Homemade Oreo

I know it has been a very long time since I last blogged, but I’ve been crazy busy and unfortunately taking photos of every step is incredibly time consuming. However, with exams behind me I now have ample time to blog and get started on my e-book!

Biscuit

3/4 cup flour

1/4 cup + 2 tablespoons cocoa powder

1/4 cup + 2 tablespoons stevia (can use regular sugar)

1/4 teaspoon salt

1/4 teaspoon baking soda

1 teaspoons vanilla extract

1/4 cup coconut oil

3 tablespoons almond milk

2 tablespoons maple syrup

Filling:

1/2 cup icing sugar

1/2 teaspoon vanilla

2 tablespoon margarin

Directions

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Combine all dry ingredients for the biscuit in a large bowl

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In a small bowl mix together the rest of the ingredients and add to the dry mix

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Knead until dough consistency, wrap in cling wrap and refrigerate for at least 30 minutes

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Roll the dough out between two pieces of baking paper until it is about 2-3 mm thick

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Using a small cookie cutter, cut out circles of the dough and place on a baking tray lined with baking paper

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Bake on 175C for 8 minutes

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Mix together the filling ingredients (I used my Magic Bullet) until it becomes smooth. Place about 1/4 teaspoon of mixture on every second cookie.

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Place second cookie over the mixture and press down gently, applying even pressure

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I’m Back

So I’m finally back to posting after quite a break (yay!)

Took me about an hour to decide what to have for breakfast this morning, and after careful consideration and a little surfing on the internet, I finally decided on a galette. Was a little apprehensive as i’d never made one before, but it actually turned out so delicious!!

Rosemary and Apple Galette:

Crust (inspired by Nutrionstripped.com)

½ cup of flour

½ cup coconut oil

1 Tbs. natural cane sugar

 3 tablepons cold water

2 tablespoon lemon juice

1 teaspoon coconut extract

1 teaspoon vanilla extract

Filling

2 crisp apples slice thinly

2 tablespoons maple syrup

1/2 teaspoon cinnamon

Rosemary

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Add all crust ingredients in to the food processor, except for the water, and pulse until combined. Slowly add the water until the ingredients come together like a dough

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Pour the crumb on to baking paper and roll out

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In a small bowl add the apple, maple syrup, and cinnamon in a bowl and mix until apples are coated. Lay the apple out on the dough (ensuring to leave a few cm’s around the outside to allow you to fold over). Place in the oven for 20-25 minutes on 175C or until golden

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When ready, remove from the oven and sprinkle with rosemary.

I enjoyed the galette with a cup of TinyTea, I’m on my fourth day and am seriously loving it!!!

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The Brownie

I’m really just going to get to the point with this post, because this brownie was so ridiculously tasty!!!

16 pitted dates

1 cup finely grated apple

2 small ripe bananas (or use 1 large)

1/2 cup maple syrup 

1/2 cup rice bran oil 

2 teaspoons vanilla extract

1 cup flour 

1 cup almond meal

1 cup unsweetened cocoa 

4 teaspoons baking powder 

1 teaspoon baking soda 

1/2 cup chopped almonds 

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In a food processor pulse the grated apple, dates, banana, maple syrup, and vanilla extract until really smooth

 

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Pour the mix in to a bowl and stir in the almond meal, and flour until combined

 

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Mix in the rest of the ingredients

 

 

 

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Pour the batter in to a lined baking tray and smooth the top over with a wet spatula (the photo below was taken before the top was smoothed). Bake for 25 minutes on 180C or until a cake tester comes out with a few crumbs

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Kick Starting the Day

 

After the crazy up and down weather the Melbourne has been having, waking up to sun shinging through my window was absolutely amazing. Despite the fact that it woke me up a little earlier than I had planned on waking up, there’s something particularly exciting about starting your day with warm weather.

Not only was today’s breakfast incredibly quick and easy to make, but it is also that kind of perfect breakfast to have while sitting outside in the sun

1 1/2 cups rolled oats

3/4 cups oat flour

1/4 teaspoon cinnamon

1/4 teaspoon baking soda

1/4 cup maple syrup

1/2 cup rice bran oil

1/4 teaspoon vanilla extract

1 tablespoon falxseed

1 banana

1/2 cup chopped dark chocolate

Directions:

Start by making the oat flour. This is literally as easy as pulse some rolled oats until it becomes the consistency of flour.

