Energy balls – Chocolate peanut

Energy balls – chocolate peanut
Prep Time
10 mins
Total Time
10 mins
 
Servings: 36 Energy Balls
Calories: 59.96 kcal
Ingredients
  • 100 g ground almonds
  • 80 g Form performance protein (Chocolate peanut flavour)
  • 220 g peanut butter
  • 25 g date syrup
  • 10 g cacao powder
  • 10 g baobab powder
  • 100 ml water
How to make
  1. Combine all ingredients except hazelnuts in a large mixing bowl.

  2. Roll mixture in your hands into 15g balls.

  3. Roll in a bowl of chopped hazelnuts to coat.

Nutrition Facts
Energy balls – chocolate peanut
Amount Per Serving (15 g)
Calories 59.96 Calories from Fat 43
% Daily Value*
Fat 4.77g7%
Saturated Fat 0.91g6%
Trans Fat 0.05g
Polyunsaturated Fat 1.31g
Monounsaturated Fat 2.26g
Sodium 31.4mg1%
Potassium 63.85mg2%
Carbohydrates 1.66g1%
Sugar 1.05g1%
Protein 2.7g5%
Calcium 8.85mg1%
Iron 0.21mg1%
* Percent Daily Values are based on a 2000 calorie diet.
Continue Reading

Nutty Biscuits

Nutty Biscuits
Prep Time
10 mins
Cook Time
10 mins
 

Quick, easy delicious biscuits which are vegan, grain free and have no added sugar.

Course: Snack
Servings: 20
Ingredients
  • 130 g Ground Almonds
  • 70 g Mixed seeds not chia, hemp or flaxseeds
  • 50 g Mixed nuts
  • 75 g Dried fruit not dates
  • 125 g Apple Puree or mashed banana
How to make
  1. Add the ingredients into a mixing bowl and mix using your hands.

  2. The mixture should come together quite easily.

  3. Make into rustic looking biscuit shapes using your hands and place on a lined flat baking tray.. Each biscuit is approximately 25g.

  4. Bake for 10 minutes at 180C. Allow to cool on a rack.

  5. Store in an airtight container for up to 1 week.

Continue Reading

Vegan cacao and chocolate chip cookies

Vegan cacao and chocolate chip cookies
Prep Time
5 mins
Cook Time
10 mins
Total Time
15 mins
 
Ingredients
  • 160 g quinoa flour (can use oat or normal flour)
  • 50 g coconut sugar
  • 30 g chocolate chips
  • 5 g raw cacao powder
  • 30 g coconut oil
  • 1 tsp vanilla powder
  • 30 ml milk (of your choice)
  • 2 tbsp flaxseed
  • 4 tbsp water
How to make
  1. Grind the flaxseeds and combine with water. Leave to set for 2 minutes.

  2. Add all other ingredients to a mixing bowl. Mix with hands.

  3. Using a tablespoon to measure the quantity, mould the mixture into biscuit shapes on a baking tray.

  4. Bake in the oven at 180°C for 10 minutes.

Vegan and grain free cooked made with mood boosting cacao and flaxseed which provide essential amino acids, good fats and fibre. Perfect for a brain boosting snack.

Store in an airtight container.

Continue Reading

Mixed fruit and coconut squares

Mixed fruit and coconut squares
Prep Time
45 mins
 
Ingredients
  • 150 g dried apricots
  • 50 g dried cranberries
  • 80 g desiccated coconut
  • 50 g coconut butter or coconut oil
  • 1 orange
  • 1/4 tsp Himalayan salt
  • 1 tbsp activated almond butter (optional)
  • 1 tbsp tahini (optional)
  • 40 g chocolate chips (optional)
  • 50 g activated mixed seeds (optional)
How to make
  1. Soak the dried apricots and cranberries in the juice of the orange and 150ml boiling water for about 5 minutes. Drain and add to a food processor.

