33
SNACKS & TREATS COOKBOOK
CONTENTSBanana Fudge Brownies - Page 2
Chocolate Fudge Brownies - Page 3
Chocolate Cookies - Page 4
Chocolate - Page 5
Chocolate Fudge - Page 6
Coconut Lemon Bar - Page 7
Plain Cookies - Page 8
Scones - Page 9
Banana Bread - Page 10
Cauliflower Popcorn - Page 11
Flapjacks - Page 12
Grilled Peaches - Page 13
Grilled Bananas - Page 14
Parsnip Chips - Page 15
Carrot Cake - Page 16
Rice Cakes & Almond Butter - Page 17
Banana Cake - Page 18
Coconut Balls - Page 19
Simple Frozen Delight - Page 20
Dipped Strawberries - Page 21
Egg Muffins - Page 22
Chocolate Orange Truffles - Page 23
Almond Butter And Banana Ice Cream - Page 24
Coconut Cake - Page 25
Sweet Potato Crisps - Page 26
Choco Nutties - Page 27
Meltaway Coconut Lemon Delights - Page 28
Orange Cake - Page 29
Spicy Roasted Nuts - Page 30
Gingerbread Cake - Page 31
SNACKS & TREATS COOKBOOK
Banana Fudge Brownies
You Need:
✓ 2 eggs ✓ 2 tablespoons of honey ✓ 60ml of olive oil (or butter) ✓ 3 mashed bananas (over ripe) ✓ 1 teaspoon of pure vanilla extract ✓ 120g of almond flour ✓ 30g of cocoa powder
What To Do:
1. Preheat the oven to 190°C (gas mark 5).
2. Mix the eggs, honey, vanilla and oil (or butter) in bowl, slowly add almond flour and cocoa powder and blend until frothy.
3. In a separate bowl, mash bananas until totally smooth and frothy. Blend into cocoa mixture.
4. Line brownie pan with cooking paper.
5. Pour brownie mixture and spread evenly. Cook for 40-50 minutes.
6. If you refrigerate over night, you can cut them into squares in the morning.
Page �2
SNACKS & TREATS COOKBOOK Chocolate Fudge Brownies
You Need:
✓ ½ cup coconut oil (solid) ✓ ½ cup good quality cocoa powder ✓ ½ teaspoon ground cinnamon ✓ ½ cup coconut milk ✓ 2 tablespoons of honey ✓ 1 egg ✓ 1 cup almond flour/ground almonds ✓ Good quality cocoa powder to dust (optional)
What To Do:
1. Preheat the oven to 160°C (gas mark 3) .
2. Place the coconut oil, cocoa powder and cinnamon in a bowl and combine well. Add the coconut milk, honey, egg and almond meal and mix until combined.
3. Line a small brownie tin or cake loaf tin with baking paper. Spoon the brownie mixture into the tin and smooth the surface of the mixture.
4. Place in the oven for 20 minutes. Remove and allow to cool to room temperature before transferring to the refrigerator for 60 minutes.
5. Dust the brownie with cocoa and cut into individual portions to serve.
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SNACKS & TREATS COOKBOOK
Chocolate Cookies
You Need:
✓ 1-1/4 cups (20 tablespoons) of almond flour ✓ 1/4 (4 tablespoons) cup coconut flour ✓ 1 egg ✓ 1/4 (4 tablespoons) cup cocoa powder ✓ 1/4 teaspoons of baking soda ✓ 1/4 teaspoons of sea salt ✓ 2 tbsp of butter or coconut oil (melted) ✓ 4 tablespoons of honey ✓ 1 teaspoons of vanilla extract
What To Do:
1. Preheat the oven to 160°C (gas mark 3). While your oven heats up, mix all your dry ingredients together in a mixing bowl: almond flour, coconut flour, cocoa powder, baking soda, and sea salt.
2. In another bowl, mix your liquid ingredients together (egg, melted butter, honey, and vanilla extract).
3. Mix the dry ingredients with the liquid ones until mixed very well together.
4. Line a baking sheet with parchment paper, and then scoop out your mix on to the parchment paper, leaving spaces between each cookie.
