Gluten and Dairy Free choc chip cookies

Today we had a women's afternoon tea for the women from our 5pm church meeting. It was lovely to hang out and drink tea together :D I experimented with a new recipe .. I found a few online and kinda merged/ experimented with what I had. I think they turned out quite OK :D

INGREDIENTS:

1 cup almond meal

1 cup coconut flour

1 teaspoon g-f baking powder

6 tablespoons of Coconut oil (melted)

4 tablespoons of honey

1 generous squeeze of Vanilla bean paste

2-3 tablespoons of rice milk

1/2 block cooking chocolate roughly chopped (sadly Woolies has no choc chips that are dairy free)

METHOD:

I just threw it all in the bowl and mixed it up .. then scooped out small balls and slightly squashed them.

COOKING TIME:

~10minutes on 180 degrees... our OVEN is really off though..so this could vary!

It's a yummy not tooo unhealthy snack.. which is especially nice with a cuppa tea on these wintery wet days we are having!!

Kelly's celebrating

My SBS15 sister Kelly has gone over 10,000 hits and is celebrating with blog candy!

She wants to know what your fav. meal to cook is... Here is a recipe I thought I would share:

Chicken and Basil Risotto
cooking time: 30-45mins, serves 4

Ingredients:

2 cups Arborio Rice
2 tablespoons peanut oil
1 large onion, diced

1 garlic clove, chopped finely
1 fresh red chilli, chopped finely
handful basil leaves
2 chicken breasts
1cm lemon grass, finely chopped 

400ml can coconut cream
1-2 cups chicken stock

##Using electric frypan or a large deep saucepan##


1.Heat oil in pan - put onions, garlic and chilli in pan. (Med-High heat)

2. when onion is starting to brown add the chicken to the pan & seal chicken.

3. tip in the rice - stir, wait until the rice starts to become see through (it will still be opaque in the middle - this means it is sufficiently coated with oil) 

4. Add a ladleful of chicken stock and coconut cream, the lemon grass and the basil leaves. Simmer for 1min then turn pan down to a moderate heat

5. Add alternate ladles of the chicken stock and coconut cream until all used up and
 absorbed <<>> as the rice is cooking the grains soften and merge.

6. When Risotto looks creamy, grate in some fresh parmesan cheese or a small amount of butter. Leave to rest for 5mins

7. Serve up risotto (you can garnish it with some basil leaves if you wish)