Healthy Sprinkle

VIETNAMESE SUMMER ROLL 😍😋
These colorful, healthy summer rolls are packed full of veggies and great as an appetizer or as a light meal. Paired with creamy tahini dipping sauce. I love using my favorite mixture of veggies to get a variety of textures, but you can use whatever you have on hand.😉

📍Gluten-free, dairy-free, soy-free, nut-free, sugar-free and egg-free!🥳

You can find the recipe here: https://healthysprinkle.com/2022/03/14/vietnamese-summer-roll/

NUTELLA GRANOLA PARFAIT😋😍
Packed with real fruit like raspberry and blackberry that are great antioxidants and are a good source of vitamin C. Mixed with chia seeds and psyllium husk for a good source of fiber and magnesium, superfoods to support a healthy gut. So enjoy this dessert and feel good about it too!

📍Gluten-free, dairy-free, soy-free and egg-free!🥳

You can find the recipe here: https://healthysprinkle.com/2022/02/23/nutella-granola-parfait/

SUGAR-FREE COCOA WAFFLES🍓
🧇🍫
If you want to surprise your sweetheart but find yourself running out of time, this easy Valentine’s Day recipe will save the day! Also, it includes all the essential ingredients, – strawberry and chocolate – which you have to include in a perfect Valentine’s Day dessert. The waffles are crispy, while the insides stay soft and fluffy.

📍Gluten-free, dairy-free, sugar-free, soy-free and egg-free!🥳
You can find the recipe here: https://healthysprinkle.com/2022/02/14/sugar-free-cocoa-waffles/

TUNA SALAD WITH KALE AND AVOCADO🥑🥗🍅
This salad is refreshing, rich, and full of healthy nutrients. This is one of my easiest, basic salad recipes which with any combination of additionally added greens, and other added extra toppings, can be either an easy lunch or the bedrock of most meals.

📍Gluten-free, dairy-free, sugar-free, soy-free, egg-free, and nut-free!

You can find the recipe here:
https://healthysprinkle.com/2022/02/08/tuna-salad-with-kale-and-avocado/

CHOCOLATE AVOCADO CAKE🎂🥑🍫
A dense, rich, indulgent cake that is made with avocado to lighten up the calories. This cake is a guilt-free option for every chocolate cake lover. It’s not too sweet, but it does taste as chocolate cake should taste. 😋🤩
📍 Refined sugar-free, dairy-free, gluten-free, and soy-free.
Click here for the recipe: https://healthysprinkle.com/2022/01/13/chocolate-avocado-cake/

WALNUT-CHOCOLATE COOKIES🍪🍫😋
Get inspired with these yummy and healthy cookies for Christmas. Nothing says “holiday vibes” better like a giant plate of cookies!🎄
📍 Refined sugar-free, dairy-free, gluten-free, and soy-free.
Click here for the recipe:
https://healthysprinkle.com/2021/12/19/walnut-chocolate-cookies/

ASIAN BEEF SKEWERS🤩😋
These beef skewers are sweet-tangy marinated with Asian flavors and very easy to make. A fun and unique addition to any gathering! The steak marinade is simple and makes these skewers so amazing.

📍 This recipe is Gluten-free, Dairy-free, Egg-free, Nut-free

INGREDIENTS
1-pound top sirloin steak cut into 1 ½ inch cubes
2 bell peppers cut into 1 1/4-inch pieces
1 large red onion diced into chunks (about 1 1/4-inch)
2 small eggplants cut into 1 1/4-inch pieces
2 small zucchinis cut into 1 1/4-inch pieces
10-15 pieces of cherry tomatoes
Salt
Freshly ground black pepper
Garlic powder
FOR GARNISH:
1 tablespoon sesame seeds
2 tablespoons parsley chopped
FOR THE MARINADE:
3 tablespoons olive oil
2 cloves of garlic
1 ½ tablespoon soy sauce or coconut amino
1 teaspoon honey
1 ½ fresh lemon juice
2 teaspoons Dijon mustard

3 pinches of ground pepper

Click here for the full recipe:
https://healthysprinkle.com/2021/09/16/asian-beef-skewers/