5. Pop into the oven for 10-15 minutes - you can turn them over half way if you like.
Page �4
SNACKS & TREATS COOKBOOK Chocolate
You Need:
✓ 100g coconut oil ✓ 25g cocoa powder ✓ 2 dessertspoons of raw organic honey ✓ 100g walnuts/pecans/flaked almonds or
chopped nuts
What To Do:
1. Chop up the nuts in a blender to make small pieces.
2. Melt the coconut oil in a glass bowl over a simmering pan of water.
3. Once melted, take away from the heat, add the honey and cocoa power and stir.
4. Add the nuts and pour into a plastic container making sure it’s not more than 1cm deep.
5. Chill the chocolate until it turns solid then cut into pieces and kick those carb cravings!
Page �5
SNACKS & TREATS COOKBOOK Chocolate Fudge
You Need:
✓ 80ml coconut oil ✓ 120ml of unsweetened coconut ✓ 180ml of almond butter ✓ 60ml of raw organic honey ✓ 120ml of cocoa powder
What To Do:
1. Mix all the ingredients together and refrigerate for 2-3 hours.
2. Cut into squares - just have a LITTLE bit of it as it will be pretty sickly if you have too much!
Page �6
SNACKS & TREATS COOKBOOK
Coconut Lemon Bar
You Need:
(For The Crust) ✓ 2 eggs ✓ 50g of coconut oil ✓ 60ml of raw organic honey ✓ 30g of coconut flour ✓ Handful of coconut flakes ✓ Sea salt
(For The Filling) ✓ 240ml of fresh lemon juice ✓ 6 eggs ✓ 120ml of raw organic honey (for
topping) ✓ 100g of coconut oil ✓ Sea salt
What To Do:
1. We are going to start with the crust. Preheat the oven to 180°C (gas mark 4).In a food blender combine the 2 eggs, 50g of coconut oil, salt and honey. Mix to combine. Add the coconut flour and some of the coconut flakes. Process until well combined.
2. Transfer to a bowl and stir in remaining coconut flakes. Grease a glass baking dish with coconut oil. Press cookie batter base evenly into the dish. Bake for 18 minutes at until the edges are just starting to brown and centre is cooked through.
3. Now for the filling. Whisk lemon juice, eggs, salt and honey together in a sauce pan. Slowly add coconut oil while whisking over medium heat. DO NOT turn your back on this.
4. Whisk until it starts to thicken. When it starts to thicken it gets thick FAST. Remove from the heat. It should be thick enough to coat the back of a spoon.
5. Strain the filling through a fine mesh to remove any cooked egg bits. Top the crust, smooth it out and refrigerate until it sets and then serve.
Page �7
SNACKS & TREATS COOKBOOK
Plain Cookies
You Need:
✓ 240ml of almond flour ✓ 1/8 teaspoons of sea salt ✓ 3 tablespoons of melted
coconut oil ✓ 2 tablespoons of honey ✓ 1 teaspoon of vanilla extract ✓ 1 tablespoon of almond milk ✓ 1/8 teaspoon baking soda
What To Do:
1. Preheat oven to 180°C (gas mark 4). While your oven heats up, melt your coconut oil in a bowl on top of a pan with water over the hob.
2. In another bowl, mix all your dry ingredients together.
3. Add the other wet ingredients to the coconut oil and combine with the dry ingredients and whisk together.
4. Pop into the oven on a baking tray for 10-12 minutes.
5. Leave to cool and then put in the fridge.
Page �8
SNACKS & TREATS COOKBOOK
Scones
You Need:
✓ 1/2 cup of coconut four ✓ 1/4 teaspoon of sea salt ✓ 1/4 teaspoon of baking soda ✓ 1/4 cup coconut oil ✓ 1/4 cup of honey ✓ 3-4 large eggs ✓ 1/2 cup of dark chocolate chunks or
dried fruit, coarsely chopped
What To Do:
