Lemon and Coconut Bars

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Makes 16

Ingredients:

1 ½ tablespoons chia seeds
3 tablespoons fresh lemon juice
1 cup oat flour
1/2 teaspoon baking powder
3/4 cup + 2 tablespoons shredded coconut, separated
2 teaspoon lemon zest
2 tablespoons coconut oil, melted
2 tablespoons sugar free apple sauce (If you cant find sugar free apple sauce, use tinned pie apple and blend it)
1/4 cup agave
1/2 cup packed medjool dates, pitted

Method:

Preheat the oven to 300C. Grease an 8×8 inch baking pan. In a small bowl combine the lemon juice and chia seeds. Set aside for 20 minutes. Meanwhile, in a bowl mix together the oat flour, baking powder and ¾ cup coconut flakes. Sprinkle in the lemon zest and mix again. In a separate bowl, combine the coconut oil, apple sauce and agave. Mix in the soaked chia seeds. In a processor, lightly blend the dates until they are in small chunks, and mix in with the other wet ingredients. Pour the wet ingredients into the dry, and stir until combined. Spread the mixture into the prepared baking pan, and use a spatula to flatten out the top. Sprinkle remaining 2 tablespoons coconut on top, patting them down lightly onto the mixture. Bake for 25-28 minutes, until edges begin to turn golden brown. While still warm cut into squares.

 

Fig and Nut Bars

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Makes 12

Ingredients

Dough:
1 ½ cup oats (or use oat flour for a finer mixture)
1 cup walnuts (or use walnut flour for a finer mixture)
¼ cup honey

Fig paste:
5 dried figs
2 tablespoons stevia
2 tablespoons white chia seeds
3 tablespoons water

Method:

Preheat oven to 180 C. Place oats and walnuts into a food processor, pulse into fine powder. Combine honey and the oat-walnut mixture in a bowl to form the dough. Set aside. Place figs and water into the blender, until a liquid forms. Add in stevia and chia seeds; blend again until chia seeds are broken down. Let the mixture sit in the blender for 10 minutes. Meanwhile, roll out the oat-walnut dough into two rectangles, about 0.5cms thick. Spoon fig paste lengthwise onto the middle of the rectangle, so that the fig paste only covers about 1/3 of the rectangle and that either sides are not filled. Then fold right side over to left. Seal the sides by pressing with a fork. Repeat this for the other rectangle. Place fig rolls into preheated oven and bake for 20 minutes. Allow 15-20 minutes to cool down, before cutting into 12 small pieces.

 

Raw Coconut and Chocolate Bars

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Makes 28

Ingredients:

Coconut filling:
2 tablespoons coconut oil
2 tablespoons agave
3 cups desiccated coconut
4 tablespoons coconut milk

Chocolate layer:
1/2 cup of cacao powder
1/2 cup coconut oil, melted
3 tablespoons agave

Method:

In a food processor add all of the ‘coconut filling’ ingredients together and blitz until combined. Press into an 8 by 8 inch tin lined with baking paper and place in the freezer for 30 minutes or until set. To make the ‘chocolate layer’ place all ingredients in a bowl and combine. Take the coconut filling out from the freezer and cut into bars with a sharp knife.
Coat the coconut bars in the chocolate layer and place into the refrigerator to set.

Found this from sayomtogreen’s instagram account

Almond Butter Bark

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Makes 12-15 shards

Ingredients:

1/3 cup coconut oil, melted
¼ cup almond spread, slightly warmed or melted
2 tablespoons coconut flakes
1 tablespoon cacao nibs
2 teaspoons honey

Method:

Line a baking tray with baking paper. Combine the oil, almond spread, coconut flakes and honey in a bowl. Spread on the tray and sprinkle with cacao nibs. Freeze for 20 minutes, and then snap into shards. Store and eat straight from the refrigerator (it melts easily).

