Jennifer Hanway

Helping You Live Your Best Life Through Nutrition, Fitness and Wellbeing

Jennifer Hanway is a Holistic Nutritionist, Bio Signature Modulation Practitioner and Certified Personal Trainer, originally from London but now living in Newton Centre and working in Back Bay, Boston.

Filtering by Tag: gut health

Lean and Clean: Coconut Protein Pancakes⠀

These Coconut Protein Pancakes are one of my absolute favorite recipes from my new 8 Week Lean and Clean Program, and they are perfect for a light and bright Spring Sunday brunch! I love to serve these with a side of fresh berries and a drizzle of yoghurt.

Coconut Protein Pancakes⠀

  • 1⁄4 cup of coconut flour⠀

  • 1⁄2 scoop vanilla vegan or collagen protein powder ⠀

  • 1 tablespoon ground flaxseed⠀

  • 1 egg⠀

  • 3 egg whites⠀

  • 3/4 cup of almond milk⠀

  • 1 teaspoon vanilla extract⠀

  • 1 teaspoon ground cinnamon⠀

  • 1/2 teaspoon baking powder

  • Pinch of Himalayan salt⠀

  • 3 tablespoons coconut oil (for cooking)⠀

Mix all ingredients (except the coconut oil) in a large bowl. Heat the oil gently in a non stick pan. Pour in 1/4 cup of mixture, and cook on a medium heat until golden brown on both sides (about 3­ mins each side).

My 8 Week Lean and Clean Program is available in person and online, and you can save $100 if you sign up by 4/31!  Click HERE to learn more.

Valentine’s Day Tahini and Goji Berry Bites with New Chapter’s Fermented Maca Booster Powder

Not just for Valentine’s Day, these delicious Tahini and Goji Berry Bites with New Chapter’s Fermented Maca Booster Powder are packed full of great fats, plant based protein and gut health boosting fibre, combined with the energy and vitality boosting benefits of my favorite New Chapter Fermented Maca Booster Powder.

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 They are so easy to make with no cooking required, and can be stored in the refrigerator for up to a week, and the freezer for up to a month, although they get eaten within days (sometimes hours) in my house! This recipe is super flexible too and you can add chopped nuts, coconut butter and even cacao nibs depending on what you have in the pantry at home.

I love to use tahini as a great alternative to regular nut butter - in my opinion it is such an unsung superfood hero! It’s packed full of Omega 6 fatty acids, a group of essential fats that you can only get from dietary sources, that help ensure a healthy inflammatory response and keep your cell walls permeable for energy transfer and cellular communication. It is also an amazing source of some of the much-needed minerals that our western day diets are woefully lacking in, including zinc, magnesium, copper, phosphorus, manganese and iron.

 Hemp seeds provide plant based protein and help to balance the higher fat content of this nutrient dense snack. Hemp seeds are an great source of Gamma Linoleic Acid or GLA, one of the active forms of Omega 6 fatty acids that is rarely found in other food sources. GLA is used by the body to produce prostaglandins that help regulate immune function, manage inflammation, and it can help to alleviate PMS and menopause symptoms.

 Ground flaxseed gives this superfood snack some crunch and texture, whilst helping boost digestion and detoxification thanks in part to its high concentration of lignans, compounds that act like a sponge whilst moving through the GI tract.

 Antioxidant and phytochemical rich goji berries add a pop of colour and sweetness whilst still keeping this recipe low in fructose and carbohydrates, and coconut oil adds satiating, energy rich medium chain triglycerides that help ensure a heathy cellular membrane.

 Rounding off this superstar line up of health boosting whole foods is New Chapter’s Fermented Maca Booster Powder, which I keep on my countertop at all times to add to lattes, smoothies and healthy snacks such as this one.

 New Chapter’s patented fermentation process uses clinically studied probiotics that ensures my body can use and assimilate all of the energy, endurance and vitality boosting benefits of maca powder at a cellular level, whilst making this booster powder easily digestible and absorbable (remember, you are not what you eat, but what you absorb). *

 And as Maca was traditionally used as an aphrodisiac, it’s the perfect addition to any Valentine’s Day recipe!