1. Preheat the oven to 180°C (gas mark 4).
2. Combine coconut flour, salt and baking soda.
3. Pulse in coconut oil, honey and eggs.
4. Stir in chopped chocolate or dried fruit by hand.
5. Scoop batter onto parchment lined baking sheet.
6. Bake in the oven for 10-14 minutes or until set and golden brown.
7. Cool and serve.
Page �9
SNACKS & TREATS COOKBOOK
Banana Bread
You Need:
✓ 2 eggs ✓ 2 very ripe bananas, mashed ✓ 1/4 cup of honey ✓ 1 teaspoon of lemon juice ✓ 300g almond flour (about 3 cups) ✓ 1 teaspoon of baking soda ✓ 1/8 teaspoon of sea salt ✓ 1/2 cup walnuts or gluten-free chocolate chips, optional
What To Do:
1. Preheat oven to 160°C (gas mark 3) and grease 3 mini loaf pans.
2. Beat eggs in stand mixer with whisk attachment on medium-high speed for 2-3 minutes, until thick and pale yellow. Reduce speed, add bananas and mix until combined. Pour in honey and lemon juice and mix until combined.
3. Mix dry ingredients, then add to wet ingredients in 2 additions. Mix until combined, fold in add-ins if using, then spoon batter into loaf pans and spread evenly.
4. Bake for 35-40 minutes, until golden brown and toothpick inserted in center comes out clean.
5. Cool on wire rack.
Page �10
SNACKS & TREATS COOKBOOK
Cauliflower Popcorn
What You Need:
✓ 1 head cauliflower ✓ 4 tablespoons olive oil ✓ 1 teaspoon salt, to taste
What To Do:
1. Preheat oven to 220°C (gas mark 7).
2. Trim the head of cauliflower, discarding the core and thick stems. Cut florets into pieces about the size of ping-pong balls.
3. In a large bowl, combine the olive oil and salt, whisk, then add the cauliflower pieces and toss thoroughly.
4. Line a baking tray with parchment paper for easy cleanup (you can skip that, if you don’t have any) then spread the cauliflower pieces on the sheet and roast for 1 hour, turning 3 or 4 times, until most of each piece has turned golden brown.
(The browner the cauliflower pieces turn, the more caramelisation occurs and the sweeter they’ll taste).
5. Serve immediately and enjoy!
Page �11
SNACKS & TREATS COOKBOOK
Flapjacks
Makes 12-15
What You Need:
✓ 100g ghee, coconut oil or butter ✓ 100g honey ✓ 150g gluten free oats ✓ 50g raisins (optional) ✓ 50g shredded coconut (can be replaced with oats or chopped nuts) ✓ 2 teaspoons of cinnamon (optional)
What To Do:
1. Preheat the oven to 180°C (gas mark 4) . Grease a small baking dish or cover the inside of the dish with baking paper.
2. Heat the ghee or coconut oil and honey in a large saucepan and stir well. Bring it to a boil then remove the pot from the heat.
3. Mix the oats, coconut, cinnamon and raisins in a bowl separately then add the oat mix to the pot and stir till it’s all well mixed. The mix will be very crumbly in texture.
4. Pour the mixture into the prepared baking dish and distribute it evenly. Use the back of a spoon to press it all evenly. Push pretty hard and try to give it a relatively smooth surface.
5. Bake in the oven for 20-25 minutes or until the oats are golden brown then remove and let it cool completely in in the baking dish. Once the flapjack is cooled down lift it out onto a cutting board and cut into squares.
Page �12
SNACKS & TREATS COOKBOOK
Grilled Peaches
Makes 12-15
What You Need:
✓ Peaches ✓ Ghee (or butter) ✓ Cinnamon ✓ Raw honey (optional)
For the cream: ✓ Coconut milk ✓ Vanilla extract ✓ Stevia (if you don’t use honey)
What To Do:
1. Start by cutting your peaches in half and removing seed. Then, melt some ghee, and brush on the peaches on both sides. Then drizzle some honey and add a dash of cinnamon.
