The best cookie recipe that is perfect for Christmas but honestly I make them year round!
I played around with the traditional recipe and made it a bit healthier and so much more delicious. I don’t like using food coloring in my coking so I decided to decorate them with dark chocolate, nuts and coconut shreds. But if you have kids you can totally decorate them in traditional Christmas way with frosting and sprinkles.
What you will need:
1 cup sugar ( I use coconut sugar)
1 cup oil ( I use coconut oil and it works so well with this recipe)
2 tbs honey
2 tsp cinnamon
1 tsp baking soda
3 cups flour ( or as much as it takes to get a soft dough)
What you will do:
In a large bowl mix the eggs and the sugar until it’s dissolved. And then first add the oil followed by the rest of the ingredients. Mix them well and start adding the flour. I use regular mixer at the beginning and then finishing it off with hands. You need to get a soft dough consistency.
Take a small piece of the dough, put it in between 2 parchment papers and roll it. Use cookie cutters with desired shapes. Bake in pre-heated to 350 degrees F oven for about 10 min. Be careful to not burn them, they need to be light brown and soft to the touch. Check by sticking a toothpick or I use a wooden skewer. If it comes out clean they are ready. They might seem not ready at first but it’s so easy to go overboard and accidentally cook them until gold , and those extra minutes will get the cookies a little bit overdone. Not a huge deal but they will be a bit hard.
You can eat them right away but something to consider is that the longer those cookies stay the tastier they become. You can make them 2-3 days in advance so by Christmas they will be at their best!
I melt dark chocolate with a little bit coconut oil over a pot with water. I also grinded walnuts, almonds or hazelnuts. And use coconut flakes.
I sometimes make thinner cookies and use fruit preserves to assemble 2 together. And then add chocolate and while still hot I sprinkle the nuts or/and coconut flakes!
Banana Bread has been my favorite comforting dessert to make. It goes well with the morning coffee or any midday snacking. I am not very good at baking but this one is very easy and it always turns out great . And my favorite part is you can always tweak it and make it super food or/and gluten free by adding any additional seeds or powders and subbing the flour with almond as it is in my case. In this recipe I use only the cleanest ingredients and it’s the only baking goody that I can eat with no guilt.
-2-3 overripe organic bananas – 1/3 cup melted organic coconut oil – 1 teaspoon baking soda – pinch of salt – 3/4 cups of organic coconut sugar – 2 organic eggs – 1 teaspoon vanilla extract – 1table spoon chia seeds – 1 and 1/5 cup of almond flour or regular flour – some walnuts – organic dark chocolate
1. Preheat oven to 350 F 2. Mash the bananas, leaving half a banana sliced lengthwise for decorating 3. Mix all dry ingredients in one bowl and all wet ingredients + the mashed bananas in another 4. Slowly add the wet ingredients to the dry mix while mixing with a mixer 5. Add the walnuts and the pieces of dark chocolate 6. Pour the batter into a loaf pan covered with parchment paper 7. Decorate with the leftover banana 8. Bake for 40-50 minutes or until you pierce with a toothpick and it comes out clean, no dough is sticking on it.
You can never go wrong with a margarita!Now that summer is just around the corner I want to share my favorite drink of the moment.⠀spicy margarita 🌶It’s refreshing and not too sweet and that is exactly how I like my cocktails!
And here is the recipe:
• muddled jalapeño ⠀⠀
• 1 part tequila ⠀⠀
• 2 parts fresh lime juice ⠀⠀
• ice & salt⠀⠀
• garnish with jalapeño & cilantro ⠀
And don’t forget to add the final touch – a paper straw. Safe the planet and be stylish.
Hi Everyone, This plant based pancake recipe will satisfy your sweet cravings and keep you full until lunch.
Ingredients: 1 very ripe banana smashed with a fork 1 cup coconut flour 1 cup regular flour 1 1/2 cup unsweetened coconut / almond / cashew or oat milk 1/4 teaspoon baking powder 1 tablespoon honey 1 teaspoon chia seeds Dash of Himalayan salt Fresh or frozen fruit to top them
Mix all dry ingredients and all wet ingredients in another bowl. Combine them and mix them well. I used a spoon to pour them on a non stick pan. Didn’t use any oil since I used a full fat coconut milk that has a good amount of oil in it. After I poured the batter I sprinkled chia seeds and put some frozen blueberries. Then flip them and cook them on the other side.
Adding the chia seeds is an easy way to sneak in some extra nutrition without changing the taste. They are super rich in iron, omega-3, calcium, antioxidants and many more. I prefer adding them inside the pancakes rather than as a garnish. But don’t just add them to the batter because they soak up a lot of moisture and so does the coconut flour so you won’t get the perfect consistency.
Serving suggestions: Adding almond or peanut butter is always a nice way to add extra plant based protein Fresh fruit always works. My favorite is banana slices, strawberry and mango. Coconut shreds Cacao nibs