SALMON CANAPES WITH HORSERADISH CREAM😋🤩
Create party-worthy canapes with smoked salmon and savoury horseradish cream. Easy to make and it is also perfect as a decadent appetizer for any celebration.🥂🥰
📍This recipe is Gluten-free, Dairy-free, Egg-free, Sugar-free, Soy-free, Nut-free

https://healthysprinkle.com/2021/09/08/salmon-canapes-with-horseradish-cream/

INGREDIENTS
1 English cucumber cut into slices
100 g smoked or cured salmon cut into thin strips
For the cream:
70 g horseradish cream (dairy-free)
100 ml Coconut cream
50 g melted coconut oil
2 pinches of psyllium husk
1 pinch of salt
For serving:
2 teaspoons capers
1 teaspoon nigella seed
1 tablespoon chopped fresh chives

DIRECTIONS
Whisk together the ingredients of the cream and put it in the fridge to cool for a minimum of 30 minutes.
Arrange cucumber rounds in a single layer on a serving tray.
Spoon 1/4 teaspoon sour cream mixture on each cucumber slice.
Place a piece of salmon on each.
Put some capers and sprinkle with chopped chives and nigella seed on top.

SUPERFOOD PORRIDGE WITH BERRIES🍓🥥🥰
This super creamy and delicious porridge is packed with lots of goodness to make you mentally charged and physically energized for the day.
This recipe is refined sugar-free, dairy-free, gluten-free, soy-free & vegan.🥳🤩
https://healthysprinkle.com/2021/08/31/superfood-porridge-with-berries/

INGREDIENTS
70 g desiccated coconut
50g almond meal
2 teaspoons flaxseed meal
2 teaspoons chia seed
2 pinches of psyllium husk
1 pinch of vanilla powder
2 teaspoons coconut sugar
200 ml coconut cream
100 ml water
2 handfuls of berries

DIRECTIONS
- Add the desiccated coconut, almond meal, flaxseed meal, chia seed, psyllium husk, vanilla powder, and coconut sugar together in a pan, along with the coconut milk and water.
- Mix it well and let it rest for 5 minutes.
- Then with mixing often, bring the porridge mixture to a boil, and reduce it to simmer for about 10 – 15 minutes or until the porridge should be thickened but still pourable.
- Remove from the heat and let it cool.
- Distribute individual servings of the porridge into small bowls or glasses and garnish with fresh berries on the top.
- Leftovers will keep in the fridge in an airtight container for 2-3 days.

CHOCOLATE CHIP COOKIES🍪😍🍪😍🍪😍
Chocolate chip cookies are my addiction. I found this recipe for the best chocolate chip cookies on Rachel's Bakerita webpage and I upgraded it, and now I want to share it with all of you. They are soft yet chewy and the best healthy version of a classic cookie!
Gluten-free, dairy-free, egg white-free, processed sugar-free
https://healthysprinkle.com/2021/06/08/chocolate-chips-cookies/

INGREDIENTS
75 g almond flour
75 g tapioca flour
2 pinches of baking soda or baking powder
2 pinches of vanilla powder
2 eggs’ yolk
1 tbsp warm water
95 g coconut sugar or sweetener of choice
90 g melted coconut oil or ghee
50 g chocolate chips

DIRECTIONS
In a bowl mix together the almond flour, tapioca flour, baking soda, and vanilla powder. Set the bowl aside.
In a large bowl beat egg yolks and hot water till creamy then gradually add the sugar and then the coconut oil. Beat it until it is thick and pale.
Fold in the flour mixture slowly till combined.
Add the chocolate chips and quickly mix them into the dough.
Set aside and let it rest for a minimum of 30 minutes.
Preheat oven to 350 F (175°C).
Use a spoon or a cookie scoop to drop mounds of dough onto a baking sheet lined with parchment paper.
Bake them for 8 to 10 minutes. Until they are light brown around the edges.
Remove the cookies from the oven and transfer them to a cooling rack.
These chocolate chip cookies keep well in an airtight container for days after baking.

HAZELNUT VANILLA CARAMEL CHIA PUDDING 🍑🍫😋
My all-time favorite flavors are vanilla, hazelnut, and caramel. And NOW with this incredibly scrumptious chia pudding, I can enjoy the combination of my three favorite flavors together.