 Tahini and Goji Berry Bites with New Chapter’s Fermented Maca Booster Powder

·       ½ cup coconut oil

·       ½ cup tahini

·       ¼ cup hemp seeds

·       ¼ cup ground flaxseed

·       10 drops stevia or 1 teaspoon raw honey

·       ½ teaspoon ground cinnamon

·       ½ teaspoon vanilla extract

·       ¼ teaspoon Himalayan salt

·       ¼ cup goji berries

·       1 serving New Chapter Fermented Maca Booster Powder

Boil 1 cup of water, and soak goji berries whilst preparing the rest of the ingredients.

Melt together the coconut oil and tahini in a pan on the stove top, and stir until fully combined. Stir in the hemp seeds, ground flaxseed, sweetener of choice, vanilla, cinnamon, Himalayan salt and New Chapter Fermented Maca Booster Powder, then drain the goji berries and stir these into the mixture too.


Line a freezer safe dish (I used an 8.1 x 5.9 x 11.9 inches) with parchment paper, or use an ice cube tray (like the cute heart shaped one I used in honour of Valentine’s Day), then pour in the mixture. Freeze for a minimum of 4 hours (if you can wait that long), then remove from the freezer and slice if needed.

 

 *These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure or prevent any disease.

References:

 https://www.ncbi.nlm.nih.gov/pubmed/12472620

https://www.ncbi.nlm.nih.gov/pubmed/16201847

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3033240/

https://www.ncbi.nlm.nih.gov/pubmed/30728882

 

 

 

 

 

Gut Healing: Morocan Baked Turkey Meatballs with Lemon and Dill Yoghurt Sauce

Moroccan Baked Turkey Meatballs with Lemon and Dill Sauce

This is one of my absolute favourite recipes to make at the moment - its light and bright but super filling, and I love to serve it over zucchini noodles (zoodles), or cauliflower rice.

I highly recommend making a double batch of meatballs as they are a great ‘grab and go’ option for when time is tight and can be served with a salad, soup or in a veggie wrap, and I love the sauce as a sneaky way to get the microbiome boosting probiotics in without even thinking about it!

Moroccan Baked Turkey Meatballs with Lemon and Dill Yoghurt Sauce

Makes 8-10 meatballs

  • 2 flaxseed ‘eggs’ (mix 2 tablespoons ground flaxseed with 6 tablespoons warm water and leave to thicken)

  • 1 lb turkey mince

  • 2 cloves garlic, diced

  • 1 teaspoon cumin

  • 1 teaspoon allspice

  • ¼ cup cilantro, finely chopped

  • ¼ teaspoon Himalayan salt

  • ¼ teaspoon black pepper

Preheat oven to 400 degrees.

Mix all ingredients well in a large bowl or food processor. Shape into 8-10 meatballs.

Lightly spray a baking sheet with avocado oil, place meatballs on the sheet and bake meatballs for 20 minutes.

Lemon and Dill Yoghurt Sauce

  • 1 cup non dairy yoghurt

  • ¼ cup dill, finely chopped

  • Juice and zest of 1 lemon

  • Pinch Himalayan salt and black pepper

Mix all ingredients well and drizzle over the meatballs.  

This is one of the bonus recipes from my 28 Day Guided Gut Healing Program, which contains over 50 delicious and easy to make recipes that have been specially designed to heal your gut and rebalance your microbiome. For more information head to:

https://www.jenniferhanway.com/28-day-gut-healing-plan/




Gut Healing: Bone Broth Matcha Latte

Matcha Latte with Bone Broth?

Trust me on this one - its delicious. It's perfect for these chilly winter days here on the East Coast, and couldn't be more packed with antioxidant and gut healing benefits.

Bone Broth Matcha Latte

Whisk the matcha green tea powder with the hot water, then gently warm the nut milk and bone broth in a pan together. Pour into the matcha green tea powder and stir well.

Resist the urge to add any sweetener, the slightly savoury and umami flavour is what makes it taste so good!

My favourite matcha tea powder is from Zen Matcha Tea - you can save 20% on your first order of Zen Matcha Tea with the code: 'welcomejh20'
https://www.zenmatchatea.com/store/

I drink bone broth every day for its gut healing and skin smoothing properties - you can save 15% on Bare Bones Broth and Collagen Powder with the code: 'JENNYH':
https://www.barebonesbroth.com/



Live Well: Staying Well in the Winter With New Chapter's All-Flora Probiotic

This post is written in partnership with New Chapter, however all opinions are my own. I only work with and recommend companies whose products I love, and I’m so excited to share these with you!