2. Then grill them on medium heat for 3-4 minutes on each side and you’re done! While they are cooling, make your coconut whipped cream…
1. Take a “full fat” can of Organic Coconut Milk and place it in the fridge for some time or best over night.
2. Make sure that you scoop out all the thickened coconut cream, and that the water is left over. Don’t discard the water, use it to drink or in a shake.
3. After scooping it out, add a little cinnamon and vanilla, and whip it in a mixing bowl until it begins to thicken.
Page �13
SNACKS & TREATS COOKBOOK
Grilled Bananas
What You Need:
✓ 2 bananas, quartered (leave peels on) ✓ Cinnamon ✓ Coconut oil (if desired)
What To Do:
1. Brush the open side of the banana with coconut oil if desired then sprinkle on cinnamon to taste.
2. Grill open side down (peel up) for 2-4 minutes, flip and grill peel down for another 2-4 minutes or until the peel starts to separate from the fruit.
3. Remove from the grill and serve with full fat greek yogurt.
Page �14
SNACKS & TREATS COOKBOOK
Parsnip Chips
What You Need:
✓ Parsnips (or sweet potato) ✓ Olive oil ✓ Chilli Powder ✓ Paprika ✓ Cinnamon (optional - can be used
instead of other spices, great with the sweet potato)
What To Do:
1. Peel your parsnips (or sweet potato) and cut into evenly sized chips.
2. Preheat the oven to 180°C (gas mark 4).
3. Toss into a mixing bowl with some olive oil, then sprinkle with species to taste.
4. Cook in the oven for 20-30 mins and check they are cooked and not hard in the middle. Depending on the oven and chip size they may take longer.
Page �15
SNACKS & TREATS COOKBOOK
Carrot Cake
What You Need:
✓ 150g carrot finely chopped ✓ 75g dates ✓ 50g pecans ✓ 100g ground almonds ✓ 50g chopped walnuts ✓ 2 egg whites ✓ 1 whole egg ✓ 1 teaspoon cinnamon
✓ 50g melted coconut oil
✓ 1/4 teaspoon bicarbonate of soda
✓ 1 carton or tin of coconut milk ✓ 1 dessert spoon of honey (optional)
What To Do:
1. Pre-heat oven to 160°C (gas mark 3).
2. Whisk the eggs until stiff, ground the pecans, chop the dates (if they are hard dates, soften them in a little water then blend) then place dates, coconut oil, pecans, carrots, almonds and cinnamon in a bowl and mix well.
3. Add half the egg white mixture and fold in. Then add the other half. Add the chopped walnuts and the whole egg and mix.
4. Spread into a cake tin lined with greaseproof paper. Cook in the oven for 20-30mins and make the icing.
1. Place the coconut milk in the fridge for at least 8-10hrs. The coconut milk should have set into a cream and separated from the water.
2. Remove cream into a bowl and pour away the water thenmix the cream with the honey if you want to add then spread onto the cake once it has cooled.
Page �16
SNACKS & TREATS COOKBOOK
Rice Cakes & Almond Butter
What You Need:
✓ Rice cakes ✓ Almond butter or peanut butter ✓ Fruit of your choice
What To Do:
1. Spread desired amount of almond butter (or peanut butter) on 1—3 rice cakes.
2. Chop up and add on top some fruit of your choice.
3. Enjoy!
Page �17
SNACKS & TREATS COOKBOOK
Banana Cake
What You Need:
✓ 3 cups almond flour ✓ ½ teaspoon sea salt ✓ 1 teaspoon baking soda ✓ 60ml agave nectar ✓ 60ml grapeseed oil ✓ 3 eggs, whisked ✓ 1 tablespoon of vanilla extract ✓ 2 bananas, mashed
What To Do:
