| BLUEBERRY OAT COOKIES | These are yummy! I’ve been having one or two before the gym each day since I made them. They make a great treat as well as a good on the go breaky!
1/2 cup softened coconut oil
1/2 cup maple sugar
1 tsp vanilla extract
1 egg/flax egg
1 cup oat flour
1 1/4 cup rolled oats
1/2 tsp bi carb soda
1/4 tsp fine Himalayan salt
1/2 cup blueberries, fresh/frozen or even dried
Using an electric whisk, beat together softened not melted coconut oil and maple sugar until smooth. Add egg or flax egg (1 1/2 tbsp flax meal + 3 tbsp water mixed and rested for 15mins) and vanilla and beat again until smooth. Add the oat flour, oats, bi carb soda and salt to your food processor, add whisked wet ingredients and blend until well combined. Pour into a bowl and carefully fold in the blueberries. Cover & refrigerate for 20 minutes to firm the dough. Preheat oven to 180C. Drop round balls of cookie dough onto a lined/greased cookie sheet. Press the balls down to form a cookie shape.
Bake for approx 20-24 mins or until edges just begin to turn golden brown. Allow the cookies to cool for a few minutes on baking sheet before transferring to a wire rack to to cool completely. We enjoyed them freshly baked with some homemade almond & walnut milk.
✨Everything you need available @scoopwholefoods
"The environment is in us, not outside of us. The trees are our lungs, the rivers our bloodstream. We are all interconnected, and what you do to the environment ultimately you do to yourself." - Ian Somerhalder
Hello beautiful people and Happy Earth Day! Who wants to join me for this stack of chocolate oat pancakes? Made these pancakes with:
... and topped them with soy yogurt, chia strawberry jam, dark chocolate chips and frozen strawberries.
Love, Daisy ❤🌼
What a glorious Autumnal day for our Adrenal Healing Workshop! Today I joined my two favourite yogis, @lisamooryogi and Leisa Kirk, for a day of deep breathing, slow yoga, nourishing treats (pictured) and a nutrition session all designed to give our attendees strategies to manage their busy lives and find their inner calm. I talked a lot about the causes and symptoms of adrenal dysfunction, it’s link to inflammation and just how we can restore healthy function.
Today’s workshop sold out very quickly. We will be running another session in Kyneton some time in early June for all those people who were keen but missed out. Stay tuned for details 🌟✨🙏💖💫
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Loving the money maker tee 🤑 from our fab neighbours @franded81 check out their UNREAL one off pieces including up-cycled denim jackets 😍😍😍 tassels and jewels galore 💎 #shoplocal
Life is a series of waves to be embraced and overcome ~ Danny Meyer
Sorry I have been extremely silent and intermittent on insta lately. The first week back at school has knocked me out of my relaxed holiday rhythm and I haven’t quite found my footing yet now that the everyday demands are back upon us. We’ve also been dealing with another food reaction from Dane which always takes a lot of mental energy from the whole family, let alone poor Dane. But we’ve sourced the culprit and started his detox so I’m determined to get my mojo back this week with some back to basics simplicity and meal planning. Meal planning is something I generally loathe doing, but when you are in a rut or time poor just a week can make a difference in finding a rhythm that works for you. I’m also thinking a trip back to the beach might be on the cards to reboot. I’ll find any excuse really 😄
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Donuts for glaze.. I mean days 🍩 here’s a recipe for super simple vegan vanilla donuts with chocolate glaze - Refined sugar free/ can be gluten free .....