INGREDIENTS:
For the hazelnut layer:
2/3 cup vegan chocolate bar or chips (100 g)
2 tbsp coconut oil (40 g)
2 tbsp hazelnut butter
2/3 cup coconut cream (150 ml)

For the vanilla layer:
1 can coconut cream (400 ml/14 oz)
2,5 tbsp chia seed
1 tbsp honey or coconut sugar
2-3 pinches of vanilla powder

For the caramel layer:
3 peaches (halved, pitted, and sliced into 1/2-inch-thick wedges)
1 tbsp coconut oil
3 tbsp coconut sugar
2 tbsp coconut cream
1 pinch of salt

INSTRUCTIONS:
- Mix together the chia seeds, coconut cream, honey, and vanilla in a bowl. Allow chilling in the fridge for around 1 hour.
- While the mixture is chilling, prepare the hazelnut layer. Place the chocolate, coconut oil, and hazelnut butter in a small pot. Heat it over on very low heat stirring frequently. When the chocolate is melted, remove from the heat and add the coconut cream and mix well.
- After that pour up the small jars until ¼ with the melted hazelnut chocolate.
- Allow chilling until the chia pudding is ready. Then evenly distribute the vanilla-chia layer on the top of the chilled chocolate layer into the small jars and put them back into the fridge.
- Melt the coconut sugar in a pan with the coconut oil, and the coconut cream until the sugar dissolved and the mixture has thickened.
- Add the peach wedges and sauté for a few minutes, shaking the pan to coat in the caramel.
- When the caramel sauce is cooled to room temperature, spoon it on top of the vanilla layer of the pudding.
Hazelnut vanilla caramel chia pudding

EASTER SPRINKLE COOKIES🐣🐰🍪
These Cookies are a great way to celebrate the Easter holiday with a sweet treat. The colorful sprinkles on a cookie make for a delicious snack that looks as good as it tastes!
Since we’re all celebrating Easter a little differently this year, there’s no better time to get creative with your baking.

INGREDIENTS
20 g coconut flour (Organic Larder)
180 g tapioca
1 pinch of sodium bicarbonate
1 pinch of salt
2 pinches of vanilla powder
105 g coconut oil
1 medium egg
105 g coconut sugar (Organic Larder)
FOR THE DECORATION:

4 tbsp gluten-free “Sugar” sprinkles of your choice (https://www.instagram.com/naturallyinnovativebrands/ )

DIRECTIONS:
- Measure out the coconut flour, tapioca, sodium bicarbonate, salt, and vanilla into a bowl. Mix and set it aside.
- Put the coconut oil in a microwavable dish, and melt it in the microwave oven in half a minute.
- In another bowl, start beating the egg with a hand mixer adding coconut sugar gradually to it. Beat it until the sugar melts completely.
- Then slowly pour the coconut oil into it.
- When the cream is nice and thick and is well mixed with the oil, you can add the coconut flour mix to it. This will make the dough real thick and gooey.
- Let the dough rest in the fridge for 2 hours.
- In the meantime, preheat the oven to 170 ˚C, and line two baking trays with baking paper.
- Make walnut-size balls of the chilled dough, and place them on the tray leaving 3-4-cm gaps between them. Gaps are necessary for the cookies not to stick together while baking.
- Flatten out and form the balls with your palm, and decorate them with sprinkles.
- Bake them in the preheated oven for 8-10 minutes until ready.
- After taking them out of the oven, let them cool completely because they crumble when hot.

