Chocolate Chip Cookies

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Chocolate Chip Cookies
These cookies are delicious. They are both vegan and gluten free. Made with a combination of oats and almond flour together with vegan chocolate drops. They are quick and easy to make and great as a treat after lunch or as a snack with a cup of green tea. The almond flour means that they have both protein and fibre.
Prep Time 10 minutes
Cook Time 15 minutes
Servings
cookies
Prep Time 10 minutes
Cook Time 15 minutes
Servings
cookies
Instructions
  1. Preheat oven to 180C and line a baking sheet with grease proof paper.
  2. In a mixer place the coconut oil and xylitol and mix together. then add the vanilla extract and coconut milk. Continue to mix for another minute.
  3. Then add the almond flour, oats, and baking powder and continue to mix until a dough forms. add a further tablespoon of milk if too dry and crumbly.
  4. Then stir in by hand the chocolate chips.
  5. Then scoop out about 1 heaped tablespoon of dough and roll in your hands to form a ball. Place on the prepared baking sheet and push down gently to flatten. Continue to do this until all the cookie dough is used up.
  6. Place in the oven and cook for 152-20 minutes or until lightly golden brown. Remove from the oven and allow to cool for at least 20 minutes before serving.

Moroccan Stew with Spicy Chickpea Pancakes

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Moroccan Stew with Spicy Gram Pancakes
Gram flour is made from chickpeas and is a great protein option as well as being full of fibre. These pancakes are spicy and go well with this hearty moroccan stew which is made with eggplant, chickpeas, spices and tomatoes. Its served here with some freshly chopped coriander and avocado which provides freshness to the dish.
Instructions
Stew
  1. Place eggplant on a baking sheet and drizzle with 2 tbsp of olive oil and sprinkle with salt. Roast for 30-35 minutes at 180C.
  2. In the meantime, heat a large pan, add 2 tbsp oil and sauté onions for 4-5 minutes until soft. Then add garlic, cumin and paprika and stir for 1 minute.
  3. Add tomatoes and water and stir thoroughly. Simmer for 5 minutes.
  4. Add chickpeas, maple syrup, and harissa paste and stir well. Add the roasted eggplant and then continue simmering for another 10 minutes. Season.
Pancakes
  1. In a food processor add all the ingredients and combine until you create a smooth batter, the consistency of double cream.
  2. Place a frying pam over a medium heat. Drizzle a few drops of oil into the pan. Pour a large spoonful of the batter into the pan and swirl it around to make a small pancake. Cook until the edges of the pancake begin to turn lightly golden. After 2-3 minutes flip over and cook the other side. Repeat with the remaining batter.
  3. Serve the pancakes with some sliced avocado, freshly chopped coriander and the Moroccan stew.

Vegan Banana Pancake with Mixed Berry Compote

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Vegan Pancake with Mixed Berry Compote
These are really easy to make vegan pancakes. The berry compote (see recipe under desserts) make them delicious and I also serve them topped with some natural coconut yoghurt. These pancakes are vegan, gluten free and sugar free.
Prep Time 10 mins
Cook Time 10 mins
Servings
People
Ingredients
Prep Time 10 mins
Cook Time 10 mins
Servings
People
Ingredients
Instructions
  1. Place oats in food processor and blend until fine like flour.
  2. Add remaining ingredients and process to make a thick and smooth batter.
  3. Melt coconut butter in frying pan over a medium heat.
  4. Drop spoonfuls of batter into pan to make little blinis and cook for 3 mins on each side.
  5. Serve with berry compote and natural coconut yoghurt.