Carrot Cake Cookies

1 cup instant oats

3/4 Cup Whole wheat Flour ( You can you Spelt, Gluten free or whatever Flour you wish!!) 

1 1/2 tsp Baking Powder

1 tsp Cinnamon Powder

1/4 tsp Nutmeg (optional) 

1/8 tsp Salt 

2 Tbsp melted & cooled Unsalted Butter or Coconut Oil ( I used 1 of each)

 *if using salted butter then omit the salt

1 Large Egg

1 tsp Pure Vanilla Extract

1/2 Cup Maple Syrup or Honey

3/4 Cup Grated Carrots ...gently squeeze to get juice out ( I used the carrot pulp from my juicer ) 

Small Handful of Raisins 

 Whisk together the "dry ingredients" -Oats, Flour, Baking Powder, Cinnamon, and Salt. In a separate bowl, whisk together the "wet ingredients"- Coconut oil, Butter, egg, and vanilla. Stir in the maple syrup until thoroughly Blended. Add the Dry  mixture into the wet stirring just until incorporated. Fold in the carrots. Chill the dough for 30 minutes. (If chilling longer, roll dough into a ball & cover with plastic wrap.)

Preheat the oven to 325°F, and line a baking sheet with parchment paper. Drop the cookie dough into 10-15 rounded scoops on the baking sheet & flatten slightly.

Bake at 325°F for 12-16 minutes. Cool on the baking sheet for at least 15 minutes before turning out onto a wire rack.

Enjoy!! 

Almond Coconut Bars

1 Cup Unsweetened Shredded Coconut

1 Cup Raw Almonds

1  Cup Raw Cashews

1/4 Cup Almond Butter 

3 tbs Maple Syrup

2 tbs Coconut Sugar (optional)

2-3 tbs water

Line a 9x5 baking dish with parchment paper & set aside.

In a food processor place all the ingredients except the water. Pulse. If the mixture doesn't come together add 1 tablespoon of water at a time pulsing the food processor in between. If needed, add more water until the mixture comes together.

Place the mixture in the prepared baking pan & with a spatula press until it is uniform on all sides. Place in the refrigerator for 2-3 hours. Cut into squares and keep leftovers covered in the refrigerator.

Recipe slightly adapted from www.eatgood4life.com

Think Agave is a healthy sweetener?

Chocolate quinoa cake... Gluten Free

2 cups cooked quinoa ( 3/4 cup uncooked )

1/3 cup unsweetened almond milk (can use whatever milk you prefer)

4  eggs

1 teaspoon vanilla extract

1/2 cup butter

1/4 cup melted coconut oil

1 cup pure cane sugar or coconut sugar

1 cup unsweetened cocoa powder 

1/2 teaspoon baking soda

1 and 1/2 teaspoon baking powder

1/2 teaspoon salt

Whipped Chocolate Coconut Cream Frosting

1 (13.5 ounce) can of full fat coconut milk, refrigerated overnight ( Not Light)

1 (10 ounce) bag chocolate chips

1. Preheat the oven to 350°F and then line two round cake pans (or a 9x13” pan) with parchment paper.
2. In a food processor or blender, combine the eggs, almond milk (or preferred milk) and vanilla extract then blend for ten seconds to combine.
3. Add the cooked and cooled quinoa along with the melted and cooled Butter and coconut oil (could also use all regular butter) then blend until completely smooth, about thirty seconds to one minute.
4. Sift together the dry ingredients in a large bowl (cocoa powder, sugar, baking powder, baking soda and  salt).
5. Add the wet ingredients in the blender to the bowl with the dry and mix together until well-combined.
6. Divide the batter between the two pans and bake for 30 minutes. Remove the cakes from the oven and allow to cool.
7. To make the frosting you will need to refrigerate the coconut milk overnight (in the coldest part of your refrigerator) so that the cream separates.
8. When you are ready to make it, melt the chocolate in a sauce pan over low-medium heat. Grab the coconut milk from the refrigerator but don’t shake the can or turn it upside down before opening. Open the can and scoop out the solid parts with a spoon, placing them into the pot with the chocolate. It’s okay if it the solid parts on completely separated, just try to get as much of the thicker portions as possible. Melt the coconut cream and chocolate together then transfer to a large bowl that you can later use to whip it in. (note: if the melted chocolate/coconut milk mixture still appears really dark you can add more coconut milk to lighten it up so that the end result isn't bitter)
9. Allow to cool on the counter then cover and refrigerate for several hours, until thickened. Once it has thickened, remove from the refrigerator and beat on high for thirty seconds to one minute, until a fluffy icing has formed. (I made mine the night before baking the cake).
10. Transfer the cakes to a surface for icing with the bottom side up. I recommend that you only transfer the cakes once as they are fragile and difficult to hold together once removed from the parchment paper.
11. Frost the cake and refrigerate until ready to serve. The icing will melt in really warm conditions but should be fine for a few hours in cooler settings.

