The bikkie form just got better.
The bikkie form just got better.
Over making the usual ANZAC biscuits? Try these raw ANZAC bliss balls instead!
Tip: If you don’t have almond butter, try cashew or even peanut butter.
RECIPE COURTESY OF LAKANTO AUSTRALIA.
Have a bit of spare time on your hands? Make these simple and delicious cookies. They are as healthy as cookies get. Enjoy!
INGREDIENTS
1½ cups almond meal or ground almonds
1 cup dried dates
1 cup shredded coconut
2 tablespoons cacao powder
½ teaspoon baking powder
3 tablespoons natural crunchy peanut butter
¼ cup water
Extra peanut butter for garnish (optional)
INSTRUCTIONS
Pre-heat the oven to 180 degrees and line a baking tray with baking paper. In a food processor place the almond meal and the dried dates. Whizz until the dates are a very fine crumble. Add the cacao, shredded coconut and baking powder. Stir until combined. Add the peanut butter and water and mix together until the mixture is moist and all the ingredients are fully combined. Roll the dough into 16 balls and place in a row on the baking try. With a wet fork, press each ball down to form the shape of a cookie. Place the bikkies in the oven for 10 minutes. Remove from the oven and let them cool. Garnish with a small dollop of peanut butter.
For more great recipes by Gold Coast local Caralee Caldwell, check out her page here.
INGREDIENTS
For the Crust|
3 tablespoons coconut oil
1 tablespoon honey
2 cups unsweetened shredded coconut
1 cup almond flour
1 pinch sea salt
2 egg whites (save the yolks for the lemon filling)
Filling
3 eggs + 2 egg yolks
5 tablespoons maple syrup
1⁄3 cup lemon juice
Zest of 1 lemon
1⁄4 cup coconut flour
INSTRUCTIONS
Preheat the oven to 180 degrees celsius and line the base of a 22cm pie or baking dish with baking paper. Melt the coconut oil in a medium saucepan over medium heat. Add the honey, shredded coconut, almond our and salt. Mix until well combined and remove from the heat. Add the egg whites and mix in until it becomes very sticky. Pat the mixture onto the bottom and up the sides of the prepared pan and press down firmly. Bake for 8–10 minutes or until slightly brown and then remove from the oven.
Meanwhile, start preparing the filling. In a large bowl, with an electric mixer or blender, beat together the eggs and egg yolks until frothy. Add the remaining ingredients and beat for two additional minutes. Pour the filling over the baked crust and bake for 20 minutes, or until the centre is set. Let it cool completely and serve.
SERVES 8
For more great recipes by Gold Coast local Caralee Caldwell, check out her page here.
Your dad deserves something delicious for breakfast this Father’s Day and we’re pretty sure bacon and eggs have had their day. Whip up these super simple (and healthy) pancakes for the perfect start to the day.
INGREDIENTS
6 eggs
3⁄4 cup pumpkin puree
1 teaspoon vanilla extract
1 teaspoon cinnamon
1⁄2 teaspoon nutmeg
1⁄2 teaspoon cardamom
3 tablespoons coconut flour 1⁄4 teaspoon baking soda
1 pinch salt
1 tablespoon of coconut oil
INSTRUCTIONS
In a large bowl or blender mix together eggs, pumpkin, vanilla, cinnamon, nutmeg and cardamom. Add the baking soda & coconut flour, mix until combined. Heat a pan over a medium heat & grease with 1 teaspoon of coconut oil. Pour the batter into the pan to make a pancake. Allow the pancake to cook for a few minutes and flip it once bubbles start to appear. Cook the other side for one or two more minutes. Repeat until all of the batter is made into pancakes. You could serve them with a side of bacon, fresh berries, coconut yoghurt or natural maple syrup.
For more great recipes by Gold Coast local Caralee Caldwell, check out her page here.
