Brookies… (Guest recipe by @cleanleanbakes)

Brookies I hear you say?! Brookies are a genius combination of cookies and brownie! Two of my favourite desserts combined…. what’s not to love?! What’s even better…….each Brookie contains 11g Protein and less than 150 calories. The combination of the rich soft brownie with the soft gooey cookie I promise is one you don’t want to miss. This recipe is both dairy free and gluten free.

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Ingredients:

For the cookies:

70g Cashew Butter (could use another nut butter)

30g Vanilla Protein Powder

2 Tbsp Coconut Sugar

1 egg

3 Tbsp dairy free chocolate chips

 

For the brownie:

30g chocolate Protein Powder

2 Tbsp Cocoa Powder

1 Tbsp Coconut Sugar

1 egg

20g Ground Almonds

30ml Almond Milk

Tbsp Coconut oil (melted)

 

Method:

1. Preheat the oven to 180oc and line a baking tin with baking paper

2. Combine all the ingredients for the cookies in one bowl until the consistency is like cookie dough.

3. In a second bowl combine all the ingredients for the brownie to a similar consistency as the cookie dough. If its too dry add a splash of water.

4. Pour the brownie mixture into the tin and follow with the cookie mixture on top

5. Bake in the oven for 15 minutes (if you prefer your cookies crispy rather than gooey leave in for longer)

6. Leave to cool slightly then slice into squares,

 

Enjoy xx

 

Strawberry and Coconut Cookies…

I can’t quite believe how fast this year is going, how is it October already?

Anyway, these fruity, summery cookies are here to put those thoughts at ease and allow you to reminisce about warmer, sunnier days.

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Ingredients:

– 100g of oatbran,

– 30 g of dessicated coconut,

– 10g of coconut flour,

– 30g of coconut whey protein,

– 10g of unflavoured casein (could be subbed for more coconut flour),

– 100ml of egg whites,

– 10g of sweetener,

– 60ml of apple juice,

-50g of diced strawberries,

-4 strawberries, halved and cut in to heart shapes (if that is what you fancy!)

Method:

  1. Simply mix all of the dry ingredients together and then add in the wet.
  2. Make eight tablespoon full size mounds on a greased baking tray, flatten out and then add the strawberry halves.
  3. Bake in the oven at 160C for 13 minutes (or until browned).

Enjoy!

Hannah x

Hannah x

Protein free energy balls..

These energy bites are no bake, super easy to make and take less than 10 minutes to put together. They are naturally loaded with protein, fibre and healthy fats to keep you full and loaded with energy throughout the day.  Made with minimal ingredients that are easy to buy, everything gets combined in one bowl AND, best of all, you don’t have to turn on the oven.

When you bite in to these balls, it is quite hard to believe that they are actually healthy! Therefore, they are the perfect on the go snack!

This recipe is also very versatile; add in whatever you fancy. Go wild; cacao nibs, dried fruits, different flavoured nut butters, all the superfoods.. ANYTHING!!!

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Want to know how to make them so you can enjoy them? Well, the recipe and method is below!

To make 12 balls:

Ingredients:

  • 50g of nut butter,
  • 70g of oats,
  • 15g of dessicated coconut,
  • 15g of chia seeds,
  • 50g of date nectar (honey would work here too).

Method:

  1. Combine all of the ingredients in a bowl (make sure everything is coated really well),
  2. Place the mixture in the fridge for 10-15 minutes so they are easier to roll,
  3. Use a teaspoon to take a teaspoonful size amount and roll in to balls,
  4. Roll in to bites and store in the fridge for up to a week!

ENJOY!

 

Hannah x

 

 

Vegan Banana Bread…

It’s a long time since I made a protein powder free cake and ate it… so, I naturally had to celebrate this success by putting in on my blog for you to all enjoy too! Banana is one ingredient that I end up using a lot while baking. I have baked cookies, cupcakes, muffins and so many breakfast recipes but a simple no egg banana bread recipe was missing here.

This recipe is really easy- it uses just two bowls, you mix it all in together and then pop it in the oven. The use of coconut oil as well as the bananas keeps this loaf really nice and moist!

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Serves 8 (generous slices)!