Slightly adapted from the original recipe at www.makingthymeforhealth.com

Sweet Potato Brownies

1 large sweet potato

1/3 cup hot coffee ( can change to just hot water if you don't like coffee)

1/3 cup mini chocolate chips

2 tablespoons butter, melted

2 eggs

1/2 cup Coconut Sugar sugar ( I used just over 1/4 cup ..you can use more or less depending on how you like the sweetness)

1 teaspoon vanilla extract

1/2 cup all-purpose flour ( I used spelt)

1/2 teaspoon baking powder

3/4 cup cocoa powder

1/2 teaspoon pink salt ( or regular salt)

• 
  
• Preheat oven to 350°F.
• Peel, chop and place in small pan with a little water cover & steam until soft, then blend or mash. measure out 1 cup & set aside.
• Place the mini chocolate chips in a bowl, Pour the hot coffee over the chocolate chips and stir to melt the chocolate. Set aside.
• In a large bowl, combine the 1 cup of sweet potato, melted butter, eggs, sugar and vanilla. Stir to combine. Then add the chocolate-coffee mixture to the sweet potato mixture and stir to combine.
• In a separate bowl, whisk together the flour, baking powder, cocoa powder and salt. Add the dry ingredient mixture to the sweet potato mixture and stir just to combine.
• Using a mini cupcake tin, fill the cups 3/4 of the way with brownie mixture. Place in the oven to bake for 8-12 minutes. ( whenever they are firmish to touch)

I added walnuts, choc chips & smarties to decorate

• 
  
• *Adapted from Daphne Oz's sweet potato brownie bites*

Blueberry Muffins

2 cups All Purpose Flour ( whole wheat or spelt)
1/2 cup Chopped Pecans
3 tsp Baking Powder
1/2 tsp Salt
1 1/4 cups Milk
1/2 cup Honey
1 Large Egg
1/3 cup Butter (melted)
1/2 tsp Pure Vanilla ex
1 cup Frozen or Fresh  Blueberries

Preheat oven to 450f.
In a large bowl combine all dry ingredients until well blended 
In another bowl combine all wet ingredients, (apart from blueberries), mix until well blended
Fold in blueberries
Divide mix into 12 lined or greased muffin cups
Bake for 20 mins or until toothpick comes out clean

Reece's Pieces and Kitkat Thanksgiving cake

Cake

1 Cup Boiling Water
1 1/4 Cup Pure Cane Sugar
1/2 Cup Butter
1 Cup Milk
2 Eggs, Slightly beaten
2 tsp Pure Vanilla extract

2 Cups All Purpose Flour (Can use whole wheat!)
3/4 Cup Cocoa
1 tsp Baking Soda
2 tsp Baking Powder
1/2 tsp Salt

Preheat oven to 340*F

Cream butter in bowl, add boiling water and stir until melted. Add Sugar stir until dissolved then add Eggs, Milk & Vanilla extract. Mix well. 

Combine all other dry ingredients and add to mixture and mix well. Don't worry if batter mix is really thin! ( Just do not use the spring-form pans)

Pour batter into two lined and greased 9"x9" cake pans and bake at 340*F for 25-30 mins.

