Saturday, 23 August 2014

Amaranth Pan-Fried "Scone"

I'm going to Norway today, to Norway today, to NORWAY....TODAY! OK, *cough* I'll try not to get ahead of myself, I'm just really looking forward to my Summer holiday, s'all ^ ^

But first, I thought I'd drop in and give you this really simple recipe for a lovely little gluten-free, pan fried "scone". For what do you do when you have a flour you don't quiiiite know how to use? You add liquid until it's workable and then you either bake it, or fry it!

I love going to shops that sell more exotic foods and different flours and such, I found one that sold all kinds of flour, one being amaranth - and I just had to try it, so in my basket a little bag of amaranth flour went, and when trying to decide what to make - I settled for a simple "scone"-like mixture.
It had a bit of a strong flavour to it, and so I decided that since it wa my first time using it,I would add some spices, and turn it into a thick little pizza thing, and it worked a treat! I will try and improve upon this recipe, but I thought it was too nice not to share, and also so I could maybe get some hints and tips about amaranth flour from you, should you happen to know more about it, because I was more of less clueless!

Amaranth Pan-Fried "Scone"
(Makes 1)

50g amaranth flour
A little salt, basil and cayenne pepper
About 3 tbsp water (A good splash)

Toppings of choice, I used:
Vegan cream cheese, 1 tsp tomato purée, oregano, salt and black pepper, and a couple of basil leaves to garnish.

- Combine the amaranth flour with the seasonings, stir to combine and make a well in the middle.

- Now add the splash of water and work the dough until you have a dough with a sort of play-doughish texture, leave for a couple of minutes.

- Roll out to about a 1cm thick "scone", or thinner if you want a bigger surface for the topping, but careful so the dough doesn't start cracking at the edges.

- Heat a small pan on medium-low heat and dry fry, turning every few minutes to prevent it from burning, you can also of course fry it in a little oil for some extra flavour.

- Once done, simply have it with whatever your heart desires, and enjoy!

Have you ever used amaranth flour?

So long for now! I've charged my camera, so I will hopefully have a few snaps to share when I get back in about ten days' time!

Recipe by yours truly,

- Jules x

Thursday, 21 August 2014

Banananice Cream with Caramelised Walnuts

You might have seen it on blogs a-plenty over the last year or so, but it was only the other day I got to try this tasty banana soft-serve, and you know what? It wont be the last! This ice cream is so healthy, you can have it for breakfast! Which is....exactly what I did *smiles*

Banananice Cream with Caramelised Walnuts
(Serves 1)

2 bananas, chopped and frozen overnight (or for a few hours)
1/2 tsp vanilla extract

For the topping:
Handful walnuts
1 tsp light butter (vegan options available)
1 tbsp xylitol/sukrin gold/brown sugar

- For the topping, simply melt butter in a small frying pan along with the sweetener and add the walnuts, toast for a minute or two and set aside.

- Leave the frozen banana out for about 10-15 minutes to give it a chance to soften a little, before having it in a food processor with the vanilla extract, or use a stick blender to whizz until the bananas are just broken up and you have a smooth mixture.

Top the banananice cream with the walnuts and syrup and enjoy.

This. is. so. good!

Tips - Should you happen to have some leftover brownie or cookies, why not crumble it up and swirl it through the icecream? I only thought of this aaaafter I had demolished this bowl of awesomeness, dang!

If you want a little bit more of a zing, why not try and whizz a cup each of pitted frozen cherries and frozen diced mango? I am sure a strawberry/mango mix would be delicious too!

1/2 cup each of frozen cherries and mango blitzed up!

I also wanted to tell you about a couple of syrups I found in a health shop quite some time ago (which means I've had the chance to sample them thoroughly, hehe). They are called Sweet Freedom, and so far I have seen a normal syrup and a "Chot-Shot" which is basically like chocolate sauce. Sweet Freedom only used sugar from fruits, and so it is a little healthier!
My opinion, is quite split between these two, I mean, of course they wont be the same as normal syrups or chocolate sauces, but there is something a little "off" in the flavour of the syrup.

I love the chocolate sauce though, and am often found drizzling the lovely dark stuff on top of porridge and granola. It took me a little while to get used to the flavour, because it doesn't taste like normal, dark chocolate. Anyway, Choc-Shot get a thumbs up from me!

Have you tried the syrups or other products from Sweet Freedom before? And what is your favourite homemade ice cream?

