FLAXSEED, CACAO AND PECAN NUT COOKIES

FLAXSEED, CACAO AND PECAN NUT COOKIES

By www.ramonacuisine.com

Makes – 25-30

INGREDIENTS

50 g coconut oil

35 g flax seeds

3 tbsp chia seeds (optional)

120 g chocolate (dark) (dairy-free optional)

45 g cacao powder

40-60 g coconut sugar

250 g almond flour

6 tbsp water

1/2 tsp soda bicarbonate

1/2 tsp baking powder

1 tsp cider vinegar

1 g himalayan salt

70 g chocolate (melted) for decoration

80 g pecan nuts (chopped, roasted)

INSTRUCTIONS

Melt the chocolate together with the coconut oil either in the microwave for 30 sec (if you have one) or over boiling water. Allow to cool for few minutes.  Add the flaxseeds, water, the coconut sugar, chia seeds if you choose to put them in (those in the picture do contain it), almond flour, cacao powder, salt. Make a tiny well and put in the baking powder and the soda bicarbonate pour the vinegar over and mix well. Then mix all the ingredients and place the mixture in the freezer for 10 min or in the fridge for about 20 min.  Heat the oven at 180 C or gas mark 4.  Line an oven tray with parchment paper.  With the help of a teaspoon take a teaspoon full of the mixture place it on to your palm and roll into small balls. Finish the rolling and press to flatten slightly the dough.  Place on parchment paper leaving some space of about 1.5 cm in between.  Place in the heated oven and bake for 8 min. Remove when ready and allow them to cool for few minutes.  Meanwhile roast and finely chop the pecan nuts. Melt the 60 g chocolate which can be milk, dairy free dark or even white chocolate.  Roll the cookies edges into chocolate and then into the finely chopped pecans. Store in the fridge if summer so that the chocolate does not melt.

LEMON COCONUT SQUARES - GLUTEN FREE, VEGAN

LEMON COCONUT SQUARES - GLUTEN FREE, VEGAN

By onegreenplant.org - Vanessa Croessmann

SERVES 9

FOR THE COCONUT FLOUR CRUST:

110g/3/4 of a cup coconut flour

6 tablespoons melted coconut oil

75g/1/2 of a cup raw almonds

1 Medjool date

FOR THE LEMON COCONUT FILLING:

440g/2 cups of coconut cream

3 teaspoons lemon zest

60ml/1/4 of a cup fresh lemon juice

1-2 tablespoons agave nectar or maple syrup (optional)

20g/1/4 of a cup shredded coconut (optional)

PREPARATION

Preheat oven to 350F/175C and line an  8×8-inch pan with parchment paper. Pulse almonds and dates in a food processor until chopped. Do not overdo it or you will end up with almond butter.  In a mixing bowl mix coconut flour and coconut oil until smooth. Mix together with processed almonds and dates from above step. Press mixture into the bottom of your prepared pan.  Bake crust for 8 minutes in oven until the edges become slightly brown.  Remove pan from the oven and cool.  In the mean time, process coconut cream, lemon zest, lemon juice, and maple syrup in food processor. Process until smooth. Adjust level of sweetness or tartness to taste by adding more lemon juice or maple syrup.  Pour filling in the pan, over the crust. Spread the filling evenly over crust and into the corners. Sprinkle shredded coconut on top and lightly press on top of coconut filling.  Put pan in freezer and freeze for about an hour until filling sets. Carefully remove the squares from the pan, place on a different plate and set in the refrigerator. Allow squares to slightly thaw in the fridge before trying to cut them.  Keep squares in the refrigerator and eat within 5 days.

BERRY CAKE

BERRY CAKE

By greenhealthycooking.com

Serves: 4-6

Ingredients

113g/½ cup butter

2 Tbsp honey

2 large eggs

pinch of salt

110g/¾ cup coconut flour

150 g raspberries

150 g blueberries

150 g blackberries

1-2 tsp lemon juice

80g/¼ cup honey

2 Tbsp white chia seeds (black will also work only look different)

shredded coconut

Instructions

The night before (or at least 5 hours before), wash and only quickly drain berries in hands and add to a bowl. Add lemon juice, ¼ cup honey and 2 Tbsp chia seeds, mix well and refrigerate.  Hours later or the next day, preheat oven to 400 F (200 °C).  Melt butter and honey over very, very, very low heat while constantly stirring. As soon as melted remove from heat and set aside.  In a medium sized bowl whisk coconut flour and pinch of salt together until all lumps are out.  Test butter honey mixture for temperature with your pinky finger. It should be room temperature at the most. If not, wait a little longer. Then add eggs and whisk vigorously until well combined.  With a spatula mix coconut flour and liquid together until forming a uniform dough.   Press dough into a greased 7" (18 cm) cake springform pan, and use a fork to prick the bottom.  Bake for 8-10 minutes keeping an eye on it to make sure the top boarder doesn't burn.  Take out and let cool down completely before removing the rim.  Add gelled berry filling and top with shredded coconut. 

