cake or cookie?
neither. this recipe is actually a healthy hybrid. part gooey chocolate chip cookie, part velvety cake this baby is packed with fibre, protein, antioxidants and most importantly no nasties, so it’s a surefire hit for those late afternoon munchies.
1 1/2 cup almond meal
1/4 tsp pink rock salt
1/2 tsp baking powder
1 tsp cinnamon
2-3 tbsp organic maple syrup
1 tsp vanilla extract
2 tbsp coconut oil, melted
1 tbsp nut butter of your choice
1/3 cup chopped dark chocolate/cacao nibs
preheat the oven to 160 degrees and line a loaf tin with baking paper. in a mixing bowl, stir the almond meal, baking powder, cinnamon and salt. in a separate mixing bowl, whisk the coconut oil, maple syrup, almond butter and vanilla extract until well combined. add the egg to the wet mixture and whisk for until it’s light and bubbly. fold through the dry ingredients until the whole mixture is just combined. add in the chopped chocolate or cacao nibs and stir.
the mixture should be quite wet, resembling a cake more than a cookie. pour it into the lined loaf tin and flatten out, making sure the mixture reaches the edges. bake for 15-20 minutes, until golden on top and around the edges.
let it sit in the tin for at least 30 minutes before removing and placing on a rack to crisp up.
cut into slices and store in an airtight container for up to three days (like it’s going to last that long!)
girl loves a good alliteration… and banana bread. mostly, banana bread.
but what i love most? baked treats that don’t send my blood sugar levels sky high, only to come crashing down harder than my hopes of that guy i liked ever calling me back.
but i digress. this dessert (or breakfast if you’re me on a monday) is full of the good stuff. protein, fats, fibre and antioxidants. too good to be true? nope. and i’ll let you in on the secret.
1 1/4 cups GF plain flour
2 tsp GF baking powder
1 tsp ground cinnamon
2/3 cup LSA meal
1/3 cup desiccated coconut
2 free range organic eggs
1/2 cup good quality oil
3/4 your choice of nut mylk
1/4 organic honey
1 cup mashed banana
125gm your choice of berries
1 tablespoon chia seeds
pre-heat oven to 180 degrees (10 degrees less for FF) and line a loaf pan with baking paper. sift the flour, baking powder and cinnamon into a bowl then stir in the LSA and coconut.
whisk the eggs, oil , mylk and honey in a jug then add the banana. stir into the flour mixture until just combined. stir in the berries gently (fun fact, if you coat them in a little flour they don’t tend to sink as much).
spoon into the pan and sprinkle with chia seeds. cook for around 45 minutes. it should be golden brown with a nice crust on the outside. use a skewer if you’re an amateur.
if you have left over mixture like me, make a baby cake that you’ll pretend to share with someone but really just eat the whole thing yourself… what?
eat well, homies.
you know all those lame things you’ve heard about vegan food being boring and tasting like cardboard? well, those are merely the cries of the uninitiated because not only is vegan food delicious, it is simple to whip up a feast for all your friends.
and on that note, here we go…
cauliflower and parsnip soup
1x whole cauliflower (break into florets)
2x parsnips, chopped finely
2x vegetable stock cubes
1x onion, chopped finely
2x garlic cloves, chopped finely
1 tablespoon of wholegrain mustard
cook off the onion and garlic in some olive oil and then add cauliflower and parsnip until slightly browned. dissolve the stock cubes in hot water (should just cover the vegetables) and add to pot. crack some pepper over the top and turn up until it starts to boil, then let it simmer until the vegetables are soft. let it cool slightly and the use a bamix/stick blender to until it reaches a delicious puree-like consistency. stir through the mustard and serve!
but wait, there’s more…
3x medium, overripe bananas
1/2 cup nut butter (i used peanut butter, coz yum)
1/3 cup cacao
handful of cacao nibs
preheat your oven to 180 degrees celsius. smoosh the bananas and combine with nut butter (you can heat it, if it’s a little claggy). stir through the cacao and cacao nibs and pop into a lined loaf tin. cook for about 15 minutes. brownies should still be fudgy. serve with a little raspberry coulis and voila!
