Chocolate & Puffed Quinoa Krispie Treats

quinoa crispy cakes

There’s nothing better than baking with your kids, but baking with healthy ingredients and teaching them all about it is even better. I remember as a kid we used to make Rice Krispie cakes but of course with melted Dairy Milk and actual Rice Krispies! This is a healthier take on that and you won’t feel guilty giving these snacks to your kids – they are full of goodness and are still yummy. The kids will be happy and their blood sugar levels won’t drastically drop like they would if you used artificial ingredients so it’s the best of both worlds. They are full of bioavailable plant-based protein – oh and they’re sooooo easy to make!

Ingredients

2 cups puffed quinoa (you can buy a box online or at your local health shop)
1 x chocolate sauce recipe

Method

First make the chocolate sauce as per above recipe.

Once it’s made and ready in the saucepan, add your puffed quinoa to a medium sized bowl and pour the chocolate over. Mix well until combined.

Place muffin cases in a cupcake baking tray and add a few spoonfuls of the mixture to each one (as much as it takes to fill them to the top) then simply place the tray in the freezer for about 45 minutes.

Now all you have to do is make sure there is no fighting over who gets to lick the bowl!

Enjoy!

Love,
Lauren

Homemade Chocolate Sauce

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Great for pancakes, baking and a million other recipes. Here is our chocolate sauce – dairy free and refined-sugar free.

Ingredients

1/4 cup  cacao butter
1/3 cup coconut oil
1/3 cup cacao powder
3 tbsp maple syrup
1 tbsp almond butter (optional)

Method

Put all ingredients in a saucepan and cook on a low to medium heat, stirring quite regularly. If it’s too thick, add more coconut oil, if it’s too runny, add more cacao powder, and if you like it sweeter, add more maple.

Easy as that!

Love,
Lauren

Valentine’s Pancakes

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These look like they’re filled with some sort of nasty artificial colouring, right? Wrong! Can you guess what the pink colour is? OK I’ll tell you… it’s beetroot! I love my healthy pancake recipe¬†but I wanted to make something extra special for Valentine’s Day without using artificial colouring and all the colourings and flavours we need are already found in nature. I used my usual recipe, just added beetroot and changed it very slightly. I promise it doesn’t taste of beetroot either – they just taste like insanely yummy and fluffy pancakes. So easy to make as well, oh and they’re vegan too!

If you’re trying to be healthy but want to treat your partner to breakfast in bed this Valentine’s Day, you can’t get better than these. Yummy, nutritious – both buckwheat flour and beetroot are good for the blood and lowering cholesterol. The chocolate sauce is full of protein and is a great aphrodisiac – just what you need for Valentine’s Day!

Ingredients

Half cup buckwheat flour
1 beetroot, peeled, chopped and steamed (or ready cooked)
2 tbsp ground flax seeds
5 tbsp purified water
1 ripe banana
Half cup almond milk (or other non-dairy milk)
1 tsp baking powder
1 tbsp maple or agave
Pinch Himalayan salt
Coconut oil for cooking

Method

First, mix the flax seeds in a bowl with the water and put in the fridge for 10 minutes to create flax ‘eggs’.

While it’s in the fridge, start preparing the rest. Add all the ingredients to the blender and blend until smooth. Once the flax eggs are ready, add this to the mix and blend until smooth.

Transfer this to a bowl so it’s easier to access with the ladle.

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Use a non-stick pan and heat some coconut oil in the middle, just a little, and when it’s hot, add a small ladle full of the mixture to the centre and spoon it over to create a pancake shape. It will only need around a minute on each side, but all hobs are different so you want it to be fluffy and cooked on the inside but not burnt on the outside. Repeat until the mixture is used up.

Top with homemade chocolate sauce or maple syrup, coconut cream or any topping of choice.

Happy Valentine’s Day everyone!

LOVE,
Lauren

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