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Hi back!!!!!! Well still not as a regular blogger but here to give you a quick recipe that people have begged me to share!
Why am I not back blogging? Well, as I mentioned in previous posts, when I want to do something I want to do it properly. I needed to learn how to be a good blogger. I couldn’t get my head around having two website, one for my profession as a homeopath, a blog, seeing a full patient list, writing for said blog and living. Now though, I have finally gotten my head around a website design that incorporates my two sites, which will make things a lot easier. Next step I have to design it, fun times ahead! Secondly I want to take amazing pics to really shouw you guys recipes I produce, how they should look. Photos that show off how organic, safe, not toxic make-up looks and videos on homemade cosmetics. Thats my next step! Its a plan. A slow plan, but a plan all the same.
I also have been asked countless times to run a workshop on how to #cleanyourbeautyroutine. This would be for the South of France. So for my follows there, would you be interested?
And finally, I am preparing for another fantastic Lebanon Eddé Sands retreat, so excited!
All that to say, slowly slowly catchy monkey! (Can’t believe i just quated David Brent!). Right now on to my recipe.
Gluten Free, Dairy Free, Vegan, Refined Sugar Free Oat Cookies
These cookies are so versatile, you coud tweek the recipe and make what ever version you fancy,dried fruit, ground seeds and nuts, raw cacao powder, raw caco butter, the list is really endless!
1 cup Coconut Oil (Emma Nöel make a neutralised version, using water to remove the coconut taste if you prefer)
3 tbspns xylotil ( Im experimenting between this and coconut flour sugar for a low sugar option, but this could be left out!)
1 cup gluten free flour of choice (I love Bob’s red Milll mix, but equally you can use chestnut, buckwheat flours for example)
2 tbspns potato starch, only if not using a premade flour mix but it would not be the end of the world, if you left this out
3 cups gluten free oats
2 medium banana
1 tspn baking powder (make sure its gluten free)
1 flaxseed or chia seed egg (1 tbspn of seeds with 3 tbspns warm water)
1/2 tspn really really good quality vanilla
Pinch of salt
Ground seeds or nuts
Dried mulberries or fruit of choice
Preheat oven to 180°C
Make flaxseed or chia seed egg, stated as above, and leave to cool.
In a sauce pan, heat on medium heat, coconut oil and xylitol, until bubbling.
While coconut oil is heating up, mash bananas until smooth.
Mix together in a bowl, flour, oats, baking powder and any other dry ingredients.
Now, at the same time add, banana, flaxseed, or chia seed egg, and oil. The mixture may fizz. Enjoy the fizzing and when its calmed down, mix well.
With damp hands, and after testing if the mixture is not too hot, roll 2€ size balls in your hand and lay on a baking tray. Press down with fingers to make the balls, flat.
Bake for 20mins or until cookies appear golden and not soft to touch.
Enjoy 2-3 in one sitting and hide the rest so as not to tempt you into eating the whole batch in one go!
For my special reader, who encouraged me to write this in French, sorry I bottled out at the last minute! I will try over the weekend to translate 🙂
Dont forget I adore social media, so if you make my lovley cookies, please share on Facebook, Pinterest, Twitter or Instagram? Connections on the right hand bar!
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I’m posting here, what seems to be the most popular post from my Facebook page! I want to add that I am not a chef (although I do come from a cooking family), but I like to eat healthy food and so this means, a lot of home cooking! Luckily I have a lovely kitchen to work from!
Nutella, who doesn’t know about this product, either from recent news or your childhood when it was wrapped in a pancake, gorgeous! But, I hate to say it , rightly so, has gotten some desperate bad press recently! Although looking at the ingredients in Nutella, I can’t believe the palm oil is the only item making headlines! Sugar, although not stated what source, vegetable oil and if that’s Palm oil, then I’m imagining that the sugar source is not much better! Soy lecithin, more than likely GMO and milk, which if you have a dairy intolerance, is a no-no.
After making it myself, I can’t see how Néstle got it so wrong! It’s so easy to make it at home, no sugar and no dairy!
There are LOADS of healthy alternative on the net. I never saw these before I came up with mine, but have a look and find a recipe that suits you!
So what are we getting that is so good from this recipe! Well Hazelnuts, and a lot of them! The protein and fat from the nuts, help stabilise blood sugar levels, making it good for diabetics and pre-diabetics alike. The oleic acid in these nuts make it great for cholesterol control and calcium and magnesium are great for our nerves! Further magnesium is found in the loverly dark chocolate and finally the coconut oil and cream, wonder foods! They are, (deep breath) anti-viral, anti-fungal, anti-bacterial, reduces stress on the pancreas, improves digestion meaning we absorb nutrients better, helps release energy more efficiently, promotes healthy cholesterol and taste good!
Heres the Recipe, let me know how you get on!
1 jar of Hazelnut butter
2/3 tablespoons vegan butter or coconut oil
3/4 block of dark chocolate (I used 85%)
2 tbspns Coconut milk
Pinch of salt
Try and use products that are room temperature. Melt and mix together gently the coconut milk, butter or coconut oil, dark chocolate until very well melted. In a bowl or the jar you are going to store the “nutella”, add the hazelnut butter and chocolate mixture together, add a few drops of vanilla extract and a pinch of salt! Mix all well together!
Perfect for kids or teenagers or even adults, who say they haven’t got time for brekkie on wholemeal toast!