snack

Flourless Blondies (Grain + Dairy Free)

For completely grain free cooking, these look pretty darn good don’t they? Welcome flourless blondies….

flourless blondies vegan

Most people who are into cooking are likely to have a can of chickpeas in their cupboard, and as this is the bulk of this ingredient list, you’re doing well already!
This is a true floury brownie alternative with all the taste and texture of a small cakey snack (and the almond butter really does give this that extra satisfying bite).

flourless blondies vegan

One of the main purposes of this blog is to show people that delicious and healthy cooking/baking can be done with great results from just a few simple ingredients. So with very few exceptions, this is essentially an all natural recipe with an all-satisfying outcome. Once they’re out the oven start thinking about that cup or tea of coffee these are going to meet up with…

Grain free baking is becoming more and more popular with the explosion of paleo recipes everywhere as people shift their old ideas of using traditional all-purpose flours as their go-to baking staple. Oh yeah, we’ve got some great grain-free ideas for you too right here.
The great thing is these are also vegan of course (go team vegan! :-D).

flourless blondies vegan

Flourless Blondies (Grain + Dairy Free)

1 can chickpeas (drained)
1/2 teaspoon baking powder
1/2 teaspoon bicarbonate soda
1 teaspoon vanilla extract
1/3 cup agave syrup
1/2 cup almond butter
1/4 cup dark chocolate chips

  1. Line a 6″X8″ baking tin + preheat oven to 175C.
  2. Add all the ingredients apart from the chocolate chips to a food processor + process until smooth.
  3. Fold through the chocolate chips + transfer to the baking pan.
  4. Bake for 25-30 minutes.
  5. Cool in the pan for 30 minutes, slice + really enjoy.

Pumpkin Spiced Doughnuts with Coconut Frosting ( Gluten Free + Dairy Free)

Pumpkin Spiced Doughnuts

OK, so i’m sure you’re wondering how you make a ‘healthy doughnut’? Do they even exist? Of course! But aren’t they supposed to be an indulgent treat when you just need something sweet and comforting to eat?
Well these are both of those, combined we’ll call them a ‘healthy treat’ as they are just the treat you’re looking for with that afternoon tea or coffee – all the pleasure, none of the guilt!

Pumpkin Spiced Doughnuts

Using coconut nectar sugar, no dairy, pumpkin purée (with all the goodness of high fibre, heart healthy, mood boosting pumpkins) these are already set to be a satisfying nibble.
Always the coconut fan, using coconut oil & sugar gives these a great taste and texture alongside the cinnamon/nutmeg/vanilla – not a processed ingredient in these, too right!

The recipe makes 6 pumpkin spiced doughnuts, you may however be referring back to this recipe and letting your friends and family know that there is life beyond Krispy Kremes…

Pumpkin Spiced Doughnuts

Pumpkin spiced doughnuts

(makes 6)
1 cup oat flour
1 tablespoon cornstarch
1 teaspoon baking powder
1/4 teaspoon baking soda
pinch salt
1/4 cup coconut sugar
1/2 teaspoon ginger, nutmeg + cinnamon

3/4 cup pumpkin purée
1 tablespoon flaxmeal + 1/4 cup coconut milk
2 tablespoons coconut oil
3 tablespoons maple syrup
1/ teaspoon vanilla extract

coconut cream frosting:
3 tablespoons coconut cream,1 tablespoon maple syrup, 1 tablespoon shredded coconut + 1/2 teaspoon vanilla extract

Method:

  1. Preheat oven to 180 ºC. Combine the flax + coconut water in a small bowl.
  2. Add the first 7 dry ingredients to a bowl + mix thoroughly.
  3. Add the pumpkin, oil, maple syrup + vanilla to the flax mixture + whisk well. Add this mixture to the dry bowl to produce a thick batter.
  4. Transfer the batter to a silicone or greased doughnut pan. Bake for 20 minutes or until inserted toothpick comes out clean.
  5. Blitz the icing ingredients together + smother. Eat any leftovers.

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Wholegrain Vegetable Bread

It’s kind of cake, kind of bread. Maybe loaf cake….maybe not.

It’s kind of sweet, kind of savoury but let’s not label this beauty because it really is a gem. I love it for how adaptable it is, it really is a throw-it-together and use what ya got kind of bread……or cake….or loaf! I made this whilst Russ was on the nursery DIY duty listening to a bit of Regina Spektor. Music + baking = Bliss.

