This simple recipe stemmed from my love of coffee and smoothies, it is vegan and gluten free. The flavour was exactly what I wanted, so if you’re tired of your usual smoothies and need a caffeine kick, give this a try. It can be a breakfast, snack or a pre-workout meal in my case, the best part is you can modify it by adding any vanilla protein powder you like.
I like adding cacao nibs and chia seeds at the end of making my smoothie because it adds fibre and nutrients, but also because I enjoy the texture. If simply drinking a smoothie is fine for you then you can omit this last step, but personally like the crunch.
1 1/2 frozen banana
1/2-1 cup almond milk (or any plant-based milk)
2 tsp instant coffee or 1 shot of espresso
1 tsp cacao nibs or cacao powder
1 tsp chia seeds
1/2-1 Scoop protein powder (I used Organifi’s Vanilla)
Blend frozen bananas, coffee, almond milk, protein powder and cacao nibs in a powerful blender. (I used my nutribullet)
Pulse your blender if needed.
Pour in a glass and mix in the chia seeds.
I hope you enjoyed this blogpost, thank you for reading. Feel free to like and follow for more recipes like this one, xoxo.
Gluten, dairy and guilt free. These brownies are rich, decadent and you wouldn’t even know whether or not they’re healthy! This is the second brownie recipe I’ve made because I want variation in my recipes, depending on what ingredients my readers may have available. The first included bananas, but this one is a little different, but the closest you can get to regular brownies.
1 cup oats
60g dairy free chocolate (I used sweetswitch)
1/4 cup coconut oil
1/4 cup raw cacao flour
1/4 cup almond milk
1/2 cup coconut sugar
1 tsp vanilla extract
Using a double boiler (heatproof bowl over a pot of boiling water) melt your coconut oil and chocolate.
In the meantime, blend your oats in a blender to make oat flour.
Once your chocolate has melted, remove from the double boiler and allow it to cool down.
Crack your eggs in a small bowl and use some of your chocolate batter to temper it. Mix well and add the eggs to the rest of your chocolate. Incorporate gently and you will notice the batter thickening.
Mix in the coconut sugar and vanilla.
Sift in your cacao and oat flour and fold in gently until your batter is well incorporated. The key is to not over mix your brownie batter.
Line a baking sheet with baking paper. I used a bread mould because I only made a small portion, but you can easily double the recipe.
Bake the brownies at 170º C for 30-35 mins depending on the accuracy of your oven.
Allow them to cool before slicing. (Tip: best enjoyed warm)
I hope you try out this recipe, it has definitely become one of my favourites. Thank you for reading, please like and follow for more, xoxo.
I recently came up with this recipe on the spot with basic ingredients, but it makes the softest brownies ever! The ingredients are clean and completely gluten, dairy and guilt-free! If you’ve tried baking with oats before, you’d notice that they aren’t the most forgiving and tend to become dry, but this recipe is a must try.
4-5 medium bananas (ripe)
1 cup oats
1/4 almond milk (or any plant-based milk)
2-3 tbsp erythritol/ coconut sugar
2 tbsp coconut oil
2-3tbsp raw cacao powder
1tsp vanilla extract
2 tbsp cacao nibs
Mash the bananas in a bowl, mix in the eggs, sugar and vanilla (above)
Blend the finely oats to make oat flour and mix into the batter.
Add in the almond milk and the melted coconut oil.
Sift in the cacao powder into the batter to prevent any clumps and fold in until well incorporated.
Pour the batter into a square pan and sprinkle the cacao nibs on top, bake in an oven at 180ºC for 40-45mins.
Let it cool and slice it evenly.
The best part about this recipe is that you can barely taste the banana and it has a great texture. I hope you try it out and let me know what you think. Thank you for reading, please follow and like for more xoxo.
Breakfast is definitely my favourite meal of the day, so much so that I have breakfast for dinner at times. Breakfast can be identified as a morning meal but really it’s whenever you have your first meal of the day as you are breaking your fast. I like to workout in the morning so I need proper fuel before that and I usually alternate between these three meals during the week, they are filled with clean, nutrient-dense ingredients and they are pretty easy to make. So here are my weekly Go-To’s…
APPLE PIE OATMEAL
What you’ll need:
1/2 cup oats
1 tsp cinnamon
1/2 cup almond milk (or any plant based milk)
1/4 cup water
1 small apple diced or grated (without skin)
honey (or any liquid sweetener)
Method: – Let your oats cook on the stovetop with the almond mill and water, add the cinnamon and apple after 1-2 mins. Once the oatmeal is cooked top it with honey, cinnamon and apple slices.
