My favourite products for healthy bakes…

1. Egg Whites,

  • With just 17 calories per egg white and 0g of fat, these are the perfect addition to healthy bakes.
  • They help to bind your ingredients without adding many calories yet help bakes to retain their cake like features.

2. Coconut Flour,


  • Coconut flour is extraordinarily absorbent and very little coconut flour is needed to successfully produce a recipe.
  • Naturally high in both fibre and protein, it helps your bakes to remain nutritious and DELICIOUS!
  • I use it for pancakes, cakes, energy balls and protein bars, pizzas and as a binding ingredient in fritters!

3. Avocado,

  • Avocados make just about anything better, from salads to veggie-packed salsas to smoothies.
  • Blending in avocado to your brownies, energy balls or even porridge, adds moisture, a nice creamy texture and no weird flavours!
  • Avocados are a nutrition powerhouse too; rich in monounsaturated fats which can lower the risk of heart disease and cholesterol levels.
  • Find some delicious new ways to use avocado on the BBC Good Food Website!

4. Protein powders,


  • Protein helps you build muscle, making look toned and boosting your metabolism which can help you slim down. The addition of protein can help you feel satiated for longer; essential to stop you snacking!
  • They can be substituted gram for gram for flour in any recipe; so are an easy optional add in!
  • With so many flavours, you can really mix up what you make! I use them for EVERYTHING sweet that I bake with! Check out my loaf cake recipes for examples!
  • My favourite whey proteins are: The Organic Whey Protein Company unflavoured protein powder, Motion Nutrition Coconut Whey Protein,
  • For vegans, my favourite whey protein alternatives are: MissFits Nutrition Vanilla Pea Protein, Vivolife UK raw cacao hemp protein powder and That Protein Brown Rice and Cacao Powder protein.

5. Courgette,


  • You probably think I’m crazy for adding this in BUT they add SO much volume for so few calories, add lots of moisture and don’t have an overpowering taste!
  • By blending or grating them in to your bakes, you can make a delicious moist bake, contribute to your five a day and use up leftover veg!
  • I use courgette in oats (zoats), loaf cakes and even pancakes! Go crazy!

6. Natural sweeteners,

  • All sugar is sugar, there is no way of getting around that! However, essential to making sure your healthy bake tastes naughty, these natural sweeteners are something that you cannot miss off of your shopping list!
  • My favourites are coconut sugar, Natvia Natural Sweetener, Truvia, Date Syrup and Coconut nectar!
  • Coconut Sugar: has a lovely caramel flavour, a low GI (keeping you full for longer) and contains iron, zinc, and calcium, which can have many health benefits, including stronger bones.
  • Natvia and Truvia: As these are so sweet, you can use so little. They are also low calorie, natural (the ‘sugar’ is extracted from the leaf of the stevia plant) and don’t affect your blood sugar levels.
  • Date SyrupDates are a good source of various vitamins and minerals so Date syrup thus contains the same! Dates themselves are an excellent energy booster with the right type of sugar our body needs. Simply, use it in your teas or anything else that you would use maple syrup or agave!


I hope this has been helpful!


Hannah x


Chocolate peanut butter loaf…

I love chocolate.

I love peanut butter.

I love loaf cakes.

What do you get when you combine all of the above? Hannah heaven! So, here is this delicious recipe for you!



For the loaf:

  • 25g of Sukrin Gold,
  • 50g of Muscle Mousse Peanut Choc Caramel flavour (I got mine from Musclefood),
  • 50g of MissFits Nutrition Pea Protein (Use the code Hannaheats20 for 20% off),
  • 2 tablespoons of cacao powder (I used Myvitamins),
  • 100g of flour (I used Buckwheat; any would work),
  • 200g of liquid egg whites,
  • 40g of Cacao super bites (Good 4 U Nutrition),
  • 200ml of For Goodness shakes original flavour.

For the icing:


  1. Grease and line a loaf tin and turn your oven on to 160C,
  2. Mix together all of the loaf ingredients until well combined and then pour them in to your prepared tin.
  3. Pop the loaf in the oven and bake for 30 minutes.
  4. Take the loaf out of the oven and then the tin and leave to cool on a cooling rack.
  5. Once the cake has cooled, simply mix together all of the icing ingredients and then spread on top of your cake!
  6. ENJOY!


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Cranberry Blondie Loaf Cake…


It’s getting close to Christmas and for me that means a certain few flavours become prominent in my diet; the combination of white chocolate and cranberries, being one of them! Having chocolate and orange in a healthy way is often thought to be unachievable, but with this delicious loaf cake recipe, I feel that I have overcome this!


Serves 12
Preparation time 10 minutes

Cooking time 50 minutes




  1. Line a loaf tin with greaseproof paper and pre heat your oven to 150C,
  2. Mix together all of the ingredients and leave to rest for 5 minutes.
  3. Using a tablespoon, spoon the mixture into the baking tin and then press down to the top to make a nice flat loaf!
  4. Now, pop the tin in to the oven for around 50 minutes or until golden!
  5. Once out of the oven, leave to cool in the tin.
  6. To make the icing; simply mix the icing sugar with the yogurt until well combined. Now spread this on top of the loaf before sprinkling over the dried fruit and seeds.
  7. Slice and ENJOY!

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If you’ve followed me for a while, you’ll know that I LOVE pancakes.. especially a big stack on a Saturday (stackurday)! So, I just had to share my staple recipe with you all!

