Makes 12

Ingredients:

• 3 scoops chocolate protein powder or you can use vanilla either!
• 120g oats
• 30g chopped hazelnuts
• 2 tsp cocoa powder
• 1 Pinch cinnamon
• 80ml skimmed milk or almond milk
• 60g peanut butter
• Desiccated coconut

Method:

1. Mix ingredients in food processor until smooth
2. Roll into 12 small balls and then roll the balls in desiccated coconut
3. Chill in the fridge for approx. 30 mins before serving

Macronutrient Breakdown – per 1 protein ball
119kCals each
9.5g protein
7.5g carbs (1.9g sugars)
5.5g fat

Ingredients:

• 1 Avocado ripe
• 1 cup raspberries
• 2 tsp crushed walnuts
• 2 tsp nut butter
• 2 tsp raw honey
• 1.5 tbsp green & black coco powder
• 2 tsp on coco nibs

Method:

1. Scoop avocado out and a large mug, add in coco powder, 1 tsp nuts , nut butter, honey, 1/2 cup raspberries & mix well
2. Serve into a small bowls x2 and divide extra raspberries & 1 tsp walnuts & 2 tsp coco nibs for the topping

This recipe is gluten, dairy & egg free, perfect for anyone following paleo, coeliac or  anti-inflammatory diets.

Raw Brownies: serves 9

Ingredients:

• 3oogms Pitted dates
• 40gms gogi berries – soaked in warm water for 10 mins
• 230gms mixed nuts of your choice (I prefer, almonds, walnuts & hazelnuts)
• 90gms unsweetened cacao powder
• 1 tsp vanilla extract or you can use 1/4 tsp cinnamon & 1/4 tsp nutmeg
• 20gms extra almonds  crushed for the topping

Method:

• Soak gogi berries in warm water for 10 mins & strain
• Blend dates & pre soaked gogi berries in the blender, until smooth – add a little water if needed to make a thick paste
• Remove dates & gogi berries & set aside
• Place all nuts in blender & blend until they form a fine crumb
• Add back in dates, gogi berries, cacao powder & vanilla or spices & blend well
• Add more water if needed to make a sticky texture
• Place dough into a non-stick square or I used a cheese cake tin with the push up base
• Press it down evenly with your hand or a spoon
• Place remaining 20gms of almonds in food processor & blend until chopped well, press into the top of dough
• Place mixture in the fridge for  a few hours & then serve as is or with fresh fruit.

These brownies will store in the fridge for 10 days in an airtight container or freeze for 1 month.

Ingredients:

• 200gms ground flax seeds (I use a mixture of brown & golden)
• 100gms chia seeds or poppy seeds
• 100gms ground almonds
• 4 full organic eggs
• 2 tsp baking powder (I use gluten free)
• Grated zesty of and orange
• 3-4 tsp of fresh orange juice
• 1-1.5 cups almond milk
• Add filtered water if needed

Method:

• Pre heat the oven at 200 degrees C
• Place all ingredients into a blender or mix in a bowl by hand until ingredients are well mixed and you have think mixture.
• Place mixture into a bread loaf tin lined with baking paper
• OR you can place mixture into a muffin tray and make muffins
• Place into the oven and bake for 25-30 mins until mixture is a golden colour
• Pop a fork into the centre and if it comes out dry then it is cooked

Serve with homemade soup, make a healthy sandwich or have as a snack with some nut butter on top

Preparation time 10 minutes, baking time 12 minutes

Ingredients:

• 300gms gluten free self raising flour
• 1 tsp baking soda
• 1 tsp baking powder (gluten free)
• 1 – 2 tsp cinnamon
• 3 tbsp grated fresh ginger
• 1 tsp nutmeg
• 170gms butter
• 100gms natural cane sugar
• 3 large eggs
• 3 tsp vanilla extract (not essence)
• 400gms cooked quinoa
• 1 cup canned pumpkin puree
• 90gms oats
• Large handful chopped walnuts / raisins / mixed seeds (optional)

Directions:

• Preheat the oven to 180C / 360F and line 2 baking trays with greaseproof paper
• Cook quinoa, put quinoa into a pot and bring to the boil and then simmer for 12 minutes in double the amount of water to quinoa
• Mix flour, baking soda, baking powder, cinnamon, nutmeg & grated ginger into a bowl
• In a separate bowl cream together the butter and sugar, then mix in the eggs one at a time and the vanilla extract. (You may need to stop mixing to scrape down the sides of the bowl a few times)
• Add in the flour mixture and then stir in the quinoa, oats, pumpkin puree, walnuts, pumpkin seeds and raisins
• Shape dough into small balls (1 – 2 tsp) in your hand and flatten lightly onto a baking sheet. Alternatively divide dough into 2 and place each half on a piece of greaseproof paper.
• Roll the dough into a long sausage, wrap in the greaseproof paper and chill in the fridge for 30 mins or overnight. Then simply slice the dough into cookie and place on the prepared baking sheet
• Bake for 10 – 12 minutes, until golden on top and bottom and cool on a wire tray

This dough also freezes well, so if you want to freeze part or all of it, wrap in grease proof paper and then place in a large freezer bag. When you want to make the cookies simply remove the dough from the freezer while waiting for the oven to heat. Freezes well for up to one month.

