No-Bake Chocolate Coconut Flapjacks

First I’d like to say thank you to my best bud Gemma at Gemma Bateman Photography for teaching me how to use my camera – how good does this pic look! She takes awesome baby photos so contact her if you need baby pics 🙂

These are so bloody yummy and decadent, and totally gluten, dairy, sugar and egg free. I love the combination of coconut and chocolate so for me these are just delish. Probably one of my nicest recipes yet.

Ingredients 

Base:
2.5 cups organic rolled oats
1/3 cup maple syrup
1/2 cup coconut oil
2 tbsp almond butter
1/2 tsp vanilla powder
2-4 heaped tbsp desiccated coconut, depending on preference

Chocolate fudge:
1/2 cup cacao powder
1/2 cup maple syrup
4 tbsp almond or cashew butter
1/2 cup coconut oil

Topping:
Handful coconut chips

Method

First make the base by melting the coconut oil in a saucepan on a low heat, then add to a blender with the rest of the ingredients except the coconut.

Once blended add to a bowl and mix in the coconut.

Spoon into a lined square silicone baking tray and smooth down with a spoon or your fingers and put in the fridge for 30 mins.

Now make the chocolate by melting all the ingredients together in a saucepan on a low heat.

Once the 30 minutes are up, pour the chocolate on top of the base layer and put in the fridge for a couple of hours, or until set.

Once set sprinkle the coconut chips on top then cut into squares and store in an airtight container in the fridge.

Love & health,
Lauren

Classic (But Healthy) Banana Bread

 

banana-bread

Happy new year everyone! Kicking off the very cold new year with a hearty banana bread – the best comfort food for cold days. This is my classic banana bread recipe but I had loads of bananas leftover that I needed to use up so I decided to stick on in the middle (coated in chocolate of course) and see how it comes out! It was yummy 🙂

Wishing all my followers a very happy and healthy new year. Let this be the year that we respect our bodies for all that they do. We need to stop putting pressure on ourselves to look a certain way and just eat and live healthily to give our bodies the best chance. Lots of love ❤

Ingredients

3 large very ripe bananas, mashed (if they are small, use 4)
1 whole banana for the middle (optional)
1/3 cup maple syrup
1 heaped tbsp. coconut oil, melted
1 tbsp flax seeds
4 tbsp filtered water
1 cup buckwheat flour
1.5 tsp baking powder
½ tsp bicarbonate of soda
¼ tsp ground cinnamon

Chocolate sauce to coat the banana in (optional):
2 tbsp cacao powder
2 tbsp coconut oil
1 tbsp maple syrup
1 tbsp tsp cashew butter

Method

(Quick note: if you want this to  be quick and simple, just leave out the optional chocolate-covered banana in the middle, the cake will be just as nice!)

Preheat the oven to 180° and line a loaf tin with baking paper and grease with coconut oil.

Make the chocolate sauce by melting all the sauce ingredients on a gentle heat in a saucepan. Coat the whole banana in the chocolate sauce and leave in the fridge to set.

Mix the flax seeds in a small bowl with the water and set aside so it can set. (this is a flax ‘egg’ and used instead of eggs.)

Mash the other 3 bananas in a large bowl and add the coconut oil and maple, then add the flax mix and mix well.

Now add the flour, baking powder, baking soda and cinnamon.

Move just under half the batter into the loaf tin then put the chocolate-covered banana on top. Now add the rest of the mix on top of the banana.

Put it in the oven for around 25–30 minutes, or until a fork comes out clean. My oven tends to cook things much quicker than most so it’s been a bit of a learning curve, your oven may need more time.

Leave on a wire rack to cool then turn out of the loaf tin onto a plate.

Delicious served with peanut or almond butter!

Enjoy!

Love and health,
Lauren

Vegan Pumpkin Donuts

donuts-edited

Yup, so this actually happened in my kitchen today!! I’d been seeing a lot of pictures of donuts around and my friend Deepa at GirlBoyFoodBaby made some healthy donuts also, so I decided to give it a go.

I wanted to make them using pumpkin (had a bee in my bonnet) so that they were autumnal (best word) and obviously now it’s made from a vegetable it’s basically like eating a salad so I can have as many as I want, right??

