3/4 cup peanut butter,
2 cups of oats
1 tsp cinnamon
1/2 tsp sea salt,
1/4 cup coconut oil
1/2 cup sun flower seeds
1/2 cup of nuts
1/4 cup of ground flaxseed
Mix ingredients in a bowel,
Place mixture on 9"-11" flat baking tray,
Place in oven at 150 degrees for 25-30 minutes,
Cool and serve.
2 Tbsp granulated sugar
1 tsp ground cinnamon
1 tsp baking powder
1 tsp baking soda & 1/2 tsp salt, 1 1/2 cups flour (white or white-whole wheat), 2 Tbsp unsalted butter, melted. Grease a standard 9x5'' loaf pan. Mash bananas in bowl. Add egg, vanilla, brown sugar, granulated sugar and cinnamon & stir well. Stir together flour, baking powder, baking soda baking soda and salt.Add banana mix. Bake at 350 degrees F for 35min
1/4 cup of dried Apple
1/4 cup of dried cranberries
1 1/4 cup of puffed barley cereal
1 cup of rolled oats
1/3 cup honey
1/2 tsp salt
1 tsp vanilla extract
1 tbsp of olive oil
1 tsp of chia seeds
1/3 cup of pistachios
1/3 cup of peanut butter
Mix ingredients in a bowl,
Place all the mixture flat onto an oven paper tray,
Place in the oven at 180 degrees for 20 minutes
Cut before cooling into rectangles
Cool on a wire rack
Put the mixture moulds bake for 15-20 minutes at 180 degrees. There should be some give when you press the top of the flapjacks at the end.
1 cup of medjool dates
1 ½ cups of nuts, I normally use half almonds then make it up with pecans, walnuts etc or just use all almonds
2 tablespoons of chia seeds
1 tablespoon of coconut oil.
1- 2 tablespoon of raw cacao powder, depending the hit of cacao you are looking for. I like two.
Desiccated coconut, optional.
Start by placing the almonds, other nuts (etc) and chia seeds in your food processor. Roll into 15-20 balls and store in the fridge for 1-2 hours.
Place slices into a bowel
Add 1 tbsp of olive oil
Lay onto baking sheet
Sprinkle with 1/4 tsp of salt and 1/4 tsp of paprika.
Place in oven for 20minutes at 180 degrees.
1 tbsp of honey,
2 tbsp of cacao powder,
2 tbsp of water,
4 crushed pecans,
Blend for 1 minute
store in fridge for 30 minutes
Sprinkle pecans on top before serving.
2 cups shredded coconut
1 cup coconut oil, melted
¼ cup agavesyrup
100 g dark high quality chocolate
¼ tsp vanilla extract
1 pinch sea salt
Mix together all the ingredients except chocolate in a bowl.
Press the mixture into a oven form lined with parchment paper in a dense layer. Place in the freezer until the mixture is solid.
Melt the chocolate and pour on top of the coconut base and freeze until the chocolate is solid. Cut into bars and serve.
1 (15-ounce) can chickpeas (roughly 2 cups drained, cooked chickpeas)
3 tablespoons extra-virgin olive oil
3 tablespoons tahini
1 1/2 tablespoons lemon juice (from 1/2 lemon), plus more to taste
1 small clove of garlic, roughly chopped
1 teaspoon salt
1/2 teaspoon finely ground black pepper
To serve: pita wedges, pita chips, raw sliced vegetables