Tag Archives: almonds

Super Healthy Almond and Chia Cookies

almond and chia cookies

After I posted this recipe for Almond Butter Cookies I had a lot of inquiries about whether they could be made even healthier. In other words, with less flour and less sugar. I found, if I replaced the maple syrup with dates and the gluten free flour with almond meal, it resulted in a completely sugar and flour free cookie with an almost toffee like flavour. Plus, I added chia seeds, so now they’re not just packed with protein, but full of fibre too. Honestly, they’re that delicious that it makes you wonder why you’d bother with treats that aren’t good for you when the ones that are taste so damn good xx

Almond and Chia Cookies
Recipe Mummyknows

1 cup almond meal (ground almonds)
1/2 teaspoon fine sea salt
1 teaspoon baking powder
1/2 cup almond and chia butter (available at health food stores)
1 cup dates chopped, seeds removed
1 1/2 teaspoons pure vanilla essence
sea salt

Preheat oven to 180 degrees and line two baking trays with baking paper.

In a blander combine all the ingredients. Blend on full power until thoroughly combined. You may need to stop and start manually scraping the sides and shifting the mixture about.

Have a small bowl of water handy so you can wet your finger tips as you go – it makes the mixture a lot easier to handle. Wet your finger tips and form the dough like mixture into small balls, in your palms, flatten into a disc like shape and lay out onto the baking paper, leaving an inch or two between each. Sprinkle the cookies with sea salt and bake for approx 12 minutes. Keep a close eye on them to avoid burning. You want them to be crisp on the outside and soft on the inside. Once cooked, allow to cool before devouring xx

The Most Amazing and Healthy Almond Butter Cookies

almond butter cookies 2
With my little ones second birthday fast approaching and the return of her fixation with cookies, I made it my mission to search for the most nutritious and delicious cookie recipe around. Why, you may be asking have I taken up such a challenge? Quite simply because who wants to say no to a two year old on their birthday? So, with no further adue, here is the most amazing, healthy cookie recipe I’ve ever tried. And I’m not talking delicious considering how healthy the recipe is. I’m talking the texture and taste of a Mrs Fields type cookie. Pregnancy cravings and two year olds aside, when these cookies started baking, let’s just say the husband came a running. So go on, give them a try, I promise they won’t disappoint xx

almond butter cookies

Almond Butter Cookies
Adapted from it’s All Good by Gwyneth Paltrow
(Makes about 24 cookies)

1 1/2 cups gluten free flour
1/2 teaspoon fine sea salt
1 teaspoon baking powder
1 cup natural almond butter
1 cup good quality maple syrup
1 teaspoon pure vanilla extract
1/2 teaspoon sea salt

Preheat oven to 180 degrees and line two baking trays with baking paper.

In a medium size bowl whisk together flour, fine sea salt and baking powder.
In a small saucepan over low heat warm the almond butter, maple syrup and vanilla for approx 1 minute and whisk together. Transfer the wet ingredients to the mixing bowl and  mix together to combine thoroughly.

Using two spoons form the cookies into balls (around a generous tablespoon in size each) and space them two inches apart on the prepared baking sheets. Wet your finger tips, press down on the cookies and smooth the edges so each is the shape of a small disc. Sprinkle each with a little sea salt.

Bake until the air is fragrant and the cookies are firm, watch to ensure they do not burn, approx 12 – 15 minutes.

Note: I found it helpful to have a bowl of water handy so you can wet the two spoons each time you form the cookies, it helps to handle the gooey mixture.

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Roast Chicken with Saffron, Slithered Almonds & Honey served with Kosheri

Though some may say dishes of this nature are too much work for your average Tuesday night, I say who wants their week nights to be average anyhow? But if mid week feasts just aint your thing, these dishes would work out mighty fine for a Friday night Shabbat or a Sunday night Roast. I can assure you the rewards will far out weigh your efforts.

To keep the dishes clean and healthy I’ve made a few adjustments. Firstly, I replaced the  chicken quaters with 4 chicken breasts on the bone. Then I reduced the quantities of oil, salt and honey and eliminated the butter. The original roast chicken recipe called for hazelnuts which I replaced with a lesser quantity of slithered almonds. I’ve also included an extra step to make the chicken little one friendly.

The result, an insanely delicious Roast Chicken, a perfectly fragrant Kosheri and a lovely light Tomato Sauce. Efforts aside, there’s nothing more rewarding than the sheer delight on our little ones face as she enjoys her chicken. And as for my husband and his mates, they’re always so appreciative, it’s a pleasure every time xx

Roast Chicken with Saffron, Slithered Almonds and Honey
Inspired by Ottolenghi The Cookbook


Serves 4

4 Chicken Breast on the bone
1 onion finely diced
1 tablespoon oil
1 teaspoon grated ginger
1 teaspoon cinnamon
generous pinch of saffron strands
juice of 1 lemon
8 tablespoons cold water
sea salt and pepper
4 tablespoons slithered almonds lightly toasted
4 teaspoons honey
2 tablespoons rosewater

In a large zip lock bag combine chicken breasts, onion, olive oil, ginger, cinnamon, saffron, lemon juice, water, sea salt and pepper, mix together well then leave to marinate for at least an hour or over night refrigerated.

