A moist and tender dark cake baked with molasses and spices, topped with Oppo salted caramel ice-cream; perfect to welcome in the colder months.
Preparation time 10 minutes
Cooking time 10-15 minutes
- 20g almond/ coconut flour
- 20g buckwheat flour
- 20g vanilla protein powder
- ½ tsp each; cinnamon, ginger
- 1 tsp molasses
- 1 tsp baking powder
- 100ml egg whites
- 100ml milk (I used almond)
- 1 apple, sliced.
- Preheat oven to180C and grease a cast iron skillet with coconut oil.
- In a medium bowl, mix together the dry ingredients and then mix in the wet ingredients EXCEPT for the apple.
- Pour the mix in to the skillet and top with the apple slices,
- Cook for 15 minutes.
- Top with Oppo icecream!
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.
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!
Easter is totally one of my favourite times of year – spring is springing, we get a four day weekend and it’s completely acceptable to eat as much chocolate as physically possible. What’s not to like!
I wanted to celebrate this year by creating something a little different, because as much as I love chocolate eggs (and boy do I love them), it’s nice to mix it up sometimes too. We’ve got four days after all! Now these beauties may look and sound pretty fancy, but they’re actually really easy to make. You just need a handful of ingredients, a quick whizz in the food processor, and then a dip or three into the most delicious raw chocolate imaginable.
They’re great fun to make with little ones too, and because they have no nasties in they’re a wonderful healthier alternative for big and small people alike! We’ve got through quite a few batches of these already in our house, so something tells me I may be making them all year round!
- 1 cup cashews
- 1 cup oats
- 1 1/2 cups dates
For the chocolate
- 1/2 cup coconut oil
- 4 tbsp cacao powder
- 3 tbsp maple syrup
- 2 tbsp cashew butter (or peanut butter)
- Pinch of Himalayan salt
To make the eggs, simply combine the ingredients in your food processor and whizz for a couple of minutes until a sticky mixture forms. If the dates aren’t super soft, you may need to add a little water in, so add this in one tablespoon at a time until you reach the desired consistency. Shape the mixture into eggs and pop them in the freezer while you make the chocolate (the longer they are in the freezer for the better the chocolate will stick to them when you dip them in).
To make the chocolate, melt the coconut oil in a bowl over a saucepan half full with boiling water until it is totally liquid, then pour this into a mixing bowl, add the other ingredients and stir well.
Remove the eggs from the freezer and dip them in the chocolate one by one, placing them on a flat surface (a chopping board works well) to harden. Repeat as many times as you want – the more times you dip the thicker the chocolate coating will be! After you’ve dipped for the final time, decorate if you like with edible dried petals (I use rose, marigold and cornflower) or just keep them plain – they’ll still taste amazing! Store in the fridge, that is if you don’t polish them off straight away!
Love, Mrs H
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!
As a minimalist baker, I like to use very few ingredients in my recipes. Some may say its lazy, but once you have tried this recipe you may think differently.
I present to you these delicious Vegan Chocolate Egg Nests. With just 3 ingredients and a prep time of less than 10 minutes.. there is no excuse not to make them.
Vegan Chocolate Egg Nests
Prep Time: Less than 10 minutes
Chilling Time: 15 minutes
Serves: 6 large nests
- Dairy Free
- Gluten Free
- Wheat Free
- X7 Coconut Nutribrex
- 15g Coconut oil
- X2 Bars of Moo Free Chocolate (200g total)
- Break up the chocolate into squares and place in a bowl with the coconut oil over a pan of simmering water. Stir until completely melted.
- In a separate bowl break up the Nutribrex into small pieces.
- Once the chocolate has melted, mix together all of the ingredients until the cereal is fully coated with the chocolate mix.
- Spoon the mixture into cupcake cases and shape into a nest shape. (If you have a cupcake tin, use this to give you the perfect shape)
- Place the tray into the fridge and allow to set for at least 15 minues.
- Once they are ready, top with anything you like.. marshmallows are my favourite.
If you like the sound of this recipe, then head to Instagram and follow Lauren there!
It’s getting close to Christmas and for me that means a certain few flavours become prominent in my diet; the combination of white chocolate and cranberries, being one of them! Having chocolate and orange in a healthy way is often thought to be unachievable, but with this delicious loaf cake recipe, I feel that I have overcome this!
Preparation time 10 minutes
Cooking time 50 minutes
- Line a loaf tin with greaseproof paper and pre heat your oven to 150C,
- Mix together all of the ingredients and leave to rest for 5 minutes.