120g flour (any you want to use-I just used plain)
70g coconut sugar (Or sweetener of choice)
1 tsp baking powder
3 tbsp aqua faba (chickpea water) or one egg substitute
28g (2 tbsp) melted vegan butter
100ml plant milk (I used unsweetened almond milk)
1 tsp vanilla extract
For the glaze:
60g icing sugar - optional*
20g cocoa powder
2-3 tbsp plant milk -Mix dry ingredients -Melt butter and add to wet ingredients in separate bowl -Combine dry and wet and mix throughly but be careful not to over mix. You can tap the bowl to stop the rising agents working too quickly. - use a low cal cooking spray to grease a donut pan (mix will make 6 large donuts. -Bake at 180 for 15 minutes - baking times will vary from oven to oven (a toothpick should come out clean, another way to check is to lightly press down on one, or should spring back.) -Cool in the tray on a wire rack then turn them out on the rack. Dip them in the glaze and let set for 1 hour (or just eat straight away...) Oh and sprinkles. Always sprinkles! *If making refined sugar free just increase the amount of cocoa powder and mix with milk until you get a smooth yet runny consistency
2 hours ago211
Pretty babies all in a row 😍 Raw Rosemary & Red Berry Cheezecake. Vegan, Keto, Gluten-free and Sugar-free 🤗💗🍓
Cherry Nice Bites
Made with cherries, coconut and of course @loving_earth chocolate
Deliciously raw which means it’s going to be hard to resist them all tonight!
Receipt will be out soon if you want to try them for yourself ✌🏼
Chocolate Chip Peanut Butter Banana Bread by @rachlmansfield
Headover to her page for loads of deliciously healthy recipes!
1 and 1/4 cup mashed bananas
3 tablespoons ground flaxseed
3/4 cup almond milk
1/2 cup Coconut Oil (melted and cooled or liquid form)
1/3 cup creamy peanut butter
2 tablespoons maple syrup
1 teaspoon vanilla extract
1/2 cup rolled oats
1 teaspoon baking powder
1 and 1/2 cups oat flour (gf all purpose or spelt works too)
2 tablespoons PBFit Official
1/3 cup dark chocolate chunks or chips
Preheat oven to 350 degrees and grease a bread dish with coconut oil or line with parchment paper
In a large bowl, mix together mashed bananas, creamy peanut butter, ground flaxseeds, milk, coconut oil, maple syrup and vanilla extract
Mix well then add in rolled oats, flour, baking powder and pb powder and mix again
Fold in dark chocolate chips then pour into bread dish
Bake in oven for about 45 minutes
*Will stay good for a few days on counter or fridge and you can also freeze for longer
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E N J O Y today and Expect an A B U N D A N C E !
True or False? Find out more about #guthealth & the effects it has on our bodies at the “Happy Belly - You Gut It” seminar this week. 6 days and counting. ✨ in the mean time, I’ve decided (and made a pac with a girlfriend) too remove all refined sugars and caffeine from my diet for 1 week. To assess how my body, especially my skin has adapted to the consumption of zero sugar, zero caffeine, less dairy. We all eat bad sometimes, and it tends to show in our moods, skin, hair & nails. This just goes to show the impact of the health of our guts has on our entire body. 💁🏼♀️ Get your tickets on the link in my bio.
Happy Sunday everyone 💛I made this 100% guilt-free Vegan, Paleo and refined sugar free apple and blueberry crumble as a treat for myself on a beautiful day like today🌻
For the crumble:
100g almond flour
25g coconut flour
50g coarsely chopped walnuts
20g finely chopped pitted medjool dates
1 tsp cinnamon
1 tbsp coconut sugar
5-6 tbsp coconut oil
1 tbsp honey
For the filling:
3-4 chopped small Gala apples
Blueberries (as needed, I used one box of 125g)
1 tbsp cinnamon
1/4 tsp nutmeg
1/4 tsp cardamom
1 tbsp vanilla extract
2 tbsp lemon juice
1-2 tbsp honey
1. Preheat oven to 170 degrees.
2. Combine all ingredients for the filling in a saucepan and bring to a boil over medium heat to soften the apples.
2. Combine all ingredients for the crumble until there’s a crumbly dough.
3. Spread the filling over a baking dish and drop the crumble evenly over the top.
4. Bake until the crumble is golden brown.
I hope you’ll like it and let me know how it goes :) I thought I could save some for dessert tonight but ...🙈 #homebaking#paleorecipes#veganrecipes#guiltfreedessert#sundaytreat#refinedsugarfree