BOUNTY BAR🥥🍫🌴
These Homemade Bounty Bars are incredibly easy to make and only require 6 ingredients! It is refined sugar-free, vegan, paleo, and low in fructose. Plus, it tastes better than the original but without all of those unhealthy ingredients.
I prefer to use freshly grated coconut in this recipe. Here in Dubai, you can buy a freshly grated coconut from almost any supermarket. I prefer to buy from Barakat () as it tastes always great and you can be sure of the freshness of it. Plus, Barakat has home delivery too.
I promise you will be surprised by the moist and deliciousness of the coconut filling which is covered in a thick dark chocolate coating.😍😋

INGREDIENTS:

For the filling:
120 g freshly grated coconut
45 g coconut butter (melted)
10 g coconut oil (melted)
30 g rice syrup or tapioca syrup
2 pinches of vanilla powder

For the chocolate coating:
150 g dark chocolate (I used So free -Organic dark chocolate )
1 tbsp coconut oil

INSTRUCTIONS:
- Mix together the freshly grated coconut, coconut butter, coconut oil, rice syrup, and vanilla.
- Press the mixture into a silicone mold, or alternatively, you can use your hands to shape the mixture into bars.
- Place them into the freezer for a minimum of 1 hour to set.
- Cut or break the chocolate into smaller chunks.
- Add a tablespoon of coconut oil and melt the chocolate on medium power in the microwave in 30-second increments, stirring after each, until smooth and creamy. Or you can use a bain-marie.
- Remove the balls from the freezer and carefully dip each bar into the melted chocolate and place on a baking paper-lined board.
- Place the bars in the freezer to set for another 20 minutes before eating.
- The bounty bars will keep in the fridge for up to 4-5 days in an airtight container or in the freezer for up to 3 weeks.

CHOCOLATE LAVA CAKE
The Perfect Valentine’s Day Dessert – Better Than A Dozen Roses
An edible love letter is a sweet way to send your affection to all your family and friends this Valentine’s Day. 🥰🍫💞
GF, DF, Egg white free, Paleo

INGREDIENTS:

FOR THE RAMEKINS:
2 tbsp coconut oil
2 tbsp unsweetened cocoa powder

FOR THE CAKE:
10 g tapioca flour
25 g almond flour
3 pinches of psyllium husk
1 pinch of sodium bicarbonate
1 pinch of salt
50 g coconut oil
100 g + 10 g dark chocolate chips (sugar and dairy-free)
90 ml coconut milk (or plant milk of your choice)
3 eggs yolk
15 g coconut sugar (or sweetener of your choice)
50 g raspberry (about 12 pcs) – optional

DIRECTIONS
- Oil and cocoa powder four ramekins, tapping out the excess cocoa powder.
- In a bowl measure and mix tapioca flour, almond flour, psyllium husk, sodium bicarbonate, and salt.
- In a smaller jar blend the coconut milk, egg yolks, and coconut sugar.
- Over a double boiler, melt together coconut oil and chocolate, then remove from heat and let it cool for 5 minutes.
- Pour the egg yolk mixture into the warm chocolate mixture, and stir until well combined, then add the flour mixture to it. Mix until fully incorporated.
- Spoon two-thirds of the batter into the prepared ramekins, add the extra chocolate in the center and put the raspberries on the side. Cover with the remaining chocolate batter.
- Put the ramekins into the fridge for a minimum of 1 hour to cool. This will ensure that your lava cake will molten and gooey in the middle.
- Bake them at 395˚F (200°C) for 10-12 minutes, until outsides are firm and dry, and centers are still slightly jiggly. Start checking at 8 minutes to make sure you don’t overcook them.
- Take the ramekin while it’s still hot (use mitts), run the tip of a small knife around each cake to loosen. Take a plate topping it so that when you turn it upside down, it should be a smooth transition, and carefully lift off the ramekins.
- Or you can just eat the lava cake directly from the ramekin.----

GINGERBREAD TEA LATTE 🎄☕️
This delicious tea enchants the senses and brings cheer to the holiday season.

Ingredients:
1 ½ cup almond milk
2 bags rooibos tea
1 teaspoon gingerbread spice
1 pinch of vanilla
1 tsp tapioca syrup or sweetener of choice

Instruction:
Whisk the almond milk and spices in a saucepan over the stove on medium-high heat, until it begins to bubble around the edges of the pan.
Turn off the heat, then steep the tea bags for 3 to 5 minutes into the hot almond milk.
Add the vanilla and tapioca syrup to the tea. If needed adjust any seasoning to your taste and serve immediately.

