Double chocolate macadamia cookies

This weekend I’ve enjoyed some good old-fashioned baking, something I haven’t done in a long time. Baking cookies is a favourite pastime of mine; I have fond memories of baking multiple batches for school bake sales.

I posted this photo on Emma Lauren Food’s Instagram and Facebook page yesterday and many of you were asking for the recipe. So, I thought I’d share it with you all today so you too can enjoy theses little morsels of chocolately goodness!

Double chocolate macadamia cookies. Emma Lauren Food.

Oops… I couldn’t wait to try them!

These are a little on the undercooked side, meaning they are soft and chewy – just how I like my cookies! They will slightly harden once cooled though.

Double chocolate macadamia cookies. Emma Lauren Food.

Rich in colour

I made this batch of cookies twice, once using coconut palm sugar and another with 100% pure maple syrup. Personally I preferred the coconut palm sugar to sweeten these as they actually tasted like a cookie as opposed to a brownie with occurred when I used the maple syrup. Mind you, they really are both delicious.

Double chocolate macadamia cookies. Emma Lauren Food.

Cookie dough almost finished

Almond meal is a great base for these cookies as it’s light which helps to balance out the rich chocolate flavour.

Double chocolate macadamia cookies. Emma Lauren Food.

Decadent additions

My philosophy with food is if you’re going to enjoy something, you might as well go all out! This was definitely applied when adding the chopped chocolate and macadamias to the already indulgent cookie dough.

Double chocolate macadamia cookies. Emma Lauren Food.

Final ingredients

Don’t be alarmed if the cookie dough appears to be quite ‘wet’. Once baked it prevents the cookies from drying out.

Double chocolate macadamia cookies. Emma Lauren Food.

All rolled…

By rolling the cookie dough into balls, this ensures the cookies are evenly shaped and are of similar size.

Double chocolate macadamia cookies. Emma Lauren Food.

… now flattened

Using your index and middle finger, gently press the cookie dough balls down to flatten and resemble cookies.

Double chocolate macadamia cookies. Emma Lauren Food.

Cool on a wire rack

Store in a sealed container in the pantry for up to four days or in the fridge for up to one week.

Double chocolate macadamia cookies

Makes 15 cookies

Ingredients:

  • 1/4 cup almond butter
  • 2 TBSP coconut oil
  • 1/3 cup coconut palm sugar*
  • 1/4 cup cacao powder
  • 1 tsp pure vanilla extract
  • 1 egg*
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 1/2 cups almond meal
  • 1/4 cup macadamias, chopped
  • 1/4 cup cacao nibs or any sugar and dairy free chopped chocolate*

Method:

  1. Preheat oven to 180C/350F and line a baking tray with baking paper.
  2. Mix almond butter, coconut oil and coconut sugar in a large bowl.
  3. Add cacao powder, vanilla, egg, baking soda, salt and almond meal then mix until well combined.
  4. Stir through macadamias and cacao nibs/chopped chocolate.
  5. Roll into 15 evenly sized balls, place on prepared baking tray and gently press down with your fingers.
  6. Bake for 10 minutes then allow to cool on a wire rack. Enjoy!

Notes:

  • I used Loving Earth Coconut Mylk Chocolate
  • Replace coconut palm sugar with honey or 100% pure maple syrup however this will result in a different texture once baked
  • For vegans/egg free alternative: replace the egg with a ‘flax egg‘ – mix 1 TBSP flaxseed meal and 3 TBSP water
Double chocolate macadamia cookies. Emma Lauren Food.

In the cookie jar!

Ready to be enjoyed with a cup of tea during the coming week!

Carrot cake quinoa porridge

This week it’s been overcast and rainy on the Gold Coast, signalling a cool change into winter. Thus meaning only one thing for me at breakfast time: porridge, and quinoa porridge at that!

During the cooler months, it can be a bit boring to just top your porridge with the same ingredients day in day out, so it’s nice to spice it up by adding flavours when cooking. Here’s the first of many porridge flavours for you to enjoy this coming winter… carrot cake!

Creamy carrot cake quinoa porridge. Emma Lauren Food.

Cooking the carrot

It’s important the carrot is cooked through so you’re not eating raw carrot for breakfast. It is also a great way for kids to get some extra vegetables in their daily diet – as they wouldn’t expect to have them hidden in their porridge! Just a little tip, if making it for children grate the carrot even finer and ensure it’s completely mixed in so they won’t see the flecks of orange.

Creamy carrot cake quinoa porridge. Emma Lauren Food.

Creamy consistency!

Cinnamon and nutmeg are warming spices which are ideal to incorporate into your breakfasts on those cooler mornings. These spices, among others, aren’t just for flavouring dishes they are also beneficial to your health.

Creamy carrot cake quinoa porridge. Emma Lauren Food.

Ready to warm you up!

This porridge surprisingly tastes like carrot cake and is a real treat to enjoy for breakfast!

