In a food processor place ground almonds, dried coconut, cashew butter, sweetener and salt and blend until a bound consistency has formed (about 1-2 mins.
In a silicon mould or a greased dish press down the mixture to form a flat base. Place in the freezer for about 30 minutes until solid In a glass bowl over a pan of boiling water melt your chocolate and coconut oil together and stir until fully combined.
Now pour directly on to the shortbread base and place in freezer for about an hour until set.
Remove from the freezer and allow to stand for about 15-20 minutes before using a sharp knife to cut squares. Store inside a sealed container in the fridge.
1 cup almond flour
1/2 cup hemp hearts
1/2 cup coconut flour plus extra for rolling the
dough
3 teaspoons baking powder
1 teaspoon xanthan gum
1/4 teaspoon baking soda
1/2 teaspoon salt for topping
6 tablespoons cold salted butter – very cold
4 tablespoons salted butter melted
2 tablespoons olive oil
2/3 cup ice water
DIRECTIONS
Preheat oven to 205°C.
Put the almond flour, hemp hearts, coconut flour, baking powder, baking soda, and salt in a bowl. Grate the chilled butter, stirring it into the flours. Stir gently with a big spoon to ensure the butter is coated with flour and you can see butter shreds throughout your coconut flour mixture. Add the olive oil and stir gently to combine, then add the water. Let the mixture stand in the refrigerator for at
least 30 minutes.
Dust a sheet of parchment with coconut flour. Roll the chilled dough between sheets of baking parchment until it is about ¼ -inch thick. Cut the dough in the desired shapes. Bake the crackers on the bottom parchment sheet for 15-20 minutes or until golden brown. Add 1/2 teaspoon of salt to melted butter and brush the crackers while they are hot.
Turn oven off and place back in the oven for 5 minutes. Let cool.
Here is a quick and easy salad recipe from Immortal Kitchen. Asparagus and bacon go very well together – the flavors are very complimentary of each other! I tried this myself and was able to make it in 10 minutes. Boni has also made a delicious, healthy dressing to go with the salad. Go here for the recipe: http://immortal-training.com/honey-mustard-dressing/
INGREDIENTS (serves 1-2 people)
3-5 asparagus tips
3-5 tenderstem broccolis
1/2 head of iceberg lettuce
200g of lambs lettuce
Bacon lardons
Coconut oil
Salt to taste
Pepper to taste
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