This has become one of my go-to breakfasts, because it’s delicious and simple. It took me a few tries to get the recipe right, but it was definitely worth it. In this recipe I used almond and coconut flour, I haven’t tried it with other nut flours, but the ratio of these two flours are necessary to achieve the right consistency. However, you can substitute the other ingredients in this recipe.
- 1/2 cup almond flour
- 1/4 cup coconut flour
- stevia (to taste) (or any sweetener of choice)
- 1/2 almond milk (or any milk of choice)
- 2 tbsp coconut oil
- 1 tsp vanilla essence
- 2 eggs
- Combine all the ingredients in a bowl (tip: make sure all the ingredients are at room temperature to prevent the coconut oil from solidifying)
- Spray a pan with coconut oil after allowing it to heat up and pour your batter in.
- Allow small bubbles to form on the surface of the pancakes before flipping them over.
- Top them with berries, almond butter or any toppings of your choice.
I hope you enjoyed this recipe, please leave a comment below if you do try it out. Thank you for reading and follow for more posts like this one, xoxo.
These are seriously some of the best cookies I have ever made. I’ve mentioned before that I am allergic to nuts, but lately I’ve been experimenting with almond milk and I haven’t had any bad reactions to it, so I decided to try almond flour. Best. Decision, Ever.
These cookie are soft, chewy and taste amazing! The great thing is they are gluten free, dairy free and super healthy. Read below to find out how to make them yourself and if some of the ingredients don’t work out for you, don’t worry I have some substitutes.
- 2 cups almond flour (or coconut flour)
- 1/4 cup coconut oil
- 1 egg (or flaxseed egg)
- 1 tsp cinnamon (optional)
- 1tsp vanilla extract
- 1 tsp baking powder
- 1/4 cup coconut sugar (or maple syrup)
- Add the almond flour, cinnamon, baking powder and coconut sugar to a bowl and mix well.
- Add in the egg, coconut oil, and vanilla and fold the ingredients together using a spatula.
- Line a tray with baking paper and use your hands or a spoon to scoop the dough. Tip: the dough will be more sticky and runny that regular dough, so I wet my hands with very little water before rolling and pressing the cookie dough. This prevents it from sticking onto your hands.
- Bake them in the oven at 180ºC for around 10 mins (check on them regularly as they do bake fast).
- Sprinkle them with some more coconut sugar and cinnamon and enjoy.
This is just the base recipe, I have also tried other variations. You can add raw cocoa powder, vegan chocolate chips or dried fruit to make your own version. Another delicious combination would be lemon zest and ginger. I hope you all enjoy this recipe and do let me know if you try them out.
This recipe is an updated version of my older recipes. It’s a great snack for people on a gluten free and vegan diet. They’re my take on the snack bars we usually buy. Energy bars on the market often contain tons of sugar and preservatives and while they are advertised as being ‘healthy’, they are actually high in unnecessary calories, thus prohibiting weight loss. People often consume two to three of these bars daily, thinking they’re healthier, but that is a common misconception. Which is why I decided to make my own, now these bars last up to 2-3 weeks in the fridge and the recipe makes about 10 bars. The recipe can be adjusted to your preference, I’ve chosen a combination I enjoy, but you can experiment with others if you like. (Cocoa nibs and coconut are also a favourite of mine)
- 1 1/2 cups of gluten free rolled oats
- 3 medium sized bananas
- 1 tsp vanilla extract
- 1/2 tsp cinnamon
- 1/2 cup blueberries
- 1/2 cup dried goji berries
- 2 tbsp almond milk
- 1tbsp chia seeds
Step 1: Blend the oats in a blender or food processor to obtain a grainy oat flour. Pour the oats into a bowl and mix in the cinnamon, chia seeds and berries.
Step 2: In another bowl mash the banana with a fork and add in the almond milk and vanilla.
Step 3: Fold the banana mixture into the dried ingredients to make a dough.
Step 4: Line a baking tin with parchment paper and spread the dough using a spatula or your hands.
Step 5: Bake at 170 ºC for 10-15mins. Check on them regularly as they cook pretty fast, once your fork cannot stick right through the bars, they are cooked.
Step 6: Once they’ve cooled, cut them up into bars and store them in the fridge.
