Ingredients

• 1.5 cup or 150g of raw walnuts
• 9 Medjool pitted dates
• 1 heaped tbsp of raw cacao powder
• 1 tsp of turmeric powder
• Optional: roasted chopped hazelnut

Directions

1. Put the walnuts, dates, turmeric, and cacao in a food processor. Blend for 4 to 5 minutes, until the ingredients form a paste.

2. Roll into small balls in the palm of your hands.

3. Optional: roll the balls into the chopped roasted hazelnuts for a healthy “Ferrero Rocher” effect.

Storage Tips

Store in an airtight container in the fridge for up to 10 days. You can also freeze the individual servings. Place them on a baking sheet, then when fully frozen, remove and place them in the container/bag for up to 3 months.

Ingredients

• 2 cups or 200g of ground almonds
• 1/4 cup or 50g of milled flaxseeds
• 4 eggs
• 1/2 a tsp of bicarbonate of soda
• 1/2 a tsp of sea salt
• 1 tbsp of arrowroot powder
• 1/2 a tsp of apple cider vinegar

Directions

1. Preheat your oven at 300 F / 150 C (fan oven).

2. Whisk the eggs, salt, and apple cider vinegar in a food processor or a bowl.

3. Add all the remaining dry ingredients – almond flour, bicarbonate of soda, arrowroot powder, and flaxseeds- and mix until well combined.

4. Scoop the mixture into a greased bread loaf pan lined with baking paper. Sprinkle some extra flaxseeds on top if you like.

5. Bake at 300 F / 150 C for 50 minutes. The cooking time can vary depending on the oven. To make sure it is cooked through, insert a toothpick, and see if it comes out clean. If not, it needs cooking longer.

6. Your delicious paleo flax bread is ready! It is perfect for breakfast or any meal. Even my kids like it, so do enjoy it with your whole family!

7. *if you are allergic to nuts or prefer not to use almond flour (ground almonds) for any other reason, you can replace it with quinoa flour- 200g or 2 cups of almond flour can be replaced with 120g or 2 cups of quinoa flour.

Storage Tips

Store in an airtight container in the fridge for up to 5 days. You can also freeze the individual servings. Place them on a baking sheet, then when fully frozen, remove and place them in the container/bag for up to 3 months.

Ingredients

• 2 cups or 200g of ground almonds
• 4 eggs
• 2/3 cup or 120g coconut sugar
• 1/3 cup or 80g of melted coconut oil
• 1 tbsp of vanilla extract
• 1 tbsp of arrowroot powder
• 1 tsp of bicarbonate of soda
• Chopped mixed nuts to decorate

Directions

1. Preheat oven to 350 F / 175 C (fan oven).

2. Whisk the eggs with an electric mixer for 3 minutes.

3. Add the coconut sugar and whisk until the mixture turns a paler color.

4. Mix in the ground almonds, vanilla extract, arrowroot powder, and bicarbonate of soda.

5. Finally, add in the melted (and cooled down) coconut oil, and mix.

6. Pour in a greased cake loaf tin lined with baking paper. Decorate with chopped nuts (any work). Bake for 35 minutes.

7. You can also make muffins instead. Pour the mixture in a greased and lined muffin tray. Decorate with the chopped nuts and bake at 350 F / 175 C (fan oven) for 25 minutes. The cooking time can vary depending on the oven. To make sure it is cooked through, insert a toothpick, and see if it comes out clean. If not, it needs cooking longer. Enjoy!

8. *if you are allergic to nuts or prefer not to use almond flour (ground almonds) for any other reason, you can replace it with quinoa flour. 50g or 1/2 cup of almond flour can be replaced with 30g or 1/2 cup of quinoa flour.

Storage Tips

Store in the fridge for up to 5 days.

You can also freeze the individual servings. Place them on a baking sheet, then when fully frozen, remove and place them in the container/bag for up to 3 months.