Peanut Butter Coconut Cookies

Peanut Butter Coconut Cookies

Aug 22, 2024

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Peanut Butter Coconut Cookies

There’s something incredibly comforting about the aroma of freshly baked cookies filling your kitchen. If you’re a fan of simple yet deeply satisfying treats, these Peanut Butter Coconut Cookies will quickly become your go-to recipe. Combining the creamy richness of peanut butter with the tropical flavor of coconut, these cookies strike the perfect balance between indulgence and wholesomeness. They’re soft and chewy on the inside with a slight crisp on the outside, making them an ideal snack or dessert for any time of the day.

What makes these cookies even more appealing is their simplicity. With just a handful of ingredients, you can whip up a batch in no time. They’re also naturally gluten-free and can easily be made vegan, making them a versatile choice for different dietary preferences. Whether you’re looking for a treat to enjoy with your afternoon tea, a healthy snack to pack in your lunchbox, or a delightful homemade gift, these Peanut Butter Coconut Cookies won’t disappoint. The addition of coconut flour not only enhances the flavor but also provides a boost of fiber, making these cookies a slightly healthier indulgence. Plus, the optional shredded coconut topping adds a delightful texture and extra coconut flavor that’s hard to resist.

These cookies are perfect for those moments when you crave something sweet but don’t want to spend hours in the kitchen. They’re quick to prepare, and since they don’t contain any refined sugar or flour, you can enjoy them without the guilt. So, next time you’re in the mood for baking, give these cookies a try , they might just become your new favorite!

Ingredients

  • 1/3 cup (85 g) peanut butter
  • 4 tbsp. maple syrup
  • 1 cup (90 g) coconut flour
  • 1/4 cup coconut flour (for denser cookies, optional)
  • 1/2 tbsp maple syrup (optional)
  • 1 tbsp shredded coconut (optional)

Directions

  1. In a mixing bowl, add pure peanut butter and maple syrup. Stir until well combined.
  2. Gradually add the coconut flour to the peanut butter and maple syrup mixture. Stir well to ensure it incorporates evenly. You should get a soft dough.
  3. Place the dough in the refrigerator for about 30 minutes to allow it to thicken.
  4. If you prefer denser cookies, you can add an extra 1/4 cup of coconut flour to the dough before chilling.
  5. Line a baking tray with parchment paper.
  6. Use a biscuit cutter to shape the cookies from small quantities of dough, about 1 tablespoon each.
  7. Press gently on each cookie with the back of a spoon or an espresso coffee spoon to flatten.
  8. Brush the top of each cookie with maple syrup and sprinkle shredded coconut for a nice finish.
  9. In a preheated oven, bake at 350°F (175°C) for 10 to 12 minutes, or until golden brown.
  10. Let the cookies cool completely before handling them. The cookies will be too soft and crumbly when hot but will harden as they cool.

Prep Time

  • Prep: 15 minutes
  • Baking: 10 to 12 minutes

Nutritional Information

Per 1 Serving:

  • Energy: 152 calories
  • Protein: 2.83 g
  • Fat: 11.67 g
  • Carbohydrates: 11.31 g
  • Fiber: 2.2 g

Storage

  • Store the cooled cookies in an airtight container at room temperature for up to one week.
  • For longer storage, keep them in the refrigerator for up to two weeks.

Notes

  • These cookies pair wonderfully with tea, milk, or coffee.
  • Feel free to add your favorite mix-ins like chocolate chips or dried fruit to customize these cookies to your taste.
Red Lentil & Buckwheat Wraps

Red Lentil & Buckwheat Wraps

Aug 22, 2024

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Red Lentil & Buckwheat Wraps

If you’re looking for a nutritious and versatile alternative to traditional flour tortillas, these Red Lentil & Buckwheat Wraps are the perfect solution. By using wholesome ingredients like red lentils and buckwheat, these wraps not only provide a unique and delicious flavor but also pack a powerful nutritional punch. Red lentils are an excellent source of plant-based protein, making them a great choice for vegetarians and vegans. They’re also rich in fiber, which supports digestive health and helps keep you full and satisfied. Lentils are loaded with essential vitamins and minerals, such as iron, folate, and magnesium, which are crucial for overall well-being.

