Nobó's Recipes

After posting a pic of these oaty coconut cookies on Instagram we got lots of requests for the recipe, so I thought I would share it here. They have become a staple in our house as they are a perfect anytime snack for children (and adults too!). They aren’t like a traditional heavily sweetened cookie, in fact the only similarity is that they are flat and round but they contain no sugar or flour. I find them particularly great for our little 1 year old as they aren’t crumbly, so they can hold up to our busy boy eating with one hand and...

These blondies aren’t overly sweet but are amazingly moist and chewy, and free from gluten and dairy. You could also try replacing the egg with a chia egg and swap the honey for maple syrup for a vegan alternative. Ingredients: 1/2 cup coconut oil 2 tbsp coconut sugar 1 tbsp vanilla extract 100ml unsweetened coconut yoghurt 2 tbsp honey 1 egg 2 cups ground almonds 1/2 cup oat flour (blitz oats to fine powder – use gf oats if required) 2 tsp baking powder Pinch sea salt 100ml almond/coconut milk (add as needed) 75g dark chocolate (70% works well) roughly chopped  Method:...

As my final year in college is winding down (finally!) I have started to get more creative again with my healthy dessert recipes – I find it very therapeutic and it’s a nice break from college work (plus it’s an excuse to eat my favourite sweet foods) . For my most recent recipe I have decided to experiment with Nobó’s products. I have been obsessed with Nobó since their products arrived in SuperValu a couple of years ago, there is nothing else out there quite like it. For those of you who have never heard of Nobó, it is an...

This recipe is a healthy twist on one of my favourite childhood treats – Rice Krispie squares. Instead of Rice Krispies I have used quinoa pops, which is essentially roasted quinoa. Quinoa pops have an unusual yet delicious nutty taste and you can buy them in bulk on Amazon or make your own (I bought mine on Amazon). Quinoa, in general, is a superfood which offers numerous health benefits, such as helping to reduce blood pressure and cholesterol, and it is also a great source of protein. This recipe is vegan-friendly and so simple to make. Caramel Ingredients  1 1/2 cups of Medjool dates (around...

Katie Sanderson is a seriously talented chef who surprises us with new and exciting flavours every time we are lucky enough to taste her food. Katie grew up in Hong Kong and now living in Ireland has managed to create Asian inspired dishes made with local, seasonal Irish vegetables both from the ground and the sea. Katie can be found running really exciting workshops, hosting dinners, offering consultations and making tasty things in The Fumbally. Having been to one of Katie’s dinners  in The Fumbally last Wednesday evening I would highly recommend you all do the same. The menu was full of interesting things...