PALEO TRIPLE BERRY COCONUT CRISPS { SWEET TREATS TO DELIGHT. AMANDA PAA SHARES HER BAKING TIPS WITH YUM. } Contributor: Amanda Paa { INGREDIENTS } 40g frozen mixed berries 1 tbsp corn starch 1. tbsp maple syrup TOPPING: 3/4 cup chopped walnuts 3/4 cup unsweetened, shredded coconut 2 tbsp maple syrup { METHOD } Preheat oven to 190° C. Spray 4 (170g) ramekins with non-stick spray. In a large bowl, combine berries, corn starch and maple syrup. Divide the filling evenly into each ramekin. Add the walnuts to a food processor and process until they are finely chopped, almost resembling
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Choc Chip & Crispy Buckwheat Cookies { MISSING CHOC CHIP COOKIES… LOOK NO FURTHER! } Contributor: Amy Chatwin { INGREDIENTS } 40g buckwheat flour 40g sorghum flour 40g white rice flour 1/4 tsp baking soda 1/4 tsp salt 1/2 tsp cinnamon 60g (1/4 cup) butter, softened 1/3 cup brown sugar 1 egg yolk 1 tsp vanilla extract 2 tbsp milk 1/3 cup chocolate chips 1/3 cup buckwheat groats, toasted { METHOD } In a small bowl whisk together buckwheat flour, sorghum flour, white rice flour, baking soda, salt, and cinnamon. In the bowl of a stand mixer fitted with the
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PEANUT BUTTER DOUGHNUTS WITH CHOC PEANUT GLAZE { AFTERNOON DELIGHT’S CAN BE GLUTEN FREE… DONUTS? YES PLEASE! } Contributor: Amy Chatwin { INGREDIENTS } 100g peanut butter (crunchy or smooth) 30g butter 60g (1/3 cup + 1tbsp) white rice flour 60g (1/3 cup + 1tbsp) brown rice flour 60g (1/2 cup + 1tbsp) almond meal 60g (1/2 cup) buckwheat flour 1/2 tsp salt 2 tsp baking soda 1/4 tsp cinnamon 1 cup milk 2 large eggs 2 tsp vanilla extract 100g (1/2 cup) brown sugar FOR THE GLAZE 150g semi-sweet dark chocolate 1/2 tsp vegetable oil { METHOD } THE
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PEANUT BUTTER COMPOST COOKIES { SWEET TREATS TO DELIGHT. AMANDA PAA SHARES HER BAKING TIPS WITH YUM. } Contributor: Amanda Paa { INGREDIENTS } 1/2 cup natural peanut butter 1/3 cup firmly packed dark brown sugar 1 large egg 3/4 tsp pure vanilla extract 1 tbsp + 1/4 tsp tapioca starch (or corn starch) 1 tsp baking soda 1/4 tsp salt 1/2 cup chocolate chips 1/4 cup unsweetened coconut 3 tbsp finely chopped pecans 1/4 cup finely crushed corn or rice cereal 2 tbsp cacao nibs { METHOD } Preheat oven to 190°C. Add peanut butter, brown sugar, and egg
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CUT-OUT SUGAR COOKIES { SWEET TREATS TO DELIGHT BY AMANDA PAA FROM HEARTBEET KITCHEN } Contributor: Amanda Paa { INGREDIENTS } 235g gluten-free flour (with Xanthan Gum in it) 60g almond flour (from blanched almonds) 1/2 tsp baking soda 1/4 tsp salt   ICING 3/4 cup organic cane sugar 1/2 cup butter (1 stick), softened 1 large egg 1/2 tsp vanilla extract 2 tbsp sour cream 1 cup white chocolate chips 1 tsp coconut oil { METHOD } Sift flours, baking soda, and salt into large bowl. Set aside. In bowl of electric mixer or with a hand mixer, cream
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RASPBERRY & PISTACHIO ‘CHEESCAKE’ SQUARES { LET ME SAY THAT CASHEW ‘CHEESECAKES’ ARE ONE OF THE MOST DELICIOUS WAYS TO ENJOY NUTS FOR DESSERT AND ARE EASILY ADAPTABLE TO WHATEVER FLAVOURS YOU FANCY. } Contributor: Martyna Angell { INGREDIENTS } BASE  1 cup shelled raw pistachio nuts 2 tbsp coconut oil, melted 5 Medjool dates, pitted pinch of sea salt flakes   FILLING 3 cups cashews, soaked for 4 hours in water, then drained 1 1/2 tablespoons honey or rice malt syrup 1/4 cup lemon juice 1/4 cup melted coconut oil 1 tsp vanilla powder or natural vanilla extract 1/2
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PEANUT BUTTER COOKIES { SUPER QUICK YUMMY COOKIES, PERFECT FOR A MID AFTERNOON SNACK. } Contributor: Emily Holmes { INGREDIENTS } 1 1/2 cups almond meal 1/2 cup rice flour 1/4 cup honey 1/4 cup coconut oil melted 1 egg 1/4 tsp baking powder 1 1/2 tsp cinnamon 3 tsp peanut butter { METHOD } Mix all ingredients until well combined. Form mixture into 12 balls and press each ball onto a lined baking tray. Bake at 160° C for 10 minutes. Prep time: 10 MINUTESCook time: 10 MINUTESTotal time: 20 MINUTES+ 12 + More Recipes in this Category
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