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Almond & Cacao Balls (adapted from Deliciously Ella)

2 mugs medjool dates, pitted

2 tbsp water

1 mug almonds (ground)

2tbsp almond butter

2tbsp coconut oil

2 tbsp chia seeds

4 tbsp raw cacao

Blend dates and water with food processor until paste, (I use my Nutribullet – doing 1 mug dates and 1 tbsp water at a time to avoid overload)
Add the rest of the ingredients and mix well – I do this by hand but could be done in food processor.
Roll into balls
Place into freezer for 1 hour to set
Keep in fridge (or freezer)

Magic Cake Mix (thank you Laurelle)

2 cups mixed nuts (soak overnight)

2 cups dried fruit (eg cranberry/apricot/raisins/sultanas)

Turn off oven and leave for another 10 minutes

Sivananda Yoga Cookies

250g Rolled Oats

100g ground almonds(or wholewheat/rice flour)

50-100g brown sugar (I used coconut palm sugar or rice malt syrup as low GI sugar substitute)

100g raisins and sultanas

200g nuts – almonds, hazlenuts, brazil nuts, pecans....anything you like really

100g sunflower seeds (optional)

2 tsp cinnamon

2 tsp ground ginger

1 tsp nutmeg

200ml coconut oil (or sunflower/groundnut oil)

100-200ml water

Pre-heat oven to 200°C/400°F/Gas Mark 6. Oil a large baking sheet
Whiz the oats and nuts in a food processor before combining with all the other dry ingredients. Mix thoroughly.
Add the raisins and sultanas and mix again
Add the coconut oil and mix first before adding the water. See how the mixture looks; you may not need all the water. The mixture should be relatively firm and easy to mould in to cookie shapes.
Form the mixture into cookies and bake for 12-15 minutes until golden at the edges (NB the mixture does not go much darker in the baking process)
The mixture can be crumbly so leave the cookies to cool on the baking sheet and firm up before transferring to cooling rack.

Finding The Stillness Within