Desserts & Baking, Gluten Free Living
Lemon, Cashew and Coconut Cookies (GF DF)
This weeks recipe of the week comes from Natalie Harms, our newest addition to the Affordable Wholefoods blog as writer and recipe contributor.
Natalie is a practicing Nutritionist with clinics in Maleny (in the Sunshine Coast Hinterland, QLD) and Inverell. Here she shares her Lemon, Cashew and Coconut Cookies – loaded with protein, fibre, healthy fats and flavour, and a great alternative to store varieties.
Serving Size: makes 20
Ingredients:
225 grams raw cashews
80 grams desiccated coconut
2 tablespoons coconut flour
50 grams coconut oil (melted)
1/4 teaspoon baking soda
Finely grated lemon rind of one lemon
2tablespoons of fresh lemon juice
Method:
- Preheat oven to 160C.
- Process the cashews in a food processor until finely ground.
- Add remaining ingredients and process until mixture comes together.
- Place the mixture in fridge for 5 minutes to settle.
- Roll a generous teaspoon of mixture into ball and flatten slightly on baking trays lined with baking paper.
- Bake for 15 to 18 mins until golden brown colour appears. Allow to cool an enjoy.
Gluten Free | Dairy Free |Sugar Free | Vegan
To see more from Natalie visit her website here or follow her Facebook and Instagram pages.
About Author
Affordable Wholefoods Team
A great bunch of people who love cooking, love food and love life.
Related posts
Desserts & Baking
Coffee Banana Cake
This week’s recipe of the week has been shared by plant based recipe creator, Jess Wicks, a deliciously spongy Coffee Banana Cake. Give it a try! Ingredients 2 tbsp chia seeds 1/2 cup boiling water 1/2 cup plant milk 1 tbsp lemon juice 1/4 cup oil 1 cup sugar 3 medium bananas mashed 2 cup self-raising flour 1 pinch…
Desserts & Baking, Vegan Sweet
Mini Wagon Wheels
This week’s recipe of the week has been shared by Plastic Free Herbivore, Jess Wicks. Mini Wagon Wheels, a tasty and nostalgic treat. Homemade shortbread biscuits, with coconut cream and blueberry jam coated in dark chocolate. Yum! Makes: 16 biscuits Ingredients Shortbread Biscuits 50g plant milk of choice 100g cocoa butter, melted or coconut oil 100g brown sugar or sugar of choice…
Desserts & Baking, Healthy Snacks & Smoothies
Hazelnut Crunch Slice
This week’s recipe of the week has been shared by The Plastic Free Herbivore, Jess Wicks. High in protein and delicious, this Hazelnut Crunch Slice is perfect stored in the fridge or freezer for a satisfying and healthy snack. Makes: 8 Slices Ingredients 1 cup whole hazelnuts 1/2 cup oat flour 1/2 cup quinoa white 1/2 cup almond butter…
Desserts & Baking
Vegan Twix Biscuits
This week’s recipe of the week has been shared by The Plastic Free Herbivore, Jess Wicks. Vegan Twix Biscuits – Shortbread biscuit with gooey caramel and crisp chocolate. So delicious! SERVINGS 12 biscuits PREP TIME 15 mins COOK TIME 30 mins FREEZE TIME 2 hrs Ingredients Shortbread 50g plant milk of choice 100g cacao butter or coconut oil, melted 100g granulated…
Desserts & Baking
Christmas Chocolate Gingerbread Biscuits
This week’s recipe of the week has been inspired by Loving Earth’s Chocolate Dipped Gingerbread biscuits and has been made by store manager Caroline. A fun festive recipe to make with the family and/or share with friends as a tasty homemade gift. Enjoy! GINGERBREAD BISCUITS 3 cups spelt flour 1 tsp baking soda 1/4 cup coconut oil (melted over…
Connect With Us On Social Media
Leave a reply