The Sweet and Savoury Life

Flourless Apple Almond Spice Snack Cake. I cup apple puree I cup almond butter 1/2 cup of honey 1/3 cup of pure maple syrup... 4 eggs 1 teaspoon of cinnamon teaspoon of nutmeg teaspoon of all spice teaspoon of ginger 1 teaspoon of sea salt 1 teaspoon of baking soda Preheat oven to 350 F, lightly grease 8X8 plan with coconut oil, combine all ingredients and mix until batter is completely combined, transfer batter to prepared pan and back for approximately 45 to 55 minutes. The cooking time will very so check after 45 minute and allow longer if required. See more

Fennel, Cannellini Bean Salad with Toasted Garlic Sourdough Breadcrumbs. For the toasted Breadcrumbs you will need 3 cups of cubed up sourdough. 1/4 cup extra-virgin olive oil, 2 garlic cloves... 2 tablespoons dried currants or raisins 1 tablespoon of chopped up fresh Italian parsley tsp of sea salt tsp of fresh ground black pepper Cut up your sourdough bread into small cubes and measure until you have 3 cups. Place in a food processor with the rest of the ingredients. Pulse six or eight times and then set to high and let the processor run for about 30 seconds until the mixture looks like breadcrumbs. Place the breadcrumb mixture into a large skillet set over medium-high heat. Cook, stirring often, until the mixture turns golden and crispy. Once done set aside to cool. For the Salad you will need two small fennels bulbs sliced thinly 1 tablespoon of fennel frons chopped up finely 4fl oz. can of organic cannellini beans 2 tablespoons of capers Place all salad ingredients in a bowl and set aside. For the Vinaigrette you will need cup of grapeseed oil 1 tablespoons of raw apple cider vinegar 1 tablespoon of fresh lemon juice tsp of sea salt Place all vinaigrette ingredients in a small bowl and mix until well combined. Pour the vinaigrette over the salad mixture and toss together. Note: You may not require all the vinaigrette, add enough to your liking. Plate up your salad and top off with 1-2 tablespoons of toasted garlic breadcrumb mixture. Enjoy! See more

TAHINI QUINOA COOKIES WITH TOASTED COCONUT CHIPS cup of organic coconut oil cup of organic tahini cup of raw honey 1 organic egg... 1 teaspoon of pure vanilla I ripe organic banana (mashed) cup of organic quick oats 1 cup of organic quinoa flakes 1 teaspoon backing powder Pinch of Himalayan sea salts cup lighted toast organic coconut chips Preheat oven to 350 degrees F. Line baking sheet with parchment paper. Once oven is preheated, lightly toast the coconut flakes until golden. Set aside to let cool. Keep oven at 350 degrees F. Mix coconut oil, tahini, maple syrup, egg, vanilla and mashed banana until well combined. Add the oats, quinoa flakes, baking power and salt to wet ingredients and stir until well combined. Fold in the toasted coconut chips. Drop 2 tablespoons of dough onto the backing sheet and repeat. The cookies will spread a bit so leave some room in-between. Bake cookies for approximately 15 to 18 minutes until edges are golden brown. Remove from oven and let cool for about 5 minutes before removing them from pan. Enjoy!

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