add a tipple of organic red wine (makes the morning after, a little easier on the noggin’) and you have yourself a beautiful night in.
any old school recipes you’re dying to eat but wanna make a little more wholesome? hit me up in the comments and i’ll see what i can do.
just like children, my dad requires some innovation when it comes to meat-free recipes. classic country man, that he is. luckily, this recipe hits all the right spots; heaps of vegetables make it nutrient rich but it still tastes just as naughty as nonna’s.
without further ado…
2x grated zucchini
2x grated carrot
1x tinned tomatoes (or if you have cherry tomatoes coming out of your ears… two birds, one stone)
3x garlic cloves
1x tub of ricotta
1x tin organic lentils
1x leek or onion
splash of balsamic vinegar
splash of red wine
sprinkling of cheese
cracked pepper (to taste)
lasagne sheets (fresh is best)
preheat oven to 180 degrees celsius.
cook off leek/onion in olive oil. add tomatoes, balsamic and red wine and allow to cook down.
grate all your vegies and rinse lentils. squeeze excess moisture from the zucchini. add to the tomato mixture and cook for about 10 minutes or until nice and saucy.
chuck in the pepper as well.
layer the sauce, pasta sheets, ricotta until the casserole dish is pretty much full then sprinkle with cheese and bake for approximately 30 minutes.
ta da. so easy. so delicious. serve with pear and walnut salad and a glass (bottle?) of red, if you wanna be fancy.
it’s thursday. oh, happy days. one day until the weekend and all that.
but what makes THIS thursday extra special?
a very unexpected care package from carman’s muesli… for reference, nothing gets me going like a box of bliss balls.
jam-packed with all the good stuff, these superfood bites are gluten-free, dairy-free and naturally sweetened with fruit.
they’re a natural pick-me-up to combat the dreaded 330itis. and with three different flavours, everyone should be able to find a healthy alternative to those left over easter eggs.
so do yourself a favour and grab some next time you’re at the supermarket. this nutritionist (in training) approves 😉
apple pie. how clever am i? that, or i’m just really running out of cool titles…
anyway, here’s my recipe for a super tasty treat that is gluten free, dairy free and refined sugar free but definitely not taste free!
1/2 cup almond meal
1/2 cup dessicated coconut
2 cups of dates
(measurements are not accurate, just use a food processor until you can mold it into a cup-like form using a muffin tray. also, make sure you use baking paper otherwise they’ll get stuck).
4-5 organic apples
chai masala spice mix
dash of water
(stew the apples with lid on until soft, then take the lid off towards the end to allow the apples to caramelise in the sauce).
that’s it. stick your base in the fridge and after 2-3 hours, pop some apples on top.
delish and nutrish. eat up!
it’s 930pm. i don’t have any flour. and i’ve got the munchies… what’s a girl to do?
thankfully, arman from @the big man’s world, was waiting in the wings, ready to help.
so, without further ado. here it is. 3 ingredient, super simple brownies with no butter, flour, grains or sugar.
- 1 cup unsweetened applesauce (with a pinch of cinnamon)
- 1/2 cup drippy almond butter (i did half/half with peanut butter for some extra crunch)
- 1/4- 2/3 cup raw cacao powder
- preheat the oven to 170 degrees and coat a small loaf pan with cooking spray.
- in a large mixing bowl, add your applesauce and nut butter and mix well. once mixed, add cacao and mix until fully incorporated and a thick, silky batter remains.
- transfer brownie batter to pan and bake for 20-30 minutes or until a skewer comes out just clean (be careful not to overcook!).
- allow the brownies to cool in the pan completely. then once cooled, refrigerate for several hours or overnight.
- remove from the fridge, slice into bars and top with optional extras (raspberries, ganache or whatever takes your fancy).
- brownies need to be kept refrigerated but are also freezer friendly.
- cooking time can vary, depending on your oven.