Gluten Free Tahini and Chocolate Cookies

For the little monsters, I like to try out super healthy recipes, because let’s face it… who wants to feed children cups of sugar? Well I know I don’t! 

We have got today, a gluten free, vegan and refined sugar free recipe! What? What is left of good? How can I be lots of butter and not give you an indulgent recipe? Well.. there’s always a balance! 

Gluten free tahini and chocolate cookies

• 1/2 cup maple syrup
• 1/4 cup tahini
• 1 cup walnuts (ground finely)
• 1 + 1/4 cup gluten free flour
• 1/2 teaspoon baking soda
• 1/4 cup cacao powder 

Firstly, in a bowl, whisk up maple syrup and tahini. When fully combined add in the walnut and whisk the mixture well. 

In a separate bowl, combine sifted flour, cacao powder and the baking soda. Add it to the tahini mixture in three batches. The mixture will be thick and sticky so it’s best to use your hands. Make sure you don’t overmix it otherwise the cookies will be hard. 

Weigh the dough and divide it into 12 even pieces. Roll each piece into a ball and press the ball down with a rolling pin, or an empty bottle of wine.

Put the cookies into the fridge for about 40 min. When about 30 min in, pre-heat the oven to 175C. 

Bake in a hot oven for about 10-12 mins. Once they are ready, remove from the over and transfer to a cooling rack. Let the cookies cool down before eating! 

I hope you enjoy this little bit of healthy heaven and please do let me know your opinion! 



Stuffed Crust Pizza

Hello guys, 

My sincerest apologies for the lack of communication.. It’s been very crazy lately. 

You all know how I love the pizzas, and this time I’ve made a mozzarella stuffed pizza (and I did not cheat when it comes to making the pizza base!) 

For the dough base: 

• 500gr plain flour
• 1 sachet instant yeast
• 320ml luke warm water
•  1/2teaspoon salt 
• 1/2 teaspoon caster sugar
• 2 tablespoons extra virgin olive oil

Start by mixing the the water, yeast, olive oil and sugar in a cup until it’s dissolve. 

Sieve the flour and add the salt, if you have a big enough surface, I would suggest mixing the dough in your kitchen counter, but if you don’t, use  a large enough bowl that you can use to mix the ingridients. Don’t feel discourage just because you don’t have the space to. 

Gradually bring in the flour from the sides of the bowl, and keep mixing until you have a smooth springy dough. 

Place the dough in a lightly floured bowl and cover it with a damp towel to proof for one hour at least.

Once the dough has risen, you can divide it in 4 pieces and wrap in cling film and freeze the pieces you’re not going to use straight away. 

Preheat your over to 250C. 

I’ve cheated and used a rolling pin to roll out my dough into a perfect circle. I would usually do it the traditional way however because we want to stuff the crust, we got to make it look nice.

Pizza topping:

• Tomato and basil passata 
• Grated mozzarella 
• Salami 
• Ham
• Chopped vine tomatoes 
• Rocket

Put the rolled dough on a grease proof paper sheet and neatly put grated mozzarella on the edges of the rolled out dough and slowly fold the edge over the cheese and press down. 

Top the dough with the passata sauce first, then some more grated mozzarella, the meats, some more mozzarella (never enough cheese!) and finally the chopped tomatoes. 

Cook the pizza in the preheated oven for about 15-20 minutes, or until the crust is lightly brown and the cheese bubbling. 

Top the pizza with rocket for some fresh peppery taste! 

Try it and let me know how it goes! 
Ana X 

No Fuss Hummus

Hi fellow food lovers. 

Today I’m sharing with you my easy no fuss hummus. 

Let’s face it, should you want to make proper hummus you will need to buy tahini, you probably use half of the jar and leave it in the back of your fridge for a year before you notice you have it. 

We will replace tahini for another ingredient that we all adore and is so good for your health: coconut oil. 

  
Ingredients:

• 400g of chickpeas
• 4 tablespoons of chickpea water
• 2 teaspoons coconut oil
• 2 garlic cloves
• 1 teaspoon sea salt
• 3 tablespoons of extra virgin olive oil (plus extra for drizzling)
• 1½ tablespoon squeezed lemon juice
• Paprika

In a food processor, add the chickpeas, coconut oil, garlic, salt, lemon juice and the chickpea water. 

Turn on the food processor and slowly pour in the olive oil while it blends

When the mixture is fully combined and smooth, pour it into a serving bowl. Drizzle with some more extra virgin olive oil and sprinkle some paprika. 

  

Delicious and easy dip that will definitely impress your friends. 

Ana x