Wholegrain Vegetable Bread

I used half spelt and half almond flour because I haven’t used the good stuff for ages and it ramps up the nutrient level beautifully! But this would work with whatever flour you have to hand, same with the oil, you gotta use what ya got! On the other hand if you want to cut out the oil, double the sweet potato purée and ditch the walnuts for raisins. Likewise if you have carrot but no courgette or vice versa then just use what ya got. I had an abundance of sweet potato but pumpkin and apple purée can easily replace this. See it really is adaptable!

Wholegrain Vegetable Bread

I was having a bit of a dense carb craving and this defo hit the spot – healthy, hearty, easy and delicious. This is why I like wholegrain vegetable bread:

wholegrain
moist + satisfying
veggie packed
healthiest fats
ideal snackage

Wholegrain Vegetable Bread

I’m quite liking vegetables in my cakes, more please 🙂

Wholegrain Vegetable bread

1 cup almond flour
1 cup spelt flour
2 teaspoons baking powder
1/2 cup walnut pieces
2 teaspoons cinnamon
1/4 teaspoon salt
2 tablespoons chia plus 6-8 water
1 tablespoon molasses (optional)
1/4 cup oil (I used coconut)
1 heaped cup courgette, grated + excess juice squeezed out
1 heaped cup carrot, grated + excess juice squeezed out
1/2 cup sweet potato purée (pumpkin or apple purée would be great too)
1/4 cup water, if needed

Method:

  1. Preheat the oven to 180 º Celsius + line a loaf tin with parchment paper. Prepare chia ‘egg’ by combining the seeds with water.
  2. Meanwhile add the first 6 ingredients to a large bowl + combine well.
  3. In a separate bowl, combine the remaining ingredients along with the flax egg + add to the dry bowl.
  4. Combine very well + transfer to the tin.
  5. Bake for 80-90 minutes, or until a skewer comes out clean.

Vegan Tuna Mayo Sweetcorn Rolls

Vegan Tuna Mayo Sweetcorn Rolls

No fish, no mercury, sustainable, 100% vegan…just healthy 😉
Vegan tuna mayo sweetcorn rolls!

Vegan Tuna Mayo Sweetcorn Rolls

Vegan Tuna Mayo Sweetcorn Rolls

(serves 2)

1 can chickpeas, drained
1 carrot, peeled + grated
2 tablespoons sweetcorn
2-3 tablespoons vegan mayo or make this

  1. Add the chickpeas, carrot, sweetcorn + mayo to a small bowl + combine evenly.
  2. Spread on whatever the devil you like!

Wholegrain Blueberry Banana Muffins

wholegrain blueberry banana muffins

Since I’ve been pregnant I literally cannot get enough of blueberries, it’s kinda weird the amounts I’m getting through! I must say I am getting a little sick of eating them straight from the box, plus I seem to demolish packets at a time. Naturally when it comes to recipes, I’m thinking blueberry dense muffins. It’s also nice to finally be craving something sweet as opposed to my oily and salty obsessions of late (okay I admit it, I’ve been hooked on crisps or potato chips or whatever!). So it just has to be a good solid muffin. Blueberries galore of course, like too many almost.

wholegrain blueberry banana muffins

But I hate (that word isn’t even strong enough) it when you get a ‘blueberry’ muffin and there’s like 3 solitary blueberries in the whole thing. It almost seems a tad on the criminal side and definitely a complete rip-off, an utter cheat. So I made sure this disaster would not happen here. Amen.

There’s actually nothing quite like warm wholegrain blueberry banana muffins, moist and fruit-packed and jam packed with the goodness of whole grains. I don’t know about you, but I enjoy sweet treats a lot more when I know they’re not full of white sugar, white carbs and toxic margarines. There doesn’t seem to be any excuses anymore as there are so many alternative flours and sweeteners out there now and not to mention a myriad of much healthier oils to substitute for margarine and butter. And I’m not saying this in a ‘oh she doesn’t know how to enjoy herself’ kinda way, but I reckon if it tastes better and it is in fact miles better for your body then it’s a no brainer, right?

wholegrain blueberry banana muffins

I used xylitol to cut the energy a little but regular raw sugar, maple syrup or agave would be completely fine. If you possibly can (‘cos I cannot) allow to cool before attempting to remove from papers. Just sayin’, as it’s kind of annoying when it all gets stuck in there and nobody likes sucking on a muffin case. Although I will do this if necessary.

wholegrain blueberry banana muffins

It’s one of those dry bits, wet bits, add-to recipes….easy peasy. Oh and it’s so quick, gotta love the quick ones.

