Bounty Bars – The Healthy Way

My mum always makes coconut pyramids for Passover which are yummy but of course they use sugar so I thought I’d whip these beauties up as an alternative Passover (and any other time) treat.

They are gluten free, dairy free, sugar free, egg free and vegan.

Ingredients

2 cups desiccated coconut
¼ cup ground almonds
½ cup coconut oil
The cream from the top of a can of full-fat coconut milk
¼ cup maple
1/4 tsp vanilla powder

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

Method

Melt the coconut oil then mix all the coconut ingredients in a bowl.

Line a baking tray (I use a square silicone one) with cling film, leaving enough hanging over the edges, then press the mixture into it. Remember, they need to be cut into fairly substantial bar sizes once set so keep the thickness and don’t fill the whole tray if it’s too big. Put this in the freezer for half an hour.

Make the chocolate coating while it’s in the freezer by melting all the ingredients in a saucepan over a gentle heat.

Take the coconut mix out the freezer and cut into bars, then dip them into the chocolate and place on a plate and put in the fridge to set for 30-60 minutes.

Store in an airtight container in the fridge.

Love & health,
Lauren

Unicorn Donuts

Well here’s something different! I’ve been obsessed with unicorns since I was a little girl. They were the stuff of fairytales with fairies and pixies and dragons and other such mystical creatures which may have been inspired by a different sort of reality, perhaps other realms? Or perhaps were thought up by wonderful people with extraordinary imaginations. Either way they seem to be all the rage at the moment so here I am jumping on the bandwagon with my healthy version of donuts, unicorn themed!

Ingredients

1 tbsp ground flax seed mixed with 1.5 tbsp water
1 tbsp coconut oil, melted
1 cup buckwheat flour
½ cup ground almonds
¼ cup almond milk
1 tbsp almond butter
6 tbsp maple syrup

Frosting:
Cream from the top of a can of coconut milk

Food colouring options: beetroot powder, matcha powder, blueberry powder, blackcurrent powder. You can use conventional food colourings if you want but make sure they are natural ones!

Method

Preheat the oven to 180°C and lightly grease a donut tin with coconut oil.

First make the flax egg by mixing the ground flaxseed with water and leave to set for 15 minutes.

Melt the coconut oil in a saucepan over a gentle heat then add it to a mixing bowl and add the rest of the ingredients and mix until incorporated. If too thick add some more almond milk, if too runny add some more ground almonds.

Spoon into the donut tin and smooth down with your fingers.

Bake for 10-12 minutes depending on your oven but check at around 8 minutes. These don’t take long to bake and you don’t want them dry!

While they are cooling make the frosting by adding a spoonful of the coconut cream to a plate, then adding one of the food colourings and mixing lightly, leaving some white showing, then do the same on another plate with another spoon of the cream and another one of the colours, etc, until you have used all 4 colours.

When the donuts are completely cool, remove from the tin and add each of the colours to 1 quarter of the donut and serve immediately.

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

Roasted Cauliflower & Garlic Soup with Homemade GF Croutons

cauliflower-garlic-soup

I can’t take the credit for this one, I got the inspiration from Waitrose recipes! It looked so delicious that I thought I’d try it and put my own spin on it. Honestly guys, it’s so delicious and so moreish, you must give this one a go for these cold winter days.

Ingredients

1 large cauliflower, cut into florets
4 large garlic cloves
3 tbsp extra virgin olive oil
1.5L organic vegetable stock
1 onion, chopped in half
4 fresh bay leaves

For the croutons:
3 slices gluten free bread or sourdough, cut into cubes or strips
1 tbsp thyme leaves
3 tbsp extra virgin olive oil

Method

Preheat the oven to 200 degrees. Place the cauliflower and garlic on a baking tray, drizzle with olive oil, season with salt and pepper and mix well. Place in the oven for 20 minutes.

Meanwhile, bring the stock to the boil in a large pan.

Add the onion and bay leaves, cover and turn down to a gentle simmer.

Now make the croutons by using a handheld blender or small blending jug to blend up the thyme leaves, garlic and olive oil.

Add this to a bowl and add the bread and mix it all in with your hands to cover the bread pieces with the mix.

Line another baking tray with parchment paper and put the croutons on the baking tray and put in the oven for 15 minutes or until browned.

When the garlic and cauliflower are cooked, remove from the oven and add to the stock. Cook for 5 minutes.

Remove from the heat and take out the bay leaves. Using the handheld blender again, (or a normal blender if you don’t have one) blend until smooth and season to taste.

Serve with a drizzle of olive oil, some thyme leaves and the croutons.

Love & health,
Lauren

Cacao & Cashew Oaty Bites

cashew-cacao-oaty-bites

I may even go as far as to say that these are the tastiest things I’ve ever made…

I have to be honest, I wasn’t sure if it would even work but oh dear lord they do! So simple; literally took 5 minutes, 1 spoon, 1 saucepan and a cup, and to make it even more exciting, there is no refined sugar, dairy or gluten and totally vegan. It makes giving sweet treats to kids easier. Braxton is 13 months and has never had refined sugar and I want to keep it like that. If he always has treats that taste this good, hopefully he’ll never feel the need to binge on the rubbish stuff 🙂

Cacao is also a great plant-based protein which is essential for babies, as well as the essential fatty acids in the coconut oil.