Leave to cool on rack for at least half an hour! ( then cool in fridge for around one hour before decorating) 

Chocolate Frosting ( French silk frosting) 

1 Cup Butter
1 Cup Pure Cane Sugar
2 Tbsp Pure Vanilla extract
4 eggs 
4 x 28g melted unsweetened Bakers chocolate squares  
2 Tbsp Cocoa 

Mix the first three ingredients together and stir well

Next add- 

4 x 28g melted unsweetened Bakers chocolate squares ( 120g cooking chocolate) 

2 Tbsp Cocoa...& Mix well 

Then add your 4 Eggs ...added one at a time, Beat for 5 Min's after each egg on high speed using an electric whisk or stand mixer with whisk attachment.

Chill frosting for at least an hour before frosting..if it becomes to firm just wait a few minutes it will soften again.

Decorating your cake

• You will need a large bag of reece's pieces ( can also use smarties or m&ms) and around 10, 4 finger kitkats

Assemble your cake together putting frosting in the middle ( I put a lot in the middle to give it some height) and frost all over the cake using a spatula. Don't worry how it looks its going to be covered anyway!  just place kitkats around the sides of the cake use more frosting as glue..the tie a ribbon around to secure them in place. pour your reeces over the top..& your done!! chill for at least one hour

Enjoy

Three Ingredient healthy soft baked banana granola bar

Eva approves..

2 Ripe bananas

1 Cup Oats

sprinkle of chocolate chips  

*( I also added one tablespoon of coconut oil for taste, this is optional )

 You can also add a sprinkle of nuts/ dried coconut/ or a spoon of peanut butter depending on your taste ( I have tried with peanut butter, tastes nice.. but for babies would leave it out) 

Whilst oven is preheating to 350..( gas mark 4-5) Mix all ingredients together in bowl.
Spread out with a spatula in a small oven dish which has been greased or lined. I spread mine around 1/2 inch thick.

Bake for 12 mins...let cool then cut into squares.

Perfect for babies, kids and adults.

Pumpkin scones with cinnamon cream cheese glaze

Scones

 2 1/2 cups all-purpose flour ( Can use wholewheat )

• 
  
• 1 tbsp baking powder
• 
  
• 2 tsp baking soda
•  1/2 tsp salt
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 3 tbsp brown sugar, packed
• 1/4 cup unsalted butter, cold and cut into 1/2-in. cubes
• 1/4 cup safflower oil
• 1 1/2 cups homemade pumpkin purée (can use canned) 

Glaze

• 1/2 pkg cream cheese at room temperature (about 125 g)
• 1/2 cup icing sugar
• 1 tsp ground cinnamon
• 2 tbsp hot water

• Directions 
• 1.Preheat oven to 400F. Line a baking sheet with parchment paper and set aside. Stir flour with baking powder, baking soda, salt, cinnamon, nutmeg & brown sugar in a large bowl. Lightly mix in the butter and margarine using a pastry cutter or fork. Stop mixing when it resembles a coarse meal; do not overwork.
• 2.Add pumpkin purée and stir until fully combined. Line your counter with a piece of parchment paper. Turn out dough onto parchment and press out until it is an even 1-in. deep.
• 3.Cut into 4-in. by 4-in. squares, then cut again diagonally to form rectangles. Bake for 10 to 12 min, or until golden. Remove to a rack to cool slightly.
• 4.Beat cream cheese with an electric mixer in a large bowl until fluffy. Mix icing sugar and cinnamon together in a small bowl. Add the cinnamon-sugar mixture to cream cheese and beat until fluffy. Add water and continue to beat until smooth and creamy. Cover with plastic wrap and set aside until ready to use. Drizzle glaze over warm scones and serve immediately, or refrigerate in an airtight container for up to 1 week.

