No Grain Coconut Cookies

This started out as an experiment which I didn’t feel would work because I struggle to get the consistency of recipes right when I use Coconut Flour. But this one not only worked but the cookies are so delicious and soft, not crunchy. The flavours are subtle and not over powering and there is just enough sweetness to satisfy a sweet craving. However you can always add some apple puree for an extra bit. There is no grain, fat, dairy or egg in this cookie.

No Grain Coconut & Date Cookies
Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins
 


Course: Snack
Servings: 12 cookies
Ingredients
  • 60 g Coconut Flour
  • 50 g Desiccated coconut
  • 100 g Cashew Nuts These must be soaked in water for at least 20 minutes
  • 1 large Banana
  • 30 g Chopped dates
  • 1 tsp Ground cinnamon
How to make
  1. Rinse the soaked cashew nuts and place them in a Nutribullet with the banana. Add a little water and blitz to create a smooth and paste, like a smoothie consistency.

  2. Add all the other ingredients in a bowl and add the cashew/banana mixture to this.

  3. Use your hands to mix  and bring the ingredients together to make a firm dough.

  4. Using your hands make the dough into 12 small cookies. Make a ball first and then press them between your palms to flatten.

  5. Place on a oiled and lined baking tray and bake for 15 minutes at 180C.

  6. Cool on a baking tray once cooked and then enjoy.

  7. They will keep in an air tight container for 2 days.

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Paprika Roasted Chickpeas

This nutritious protein packed snack never lasts very long in our house. It so simple to make, you will wonder why you bought shop ones and also why there are so many rubbish ingredients in the ones we buy! You can flavour them with anything but we love them with paprika and I also add some red chillies to for an extra kick!

Paprika Roasted Chickpeas
Cook Time
20 mins
Total Time
20 mins
 

This nutritious protein packed snack never lasts very long in our house. It so simple to make, you will wonder why you bought shop ones and also why there are so many rubbish ingredients in the ones we buy! You can flavour them with anything but we love them with paprika and I also add some red chillies to for an extra kick!

Course: Snack
Servings: 10
Ingredients
  • 400 g Tinned Chickpeas drained
  • 1 tsp Paprika
  • Salt, pepper and chilli powder to taste
  • 1 tsp Olive oil
How to make
  1. Rinse the drained chickpeas and dry them. I use kitchen roll to do this.

  2. Place them on a baking tray.

  3. Sprinkle the paprika and the oil over the chickpeas and mix them a little so all the chickpeas are coated.

  4. Place in the oven at 180C for 20 minutes.

  5. They may start to pop in which case you can cover them lightly with a sheet of grease proof paper whilst they are cooking.

  6. Remove from the oven and allow to cool before adding the salt and pepper. Then serve and enjoy.

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Mint, Broad Bean & Pea Dip

You wont be able to stop eating this dip. It is so delicious! The tastes are really fresh and summery. I used frozen broad beans and peas so it is super quick too. Adding Tahini and live yogurt to the dip adds protein which means it is filling. The ingredients also have fibre, vitamins and minerals. The raw garlic brings in pre-biotics that keep your gut bacteria happy.

Mint, Broad Bean & Pea Dip
Prep Time
10 mins
Total Time
10 mins
 

You wont be able to stop eating this dip. It is so delicious! The tastes are really fresh and summery. I used frozen broad beans and peas so it is super quick too. Adding Tahini and live yogurt to the dip adds protein which means it is filling. The ingredients also have fibre, vitamins and minerals. The raw garlic brings in pre-biotics that keep your gut bacteria happy. 

Course: Snack
Servings: 10 people
Ingredients
  • 100 g Peas defrost them if you are using frozen
  • 100 g Broad beans defrost them if you are using frozen
  • 20 g Fresh Mint
  • 1 tsp Tahini paste
  • 10 g Fresh Garlic
  • 2 tbs Olive oil extra virgin organic
  • Juice of half lemon or lime
  • 1 tsp salt
  • add a little water if needed to loosen the mixture
How to make
  1. Place all the ingredients in a nutribullet and blitz until you have a smooth dip.