I found this recipe from ‘i Quit sugar’ by Sarah Wilson

 

Tahini Balls

tahi

Makes 20

Ingredients:

½ cup tahini
1/3 cup honey
½ cup desiccated coconut, plus extra for coating
½ cup LSA (Linseed, Sunflower seeds, Almonds)
1 cup dried fruits (sultanas, apricots, figs)
¼ cup raw almonds, soaked

Method:

Finely chop the dried fruits and almonds. Mix all the ingredients together in a large bowl. Roll into teaspoon size balls and roll in desiccated coconut. Allow to firm in the refrigerator.

Found from the cookbook ‘Gwinganna’ by Sharon Kolkka

 

Banana and Oat Cookies

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Makes 10

Ingredients:

1 cup oats
1 cup almond meal
1 teaspoon cinnamon
1 teaspoon baking powder
1 banana, mashed
¼ cup agave
¼ cup coconut oil
½ cup desiccated coconut

Method:

Preheat oven to 160C. Combine all the ingredients in a large bowl and roll the mixture into tablespoon size balls and flatten with a fork. Bake for 25 minutes or until golden brown.

 

Found on peaceloveandgranola_’s instagram account!

 

Choc-Chip Cookies

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Makes 15 mini cookies

Ingredients:

130 grams almond meal
2 ½ tablespoons coconut oil, melted
30 grams cacao nibs
2 tablespoons agave
1 teaspoon vanilla extract
¼ teaspoon salt
¼ teaspoon baking powder

Method:

Preheat oven to 170C. Combine all ingredients in a bowl. On a lined baking tray, measure and roll out 1 tablespoon of batter and press lightly in the centre. Bake for 13-15 minutes until golden. Allow to firm up while cooling.

Found this recipe from the Whole Pantry app

 

Muesli cookies

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Makes 20

Ingredients:

1/2 cup ground flaxseed
2 cups almond meal
1/2 cup pumpkin seed
½ cup sunflower seeds
1/2 cup dried cranberries
1/2 cup melted coconut oil
1/2 cup honey
1 teaspoon vanilla essence

Method:

Preheat oven to 150 C. Combine flaxseeds, almond meal, pumpkin seed, sunflower seeds and cranberries.
 Add in the melted coconut oil and honey. 
Mix through until combined. 
Divide into 20 balls and place onto a baking tray lined with baking paper then flatten slightly using the back of a fork.
 Bake for 15-20 minutes until golden. Allow to cool.

Thank you Tares Cutter (http://www.thehealthychef.com) for this recipe, its super delicious!!

 

Bliss balls

My recipe is based from the instagram account of healthyfoodisthebest but i changed bits of it.

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makes 20

Ingredients:

1 cup almonds
1 cup walnuts
1 ½ tablespoons raw agave
3 tablespoons chia seeds
11 dates
1 tablespoon cacao powder
2 tablespoon desiccated coconut, plus extra for rolling in

Method:

Place all ingredients into a food processor and blend until combined and sticky. Roll into balls and cover in coconut or choice of coating.

Coconut, Banana & Raspberry Loaf


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Serves 8

Ingredients:
200g desiccated coconut
6 eggs
1 large ripe banana, mashed
1 teaspoon baking powder
3 tablespoons honey
1 teaspoon stevia
1 teaspoon vanilla extract
1 cup frozen raspberries

Method:

Preheat oven to 180C and line the loaf tin with baking paper. In a high-speed food processor, process dried coconut for a few minutes until it resembles a crumbly flour-like consistency. Stir the baking powder into the coconut. In an electric mixer, beat the eggs, honey and vanilla on medium speed for a few minutes. Add the mashed banana and combine. With a wooden spoon, begin stirring through the stevia and coconut mixture. Gently stir through the raspberries, and pour the batter into the lined loaf tin. Bake at preheated temperature for approximately 30 minutes; it should have risen significantly and be starting to deepen in colour. Turn the temperature down to 150C and bake for a further 25-35 minutes or until a skewer comes out clean. If the loaf is still not cooked and the top is becoming too brown cover the loaf with foil to prevent it from burning and continue baking until cooked. Remove from the oven and allow to stand in tin for 10 minutes before removing from tin and placing on a wire rack to cool.

 

Inspired by Ashlyn,  http://nourishbyashlyn.com