Cocoa Walnut Cookies

Hello Everyone, I hope that your day has been well.

Today I’m sharing these are cute little cookies I made recently. They are a great snack to have throughout the day and they taste delicious when slightly warm from the oven. The center is nice and soft and they are not too sweet either. I packed a few of these for my work lunch and had them in the afternoon which was perfect. This recipe is super quick to make and can be kept for up to 3 day in an airtight container.

Recipe: Cocoa walnut cookies (makes 15)

Ingredients

110g butter

55g caster sugar

135g plain flour

1 tbsp cocoa powder

40g walnuts, crushed

Method

  • Heat the oven to gas mark 5 and line 2 trays with parchment paper.
  • Cream the butter and sugar together until light and creamy.
  • Sift in the flour and cocoa powder, add the walnuts and mix until it forms a soft dough.
  • Use a tsp to equally distribute the dough, form into a ball using your hands and flatten onto the tray.
  • Bake in the oven for 12-15 minutes and leave to cool before serving.

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Quinoa with Corn, Kale and Walnuts

Hello everyone, Thanks for stopping by my blog today!

This recipe provides a beautiful array of healthy ingredients that will really nourish the body. Not only that but it also tastes good too! The recipe does require a little effort, so probably something you’ll want to make on the weekend for a hearty lunch. I enjoyed making this dish and it kept me feeling full long after eating. Quinoa is a great source of many minerals compared with other grains. It is also a complete protein source which means it contains all of the 9 essential amino acids, this is necessary for the body because protein is the building blocks of tissue in the body.

Another thing to add is that this recipe is gluten free.

Recipe: Quinoa with corn, kale and walnuts (serves 1)

Ingredients

30g quinoa

20g walnuts, roasted and crushed

1 tsp olive oil

1/4 small onion, finely diced

2 garlic cloves, crushed

Sprinkle of salt and chilli flakes

1 lemon, zested

30g kale, roughly chopped

20g sweetcorn

Method

  • Cook the quinoa according to the packet instructions and set aside. In the meantime, roast the walnuts for 5 minutes in the oven on gas mark 5 and leave to cool down before crushing.
  • Whilst the quinoa is cooking, start preparing the onion, garlic, lemon, kale and corn.
  • Heat the oil in a pan and once hot add the onion, garlic, salt, chilli and zest. Cook for 3-4 minutes until soft.
  • Add the kale and corn, cooking until the kale has wilted slightly. No more than 5 minutes.
  • Stir in the roasted walnuts and cooked quinoa. Cook for a further 3 minutes and serve.

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Crushed Walnut and Raisin Cookies

Hello everyone, I hope your week has been well. Today I have another quick baking recipe featuring raisins and walnuts.

These cookies taste so good!! Plus, they are light and airy. I feel like these would be perfect for gifting a friend or family member and even great for yourself if you want a little treat that’s not too sweet. I don’t usually bake with walnuts but they work really well in cookies because of how soft they are after being baked. Walnuts provide an essential fat that we need in the body, often known as a mood booster because they aid in the function and development of the central nervous system.

Walnuts also contain vitamin E, biotin and manganese. They can be added to most cakes, cookies and brownies or sprinkled over your porridge.

Recipe: Crushed walnut and raisin cookies (makes 8)

Ingredients

40g butter

30g demerara sugar

1/2 tsp maple syrup or honey

90g self-raising flour

Pinch of salt

20g raisins

20g walnuts, crushed

2 tbsp coconut milk

Method

  • Preheat the oven to gas mark 5 and line a tray with baking paper.
  • Mix the butter and sugar together, then add the syrup, flour and salt.
  • Stir in the raisins and walnuts, pour in the milk and use your hands to form a dough.
  • Make a log shape with the dough and slice into 8 equal sized pieces, roll into a ball and flatten out onto the tray.
  • Bake in the oven for 20-25 minutes until just golden and leave to cool down before eating.

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