Chocolate-coffee cookies

I’ve been craving for cookies, but decided to fight the urge to buy crappy cookies from the store. They mainly have two problems: no butter and too much sugar. Margarine doesn’t even get close to the richness that only butter can offer. And I try not to eat wheat, only empty calories. Instead, I used oats and rye flour.

Ingredients:

  • 150 g butter
  • 200 ml rye flour
  • 100 ml oats
  • 5 tbsp cocoa powder
  • 5 tbsp honey
  • freshly ground coffee beans

Preparation

Dice the butter into smaller chunks and combine with he dry ingredients. You could use a food processor for this, but probably the good old hands-on method works best here. Add honey and make it into a smooth batter. As you grind the coffee beans, you could add them as larger pieces, they crunch really nicely under your teeth. Much like cocoa beans if you have ever eaten a raw one. Believe me, I have. Quite bitter, to be honest. Form the batter into nice little patties and then make them flat. You could also roll the dough and then cut out the cookies. Place them on a large cooking tray lined with a baking sheet. Bake at 180 degrees for about 25 minutes. Once the kitchen fills with the smell of chocolate, they are quite ready.

New Year’s Eve Chocolate and Beetroot Cake

I was inspired by Jamie Oliver’s recipe. Turns out that he is as fond of the beetroot-chocolate combination as I am. Well, it i marvellous indeed. The way I twisted the recipe, it turned out to be a Paleo cake. I made the chocolate part myself and substituted the sugar with honey. Sorry for the bad photo though, I took it quickly with my phone before digging in.

Ingredients

  • 200 g butter/coconut fat
  • 5-6 tbsp cocoa powder
  • 1 raw beetroot
  • 4 large eggs
  • 100 ml almond meal
  • 5-6 heaped tbsp honey

Preparation

Melt the coconut fat/butter. Most of my ft was butter because I truly like its creamy taste. Simply delicious. While the fat is melting (I use a metal grid that I put straight onto my stove, but you could do it over simmering water, for instance.), peel and grate the beetroot, the puree it in a food processor. If your food processor is powerful, you may not even have to previously grate it.

Once the fat is melted, add cocoa powder. Combine and pour 3/4 of this mix to the beetroot. You can use the remaining 1/4 later to decorate the cake. Separate egg yolks from egg whites and add the yolks to the beetroot mix. Also add honey and almond meal. Whisk the egg whites until soft peaks form and then fold gently into the batter. Do not mix it too much, otherwise the batter loses its fluffiness. Pour the batter into a round springform. Bake at 180 degrees C for about 45 minutes. Decorate with chocolate. Enjoy!

The cake is quite rich and filling, yet, with each bite you know that you are doing yourself a favour because it is thoroughly healthy.