Ingredient: coconut oil
PISTACHIO & BLUEBERRY-FILLED COOKIES
PISTACHIO & BLUEBERRY-FILLED COOKIES Loaded with nutrients, Pistachios are one healthy nut! They are among the most antioxidant-rich nuts around. Combine this nut with the amazing benefits of blueberries and chia seeds, you have one healthy & nutritious cookie to enjoy guilt-free! Servings 20 cookies…
VEGAN CHOCOLATE CHIP COOKIES
VEGAN CHOCOLATE CHIP COOKIES
A healthy guilt-free and delightfully yummy treat!
Servings 20 cookies
Prep Time 10 minutes
Cook Time 10 minutes
Ingredients
Dry Ingredients
- 2 cups Whole Wheat Flour (sifted)
- 1/4 tsp baking powder
- 1/4 tsp Baking Soda
- Pinch of Himalayan Sea Salt
- 3/4 cup dark chocolate chips (or you can roughly chop half a 70% chocolate bar into small pieces)
Wet Ingredients
- 1/3 cup Maple Syrup
- 1/3 cup Coconut Sugar
- 1/3 cup coconut oil (melted)
- 1 tsp Vanilla Extract
- 4-5 tbsps coconut milk (or any non-dairy milk of choice)
Instructions
- In a medium bowl, mix all dry ingredients and set aside
- In another medium bowl, mix all wet ingredients until evenly combined, WITHOUT adding the coconut milk yet.
- Gradually start pouring the wet ingredients over the dry ingredients, and mix with a spatula until you have a crumbly dough (somewhat still dry)
- One spoon at a time start adding the coconut milk and combining with the dough until fully incorporated and less dry. Your dough should become somewhat sticky.
- Wearing plastic gloves, brush some coconut oil on your hands and start by forming balls in the palms of your hand.
- On a baking sheet, place some parchment paper, and flatten each cookie dough ball into rounds. The cookies will not flatten, but will slightly rise.
- Preheat your oven to 180 degrees Celsius, and bake one baking sheet of cookies at a time for 10 minutes.
Recipe Notes
Enjoy your vegan, healthy and rich sweet cookies!
COCONUT & MOLASSES COOKIES
COCONUT & MOLASSES COOKIES
These deliciously soft and moist cookies are baked with healthy ingredients and make for a great dessert
Servings 16 Cookies
Prep Time 10 minutes
Cook Time 15 minutes
Ingredients
- 1/4 cup Almond butter (any other nut butter of choice would also work)
- 1/4 cup coconut oil melted
- 1/4 cup Coconut Sugar
- 1/4 cup Dark Molasses
- 1 tsp Vanilla Extract
- 1 cup Almond Flour
- 1/3 cup Coconut Flour
- 1/2 tsp Baking Soda
- 1/4 tsp Salt
- 1 tsp Cinnamon
- 1 tsp Ground Ginger
- 1/2 tsp AllSpice
Instructions
- In a small bowl, whisk together the almond butter, coconut oil, coconut sugar, and molasses until all ingredients are well incorporated together.
- Add in the egg (or flax egg see note below) and vanilla and whisk.
- a medium bowl, mix together the almond flour, coconut flour, baking soda, salt, and spices.
- Add wet ingredients to dry and stir until completely combined.
- Place in refrigerator for 30 minutes for the dough to chill.
- Once chilled, remove the dough from the fridge and roll dough into balls
- Place coconut sugar and cinnamon in a small bowl, whisk together and roll the balls in the mixture until they are well coated.
- Place the balls on a baking sheet and flatten with hand.
Bake for 10-15 minutes.
- Store at room temperature in an airtight container.
Recipe Notes
Note:
To make a flax egg, use a fork to whisk together 1 tablespoon ground flaxseed and 2 tablespoons warm water. Let sit for five minutes, until thickened. Continue with recipe as written.
Enjoy these yummy cookies with your coffee, tea or warm cocoa!
MUSHROOM & ASPARAGUS LEMON RISOTTO
MUSHROOM & ASPARAGUS LEMON RISOTTO
Full of fresh flavors, this versatile dish is fragrant, lemony, tasty and healthy!
Servings 4 servings
Prep Time 15 Minutes
Cook Time 20 Minutes
Ingredients
For the Risotto
- 1 tbsp coconut oil
- 300 grams Fresh Thin Asparagus chopped
- 2 cups Cremini Mushrooms sliced
- 2 cloves garlic minced
- 2 cups Green Onions chopped
- 1 1/2 cups Brown Rice
- 4 cups Water
- 1 cube mushroom stock (I use organic)
- 1 1/2 tsp Turmeric
- Salt & Pepper to taste
For the Risotto Sauce
- 2 Whole Lemons zest & juice
- 3 cloves garlic
- 3/4 tsp Salt
- 1 tsp Freshly Ground Black Pepper
- 1/2 cup olive oil
Instructions
For the Risotto
- In a large pot heat 1 tbsp. of coconut oil, add the minced garlic and stir until fragrant and the garlic is lightly browned.
- Add the sliced mushrooms and stir until slightly tender, about 2-3 minutes. Add the chopped asparagus with a dash of salt and freshly ground pepper to taste.
- Stir all together for a few minutes until fragrant.
- Add the brown rice and turmeric and mix with the asparagus and mushrooms for 2-3 minutes.
- Add the water and mushroom stock and cover to cook for 20 -25 minutes or until well done, stirring occasionally.
For the Risotto Sauce
- In a bullet or food processor, add the lemon juice & zest along with the garlic, salt, black pepper, and olive oil and pulse until evenly combined, and you have a zesty sauce. Set aside.
- Once the rice is well done, mix in the chopped green onions and add the sauce once ready to serve.
- This recipe is best served warm but also tastes delicious eaten cold with a side of greens.
Recipe Notes
Bon appetite!