Creamy carrot cake quinoa porridge

Serves 1

Ingredients:

  • 1/2 cup cooked quinoa
  • 1 carrot, peeled and grated
  • 1/2 cup almond milk
  • 1/2 tsp nutmeg
  • 1 tsp cinnamon
  • 1 tsp fresh ginger, peeled and grated
  • 2 TBSP coconut yoghurt
  • 1 TBSP raisins
  • 1 TBSP coconut chips or shredded coconut
  • 1 TBSP walnuts, chopped
  • 1 tsp almond or walnut butter

Method:

  1. Place quinoa, carrot and almond milk in a medium saucepan over medium heat.
  2. Cook for 10-12 minutes or until creamy, stirring occasionally.
  3. Add nutmeg, cinnamon and ginger, and continue to cook for two minutes.
  4. Stir through coconut yoghurt, raisins and coconut chips.
  5. Serve in bowl and place chopped walnuts and nut butter on top. Enjoy!

What’s your favourite porridge flavour?

Chocolate tahini spread

This past weekend was spent mostly outdoors, something I am definitely trying to incorporate more into my life especially as I live on the beautiful Gold Coast! Last Sunday involved an early morning road trip to Byron Bay to enjoy breakfast and have a change of scenery.

Byron Bay

It was a picture perfect day in Byron Bay with many people enjoying all that nature has to offer.

The Roadhouse, Byron Bay

This was definitely worth the early morning drive! The Roadhouse is one of my favourite cafes in Byron Bay as they always serve delicious food, beverages including almond milk lattes and has a really relaxed atmosphere. A must-try when visiting Byron!

However, enough of my weekend and onto the velvety chocolate tahini spread!

Rich in colour

I love the colour of this spread: it’s rich, dark and luxurious. Just how it tastes too!

I used unhulled tahini in this recipe as it’s made from whole sesame seeds ensuring its nutritional value remains. It definitely has a stronger flavour than hulled tahini and is a great source of iron and calcium.

Velvety

The almond milk allows the spread to become silky in texture and appearance.

Store in a glass jar

This spread is best stored in a glass jar, just clean out an empty nut butter jar or jam jar. I often use these jars to store pestos, chia seed jams, hummus and salad dressing.

All filled up!

I can assure you this jar of chooclately goodness won’t last long at all!

Chocolate tahini sauce

Makes approximately 1 cup of sauce

Ingredients:

  • 1/2 cup unhulled tahini
  • 1/3 cup cacao powder
  • 1/3 cup 100% pure maple syrup
  • 1 tsp pure vanilla extract
  • 1/4 cup almond milk, more or less depending on the consistency you prefer

Method:

  1. Place all ingredients in a large mixing bowl and mix until smooth.
  2. Store in a glass jar in the fridge for up to one week. Enjoy!

Here’s two ways I’ve already enjoyed the chocolate tahini spread:

Oozing over the pancakes

A delicious way to start the day, pancakes topped with chocolate tahini spread and fresh strawberries!

Colourful breakfast

I devoured this parfait for breakfast today, it was actually one of the most delectable breakfasts I’ve had in a long time!

What do you do to make the most of the outdoors? I’d love some ideas!

Vegan french toast

There’s something so relaxing about Sunday mornings, I think it’s because you’re able to ease into the day at your own pace – no matter how fast or slow. Today I started mine slowly with a beach swim, delicious breakfast followed by some writing.

Enjoying my Sunday morning…

A couple of weeks ago I injured my back, resulting in me having to take it easy – this meant no cooking! Such a difficult thing for me to do as I love cooking; this also explains my absence in regards to recipe posts. However, I’m well and truly on the mend now and have been enjoying creating recipes once again.

Batter.

As breakfast is my favourite meal of the day I’ve been creative in the kitchen this past week – my favourite of them all has been french toast! I’ve only ever enjoyed french toast a handful of times however since creating this recipe and knowing how easy it is, I will be making it more often.

Soaking up all the flavours

It’s such a versatile breakfast as it can be enjoyed with a variety of toppings – fruit, nut butters, yoghurt, maple syrup and chocolate sauce just to name a few!

Make sure you coat both sides!

This batter is not your traditional french toast batter as it is made without eggs, making it vegan. It’s quite light yet the cinnamon and maple syrup lend a subtle sweet earthy flavour to the french toast. I will definitely create a batter with eggs in the coming weeks as an alternate option!

Crisping up

Once cooked, the toast takes on a beautiful golden colour and as it’s fried it becomes quite crunchy, YUM!

Beautiful breakfast

The french toast is best served immediately otherwise it will lose its crunch. The batter can be made the night before to save time in the morning – store this in a sealed container for up to two days.

Vegan french toast

Serves 2 – 4 people

Ingredients:

  • 4 slices of gluten free bread
  • 1 cup almond milk
  • 1 TBSP buckwheat flour
  • 1 TBSP 100% pure maple syrup
  • 1 tsp cinnamon
  • 1 tsp pure vanilla extract
  • Coconut oil for frying

Method:

  1. Whisk together the almond milk, maple syrup, buckwheat flour, cinnamon and vanilla extract in a shallow dish.
  2. Place each slice of bread into the batter and allow it to soak for 1 minute each side.
  3. Heat coconut oil in a medium-size frypan over medium heat. Once the pan is hot, place the bread slices in the pan and cook for a few minutes per side, until golden brown and crispy.
  4. Serve with chia blueberry jam, fresh fruit, coconut chips and almond butter – also, extra maple syrup if you like! Enjoy!

Notes:

  • Substitute the almond milk for another dairy free milk.
  • Substitute the buckwheat flour for another gluten free flour – quinoa or plain gluten free.
  • Substitute the maple syrup for honey (however this won’t be vegan)

I’d love to hear what breakfasts have you been enjoying lately?!