Banana Bread Cookies – Just 2 Ingredients
Ingredients
- 2 bananas, very ripe.
- 1 cup rolled oats.
- 1/2 teaspoon cinnamon, ground.
- 1/2 teaspoon vanilla bean powder.
- 1/4 cup shredded coconut.
- 1 tablespoon cacao nibs.
Directions
- 1. Preheat oven to 160°C/325°F/Gas Mark 3 and line a baking tray with baking paper.
2. Place bananas into a mixing bowl and mash into a smooth puree with a fork. Fold through rolled oats. Here is where you’d stir through any optional add-ins. Our favourite combo is cinnamon, vanilla and cacao nibs.
3. Scoop up 1 heaped tablespoon of mixture and place onto the prepared baking tray, flatten out (you can lightly brush with melted butter here to help the cookies crisp up, however this isn’t necessary). Place into the oven and bake for 15 minutes. Once cooked, remove cookies and place onto a wire rack to cool.
CHOCOLATE PEANUT BUTTER OAT SQUARES
This recipe is super easy to make and oh so delicious. Your taste buds will not believe it has no added sugar.
Ingredients 
1/2 cup coconut oil
1/2 cup rice malt syrup
1 tsp vanilla essence
3 cups rolled oats
1/2 tsp ground cinnamon
100g 70% dark chocolate
1 heaped tsp natural peanut butter
Pinch of salt
Method
- Line a rectangle baking pan with baking paper
- In a small saucepan, heat coconut oil, vanilla essence and rice malt syrup until combined. Stir through to melt
- Add oats, cinnamon and salt and fold through until the oats are covered in the liquid mixture
- Place half of the oat mixture into the baking tray and press down evenly. Place in freezer while you prepare chocolate/peanut butter cream
- Heat chocolate and peanut butter either in the microwave or in a saucepan. Remove oats from freezer and pour most of the chocolate directly on top, spreading evenly with a spoon.
- Top with the remaining oats and drizzle with left over chocolate mixture. Place in freezer for 1-2 hours, cut into squares and enjoy!
Blood Orange Cupcakes
Blood oranges not only make desserts pop with colour, they also have a divine berry-like flavour. Here, we’ve baked the orange segments to intensify the flavour and topped them on a nutty, gluten-free cupcake.
Ingredients
1 small blood orange
60 g (1/4 cup) full-fat natural, unsweetened yoghurt
50 g butter, melted
125 ml full-fat milk
1 large egg
1 teaspoon vanilla extract
1 1/2 tablespoon rice malt syrup
1 cup brown rice flour
1/2 cup almond meal
1 teaspoon baking powder
1/4 teaspoon baking soda
2 tablespoons flaked almonds
Directions
1. Preheat a fan-forced oven to 180ºC/350ºF/Gas Mark 4 and grease or line six holes in a muffin tin with muffin cases. Line a baking tray with baking paper.
2. Zest the blood orange and place into a large mixing bowl. Slice the orange into thin slices, cutting off the outside skin. Place into the oven and bake for 15 minutes to dry them out.
3. Meanwhile, prepare the batter. In the mixing bowl with the zest, add in the yoghurt, butter, milk, egg, vanilla and rice malt syrup. Whisk all together. Add in rice flour, almond meal, baking powder and soda and stir with a wooden spoon until you form a smooth batter.
4. Spoon the batter into the muffin cases. Place on a blood orange slice and sprinkle with flaked almonds. Place in the oven. Bake for 15 minutes. Once cooked, remove muffins from the oven and allow to cool slightly before serving.
If blood oranges aren’t available you can use regular oranges.
Cardamom + Sea Salt Ganache Tart
This Cardamom + Sea Salt Ganache Tart is a stunning celebration dessert and proves just how EASY making a fructose-free ganache can be!
Ingredients
270 ml coconut cream
2 tablespoons cardamom pods, lightly crushed with a flat blade until the outer husks crack
1/2 teaspoon pure vanilla powder or 1 teaspoon pure vanilla extract
100 g (85-90% cocoa) chocolate, chopped
Pinch of sea salt, plus coarse sea salt, to garnish
Berries, edible petals, activiated buckwheat, to garnish
Crust
1/3 cup coconut oil
1/4 cup rice malt syrup
2 cups shredded coconut
1 tablespoon raw cacao powder
Directions
1. Preheat the oven to 180ºC/350ºF/Gas Mark 4.
2. To make the crust, melt the coconut oil and rice malt syrup in a saucepan. Remove from the heat, add the shredded coconut and cacao powder and mix well. Press the mixture into the base and up the side of the quiche or tart tin – no need to grease it – so that the mixture’s approximately 5 mm thick all over. Bake for 15-20 minutes. Remove from the oven and set aside to cool and firm up.
3. Meanwhile, heat the coconut cream, cardamom pods and vanilla in a saucepan to a simmer, then turn off the heat and cover with a lid. Allow to steep for 10 minutes.
4. Strain the coconut cream mixture into a bowl, reserving 1/4 cup in the pan for emergency use later, if needed. Discard the cardamom pods (or save to spice up chai tea). Add the chocolate and salt to the bowl, whisking it through until silky and melted. If the fats separate and your ganache develops a chocolatey cottage-cheese appearance, just add the reserved coconut cream, whisking swiftly to bring it all back together.
5. Once silky, pour into the tart shell and refrigerate until the ganache sets (at least 2 hours). Garnish with a pinch of coarse sea salt and berries, petals and activated buckwheat, if desired.
Pumpkin Muffins
A go to healthy muffin recipe.
Ingredients
2 bananas
400 g pureed pumpkin
4 eggs
115 g unsalted almond butter
55 g butter, melted
55 g coconut flour
2 teaspoons cinnamon, ground
1 teaspoon bicarbonate of soda
1 teaspoon baking powder
2 teaspoons vanilla extract
1 teaspoon sea salt
1 tablespoon ground chia or ground flax seeds (optional)
85 g dark chocolate chips or chopped nuts (optional)
Directions
1. Preheat oven to 180ºC/350ºF/Gas Mark 4. Line a muffin tray with paper cupcake liners.
2. Combine the bananas, pureed pumpkin, eggs, almond butter and butter in a blender, food processor or mixing bowl and mix well, mashing the bananas completely.
3. Add in the coconut flour, cinnamon, bicarbonate of soda, baking powder, vanilla, sea salt, ground chia or flax and chocolate chips or nuts, if using. Mix well.
4. Pour the batter evenly among the cupcake liners.
5. Bake for 30-35 minutes, or until the tops are golden brown.
6. Remove from the oven and allow the muffins to cool.
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