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In other words, jam stuffed vanilla cookies. The cookies are super soft and pillowy. These can be filled with anything you like - nut butter, chocolate etc etc.


makes 10-12 cookies


bloody filling

1 c blackberries

1 1/2 tbsp honey*

1 tsp tapioca flour

1/4 tsp extra dark cocoa powder**

1/2 tsp vanilla extract


cookie

1/3 c honey

1/3 c ghee/ butter, room temp

1 medium egg

1 tsp vanilla extract

1 1/4 c oat flour

1/4 c coconut flour

1/2 tsp baking soda

1/4 tsp salt


Add the blackberries to a small saucepan, simmer for 5 minutes. mash with a fork, then mix in the rest of the ingredients and simmer on medium for another 5 minutes until thickened.

Pour the filling into small domed silicone moulds OR make 10 blobs (about 1 tbsp each) on a lined baking tray and place in the freezer for at least 2 hours.


In a large bowl, whisk the ghee, honey, vanilla and egg for 2-3 minutes, then sift in the dry ingredients and fold until combined. the dough should be firm but slightly sticky. Option to chill in the fridge for 20 minutes - this makes the dough easier to handle when stuffing them. If you find the dough too sticky to handle, wet your hands with cold water. This will make them easier to handle.


Preheat oven to 200°C/ 390°F (180°C fan) and line a couple baking trays with parchment paper.

Use a spoon to scoop some cookie dough and flatten in your palms, then add a frozen filling in the centre and wrap the dough around it. Pull off any excess dough and roll into a ball. Put the cookies on a baking tray, leaving a 2-inch gap in between.

Place the tray in the middle of the oven to bake for 10-15 minutes or until golden around the edges. Allow to cool in the tray and enjoy!



*Optional - this is to make it look more bloody


Fluffy vanilla sponge filled with blackberry jam and chocolate sludge. Perfect for spooky szn.






sponge

1 scoop protein powder (3 tbsp)

1 ripe banana

1 medium egg

1/2 tsp vanilla extract

1 tbsp maple syrup (optional)

1/3 c oat flour*

1/2 tsp baking soda

pinch of salt

2 tbsp blackberry jam**


chocolate sludge

1 tsp extra dark cocoa powder

1 tsp maple syrup

1 tsp milk of choice/ water

Lightly grease a small ovenproof bowl and preheat oven to 200°C/ 390°F (180°C fan)

Place the protein powder in a bowl along with the banana. Mash the banana into the protein powder with a fork until pureed.

Whisk in the egg, vanilla extract and maple syrup (if you choose to add it) until combined.

Fold in the dry ingredients, then pour about two-thirds of the mixture into the greased bowl.

Make a small dip in the centre of the mixture and add 2 tbsp of blackberry jam. Gently spoon the rest of the mixture on top and smooth over with a spatula or the back of the spoon.

Place in the oven to bake for 15-20 minutes, or until golden on top.


To make the chocolate sludge, drizzle all the ingredients together and drizzle on top of the baked oats.




* You can make your own oat flour by blending rolled oats in a food processor or high-speed blender until floury

** You can also use strawberry/ raspberry jam but I feel like blackberry jam looks more blood-y

Wanna make pumpkin pie but can’t be bothered to make pumpkin pie? These pumpkin crumb bars are here for you. They give you the same satisfaction as a pie, but with minimal effort.

Crumbly and buttery crust, sweetened with maple syrup and lightly spiced - the flavours are to die for!



Crust 1/3 c maple syrup

1/4 c ghee or butter 2 c oat flour 6 tbsp coconut flour 1 tsp pumpkin spice 1/2 tsp baking soda 1/4 tsp salt Pumpkin Filling

1/3 c maple syrup 1 can pumpkin pureé 1/2 c coconut yogurt 1 tsp vanilla extract 1 medium egg 1 egg yolk 1/4 tsp salt Preheat oven 180°C/ 350°F (160°C fan) Line an 8-inch square tray (or equivalent) with parchment paper and set aside. To make the crust, mix the maple syrup and ghee in a mixing bowl. Add the oat flour, coconut flour, pumpkin spice, baking soda and salt. Mix until well combined, the texture should be slightly sticky, yet slightly crumbly dough. Place the bowl in the fridge to chill for at least 20 minutes to allow it to firm up. You want the dough to be of a crumbly consistency. If it isn’t, allow it to chill a little longer.

For the pumpkin filling, whisk the maple syrup, pumpkin pureé, coconut yogurt and vanilla extract together. Add the eggs and salt and whisk again until well combined. Press about two-thirds of the crust mixture into the base of the tray. Pour the pumpkin filling on top and spread evenly, then crumble the rest of the crust on top. Bake for 55-65 minutes or until the top is golden brown. Let the bars cool completely in the tray before slicing. Enjoy!