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Say hello to these delicious gluten and dairy free Chocolate Chip Cookies. An Easter treat that everyone is guaranteed to love!
Ingredients:
120mls coconut oil (melted)
90g almond butter
80g coconut sugar
70g coconut flour
60g dark chocolate chips
2 tbsp agave nectar
2 eggs
1 tsp bicarbonate of soda
1 tsp vanilla bean paste
1 tsp baking powder
Pinch of sea salt
Method:
Preheat oven to 160⁰C
Line two baking trays with parchment paper. In a large bowl beat the eggs with the vanilla bean paste. Add in the coconut oil, agave nectar, almond butter and beat until everything is well combined. Add the coconut flour, coconut sugar, baking powder and soda and sea salt. Mix well and finally add the chocolate chips.
Using a piping bag, place the mixture in the bag and pipe out small quantities of the mixture leaving space between each. Depending on the size of the cookies, bake for appx 8 – 12 mins. Once ready the cookies will feel firm to touch, but soft underneath.
Leave to cool on a wire rack. Cookies will firm up slightly as they cool.
Enjoy.
Gaby Van Clarke
Water is a source of life and vitality. As we age our bodies are less able to hold water so our skin sags, our bones become brittle, our hair drier, thinner and frizzy.
Introduced by Portuguese merchants in the 16th century, and adapted over time to suit Japanese tastes, this light bouncy sponge is considered a traditional Japanese speciality. More delicate and airy than a regular sponge cake, castella ( カステラ, kasutera) is famous for a fine and moist crumb.