ABOUT ME

Hello, I'm Ayla, I’m an INN certified health coach, sugar-free and gluten-free recipe developer and healthy food blogger. I have passion about guiding you toward optimal health, eating clean, learning what foods best for you, reducing food cravings and increasing energy level in your daily life.
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HEALTHY RECIPES

All delicious, flourless, sugarless, healthy desert recipes

Showing posts with label Coconut oil. Show all posts

  • COCONUT TART | VEGAN, SUGAR-FREE, GLUTEN-FREE

    COCONUT TART | VEGAN, SUGAR-FREE, GLUTEN-FREE


    Ingredients


    Crust;
    3 pitted medijool dates
    ¼ cup desiccated coconut
    2 tbsp tahini
    ½ cup coconut flour
    1 medium apple, shredded
    1 tbsp virgin coconut oil, melted
    ½ tsp vanilla extract
    ½ tsp baking powder
    Coconut Layer;
    ½ cup desiccated coconut
    1 medium apple, shredded
    2 tbsp virgin coconut oil, melted
    2 tbsp tahini
    1 tbsp coconut sugar
    ½ tsp vanilla extract
    1 tsp cinnamon
    2 tbsp honey
    2 tbsp coconut chips

    1- Preheat the oven to 180°C and line a 20cm.cake tin with parchment paper.
    2- For the crust; place all ingredients in the food processor and grind until they are fine. The mixture should stick together when pressed.
    3- Press the mixture evenly into baking mold.
    4- For the layer, mix all the ingredients except honey and coconut chips until they are all combined.
    5- Pour the mixture onto base and bake about 20-25 min.until golden.
    6- Let it cool on a rack.
    7- Spread honey and add coconut chips on the top while serving.
     
                                                                                                                           

  • APRICOT OATMEAL COOKIES| SUGAR-FREE, VEGAN, GLUTEN-FREE

    APRICOT OATMEAL COOKIES| SUGAR-FREE, VEGAN, GLUTEN-FREE


    Ingredients


    ½ cup dried apricots, diced
    2 cup gluten-free oats
    4 tbsp flaxseed
    1 cup water, warm
    5 tbsp coconut yogurt
    ½ cup coconut flour
    1 tsp ground cinnamon
    ½ tsp baking powder
    2 tbsp coconut oil, melted
    ¼ cup honey

    1- Preheat the oven to180°C and line a baking sheet with parchment paper.
    2- In a medium bowl combine diced apricots, oats and flaxseed. Add warm water and leave for 15 minutes to swell.
    3- Add all other resting ingredients to the mixture and mix until all incorporated.
    4- Roll out the mixture onto a piece of baking paper using a rolling pin, or press down flat between two sheets.
    5- Use a 2 cm.cookie cutter to cut out and re-roll the dough if necessary.
    6- Gently place cookies onto the prepared baking sheet and bake for 15 minutes until golden on the bottom.
    7- Let them cool on a wire rack.
                                                                                                                           

  • STRAWBERRY COCONUT BALLS| SUGAR-FREE, GLUTEN-FREE

    STRAWBERRY COCONUT BALLS| SUGAR-FREE, GLUTEN-FREE


    Ingredients


    2 egg whites
    ¼ cup coconut cream
    2 tbsp virgin coconut oil, melted
    1 riped banana, mashed
    1 cup desiccated coconut
    ½ cup coconut flour
    ½ tsp baking powder
    ½ cup strawberry, chopped
    ½ tsp vanilla extract

    1- Preheat the oven to 170°C and line a baking sheet with parchment paper.
    2- In a medium bowl whisk egg whites and coconut oil.
    3- First add mashed banana, vanilla extract, coconut cream and mix . 
    4- Then add desiccated coconut, coconut flour, baking powder and stir until all totally combined.
    5- Fold in chopped strawberries gently.
    6- Portion the dough with ice cream scoop on to the prepared baking sheet and bake for 15-20 minutes until golden on the bottom.
    7- Let them cool on the pan.
                                                                                                                           

  • CHOCOLATE ALMOND BARS| SUGAR-FREE, VEGAN, GLUTEN-FREE, FLOUR-FREE

    CHOCOLATE ALMOND BARS| SUGAR-FREE, VEGAN, GLUTEN-FREE, FLOUR-FREE


    Ingredients


    Crust;
    1,5 cup gluten free oats
    1 tbsp virgin coconut oil, melted
    2 tbsp honey
    1-2 tbsp almond milk
    Layer;
    1 cup almond (soaked min. 5 hours)
    1 medium apple
    2 tsp raw cacao
    1 tbsp honey
    1 tbsp virgin coconut oil, melted

    1- Line a 15x15 baking sheet with parchment paper.
    2- For the crust; place the oats into food processor and grind until they turn into flour. Then combine with the remaining ingredients until well mixed.
    3- Press the mixture evenly into lining pan.
    4- For the layer, drain the almonds and process until they are as fine as possible.
    5- Coarsely grate the apple and squeeze out the excess liquid.
    6- Add grated apple, cacao, honey and coconut oil into grinded almonds. Process until the mixture is smooth.    
    7- Pour the layer onto base and put in the fridge for 4-5 hours or overnight to set.
    8- Cut into your desired size and shape while serving.
                                                                                                                           

