Sesame Tahini Cookies

https://feelgoodfoodie.net/

• ½ cup sesame seeds
• 1 ½ cups (130g) almond flour
• ½ teaspoon baking soda
• ¼ teaspoon sea salt
• ⅓ cup honey or agave or date syrup
• ⅓ cup tahini

Spread the sesame seeds on a plate.
In a small bowl, mix the almond flour with the baking soda and salt. In a large bowl, mix the honey with the tahini. Add the dry ingredients to the wet ingredients and stir until well incorporated.
Scoop the dough into balls. Roll the balls in the sesame seeds, then flatten them into 6 cm thick rounds. Transfer the rounds to the baking sheets, arranging them so they're about 5 cm apart.
Bake @ 175 degrees for about 8 minutes, until the bottoms are golden; shift the pans from top to bottom halfway through. Transfer the cookies to a rack and let cool before serving.

Peanut Butter Cookies

• 1 cup peanut butter
• ½ cup sweetener
• ¼ cup applesauce
• 2/3 cup oat flour
• 1 tsp baking soda
• Sea salt

Blend peanut butter with sweetener, applesauce with a hand mixer until well-mixed. In a separate mixing bowl, mix the dry ingredients (oat flour, baking soda, and salt).

Mix peanut butter mixture with the dry ingredients and form cookie balls. Place on parchment paper and flatten using a fork

Bake @ 175 degrees for 8 minutes or until they turn golden. Let cool for at least 5 minutes before removing from tray.

Yogi cookies

• 2 cups oats
• 1 cup almond powder
• 1/2 cup coconut flakes
• 2 tsp cinnamon
• 1/2 tsp salt
• 3/4 cup agave or date syrup
• 1/4 cup coconut oil (melted)
• 3/4 cup chocolate chips or cranberries
• Optional : 3/4 cup nuts (optional)
• 1 flaxegg (for more moisture)

Preheat oven at 175 degrees.

Mix separately the dry (except chips and nuts) and wet ingredients. Combine both. Add chocolate chips and nuts.

Scoop onto a baking tray and flatten. Bake 15 minutes. I spread the dough out on a tray and cut the cookies when cooked. 

Amy's chocolate chip cookies

This is a vegan adapted version of the original

• 1 cup sweetener* 
• 125gr soft butter (see recipe for vegan butter)
  
• 1 egg (for vegan see recipe for chia or linseed eggs)
• 1.5 cups flour (mix rice with lupin or any other non wheat)
• 1.5 cups oatflakes
• 1 tsp cinnamon
• 1 tsp bicarbonate
• 2 cups chocolate chips
• 1/2 cup chopped almonds
• Optional: banana or apple puree for more sweetness and consistency.

In blender mix nuts and chocolate, set aside. Mix butter, sugar and egg. Separately mix flour, oatmeal, cinnamon and bicarbonate. Mix both. Add chocolate chips and almonds.

Form balls and press them onto baking paper at 2cm intervals. Cook at 190° (no fan) for 10mn. Makes 30 biscuits. 

Chocolate Chip Cookies

• 120 g tahini
• 100 g coconut sugar (try Agave syrup instead)
• 2 tbsp apple puree
• 1/2 cup each of almond powder or coconut flour & cocoa
• 1 tsp soda bicarbonate
• 2 pinches salt
• A handful of chocolate chips

Mix almonds/coconut, soda, salt and cocoa. Then add sweetener, tahini, puree. Mix again. The paste will be sticky and thick. Add chips.

Shape round balls and place on baking tray. Press down with a fork and sprinkle with sesame seeds.

Bake @ 175 degrees for 10 minutes.

Notes: you can try using a mini muffin tray instead of making cookies

Brownie cookies

https://www.noshtastic.com/gluten-free-brownies/

• 1/2 cup soft butter/oil
• 1 cup coco sugar (225g)
• 1 cup + 1 Tbsp (150g) gluten-free flour (rice+almond...) 
• 1/4 cup cocoa powder (75g)
• 1/4 Tsp xantham gum
• 2 large eggs
• 1/4 Tsp salt
• 1/2 Tsp baking powder
• 1/2 cup powder sugar

Preheat oven 175 degrees. Combine butter + sugar but don't overmix (it should not be liquid). Add eggs + cocoa + flour + xantham + baking powder. If mixture is too soft, refridgerate 20 minutes. 

Form balls, place on baking tray. Flatten with fork to 1.2 cm thickness. Bake for 13-15 minutes. 

