Peanut butter pecan cookies…

April 26, 2017.Reading time 1 minute.

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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…

x A

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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 bread…

May 23, 2016.Reading time 2 minutes.

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Banana bread is one of my all time favourite treats – but it’s also something that usually tastes awful unless it’s brimming with sugar! Well, for all my gluten free, sugar free, dairy free friends out there…this one’s for you. After much recipe testing, here is my ultimate healthy banana bread recipe and I promise, you won’t even notice it’s good for you. Let me know what you think!

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LUXE / HEALTH Banana Bread

Ingredients:

3 large ripe bananas
3 eggs
2 tbsp. rice malt syrup
1 tsp. vanilla bean powder (Loving Earth is my fave)
1/4 cup coconut oil, melted
1/2 tsp. baking soda
1 tbsp. apple cider vinegar
2 cups almond meal
1 cup shredded coconut

Method:

In the jug attachment of your food processor or blender, mix the bananas, eggs, rice malt syrup, vanilla bean powder, coconut oil, baking soda and apple cider vinegar until well combined.
Add the almond meal and coconut and quickly mix once more.
Preheat your oven to 160, then lightly grease a silicon loaf pan with a little coconut oil.
Pour in your banana bread batter and bake for 60 minutes until golden brown and until a skewer inserted in the centre comes out dry.
Note – after around 30-45 minutes, simply cover your loaf with a bit of foil to prevent the top from burning too much.
Allow to cool (if you can!) before tipping out of the silicon pan, then serve warm with butter, almond butter or honey.
Keep in an airtight container for 2-3 days.

ANZAC biscuits…

April 25, 2016.Reading time 1 minute.

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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!!

x A

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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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