  2. Place the remaining ingredients, including any optional extras, into the food processor and blitz until it combines.

  3. Line the bottom and sides of a square tin with greaseproof paper.

  4. Press the mixture into the tin to spread it evenly.

  5. Put the tin in the freezer for 30 minutes.

  6. Remove and place onto a chopping board. Using a sharp knife, cut into squares.

Use organic ingredients and dried fruit that does not contain sulphur dioxide.

These squares are super rich and nutrient dense but also contain a lot of sugar, so only eat small amounts!

Store in the refrigerator for up to 5 days. Eat on their own or top with activated nut butter to counter the sweet taste.

Continue Reading

Festive clementine cake

5 from 1 vote
Festive clementine cake
Prep Time
1 hr 45 mins
Cook Time
45 mins
 
Course: Dessert
Servings: 10 slices
Ingredients
  • 6 large eggs
  • 170 g coconut sugar
  • 200 g ground almonds
  • 50 g polenta
  • 1 tsp baking powder
  • 1 tsp cardamom seeds
  • 50 g dried cranberries
  • 350 g clementines
How to make
  1. Place the whole clementines in a pan of water. Bring to the boil and then simmer with the lid on for 1-1.5 hours. Drain, allow to cool and remove the stalks.

  2. Soak the cranberries in hot water for 1 hour. Drain before using.

  3. Add the eggs, coconut sugar, almonds, polenta, baking powder and cardamom seeds to a food processor and whisk until combined into a smooth, runny mixture.

  4. Add the cooled clementines and mix until this cake mixture has fully combined. The mixture should be quite runny, almost like a batter.

  5. Pour the mixture into a greased and lined 20cm springform cake tin and sprinkle the cranberries on top. They should sink in but if they don't, gently stir them in.

  6. Bake in the oven at 175C for 35-45 minutes.

  7. Allow to cool in the tin. Remove when ready to serve.

This is a moist cake so is quite soft and should ideally be eaten within 1-2 days. It is delicious served as a dessert or at afternoon tea with vanilla nice cream or double cream.

Continue Reading

Grain Free, Fat Free & Sugar free Chocolate Chip Cookies

These soft, moist cookies have a cake- like texture. The flavours are intense and, for me, they are perfect without any added sugar. However, you can add some apple puree or even some maple syrup to add sweetness if needed. These can be eaten raw but are equally delicious baked. They will keep for 2 to 3 days in an airtight container but they wont last that long. This is such a perfect snack which contains good fats and proteins from the cashew nuts.

Grain Free, Fat Free, Vegan & Sugar free Chocolate Chip Cookies
Prep Time
5 mins
Cook Time
12 mins
Total Time
17 mins
 

These soft, moist cookies have a cake- like texture. The flavours are intense and, for me, they are perfect without any added sugar. However, you can add some apple puree or even some maple syrup to add sweetness if needed. These can be eaten raw but are equally delicious baked. They will keep for 2 to 3 days in an airtight container but they wont last that long. This is such a perfect snack which contains good fats and proteins from the cashew nuts. 

Course: Snack
Servings: 12
Ingredients
  • 60 g Raw Coconut Flour
  • 40 g Good quality organic dark 100% Cacoa powder
  • 100 g Cashew nuts they must be soaked in water for 20 minutes before using
  • 1 large Banana
  • 30 g Chopped dates
  • 30 g Dark Organic Chocolate chips
How to make
  1. Put the banana, cacoa powder and soaked and drained cashew nuts into a nutribullet or food processor. Add a little bit of water, 20 mls. 

  2. Blitz until you have a smooth, thick, chocolatey paste. You may need to add a bit more water. 

  3. Put the remaining ingredients into a mixing bowl.

  4. Pour the chocolatey mixture into the bowl and combine the dry and wet ingredients using your hands. It should all come together into a ball of cookie dough.

