Gluten Free Dark Chocolate Cookies

Cookie Monsters

These bad boys definitely hit the spot if you’re after something sweet, a pick me up or a dessert. You could even have these for breakie! We absolutely love them, and being gluten free our bellies are left feeling super happy

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Ingredients

1.5 cups of almond meal

1 large organic egg

1/4 cup of cold pressed coconut oil (melted)

1 heaped tbsp of melted organic unsalted butter

1 tsp of baking powder

1/3 of a block of dark 85% Loving Earth chocolate

1 tsp of organic pure honey/raw honey


Method

  1. In one bowl mix all the dry ingredients together, leaving out the chocolate
  2. In another bowl add the wet ingredients
  3. Now you can add the wet ingredients to the dry ingredients
  4. Roughly chop the chocolate into small chucks. Add these in last, gently folding them through the mixture
  5. Okay so now you have made your cookie dough. Make it into a small ball and place in some glad wrap. Then place in the fridge for around 1 hour or so, whilst also pre heating your oven to 180 degrees celcius
  6. After an hour, remove the dough and set up a baking tray with some baking paper. Pull off tablespoon sized chucks from the dough and roll into balls using your hands. Place them on the tray and flatten them into nice neat cookie shapes. You should make around 9-11 cookies depending on how large you want them to be
  7. Place in the oven for around 10 minutes. 10 minutes will mean your cookies will be moist, if you want your cookies to be slightly crunchy simply leave in the oven for longer. However be aware you may burn them!
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Mum’s Magnificent Muffins

Savoury Muffins by our lovely Mother 

We love you mum


Our lovely mother had us all set for snacks over the busy exam period and end of semester. Being able to devour a savoury muffin for morning tea or an afternoon – pick-me-up was what got us through study and folio finals.

As we’re not much sweet tooth’s, these savoury muffins are perfect for any meal/time of the day. We had them for breakfast, lunch, snacks or as a side to a winter soup.

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Roasted Sweet Potato and Chives 

– 2 organic eggs

– 2 cups of lactose free milk

– 1 cup of roasted sweet potato

– 1/2 a cup of sun dried tomatoes

– 1/2 a cup of roasted capsicum

– 200 grams of feta

– 1 cup of organic white spelt flour

– 1 cup of organic wholemeal spelt flour

– 1/4 a cup of organic corn flour

– 1/2 a teaspoon of bicarb soda

– 2 teaspoons of baking soda

– 1/4 a cup of grape seed oil

– pinch of chilli flakes

– 1/2 a cup of chives

– 1/4 of a teaspoon of himalayan salt and pepper

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Method

1) Preheat the oven to 180 degrees celsius

2) Chop up the sweet potato and roast them in the oven for around 35-40 minutes (until you can easily place a knife through)

3) In a large bowl, mix together the eggs, grape seed oil, bicarb soda, baking powder, salt, pepper and chilli flakes

4) Finely chop the semi dried tomatoes, roasted capsicum and chives

5) Add these ingredients to the egg/milk mixture

6) Stir in feta and the roasted sweet potato to the mixture (you do not need to mash the sweet potato prior)

7) Add all the flour and carefully mix all ingredients together

8) Grease with coconut oil a 12 hole muffin tin (medium-large sized muffins)

9) Bake for 35-40 minutes!


Caramelised Leek and Feta 

– 2 organic eggs

– 2 cups of lactose free milk

– 2 cups of organic caramelised leek

– 300 grams of organic feta

– 1 cup of organic white spelt flour

– 1 cup of organic wholemeal spelt flour

– 1/4 a cup of organic corn flour

– 1/2 a teaspoon of bicarb soda

– 2 teaspoons of baking soda

– 1/4 a cup of grape seed oil

– pinch of chilli flakes

– 1/4 of a teaspoon of himalayan salt and pepper

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Method/ingredients for caramelising the leeks

1) 2-3 leeks (depending on size) need to be halved and thinly sliced

2) To a pan add, 1 tablespoon of olive oil and 20 grams of butter

3) Add the leek to the pan and sauté for about 5 minutes or until golden

4) Add 1 tablespoon of water, 1 tablespoon of brown sugar and 1 tablespoon balsamic vinegar

5) Saute for 1-2 minutes

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Muffin Method 

1) Preheat the oven to 180 degrees celsius

2) In a large bowl mix the oil, eggs, milk, bicarb soda, baking powder, salt, pepper and chill flakes

3) Add the caramelised leek and the feta a stir gently

4) Add the flour and stir gently… again

5) Grease with coconut oil a 12 hole muffin tin (medium-large sized muffins)

6) Bake for 35-40 minutes!

Love M + S

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