Mango- og avocadosalat (serves 2)
1 large mango
1 avocado
1/2 red bellpepper (paprika)
1/2 chili (depending on taste)
1 dl boiled quinoa
3 big handfulls of ruccola salad
2 tbs sesameseeds
Oliveoil
Lemon / Lime
Pepper
Boil the quinoa (1/2 dl dry quinoa will give you 1 dl readily boiled). Cool down before mixing with the salad.
Cut Mango and avocado into suitable pieces. Cut the bellpepper in tiny pieces. Mix all ingredients together in a bowl, sprinkle with some good oliveoil. Squeeze some lime / lemon over the salad, top with some pepper and blend. Top with sesame seeds prior to serving.
Quinoa, Coconut and Salted Peanut Butter Cookies
- ¼ cup all-natural 100% peanut butter, I used Sanitarium
- 1 tbsp maple syrup
- ½ cup organic low fat coconut cream, (plus extra)
- 3 tbsp (extra) virgin coconut oil, melted
- ½ tsp sea salt flakes
- 2 tbsp coconut sugar
- ½ cup coconut flour
- ½ cup quinoa flakes
- 25g dark chocolate, chopped finely
- In a large bowl mix together wet ingredients: peanut butter, maple syrup, coconut cream and coconut oil.
- Add sea salt flakes and coconut sugar and mix to combine.
- Now add dry ingredients: coconut flour, quinoa flakes and chopped chocolate.
- Mix all together to form a dough. Add a little coconut cream if the mixture is too dry to form into balls.
- Scoop ⅛ cup of dough and split that in half. Form balls and place on a serving plate.Serve with a glass of (your choice of) milk.
- Preheat oven to 200C (180C fan-forced, 400F, gas mark 6)
- Flatten previously prepared dough balls slightly and place on a baking paper lined tray.
- Bake in the preheated oven for 8 minutes or until the cookies are starting to turn golden.
- Remove from oven and cool on a wire rack.
- Store Cookie Dough and Biscuits separately in an airtight container in the pantry
Recipe found at Martyna | Wholesome Cook