I hope you try out this recipe, let me know down in the comments if you do. Thank you for reading and please follow for more posts like this, xoxo.
This refreshing smoothie bowl is a great breakfast idea and the best part is that it’s vegan and has plenty of nutritional benefits.
Pineapple- has both digestive and anti-inflammatory benefits
Coconut milk- is a healthy fat and is high in vitamin C and many more. (Plus it makes smoothies creamy and delicious!)
Banana- has a high fiber content and is loaded with nutrients such as potassium (plus it’s a great sweetener!)
Chia seeds- are packed with antioxidants and their high fiber and protein content makes them ideal for weight loss.
- 1 banana
- 1/2 cup pineapple chunks
- 1/2 cup coconut milk
- 1tbsp chia seeds
- 1 tsp lemon zest
- Ice cubes
- Pour your coconut milk into your blender first, then add all your fruit and ice.
- Blend into a smooth consistency and serve topped with chia seeds, a drizzle of coconut milk and your choice of frozen fruit.
You can also add any other fruits you’d like to this simple recipe. One of my favorite combinations are frozen blueberries, banana and lemon zest (it tastes just like a blueberry muffin!) I hope you enjoyed this recipe, please like and follow for more. Thank you for reading xoxo.
This is a new recipe that I’ve created recently and the best part is it’s a no-bake recipe. These bites are a great snack that is gluten free, dairy free and nut free. I’ve struggled to fine a nut free recipe that does not include any complicated ingredients or a food processor, so you’ll find that most of these ingredients are pretty easy to obtain. However, the most important thing is that it is both healthy and tastes amazing!
- 1.2 cup Gluten free flour (I used Bob’s Red Mill)
- 1 large banana
- 1tbsp coconut oil
- 1 1/2 tsp honey (or maple syrup if vegan)
- 1tbsp chia seed
- Raw cacao powder (optional)
- Vanilla essence (optional)
- cinnamon (optional)
- Raisins or chocolate chips (vegan)
- Firstly you are going to cook the flour. Don’t worry, this is fairly easy. All you have to do is cook the flour in a pan on low heat, stirring consistently until it slightly browns.
- Then place the flour in a bowl and add in the cinnamon, cacao powder, chia seed and raisins.
- In a separate bowl, mash up the banana until smooth and add in the coconut oil , vanilla and honey. Mix well, getting rid of any lumps.
- Mix in the wet and dry ingredients together. You should have a dough-like consistency.
- Roll the dough into little balls and then roll them in chia seed or coconut powder. Let them set in the fridge before having them.
This recipe takes about 10-15mins and it is truly worth it. It has healthy fats from the coconut oil and fibre from the chia seeds to help keep you full and similar to my other recipes, you can easily adjust it to your taste. I hope you enjoyed this recipe, let me know if you try it out and please like and follow for more posts like this one. Xoxo.
It’s vegan, gluten free and healthy! Chia seeds are a great source of fiber and protein. They help to cleanse your digestive system and are an antioxidant and therefore very effective in weight loss. This is the basic recipe for chia pudding.
- 2tbsp chia seeds
- 1/3 cup of almond milk (or any milk of your choice)
- 1tsp vanilla essence
- Your choice of sweetener
- Combine all the ingredients together.
- Set in the fridge overnight.
- Top with berries or any topping of your choice.
Other uses for chia seeds:
- In overnight oats
- In homemade granola bars
- In cookies
- In smoothies
Chia seed pudding is very versatile and it’s easy to modify the recipe to different flavors. Some of my favorites are chocolate and cinnamon. Hope you enjoy this recipe! Please like and follow for more recipes. Xoxo.
It’s healthy and it’s dairy, gluten and nut free! A new recipe and a personal favorite of mine. This recipe makes one large cookie or four small cookies, either way you can adjust the recipe to your serving size.
- 1 egg
- 1 tbsp coconut oil
- 1/2 cup of gluten free flour (I used neofoods’ gluten free all purpose flour)
- 1 tbsp coconut sugar
- 1 tbsp vanilla extract
- 1/4 tsp cinnamon
- 1/4 baking powder
- 1 pinch of salt
- 2 tbsp dairy free chocolate chips (depending on which brand you use; some are made with almond milk or soy milk, so make sure to find out)
- Add the egg, coconut oil, flour, vanilla, cinnamon and coconut sugar to a bowl and mix well.
