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Macadamia Chocolate Chip Cookies

Macadamia Chocolate Chip Cookies

Macadamia Chocolate Chip Cookies

This is the perfect small batch cookie recipe. If you're like me, then having cookies around on the counter is very dangerous. One here, one there, and before you know it, they're all gone! This recipe makes approx 6-8 deliciously buttery, subtly sweet, crispy, crunchy, incredibly moorish, perfectly portioned, melt in the mouth, chocolate chip studded, macadamia cookies. Our friend, Emma, is the genius behind this creation and the lens.


Ingredients:

  • 1 egg
  • 2 TbspVanilla Cake Batter coconut butter, melted and cooled
  • 2 Tbsp maple syrup (honey or coconut sugar can be used as well)
  • 3 Tbsp almond/cashew or hazelnut butter
  • 1 tsp vanilla extract
  • 1 cup almond flour
  • 1 Tbsp coconut flour
  • 1/4 tsp baking powder
  • A pinch of salt
  • 1-2 scoops collagen protein powder (optional)
  • 3 Tbsp macadamia nuts, roughly chopped
  • 2-3 Tbsp roughly chopped dark chocolate + extra for drizzling


Preparation:

  1. Pre-heat oven to 175’C/350’F
  2. Line a baking sheet with baking/parchment paper and set aside.
  3. In a medium sized bowl whisk together egg, vanilla, coconut butter, maple syrup and nut butter until smooth and well combined.
  4. Add almond and coconut flour along with baking powder, salt and collagen (if using) and stir to combine.
  5.  Add your macadamia nuts and chocolate chips and stir to combine.
  6. Place your dough in the fridge for 5 minutes to rest.
  7. Use a cookie scoop or spoon to place a small portion of cookie dough onto your prepare baking sheet. Then use your hands and form into your desired shape and size. *Note – If you want a thinner, crispier cookie then feel free to press them out nice and flat. Feel free to make them as big, small, thick or thin as you like just remember you may need to adjust the baking time slightly depending on the shape and size you choose.
  8. Repeat until all the mixture has been used.
  9. Once you have all your cookies shaped bake for 6-8 minutes until the tops are lightly golden and slightly crisp.
  10. Melt a little extra chocolate your by your preferred method, drizzle over the top and finish with a sprinkling of pink salt.


      Note – Cookies keep well when stored in an airtight container for up to 5 days – however they will lose some of the initial crispness and soften a little around day 2-3 (if they last that long) and can be frozen for up to 3 months.

      Recipe and photos by Emma @emsswanston on IG.

      Ginger Spiced Mango Smoothie

      Ginger Spiced Mango Smoothie

      Ginger Spiced Mango Smoothie 

      This smoothie will make your heart happy. Our genius recipe creator, Emma, came up with this one and we just love her for it! It's the perfect combination of fresh summer flavors like mango and lime zest with a fun kick from the cayenne and ginger. It's seriously such a treat and a wonderful smoothie to keep you cool this summer by the pool. You can even add some collagen for added protein.

      Ingredients –
      1/4 cup coconut or Greek style Yogurt
      3/4 cup coconut milk
      1/2 cup diced, mango - I used frozen
      1/2 cup of frozen cauliflower (I find pre-steamed then frozen works best)
      1 Tablespoon of Vanilla Cake Batter coconut butter
      1/2 teaspoon of freshly grated lime zest
      1 teaspoon of vanilla (or 4-6 drops of vanilla cream stevia - I like to use Sweet Leaf Stevia )
      1/2 teaspoon of ground turmeric
      1/2 teaspoon of ground ginger
      A pinch of cayenne pepper
      Salt and Pepper
      1 scoop of collagen (optional)
      1/4-1/2 cup of ice - more or less to desired consistency

      Optional toppings for serving - make it fun!
      Coconut flakes
      Chili
      Lime zest

      Preparation -
      1. Place all smoothie ingredients into your and process until smooth, creamy and well combined.
      2. Pour into a chilled glass or mason jar then top with coconut flakes, spices and lime if desired.


      Recipe and pictures by Emma @emsswanston on IG.

      Spiced Honey Cake

      Spiced Honey Cake

      Spiced Honey Cake

      I have a confession to make. When our friend, Rachel, from @Theheartfelttable on IG sent us this recipe, I was in the middle of a Whole30 challenge and oh so tempted to cheat with this cake! I ended up eating a boatload of fruit and nuts just to overcome this craving. Big thanks to Melissa Hartwig, cofounder of the whole30, who made it very clear that once you cheat, you have to start all over! She does not mess around!