Buckwheat, despite its name, is not related to wheat and is naturally gluten-free, making it an excellent option for those with gluten sensitivities or celiac disease. It’s high in antioxidants, which protect your body from oxidative stress, and it’s a good source of fiber, promoting heart health by helping to lower cholesterol levels. Buckwheat is also rich in minerals like magnesium, copper, and manganese, which play important roles in energy production, brain health, and bone health.

These Red Lentil & Buckwheat Wraps are not only healthy but also incredibly versatile. They are soft, pliable, and can be used just like any other wrap or tortilla. Whether you’re making tacos, burritos, or simply using them as a base for a quick snack, these wraps are sure to become a staple in your kitchen. Plus, they’re easy to make and perfect for meal prep. Make a batch ahead of time and store them in the fridge or freezer for a quick and nutritious meal anytime.

Ingredients

  • 1/2 cup (90 g) raw red lentils
  • 1/2 cup (100 g) raw buckwheat grains
  • 1 ½ cups of water
  • 1/2 tsp salt
  • Coconut oil or other oil (for lightly brushing the pan)

Directions

  1. Soak the raw red lentils and raw buckwheat together (or separately) in water overnight, preferably in the fridge. This soaking process helps to soften the grains, making them easier to blend and more digestible.
  2. After soaking, rinse the lentils and buckwheat thoroughly to remove any residual antinutrients and make sure to strain them well.
  3. Transfer the soaked lentils and buckwheat into a blender. Add water and salt, and blend until the batter is silky smooth and free of lumps. The consistency should be similar to pancake batter.
  4. For a plain wrap, take half of the smooth batter and transfer it to a bowl. For a more vibrant and nutritious twist, add fresh spinach to the remaining batter and blend again until you get a smooth, green batter. This not only adds a pop of color but also increases the nutrient content with extra vitamins and minerals from the spinach.
  5. Heat a nonstick pan over medium heat and lightly brush it with coconut oil or your preferred oil to prevent sticking and add a hint of flavor.
  6. Pour about 1/3 cup of the plain or green batter into the pan and tilt the pan in a circular motion to distribute the batter evenly, creating a thin layer.
  7. Cook the first side until the top looks completely dry and begins to lift from the edges, which should take about 2 minutes. Flip the wrap carefully and cook for another 1-2 minutes on the other side.
  8. Continue flipping back and forth until the wrap is cooked to your desired doneness. The wrap is usually ready when it starts to puff up slightly, indicating it’s fully cooked.
  9. Repeat this process with both batters until all the tortillas are made, stacking them as you go to keep them warm and pliable.

Prep Time: 30 minutes
Cooking Time: 50 minutes pan cooking
Servings: 9

Nutritional Information
Per 1 Serving:

  • Energy: 74 calories
  • Protein: 3.86 g
  • Fat: 0.59 g
  • Carbohydrates: 14.25 g
  • Fiber: 2.2 g

Storage and Recommendations

  • Store your tortillas in an airtight container in the fridge for up to one week or in the freezer for up to 3 months. Reheat them gently in a pan or microwave before serving to restore their soft and pliable texture.
  • These wraps are perfect for a variety of uses. Try them as a base for breakfast burritos, veggie wraps, or even as a quick pizza base. They’re also great for meal prep; just make a batch ahead of time and use them throughout the week for quick, nutritious meals.
Peanut & Date Treats

Peanut & Date Treats

Aug 22, 2024

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Peanut & Date Treats

Enjoy a delicious and wholesome treat with our simple and straightforward Peanut Date Treats recipe. Perfect for a quick snack or a wholesome dessert, these treats combine the nutty flavor of roasted peanuts with the natural sweetness of dates, all topped off with a smooth, decadent chocolatey finish. These treats are so tasty, you’ll find them hard to resist, so remember to enjoy them in moderation.

Peanuts are rich in heart-healthy fats, protein, and fiber, making them a satisfying ingredient that helps keep you full and energized. They also provide essential vitamins and minerals such as vitamin E, magnesium, and potassium, which contribute to overall health. Dates, on the other hand, are a natural sweetener packed with fiber, antioxidants, and important minerals like potassium and magnesium. Together, these ingredients make for a treat that’s not only indulgent but also nourishing.

