I wanted to create a flourless, but protein power packed tasty cookie as a snack for work and then this gigantic cookie was born. Soft and chewy but full of flavor. Continue reading
500g medjool dates
2 medium ripe bananas
4 Tbsps. almond butter
1½ cups almond meal (ground from raw almonds)
2½ cups rolled oats
Optional: ¼+ cup raw pumpkin seeds (or any other dried fruit or nuts, even dairy-free chocolate chips). I reserved the chocolate for decoration.
Soak dates for 10 minutes in boiling water and drain, by pressing all the water out with a spoon. This will also help to mash the dates.
Mash bananas with a fork and add to the dates and mix through.
Add almond butter and mix until well combined.
Add the almond meal and rolled oats until you have a nice dough consistency. It will be kind of wet and sticky: it’s fine, not to worry!
Add a ¼+ cup of your mix-in of choice. Chill dough for 10 minutes and preheat oven to 350F.
Scoop out ±12.5ml (1 tbsp) amounts of dough. You can form balls or merely arrange the blobs on a parchment lined baking sheet. It will not expand so place them closer together, although not touching.
Bake for 15-20 minutes or until golden brown and firm to the touch.
Remove and let cool down in the pan, then transfer to cooling rack.
You can store the leftovers (if you have any left) in an airtight container for several days, or even store it in the fridge or freezer.
I made 42 cookies.
Source: Unknown, from my archive
Modified, prepared, tried and tested by: Es Slabs
120gr 85%dark chocolate
50gr cocoa powder
3 eggs beaten
1tsp vanilla essence
Preheat oven to 150 degrees
Line an 18cm cake tine with grease proof paper.
Smear the tin with butter.
Break chocolate and place in a bowl. Place bowl over a pot of simmering water to melt chocolate.
Add butter to chocolate and stir.
Once melted remove from heat and add sugar, cocoa, vanilla essence and eggs.
Pour mixture in the cake tin and bake for 30 min at 150 degrees.
When baked turn out cake into cooling rack remove paper cool for 10 mins and serve with a small dollop of cream and raspberries.
Enjoy lovely people😘😘
Prepared, tried and tested by: Neerasha Singh
100g dark chocolate such as lindt (this cake i used Dark chocolate cake 2 pack of lindt)
1/3 cup butter
3 eggs, separated
1/3 cup castor sugar
1/4 cup cocoa powder
Preheat oven to 180C line 1.8 L or 20cm spring-form pan with parchment.
Melt the chocolate and butter in a glass bowl over a pot of simmering water.
Remove from heat stir in egg yolks, sugar and beat egg withes until stiff-peak forms.
Fold into chocolate mixture until just combined.
And bake for 30 to 35 minutes.
Leave cake in pan for 20 minutes, then turn out onto cooling rack to cool completely. Decorate with pop corn mix with peanut butter and chopped almonds.
Recipe from : freshliving Magazine PnP
Prepared, tried and tested by: Joy Martin Smyth