PB and J biscuits

I saw the divine Reece Hignell and Jess Lemon (from Australia’s Masterchef ‘Back to Win’) share an epic 3 ingredient peanut butter biscuit recipe on Instagram.

So I thought, “let’s make it PB&J – but healthy?”

The original recipe is just 1 cup of sugar, 1 cup of peanut butter and 1 egg, mixed together into balls and flattened with a fork, baked at 170*C for 12 minutes.

I changed mine up a little and used:

  • Baked at 170*C for about 15 minutes, then drizzled with Noshu low sugar white chocolate chips and served with a dollop of Natvia low sugar raspberry spread – bliss!
  • High Protein Banana Bread

    This is a variation of the banana bread recipe by I Quit Sugar with the added benefit of pea protein.

    Ingredients 

    • 1/2 cup coconut flour
    • 1/2 cup pea protein (I used Botanika Blend’s raspberry coconut flavour)
    • 1 1/2 tsp baking powder
    • 1 tsp baking soda
    • 1/8 cup olive oil
    • 2 large eggs
    • 3 overripe bananas
    • 1/3 cup almond milk
    • 1 tsp berry or apple cider vinegar
    • 1/8 cup shredded coconut

    Method 

    1. Preheat the oven to 180*C and line a loaf pan with baking paper.
    2. Mash the banana with the milk, eggs and oil until just lumpy (it tastes better with chunks left in!).
    3. Add the rest of the ingredients to the banana mixture and stir until well combined. Pour into loaf tin and sprinkle with coconut.
    4. Bake for 45 minutes or until a skewer comes out clean. Eat while still warm!

    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!

    Banana Coconut Flan with Miso Caramel

    This cake is a healthier take on the divine Impossible Pie developed by Donna Hay, a truly wonderful flan with a custard slash cake style consistency that’s made by throwing the ingredients in the blender, then dumping them in a flan tin and baking. So simple!

    While my version is still not ‘perfectly healthy’ by dietitian standards, it does have the added benefits of less refined sugar than the original recipe, and of being dairy free for those who are lactose intolerant. It can also be made gluten free by omitting the miso paste, or by using a miso based on rice, quinoa or amaranth. I could potentially make it vegan if someone can figure out an appropriate substitute for the egg!

    Ingredients 

    • 2 large overripe bananas
    • 3/4 cup shredded coconut
    • 50g coconut oil
    • 1/4 cup rice malt syrup
    • 1 & 1/2 cups coconut milk
    • 1 & 1/2 tbsp white miso paste
    • 1 tbsp lemon juice
    • 1/3 cup coconut flour
    • 1 egg
    • 2 tbsp maple syrup

    Method 

    1. Preheat the oven to 160*C. Grease / line a flan tin.
    2. Chop 1 of the bananas and place in the freezer to firm. Place the rest of the ingredients in a blender and blend until smooth.
    3. Pour the mixture into the flan tin, top with the frozen banana pieces and bake until set (about 40-45 minutes). Drizzle with maple syrup and serve with coconut yogurt.

    Healthy Fudge Brownies! 


    They’re vegan, gluten and dairy free, with no added sugar, and they definitely help kill the cravings! 

    Ingredients (makes 16)

    • 4 medium bananas
    • 1/2 cup cacao or cocoa powder
    • 1/2 teaspoon vanilla essence
    • 1/2 teaspoon baking soda
    • 1/4 cup finely chopped walnuts or almonds
    • 1 small handful cacao nibs 

    Method 

    1. Blend the banana, cacao, baking soda and vanilla until smooth. 
    2. Stir in the chopped nuts. 
    3. Line a brownie tin with baking paper. Pour the mixture in and top with cacao nibs. 
    4. Bake for 15 minutes at 180*C until just cooked, then chill in the fridge until firm. 

    Healthy chocolatey heaven! 

    Recipe adapted from one by @lilsipper on Instagram