SAFFLOWER VANILLA PUDDING 🌼🍮 😋(with NO eggs!)
gluten-free, dairy-free, vegan, paleo
This velvety pudding recipe does not include eggs, but for a little extra color, I used SAFFLOWER in the recipe. Despite the fact that the names sound similar, safflower is not a relative of saffron.
Have you heard about Safflower?

You can find more information here:
https://healthysprinkle.com/2020/09/13/safflower-vanilla-pudding/

INGREDIENTS
1 tsp safflower petal
3 tbsp boiling water
2 cup almond or coconut milk (480 ml)
¾ cup tapioca syrup or sweetener of choice (150 g)
4 tbsp tapioca flour (48 g)
1 pinch of salt
1-1/2 teaspoons pure vanilla extract

DIRECTIONS
- Boil water in a teapot
- Put the safflower into a cup and pour the boiling water (only 4 tbsp!) on it. Cover the cup with a plate and let it soak for 10 minutes. Strain into a glass.
- In a medium saucepan whisk together the safflower water, almond milk, tapioca syrup, tapioca flour, and salt. Mix well to avoid the lumps.
- Cook over medium-low heat, whisking occasionally until the mixture is bubbling all throughout.
- Once bubbling, continue cooking for one to two additional minutes, whisking continuously. At this point the pudding should be thickened but still pourable, it will thicken more as it cools.
- Remove from heat and mix the vanilla extract.
- Let it cool until it is lukewarm, then refrigerate for 2-3 hours or until chilled.

CREAMY CAULIFLOWER HUMMUS WITH PARSLEY AND ROASTED GARLIC
This recipe is made without chickpeas yet tastes almost exactly the same as authentic hummus. It's a low-carb, paleo, keto, Whole30 hummus recipe you can fall in love with. This is also a perfect recipe for an appetizer for a party!😋🥳

INGREDIENTS:
1 head of garlic
2 tsp coconut oil or olive oil
1 medium head cauliflower (about 500 g) steamed
½ cup extra-virgin olive oil (120 ml)
juice from 1 lemon (about 3 tbsp)
2 tbsp water, or more for desired consistency
1 tbsp melted coconut oil
1/4 tsp salt
½ handful parsley chopped (optional)
2 pinches of sumac to garnish (optional)
INSTRUCTION:
Heat the oven to 400 degrees Fahrenheit (205°c).
Prepare squares of parchment paper and aluminium foil large enough to wrap the head of the garlic.
Cut off the top of the cloves (about 1/4-inch) so that you can see inside the individual cloves of garlic.
Wrap up the garlic in the parchment, crumpling the paper at the top to create a pouch. Secure the pouch with the layer of foil, wrapping it around the parchment to create a sealed pouch.
Roast in the hot oven for 30-40 minutes until the cloves are soft and tender.
Let it cool and remove the roasted cloves by pulling the head apart, clove by clove, then gently squeezing each clove casing.
Transfer the steamed cauliflower to a food processor. Add the roasted garlic, olive oil, water, lemon juice, salt. Blend on high until smooth and creamy.
Allow the cauliflower hummus to cool then pour to a serving bowl and garnish with parsley and sumac or any of your favourite toppings.

The recipe adapted from The Nutrient-dense kitchen cookbook, by Mickey Trescott.

STRAWBERRY RHUBARB TART is my absolute personal favorite. 😍😋 This yummy tart was a wonderful end to a great family brunch this weekend.🍓🥧🍓
What's your favorite sweet treat?

INGREDIENTS
For the crust:
• 6 g golden flaxseed meal (1 tbsp)
• 90 ml water (6 tbsp)
• 15 g shredded coconut (2,5 tbsp)
• 65 g coconut flour (½ cup)
• 65 g tapioca flour (½ cup and 1 tbsp)
• 45 g almond meal (7 tbsp)
• 75 g coconut sugar (8 tbsp)
• 1 pinch of salt
• 2 pinches of baking soda
• 100 ml melted coconut oil (7 tbsp)

For the filling:
• 3 cups strawberry (400 g) cut into slices 1/4 to 1/2 inch (6 to 12 mm) thick
• 1 ¼ cup rhubarb (150 g) trimmed and cut into 1/2-inch (6-mm) pieces
• 1 tbsp lemon juice
• 1 tbsp tapioca flour (8 g)
• 3 tbsp water