Prep time: 10 minutes

Cooking time: 65 minutes

Ingredients:

  • 3 medium-large bananas (+1 extra to cut in to coins)
  • 75 ml melted coconut oil
  • 75 ml full fat coconut milk
  • 100 g coconut sugar
  • 1 tsp lemon or lime juice
  • 180 g plain flour
  • ½ tsp of baking powder
  • 1/3 tsp of bicarbonate of soda
  • 1½ tsp of cinnamon

Method:

  1. Warm up the oven to 175° C  and line a 900 g / 2 lb cake tin with baking paper. Move the oven rack a notch down from the middle position.
  2. In one bowl, combine all dry ingredients. In another bowl combine all wet ingredients.
  3. Add dry ingredients to the wet ones in three batches mixing well each time. Mix until there is no dry flour left, but do not over mix!
  4. Pour the cake batter into the tin and spread banana coins on top if you want. The cake is just as nice without them.
  5. Bake for about 65-70 minutes, the exact time depends on the individual oven. Remove from the oven and let it cool down completely before cutting.

Enjoy!

Hannah x

 

Peanut Butter Choccy Courgette Bites (Guest post by Bites By Becs) 

These healthy Peanut Butter Choccy Courgette  Brownies are gooey, decadent, and perfectly sweet! They’re free of refined sugar, flour, butter and can be gluten-free.

Ingredients: 

  • 1 large/2 small courgettes, grated 
  • 2 ripe bananas, mashed (the riper the better) 
  • 2 eggs 
  • 80g peanut butter  
  • 50g oats, ground (simply blend regular oats in a blender) 
  • 50g coconut flour 
  • 20g coconut sugar  
  • 1 tsp. ground cinnamon  
  • Pinch of salt  
  • ½ tsp. baking powder 
  • 75g 85% dark chocolate, broken into small chunks  
  • 50g walnuts, chopped  

 

  • 25g 85% dark chocolate, melted 

 

Method: 

  1. Pre-heat oven to 180°C. Grease and line a brownie tin.  
  2. In a large bowl mix together the grated courgette, mashed banana, eggs and peanut butter until well combined.  
  3. Add the ground oats, coconut flour, coconut sugar, cinnamon, baking powder and pinch of salt.  
  4. Finally, chop the dark chocolate and walnuts into small chunks and fold them through the mixture. Ensure everything is well combined. 
  5. Pour the mixture into the tin and cook in the middle of the oven for 30 minutes, until a toothpick comes out clean.  
  6. Cool on a wire rack for 15 minutes. Once cooled drizzle the cake with melted dark chocolate. Let the chocolate set and slice into portions.  
  7. I think these little bites are delicious how they are, warmed in the microwave or even cold out of the fridge.  
  8. Enjoy these little bites as a perfect afternoon pick-me-up, weekend or after dinner treat!

Becs

 

x

 

Triple chocolate cookies…

Does anyone else feel like a total cookie monster this month?! 🙋🏻 Why stop now?! I have a cookielicious recipe for you that is absolutely a must-make!

These are the best of the best. If you are the type of person who doesn’t understand it when someone says a dessert is “too chocolatey” {like seriously, what does that even mean?!} then these cookies are for you.

Ingredients:

  • 4tbsp (100g) of Chocolate protein powder (I used this one from That Protein),
  • 50g of coconut flour,
  • 200g of egg whites (I used Two Chicks Products),
  • 2tbsp of cacao powder,
  • 50g of white chocolate bites.

Method:

  1. Preheat the oven to 180C and line a baking tray with greaseproof paper,
  2. Simply combine all of the ingredients until they are fully mixed and everything is chocolate coated,
  3. Spoon in to tablespoon size balls on your baking tray and flatten in to circle shapes,
  4. Pop in the oven for 12 minutes,
  5. Take out the cookies out of the oven and leave them on the tray to cool,
  6. Keep for up to 1 week in an air tight container,

ENJOY!

 

xxxx

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!

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 French toast skillet

Skillets are one of my favourite breakfasts; you can easily mix it all together and then pop it in the oven. Simple! I love this one as it is seasoned with cinnamon and filled with mixed dried fruits; a healthy take on an Easter favourite!

 

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Ingredients:

  • 1 crumpet (shredded),
  • 20g of coconut flour,
  • 50g of egg whites,
  • 100ml of milk,
  • 30g of dried fruit,
  • 1 serving of protein powder,
  • ½ a teaspoon of cinnamon.
  • You will also need one skillet or baking dish!

 

Method:

  1. Pre heat the oven to 160C,
  2. Combine all of the ingredients together until well combined,
  3. Pour the mix in to your skillet,
  4. Pop the skillet in to the oven for 25minutes or until golden on top!
  5. Enjoy!

Hannah x

 

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