NUTTY COOKIES “The healthiest cookies in the world”
135g raw brazil buts
250g raw almonds
80g coconut flakes
175g dried prunes
85g dried apricots
30g raw sunflower seeds
40g ras pumpkin seeds
Finely grated zest of 1 lemon
About 2 tablespoons apple juice
Preheat the oven to 150C/Gas mark 2.
Place the ingredients in a food processor and whizz until the mixture comes together, adding a little extra apple juice in necessary.
Divide the mixture into 15 pieces and shape into balls. Place on a baking tray (cookie sheet) lines with baking parchment and flatten each ball to a thickness of 5mm (1/4in).
Bake for 15 minutes, or until just firm, and then cool on a wire rack.
GRILLED FRUIT WITH CINNAMON & HONEY
4 nectarines, halved and stoned
6 figs, halved
4 plums, halved and stoned
2 apples, quartered and cored
1 cinnamon stick, broken
2 tablespoons raw honey
1 tablespoon coconut oil
2 teaspoons ground cinnamon
Preheat the grill to a moderate heat.
Place all the fruit on a roasting tray and mix together. Tuck the pieces of cinnamon stick into any gaps.
In a small saucepan, heat the honey and coconut oil together. Drizzle this syrup over the fruit, then place the roasting tray under the grill and cook for 3-4 minutes until the fruits caramelise and darken.
Serve in bowls and sprinkle with ground cinnamon.
TIP: Use whatever fruits are in season for this dish – plums, apples, blackberries, raspberries, pineapple etc. – All are delicious !
RAW BLUEBERRY ICE CREAM
100g raw cashews
180g frozen blueberries
2tbsp agave syrup
Whizz all the ingredients in a blender until smooth, then freeze in an ice cream maker according the the manufacturer’s instructions. Transfer to a freezer proof container, cover and freeze until firm.
If you don’t have an ice cream maker, transfer the mixture to a shallow freezer proof dish and place in the freezer until it just starts to harden around the edges. Whisk vigorously with a fork to break up
any ice crystals, then freeze until firm
CHEESY’ KALE CHIPS
6g thyme leaves
Juice of 1 lemon
60g nutrirional yeast flakes
100g raw cashews
60g kale, chopped into 5cm (2in) pieces
Whizz all the ingredients. Except the kale, in a blender until smooth. Pour the mixture over the kale pieces and using your hands, coat the kale pieces gently but thoroughly.
Spread out on a dehydrator sheet and place in the dehydrator for 10 hours. If you don’t have a dehydrator, spread the mixture in a thin layer on a baking tray (cookie sheet) and either place in the oven at the lowest temperature with the door open until the chips turn crisp.
WALNUT AND BANANA BREAD
Oil for greasing
2 ripe bananas
110g almond flour
1.5 tablespoons raw honey
70g walnuts, roughly chopped
Preheat the oven to 180C/Gas mark 4 and lightly oil a 20 x 12.5cm non-stick loaf tin.
In a large bowl, mash the bananas thoroughly with a fork. In a separate bowl, whisk together the eggs, then add the flour and honey. Stir in the walnuts and mashed banana.
Pour the cake mixture into the tin and bake for 20-30 minutes, or until a thin skewer inserted into the centre of the cake comes out clean.
Remove from the oven and cool in the tin for a few minutes, then turn out onto a wire rack to cool completely before serving.
FACT: Walnuts are high in calories and fat but, like avocados, it is the healthy kind of fat, which keeps you feeling full. They’re also a great source of fibre and protein.
COCONUT & MANGO ICE CREAM
1 mango, peeled and chopped
2 tablespoons raw honey
480ml light coconut milk
80g coconut milk
fresh mint leaves, to serve
Place the mango in a blender with the honey and blitz until smooth.
In a bowl, combine the coconut milk with the coconut flakes. Pour in the mango puree, reserving a little for later, and stir to combine.
Pour the mixture into a freezer-proof container and freeze for at least 2 hours.
Serve in a martini glass, drizzled with the reserved mango puree and furnished with a fresh mint leaf.
280g wholegrain spelt flour
asp baking powder
130g desiccated coconut (dry unsweetened shredded coconut)
75g goats butter, plus extra for greasing
150g agave syrup
300ml brown rice milk
1tsp vanilla extract
Preheat the oven to 180C/Gas mark 4. Grease a small loaf tin (19 x 8.5cm) with goats butter.
Sift the flour, baking powder, cinnamon and ground coconut flakes into a bowl.
In a separate bowl, cream the goats butter with the agave syrup. Add the eggs, milk and vanilla and then stir well to combine. Add the wet ingredients to the dry ingredients and combine.
Transfer the mixture to the loaf tin and bake for about 1 hour. The loaf will rise slightly and have a golden crust. To test whether it is cooked, insert the tip of a sharp knife or a skewer into the centre of the load. If it comes out clean, the load is ready.
Leave to cool in the tin for 10 minutes, then turn out onto a wire rack to cool completely.
OPTIONAL NUT BUTTER:
To make any nut butter, simply blend however many nuts you need for your portion until creamy: the nut oils make it beautifully buttery.
Our favourites: almond butter and cashew butter.
TIP: When you make making your nut butter, if your blender is struggling to cream the nuts just add a few drops of olive oil.