Original source:
Sunnere & Sterkere med Proteinrik Mat, p. 124

- Jules

Wednesday, 20 August 2014

Creamy Quorn with Sweet Potato Fries

After a long day at work, I was really hungry and wanted something a little different from what we make in work. I found this recipe for creamy coconut quorn, and it came out absolutely delicious, and it pretty much makes itself!

Creamy Quorn with Sweet Potato Fries
(Serves 2)

1 large sweet potato, cut into thin wedges
1 tbsp oil
Salt and black pepper
300g quorn (for vegan, why not used marinated and fried tofu?)
400ml light coconut milk (1 can)
A pinch of ground nutmeg
2 handfuls cherry tomatoes, or 2 normal tomatoes
4-5 handfuls spinach (Or serve with some sugarsnap peas or broccoli!)

- Pre-heat the oven to 200°C. Have the potato wedges in a bowl with oil and some salt and pepper. Place on a baking tray and bake for about 30 minutes. 15 minutes in, add the cherry tomatoes to the tray and bake until softened.

- In the meantime as the wedges are baking, have the coconut milk, quorn, some salt, pepper and nutmeg in a medium sized casserole and cook over low heat for about 25 minutes until slightly thickened.

- Once the wedges, tomatoes and creamy quorn is just about done, simply wilt the spinach in a casserole for a couple of minutes, and drain of the water.

- Divide the food between two plates and tuck in!

I hope you have a wonderful day! Here on my side of the world, I am counting down the days for take-off, and visiting family and friends in Norway on Saturday - cannot wait! Do you have any plans for the rest of the week?

Original source:
Sunnere & Sterkere med Proteinrik Mat, p. 21

- Jules

Tuesday, 19 August 2014

Cranberry & Pistachio Cookies

It happened again.... I don't know how, but I know when... About 7 and a half minutes after I had popped these cookies in the oven, and they started to melt aaaaall across the baking tray, and colliding with each other, turning into an almost entire tray of cookie. OK, so that might not be such a bad thing, but it wasn't as pretty as I intended for it to come out.

After the first batch, I decided to use the little batter I had left and scale it down from a big tablespoon to a heaped teaspoon per cookie, and that my friend - worked a whole lot better!
I omitted the white chocolate chips in this, but do feel free to add half a cup as suggested in the original recipe. Usually, I don't like my cookies too sweet, next time though - I might just drizzle some melted chocolate on top, mmmm!

Cranberry & Pistachio Cookies
(Makes about 20)

4 tbsp light butter, softened
1 cup xylitol (or half and half brown and white sugar)
1 egg
1 tsp vanilla extract
A pinch of salt
1/2 tsp bicarbonate of soda
1/2 cup flour
1 cup oats (OR use the opposite ratio of flour and oats for a finer batter)
1/2 cup flour
1/4 cup dried cranberries
1/3 cup shelled pistachios
1/3 cup white chocolate chips

- Start by pre-heating the oven to about 180-200°C.

- Now, cream the butter and xylitol/sugar in a bowl. Whisk the egg lightly until slightly fluffy and incorporate into the mixture.

- Then, continue adding the remaining ingredients, and give it a good stir!

- Place baking paper on a baking tray, or grease a baking tray lightly with either cooking spray or butter. Dollop (with a good bit of space inbetween each cookie!) a heaped teaspoon's worth of batter for each cookie, and bake for about 15 minutes until nice and golden!

I hope you like them, aaand that my advice prevented you from ending up with a baking tray-shaped cookie, I had to learn the hard (and tasty) way!

The tray of "failed" cookies, I should just pour the batter into the tray and make a huge cookie next time, hehe!

Also, I thought I would add a picture of the mushrooms my flatmate and his friends had picked last Friday

Aren't they beautiful?! The people, plus a lovely dog, came over to ours afterwards, and the mushrooms were tended to, sliced and fried, and we had them on toast - it was delicious! I haven't had chanterelles in aaages, but it is something you'd find in most Norwegian food shops, not so much in the UK for some reason, weirdly enough, cause we have roundabout the same climate here in Scotland, and...judging by the picture, there are obviously chanterelles growing here!

Have you been mushroom picking before?

Original source:

- Jules

Monday, 18 August 2014

Fruit Nut Chocolate Nuggets

Y'know when you crave something sweet but not an entire billiongramchocolatebar? Those days? Yeh, well let me give you the answer to that - chocolate blobs! Or well...not blobs as such more like...uhm... Right, lets just say fruit nut chocolate nuggets! There..much better, and so the name of these things came to be!