Paleo Chocolate chip cookies

https://bakerita.com/paleo-chocolate-chip-cookies/

• ½ cup (100g) refined coconut oil, softened
• ⅔ cup (96g) coconut sugar
• 1 large egg or flax egg, room temperature (mix 1 Tbsp flax meal + 2.5 Tbsp water and let gel for 10 minutes)
• ½ Tsp each of baking soda & sea salt
• 2¼ cups (220g) blanched almond flour
• 1 cup chopped dark chocolate
• Flaky sea salt, to sprinkle on top, optional

Mix together the oil and sugar until smooth. Add the egg or flax egg and stir until smooth.

Add the almond flour, salt, and baking soda to the wet ingredients. Mix until well incorporated. Fold in the chopped chocolate.

Cover and refrigerate for at least an hour (or up to 48 hours). You don't NEED to refrigerate the dough if you don't have time, but it's recommended for the best flavor and texture.

When you're ready to bake, preheat the oven to 175ºC. Use a cookie scoop (will give you 12 cookies) to form cookies and place on a parchment lined baking sheet; press down slightly. Sprinkle with flaky sea salt if desired. Bake for about 10 mn or until just beginning to turn golden brown around the edges.

Store leftover cookies in an airtight container at room temperature or in the refrigerator up to 3 days.

3 ingredient cookies

By Elisa! 


• 1 banana
• 3 squares of dark chocolate
• 80gr oat flakes (variation: 60gr almond flour+20gr flaxseed flour or only almond)

Squash banana with fork. Add oats and chocolate chips. Shape into balls and flatten on baking tray.

Variation: add 1 egg and nuts or replace banana by grated apple + 1 egg and chocolate chips by raisins and add cinnamon

Bake at 180° for 12 - 15 minutes.

Variation

• 150 g oat flakes
• 50 g almond flour
• 50 g coconut flour 
• 40 g coconut sugar or 15 g xylitol
• 1 tsp baking powder
• 40 ml coconut oil

Form balls then flatten with glass bottom. Press down in the middle with spoon. Add cream or nut butter or chocolate square. Bake at 180 degrees for 12-15 mn. 

Happiness cookies

Original recipe created by Hildegarde de Bingen (1098 – 1179) also known as Saint Hildegard, was a German Benedictine abbess and polymath active as a writer, composer, philosopher, mystic, visionary, and a medical writer and practitioner during the High Middle Ages.

Mix of spices famous for their nutritional values (good for the liver, digestion, anti stress, cognitive function) : 45g each of nutmeg and cinnamon + 10g ground cloves. 

Mix 15g of spice mix with 250g spelt or eincorn flour and à pinch of salt. Melt 65g butter. Off the stove, add 35g sweetener (Rappadura sugar ideally or agave) and 1 egg. 

Mix dry and wet ingredients. Spread the dough in a 5-10mm layer. Shape into cookies.

Bake in oven at 180 degrees for 12 minutes. 

Date & Chocolate Squares

Desserts aux légumes by Noémie Strouk

For the garnish:

• 175 gr dates minced
• 200 gr sweet potatoes cut into small cubes
• 220 ml water
• 1 vanilla branch
• 1 tsp cinnamon
• 50 gr sugar (coconut, agave)
• 80 gr dark chocolate

Bring water to boil with all ingredients, except the chocolate. When potatoe is done, add chocolate and let melt on the side.

For the crumble:

• 180 gr oat flakes
• 170 gr flour (rice, coconut, corn or potatoe)
• 135 gr sugar
• 160 gr salted butter softened

Mix with your hands to create crumble texture.

Place 2/3 of crumble in pan and press down. Cover with filling, then add rest of filling on top.

Bake 50 mn @ 180.

Walnut base

• 180gr ground walnuts or pecans
• 4 tbsp melted butter or oil
• 2 tsp honey
• Optional : 2 tsp cocoa powder or cinnamon

Mix all and press into tin. Prick base with fork. Cover with foil and bake @ 180 for 10 minutes.

Coconut base

• 115gr flaked coconut
• 3 tbsp melted butter or oil

In frying pan, melt butter and fry coconut until coated. Cook 5 mn stirring constantly. Press into tin. 

Chocolate base

Ingredients

• 90gr almonds ground
• 65gr flaxseeds ground
• 1tsp honey
• 50gr cocoa (if sweet, don't add honey)
• 4 tbsp melted butter or oil
• 2tbsp canned coconut milk or almond milk

Mix all and press into tin. Prick base with fork. Cover with foil and bake @ 180 for 10 minutes. 

Crumble base

• 250-300gr oats
  
• 1 dl raw sugar or coconut sugar
  
• 1 dl almond flour
  
• 1 dl rice flour or other
• 150-200gr butter salted

First mix butter + flour + sugar, then add oats until texture of crumble is achieved. Bake @180 for 20mn.

