Carrot & Coconut Muffins
Combine 75g melted coconut oil with 125g soft brown sugar. Beat in 2 large eggs. Grate 4 small (or 3 medium) carrots and stir in to the mix. Fold in 100g ground almonds and 50g wholemeal spelt flour. Add 2 handfuls of sultanas and 2 of dessicated coconut.
Divide between 10 muffins cases. Bake for 15-20 minutes at 170C.
Allow to cool and top each with a spoonful of coconut yoghurt and sprinkle of toasted coconut flakes.
Peanut Butter Chocolate Chip Cookies
Combine 200g dairy free spread alternative with 100g smooth peanut butter (I use Whole earth or Meridian cos they’re the good stuff), add 100g caster sugar and 100g soft brown sugar. When smooth and pale beat in 2 eggs. Fold in 200g gluten free plain flour & 200g ground almonds. Stir through 125g dark chocolate chips (or dairy free milk chocolate chips if you prefer).
If the mix is too sticky to handle, chill in the fridge until firmed.
Roll small balls and place on a baking tray, push down slightly with your thumb. If you love peanut butter (like me) then add a small spoonful in to the dip cos it goes all melty and sticky. Mmmmmm..
Space well apart and bake for 12-15 mins at 180C. Allow to cool before removing from the tray. Then eat them all. At once.