Lemon coconut squares

So refreshing, zesty and tasty, 

you wouldnt be able to put them down!

This batch makes around 30 small squares

Ingredients needed:

for a crust

5 tbsp coconut oil

3 tbsp maple sirup (I used agave nectar)

2 cups (480ml/200gr) shredded unsweetened coconut

1 cup almond flour

pinch of sea salt

2 egg whites (save the yolks for the lemon curd)

for filling:

3 eggs + 2 egg yolks

6 tbsp maple sirup (or agave)

1/3 cup (80ml) lemon juice + 1 tbsp zest (around 2 lemons)

1/3 cup (80ml/35gr) almond flour

Dust with 3 tbsp of coconut flour

Instructions:

Set the oven to 175ºC.

Melt coconut oil in a sauce pan on low heat. Add maple sirup (or agave), shredded coconut, almond flour and salt. Stir around until everything is combined. Remove from the heat. Crack 2 eggs, save the egg yolks for later and add whites to the sauce pan while stirring. Keep stirring for about 1 minute. The mixture should be quite sticky. Line a baking dish with baking paper and pour the coconut mixture into it. Use your hands, a spatula or the backside of a spoon to flatten it out. Press it down firmly so it becomes quite compact. Bake for 10-12mins. Meanwhile start to preparing the filling.

In large bowl, beat eggs + 2 egg yolks with an electric mixer until frothy. Add the rest of the ingredients. Beat for 2 more minutes. Pour the mixture over the baked crust in the baking dish. Bake for about 15 mins or until edges are light brown and the centre is set. Let cool for at least 15min before slicing up the squares. At the end dust with coconut flour.

Enjoy x  

DF/SF/GF/WF/V

Beetroot falafels

This time I decided to try to make falafels without chickpeas.

I did use a chickpea flour instead :)

They turned up very well.

Love their strong beetroot taste!

Ingredients needed:

3 beetroot heads (roasted in oven for 15mins)

1 can of cooked red kidney beans (or cook them yourself)

1 cup of organic chickpea flour

2 garlic cloves

1 tsbp tahini

1 egg

lemon juice

fresh coriander

ground black pepper

apple cider vinegar

olive oil

salt  

Instructions:

Blend all ingredients together. Create small balls (or flat shaped balls).

Bake them at 180°C for 20mins.

Best to serve with salad. 

Enjoy x  

DG/GF/SF/V/WF

Beetroot chocolate protein balls

Roll and eat!
Full of flavours, full of proteins :)

Ingredients needed (for cca 12-15 balls):
2 cups rolled oats (a bit blended)
2 small cooked beetroots
1/2 cup peanut butter
2 tbsp raw cacao powder
1 tbsp honey
1 tsp vanilla extract
1-2 tbsp oat milk (or other plant one)
1 tbsp protein powder (of your choice)

Instructions:
Mix all ingredients together.
Create a thick "dough" (make sure all ingredients stick well together), make balls and rolled them in below ingredients:
*shredded coconut
*raw cacao powder
*milled linseeds
or anything you fancy :)
After being rolled, put in fridge for couple of minutes. And then, eat them, of course :-)

Enjoy x

 

 

DF/GF/SF/WF/V/V+

Almond chia bread

gluten free - wheat free - guilt free

To be honest with you, I didnt know what to expect from this bread. 

Especially when I saw the "dough" (below)  ready to be baked.

BUT. I liked the result very much.

Try it yourself and agree with me.

Ingredients needed (for a small loaf):

1 cup almond meal/flour

2 tbsp chia seeds 

30 ml of water

3/4 cup arrowroot or tapioca flour (remember to sift it to remove any lumps)

1 tsp bicarbonate soda

1 tsp baking powder

2 tbsp apple cider vinegar (or lemon juice)

3 eggs

pinch of salt

Instructions:

Soak chia seeds in water, make sure they completely soaked in water. 

Combine all dry ingredients in a bowl using the whisk to mix it properly. 

Sift arrowroot, bicarbonate soda and baking powder in another bowl. 

Add almond flour and salt and mix well. 

Add eggs, soaked chia seeds and apple cider vinegar. 

Combine everything well until there are no lumps.

Dont be tempted to add any liquid (the mix is meant to be thick). 

Pour mix into baking tin lined with a non-stick baking paper or a silicon bread mold lightly oiled with olive oil. Bake for 25 mins until the bread is firm to the touch and the top has a golden colour. 

Adjust cooking time to 45-50mins if making a double mix (larger loaf).Enjoy x

DF/GF/SF/O/V/WF