Method: – Combine the egg, almond milk and vanilla, heat your frying pan and spray some coconut oil. Dip your bread slice into the mixture and place onto the pan. Cook evenly on both side on a low-medium heat until the sides are golden brown. Top with fruit and honey.
What you’ll need:
2tbsp chia seeds
1/2 cup plant-based milk
1tsp vanilla extract
honey or any liquid sweetener
Method: – Leave the chia seeds to soak with the milk and vanilla overnight. The next morning top it with some fruit, coconut flakes and nuts/seeds or with some granola, here is the recipe if you’d like to try it.
I hope you enjoyed this post and try one of these recipes. Thank you for reading and please like and follow for more xoxo.
This year, I celebrated my 20th birthday… in lockdown and it’s safe to say that it was one of the best and because buying a birthday cake was definitely not an option, it was left to me to bake a cake worthy of 20yrs. This one did not disappoint. It took me time to perfect the birthday cake recipe; I wanted one which was not too sweet but sweet enough and it had to be dairy and gluten free.
The issue with a gluten free cake is making it moist and soft enough without a whole lot of butter, as gluten free cakes tend to be dense and dry. The secret is having enough fat, but I needed healthy fat so I turned to almond flour. If you look at finely grounded almond flour, it has a very cakey texture and is perfect to balance dense flours. Although I have seen a few people add mixtures of buckwheat and tapioca flour, I felt like these ingredients weren’t available to everyone and the ratios were never harder to get right.
However, with this combination it’s always a 1:1 ration; half almond flour and half of any gluten free flour blend. Gluten Free flour blends are pretty constant with a mixture of tapioca, chickpea, potato starch and anthem gum. I’ve used multiple brands such as neofoods, Bob’s red mill… and any all purpose blend should work fine.
The recipe below makes four layers of cake and the donuts, but I’ve also provided measurements for only one layer in bold to simplify it.
4 1/2 cups Almond flour / 1 cup
4 1/2 cups GF flour/ 1 cup
9 eggs / 2 eggs
3 tsp baking powder / 1/2 tsp
5 cups almond milk (or any plant-based milk) / 3/4 cup
1 1/2 cup coconut sugar / 1/2 cup
2tbsp vanilla extract / 1tsp
1/3 cup coconut oil/ 1 tbsp
Filling & Glaze (for 4 layers)
350g dark chocolate (I used Sweet switch’s 70% vegan chocolate)
1/4 – 1/2 cup almond milk
Combine the flours and baking powder together in a large bowl.
In a separate bowl, mix together the eggs, coconut sugar or any sweetener of choice, coconut oil and almond milk together.
Fold the wet ingredients into the dry ingredients or use a hand mixer on low speed to incorporate properly.
Spray your baking pan with coconut oil and add baking paper to the bottom. Pour your batter to fill in 3/4 of the pan.
Bake for 30- 40 mins at 170ºC, let the cake cool before levelling it.
Filling & Glaze
For the filling, melt the chocolate in a double boiler. Let the layers cool completely before spreading the ganache between them.
For the drizzle on top, add almond milk to the melted chocolate and pour over your cake, spreading it with a cake spatula or spoon.
To make donuts to decorate the cake, I simply baked the leftover batter in donut moulds. Optional: add cacao nibs or chocolate chips.
Make sure all your ingredients are at room temp.
If the oven is too hot, your cake is more likely to form cracks.
Only level your cake when it has cooled.
Levelling a cake is harder without the right tools, but not impossible; using a ruler and a sharp knife, mark your cake all around at the same height. Then start cutting the dome off by angling your knife at right angles to the cake, keep rotating it and cutting slightly deeper each time. This is to avoid cutting a hole in your cake.
Keep in the fridge to harden the chocolate, and honestly cake tastes better cold.
Craving ice cream but not the guilt that comes with? This recipe is definitely for you. ‘Nice’ cream is a great low calorie, vegan option that takes little time to make. The best part is you can adapt this recipe to your taste so that you don’t even taste the banana.