It goes without saying these would be good with chocolate chips too but for me, it’s all about the blueberries right now. I’m sure it’ll be a new food obsession next week………….

wholegrain blueberry banana muffins

Have a great day 😉

Wholegrain blueberry banana muffins

makes 10

dry bits:
1 1/2 cups wholemeal flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 cup xylitol
wet bits:
1/3 cup coconut oil, melted
1 large banana, mashed (can be subbed with 1/2 cup apple sauce)
1 cup almond milk + 1 teaspoon apple cider vinegar
1 teaspoon vanilla essence
the best bit:
1 heaping cup blueberries (I used frozen)

Method:

  1. Preheat oven to 200 ºC + line grease or line a muffin tray with cases. Add the first 4 dry ingredients to a large mixing bowl + combine fully.
  2. Mix together the wet ingredients in a separate bowl + add to the dry ingredients to form a smooth batter.
  3. Fold through the blueberries + carefully spoon the mixture into the muffin tray to 3/4 full.
  4. Bake for 20-25 minutes until a toothpick comes out clean.
  5. Remember to allow to cool or else you’ll be sucking on a muffin case!

Sweet Cinnamon Roasted Chickpeas

chick peas

Everything tastes better roasted. Fact. It really does. nuts, seeds, veggies, garlic and now chick peas too. I am a little late to the roasted chick pea party but I’m here now so that’s all that matters. I’m still a little too impressed with how these turned out and are nothing like a soaked chick pea but rather crispy and crunchy! Kinda satisfying. Just be sure to really dry those bad boys first, like thoroughly, using kitchen roll or a clean tea towel. Once they’re all high and dry they’re set for flavouring up and roasting to perfection!

chick peas roasted

The flavour combos are endless but I reckon salt ‘n’ vinegar would be a bit of a star. That’ll be my next batch, salt ‘n’ vinegar always was my favourite flavour. In the meantime these are sweet, nutty and beautifully spiced with cinnamon, umm umm.

chick peas roasted

Reasons to eat these as an afternoon snack:

no bad fats
no additives
high in fibre and protein too
100% natural
delicious

chick peas roasted

Come on, you can’t say that for your average bag of crisps/chips or shop bought cereal bar can ya? That’s why I make these in batches and store in an airtight container for those munchie moments.

Just dry ’em well and watch ’em roasting – too little and you’re like, ‘where’s the crunch?’ and too much and they’re a bit charcoaled! Enjoy guilt free delicious snacking.

chick peas roasted

Sweet cinnamon roasted chickpeas

1 can chickpeas, drained
1 tablespoon coconut oil
1 tablespoon brown sugar
1/2 teaspoon fine sea salt
1 teaspoon ground cinnamon

method:

1. Preheat oven to 225ºC. Meanwhile, rinse your chickpeas under cold running water + dry thoroughly by spreading out a single layer, using kitchen towel to soak up all excess moisture. It’s important they’re as dry as dry can be.
2. Place on a baking tray + roast for 15 minutes.
3. Remove from the oven + drizzle oil over the chickpeas followed by the sugar, salt + cinnamon. Toss to coat evenly.
4. Return to the oven + roast for a further 15 minutes until crunchy. Amaze at how you just transformed chickpeas.

Spiced Cabbage Fritters

I’ve been home from India a month now and I’m still not craving indian food, oops, potential overload maybe!? Oh god, what have I done to myself, I fear I will never eat a bowl of dahl again :-O This is weird for me as I’m usually a 2 curries a week kinda girl so in an attempt to kick start my curry love this recipe is very lightly spiced but more about the fresh ingredients than heavy spices. Actually, would we even call this Indian? Ummmm perhaps not, maybe just a jazzed up veggie fritter with cumin and turmeric.
vegan cabbage fritta
Anyhow, this recipe is perfect for using up excess veggies in the fridge or an excellent way to bump up your fruit and veggie intake with four delicious helpings of vegetables in a comforting indian spiced fritter. Yep, four! It’s got cabbage in it, I really like cabbage a lot!

