Make you banana pancakes pretend like it’s the weekend now….

Made some of these beauties this morning. So filling. So delicious.

Blend 3/4 cup oats to a fine consistency, then add 2 overripe nanas + 1 egg+ 2 tbspn date puree + small amount of almond milk until a semi thick batter is formed…. fry for 1 minute on each side over medium heat. Enjoy!

Advertisements

Avocado, mint & watermelon salad

This is the easiest most refreshing salad I’ve ever made!

Chop 3/4 cup cucumber, watermelon and avocado and mix lightly. 

Squeeze half a lime or lemon and add 2tspn chopped mint leaves. Season to taste and garnish with pomegranate seeds (optional).

Avocado, mint & watermelon salad

Avocado Chocolate Chunk Cookies

Moist and chewy avocado chocolate chunk cookies.

Moist and chewy avocado chocolate chunk cookies.

It’s avocado season in NZ! And I bought an entire bag, so did a little bit of recipe testing this afternoon and came up with these beautiful gems….oh so moreish. Do try and let me know how you go 🙂

Ingredients:

1 1/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon sea salt
2/3 cup good quality cocoa powder (I used the Trade Aid brand)
1/4 cup coconut oil
2 small ripe avocados, mashed
1/4 cup coconut sugar (granulated sugar would also work)
1/2 cup brown sugar
1 teaspoon vanilla extract
1/3 cup nut milk (I used lite coconut milk)
1/2 cup (vegan or dairy) chocolate chips

cookies 1

Directions:
1. Preheat the oven to 180 degrees C. Line trays with baking paper and set aside.

2. In a medium bowl, whisk together the flour, baking powder, salt, and cocoa. Set aside.

3. In the bowl of a stand mixer, beat the coconut oil, avocado, and sugars together until creamy and smooth, about 2-3 minutes. Add in the vanilla extract.

4. With the mixer on low, add half of the flour mixture. Add the milk and then add the remaining dry ingredients. Mix until the flour disappears. Stir in the chocolate chips.

5. Form cookie dough into tablespoon balls and place on prepared baking sheet, about 2 inches apart. Slightly flatten the cookies with the palm of your hand or a spatula. Bake cookies for 10 minutes, or until set around the edges, but still soft in the center. Cool completely and store in an air tight container.

EBM’s – Everyday Breakfast Muffins

EBM's - Everyday Breakfast Muffins

On the go and need a hearty breakfast? Snack on one of these as the name suggests – EBM’s have everything good you would normally eat for brekkie…. from oats, blueberries, bananas, yogurt, dates, dessicated coconut..the list goes on! Bake a batch today! They are divine!

Ingredients:

1cup plain flour
1cup quick oats
1/3 cup sugar
1 tsp baking soda
1/2 cup milk
2 eggs, whisked
70g butter, melted
1/2 cup plain yoghurt
2 ripe bananas, mashed
3/4 cup blueberries
1/3 cup dessicated coconut
1/3 cup dates, chopped

1. Preheat oven to 200Ddeg and sift flour, oats and sugar into a bowl, and make a well in the centre.

2. Dissolve baking soda in milk and combine with eggs and melted butter.

3. Pour milk mixture, yoghurt, dessicated coconut, bananas and blueberries into the bowl and gently mix until just combined.

4. Spoon mixture into 12 muffin cups and place 1tsp of chopped dates on top to decorate.

Bake for 15 to 20 minutes until golden.