1. In a large bowl, mix together almond flour, salt and baking soda.
2. In a smaller bowl, combine agave, grapeseed oil, eggs and vanilla then stir in bananas.
3. Mix the wet ingredients into the dry.
4. Place the mixture into a 9 inch cake tin, bake at 180°C (gas mark 4) for 40 minutes.
5. Remove from the oven and allow to cool.
Page �18
SNACKS & TREATS COOKBOOK
Coconut Balls
What You Need:
✓ 2 large eggs whites ✓ 60ml raw organic honey ✓ Pinch of sea salt ✓ 2 ½ cups coconut flakes
What To Do:
1. In a medium bowl, whisk together egg whites and honey with a fork. Briefly whisk in salt then stir in coconut flakes.
2. Place bowl in the fridge to chill for ½ hour.
3. Fill a 2 tablespoon scoop with the mixture (heaped). Using your hand, firmly pack the mixture into the scoop so its level.
4. Release the mixture onto a parchment paper lined baking tray.
5. Bake at 180°C (gas mark 4) for 10-12 minutes, until balls are golden brown.
6. Cool for 60 minutes then serve.
Page �19
SNACKS & TREATS COOKBOOK
Simple Frozen Delight
What You Need:
✓ Greek yoghurt ✓ Chopped nuts ✓ Raw honey ✓ Frozen fruit (e.g. blueberries,
blackberries, cranberries, raspberries, strawberries, banana)
What To Do:
1. Put a couple of tablespoons of greek yoghurt into a bowl.
2. Drizzle some honey on the greek yoghurt. Mix it in if you wish too (tastes amazing mixed in).
3. Sprinkle some chopped nuts on top.
4. Add handful of your favourite frozen fruit and enjoy!
Page �20
SNACKS & TREATS COOKBOOK
Dipped Strawberries
What You Need:
✓ 1 pound strawberries washed and dried ✓ 1 can full fat coconut milk (chilled for 24 hours) ✓ ¾ cup unsweetened coconut flakes ✓ Zest of one lemon or lime (optional) ✓ 180ml shaved dark chocolate (80% or higher) ✓ ½ teaspoon vanilla (optional)
What To Do:
1. Place strawberries in a bowl.
2. Remove can of coconut milk from the refrigerator. Using a can opener, punch two holes in the bottom of the can and drain the milk into a bowl. Save for another use. Now turn the can back over to the top and open wide with a can opener. Scoop out cream and place in a small serving bowl. No need to whip.
3. To toast coconut, place coconut in a dry frying pan over medium heat and cook until fragrant and golden, stirring frequently. Do not move away from the pan, it burns quickly!
4. Place coconut in a small serving bowl to serve with the coconut cream and strawberries.
5. An option is to stir the zest of ½ -1 lime or lemon into the coconut cream. Or add a little vanilla.
6. Prepare a small bowl of shaved dark chocolate for dipping.
Page �21
SNACKS & TREATS COOKBOOK
Egg Muffins
What You Need:
✓ 8 eggs ✓ 8 ounces cooked ham, crumbled ✓ 1 cup diced red bell pepper ✓ 1 cup diced onion ✓ 1/4 teaspoon salt ✓ 1/8 teaspoon ground black pepper ✓ 2 tablespoons water
What To Do:
1. Preheat oven to 180°C (gas mark 4). Grease 8 muffin cups or line with paper liners.
2. Beat eggs together in a large bowl. Mix ham, bell pepper, onion, salt, black pepper, and water into the beaten eggs. Pour egg mixture evenly into prepared muffin cups.