Instruction:
Prepare first the filling (weigh the ingredients for best results);
• Mix tapioca and water in a glass.
• In a saucepan, place the rhubarb, strawberries, and lemon juice and bring to a boil over medium heat.
• Once the strawberry mixture boils, turn on the heat and simmer. Pour into the tapioca mixture and whisk well.
• Remove the saucepan from the oven. Be sure to allow the “compote” to chill thoroughly before using it.
Prepare the crust;
• Add flaxseed meal and water to a dish and stir. Let it rest for 5 minutes to thicken.
• Meanwhile in a large bowl, whisk the shredded coconut, coconut flour, tapioca flour almond meal, coconut sugar, baking soda, and salt.
• Add the coconut oil to the flaxseed mixture and stir it well.
• Then add the flaxseed mixture to the dry ingredients stirring until blended into a cohesive dough (you can also do this in a food processor).
• Cover the bowl and chill the dough for 30 minutes.
• Meanwhile prepare an 8 1/2-inch (22-cm) tart pan with a removable bottom by removing the bottom and using it to trace a circle on parchment paper. Cut out the circle. Assemble the tart pan and grease the bottom of the pan with coconut oil. Place the parchment paper at the bottom of the pan. Set it aside. You can use small ramekins too, but in that case, you will need to eat the tart from the ramekins.
• Preheat the oven to 320°F (160°C).
Place the chilled dough in the prepared tart pan and, using your fingers, press it evenly into the bottom and up on the sides of the pan, forming a crust about 1/8 inch (3 mm) thick. Make sure that the seam between the bottom and sides of the tart pan is sealed. Transfer the tart shell to the oven for 6-8 minutes. Then take out and let it cool for 10 minutes.
• Fill the tart with the filling and return it to the oven.
• Bake for 10 minutes, until the crust, is golden brown. Transfer to a wire rack and let it cool to serve.

MY SECRET CREAMY COFFEE LATTE ☕️🤫
Boost your coffee routine with nutritional boosters. It will make you a little bit healthier, one sip at a time. It is so easy and an absolutely delicious coffee treat, that belongs in your fridge.
- High-protein
- Balanced meal
- Great for skin, hair, and nails
- Boosts metabolism
- And SOOOO much more!

Dairy-free, Soy-free, Paleo

INGREDIENTS:
1 tsp instant chicory coffee or instant coffee
1 tsp collagen powder
½ tsp maca powder
1 tsp almond or cashew butter
1 pinch of psyllium husk
1 pinch of flaxseed meal
¾ cup almond or coconut milk 170 ml
1-2 tsp sweetener of choice (optional)
1 pinch of cinnamon or cocoa powder (optional)

INSTRUCTIONS:
- Place all ingredients into a blender and blend for 30-45 seconds.
- Then let it rest for 1 minute until it gets the creamy smooth texture.
- Taste test to see if you prefer more sweetener.
- Transfer into a cup or glass. Refrigerate until cold, or pour over ice if you prefer an ice coffee latte. (If you find that ice cubes dilute the taste of coffee, you can make special coffee ice cubes by pouring fresh coffee into ice cube trays!)
- Sprinkle with cinnamon or cocoa powder.
- Drink it and conquer the day!!!

COCONUT TAPIOCA PUDDING WITH PASSION FRUIT AND PINEAPPLE🥥🍍🥥🍍🥥🍍
Some deliciously creamy and cold Coconut Tapioca Pudding is summer's favorite dessert. I made it gluten-free, dairy-free, paleo, and vegan. It is actually really easy to make, just need to be little careful stirring while it cooks.

