Blueberry and Coconut loaf…

This dairy free loaf is delicious and the perfect excuse to eat cake for breakfast!

Serves 12
Preparation time 10 minutes

Cooking time 40 minutes

 

Ingredient:

  • 50g of coconut flour,
  • 1 packet of the tribe way Banana shake,
  • ½ a teaspoon of baking powder,
  • 25g of desiccated coconut,
  • 200g of dairy free yogurt,
  • 50g of oats,
  • 100ml of coconut milk,
  • 100g of frozen blueberries.

Method:

  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 40 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. ENJOY!

Peanut Butter Crispy Fudge

I love fudge but it is normally packed full of all the bad stuff soooo, here is my attempt to healthify it!

Ingredients:

  • 50g of smooth roasted peanut butter,
  • 25g of extra virgin coconut oil,
  • 100g of vitafibre syrup,
  • 50g of unflavoured whey protein,
  • 50g of protein crispies.

Method:

  1. Combine all of the wet ingredients in a microwave proof bowl and microwave for 3 minutes on full; be careful, the bowl will be hot and the mixture bubbling.
  2. Rapidly mix the wet ingredients together and then pour in the protein powder and mix,
  3. Add in the crispies before pressing the mix in to a lined baking tin.
  4. Pop in to the freezer for an hour before taking out and cutting in to squares.

 

Macros (1/20 slices)

  • 51 cals,
  • 7g of fat,
  • 1g of carbs,
  • 6g of protein.

Caramel crunch brownies

This easy, delicious yet chocolate packed recipe, is crunchy yet gooey and oh so moreish! If you want a cheeky chocolate treat (cos even when refined sugar free, treats should still be eaten in moderation) I have provided you with just that!

Serves 18

Preparation time: 1 hour (cook in stages)

Cooking time:  20 minutes plus overnight to set.

Ingredients:

For the brownie layer:

For the caramel layer:

  • 20g of peanut butter,
  • 200g of pitted dates,
  • 40g of melted coconut oil (The cocofina sachets are brilliant for this),
  • 40g of puffed rice, but, protein crispies would be AMAZING here too,

For the chocolate fudge later:

  • 200ml of coconut milk,
  • 35g of chocolate,
  • 15g of casein protein,
  • 2 tablespoons of cocoa powder.

Method:

For the brownie layer:

  1. Grease and line a 15cm by 15cm baking tin and preheat your oven to 150C.
  2. Combine all of your dry ingredients in one bowl and all of your wet ingredients in another.
  3. Slowly, pour the wet ingredients in to the dry and mix until well combined.
  4. Pour the ingredients in to the baking tin and then pop in to the oven; bake for 15-20 minutes or until bouncy to touch! Take out of the oven and leave in the tin to cool!

For the caramel layer:

  1. While the brownie cooks, soak your dates in around 100ml boiling water.
  2. Once the brownies are out, whizz your dates in a blender with the coconut oil and peanut butter until you have a caramel like texture (You may need to scrape down the sides and then blend again).
  3. Now stir in your rice puffs until they are all well coated with caramel.
  4. Once you’ve done that, pour this mixture over the brownie layer and spread an even layer over the top!
  5. Now pop in the fridge while you make the chocolate fudge layer.

For the chocolate fidge:

  1. Pour your coconut milk in to a microwaveable bowl and pop in the microwave, at full power, for 1 and a half minutes.
  2. Once out of the microwave, immediately mix in the chocolate, casein and cacao powder until all is well combined!
  3. You now need to pour this layer over the top of the caramel crunch layer!
  4. Once done, pop in the fridge over night to set and then ENJOY!

Hannah x

Marshmallow granola bars…

I don’t know about you, but I often want a snack and I want it to be healthy. So, these Marshmallow granola bars are just the answer! I love a chewy muesli bar but they are often laden with calories and lack nutritional goodness.  With puffed rice as their base and a combination of seeds and fruit mixed through, these bars are delicious!

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 Serves 12
Preparation time 10 minutes

Cooking time None! But they do need overnight in the fridge to set!

Ingredients:

  • 50g of puffed wheat,
  • 30g of protein (I used Banana flavour but any flavour will work),
  • 50g of seeds,
  • 20g of dried fruit,
  • 50g of marshmallow fluff (I used a sugar free one; this could be substituted for the same quantity of peanut butter).

