Tag Archives: almond

Donal Skehan’s Raspberry Almond Muffins & Red Velvet Beetroot Chocolate Muffins

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Made both these recipes at the weekend for a fundraiser coffee morning. The original recipes are both from Donal Skehan’s cookbook ‘Fresh’ but I changed them around a bit using a few different ingredients 🙂

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Raspberry and Almond Muffins

Ingredients

150g coconut oil, melted

125g coconut sugar

2 large eggs

1 tsp vanilla extract

150g buckwheat flour

1 tsp baking powder

1/2 tsp bicarbonate of soda

50g ground almonds

100ml almond milk

250g raspberries

Method

  1. Preheat the oven to 180°C and line a 12-hole muffin tin with paper cases.
  2. Beat the coconut oil and sugar together in a large bowl until combined. Add the eggs and continue whisking again until well combined. Stir through the vanilla extract.
  3. Sift in the flour, baking powder and bicarbonate of soda and then fold through. Fold in the ground almonds and almond milk. Finally, gently fold in the raspberries until evenly dispersed.
  4. Divide the mixture between the muffin cases, filling each one about two-thirds full. Bake for 20 minutes-25 minutes, or until golden brown and a thin metal skewer inserted in the centre comes out clean.
  5. Leave to cool slightly on a wire rack.

 

Red Velvet Beetroot Chocolate Muffins

Ingredients

100g dark chocolate, melted

200g cooked beetroot

110g coconut sugar

110g coconut oil, melted

2 large eggs

175g buckwheat flour

1 tsp baking powder

50ml almond milk

(For the chocolate frosting, if you want to be very good you can leave this out 😛 )

100g butter, room temperature

100g icing sugar

1 tsp vanilla extract

2 tbsp boiling water

50g cacao powder

Method

  1. Preheat the oven to 180°C and line a 12-hole muffin tin with paper cases.
  2. Purée the cooked beetroot until smooth using a hand-held stick blender and then add in the melted chocolate.
  3. Beat the coconut oil and sugar together in a bowl, using a hand-held electric mixer. Whisk in the eggs until well combined. Mix in the flour, baking powder and milk and finally fold in the chocolate and beetroot mixture.
  4. Divide the muffin mixture between the paper cases, filling each about two-thirds full, and bake for 20-25 minutes until a thin metal skewer inserted into the centre comes out clean. Allow the muffins to cool.
  5. For the frosting; beat all the ingredients together until you have a thick paste. Once the muffins have cooled, spread the frosting on top of the muffins using a small palette knife.

Enjoy 🙂

Tee.X

Raw Peanut Butter, Almond & Date Cookies

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Ingredients

  • 1 cup of raw almonds
  • 1/2 cup of crunchy peanut butter
  • 1 cup pitted medjool dates
  • 1 1/4 tsp vanilla essence

Method

1. Blend almonds in a food processor, then add in peanut butter, dates and vanilla until a dough-like texture.

2. Form into small balls and use a fork to press down.

3. Store in refrigerator to set for about 2 hours.

Enjoy 🙂

Tee x

Dark Chocolate Chip Banana Muffins

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I found this delicious recipe for these moist muffins on http://www.hungryhappens.com/recipes/breakfast/flourless-double-chocolate-banana-muffins.html – Hungry Happens is a fantastic blog for healthy home made recipes 🙂

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I doubled the original recipe because I found I didn’t have enough mixture – Below is the amount of ingredients I used and this mixture gave me 12 muffins and 4 cupcakes..

Ingredients

  • 4 ripe medium bananas, mashed
  • 2 eggs, beaten
  • 1/2 cup heaping almond butter
  • 2 tsp vanilla extract
  • 1/2 cup agave syrup
  • 1 cup rolled oats
  • 1/2 cup buckwheat flour/ground almonds
  • 3 tbsp cacao powder
  • 2 tsp baking soda
  • 1 cup dark chocolate chips/dairy free chocolate chips

Method

1. Preheat oven to 180°C.  Prepare your muffin tin.

2. Mix everything in a large bowl (except the chips) until just combined.  Fold the chips in last.  Fill your muffin cups to 3/4 way high.  Optional:  I used some extra chips for the tops as garnish.