INGREDIENTS:
-1/3 cup small pearl tapioca (60 g) (I used green ones now. You can usually find tapioca pearls in the baking section of the grocery store, do not use instant tapioca!)
-2 cups coconut cream (475 ml)
-1/4 cup of tapioca syrup (70 g) or sweetener of choice
-1 teaspoon of vanilla extract
-12-14 tbsp pulp of passion fruits (6-8 pieces of passion fruits)
-1 cup sliced pineapple

INSTRUCTION:
In a medium bowl, cover tapioca with 1 cup of coconut milk. Let soak for 15 to 20 minutes or until the granules expand slightly. Avoid over-soaking or the tapioca will not be able to hold its shape.
In a pot with a lid, combine soaked tapioca, tapioca syrup, and the remaining 1 cup coconut cream. Bring to a boil over high heat.
Reduce the heat to medium-low and simmer for 10 to 15 minutes, until the tapioca nearly cooked, stirring occasionally to prevent sticking. Do not overcook: at this point, the tapioca should be thick, and individual pearls should be clear on the outside and have a very small dot of white in the middle.
When the tapioca turns soft and a little gooey, turn off the heat and place the lid on tight. Let it sit at least 10 minutes. The residual heat inside the tapioca will finish turning all of the seeds soft and translucent.
Remove the lid and stir in vanilla extract. Allow the tapioca to cool.
Distribute individual servings of tapioca mixture into small bowls and refrigerate until it's cold; it will thicken and gel together.
To serve, spoon a thin layer of passion fruit pulp over the top of each serving. Garnish with sliced pineapples.

CRUNCHY GRAHAM CRACKERS
You can use them to make ice cream sandwiches, cover them with almond butter, or just eat them out of the bag. 😋
These crackers will remind you of a graham cracker, but without all the added guilt!🎉🤩
Gluten-free, Dairy-free, Egg-free, Vegan, Paleo

Ingredients:
1 tbsp golden flaxseed meal (6 g)
6 tbsp water (90 ml)
2,5 tbsp shredded coconut (15 g)
½ cup coconut flour (65 g)
½ cup and 1 tbsp tapioca flour (65 g)
7 tbsp almond meal (45 g)
8 tbsp coconut sugar (75 g)
1 pinch of salt
2 pinches of baking soda
7 tbsp melted coconut oil (100 ml)

Instructions:
Add flaxseed meal and water to a dish and stir. Let rest for 5 minutes to thicken.
Meanwhile in a large bowl, whisk the shredded coconut, coconut flour, tapioca flour almond meal, coconut sugar, baking soda, and salt.
Add the coconut oil to the flaxseed mixture and stir well.
Then add the flaxseed mixture to the dry ingredients stirring until blended into a cohesive dough (you can also do this in a food processor).
Cover the bowl and chill the dough for 30 minutes.
Preheat oven to 320ºF (160°C) and line a large cookie sheet with parchment paper. Transfer the chilled dough to a large sheet of parchment paper; top with the second sheet of parchment paper. Using a rolling pin, roll the dough to 1/8-inch thickness. (not too thin).
Using a knife or pizza cutter, cut into 2.5-inch squares; transfer squares to the prepared sheet.
Bake in preheated oven for 10 minutes, until golden brown (they will still look slightly soft–will harden as they cool). Allow the crackers to cool completely on a wire rack, about 30 minutes. Store in an airtight container.

EASY CRISPY WAFFLE😋
And YES, it is sugar-, egg-, nut-, gluten-, and dairy-free!!!🎉
They are super easy to make, and the outside of the waffles are crispy, while the insides stay soft and fluffy. And the bonus; you could put the batter in the freezer as well!

Do you know that Tiger nuts are not actually nuts but rather edible tubers?

INGREDIENTS
• 1 ¼ cup+2 tbsp tiger nut flour (170 g)
• 2,5 tbsp coconut flour (20 g)
• 1 cup tapioca flour (120 g)
• 4,5 tbsp golden flaxseed meal (30 g)
• 2 pinches of sodium bicarbonate (2 g)
• ¾ cup water (140 ml)
• 1 ¼ cup coconut milk (280 ml)
• 6,5 tbsp melted coconut oil (75 g)

INSTRUCTIONS
1. Preheat the waffle iron to medium-high.
2. Whisk together the tiger nut, coconut, tapioca flour, flaxseed meal, and sodium bicarbonate in a large bowl.
3. In another bowl or jug whisk together the coconut milk, water, and melted coconut oil.
4. Pour the liquid mixture into the flour mixture and stir until smooth.
5. Let the batter rest for 30 minutes at room temperature.
6. Pour the batter into a preheated waffle maker. Fill each compartment almost completely, and spread the batter to the edges. Close the lid and cook until the waffles are golden brown and crisp.

