Easiest Yummiest Healthiest Brownies

Thanks to my friend Emma at Mrs Hollingsworth’s for the inspiration for these yummy brownies. These may become a staple when needing to bake something that’s quick and easy with very few ingredients.

They’re actually great for baby led weaning as all natural ingredients and a wonderful (albeit messy!) texture that babies will love. I’d advise leaving out the walnuts if making these for babies.

They’re gluten free, dairy free, refined sugar free and vegan. Oh and they’re shamazing! What’s not to love??

Ingredients

1 cup cacao powder
1/2 cup coconut oil, melted
1 cup medjool dates, pitted
1/2 cup maple syrup
2 flax eggs (2 tbsp ground flax seeds soaked in 3 tbsp water and left for 10 minutes to thicken)
1/2 cup ground almonds
1/2 cup cashew or almond butter
Pinch Himalayan salt
1 tbsp water (more if needed)
1/2 tbsp bicarbonate of soda
1/2 cup walnuts

Method

Preheat the oven to 150 degrees. This temperature really is key with brownies, any hotter and they won’t be gooey.

Now put all the ingredients except the walnuts into a food processor and blend until a smooth and sticky batter forms. If it’s too sticky (i.e. it forms a big ball), just add in a little more water a tablespoon at a time until you get the desired consistency. Crumble the walnuts into the bowl and stir in, then spoon the batter into a lined baking tin or mould and press down with a spoon to make sure it’s all nice and even.

Bake for 25 minutes, then leave for another half an hour to cool (as the brownies will continue to cook after they are taken out the oven).

Once cool, cut into squares and devour!

Love & health,
Lauren

Vegan Lunch Wrap

vegan-lunch-wrap

I got home today just in time to give Braxton lunch and I was starving. I thought, what can I have for lunch today that won’t take ages and will be healthy?

I had some gluten free wraps in the fridge and remembered all the Mexican flavours in Miami and decided to put together a very British Burrito!

It’s so easy, totally vegan and delicious!!

Ingredients

Gluten free wrap (I use BFree wraps)
Tsp dairy free ‘cream cheese’ spread (I use Violife)
Half a tin of black beans (I use Biona)
Paprika
Cumin
2 tbsp sweetcorn
4 cherry tomatoes, cut in small pieces
Half an avocado
Pinch salt

Method

Simply heat the beans in a saucepan with some paprika, cumin and salt, then spread everything over the wrap in whichever order you fancy!

Sprinkle with a little Himalayan salt, roll up and enjoy!

Love & health,
Lauren

 

 

Beetroot Hummus

beetroot-hummus

Being half Israeli, hummus is one of my favourite foods and a staple food in my house. With so many gorgeous beetroots around at the moment, this is a great way to get the beetroot into you and your kids in a fun, colourful and yummy way!

Beetroots are so good for us for many reasons. They are high in iron and folate so wonderful to eat through pregnancy and they are also wonderful for the blood and heart. Eat beets!

Ingredients

1 tin organic chickpeas (drained and rinsed)
2 small raw beetroots (or 1 large)
Quarter cup purified water
2 tbsp tahini paste
5 tbsp lemon juice
4 tbsp olive oil
Half tsp Himalayan salt
4 cloves garlic, minced

Method

Steam the beetroot in a steamer until soft.

Once soft, put them in the blender and once blended, add the rest of the ingredients and blend until smooth.

Garnish with olive oil and coriander.

Love & health,
Lauren

 

Apricot & Coconut Buckwheat Granola

apricot-coconut-buckwheat-granola

I’m obsessed with granola and have been making yummy granola with oats for years (check out the recipe here) but I’ve never made it with Buckwheat before and I’m not sure why. It’s much lower GI and more easily digestible and despite having ‘wheat’ in its name, it’s not wheat at all, it is in fact a plant! I saw buckwheat groats in Planet Organic and decided to buy them and give this a go.

This turned out really delicious and you can really add anything you like to it.

Serve with chilled almond milk and it’s just divine!

Ingredients

300g buckwheat groats
50g coconut chips or desiccated coconut
50g sunflower seeds
50g pumpkin seeds
Pinch Himalayan salt
4 tbsp coconut oil
3 tsp ground cinnamon
2 tsp ground ginger
1 tsp ground nutmeg
4 tbsp maple
Good handful coconut chips or desiccated coconut
About 10 dried apricots cut into small pieces

Method

Preheat the oven to 180 degrees.