 I love this time of year and everything it brings - the beautiful foliage, my birthday, holidays spent with friends and family, and I usually take a trip back home to London in the Fall too. What I don’t want to do is waste any time ill in bed with a cold or even the flu, so ensuring a robust immune system and optimal gut health is super important to me as the seasons change and temperatures drop.

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Approximately 80% of our immune system is located in our digestive tract, which has an extremely important two-part system that is our body’s first line of defense against invading pathogens.  The first is a mucosal layer that is home to the population of bacteria and yeasts that we collectively term our microbiome, and the second is the one cell thick epithelial lining that is the gateway to our bloodstream.

Our microbiome is responsible for preventing pathogens from entering our bloodstream (the germs that cause colds and flu at this time of year), absorbing nutrients from our food and our supplements (remember ‘you are not what you eat, but what you absorb’), and even in part for our hunger and food cravings. Ensuring that it is balanced, healthy and well functioning is one of the best ways we can ensure we stay well at this time of year and enjoy everything the seasons have to offer.

Most of us know by now that taking a great quality probiotic is essential to great gut health, but I’m often asked what to look for in a probiotic. New Chapter’s Probiotic All-Flora is my year round probiotic supplement, and the one I recommend to all of my private coaching clients and as part of my 28 Day Guided Gut Healing Program.

 Choosing a Great Probiotic

 As I mentioned above, our microbiome is made up of a host of bacteria and yeasts, all working together as part of your immune system, so it is important that your probiotic doesn't just contain bacteria alone. In my practice I’ve learnt that rebalancing your microbiome is just as important as replenishing the good bacteria, but it is a step that is often neglected. When your microbiome is unbalanced it can cause GI distress, gas, bloating, constipation and even food intolerances, and can negatively affect our immune system.

 New Chapter’s Probiotic All-Flora contains both DNA tested strains of beneficial bacteria (Lactobacillus plantarum and Bifidobacterium breve) to keep your good gut flora healthy and flourishing, and Saccharomyces boulardii, a beneficial yeast that reduces problematic yeast overgrowth throughout our digestive tracts.*  

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Once our gut flora is rebalanced and replenished we want to ensure we keep it that way, and I love that New Chapter’s Probiotic All-Flora also contains prebiotics to fuel our microbiome, and postbiotics to boost probiotic activity and benefit overall gut health.* It also contains a blend of fermented organic herbs designed to boost and support digestive function, including aloe, peppermint, coriander, cardamom and artichoke.*

It’s so simple to implement into your daily health and wellness routine, as you only have to take one a day and it does not have to be refrigerated, so is perfect for holiday travel. You can find New Chapter’s Probiotic All-Flora on their website, at Whole Foods and CVS, and you can even have it delivered to your door by Amazon.

References:

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC2515351/

 

*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.


























Eat Beautiful: Sweet Potato Toasts

Avocado Toast on GF bread? So 2017.

Whilst breakfast for me during the week is usually a smoothie or bircher muesli, I love to take a little more time on weekends to create some healthy and delicious alternative breakfast options for Husband Hanway and I - and these sweet potato toasts have become a firm favourite!

Typically gluten free bread does not have a ton of health benefits, so switching out the typical bread base on your avocado toast for our superstar sweet potato means you are getting a ton of gut healing and detoxification boosting fibre, energy and immune system boosting B Vitamins and Vitamin C, and skin loving beta carotene, which converts to Vitamin A in the body. I see a lot of mineral deficiencies in the lab work of my clients, and sweet potatoes are a great source of much needed iron, calcium and selenium.

And you can use your sweet potato toasts for way more than just avocado! I love to experiment with different toppings, including protein rich hummus and hemp seeds, or go for a sweet but still blood sugar friendly combo of almond butter and pomegranate seed!

Super Simple Sweet Potato Toasts

Always choose organic sweet potato and wash throughly before cooking.

  • Preheat the oven to 400ºF.

  • Top and tail (slice the ends off) the sweet potatoes, then cut lengthwise into slices approximately 1/2 inch thick.

  • Place the sweet potato slices on a baking sheet covered with parchment paper, and bake for around 20 minutes, or until soft.

  • Top with your favourite toppings and enjoy!



Eat Well: The 4 Scary Foods You Should Be Eating Every Week

Happy Halloween! Whilst I’m not a fan of trick or treating or scary movies (for real, I couldn’t even watch Gremlins as a kid), I am a fan of scary foods!

