Chocolate for breakfast does not have to be a bad thing! Cocoa itself is a superfood and when combined with slow release energy from oats, a hit of antioxidants and protein from chia seeds and the fibre and MCTs of coconut all without refined sugars, […]
Tag: sugar free
Personally I am not gluten intolerant, but I’m always looking for ways to bring different foods into my diet to make it as varied as possible as this is so good for our gut flora. That means not just using wheat flour in everything and […]
It’s always so helpful to have a quick and easy recipe up your sleeve which uses store cupboard ingredients and tastes delicious too. Even better if it’s accessible to as many people as possible. These healthy flapjacks are great for those who might not be able to indulge in a traditional flapjack because of their dietary requirements. They are gluten free (with the appropriate oats), refined sugar free, nut free and vegan so also perfect for lunchboxes and playdates!
But I’m going to let you into a little secret – my absolute favourite thing about these flapjacks is the total lack of washing up they create! While I love cooking, washing up is not something I enjoy at all. So these are a complete win all round.
Allergy Friendly Flapjacks
- 100g jumbo oats
- 125g finer, rolled/economy oats
- 2 very ripe bananas, mashed
- 1 cored and grated apple
- 75g mixed sunflower and chia seeds
- 75g raisins and/or cranberries
- 50g coconut oil
- 3tbsp rice malt syrup or maple syrup
- Step 1 Preheat the oven to 180°C/350°F/gas 4 and line a brownie tin.
- Step 2 Melt the coconut oil and syrup together in a pan or for around 20 seconds in a microwave, and add the mashed banana and grated apple. Combine.
- Step 3 Add the two types of oats, seeds and dried fruit and mix well.
- Step 4 Spoon into the tin and level so it’s tightly packed.
- Step 5 Bake in the oven for 25mins until the top is lightly browned.
- Step 6 Allow to cool before serving.
Some people are just not breakfast people. No matter how hard they try the idea of food in the morning does not work for them. While this isn’t true of me – I get it. But there’s no reason why they should lose out on […]
Okay, now brace yourself, these chocolate muffins are (deep breath) egg-free, fat-free, dairy-free, gluten-free, sugar-free, nut-free, but definitely NOT flavour free! There is a good reason they are called Free From Everything Healthy Chocolate Brownie Muffins you see! I know what you’re thinking, what do they actually contain? The answer is basically all the good stuff.
In fact, there is so much good stuff in here that they would be a fabulous breakfast for anybody who doesn’t ‘do’ breakfast. They’re the healthiest choice you could go for if you need a sweet snack at coffee time, and the kids will think you’re being the best parent ever giving them this delicious treats when you know that they are actually bulking up on goodness. They are packed with iron, zinc, magnesium and antioxidants so this is certainly a situation where cake really is good for your health!
Overall then – a muffin case of perfect. I hope you’ll be pleasantly surprised by how fluffy and light these brownie muffins are. Serve them with the optional topping which is like a chocolate fudge, So sweet and squishy but with only a few simple ingredients.
Free From Everything Healthy Chocolate Brownie Muffins
- 90g dried dates
- 90g dried figs
- 100g oats (gluten free if required)
- 30g cocoa powder
- 1 tablespoon baking powder
- 250 ml water
- 100 ml milk of your choice
- 1 teaspoon vanilla essence
- 100g dates
- 100ml milk of your choice
- 2 tablespoons cocao powder
- 1 teaspoon vanilla essence
- Step 1 Preheat oven to 180°C / Fan 160°C / 350°F. Line 8 muffin tins.
- Step 2 First make a flour from your oats by blitzing them in a blender until they are a fine powder.
- Step 3 In one bowl mix the oats flour, cocoa powder and baking powder.
- Step 4 In a blender put together the dates, figs, water, milk and vanilla essence. Blend this mixture together until it’s smooth and lump free.
- Step 5 Now at the wet mixture to the dry mixture and mix until just combined. You don’t want to overmix this.
- Step 6 Divide into your muffin tin divide into your lined muffin tins, fill to ¾ full and level the tops with the back of a spoon.
- Step 7 Bake for 25 minutes, or until a toothpick or skewer comes out clear.
- Step 8 While they are cooking make the topping. Simply blend the dates, milk, cocoa and vanilla together until you have a thick paste. Placed this in the fridge for about an hour to firm up before frosting the top of your cooled muffins.
Having a naturally sweet energy ball at the ready in your fridge is brilliant if you are trying to cut down on your chocolate and candy intake – by filling up on the good stuff you won’t crave the rubbish! And the great thing about […]
Flapjacks are such a great bake – they can be made with minimal utensils, take minutes to put together and are pretty adaptable to the ingredients you have and like. Made right they can be a nutritional powerhouse but many off-the-shelf versions are packed with […]
I’m excited to have been working with yourzooki.com the past couple of months on some recipes using their incredible fish oil. They approached me after seeing what I was doing with it anyway – it’s a staple in our house because my kids think it’s like sweets! It’s actually sugar free but so delish, like a smoothie and no fishy burps. Bonus. I’ve developed some recipes using all their flavours and will be posting them here (and a version for anyone who doesn’t wish to consume fish). I had never considered mixing the flavours of mango and peach together until I tried the Zooki Fish Oil – but boy does it work as these Mango and Peach Mousse Stacks prove!
This dessert is dinner party worthy but quick and simple enough for everyday. It also contains no sugar, two of your five-a-day and a full adult portion of Zooki if you are using it – which is pretty good going for a yummy treat. And unlike many mousses this doesn’t contain raw eggs or gelatine, which means you can serve them immediately without chilling and it’s suitable for anyone with intolerances.
Tumblers, or martini glasses make great serving dishes for these beautiful mousses as you can see the gorgeous layers. You can always make half size versions for the kids, which would give them their full portion of Zooki for the day too.
Mango and Peach Mousse Stack
- 1 mango, peeled and finely chopped
- 1 tin of peaches, drained
- 300ml double cream
- 8 teaspoons Zooki Mango and Peach Omega-3 oil or 8 teaspoons of pureed mango
- Step 1 Blitz the peaches in a blender until you have a smooth liquid.
- Step 2 Chop the mango and place 4 teaspoons of the chopped mango to one side.
- Step 3 Whip the cream with 4 teaspoons of Zooki or mango puree until it’s stiff. When it’s finished stir the remaining 4 teaspoons lightly through the cream so it has a ripple effect, don’t over mix it as you want to see the stripe.
- Step 4 Place 2 tablespoons of the peach puree in the bottom of your glass. Top with 1 tablespoon of chopped mango then an eighth of the cream mix.
- Step 5 Repeat to use up all the puree, mango (not the reserved mango though!) and cream.
- Step 6 Use the reserved mango to garnish the top of the pudding.
- Step 7 You can eat the pudding immediately or chill for later.
Homemade ice pops were pretty much the only way you were going to get an ice pop when I was a kid. There was a choc-ice and maybe a Mini Milk if you were lucky. But certainly not the crazy array on offer at supermarkets […]