- Using a tablespoon, spoon the mixture into the baking tin and then press down to the top to make a nice flat loaf!
- Now, pop the tin in to the oven for around 50 minutes or until golden!
- Once out of the oven, leave to cool in the tin.
- To make the icing; simply mix the icing sugar with the yogurt until well combined. Now spread this on top of the loaf before sprinkling over the dried fruit and seeds.
- Slice and ENJOY!
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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!
Preparation time 10 minutes
Cooking time 30 minutes
For the topping:
- Line and grease a loaf tin and preheat your oven to 160C,
- Mix together all of the cake ingredients; making sure to mix them well!
- Pour the mix in to the tin and pop in to the oven for 30 minutes,
- Take the cake out of the oven and out of the tin before placing on a cooling rack until it has cooled completely.
- 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!
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It wouldn’t be Christmas without a mince pie or two. But as with so many festive treats, mince pies come with a nasty nutritional profile, not any more! These little Christmas desserts are not only delicious but nutritiously balanced. Made with mostly dried fruit and buckwheat flour. This is a recipe you wont want to miss this Christmas! Vegan Mince Pies.
Preparation time 30 minutes
Cooking time 20 minutes
- 200g of buckwheat or spelt flour
- 100g of coconut oil
- 5tbsp. of honey
- ½tsp. of cinnamon
- ¼tsp. of ginger
- Pinch of pink Himalayan rock salt.
- For the filling:
- 120g of raisins or mixed dried berries
- 3 medjool dates
- ½ an orange, juice & zest
- 1tsp. of coconut oil
- 1tsp. of cinnamon
- ½tsp. of ginger
- A few grates of nutmeg
- Enough water to cover contents of saucepan
- 1tsp. of lucuma, maca or baobab powder (optional)
- Start by making the cases. Add the Flour, spices, honey, salt & melted coconut oil to your food processor and blitz until the mixture starts to come together.
- Remove from the food processor scraping all the contents into a freezer/sandwich bag.
- Pop this into the freezer for 30 minutes.
- Now lets make the lovely winter spiced fruit filling.
- Add your dried fruit, coconut oil, spices and superfood powder (if using) to a small saucepan. Chop your dates into small chunks and add to the pan.
- Grate and juice your orange then add to the saucepan, along with enough water to just cover the contents of the pan.
- Turn the hob on to a medium heat and cover. Leave to simmer until all the water has been absorbed and evaporated (usually 15-20 minutes depending on how much water was added). When the mince meat is done remove from the hob.
- Remove your pastry from the freezer and pop back into the food processor. The freezing process will make our mince pie pastry wonderfully light and crumbly.
- Blitz for just a few seconds then remove and using your hands, roll the pastry into a ball.
- Lightly cover your work surface and rolling pin in flour and roll out your pastry until it is roughly 4mm thick or half the width of your index finger.
- Using a pastry cutter, cut the pastry into disks and add to a greased cupcake baking tray.
- Collect the unused pastry and roll out to make your heart shaped toppings.
- Fill the cases with your mince meat, cover with your pastry topping and pop into the oven at 180 degrees Celsius for 20 minutes or until golden.
To serve, I suggest dusting with a sprinkle of cinnamon from a height. You guys can feel free to top with cream or ice cream if you wish but I will reframe from such indulgences. If you would like a healthier alternative add 1/2 a can of coconut cream to a bowl with a touch of vanilla essence and beat using an electric whisk. The result is a wonderfully light cream perfect to top your freshly baked mince pies.
Happy eating and I hope you all have a fantastic Christmas. Jon
Visit Jons blog or instagram account for more delicious recipes.
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.
- 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!
- 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
- 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
- Combine Half of the cranberries with all of the ingredients except for the Boostballs and leave to soak over night,
- In the morning, give your oats a little mix,
- In a microwavable bowl, mix together your remaining cranberries with a little water and microwave until they have become soft.
- Pour the cranberry sauce on top of your oats and pop a boost ball in the middle!
We all love chocolate and the combination of chocolate and orange, well that is just dreamy SO how about a combination of the two? Below, you can find the recipe for just that!
For the cookies you will need:
For the filling:
- Preheat the oven to 160C and grease a large baking sheet.
- Simply combine all of the cookie ingredients and place a tablespoon full amount per cookie on greaseproof paper.
- Pop in the oven for around 15 minutes or until nicely risen.
- Take out the oven and leave to cool on a cooling rack,
- Whilst cooling, make the filling.
- Combine the yogurt and cacao powder, layer over one cookie base, sandwich with another and voila!
Thank you, @_Hannaheats x