These energy bites are no bake, super easy to make and take less than 10 minutes to put together. They are naturally loaded with protein, fibre and healthy fats to keep you full and loaded with energy throughout the day. Made with minimal ingredients that are easy to buy, everything gets combined in one bowl AND, best of all, you don’t have to turn on the oven.
When you bite in to these balls, it is quite hard to believe that they are actually healthy! Therefore, they are the perfect on the go snack!
This recipe is also very versatile; add in whatever you fancy. Go wild; cacao nibs, dried fruits, different flavoured nut butters, all the superfoods.. ANYTHING!!!
Want to know how to make them so you can enjoy them? Well, the recipe and method is below!
To make 12 balls:
- 50g of nut butter,
- 70g of oats,
- 15g of dessicated coconut,
- 15g of chia seeds,
- 50g of date nectar (honey would work here too).
- Combine all of the ingredients in a bowl (make sure everything is coated really well),
- Place the mixture in the fridge for 10-15 minutes so they are easier to roll,
- Use a teaspoon to take a teaspoonful size amount and roll in to balls,
- Roll in to bites and store in the fridge for up to a week!
It’s a long time since I made a protein powder free cake and ate it… so, I naturally had to celebrate this success by putting in on my blog for you to all enjoy too! Banana is one ingredient that I end up using a lot while baking. I have baked cookies, cupcakes, muffins and so many breakfast recipes but a simple no egg banana bread recipe was missing here.
This recipe is really easy- it uses just two bowls, you mix it all in together and then pop it in the oven. The use of coconut oil as well as the bananas keeps this loaf really nice and moist!
Serves 8 (generous slices)!
Prep time: 10 minutes
Cooking time: 65 minutes
- 3 medium-large bananas (+1 extra to cut in to coins)
- 75 ml melted coconut oil
- 75 ml full fat coconut milk
- 100 g coconut sugar
- 1 tsp lemon or lime juice
- 180 g plain flour
- ½ tsp of baking powder
- 1/3 tsp of bicarbonate of soda
- 1½ tsp of cinnamon
- Warm up the oven to 175° C and line a 900 g / 2 lb cake tin with baking paper. Move the oven rack a notch down from the middle position.
- In one bowl, combine all dry ingredients. In another bowl combine all wet ingredients.
- Add dry ingredients to the wet ones in three batches mixing well each time. Mix until there is no dry flour left, but do not over mix!
- Pour the cake batter into the tin and spread banana coins on top if you want. The cake is just as nice without them.
- Bake for about 65-70 minutes, the exact time depends on the individual oven. Remove from the oven and let it cool down completely before cutting.
Are you a green tea fan?
I’ve been cutting back on coffee lately. But on mornings that I need a little pick-me-up, I love a warm cup of green tea.
We all know that green tea has antioxidant benefits. But did you know that powdered green tea – also known as matcha – has 137 times more antioxidants than brewed green tea? Antioxidants are important because they fight cancer-causing free radicals in the body (among other benefits).
Have you tried a smoothie bowl yet?
It’s a fun way to slow down and enjoy your smoothie as more of a meal with a spoon (as opposed to slurping it down with a straw). Plus, you get to add more nutritious foods with toppings like fruit, nuts, and seeds.
I hope you all love my take on the matcha green smoothie!
Ingredients to serve 1:
- 80g of frozen berries,
- 100g of frozen spinach,
- 1 tsp of Matcha powder (I used Heap Well Superfoods),
- 1 tsp of xanthum gum (this thickens it),
- 250ml of milk (I used almond milk),
- 25g of protein powder (optional),
- Add frozen fruit and spinach, milk, matcha powder, xanthum gum and protein powder to a blender and blend on high until creamy and smooth,
- Taste and adjust flavor as needed, adding more fruit (or a touch of maple syrup or stevia) for sweetness, matcha for more intense green tea flavor, or more milk for creaminess (though adding more matcha powder adds more caffeine, so use your best discretion).
- Pour in to a serving bowl and top with desired toppings (optional).
- Best when fresh, though leftovers keep well sealed in the refrigerator up to 24 hours.
This dairy free loaf is delicious and the perfect excuse to eat cake for breakfast!
Preparation time 10 minutes
Cooking time 40 minutes
- 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.
- 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 40 minutes,
- Take the cake out of the oven and out of the tin before placing on a cooling rack until it has cooled completely.
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
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!
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:
50g wholewheat flour
50g rice flour
50g coconut flour
25g vanilla plant protein powder
1tsp bicarbonate of soda
100g chopped Apple
1tsp mixed spice
150g egg white
20g melted coconut oil
250ml unsweetened almond milk
1tsp natvia sweetner
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!