Almond biscotti

These little biscuits are something you should always have in your cupboards at home or desk at work. They’re small, satisfying and healthy, and go perfectly with a cup of coffee for mid-morning slumps. The almonds make them filling, while the slow-release carbohydrates mean you also get energy. Most importantly though, they taste great (and are suitable for vegans)!

 

Ingredients:

  • 1.5 cups flour of choice
  • 1 cup ground almonds
  • 1/2tsp baking powder
  • 1/2 cup dark brown sugar (muscovado works well)
  • 1/2 cup dates chopped (approx 10-15)
  • 3/4 cup whole almonds
  • Pinch of salt
  • 1/4 cup maple syrup or agave nectar (or honey)
  • 1/2 cup water
  • 1/2tsp almond essence

 

Method:

  • Preheat the oven to 180 degrees
  • In a large mixing bowl, mix together all the dry ingredients
  • In another bowl, whisk together the wet ingredients
  • Add the wet ingredients to the dry ingredients slowly, mixing with a wooden spoon as you go
  • The mixture should become very hard to mix.
  • Form a ball with the mixture. It should stick together easily. If it cracks, add a little more water. If it is too gloopy, add a little more flour.
  • On a floured surface, roll the mixture out into one or two long sausages.
  • Flatten the sausages slightly and scour diagonal cur marks into the tops with a serrated knife (to cut through the almonds). Do not cut all the way to the base.
  • Cook the sausages on a tray for 20-30 minutes
  • Remove from the oven and let cool.
  • Cut the sausage into individual biscuits and lay flay on a tray. Cook for another 20 minutes until browning and hard.
  • Let cool and enjoy!
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Scour the sausages diagonally so they look a bit like French baguettes

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Enjoy with a delicious cup of coffee!

Chocolate chips oat cookies

This recipe is so simple and quick, I dare you to get it wrong. This is cooking at its simplest, but yields the softest, most satisfying oat cookies you could hope for. The dates provide little morsels of sweetness among the bitter dark chocolate and carby oats, and miraculously the entire mixture is filled with goodness (it definitely doesn’t taste like it)!

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Ingredients:

  • 2 tbsp coconut oil
  • 50ml almond milk
  • 4 tbsp almond or peanut butter
  • 100g oats
  • 75g wholemeal flour
  • 50g muscovado/demerara sugar
  • 25g vanilla/chocolate/peanut protein
  • 4 dates, finely chopped
  • ½ tsp baking soda
  • Pinch salt
  • 50 dark chocolate, finely sliced

 

Method:

  • Preheat the oven to 180 degrees and line a baking tray with baking parchment
  • Melt the coconut oil and whisk in the almond milk and nut butter.
  • Mix together the oats, flour, baking soda, salt, sugar, chopped dates and protein
  • Combine wet and dry ingredients in a large bowl before stirring in the chocolate pieces
  • Lump into balls and flatten partially onto the tray. This mixture should make 12-15 cookies.
  • Bake for 10-12 minutes, until the tops of the cookies are firm to touch
  • Enjoy!

 

* * I used vanilla pea protein in this recipe. You can use whatever protein you like, but bear in mind that whey may not require so much added liquid so add the milk slowly.

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