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!

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!

 

Carrot Loaf cake…

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!

Ingredients:

  • 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!

Method: 

  1. Line a loaf tin and pre heat your oven to 160C,
  2. Combine all of the cake ingredients until well mixed and then pour them in to the tin,
  3. Put the tin in the oven and bake for 45 minutes or until firm to touch.
  4. Take the cake out of the tin and tip on a cooling rack,
  5. Leave the cake to cool on a cooling rack,
  6. Whilst the cake is cooling, mix together the yogurt and casein,
  7. Once cooled, spread this over the cake and then sprinkle the nuts and seeds on top,
  8. ENJOY!

 

Don’t forget to let me know if you make it!

 

Hannah x

Lemon and Poppy Seed loaf… 

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!

 

Ingredients:

For the cake:

For the icing:

Method:

  1. Grease and line a loaf tin and turn your oven on to 160C,
  2. Mix together all of the loaf ingredients until well combined and then pour them in to your prepared tin.
  3. Pop the loaf in the oven and bake for 30 minutes.
  4. Take the loaf out of the oven and then the tin and leave to cool on a cooling rack.
  5. 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!
  6. ENJOY!

 

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My favourite products for healthy bakes…

1. Egg Whites,

  • With just 17 calories per egg white and 0g of fat, these are the perfect addition to healthy bakes.
  • They help to bind your ingredients without adding many calories yet help bakes to retain their cake like features.

2. Coconut Flour,

img_6067

  • Coconut flour is extraordinarily absorbent and very little coconut flour is needed to successfully produce a recipe.
  • Naturally high in both fibre and protein, it helps your bakes to remain nutritious and DELICIOUS!
  • I use it for pancakes, cakes, energy balls and protein bars, pizzas and as a binding ingredient in fritters!

3. Avocado,

  • Avocados make just about anything better, from salads to veggie-packed salsas to smoothies.
  • Blending in avocado to your brownies, energy balls or even porridge, adds moisture, a nice creamy texture and no weird flavours!
  • Avocados are a nutrition powerhouse too; rich in monounsaturated fats which can lower the risk of heart disease and cholesterol levels.
  • Find some delicious new ways to use avocado on the BBC Good Food Website!

4. Protein powders,

img_7823

  • Protein helps you build muscle, making look toned and boosting your metabolism which can help you slim down. The addition of protein can help you feel satiated for longer; essential to stop you snacking!
  • They can be substituted gram for gram for flour in any recipe; so are an easy optional add in!
  • With so many flavours, you can really mix up what you make! I use them for EVERYTHING sweet that I bake with! Check out my loaf cake recipes for examples!
  • My favourite whey proteins are: The Organic Whey Protein Company unflavoured protein powder, Motion Nutrition Coconut Whey Protein,
  • For vegans, my favourite whey protein alternatives are: MissFits Nutrition Vanilla Pea Protein, Vivolife UK raw cacao hemp protein powder and That Protein Brown Rice and Cacao Powder protein.

5. Courgette,

img_5220

  • You probably think I’m crazy for adding this in BUT they add SO much volume for so few calories, add lots of moisture and don’t have an overpowering taste!
  • By blending or grating them in to your bakes, you can make a delicious moist bake, contribute to your five a day and use up leftover veg!
  • I use courgette in oats (zoats), loaf cakes and even pancakes! Go crazy!

6. Natural sweeteners,

  • All sugar is sugar, there is no way of getting around that! However, essential to making sure your healthy bake tastes naughty, these natural sweeteners are something that you cannot miss off of your shopping list!
  • My favourites are coconut sugar, Natvia Natural Sweetener, Truvia, Date Syrup and Coconut nectar!
  • Coconut Sugar: has a lovely caramel flavour, a low GI (keeping you full for longer) and contains iron, zinc, and calcium, which can have many health benefits, including stronger bones.
  • Natvia and Truvia: As these are so sweet, you can use so little. They are also low calorie, natural (the ‘sugar’ is extracted from the leaf of the stevia plant) and don’t affect your blood sugar levels.
  • Date SyrupDates are a good source of various vitamins and minerals so Date syrup thus contains the same! Dates themselves are an excellent energy booster with the right type of sugar our body needs. Simply, use it in your teas or anything else that you would use maple syrup or agave!

 

I hope this has been helpful!

 

Hannah x

 

Chocolate peanut butter loaf…

I love chocolate.

I love peanut butter.

I love loaf cakes.

What do you get when you combine all of the above? Hannah heaven! So, here is this delicious recipe for you!

 

Ingredients:

For the loaf:

  • 25g of Sukrin Gold,
  • 50g of Muscle Mousse Peanut Choc Caramel flavour (I got mine from Musclefood),
  • 50g of MissFits Nutrition Pea Protein (Use the code Hannaheats20 for 20% off),
  • 2 tablespoons of cacao powder (I used Myvitamins),
  • 100g of flour (I used Buckwheat; any would work),
  • 200g of liquid egg whites,
  • 40g of Cacao super bites (Good 4 U Nutrition),
  • 200ml of For Goodness shakes original flavour.

For the icing:

Method:

  1. Grease and line a loaf tin and turn your oven on to 160C,
  2. Mix together all of the loaf ingredients until well combined and then pour them in to your prepared tin.
  3. Pop the loaf in the oven and bake for 30 minutes.
  4. Take the loaf out of the oven and then the tin and leave to cool on a cooling rack.
  5. Once the cake has cooled, simply mix together all of the icing ingredients and then spread on top of your cake!
  6. ENJOY!

 

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cranberry-and-orange    fullsizerender-1     loaf

 

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

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