Chocolate Maca Chia Pudding

Chocolate Chia Maca Pudding

People are constantly looking for healthy and easy to make alternatives to artificial, cardboard-like breakfast ‘cereals’ and toast. We are the biggest lovers of breakfast here at Two Kitchens! We have more breakfast recipes on our site than any other recipes.

This one is amazing for the whole family. It is packed with chia so it is full of bioavailable plant-based, organic protein, has maca powder in it so gives instant but long-lasting natural energy, the raw cacao is another source of plant-based protein, the almonds in the almond milk add calcium and you can add whatever fruit you like to it for more fibre and fruit intake. I added bananas but you can add strawberries or other berries too. The kids will honestly love this, you can send them off to school knowing they have been given the best start to the day and if you make enough, you can save some as a snack or even dessert for after dinner – so versatile!

Ingredients

1 cup almond milk
3 tbsp chia seeds
1 tsp maca powder (I use Organic Burst)
1 heaped tbsp raw cacao powder
1 tsp organic maple syrup or other natural sweetener of choice
1 banana, sliced
Small handful organic vegan chocolate chips (optional)

Method

Put all the ingredients except the banana and chocolate chips into a saucepan and heat gently over a low heat. It will seem dry at the beginning but eventually it will all melt into itself, just keep stirring. You want it to heat but not boil as boiling chia seeds will take the goodness out of them but we still want them to soften and swell.

Once it’s ready, transfer to a bowl, wait for it to cool then leave in the fridge for half an hour. Alternatively you can make it the night before and leave in the fridge overnight. The chia will then swell even more and be softer.

Transfer to a glass or any bowl of choice and top with your favourite toppings.

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

Multi-Seed Gluten-Free Crackers

Crackers 1

I have to thank Lisa Roukin from My Relationship with Food for this recipe. I saw it on her website and just had to make them! I’ve adapted it from hers slightly.

I’m eating six small meals a day now instead of three larger ones so healthy crackers are the best choice for at least one of those meals! I ate this along with some homemade hummus and Moroccan matbucha but you can have with anything you like. They are so much easier to make than they look and are just super yummy and nutritious.

Crackers 3Crackers 4

Ingredients

70g ground almonds
2 tbsp buckwheat flour
20g pumpkin seeds
20g sunflower seeds
20g flaked almonds
25g flaxseed, sunflower & pumpkin (linwoods)
15ml coconut oil,
60ml cold purified water
Pinch Himalayan or Oryx Desert salt

Topping
1 handful flaxseed, sunflower & pumpkin (linwoods)
1 handful pumpkin seeds
1 handful sesame seeds

Method

Pre-heat the oven to 300°F, gas mark 2, 150°C (130°C fan-assisted).

In a food processor add all the dry ingredients and salt and pulse a couple of times, then add the coconut oil and water, blend until slightly sticky texture (do not over process) leave a little texture for crunch.

Have two sheets of parchment paper, collect the dough from the food processor, shape into a square in the center of one sheet of the parchment paper, flatten slightly. Cover with the second sheet of parchment paper and roll to 1/4 inch (or less thick). Using a sharp chefs knife, trim off the edges and even into a square. Make the squares by cutting into equal strips (4 x 3).  Press the toppings into each square (I divided 1 handful of each topping on 4 squares).

Bake in the pre-heated oven for 25 minutes, remove from the oven leave to cool on the tray for 5 minutes then transfer to a cooling rack.

Crackers 2

Enjoy!

Love,
Lauren

Peanut Butter & Coconut Blondies

Peanut Butter Blondies

I saw a recipe for white chocolate blondies that looked divine but we don’t like to use nasties in our recipes, as you know, so I thought I’d make my own healthy ones 🙂 These are moist, gooey, sweet and scrumptious! If you are keeping Passover, they are also kosher for Passover and really not difficult to make.

