CHOCOLATE SALTED CARAMEL ALMOND CLUSTERS Vegan | refined sugar-free | gluten-free makes 20 serves Ingredients: • 2 cups (220g) raw almonds • ½ tsp Natural Road Himalayan Salt • 150g sugar-free salted caramel chocolate, melted • pinch of flaked sea salt for topping • Optional: stir ¼ cup protein of choice through the chocolate Directions: 1. Preheat oven to 175°C. Spread almonds on lined baking tray. Bake 10-12 minutes until fragrant. 2. Add almonds to melted chocolate and stir until completely covered 3. Scoop a tbsp. of mix and drop in clusters onto cooled lined baking tray. Let cool to room temperature or refrigerate until chocolate has set. 4. Sprinkle with flaked sea salt.
GINGERSNAP CHOC CHIP COOKIES Gluten-free | refined sugar-free | makes 12 serves Ingredients: • ½ cup almond meal
Directions: 1. Preheat oven to 160°C 2. Combine wet ingredients in a bowl (vanilla, molasses, eggs and coconut oil). 3. Sift in the coconut flour and almond meal, add all other dry ingredients and mix well. 4. On a lined baking tray form approximately 12 evenly sized balls and press down into cookie shapes. 5. Bake for 20 minutes or until golden. Cool on wire rack.
• 1 ½ cups coconut flour • ⅓ cup Changing Habits Rapadura Sugar • 2 tsp vanilla essence • 4 tbsp molasses • Pinch Changing Habits Seaweed Salt • 2 whole eggs • 2 egg whites • ⅓ cup Changing Habits Coconut Oil melted • 2 tbsp Changing Habits Ginger Powder • 1 tsp baking soda • ⅓ cup Changing Habits Cacao Chips
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the health benefits of ACV!
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ISSUE 57 • 2020
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