Muesli bars are so last year…

Well we are about half way through Sober September. You can look at it one of two ways… we have around 15 days to go… or we have successfully detoxed for 15 days.. the good ol’ glass half empty or full.

It is amazing how much money we have saved over the last three weeks! I have been making a big pot of vegetable soup for Mr Lid to take to work instead of popping down to the shop to buy a salad or a sandwich usually ending up in  quick $15 spent without the bat of an eyelid.

We face a few challenges this weekend with Mr Lid away for a night on a work conference (poor man, with all that temptation of a breakfast buffet, fancy dinner and free alcohol) We have a mates 30th on the weekend which is dinner and drinks then a catch up Lunch with friends to round out the weekend… sometimes it is easier to hide away but man does it get boring! Don’t get me wrong I love spending time with Mr Lid I also like to talk to other people too!

One thing I find hard about detox is when the clock hits 3:30 in the afternoon, the dreaded three thirtyitis sets in and sugar cravings start, day dreams of chocolate and naughtyness.. mmmm

But I have made the yummest bar of goodness that is chocolaty and jam packed full flavour and it keeps you full till dinner time- and to make it even better (how can it get better I hear you say?!) it is naturally sweetened, gluten free, vegan and oh so goooood

Energy bars

2 cups Dates (chopped)

1/2 cup Prunes

1 1/2 cups Water

Bring above ingredients to a simmer in a pot till the water is almost gone and the fruit is mushy, you can use the mix like this or blend till smooth.

1 cup Ground Almonds

1 cup Raw Cashew nuts (roughly chopped)

1 cup Desiccated Coconut

1 cup Mixed Seeds (Sesame, Pumpkin, Sunflower)

1/2 cup Dried Cranberries (or diced Apricots)

3/4 cup Cocoa Powder

Put everything in a bowl and mix. Add Date and prune mix to the bowl and mix well- you can knead with your hands if easier.

Put into a paper lined tray and press down till flat and even. Leave to set in the fridge. Cut and eat. You could also roll into truffel sized balls and roll in coconut for a snack on the go or to have for a more fancy afternoon tea.

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I wish you could smell my house.

I wish you could smell my house. Its warm nutty spiced air is a dream to write in.

I had a crap sleep (Can I say that? Sorry if my language offended some people)

I woke at 1:30am with a cat next to me forcing me into the middle of the bed, where I was all hot and uncomfortable, my knee had shooting pains and I found myself still awake at 3:30am reading recipes on my phone dreaming of what I wanted to eat to keep me going once I was meant to be awake in a few hours.

I wanted something with ingredients I had in the house, I wanted something Gluten free, I wanted a million dollars- shame you can’t bake that!!

I found a recipe for some Cinnamon bun type things sounded good, had to make a few changes as it didn’t quite match the exact ingredients I had to use but hey- still looked good!

Cinnamon Walnut Loaf 

1/4 cup Almond meal (ground Almonds)

1/4 cup Coconut flour

1/4 cup Agave Nectar (or Honey, Golden syrup, Maple syrup)

1/4 cup Apple puree

1/3 cup Sour Cream (could use yoghurt, milk with some vinegar or lemon in it)

2 Eggs

1/4tsp Salt

1/4 tsp Baking soda

Mix in a bowl with a whisk to remove all the lumps- let sit so the Coconut flour can adsorb some of the moisture, Spoon into the tin and top with topping.

I made mine in a Loaf pan – Muffins would be fine too.

Walnut Cinnamon topping

2Tbs Coconut oil melted

2Tbs Cinnamon

4Tbs Agave nectar (or Honey, Golden syrup,Maple syrup)

1/4- 1/2 cup nuts- I used Walnuts

Mix together and spoon onto the above mix.

You could marble the walnut mix through with a skewer if you like.

Bake 180c 35min – this was for a loaf- time will be less for muffins.

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Who doesn’t love a quickie.

It is really satisfying to make something with minimal dishes- especially when baking. Especially when baking in my kitchen.

Another thing that is satisfying is making a cookie that takes about 15 min from mixing, making, baking and eating- thats right you could be eating these in about 20 min- from now- thats 5min to finish reading this and 15min to make and bake- what more could you want from a recipe- the fact that these are gluten free is a bonus.

These are not your usual cookie, they are soft, chewy, moist and yum.

Coconut, chocolate and berry cookies

6Tbs Coconut Flour

4Tbs melted Coconut oil (could use butter- soften, do not melt)

2Tbs Agave nectar (could use honey or golden syrup)

1 Egg

2 Rows chocolate (I used white, but dark would be just as delish)

Dash of Vanilla (in fact freshly scraped vanilla pod would be lovely too)

Mix everything together in a bowl roll into 9 balls and flatten, press a frozen or fresh berry into the top of each cookie.

Bake 180c 11min till edges are golden- let cool and eat.

These are really versatile- you could put just about anything into the mix.

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Ready for the oven

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