Maple white chocolate chip cookies

c.hall 2015
c.hall 2015

A twist on the classic, these should come with a warning because they are ADDICTIVE! They are also another quick and easy bake.

Maple white chocolate chip cookies:

1/4 cup brown sugar

1 cup butter

approx 1/2 cup maple syrup

1 egg

1 teaspoon vanilla extract

1 1/2 cups flour

1/2 cup white chocolate chips

Optional: add 3/4 cup toasted walnuts for extra crunch

In a mixing bowl, beat the butter, brown sugar and maple syrup until well combined — the mixture will have the consistency of wet sand. Add the egg and vanilla and beat until smooth. Add the flour, baking soda and salt and stir until just combined. Fold in the chocolate chips (and walnuts if adding); stir until just blended. Put the dough in the fridge for about 20 minutes. After the dough is a chilled, drop about a tablespoons about two inches apart from one another on a parchment lined baking tray. (or you can roll the tablespoons of dough in your hands and flatten each a little with your hand). Bake for 10-12 minutes, or until golden.

Cinnamon and banana muffins

Cinnamon and banana muffins. These are ridiculously addictive! I call them muffins but these can also be easily turned into a batch of cupcakes for a party-go either way-you can frost them like a cupcake OR add oats/chia/flax seeds for a more muffin feel. Either way, packed with flavor and super enjoyable!

What you’ll need:

150g unsalted butter(melt and let cool!)

170g caster sugar

2 eggs

180ml milk

300g flour, sifted

2 teaspoon baking powder, sifted

pinch of salt

2-3 ripe bananas

1 teaspoon cinnamon

1 teaspoon vanilla

 

Preheat oven to 140C. Line the muffin tin with paper cases. Put the butter and sugars in a large mixing bowl, and whisk until light and fluffy. SLOWLY beat in the eggs, one at a time. Pour in the milk. Then fold in the flour, baking powder, cinnamon and salt. Gently fold in the bananas. Spoon the batter into 12 cases(about two-thirds). Bake in the oven for 20 minutes or until golden brown. Allow to cool for few minutes before transferring to a wire rack to cool.

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Beetjuice beetjuice beetjuice!

I’m a huge coffee drinker, but I do find that sometimes that one more cup gives me the jitters. This juice beets the afternoon slump as a snack or alone as a breakfast! It came as an experiment, when I was cleaning out my fridge but it deserves a lot more credit than just an accident. It is nutrient packed and has a lot of flavor!

Beetroot juice:

4 beetroot-boiled then peeled

1 large carrot

1 ½ apples, green or red

half a lemon’s juice

1 teaspoon of cinnamon

1 teasoon of cayenne.

1 teaspoon of grated ginger

 

Dice the beetroot, apple, and carrot(after grating). Put all ingredients in a blender, and blitz until smooth. Then sieve into a large bowl. With the grainy leftovers, you can add it to hummus, or to salads.

Add a lime wedge for a fancy feel!
Add a lime wedge for a fancy feel!

 

 

Truly terrific guilt free truffles

Since moving to Ireland, I’ve become a big tea drinker. And what goes best with tea? Chocolate! These truffles, which can easily be made into bars, are a perfect little compliment to tea and I don’t feel so guilty.

You will need:

9-10  dates (Medjool are the best kind!)

Roughly 1 1/2 cup ground almonds

1 teaspoon vanilla extract

4 tablespoons cacao powder

2-3 teaspoons almond milk

Add 1 cup of crushed hazelnuts for a Nutella fix!

Chop the dates. Put in a mixing bowl, and stir and lightly mash the dates, until they become a paste. Stir in rest of ingredients. (They can be mixed in the food processor, but I find chopping, mixing, and doing any steps i cooking with your hands is very therapeutic!). Time to get your hands dirty: roll mix into balls (I used about two heaped tablespoons) or press mixture in a loaf tin lined with cling film. Chill for about an hour.

Great dusted with cacao powder, desiccated coconut, cacao nibs, or topped with a teaspoon of almond butter.  They are best within 5-7 days, but trust me you will have them gone within three!

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Almond butter

Almond butter is highly addictive. I have it in my smoothies, porridge, on toast, on bannas, or just a small scoop on it’s own as a pick me up! Incredibly easy to make, you’ll save yourself some money by making it on your own!

All you need is two cups of almonds, a blender, and 25-30 minutes. Just blitz until smooth and creamy! While blitzing, be sure to scrapes the sides, so everything gets mixed really well. You can add different flavors like cacao powder, or cashew nuts and make it your own-I added maple syrup! I would love to hear how you use almond butter and what other flavors you incorporate with it.

Pancakes

PANCAKES

Anyone who knows me, knows my love of pancakes. Whether they’re a classic fluffy stack with maple syrup poured over them, a lemon and sugar crepe, or a healthier buckwheat and/or coconut flour stack topped with berries I can’t get enough! Lately I’ve been leaning towards using buckwheat and coconut flours. They’re guilt free, and keep you full until lunchtime.

Buckwheat and coconut flour pancakes:

½ cup buckwheat flour

½ cup coconut flour

½ teaspoon vanilla

½ teaspoon baking powder

1 teaspoon cinnamon(optional)

1 teaspoon natural sweetener (honey or agave)

2 eggs beaten

1 ½ cups your choice of milk (oat, almond, regular…)

Optional: chia seeds, cacao nibs, cacao powder, or a scoop of protein powder

Whisk dry ingredients together. In a separate bowl, whisk wet ingredients. Pour wet into dry and mix well (there will still be a lump or two but that’s okay!). Heat a non-stick pan with a tablespoon of coconut oil. Ladle batter onto skillet( Only fill ladle up about half way). Let cook for about 2 minutes on each side, or until bubbles start to pop. Pile high on

Buckwheat and coconut flour pancakes, topped with coconut cream, strawberry compote, and  fresh blueberries!
Buckwheat and coconut flour pancakes, topped with coconut cream, strawberry compote, and fresh blueberries!

a plate with your choice of agave nectar, coconut cream, and berries.