Choc Chia Cookies

Choc Chia Cookies


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Our Salted Peanut Butter Fudge… Pimped by you

Our Salted Peanut Butter Fudge... Pimped by you

I Quit Sugar - Sweet Potato Brownies. Made in slow cooker or bake 20 minutes at 180 degrees (celsius)

Sweet Potato Brownies

I Quit Sugar - Sweet Potato Brownies. Made in slow cooker or bake 20 minutes at 180 degrees (celsius)

This Raspberry Ripple is one of I Quit Sugar's most popular sugar-free recipes.

Raspberry Ripple

These delicious oaty golden delights have had an IQS makeover. This recipe for HobNobs replaces the sugar for stevia and rice malt syrup.

Sugar-free HobNobs

These delicious oaty golden delights have had an IQS makeover. This recipe for HobNobs replaces the sugar for stevia and rice malt syrup.

Caramel Slice - I Quit Sugar (Note: Make sure you get a gluten-free rice syrup)

Caramel Slice

Caramel Slice - I Quit Sugar (Note: Make sure you get a gluten-free rice syrup)

Sugar-free Ferrero Rocher Slice - I Quit Sugar  I pinned these as they look ridiculously good and the thing I like about this recipe is it looks super easy

Sugar-free Ferrero Rocher Slice

Sugar-free Ferrero Rocher Slice - I Quit Sugar I pinned these as they look ridiculously good and the thing I like about this recipe is it looks super easy

Ingredients Chia Seed Crust 1 cup buckwheat flour. 1 cup almond meal. 1/4 cup chia seeds. 1 egg, whisked. 1/2 teaspoon sea salt. 30 g butter, melted. Lemon Curd Filling 2 eggs. 2 egg yolks. 1/4 cup rice malt syrup. 1/2 cup lemon juice (about 2 large lemons worth). zest from 2 lemons. 90 g butter. 1/4 teaspoon sea salt. Directions  1. Preheat oven to 180 degrees and lightly grease a 20cm round pie tin.   2. In a mixing bowl, combine the buckwheat flour, almond meal, chia seeds and sea salt…

Zingy Lemon Curd Tart with Chia Seed Base

Ingredients Chia Seed Crust 1 cup buckwheat flour. 1 cup almond meal. 1/4 cup chia seeds. 1 egg, whisked. 1/2 teaspoon sea salt. 30 g butter, melted. Lemon Curd Filling 2 eggs. 2 egg yolks. 1/4 cup rice malt syrup. 1/2 cup lemon juice (about 2 large lemons worth). zest from 2 lemons. 90 g butter. 1/4 teaspoon sea salt. Directions 1. Preheat oven to 180 degrees and lightly grease a 20cm round pie tin. 2. In a mixing bowl, combine the buckwheat flour, almond meal, chia seeds and sea salt…

The Best Vegan Chocolate Mousse      400 ml can coconut cream.     1/2 cup raw cacao powder.     1/4 cup rice malt syrup.     1/4 cup chia seeds.     cacao nibs, optional.     1. Place all ingredients in a large mixing bowl. Whisk ingredients together until well combined and smooth. Pour into 4-6 serving glasses. Sprinkle with cacao nibs if you like.     2. Chill in the fridge for at least 3 hours, or until firm.

The Best Vegan Chocolate Mousse

The Best Vegan Chocolate Mousse 400 ml can coconut cream. 1/2 cup raw cacao powder. 1/4 cup rice malt syrup. 1/4 cup chia seeds. cacao nibs, optional. 1. Place all ingredients in a large mixing bowl. Whisk ingredients together until well combined and smooth. Pour into 4-6 serving glasses. Sprinkle with cacao nibs if you like. 2. Chill in the fridge for at least 3 hours, or until firm.

Chicken Burger / from I Quit Sugar (ground chicken, cilantro, mint, cumin, sweet paprika, red chili, garlic, breadcrumbs, egg, coconut oil)

Chicken Burgers

Chicken Burger / from I Quit Sugar (ground chicken, cilantro, mint, cumin, sweet paprika, red chili, garlic, breadcrumbs, egg, coconut oil)

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