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!
These are my favourite guilt-free treat. The hazelnuts give them a rich, indulgent feel, which, combined with the energy-boosting raw cacao powder, will keep you coming back for more after just one bite.
- 25g Chocolate Protein Powder,
- 35g Cacao Powder,
- Pinch of Salt,
- 150g of Hazelnuts,
- 150g Dates,
- 3tbsp melted coconut oil.
1. In a blender or food processor, blend the hazelnuts for 3 minutes then add the dates, salt, protein powder and cacao. Slowly add the coconut oil as the mixture is blending. Allow this to mix for a few minutes.
2. Once the mixture is totally blended together, use a spatula to scrape the mixture into a square cake tin or baking dish.
3. Put the mixture in the freezer for 30 minutes, then refrigerate until you want to serve it.
These pancakes are moist, delicious, fluffy and packed full of warm spices. They are perfect for the cold winter mornings, but can be enjoyed any time of the year.
Serve for breakfast, brunch or dessert with maple syrup and chopped walnuts.
Ingredients (Serves 2):
- 40g Ground Almonds
- 40g Wholemeal Spelt Flour
- 40g Coconut Flour
- 1 tsp Baking Powder
- 1tsp All Spice (or more, if you fancy!)
- 200ml Almond Nut Milk (or any other)
- 1tsp Agave Or Maple Syrup
- 1 Egg
- 100g Pumpkin steamed and mashed (or Pumpkin Purée)
- Chop up the pumpkin flesh into chunks and steam until soft and able to mashed. I used a microwave tubberware steamer which takes approx 6 mins. (Or skip this step if using pumpkin purée)
- Mix all pancakes ingredients, including the mashed pumpkin, until thoroughly combined – use a food processor to speed up this process and for a smooth batter.
- Heat 1tsp coconut oil in a frying pan over a low to medium heat and begin with approx 1/6 of the pancakes batter. Heat until bubbles form, and flip to cook for another minute or two. Repeat for the rest of the mixture, adding coconut oil to the pan as required.
- Serve and enjoy
Find Steph’s recipe on her blog here too:
I LOVE cherry bakewells; they remind me of spending the summer and eating lots of my cake with my Gran! On that note, I just had to make a healthier alternative!
Preparation time 1 hour
Cooking time None!
- 130g of dried dates,
- 100g of oats,
- 70g of raw honey (or sweetener of choice),
- 40g of chia seeds,
- 100g of fresh cherries,
- 100g of maple syrup (you could also use more honey),
- Almond extract,
- 50g each of almond and coconut flour.
- Using Clingfilm, line 12 holes in a muffin tray!
- Start by making your chia jam; simply mix together the cherries and 20g of the sweetener and then pop in the microwave for 1 minute. Now mash the cherries with a fork before mixing in the chia seeds. Leave this mix to gel whilst you do the other stages.
- Now make the base; in your blender, pop in the dates, oats and 50g of the sweetener and blend until well combined.
- Using a teaspoon, put a generous teaspoon in each of the 12 muffin holes before levelling them out. Pop the tray in the fridge.
- Now, to make the frangipane layer, in a mixing bowl, mix together the almond flour, coconut flour, 100g of syrup and the almond extract. Do this until it is almost dough like in texture; you may need to add some water.
- Take your bases out of the fridge, spread over the frangipane and then flatten it out. Get your chia jam and spread a layer of this over the top!
- Store in the fridge!
Brookies I hear you say?! Brookies are a genius combination of cookies and brownie! Two of my favourite desserts combined…. what’s not to love?! What’s even better…….each Brookie contains 11g Protein and less than 150 calories. The combination of the rich soft brownie with the soft gooey cookie I promise is one you don’t want to miss. This recipe is both dairy free and gluten free.
For the cookies:
70g Cashew Butter (could use another nut butter)
30g Vanilla Protein Powder
2 Tbsp Coconut Sugar
3 Tbsp dairy free chocolate chips
For the brownie:
30g chocolate Protein Powder
2 Tbsp Cocoa Powder
1 Tbsp Coconut Sugar
20g Ground Almonds
30ml Almond Milk
Tbsp Coconut oil (melted)
1. Preheat the oven to 180oc and line a baking tin with baking paper
2. Combine all the ingredients for the cookies in one bowl until the consistency is like cookie dough.
3. In a second bowl combine all the ingredients for the brownie to a similar consistency as the cookie dough. If its too dry add a splash of water.
4. Pour the brownie mixture into the tin and follow with the cookie mixture on top
5. Bake in the oven for 15 minutes (if you prefer your cookies crispy rather than gooey leave in for longer)
6. Leave to cool slightly then slice into squares,