*

Recipe adapted from Walmart Live Better Back to School 2013 issue

Zucchini Brownies

    2 eggs Beaten

    1 tbsp vanilla extract

    1 cup coconut sugar ( can use regular sugar) 

    1/4 tsp Himalayan pink salt

    1/4 cup / 60 ml applesauce

    1 cup / 150 g whole wheat flour

    1/2 cup / 45 g unsweetened cocoa powder

    1 1/2 tsp baking soda

    1 tsp cinnamon

    1/4 tsp ground cardamom 

    2 cups (about 300 – 320 g) grated zucchini

    1  cups semi-sweet chocolate chips

Directions:

Preheat oven to 350°F / 175°C.

In a bowl mix the eggs, vanilla extract, coconut sugar, salt, and  applesauce.

Sieve flour and the cocoa powder into another bowl.  Add the baking soda, cinnamon and cardamom.  Mix well.

Add egg mixture to the flour mixture and combine until the dry ingredients are mixed in well.

Add the grated zucchini and chocolate chips and mix

Pour the brownie batter into a greased 8 x 8” / 20 x 20 cm baking tin 

Bake at 350°F / 175°C for 30 to 40 minutes, or until a toothpick inserted into the center comes out clean 

Allow to cool in the pan

Enjoy...

Pumpkin Pie Bread

Cream Cheese Filling:

8 ounce package full fat cream cheese, room temperature

1/3 cup sugar

1 large egg

8 ounce package full fat cream cheese, room temperature

1/3 cup Pure Cane Sugar

1 large egg

Pumpkin Bread:

3 1/2 cups Wholewheat flour ( I used spelt)

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1 1/2 teaspoons ground cinnamon

1/4 teaspoon ground ginger

1/8 teaspoon ground cloves (optional)

1/2 cup chopped walnuts (optional)

1/2 cup  chocolate chips

4 large eggs

1 cup coconut sugar or other natural sweetener ( can use Pure Cane sugar)

1 cup unsalted butter- melted and cooled to room temperature

2 cups pure pumpkin puree

1/2 cup water

1 teaspoon pure vanilla extract

Makes 2 loaves.

Preheat the oven to 350 degrees F (180 degrees C) and place rack in the center of the oven. Butter and lightly flour two - 9 x 5 x 3 inch (23 x 13 x 8 cm) loaf pans. 

Cream Cheese Filling: In your food processor or with a hand mixer, process or beat the cream cheese until smooth. Add the sugar and egg and process just until smooth and creamy. Do not over process. Set aside.

Pumpkin Bread: In a large bowl, sift or whisk together the flour, baking powder, baking soda, salt, and ground spices. Stir in the chopped nuts and chocolate chips.In another large bowl, whisk the eggs until lightly beaten. Add the sugar and melted butter and whisk to combine.  Whisk or stir in the pumpkin, water, and vanilla extract.Add the pumpkin mixture to the flour mixture and stir just until the ingredients are combined and moistened. Do not over mix as it will make the bread tough.Divide the batter in half. Take one half and divide it evenly between the two prepared pans. Divide the cream cheese filling in half and place each half on top the two pans of batter, smoothing the tops. Top with the remaining half of batter (use two spoons to place small dollops of batter on top of the filling). Bake the breads for about 55 - 65 minutes, or until a toothpick inserted into the center of the loaf comes out clean (a few moist crumbs is okay). Place pans on a wire rack and let cool for about 10 minutes before removing breads from pans. Can serve warm, cold, or at room temperature. Store leftovers in the refrigerator or else freeze for later use.

Strawberry Shortcake Pancakes

1/3 Cup flour ( spelt, wholewheat or white)
2/3 tspn Baking powder
1 Tbspn Natural sweetener ( coconut sugar, stevia or regular sugar if preferred )
1 tspn Pure Vanilla extract
1 Tbspn Coconut Oil ( can also use safflower or sunflower)
2 Tbspn Rolled oats
1/8 tspn Salt
1/3 Cup Milk of choice
1/2 Cup chopped Strawberry's
Top with a fresh cream or creamy sauce of choice....
Recipe from www.chocolatecoveredkatie.com , you will find lots more healthy dessert recipes here too!!!

Combine dry ingredients in a bowl, then add wet. Mix, but don’t overmix. Cook on an oiled (or sprayed) pan, on low-medium, flipping each pancake once.

