Our recipe for wellbeing
Mocha Protein Balls
Abbey Vawdrey
Ingredients Method
½ cup almonds processed or almond meal
1 cup oats
Handful of sultanas / cranberries / dried fruit processed( works extra well if you soak dried fruit in a bit of water for 15-30 minutes before)
1 tsp. vanilla essence
¼ cup shaved coconut / different nut / more oats
¼ cup sunflower seeds
2 tbsp. of cocoa / Cadbury choc powder or scoop of choc protein powder
1 shot of coffee( optional)
Honey / maple syrup / golden syrup / milk
Shredded coconut
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Mix all ingredients except the honey / maple syrup / golden syrup / milk and coconut in a bowl. Add honey / maple syrup / golden syrup / milk until it binds into a paste and make small balls. Roll balls in coconut( optional). Refrigerate or freeze.
Oaty, Nutty Cookie
Suzanne Reed
Ingredients Method
1 cup oats
½ cup shredded or desiccated coconut
½ cup almond meal
½ cup seed mix( I used a mix of sunflower seeds and pepitas)
2 tbsp. water 2 tbsp. peanut or coconut oil 2 tbsp. peanut butter
3 tbsp. rice malt syrup( can substitute with honey or maple syrup)
½ tsp. vanilla paste
* Optional: add ½ cup sultanas or dried cranberries
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Preheat oven to 150 degrees. Place oats, coconut and seed mix in a blender or food processor, blitz until a sandy consistency. Add this mixture to a bowl, add all the other ingredients, mix until well combined and holding together. Prepare a flat tray with non-stick baking paper. Roll tablespoon sized scoops of the mixture into balls, then flatten before placing on tray Bake in the oven for approx. 12-15 minutes. Remove and allow to cool completely.
Optional Step- Melt 100g dark 70 % chocolate and coat either one end or base of biscuit in melted chocolate. Place dipped biscuits in fridge for 30 minutes to set chocolate.
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