Variation

First mix butter + flour + sugar, then add oats until texture of crumble is achieved. Bake @180 for 20-30mn.

• 180 gr oat flakes
• 170 gr flour (rice, coconut, corn or potatoe)
• 135 gr sugar
• 160 gr salted butter softened

Mix with your hands to create crumble texture.

Almond base

• 2 eggs
  
• 2 dl raw sugar
  
• 1 dl almond flour
  
• 1,25 dl rice flour
  
• 1/2 tsp baking powder

Mix all ingredients and place in a pie-shaped oven pan. Cover with choice of topping (225g frozen rasberries + shaved butter. Bake in oven @ 175° for 30-40 min..

• 2 eggs
  
• 2 dl raw sugar
  
• 1 dl almond flour
  
• 1,25 dl rice flour
  
• 1/2 tsp baking powder
  
• 225gr frozen raspberries
• 100gr butter shaved

Mix all ingredients and place in a pie-shaped oven pan. Cover with frozen rasberries and last the shaved butter. Bake in oven @ 175° for 30-40 min..

Ingredients

• 160gr ground nuts (pecans, walnuts, almonds, etc)
• 85gr ground flax seeds
• 6tbsp butter or coconut oil

Mix all and press into tin. Prick base with fork. Cover with foil and bake for 15 minutes at 180 degrees. 

Chocolate cheesecake

• Base (see above)
• 125gr chocolate
• 500gr cream cheese
• 1/2 cup (115gr) sugar
• 1/2 cup cream
• 2 eggs beaten
• 1 tsp grated orange rind

Prepare base. Melt chocolate. Mix cheese and sugar. Add the cooled chocolate, then cream, eggs and zest. Pour into base. Bake at 160 degrees for 50 mn.

Raspberry chocolate Cheesecake

• Base (see above)
• 450gr cream cheese
• 175gr sour cream
  
• 3 eggs
  
• 95gr sugar
  
• 2tsp lemon rind
• Juice of 1 lemon
• 500gr frozen raspberries

Prepare base. Mix cheese, cream, eggs and sugar. Add puréed rasberries. Pour into case. Bake for 40 mn @ 180 degrees. Let cool then refrigerate. 

Optional - Glaze:

• 50gr raspberries to decorate
  
• 45gr chocolate melted
• 2tbsp butter melted
• 1tsp milk

Melt chocolate and butter, add milk. Drizzle over cooled cake. Decorate with rasberries. 

Lemon Cheesecake

• 350gr cream cheese
• 125gr sour cream or canned coconut milk
  
• 2 eggs
  
• 95gr sugar
  
• 2 tsp lemon rind grated
  
• 50ml lemon juice
  

Prepare base. Mix cheese with sugar until creamy. Add eggs, sour cream or milk, Pour into case. Bake for 30 mn @ 180 degrees. Let cool then refrigerate. 

New York Cheesecake

• Choose a base
• 750gr cream cheese
  
• 3 eggs + 2 yolks
  
• 150gr sugar
  
• 125gr cream
  
• 2 tsp lemon rind
  
• 60ml lemon juice
  

Prepare base. Press into pan up the sides. Mix all ingredients and pour onto base. Bake 180° for 1 hour. Let cool then refrigerate over night.

ICA's cheesecake

• 15 biscuits (Digestive, Pepparkakor, Oreos)
  
• 3tbsp butter melted
  
• 400gr Philadelphia
  
• 3 eggs
  
• 100dl sugar
  
• 2 tsp lemon rind
• 3 gelatin Agar Agar
• 1 dl water
• 1 dl juice

Process biscuits in mixer with butter. Press into 22cm roud tin and refrigerate 30 min. Mix all ingredients and pour onto base. Cook @ 175° for 30 min. Let cool then refrigerate over night.

Melt gelatin & water. Pour into juice. Let cool and pour over cake.

Pumpkin and cashew cheesecake

For the base choose from above (either chocolate or same as above).

To make the base

• 1 cup almonds
• 1/2 cup pitted dates
• 2 tbsp coconut oil

In a food processor, mix almonds then add dates. When crumbs form, add coconut oil. Press into baking tray. Put in freezer 1 hour.

Topping

• 250 gr pumpkin purée
• 220 gr cashew nuts
• 3 tbsp arrow-root (or tapioca)
• 50 gr refined coconut oil
• 12 cl each of syrup & coconut cream (or yogurt)
• 1 tbsp passion fruit (remove the seeds) or cardamom/cinnamon
• 1 tbsp lemon juice, or water or tea

Prepare base. If using the raw version, press into tray and place in freezer.

