Raw Cherry Bakewell Bites…

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!

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Serves 12

Preparation time 1 hour

Cooking time None!

Ingredients

  • 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.

Method:

  1. Using Clingfilm, line 12 holes in a muffin tray!
  2. 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.
  3. Now make the base; in your blender, pop in the dates, oats and 50g of the sweetener and blend until well combined.
  4. Using a teaspoon, put a generous teaspoon in each of the 12 muffin holes before levelling them out. Pop the tray in the fridge.
  5. 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.
  6. 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!
  7. ENJOY!
  8. Store in the fridge!

My favourite dairy free milks…

Lactose intolerance (or dairy intolerance) is seeming to become a more common digestive problem, alongside this, many people are choosing to opt for a dairy free diet ot out of choice. I, personally, haven’t eliminated dairy products from my diet BUT, I do love to use dairy free milk alternatives in my baking, my breakfasts and in a matche latte!

There are so many Dairy-Free Milk alternatives available these days that it can be daunting to know which one to go for. Those experienced dairy-freers will already have a firm favourite, having tried a few and decided on the one they love. However, if you’re new to the dairy free lifestyle then you may not know where to begin.

Pip and Nut Almond drink:

This is my new, firm favourite.  It is unsweetened, contains no nasties and is, quit frankly, DELICIOUS!!!

I’ve used it in both sweet and savoury baking, and especially love it in porridge! Try mixing it with oats and protein powder for a porridge bowl and then top with your favourite fruits.

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Rude Health Almond drink:

This has a very obvious nutty flavour; which I love. It is great in overnight oats as it has a lovely creamy taste. It is also a great dairy free alternative in baking; especially cakes and pancakes. Try blending it with ice, a banana, cacao powder, chocolate protein powder and almond butter to make a delicious smoothie.

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Koko:

This has quite a sweet coconut taste and goes really well with cereal, fruit and in a coffee/ latte. It is low calorie too; 27 calories per 100ml. It is fortified with other vitamins and minerals, which I prefer not to have added to mine. However, it tastes great and, when I can’t find other options, I will happily use this!

Rebel Kitchen:

This company make great flavoured coconut drinks, especially great for children. They keep it simple – no additives or preservatives. They have a bold taste, fewer ingredients, nothing added as well as always being organic, responsibly sourced and responsibly produced.  The flavours include:

  • Banana,
  • Chocolate,
  • Coffee,
  • Chocolate orange,
  • Vanilla

Try mixing the chocolate orange with oats and cacao powder overnight before adding toppings in the morning. It is amazing!

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Oatly Oat milk:

This has a very obvious oat taste but then you can expect that when it is made purely of oats!!! It is great in porridge, with overnight oats and in baking! I love to use it in Banana breads instead of coconut milk/ yogurt.

 

I hope you found this helpful!

 

Hannah x

 

 

Protein free energy balls..

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!!!

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Want to know how to make them so you can enjoy them? Well, the recipe and method is below!

To make 12 balls:

Ingredients:

  • 50g of nut butter,
  • 70g of oats,
  • 15g of dessicated coconut,
  • 15g of chia seeds,
  • 50g of date nectar (honey would work here too).

Method:

  1. Combine all of the ingredients in a bowl (make sure everything is coated really well),
  2. Place the mixture in the fridge for 10-15 minutes so they are easier to roll,
  3. Use a teaspoon to take a teaspoonful size amount and roll in to balls,
  4. Roll in to bites and store in the fridge for up to a week!

ENJOY!

 

Hannah x

 

 

Vegan Banana Bread…

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!

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Serves 8 (generous slices)!

Prep time: 10 minutes

Cooking time: 65 minutes

Ingredients:

  • 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

Method:

  1. 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.
  2. In one bowl, combine all dry ingredients. In another bowl combine all wet ingredients.
  3. 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!
  4. Pour the cake batter into the tin and spread banana coins on top if you want. The cake is just as nice without them.
  5. 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.

Enjoy!

Hannah x

 

Simple Summer Smoothie Bowl..

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).

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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),

Method:

  1. Add frozen fruit and spinach, milk, matcha powder, xanthum gum and protein powder to a blender and blend on high until creamy and smooth,
  2. 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).
  3. Pour in to a serving bowl and top with desired toppings (optional).
  4. Best when fresh, though leftovers keep well sealed in the refrigerator up to 24 hours.

Hannah x

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