• Shannon Lockie

Recipe Book

Updated: May 12, 2020

Here is my recipe book! Have a go at creating a healthier snack for yourself and your family. This is one step of the way to making better food decisions and fulfilling those sweet cravings a healthy way!

Coconut Chocolate Cookies

Ingredients

1 egg

1 tsp vanilla essence

1 tbsp coconut oil

1 cup almond meal

1 tsp baking powder

30g dark chocolate bits

30g white chocolate bits

6 tbsp coconut sugar

30g shredded coconut


Instructions

Preheat the oven to 180 fan bake. Grease a tray for your cookies.

Combine the dry ingredients in a bowl, mix together and form a well in the middle. In a separate bowl, mix together your wet ingredients and then add to the well in the dry ingredient bowl. Mix thoroughly until well combined and begin to form teaspoon size balls onto your greased tray leaving 3 finger spacing between each cookie. Flatten gently with a floured fork (so the mixture doesn't stick to your fork) and bake in the oven for 15 minutes until they have a nice chewy feel to them.



Let them cool, and enjoy!

Paleo Bread

Ingredients

1tbsp dried yeast

300ml room temperature water

350g organic buckwheat flour

1tsp allspice

1tbsp sunflower seeds

1tbsp pumpkin seeds

1tsp baking powder

1/2 tsp baking soda

sprinkle of salt


Instructions

Add yeast to warm water and leave for 3-5 minutes to let the yeast activate.


Add flour, baking powder, baking soda, allspice and salt into a bowl leaving a well in the middle. Once yeast is ready, add to the dry ingredients and mix with a fork until well combined.

Sprinkle more flour onto a clean surface and place the dough mixture onto it. Knead the dough for 5-7 minutes, you can feel the yeast activate when the dough begins to warm up. Form the dough into a ball, grease up a medium sized bowl to rest the dough in. Make sure the dough is in a warm space. Let that prove for 1 hour. After that hour has passed, knead the dough again adding the sunflower and pumpkin seeds for another 5-7 minutes. Form into a ball and place into the greased bowl to prove for another 45 minutes.

Preheat the oven to 220 fan bake. Knead the dough one more time for 2 minutes and place into a bread tin or shape to whatever you are interested in and place on a tray. Bake bread for 30-40 minutes until golden.

Serve with yummy vegetable soup or have a serve with a yum nutty or jam topping. Enjoy!

Banana Walnut Muffins




Ingredients

2 bananas

1 egg

1/4 cup crushed walnuts

1/2 cup almond meal

1/2 cup gluten free flour

40g no sugar baking bits

2 tbsp organic maple syrup

1/3 cup rolled oats






Instructions

Preheat the oven to 180 fan bake. Grease a muffin tray.

Mash up the bananas in a bowl until nice and smooth. Add the egg and maple syrup and mix until well combined. Add the remaining ingredients to the banana mixture and mixed together until well combined and with no lumps, saving some walnuts for the topping. Scoop around 2 tablespoons of mixture into each muffin cup. If you want bigger muffins, fill the cup to the top. Top with walnuts and bake in the oven for 25-30 minutes.


Let cool and enjoy!

Peanut Butter Energy Balls




Ingredients

1/2 cup Pic's crunchy peanut butter

80g shredded coconut

1/4 cup pecans

1/4 cup walnuts

1/4 cup pumpkin seeds

1/4 cup sunflower seeds

2 tbsp raw cacao powder

2 tbsp rice malt syrup

1/4 cup coconut oil





Instructions

In some type of food processor add all the ingredients and mix together until it's all combined. Keep a small bowl of the shredded coconut for the topping. It is completely up to you whether you like a crunchier texture or a smoother texture. Blitz the ingredients to your liking. Create little teaspoon sizes of mixture and roll them into the shredded coconut, then place onto a tray and refrigerate for 30 minutes.


Keep these either in the fridge or if you're like me and like more of a crunch, keep them in your freezer, they will also last longer in there. Serve up and enjoy!

Protein Pancakes



Ingredients

1 scoop of pea protein powder

2 eggs

1/4 cup raw cacoa powder

1/4 cup ground linseed

1 tsp cinnamon

1 cup coconut milk

1 cup blueberries

1 banana





Instructions

Firstly, the use of the banana is up to you, you can either mash it up and add to the rest of the ingredients or you can grill it and use it as a topping! I've used both methods but for this recipe I decided to mash it!

Preheat your fry pan on a medium heat.

Mash your banana up until nice and smooth, sometimes it is really yummy to have some chunks of banana again, that's completely up to you! Once mashed, add your eggs, coconut milk and mix together. Then add the protein powder, cocoa powder, linseed and cinnamon and mix together until nicely combined. With the blueberries, you can either add these to your mixture then pour onto the fry pan, or you can simmer your blueberries until you make a compote and pour on top at the end. Pretty simple now, once your mixture is ready, pour a palm sized pancake onto your fry pan and flip once all bubbles have popped.

Serve up to your liking and enjoy!


Peanut Butter Nut Bars




Ingredients

90g Macro Organic Trail Mix

1/4 cup raw cacao nibs

1/2 cup peanut butter

2 tbsp rice malt syrup

1 tbsp coconut oil

1 tsp cinnamon







Instructions

Preheat oven to 180 fan grill.

Add all ingredients into a large bowl and mix very well until sticky. If the mixture isn't as sticky as you would like, add another tsp of rice malt syrup. I used my hands to mix this all up so make sure you clean your hands before doing so.


Place in a small square tin and press the mixture down into the tin. You could even add some dark chocolate chips to top or some shredded coconut, whatever you please! Grill in the oven for 20-30 minutes until crispy golden around the edges. Then let cool, and place in the freezer.


Serve into nice squares and enjoy!

Logan Berry Slice

Ingredients


Base:

1/2 cup almonds

1/2 cup walnuts

2 tbsp rice malt syrup

2 tbsp cashew butter

1 tsp cinnamon and ginger

1 tsp coconut oil

Filling:

1 tbsp cashew butter

2 tbsp rice malt syrup

1 tbsp coconut oil

Topping:

30g logan berries

5g shredded coconut

5g buckwheat kernels


Instructions

Line a tray with baking paper.

Blitz all base ingredients together in a food processor and mix until it's a sticky mixture. Press down the base mixture into the baking tray and set into the freezer while you make the filling.

Same steps as the base, mix all your filling ingredients in the food processor until a creamy mixture. If you would like it thicker, you can take out the coconut milk step. Pour that mixture on top of your base and set aside in the freezer while you make the topping!

Again, add all your topping ingredients into the food processor and blitz until a smooth consistency. Pour this mixture lastly on top of your filling, sprinkle your choice of topping and set in the freezer for 1-2 hours.


Serve into nice squares and enjoy!






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Christchurch,

New Zealand.

Contact: shanlockieblog@gmail.com

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