I LOVE blueberries; they are 100% my favourite fruit. If I could, I would eat them all day, everyday with both my sweet and savoury meals (cos sometimes I do eat savoury food too)! Plus, with the combination of blueberry and vanilla being one of my favourites, I feel that this loaf is DELICIOUS. So, here is the recipe for you to try!
The protein powder I have used is Misfits Nutrition all natural vanilla pea protein and it is delicious! If you want to use it to, use my code Hannaheats20 for 20% off of your first order!
- Combine all of the ingredients EXCEPT the blueberries.
- Once the mixture is fully combined, add in the blueberries by gently folding the mixture.
- Pour the ingredients in to a lined loaf tin and then pop in to a preheated oven at 160C for 50 minutes!
- Take out the oven, sprinkle over some coconut sugar, and leave to cool in the tin!
- Once cooled, take out and slice!
I LOVE BLISS BALLS; they’re a delicious and simple to make on the go snack or breakfast AND last at least a week in the fridge.
So, to celebrate this small yet mighty nutrient packed ball, I’ve chosen a selection of my favourite bliss ball recipes to share with you!
Pumpkin Pie energy bites:
These are my favourite seasonal bliss ball recipe; the sweet cinnamon and ginger combined with the delicious autumnal pumpkin, makes for a tasty treat! And to make them.. you’ll need:
Simply mix all of the ingredients together and leave to set in the fridge. After half an hour, role the mixture in to bite size balls and enjoy! Store in the fridge for maximum shelf life!
Matcha cranberry balls:
These are a superfood packed ball that I made to aid myself in getting better when I had tonsillitis; maybe it was a placebo effect, but I swear they helped!
You will need:
Simply mix all of your ingredients together until they make a very thick, almost dough like consistency! Pop the mixture in the fridge and then, after half an hour, remove the mixture, role in to balls and keep in the fridge!
Nutella granola breakfast bites:
These are AMAZING! I think they may be my favourite bliss ball recipe I’ve made so far.. and here is the recipe for you to enjoy!
You will need:
Simply blend all of the ingredients together in your blender before mixing in 20g of jumbo oats! Leave to set in the fridge before rolling in to balls!
And, most importantly, enjoy!
I created this loaf spontaneously one evening last week when, with pumpkin puree remaining and meal prep looming, I needed something easy to eat for lunch during the week.
A high protein meal that will keep me full until snack time is something that I, alongside most others, desires. Therefore, when making this loaf, I decided to make sure the protein content was as high as possible. I’ve added in protein powder, but, if you don’t have this, a combination of chia seeds and extra flour will do just fine!
You will need:
Simply combine all of the wet ingredients together before mixing in the dry until well combined.
Pop in to a lined loaf tin and then place in a pre-heated oven at 160C for 30 minutes.
Once cooked, remove from the tin before leaving to cool for until required.
So today I’m treating you all to a delicious guest post recipe from my gorgeous friend @justjosihealth.
We all, well most of us, love quiche and pastry but we all know it’s not the best thing for us and doesn’t really hold that many nutrients, so Josi wanted to create a quiche which was packed with vitamins and also tasted good, so pumpkin season seemed a perfect time to start!
500g steamed butternut squash/pumpkin chunks (it can be peeled but doesn’t have to be!)
30g egg whites
4tbsp coconut flour
30g coconut oil
Place the steamed squash/pumpkin into a processor and blend until smooth
Add the coconut oil and blend again until well mixed
Once cooled slightly add the egg whites and add the coconut flour a spoonful at a time, blending each time till you end up with a smooth mixture
The mixture should be thick enough to hold itself but should be able to be manipulated into place into a quiche dish, so you may need a little more or less coconut flour!
Press down the mixture into a quiche dish, making sure the thickness is consistent all the way round and up the sides – I aimed for about 5mm thick the whole way
Cover the dish with foil and bake for around 30 minutes at 170 degrees
Leave to cool completely, patch over any small cracks before filling
Choose any filling you like and sprinkle into the quiche, top with egg whites until all the fillings are covered
Cover again with foil and bake at 170 for about 30-40 minutes until the quiche has set, removing the foil for the final 10 minutes to brown the top
It’s Friday, it’s half term and, therefore, we need CAKE CAKE CAKE to celebrate and as its pumpkin week on my blog, Pumpkin cheesecake blondies are what I’m devouring.
And, now you can too as here is the recipe.
For the base you will need:
Simply mix all of the ingredients together, pop in to a small, lined baking tin and then put in the oven for 10 minutes at 150C.
Whilst the base is cooking, mix together:
Pour over the base, top with 50g of granola and place in the oven for a further 10 minutes.
Then, leave to cool and ENJOY!
Okay, so their name is a lie really and I should call them a ‘Cheeselesscake’, but, nonetheless, they are delicious.
Having seen many a pumpkin cheesecake on the internet, and whilst scrolling through pinterest pumpkin recipes, I decided that I had to give a pumpkin cheesecake a go.
These are high in protein, contain no refined sugar and are super tasty, what more could want? Well, in actual fact, they only use 4 ingredients soooo, what are you waiting for?
Simply blend the granola until it becomes quite sticky and then press an even amount in to the base of 6 cupcake moulds.
Now mix together the remaining ingredients and spread over the base.
Pop in to the fridge for 2-3 hours until set and voila, you have tasty pumpkin cheesecakes.
This seasonal pumpkin spiced muffin recipe is written by the lovely @libbys_health_bites … As I am featuring pumpkin this week, with Halloween and Thanksgiving round the corner, I asked Libby to get involved and have a go at creating these tasty tea time treats. They are free from gluten and refined sugars – so you can indulge happily!
So, here is the recipe:
You will need:
- 1/2 cup spelt flour (or other gluten free flour)
- 1/4 cup coconut flour
- 2tsp cinnamon
- 1tsp xanthan gum (gluten free alternative to baking powder)
- pinch salt
- 1/2cup egg whites
- 1.5tbsp date nectar (or natural sweetener)
- 2tsp vanilla extract
- 1/2cup pumpkin purée
- Preheat oven to 180’C. Prepare a 6-cup muffin tin with cases.
- In a large bowl, combine both types of flour, baking powder, cinnamon, xanthan gum and salt. Mix well.
- In a separate bowl, combine all remaining ingredients. Whisk until mixed well.
- Transfer liquid bowl to the large bowl, and stir until just mixed.
- Evenly distribute batter into the muffin pan, and smooth.
- Bake until a toothpick inserted into the center of a muffin comes out clean, 16 – 18 minutes.
For the frosting: place 4 tablespoons of canned coconut milk and two tablespoons of maple syrup in a bowl and using either an electric whisk or beat by hand until smooth. Top with some crushed walnuts or a cinnamon dusting.