Melt the coconut oil in a saucepan. Put the buckwheat in a large bowl and pour over the melted coconut oil along with all the other ingredients except for the apricots and mix well.

Spread out evenly on a baking tray and bake for 10 minutes then stir it well, and bake for another 10 minutes.

Take it out the oven and mix in the dried apricot slices and leave to cool before putting it in a glass jar or plastic container. It will keep for a good while!

Serve with chilled almond milk.

Love & health,

Lauren

 

Apple & Cinnamon Granola Bars

apple-cinnamon-granola-bars

 

These are the best things for on-the-go breakfasts for those busy mornings. You can freeze them and defrost in batches as and when you need them which also helps. They are full of slow-releasing energy and great nutrients with no refined sugar, dairy, gluten, wheat or eggs so are the perfect healthy breakfast or snack for you and the kids.

Ingredients

2 tbsp chia seeds
230g oats
140g medjool dates
3 tbsp coconut oil
5 tbsp applesauce (homemade or store-bought apple puree)
4 tbsp almond butter
2 tsp ground cinnamon
Pinch of Himalayan salt

Method

Put the chia seeds in a small bowl with 8 tsp purified water, mix until incorporated and leave for about 15 minutes until it turns into a gel. (this will be an egg replacement)

Preheat the oven to 190 degrees and line a 26x26cm square silicone baking tin with baking paper and grease with coconut oil.

Put the dates and coconut oil in the blender and blend until nearly smooth but there can be a few lumpy date bits.

In a bowl, mix the oats, applesauce, almond butter, cinnamon and salt then mix in the date and coconut oil mix.

Add the chia gel once it’s ready and mix well.

Spread into the prepared baking tin and press down so it’s evenly distributed and put in the oven for 20 minutes.

Leave to cool fully before removing and cutting into slices or squares.

Love & health,
Lauren

Gluten Free Seed Crackers (Suitable For Kids)

seed-crackers-for-kids

A friend of mine shared this recipe after I ate these at her house. The reason they’re so great for children is that they’re a little bit soft on the inside which makes them less of a choking hazaard. Crackers that are too hard are not so great for babies – Braxton always gets bits stuck in his throat then gags!

I altered this recipe slightly to make it vegan (egg free).

For some reason I always think crackers will be really time-consuming to make but they’re not at all. This was so easy and went down really well with my lot.

Ingredients

120g buckwheat flour
120g oats
50g sunflower seeds
50g pumpkin seeds
50g groud flax seeds
2 tbsp sesame seeds
2 tbsp chia seeds
½ tsp Himalayan salt
Sprinkling of mixed herbs
2 tbsp melted coconut oil
600ml water

Method

Preheat the oven to 170 degrees and line a baking tray with baking paper and grease with coconut oil.

Mix all the ingredients together in a bowl, making sure to mix well and get all the flour from the bottom.

It should be fairly thin and spreadable on the tray. If it seems too thick, add a little more water.

Pour onto the prepared tray and smooth out.

Bake for 15 minutes then remove and cut into squares with a pizza cutter or thin blade knife.

Put back in the oven for another 35-40 minutes.

Leave to cool before cutting fully again with the knife.

Store in an airtight container for up to a week.

Love & health,
Lauren

Easy Blueberry Breakfast Muffins

muffin-1

Looking for on-the-go snacks for those mornings when you wake up late and don’t want to feel guilty about sending the kids off without a good breakfast ? This is what you need! These muffins are a great way to start the morning as they are gluten free, wheat free, grain free, refined sugar free, dairy free and egg free. They are full of yummy plant-based goodness and slow-releasing energy, and they’re also great for baby-led weaning. Oh, and they’re super easy to make!

muffin-2

Ingredients: (makes around 7 muffins – if you need more, just double the mixture)

3 small ripe bananas (2 if large)
¼ cup maple syrup
3 tbsp coco palm sugar
2 generous tbsp. peanut butter
1 tsp vanilla extract
¼ cup almond milk
1 tbsp coconut oil
1 cup buckwheat flour
1 tsp baking powder
½ tsp bicarbonate of soda
Pinch Himalayan salt
Big handful of blueberries

muffin-3

Method

Preheat the oven to 180 degrees and line a muffin tin with about 7/8 muffin cases.

