You can purchase hazelnut meal but if you can’t find it, just buy some hazelnuts & pop in the spice grinder for about 5-10 seconds until they become a flour/meal consistency.
1 cup hazelnut meal
2 tbspns coconut oil
2 tbspns rice malt syrup
1/2 tspn bicarb soda
Optional: top cookies with cacao nibs, or mix through the dough
These are so easy to make that once you do them, I guarantee they will become a regular occurrence!
1. Tip all ingredients in a mixing bowl (coconut oil should be soft but doesn’t need to be liquid)
2. Stir until well combined
3. Roll into whatever size you like. Pop into baking paper & throw in the oven at 170 degrees celsius for 12 minutes.
4. Let them cool on a rack.
I keep any left over (ha, like that happens often!) in a Tupperware container.
I wanted to make some lunchbox friendly cookies (ie nut-free) & came up with these vegan, paleo (replace RMS w honey or maple syrup if you want), dairy-free, gluten-free & refined sugar free wonders instead….
1/2 cup coconut flour
2 tbspns coconut oil
2 tbspns rice malt syrup (or your sweetener of choice)
1/2 tspn organic vanilla bean
Tiny pinch of salt
1/4 tspn bicarb
*optional: raspberries to put on top*
1. Mix all ingredients together
2. Shape into cookies about 5cm diameter
3. Cook for 12 minutes @ 170 degrees celsius
I thought I was so clever doing some vegetable prep for the week earlier this afternoon….then we got home from a swim & I ended up using most of it in my dinner. You can substitute the noodles for a gluten-free version.
Hakubaku udon noodles, 2 bunches – you’ll understand when you open the pack!
1/2 cup broccoli
3/4 cup green beans
1/2 cup grated carrot
1/2 cup shredded red cabbage
1-2 tablespoons sesame seeds
2 tablespoons coriander
2 tablespoons sesame oil
Dried chilli flakes or fresh chilli (optional – sprinkle to taste)
1. Cook udon noodles for 10 mins.
2. Chop broccoli into small pieces, beans in half, grate the carrot & shred the cabbage.
3. When the noodles have 2 minutes to go, throw in the broccoli & green beans.
4. Once cooked, strain through a colander & run cold water through. Once cool, tip noodles/beans/broccoli into a mixing bowl. Tip in sesame oil. Tip in carrot & cabbage. Toss with fingers. Add more sesame oil if required.
5. Tip mixture into a bowl, top with coriander, sesame & chilli
I’m still trying to work out coconut flour – it is so much more absorbent than other GF flours that it has taken some playing with….
3 medium bananas, the riper the better
1/2 cup plant based milk (I used coconut)
1 tbspn teff
3/4 cup coconut flour
1 tspn cinnamon
1 tspn vanilla bean
1 tspn baking powder
Blend bananas, coconut milk, cinnamon & vanilla til smooth.
Transfer into a bowl & stir in remaining ingredients.
Bake at about 180 degrees for 35 mins or so.