  2. Place in a bowl and enjoy. 

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Apple & Carrot Breakfast Muffins

 

Apple & Carrot Breakfast Muffins
Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins
 

These are quick and easy to make and they are very filling. A great start to the day or even as a snack because they contain lots of goodness in one muffin; fibre, protein, slow releasing carbohydrate, calcium and other vital minerals. Great to give the children too in their packed lunch or a snack after school. 

Course: Breakfast
Servings: 20
Calories: 221 kcal
Ingredients
  • 400 g Oats
  • 15 g Chia seeds
  • 150 g Carrots, grated
  • 130 g Apple, grated
  • 3 large Eggs
  • 200 g Ground almonds
  • 2 tsp Cinnamon, ground
  • 2 tsp Baking powder
  • 3 tbsp Live Organic Yogurt
  • 75 g Coconut sugar
How to make
  1. Soak the oats and the chia seeds in approximately 400 ml water, either over night or for at least 10-20 minutes. 

  2. Mix all the ingredients into a large bowl with a wooden spoon.

  3. Use an ice-cream scoop to scoop the mixture into the muffin cases.

  4. Bake int he oven at 180C for about 15- 20 minutes, until they are cooked.

  5. Allow to cool on a rack and enjoy as they are, or warmed with a tablespoon of live yogurt. 

Nutrition Facts
Apple & Carrot Breakfast Muffins
Amount Per Serving (100 g)
Calories 221 Calories from Fat 97
% Daily Value*
Fat 10.73g17%
Saturated Fat 1.33g8%
Sodium 92mg4%
Carbohydrates 22.72g8%
Sugar 6.3g7%
Protein 8.45g17%
* Percent Daily Values are based on a 2000 calorie diet.
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Tofu, Basil & Sunflower Seed Dip

 

Tofu, Basil & Sunflower Seed Dip
Prep Time
10 mins
Total Time
10 mins
 

This is such a brilliant dip with lots of flavour and a great combination of protein, fibre and good fats. 

Course: Side Dish
Ingredients
  • 125 g Firm Tofu
  • 25 g Fresh Basil
  • 25 g Sunflower seeds
  • 2 tbs Olive Oil
  • Water to make it into a paste
  • Salt and pepper to taste
  • Juice of 1/2 Lemon
How to make
  1. Place all the ingredients in the Nutribullet and blitz until you have a paste. 


  2. This will keep for at least 3 days in the sealed container in the fridge. 

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Blueberry & Lemon Breakfast Muffins

 

Blueberry & Lemon Breakfast Muffins
Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins
 

Each muffin is a complete breakfast which will keep you full and satisfied for ages. The combinations of nuts, seeds, yogurt and fruit, combined with the alternative flour provide a balanced meal. The lemon flavour adds and added zing which lifts all the flavours. This is a dense muffin-it would be with all that goodness- so don't expect a light, fluffy one! It is dairy free, gluten free and has no added fat!! Great for breakfast on the go or even as a snack. Great for the whole family. Oh and did I mention super quick to make!! 20 minutes form start to finish.

Course: Breakfast
Servings: 16 muffins
Calories: 252 kcal
Ingredients
  • 200 g Ground Almonds
  • 50 g Chia seeds
  • 100 g Buckwheat flour
  • 2 tsp baking powder gluten free if you are gluten intolerant
  • 75 g Coconut sugar Any sugar will be fine and you can reduce the sugar if you need to
  • 100 g Organic Live Bio Yogurt
  • 30 g Flaxseed
  • 100 ml Milk I used oat milk to keep this recipe dairy free
  • 190 g Fresh Lemon. You will need the juice and the zest.
  • 200 g Fresh Blueberries
How to make
  1. Put all the ingredients, except the blueberries, into a Kitchen Aid mixer or a Food processor, and mix until you have a thick doughy batter. You can mix by hand too.

  2. Add the blueberries and mix again for 30 seconds.

  3. Place your choice of paper muffin cases in your muffin tin. Use an ice-cream scoop to put half a scoop in each muffin case.