Ingredients

1 tbsp coconut oil
50g cacao butter
3 tbsp organic natural peanut butter
3 eggs
Pinch Himalayan salt
70g coconut palm sugar
2 tbsp pure maple
1 tsp vanilla extract
200g ground almonds
Desiccated coconut to sprinkle

Method

Preheat the oven to 180.

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 mix until combined.

Line a square baking tray with baking paper, grease with some coconut oil and pour the mixture in and flatten it out.

Sprinkle some desiccated coconut on top 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 over cook otherwise it will go dry.

Enjoy!

Love,
Lauren

Raw Caramel & Puffed Quinoa Krispie Treats

Raw Caramel & Puffed Quinoa Krispie Treats

Yesterday I posted our Chocolate & Puffed Quinoa Krispie Treats and today I thought I’d try the recipe with caramel instead of chocolate, using our Raw Caramel Recipe, and they are divine! Again using quinoa instead of Rice Krispies for gluten free, organic, protein-filled goodness.

Ingredients

1 x Raw Caramel recipe
2
 cups puffed quinoa pops

Method

Make the caramel as per the recipe above then put the puffed quinoa in a bowl and pour the caramel over. Mix it well, you might need to squish it all over with your hands – the kids will love it!

Arrange some muffin cases in a cupcake baking tin and add some of the mixture to each case, then put in the freezer for 45 minutes.

Once ready you can keep them in an air-tight container in the fridge.

Enjoy!

Love,
Lauren

Chocolate & Puffed Quinoa Krispie Treats

quinoa crispy cakes

There’s nothing better than baking with your kids, but baking with healthy ingredients and teaching them all about it is even better. I remember as a kid we used to make Rice Krispie cakes but of course with melted Dairy Milk and actual Rice Krispies! This is a healthier take on that and you won’t feel guilty giving these snacks to your kids – they are full of goodness and are still yummy. The kids will be happy and their blood sugar levels won’t drastically drop like they would if you used artificial ingredients so it’s the best of both worlds. They are full of bioavailable plant-based protein – oh and they’re sooooo easy to make!

Ingredients

2 cups puffed quinoa (you can buy a box online or at your local health shop)
1 x chocolate sauce recipe

Method

First make the chocolate sauce as per above recipe.

Once it’s made and ready in the saucepan, add your puffed quinoa to a medium sized bowl and pour the chocolate over. Mix well until combined.

Place muffin cases in a cupcake baking tray and add a few spoonfuls of the mixture to each one (as much as it takes to fill them to the top) then simply place the tray in the freezer for about 45 minutes.

Now all you have to do is make sure there is no fighting over who gets to lick the bowl!

Enjoy!

Love,
Lauren

Dehydrated Snacks

Dehydrator mix

I’m a bit obsessed with my dehydrator… It’s just the best way to make tasty but healthy snacks. By dehydrating instead of baking, you keep all the nutrients in the snacks as they stay raw and you can increase your fruit and veg intake but they taste naughty!

Here I made kale chips, banana chips, dried mango and apple chips.

For kale:
Cut up small and cut off hard stalks and mix in a bowl with a little olive oil and a little Himalayan salt – not too much salt as the kale will shrink but the salt won’t so they’ll be really salty if you use too much. Also try Raine’s chocolate kale chips!

For banana chips:
Slice the banana (don’t use any brown bits) and coat with a little lemon juice to preserve

For the mango:
Cut up the pieces quite small and lay on the dehydrating tray – no preservative needed

For the apple:
Core the apple then slice it so you get nice round shapes. Only leave the skin on if they are organic and unwaxed. You can add a little cinnamon also.

Put in the dehydrator on 50-55 degrees and leave for 12 hours. The softer the food the longer it will take so you may need to take the apples and kale out before the mango and banana. Rotate the trays so they all get the hottest part when you can. Remember not to overlap any of the foods as they won’t go as crispy.

Easy yummy snacks for you and the kids!

Love
Lauren