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.
- 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
- Pre-heat oven to 180°C. Grease and line a brownie tin.
- In a large bowl mix together the grated courgette, mashed banana, eggs and peanut butter until well combined.
- Add the ground oats, coconut flour, coconut sugar, cinnamon, baking powder and pinch of salt.
- Finally, chop the dark chocolate and walnuts into small chunks and fold them through the mixture. Ensure everything is well combined.
- Pour the mixture into the tin and cook in the middle of the oven for 30 minutes, until a toothpick comes out clean.
- 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.
- I think these little bites are delicious how they are, warmed in the microwave or even cold out of the fridge.
- Enjoy these little bites as a perfect afternoon pick-me-up, weekend or after dinner treat!
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.
Preparation time 10 minutes
Cooking time 40 minutes
- 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.
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!
I love carrot cake; as I was growing up, it was definitely my favourite cake of choice! However, your traditional cake is definitely not as healthy as this option and is often high in both fat and calories!
This cake though, contains 6.8g of protein per slice and only 1.2g of fat!
- 100g of plain yogurt,
- 250g of liquid egg whites (or 4 whole eggs whisked together),
- 40g of vanilla or plain whey protein,
- 150g of grated carrot,
- 30g of date nectar,
- 50g of coconut flour,
- 50g of dried fruit,
For the icing:
- 20g of casein protein,
- 100g of plain yogurt,
- nuts and seeds to sprinkle!
- Line a loaf tin and pre heat your oven to 160C,
- Combine all of the cake ingredients until well mixed and then pour them in to the tin,
- Put the tin in the oven and bake for 45 minutes or until firm to touch.
- Take the cake out of the tin and tip on a cooling rack,
- Leave the cake to cool on a cooling rack,
- Whilst the cake is cooling, mix together the yogurt and casein,
- Once cooled, spread this over the cake and then sprinkle the nuts and seeds on top,
Don’t forget to let me know if you make it!
Apple’s are brilliant in cake recipes- they add moisture as well as a delicious fragrance. Combine them with cinnamon and mixed spice and you have a match made in heaven! So when Rachel shared this delicious recipe with me, I just had to share it with you!
So, here’s the recipe:
50g wholewheat flour
50g rice flour
50g coconut flour
25g vanilla plant protein powder
1tsp bicarbonate of soda
100g chopped Apple
1tsp mixed spice
150g egg white
20g melted coconut oil
250ml unsweetened almond milk
1tsp natvia sweetner
Preheat your oven to 150C and pop 12 muffin cases in to a muffin tray.
Mix all wet ingredients together, add all the dry ingredients, then fold in the Apple.
Divide mixture between 12 muffin tins and pop in the oven for 15 minutes or until firm to touch on top!
Enjoy as they are or smother with a lovely layer or peanut butter!
Rachel has a great Instagram account with many delicious recipes, so head to her page now to find more!
Sweet potato is honestly one of THE BEST additions to baking.. It adds moisture, a sweet caramel flavour and counts as one of your five a day. What more could you want? Well, when you combine sweet potato with sweet chai spices you get an AMAZING combination. A sweet but not too sweet flavour combination that leaves you wanting to go back for more!
So, here is the recipe for you!
- 1 boiled and mashed sweet potato,
- 1 tablespoon of chai spice (I used Drink Me Chai),
- 30g of Vanilla Protein (I used Womens best but feel free to use any that you fancy!),
- 80g of coconut flour,
- 2 whole eggs,
- 50g of plain yogurt,
- 200ml of apple juice.
This couldn’t be easier;
- Preheat the oven to 160C and line and grease a small baking tin,
- Combine all of the ingredients until well mixed,
- Pour the mixture in to the prepared tin and put the tin in the oven for around 40 minutes,
- Once springy to touch on the top, take the mixture out of the oven and then out of the tin,
- Leave to cool on a cooling rack before slicing and enjoying!
Most of my recipes are chocolate based, so this week I decided to challenge myself to a loaf cake that is a chocolate alternative yet just as tasty! So, combining my love of the refreshing taste of lemon and the crunch of granola, my Lemon and Poppy seed protein loaf was born! This healthy take on a classic cake, really is a great, light option for breakfast or as an afternoon snack!
For the cake:
For the icing:
- Grease and line a loaf tin and turn your oven on to 160C,
- Mix together all of the loaf ingredients until well combined and then pour them in to your prepared tin.
- Pop the loaf in the oven and bake for 30 minutes.
- Take the loaf out of the oven and then the tin and leave to cool on a cooling rack.
- Once the cake has cooled, simply mix together the yogurt and casein icing ingredients and then spread on top of your cake! Sprinkle over the granola!
You may also like:
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!
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
- Grease and line an oven proof bowl,
- Preheat the oven to 150c,
- This is really easy to make; simply, combine all of the dry ingredients and then add in the wet ingredients!
- Mix until well combined,
- Pour in to the prepared bowl and bake for 50minutes!
- Take out of the oven and leave to cool in the bowl!
- Take the cake out of the bowl, melt the chocolate and pour over the top!
You may also like: