Ingredients
- 1/2 cup almonds
- 1/2 cup oats
- 1/2 cup cocoa powder
- 4 dates seeds removed
- 2 tbsp peanut butter
- 2 tbsp honey
- 1/4 cup almonds
- 1/2 cup sultanas or raisins
- 3 tbsp chocolate chips preferably non-sweet, otherwise any chocolate chips - it’s only a pinch
Ingredients
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Instructions
- In a blender, grind the almonds, and then the oats - separately. Combine them with the cocoa powder, and blend until mixed.
- Add the dates, peanut butter, and honey. Blend well until the mixture becomes a bit heavy.
- Empty into a bowl and add the sultanas and chocolate chips. Blend up the almonds to whatever size you like. (I prefer to leave them a little big - they add a nice crunch). Add them to the bowl and mix in with your hands.
- Before rolling each ball, wet your palms. This helps the mixture to bind, since there’s not much honey or dates, which would otherwise do the job.
Ingredients
- 100 grams almonds chopped
- 200 grams wholemeal flour (or gluten free flour)
- 50 grams maple sugar
- 150 grams demerera sugar (light brown cane sugar)
- 1 teaspoon baking powder
- 1 pinch salt
- 2 eggs
- 2 tablespoons Almond Oil (Sweet)
- 3 drops orange essential oil or Tangerine essential oil
- 100 grams dried figs chopped
Ingredients
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Instructions
- Preheat oven to 180 °C. Line a baking sheet with baking paper.
- In a bowl, mix the dry ingredients together.
- In another bowl, lightly beat the eggs with the Sweet Almond oil and the essential oil.
- Fold the dry ingredients into the egg mixture and combine to form a sticky, but firm dough. Do not over mix.
- On a floured surface shape the dough into two large logs and place them on the baking tray.
- Bake for 15 to 20 minutes until a knife inserted in the centre comes out clean.
- Cool for 5 minutes before cutting the logs diagonally into slices.
- Arrange the slices on the baking sheet and return to oven for 20 minutes.
- Let cool before storing in an airtight container. Makes 24.
Recipe Notes
Tip: Coat your knife with some Sweet Almond Oil before cutting the figs so they don’t stick.
Ingredients
- 125 grams sugar
- 3 eggs
- 100 grams flour (sifted)
- 30 grams almonds (ground)
- ½ teaspoon baking powder
- 70 ml Olive Oil
- 50 ml Walnut Oil
- 50 grams walnuts (chopped) or flaked almonds (optional)
Ingredients
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Instructions
- Preheat the oven to 180 degrees.
- In a bowl, mix the sugar and eggs with a whisk. Add the sifted flour, ground almonds, baking powder, oils and nuts. Mix well.
- Spoon the mixture into the madeleine pans. Let stand for 10 minutes.
- Bake for 15 minutes.
- Turn out and enjoy warm.
Recipe Notes
Optional: sprinkle with chopped walnuts and / or almonds before baking.
Ingredients
- A handful of sultanas
- 2 1/4 cups oats
- 2/3 cup almonds
- 1/3 cup honey
- 3/4 cup butter
- 1 tsp vanilla extract or powder
- Topping
- 1/4 cup almonds
- 1/4 cup chocolate chips
- A sprinkle of sea salt * optional
Ingredients
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Instructions
- Blend the almonds into coarse pieces, and place along with the sultanas and oats on a baking tray. Bake for 5 minutes and stir around, then continue baking for another 5 minutes.
- Meanwhile melt the butter, honey and vanilla in a saucepan, over medium heat. Let it boil an extra 2 minutes.
- When the oat mixture is ready, tip into a glass bowl, and mix in the butter-honey. Stir until combined, and then pour into a greased casserole.
- Press down until the surface is firm. This can take a few minutes, and the mixture should still be hot (I had to use a spatula, which really helped).
- Chop up the almonds in halves and press down into the muesli.
- Leave to cool completely and then add the chocolate chips (you don’t want them to melt and lose shape) Sprinkle with a bit of salt, if you prefer more of a salty-sweet taste.
Recipe Notes
You can add or swap whichever fruits or nuts you choose to this basic recipe. Fill it up with seeds. Throw in a handful of dried ginger. Dress them up for the kids, if you have to! Have fun.
Cook Time |
40minutes |
Cook Time |
40minutes |
Ingredients
- 1 pot yoghurt (plain)
- 110 grams sugar
- 3 eggs
- 180 grams flour
- 1/2 teaspoon baking powder
- 80 ml Olive Oil
- 1 drop Clementine essential oil
- Topping
- 5 clementines or mandarins
- 25 grams castor sugar
Ingredients
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Instructions
- Mix the yogurt and sugar together.
- Add the eggs, one at a time, beating well after each addition.
- Stir in the flour and baking powder then add the olive oil and the essential oil.
- Pour into a pan 23cm diameter with high sides (an ovenproof glass pan if possible).
- Topping: Peel the clementines and cut into slices. Arrange them closely together on the cake batter. Sprinkle with powdered sugar.
- Bake for about 40 minutes at 180 ° C.
Ingredients
- 200 grams pumpkin cooked & drained
- 180 grams flour
- 2 eggs
- 100 ml Sunflower Oil
- 125 grams sugar
- 100 grams walnuts chopped
- 2 teaspoons baking powder
- ½ teaspoon Bicarbonate soda (baking soda)
- 1 teaspoon cinnamon
Ingredients
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Instructions
- Preheat the oven to 180 °
- Steam or boil the pumpkin, remove the skin and mash flesh with a fork.
- In a large bowl, combine the dry ingredients (flour, cinnamon, bicarbonate and baking powder.)
- In another bowl, mix together the mashed pumpkin, sugar and Sunflower Oil. Add the eggs and mix again.
- Mix the dry ingredients into the pumpkin mixture, then fold in the walnuts.
- Pour the mixture into a prepared (greased & floured) loaf pan.
- Bake 30 to 40 minutes, or until a skewer inserted into the middle comes out clean.
- Remove from oven, let cool for 5 minutes before removing from the pan.
- Serve warm or cold.
Ingredients
- 1 ripe avocado
- 1 tablespoon Cocoa Butter
- 1 tablespoon cacao powder (raw)
- 2 tablespoons maple syrup
Ingredients
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Instructions
- Mash the avocado with a fork and then add the cocoa butter, powder and the syrup and mix well.
- Spoon into small individual dishes.
Ingredients
- 125 grams desiccated coconut (unsweetened )
- 2/3 cup Coconut Oil melted
- 1/2 cup almond butter
- 1 teaspoon vanilla
- 1 cup dark chocolate broken into pieces
- 1 tablespoon Coconut Oil
Ingredients
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Instructions
- Mix the first 4 ingredients together in a bowl.
- Form little golf ball sized balls with the mixture and leave on a tray in the freezer to get hard.
- Once they are completely hard, melt the chocolate in a double boiler with the tablespoon of coconut oil.
- Dip the balls one by one in the chocolate and then leave them in the fridge to cool.
Recipe Notes
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