3. Bake in the preheated oven until muffins are set in the middle, 18 to 20 minutes.
Page �22
SNACKS & TREATS COOKBOOK
Chocolate Orange Truffles
What You Need:
✓ ½ cup raw cashews ✓ 60ml almond butter ✓ 60ml agave nectar ✓ 2 tablespoons cocoa powder ✓ 1 tablespoon vanilla extract ✓ 1 tablespoon orange zest ✓ ¼ cup cocoa powder
What To Do:
1. Place cashews in a food processor, and pulse until the texture of coarse sand.
2. Add almond butter, agave, cocoa powder, vanilla, and orange zest and pulse until smooth.
3. Refrigerate for 2-3 hours, until firm.
4. Remove from the fridge and roll into ½ inch balls.
5. Coat with cocoa powder then serve.
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SNACKS & TREATS COOKBOOK
Almond Butter And Banana Ice Cream
What You Need:
✓ 2 fresh, ripe bananas, peeled ✓ ¾ cup almond butter ✓ 350ml coconut milk ✓ 2 teaspoons of vanilla essence ✓ Handful of chopped almonds for garnish
What To Do:
1. Place bananas, almond butter, coconut milk and vanilla in a blender and blend until smooth.
2. Transfer liquid (it should be the consistency of a smoothie) into a container and store it in the freezer for 1 to 2 hours.
Note: Because this ice "cream" does not actually contain cream, if you freeze it for more than 1 or 2 hours, it will freeze like ice and become rock hard. To avoid, best to freeze the mixture for a shorter duration, until desired consistency is achieved.
3. Scoop almond butter and banana ice cream into serving bowls and top with scattered nuts.
Page �24
SNACKS & TREATS COOKBOOK
Coconut Cake
What You Need:
✓ 6 eggs ✓ ¾ cup coconut flour ✓ 1 cup dry blueberries ✓ 1/2 cup coconut oil, melted ✓ 2 tablespoons raw organic
honey ✓ ½ teaspoons sea salt ✓ 1 teaspoons baking
powder
(Chocolate Frosting) ✓ 120ml melted coconut oil ✓ 1 cup 80% cocoa chocolate chips ✓ 2 tablespoons raw organic honey ✓ 1 tablespoons vanilla extract ✓ Pinch of sea salt
What To Do:
1. Preheat your oven to 180°C (gas mark 4) and then mix together the eggs, oil, honey, and salt.
2. Combine the coconut flour and baking powder and continually whisk into the batter until there are no lumps and then fold in the dried blueberries.
3. Pour into a greased loaf pan and bake for 40 minutes. Then remove from pan and cool on rack.
4. You can top it with the chocolate frosting recipe (instructions below) or cut the bread in half and layer it with the chocolate frosting and then put back together.
1. In a small saucepan over low heat, melt the chocolate chips and the coconut oil together.
2. Once melted add in the honey, vanilla and sea salt and continue to stir until mixed well.
3. Remove from the heat and place in the freezer for 15 minutes to cool. 4. Remove from the freezer and whisk until you get the consistency you
want. 5. Pour over coconut cake then serve.
Page �25
SNACKS & TREATS COOKBOOK
Sweet Potato Crisps
What You Need:
✓ 2 large sweet potatoes ✓ 1 tablespoon of coconut oil, melted ✓ 1 teaspoon sea salt ✓ 2 teaspoon dried rosemary
What To Do:
1. Preheat oven to 190°C (gas mark 5). The high heat will help crisp the chips.
2. Peel sweet potatoes and slice thinly (use a mandolin set to 1/8th inch if you have one).
3. Grind sea salt and rosemary with a mortar and pest.
4. Toss sweet potatoes in a bowl with coconut oil and salt-seasoning mixture.
5. Place on a non-stick baking sheet (or a regular pan greased with coconut oil) and place into the oven. After 10 minutes, take the pan out and flip the chips. Place chips back in for another 10 minutes.
6. Pull the pan out and place any chips that are starting to brown on a cooling rack. Place the chips back in for 3-5 minutes. Every oven is different so keep a close eye on the chips so they don’t burn. Place remaining chips on the cooling rack.
