Chocolate chip cookies

Ciao from Sardinia! I’m currently sitting by the resort pool soaking up the Mediterranean sun which is a change from the cooler Parisian weather we experienced last week.

Sardinia. Emma Lauren Food.

Soaking up the sunshine

Sardinia is such a beautiful island, just off the coast of Italy. We are here visiting some very good family friends who have been coming here for many years and certainly know the best places to go.

Sardinia. Emma Lauren Food.

Brunch

Food is such an important part of the culture over here and there is a real emphasis on high quality, fresh produce. There was certainly no shortage of food over brunch and was such a great way to start our week here.

Sardinia. Emma Lauren Food.

Breakfast

The simplicity of the food here has really impressed me – vegetables drizzled with good quality olive oil and seasoned with salt to bring out the flavour. Light and delicious – I’ve definitely had to hold myself back from going for seconds a number of times!!

Now, to share with you a recipe I made before leaving Australia: chocolate chip cookies. These are a classic cookie with a healthy twist – so you can still enjoy them without the ‘guilt’.

Chocolate chip cookies. Emma Lauren Food

Chia egg

The chia egg is used in the same way as the flax egg – it acts as a binding ingredient for the cookies, plus they are full of omega 3s!

Chocolate chip cookies. Emma Lauren Food.

One bowl required

Only one bowl is required for these cookies – just how I like to cook. This also means less cleaning up!

I’ve used quinoa flakes as a main ingredient in these cookies as they provide bulk and add a protein element.

Chocolate chip cookies. Emma Lauren Food.

Homemade chocolate chips

These are homemade chocolate chips however you can use dairy and sugar free chocolate chips that can be purchased from your local supermarket in the health food section or local health food store.

Chocolate chip cookies. Emma Lauren Food.

Rolled into balls

These are great bite-sized cookies, perfect for a mid-morning or afternoon treat. They don’t require too much effort but really hit the spot if you’re after a chocolatey hit.

Chocolate chip cookies. Emma Lauren Food.

Cooling…

These cookies will keep in a sealed container in the pantry for up to three days or in the fridge for up to one week.

Chocolate chip cookies

Makes 12

Ingredients:

  • 2 cups quinoa flakes
  • 2 TBSP coconut oil
  • 1/4 cup coconut nectar
  • 1/4 cup shredded coconut
  • 1 chia egg*
  • 1/2 cup chocolate chips – dairy and sugar free*

Method:

  1. Preheat oven to 180C/350F and line a baking tray with baking paper.
  2. Mix quinoa flakes, coconut oil, coconut nectar, shredded coconut and chia egg together in a large bowl.
  3. Add chocolate chips and mix until well combined.
  4. Form into 12 cookies and place onto prepared baking tray, then press down lightly.
  5. Bake for 10 – 12 minutes or until lightly golden.
  6. Cool on a wire rack and enjoy with a cup of tea. Enjoy!

Notes:

  • The chia egg is made using 1 TBSP chia seeds with 3 TBSP water. Allow to sit to for 2-3 minutes until water has been completely absorbed.
  • I used homemade chocolate and cut it into pieces. As mentioned earlier in the post, you can purchase dairy and sugar free chocolate chips instead.
Chocolate chip cookies. Emma Lauren Food.

Ready to be enjoyed!

We only have a few days left in Sardinia before head through Italy. I’m certainly learning a lot about eating gluten, dairy and sugar free whilst travelling through Europe – cannot wait to share these experiences with you all when I’m back in Australia soon!

Apple cinnamon muffins

Bonjour from Paris! I’m currently writing this post from an apartment in the 8th arrondissement. It’s been such an amazing few days here with most of my family! You may have seen some updates from my time in Paris on @emmalaurenfood and/or Emma Lauren Food Blog.

The beauty of staying in an apartment is that we are able to enjoy cooking with fresh seasonal produce whilst also devouring the local delicacies (sans wheat and cows milk of course)!

Paris. Emma Lauren Food.

Fresh produce

I’m absolutely loving all the fresh fruits on offer – the markets really showcase the best that’s in season!

Paris. Emma Lauren Food.

Wandering through the markets

What I love most about travelling is wandering the streets and stumbling upon hidden gems only most locals visit.

Paris. Emma Lauren Food

Local market produce

From the market haul, we enjoyed this simple platter. I’m loving the variety of goats cheese that’s available and these strawberries are just mouthwatering!

On a side note – I have some exciting news to tell you, Lorna Jane has posted another original recipe of mine on her Move Nourish Believe website. It’s considered one of the top five favourite no added sugar recipes. Feel free to check it out here.

As it was quite busy leading up to my trip with travelling interstate I unfortunately I haven’t had the chance to post this apple cinnamon recipe until now!

Apple cinnamon muffins. Emma Lauren Food.

Dry ingredients

The combination of almond meal and quinoa flour allow these muffins to be quite light yet moist.

Apple cinnamon muffins. Emma Lauren Food.

Adding almond milk

Almond milk or any other dairy free milk is a great wet ingredient as it adds extra flavour to the muffins instead of just using water.

Apple cinnamon muffins. Emma Lauren Food.

Adding to the batter

I’ve used eggs in this recipe to help the bind the batter. If you’d prefer a vegan muffin, just use a flax egg – you may need to adjust the cooking time to suit.

Apple cinnamon muffins. Emma Lauren Food.

Perfect match = apple + cinnamon + walnut

To me, there is something very comforting about the combination of apple and cinnamon. I think it’s the earthiness of the cinnamon with the sweet apple…

Apple cinnamon muffins. Emma Lauren Food.

Spooned into prepared tins

As I prefer larger muffins, this mixture made 8 however if you’d like smaller muffins the mixture may make up to 12.

Apple cinnamon muffins. Emma Lauren Food.

Golden on top

After taking them out of the oven, I noticed straight away how crunchy they were on top! Definitely the way I like to enjoy my muffins.

Apple cinnamon muffins. Emma Lauren Food.

Ideal breakfast

These muffins will keep in the fridge for up to three days in a sealed container. They can be kept in the freezer for up to two weeks in a sealed container.

Apple cinnamon muffins

Makes 8

Ingredients:

  • 2 cups almond meal
  • 1 cup quinoa flour
  • 2 tsp baking powder
  • 2 tsp cinnamon
  • 1/2 cup almond milk
  • 2 TBSP coconut oil
  • 1 tsp pure vanilla extract
  • 2 eggs or 2 flax eggs
  • 4 TBSP coconut nectar
  • 2 apples, washed and diced
  • 1/2 cup walnuts, roughly chopped

Method:

  1. Preheat oven to 180C/350F and grease/line muffin tin.
  2. Mix almond meal, quinoa flour, baking powder and cinnamon in a large bowl.
  3. Add almond milk and mix until well combined.
  4. Add coconut oil, vanilla and eggs then mix together.
  5. Add coconut nectar, apples and walnuts and mix until all combined.
  6. Spoon into prepared muffin tins and bake for 30 minutes or until golden. Test with a skewer and if it comes out clean it’s cooked!
  7. Serve immediately or allow to cool on a wire tray. Enjoy!
Apple cinnamon muffins. Emma Lauren Food.

Crunchy on top!

Delicious! Serve with some almond butter and a latte on the side – you have a near perfect Sunday breakfast!

Now, I’m off to explore Paris some more…