CAJUN CHICKEN WITH RICE🌶🍚🍗
Simple and fast way to turn weekend leftover into Monday lunch. School- and office-friendly!!
Gluten-free, Dairy-free

INGREDIENTS:
2 tbsp olive oil
1 ½ cup diced fresh tomatoes
¼ cup zucchini shredded
1 tsp homemade cajun seasoning (https://www.facebook.com/healthysprinkle/posts/258492618841403)
1 pinch of cumin
1 cup shredded chicken meat (roast leftover)
2 cup cooked rice
Salt to taste
1 handful cilantro leaves for garnish

INSTRUCTION:
- Heat a large skillet over medium heat. You can use a non-stick skillet or stainless steel.
- Add olive oil and when the oil is hot, add the zucchini and tomato. Cook until they are soft and liquid is starting released from them.
- Add salt, cumin, and cajun seasoning and stir well.
- Add the cooked rice and chicken and stir until well combined.
- Cook, stirring occasionally, 1 to 2 minutes.
- Remove from the heat, sprinkle with the cilantro before serving.

RASPBERRY CHIA JAM - No added sugar!😋
It’s ready in 10 minutes, thickened with chia, sweetened with dates absolutely delicious! It tastes like real fruit and made with real ingredients you can feel good about.🤩💪
Vegan, Paleo, No added sugar! It also contains:
✔️ Antioxidants
✔️ Fiber
✔️ Protein
✔️ Omega 3
✔️ Calcium

You can add it to your granola, yogurt, or even toast, bagel, waffle and pancake.🥞🥯🥐🍰😍

INGREDIENTS:
• 2 cups fresh or frozen raspberries (230 g)
• 2 tablespoons chia seeds (20 g)
• 2-3 seedless soft dates
• 1 tablespoon freshly-squeezed lemon juice
• 1 tablespoon hot water
• 1 pinch of vanilla (optional)
INSTRUCTION:
- Add all ingredients to a blender or food processor, and pulse until it is the texture you prefer.
- Transfer the mixture to a container with a lid and allow it to set in the fridge, about an hour.
- Keep refrigerated. The jam will last up to a week.

COCOA BANANA MUFFINS 🧁🍌😋
This perfectly sweet, and super moist muffins are sugar-free and sweetener free. Only just dates and bananas! Of course, it is gluten-free, dairy-free, soy-free, and nut-free too!

INGREDIENTS:
4 eggs
2 pieces of bananas (220 g)
1/3 cup date paste (80 ml)
1/4 cup melted coconut oil (75 ml)
4 tbsp unsweetened cocoa powder (25 g)
5 tbsp coconut flour (35 g)
a pinch of sodium bicarbonate (2 g)
a pinch of salt

- Mix eggs, banana, date paste, and melted coconut oil in a deep cup or jug with a hand blender.
- In another bowl combine coconut flour, cocoa powder, sodium bicarbonate, and salt.
- Pour the liquid mixture into the flour mixture and stir until blended.
- Set the batter aside for 10-15 minutes.
- Preheat the oven to 175 ˚C. (350° F)
- Fill the muffin liners 3/4 of the way up and bake for 20-25 mins, until risen.

HOMEMADE CAJUN SEASONING🌶🧂
This homemade Cajun Seasoning is spicy, smoky, and will add amazing flavor to your meat, vegetables, dips, pasta, and more. It is better than any store-bought Cajun seasoning, and it's so easy to make at home!
Stay tuned, because I have a delicious Cajun Chicken recipe coming on the Simple Balanced page soon, which would be a fantastic way to take this seasoning for a first test run and an easy way to turn weekend roast leftover into weekday lunch.😉😋

Ingredients:
1.5 tsp sweet smoked paprika
1 tsp cayenne pepper
½ tsp ground black pepper
1 tsp garlic powder
½ tsp dried oregano
½ tsp dried thyme
1 tsp salt

Instruction:
- Add all the spices to a small bowl or a jar with a lid. Stir or shake up until blended.