Mix all the wet ingredients in a bowl.

In a separate bowl, mix the flour, baking powder, bicarb and salt.

Add the dry ingredients to the wet and mix well.

Once mixed, add the blueberries and mix, distributing them evently.

Spoon mixture into the prepared muffin cases, about 2/3 of the way up.

Bake in the oven for around 18 minutes or until the tops are golden and a fork comes out clean.

Love & health,
Lauren

5-Ingredient Salted Caramel Peanut Butter Cups

peanut-butter-cups

I am a peanut butter fanatic and I make no apologies for that – just can’t get enough of the stuff! So growing up, Reeses Pieces would have been my ideal choice of sugary snack but just like with my mini Bounty bites, I wanted to come up with a healthy alternative and these are so unbelievably indulgent but refined sugar free, gluten free, wheat free, dairy free, egg free and vegan.

I actually  made these about 4 years ago for the first time but it was before I had the blog so I never posted a picture and obviously haven’t thought about making them again until now – heaven knows why. But a friend of mine, fashion blogger Sarah from We Are Twinset (check them out here), mentioned them so it gave me the inspiration to make them again.

They seem like they’d be really hard and time-consuming to make but I promise they are so easy! Give them a go, the kids will love them (that’s if you leave any left over for them!)

Ingredients

Chocolate layer:
4 tbsp coconut oil
3 tbsp cacao butter
3 heaped tbsp. cacao powder
2 tbsp pure maple syrup
Pinch Himalayan salt (optional)

Peanut butter filling:
3 tbsp organic, natural peanut butter
2 tbsp coconut oil, melted
1-2 tbsp maple syrup (depending on how sweet you like it)

Method

Start by making sure you have room in your freezer to place a baking tray flat.

Now line a cupcake baking tray with 12 muffin cases.

Prepare your chocolate layer by melting all the ingredients together in a saucepan over a low heat. The salt is optional so if you aren’t a fan of salted sweet snacks, leave this out.

Once ready, spoon into the muffin cases, reserving half of the mixture for the top layer. Put in the freezer for 20 mins.

At this point, make the peanut butter filling by melting the coconut oil then mixing it in with the peanut butter and maple in a bowl. Mix really well.

img_1382

Take the tray out the freezer and spoon a good dollop of this mixture onto the chocolate bottom layer and put back in the freezer for half a hour.

Once set, add the remainder of the chocolate layer to the top and put back in the freezer for 20 minutes.

Once ready, you can remove the muffin cases if you want to and store them in an airtight container in the fridge (easier to eat that way) or freezer if you want them to keep for longer, you may just have to wait 10 minutes when taking them out for them to soften a little bit.

Love & health,
Lauren

Sweet Potato & Spinach Slow Cooker Curry

sweet-pot-spinach-curry

Mid-week meals are all about ease and convenience, without it being convenience food as such. Everything we have at home is fresh and cooked from scratch but that doesn’t mean it needs to take hours to cook; with a slow-cooker you just shove it all in and come back to it when you want to eat it. The only time-consuming thing that still stands is the peeling and chopping… sorry, I can’t change that for you (or for me, unfortunately!)

I apologise in advance to my Indian friends for what I am labelling as ‘curry’; I know this isn’t exactly an authentic curry, but let’s just call this a Jewish curry! It’s fast, easy, and filled with fresh ingredients and spices.

As those of you who have followed me for a while know, Braxton has had spices in his food since I started weaning him so he’s very used to these flavours.

Ingredients

1 onion, sliced
2 cloves garlic, sliced
4 sweet potatoes, peeled and diced
2 large white potatoes, peeled and diced
1 can full fat coconut milk
1 cup organic vegetable stock
Half tsp garam masala
Half tsp curry powder
Salt and pepper to taste
Half a bag of spinach

Method

The inside bit of my slow cooker is hob-safe which means I can brown the onions and garlic in coconut oil over the hob first without dirtying another pan, which is the whole point of using a slow cooker; ease. If yours doesn’t have this feature just brown the onion and garlic in a frying pan first, then add them to the slow cooker.

Now add the rest of the ingredients except for the spinach, give it a bit of a stir and turn the slow cooker on.

About an hour before you’re going to serve, add the spinach and mix it in. The heat will make it wilt into the mixture.

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