Choc Chip Pistachio Cookies

This is Round 2 of my cookie fail from last week that saw me eating everything with “cookie crumbs” pretending that they were a purposeful ingredient, not the actual DisasterChef moment they were. These were delicious, though I still think there is room for improvement so this recipe might get updated when I next make them. Loaded with good fats and protein, these cookies will definitely beat the 3pm sweet craving without peaking your insulin off the charts and giving you diabetes.

1 cup almond meal
1 tbs ground flaxseed
1 cup coconut butter (or nut butter)
2 eggs
1 tsp vanilla powder
1 tbs lucuma powder (optional)
Stevia to taste (or 1/4 cup raw honey/maple syrup)
1/4 cup chopped pistachios
1/4 cup raw cacao nibs or dark choc chips

Preheat oven to 150C (fan forced). Blend all ingredients except pistachios & cacao nibs in the food processor until combined. Stir through the cacao nibs & pistachio. Shape into “cookies” and pop on a baking paper lined tray. Bake for about 15-20 mins and allow to cool completely before removing from tray.

Before they went in the oven….


Apricot & Pistachio Balls

I lurrrrvve apricot balls at Christmas time! You know why they taste so good? Condensed milk, that’s why. That stuff is sugary deliciousness in a tin, don’t even get me started on how good it is if you then boil said tin and make caramel….OMFreakingG!! BUT this year I am going to try & avoid the sugar coma, the extra kg’s and diabetes so if you want to join me, give these babies a crack.

The many nutrients in apricots can help protect the heart and eyes and give you a great dose of fibre. Constipated? Apricots are here to save the day 😉 The high beta-carotene content of apricots may help prevent heart disease and vitamin A promotes good vision. Vitamin A is also a powerful antioxidant that helps minimise free radical damage to cells and tissues.

250g sulfur free dried apricots
2 tbs lucuma powder (optional)
1 cup coconut butter
1 tsp vanilla extract
1/2 cup lightly toasted pistachios, roughly chopped
Stevia to taste or maple/agave/rice syrup
2 tbs coconut oil
Extra coconut for rolling

In the food processor add apricots, coconut butter, oil, lucuma & stevia and pulse until they are finely diced. Remove from food processor, mix in a bowl with pistachios. Roll into balls and roll in the extra coconut to coat. Store these in the fridge or freezer.


Fig & Pistachio Porridge

Now I used quinoa for my porridge but you can definately use oats, buckwheat or whatever else you like to make porridge with. This makes 2 large serves. Quinoa is a gluten-free nutritional powerhouse. It is often called a ‘grain’ but it is actually a seed and is pronounced keen-wah. Quinoa is a complete protein source containing 9 essential amino acids and is particularly high in Lysine which is responsible for healthy tissue growth and repair.

1 tsp cinnamon
1/2 tsp cloves
1/2 tsp nutmeg
2 cups quinoa
1 cup water
3 cups milk of your choice (dairy, soy, coconut, almond)
1 cup chopped dried figs
1/2 cup toasted pistachios
Honey, to serve

In a saucepan, add milk, water and quinoa and bring to a simmer, stirring occasionally. Simmer for about 10 minutes uncovered. Add figs and maple and continue to sir and simmer for about another 5 minutes. Cover with a lid and allow to stand without heat on for 5-10 more minutes. Remove from heat, serve into bowls, drizzle with honey and sprinkle with pistachios. YUM!