  4. Bake at 180C for 15 minutes. This is in a fan assisted convection oven. 

  5. Allow to cool on a rack. Then enjoy. They will keep in an airtight container for 3 to 4 days. 

Nutrition Facts
Blueberry & Lemon Breakfast Muffins
Amount Per Serving (100 g)
Calories 252 Calories from Fat 136
% Daily Value*
Fat 15.06g23%
Saturated Fat 1.67g10%
Sodium 20mg1%
Carbohydrates 20.13g7%
Sugar 11.81g13%
Protein 9.18g18%
* Percent Daily Values are based on a 2000 calorie diet.
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Tamari and Honey Seeds

 

Tamari & Honey Seed Mix
Prep Time
2 mins
Cook Time
10 mins
Total Time
12 mins
 

You will need to make a double batch of this delicious snack because it is so tasty. This snack satisfies the cravings for salt and sugar but in a very healthy way. Even better is that it takes 12 minutes from start to finish! The seeds provide a rich source of fibre, complex B vitamins, Omega-3 fats, goof fats, trace minerals as well as a complement of amino acids needed to form digestible proteins . So this is great for vegans and vegetarians. Seeds are also good for brain function so great to give to children. 

Course: Snack
Calories: 514 kcal
Ingredients
  • 150 g Mixed seeds; pumpkin seeds, hemp seeds and sunflower seeds Use any combination you like
  • 1 tbs Tamari
  • 1/2 tsp Honey use raw if possible
How to make
  1. Place the seeds on a baking tray and bake in the oven, 180C, for 7-10 minutes.

  2. In a large bowl combine the Tamari and honey.

  3. Put the roasted seeds into the Tamari mixture and mix to ensure all the seeds are coated.

  4. Spread the coated seeds, back on to the oven tray and allow to cool and dry for a minute.

  5. Eat straight away or store in a glass air tight jar. 

Nutrition Facts
Tamari & Honey Seed Mix
Amount Per Serving (100 g)
Calories 514 Calories from Fat 345
% Daily Value*
Fat 38.33g59%
Saturated Fat 6.46g40%
Sodium 1373mg60%
Carbohydrates 20g7%
Sugar 2.94g3%
Protein 22.4g45%
* Percent Daily Values are based on a 2000 calorie diet.
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Chocolate Eggs

 

Chocolate Eggs
Prep Time
20 mins
Cook Time
10 mins
Total Time
30 mins
 

These 'eggs' are a great substitute for the traditional shop bought eggs we eat at Easter. They are vegan, gluten and dairy free and best of all they contain some protein. Its also fun to get the children involved. If you want to add flavours, use some culinary quality essential oils; vanilla, cinnamon, peppermint, orange are some great flavours which work well. 

Course: Snack
Servings: 25 balls
Calories: 207 kcal
Ingredients
  • 30 g Chia Seeds
  • 200 g Oats
  • 350 ml Boiling Water
  • 50 g Coconut, desiccated
  • 50 g Cocoa Powder
  • 5 tbsp Maple Syrup
  • 30 g Coconut Sugar
How to make
  1. Place 100g of oats in a flat baking tray and mix them with 2 tablespoons of maple syrup. Place these in the oven at 180C for 10-5 minutes, depending on your oven, until they are a golden brown colour. Remove from the oven and grind the roasted oats in a nutribullet until you have a powder which is the texture of sand, so not too fine. Put aside to use later.

  2. Place the remain 100g and the chia seeds in a large bowl and cover with the boiling water. Leave to soak for at least 10 minutes. The liquid should soak into the oat and chia seed mixture. If you still have a lot of water you will need to drain this off. 

  3. Once the oats and chia mixture have been left to soak, add all the remaining ingredients to the bowl, including the ground roasted oats.

  4. Use your hands to combine and then make them into small balls.

  5. They are ready to eat straight away but are best kept in the fridge for at least a few hours.

  6. They can be stored in the fridge for up to 2 days.

  7. If you are making these for adults or for those who don't have nut allergies, you can substitute the ground oats for ground almonds or peanuts and also add a scoop of your favourite protein powder.  