Page �26
SNACKS & TREATS COOKBOOK
Choco Nutties
What You Need:
✓ 1/2 jar almond butter (based on a 250g jar) ✓ Chopped nuts (around 220g) ✓ 40g of cocoa powder ✓ 100g of melted coconut oil ✓ Organic raw honey (3 tablespoons) ✓ 1 teaspoon of chia seeds ✓ 1 teaspoon of shredded coconut ✓ 1 teaspoon of dried cranberries ✓ Extra almonds for the top
What To Do:
1. Blend all ingredients in a blender.
2. Then spread on a paper lined tray.
3. Add a few extra almonds on top and put in the freezer. When it is nearly hard break into pieces or cut it up.
Page �27
SNACKS & TREATS COOKBOOK
Meltaway Coconut Lemon Delights
What You Need:(Dry Ingredients)
✓ 1 ½ cups dried, shredded unsweetened coconut
✓ 1 ½ cups almond flour ✓ 1/3 cup coconut Flour ✓ 2 big pinches of sea salt
(Wet Ingredients) ✓ 4 tablespoons lemon Juice ✓ 6 tablespoons raw organic honey ✓ 2 teaspoons vanilla extract ✓ 1 tablespoons lemon zest
(Thickener) ✓ 1 tablespoons melted coconut oil
What To Do:
1. Mix all of your dry ingredients together - set aside. In a separate bowl mix all of the wet ingredients together.
2. Slowly pour the wet ingredients into the dry while whisking.
3. Pour in your melted coconut oil (Your mixture will thicken fairly quickly as it mixes with the oil and the oil cools down) then whisk.
4. Form the mixture into small balls. Place onto a greased baking tray and place in the oven on a low heat for 1 hour.
5. Place your delights in the fridge after they've cooled down, letting them chill and set before you eat them.
6. Your finished delight will be dry on the outside and melt-in-your-mouth moist on the inside.
Page �28
SNACKS & TREATS COOKBOOK
Orange Cake
What You Need:
✓ 2 oranges ✓ 4 eggs ✓ 180ml agave nectar or raw honey ✓ 2 cups almond flour ✓ ½ teaspoon sea salt ✓ 1 teaspoon baking soda
What To Do:
1. Wash the oranges and boil them whole (with peel on) for 1 ½ hours or until soft.
2. Place whole oranges in a food processor and blend until smooth.
3. Add in the eggs, agave, almond flour, salt and baking soda and blend again.
4. Pour mixture into a greased 9 inch cake tin. Bake at 190°C (gas mark 5) for 40-45 minutes.
5. Allow to cool then serve.
Page �29
SNACKS & TREATS COOKBOOK
Spicy Roasted Nuts
What You Need:
✓ 2 lbs raw cashews ✓ ¼ cup coconut oil ✓ 1 tablespoon finely chopped fresh rosemary ✓ 1 tablespoon kosher salt ✓ 2 teaspoon hot paprika ✓ 2 teaspoon cracked black pepper
What To Do:
1. Preheat your oven to 200°C (gas mark 6).
2. Line a baking sheet with aluminium foil.
3. Spread the raw cashews out over the baking sheet one layer thick (not any thicker).
4. Bake for approximately 7-9 minutes or until they’re slightly golden brown. Your nose will be able to tell you when they’re ready.
5. In a small saucepan, melt the coconut oil.
6. Turn the heat to low and add the seasonings.
7. When the cashews are finished in the oven, transfer them to a large bowl, pour in the seasoned coconut oil and stir until all the nuts are evenly coated.
8. Serve warm in a bowl.
Page �30
SNACKS & TREATS COOKBOOK
Gingerbread Cake
What You Need:
✓ 1 cup mashed sweet potato ✓ 1 cup coconut flour ✓ 1/2 cup almond milk ✓ 1/4 cup stevia ✓ 1 teaspoon baking powder ✓ 2 tablespoon cinnamon ✓ 1 teaspoon ground cloves ✓ 1 teaspoon nutmeg ✓ 1 teaspoon ground ginger ✓ Pinch of salt
What To Do:
1. Mix dry ingredients, add wet ingredients and mix well.
2. Pour into a lined baking tin and bake for about 30 minutes at 180°C (gas mark 4).
3. Serve warm or cooled.
Page �31
WEIGHT LOSS NEVER TASTED SO GOOD!