Preheat the oven to 190c. In a large baking tray arrange chicken pieces skin side up and ensure everything is evenly spaced.

In the meantime, in a small mixing bowl combine the honey, rose water and slithered almonds and mix stir into a rough paste. After approx 35 minutes of baking (this will depend on your oven, mine takes about 45 minutes), remove the dish and spread an even amount of nut paste on each piece of chicken, return to the oven and continue to bake for a further 5 to 10 minutes (my oven requires another 10 to 15 minutes), being careful not to burn the slithered almonds.

As my little one is yet to try nuts or honey, I remove one of the chicken breasts, transfer to a small baking pan and continue to roast without either the almonds or honey.

Once the chicken is cooked through and golden brown, remove from the oven and serve.

Adapted from Ottolenghi The Cookbook

Serves 4
300g green lentils
200g basmati rice
50g vermicelli noodles broken into 4cm pieces
400ml chicken stock or water
1/2 teaspoon nutmeg
1 1/2 teaspoon ground cinnamon
1 tablespoon olive oil plus 1 teaspoon
1 onion thinly sliced
salt and pepper

Rinse the lentils under cold water. In a large saucepan cover the lentils with plenty of cold water, bring to the boil and then simmer for 25 minutes or until lentil are tender but not mushy. Drain and set aside.

Rinse the basmati rice. In a large saucepan heat the olive oil and fry the vermicelli until they begin to turn golden. Add the rinsed basmati rice and mix well so it’s coated in the olive oil. Cover with chicken stock or water, add nutmeg cinnamon sea salt and pepper, bring to the boil and cover. Reduce to a simmer and continue to cook for 12 to 15 minutes.

In the meantime, in a small frying pan heat 1 teaspoon olive oil and saute onions until golden and dark brown in parts. Transfer to kitchen paper and drain.

Transfer rice to a large serving bowl, add lentils and mix together well. Garnish with cooked onions, season with salt and pepper and serve alongside the tomato sauce.

Tomato Sauce

1 teaspoon olive oil
1 garlic clove crushed
2 chillies seeded and finely diced (optional)
370ml water
4 tablespoons apple cider vinegar
2 teaspoons cumin
sea salt and pepper to taste
In a medium sized saucepan heat the olive oil, saute garlic and chillies for approx 2 min. Add chopped or canned tomatoes, water, vinegar, salt and pepper. Bring to the boil then reduce the heat and simmer for approx 20 min or until sauce thickens. Season with salt and pepper and serve either hot or at room temperature with the Kosheri.

Friday night left overs

Tangy chicken salad with lime dressing 

After a morning spent walking and shopping with our little bundle of love there’s something to be said about coming home to a Saturday afternoon lunch. It’s become some what of a little tradition in our household. . . So, what to do with the delicious left overs from Friday night’s Shabbat meal? Here are two salads my hubby and I made that make use of that famous Friday night roast chicken. The first is adapted from the wonderful Super Charged Food by Lee Holmes. The original recipe calls for activated almonds but being a lazy Saturday afternoon we replaced them with regular almonds and the dish was still delicious.

1/2 a yellow capsicum
50g of activated sea salt and vinegar almonds (or regular ones)
2 celery stalks
40g sliced sun-dried tomatoes
1 Lebanese cucumber diced
1 avocado diced
200g oven roast chicken
1 tablespoon apple cider vinegar
1 tablespoon lime juice
1 teaspoon lime zest
1 tablespoon olive oil

Simply mix the salad ingredients together in a serving bowl then in a separate small mixing bowl whisk the dressing ingredients together and spoon over the salad. xx

Quinoa roast chicken and green grape salad

This second salad worked perfectly along side the first. The quinoa is an excellent filler that leaves you feeling content but never too full while the grapes add that sweet burst of flavor.

1 cup cooked quinoa
1/2 red onion finely chopped and caramelized
Handful of green grapes sliced
Handful of parsley finely chopped
200g roast chicken breast diced
1 tablespoon olive oil
1 tablespoon rice vinegar
1 heaped tablespoon Dijon mustard
1 teaspoon palm sugar
1/2 lemon juiced
1 teaspoon lemon rind
salt and pepper to taste

Combine the salad ingredients in a serving bowl and mix together. Combine the dressing ingredients in a small mixing bowl and whisk until a thick creamy paste forms. Pour the dressing over the salad and mix thoroughly. xx