You will need:

  • 50g of egg whites,
  • 50ml of liquid (I vary between fruit juice, coconut water, dairy and non-dairy milks etc),
  • 1 teaspoon of sweetener (I use natvia or truvia, you could use any that you fancy),
  • 1/2 a teaspoon of baking powder,
  • 15g of protein powder (any flavour and type of choice),
  • 10g of casein protein (I use Neat Nutrition as it is THE best),
  • 25g of flour (remember that coconut and almond flour are more absorbant so will require more liquid).
  • Optional add ins; superfoods (maca powder, beetroot powder, matcha powder), chocolate chips or cacao nibs, raisins or other dried fruit, granola and obviously cacao powder!
  • Toppings; go crazy! I love chocolate sauces (cacao powder, yogurt and sweetener mixed together), peanut butter, caramel, Musclefood sugar free syrups or just a simple layer of yogurt!


  1. In a bowl whisk together your egg whites and liquid until the mixture has doubled in size and is nice and fluffy!
  2. Whisk in to the egg whites, the sweetener and baking powder.
  3. Now add in the rest of the ingredients, continuing to whisk until they are well combined.
  4. Leave the mix to rest for 5 minutes.
  5. Now grease your frying pan and heat the pan on a medium heat.
  6. Drop a tablespoons worth of mix in to the pan; cook on one side for three minutes and then flip and cook on the other for around 2 minutes!
  7. Keep doing this until you have a mighty stack!
  8. Now go toppings crazy and ENJOYYYY!

Hannah xx

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Chocolate Orange Christmas Pudding

We all love Christmas (well, most people do) and food is one of the most important parts! To me, the sweet scent of oranges, and a cheeky chocolate, are two of the main foodie  features of my Christmas menu, so I just had to combine the two!


Serves: 8

Preparation time: 15minutes

Cooking time: 40 minutes



– 1 slice of gluten free sourdough loaf made in to breadcrumbs,

– 20g of natural sweetener ( I used Truvia),

– 100g of egg whites,

– 2 tablespoons of cocao powder,

– 1/2 a scoop of unflavoured casein protein (I used neat nutrition),

– 25g of unflavoured whey protein (I used The Organic Protein company),

– 50g of gluten free flour,

– 1/2 a teaspoon of baking powder,

– 100ml of orange juice,

– 100g of dried mixed fruit,


For the topping:

– 100g of chocolate


  1. Grease and line an oven proof bowl,
  2. Preheat the oven to 150c,
  3. This is really easy to make; simply, combine all of the dry ingredients and then add in the wet ingredients!
  4. Mix until well combined,
  5. Pour in to the prepared bowl and bake for 50minutes!
  6. Take out of the oven and leave to cool in the bowl!
  7. Take the cake out of the bowl, melt the chocolate and pour over the top!
  8. ENJOY!

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Cranberry and orange loaf

This recipe is a delicious low carb, high protein take on a Christmas favourite; a highly addictive recipe that you can eat for breakfast, a snack or as a tasty pudding!


Serves 12

Preparation time 10 minutes

Cooking time 30 minutes


For the topping:


  1.  Line and grease a loaf tin and preheat your oven to 160C,
  2. Mix together all of the cake ingredients; making sure to mix them well!
  3. Pour the mix in to the tin and pop in to the oven for 30 minutes,
  4. Take the cake out of the oven and out of the tin before placing on a cooling rack until it has cooled completely.
  5. Now to make the icing; simply mix all of the iing ingredients together and spread over the loaf! I’ve then sprinkled granola on top!
  6. ENJOY!


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Festive Fruit & Nut Fudge (Guest Post: @spamellab)

This delicious take on a festive favourite is so easy to make and requires only 6 staple ingredients! As you have many optional add ins, you really can make this recipe your own!


Serves: 12

Preparation time: 15 minutes

Cooking time: 2 hours chilling time



  • 3 tablespoons tahini (I used Meridian)
  • 3 tablespoons almond butter (I used Meridian)
  • 4 tablespoons maple syrup or molasses (for a richer flavour! I used Meridian)
  • 2 tablespoons coconut oil (I used Lucy Bee)
  • 1 teaspoon vanilla extract (OR a dash of your favourite booze – brandy or rum would work amazingly!)
  • 1 teaspoon mixed spice

Add ins: Feel free to use whatever dried fruits, nuts and seeds you wish (about 6 tablespoons in total)

I used:

  • Chopped cooked chestnut (Merchant Gourmet are great)
  • Dried cranberries
  • Mixed dried fruit
  • Seeds (I used Apple & Cinnamon Good4U snacks)
  • Chopped dried apple (Nim’s Fruit Crisps are ideal)

To decorate: Pumpkin seeds, bee pollen and dried cranberries



Get making!

  1. Place the tahini, almond butter, maple syrup/molasses and coconut oil in a small pan and heat gently to melt.
  2. Remove from the heat and stir in the vanilla and mixed spice.
  3. Now stir in your chosen add ins and mix to coat.
  4. Spoon into a small lined tupperware box or silicone mold (one large one or individual) and smooth out evenly.
  5. Place in the freezer for at least 2 hours to firm.
  6. When you’re ready to serve, simply pop out of the freezer and slice up into chunks. Top with extras if you wish – now enjoy straight away!
  7. Keep any remaining fudge in the freezer for at least 2 weeks.


You can follow Pamella’s recipes on her blog, facebook, twitter and instagram; her recipes are amazing and very inspiring!

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