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!

Chocolate covered cookie dough Easter eggs… (Guest recipe: @mrshollingsworths)

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!

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Ingredients

  • 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

xxx

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Vegan Chocolate Nests (Guest post by @faceless_fitnessuk)

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

Ingredients:

  • X7 Coconut Nutribrex
  • 15g Coconut oil
  • X2 Bars of Moo Free Chocolate (200g total)

Method:

  1. 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.
  2. In a separate bowl break up the Nutribrex into small pieces.
  3. Once the chocolate has melted, mix together all of the ingredients until the cereal is fully coated with the chocolate mix.
  4. 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)
  5. Place the tray into the fridge and allow to set for at least 15 minues.
  6. 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!

 

Hannah x

Spiced Apple Muffins (guest recipe by @rachelehiggins)

Apple’s are brilliant in cake recipes- they add moisture as well as a delicious fragrance. Combine them with cinnamon and mixed spice and you have a match made in heaven! So when Rachel shared this delicious recipe with me, I just had to share it with you! 


So, here’s the recipe:

Ingredients

50g wholewheat flour

50g rice flour 

50g coconut flour

25g vanilla plant protein powder 

1tsp bicarbonate of soda 

100g chopped Apple 

1tsp cinnamon

1tsp mixed spice 

150g egg white 

20g melted coconut oil

250ml unsweetened almond milk 

1tsp natvia sweetner 

Method

Preheat your oven to 150C and pop 12 muffin cases in to a muffin tray.

Mix all wet ingredients together, add all the dry ingredients, then fold in the Apple. 

Divide mixture between 12 muffin tins and pop in the oven for 15 minutes or until firm to touch on top! 

Enjoy as they are or smother with a lovely layer or peanut butter! 

Rachel has a great Instagram account with many delicious recipes, so head to her page now to find more! 

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 

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!

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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)!

 

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.