3. Bake for 25 minutes.  (If making mini muffins/cupcakes, bake for 12-15 minutes.)

…delicious happens

Side Notes:

  1. If you are on a gluten free diet, make sure the oats you’re using are certified gluten free.
  2. The almond butter may be substituted for any smooth nut butter, i.e. peanut butter, cashew butter or sunflower seed butter.
  3. You can use any liquid sweetener; honey, maple syrup, agave syrup.

Enjoy 🙂

Tee x

Quinoa Almond Pancakes

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I found this great recipe for Quinoa Almond Pancakes on this website ~ http://jeanetteshealthyliving.com/2014/02/quinoa-almond-pancakes.html ~ They’re so good, you have to try them! They taste just as good as normal pancakes, may be a bit messy to make but that just makes it more fun 🙂

Quinoa-Almond-Pancakes

Ingredients

  • 1 cup cooked white quinoa (4.7 ounces)
  • 1 cup almond flour (almond meal or ground almonds should do the job)
  • 4 tablespoons coconut oil
  • 2 eggs
  • 1/2-1 cup almond milk, depending on consistency desired
  • 4 teaspoons baking powder
  • 2 tablespoons agave syrup
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt

Method

Place all ingredients in a blender and blend until smooth. Lightly grease skillet with coconut oil and pour batter into skillet (~ 1/4 cup for each pancake). Cook until browned on bottom; carefully flip and cook other side until browned.

Enjoy 🙂

Tee x

Oaty Almond Cookies

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Ingredients

  • 1 cup raw almonds
  • 2 cup oats
  • 3/4 – 1 cup almond meal
  • 1/8 tsp salt
  • 1/2 tsp cinnamon (optional)
  • 1/2 cup honey/agave syrup
  • 1/2 cup almond butter, melted
  • 1/4 cup coconut oil, melted
  • Dash of vanilla extract

Method

  1. Preheat the oven to 180°C. Line a baking sheet with parchment paper.
  2. Add the whole raw almonds to a food processor. Process until the nuts are in small pieces.
  3. Combine the oats, almond meal and crushed almonds in a bowl with the salt and cinnamon.
  4. Melt the coconut oil and almond butter on the stove or in the microwave. Add the syrup and vanilla extract. Pour over the dry ingredients and mix well.
  5. Using your hands, form the dough into small golf sized balls. Make sure to really squeeze the dough together so the cookies don’t fall apart when you make a thumbprint in them. Let the balls sit for 5-10 minutes to help them set.
  6. Using your thumb, press into the centre of the cookie to flatten down slightly.
  7. Bake for 15 minutes, or until the tops start to turn brown.
  8. When the cookies are warm, add some healthy chocolate spread on top.. Yummaay!

Enjoy,

Tee x

Chocolate Hazelnut & Almond Cookies

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cacao hazelnut cookies

Ingredients

  • 1 cup (150g) whole raw hazelnuts
  • 1/3 cup (50g) whole raw almonds
  • 1/4 cup (25g) ground almonds
  • 1/4 cup cocoa powder (25g)
  • 1/2 tsp baking soda
  • 1/8 tsp salt
  • 1/4 cup coconut oil, melted
  • 2 tsp vanilla extract
  • 3-4 tbsp maple syrup/honey
  • dark chocolate, melted (optional)
  • desiccated coconut (optional)

Method

  1. Preheat oven to 190°C.
  2. Grind the hazelnuts and almonds in a food processor until they are coarse and release just a little bit of oil. Be careful not to process for too long or you’ll have hazelnut butter!
  3. Add the ground almonds, cocoa powder, baking soda and salt. Pulse a few times until well combined. It should be like a fine flour. Transfer this mixture to a large bowl.
  4. Add the melted coconut oil, vanilla and syrup to the bowl and stir the mixture.
  5. Form the dough into balls (about golf sized balls) and flatten somewhat. They don’t expand much.
  6. Bake for approximately 12 minutes.
  7. When cool, top with melted dark chocolate and dessicated coconut if preferred.

Enjoy,

Tee x