Quite often these foods are not the prettiest looking, but what they lack in style they make up for in substance, and are some of the most nutrient dense foods on the planet. All four of these foods contain trace elements and minerals that are sorely lacking in our modern diets but that are essential for health (I am seeing a lot of thyroid, adrenal and metabolic issues right now in my practice that are linked to nutrient deficiencies), and because of this I eat all of these delicious (!) foods on a weekly basis, and recommend to my clients to do the same…

Liver: When I suggest adding liver to my client’s diets, most of them recoil in horror! Some cultures place liver in such high regard that human hands are not allowed to touch it, and I agree, as gram for gram it contains more nutrients than any other food. When I talk about foods with nutrients density (count nutrients, then calories), liver is top of the list!

Liver is packed full of vitamins and minerals that we are often deficient in, and that it is hard to find in other foods, such as B12 and B6 (essential for energy), selenium and zinc (for energy production and healthy skin, hair and nails) and folate, thiamin and iron, all of which I usually see deficiencies in whilst looking at client’s blood work.

Always buy organic liver, and if it is your first time I suggest it chicken liver for minimum ‘ick’ factor! I like to dust mine in coconut flour then pan fry in grass fed ghee, and serve with a salad of bitter greens such as endive, mizuna and arugula.

Natto and Tempeh: typically I ask my clients to avoid soy products, but these two are the exception to the rule. They are excellent sources of plant based proteins for both vegans and carnivores alike, as the fermentation process helps to make the proteins more easily digestible and bio available to the body.

Not only that, fermenting the beans means that the oligosaccharides found in soy that can cause GI distress are reduced, and phytic acid, the phytochemical found in plant proteins that can block the absorption of essential minerals is totally eliminated. And of course the fermentation process means that you receive gut healing, microbiome boosting benefits too.

I’ll be honest, the smell and texture of natto is enough to put even this adventurous healthy foodie off, but I absolutely love tempeh and eat it once a week as a break from animal proteins.

Check out my favourite tempeh recipe for here:

Veggie Packed Super Fast Pho

Canned Fish: this is a staple in our house, especially for my super busy, keto eating husband! We always have a stock of canned fish in our pantry for when we need a quick hit of protein and great fats, and usually add it to one of our ‘throw and go’ salads that we eat every day.

Mackerel and sardines are our favourite, as they are packed with Omega 3 fats that are hard to find in other sources, and provide a great source of calcium (as a woman over 35 who doesn’t eat dairy products I’m always cognizant of ensuring sources of calcium in my diet). When eaten fresh these fish are delicious, but can be time consuming to prepare and cook properly.

I also love anchovies and will eat them straight out of the can, and Tim enjoys wild caught canned salmon (I avoid due to my mercury levels) either in a salad or formed into a patty.

Salmon Patties with Avocado Crema

We buy all our tinned fish from Thrive Market as we know it is sustainably sourced and non GMO, and incredibly affordable. To save 25% off your first order and receive free shipping use my here : http://thrv.me/jennyhanway

Seaweed: not just great for wrapping your sushi in, seaweed is abundant in trace elements, vitamins, amino acids, and chlorophyll, and the much needed minerals calcium, iodine, and iron (deficiencies in these minerals can lead to a lowering of thyroid function). In fact, no other group of plants contains more minerals and nutrients than seaweed, an it typically calculates at just five calories per serving, making it a true ‘bang for your buck’ food.

It is far easier than you may think to incorporate seaweed into your diet, and I love to use seaweed wraps for a quick and easy lunch option, and will often use dried seaweed flakes as a toping for salads and stir fries.


Gut Healing: Gut Health 101 with Boston Magazine

A few months ago I chatted all things gut health with Tessa Yanonne, the Wellness editor at Boston Magazine…

What is gut health? 

In my opinion gut health is the foundation and the starting point of optimum health. Over 80% of our immune system is housed in our gut, it is the first stage of the body’s detoxification process, what we absorb or don’t absorb gets decided in the gut, and if our gut health is compromised then it can create systemic or chronic inflammation, which is the root cause of all disease. Sub optimal gut health is also a huge contributor to hormonal imbalance, heart disease, insulin resistance and depression and anxiety 

A healthy gut is one that one that has healthy walls (or intestinal lining) and a balanced microbiome (the population of good and bad bacteria): these two elements will mean that we eliminate toxins, absorb nutrients, and provide an optimum environment for the hormonal and neurotransmitter production that takes place in the gut. 