Delicious bits of sweet, chocolate covered goodness, mmmm...

Fruit Nut Chocolate Nuggets
(Makes about 8 pieces)

50g fruit and dried nut mix
30g dark chocolate, chopped
1 tbsp xylitol or sugar (icing sugar will do!)
1 tbsp coconut oil
40g light cream cheese

- Have the fruit and nuts ready! Ready? Good, here we go!

- Take out a small frying pan and put it over loooow heat, have the coconut oil, sweetener and chopped chocolate and stir until it's all melted, add the cream cheese and stir through.

- Once the mixture is fairly free from lumps, take it off the heat and stir through the nuts and fruit.

- Have a plate with either non-stick baking parchment or tinfoil over it and place 1 teaspoon of the mixture at a time onto the plate, one nugget done! And about 6-7 more to go. Pop in the freezer for about half an hour and keep cool before serving. Eat immediately, as the coconut oil does tend to melt quickly!

Fingerlickin' good - and hopefully you approve too *smiles*

Recipe by yours truly, inspired by the interwebs,

- Jules

Saturday, 16 August 2014

Artisan Crackers

Hello, and good day to you!

This recipe will make you never have to buy crackers for cheese ever again! The base is so simple, and easy to work with, and you can vary the herbs and spices and add just about anything you're in the mood for, aint that neat?

It took me about half a year to get around to making these, can you believe it? They only take about half an hour to make, and I had not been able to fit it into my schedule - sometimes I'm not so good at organising things...

Anywhoooo - I made these a day when I had a few friends coming over to mine to celebrate my last day in the office, I figured cheese and crackers would be nice, and I also made a few fruit and nut chocolate...things, everyone needs their sweet and savoury!

Artisan Crackers
(Makes about 10 long crackers)

1 3/4 cups wholemeal flour
1/2 cup water
4 tbsp olive oil
1/2 tsp salt
(I also added 1 tsp dried basil)
Other herbs and spices as you like, I ground some seasalt on half of the batch, and a salt-garlic-and chilli spice mix on the other half!

- Start by mixing the flour, salt (and basil - if using) in a bowl, then, make a well in the middle and pour in the oil and the water. Add a little bit water if it's too dry, but I found half a cup was perfect.

- Knead the dough well, before leaving it to rest for about 10-15 minutes.

- Pre-heat the oven to 200°C. Then, roll the dough into a long piece and cut into ten bits. Roll each individual bit into a sausage, before using a rolling pin (or in my case, a glass) and roll until you have a nice long flat cracker (about 2-3mm). Place on a baking tray, add spices or ground salt on top if you want, and bake for 10 minutes for soft crackers, and 15 minutes for crispy ones - I went for the latter, CRUNCH! They turned out perfectly - how simple was that?!

Thought I would add a photo of Mister Tom Jones from Belladrum for good measure, since my friend has uploaded her photos!

It has been a bit of a crazy and work-filled week so far, and I'm working in the kitchen today as well, I'm off to charge my batteries tomorrow though, phew!
I hope you have a lovely weekend! Any plans?

Original source:

- Jules

Friday, 15 August 2014

Belladrum Tartan Heart Festival

...a small festival not everyone has heard of (except from the Scottish that is!) Every year this festival is held, and it's really close to Inverness.

For five years now, I have been wanting to go, but it wasn't until this year I finally got around to it. Now, I have decided that it will definitely not be the last time, and if I#m really good saving up all my silvers in my pirate-chest, I miiight just be able to get enough to go next year again. Fingers crossed!

I travelled up to Belladrum with a dear friend of mine, and we bussed up there, only making two stops along the way, and making a friend on our way! In total the bus rides were about 3 1/2 hour from Glasgow up there, and a lot longer back down (connecting buses had a bit of a wait in between). Unfortunately for me though, my camera ran out of battery halfway through the Saturday, and so I didn't get to capture all of it, thankfully my friends took some snaps too though!

An elephant sitting on a wall - as they do...

We founds three pegasi in the woods! They were really cool!

The atmosphere at Belladrum is absolutely fantastic, and although I managed to get lost already on the first evening *cough* camping sites look different in the dark, and my navigation skills is ridiculously poor *cough cough* I managed to find a group of people I made friends with, and we all ended up in the dance hall. It's usually what the first night of Belladrum consists of if you arrive on the Thursday - it's an evening of celebration!

