White Chocolate and Flaxseed Blondies

White chocolate flax blondies

I love an afternoon snack with a matcha latte, and especially as I’m breastfeeding, I need extra energy but I have to make the effort to eat healthy snacks with great nutrients in them so I added flaxseeds to this one for omega 3 essential fatty acids – essential when breastfeeding. These went down a treat in my house and unfortunately I wasn’t left with many for myself!

Ingredients

1 tbsp coconut oil
50g cacao butter
3 tbsp organic natural peanut butter
3 eggs
Pinch Himalayan salt
2 tbsp flaxseeds
70g coconut palm sugar
2 tbsp pure maple
1 tsp vanilla extract
200g ground almonds
Vegan white chocolate chips

Method

Preheat the oven to 160. Line a square silicone baking tin with baking paper and grease with coconut oil.

Melt the coconut oil and cacao butter in a heat-proof bowl over a saucepan with boiling water. Once it’s melted, add the peanut butter and stir until it all melts in together.

Remove from heat and set aside.

Beat the eggs in a large bowl and once beaten, add the coco palm sugar and whisk with a fork until totally combined. Then add the salt, vanilla and maple and mix.

Add the peanut butter mixture and mix well, then add the ground almonds and flax and mix until combined.

Flatten the mixture out into the prepared baking tin and put in the oven for 20-25 minutes. In my oven it only needed 20. You want it to be moist but cooked through but don’t overcook otherwise it will go dry.

Enjoy!

Love,
Lauren

Tropical Baobab Smoothie

Tropical Baobab Smoothie

I’m really trying to make the most out of the summer fruits before they disappear until next summer! I can’t get enough of them and really miss them during the winter months. As our main food belief is based on chemical free, organic food, we only eat what’s in season. If you eat strawberries in February, the likelihood is they’ve come from a country far away and have had to be packed full of preservatives to keep them fresh until they arrive in the UK so as I said, trying to get my fix while I can.

My iron levels have dropped as I approach the end of my pregnancy so I have increased my intake of Baobab to help increase my iron and boost my immune system. This smoothie is seriously delicious…

Ingredients

200ml almond milk
2 ice cubes
6 strawberries
Large handful blueberries
Quarter pineapple
1 tsp baobab
1 tsp ground flax seeds

Method

Simply put all the ingredients in the blender and blend until smooth.

Enjoy!

Love,
Lauren

Peanut Butter Nana Smoothie

Peanut Butter Banana Smoothie

Yes yes, here I am again talking about breakfast, but I can’t help it! I just love breakfast! I also think it’s hugely important to get a good amount of protein intake in the morning, but if you’re vegetarian (and you don’t like eating chicken for breakfast!) you have to find other ways, and smoothies are amazing for that. This one is a great pre or post workout smoothie or simply good to start you off with heaps of energy. It also means you can whip it up quickly and drink it on your way out if you’re in a rush.

You can use homemade peanut butter by simply putting peanuts in a Vitamix and blending until they make a butter, or you can use store bought but it MUST be a natural, organic butter with no added ingredients, just peanuts. I like Meridian.

Ingredients

250ml almond milk
1 heaped tbsp peanut butter
2 dates
1 banana (sliced and pre-frozen)
1 tsp chia seeds
1 tsp flax seeds

Method

Blend and drink!

Happy, healthy thoughts 🙂
Love,
Lauren

No-fry Chocolate and Maca Pancakes

Choc Maca Pancakes

I can’t think of anything better for Sunday breakfast than a stack of pancakes! And with this recipe they’re completely guilt-free.

This is basically a variant of the Plain Buckwheat Pancakes – I’ve added raw cacao and maca for a delicious malted chocolate flavour. Maca gives you increased energy and is said to help relieve the symptoms of PMS. It has a malted flavour which pairs very well with raw cacao.