1 cup Frozen Banana (I used sliced ripe bananas)
1-2 tbsp plant-based milk (I used almond)
1 tbsp cacao powder
1tsp vanilla extract
1 tsp cacao nibs
liquid stevia or agave syrup
Using a powerful Blender (I used a Nutribullet) blend the frozen banana until smooth. Add 1-2tbsp of almond milk to ease the process and pulse it at first.
Once smooth, add any spices, flavourings and cacao nibs and blend further. The cacao nibs reinforce that chocolate flavour.
Spoon the Nice cream into a bowl and top with granola and fruits or any nuts and seeds of your choice.
Other good flavour combos are Acai and frozen blueberries, coffee and cacao nibs, strawberries and coconutflakes. I hope you try out this recipe and let me know how it goes. This is great for dessert or even for breakfast! Thank you for reading and please like and follow for more delicious recipes, xoxo.
During our current global situation, it’s often difficult to get a sense of staying healthy when stocking up has become the main priority of a lockdown. This is why I made this grocery list, to help you save time and have a good structure of what to buy. This is what I based my grocery haul on so here it is.
PROTEINS (easy to store/freeze so stick to your usual)
Fish- Salmon/canned tuna
Gluten-free Pasta/ veggie pasta
Potatoes/ sweet potato
GF flour for baking bread etc.
Milk – almond, oat or any plant-based milk
Olive oil/ Coconut oil/ Avocado oil
Nuts – almonds, walnuts…
Seeds – pumkin, chia
VEGGIES & FRUIT (Buy mostly Frozen)
Bananas (easy to freeze)
Frozen fruit- berries, mangoes
Stir fry veggie mix
Fruit/nut bars or protein bars (Lara, Quest, Rawbar)
Dark chocolate (Sweet switch)
Honey or any sweetener of choice
Carb Smart Chilli Sauce
Carb Smart 1000 island dressing
I hope this is helpful in any way possible, you can add or leave out anything from the list and customise it for your own needs, this is just to give you a basic guideline. Thank you for reading and stay safe, xoxo.
These pancakes are perfect for when you’re craving something sweet, but still need to get that protein in. This is often my go to breakfast because, let’s face it, carbs are life! Super easy to make and you can find most of the ingredients in your kitchen. Feel free to tweak this recipe and experiment with flavours and toppings to make it your own.
1 scoop protein powder (I used Organifi’s Vanilla)
3-4 tbsp oats
1 tsp vanilla
1/4 tsp cinnamon
First blend all the ingredients together, you want a slightly thick consistency and add the oats accordingly.
Spray a frying pan with some coconut oil and allow it to heat up, the pancakes cook pretty fast so keep and eye on them.
Top the pancakes with berries, honey, almond butter or any toppings of your choice.
Any protein powder should work in this recipe, give it a try and let me know how it goes. I will be sharing a post giving you healthy breakfast options very soon, so please like and follow for more recipes.
This delicious bread recipe took time to perfect, but it was definitely worth it. Now a basic necessity in my day to day life, I feel like no one should have to give up on bread. Unfortunately, sometimes bread isn’t the best thing for our nutrition or fitness life, which is why I decided on the alternative; a gluten and dairy free option. So here’s how to make it…
First of all it is important that you have the gluten free flour blend; I used a wholefoods’ gluten free all purpose flour which contained rice flour, potato flour, tapioca flour, chickpea flour and xanthum gum. However any blend of with similar ingredients should work the same.
500g flour mix
10g yeast/ 2tsp baking powder
1/2 tsp salt (I used pink Himalayan)
2 tbsp sugar or xylitol (I used coconut)
365ml milk (I used almond)
60ml olive oil
Combine flour, salt, sugar, and yeast
Mix together the eggs, milk, vinegar, and oil.
Fold in the flour, use a mixer on low for a few minutes or until there are no lumps.
Place the dough in a loaf tin lined with baking paper or oiled and leave it to rise in a warm place for 1 hour.
Optional: Add any seeds (sunflower, pumpkin, chia…) on top of your loaf) for extra taste and healthy fats.
Bake the dough for 40-45 minutes at 220ºC or until a fork comes out clean.
Leave to cool on a rack and store in the fridge before slicing.
I hope you try out this bread recipe, it is one of the easiest ones I have ever tried. Please like and follow for more recipes like this one, thank you for reading, xoxo.