  5. Make 12 small cookies and place them on a lined baking tray.

  6. Bake for 12 to 15 minutes at 180C . Allow to cool on a cooling rack and enjoy!

Continue Reading

No Grain Coconut Cookies

This started out as an experiment which I didn’t feel would work because I struggle to get the consistency of recipes right when I use Coconut Flour. But this one not only worked but the cookies are so delicious and soft, not crunchy. The flavours are subtle and not over powering and there is just enough sweetness to satisfy a sweet craving. However you can always add some apple puree for an extra bit. There is no grain, fat, dairy or egg in this cookie.

No Grain Coconut & Date Cookies
Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins
 


Course: Snack
Servings: 12 cookies
Ingredients
  • 60 g Coconut Flour
  • 50 g Desiccated coconut
  • 100 g Cashew Nuts These must be soaked in water for at least 20 minutes
  • 1 large Banana
  • 30 g Chopped dates
  • 1 tsp Ground cinnamon
How to make
  1. Rinse the soaked cashew nuts and place them in a Nutribullet with the banana. Add a little water and blitz to create a smooth and paste, like a smoothie consistency.

  2. Add all the other ingredients in a bowl and add the cashew/banana mixture to this.

  3. Use your hands to mix  and bring the ingredients together to make a firm dough.

  4. Using your hands make the dough into 12 small cookies. Make a ball first and then press them between your palms to flatten.

  5. Place on a oiled and lined baking tray and bake for 15 minutes at 180C.

  6. Cool on a baking tray once cooked and then enjoy.

  7. They will keep in an air tight container for 2 days.

Continue Reading

Brain Food Muffins

 

Brain Food Muffins
Prep Time
5 mins
Cook Time
20 mins
Total Time
25 mins
 

These quick and easy muffins are very filling and are packed with foods which provide lots of protein, omega 3, fibre, natural sugar, and slow releasing carbohydrates, which means they are great for breakfast and a post work out snack. I made them as a request from my daughter, Riya, who was studying for some exams. She asked for a healthy snack which would keep her going, help her concentrate and keep her satisfied without falling asleep.  They are gluten free, dairy free and can be made egg free by substituting the eggs for chia seeds. 

Course: Snack
Servings: 24
Calories: 333 kcal
Ingredients
  • 290 g Ripe Bananas
  • 25 g Chia Seeds Soak these in water for a few minutes to allow them to swell up.
  • 40 g Flaxseeds
  • 150 g Oats
  • 200 g Ground Almonds
  • 3 eggs
  • 3 tsp Baking powder
  • 120 g Crunchy peanut butter
  • 100 g Apple Puree I use Biona Organic
  • 60 ml Maple Syrup
  • 60 g Coconut sugar
  • 130 g Dark Organic Chocolate chips
  • 1 tsp Vanilla essence
  • 2 tbs Coconut oil melted
How to make
  1. Start of by placing the flaxseeds and oats into a nutibiullet and grinding them for a few minutes. 

  2. Next place all the ingredients, except the chocolate chips, into a food processor or a Kitchen Aid mixer and mix for a few minutes until the mixture has combined together into a cake mix consistency. This may take 3 to 5 minutes.

  3. Finally fold in the chocolate chips and then using an ice cream scoop, scoop out the mixture evenly between the cupcake cases.

  4. Bake in the oven for 15 to 20 minutes at 180C.  Once cooked, remove from the oven, allow to cool on a rack and then eat.

  5. They can last for a few days in a cake tin but benefit from being warmed through to soften. 

Nutrition Facts
Brain Food Muffins
Amount Per Serving (100 g)
Calories 333 Calories from Fat 183
% Daily Value*
Fat 20.36g31%
Saturated Fat 5.18g32%
Sodium 130mg6%
Carbohydrates 26.69g9%
Sugar 15.46g17%
Protein 10.66g21%
* Percent Daily Values are based on a 2000 calorie diet.

Continue Reading

Vegan Chocolate Truffles

 

Vegan Chocolate Truffles
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
 

These truffles are so simple to make and are a great way to eat non-shop bought chocolates winch contain so much unnecessary added sugar. This recipe can also be used to make a chocolate ganache which can be used to decorate cakes or drizzle over desserts and ice-cream. You can add different flavours to the chocolate by using edible grade essential oils, such a s orange, peppermint or vanilla. They are lower in calories than shop bought chocolate and contain some protein!! The calories noted are per 100g and each ball only weighs approximately 12-15g.

