Passion Energy Balls

I made these because I knew I’d be out all day and night one day and wanted to have something healthy to hand to snack on that would satisfy me for long enough between all of the things I had going on! These Passion Energy Balls were sooo tasty and tasted so good, they’re also jam packed with protein and good fats to keep your energy up. They’re so easy to make too, take a look at the recipe below 🙂

Ingredients

1 tablespoon of maple syrup

1 teaspoon cocoa powder

100g raw almonds

2 tablespoons almond butter

1 tablespoon of honey cashew butter or another nut butter of your choice

1/2 teaspoon of cinnamon

Method

1. Add the raw almonds to a food processor and lightly pulse
2. Then add all other ingredients
3. When ingredients are a sticky substance with the almonds still in little chunks
4. Remove from the food processor and roll into medium-small balls
5. Put in the fridge for one hour and consume when they have slightly hardened J
6. These will last up to 1 week in an airtight container in the fridge!

Crunchy Almond Butter

Making your own crunchy butter is soo satisfying and so easy! I love Almond butter and adding that extra crunch makes it even better! I love mine on Rye toast or with sliced apple, recipe below 🙂

Ingredients

1. 430g of Almonds

Method

1. Pre heat the oven to 180 degrees
2. Roast almonds for 10 minutes
3. Allow to cool
4. Seperate about 30g of almonds
5. Put the 30g of roasted almonds into a food processor and lightly pulse until broken into small chunks
6. Pour into a seperate bowl and set aside
7. Put the rest of the almonds into the food processor and process until it turns to butter
8. Add to a jar and then pour in the 30g of almond chunks and mix well

Vanilla Bean Cashew Butter

Since I got myself the Magi food processor one of my first points of call was to make my own nut butter! I was fed up with the added sugar/ salt/ palm oil and other bits that were added to the variety of nut butters that exist today and wanted to create something healthy where I knew every ingredient that was being added. This gorgeous treat only has TWO key ingredients, Cashews & Vanilla Bean, creating (in my opinion) the absolute perfect healthy combination.

One key attribute to making nut butter is to have patience, processing nuts into butter takes time. First the nuts will form a powdering substance, then it will eventually clump together, but have faith because it WILL turn into butter. Don’t be tempted to add oil or water to speed up the process because it will effect the taste.

Instructions

1. One whole fresh vanilla bean
2. 400g Cashews

Method

1. Pre heat oven to 180 degrees
2. Roast cashews until very lightly brown – should take about 10 mins. Be careful not to over roast as it will effect the taste
3. Allow cashews to cool
4. Add to food processor and process until creamy – this will take around 10 mins and requires patience
5. Whilst the nuts are processing, cut the vanilla pod open and use a small spoon to scrape the inside out
6. As soon as your nuts turn to butter add the inside of the vanilla pod and process for a further 2 minutes
7. Allow to cool then transfer to a jar and enjoy however you wish!!

Wholewheat Cinnamon Buns

I absolutely LOVE anything cinnamon and there is nothing quite like a warm cinnamon bun *especially* at Easter :D. I went on the hunt for a healthy cinnamon bun recipe and finally decided to go with Jamie Oliver’s maple cinnamon buns with my own twist, all of the ingredients are healthy in comparison to the other recipes I found and I knew they would be tasty!

Ingredients

• 185 ml unsweetened almond milk
• 7g dried active yeast
• 2 tablespoons maple syrup
• 1 tablespoon ground flaxseed
• 1 tablespoon coconut oil , plus extra for greasing
• 150 g wholegrain flour
• 160 g plain white flour
• 1 teaspoon ground cinnamon

And for the filling

• 90 g pecan nuts
• 2 ripe medium bananas
• 4 medjool dates
• 1 tablespoon ground cinnamon
• 2 tablespoons maple syrup