DSC_9863

This is definitely a weekend snack, or a simple starter, or perhaps a nice addition to brunch! Whatever the meal it’s a light and easy recipe that’s versatile too and more importantly utterly delicious. I love dishes like this but usually find that restaurant style versions are deep fried in who knows what oil and contain very little in the way of fresh vegetables and more in the way of flour and eggs.

cabbage fritta

This is different, what with it’s four servings of veggies these are packed full of vitamins and minerals, they’re dairy and gluten free, low fat and contain zero grain! Woooohoooooo! Let’s get frittering!
cabbage fritta

Spiced cabbage fritters

(makes 10-12 fritters)

2 heaping cups finely shredded savoy cabbage
2 small carrots, thin slivers using a veggie peeler
1 small onion, sliced finely
2 handfuls kale, shredded
2 tablespoons chopped coriander
1 cup gram flour
1 flax egg (1 tablespoon flaxmeal to 3 of water)
salt + pepper
1/2 teaspoon turmeric
1 teaspoon cumin seeds
3/4 cup water

Method:

1. Add all the prepared vegetables to a large mixing bowl + combine well.
2. Meanwhile combine the remaining ingredients in a seperate bowl to make a thick pouring batter. Add to the veggies + ensure the veggies are fully combined with the batter.
3. Heat coconut oil in a large frying pan + transfer 1/4 cup size helpings of the batter, pushing down with a spatula. Allow to brown and set before flipping to cook the other side.
4. Transfer fritters to a warm oven + continue cooking the fritters until the batter is no more. Serve warm with yoghurt, chutney, ketchup or whatever takes your fancy,

Acai Berry Detox Bowl

acai berry detox bowl

Ah acai, acai. Or rather ah-sigh-EE, ah-sigh-EE! I first met acai when I was in Brazil where they sell it on the streets everywhere, usually in the form of acai bowls or cups. You cannot miss them, they really are everywhere. Lovely piercing purple dollops on every street corner. The thing is, it’s damn cheap in South America and you pay a pretty penny here for it but the desire to get reunited with acai was too strong and I really HAD to have some. Yeah when I think of Brazil these bright purple cups are high up there on my list of Brazil memories, funny the things that stick with us!

Acai cup

Having this again made me remember why I love it so much! Memories of Copacabana beach and the beach vendors selling bright vibrant purple acai bowls topped with all sorts of things. This is super refreshing and truly feel good food. It’s more filling than it looks as it contains a hefty amount of fruit which adds to the thick consistency and more importantly the turbo charged vitamin and mineral antioxidant content. This is truly good mood food.Acai cup in the blender!

Acai is more than just a pretty face and a hard to pronounce berry. It’s wonderful stuff, the superfood of superfoods and is one of the planet’s highest sources of antioxidants. As such this acai berry detox bowl is packed with mega health benefits, here’s just 5 of so many:

high in a particular antioxidant (called anthocyanins but you don’t care about the name right?) that lowers cholesterol
aids weight loss and reduces negative effect of high fat diets
high in fibre and detoxifying
anti-ageing
energy boost, combats fatigue and exhaustion.Beautiful acai + the toppings!

It’s not a smoothie, it’s not ice cream, it’s not frozen yoghurt, it’s a cleansing acai bowl for any time. A thick, sweet, berry infused superfood soft serve.Pretty acai cup

Make it thick or thin, dark or light, acai will never let you down. My new favourite snack!Acai cup

Acai berry detox bowl

(serves 1)

1 frozen banana
1/2 cup blueberries
1/2 cup raspberries
1/2 cup blackberries
1/2 cup coconut milk
1 tablespoon almond butter
handful spinach leaves
1 heaped tablespoon acai powder
berries, seeds, sliced banana + coconut for topping

Blend all the ingredients on high speed until smooth + creamy. A thick frozen yoghurt consistency is best. Top with delicious things and enjoy.

Chia + Corn Bars (GF + Vegan)

Because runner’s need fuel.Corn + chia energy bars

We live on a canal, well more on the edge of a canal, on land, not actually in it…..and I love to sit outside just watching and listening to life over on the other side. The footpath across the water is pretty busy and these days the majority of traffic seems to be runners. I reckon a runner flies past every 5 minutes, some huffing and puffing, others lightly gliding and many in groups chatting loudly. I love watching and whenever I see them I alway get a pang of jealousy that it’s not me running along, even if I’ve ran that day! Is this weird? I thought this was a normal feeling that all runner’s experience! I just truly love running, actually we have a love and hate relationship but there’s way more loving than hating.Corn + chia bars with PB + banana!

