Cashew Protein Cookies

So of late I have really been branching out with ideas of cooking and today I knocked up some little cashew gems! I had seen a post on a site where they made them but I wanted to play around with the recipe to suit our taste buds.

Ingredients

200g cashews
2 tablespoons rice bran oil
60g vanilla protein powder (I used my hydroxyburn pro clinical)
1 tablespoon almond mill
1 teaspoon vanilla
1 egg
2 tablespoons light coconut milk
20g milk choc chips (or to keep it healthy you can use cacao nibs)
2 teaspoons stevia or I used Hermesetas granulated sweetner

How to Make

Pre heat oven to 180 degrees or 170 if using a fan forced. Line a baking tray with greaseproof paper.
In a small bowl mix the protein powder, almond mill and the stevia (or sweetener). I
Place cashews in a food processor and grind, then add the oil and grind again so it comes together like a cashew butter. Place the cashew mix in a bowl and add the egg, vanilla and coconut milk and stir together. Add in the dry ingredients and mix well. Next add the choc chips or cacao nibs and mix well. I used a teaspoon and made 24 balls that I placed on the trays and flattened slightly by pressing with the back of a fork. Bake for approx 12 minutes or until slightly browned.
Remove from oven and allow to cool slightly on trays then place onto a cooling rack. Store in an airtight container.

Nutrition if you make 24 biscuits is per biscuit- Calories 88, Protein 5.5g, Carbs, 4.5g, Fat 6g,

The finished result!!!!

Balsamic, Beetroot, Fetta and cashew dip

Recently we got a dip from the shop that was really good so I have tried to replicate it and it was pretty easy but tasted better cause it was fresh!

Ingredients
1 medium Fresh beetroot
150g Danish Fetta cut into cubes
1-2 tablespoons Balsamic vinegar more if needed to make it smooth
1/4 cup Raw cashews
Salt to taste

What to do
Cut the beetroot in half and remove the ends and wrap in aluminum foil and bake in the oven for 40 minutes until soft. Remove from oven and cut into smaller pieces, allow to cool a little.
In a food processor place raw cashews and pulse until chopped. Add the Danish  Fetta and the beetroot. Add a little balsamic vinegar to help pulse the ingredients together and to smooth out. Add a touch of salt for taste. I even left my cashews a little chunkier for a bit of texture.
You can use this dip with fresh vegetable sticks, crackers, we even put a little on some scotch fillet steak. Other ideas is to use in a wrap with a salad.

Banana Bread Wheat Free

I originally made this using wheat but have tweaked the recipe to make it a wheat free and a few other healthier options.

Ingredients
1 cup brown rice flour
1/2 cup lupin flour
1 teaspoon baking powder
1 cup rapture
1/2 teaspoon cinnamon
125g organic coconut oil
3 eggs
4 bananas mashed

What to do
Turn oven to 180 degrees or 170 if fan forced, grease a loaf tin and place baking paper inside so it overhangs.
Combine the flours, sugar, baking powder, and cinnamon in a bowl.
Place the coconut oil in the microwave to melt then set aside to cool slightly, once cool add the eggs and whisk together. Put the oil egg mix and the banana in with the flour and stir to combine. Place the wet mix into the tin and cook for 40-45 minutes or until a skewer comes out clean. Allow to cool in the pan for 10 minutes then place on a wrack to cool, or serve warm.

William loved it served warm with a little hazelnut spread!