Raw Brownie Bites

Recently a friend gifted me with a cook book Deliciously Ella and i finally got a chance to try something out. Easy knowing it was a sweet treat that i tried :-)

These brownies were really tasty; i made some modifications on her recipe, as her recipe calls for pecans but i just used mixed nuts instead.

INGREDIENTS

Makes 10-15 brownies

• 400g Pitted Dates
• 140g of mixed nuts
• 3 tablespoons raw cocoa powder
• Optional : 1-2 tablespoons maple syrup/honey

METHOD

1. Pulse the mixed nuts in a food processor until they form a crumble mixture. 
2. Add the dates, cocoa and maple syrup/honey (if using any), and blend again. 
3. Blend until sticky.
4. Take out of the food processor and put into a lined baking tray. 
5. Freeze the brownies for an hour to let them set.
6. Remove from freezer and cut into brownie or bite sized pieces. 
7. Store them in the fridge.

Chocolate Avocado Banana Smoothie

I've been quite of late and not a lot of posting, apologies. I have been trying out some new recipes though. Here's a breakfast smoothie i made the other day. It was delicious from Danielle Walker of Against All Grain

INGREDIENTS:

• 8 ounces almond milk
• ½ cup crushed ice
• 1 ripe banana
• 3 dates, or 1 tablespoon honey
• ½ avocado (about ¼ cup)
• 2 tablespoons raw cacao
• 2 tablespoons almond butter
• 1½ teaspoon flaxseed/linseed

METHOD:
Blend for 30 seconds until smooth.

Chocolate Date Brownies

Ingredients

• 300g pitted dates 
• 350ml water 
• 3 tbsp coconut oil (melted) 
• 1 tsp vanilla extract 
• 100g cocao powder 
• 160g almond flour (or ground almonds) 
• 1 tsp baking soda (gluten free) 
• 1/2 tsp sea salt 
• 2 eggs 

Method

1. Soak the dates in water overnight. 
2. Preheat oven to 180 degrees C/375 degrees F and grease a 20 cm square (8 inch) baking tin. 
3. In a food processor blend dates until smooth. Add in all other ingredients and pulse until just mixed. 
4. Pour the mixture into the prepared tin and spread evenly. 
5. Bake in preheated oven for 15-20 minutes, until brownies are set. 
6. Cut into squares. 
7. Best stored in the fridge if you are not planning to eat warm.

Chocolate Almond Cashew Bites

Ingredients

• 6 tablespoons almond butter 
• 4 tablespoons coconut oil (melted) 
• 4 tablespoons honey 
• 2-3 tablespoons raw cacao ( or you can use green and blacks - i used 2 raw cacao and 1 green and blacks) 
• 1/2-1 teaspoon concentrated natural vanilla extract 
• pinch of salt 
• 1/2 cup cashews, crushed (I placed them in zip lock bag and crushed them with a rolling pin) 

Method

1. Place all ingredients except for the cashews into a medium sized bowl and mix until well combined and looking deliciously chocolatey. Stir in the cashews. Pour the mixture into a silicon loaf tin. Place in the fridge to set. 
2. This slice only takes a couple of hours to set in the fridge ( to speed it up do 30 minutes in fridge and then into freezer. However, the longer you leave it the firmer it will become. 
3. Store in the fridge as it will melt at room temperature.

Pear Pancakes

You've all seen the easy banana pancakes going around. Well this is an alternative take on it.

Replacing the banana with pear ; simple and easy and filling.

Ingredients

• 1 pear finely chopped
• 2 eggs
• 1 teaspoon coconut oil for cooking 

Method

1. Whisk together the eggs and chopped pear in a bowl.
2. Heat the coconut oil in the frying pan until melted.
3. Pour in 1/2 the pancake mixture into the pan and fry until golden before flipping. 
4. Flip the pancake and cook for a few minutes on the other side.

Repeat for the second half of the mixture. 

Serve on its own or with berries, chopped nuts and greek yogurt. 

Pear and Almond Muffins

Makes 4 muffins or 6-7 'buns'

Ingredients

• 1 cup ground almonds
• 1 teaspoon gluten free baking powder
• 1/2 teaspoon cinnamon
• 4 tablespoons unsweetened almond milk
• 2 tablespoons coconut oil (melted)
• 2 tablespoons raw honey
• 2 eggs 
• 1/2 cup diced pear ( peeled )

Method

1. Preheat the oven to 180degC
2. Leave the chopped pear to one side. 
3. Mix and combine the remaining ingredients ( except the pear ) in a bowl until well combined. 
4. Add in the pear and mix until evenly distributed. 
5. Place the muffin cases/bun cases in the bun tray. 
6. Divide the mixture evenly amongst the cases. 
7. Bake for 20 minutes or until golden brown .

These could be stored in the freezer up to 3 months.. if they last that long

Coco-nutty Granola

Ingredients

•       3 tablespoons coconut oil, melted.
•       3 cups coconut flakes.
•       2 cups unsalted mixed nuts, roughly chopped.
•       2 tablespoons chia seeds.
•       1 teaspoon ground cinnamon, optional.
•       1/2 cup full-fat natural yoghurt or milk to serve.

Method

1. Preheat oven to 120ºC / 250°F / Gas Mark ½ and line a baking tray with baking/parchment paper.
2. Combine all ingredients thoroughly in a bowl, then spread evenly on the tray
3. Bake for about 20-25 minutes until golden, turning halfway through the cooking time. The darker is, the crunchier it will be.
4. 
   
   
5. Remove from the oven and allow to cool.
6. Store it in an airtight container in the pantry for up to 2 weeks (or in the freezer for even longer!).

Note: 2 Tablespoons = 1 serve