Freezer Friendly Cooking

• Prep: 10 mins + chilling/freezer/ no cooking / easy
• Makes 8

Ingredients:

• 100g pecan nuts
• 75g raisins
• 1tbsp ground flaxseed
• 1tbsp cocoa powder
• 1tbsp agave or maple syrup
• 2tbsp peanut butter
• 50g desiccated coconut

Method:

• Add the raisins and pecan nuts to a blender and blitz a couple of times to break them up a bit, breaking them down and slightly binding together.
• Add the flaxseed, cocoa, syrup, and peanut butter and mix well by hand.
• Put the coconut into a shallow container and after shaping the mixture into 8 energy-boosting balls add them to the container to gently coat with the coconut.
• Can be kept in the fridge for 3 days and any leftovers, to be put into the freezer in an air-tight container. Allow to defrost for a couple of minutes before eating.

• Prep: 15 mins + 1hr (loaf) or 20min (muffins) cooking/ chilling / feezing / easy
• Makes 1 x bread or 15 muffins

Ingredients:

• 300g ripe bananas (roughly 3 bananas)
• 30g butter, at room temperature
• 2tbsp maple syrup (adjust to suit your taste buds)
• 1tsp ground cinnamon
• 1tsp vanilla extract
• 3 large eggs
• 1/2tsp bicarbonate of soda
• 1tbsp lemon juice
• 220g ground almonds
• 30g ground flaxseed
• 1tbsp flaxseed to sprinkle onto before baking
• pinch of sea salt

Method:

• Preheat oven to fan 170 degrees C/gas mark 5. Line a 23x13cm (900g) loaf tin with enough baking parchment to double as a wrap for storing (if it lasts)
• Mash the bananas and butter in a mixing bowl to a pulp with a fork. Add the maple syrup, and cinnamon. vanilla, eggs, bicarbonate of soda, lemon juice, and a small pinch of salt. Mix well by hand or with a mixer.
• Add the ground almonds and ground flaxseed and mix well. Or even speedier, you can throw all the ingredients into a blender or food processor and blitz together.
• Pour the mixture into the prepared tin or muffin cases, sprinkle with the flaxseed, and bake for 1hr if making a loaf and 20min for the muffins. Check with a knife in the center that it is cooked through.
• Remove from the oven and leave to cool a little. Serve warm or room temperature with some lightly salted butter and a cup of tea. Store the bread/muffins, covered, in the fridge for up to a week, or slice and freeze. Can be reheated in the toaster or under a grill.

• Prep: 15 mins + 10-12 min cooking / chilling / freezing / easy
• Makes 12

Ingredients:

• 2tbp ground flaxseed
• 50ml water
• 100g porridge oats
• 100g coconut sugar
• 200g crunchy peanut butter
• 4tbsp cows milk (or milk substitute)
• 1/2tsp vanilla paste or extract
• 100g dark chocolate, roughly chopped
• pinch of flaky sea salt

Method:

• Mix the flaxseed with water in a small bowl and set aside for at least 10mins, until thickened. This will act as the binding agent.
• Add the oats to a food processor and blitz very briefly, until they have mostly broken down but aren't completely powdered. Tip into a large bowl then add the coconut sugar and peanut butter. Stir together until evenly combined, you might find this easier to do with your hands, rubbing the ingredients between your fingertips until it resembles wet sand.
• Next, add the milk, vanilla and chocolate and mix until just combined.
• You can either bake the cookies now or freeze them to bake later. TO freeze, line a tupperware container with baking paper. Scoop out dessert spoonfuls of cookie dough into a tupperware, using your finger to sweep them off the spoon.
• Once you're ready to bake, preheat the oven to 180 degrees C fan. Place the cookies on a shallow baking tray or baking sheet. Bake for 10-12 minutes, until crisp around the edges, but soft in the middle. Leave to cool slightly on the tray then transfer to a wire rack and leave to cool completely.
• Sprinkle with a pinch of salt.