Sweeter Treats

Directions:

1. In a food processor add all your ingredients.
2. Process until the mixture come together (if too dry add 1/2 Tbsp coconut oil or water).
3. Line a slice tin with baking paper and pour in the mixture. Place another sheet of baking paper on top and press down evenly.
4. Place in the fridge to set for at least 1-2 hours.
5. To make the chocolate topping, place a heat-proof bowl over a pot of boiling water (or use a double boiler). Place the chocolate and coconut oil into the bowl and melt slowly.
6. Remove the slice from the fridge and tin. Slice and drizzle the melted chocolate over the slices.
7. Place back in the fridge to set. Keep store in the fridge in an airtight container.

In a bowl add in coconut milk, eggs, coconut flour, melted coconut oil, vanilla extract, spices if using, and salt. Whisk together until fully combined and is a thin texture.

Heat a teaspoon of coconut oil in a small non-stick frying pan over medium heat. Once pan is hot, pour approx ¼ cup of mixture into the pan and swirl around to reach all edges of the pan. The less batter, the better! Cook for about 1-2 minutes, or until the edges of the crepes begin to slightly turn up. Gently flip and cook an additional 1-2 minutes, or until golden brown.   Slide on to a plate and repeat.  You will need to add more oil between each crepe.

1. Preheat oven to 180 degrees
2. Combine butter, sugar, water, vanilla and coconut extracts with an electric mixer.  Beat on medium for 4 minutes until fluffy and light.  Add the egg and then beat on low to mix
3. Combine the chia flour, coconut, salt and baking powder.
4. With the mixer on low gradually add the dry mixture to the wet ingredients, beating until just combined.
5. Shape 2 tablespoons of dough into balls and place on the baking tray spacing about 3cms apart.
6. Bake for 13-15 minutes until l light brown
7. Cool on baking tray for 5 minutes and then transfer to a rack to cool completely

In a small bowl cover chia seeds with water to soak
In a bowl add dry ingredients and mix
Add maple syrup, melted coconut oil, vanilla extract, and soaked chia seeds.
Add in chopped chocolate and mix through.
Mix with your hands to form a dough consistency.
Take a spoonful of the mixture and create a ball, place on a lined baking tray and press down with a fork.
Place in the oven at 170 degrees for 10 minutes
Enjoy x

Use a food processor, add all the ingredients into the food processor except the dates. process until quite finely chopped
With the motor still running add dates a few at a time until all used and mixture comes together. Add 1-2 Tbsp of water at the end. Needs to be quite sticky.
Press into a lined cake tin and place in the fridge to set
Cut into 5x5 cm squares

Blend together yoghurt, berries, flax seed oil and blackcurrant.

In a separate bowl whisk the cream until thick.

Fold the cream into the main ingredients and either serve it straight away or refrigerate for use the same day.

Mix together the peanut oil and raw sugar.   Beat the eggs lightly and add vanilla, add to the oil and sugar mixture.    Mix in remaining ingredients, the soda last.   Have ready a greased and floured cake tin. 

Pour mixture in and bake at 160C for 55 minutes or until cooked. Remember this is a very moist cake.

Cream cheese icing:

Beat together 1 large carton 250grams cream cheese, ¾ cup icing sugar, 1 tsp vanilla essence, and ¼ cup melted butter.   Ice cake when cold.  Dress with walnuts to complete.

Mix the topping ingredients, soften butter add vanilla sugar, egg and beat all thoroughly

Stir in the fruit, sifted flour and baking soda. Put in a baking dish and sprinkle with topping. 

Bake in the medium oven until firm. Serve with yoghurt.

Heat oven to 190°C/fan 170°C. Lightly oil a baking sheet. Beat the butter, then cream it with the sugar & orange zest until light. Stir in the flour and baking powder and mix together to form a dough.

Divide the mixture into 10 balls, arrange on a baking sheet. Press each ball flat with the tip of a round-bladed knife. Chill for 15 mins, then bake for 12-15 mins until golden. 

Leave on the baking sheet for 2 mins before releasing with a palette knife. Slide onto a rack to cool. 

Preheat the oven to 180c/350f.  Line a 12-hole muffin tin with 12 paper cases.  Place the chocolate & butter in a saucepan & heat gently, stirring constantly until melted.   Remove from the heat & stir until smooth and leave to cool slightly.    Place the eggs and sugar in a large bowl and whisk together then add the vanilla extract. Stir in the flour until mixed together, then stir melted chocolate into the mixture until combined & Walnuts if using. Spoon the mixture into the paper cases & then bake in the oven for 30 minutes, or until firm to the touch but still slightly moist in the centre. 

