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

 

3 Ingredient Protein Pancakes…

Telling someone that you’re having pancakes for breakfast sounds super unhealthy (not that having that sometimes is a bad thing)! They’re often laden with syrups, cream, toppings of all sorts (if you’ve been to the Pancake house at Centre Parcs, you’ll have seen allllll the topping options) and made with butter, full fat milk/buttermilk and your bog-standard flour. HOWEVER, having a healthy pancake breakfast is such a simple task.. there really is no excuse.

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These high protein pancakes are whizzed up in seconds and, if you don’t want the chocolate option, contain only 3 ingredients.

So, here they are:

Serves: 1

Cooking time: 15 minutes

Ingredients: 

  • 1 banana,
  • 1 scoop of protein,
  • 150ml of egg whites or two eggs,
  • Optional: Cacao powder
  • Toppings of choice.

Method: 

  1. Pop all of the ingredients in your blender and whizz until well combined,
  2. Heat a frying pan on a medium heat and grease with either coconut oil or fry light spray,
  3. Pour 2 tablespoons amount in to the pan in a circulaur shape.
  4. Cook your pancake for around 2 minutes before flipping on to the other side.
  5. Continue to do so until all your mix is gone.
  6. Add your toppings and ENJOY!

xxx

Simple Summer Smoothie Bowl..

Are you a green tea fan?

I’ve been cutting back on coffee lately. But on mornings that I need a little pick-me-up, I love a warm cup of green tea.

We all know that green tea has antioxidant benefits. But did you know that powdered green tea – also known as matcha – has 137 times more antioxidants than brewed green tea? Antioxidants are important because they fight cancer-causing free radicals in the body (among other benefits).

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Have you tried a smoothie bowl yet?

It’s a fun way to slow down and enjoy your smoothie as more of a meal with a spoon (as opposed to slurping it down with a straw). Plus, you get to add more nutritious foods with toppings like fruit, nuts, and seeds.

I hope you all love my take on the matcha green smoothie!

Ingredients to serve 1:

  • 80g of frozen berries,
  • 100g of frozen spinach,
  • 1 tsp of Matcha powder (I used Heap Well Superfoods),
  • 1 tsp of xanthum gum (this thickens it),
  • 250ml of milk (I used almond milk),
  • 25g of protein powder (optional),

Method:

  1. Add frozen fruit and spinach, milk, matcha powder, xanthum gum and protein powder to a blender and blend on high until creamy and smooth,
  2. Taste and adjust flavor as needed, adding more fruit (or a touch of maple syrup or stevia) for sweetness, matcha for more intense green tea flavor, or more milk for creaminess (though adding more matcha powder adds more caffeine, so use your best discretion).
  3. Pour in to a serving bowl and top with desired toppings (optional).
  4. Best when fresh, though leftovers keep well sealed in the refrigerator up to 24 hours.

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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Hot Cross Loaf…

 

Hot cross buns (and maybe chocolate) are what Easter is all about but, lets face it, theyre not the healthiest of snacks. So, I developed this delicious loaf to mean that people could have their cake, and eat it.

 

Serves 10
Preparation time 10 minutes

Cooking time 40 minutes

Ingredients:

  • 100ml of egg whites,
  • 1 whole egg,
  • 50g of vanilla or unflavoured protein,
  • 25g of sweetener of choice,
  • 50g of flour (I used Quinoa flour),
  • 35g of Coconut flour,
  • 25g of nut butter (I used almond),
  • 100g of apple puree,
  • 100ml of coconut milk,
  • ½ a teaspoon of baking powder,
  • 100g of dried mixed fruit.

For the topping:

  • 75ml of water,
  • 30g of casein protein,
  • 30g of Sukrin Sugar free icing sugar.

 

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 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 icing ingredients together and spread over the loaf in a cross shape!

 

My go to zoats recipe…

If you love adding volume to your breakfast, then you will LOVE zoats.

I am a massive lover of adding volume to my food to make something so tasty last even longer and zoats do just that! This is the most basic idea yet is super tasty, will keep you full for a nice, long time and can be done in SO many different ways. So, basically, go grab a courgette!

What are they?

They are quite simply a mix of courgette and oats.. sounds strange, right? And, I was dubious to start off with but now I’m, quite simply, obsessed.

I specifically like pro-zoats; adding a bit more protein in to my meal to keep me satisfied for even longer.
The basic recipe:
– half a grated courgette,
– a serving of oats (change this to suit your needs; I use Nutriseed Superfood oats and they are delicious),
– a teaspoon of cinnamon,
– 250ml of liquid (I, more often than not, use water),
To make pro-zoats add in:
– a scoop of protein of choice,
– egg whites (I use two chicks products)
To make the basic recipe, combine all of the ingredients and microwave until they are of a nice, thick consistency (around 3 minutes).
If using egg whites, add the whites in after 2 minutes, mix, and microwave for a further minute. Then, when ready, stir in the protein powder and eat.
Different flavour options:
1. Chai Spiced; simply add in cinnamon, vanilla, nutmeg, ginger and cardamon to your mix. I’ve topped it with a plum compote.
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 2. Chocolate zoats; add in some nutriseed Cacao powder and cacao nibs,
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 3. Beetroot and Vanilla zoats; grate in some raw beetroot when you grate in the courgette and add in vanilla essence.
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4. Simple cinnamon:
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For more recipe inspiration, check out my instagram @_hannaheats AND don’t forget to tag me in your creations!
xxx

 

Blueberry Breakfast doughnuts…

I created this recipe for The Collective dairy using their delicious Straight up yogurt, as who’d have thought that doughnuts would make a healthy breakfast choice!  I made this quick and easy recipe for delicious on-the-go doughnuts, packed full of protein and carbohydrates that will keep you full until lunchtime.

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Serves 9
Ingredients:

  • 50g The Collective Straight Up
  • 100g spelt flour
  • ½  tsp. baking powder
  • 1 tsp. cinnamon
  • 100g applesauce
  • 1 medium egg
  • 40g coconut sugar
  • 50g dried fruit (Hannah’s used dried blueberries)

Method:

  1. Preheat your oven to 150C and grease your doughnut tin (if you don’t have a doughnut tin, muffin tins will work the same)
  2. Simply mix all of the ingredients together until they are well combined
  3. Put enough mixture in to each doughnut hole so that it levels off at the top of each ring
  4. The put your doughnuts in the oven for around 10 minutes or until they are springy to touch
  5. Pop the doughnuts out of their baking tin and then leave them to cool on a cooling rack.

Serve with more yogurt as a dip or eat plain straight out of the tin!

 

Enjoy!

 

xxx