ALMOND ICING

• 1-2 tablespoons almond milk
• 75 g icing sugar

Method

1. To make the dough, gently heat the almond milk until lukewarm, then combine in a small bowl with the yeast and maple syrup. Set aside for about 5 minutes for the yeast to activate.
2. Meanwhile, in a large bowl, stir the flaxseed into 3 tablespoons of water and set aside for 1 to 2 minutes.
3. Melt the coconut oil, then add to the flaxseed mixture along with the flours, cinnamon and ¼ teaspoon of sea salt. Gradually stir in the yeast mixture.
4. Bring everything together with your hands – the dough will feel a bit tacky, but this is fine. Turn out the dough onto a lightly floured surface and knead a couple of times.
5. Place in a greased bowl, cover with a tea towel and leave somewhere warm to prove for 1 hour or until doubled in size.
6. Meanwhile, make the filling. Toast the pecans in a dry frying pan. Peel the bananas and destone the dates.
7. Reserving one-third of the toasted pecans to one side, add all the filling ingredients to a food processor, then blitz until smooth.
8. Preheat the oven to 180ºC/gas 4. Grease a 20cm x 20cm baking dish with a little coconut oil.
9. On a lightly floured surface, roll the dough out to 20cm x 40cm. Blob the nut mixture onto the dough and spread it evenly across to the edges.
10. Roll up widthways (from the shortest edge) tightly into a log, then cut into nine slices.
11. Place the slices in the baking dish, cover with a clean tea towel and allow to prove for another 25 minutes or until doubled in size. Bake for 30 minutes, or until golden and slightly firm to the touch. Leave in the tin to cool.
12. In a small bowl, mix together the almond milk and icing sugar until it’s thick enough to drizzle over the buns. Chop and sprinkle over the reserved toasted pecans and serve.

Homemade Chocolate Orange

Who would of thought that making your own chocolate would be this simple!? I got the inspiration from the Hemsley sisters this time and just had to try it for myself!

Ingredients

50g Organic pure Cocoa powder

100g Coconut oil

1 Clementine

1 teaspoon vanilla extract

3 tablespoons of maple syrup

Method

1. Zest the clementine
2. Peel the clementine and break into segments then line the bottom of a pan
3. Melt the coconut oil on the hob and slowly mix the cocoa powder in
4. Pour the chocolate mix into the tin over the clementine segments
5. Gently pour the clementine zest over the chocolate mix and gently push into the mixture but ensure zest is still visible on top of the chocolate
6. Put in the fridge and leave to harden for about an hour and a half

Healthier Banana Bread

This banana bread is free from refined sugar and packed full of natural ingredients to not only satisfy your sweet tooth but to not leave you feeling guilty for doing so!

Ingredients:

90g Wholemeal flour

2 eggs

70g Coconut oil

95g 100% Maple syrup OR Honey

4 tablespoons of milk (I use unsweetened almond)

1 teaspoon baking powder

1 teaspoon vanilla extract

3/4 teaspoon of cinnamon

1/4 teaspoon of salt

3 medium ripe bananas (the riper the better)

100g dark chocolate chips (optional) OR whatever add in you fancy

Method:

1. Pre-heat the oven to 165 degrees
2. Melt the coconut oil in a heat proof bowl. Add the maple syrup to a medium sized bowl and whisk the coconut oil and maple syrup together.
3. Add the eggs and beat well, then whisk in the mashed banana and milk
4. Add the baking powder, cinnamon, salt and vanilla extract and mix well
5. Stir in the flour and add the dark chocolate chips OR any add in you fancy
6. Lightly grease a bread loaf tin with coconut oil
7. Pour the mixture into the bread loaf tin and put into the pre-heated oven
8. Allow your loaf to bake for 50-55 minutes. You can tell its ready when you pierce the bread with a knife and it comes out almost clean!
9. Allow to cool for 10 minutes then remove from the tin and allow to cool for a further 15-20 minutes.

Enjoy!!!

Healthier Brownies (Gluten Free, Vegan & Free from refined sugar)

For as long as I can remember, my favourite dessert has always been hot brownie and vanilla ice cream. When I started watching what I ate, I wanted to find a brownie recipe that was delicious but also not full of huge blobs of butter and sugar.

This recipe just so happens to be gluten free, vegan and free from refined sugar. So its a great recipe to have on tap because they can be enjoyed by everyone!

Ingredients:

50g Coconut flour (1/2 cup)

25g  Cacao powder (1/4 cup)

100g Roasted chopped almonds

3 eggs

161g Maple syrup (1/2 cup)

1 teaspoon vanilla extract

100g Coconut oil (1/2 cup)

1/2 teaspoon of salt

100g of mini choc chips (use dairy free for vegan)

Method:

1. Pre heat the oven to 170 degrees. Line a brownie pan with baking parchment.

2. Melt the coconut oil in a heat proof bowl

3. Combine the coconut oil, cocoa powder and eggs and mix well

4. Add the maple syrup and vanilla extract

5. Add the coconut flour and salt and mix well

6. Fold in the chocolate chips and roasted chopped almonds

7. Spread the mixture evenly in the pre-prepared tin

8. Bake for 25 -30 minutes! Use a knife to lightly pierce the brownies, if the knife comes out clean then the brownies are ready!

9. Leave to cool for 15-20 minutes, then cut into pieces (Should cut into about 12 small brownies)