Nutrition Facts
Chocolate Eggs
Amount Per Serving (100 g)
Calories 207 Calories from Fat 79
% Daily Value*
Fat 8.77g13%
Saturated Fat 4.87g30%
Sodium 5mg0%
Carbohydrates 26.51g9%
Sugar 8.66g10%
Protein 5.7g11%
* Percent Daily Values are based on a 2000 calorie diet.
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Healthy Chocolate Crispie Cakes

 

Chocolate Crispie Cakes
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
 

These are a healthier version of the traditional rice crispie cakes and a great treat for the whole family. This is a fun recipe to get the children involved in and they can choose their own toppings too. These cakes are not only super tasty but are also vegan(if you use the dark chocolate only), nut-free, gluten free. The best bit is that they do not contain any refined sugar! It's all naturally occurring and you can adjust the amount you use to reduce it further. So much better than anything you could buy from the shops!

Course: Snack
Servings: 25 cakes
Calories: 416 kcal
Ingredients
  • 200 g Oats
  • 7 tbs Maple syrup reduce this if you use milk chocolate
  • 50 g desiccated coconut
  • 200 g good quality dark chocolate, minimum 70% you can use a combination of dark and milk chocolate or just milk
  • 2 tsp vanilla extract or essence
How to make
  1. Mix the oats and 4 tablespoons of Maple syrup together and place them in a baking tray.

  2. Bake in the oven at 180C for between 10-15 minutes, until they are golden brown. Remove from the oven and allow to cool.

  3. Melt the chocolate.

  4. Add all the ingredients into a bowl and mix until everything is coated in the melted chocolate.

  5. Place a small amount of the mixture into cup cake cases. You can flatten these to make a base for your favourite topping, shape them into a nest so they can hold a couple of chocolate eggs, or just make them into normal 'crispie' cakes. 

  6. Place them in the fridge to cool for an hour of so. They will keep in the fridge for 5 days.

  7. I usually top mine with a teaspoon of peanut butter, a couple of slices of banana and a very small drizzle of honey. YUMMMMM!

Nutrition Facts
Chocolate Crispie Cakes
Amount Per Serving (100 g)
Calories 416 Calories from Fat 170
% Daily Value*
Fat 18.94g29%
Saturated Fat 11.52g72%
Sodium 35mg2%
Carbohydrates 54.35g18%
Sugar 30.97g34%
Protein 7.09g14%
* Percent Daily Values are based on a 2000 calorie diet.
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Cashew Nut Cream Cheese & Chive Dip

 

Cashew Nut Cream Cheese
Prep Time
30 mins
Cook Time
5 mins
Total Time
35 mins
 

This super easy recipe is extremely versatile. It can be used as a dip but by adding a little bit of extra water, it can be made into a vegan white sauce. Cashew nuts are full of good fats and a source of vegan protein. Nutritional yeast, which is readily available in health food shops and on line, is a significant source of some B complex Vitamins and it is fortified with B12. This is something vegans and vegetarian miss out on because it is mostly commonly found in meat. 

Course: Snack
Calories: 435 kcal
Ingredients
  • 100 g Cashew Nuts
  • 3 tbsp Nutritional yeast
  • 1 tsp Mixed herbs
  • 10 g Chives
  • 20 ml Water
  • 2 tsp Himalayan Salt
How to make
  1. Soak the cashew nuts in hot water from the kettle for between 10 and 30 minutes or up to 24 hours.

  2. Drain the cashew nuts and add them , along with all the other ingredients not a Nutribullet or food processor. Blitz until you have a smooth creamy mixture. 

  3. Serve with crudités, nachos or spread on toast or crackers. 

Nutrition Facts
Cashew Nut Cream Cheese
Amount Per Serving (100 g)
Calories 435 Calories from Fat 266
% Daily Value*
Fat 29.59g46%
Saturated Fat 5.8g36%
Sodium 54mg2%
Carbohydrates 18.26g6%
Sugar 5.47g6%
Protein 24.01g48%
* Percent Daily Values are based on a 2000 calorie diet.
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