The "Tea house", which sold vegetarian foods, homemade lemonade and chai, mmmm ^ ^

Me and my friend in aforementioned tea house

On the Friday however, the music kicked off, and I got to see Schnarff Schnarff, Fatherson, Frightened Rabbit, and none other than Tom Jones was headlining that evening as well! He was rockin' it, and although he might seem like he'd be slightly out of place at a chilled festival like Belladrum, it actually made sense somehow! Earlier on, when it was raining cats and dogs, we (Katie and I, not Tom Jones and I....Just figured I should point that out!) sought shelter in the Venus Flytrap Venue, which was where the stand-up comedy took place, and the MC (the fellow in between each acts) had us in stitches for a couple of hours!

There were a vintage market at a "free range folk" section of the area, and Katie and I chilled in the "tea-house" with reggar playing in the background and musicians playing a little further down at the Free Range stage. It was brilliant! It rained a little on the Friday and overnight on the Saturday, but overall it was pretty good! Hell, I didn't even mind sleeping in a tent three nights in a row. After one night out in the wild - you get used to it *smiles*.

Buskers under a mushroom!

That time Julie got lost, went dancing with some new friends, aaaaand the screen on her phone broke, very inconvenient! I had to write a little sign the next day when rummaging about for porridge, so my friends knew I was still alive. I didn't have a felt tip pen, so I used eye-liner... I can totally survive in the wild, ha!

The food there was good! And I had a few exotic burgers, and falafel - you can't go to a festival and not have falafel, not this little Julie anyway! That was actually one of the best meals I had there! Every morning, I would go up to the Porridge Tent (Yes, because there was in fact such a tent, right at the top of the campsite!), and the lovely porridge people would serve me a generous portion (think regular take-away cup of coffee from your favourite coffee shop) of the lovely stuff, and topped it with toppings of your choice. Everything from strawberries and cream, to rhubarb compote and blueberries and more!

There were also some activities for youngsters and old'yins, and we had a go with the hulahoops and diablos - not done that in years and years! We also bumped into a fundraising for dogs born with certain handicaps or conditions. Needless to say - we went to visit every day, talking with the lovely lady there who had lots of dogs there with her - they were so cute! We made friends with Frodo - the all-blind labrador, as well as the four chihuahuas Ben, Mogwai, Gremlin and Gizmo, too cute! Frodo was my favourite though, but don't tell the others!

The dogs we made friends with on-site when not listening to bands playing.

Billy Kirkwood in the Venus Flytrap Venue, he was the MC and thus had us in stitches between all the other stand-up acts, he was brilliant!

The second day was music-packed as well, starting with some Highlander friends, Jacob and Rory, Brownbear, Esperanza and then busker James Mackenzie played some songs accompanied by a drummer. We met up with more friends throughout the day, and then we saw Jipsy Magic, Fat Goth, Rae Morris, The View (surprise act, yar!), Band of Skulls, and finished it off with Razorlight and fireworks, t'was a good couple of nights!

Fatherson who stepped in for Grandmaster Flash who did a set later on instead, I didn't mind though, Fatherson was amazing!

Frightened Rabbit who was on just before Tom Jones, and then my camera died *sigh*, these fellows were really good though!

Sunday was spent packing up, and recovering, running on little sleep! We had three hours to wait in Inverness, and so we had both lunch and dinner at a cafe there, carrying too much to have a wee wander about town. I haven't been to Inverness in years and years!

This was my second festivals, and if it wasn't for the fact that it costs a bit of money, I would do it every year, because it is absolutely amazing! I met so many lovely people along the way, and got to hear some amazing performers as well as just catching up with my friends, go away for a few nights - ah, sooooo good! *biggrinonherface*

Have you been to any music festivals before? Aaaand which is your favourite?

- Jules

Monday, 11 August 2014

Creamy Cocomeal

Updates from the festival will have to wait until some more photos are being uploaded onto the interwebs by my friend, but in the meantime, I might as well give you another wee recipe this lovely Monday's eve.

You might wonder why I have the SAME photo that I used yesterday, but it's only because under the granola, it's not cottage cheese, porridge or yogurt like it normally is, it's cocomeal!

I had never thought of using coconut flour until I saw it posted on a blog not long ago instead of oats for a type of cold oatmeal, or coconutmeal in this case, so I figured I'd give it a shot, and topped it with some Snickerdoodle granola, yum!

