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.
I’ve tried to make healthy hot chocolate multiple times but never got the recipe right, from it being too sweet to having a powdery after taste. However my many trial and errors finally led to the perfect mug of cocoa and the best part is that it’s super easy to make, you don’t need a frother or any special ingredient.
1-2 tbsp raw cacao powder
1/2 tsp cinnamon powder
1 tsp vanilla extract (I used 1/4 tsp vanilla paste)
1tsp honey (or agave syrup)
1 1/2 cups of milk ( I used almond, you can use any plant-based milk as well)
Pour 1 1/4 cup milk in a blender and let it blend while you prep the chocolate
Mix 1/4 milk, cacao, cinnamon and vanilla in a saucepan over low heat.
Whisk the chocolate over low heat until it starts to thicken.
Turn off the heat when the cacao is creamy and whisk in the frothed milk.
Top with cinnamon or cacao powder.
There it is! The easiest, perfect hot chocolate recipe. You can definitely make this recipe vegan if you like by switching out the honey. I hope you try it out and follow for more recipes like this one. Thank you for reading xoxo.
Gluten free, dairy free, sugar free and guilt free. This yummy recipe is easy to make and takes only a short amount of time. I recently made this one as a little treat even though I am improving my fitness goals, so you don’t have to worry that it will compromise your weight loss, it won’t (as long as you don’t eat the whole batch in a week).
What I find works best for me is to avoid batch baking, because otherwise I find myself reaching for one of these every day and that’s ok as long as you’re not going into a caloric surplus. I usually bake on the spot because these recipes are pretty quick to make.
50g almond flour
50g gluten free flour (I used neofoods all purpose blend )
20 g cacao powder
40g erythritol/stevia blend (I used Sukrin)
100 ml almond milk
1/4 tsp vanilla powder
1/2 tsp cinnamon
1/2 tsp baking powder
1 pinch of salt
Cacao nibs (optional)
Mix all the dry ingredients together
Add the wet ingredients to the dry and combine well. Gradually add the milk until a desired consistency, the thicker the batter, the more dense your muffins will be.
Spray a muffin pan with some coconut oil and pour in the batter up to 3/4 of the mould.
Bake in the oven at 170ºC for 10-15 mins (these cook pretty fast so keep an eye on them)
Let them cool down before storing them in the fridge, they’ll last for 1-2 weeks.
Time: 20 – 25 mins
I hope you enjoy this recipe, let me know down in the comments if you do try them out. Please follow for more recipes like this one, xoxo.
This is a recipe I made three times in a row until I ran out of bananas. Seriously, it’s that good. As always, this is a dairy free, gluten free recipe and I mean, who doesn’t love banana bread? It’s easy to make and tastes like a slice of heaven, so here’s what you need.
1 cup almond flour
1 cup gluten free flour (any mix will do)
3 medium sized bananas
1/2 – 3/4 cup almond milk (or any milk)
1/4 cup erythritol/stevia blend (or coconut sugar/ monk fruit sweetener)
1/2 tsp vanilla powder
1/2 tsp cinnamon
1/2 tsp baking powder
2 tbsp coconut oil
Blueberries or cacao nibs (optional)
1. Mash the bananas with a fork or in a blender until smooth.
2. Add in the eggs, vanilla, cinnamon, baking powder, coconut oil and sugar to the bananas and mix well. (Ingredients should be at room temperature to prevent the coconut oil from solidifying)
3. Mix both flours and fold but to not over mix. Gradually add in the milk, if you want a more dense bread add in less milk, but I prefer mine light so I usually add 3/4 cup, but depending on your choice of gluten free flour you may need to adjust this.
4. Line a loaf pan with baking paper and pour the batter in. This is optional but you can add slices of banana, blueberries or cacao nibs as a topping.
5. Bake for 15-20 mins at 190ºC, allow the top to brown a little and let it cool before removing. I usually keep mine in the fridge in the same pan and wrapped in the baking paper and I do not slice it beforehand to keep in moist.
I hope you try out this recipe, if you had to pick one, I would definitely recommend this one. Thank you for reading, I hope you enjoy it and please follow for more recipes like this one, xoxo.
This is a gluten free, dairy free and nut free recipe that I’m sure you’ll enjoy! It can be eaten with yoghurt, milk or as a snack. You can alter this recipe to your taste and add or switch any ingredients you’d prefer. The base mainly consists of rolled oats, coconut oil, and honey, you can add in seeds, nuts or dried fruit if you like.
2 cups GF rolled oats
1/4 cup chia seeds
1/4 cup sunflower/ pumpkin / hemp seeds
1/4 cup cacao nibs
1/3 cup coconut flakes
2 tbsp coconut oil
2 tbsp honey / maple syrup
1/2 tsp cinnamon
1/2 tsp vanilla powder / 1 tbsp raw cacao
You can also add dried fruit – dried figs, berries.
Mix together the rolled oats, seeds, cacao nibs and coconut flakes.
Melt coconut oil and honey together either in a microwave or in a saucepan on low heat.
Add the liquid to the dry and fold well to make sure your granola is well coated. Add in vanilla and cinnamon.
Spread the mixture over a tray lined with baking paper.
Bake for 10 mins on 170 º C or until it turns golden. (The granola will burn easily so make sure to keep an eye on it)
Let it cool down and store in an airtight jar.
I hope you enjoyed this quick recipe and that you come back for more. Thank you for reading, and make sure to let me know if you try this one out, xoxo.