1 dl gluten-free oatmeal
1 cup almonds
1/3 tsp sea salt
2 tbsp agave syrup
2 whole dates (pitted)
3 tbsp melted coconut oil
Caramel filling
1 dl packed pitted dates
1-2 tbsp water
1 pinch of sea salt
Topping
1 cup coconut flakes
0.5 dl creamy salted peanut butter (or other nut/seed butter of your choice)
0.5 dl chocolate chips
DO THIS:
Heat the oven to 200 degrees. Line a medium baking tin with baking paper and stretch the paper up over the edges.
Add oats, almonds and sea salt to a food processor and blend.
Add agave syrup, dates and coconut oil and mix until a "dough" forms that holds together when you press it between your fingers.
Place the "crust" in the parchment-lined pan and use your hands to spread it into an even layer.
Bake for 12 minutes.
Then remove from the oven and set aside. Meanwhile, prepare the filling by adding dates to a food processor and blending until small pieces remain or a ball forms. Then add water 1 tablespoon until a spreadable caramel paste forms. Add a pinch of salt and mix once more. Add date paste to the dough and then peanut butter, coconut flakes and lastly chocolate chips
Bake for another 10-12 minutes or until the edges are golden brown and the toppings are lightly toasted. Remove from the oven to cool for at least 20 minutes.
Then cut carefully and serve warm.
]]>
INGREDIENTS
INGREDIENTS
1 dl oatmeal
1 dl almond flour
1 tsp baking powder
1 tsp cinnamon
1/2 tsp salt
1 tablespoon agave syrup
1 egg
1 teaspoon vanilla flavoring
1/3 dl dark chocolate chips
1/3 cup raisins
1 mashed banana
1/3 cup finely chopped almonds
DO THIS
Mix all dry ingredients in a bowl. Mix all the wet ingredients in another bowl. Pour the wet batter into the bowl with the dry mixture. Mix well and then pour in the chocolate, raisins and nuts.
Form into cakes and place on a sheet with baking paper.
Bake in the oven at 200 degrees for about 10 minutes or until the cookies start to turn golden brown.
Recipe for 1 serving
You need:
1 Half banana (frozen)
4-5 cubes of frozen mango
1 dl almond milk
Do this:
Blend in a food processor/blender.
Add a handful of crushed chocolate/chocolate chips
Pour into a bowl. Top with your favorite fruit. We thought the combination of mango and kiwi was perfect for this tropical smoothie.
Recipes make about 10 depending on size
You need:
1 dl coconut flakes, finely shredded
1/2 cup almond flour
2 tbsp agave syrup
3 tbsp melted coconut oil
1/2 teaspoon vanilla flavoring
1/8 tsp sea salt
3-4 tbsp melted dark chocolate + coconut oil
Do this:
Heat the oven to 150 degrees. Stir together the coconut, almond flour, maple syrup, coconut oil, vanilla and sea salt in a medium bowl. Using a rounded tablespoon, shape the dough into balls. Bake for 20-22 minutes. Remove from the oven and let cool. They solidify as they cool so wait about 15 minutes before serving or dipping in chocolate.
Melt the chocolate in a water bath. If the chocolate seems too thick after melting, you can add a teaspoon of melted coconut oil to thin it out. Dip each macaron in the melted chocolate and/or drizzle chocolate over. Place in the fridge for a while before serving.
]]>
About 10 depending on size
You need:
2 dl oatmeal
2 tablespoons of Superfruit's granola
1 dl peanut butter, preferably crunchy
1 teaspoon vanilla flavoring
1/4 tsp salt
1 dl mixture of e.g. chia seeds, sunflower seeds and/or pumpkin seeds
0.5 dl crushed almonds
1 tbsp coconut oil
1 tablespoon agave syrup
Do this:
Stir together in a bowl and place in the fridge for 30 min. Then form into balls and store in the fridge before serving. If the balls do not hold together when forming, you can add more coconut oil or agave syrup to make the batter "stickier".
It is advantageous to replace or add other ingredients such as chocolate, raisins, coconut flakes or another favorite.
Perfect to have as a snack on the go or as a healthier substitute for snacks.
Contains no added sugar and is rich in lots of healthy fats. Divide into smaller pieces and enjoy!
]]>
You need:
1/2 cup oatmeal
1 medium sized ripe banana
1 large egg
1 tablespoon agave syrup
1/2 tsp baking powder
1 pinch of salt
Do this:
Heat the oven (175 ° C). Grease a small ovenproof dish with coconut oil.
Place all ingredients in the blender and blend until smooth.
Pour the batter into the mold and top with crushed almonds (or chocolate)
Bake in the oven for about 2 minutes or until the batter turns a little golden brown on top. Serve and eat hot!
Perfect evening snack for those who want to try to stay away from chips on weekdays.
Do as follows:
Cut the apple lengthwise into thin slices (just under 1 cm) and lay out on a sheet of baking paper.
Sprinkle with cinnamon.
Heat in the middle of the oven at 100°C for about 3 hours or until the chips are crispy.
Turn the apple slices halfway through the time.
Keep an eye on the chips during this time as it can vary from oven to oven. Let cool before tasting!
Eat and enjoy!
Recipe for one glass/portion.
You need:
1 dl pineapple
1 dl zucchini
1 whole kiwi
1 half avocado
1 dl water
1 tsp ginger
A handful of spinach
Do this:
Cut all the fruits and put them in the freezer for a while before, to get the smoothie really cold. Mix everything in a blender and pour into a glass. Garnish with pineapple or kiwi. The perfect smoothie after training or as a dessert.
(or lunch, or dinner)
Recipes serves about 1 portion
Mix in mixer:
1 tbsp acai powder
1 frozen banana
1 dl vegetable milk of your choice
0.5 dl frozen blueberries
Top with:
1 tablespoon Superfruits chia seeds
1 banana
Berries of your choice (we like strawberries)
1 dl Superfruits granola
Recipe for 8 servings.
You need:
2 dl Greek yogurt
2 dl fun light mixture or juice
1 dl blueberries
1 dl sliced strawberries
Divide the mixture into the containers
Place in the freezer for a few hours - preferably overnight. Take out, let it defrost for a bit and enjoy a cooling and fruity ice cream!