Basically, MAKE THESE!

I used Biona coconut oil, coconut palm sugar and cashew butter as I prefer their ingredients so use them wherever I can ❤

Ingredients

3 tbsp coconut oil
1 tbsp coconut palm sugar
3 tbsp maple syrup
2 tbsp almond milk
1.5 tbsp cacao powder
4 tbsp cashew butter
1 cup organic rolled oats

cashew-cacao-oaty-bites-2

Method

Heat all the ingredients except the cashew butter and oats in a pan, on a low heat, very gently until combined.

Once melted, turn off the heat and stir in the cashew butter and keep stirring until fully incorporated.

Now add the oats and stir until totally mixed into the mixture.

Wait until it’s cooler, then spoon a tbsp. full onto a plate that has baking paper on and press into cookie shapes.

Leave to cool then once cool put in the fridge for an hour until set.

Store in an airtight container in the fridge for up to a week.

Love and health,
Lauren

 

Roasted Vegetable Pasta (Gluten Free) with RawSpiceBar Chipotle Spice Mix

roasted-veg-pasta

I was recently sent this month’s spice collection by RawSpiceBar. I’d never tried their spice mixes before so thought I’d give this one a go and added their Chipotle Salt spice mix to a roasted vegetable pasta, to make a normal everyday meal a bit more exciting.

It tasted amazing and what I love about it is that all the spices are organic, ethically sourced, sugar-free, gluten-free, paleo and vegan.

If you like flavour but are not too sure how to incorporate it into every day cooking, head over to RawSpiceBar and sign up to their monthly spice box and receive 3 freshly ground, recipe-ready flavour kits, direct to your door each month.

Ingredients

Brown rice pasta (enough for however many people you’re cooking for)
1 courgette
1 red pepper
2 red onions
Extra virgin olive oil
Half a tin of tomatoes
1 tbsp tomato puree
1 tsp Worcestershire sauce
1 sachet RawSpiceBar Chipotle Salt mix
2 cloves garlic, sliced
Half tsp paprika
Half tsp cumin
Himalayan salt & black pepper

Method

Preheat the oven to 180 degrees. Chop the vegetables and add them to a large bowl and drizzle the olive oil over, then pour the RawSpiceBar mix over and mix well.

Put onto a baking tray and bake for around half an hour.

In a small saucepan add the tinned tomatoes, tomato puree, garlic, salt, pepper, paprika and cumin and leave on a low light, stirring quite often. Season more as needed. You’ll want to leave this on the heat for about the same amount of time that the vegetables are in the over, around half an hour, so don’t cook the pasta until the end.

When the sauce has thickened and looks ready, boil the pasta as per the packet instructions.

Once ready, drain the pasta in a colander, preserving a smidgen of water back.

Add the tomato sauce to the saucepan and mix well, then add the vegetables and mix.

Serve immediately.

Love & health,
Lauren

 

 

Quinoa with Lentils, Butterbeans and Vegetables – Vegan dinner

quinoa-and-lentils

I can’t take credit for this one; my husband made it. He has really got into this way of life over the past year or so, especially since having Braxton. It used to be something he was happy for me to do and would eat what I cooked because, well, it was yummy so he couldn’t really complain! But now he’s actually into it himself and loves being in the kitchen coming up with new and interesting recipes. He doesn’t bake, but he loves to cook savoury food and cooks for us a lot these days.

My kitchen is closed on the weekends – I just don’t have the energy to cook much during the weekends except to make food for Brax, so Daniel often makes us a Sunday night dinner and this was this week’s creation. You can literally add anything you want but we just used what we had at home.

Ingredients

1 cup quinoa
Half cup lentils
2 sweet potatoes
1 head broccoli, cut into florets
1 tin organic butter beans
1 tin organic sweetcorn
1 cup frozen peas
1 red pepper
1 tsp bouillon
Coconut oil
Olive oil
Himalayan salt & black pepper

Method

Peel and dice the sweet potato, put it on an oven tray, drizzle some coconut oil, salt and paprika and put it in the oven for 20 mins.

Take another oven tray, cut the red pepper into smallish pieces, drizzle with a tiny bit of olive oil and put that in the oven alongside the sweet potato for 20 minutes.

While they’re in the oven, put the quinoa and lentils into a saucepan, cover with plenty of water and bring to the boil. Once boiling, add the bouillon, turn down the heat and put the lid on. It will take around 20 minutes to make but keep checking and mixing, adding more water if needed.

Steam the broccoli for around 6-7 minutes

Boil the peas in some hot water – this should only take around 5 minutes then put them in a bowl with the sweetcorn, broccoli and butterbeans.

Once the sweet potatoes and peppers are ready add them to the bowl, then once the lentils and quinoa are ready, you can add this too.

Give it a good mix and add salt and pepper, and any other herbs you may like.

Love & health,
Lauren & Daniel