What better way to spend your Sunday afternoon than baking. I must say that I’ve discovered my love for cooking and baking only last year. I was abroad, completely on my own, and I wanted to be able to make great home cooked meals to make myself feel more at home. This is where my passion for learning about nutrition started to grow. I didn’t only want to make tasty meals, but also dishes that were good for your health in every way.

That’s why I’ve made it my mission to make delicious snacks, that taste very naughty but are completely refined sugar free, dairy free, egg free… Only the good stuff.

Even if I dare say so myself, these healthy treats really hit the spot!

Coconut oatmeal cookies

Ingredients:

Oatmeal – 250g

Almond meal – 220g

Ripe bananas – 3

Raisins – a handful

Shredded coconut – 70g

Melted coconut oil – 3 tablespoons

Mash the bananas in a mixing bowl. Afterwards, mix the bananas together with all the other ingredients. Put a baking sheet on a tray and make round shapes out of the dough to shape the cookies. Bake the cookies for about 15 to 20 minutes at 180°C or 356°F. Take the cookies out of the oven, let them cool off for a while and enjoy these coconutty delights.

Date brownies

Ingredients:

Dates – 300g

Hazelnuts – 130g

Raw cacao powder – 4 tablespoons

Honey – 3 to 4 tablespoons

Salt – a pinch

Roast the hazelnuts in the oven at 180°C or 356°F for about 10 minutes. Then, blend all the ingredients together in a food processor or blender. Scoop the mixture out in a tray, press down with a spoon or fork, and refrigerate. Once the brownies have set, cut them up and indulge!

These recipes are both super healthy and delicious. They’re not only amazing snacks, but can easily be breakfast foods, deserts and they even make great gifts. I made these yesterday and wrapped them up nicely to give them to my colleagues as a little Christmas present!

I hope you’ve enjoyed this post and let me know if you try to make these recipes yourself!

Happy baking!

H.

Disclaimer: these recipes were inspired by Deliciously Ella and Sandra Bekkari