Coconut Oil Rice Krispie Treats

Coconut Oil Rice Krispie Treats

80g / 3 cups rice krispies
pinch salt
30g / 2 tbsp coconut oil
200g / 7 ounces marshmallows

1) Place rice krispies in a medium bowl.

2) In a small saucepan, melt coconut oil. Add salt and marshmallows and stir, over low heat, until marshmallows are melted and the mixture is smooth.

3) Turn off the heat and add rice krispies. Mix to coat evenly. Spread the mixture in a silicone loaf pan or a 20 x 20 cm / 8 x 8 inch pan for thinner bars. Press down using parchment paper so it doesn't stick that much. Once it cools, it becomes less sticky so press down after a few minutes once again. Let sit for 1-2 hours and cut into squares.

Recipe by collectng memories

Healthy Pumpkin Honey Greek Yogurt Pie

Healthy Pumpkin Honey Greek Yogurt Pie

Crust:
135g / 1 1/2 cup oats, ground into flour
20g / 2 tbsp ground flax
2/3 tsp cinnamon
20g / 1 tbsp honey
15g / 1 tbsp unrefined coconut oil
2 tbsp / 30ml cold water

Filling:
1kg raw pumpkin (you will get 500g after you cook and puree it*)
285g / 1 cup Greek yogurt
pinch of salt
2 tsp cinnamon
1 tsp vanilla extract
2 large eggs, lightly beaten
170g / 1/2 cup honey, melted
1 tbsp / 12g spelt flour

*To make the pumpkin puree, bring a large pot filled with water to boil. Cut the raw pumpkin into chunks (about 5cm/2inch) and cook in water until soft. Let cool. Transfer to a clean kitchen towel. Wrap the pumpkin up into the towel, twist up the ends and squeeze the water out until you have half of the weight you had in the beginning.

1) Preheat the oven to 180C / 350F and line the bottom of a 21 cm / 8 inch springform pan with parchment paper.

2) To make the crust, Mix together ground oats, flax, cinnamon and honey in a medium bowl. Add coconut oil and mix, using your fingers, until the mixture looks crumbly. Add water and mix until it forms a ball. If the dough looks too crumbly and doesn't hold, add more water. Press into the bottom of the prepared pan and place in the fridge while you prepare the filling.

3) To make the filling, mix together all the ingredients until very well combined. Pour onto the crust and bake for about 30 minutes or the pie is set and the center looks firm.

4) Remove from the oven and let cool completely. Transfer to the fridge and let sit overnight (if you have patience). It's much better cold! Serve plain or drizzle some honey/agave/maple syrup or anything you like.

Recipe by collecting memories

Pineapple Coconut Upside Down Cake

Pineapple Coconut Upside Down Cake 

90g / 1 cup quick cooking oats
35g desiccated coconut
125g / 1 cup flour
1 tsp baking powder
pinch of salt
150g / 3/4 cup white sugar
2 large eggs
160ml / 2/3 cup pineapple juice from a can
25g / 1/8 cup unrefined coconut oil, melted
50g / 1/4 cup soft dark brown sugar
9 pineapple rings from a can

1) Preheat oven to 180C / 350F. Prepare a 20 x 20 cm / 8 x 8 inch silicone baking dish or line a metal baking dish with parchment paper.

2) In a small bowl, combine together oats, coconut, flour, baking powder, salt and white sugar. Set aside.

3) In a large bowl, beat eggs. Add pineapple juice and melted coconut oil and stir to combine. 

4) Add dry ingredients to the wet ingredients and stir to combine. 

5) Sprinkle the bottom of the baking dish with dark brown sugar. Arrange pineapple rings on top of it. Pour the batter into the baking dish and bake in oven for 30-35 minutes or until the toothpick inserted into the center of the cake comes out clean.

6) Remove from oven and let cool for 10 minutes. Invert cake and let cool completely before slicing and serving.

Recipe by collecting memories

Soft & Chewy Dark Brown Sugar Coconut Oil Cookies

Soft Dark Brown Sugar Coconut Oil Cookies 

100g (1/2 cup) coconut oil, softened (not melted)

200g (1 cup) dark brown sugar, packed 

1 large egg

1 tsp vanilla extract 

1 tbsp light corn syrup

220g (1 3/4 cup) flour

2 tsp cornstarch

1 tsp soda

1/4 tsp salt

1) In a large bowl, beat together coconut oil, dark brown sugar, egg, corn syrup and vanilla extract until light and fluffy. 

2) Add flour, cornstarch, soda and salt. Mix just until combined. 

