Puffed Rice Rocky Road Brownies

I wanted to make some yummy treats for my friend who has just had a baby, because breastfeeding mamas need fuel (and chocolate!) and I decided to try and make a healthier version of Rocky Roads.

Daniel used to make the yummiest Rocky Roads whenever we had people over back in the days when we were young and child-free and still ate refined sugar. He’d melt together every chocolate bar you can imagine, with nuts and marshmallows and freeze it and it was amazing.

But this is more amazing. Really, I’m not just saying that. It’s more amazing because your body is going to thank you after eating them, not hate you. You can give them to your children and not feel bad, and the ingredients are all natural, plant-based and high in protein and nutrients.

Give them a go – you just make and freeze!

Ingredients

1/2 cup cacao butter
1 cup organic rolled oats
1/2 cup pecans
About 18 medjool dates
2 generous tbsp. cashew butter (or any nut butter but cashew is creamier)
5 tbsp. maple syrup
5 tbsp. raw cacao powder
Half cup puffed brown rice (I use Rude Health)
Pinch of Himalayan salt

Method

Melt the cacao butter in a saucepan gently over a low heat.

Put the oats and pecans into a food processor and blitz until they make a meal. Add the dates, nut butter, maple, cacao and melted cacao butter and add a pinch of salt. Blitz to form a sticky mix.

Pour into a bowl and stir in the puffed rice.

Line a square silicone baking tray with baking paper and smooth the mixture into in and smooth down with your hands or a spatula. Make sure it’s in tight.

Leave in the freezer for an hour then cut into cubes and store in the freezer or fridge in a container.

Love & health,
Lauren

Blueberry Banana Bread

I had a heap of blueberries in my fridge and some ripe bananas so I thought I’d use my classic banana bread recipe and add blueberries. If you want a more chocolatey version, see here. This one is so light and fluffy and yummy and of course gluten, dairy, sugar and egg free ❤

Ingredients

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

Method

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

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 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.

Mix in the blueberries gently and spoon into the prepared cake tin.

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!

Love and health,
Lauren

Chocolate & Peanut Butter Drizzled Banana Bread

This is basically exactly the same as my usual banana bread (gluten free, dairy free, refined sugar free and vegan), I just added a bit of peanut butter and chocolate drizzles to the top because, why not!

It sank a bit in the middle which is really annoying when you make something so pretty, but I think it was still worth a picture 🙂

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

Drizzle topping:
1 heaped tbsp smooth peanut butter
Leftover chocolate sauce from the banana coating

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. Save whatever is leftover of the chocolate in the saucepan for later.

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.

Once cool, put the peanut butter on a plate and even out so it’s quite thin on the plate, then put it in the microwave for about 2 minutes, or until it starts cracking, then, once cool enough for you to handle with your fingers, sprinkle it over the top of the cake.

Finish by drizzling the remaining chocolate sauce in the saucepan over the top.

Delicious served with peanut or almond butter!

Enjoy!

Love and health,
Lauren

Chocolate-Dipped Peanut Butter Cookies

Braxton is leaving his childminder this week and starting nursery – eek!! I didn’t know what to get the lovely ladies at the childminder so decided to make them some nice things and package them nicely as a thank you. I made them these and some chocolate truffles – I hope they like them and hope you do too!

Ingredients

1 tbsp coconut oil
3 heaped tbsp natural peanut butter
¼ cup maple syrup
2 tbsp almond milk
½ tsp vanilla powder
Pinch Himalayan salt
1/3 cup ground almonds
3-4 tablespoons coconut flour

Chocolate coating:
3 tbsp cacao powder
¼ cup maple syrup
2 tbsp cashew butter
¼ cup coconut oil (add more if it is too thick)

Method

Preheat the oven to 170°C and line 2 baking trays with baking parchment and grease with coconut oil.

Melt the coconut oil in a small saucepan and add to a mixing bowl.

Now add the peanut butter, maple, almond milk, vanilla and salt to the bowl and mix well with a wooden spoon. It should start thickening a little.

