Votre panier est vide
Vous possédez un compte ? Connectez-vous pour payer plus vite.
VEGAN SKILLET COOKIE WITH SEA SALT RECIPE
VEGAN SKILLET COOKIE WITH SEA SALT RECIPE
This holiday season, we are excited to welcome a guest food blogger and a holistic nutritionist Catalina from @thefashionholistic. She is known for her unique and easy-to-make vegan recipes that are simply mouthwatering. She has been using MARPHYL Sea Salt for quite some time, integrating it in many of her dishes. Today, she presents a Chocolate Skillet Cookie with MARPHYL Sea Salt.
A little bit about Catalina, in her own words.
Hi, I am Catalina and originally I am from Colombia. 7 years ago, I moved to Vancouver where I studied holistic nutrition.
Since I was a kid, I was interested in the topic of health. My father studied medicine, he was constantly reading and talking about the latest developments in the world of health and well-being. In our household, a lot of attention was paid to what we cooked and ate.
But when I moved to Canada, my eating habits changed, and not in a good way – I was not eating healthy and I was gaining weight. Being not happy with myself, I made a decision to change the situation. I got interested in holistic nutrition, which became my biggest passion.
What goal are you trying to achieve with @thefashionholistic?
I want my recipes to help people learn about the benefits of various foods and the relationship between what we eat and our health. I aim to inspire people to make educated decisions about what they eat.
From my own experience, I know that everyone can improve their eating and exercise habits. Also, eating healthy doesn’t mean just eating greens all the time!
Chocolate Skillet Cookie with MARPHYL Sea Salt
-
1/2 cup almond flour
-
1/4 cup coconut flour
-
1/2 tsp baking powder
-
1 flaxseed egg (1 grounded flaxseed + 3 tbsp water)
-
1/4 tsp MARPHYL Sea Salt
-
1/2 cup nut butter or coconut oil (I used peanut butter)
-
2 tbsp applesauce (optional)
-
4 tbsp nut milk or as needed
-
1/2 tsp vanilla extract
-
Chocolate chips or chunks
-
Sweetener
-
Topping: vegan ice cream
Prepare the flaxseed egg and let it sit for 5 min.
In a bowl, mix all dry ingredients except for the chocolate.
Add wet ingredients and mix, then add the chocolate and mix again. Add the cookie dough in a cast iron skillet spreading it evenly.
Bake at 350F for 15-20 minutes or until the top of the cookie has turned golden brown.
Sprinkle with MARPHYL Sea Salt. Serve warm with your favourite ice cream.
For more delicious recipes follow Catalina @thefashionholistic.
Stay tuned for more recipes by following MARPHYL Marine Phytoplakton on Instagram and Facebook and by subscribing to our Newsletter.
Do you have a question for Catalina? Or maybe you want to suggest a person or a topic for our next blog post? Leave a comment below!
Arantza and Benjamin, founders of MARPHYL Marine Phytoplankton