CACAO CHAI BANANA BREAD - VEGAN

CACAO CHAI BANANA BREAD - VEGAN

By onegreenplanet.org - Anarki "AJ" Tjon Affo

SERVES 10 slices

FOR THE CACAO BREAD:

1 1/2 bananas, mashed

1 tablespoon flax seeds

2 tablespoons coconut oil

130g/1/4 cup coconut sugar

1/2 teaspoon baking soda

1/2 teaspoon baking powder

60g/1/2 cup cacao powder

60g/1/2 cup flour

1 teaspoon lemon juice

FOR THE CHAI BREAD:

1 1/2 bananas mashed

1 tablespoon flax seeds

2 tablespoons coconut oil

10g/1/4 cup coconut sugar

1/2 teaspoon baking soda

1/2 teaspoon baking powder

2 teaspoons turmeric

1/2 teaspoon cardamom

1/4 teaspoon ginger

1/4 teaspoon cloves

1/2 teaspoon cinnamon

90g/3/4 cup flour

1 teaspoon lemon juice

PREPARATION

Preheat your oven to 350°F/175C.  In two separate bowls, mash the bananas. Add the flax seed, sugar, coconut oil, baking soda and baking powder to both bowls. Give them both a good mix and make sure everything’s combined well. Now add the lemon juice to both mixtures and mix well. 

To make the cacao batter, add 1/2 cup cacao and 1/2 cup flour and fold it through the batter until everything’s well combined (it will be a very thick batter). To make the chai batter, you add the spices and flour and fold it all together to make a thick batter. If you want you can add pecan nuts through the batters. 

When you have both of the batters done, line a baking dish with parchment paper and add the batter in batches. First, put about 1/4 of the chai then about 1/4 of the cacao and keep doing this until the batter is done. Now smooth the top of the batter. If you want you can add some peanut butter on top and create swirls with a skewer.  Now add the banana bread to a preheated oven and bake it for about an hour or until you poke it with a skewer and it comes out clean.

LEMON TART - VEGAN - NO BAKE

LEMON TART - VEGAN - NO BAKE

By onegreenplanet.org - Jana Kastner

FOR THE CRUST:

110g/3/4 cup raw buckwheat groats, soak them in filtered water for at least 4 hours, rinsed and drained

150g/3/4 cup dates, pitted and diced

60g/3/4 cup desiccated coconut

FOR THE FILLING:

220g/1 cup coconut butter, melted

150g/3/4 cup dates, pitted and diced

Zest and juice from 1 lemon

2/3 teaspoon turmeric

A pinch of salt

300ml/1 1/4 cup water

FOR THE CRUST:

Pulse the dates to fine crumbles and transfer to a medium-sized bowl. Dry dates will work best as they easily turn into crumbles.  After you rinsed and drained the soaked buckwheat groats, pulse them a few times until they are mostly mashed. Add to the bowl with desiccated coconut and stir well until combined.  Line the cake tin with some baking paper and transfer the dough into the cake tin. Press it evenly and pull it up the sides, about one-inch high. Place in freezer while preparing the filling.

FOR THE FILLING:

Blend all ingredients to a fine cream. Take the tin out of the freezer and pour the filling in.  Place in the freezer or fridge until set. Let sit at room temperature for half an hour before slicing and serving.

SWEET POTATO BLONDIES - GLUTEN FREE

SWEET POTATO BLONDIES - GLUTEN FREE

By paleohacks.com

Ingredients

 70g/⅓ cup coconut oil, softened but not melted

 100g/⅓ cup maple syrup or raw honey

 113g/½ cup sweet potato puree

 2 eggs

 240g/2 cups blanched almond flour

 3 Tbsp coconut flour

 ½ tsp baking soda

 ½ tsp salt

 60g/½ cup dark chocolate chips

Instructions

Preheat the oven to 350° F/175C And grease an 8”x8” glass baking dish.   In a mixing bowl, cream together the coconut oil and maple syrup. Mix in the sweet potato puree and eggs.   Add the flours, baking soda, and salt and mix well. Fold in chocolate chips.  Spread batter evenly in prepared baking dish.   Bake for about 25 minutes.   Cool a bit, cut, and enjoy.