These Peanut Date Treats are perfect for those moments when you crave something sweet yet nutritious. They are easy to make, require no baking, and can be stored for a quick snack anytime you need a boost of energy.

Ingredients

  • 1 1/2 cups (210 g) raw or roasted peanuts
  • 180 g (~20 small) pitted soft dates
  • A pinch of salt (optional)
  • 30 g dark chocolate (optional)
  • 30 g white chocolate (optional)

Directions

  1. Preheat your oven to 350°F (175°C).
  2. If using raw peanuts, spread them on a baking tray. Roast in the oven for 12 to 15 minutes. Let them cool completely before proceeding.
  3. Place the cooled roasted peanuts into a food processor and grind until you reach a fine consistency (but not oily).
  4. Add pitted soft dates and a pinch of salt to the food processor. Blend again until the mixture becomes sticky and can be easily shaped into balls.
  5. Take about 1 tablespoon of the sticky mixture and place it into your preferred chocolate mold. Press the mixture firmly with your thumb or a spoon to spread it evenly and achieve a nice cookie or chocolate shape.
  6. Once all the mixture is shaped inside the molds, refrigerate for about 30 minutes to set.
  7. Melt dark chocolate or white chocolate, or both and pour the melted chocolate into the indentations of the shaped treats for a smooth finish.
  8. Let the treats sit in the fridge for another 30 minutes or until the chocolate is set.

Prep Time: 30 minutes
Chilling Time: 30 X 2 minutes
Servings: 20

Nutritional Information
Per 1 Serving:

  • Energy: 104 calories
  • Protein: 2.98 g
  • Fat: 6.37 g
  • Carbohydrates: 10.56 g
  • Fiber: 1.8 g

Storage and Recommendations

  • Store these treats in an airtight container in the fridge for up to a week or in the freezer for up to 3 months.
  • Feel free to experiment with different types of nuts or dried fruits for variations.
Gluten Free Fudgy Brownies

Gluten Free Fudgy Brownies

Aug 22, 2024

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Gluten Free Fudgy Brownies

Prepare to be amazed by these soft, rich, and decadent Gluten-Free Chocolate Fudge Brownies. This recipe takes a slightly unconventional approach by incorporating apple purée, which not only adds moisture but also introduces nutrients into the mix, resulting in an incredibly moist and rich brownie. These brownies are perfect for anyone who is intolerant to gluten but doesn’t want to compromise on taste.

Apple purée serves as a natural sweetener and moisture enhancer in this recipe, reducing the need for added sugars and fats, while almond flour provides a nutrient-dense base that’s rich in healthy fats, fiber, and protein.

These brownies are so fudgy and delicious that you won’t even miss the gluten, making them a great option for those with dietary restrictions or anyone looking to enjoy a healthier treat. Whether you’re serving them as a dessert or indulging in a sweet snack, these brownies are sure to satisfy your chocolate cravings!

Ingredients

  • 160 g dark chocolate (50% cocoa)
  • 3 large eggs (separated)
  • 1 large apple (~150 g)
  • 1 cup (100 g) almond flour
  • 1/2 tbsp cocoa powder (for sprinkling)

Directions

  1. Start by setting up a double boiler. Add the dark chocolate to a bowl and stir until it is completely melted and smooth.
  2. Take the bowl out of the double boiler, add the egg yolks to the melted chocolate, stirring continuously to combine thoroughly.
  3. Clean, chop, and blend the apple until it reaches a puréed texture.
  4. Add the apple purée to the chocolate mixture and stir well to combine. If the mixture starts to harden, use the double boiler and continue stirring until it is smooth and well combined.
  5. Gradually add the almond flour to the mixture, stirring constantly to ensure it is evenly incorporated.
  6. In a separate bowl, whisk the egg whites until they form stiff peaks.
  7. Gently fold the whipped egg whites into the chocolate mixture.
  8. Pour the batter into a lined baking pan and bake in a preheated oven at 365°F (185°C) for 20-25 minutes.
  9. Let the brownies cool in the pan before transferring them to a serving plate.
  10. Just before serving, sprinkle the top with cocoa powder for a nice finish.