Course: Dessert
Servings: 25
Calories: 327 kcal
Ingredients
  • 225 g 70% Dark Chocolate It is important to use good quality chocolate which is at least 70%
  • 250 ml Dairy free cream I use soya or coconut
  • Toppings of your choice chopped nuts, desiccated coconut, cocoa powder
How to make
  1. Break the chocolate into small pieces and place in a large mixing bowl, preferably glass but not metal. 

  2. In a small pan heat the milk over a low heat until it is hot but do not allow it to boil.

  3. Pour the milk over the chocolate and using a small hand held whisk to stir, until the chocolate has melted. You will notice the consistency change.

  4. Once you have a smooth, velvety sauce, you can add your flavours or just pour into a container which has a lid.

  5. Once the mixture has cooled, place the lid on and put into the fridge for at least 2 -3 hours or overnight.

  6. When you are ready to use the solid chocolate, remove from the fridge and using a teaspoon, take out a bit of the mixture and roll, roughly into a ball shape.

  7. Roll the ball in the topping of your choice and put on a plate. 

Nutrition Facts
Vegan Chocolate Truffles
Amount Per Serving (100 g)
Calories 327 Calories from Fat 227
% Daily Value*
Fat 25.26g39%
Saturated Fat 12.47g78%
Sodium 135mg6%
Carbohydrates 19.66g7%
Sugar 14.34g16%
Protein 5.36g11%
* Percent Daily Values are based on a 2000 calorie diet.

Continue Reading

Chocolate Eggs

 

Chocolate Eggs
Prep Time
20 mins
Cook Time
10 mins
Total Time
30 mins
 

These 'eggs' are a great substitute for the traditional shop bought eggs we eat at Easter. They are vegan, gluten and dairy free and best of all they contain some protein. Its also fun to get the children involved. If you want to add flavours, use some culinary quality essential oils; vanilla, cinnamon, peppermint, orange are some great flavours which work well. 

Course: Snack
Servings: 25 balls
Calories: 207 kcal
Ingredients
  • 30 g Chia Seeds
  • 200 g Oats
  • 350 ml Boiling Water
  • 50 g Coconut, desiccated
  • 50 g Cocoa Powder
  • 5 tbsp Maple Syrup
  • 30 g Coconut Sugar
How to make
  1. Place 100g of oats in a flat baking tray and mix them with 2 tablespoons of maple syrup. Place these in the oven at 180C for 10-5 minutes, depending on your oven, until they are a golden brown colour. Remove from the oven and grind the roasted oats in a nutribullet until you have a powder which is the texture of sand, so not too fine. Put aside to use later.

  2. Place the remain 100g and the chia seeds in a large bowl and cover with the boiling water. Leave to soak for at least 10 minutes. The liquid should soak into the oat and chia seed mixture. If you still have a lot of water you will need to drain this off. 

  3. Once the oats and chia mixture have been left to soak, add all the remaining ingredients to the bowl, including the ground roasted oats.

  4. Use your hands to combine and then make them into small balls.

  5. They are ready to eat straight away but are best kept in the fridge for at least a few hours.

  6. They can be stored in the fridge for up to 2 days.

  7. If you are making these for adults or for those who don't have nut allergies, you can substitute the ground oats for ground almonds or peanuts and also add a scoop of your favourite protein powder.  

Nutrition Facts
Chocolate Eggs
Amount Per Serving (100 g)
Calories 207 Calories from Fat 79
% Daily Value*
Fat 8.77g13%
Saturated Fat 4.87g30%
Sodium 5mg0%
Carbohydrates 26.51g9%
Sugar 8.66g10%
Protein 5.7g11%
* Percent Daily Values are based on a 2000 calorie diet.

Continue Reading