Chocolate & Beet Cupcakes

3-4 Small Beets ( Beetroot )

2 Ounces Semi-Sweet Choc

1 Cup Whole wheat or Spelt Flour

1 Teaspoon Baking soda

1/2 Teaspoon Salt

1/2 Cup Unsalted Butter

1/2 Cup Pure Cane Sugar ( The original recipe calls for 1 cup, I used a quarter but thought they could be a bit more sweet)

1 Teaspoon Pure Vanilla extract

2 Eggs

Place beets covered in water and bring to a boil then reduce heat and simmer for 35 mins.

When cool enough grate with large hole grater ( I blended mine!) You will need 1 Cup of beets.

Preheat oven to 350f and line your cake tin with 12 cupcake liners

Combine flour, salt and baking soda in a bowl

Melt Chocolate

Beat sugar and butter until fluffy, then add eggs and vanilla and mix. Add beets then beat until light magenta in colour.

Add chocolate to mix and gradually add the flour mix and stir until evenly mixed.

Spoon batter into liners about 2/3 full and bake for 20-25 mins.

Sprinkle with Icing sugar for decoration!!

Peanut Butter Quinoa Cookies..with chocolate chips

2 cups quinoa, cooked and cooled

3/4 cup old fashioned rolled oats

1/2 cup natural peanut butter

1/4 cup honey or less if you like less sweet

1/2 cup shredded unsweetened coconut

1/4 teaspoon salt

1/2 cup mini chocolate chips

FIRST Preheat oven to 350°F.

 In a large bowl, combine quinoa, oats, peanut butter, honey, coconut, and salt. Fold in chocolate chips.

LAST Line a cookie sheet with parchment paper. Roll one tablespoon of dough into hands to form a ball. Press onto baking sheet to slightly flattened. Arrange cookies 2″ apart. Bake for 20 minutes or until they begin to lightly brown.

Apple & Date Scones

Preheat oven to 350 degrees

2 cups of Spelt flour 

1 TBSP Baking powder

1/2 TSBP Cinnamon

1/4 cup Safflower oil

1/8 cup Pure Cane Sugar

1 TBSP pure vanilla extract

1/2 cup apple sauce ( I used Homemade apple & pear puree)

1/4 cup warm water

1/2 cup chopped dates (Pureed if you dont want chunks..You will have to add a small amount of hot water and soak for 10 mins)

1 cup chopped apple (the smaller the better)

1/2 cup raisins

Whisk together the flour, baking powder, and cinnamon. Add the oil, agave nectar, apple sauce and vanilla and stir together . Then fold in the apples, dates and raisins.

Scoop about 1/3 cup batter onto baking sheet about an inch apart. Bake for 20 minutes.

Allow them to cool for 15mins before removing them carefully from the pan to a wire cooling rack.

Will last for 2-3 days if stored in an airtight container at room temperature.

Baked Hazelnut Cheesecake Bars

Base

1 1/2 Cups Whole Hazelnuts, blanched

5 Tablespoons Butter

6 1/2 oz (200g) Gingersnaps

Topping

14oz Cream Cheese (400g) ( I used Light Cream Cheese)

1/4-3/4 Cups of Pure Cane Sugar....depending on how sweet you like it?? I used 1/4 cup

3 Large Eggs

1 1/4 Cups Sour Cream

A 9x13 inch baking pan, oiled.

Preheat oven to 350F

Spread Hazelnuts on baking tray and cook for 7-8 Min's...let cool.

Reduce oven temp to 325F.

Melt Butter in small pan then let cool slightly. Break up Gingersnaps and blend in food processor along with half of the Hazelnuts until you get fine crumbs.

Add melted butter then whiz again until combined. Tip mixture into prepared baking pan, spread out evenly and press down to make firm base.

Put all the topping ingredients together in mixing bowl and whisk to combine..Pour the mix on top of prepared base then scatter the other half of the hazelnuts over the top ( make sure you have broken them up first!)

Bake in Preheated oven for 45 Min's then let cool completely.

Refrigerate for at least an hour before cutting into bars or squares.

The Cheesecake will be soft set.