For the topping, peel pumpkin, cut in pieces, and cook for 10 mn. In blender mix pumpkin, then add arrow-root, oil, cream, passion fruit or spices, juice or water/tea, and cashews.

Take out the tray from the freezer. Pour mixture on top. Bake for 1 hour at 160°.

Allow to cool inside the oven when finished, then place in the fridge overnight.

Icing

• 1 cup cashews, activated
• 1/2 cup passion fruit & lemon & water
• 2-4 tbsp syrup, honey or icing sugar

Mix all, refrigerate.

Variation:

• 1 cup cashews, activated
• 1 lemon (juice and zest)
• 3 tbsp agave syrup
• 2 tbsp water

Mix all, refrigerate.  

Lime Pie

• 225ml whipping cream
• 225gr Philadelphia
• 3tbsp honey
• 125ml bottled lime juice
  
• 1 tsp lime rind

Prepare base. Beat cream until peaks form. Separately beat cheese with honey and lime. Fold in the whipped cream. Pour into cooled case. Refrigerate 2 hours.

Peanut-butter Pie

• 225ml whipping cream
• 225gr Philadelphia
  
• 225gr creamy peanut butter
• 2tbsp canned coconut milk

Prepare base. Beat cream until peaks form. Separately beat cheese with peanut butter and milk until creamy. If needed add milk. Fold in the whipped cream. Pour into cooled case. Refrigerate 2 hours. 

Chocolate ganache Pie

• 200gr chocolate
• 225gr creme fraiche

Melt everything together and spread over the chocolate pie case. Refrigerate a couple of hours. 

Red Berry Tiramisu - Cheesecake

• Biscuits (oreos, breton butter biscuits, other) or red fruit granola cereal or crumble base
• Berry juice or crème de cassis (optional)

For the berry coulis:

• 200 gr frozen raspberries
• 150gr raw beetroot
• Juice of half lemon
• 70 gr coconut sugar or Agave syrup

Mix berries and beetroot with juice and sugar until saucy.

For the mascarpone cream:

• 250gr mascarpone or faisselle (in France) or Quark (in Germany)
• 2 eggs (mixed separately!)
• 1 tbsp agave syrup

Beat whites until hardened. Set aside. Mix yolks with syrup and mascarpone. Incorporate whites. Add half of the coulis.

Prepare 6 jars. In the bottom put your base. Pour a layer of cream mixture, another of the coulis, last layer cream. Refrigerate over night or at least a few hours. 

From The yoga kitchen (original recipe)

• 1/4 cup lemon juice
• 1/2 cup passion fruit pulp (4 fruits)
• 1/4 cup honey/agave
• 1/2 cup fresh orange juice
• 5 egg yolks (try replacing with cashew nuts)
• 2 tbsp starch
• 2 tbsp olive oil
• 4 g agar-agar

Mix the juice, passion fruit, honey, orange juice and egg yolks. Heat "au bain marie" (place a bowl over a casserole with boiling water). Whisk continuously for 6 minutes or until the liquid turns opaque. Scoop 4 tbsp out of the bowl and mix with starch. Mix with the rest and continue to whisk for 3-4 mn or until the liquid turns into curd. Remove from the heat and whisk in the olive oil and gelatine.

Refrigerate. If making a tart, prepare the base with goji berries. Assemble and refrigerate overnight. 

Apple nut crumble

• 5 apples or pears
• 30 g linseeds, ground
  
• 170 g hazelnuts, ground
• 130 g buckwheat
• 1 tsp each of soda bicarbonate and cinnamon
• 8 tbsp or 120 ml water
• 6 tbsp sweetener
• 5-8 tbsp almond paste or tahini
• 2 tbsp apple cider vinegar

Preheat oven to 180*C. Mix grated apple with linseeds and the liquid.

Mix hazelnut powder, linseeds, flour, cinnamon and soda. Combine with  nut paste, vinegar and water. Mix with your hands. The paste should be sticky in lumps. 

Cover fruits with paste and bake 30 mn. 

Red fruit crumble

• 250-300gr oats
  
• 1 dl raw sugar or coconut sugar
  
• 1 dl almond flour
  
• 1 dl rice flour or other
  
• 1 tsp vanilla extract
  
• 225gr frozen rasberries
• 150-200gr butter salted

First mix butter + flour + sugar, then add oats until texture of crumble is achieved. Place rasberries in pie-shaped oven pan. Place crumble paste on top and bake @210 for 20-30mn.