Easy Soft Peanut Butter Cookies
These are insanely good, and are both sweet and salty all at the same time. I LOVE they have just 4 ingredients!
You can add a pinch of salt to the recipe but I found the peanut butter gave it all the salt it needed.
I love these to take on long walks when you need that extra protein to keep you going.
Be warned…kids love these easy soft peanut butter cookies, and will finish a batch before they have cooled if you don’t hide them away first.
Be creative with this recipe, try adding extra bits as you go, pop a walnut in the top pf each one before cooking or add some organic cocoa powder to make them chocolatey too!
Easy Soft Peanut Butter Cookies RECIPE
Pop them into the oven for 10 minutes
160g Peanut Butter (I used smooth)
100g Almond Flour
1 beaten free range egg
60g coconut sugar
Preheat oven to 180 C.
Pop all 4 ingredients into a bowl and mix well to combine.
Use hands to forms into small balls and flatten down with a folk onto a lined oven tray.
Bake for around 10 minutes until lightly golden on the tops.
Makes 16 small cookies.
Try these with my easy Strawberry Smoothie
See how easy they are to make, the only problem is making them last because they are really good!! Try doubling the recipe to make a large batch.
Try these with my nourishing Dairy Free Strawberry Smoothie – It only has 4 ingredients too!
Delicious Honey Nuts Recipe
Nuts are so good, and a large part of my families healing diet. However my kids, like most, don’t really enjoy sitting down to a handful of plain nuts.
That’s why I use nuts in my baking, smoothies and snacks! That way they still get the goodness of the nuts and their tummies stay healthy.
I think of nuts and seeds like vitamins for the mind and body!
Once you have these delicious nuts in a jar in the cupboard the uses are endless. I use these as a great snack all on their own, or as a topping for a bowl of fruit and muesli.
The honey adds a sweetness, the salt is satisfying, and the cinnamon helps keep sugar levels balanced! This is a great recipe because the honey hardens into a yummy glaze that doesn’t stick to fingers.
Honey Nuts Recipe
2 cups of nuts (Use your favourites, I used almonds, cashews and walnuts for this recipe)
1 heaped tbsp of honey
1 heaped tsp of coconut sugar
1/2 tsp cinnamon
Pinch of sea salt
Preheat oven to 160 C.
Place the raw nuts on baking paper on an oven tray.
Then pop all ingredients EXCEPT the nuts into a small pot on the stove top and melt together.
Bring to the boil and stir for 1-2 minutes, making sure it doesn’t burn.
Remove from heat and pour over the nuts.
Place the nut mix into the oven and bake for 5-10 minutes. Watch they don’t burn, and take them out when they are lightly toasted.
Once toasted and removed from the oven, stir the mixture to evenly coat and let cool before popping in a glass jar to store.
If you loved the Honey Nuts Recipe then try my delicious and nourishing HEALTHY PEANUT BROWNIE RECIPE.
The Black Bean Buddha Bowl Recipe
We are pretty much Buddha bowl mad at our house, ESPECIALLY for lunch.
Many people struggle worth lunch ideas, they have little time to make something, and little time to eat it. Buddha bowls are idea because you can use leftovers to create them, cutting down on time and money PLUS you can make them ahead of time.
If you are off out to work you can layer your Buddha Bowl in a jar of pop it in a container to show off at lunch time!
This recipe has black bean bites which are a great source of protein to keep you going through they day. These are equally yummy hot or cold and keep well in the fridge for the next days bowl.
What’s In The Black Bean Buddha Bowl?
Black Bean Bites: (Simply mix a drained and rinsed tin of black beans with 1 egg and 1/2 tsp of Cajun spice, and mash together well. Cook in a fry pan for 5 minutes each side until brown).
Brown Rice & Quinoa Salad
Baby Spinach Leaves
Sliced Red Onion
Toasted Sunflower & Pumpkin Seeds (Pop raw seeds into a fry pan with a tsp on oil and light brown. Add a tbsp of organic Tamari after removing from the heat. Stir through and store in a glass jar once cool).
Dairy Free Basil Pesto Dressing
Arrange the ingredients in the bowl and add the delicious dressing to finish it off! Don’t forget KIDS love these bowls too.
Change it up to suit what you have, or just add fried beans without making them into bites and leave out the egg to make this bowl completely vegan friendly too. Share your Buddha Bowl creations with me on Facebook.
The POWERHOUSE Loaf – (Best Gluten Free bread)
We have been mostly gluten free for the past 6 years and THIS bread is the BEST gluten free bread I have ever made!
It’s not only easy to make, but it is a functional food. Meaning it has health giving properties for the mind and the body, and I LOVE that for my family.
When we were forced to change our diet all those years ago because of illness, one of the best things we did was to give up supermarket bread.
Supermarket bread is usually made up of refined flours and additives, even the gluten free options are lacking in good quality nutrients, and not to mention FLAVOUR!
If your just starting your healthy eating journey, this loaf is the ideal place to start because it is packed with nutrients, and high in protein. If your well into your health journey, you will love the energy and nourishment this loaf adds to your day!
It is going to keep you fill, stabilise blood sugar levels and support the body to heal.
It does contain oats, and some people who can’t tolerate gluten also can’t tolerate oats because of the protein in oats called avenins, but for our family we are able to tolerate and thrive on oats, so I have included the high protein ingredient in this loaf. (If your looking for a gluten free bread, without oats let me know I’d be happy to share a recipe for you).
The Powerhouse Loaf Recipe
2 1/4 cups oats (gluten free)
2 1/2 cups water
1 cup chopped and toasted almonds
1 cup toasted sunflower seeds
1/2 cup pumpkin seeds
1/2 cup brown rice flour
1/4 cup olive oil
1 tbsp honey
2 heaped tablespoons of chia seeds
1/2 tsp sea salt
Note: (Firstly toast the nuts and seeds if you haven’t done this already. It’s tempting to skip it, but it’s well worth the extra 10 minutes because toasting brings out the flavour of the seeds and you will notice it when eating the bread. Pop the nuts into a fry pan and lightly toast for 5 minutes, then add the seeds and toast for a further 5 minutes).
- Pop the nuts and seeds into a large bowl and add the flour, salt and oil.
- Next add the water and stir in the honey.
- Mix to combine.
- Lastly add the chia seeds and stir well.
- Cover with a cloth and pop into the fridge for at least 3 hours. I make this at night and cook it first thing in the morning. Don’t skip this part because the chia seeds are going to soak up all that water.
- Time to bake that loaf!
- Preheat oven to 180 C, and oil a loaf tin. Pop the full mixture into the loaf tin, making sure that it’s pushed in well with the back of a spoon. Sprinkle with a few extra seeds if you wish.
- Bake in the middle of the oven for 1 hour and 10 minutes, or until well cooked and golden on the top.
- Let it sit in the loaf tin for around an hour, or until mostly cool before removing from the loaf tin. Then remove it from the tin and let cool completely on a rack.
- Letting the loaf cool will help it slice beautifully.
Enjoy! You can use a slice of this delicious bread to pop sandwich toppings on, or toast to have with peanut butter. Both ways are delicious. I stored our loaf in a brown paper bag and found it got even better through the week as it lost more moisture. If you enjoyed my best gluten free bread recipe, let me know!
Looking for a healthy sweet treat that’s free from refined sugar? Try my Apple Crumble Cookies – they are a big hit!