Category Archives: Snacks

Berry Protein Loaf

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A perfect protein rich snack which can be made gluten free and dairy free as well 🙂

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Ingredients

  • 2 eggs
  • 2 scoop vanilla protein powder
  • 1 cup (90g) oats
  • 1 cup (245g) greek yoghurt/milk
  • 1/2 cup (50g) raspberries/blueberries

Method

  1. Preheat oven to 180­°C. Line a 20x10cm loaf tin with parchment paper.
  2. Combine all ingredients, except for the raspberries/blueberries.
  3. Leave for 15 minutes to thicken.
  4. Pour into your loaf pan.
  5. Drop in raspberries/blueberries.
  6. Bake for approximately 45 minutes – this varies with type of oven.
  7. Slice up. I had mine topped with some crunchy peanut butter 🙂

Enjoy 🙂

Tee x

Dark Chocolate Oat Balls

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Ingredients

  • 1 cup rolled oats
  • 1/2 cup nut butter of choice eg. peanut butter/almond butter/cashew butter
  • 1/4 cup raw honey/maple syrup
  • 75g dark chocolate

 

Method

1. Blend together the oats, nut butter and syrup.

2. Use hands to roll into small golf sized balls – I was able to make 10 balls. Stick in the fridge/freezer while melting chocolate.

3. Melt chocolate in a heat proof bowl over a pan of simmering water.

4. Roll balls in chocolate.

5. Lay them on parchment paper and refrigerate for 20 minutes.

Enjoy 🙂

Tee. X

Raw Peanut Butter, Almond & Date Cookies

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Ingredients

  • 1 cup of raw almonds
  • 1/2 cup of crunchy peanut butter
  • 1 cup pitted medjool dates
  • 1 1/4 tsp vanilla essence

Method

1. Blend almonds in a food processor, then add in peanut butter, dates and vanilla until a dough-like texture.

2. Form into small balls and use a fork to press down.

3. Store in refrigerator to set for about 2 hours.

Enjoy 🙂

Tee x

Flourless Chocolate Fudge Brownies

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I found this recipe on instagram during the week and was so excited to make them! However, one of the main ingredients in the original recipe was black beans which I failed to come across in Tesco yesterday so I compromised and bought a can of red kidney beans instead (my friend thought I was crazy!).

Today, just before going ahead with making these brownies, I stared at the can of red kidney beans because I wasn’t sure if I should chance it or not seeing as the recipe had black beans so I put the can back in the cupboard. A few minutes later I came back and decided to give it a go because how bad could they turn out right?

This recipe was very easy to make, literally threw everything in the food processor, not giving the measurements much attention as I was so afraid of how they would turn out. Once all the ingredients were processed, things started to look good.. Into the oven and about 20 minutes later I decided to take them out. After letting the brownies cool for a while, I cut them up into squares and had my first taste…

And GUESS WHAT?! They tasted GREAT! Extremely moist and melt-in-the-mouth delicious! I even tricked my sister into trying one (my toughest critic) and without telling her that there was red kidney beans in the recipe, she tried one and after a while I asked her what she thought and she was convinced they were just like normal brownies… *victory dance* 🙂

These brownies are really so healthy. They are a great source of plant protein, fibre, iron, potassium, magnesium, folate and antioxidants! They’re a great recipe for anyone that is gluten-free, dairy-free or vegan as the oats and chocolate can be adjusted to your needs.

I’m so excited about this recipe and so excited for you all to try it so here it is:

Ingredients

  • 1 15-oz can (Net weight 400g/Drained weight 240g) of black beans/ red-kidney beans (drained and rinsed very well)
  • 3 tbsp cocoa powder/herbalife chocolate formula 1
  • 1/2 cup oats
  • 1/4 tsp salt
  • 1/3 cup agave syrup/honey/maple syrup
  • 1/4 cup coconut oil
  • 2 tsp vanilla extract
  • 1/2 tsp baking powder
  • 200g of chocolate chips

Method

1. Preheat oven to 180°C.

2. Combine all the ingredients except for the chocolate chips in a food processor, and blend until completely smooth, so blend really well.

3. Stir in 3/4 of the chocolate chips, then pour into a greased 8×8 pan (I used grease proof paper for lining the pan).

4. Sprinkle the rest of the chocolate chips on top.

5. Cook the brownies in the oven for 20-25 minutes but keep an eye on them because temperatures of ovens differ.

6. Then let cool for at least 10 minutes before trying to cut them into squares.

7. Makes between 9-12 brownies.

These brownies were perfect warm after coming out of the oven so if you want them later on, heating them up slightly will probably enhance their taste.

Would make a great dessert warm served with some chocolate and toasted almond nobó ice-cream (Going to try this later!)

Also if anyone tries this recipe with the black beans before I do, I would love to know how they turn out 🙂

Enjoy 🙂

Tee x

Dark Chocolate Chip Banana Muffins

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I found this delicious recipe for these moist muffins on http://www.hungryhappens.com/recipes/breakfast/flourless-double-chocolate-banana-muffins.html – Hungry Happens is a fantastic blog for healthy home made recipes 🙂

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I doubled the original recipe because I found I didn’t have enough mixture – Below is the amount of ingredients I used and this mixture gave me 12 muffins and 4 cupcakes..