You could also add in a hand full of chocolate chips into the mix to be a little naughty!

Preparation time: 20 minutes & 2 hours chilling time

Ingredients:

• Fudge Cake:
• 1.5 cups dry walnuts
• 1.5 cup unsweetened cacao powder or carob powder
• ¼ teasp sea salt
• 2/3 cup pitted Medjool dates (soaked in water & drained)

Icing:

• 1/3 cup semi-soft pitted Medjool dates
• ¼ cup organic honey
•  I medium ripe avocado pealed
• ½ cup cocoa powder

Filling

• ½ cup strawberries or raspberries

Method:

1. To make the cake, put dates into the  food processor & pulse, then add walnuts, cacao powder and salt into food processor and pulse until coarsely mixed. Avoid over-processing
2. Line a loaf tin or other deep cake tin with baking paper
3. Press half of the mixture into the tin, chill in fridge for 2 hours or overnight
4. To make the icing, pulse dates, honey and avocado in the food processor
5. Add the cacao powder and process until smooth
6. To serve, Ice the layer with the frosting and top with strawberries or raspberries
7. Serve immediately, or place in the fridge for a couple of hours to firm up.
8. The cake on its own will keep in the fridge for many weeks. The frosting will keep separately in the fridge for 1 week.
9. The fully assembled cake with strawberries or raspberries will keep in the fridge for up to 3 days.

Ingredients:

• 160gms buckwheat flour
• 60gms rice or coconut flour
• 30gms brown flax seeds
• 1/4 tsp sea salt
• 1 & 1/2 tsp gluten free baking powder
• 5 large organic eggs
• 1 lemon – squeezed and grind the rind of 1/2 the lemon
• 1 packet of fresh blueberries – organic if possible or washed well
• 1/4 cup coconut oil
• 1 tbsp organic honey
• 1 tbsp apple cider vinegar

Method:

1. Preheat the oven for 20 minutes at 200 degrees
2. Place buckwheat flour, coconut flour, flax, salt & baking powder into a food processor
3. Pulse all the ingredients together
4. Pulse in eggs, lemon juice, lemon rind, coconut oil, honey,  vinegar & blueberries
5. Grease bread tin with coconut oil and pour in the  mixture
6. Bake at 180 degrees for 30 minutes
7. Cool & serve

A grain free bread, perfect for those following a paleo lifestyle

Ingredients:

• 1 ½ cups blanched almond flour
• 2 tablespoons coconut flour
• ¼ cup golden flaxmeal or seeds
• ¼ teaspoon celtic sea salt
• 1 ½ teaspoons baking soda
• 5 eggs
• ¼ cup coconut oil
• 1 tablespoon honey
• 1 tablespoon apple cider vinegar

Method:

• Preheat oven at 200 degrees
• Place almond flour, coconut flour, flax, salt and baking soda in a food processor and pulse the ingredients together
• Then add in and pulse eggs, coconut oil, honey and vinegar
• Pour batter into a greased 7.5 x 3.5 loaf tin
• Bake at 200 Degrees for 30 minutes
• Cool and serve

• 1 ½ cups blanched almond flour
• ¼ cup ground flax seed
• 3/4 cup arrowroot powder
• ½ teaspoon sea salt
• ½ teaspoon baking soda
• 4 eggs (organic if possible)
• 1 teaspoon agave syrup or honey
• 1 teaspoon apple cidre vinegar
• ¼ cup walnuts, coarsely chopped
• ¼ cup hazelnuts, coarsely chopped
• ½ cup pistachios, coarsely chopped
• ¼ cup pumpkin seeds
• ¼ cup sunflower seeds
• ¼ cup sesame seeds
• In a medium bowl, combine almond flour, arrowroot, flax meal, salt and baking soda
• In a larger bowl, blend eggs 3-5 minutes until frothy
• Stir agave and vinegar into eggs
• Mix dry ingredients into wet, then add nuts and seeds
• Pour batter into a well grease” x 3.5″ loaf pan
• Bake at 350º for 30-35 minutes, until a toothpick inserted into center of loaf comes out clean
• Cool and serve

Ingredients:

• 2 x medium sweet potatoes
• 100g gluten-free oats or buckwheat flakes
• 4 scoops vanilla protein (alternatively you can use chocolate protein powder which will give a sweeter bread, more like cake texture)
• 1tsp baking powder – gluten free
• 1/2tsp cinnamon
• 2 egg whites
• 1/2tsp vanilla extract (not essence)
• Handful raisins (optional)

Directions:

• Preheat the oven to 180 degrees for 15/20 minutes.
• Cook sweet potato (preferably steam) and then mash it.
• Put all the ingredients into a food processor, blend all of the ingredients until smooth.
• Hand roll the mixture into 16 small balls and place on a large lined baking tray, or grease a bread tin and pour mixture into this to make a bread.
• Bake for about 20 minutes or until cooked.