going for GF not aesthetics! If you want a vain quiche, use half-half buckwheat and spelt wheat flour, it will still be low gluten. 

Fruit & nut flapjacks - gluten-free energy boost

Fruit & nut Flapjacks – great to pack for a school snack

250g oats

200g butter melted – could use coconut oil to be dairy free

200g honey / maple syrup combo

Add any or all of the following:

100g dark chocolate chips – or cacao to be dairy free or leave out

100g chopped dates  and / or apricots or combo

100g coconut chips

100g chopped pecans or hazelnuts or combo

100g raisins / cranberries / gojis

50g pumpkin seeds

Mix altogether and bake on 180*C for 15 mins, cool and cut into squares.

Combination of fibre, fat & protein balances the sugar from the fruit and honey and will keep them perky

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