Breakfast berry oat protein bars

A mouthful to say and a mouthful to eat! Another delicious creation on my never ending quest to keep my scrub pockets full of snacks….

Ingredients (makes 8)

  • 1/2 cup flaxseed meal
  • 1/2 cup vanilla pea protein (I use Botanika Blends)
  • 1/2 cup quick oats
  • 1 and 1/2 cup almond milk
  • 1/4 cup cacao nibs
  • 2 tablespoon liquid coconut oil
  • 1/2 cup frozen berries
  • 2 eggs, beaten
  • 1 teaspoon baking powder

Method

    Preheat the oven to 200*C. Line a slice tray with baking paper.
    Mix the dry ingredients together in a bowl until well combined.
    Add the wet ingredients and stir well.
    Add the frozen berries and mix through.
    Spoon and flatten the mixture into the slice tin, bake until set (about 30-40 minutes) and allow to cool before slicing into 8 pieces. Store wrapped in baking paper in the freezer or in an air tight container in the fridge.

Nutty Carob Granola

Nutty, chocolately granola without the hidden sugar!

Ingredients

  • 1/2 cup buckwheat groats
  • 1/4 cup oats
  • 1/2 cup quinoa flakes
  • 1/4 cup flaked almonds
  • handful each of hazelnuts, cashews, walnuts and flaked coconut
  • 2 tbsp carob
  • 2 tbsp cacao
  • 3 tbsp olive oil Nuttalex, melted

If you prefer your granola sweeter, add 1-2 tbsp maple syrup.

Method

  1. Preheat the oven to 180*C and line a baking tray with baking paper.
  2. Mix all of the ingredients together and spread onto the baking tray.
  3. Bake until crispy (~ 15-20 minutes), using a fork to turn the mixture every 5 minutes.

Peanut Butter Protein Brownies

Peanut butter, banana and chocolatey goodness with the added benefits of being high fibre, low in refined sugar AND high protein? These gloriously fudgy mouthfuls may just be the best brownies ever!

Ingredients (makes 9-12 depending on how you cut them!) 

  • 1/2 cup coconut flour
  • 1/2 cup flaxseed meal (can substitute with LSA)
  • 1/2 cup cacao pea protein (I use hazelnut cacao pea protein by Botanika Blends)
  • 2 eggs
  • 2 tbs cacao (can substitute with cocoa powder, or carob for something sweeter)
  • 2 tbs coconut oil, melted
  • 1 tsp baking powder
  • 2 extra-ripe bananas
  • 3 tbsp natural peanut butter (i.e. no added oil, salt or sugar – I use crunchy PB by Mayvers)

Note if you prefer yours sweeter, you can also add 2 tbs maple syrup or coconut sugar.

Method

  1. Preheat the oven to 180*C and line a brownie tray with baking paper.
  2. In a bowl, mash the bananas, then add the eggs and oil and mix until well combined.
  3. Add the flour, flaxseed, pea protein, cacao and baking powder to the mix and again, stir everything until well combined.
  4. Pour the mixture into the brownie tray, then swirl the peanut butter on top (place blobs about 1/3rd of the tray apart from each other, then use a fork to swirl into the mixture).
  5. Bake until a sewer comes out clean (about 20-30 minutes). Allow to cool before cutting.

For a bit of crunch, you can also add your favourite nuts or cacao nibs to the mix! 

Healthy Vegan Chocolate Mousse

Plant-based, high protein, dairy-free, gluten-friendly and low refined sugar – what’s not to love about this variation on chocolate mousse?!

Ingredients (serves 2) 

Method

  1. Blend all the ingredients in a food processor until smooth.
  2. Refrigerate until set (approximately 1 hour). Top with cacao nibs. Enjoy!

Gluten Free Cacao Banana Bread

All the taste of chocolate and banana bread without the nasty hidden sugar! Adapted from Sarah Wilson’s iQuitSugar gluten free banana bread recipe with the added deliciousness of cacao.

Ingredients 

  • 1/2 cup coconut flour
  • 1/2 cup almond meal
  • 1 1/2 tsp baking powder
  • 1 tsp baking soda
  • 1/4 cup cacao powder
  • 1/8 cup olive oil
  • 2 large eggs
  • 2 very overripe bananas
  • 1 tsp apple cider vinegar
  • 1/3 cup of yogurt (I used plain Chobani but coyo or flavoured greek yogurt also works)
  • 1/8 cup cacao nibs

Method 

  1. Preheat the oven to 180*C and line a loaf pan with baking paper.
  2. Mash the banana together with the yogurt and the oil.
  3. Add the rest of the ingredients to the banana mixture and stir until well combined.
  4. Bake for 45 minutes or until a skewer comes out clean. Eat while still warm with your favourite peanut butter on top!

Choc Peanut Tarts

One fantastic way to save on calories without sacrificing taste is to use baked wonton wrappers instead of pastry. They are deliciously light but crunchy, and can be filled with virtually any topping. Previous experiments of mine have included baking them with vanilla sugar before serving with ice cream and fresh fruit, and I have also used them as quiche bases.

These involve the winning combination of peanut butter and chocolate, making these a very moreish, low sugar and low guilt treat! 

Ingredients – per mini tart you’ll need;

  • 1 wonton wrapper
  • 1 tablespoon peanut butter (choose the kind with no added salt, sugar or oil for best results)
  • 1 tablespoon coconut oil
  • 1/2 tablespoon cacao / cocoa / carob powder
  • stevia to taste*

* I only needed about 1 teaspoon for a total of 10 tarts as I prefer the chocolate layer to be slightly bitter. You could also use maple syrup or brown sugar instead. 

Method

  1. Preheat the oven to 180*C. Place the wonton wrapper in a muffin tin and bake until brown (about 10 minutes, be careful they don’t burn).
  2. Mix the coconut oil, cacao and sweetener together.
  3. Allow the wrappers to cool before filling with the peanut butter. Pour the coconut oil mixture on top and place in the freezer for 10 minutes to set. Serve while still cold (otherwise the coconut oil will melt!).