Peanut butter pecan cookies…

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These tasty wee numbers were the happy result of a craving for peanut butter and pecans.  Plus, with our fruit bowl seemingly always housing a bunch of overripe bananas, I was easily lured to the kitchen by the promise of chewy, chunky, crunchy, oats cookies.  The best bit?  They are completely guilt-free…

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LUXE / HEALTH Peanut Butter + Pecan Cookies

Ingredients:

1 ripe banana, mashed
1/2 cup oats
1/2 cup shredded coconut
1/2 cup pecans, roughly chopped
2 tbsp. peanut butter
4 dates, pitted and chopped
1 tbsp. black chia seeds
1 tsp. vanilla powder (I love this one by Loving Earth)

Method:

  • Preheat your oven to 180, fan-bake.
  • In a large bowl, mash your banana then add the oats, coconut, pecans, peanut butter, dates, chia seeds and vanilla powder.
  • Mix well to combine, then on a baking paper lined tray, roll tablespoon sized spoonfuls into balls.
  • Press down gently with a fork to flatten then bake for 18-20 minutes until the bottoms are golden but the centre is still chewy.
  • Devour while warm then store any extras in an airtight container in the fridge for up to a week.

LUXE / HEALTH banana + oat cookies…

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Give me a bunch of too-ripe bananas and I give you these wee gems…enjoy!

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LUXE / HEALTH Banana + Oat Cookies

Ingredients:

2 ripe bananas
2 cups oats
1/2 cup shredded coconut
1/2 cup choc chips (substitute for raisins or chopped nuts if you want to ditch the chocolate!)
1 tbsp. rice malt syrup
1/4 cup coconut oil
Dash ginger powder

Method:

  • Preheat your oven to 140C, then in a large bowl, mash the ripe bananas well.
  • Add the oats, coconut, choc chips, rice malt syrup, coconut oil and a dash of ginger powder (or cinnamon if you prefer) and mix well.
  • Line a baking tray with baking paper then pop spoonfuls of the mixture onto the tray – should make 12-14 cookies.
  • Cook for around 45 minutes at this low heat, then crank your oven to 180C for another 10-15 minutes to crisp up the outside.  The cookies should look nice and golden brown but still be chewy on the inside so just trust your instincts when it comes to your oven and keep an eye on them!

LUXE / HEALTH bircher muesli…

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Without a doubt, bircher muesli is my favourite brekkie, especially during summer!  While there are a zillion and one variations for this classic dish out there, I assure you this one is super simple and will take you less than five minutes to throw together in the morning.

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LUXE / HEALTH Bircher Muesli

Ingredients:

2 cups organic rolled oats
1 cup almond milk
1 cup coconut water
2 Granny Smith apples, grated
1/2 cup raw almond, roughly chopped
Honey
Greek yoghurt (optional)
Berries

Method:

  • In a large bowl, mix the oats with almond milk and coconut water.  Cover and pop in the fridge to soak overnight.
  • In the morning, add grated apple, chopped almonds and a generous squeeze of honey to the oat mixture and stir well.
  • Serve with extra nuts, fresh berries and yoghurt.
  • Store any leftovers in the fridge for 2-3 days.

 

LUXE / HEALTH almond milk porridge…

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I think there are two kinds of people in this world – those who like to eat oats, and those who don’t.  So if you’re one of the latter, I’d stop reading now as I’m a porridge lover from way back.  In fact, I don’t think there is another breakfast food that is quite as comforting as the humble bowl of porridge.  No matter how you like to cook it, no matter what toppings you decide to bestow upon it, and no matter if you like your oats hot or cold (à la bircher muesli) – it’s a winner!

One of my favourite things to do on a Saturday morning is to cook my oats on the stovetop (a luxury I don’t get to enjoy during the week when all I have is the office microwave).  And, depending on what ingredients are lazing about in our fridge, I like to get creative on the topping front.  Here is my (very) simple almond milk porridge recipe with raspberries and fresh figs.  Pure heaven!

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LUXE / HEALTH Almond Milk Porridge

Ingredients:

1 cup almond milk (or dairy-free milk of your choice – coconut also works well)
1/2 cup raw, rolled oats
1 tsp. honey
Fresh raspberries
Fresh figs, halved

Method:

  • Soak the oats in 1/2 cup of almond milk in the fridge for at least an hour (overnight is even better).  The key to the creaminess of this recipe is soaking your oats so don’t skip this step!
  • In a small saucepan, add the oats and the other 1/2 cup of milk and bring to the boil.  Reduce to a simmer and stir regularly for 10-20 minutes until your oats are thick and creamy.
  • Pop into a beautiful bowl with fresh raspberries, sliced fig and a drizzle of honey.  Simple.

ANZAC biscuits…

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While the long weekend might be coming to an end, there’s still time to whip up these delicious (and nutritious!) ANZAC biscuits.  Made with oats and almonds, they pack a crunch but the best bit is they’re completely guilt free…just maybe take yours out of the oven 2 minutes before this batch unless you’re like me and enjoy the edges super crispy!!

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LUXE / HEALTH ANZAC Biscuits

(Makes 16)

Ingredients:

1 1/2 cup oats
1/2 cup shredded coconut
1/2 cup raw almonds, roughly chopped
2 tbsp. coconut oil
2 tbsp. rice malt syrup
1 tsp. vanilla bean powder (Loving Earth does a delicious one!)
1 tsp. ground cinnamon
1/8 cup water

Method:

  • In a food processor, mix the oats, coconut and almonds.  Then add your melted coconut oil, rice malt syrup, vanilla powder, cinnamon and water.
  • Process until it forms a sticky dough.
  • Preheat your oven to 160 C, then on a baking paper lined tray, spoon large teaspoon sized balls of dough, leaving enough space in between for the biscuit to expand during cooking.
  • Press down gently to flatten a little and pop in the oven for around 15 minutes until golden brown and toasty.  You want them to be a little chewy in the middle so watch them carefully!

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