Sweet Potato Brownies DF, GF, NB, LF

Ingredients:                                 recipe adapted from eatdrinkpaleo

1 Medium sweet potato grated
2 whole eggs
2 tsp vanilla extract
1/2 cup maple syrup (real kind)
1/2 cup extra virgin olive oil
1 heaped tbsp baking powder
1/2 tbsp baking powder
1 cup cacao powder
3 tbsp almond meal

Method:

Preheat oven to 185C.

Place potato in a bowl covered and slightly soften it for about 1-2 mins in the microwave.

Combine potato, eggs, vanilla, maple syrup and oil and combine thoroughly.

Sift through the other ingredients and stir until fully combined.

Place in a lined tray (8 by 8) not too small because you don't want these to dry out when baked.

Bake in oven for 25 - 30min.

Drizzle dark chocolate when cake is cooled but for an alternate method;

Alternate Chocolate Drizzle: coconut oil, cacao powder, maple syrup. melted and drizzled over the top

These wont last long, they are truly the best most fudgy brownies I have ever tasted!!
Dairy free
Gluten free
No butter
Low Fat

Enjoy
Emerson Cooks

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The Best Chocolate Bliss Balls (Golf balls) V,GF,DF

Ingredients:

• 100g pitted dates
• 170g raisins or sultanas
• 2 tbsp boiling water
• 1/2 cup almond meal
• 2 tbsp cacao powder
• 2 tea orange juice
• 1/2 cup desiccated coconut + extra for coating

Method:

Place dates and raisins in the food processor and process until it nearly starts to clump together.

Then add all of the remaining ingredients and process until almost joins together.

Roll the mixture into desired size (1 tbsp) and coat with coconut.

Enjoy

These are seriously delicious, and you wouldn't even know that they didn't have any butter or dairy in them, so they are fully vegan.
They are just like traditional golf balls but actually taste better without the guilt. This is a recipe that is easy and i will make time and time again!!!

Thanks
emersoncooks

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Peanut Choc Overnight Oats

Ingredients:

1/3 cup oats
1/3 cup milk (any kind)
2 tbsp natural yoghurt
1 tbsp honey
1 tsp cacao powder
1 tsp natural peanut butter
1tsp of chopped 85% dark chocolate (optional)

Method:

Combine all ingredients except the chocolate.
An set aside in the fridge overnight.

Lastly stir through chocolate, and top with extra chocolate.

This is seriously delicious and so conveinient.

Thanks
Emerson

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Vegan Chocolate Mousse

Ingredients:

• 1/2 an avocado
• 1 ripe banana
• 2 tea cacao powder
• 1/2 tea vanilla extract
• 1 tbsp agave syrup (or any natural sweetener)
• 1 tbsp of 100% peanut butter (optional)
• 1/2 tea cinnamon (optional)
• macadamias for garnish or in mousse (optional)

Method:

Place the avocado and banana in a bowl and using the stick blender (or with a fork) mash the ingredients together.

Once at desired consistency add the remaining ingredients and blend for another 10 seconds.

I then transfer this to a glass and sprinkle with chopped macadamias. Chill in the fridge for at least 15 mins (or immediately if you can't wait!).

At first this wasn't my favourite mousse but with a bit of tweaking I think i've got it just right.
Now it is more rich and smooth with better flavours.

This is your chance to experiment with flavours and add your touches, I have even heard people adding hazelnut spread (nutella)to the mousse. The pantry is at your fingertips!!

Enjoy

Emerson

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Choc Coconut Granola

Ingredients:                             recipe adapted from Healing belle

• 150g coconut flakes
• 80g pepitas
• 80g sesame or poppy seeds
• 80g chia seeds
• 1/2 cup macadamias
• 80g walnuts
• 80ml honey or agave syrup/coconut nectar
• 60ml melted coconut oil
• 2 tbsp vanilla extract
• 2 tbsp cacao powder
• 2 tea ground cinnamon

Method:

Preheat oven to 125C

Add all ingredients to a mixing bowl and use hands to coat evenly.

Line trays with baking paper

Bake for 30 mins until very fragrant.

Remove and add in an optional 1 cup Quinoa. Store in an air tight container.

To make this raw you could use 1/3 coconut sugar.
Goji berries is also a great additive!!


This recipe is full of flavour and very fragrant, I serve this with natural yoghurt, this takes it to the next level and balances really well with the strong flavours.

This is great to keep in the pantry to use at anytime, you can adapt the recipe to your own likings, try using almonds or any other nut you admire. This Granola is also great when your in the morning rush and need a healthy breakfast to keep you going through out the day.

With the endless natural benefits we can all as a family get something out of it; Antioxidants, fibre and protein are the main ratio of health benefits.

This is one of my favourite granolas!!

Thanks 

Emerson Cooks.

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Peanut Choc Cookies NB

Ingredients:

• 1 egg
• 3/4 cup S.R flour
• 3/4 cup almond meal
• 1/2 dark chocolate chopped
• 1/2 cup brown sugar(palm sugar or agave is also a great substitute)
• 1 tea vanilla essence
• 1/2 cup canola oil or coconut oil

Method:

Preheat the oven to 180C. Line and grease to trays with baking paper.

Combine egg, brown sugar, vanilla essence and oil, in a large bowl. Sift the flour and almond meal and add the chocolate. Mixing well until forms into a ball.

Roll 1 tbsp of the mixture with your hands and repeat to use all the mixture. Flatten with a fork.

Place the cookies in the oven and bake for 12 - 14 minutes until golden brown.

Enjoy!!

I have been trying to experiment and find a cookie that still tastes good but without the guilt, these are perfect, you wont even realise that these don't have butter in them!!They are very delicious and are very moist with the almond meal. A great substitute with the sugar is to add agave or palm sugar, by this you will achieve a great result!!

These are a great snack without the guilt, for a different version I have also added natural peanut butter, this makes them extra delicious! Make them you will have no regrets and don't be afraid to experiment.

Thanks

Emerson Cooks

 

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Banana Choc Muffins GF, DF

Ingredients:                                 Recipe courtesy Honest Fair

• 9oz Almond Meal
• 1/2 tea baking powder
• 2 eggs
• 3oz sugar
• 1/2 tea cinnamon
• 3 bananas + extra for topping
• 2 tbsp cacao powder

Method:

Preheat oven to 160C degrees, and grease/ add patty pans.

Beat eggs,sugar and cinnamon for 5 minutes until pale and light.
Sift almond meal into the batter, and lightly fold the almond meal through. 

Place 1/3 of the mixture into a separate bowl and add 2 tbsp of cacao powder and 2 tsp of water, mix until combined.

Now put the banana mixture into the patty cases and top with the a dollop of the chocolate mixture (fill to the top, they don't rise much.)

Lastly, place sliced bananas and almonds on top of the muffins and bake for 30 - 35mins until skewer inserted comes out clean.

These are so moist and delicious and seriously don't taste healthy!!!
anyone will love these muffins!!

Thanks

Emerson Cooks

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