Marshmallow granola bars…

I don’t know about you, but I often want a snack and I want it to be healthy. So, these Marshmallow granola bars are just the answer! I love a chewy muesli bar but they are often laden with calories and lack nutritional goodness.  With puffed rice as their base and a combination of seeds and fruit mixed through, these bars are delicious!

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 Serves 12
Preparation time 10 minutes

Cooking time None! But they do need overnight in the fridge to set!

Ingredients:

  • 50g of puffed wheat,
  • 30g of protein (I used Banana flavour but any flavour will work),
  • 50g of seeds,
  • 20g of dried fruit,
  • 50g of marshmallow fluff (I used a sugar free one; this could be substituted for the same quantity of peanut butter).

Method

  1. Line a baking tin with cling film,
  2. Put all of the ingredients in to a mixing bowl and mix until well combined,
  3. Spoon the mixture in to a baking tray and press until well flattened,
  4. Put they tray in the fridge to set and then take out after around 12 hours (overnight is ideal) before cutting in to squares!

Goldenberry protein bites…

You’re probably wondering what on Earth a goldenberry is and, to be quite honest, I was too when I received them! So, google (and my life saving iPhone) came to the rescue with all the answers I needed. Basically, a goldenberry is a dried physalis; a Peruvian fruit that has a nice sweet flavour and is high in both iron and fibre. Therefore, I just had to add it to a recipe! 

These bars couldn’t be easier to make; they’re a simple chuck it in the blender and blend until blended kinda thing.. and, if you don’t have goldenberries? Well, sub them for any dried fruit you like! I feel that dried mulberries and apricots have a similar flavour! 

Anyway, find the recipe below! 

Ingredients: 

– 50g of dried golden berries,

– 50g of dried figs or dates,

– 2 packets or 60g of seeds (I used good4unutrition),

– 40g of protein (I used a vanilla flavour),

– 20g of crunchy peanut butter,

– 25g of agave nectar,

– 50g of liquid (I used milk).
Method:

1. Line a baking tin with clingfilm,

2. Pop all of your ingredients in to a blender and blend until well combined,

3. Tip the mix into the baking tin, press down until nice and flat,

4. Pop the mixture in the fridge to set,

5. Cut in to squares and enjoy! 
Hannah x 

Nutty Chocolate Protein Balls (Guest recipe: @bitesbybecs)

Like many of us, I’m definitely not immune to the 3pm munchies. When work is flat out, my stress levels have crept up and, I get HANGRY… This is torturous… but, thankfully, @bitesbybecs sent me a recipe for a great chocolate alternative that can really help curb that desire for a naughty mid-afternoon snack.

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Enter the nutty chocolate protein ball – jam-packed full of hunger-abating good stuff and super easy to whip up.

Makes 6 protein balls.

Ingredients:

* 30g rolled oats

* 25g cashew nuts

* 25g almonds

* 25g hazelnuts

* 1 tbsp. coconut oil, melted

* 30g raisins

* 1 tbsp. cacao powder

* 1 tbsp. honey

* 25g protein powder (either chocolate, vanilla or unflavoured)

* Desiccated coconut for rolling the protein balls in

 

Method:

1. Add dry ingredients to a food processor and mix until well combined.

2. Add the remaining ingredients and mix to form a sticky dough consistency. If the mixture looks on the dry side then add a little more melted coconut oil.

3. Remove from the food processor and carefully roll into balls, approximately 1 inch thick. Roll the protein balls in desiccated coconut.

4. Store in the refrigerator. These protein balls will last for up to a week. Enjoy!!

If you like this recipe, then follow Becs, a BSc Nutrition student, on her instagram or twitter account.

Chocolate Torte (Guest recipe: @cleansupperclub_)

When a friend asks ‘can you bring a dessert?’ it’s always a difficult choice, do we take one of our delicious raw cheesecakes or this divine (no bake) chocolate superfood loaded torte. It’s tricky as they are both a popular choice. They are brilliant because we don’t have to skip dessert and the other guests have no idea how many health benefits there are to these scrumptious desserts! In fact they’ve no idea they are healthy at all – truly satisfying.

Our Guilt free Chocolate torte is filled with super ingredients, sometimes we don’t know whether to eat it or use it as a face mask! The joy of a raw nut pastry base and cacao filled centre is that the torte remains crammed full of fabulous nutrients.

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Equipment

Flan case -depending on the depth of the dish this recipe will fill a 20 to 23cm dish.
Food mixer
Food processor
Whisk by hand, electric or Food mixer
Cling film

Ingredients

No bake base
300g Almonds or nut mix – split equally between Brazil, Almond, Cashew nuts.
80g /one cup Desiccated Coconut
1 cup of Dates stoned (soaked if they are slightly dry)
3 heaped tbsp. of Coconut Oil gently melted

Chocolate Filling
3 Eggs
3 tbsp. of Rice Malt Syrup
3 tbsp. of Coconut Oil gently melted
100g of Raw Cacao Powder
1 tsp. of Raw Vanilla Powder
1 tsp. of Lucuma Powder (optional)

Method
1. Line the flan dish with cling film or coconut oil (we find cling film easier, particularly if its not a loose bottom dish)

2. In the food processor put all the nuts and blitz until they make a crumble like crumb texture. Add desiccated coconut and pulse a few times.