So these simple corn and chia based bars are a celebration of my morning jog in the form of a pre-run energy boost. Because…….apparently, chia will boost my performance so naturally I’m in. I believe anything plant based will increase both performance and recovery but I do love a good theory and there does seem to be some interesting chia data out there. So, chia seeds = faster running, increased stamina+ quicker recovery times. Good job I love these little treasures.Sliced corn + chia bars

I first read about the running and chia connection in the book ‘Born to Run‘, which runner or not is a fascinating insight into the Tarahumara tribe and the powerful effects of food on performance, specifically chia seeds – a runner’s good friend. The Tarahumara people from northwestern part of Mexico are famous for their impressive  long distance running abilities and chia seeds mainly in a liquid form formed a significant part of their diets. To me this is bigger than ‘running and chia seeds’ but highlights more generally just how powerful food can be and what a radical effect it can have on our performance and day to day wellbeing. It was ‘Born to Run’ that first spiked my interest in chia and how plant food in general could in fact help me perform better – aka, a sub 3 marathon. Shame this was after I’d run a couple of marathons…….but now i’m kinda tempted to run another as part of my plant food effects on running performance curiosity. An experiment of sorts.

Easy process for corn + chia bars

Well maybe but  you don’t need to be a runner to enjoy some good, clean plant powered snackage so in the meantime i’ll enjoy these gluten free, dairy free, chia studded energy bars inspired by No Meat Athlete’s pinole recipe. They have a soft and bendy texture that and holds together well in a chia + corn bar sandwich, definitely good snacking material for when you’re on the go.

Chia + corn bars are the perfect canvas for nut butters, jams, fruit or dipped in sticky syrup. Great as post or pre workout fuel for some light but nutritious energy.

What’s your workout fuel of choice?Corn + chia bar sarnie!

Chia + corn bars

1 cup organic corn meal
1/3 cup chia seed
1/2 teaspoon salt
1 tablespoon cinnamon
3 tablespoons maple syrup /agave
Water (enough to create an oatmeal consistency)

1. Preheat oven to 175 ºC. Toast the cornmeal for 10 minutes until fragrant. Combine with the chia, salt, cinnamon and maple syrup. Add the water until an oatmeal consistency is achieved.
2. Pour into a greased 8″ x 12″ baking tin and place in the oven for 15 minutes.
3. Slice and store for up to a week. Top with copious amounts of nut butter.

Grain Free Coconut, Apple + Cinnamon Muffins – GF + Paleo

DSC_6649Panic over! I thought I’d run out of coconut flour but  I managed to scoop just enough out (just) to make these amazing muffins. Yes, they really are amazing because they’re grain free and low sugar but taste delicious! Of course I was too happy to make a muffin with all three of my favourite ingredients – obviously coconut flour was involved but so were my over lovers, cinnamon and apple. I just love these two together, what legends.A lot of eggs!

That’s exactly what I thought too: such a lot of eggs! The thing is coconut flour isn’t like those other grains, it sucks up any fluid put it’s way and these eggs help to bind the mixture which creates a moist yet low carb muffin. The apple and cinnamon just transport these to another level for me and the honey adds just the right sweetness. I’ve been eating them all week and they are goooood, just sweet enough, deliciously spiced with cinnamon, nicely light but still moist with apple and raisins.A lot of muffins!

What’s more is they’re wholesome, natural with endless selling points: grain free, low carb, high in medium chain fatty acids (they’re good fats and the ones the body doesn’t readily store but would rather use as energy), blood sugar regulating, fibre rich and a protein kick to boot. Are you’re sold yet? These didn’t last long because they’re the perfect snack and tick off all of the criteria from my snack wish list: easy to transport, delicious, healthy, low carb/high fat, contains at least one form of coconut, cinnamon friendly and a provider steady energy. Job done.A ray of sunshine!

These light and tasty treats are perfect with an afternoon cup of tea. They’re healthy enough to go with breakfast too, really they’re just screaming out ‘healthy snack’ for any time of the day!

What’s your ideal afternoon snack?Deliciously moist coconut muffin

Grain free coconut, apple + cinnamon muffins

(makes 10-12)

5 eggs
1 tablespoon cinnamon
1/2 teaspoon salt
1/2 cup coconut flour
1 teaspoon baking soda
1 apple, grated
1/4 cup nut milk
1/4 cup coconut oil
handful raisins
1 tablespoon honey

Method:

1. Preheat the oven to 200 ºC. In a mixing bowl, whisk (or blend) all the ingredients (apart from raisins) thoroughly ensuring a smooth batter.
2. Fold through the raisins & allow to stand for 5-10 minutes. Line a muffin tray with paper cases & spoon 1 tablespoon of the mixture into each case.
3. Bake for 15 minutes until the muffins are brown & not too soft to touch.
4. Leave to cool before removing & storing.

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