{ BAKED APPLE TREAT FOR EVERY MEMBER OF THE FAMILY }
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{ AN EXTRACT FROM BROOKFARM'S MINI COOKBOOK 'THE CHEF ON OUR FARM'. RECIPE COMPLIMENTS OF CHEF STEVEN SNOW OF FINS RESTAURANT. }
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{ FRUIT AND COCONUT OIL.... THAT'S IT! THIS SUPER MOREISH DESSERT IS AMAZINGLY NUTRIENT DENSE AND FULL OF NATURAL SUGARS. YUM! }
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{ A DELICIOUS PEACHY BREAKFAST OR AFTERNOON TEA, PERFECT WITH A COUP OF TEA. }
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{ THESE HEALTHY REFINED SUGAR FREE COOKIES ARE FREE GLUTEN, DAIRY, SOY AND EGGS WITH A NUT FREE OPTION }
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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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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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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 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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