INGREDIENTS 1 Cup (100g) Rolled Oats ½ Cup (50g) Quinoa Flour 2 Tbsp Vegan Butter 2.5 Tbsp Apple Sauce 1 Tsp Baking Powder 1 Tsp Vanilla Extract ¼ Cup Sweetener of Choice 2 Tbsp Zero Calorie Syrup (Maple) 25g Chopped Dark Chocolate, or Dark Choc Chips 3 Tbsp Smooth Peanut Butter INSTRUCTIONS: 1.) Pre-heat oven to 165c (fan assisted). 2.) Using a food processor, add half the rolled oats and blend into a flour/powder. 3.) Next add in the Quinoa Flour, sweetener, baking powder, vegan butter, Zero Calorie Syrup and the other half of the rolled oats and blend until a thick dough or batter forms, if it’s too wet add more Quinoa Flour. TIP - taste the cookie dough to test if it’s sweet enough. 4.) Knead or stir the chocolate chips into your dough. 5.) make the cookies by scooping out the mixture with a spoon and flattening it on some grease proof paper. 6.) Place half a tbsp Peanut Butter in the centre of your cookies, then place more cookie dough on top and close the sides with your finger. 7.) Bake for 10- 15 minutes at 165c. Remove from the oven and leave to cool.
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16/2/2017 0 Comments Protein Banana LoafINGREDIENTS 4 Mashed Bananas 3 Scoop ModCARB 1 Cup Ground Almonds 4 Egg Whites 40g Peanut Flour 1 Cup Almond Milk 1 Tsp Cinnamon 3 Scoop Banana Fudge Pure Whey Protein 1 Tsp Banana Extract 1 Tsp Barley Malt Syrup (or molasses) ½ Tsp Baking Soda ½ Tsp Baking Powder 1 Tbsp Vinegar INSTRUCTIONS 1.) Preheat oven to 160 Degrees C. 2.) Mix all the ingredients in a bowl, and leave the vinegar till the end. 3.) Pour the mix into 2 loaf silicone moulds or lined loaf pans and bake for approximately 45 minutes. Stick a knife into it. If you still have batter on the tip, bake for longer. Recipe yielded 2 loaves with 10 slices each. 1/2/2017 0 Comments Cashew MilkMakes 2 cups 1 cup fresh, raw cashews Pinch of salt 3-4 cups filtered water Soak cashews in just enough water to cover. Add salt. Soak for 2 hours or overnight. Discard soaking water, add 3 to 4 cups fresh water in a blender or food processor. Add cashews. Blend on high for 60 seconds. If you are going to use it as a base for a smoothie, there’s no need to strain. If you want to use it for coffee, cereal, or just to drink, run it through a mesh strainer or nut milk bag a few times until no pulp remains. Pour cashew milk into a glass container and refrigerate. It will last up to 3 days. 1/2/2017 0 Comments Avocado Sprout Toast
1/2/2017 0 Comments Cashew Herb Spread
1/2/2017 0 Comments Breakfast Salad
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