Recipe of the month – Sweet maca cookies

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I didn’t realise just how amazing these cookies were going to be whilst I was cooking them on Saturday morning, with my hair in a towel turban from the shower, the builders banging away on the roof, and my dehydrator full of yummy crackers and nuts ready to be whipped into butters! By the way the crackers worked a dream! I was making these circles of delight for my brother coming home for the weekend! I knew I wanted to create a sweet maca biscuit/cookie as recently I’ve become the biggest maca fan ever and I wanted to create a healthy cookie that tasted super comforting, delicious and made you smile aaaaaannnd most importantly was grain and gluten free so my stomach didn’t get upset! It was all one big experiment and I can’t explain how well it went! I’m not over exaggerating when I say I think these cookies are the best cookie/biscuit I’ve ever made ever in my whole life! A big statement I know and I’m talking healthy or not! They are indescribable, so malty, buttery and caramel like with a crumbly outer shell and a soft inside with gooey dates running through! AKA heaven! They are the perfect afternoon pick me up and they are dunkable too! Yes dunkable!! I ate one straight out the oven and they instantly put a massive grin on my face! The texture and taste is perfect. It’s safe to say I’m pretty chuffed with these cookies and I think you guys will be too!

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INGREDIENTS – MAKES 14

200g ground almonds

100g buckwheat flakes

3 tbsp maca powder

1 tbsp lucuma powder

1/4 tsp salt

6 tbsp or 130g maple syrup

50g coconut oil, melted

5 medjool dates/100g, quartered and chopped

2 tbsp cashew milk – any nut milk will do

METHOD

Preheat the oven to Gas mark 4.

Line two baking trays with parchment.

Mix together the ground almonds, flakes, maca, lucuma salt and dates.

Then add all the wet ingredients and mix well.

Roll the mixture into 14 even sized balls, flatten to around 1-2cm thick and place on the baking trays.

Pop the cookies in the oven for 10-14 minutes/until they are golden on top.

Take them out the oven, they should still be soft but will harden when they cool.

Pop them on a wire rack to cool or if you are like me and are way too excited to wait! They are incredible warm with a latte or hot chocolate! Oh and one more thing, they are incredibly comforting and buttery and addictive so be prepared to lose all self control!

Leitchy xx

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Recipe of the month – June -Cinnamon and Almond Smoothie Bowl

I was sold on the 1st of June! The first morning of June I made this bowl of heaven and I knew straight away, this would be the recipe of the month! It’s just incredible! And you MUST, I repeat MUST try it! I have no other words..

Well I’ve got a few..

I wasn’t sure about cinnamon in my nice cream at first.. I mean, I absolutely love cinnamon but I know not everyone shares the same love! But the mixture of almond butter, maple and cinnamon is subtle, perfect and all round heaven! If you are on the line about a cinnamon flavoured nice cream, not to worry, this is just the right amount of cinnamon! Trust me on this one!

Now I realise there aren’t as many toppings as my normal smoothie bowl creations, but these special few stand out from the rest and are just enough! ! Toasted almonds and raisins and cinnamon work perfectly and 2. can’t beat bit of blue, red and green for presentation points eh? And they go with the whole cinnamon and almond thing too!

So i hope you like it after I’ve saved it all month and blabbed about it bit.. will be awkward if you don’t.. but I’m sure you will! Fingers crossed anyway!

Ingredients – Serves 1

2 frozen bananas

1 tsp cinnamon

2 tbsp smooth almond butter

1/2 tbsp maple syrup

50g blueberries

20g pomegranate

15g raisins

5g sunflower seeds

5g flaked almonds

1 tsp hemp seeds

 

Method

Start by toasting the almonds and sunflower seeds in a dry pan over a high heat until golden, pour into a bowl and put to one side.

Place the bananas into a blender with a splash of water and blend until thick and smooth.

Add the cinnamon, almond butter and maple syrup and blend until combined.

Scoop into a bowl.

Top with the blueberries and pomegrante.

Scatter over the raisins, toasted nuts and seeds.

Sprinkle with hemp to finish.

Enjoy xx