Heat oven to 180 degrees .   

Mix the softened butter & the next five ingredients together in a large bowl, then stir in the flour and baking soda. 

Add everything else and mix, using a wooden spoon or your hand. Shape with two spoons or put flattened rounds of the mixture on the baking paper lined trays, leaving space for spreading.

Bake in batches for about 12 minutes or until lightly browned then cool on a rack.

Preheat oven to 350°C. 

Place almonds & rolled oats in a blender or food processor, grind very fine. Combine dry ingredients in a large mixing bowl. 

Blend together sweeteners & oil. Combine wet and dry ingredients. Mix well. 

Form dough into walnut-size balls. Place on an oiled baking sheet. 

Press down in the centre using your thumb to form an indentation. 

Place 1/2 teaspoon jam in each centre. Bake 10 minutes. These cookies have a tendency to spread so leave space between cookies.
                               

Pre-heat oven 375F or 190C.

Mix the 4 dry ingredients together in a bowl.

Dissolve the baking soda in the milk in your measuring cup.

Use medium/large fry pan to melt and bring to boil the butter, sugar & golden syrup.

When bubbling, add in the milk/baking soda - this causes the mixture to rise and froth hence needs for the large fry pan. Stir well and tip in the dry ingredient mixture while still on the heat (remove from heat after about 5 - 7 seconds).  Mix well.  If the mixture feels moist add in more rolled oats and mix well.

Turn into sponge roll tin and smooth out evenly – should be about 1 – 1.5 cm thick.  Bake in moderate oven about 180 degrees for 5-10 minutes until golden brown. 

Cut whilst warm into pieces.  Store in airtight container.

Spray muffin tins with cooking spray. In a medium size bowl, sift all-purpose flour and fibre, baking powder, baking soda, and salt together. Add cinnamon, and set aside. In a large bowl, cream margarine, brown sugar, and eggs. Add molasses, and beat together well. Add milk and next three ingredients, mixing well. Stir in flour mixture, and mix all together just until moistened.

Fill prepared muffin tins 2/3 full. Bake at 400o for about 17 minutes or until lightly browned.   Yield: 18 muffins.

Blend tofu, syrup,flax seed oil , vanilla, and cocoa powder in the food processor; blend until smooth. Scrape down sides with the spatula if necessary. Pour into custard cups and chill for 1 hour (or pour into freezie container and serve as ice cream bars). Garnish pudding with banana slices and sprinkle with drops of lemon juice (to prevent browning). Yield 8 kid sized portions.

Preheat oven to 400°F /200°C. 

 In a medium size bowl combine soy milk and oatmeal; soak for 10 minutes. 

Combine first 4 of dry mixture in separate large bowl. Fold in blueberries. Beat egg lightly in medium bowl. Melt Coconut Oil, add it and honey to egg mixture; beat. Blend together egg mixture and oatmeal. Add moist mixture to dry mixture and stir lightly. 

Grease a muffin tray or use paper cups. Fill to the top. Bake for 20 minutes or until done.

Preheat the oven to 180c and line a 20-30cm shallow cake tin.

Sift the flour into a large bowl, add in the oats, coconut, sugar, and sunflower seeds, stir together.

Put the peanut butter, honey, and butter into a saucepan and stir generally over a low heat until fully melted.

Add an egg to the dry ingredients followed by the peanut butter mix and continue stir.  Pour into the cake tin.

Bake for 20-25 minutes, slice whilst still warm.  Leave to cool in the pan and drizzle with dark chocolate as an option to serve.

Grease and Line 22cm tin.  Preheat oven to 180c.

Whip the eggs and sugar together. Add in butter and vanilla and continue to beat.  Stir in the peeled and diced apples and currents. 

Generally, fold in the dry ingredients.  Pour into the cake tin and bake for approx 50 mins.  Leave to cool in the tin before turning out.

Chop dates and walnuts. Combine with melted butter, sugar, beaten eggs, flax fibre, and orange juice.

Stand a few minutes, then add flour and mix well.

Bake at 180 C for 20minutes in a slice tray. Let cool in tin for 5 minutes and then slice up