Friday 27 March 2020

Oat, Coconut and Raisin Cookies

oat coconut and raisin cookies

As much as I'd like to (I love food, after all), all of the batches of food I make can't be eaten just by myself! I tend to share a lot of my recipe testing efforts with friends and family, helping my waistline, hopefully treating their tastebuds and having the benefit of gaining valuable feedback as part of the testing process. In the example of today's recipe, I took a batch of cookies into the office where they went down a treat! Lots of my colleagues asked for the recipe and here it is!

Three great health benefits: good source of fibre, promotes healthy skin, anti-inflammatory

Makes 8

100g gluten free oats
75g raisins
50g ground almonds
25g desiccated coconut
60ml coconut oil, melted
60ml maple syrup
1 tsp gluten free baking powder

1) Preheat oven to 160 degrees C. Line a baking tray with a silicone mat or baking paper.
2) Place all of the ingredients in a mixing bowl and stir together to thoroughly combine.
3) Divide the mixture into eight and roll each into a ball, then flatten to form a cookie shape. Place, with a little distance between each, on the prepared baking tray.
4) Bake for 15-20 minutes. Remove from the oven and allow to cool completely.

Let me know if you try out this recipe! Tag me on Twitter @HaloEats or Instagram @halo.eats

Friday 6 March 2020

Creamy Cannellini Bean Dip

creamy cannellini bean dip

I always have tins of pulses and legumes in my store cupboard. They're ideal for adding to soups, salads and curries, as well as whizzing up to make my beloved dips. Chickpeas feature most frequently in my dips (hello hummus variations!) but today's recipe uses cannellini beans and it might just be the creamiest dip I've made yet! It has a lovely fresh flavour thanks to the lemons which means it pairs really well with crudités as well as adding to buddha bowls, but the smooth and creamy texture also means that it's incredible spread onto toast.
Top tip: I like to batch roast a few cloves of garlic at the weekend, to have on hand for recipes in the week ahead.

Three great health benefits: boosts immunity, beneficial for digestive health, promotes healthy skin 

Makes 1 bowl

1 x 400g cannellini beans, drained and rinsed
1 clove garlic, peeled and roasted for 10 minutes
3 tbsp extra virgin olive oil
1 tbsp tahini
Grated zest of 1 lemon
Juice of 1/2 lemon
Sea salt and black pepper

1) Place all of the ingredients in a food processor and whizz together until smooth.

Let me know if you try out this recipe! Tag me on Twitter @HaloEats or Instagram @halo.eats
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