Hey guys, welcome back to the blog, in this post I’m sharing a quick recipe for a gluten free fruit cake or loaf. This was pretty easy to make and should work with many adaptations so feel free to tweak it to your tastes. I am still experimenting with different flavours and ingredient combinations and I will be sharing those as well. If you have any gluten, dairy free recipes you’d like to see, please let me know down in the comments. So let’s get right into it…
2 cups gf flour
1 cup almond flour
1/4 cup coconut sugar/ erythritol sugar substitute
1/4-1/2 cup almond milk
1/2 tsp vanilla
1/2 tsp cinnamon
1/2 cup fruit mix (raisins, dried orange)
1/2 cup blueberries
1/2 cup seeds/nuts (optional)
1 tbsp lemon juice & zest
Combine the flours, sugar and spices in a bowl.
Then whisk the eggs and milk together and combine with the dry ingredients until well combined.
You may need to adjust the flour/milk ratio depending on the type of gluten free you’re using. I used a local blend but you will want a thick cake batter texture.
Fold in the fruit into the batter and pour into your mould, you can also add extra nuts/seeds as toppings toppings, I usually add pumpkin seeds.
Bake at 180ºC for 20-25 mins or until a skewer comes out clean.
You can store this up to two weeks in the fridge, I usually leave the loaf whole and cut it when serving. This recipe and other variations will be available in the ebook where I will share more tips on healthy gluten and dairy free baking. Thank you for reading, I hope you try out this recipe and please like and follow for more quick recipes xoxo.
Hey guys, it’s been a while since I’ve posted but I’m coming back with the best vegan smoothie bowl! This recipe is very easy to make and you don’t even need a high-powered blender (I used my Nutribullet) it may take longer but it’s worth it. I usually like having this as a snack but it also makes a great breakfast. You can also add any supplements/protein powder to your smoothie bowl ( I was out of protein that day). So here’s what you’ll need:
1/2 Cup frozen mango chunks
1/2 cup frozen blueberries
1/4 cup almond milk
1 tsp chia seeds
1tbsp almond butter
Pulse the mango, blueberries and almond milk for about 30 secs.
Stir with a spoon, gradually add the almond milk and pulse again.
Blend until smooth and scoop into a bowl, topping it with anything you like. You can also use any liquid sweetener you like.
Thank you for reading, comment down any of your favourite smoothie bowl flavours, I’m looking to try out new combos. This was a quick one but let me know what you think and please like and follow for more, xoxo.
Hey guys, welcome back to my blog. In this post, I’m going to share the 3 snacks I alternate between in a week. I always aim to be completely honest with my content, because I believe that transparency is necessary especially with health/fitness influencers. So, as you can tell, my snacks are loaded with carbs. Now, let me first say that carbs are not the enemy, it is true that some bodies thrive on a higher-protein diet, but that does not mean everyone will or that carbs are evil. I love carbs, they make me happy and they fuel my workouts which is why I have them in every meal. You can easily add more protein to these snack ideas with a few tweaks, but anything works as long as you’re using whole foods with real nutrients.
#1. Banana Toast
I love this combo, it’s something I’ve seen my family have plenty of times and I am here for it. You may think carb on carbs is scary but it’s a great pre-workout snack, especially when you’re going all out. I sprinkle some cinnamon on top and if you want you can add almond butter as well. You can use any type of bread you like, but I always have gluten free bread, I either bake it (here is the recipe) or buy this one.
#2. Banana Coffee Smoothie
I’ve talked about this one a couple of times and you can find the recipe here. However, a few alternatives that I’ve been liking are cacao-coffee with raw cacao powder and cacao nibs and vanilla protein. I also have a new recipe coming up so look out for that.
I love popcorn, it’s salty and crunchy and just fun to eat. This is my usual late night snack; I use raw popcorn kernels (I like this one), pop it in a small saucepan with a little bit of olive oil for 5-10 mins or until the popping slows down and sprinkle in some Himalayan pinks salt or garlic salt.
That’s it for today’s post, it was a quick one but I hope you enjoyed it. I’d love to know what are some of your favourite snacks so let me know down in the comments. Please follow and like for more recipes and health posts, xoxo.
Fluffy, delicious and guilt-free, these muffins will disappear in a minute! I came up with this recipe, craving for a healthy sweet treat and honestly, you wouldn’t even know whether they were gluten or dairy-free. I think cinnamon and raisins make the best combo and this recipe makes about 6 medium-sized muffins. If you’d like to see alternative ingredients for these muffins, let me know down in the comments below.
1 1/2 cup almond flour
1 1/2 cup gf flour (I used Neofoods All-purpose brown flour)
1/4 cup coconut sugar/ erythritol
2tbsp coconut oil
1 tsp cinnamon
1/2 tsp vanilla powder
1/2 tsp baking powder
1/4 cup raisins
In a bowl, whisk together the eggs, vanilla, cinnamon and sugar.
Add in the coconut oil, ensuring all ingredients are at room temp.
Fold in the flours and baking powder until well incorporated.
Fold in the raisins and spoon your batter into cupcake moulds, greased with coconut oil or lined with cupcake paper.
Bake at 180ºC for 30 mins (less in a preheated oven).
I hope you try out this recipe and let me know how it goes and what recipes you’d like to see in the future. Thank you for reading, please follow and like for more, xoxo.
Combining my two favourite snacks; banana bread and cookies was one of my best decisions. These cookies are gluten and dairy- free and are pretty easy to make. They are the ultimate guilt-free snack; the flavour of banana bread but with the fun of cookies, while incorporating whole ingredients and superfoods.
3 ripe bananas
1 cup almond flour
1 1/2 cup gf flour
2tbsp coconut oil
1/3 cup coconut sugar/xylitol
1tsp baking powder
1tsp vanilla extract
2tbsp cacao nibs / dairy-free chocolate chips
Mash the bananas and combine the eggs, vanilla, cinnamon, coconut oil and sugar together.
Fold in the baking powder and flour until it forms a sticky dough.
Spoon the batter onto a baking sheet, allowing space between each scoop.
Top with the cacao nibs and bake at 180ºC for 30-35 mins or until the cookies turn golden brown.
I enjoy having these cold, but you can have them however you’d like. Thank you for reading, let me know if you try them out and please like and follow for more recipes like this one.
This is a delicious new recipe that serves as a healthy snack but also as a hack for your ordinary apple crumble. It’s dairy, vegan, and gluten free, but the best part is that it’s really easy to make. I tried this when I was craving a midnight snack, so here it is;
1/2 tsp any liquid sweetener (agave syrup/ honey for a non vegan option)
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.
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.