Nutella Banana Bread – Gluten Free

Ingredients

1 and 1/4 cups of Nutella Spread + plus a bit extra for the topping

3 large eggs

2 medium bananas

1 and 1/4 tsp baking powder

1/4 cup + 2 tbsp unsweetened cocoa powder

Instructions

1 – Preheat oven to 180 degrees

2- Grease the inside of a 8.5 inch x 4.5 inch loaf tin

3- Add all ingredients into a blender and mix until everything is smooth. You can mix by hand but you will just need to ensure the mixture is smooth.

4 – Pour into loaf tin

5- Bake for 50-55 minutes

6 – Leave bread to cool down

7 – Coat the top of the bread in a thin layer of Nutella spread.

Really delicious banana bread and really simple to make.

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Fruit and Nut Mix

Ingredients

50g Walnuts

50g Almond Flakes

50g Pecan nuts

50g Pumpkin Seeds

50g Sunflower Seeds

100g Goja Berries

Instructions

1 – Add the Almond flakes, sunflower seeds, pumpkin seeds and goja berries in to the bowl.

2- Chop the walnuts and pecan nuts finely and add to the mixture

3- Mix thoroughly

4- Weigh into 40/50g portions depending on personal preference. I personally weigh then into portions of around 45g

This will usually make around 8/9 portions.

I enjoy snacking throughout the day, so this fruit and nut mix is perfect for me as it provides with lots of nutrients but also tastes delicious. I usually weight out my mix on a Sunday ready for the week, so I have one every day and then a couple extra just in case. Usually I eat them in the morning and will occasionally have one at night when I have a sugary craving instead of grabbing a chocolate bar.

Chia Seed Pudding

Chia Seed Pudding

Ingredients

100mls water (can use almond or coconut milk)

Tablespoon of chia seeds

Tablespoon of honey

Handful of strawberries

1x Banana

Handful of Blueberries

Instructions

  • Mix water, honey and chia seeds in a bowl – stir well
  • Cover the mixture with cling film and put in fridge for a couple of hours (Usually I put it in the fridge overnight)
  • Stir mixture and add strawberries, banana and blueberries

Really simple recipe and you can change it to suit you by adding different fruits that you enjoy. Sometimes I eat this for breakfast or sometimes as a desert in the evening.

You can also add Tahini or nut butter for extra flavouring. I have also tried it with Lucuma which also adds a really nice flavour.

It is only over the last few months that I have learnt about Chia seeds but I have slowly started to bring them into my diet as Chia seeds have a huge amount of health benefits.

Orange and Chocolate Chip Cookies – Dairy and Gluten Free

Ingredients

50g Coconut Flour

50g Coconut Sugar

100g Coconut Oil

110g Dairy free chocolate chips

Zest of 1/2 orange

1/4 tsp baking powder

1/4 tsp salt

1tsp Vanilla Extracts

 

Instructions

1 – Pre heat over to 170 degrees

2 – Either grease baking tray or line with baking powder.

3- Mix together coconut flour, coconut sugar, salt and baking powder.

4- Add eggs, oil, zest, vanilla extract and dairy free chocolate chips.

5- Mix the indents together to form a loose dough.

6 – Divide into 9 balls and place on the baking tray.

7- Cook in the over for around 12-14 minutes

8. Leave to Cool and then enjoy!

 

Really simple to make these cookies and they taste delicious. They did not last long in my house when I made these.

 

Almond butter and Chocolate Chip Muffins – Gluten and Dairy Free

Almond butter and Chocolate Chip Muffins – Gluten and Dairy Free

 

75g Coconut Flour

100g Coconut Oil

100g Almond Butter

4 x Eggs

100g Honey

Chocolate chips – dairy free

½ teaspoon Baking soda

1 teaspoon Vanilla essence

 

 

1- Pre heat over to 180 degrees. Place muffin cases in baking tray.

2– Mix the coconut flour and baking powder in a bowl

3 Add the Almond Butter, Eggs, Honey and vanilla essence

4- Melt the Coconut oil and then add to the mixture. Mix until smooth

5 – Add the chocolate chips to the mixture and stir well.

6- Scoop the mixture into the muffin cases on the baking tray.

7 – Bake the muffins for around 18-20 minutes

8 – Leave to cool down

 

Makes 12 muffins

Reece’s Almond Butter Splodges

Ingredients

190g Almond butter

2tbsp Coconut Flour

3tbsp Honey

1tsp Vanilla Essence

130g Dark Chocolate or dairy free chocolate

Makes 16 Treats

 

  • Mix the almond butter, coconut flour, honey and vanilla essence into a bowl until it makes a smooth mixture.
  • Mould with hands into the shape of ball around 1 inch in size (or whatever shape you wish them to be)
  • Place on baking paper and put them in the fridge for around 10 minutes while you melt the chocolate – this will allow the mixture to become firmer.
  • Melt chocolate – (In a saucepan/microwave) until it is smooth and runny
  • Using a folk, dip the balls into the chocolate and cover them evenly
  • Leave in the fridge until they have cooled down and set.

 

This recipe is really easy to follow, and they are really simple to make.

You can use other butters such as peanut butter, seed butters or mixed nut butters. I used Almond butter as the person they were made for cannot eat peanut butter.

I used dark chocolate to cover them, but you can use a chocolate of your preferred choice.

By using coconut flour, they are gluten free and can be dairy free is you use dairy free chocolate. For this occasion, I didn’t use dairy free chocolate and the person they were for can eat dark chocolate.

Overall, they are a very delicious treat and I would highly recommend trying out the recipe.

 

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