What causes gut issues? 


Modern day life! Processed foods, environmental toxins, medications, stress, over exercising, lack of sleep - all this things can contribute to comprised gut health. 

What are the symptoms and signs of a gut that is out of balance? 

We can have comprised gut health without even knowing, and as it so prevalent I ask all my clients to make it their priority. Most often however we see signs of systemic inflammation that can manifest as skin issues (eczema, acne, rosacea), joint pain, and brain fog. Often I see hormonal imbalance that can lead to irregular periods, low energy and hair thinning, and then there are the more obvious symptoms of gas, bloating, diarrhea and constipation. 

What foods cause gut problems? 

Processed foods are the number one offender when it comes to gut health, and by cutting these out of our diets we can avoid so many of the ingredients that cause inflammation such as gluten, dairy, sugar and processed soy. 

However if the gut is damaged and we have systemic inflammation even nutrient dense foods such as eggs and some vegetables can be challenging as we are unable to digest them completely. 

What foods promote a healthy gut? 

Great quality proteins that contain healing amino acids such as glycine and L-glutamine are key (these can be found in collagen and bone broth), healthy fats such as avocado, coconut oil, extra virgin olive oil and ghee, and easy to digest polyphenol rich fruits and veggies such as berries, tomatoes, baby spinach and dandelion greens. Fermented foods such as kombucha and sauerkraut should actually be consumed in moderation, as if there is an imbalance of bad to good bacteria these can actually cause digestive issues. I recommend starting with a more gentle options such as coconut yoghurt. 

How do you go about repairing the gut? 

I use a four step process, that differs to the most of the current approaches. We have to start by removing foods causing an inflammatory response, such as gluten, dairy and eggs. Secondly, we repair the intestinal lining by using targeted proteins and amino acids. 

The third step is to rebalance the microbiome by using specific strains of probiotics and lastly, once these measures have had time to work I re-introduce the foods that have nutrient value to our diets. 

You mentioned raw vegetables could be challenging for those with gut health?

Salads can be one of our healthiest choices when it comes to lunch in a hurry, but for those with gut health and digestive issues the wrong order can be a disaster! Avoid hard to digest  raw cruciferous veggies such as broccoli, cauliflower and kale (yes, avoid the raw kale), and choose a base of easier to break down leafy greens such as baby kale combined with cleansing and digestion boosting bitter greens such as arugula and dandelion leaves. 

A dressing combining any kind of acid (balsamic or apple cider vinegar, lemon or lime juice), will help to break down the fibrous membranes of the veggies, and fat (avocado, extra virgin olive oil) will help move the food through the GI tract, and ensure the fat soluble vitamins in the salad are bioavailable to the body. 


Do you want to improve your gut health whilst eating delicious, easy to make recipes, receive personalized guidance from a gut health expert, and get the support of fellow gut healers?

My 28 Day Guided Gut Healing Program contains over 56 tried and tested, simple to follow recipes designed to reduce inflammation, bloating and brain fog, and give you better digestion, a flatter stomach, glowing skin and increased energy and vitality. Our next program starts January 14th and Early Bird pricing is now available.

Here’s what Liz had to say:

I loved it! I was at a wedding last weekend and my friends were complimenting me on how glowing my skin was. I have also never been a very good cook so it was fun to experiment with new recipes and challenge myself to get out of my comfort zone. Thank you so much for putting together this program! I’m looking forward to adopting these changes going forward because I really loved the way my body felt”

To sign up simply head to: https://www.jenniferhanway.com/28-day-gut-healing-plan/

Plant Based: Veggie Filled Fast Pho

I’d never even heard of Pho until moving to the US, but its quickly become one of my favourite lunch or dinner options when temperatures drop, as it is a great way of achieving my PRIME PRINCIPLE of 7-9 servings a day, but is much easier to digest and feels way more nourishing than a cold salad.

My version below is a plant based, quick and easy twist on the traditional Vietnamese dish, and takes under 15 minutes to prepare, even less is you prep the veggies and tempeh during your weekly meal prep!

I’ve used tempeh as the plant based protein, and if you haven’t eaten tempeh before it is a dish made from the fermentation of soybeans, and the result is a firm, cake like product that can be easily sliced, fried and baked.

