Wholesome Child : Wholesome Child full
101 101 step 2: reduce sugar INGREDIENTS 5 tbs (100ml) coconut oil 1/4 cup (25g) cacao powder 1/4 cup (25g) carob powder 1 tsp vanilla extract or powder 2 tbs of almond butter, peanut butter, cashew nut butter or sunflower seed butter 1/4-1/3 cup (60-80ml) maple syrup pinch of Himalayan rock salt (optional) 11/2 cups (30g) puffed quinoa INGREDIENTS 3/4 cup (105g) Wholesome Child gluten-free flour mix (see page 32) 1/2 tsp psyllium husk powder 1 tsp baking powder 1/4 tsp ground cinnamon pinch sea salt 1/4 cup (60ml) maple syrup 1/3 cup (80ml) coconut milk 1/2 tsp apple cider vinegar 1/2 tsp vanilla extract or powder 2 tbs apple sauce 2 tbs coconut oil, melted TOPPING: 1 tbs coconut oil, melted 1/2-1 tbs coconut sugar (optional) 1 tsp ground cinnamon EQUIPMENT doughnut tray INSTRUCTIONS Place the coconut oil, cacao powder, carob powder, vanilla, almond butter, maple syrup and Himalayan rock salt in a small pot and gently heat over low heat. Continue to stir until it’s totally smooth and melted. Turn off heat and set aside. Place quinoa puffs in a medium-sized bowl and cover with the chocolate sauce. Mix together, ensuring that all the quinoa puffs are completely covered with chocolate. Spoon the chocolate puffs into mini muffin cupcake holders. Place in freezer to set (approximately 1 hour). Remove from freezer at least 10 mins before serving. Serving and storing leftovers: Store in the fridge for up to 4 days or in freezer for up to 4 months. INSTRUCTIONS Preheat oven to 180°C and lightly coat a doughnut tray with coconut oil. In a medium-sized bowl, combine flour mix, psyllium husk, baking powder, cinnamon and sea salt. In a small bowl, combine maple syrup, coconut milk, vinegar, vanilla extract, apple sauce and coconut oil. Add wet mixture to dry mixture and whisk until well combined. Pour batter into prepared doughnut tray and bake in oven for 15 mins. Leave to cool on a wire rack. For the topping, add coconut sugar and cinnamon to a small bowl and stir to combine. Brush doughnuts with a little coconut oil and dip into the coconut- cinnamon mixture to coat. Serving and storing leftovers: Serve immediately, store in an airtight container in the fridge for up to 4 days or freeze for up to 4 months. Chocolate Quinoa Crackles Apple & Cinnamon Doughnuts Prep time: 15 mins (+ 1 hour refrigeration time) Makes: 20 mini crackles Prep time: 10 mins Cooking time: 15 mins Makes: 6 Vegan Dairy Free V Prep time: 5 mins Cooking time: 15 mins Makes: 5 cups Prep time: 12 mins Cooking time: 20-23 mins Serves: 8 INGREDIENTS 5 cups (100g) rice puffs 2 tbs cacao powder 2 tbs carob powder 3 tbs maple syrup or raw honey 3 tbs coconut oil, melted 1/4 tsp vanilla extract/powder INGREDIENTS 2 cups (240g) wholegrain rolled oats 1/2 cup (35g) shredded coconut 1/2 cup (80g) mixed nuts, chopped 1/4 cup (40g) pumpkin seeds 1/4 cup (50g) chia seeds pinch sea salt 1/4 cup (25g) cacao powder 3 tbs coconut oil, melted 1/4 tsp vanilla extract or powder 2-4 tbs maple syrup or raw honey INSTRUCTIONS Preheat oven to 100°C and line a baking tray with baking paper. Place rice puffs in a large bowl. Combine cacao, carob, maple syrup, coconut oil and vanilla extract in a small bowl and pour over rice puffs. Stir through until all puffs are coated in the chocolate mixture. Spread over the baking tray and bake for 12-15 mins, stirring halfway through. Leave to cool before transferring to a glass jar. Serving and storing leftovers: Serve immediately with a splash of milk or store in a glass jar for up to 4 weeks. Chocolate Rice Puffs Crunchy Chocolate Coconut Granola INSTRUCTIONS Preheat oven to 160̊C and line a baking tray with baking paper. In a large bowl, combine oats, shredded coconut, nuts, seeds and salt. In a smaller bowl, add cacao powder, coconut oil, vanilla extract and honey and whisk to combine. Pour chocolate mixture over dry ingredients, stirring until well combined and the granola is coated in chocolate. Transfer mixture onto the baking tray and spread out evenly. Bake for 15 mins, stir through and bake for another 5-8 mins. Remove from oven and allow to cool before transferring into a jar. Serving and storing leftovers: Serve immediately with some almond milk and fresh raspberries or store in a glass jar for up to two weeks. Vegan Gluten Free V V Vegan Gluten Free Gluten Free V Vegan Wheat Free Nut Free Nut Free 100 TIP Replace quinoa puffs with rice, millet or corn puffs. For a school friendly treat replace nut butter with tahini or sunflower butter. You can replace the gluten-free flour mix with wholemeal spelt flour or wholemeal flour.