Dark chocolate chip cookies 🍪

Today’s baking efforts~
Salted dark chocolate chip cookies. All vegan & Home made ! 



½ cup coconut oil (melted)

1 cup brown sugar

¼ cup almond milk or rice milk

1 tablespoon vanilla extract

2 cups flour

1 teaspoon baking soda

1 teaspoon baking powder

½ teaspoon salt (pink rock salt/ Himalayan )

1 cup vegan chocolate chips or roughly broken up dark choc block.

3 tablespoons melted nutlex



Pre-heat oven to 180 degrees Celsius

Cream (aka thoroughly mix) together the coconut oil & brown sugar, then add the almond milk & vanilla and nutlex. The mixture may be really “liquidy” this is OK. Shift in the flour, baking soda, baking powder and salt, Combining the wet & dry ingredients. Fold in the chocolate pieces {& any other mix-ins of your choosing such as toasted coconut .}

Roll into Tbsp sized balls & place them slightly spaced on an tray lined with baking paper, flatten them out a bit with a fork.

Bake for 7-10 minutes. (I did 8 and a half min which was perfect)

Lentil Dahl abundance bowl 

Yellow lentils made into a delicious home made Dahl. Served with roasted potato, sweet potato, capsicum, zucchini, broccoli and steamed rice and fresh spinach, garnish with lemon wedge. 

  Recipe for Dahl below:) 
1 tablespoon olive oil

1 medium onion, diced

2 garlic cloves, minced

2 table spoons lemon juice

2 cups yellow lentils ( pre soaked) 

1 teaspoon turmeric

1 teaspoon cumin

2 Tablespoons tomato paste

4 cups water

Green garnish (optional)

salt and pepper to taste (if desired)
Sauté onions and garlic in oil in deep pot. Until soft.

Add pre soaked lentils. With water and heat to boil then simmer.

Add spices, lemon juice, tomato paste and simmer together for 20 -30 min or until water has absorbed. Stir regularly to avoid sticking to the bottom of the pot.

Serve with steamed rice , brown or white (etc) add roasted or steamed vegetables (or both!) and fresh spinach garnish with a sprig of greenery and a Lemon wedge ;).