3) Roll the dough into the balls (I got 12) and place on a baking tray lined with a parchment paper. Leave a lot of space between each cookie - they will spread. Refrigerate for at least 2 hours, preferably overnight (you can freeze them as well).

4) Preheat oven to 180C / 350F. Bake for 8-10 minutes (10-12 if frozen; do not defrost before baking) or until golden brown. Remove from the oven even if the centers look underbaked. That will give you chewy and fudgy texture. Allow to cool for at least 10 minutes before serving.

Recipe adapted from here.

Chocolate Peanut Butter Oat Bars (No-Bake, Healthy)

Chocolate Peanut Butter Oat Bars (No-Bake, Healthy)

180g (2 cups) quick-cooking oats

75g (1 cup) unsweetened coconut flakes
1 tbsp ground flax seeds

250g (1 cup) salted peanut butter

100g dark (50%) chocolate

100g (1/2 cup) unrefined coconut oil

170g (1/2 cup) honey

1) Line a loaf pan with parchment paper or prepare a silicone loaf pan. 

2) In a large bowl, mix together oats, coconut flakes, and flax seed meal.

3) In a small saucepan, combine together coconut oil, honey and peanut butter. Cook just until melted. Remove from heat. Add chopped chocolate, cover and let sit for 2 minutes until the chocolate is melted. Stir until smooth.

4) Add the wet ingredients into the dry ones and stir to combine. Place in the fridge for at least 3-4 hours or until firm. Store in the fridge.

Recipe by collecting memories

Date Caramel, Cashew Butter and Cocoa Fudge Bars (No-Bake)

Date Caramel, Cashew Butter and Cocoa Fudge Bars (No-Bake)

Base:
30g (1/4 cup) unsweetened dark cocoa powder
20g (2 tbsp) ground flax seeds
85g (1/4 cup) honey
50g (1/4 cup) unrefined coconut oil

Middle layer:
125g (1/2 cup) cashews
30g (2 tbsp) unrefined coconut oil, melted
40g (2 tbsp) honey, melted
1/4 tsp salt

Top layer:
175g (1 cup) dates
2-4 tbsp boiling water
1/4 tsp salt 

1) Line the bottom and the sides of a standard loaf pan with parchment paper or prepare a silicone loaf pan.

2) In a small saucepan, combine together all the ingredients for the base and heat until the coconut oil and the honey is melted. Stir until smooth and spread evenly into the loaf pan. Refrigerate while you prepare other layers.

3) Make the cashew butter layer: Place cashews into your food processor and process until smooth and very creamy. It will take around 10 minutes. It takes more time and patience than peanut butter. But don't worry if the mixture doesn't look like getting smooth - it will look grainy like a curd but eventually it will turn into butter. Trust me. Just don't stop processing. Make sure you make a few short breaks to let your food processor rest.

4) When the cashew butter is ready, mix it with melted honey and coconut oil and salt. Stir until very well combined and spread onto the chocolate layer (first make sure that the first layer has set). Return to the fridge.

5) To make the caramel layer, add dates, salt and 2 tablespoons of water into your food processor. Process until smooth. You may need to add more water if the batter looks sticky and hard. I needed 3 tablespoons of water.

6) Spread the caramel layer onto the cashew butter layer and refrigerate for at least 1 hour before cutting into squares.

Store in the fridge.

Recipe by collecting memories

Soft Peanut Butter Banana Oatmeal Cookies (No flour, butter, sugar, eggs)

Soft Peanut Butter Banana Oatmeal Cookies (No flour, butter, sugar, eggs)

250g (about 2 large) bananas, mashed
15g (1 tbsp) unrefined coconut oil, melted
83g (1/3 cup) homemade peanut butter
85g (1/4 cup) real honey, melted
90g (1 cup) old-fashioned oats, ground
90g (1 cup) quick-cooking oats
1/2 tsp salt
1 tbsp flax seeds, ground
25g (1/4 cup) dessicated coconut
40g (1/4 cup) semisweet chocolate chips

1) Preheat oven to 160C / 320F degrees. Line a baking tray with parchment paper.

2) In a small large bowl, add banana, coconut oil, peanut butter and honey. Mix until combined.

3) In a small bowl, stir together oats, salt, ground flax seeds and dessicated coconut. 

4) Add the dry ingredients to the wet ingredients and stir just until combined. Mix in half of the chocolate chips.

5) Drop 9 scoops of dough onto the parchment paper (the cookies will be large). Press the remaining chocolate chips on top of the cookies. The cookies will not spread so you can flatten them a little bit. Bake for 12-14 minutes. The less you bake them - the better!

6) Cool completely before serving.

Serves 9 large cookies.

Recipe by collecting memories