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!

Cookie dough bliss balls…

Cookie dough is one of my favourite treats, so when made I came up with this recipe to have it in a healthy way, I just had to share it with you! The combination of proteins, fats and carbohydrates means that these balls make the ideal mid morning snack to keep you full until lunchtime.. without them I would be getting HANGRYYYY!

img_14211

 

Ingredients:

  • 40g of Coconut flour,
  • 40g of Vanilla protein Powder,
  • 1 of each of Whitworths shots; Toffee and Pecan and Raisin and Chocolate,
  • 30g of Coconut and Almond butter (The Pip and Nut Sachets are ideal),
  • 150ml of milk.

Method:

These couldn’t be easier as all you have to do is:

  1. Mix all of the ingredients together until well combined,
  2. Leave the mix to sit in the fridge for an hour,
  3. Roll the mixture in to balls.
  4. Enjoy!

Let me know if you try them and tag me on instagram (@_hannaheats, if you do)!

 

Raspberry and vanilla loaf.

This raspberry and vanilla loaf is delicious; I literally couldn’t stop going back for more. And, what’s even better, is that I came about this recipe purely by accident.

I love making quick loaves; they are so good for breakfast, snacks and pudding! The casein makes the texture really moist and the cake really bouncy! If you don’t have casein, or protein for that matter, just sub for more flour and add in vanilla essence!

Ingredients:

For the cake:

  • 60g of Vanilla whey protein,
  • 25g of Casein (I use Neat Nutrition),
  • 100g of raspberries,
  • 50g of sesame flour,
  • 20g of melted coconut oil,
  • 250ml of coconut water,
  • 50g of coconut flour (I used The Groovy Food Company),
  • 150g of egg whites (I used Two Chicks),
  • 1 teaspoon of sweetener (I used Natvia).

For the icing:

  • 100g of natural yogurt (I used The Collective),
  • 25g of Casein protein,
  • 1 tsp of beetroot powder,
  • Coconut, seeds and chocolate to decorate!

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 iing ingredients together and spread over the loaf! I’ve then sprinkled over the toppings!
  6. ENJOY!

Chai Spiced Sweet Potato Blondies..

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!

img_0614

So, here is the recipe for you!

Ingredients:

Method:

This couldn’t be easier;

  1. Preheat the oven to 160C and line and grease a small baking tin,
  2. Combine all of the ingredients until well mixed,
  3. Pour the mixture in to the prepared tin and put the tin in the oven for around 40 minutes,
  4. Once springy to touch on the top, take the mixture out of the oven and then out of the tin,
  5. Leave to cool on a cooling rack before slicing and enjoying!

 

Hannah x

 

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!

cranberry-and-orange

Serves 12

Preparation time 10 minutes

Cooking time 30 minutes

Ingredients:

For the topping:

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 iing ingredients together and spread over the loaf! I’ve then sprinkled granola on top!
  6. ENJOY!

xxx

You may also like:

14474483_691071307710455_9104985356444368896_n    img_8780-1     14591167_1806556436295679_3493670292855717888_n

Boostballs; a review and recipe.

Hi everyone,

Today, I want to tell you about a product that I have recently received, and why you should most definitely head out to buy them too! Well, hands up if you like to snack? If you don’t, I most definitely snack for you! But, if you are like me, then you will LOVE these delicious Boostballs. The perfect on the go snack, that you can keep in your handbag or desk draw, these balls are ideal for busy, working people.

15056598_618687691637307_3603656949243052032_n1

Nutritional information:

  • With each ball averaging at around 26% protein, they are the perfect, filling on the go snack.
  • Each ball contains only SEVEN ingredients; free from gluten, wheat, soy and refined sugar.
  • With dates and whey protein making up the highest percentage of ingredients, in each ball, you know that you going to remain full until lunch time!

Taste:

  • There are four flavours (and, yes, I’ve tried all four): Raw Chocolate Brownie, Coconut Fudge Cake, Peanut Butter Cookie Dough and Chocolate Orange Mud Cake.
  • All of the balls taste exactly as you imagine them to from their descriptions; they’re not too dense, just nice and chewy with no horrible aftertaste!
  • They have a REAAAAAALLLLLY nice gooey texture when you pop them on top of warm oats and leave them to melt slightly; I did this with the Chocolate Orange ball in a bowl of Chocolate Orange flavoured oats and was almost left crying when I was done!

In my personal opinion, these balls are some of the best on the go snacks that you will find; do go check out their instagram @boostballs to find out more!

And, the recipe!

Coconut, Cranberry and Orange Overnight oats

fullsizerender-4

Ingredients:

  • 30g of oats,
  • 50ml of orange flavoured water (I used Rejuvenation),
  • 50ml of Coconut water (I used Drink Coco Pro),
  • 15g of unflavoured protein powder (I used The Organic Whey Company),
  • 50g of plain yogurt (I used The Collective Straight up),
  • 80g of cranberries,
  • 15g of chia seeds,
  • 1 tsp of Maca Powder (optional),
  • Chocolate Orange Mudcake Boost Balls

Method:

  1. Combine Half of the cranberries with all of the ingredients except for the Boostballs and leave to soak over night,
  2. In the morning, give your oats a little mix,
  3. In a microwavable bowl, mix together your remaining cranberries with a little water and microwave until they have become soft.
  4. Pour the cranberry sauce on top of your oats and pop a boost ball in the middle!

Enjoy!

 

xxx

 

 

Guest Post; Pumpkin Spiced Muffins with a Maple Frosting

This seasonal pumpkin spiced muffin recipe is written by the lovely @libbys_health_bites … As I am  featuring pumpkin this week, with Halloween and Thanksgiving round the corner, I asked Libby to get involved and have a go at creating these tasty tea time treats. They are free from gluten and refined sugars – so you can indulge happily!

So, here is the recipe: 

You will need:

  • 1/2 cup spelt flour (or other gluten free flour)
  • 1/4 cup coconut flour
  • 2tsp cinnamon
  • 1tsp xanthan gum (gluten free alternative to baking powder)
  • pinch salt
  • 1/2cup egg whites
  • 1.5tbsp date nectar (or natural sweetener)
  • 2tsp vanilla extract
  • 1/2cup pumpkin purée

Method

  1. Preheat oven to 180’C. Prepare a 6-cup muffin tin with cases.
  2. In a large bowl, combine both types of flour, baking powder, cinnamon, xanthan gum and salt. Mix well.
  3. In a separate bowl, combine all remaining ingredients. Whisk until mixed well.
  4. Transfer liquid bowl to the large bowl, and stir until just mixed.
  5. Evenly distribute batter into the muffin pan, and smooth.
  6. Bake until a toothpick inserted into the center of a muffin comes out clean, 16 – 18 minutes.

For the frosting: place 4 tablespoons of canned coconut milk and two tablespoons of maple syrup in a bowl and using either an electric whisk or beat by hand until smooth. Top with some crushed walnuts or a cinnamon dusting.

And, ENJOY!

xxx