Already, I have had this twice now, the second time I added 1/2 tsp of cocoa because I was cravin chocolate, and it hit the spot! Could even have added a full teaspoon of the stuff, yum!

Creamy Cocomeal
(Serves 1)

3 tbsp coconut flour (start with 2)
1 cup milk (I used coconut milk)
A pinch of salt
1 tbsp agave syrup
1/3 tsp vanilla extract
Granola, chopped nuts, honey or berries to top with

- Simply first have 2 tbsp coconut flour and all the remaining ingredients in a bowl and stir until it thickens, add a little water if it seems too thick, add the last tablespoon of coconut flour if you want it thicker. Top with goodies of your choice and tuck in!

Have you ever tried coconut flour instead of cereal before?

- Jules

Sunday, 10 August 2014

Snickerdoodle Granola & Belladrum

Evening! I have just returned the Belladrum Tartan Heart music festival and am running on very little sleep, and so - I thought it was about time to post up a breakfast recipe, because... What better way to recover from little sleep than a good breaky?

I had ran out of aaaaaall the granola that I had made up and stored in cupboards and drawers, and so I had to make a new batch - because granola is very necessary! Not long ago, I remember seeing Linda's "Caramel Granola" and I was sold!

The only thing I did wrong, was using coconut oil instead of butter, and thus it wouldn't crunch up properly, but I got there in the end. Therefore, I have swapped the coconut oil for butter in the recipe to make things easier!

Snickerdoodle Granola
(Makes about 2 small jars)

20g light butter (vegan alternatives available)
2 tbsp agave syrup
20g xylitol or brown sugar
2 tbsp water
1 tsp salt (for the caramel effect!)
1/2 tsp cinnamon (optional)
100g oats
50g chopped or whole nuts
30g sunflower seeds

- Pre-heat the oven to about 180°C.

- Now, have the butter, syrup, sugar, water, salt and cinnamon in a small baking bowl.

- Add the rest of the ingredients to the mix and stir well to combine, making sure it is aaaaaall coated. Spread it evenly on a baking tray and place it in the middle of the oven for about 20-30 minutes, stirring every ten minutes or so and keeping an eye on it. It might be ready earlier and it might take a little longer. All I know is that I had to turn down the temperature of the oven a little because the nuts toasted quicker than anticipated.

- Cool completely before storing in airtight jars, or top your yogurt or porridge with it straight away! I hope you enjoy, I found it really really tasty, especially with the added salt - to my surprise...

I hope you have had an amazing weekend! As for me, I have spent the last three nights in a tent, and got about 12 hours' sleep in total, so I am a little beat - but it was absolutely worth it! And now I am just relaxing in my pajamas post-shower and am relaxing, it wont be long until I hit the hay, work awaits tomorrow!

As for photos, I might post up a couple from the weekend, buuut I have yet to get around to uploading them. The weekend itself consisted of me getting lost on the FIRST night of the festival, but I made friends with some lovely people who were chilling outside, playing the guitar and singing. As for some of the artists I saw there, The View, Rae Morris, Brownbear, Jipsy Magic, Tom Jones, Razorlight, and Esperanza were amongst some of them, I also got to see some comedy, and enjoy some great (and less great) food. I had some exotic burgers, falafel (you can't go to a festival without having falafel, somehow it just...doesn'!), and every morning I started my day by paying a visit to the porridge tent, were Bob the porridge man and his lovely colleagues served me breakfast. It was a great experience and I hope I get to go again next year, better start saving my silvers!

Have you been to any festival? Which one is your favourite?

Original souce:

- Jules

Thursday, 7 August 2014

Vegan Curry Pancakes with Mango Chutney

I am off to a music festival today - Yarr!

Since I am going to be missing in action for the next four (or three, I'll be back on Sunday) days, I'll leave you with an awesome recipe for - curry pancakes, they're a treat ^ ^

Ingtrigued by the subtly sweetened curry pancakes over at June's blog, coinciding with having made too big a batch (my second, since I last posted it on my blog) of mango chutney the other day, I decided that now was the time to rattle a stack of these bad boys up, and for dinner no less!

And you know what? It was a good call! I made these sugar-free by using xylitol, but I am sure a bit of medium brown sugar will hurt you should you happen to not have xylitol, nor know where to get it (I bought mine in a local health shop). I was going to fry some red onion for these as well to get the whole sweet-spicy and tangy thing going on, but I was too hungry and too impatient! Plus, it didn't need it - simples!

