1 Preheat the oven to 180 degrees Celsius and line a 8×8 baking tin with baking paper. 2 Mix all the wet ingredients in a bowl then stir in the ground almonds, oats & cocoa powder. 3 Transfer the mix into the prepared tin and bake for 30 mins. 4 Allow to cool in the tin for at least 15 mins before removing. Slice and enjoy hot or cold!
1 Combine all ingredients (except dark choc and 1 tsp lemon juice) together in a bowl and use your hands to yield 12-14 balls. 2 Place on baking paper on a baking tray and leave to chill in the fridge for 30 mins. 3 Melt the chocolate in the microwave then stir in lemon juice then top each ball with a chocolate whip. 4 Chill in the fridge for an hour before enjoying!
So I am thinking this will be my last recipe before Christmas- as we are only 4 days away! Following the results of my poll on instagram, red velvet doughnuts have come up stronger against a chocolate cake! But don’t worry, those of you who asked for a chocolate cake recipe, I will make sure I develop a lovely nutritiously indulgent one soon! But for now I am sharing my red velvet doughnuts recipe. I have opted to post a vegan option for everyone but do feel free to swap the flax seed egg for an egg if you prefer (both work well, I have tested both with this recipe).
For the lovely red velvet colour I have used beetroot powder, and the sweeten I have used vanilla essence and topped with a coconut icing (that is optional). For more recipes please browse my recipes page for variety of sweet and savoury options.
I am so excited about this recipe! Carrot cake is such a classic and I love all the spices you can add to it to make it even more delicious. I used a mix of ginger, cinnamon and nutmeg to really enhance the flavour of this recipe and topped it with a creamy vanilla icing.
1 medium carrot, grated
2 medium ripe bananas, mashed
2 eggs (can use flax seed to make it vegan)
1/2 cup soy milk
1/3 cup ground almonds
1/3 cup maple syrup
1 tsp vanilla extract
1 1/4 cup wholemeal bread flour
1 tsp baking powder
1/2 tsp salt
1 tsp cinnamon
1/2 tsp ground ginger
1/4 tsp nutmeg
1/3 cup desiccated coconut
1/2 cup chopped walnuts (optional)
Preheat the oven to 180 degrees celsius and line a 1lb loaf tin with either baking paper or coconut oil to grease it. You can also buy silicon tins that work really well too!
In a bowl, mash the banana, whisk the eggs, and add the milk, maple syrup and vanilla. Then add the cinnamon, ginger, salt and nutmeg.
Add the flour, ground almonds, desiccated coconut and baking powder to the bowl and mix until combined. Fold in the grated carrot. If you’re using chopped walnuts, add those too!
Pour the mixture into the prepared tin and bake for 30-40 minutes until knife comes out clean.
For the vanilla icing
2 cups of icing sugar
1 tsp vanilla extract
Mix the icing sugar and vanilla extract in a bowl, and gradually add water until you achieve your desired consistency.
Ice the bread once the bread is completely cool and top with a dusting of cinnamon (optional)
Hey guys! I have been saying on my instagram recently that I will be making a conscious effort to share my recipes more often here on SHK with you… So here I am- back with another delicious recipe. Today I will be sharing a ‘sweet treat’ recipe with you but I will be uploading more of my savoury recipes soon, so make sure you are subscribed to my website to be the first to know when I do new posts!
So for now, I am sharing with you my ‘chunky monkey cacao & banana muffins’. They are refined sugar free, only using natural ingredients that will provide you with nutritional value. I have used two types of flour for this recipe: wholemeal self raising flour and wholemeal spelt flour. I used two types because combined I like the consistency and texture of the bake they achieve however, you may prefer to use one or the other (you may not have both). Spelt flour will give you a ‘crispier’ finish on the outside of the muffins. I have also used cacao powder and cacao nibs to achieve a rich chocolate taste whilst ensuring these muffins are packed with antioxidants! You can read all about the health benefits of cacao here.
Preheat the oven to 180 degrees celsius and prepare 12 muffin cases.
In a bowl, mix the flour, ground almonds, coconut sugar, stevia, cacao powder, chocolate protein powder and baking powder.
In a separate bowl, mash 1 1/2 of the 2 bananas and mix with the coconut oil (melted), soy milk, vanilla extract, apple puree and the egg. (If using a flax egg then prepare one tablespoon of flaxseeds with 3 tablespoons of water and let it set for 2-3 minutes before adding to the mix).
Gradually add the wet ingredients mixture to the dry mixture bowl, stirring gently. You want the mixture to be chunky so using a wooden spoon to mix will be fine.
Once the mixture in combined (may be slightly lumpy), fold in the cacao nibs.
Pour the mixture evenly into the prepared muffin cases. Use the leftover half banana to slice into coins and top each muffins with a banana coin (as shown in pictures). Bake the muffins for 20 minutes.
Allow to cool once baked and enjoy warm or cold! To keep you muffins fresh, store in a sealed container in the fridge and they will last for 4-5 days.
You can see more of my healthy muffin bakes over on my recipes page. Remember to follow my instagram to stay up-to-date with my healthy and well balanced way of eating!
Hello healthy food lovers! It has been a while since I upload a new recipe and I am back with a rather delicious one… I love packing in fruity flavours to my cakes to add as much nutritional value to them as possible. This healthy (and vegan) blueberry and lemon cake was seriously popular with my friends and family so I just had to share it with you guys!
I used a mix of whole wheat self raising flour, wholemeal spelt flour and coconut flour- adding absolutely no sugar to this recipe! I used 2 tablespoons of flaxseed as they are a great source of essential fatty acids. I also packed this vegan cake with deliciously juicy blueberries because as well as being an antioxidant for the body, they help protect our brains from oxidative stress. Furthermore, they have been suggested to help reduce the effects of memory loss as we get older. Follow the link below for more information regarding the benefits blueberries can have on our brains: http://pubs.acs.org/doi/abs/10.1021/jf9029332
I have always loved blueberry and lemon together as I think the flavours compliment each other so beautifully.
I used two lemons for this recipe as it provides quite a few health benefits…
1 cup of blueberries (I used fresh for this recipe but you can also use frozen)
Preheat the oven to 180 degrees celcuis and line a cake tins with coconut oil
In a bowl, mix the flours and and baking soda.
Prepare the flaxseed eggs in a small separate bowl, mixing one tablespoon of flaxseed with 3 tablespoons of water (times 2). Leave to one side.
In a separate bowl, combine the coconut oil (melted), almond milk, apple cider vinegar and vanilla extract and agave nectar and gradually add to the dry ingredients.
Then mix in the flaxseed eggs.
Grate the zest of 1 or 2 lemons (depending on zesty you want the flavour to be- I used 2!) and add to the mixture. Fold in the lemon zest and add the blueberries. Then squeeze in about 1/3 of a cup of fresh lemon juice and stir in the chia seed jam. Once the mixture is well combined, pour the mixture into one of the prepared cake tin.
Bake in the oven for approximately 25 minutes and allow to cool completely before icing.
For the icing (optional)
To add more of a sweetness to your cake, you can add an iced lemon glaze that will finish it off nicely- mix together-
2 cups of powdered sugar
2 tablespoons of lemon juice
1 tablespoon of water (may add more depending on the consistency you want)
You can keep this cake fresh by refrigerating it in a container for up to 5 days.