I found an organic pumpkin puree at Ocado which worked great. I could have pureed my own of course but these are so time consuming that I thought I’d buy the tinned one seeing as it was organic! This is the pumpkin puree I used…

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Speaking of time consumption, this deserves a warning… the donuts themselves do not take long to make at all. About 10 minutes prep and 7 minutes in the oven, but the toppings take a while. That is if you want to do different kinds like I did. If you just do one kind, you can whip it up while the donuts are in the oven and cooling and it won’t take too long at all. As usual, it’s really just the clearing up that takes up most of the time with baking… Surely I deserve to have someone to wash my dishes for me by now right?? 🙂

Anyway time-consuming toppings aside, does it really matter? I mean look how awesome they look! And they taste awesome too. Of course they taste nothing like a Krispy Kreme, but then again, I wouldn’t want it to. I want Braxton to grow up appreciating natural sweetness and natural flavours, not artificial rubbish filled with sugar and preservatives. Speaking of which, I used a lot of Biona products for these. Including their coconut palm sugar and coconut oil. I love how natural and organic their products are. Great for our health and for the environment.

You’ll need a donut tin for this, I got mine on Amazon and it looks like this…

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We took these with to our sister-in-law for dinner and everyone seemed to really enjoy them. We’ve saved one over for Braxton for a snack later (well, he’ll have a quarter) I hope you enjoy them xx

Ingredients (ingredients for toppings below at bottom of method)

1 flax egg: 1 tbsp ground flax seeds mixed with 1.5 tbsp water
1 heaped cup buckwheat flour
1 tsp baking powder
1 tsp bicarbonate of soda
3/4 tsp ground cinnamon
3/4 tsp ground nutmeg
Pinch Himalayan salt
1/3 cup Biona coconut palm sugar
1/2 cup pumpkin puree
1/4 cup almond milk
2 tbsp maple syrup
1 tbsp coconut oil, melted
1 tsp vanilla extract

Method

Preheat the oven to 180 degrees and lightly grease the holes of the donut tin with coconut oil.

First, make the flax ‘egg’ by mixing the flax seeds with the water in a very small bowl and set aside.

Now mix all the dry ingredients in a bowl: buckwheat, baking powder, bicarb, cinnamon, nutmeg and salt.

In another bowl mix the coconut palm sugar, pumpkin puree, almond milk, maple, coconut oil, vanilla and then add the flax ‘egg’. Whisk with a fork or balloon whisk until smooth.

Add the wet ingredients to the dry and mix with a wooden spoon or silicone spatula until totally incorporated.

Put the mixture into the prepared holes in the tin using your hands and smoothing them out on the top.

Place in oven and bake for about 7 minutes or until a fork comes out clean. They should still be moist.

Turn out onto a wire rack and leave to cool fully before adding the toppings.

Topping choices:
Cinnamon vanilla glaze: In a small bowl mix 3 tbsp Natvia icing sugar, 1 tbsp warm water, quarter tsp vanilla extract. Spoon unevenly over the top of the donuts, then sprinkle with cinnamon.
Cashew cream: In a small bowl mix 2 tbsp cashew butter, 1 tsp melted coconut oil, half tsp vanilla, half tsp maple syrup. Spoon all over the tops and sides of donut and top with crushed cashews.
Chocolate: 1 tbsp cacao butter, 1 tbsp coconut oil, 1 tbsp cacao powder, 1 tsp maple. Heat gently in a saucepan and once ready, add to the top of the donuts. You can cover it then top with pistachios or almonds or you could drizzle it with a spoon.

Hope you enjoy these as much as we did!

Love & health,
Lauren

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

Raw Chocolate Orange Brownies

Raw Chocolate Orange Brownies

Being pregnant I am hungry quite a lot of the time but I try to nourish my body with as many pure ingredients as possible to give my baby the best start in life. If I’m hungry, I eat, and by making snacks like these and keeping a batch in the fridge, there is always something healthy to snack on when I fancy something sweet.

Everyone loves a chocolate brownie, but we all love it better when it’s guilt free. I had a load of Jaffa oranges left from my juicing so thought about doing a sweet variation on my usual raw brownies.

The raw cacao, as we know, is full of organic, pure nutrients and, like the almonds, is a great source of protein. Look no further for a snack for the kids that isn’t full of rubbish, is made with pure ingredients, and will take you no more than 15 minutes to make. This really is the easiest recipe with so few ingredients, anyone can make these!