Because the batter is vegan and thus there are no eggs in it, it should be a little thicker than the normal pancake batter I am used to (then again, back in Norway we make mainly crêpe-like pancakes....). In the original recipe, half a cup of coconut milk was used, I opted for almost a whole cup, but that all depends on how you like it. The recipe makes 4-5 little pancakes, I hope you like 'em!

PS. Sour cream might be a wonderful addition to this, I'm gonna have a few dollops of that on them next time!

Vegan Curry Pancakes with Mango Chutney
(Serves 1 and one only, unless you feel generous and aren't hangry)

60g (about half a cup) wholemeal flour
1/2 tsp baking powder
A pinch of salt
1 tbsp xylitol or brown sugar
2 tsp mild curry powder
1/2 - 1/3 cup coconut or soy milk (if you're not vegan, you can use normal milk)
1/2 tsp (apple cider) vinegar
1 tbsp coconut oil

To serve:
4-5 tbsp mango chutney (or more!)
Sour cream (omit if vegan)

- Start by having all the dry ingredients in a small baking bowl, and mix well to combine. Then, make a well in the middle and add your milk (start with half a cup), vinegar and coconut oil. Stir, stir, stir and add more milk or water should you want the batter a little thinner.

- Heat a non-stick frying pan on medium heat, and once it's hot, use two tablespoons of batter per pancake and spread out just a little bit. The first one might stick a little to the pan, but the following ones wont as much thanks to the oil in the mixture. Repeat until you run out of the mixture.

- Stack up a little tower or curry-goodness packed pancakes and spread a little mango chutney on top of each as you go along. Once done - you may devour aforementioned pancake tower, bon appetit!

Original source:

- Jules

Monday, 4 August 2014

Coconut Fog

So I have recently discovered the cappuccinos of teas that is the Fog, or more specifically the London Fog - made with Earl Grey as the main component. There have been several takes on the Fog-teas, and I am pretty sure I heard that somewhere even had a Glasgow Fog too...I have to do more research (which basically means I just have to spend more time in cafês, which I am more than happy to do by the way! I'm addicted).

Anywhooo....I thought of trying to give it a bit of a tropical twist and so, used Coconut milk. It definitely gave it a bit of a different flavour, but in a good way!

NOTE: This will not be as sweet as the one you get served in cafês, but you can of course add more sweetener or some vanilla syrup if you want to.

Coconut Fog
(Serves 1 - tall glass)

1 tbsp agave syrup
1/3 tsp vanilla extract
A few drops stevia vanilla creme (optional)
1 cup Earl Grey
150ml Alpro coconut milk

- Boil up water for the tea, in the mean time find a tall heat-proof glass and have the agave, vanilla extract and stevia (if using).

- Now, brew the tea for a few minutes, squeeze the teabag and discard the tea bag - you don't want that in the glass!

- The final step is to heat the coconut milk in a small saucepan, once hot, but not boiling, use a milk frother and froth lightly (it wont froth up as much as milk) before pouring into the tea. Let it cool for a few minutes, before taking a sip, and hopefully approve of this lovely coconutty tea!

Have you ever tried a London Fog before, or made something similar yourself?

Recipe by yours truly,

- Jules

Saturday, 2 August 2014

Cocopea Marbles

Finally the weekened is upon us! *Raises coffee cup* cheers!
so what better than rattling up some healthy, but delicious sweets?

I found this lovely recipe for peanut fudge, and then I accidentally left out two of the main ingredients and this happened... I'm not complaining though, they're delicious - A typical sweet'n'salty kind of treat!

Cocopea Marbles
(Makes 6-7)

50g PB2 or peanut flour
20g xylitol/sukrin gold
A pinch of salt (optional)
1 tsp agave/maple syrup
2 tbsp water (A little goes a long way, so be careful!)
Dessicated coconut for rolling

- In a bowl, mix together the peanut flour and sweetner along with a pinch of salt. Mix well to combine before adding the syp and 2 tbsp water. Use a spoon to knead well until you have almost like a gingerbread-dough textured mix.

- Now, roll it into a sausage and divide it into 6-7 pieces, roll them so you end up with pretty little peanut marbles, and roll in dessicated coconut. Chill until serving.

NOTE: You can also melt chocolate to coat them instead of using coconut, or both!


- Jules