But isn’t soy bad, I hear you cry? Yes, I advise all my clients to ditch processed, genetically engineered soy, the type used in your soy lattes (I’m cringing as I this as I drank these for years), soy ice cream and soy cheeses.

Tempeh is a non processed, fermented soy product, that comes with a whole host of health benefits: it is rich in gut healing probiotics, high in the minerals calcium and copper, rich in isoflavones (plant based compounds that can relieve menopause symptoms) is a high protein, low carb plant based protein (it can be hard keeping a plant based diet lower carb, but tempeh is a great option), that is easily digestible and utilized by the body due to the fermentation process.

In this recipe I’ve used baby bok choy and broccoli - cruciferous vegetables that contains indoles, compounds that boost healthy estrogen metabolism. I recommend that my female clients eat at least two servings a day of lightly cooked cruciferous veggies a day, and this is something I aim for in my daily diet.

Instead of carb heavy rice noodles I’ve used ‘zero’ noodles, or ‘miracle noodles’, a super low carb option made from shirataki flour from the Japanese konjac yam.

And yes, I’ve used store bought veggie stock (in this case Organic Low Sodium Vegetable Broth from Pacfic Foods, via Thrive Market)! Traditionally this dish is made with slow cooked, home made vegetable or meat broth, but quite simply, I didn’t have time to make any this week!

To make this meal an even quicker ‘throw and go’ option you can marinate the tofu and prepare the veggies during your weekly meal prep, then simply cook the tofu, heat the stock and the noodles, then combine in a bowl and leave the veggies to soften a little in the warm broth - so simple yet so satisfying!

Veggie Filled Fast Pho

The tempeh

  • 4oz tempeh, cubed

  • 2 tablespoons tamari

  • 2 tablespoons coconut aminos

The veggies

  • 1 baby bok choy, separated into leaves

  • 1 cup chopped broccoli

  • 1/2 cup mushrooms, sliced

  • 1 scallion, sliced

  • 1’ fresh ginger, thinly sliced

The stock and noodles

  • 2 cups vegetable stock

  • 1 package shirataki noodles

Mix the tamari and coconut aminos together and marinate the tempeh for a minimum of 10 minutes.

Prepare the veggies, then place in a bowl. Rinse the noodles, then place them in a pan with the stock for a few minutes. Pour this over the veggies and leaving them to soften for a few minutes before eating.

I bought both my shirataki noodles and my vegetable broth from Thrive Market (along with a host of other healthy staples including collagen powder, flaxseed and nut butter), and you can save 25% on your first order by using my link: http://thrv.me/jennyhanway

If you liked this post you’ll love my Warm Fall Salad with Tahini Cumin Dressing!

Gut Healing: Pumpkin Spice Collagen Cookies

These ridiculously good, super easy to make Pumpkin Spice Collagen Cookies have been hands down the most popular recipe from my 28 Day Guided Gut Healing Program. I keep these cookies in the freezer and just defrost for a few hours beforehand. They are also great for packing in lunchboxes as they will stay cool and fresh until eaten.

The 28 Day Guided Gut Healing Program is now available to start at any time! You’ll receive 4 weeks of original recipes (over 56 and counting) meal plans, supplement suggestions and lifestyle strategies designed to heal your gut, eliminate GI distress, lower inflammation and enliven your lightest brightest you!

Pumpkin Spice Collagen Cookies with a Coconut Butter Glaze

(makes 8 cookies)

For the cookies

  • 2 cups pumpkin puree

  • 1 cup almond flour

  • 2 scoops vanilla or unflavored collagen powder

  • ½ cup ground flaxseed

  • ½ cup chopped mixed nuts

  • ¼ cup coconut oil, melted

  • 2 teaspoons vanilla essence

  • 2 teaspoons baking powder

  • 1 1/2 teaspoons pumpkin spice seasoning

  • ¼ teaspoon Himalayan salt

  • 5 drops stevia or 1 teaspoon honey

Preheat oven to 375.

Place all ingredients in a large bowl and mix well. Divide mixture into 8 balls, and press them down gently onto a parchment paper covered baking sheet. Bake in the oven for 25-30 minutes, or until golden brown on the outside but soft in the middle.

For the glaze

  • 3 tablespoons coconut butter

  • 1 tablespoon coconut oil

Melt the coconut butter and oil together in a double boiler until melted. Once the cookies have cooled dip the tops into the mixture, then leave to set in the refrigerator or freezer.


Contact: jenny@jenniferhanway.com