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In a bowl combine the oats and the oat flour

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Stir in the rest of the ingredients

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Roll tablespoon sized balls of mixture and place on baking sheet

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Press down each ball with the back of a fork

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Bake in oven for 7-10 on 175C

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I served with a spice almond smoothie bowl topped with: banana, strawberry, pomegranate, raspberry, dark chocolate, coconut, and lemon rind (the recipe for the smoothie bowl can be found in a previous post)

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As well as lemon, and mint infused water in my MJLSO drinking jar (yes, in case you haven’t noticed I am completely obsessed with it!)

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Berry Crumble Tart

Today was just one of those days when the breakfast I made was exactly what I felt like! Not only is this beauty easy to make, but it’s also gluten free!!

Crust Ingredients: 

1/2 cups shredded coconut 

1 1/2 cups almond meal

2 tablespoons melted coconut oil 

1 tablespoon maple syrup 

1 tablespoon vanilla extract

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In a food processor (I used my Magic Bullet) combined the almond meal, coconut, melted coconut oil, vanilla extract, and maple syrup. Pulse until combined

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Grease a pie tin and press the mixture in to the bottom and sides. Ensure you leave about 1/4 cup of the mix to put on top.

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Bake in the oven on 175C for 10 minutes. While the pie crust is in the oven place 1 1/2 cups of frozen raspberries in a saucepan and heat until the berries are softened. Pour the berries in to the pie crust and sprinkle with the remainder of the crumb. Place in the oven for a further 5 minutes.

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Served with a passionfruit, a can of Beyond Coconut Water, and some mandarin infused water in my amazing MJLSO jar!

A Sweet Saturday Morning

 

 

 

Last night I was reminded that a few weeks back I promised to make some vegan pancakes but never did! So, when I woke up this morning, it’s safe to say that I was incredibly excited to whip some up as, in my opinion, a fluffy stack of pancakes are the perfect satruday morning food…I mean who doesn’t want to start of their weekend on such a sweet note!

Ingredients:

1 cup flour

1 1/4 cup almond milk

2 tablespoons baking powder

1 tablespoon sugar

1 tablespoon rice bran oil

1 tablespoon finely grated apple

2 teaspoons vanilla extract

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In a large bowl mix together the dry ingredients

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Make a well in the centre, and add in the almond milk, apple, oil, and vanilla.

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Mix until fully combined

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Heat up a frying pan, and spray with oil (I used coconut oil). Pour 1/3 cup of the mix in, when the top begins to develop bubbles, flip over and cook for another 3 minutes

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I topped with banana, and maple syrup

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Served with a raspberry, and orange juice crush in my incredible new Mjlso jar! Not only is the jar incredible quality, but they come with a metal straw, and you can switch between the drinking lid and the preserving lid. You buy them at http://stores.ebay.com.au/drinking-jars-mjlso?_trksid=p2047675.l2568

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Raw Nut Butter Cups

Very short but very delicious post! Been seeing these all over instagram lately, so figured I may as well give some a shot….and oh my god, they were delicious.

Nut Base:

1 1/2 cups almonds

1/2 cup oats

4 tablespoons nut butter

3 tablespoons coconut oil

3 tablespoons maple syrup

1/2 teaspoon cinnamon

1/2 teaspoon vanilla extract

Chocolate Topping: 

6 tablespoons coconut oil

2 tablespoons cocoa powder

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Pulse the almonds until they become the consistency of almond meal

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Do the same for the oats, then place both in a large bowl and mix well

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Add in the coconut oil, vanilla, maple syrup, cinnamon, and nut butter

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Stir well, until fully combined. The mixture should hold its shape when pressed together

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In small a silicone muffin liner (or a lined muffin tin), place a heaping teaspoon of the mixture and press down evenly. Repeat for the rest of the mixture

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To make the chocolate sauce, melt the coconut oil and stir in the cocoa.

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Place a teaspoon of chocolate over the top of each. Place in the freezer for 40 minutes (or until set)

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Saturday Mornings

I Love Saturdays.

Part of the reason is absolutely because I only have uni on wednesday, thursday, and friday – so saturday marks the start of my 4 day weekend, however, there’s something particularly relaxing about waking up on a saturday morning and knowing that you have absolutely nothing to do! This morning I jumped out of bed at 7:30 (I’m in the process of ‘reseting’ my internal clock because I’m really not a fan of sleeping in) and thankfully the sun was well and truly shining!

Before heading downstairs to my gum for some yoga I quickly made my absolutely favourite oat balls. I will never get sick of these delicious breakfast treats, and the best part is that I don’t have to feel guilty for eating a whole heap of them because they’re super healthy!

