Grain Free, Fat Free & Sugar free Chocolate Chip Cookies

These soft, moist cookies have a cake- like texture. The flavours are intense and, for me, they are perfect without any added sugar. However, you can add some apple puree or even some maple syrup to add sweetness if needed. These can be eaten raw but are equally delicious baked. They will keep for 2 to 3 days in an airtight container but they wont last that long. This is such a perfect snack which contains good fats and proteins from the cashew nuts.

Grain Free, Fat Free, Vegan & Sugar free Chocolate Chip Cookies
Prep Time
5 mins
Cook Time
12 mins
Total Time
17 mins
 

These soft, moist cookies have a cake- like texture. The flavours are intense and, for me, they are perfect without any added sugar. However, you can add some apple puree or even some maple syrup to add sweetness if needed. These can be eaten raw but are equally delicious baked. They will keep for 2 to 3 days in an airtight container but they wont last that long. This is such a perfect snack which contains good fats and proteins from the cashew nuts. 

Course: Snack
Servings: 12
Ingredients
  • 60 g Raw Coconut Flour
  • 40 g Good quality organic dark 100% Cacoa powder
  • 100 g Cashew nuts they must be soaked in water for 20 minutes before using
  • 1 large Banana
  • 30 g Chopped dates
  • 30 g Dark Organic Chocolate chips
How to make
  1. Put the banana, cacoa powder and soaked and drained cashew nuts into a nutribullet or food processor. Add a little bit of water, 20 mls. 

  2. Blitz until you have a smooth, thick, chocolatey paste. You may need to add a bit more water. 

  3. Put the remaining ingredients into a mixing bowl.

  4. Pour the chocolatey mixture into the bowl and combine the dry and wet ingredients using your hands. It should all come together into a ball of cookie dough.

  5. Make 12 small cookies and place them on a lined baking tray.

  6. Bake for 12 to 15 minutes at 180C . Allow to cool on a cooling rack and enjoy!

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Salad Ideas: Broccoli Rice Salad

The salad ideas do just that, give you ideas of combination of vegetables to put together. Change the vegetables for ones you prefer. I love the flavours and textures of this salad and mixed with the Lime & Tahini dressing it is just super yummy.

Salad Ideas: Broccoli Rice Salad
Prep Time
10 mins
Total Time
10 mins
 

The salad ideas do just that, give you ideas of combination of vegetables to put together. Change the vegetables for ones you prefer. I love the flavours and textures of this salad and mixed with the Lime & Tahini dressing it is just super yummy. 

Course: Salad
Servings: 6 people
Ingredients
  • Broccoli Rice( 1/2 head of broccoli blitzed in the food processor)
  • Sliced Red onions
  • Shredded Iceberg lettuce
  • Sliced Raw mushrooms
  • chopped Red Pepper
  • Sweetcorn
  • Toasted Pine nuts (dry roasted in a pan)
  • Red Kidney beans( tinned)
How to make
  1. Assemble the ingredients and toss in the Lime & Tahini Dressing(recipe on my blog). 

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Lime & Tahini Dressing

This tangy dressing is great with most salads. The tahini and raw honey balance perfectly with the acidity of the lime. The addition of raw garlic means you are getting some pre-biotic into your dish.

Lime & Tahini Dressing

This tangy dressing is great with most salads. The tahini and raw honey balance perfectly with the acidity of the lime. The addition of raw garlic means you are getting some pre-biotic into your dish. 

Course: Sauce
Servings: 1
Ingredients
  • 200 ml Organic cold pressed olive oil Buy the best quality you can.
  • Juice of 1 lime
  • 2 tsp Tahini
  • 1 tsp Raw honey Use a good quality organic honey if raw is hard to get hold of
  • 1 clove Fresh garlic crushed or grated
  • Salt & Pepper to taste
How to make
  1. Add all the ingredients in to a clean glass jar with a screw top lid.

  2. Shake vigorously for a few seconds until the ingredients have blended.

  3. Its ready to use or you can make it in advance an store it in the fridge for 2 to 3 days. 

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Healthy Vegan Coleslaw

 

Healthy Vegan Coleslaw
Prep Time
20 mins
Total Time
20 mins
 

This is a refreshing and light version of a traditional coleslaw and has a variety of raw vegetables which make it a really good accompaniment to a summer BBQ or a light lunch. 

Course: Salad
Servings: 6
Calories: 413 kcal
Ingredients
To Make the coleslaw
  • 125 g Grated fresh carrot
  • 110 g Grated Fresh Courgette
  • 250 g Grated Red cabbage
  • 250 g Grated White cabbage
  • 50 g Walnut halves
  • 50 g Sunflower seeds
To make the Dressing
  • 8 g Crushed Fresh garlic
  • 170 g Provamel yogurt
  • 2 tbs Dijon Mustard
  • 1 tbs Honey (Raw)
  • 1 tsp Dried Mixed herbs
  • 10 g Fresh chopped parsley
  • 10 g Fresh Chopped chives
  • 10 g Olive oil
How to make
  1. Whisk the ingredients for the dressing together and add them to the grated coleslaw ingredients and serve. 

Nutrition Facts
Healthy Vegan Coleslaw
Amount Per Serving (100 g)
Calories 413 Calories from Fat 63
% Daily Value*
Fat 7.02g11%
Saturated Fat 0.88g6%
Sodium 52mg2%
Carbohydrates 5.48g2%
Sugar 4.36g5%
Protein 3.51g7%
* Percent Daily Values are based on a 2000 calorie diet.
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