Clean Eating Biscuits
1 Sweet Potato, pre- cooked and mashed (about ½ cup mashed)
1 Cup of quick oats
1 tsp Cinnamon
½ Cup of nub butter ( I used almond brazil nut and cashew nut)
½ Cup coconut nectar
¼ tsp Vanilla extract
1/3 cup of goji berries
¼ Cup Almonds, finely chopped
2 tsps Coconut sugar
Preheat oven to 165°C and line an oven tray with baking paper paper.
In a medium sized bowl, mix together the quick oats, cinnamon and salt. Set aside.
In a medium sized bowl, combine the almond butter, honey and vanilla extract.
Add the mashed sweet potato into the almond butter/honey mixture and stir until everything is creamy and well mixed.
Pour the liquid mixture into the dry and mix until everything is well combined.
Chop up both the goji berries and the almonds and add into the bowl. Stir well until everything is well combined.
Drop by heading 2.5 Tbls balls onto the prepared baking sheet. Use your hands to roll into balls and flatten down until they are roughly ½ inch thick.
Sprinkle the cookies with 2 tsps coconut sugar, lightly patting down each cookie to adhere the sugar to the tops.
Bake for 20 minutes
Let them cool completely before consuming
Makes 9 squares
2 cups shredded zucchini
1 cup almond butter
1/3 cup maple syrup
2 tsp vanilla extract
1 cup dark organic chocolate
3 Tbl of raw organic cacao
1 tsp baking powder
Preheat oven to 180°C. Line and 8 x 8 baking dish with baking paper
In a food processor – blend until all the ingredients are combined
Pour the mixture into the baking dish
Bake for 45 minutes in the oven.
Let the brownies cool completely before removing them from the pan.
Lemon Raspberry Chia Pudding
Makes 2 Serves
2 cups of unsweetened almond milk
4.5 Tbl chia seeds
Zest and juice of ½ a lemon
½ tsp vanilla extract
1 cup of frozen raspberries
1 Tbl agave syrup
Additional raspberries and agave to finish
Combine all ingredients in a large container that is able to be sealed sealable container
Ensure the chia seeds are well mixed in
Allow the container to sit over night or for 8 hours
Serve chilled and top with raspberries and agave to garnish
Makes 8 serves
¾ cup of almonds
1 cup of coconut flakes
Zest and juice and of 4 lemons
Zest and juice and of 2 limes
1 cup of coconut oil melted
¾ cups honey,
¾ tsp vanilla extract
Addition lime cut into thin slices
Add the almonds and coconut flakes to the work bowl of a food processor fitted with a metal blade. Process until it is the texture of fine fresh bread crumbs.
Add dates to the bowl and process until the dates are completely ground into the nuts and coconut.
Pour the mixture into a deep dish pie plate and press it firmly and evenly on the bottom and up the sides of the pie plate. Put the pie plate in the refrigerator while working on the filling.
Add the flesh of all the avocados with the lemon, lime, coconut oil, honey and vanilla.
Process until smooth
Pour onto the crust mixture and freezer for 2 hours
Serve with additional lime sliced decoratively on top of the filling
Berry Icy poles
¾ cup raspberries
¾ cup strawberries
170g organic vanilla yoghurt
1 cup crushed ice
Pop all of the ingredients into a food processor and process until smooth
Pour the mixture into the icy pole mould 1/3 full and freezer for 30minutes. Add the icy pole sticks and add the rest of the mixture and freeze for a further hour or until frozen
Interested in more delectables reicipes? Try out this yummy energy ball reicipe.