Breakfast Balls:

1 cup finely grated apple

1 cup mashed banana

1 1/2 cups oats

1/2 cup walnuts, chopped

1/2 cup dried cranberries

1 teaspoon cinnamon

3/4 cup frozen raspberries

1/2 cup chopped dark chocolate

Directions: 

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First peel the apples and grate them – you should be left with the consistency of apple sauce. Mash the bananas and mix them in to the apple

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Add in the oats

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Stir to combine

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Add in the chocolate, walnuts, cranberries, and cinnamon and mix well

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Add in the raspberries and stir until combined

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Spoon out about soup spoon sized of the mixture and roll in to. Place on a line baking tray

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Bake in the oven on 175C for 20 minutes

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Iced Tea: 

Ever since the girls at SkinnyMe Tea sent me over some of their products I have literally fallen in love. I’m absolutely loving the taste of the Acai Tea, and the Complexion and HealthyMe teas have been making me feel so great! So, because today was so warm outside I figured I’d make a really basic but yummy iced tea crush.

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Infuse the tea in hot water for 5 minutes and then sit aside to cool for 10 or so minutes.

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Pour the tea in to your blender/magic bullet with a handful of raspberries and ice cubes. Blend well

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the amazing jar is from Rainy Sunday’s. You can find more incredible colours from http://www.rainysunday.com.au/ 

The Definition of Refreshing

There’s something about watermelon that makes me think of summer straight away. So with the little bit of sun shining today I decided to make some watermelon juice. However, after having one glass, and quickly realising I had a whole heap of juice left I figured I may as well try my luck at some sorbet – and my goodness it was absolutely delicious!! Not only was it insanely delicious, but it is also super healthy!

Ingredients:

1/4 watermelon

1 1/2 limes

Directions:

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Cut up the watermelon in to small cubes

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Blend the watermelon until it becomes a smooth liquid

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Place a strainer over a bowl and pour the watermelon juice in. This step removes the seeds and the pulp to create a really smooth sorbet.

Note: If you’re wanting to make watermelon juice stop after straining the pulp, pour in a glass, and squeeze some lime in

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Squeeze the 1 and a half limes in to the watermelon juice and stir.

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Once you have prepared your ice-cream maker and follow the instruction. For my ice-cream maker I poured the liquid in to the bowl attachment and turned it on the slowest speed until it turned in to a sorbet (about 20 minutes)

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Final Product

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My Kind of Ice-Cream

For the last few days I’ve been house sitting, which meant that I didn’t have access to my kitchen (suffered from some serious withdrawals). So as can be expected, as soon as I got home I jumped straight back in to my cooking – and what better way to start than with some ice-cream.

The ice-cream maker bowl for my Kitchen-Aid sat in the freezer for about 10 months before I decided to actually attempt some ice-cream. Probably my favourite thing about being able to make my own ice-cream is the vast different flavours that can be played with. Last time I made some really yummy coconut and cookie dough ice-cream, so today I decided to try something a little bit more out there

Coconut Ice-Cream with Fig, Ginger, and Cookie-Dough: 

5 fresh figs 

5 tablespoons of water

Zest of 1 lemon

1/3 cup moist coconut flakes (can also use desicated coconut) 

2.5 cm piece ginger, minced

1/2 cup maple syrup 

1 cup coconut milk (2 cups) 

2/3 cup raspberries 

Directions:

First cut the figs in half and then dice in to smaller pieces

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Add the figs, coconut, ginger, lemon zest, and water in a small saucepan and keep over heat until figs are very soft

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Add in 1/4 cup of the raspberries and the maple syrup.

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Continue to stir while over heat until the mixtures thickens to a jam like consistency

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Spoon the mixture in to a bowl an refrigerate until cool

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Cookie Pieces:

1/2 cup brown sugar

1/3 cup coconut oil, melted

1/4 cup water

1 tablespoon peanut butter

2 teaspoons vanilla extract 

2 cups homemade oat flour

3/4 cup chopped dark chocolate

 In a large bowl mix together all the ingredients until fully combined

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Line a tray with baking paper. Roll small balls of the mixture out (about 1/4 teaspoon) and place on the tray. Put the tray in the freezer

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When the jam has cooled in the fridge blend it together with the 2 cups of coconut milk

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Place the mix in your ice-cream maker and follow the instructions as per the instructions

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When the ice cream is about 5 minutes away from being ready add in the remainder of the berries and the cookies dough pieces from the freezer

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