Prep Time: 30 minutes
Baking Time: 25 minutes
Servings: 9

Nutritional Information
Per 1 Serving:

  • Energy: 200 calories
  • Protein: 5.63 g
  • Fat: 14 g
  • Carbohydrates: 14.14 g
  • Fiber: 3.1 g

Storage and Recommendations

  • Store your fudgy brownies leftover in an airtight container at room temperature for up to 3 days, or in the fridge for up to 1 week.
  • Pair with a scoop of ice cream or a dollop of whipped cream for an extra indulgence.
Red Lentil Spinach Pie

Red Lentil Spinach Pie

Aug 22, 2024

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Red Lentil Spinach Pie

Would you try our amazing Red Lentil Spinach Pie, an innovative twist on the classic Mediterranean recipe, such as Greek Spanakopita or Turkish Börek? Our wholesome and delicious pie brings together the rich, earthy taste of red lentils and the vibrant, nutritious spinach, creating a dish that’s as healthy as it is delicious. By eliminating flour and extra butter fat, the recipe offers a gluten-free and guilt-free savory pie that is perfect for any meal. You can enjoy it as a snack, or an impressive dish for your family or your guests!

Red lentils are not only a great source of plant-based protein, but they are also rich in fiber, which supports digestive health and helps maintain steady blood sugar levels. Spinach, on the other hand, is packed with vitamins and minerals, such as iron, calcium, and vitamin A, making it a powerhouse of nutrition. The combination of these two superfoods in this pie creates a filling, flavorful, and nourishing dish that is sure to satisfy your taste buds and your nutritional needs.

Whether you’re looking for a healthy lunch option, a savory snack, or a unique dish to bring to a gathering, this Red Lentil Spinach Pie has you covered. It’s easy to prepare, full of flavor, and absolutely delicious!

Ingredients

  • 1 cup (180 g) red lentils
  • 300 g frozen spinach, defrosted
  • 1 medium-sized onion (~60 g)
  • 60 g feta cheese
  • 1 cup (200 g) cottage cheese
  • 2 eggs
  • 5 tbsp olive oil (in total)
  • 1/2 tbsp dried dill or equivalent fresh dill
  • Ground black pepper, to taste
  • 1/2 tsp salt
  • 1/2 tbsp baking powder
  • 1 tbsp sesame seeds and 1 tbsp nigella seeds (optional, for garnish)

Directions

  1. Soak the red lentils overnight in the fridge.
  2. The next day, rinse thoroughly under running water and make sure you strain really well. Set aside.
  3. Squeeze out excess water from the defrosted spinach, then transfer to a bowl.
  4. Add chopped onion, feta cheese, olive oil, dill, and ground black pepper to the spinach. Stir well to combine and set aside in the fridge.
  5. Transfer strained lentils to a blender. Add cottage cheese, eggs, olive oil, salt, and black pepper. Blend until smooth, then add baking powder and briefly blend to incorporate into the batter.
  6. Line a 20 cm x 20 cm square pan with parchment paper. Pour 2/3 of the lentil batter into the pan and distribute evenly.
  7. Spread spinach mixture over the lentil layer, creating an even layer with a fork.
  8. Top with the remaining 1/3 of lentil batter, ensuring it covers the spinach layer.
  9. Optionally, sprinkle the top with seeds of your choice for garnish.
  10. Bake in a preheated oven at 365°F (185°C) for 45 minutes, or until golden brown.
  11. Once baked, lift the pie out of the pan. Allow to cool slightly before cutting and serving.

Prep Time: Overnight Soaking, 30 minutes Prep
Baking Time: 45 minutes
Servings: 9

Nutritional Information
Per 1 Serving:

  • Energy: 208 calories
  • Protein: 10.94 g
  • Fat: 11.64 g
  • Carbohydrates: 16.58 g
  • Fiber: 3.3 g

Storage and Recommendations

  • Store leftover red lentil spinach pie in an airtight container in the fridge for up to 1 week or in the freezer for up to 3 months.
  • Enjoy this savory pie as a satisfying snack, light meal, or as part of a Mediterranean-inspired menu.