3. Add dates, pour in coconut oil and then blitz until they are all blended in.

4. Base mix is ready when you can grab a handful, squeeze it in your fist and it stays firmly bound together.

5. Then tip half of the mix into the flan dish, start to firmly press the mix down, to about 0.5cm thick. Do the same with the remaining mix so that it reaches the top edge of the dish.

6. Place the base into the fridge until the filling is ready.

7. For the filling crack all three eggs into a large mixing bowl and whisk until light and creamy colour. We use a food mixer or electric hand held whisk.

8. Melt the coconut oil gently in a medium pan.

9. Once the oil is melted add the rice malt syrup and sieve in the vanilla, lucuma (if using) and cacao powder.

10. Stir together then, tip into bowl with the eggs and whisk until completely blended together.

11. Then remove base from fridge; pour mix into base, using a spatula make sure you remove all the delicious mix from the bowl. The top of the torte should be flat.

12. Carefully place the torte into the fridge. Leave until set.

To serve
We love to serve this torte with fresh mint leaves and berries

bio…

www.cleansupperclub.co.uk

We are two Cheshire based home cooks who love to create healthy and delicious recipes. Our recipes are for easy everyday nourishment, entertaining, fun, energy, delight and temptation but our priority is great family food.

We love sharing our food at friendly home based supper clubs, weekly we can be found testing our recipes on the public at the brilliant Altrincham Market. We are passionate foodie bloggers – currently redeveloping our website whilst busy creating recipes for brands both large and small all from the Clean Supper Club kitchen. Claire & Sarah


CLEAN SUPPER CLUB LLP
Claire Swift & Sarah Biagetti

 

 Raw salted caramel bars 

This recipe is an ideal sweet treat and snack to placate the sweet tooth without the calories yet full of nutrient dense wholefoods. And, moreover, who doesn’t love the current trend flavour combination that is salted caramel? These treats require no baking and are ready almost instantly.


Ingredients:

Method:

  1. This couldn’t be easier; in your blender, simply pop in all the ingredients and blend until they are well combined.
  2. Line a baking tin with cling film and then spread the mixture over the top,
  3. Pop the bars in the freezer for around an hour,
  4. Take the bars out of the freezer, slice and enjoy!
  5. Store in the fridge for up to two weeks!

 

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Chocolate Orange Christmas Pudding

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!

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Serves: 8

Preparation time: 15minutes

Cooking time: 40 minutes

 

Ingredients:

– 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

Method:

  1. Grease and line an oven proof bowl,
  2. Preheat the oven to 150c,
  3. This is really easy to make; simply, combine all of the dry ingredients and then add in the wet ingredients!
  4. Mix until well combined,
  5. Pour in to the prepared bowl and bake for 50minutes!
  6. Take out of the oven and leave to cool in the bowl!
  7. Take the cake out of the bowl, melt the chocolate and pour over the top!
  8. ENJOY!

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Festive Fruit & Nut Fudge (Guest Post: @spamellab)

This delicious take on a festive favourite is so easy to make and requires only 6 staple ingredients! As you have many optional add ins, you really can make this recipe your own!

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Serves: 12

Preparation time: 15 minutes

Cooking time: 2 hours chilling time

 

Ingredients:

  • 3 tablespoons tahini (I used Meridian)
  • 3 tablespoons almond butter (I used Meridian)
  • 4 tablespoons maple syrup or molasses (for a richer flavour! I used Meridian)
  • 2 tablespoons coconut oil (I used Lucy Bee)
  • 1 teaspoon vanilla extract (OR a dash of your favourite booze – brandy or rum would work amazingly!)
  • 1 teaspoon mixed spice

Add ins: Feel free to use whatever dried fruits, nuts and seeds you wish (about 6 tablespoons in total)

I used:

  • Chopped cooked chestnut (Merchant Gourmet are great)
  • Dried cranberries
  • Mixed dried fruit
  • Seeds (I used Apple & Cinnamon Good4U snacks)
  • Chopped dried apple (Nim’s Fruit Crisps are ideal)

To decorate: Pumpkin seeds, bee pollen and dried cranberries

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Get making!

  1. Place the tahini, almond butter, maple syrup/molasses and coconut oil in a small pan and heat gently to melt.
  2. Remove from the heat and stir in the vanilla and mixed spice.
  3. Now stir in your chosen add ins and mix to coat.
  4. Spoon into a small lined tupperware box or silicone mold (one large one or individual) and smooth out evenly.
  5. Place in the freezer for at least 2 hours to firm.
  6. When you’re ready to serve, simply pop out of the freezer and slice up into chunks. Top with extras if you wish – now enjoy straight away!
  7. Keep any remaining fudge in the freezer for at least 2 weeks.

 

You can follow Pamella’s recipes on her blog, facebook, twitter and instagram; her recipes are amazing and very inspiring!

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