Now add the ground almonds and mix really well, then add the coconut flour and mix again. If it is too runny to make into cookies, add another tablespoon. It should thicken as you mix but add coconut flour one spoon at a time as needed.

Roll into small balls and push down on the prepared baking tray but not too thin as they should be quite bulky and will be soft on the inside if they are thicker which is nice, a bit like blondies.

Put in the oven and bake for 7-8 minutes, until they have only just started browning on the edges but not more than that as they will continue to harden when they are out the oven.

While they are in the oven make the chocolate by melting all the ingredients together in the saucepan you melted the coconut oil in.

Let the cookies cool on the trays for 5 minutes then let them cool fully on a wire rack.

Once cool, dip them in the chocolate and put them on a plate and put the plate in the fridge for an hour.

You can store them in an airtight container in the fridge to keep the chocolate from melting and they should still be soft enough on the inside when they come out the fridge.

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

 

Rose, Cardamom & Pecan Breakfast Muffins

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I know the title might suggest that there are a lot of ingredients in these that you may not have and that they are hard to make but they are super easy and also, you don’t even need to use rose and cardamom if you don’t want… you could just have them plain, they would be just as tasty. I just loved the rose and cardamom combination that Raine and I made for our original honey cakes, flavours inspired by my Moroccan upbringing, so thought I’d try them in the muffins.

These are gluten free, dairy free and refined-sugar free so totally perfect as a snack for your little ones. Braxton LOVED these when they came out the oven this morning!

Ingredients

2 ripe bananas
2 eggs, free-range organic
5 tbsp coconut oil, melted
150ml water, room temperature
Quarter cup almond milk (or oat, rice, coconut or any other nut milk)
250g maple syrup
1 tsp vanilla bean paste
130g buckwheat flour
130g brown rice flour
1 tsp baking powder
1 tsp bicarbonate of soda
1 tsp ground cinnamon
Pinch Himalayan salt
The seeds from 10 cardamom pods
1 tbsp rose water
Pecans to top

Method

Preheat the oven to 180 degrees and line a muffin tin with 12 muffin cases.

Mash the bananas in a large bowl.

Whisk the eggs with a fork in a separate bowl then add this to the bananas.

Add the water, maple, almond milk and vanilla and whisk with a fork until smooth.

Sift both flours, baking powder and bicarb into the big bowl, followed by the cinnamon and salt and mix until totally incorporated.

De-seed the cardamoms and add the seeds to the mixture, followed by the rose water.

Mix well then add the mixture to each individual muffin case, about 3/4 of the way to leave room for rising. Top with a pecan if desired.

Bake for about 20 minutes or until the tops are golden and a fork comes out clean.

Love & health,
Lauren

Lemon & Coconut Energy Balls

Lemon Coconut Energy Balls

So I was attempting to make some almond butter but my Vitamix stopped working so before the almonds got smooth enough I was left with a thicker butter. I didn’t want it to go to waste so I just mixed them with dates and other bits to make some energy balls.

I love the combination of lemon and coconut – it’s so summery and refreshing.

Ingredients

1 cup almonds (soaked for 6 hours)
1 cup dates
2 tbsp maple syrup or 1 tbsp Natvia (for lower GI or diabetics use Natvia)
Zest and juice from 1 lemon
2 tbsp desiccated coconut and more to coat

Method

After the almonds have soaked, rinse and pat them dry, then put them in the blender and blend until a thick buttery consistency forms.

Now add the dates and blend until incorporated.

Add the maple, zest, lemon juice and coconut and blend until combined.

Spoon the mixture into a bowl as it’s easier to work with than when it’s in the blender. Get a clean plate and start rolling the mixture into small balls in your hands and put them on the plate.

Once they are all made, sprinkle the desiccated coconut over them and roll them around to coat them completely.

Chill in the fridge for 4 hours before eating and keep in the fridge in an airtight container for up to 2 weeks.

Love & health,
Lauren