RECIPES: Winter 2018
Cookies’n’Pie

As the temperature dips, warm up with The Healthy Chef Teresa Cutter’s take on some comfort food classics.

Network congratulates Teresa, whose book Healthy Baking recently won a silver medal at the 2018 Independent Book Publisher World Awards in New York! What better way to celebrate than with a couple of treats from those very pages?


Power breakfast cookies

A great recipe if you’re a busy mover and shaker and need a quick breakfast on the go – a description that applies to most fitness professionals! Full of protein, these cookies will boost your energy and keep you sustained while you train your morning clients.

Makes 6 large or 12 small cookies

Ingredients
200g (2 cups) organic rolled oats
50g (½ cup) organic desiccated coconut
100g raisins
70g (½ cup) butter
60g raw honey
½ teaspoon cinnamon
1 organic egg
1 teaspoon vanilla extract
70g (1/4 cup) pumpkin seeds

Preheat your oven to 140°C fan-forced. Combine oats, coconut, raisins, butter, honey, cinnamon, egg and vanilla into the mixing bowl of a stand mixer. Mix with the paddle attachment for 5 minutes until the mixture sticks together. Divide the cookie mixture into portions using an ice-cream scoop or a spoon. Flatten slightly onto a lined baking tray and sprinkle with pumpkin seeds. Bake for 35 minutes or until golden. Cool completely then enjoy.


Gluten-free apple pie

There is nothing better than a warm slice of apple pie straight from the oven. The pastry is made purely from ground almonds that are high in protein and add a delicious flavour.

Serves 6-8

Ingredients
PALEO ALMOND SHORTCRUST
400g (4 cups) almond meal
2 tablespoons coconut flour
125g (½ cup) butter or coconut oil
2 tablespoons raw honey
1 teaspoon vanilla bean paste
2 organic eggs

APPLE FILLING
6-8 golden delicious or sweet red apples, skin on
125ml (½ cup) fresh apple juice
2 teaspoons vanilla extract or paste
½ teaspoon ground cinnamon
1-2 tablespoons raw honey

To make the shortcrust, combine the almond meal, coconut flour and butter in a food processor or stand mixer until it resembles breadcrumbs. Add honey, vanilla and eggs. Mix again until a soft dough is formed. Transfer dough onto a large piece of baking paper and flatten slightly. Wrap completely in plastic wrap and refrigerate for at least 1 hour before using.

To make the pie, quarter the apples and remove the core. Cut each quarter in half and place into a pot with the apple juice, vanilla and cinnamon. Cook over a medium heat for 20 minutes until the apples start to soften. Remove from the heat and drain any liquid from the apples. Fold through the honey and cool the filling. Roll half of the chilled almond shortcrust between 2 sheets of baking paper to fit a 20cm pie dish. Line the pie dish evenly and fill in any gaps in the pastry as needed. Spoon in the apple filling.

Roll out the rest of the pastry and gently place over the apple filling. Seal any edges and cut a cross at the top of the pastry with a sharp knife. Bake in a preheated 160°C fan-forced oven for 45 minutes or until golden. Serve warm or at room temperature with custard or your choice of ice cream, Greek-style yoghurt or coconut cream and enjoy.


Teresa Cutter, aka The Healthy Chef, is one of Australia’s leading authorities on healthy cooking. A chef, nutritionist and fitness professional, she is author of the Purely Delicious and Healthy Baking cookbooks, available from thehealthychef.com. The Healthy Chef Recipe App is available from the App Store and Google Play.