Ingredients

  • 4 ripe medium bananas, mashed
  • 2 eggs, beaten
  • 1/2 cup heaping almond butter
  • 2 tsp vanilla extract
  • 1/2 cup agave syrup
  • 1 cup rolled oats
  • 1/2 cup buckwheat flour/ground almonds
  • 3 tbsp cacao powder
  • 2 tsp baking soda
  • 1 cup dark chocolate chips/dairy free chocolate chips

Method

1. Preheat oven to 180°C.  Prepare your muffin tin.

2. Mix everything in a large bowl (except the chips) until just combined.  Fold the chips in last.  Fill your muffin cups to 3/4 way high.  Optional:  I used some extra chips for the tops as garnish.

3. Bake for 25 minutes.  (If making mini muffins/cupcakes, bake for 12-15 minutes.)

…delicious happens

Side Notes:

  1. If you are on a gluten free diet, make sure the oats you’re using are certified gluten free.
  2. The almond butter may be substituted for any smooth nut butter, i.e. peanut butter, cashew butter or sunflower seed butter.
  3. You can use any liquid sweetener; honey, maple syrup, agave syrup.

Enjoy 🙂

Tee x

Quinoa Almond Pancakes

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I found this great recipe for Quinoa Almond Pancakes on this website ~ http://jeanetteshealthyliving.com/2014/02/quinoa-almond-pancakes.html ~ They’re so good, you have to try them! They taste just as good as normal pancakes, may be a bit messy to make but that just makes it more fun 🙂

Quinoa-Almond-Pancakes

Ingredients

  • 1 cup cooked white quinoa (4.7 ounces)
  • 1 cup almond flour (almond meal or ground almonds should do the job)
  • 4 tablespoons coconut oil
  • 2 eggs
  • 1/2-1 cup almond milk, depending on consistency desired
  • 4 teaspoons baking powder
  • 2 tablespoons agave syrup
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt

Method

Place all ingredients in a blender and blend until smooth. Lightly grease skillet with coconut oil and pour batter into skillet (~ 1/4 cup for each pancake). Cook until browned on bottom; carefully flip and cook other side until browned.

Enjoy 🙂

Tee x

Banana Oat Chocolate Chip Cookies

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Ingredients

  • 2 ripe bananas
  • 1/2 cup rolled oats
  • 1/4 cup dark chocolate chips
  • 1 1/2 tbsp oat flour (blend up some oats in order to make the oat flour)
  • 1 tsp baking powder

Method

1. Preheat oven to 180°C.

2. Mash the banana in a bowl. Add the rest of the remaining ingredients into the mashed banana and mix.

3. Allow to sit for 15-18 minutes so that the mixture thickens up.

4. Form into golf ball sized balls (I just used a heaped tsp) – do not flatten and place onto a nonstick baking sheet/pan.

5. Bake for 15 minutes.

*I was able to make 7 cookies from this recipe but you can double the recipe again if you’d like to make more.

*I also used wholegrain spelt four for this recipe as I didn’t have enough oats so you can use whatever flour you want, works with anything.

Enjoy 🙂

Tee x

Chocolate Chip Chickpea & Cashew Butter Cookies

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Ingredients

  • 1 can (15oz) of chick peas, drained and rinsed
  • 1/4 cup raw cashew butter
  • 1/4 cup agave syrup
  • 2 tsp vanilla extract
  • 1/2 tsp baking powder
  • 1 egg white
  • pinch of salt
  • 1/2 cup chocolate chips

Method

1. Preheat oven to 180°C.

2. Combine all ingredients except chocolate chips in a food processor until just smooth. Do not over-process! Add chocolate chips and mix well with spoon.

3. Scoop dough in heaping tablespoons onto lightly greased cookie sheet and bake for 10-12 minutes until golden/brown.

4. Let them cool for 5-10 minutes.

Enjoy,

Tee x

Oaty Almond Cookies

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Ingredients

  • 1 cup raw almonds
  • 2 cup oats
  • 3/4 – 1 cup almond meal
  • 1/8 tsp salt
  • 1/2 tsp cinnamon (optional)
  • 1/2 cup honey/agave syrup
  • 1/2 cup almond butter, melted
  • 1/4 cup coconut oil, melted
  • Dash of vanilla extract

Method

  1. Preheat the oven to 180°C. Line a baking sheet with parchment paper.
  2. Add the whole raw almonds to a food processor. Process until the nuts are in small pieces.
  3. Combine the oats, almond meal and crushed almonds in a bowl with the salt and cinnamon.
  4. Melt the coconut oil and almond butter on the stove or in the microwave. Add the syrup and vanilla extract. Pour over the dry ingredients and mix well.
  5. Using your hands, form the dough into small golf sized balls. Make sure to really squeeze the dough together so the cookies don’t fall apart when you make a thumbprint in them. Let the balls sit for 5-10 minutes to help them set.
  6. Using your thumb, press into the centre of the cookie to flatten down slightly.
  7. Bake for 15 minutes, or until the tops start to turn brown.
  8. When the cookies are warm, add some healthy chocolate spread on top.. Yummaay!

Enjoy,

Tee x