  • ICE CREAM COCONUT COOKIES | VEGAN, GLUTEN- FREE

    ICE CREAM COCONUT COOKIES | VEGAN, GLUTEN- FREE


    Ingredients


    ½ cup coconut sugar
    60 gr virgin coconut oil, melted
    3 tbsp grape molasses
    ½ cup gluten free oats, grinded
    1 cup coconut flour
    ½ tsp ground cinnamon
    ½ tsp ground ginger
    1 tsp baking powder
    ¼ cup raw cacao nibs

    1- Preheat the oven to 180°C and line a baking sheet with parchment paper.
    2- In a medium bowl whisk coconut sugar, coconut oil and grape molasses until fully combined.
    3- Add oats, coconut flour, ground cinnamon, ginger and baking powder. Mix until all incorporated
    4- Fold in raw cacao nibs.
    5- Portion the dough with ice cream scoop on to the prepared baking sheet and bake for 15-20 minutes until golden on the bottom.
    6- Let the cookies cool on the pan.

  • RAW COCONUT CARROT CAKE| VEGAN, GLUTEN-FREE, SUGAR-FREE, FLOUR-FREE

    RAW COCONUT CARROT CAKE| VEGAN, GLUTEN-FREE, SUGAR-FREE, FLOUR-FREE

    Ingredients


    ½ cup rolled oats, grinded
    ½ cup ground almond
    ½ cup desiccated coconut
    1 medium carrot, peeled, coarsely grated
    1 medium apple, peeled, coarsely grated
    3 tbsp honey
    2 tbsp virgin coconut oil, melted
    1 teaspoon ground cinnamon
    ½ teaspoon ground ginger
    Frosting;
    250 gr. ricotta
    2 tbsp honey
    1 tbsp virgin coconut oil, melted

    1- Line a 18cm.cake tin with a parchment paper.
    2- For the base, combine and mix grinded oats, desiccated coconut, ground almond, ground cinnamon and ginger.               
    3- Add grated carrot, apple, honey and coconut oil. Whisk all totally combined. 
    4- Scoop and press the mixture evenly into baking pan.
    5- For the frosting, in a medium bowl mix coconut oil, honey and ricotta until throughly smooth.
    6- Pour the the mixture onto base evenly.
    7- Put the pan into the freezer at least 2-3 hours until well set or  keep in the fridge overnight.  If you keep in the freezer, let it thaw for 20-30 minutes before serving.

  • NO BAKE CHICKPEA BARS | VEGAN, GLUTEN-FREE, SUGAR-FREE, FLOUR-FREE

    No Bake Chickpeas Bars

    Ingredients


    2 cup chickpeas, rinse and drained
    ½ cup ground almond
    ¼ cup desiccated coconut
    75 gr. pitted Medjool dates
    1,5 tbsp raw cacao, or baking cacao
    2 tbsp honey
    1 tbsp virgin coconut oil
    ½ tsp vanilla extract
    Chocolate Layer;
    2 tbsp coconut oil,melted
    2 tbsp honey
    4 tbsp almond milk
    2 tbsp raw cacao, or baking cacao

    1- Line a 20cm. square baking pan with a parchment paper.
    2- Combine chickpeas, dates, coconut oil, vanilla and honey in a food processor. Process until smooth. ( If you are using firm dates, soak them in boiling water for 20 minutes until softened and then drain before proceeding with the recipe)                           
    3- Add ground almond, desiccated coconut, cacao and process all totally combined. 
    4- Scoop and press the mixture evenly into lining pan.
    5- For the chocolate layer, in a medium bowl, mix coconut oil, honey, almond milk and cacao until throughly smooth.
    6- Pour the chocolate sauce onto dough and put the pan into the fridge at least 3-4 hours (until chocolate layer is quite firm)
    7- Cut into your desired size and shape while serving.

  • CHOCOLATE CHIP COOKIES | SUGAR-FREE

    CHOCOLATE CHIP COOKIES | SUGAR-FREE

    Ingredients


    100 gr. unsalted butter or coconut oil, melted
    1 tbsp honey
    1 large free range egg
    1 cup rolled oats
    1 cup dried white mulberries
    ½ cup whole wheat flour
    ¼ cup dark chocolate chip drops
    1 tsp baking powder
    ½ tsp vanilla extract

    1- Preheat the oven to 180°C and line a baking sheet with parchment paper.
    2- In a medium bowl whisk together the butter, egg, honey and vanilla extract until incorporated.
    3- Process the mulberries in a dry blender or a food processor until they are in small chunks. Don’t over process until they start sticking together.
    4- Add processed mulberries, whole wheat flour, rolled oats and baking powder and stir until combined.
    5- Fold in the chocolate chips and let the cookie dough rest for 30 minutes at room temperature
    6- Spoon the dough on to the prepared baking sheet and press down gently on the dough to flatten.
    7- Bake for 15 minutes until golden on the bottom.
    8- Let the cookies cool on the pan.

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