Recipe of the Month

‘Peanut’ or ‘Almond’ Butter Chocolate Chip Cookies


¼ cup or 2oz butter warmed to be able to ‘cream’
¼ cup or 2oz almond butter
1 egg, room temperature
2 tbs honey
2 tbs palm sugar or coconut sugar
2 tsp vanilla extract
¾ tsp lemon juice
2 tbs + 2 teaspoons coconut flour
3/4 tsp baking soda
¼ cup or 2oz dark chocolate pieces
¼ cup or 2oz dark chocolate chips (leave this out if you prefer)
* can omit the lemon juice if you prefer.
You will find some of these ingredients in a health shop such as WholeFoods or Holland and Barrett


Preheat oven to 350 degrees Fahrenheit
In a stand mixer fitted with the paddle attachment, cream together the shortening, sunbutter, and egg for 1 minute on medium-high.
Add the honey, palm sugar, vanilla extract, and lemon juice. Mix again until combined.
Add the coconut flour and baking soda. Mix on medium for 30 seconds. Let the dough sit for 5 minutes to allow the coconut flour to soak up some of the moisture.
Scrape down the sides and mix again for 30 seconds until fully incorporated.
Stir the chocolate in by hand.
Bake for 10-12 minutes.

Satay Dipping Sauce

A healthy version of the classic satay sauce with lots of nutrients for the immune system.

  • 2 tbsp natural probiotic yogurt
  • 2 tbsp crunchy peanut butter (choose a sugar free brand like Whole Earth) Replace peanut with cashew, almond or brazil nut butter if you like.
  • 1 clove crushed garlic
  • 1 tsp fresh ginger (peeled and grated) or use lazy ginger (see image)
  • 1 tsp mild red chilli chopped, or use lazy chilli (see image)
  • 1 tsp lemon juice
  • 2 tsp chopped coriander leaves
  • 1 spring onion finely sliced

Mix all the ingredients together. For ease, you can buy lazy chilli and lazy ginger jars at the supermarket.

Creamy Tahini Dip

Tahini is a paste made from pulped sesame seeds. It is packed with fibre and minerals such as calcium. Spread it on oatcakes as a snack on it’s own or combine with cream cheese as below.

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Quick and easy and can be served with crudités or oatcakes as a snack.

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