- Then add a pinch of salt and the baking powder and stir again, making sure there are no lumps.
- Fold in the chocolate chips into the batter.
- Line a baking tray with parchment paper or dust it with some flour. Spread out your cookie dough evenly onto the tray. (Tip: wet your hands or spatula to spread out the dough to prevent any sticking).
- Bake for 10-15 mins on 180 degrees Celsius or until slightly golden brown.
- Let it cool and enjoy!
Calories: 400 – this may differ depending on which flour and chocolate chips you’re using.
I hope you enjoy this recipe, follow and like for more posts like this. xoxo
A quick and simple breakfast idea for when you need a healthy but delicious fix. This is one of my personal faves and it’s gluten and dairy free!
- 1 banana (medium sized)
- 1 egg (whole)
- vanilla extract & cinnamon (optional)
- Coconut oil (100% pure, virgin)
- Mash the banana with a fork or in a blender & (optional) add the cinnamon and vanilla.
- Add in the egg and mix well, making sure there are no lumps. (Tip: you want a slightly thicker consistency).
- Heat up your pan and brush it with around half a tsp of coconut oil.
- Turn your flame down to low and pour the batter in. ( Tip: it’s better to cook it on a low flame so that it cooks evenly).
- Once finished, you can top it with anything you like; blueberries, strawberries, honey or even coconut flakes.
I hope you enjoy this recipe. Let me know by giving this post a like and follow for more recipes! Xoxo.
Gluten Free! Dairy Free! Low Calorie!
An quick recipe that you can alter to your preference. I love this recipe because it’s guilt free, delicious and easy to make.
- 2 cups Rolled oats (gluten free)
- 2 Bananas
- 1/2 cup Raisins or Dairy free chocolate chips
- Mash the bananas and fold into the oats. You want your mixture to be thick enough to roll into balls, if it’s crumbling you probably need to add more banana.
- Fold in raisins or chocolate chips. (Optional) add vanilla bean extract or cinnamon to taste.
- Roll out your cookie dough balls and press onto a baking tray lined with parchment paper or sprayed with coconut oil.
- Bake for about 5 to 10mins at 180°C or until they harden and are slightly browned.
- Let them cool down and enjoy!
Hope you enjoyed this recipe, let me know by liking or sharing this post! xoxo
A quick and easy breakfast idea that you can make the night before. This is my go to, as it saves time and is super delicious! I love it because it is filling and the best part is there’s no cooking! You can adjust the recipe to your taste, here are the basic ingredients:
- Old fashioned rolled oats (I use gluten free oats)
- Yogurt or milk (any type you prefer; normal, rice or any nut milk)
- Chia seeds
Benefits: Oats are very nutritious as they are a good source of carbs and fibre , they are a healthy breakfast choice for weight loss and they are full of antioxidants.
Chia seeds are also high in fibre and antioxidants and they are great for your digestive health. They also boost your energy and metabolism, contributing to weight loss.
Plus toppings are a great way to sneak fruits into your diet!
Vanilla, blueberry and cinnamon oats:
- 1/2 cup of oats
- 1/2 cup of milk (I prefer unsweetened rice milk)
- 1 tsp of chia seeds
- 1/2 tsp cinnamon
- 1 tsp of vanilla essence
- 1/4 cup of blueberries
- Your choice of sweetener (I prefer to add raisins)
Directions: Just mix all the ingredients together in a bowl or a mason jar and leave it in the fridge overnight.
Chocolate and banana oats
- 1/2 cup of oats
- 1/2 cup of milk
- 1 tsp of chia seeds
- Your choice of sweetener
- 1 tsp of vanilla essence
- 1/2 tbsp of raw cocoa powder
Directions: Mix all the ingredients together in a bowl or a mason jar and leave it in the fridge overnight. Top it with sliced bananas and enjoy!
You can literally garnish your overnight oats with anything you want; nuts, coconut flakes, berries or any fruit of choice. Have fun with it and create your own version! I hope you enjoyed this post, please leave a comment and like. Xoxo.