Chocolate Chip Cookies

These cookies take me right back to my childhood. My dad would make a batch of these + they would be devoured in an afternoon by my brother + I. Well, ok. Mum + Dad had a few too.

I have made my own version that are refined sugar free (apart from the dark chocolate chips) + gluten free.

Their texture is a little more softer, more like a shortbread consistency + they are totally addictive! A lovely sweet treat to go with your afternoon cuppa.

These days, I can have two cookies + be done.

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ingredients

125g unsalted organic butter *melted
4 tbsp organic brown rice malt syrup
1 free range egg *beaten
1 tsp organic vanilla bean paste
1 + 1/2 cups gluten free plain flour
1 tsp cornflour
1/2 tsp gluten free baking powder
1 drop doTERRA cinnamon oil
100g dark chocolate chips *or 100g dark chocolate broken into small pieces

makes 22

 


Preheat the oven to 180c.

Line two flat baking trays + set aside.

Combine the wet ingredients in a mixing bowl (including the vanilla bean paste).

Combine the dry ingredients in another mixing bowl.

Add the dry ingredients to the wet ingredients + mix well.

Place the cookie mixture in the fridge for 15-20mins.

Using a teaspoon, make heaped balls and place apart on the baking trays. Use a fork and press each cookie down once.

Bake for 12 mins or until lightly golden.

Allow to completely cool on a rack.

Store in an airtight container.

 

With love,

Kristy x

Zucchini + dill bread (GF)

The perfect picnic lunch? Or perhaps something healthy to cook on a Sunday afternoon – to be consumed during the working week.

What ever you fancy really!

This bread is moist + nutritious… and the freshness of lemon brightens it up beautifully – in a way that pleases the senses.

ingredients

1 red onion diced finely
1 clove diced garlic
3 cups gluten free flour
1 1/2 tsp guar gum *used to replace gluten in baking
1 tsp baking powder (gf)
1 large grated zucchini (+ water squeezed out)
4 large free range eggs
1 cup dairy free milk (almond, coconut milk)
1/2 cup rice bran oil
1 cup (hard) grated goats cheese
2 tbsp chopped fresh dill
1 drop lemon doterra essential oil/ or zest 1/2 lemon
sea salt
cracked pepper

handful of pine nuts
extra grated goats cheese

method

Preheat the oven to 180C. Line a loaf pan with baking paper.

Saute the onion + garlic in a frypan with some evoo until translucent. Set aside.

Sift the flour, guar gum, baking powder into a large mixing bowl and combine. Make a well in the centre. Add the onion mixture + wet ingredients (including the goats cheese + dill). Whisk together until smooth. Season well.

Pour into the loaf pan, sprinkle with goats cheese + scatter pine nuts. Bake for 60 minutes.

Allow to cool slightly before removing from the pan.

Cut into thick slices and toast.

Serve with a generous spread of cashew cheese or goats curd. Drizzle with extra virgin olive oil.

@naturalhealthconsciousliving

 

Christmas Cake (gluten free)

Three words. Super bloody EASY. The longest process in this recipe is waiting for your fruit to soak overnight (+ you are going to be snoozing anyway). Fruit cake is nostalgia for me. Every holidays, my Nan would make multiple fruit cakes for the family, and lace them with brandy. Cups of coffee are so much better – with a slab of fruit cake in the other hand!

Last year I developed this gluten + refined sugar free version, infused with gorge pure therapuetic essential oils. Every year now, it is of course making an appearance in my repoirtoire! I had truly missed this over the years as I had gone gluten free.

It will last 4 weeks in an airtight container, but seriously – mine is well and truly gone before then. I am going to make a second one this year, closer to christmas.

You can use whatever dried fruit you like (cherries, figs etc), as long as it is a total of 1kg.

This is a big cake, so use a deep springform cake tin!

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ingredients

500g pitted dates
250g raisins
125g pitted prunes
125g currants
3 cups boiling water
2-3 capfuls of brandy *omit if you don’t want to use alcohol
3 cups self raising glutenfree flour
10 drops doterra wild orange essential oil
5 drops doterra ginger essential oil
1 tsp mixed spice
1 vanilla bean

raw almonds

method

Soak the dried fruit in a large bowl with the boiling water + brandy and cover. Leave overnight.

Preheat the oven to 125C (fan forced).

Add the essential oils, mixed spice and vanilla to the fruit. Mix through. Add the flour and stir until just combined.

Pour into a lined, spring-form deep cake tin. I line the base with baking paper and grease the sides with coconut oil nuttalex. Smooth the top with a wet knife, so that the cake is flat.

Decorate the top with almonds.

Bake for 2+1/2 hours, or until a cake skewer comes out clean.

Allow to cool completely before storing in an airtight container.


I’d LOVE to hear your thoughts… and if you’d love the essential oils used in this recipe, email me: naturalhealthconsciousliving@hotmail.com 

Happy holidays!

Kristy x