      When the challenge ended, I wasn't as excited to get back to wine and pizza as I was to try this cake and it did not disappoint! The flavors coming from the spice tea are wonderful and the coconut butter topping is pretty perfect. The combination is extra special and a wonderful treat to make for family and friends. I'll be bringing this one to our next gathering! 

      Ingredients:

      • 3 eggs
      • 2.5 c almond flour
      • 1 c cassava flour
      • 1/2 c coconut flour
      • 3/4 c raw honey
      • 1/2 c coconut sugar
      • 1 c @celestialtea bengal spice tea {1 bag, cooled}
      • 1 t baking powder
      • 1/4 c full fat coconut milk
      • 2 t vanilla
      • 1 t ceylon cinnamon
      • 1 t pumpkin pie spice
      • 1/2 t salt 


      Topping :

       

      Preparation:

      1. Set oven to 350 degrees. 
      2. Mix together all of the dry ingredients and set aside. 
      3. Combine coconut sugar, honey, vanilla, eggs, and cooled tea until it is blended.
      4. Slowly pour the wet ingredients into the dry, stirring to combine each time. 
      5. Spray a glass bundt pan and poor in the batter. 
      6. Bake for 50-55 minutes. 
      7. Allow to cool completely before transferring out of the bundt pan. 

      Topping:

      1. While the cake is cooling, gently melt the coconut butter and once it is just barely runny, mix in the maple syrup + cinnamon. 
      2. Stir to combine.
      3. Once the cake has cooled and been transferred out of the bundt pan, drizzle on the melted coconut butter icing and enjoy!

      This cake also freezes amazingly. I slice it into 1 inch slices, individually wrap them, and then freeze them in a freezer safe bag.

      Recipe and photos by Rachel at @theheartfelttable

      Keto Cashew Cookie Bark

      Keto Cashew Cookie Bark

      Keto Cashew Cookie Bark

      This Cashew Cookie Bark is so much fun to make and definitely a special treat for our keto fans. While I'm not 100% keto myself and don't use erithyrol in my own baking, it seems to be one of the preferred sweeteners so we went ahead and used it here. If you're not necessarily avoiding sugar, a good quality maple syrup will work just fine as well.

      This bark can be made in many variations. You can play with the toppings here and then freeze up the pieces to have during the week when you're craving something sweet.


      Ingredients:

      • 3/4 cup coconut oil
      • 1/4 cup erithyrol (optional) or maple syrup
      • 2 tbsp coconut milk
      • 1 cup cocoa/cacao powder
      • 3/4 cup Nikki’s Cashew Cookie butter
      • Toppings (optional): chia seeds, goji berries, bee pollen, coconut shreds, chopped nuts

      Preparation:

      1. In a large sauce pan melt coconut oil on low heat
      2. Once oil is melted, add cocoa powder and stir until combined
      3. Add erithrytol (or maple syrup) and coconut milk and stir until melted
      4. Pour mixture on to a baking sheet covered in parchment paper 
      5. Freeze until hardened
      6. Melt Nikki’s cashew cookie butter in a sauce pan
      7. Remove hardened chocolate from the freezer and begin to drizzle the coconut mixture onto the chocolate
      8. Use a knife to swirl the coconut butter into the chocolate mixture
      9. Add toppings of choice
      10. Freeze until hardened
      11. Use a knife to cut into pieces the size of your choice

      **Can also freeze mixture into two layers in muffin tins to make coconut butter cups

       

      Recipe and pics by Abby of @akingskitchen on Instagram. 

      Bulletproof Coffee

      Bulletproof Coffee

      Bulletproof Coffee

      This recipe is not like most that you'll find for bulletproof coffee. I like to make mine a little more like a latte with a splash of almond milk and I like to add collagen for protein and it makes it creamier. If you've never had this coffee before, I recommend starting off with just one tbsp of coconut butter and maybe half a tbsp of butter. You can gradually increase to the full amount on the recipe over a couple of days. This coffee is both tasty and indulgent and it will make you feel like a super hero. You can accomplish anything after just a few sips. So go ahead, make it and enjoy getting everything done today!

       

      Ingredients:

      • 1 cup coffee - regular, decaf or mushroom/herbal coffee replacement
      • 1 Tbsp Grass Fed Butter 
      • 1-2 Tbsp Coconut Butter - I used Vanilla Cake Batter here, but you can get creative with other flavors too.
      • A splash of almond milk 
      • Optional - 2-4 drops of stevia to taste
      • Optional - collagen (Bulletproof or Vital Proteins)

      Directions:

      1. Brew coffee
      2. Combine coffee with all the other ingredients in a blender, or use a stick blender in  a large coffee mug and blend. 
      3. Enjoy warm or add some ice cubes for a delicious iced coffee!

       

      Recipe and pictures by Emma of @emsswanston on Instagram.