Both maca and cacao are aphrodisiacs, so why not start practicing this recipe now for Valentine’s Day?  😉

I find it tedious to stand in front of the stove frying up batches of pancakes, so I decided to try baking them and it worked really well! Of course you also have the added benefit of not having fried them in oil – while coconut oil is the best choice for frying, oils are always healthiest in their raw state.

In this version I used almond flour simply because I have so much (as a by-product of all the almond milk I make) but you could substitute it with buckwheat flour, as in the original recipe.

Ingredients (this makes enough for my husband, my toddler and I – about 12 pancakes)

4 tbsp flax seeds, ground in a coffee grinder (you could also use chia seeds)
150ml water
1 cup almond flour
1 heaped tsp aluminium-free baking powder
1/4 tsp Himalayan salt
3 tbsp raw cacao powder
1 tbsp maca powder
1/2 tsp organic stevia leaf powder (or 1 tbsp organic maple syrup or raw honey)
1 1/2 ripe bananas, mashed with a fork to a puree
1 cup almond milk or other dairy-free milk

Method

Preheat the oven to 180 C.
Combine the ground flax and water to make your flax “eggs.” Refrigerate for 15 minutes while you make the rest of the batter.
Sift together the flour, baking powder, salt, cacao powder, maca powder and stevia. Add the banana and almond milk and use a whisk to combine well. Add the flax “eggs” and whisk again. The flax is quite gluey so make sure you get it mixed in really well.

Line a large baking tray with baking paper. Place a heaped tablespoon of the batter onto the paper and use the spoon to spread it out into a neat circle, about 1 – 2cm thick. Repeat with the rest of the batter.
Bake for about 20 – 30 minutes until they have risen, browned and are cooked through.

I served these with fresh raspberries, blueberries, gooseberries, pomegranate and my Raw Caramel.

Health and happiness!

Love,
Raine

Plain Buckwheat Pancakes

plain buckwheat pancakes

I’ve always had an obsession with pancakes, even, I’m ashamed to say, the super unhealthy stacks of American style pancakes. So recently, I’ve set about trying to make the perfect healthy pancakes using buckwheat flour and I think I’ve perfected them! Buckwheat flour is amazing because, although you may think buckwheat is a grain, it is in fact a fruit seed so it’s great for people who are sensitive to grains, and really, we should all try and substitute other grains with buckwheat. Buckwheat also helps lower cholesterol and blood pressure, and contains lots of phytonutrients that act as anti-oxidants and fight disease.

Other great ingredients in these pancakes are flax seeds and lucuma. Flax seeds are rich in omega-3 essential fatty acids or ‘good fats’, they are also an anti-oxidant and they contain plenty of fibre. If you don’t have flax seeds around you could use chia seeds instead and use the same method to create a vegan ‘egg’. (It doesn’t look or taste like an egg but acts in the same way when baking.) Lucuma has tons of nutrients, acts as an anti-inflammatory, and is also excellent for the skin for anti-ageing!

You can top with fruit, nuts, seeds, maple – anything you like, have a play around!

Ingredients (makes about 6 pancakes)

4 flax ‘eggs’ (make by mixing 4 tbsp ground flax seeds with 10 tbsp water and put into the fridge for 30 mins)
1 cup buckwheat flour
1 heaped tsp baking powder
1 heaped tbsp lucuma powder
1 ½ ripe bananas
1 tbsp agave nectar
1 cup of almond milk (or any nut milk of choice)
Coconut oil for cooking

Method

Sift flour, baking powder and lucuma into a bowl. Add mashed banana, agave and milk, then add the flax eggs and mix well.

Heat the oil in a non-stick pan and once hot, add a ladle full of the mixture and spoon into a pancake shape. Cook for one minute then flip, the other side should take quicker than a minute.

You can add a tbsp. cacao to the mix or blueberries and top with anything you like! Here I have made acai coconut cream by taking the creamy top part from a tin of coconut milk and opened an acai capsule into it and blended.

Enjoy!

Love,
Lauren