Coconut Almond  Cookie Bites

Delicious, Raw, Gluten free, Egg free, Healthy and Nutritious treats!

A brilliant present for friends and family.

And it is really easy.

Ingredients:

1 Cup/100g   Desiccated Coconut (unsweetened)

1 Cup/100g   Ground Almonds (Almond meal)

1/4 Cup/50g   Coconut Oil (Organic Virgin would be good)

2 Tbsps   Maple Syrup

1 Tsp  Vanilla Bean Paste

Method:

Use a big mixing bowl

Add the Desiccated Coconut and Ground Almonds

In a small pot gently melt the Coconut Oil

Add the Maple Syrup and Vanilla Bean Paste to the melted coconut oil

Shake the pot or whisk until the wet ingredients and blended together

Add the wet ingredients to the dry and mix together until all the liquid is absorbed (make sure that all the dry ingredients have been coated)

It should all stick together when pressed (and not be too wet)

To create each cookie bite:

Using a 1/2 Tablespoon measure (or any small container like an ice cube tray) press the mixture into the spoon and then push out onto a tray lined with parchment paper or a plate

You should have enough for 30 small portions

Put the tray/plate into the fridge or freezer to allow the cookie bites to set

After just 10 minutes or so, your Coconut Almond Healthy Cookie Bites are ready to eat!

Chocolate topping:

These cookie bites are even more delicious topped with chocolate!

Simply melt your chocolate of choice over a bain marie and take the bowl of the heat when all the chocolate is melted. Allow to cool slightly

Using a deep spoon, dip your cookie bite into the spoonful of chocolate and set back on the tray/plate to set.

That’s it!

Keep your Coconut Almond  Cookie Bites in a sealed container in the fridge or even in the freezer.

They are absolute delicious and taste very similar to bounty bars!

Namaste And Enjoy!

Jennifer Walsh-Rupakheti

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Roti – Nepalese Flat Bread

With Spelt Flour

This is Nepalese Bread.

It is often eaten as an alternative to the usual rice and is served with Dal and a vegetable side dish.

It is really easy.

Ingredients:

300g  Flour (we used Organic Wholegrain Spelt Flour)

200ml Milk/Water (100mls of each) or just water

Pinch Salt (if desired)

Method:

Use a big mixing bowl

Add the flour

Add most of the the liquid (don’t add it all-keep a little back as your flour may not be thirsty enough for it all!)

Use your hands like a claw to mix the flour and water together until blended

It should come together to make a dough (not too wet)

Knead for a few minutes

Divide into 8 equal portions

Roll each portion into a ball shape

Using a rolling pin, roll each ball into a flat disc (quite thin)

Use a gridle or frying pan. Heat the pan on a medium heat

Cook each disc on the DRY pan pressing down any air bubbles that happen

Cook both sides until toasted and golden

Eat immediately!

Great with butter and honey!

or as an alternative to rice with your curry

Namaste And Enjoy!

Jennifer Walsh-Rupakheti

You might like Namaste Nepalese Kitchen – Jaulo

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