Ingredients – (do double up if you want to make enough to last a while. This recipe makes about 8 small brownies)

1 heaped mug almonds (make sure to soak in purified water for at least 6 hours)
15 organic medjool dates
3 heaped tbsp raw cacao powder
1 tsp organic pure maple syrup
Juice of one orange
Zest of the orange

Method

Once the almonds have been soaked, rinse and pat dry with a paper towel, then put in the blender and blend until it almost turns into an almond butter.

Scrape away the sides then add the dates, cacao, maple, orange juice and a quarter of the orange zest. Blend until well incorporated.

Grease a silicone loaf tin or square tin with a little coconut oil, spoon the mixture in, smooth the top over with a spatula and put in the freezer for an hour and a half.

Remove from the freezer, sprinkle the remainder of the zest on top, cut into brownie slices and store in the fridge.

Enjoy!

Love,
Lauren

Chocolate & Coconut Puffed Rice Cakes

Coconut Puffed Rice Cakes 2

I had some Kallo organic gluten free puffed rice from my breakfast cupboard, and some coconut cream left over from some previous baking so I thought I’d try a variation on my chocolate puffed quinoa cakes. I really love coconut – coconut cream, coconut milk, coconut water, coconut oil, desiccated coconut; anything coconut! – and these really turned out yummy. Sticky and moreish and delicious as they should be 🙂

Ingredients

2 cups organic puffed rice
3 tbsp coconut cream
3 tbsp coconut oil
1 tsp vanilla extract
2 tbsp organic maple syrup
4 tbsp desiccated coconut
1 x chocolate sauce recipe (optional)

Method

Put the coconut oil, coconut cream, vanilla and maple in a saucepan and heat gently.

At the same time, make your chocolate sauce in another saucepan and heat that gently too.

Once the coconut sauce is all melted, add in the puffed rice, enough so that it doesn’t look like there is excess sauce, then add in the desiccated coconut and mix well. Turn the heat off and scoop a generous amount into individual muffin cases within a cupcake baking tray.

Once they are all in and the chocolate is ready, take a teaspoon and literally drizzle the chocolate all over the cakes, as much or as little as you want. I had some extra chocolate sauce left so I mixed that in with some more puffed rice to make normal chocolate ones so that it didn’t go to waste.

Put in the freezer for an hour. You can eat them straight away but you can also store them in an airtight container in the fridge for up to a week.

Enjoy!

Love,
Lauren

Coconut Puffed Rice Cakes 1

Peanut Butter & Chocolate Mousse Mini Pies

peanut butter pies 2

These are a bit of a strange invention, I have to say! But they’re pretty decadent and yummy and I was totally happy with the outcome 🙂

You will need to prepare the day before by soaking the cashews overnight, putting the top layer of peanut butter in the fridge and putting the coconut cream in the fridge to chill. Read the recipe thoroughly before starting…

Ingredients

Chocolate Mousse layer bottom layer:
1 cup cashews (soaked overnight)
2 tbsp cocoa powder
4 tbsp organic maple syrup
1/3 cup ground almonds
5 tbsp almond milk.

Peanut butter cream middle layer:
The cream from the top of two tins of coconut milk or 1 can of coconut cream
1/3 cup natural peanut butter
1 tsp maple syrup

Peanut butter pies 1

Top layer:
Spoon about 10 tbsp peanut butter into a bowl and keep in the fridge overnight.

Method

Start by adding all the bottom layer ingredients to the blender and blend well. If it is too dry add some more almond milk. It will either go like a crumble or like a mousse depending on your blender, each is fine. Add more milk depending on your preference.

Place muffin cases in a cupcake baking tray and scoop out about a tablespoon and a half per muffin case. Once they’re all filled and the mixture is all finished up, place in the freezer for about 45 minutes or until fairly hard.

Once they’re in the freezer you can take the coconut cream out the fridge and whip it with an electric whisk until stiff, then mix in the peanut butter and maple. Put it in a bowl and place in the fridge until your bottom layers are ready to come out the freezer.

Once the mousse mixtures are ready, take them out the freezer and spoon a heaped tbsp of the peanut butter cream mixture on top of each one then put back in the freezer for an hour.

Once ready, wash your hands thoroughly then spread a bit of the peanut butter that has been in the fridge overnight over each of the pies.

Remove them from the cupcake tray and place them in a large container in the fridge. They will be too hard if you leave them in the freezer but the fridge will give them a mousse-like consistency.

Peanut butter pies 3

Enjoy!

Love,
Lauren