100 g Medjool dates
40 g dried raisins
30 g coconut flakes ( you can add more if you want )
1 tbsp gluten free steel cut oats
1 tbsp vegan chocolate chips
Combine dates, coconut flakes, gluten free steel cut oats in food processor, add raisins, quick pulse. Scrape the dough mixture on unbleached non-stick baking paper, add chocolate chips press evenly, and chill for an hour before serving.
Number of servings: 4
Calories 186 Carbs 33 Fat 6 Protein 2 Chol 0 Fiber 4
I am trying these muffins tomorrow with my friend, hope you like recipe i found it on elanaspantry.
¼ cup coconut flour
¼ teaspoon celtic sea salt
¼ teaspoon baking soda
1 teaspoon cinnamon
¼ cup grapeseed oil
¼ cup agave nectar
1 ½ cups grated zucchini (do not pack down when measuring)
½ cup dark chocolate chips
In a medium bowl, combine coconut flour, salt, baking soda and cinnamon
In a large bowl, combine eggs, oil, agave and zucchini
Mix dry ingredients into wet thoroughly
Stir in chocolate chips
Grease a mini muffin tin with grapeseed oil and lightly dust with coconut flour
Spoon approximately 1 tablespoon of batter into each muffin tin
Bake at 350° for 18-22 minutes
Cool and serve.
One of my favorite recipes!
• 1 tsp / 5 ml extra virgin olive oil
• 1 onion, halved and thinly sliced
• ¼ tsp / 1.25 ml dried Herbes de Provence
• Pinch sea salt
• Pinch freshly ground black pepper
• 1 cup / 240 ml broccoli florets
• 1 egg
• 2 egg whites
• 1 cup / 240 ml low-fat milk
• 1/8 tsp / 0.625 ml freshly grated nutmeg
• 2 Tbsp / 30 ml Danish or French blue cheese or you can use dry cottage cheese
• Freshly ground black pepper, to taste
Position a rack in the upper third of oven and preheat to 400°F / 200°C. Coat a 9-inch glass or ceramic quiche dish with Eat-Clean Cooking Spray( you can use little olive oil ) and place on a baking sheet to catch any spills.
Heat olive oil in a large skillet over medium-high heat. Add onion and Herbes de Provence, and season with a pinch of salt and pepper. Stir to combine and spread out in a single layer to cook, undisturbed, until starting to caramelize, about 3 minutes. Stir and reduce heat to medium low. Continue to cook onions, stirring occasionally, until they reduce in volume and are well caramelized, 20 to 25 minutes.
In the meantime, heat a small pot of boiling water over high heat and prepare an ice bath. Blanch broccoli florets in boiling water for 10 seconds, then drain and immediately submerge in ice bath to stop cooking process. Drain and chop florets into half- to one-inch pieces.
Whisk together egg, egg whites, milk and nutmeg, and season with a pinch of salt and pepper. Spread caramelized onions, broccoli and blue cheese in bottom of prepared quiche dish. Pour egg mixture over top and push under any ingredients not covered by egg to prevent burning. Bake uncovered until set and golden brown around edges and a knife inserted in the center comes out clean, about 25 minutes. Let quiche rest at room temperature for 10 minutes to settle, then cut into eight slices and serve.
Calories per Serving: 61
Makes 12 small muffins
1 cup buckwheat flour
1/3 cup cornflour
1 tsp baking powder
3 tbsp flax seeds (milled) or boiled quinoa
1/2 tsp salt & pepper
1/2 tsp nutmeg (grated)
1 cup yoghurt (we used a dairy-free soygurt)
200 g fresh spinach leaves (roughly chopped)
2 carrots (grated)
1 onion (grated)
1/2 organic lemon (juice and peel)
1 clove garlic (mashed)
top with: 1/4 cup pumpkin seeds
Set the oven at 350°F. Mix all the dry ingredients in a bowl and set aside. Whip egg and yoghurt in another bowl. Add spinach, carrots, onion, lemon and garlic, stir for a minute and then add all the dry ingredients. Pour in muffin tins, top with pumpkin seeds and bake for 25 minutes.
1 tbsp ground flax seeds
3 tbsp cold water
1/2 cup dried shredded coconut
1/2 cup brown sugar
1/4 cup cocoa powder
1/4 tsp baking powder
1/8 tsp baking soda
1/2 tsp kosher salt
1/2 cup almond butter
1/4 cup Almond milk or coconut milk
1 tsp vanilla extract
1/2 cup semi sweet chocolate chips
1/4 cup roasted macadamia nuts (optional, I didn’t have any)
1. Preheat oven to 375F and line a baking sheet with parchment or a non-stick mat.
2. In a small bowl, mix together the ground flax and water. Set aside.
3. In a large bowl, whisk together the dry ingredients (coconut, brown sugar, cocoa powder, baking powder, baking soda, salt).
4. In a medium sized bowl, mix together the wet ingredients (flax egg, almond butter, almond milk, vanilla).
5. Add wet to dry and mix well until combined. Fold in the chocolate chips and optional nuts.
6. Spoon the dough onto the baking sheet, leaving about 2 inches apart as they spread out a lot.
7. Bake for 13-15 minutes at 375F. Cool on baking sheet for about 10 minutes. Makes about 12-14 cookies depending on how large you make them.