Method

  1. Line a baking tin with cling film,
  2. Put all of the ingredients in to a mixing bowl and mix until well combined,
  3. Spoon the mixture in to a baking tray and press until well flattened,
  4. Put they tray in the fridge to set and then take out after around 12 hours (overnight is ideal) before cutting in to squares!

Spiced protein cookies.. 

Fact: I love cookies. End of. When I was at uni.. I used to make all the cookies, whoopee pies and, THE BEST EVER BROWNIE, aka the slutty brownie! 

So, when on my quest to ‘healthify’ my favourite foods, I just had to do so to the humble cookie. 

This recipe is chewy as a cookie should be, yet full of protein! 

To make 10, you will need:

-30g of vanilla protein powder,

-150g of egg whites,

– 20g of coconut sugar, 

– 100g of flour (I used quinoa flour),

– 50g of mixed dried fruit, 

– 1/2 a teaspoon of cinnamon.

Method: 

Simply combine all of the ingredients until well mixed and then use a serving spoon to take one serving spoon size amount, place on a greased baking tray and spread in to a cookie shape! 
Do that for all ten and then pop in to the oven for 10 minutes! 

Hannah x

Easter energy bites…

This combination is so creamy and tastes so naughty yet is super healthy and delicious. The avocado adds healthy fats, the dried fruit is a brilliant carbohydrate source and the protein is added for muscle repair so these are ideal pre or post workout!

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Ingredients:

  • 1 serving of protein powder,
  • 1 avocado,
  • 2 tablespoons of cacao powder,
  • 20g of chocolate spread,
  • 30g of agave nectar,
  • 50g of dried mixed fruit,
  • 30g of cacao nibs.

 

Method:

  1. In your blender, combine the first 5 ingredients together until well combined (you may need to add some water),
  2. Once well blended, hand mix in the dried fruit and cacao nibs.
  3. Pop the mixture in the fridge for around an hour to set,
  4. Take the mixture out and role in to balls!
  5. Keep in the fridge and enjoy!

Hannah x

 

Chocolate covered cookie dough Easter eggs… (Guest recipe: @mrshollingsworths)

Easter is totally one of my favourite times of year – spring is springing, we get a four day weekend and it’s completely acceptable to eat as much chocolate as physically possible. What’s not to like!

I wanted to celebrate this year by creating something a little different, because as much as I love chocolate eggs (and boy do I love them), it’s nice to mix it up sometimes too. We’ve got four days after all! Now these beauties may look and sound pretty fancy, but they’re actually really easy to make. You just need a handful of ingredients, a quick whizz in the food processor, and then a dip or three into the most delicious raw chocolate imaginable.

They’re great fun to make with little ones too, and because they have no nasties in they’re a wonderful healthier alternative for big and small people alike! We’ve got through quite a few batches of these already in our house, so something tells me I may be making them all year round!

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Ingredients

  • 1 cup cashews
  • 1 cup oats
  • 1 1/2 cups dates

For the chocolate

  • 1/2 cup coconut oil
  • 4 tbsp cacao powder
  • 3 tbsp maple syrup
  • 2 tbsp cashew butter (or peanut butter)
  • Pinch of Himalayan salt

To make the eggs, simply combine the ingredients in your food processor and whizz for a couple of minutes until a sticky mixture forms. If the dates aren’t super soft, you may need to add a little water in, so add this in one tablespoon at a time until you reach the desired consistency. Shape the mixture into eggs and pop them in the freezer while you make the chocolate (the longer they are in the freezer for the better the chocolate will stick to them when you dip them in).

To make the chocolate, melt the coconut oil in a bowl over a saucepan half full with boiling water until it is totally liquid, then pour this into a mixing bowl, add the other ingredients and stir well.

Remove the eggs from the freezer and dip them in the chocolate one by one, placing them on a flat surface (a chopping board works well) to harden. Repeat as many times as you want – the more times you dip the thicker the chocolate coating will be! After you’ve dipped for the final time, decorate if you like with edible dried petals (I use rose, marigold and cornflower) or just keep them plain – they’ll still taste amazing! Store in the fridge, that is if you don’t polish them off straight away!

Love, Mrs H

xxx

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