Lime and turmeric bliss balls

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Since I have made my lemon and turmeric pancakes I have been obsessed with this incredible combination of flavours. Apart from having quite a mild flavour, turmeric is jammed packed with endless health benefits. The one which wowed me the most is that Turmeric is a very potent skin loving superfood. It has been proven to help fighting and healing acne and in the Indian culture is also use in skin lotion and moisturises. I try to incorporate turmeric into my day to day cooking as much as I can and why not using it in sweet recipes as well?  It works extremely well with all warm, exotically sweet flavours, like bananas, dates and coconut but also with apples, pears and apricots which I decided to use for this recipe. If you don’t have dried apricots on hands you can certainly use dates, although I love the sweet but slightly fresher flavour of apricots mixed with the dried coconut.

These little beauties make the perfect antioxidants packed afternoon pick me, I like to make a big batch on Sunday and happily munch them throughout the week.

ingredients:

1 cup of cashew

3/4 of a cup of shredded coconut

1/2 cup of dried apricots ( preferably try to buy apricots without sulphites,they are darker in colour)

1 tablespoon of cashew butter (almond butter will work as well)

1 teaspoon of coconut oil

1/2 teaspoon of turmeric powder

the juice of 1 lime

the zest of 1 lime

1 teaspoon of maple syrup (you can add more if you like sweeter)

3/4 of a cup of shredded coconuts for rolling the balls

Place the cashew in a food processor and blitz them for about 1-2 minutes until they start to form a flour.Do not over processed them otherwise you will end up with cashew butter!:)

Add all the remaining ingredients and blitz again for about 2-3 minutes until a sticky dough starts to form.

Remove the dough from the food processor and with your hands roll about 1 tablespoon of the mixture into a ping pong size balls and coat them into the shredded coconut. Continue this process until all you finish all the dough.

Store the bliss balls in the fridge for up to 4 weeks.

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Almond butter Chocolate Banana Bread

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This banana bread could possibly be my favourite thing at the moment, I am eating for Breakfast, in the afternoon as a snack, after dinner for dessert, I am totally obsessed with it! It might be because it combines three of my favourite food: almond butter + banana + chocolate, what more can I possibly ask for?

I know it’s sound pretty decadent but is actually relatively low in sugar as the bananas act as the perfect sweetener so you actually don’t need to add much more maple syrup or coconut sugar.  For the chocolate I have used roughly chopped OM BAR 70% dark chocolate as it’s so intensely rich and only sweeten by coconut sugar, but any other good quality dark chocolate would work as well.

Ingredients
  • 1 tbsp of milled flaxseed + 2.5 tbsp of water mixed together
  • 3 medium ripe bananas
  • 3.5 tsp baking powder
  • pinch sea salt
  • 1/3 cup of almond butter
  • 2.5 tbsp of coconut oil
  • 1/5 cup of coconut sugar
  • 2-3 Tbsp of honey or maple syrup, depending on how sweet you like it
  • 3/4 cup unsweetened almond milk
  • 1 1/4 cup of ground almond
  • 1/2 cup raw cacao powder
  • 1 cup of brown rice flour
  • 1 cup of rolled oats
  • 1/4 cup of chopped dark chocolate (I have used OM BAR 70% cacao)
  • a handful of cacao nibs to sprinkle on top (optional)
Preheat oven and line a loaf pan with parchment paper.
Prepare flax egg in a large mixing bowl and let rest for 5 minutes until it assumes a gloopy consistency. Add the bananas and mash thoroughly. Add all ingredients through almond milk and whisk vigorously to combine.
Add the cacao powder, almond meal, brown rice flour blend, oats and stir.
Last stir in the chopped chocolate.
If using sprinkle the cacao nibs on top.
Pour into loaf pan and bake for 1 hour – 1 hour 15 minutes. When ready should be firm with a nice crust on top. Let cool completely before cutting it into slices.
I love having mine with some almond butter and some slice banana on top.

 

 

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Lemon and turmeric pancakes with caramelised bananas

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Happy pancakes day everyone! These super sunny stack of turmeric and lemon pancakes can seriously brighten up even the gloomiest day 🙂

Apart from being super simple to make these beauties are also packed with goodness. I know turmeric might sounds a bit unusual but it actually work really well with the zestiness of the lemon and the sweetness of the bananas and it is also a power house of health benefits; it’s one of the food with highest concentration of antioxidants, anti inflammatory properties and it has even been proven to help fighting acne.

To top it all off I love having these pancaked with dates syrup caramelised bananas and some more lemon zest grated on top, I promise you the combination is just divine, perfect not only for pancakes day!

Ingredients – make about 8-10 pancakes

1.5 cup of rolled oats

1 very ripe banana

1 cup of rice milk

the zest of 1 lemon (preferably buy unwaxed organic lemons)

the juice of 1/2 lemon

1/2 teaspoon of turmeric

2 tablespoon of coconut sugar (optional/ I didn’t use any as I find the caramelised bananas add enough sweetness)

For the caramelised bananas

2 apple bananas (you can use regular bananas if you can’t find them, just cut them in half)

1 teaspoon of coconut oil

2 teaspoon of date syrup

1 teaspoon of cinnamon powder

 

Place the oats into a blender and blend until a a flour starts to form.

Mash the banana in a bowl and then add all the other ingredients to your blender. Blitz well until everything is combined. The consistency should be nice and thick.

Heat up a non-stick pan. Use about a ¼ cup of the mix and pour into the pan. Heat until bubbles form about three quarters of the way cooked through and then flip to cook for another minute or two. Repeat with the rest of the mixture.

For the caramelised bananas:

In a frying pan heat up the coconut oil until it’s melted. Slice length way the apple bananas and add them to the pan. Sprinkle the banana with cinnamon and add the date syrup. Cook the banana for about 2-3 minutes until they are golden brown.

Stack your pancakes and place the caramelised bananas on top and grate some more lemon zest to finish it off!

 

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Raw Banoffee Pie Bites

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These little guys have been my latest obsession, they basically encompassed my favourite sweet things: chocolate, almond butter and banana ( if you don’t love them as well, seriously,what’s wrong with you?;)) They are super easy to make and they last in the freezer forever unless you polish them off in one sitting like I did 🙂

Apart from being super indulgent, rich and decadent they are super healthy too, full of protein and skin loving omegas from the nuts and the coconut oil and packed with magnesium and antioxidants thanks to the banana, dates and cacao. So plenty of reason to make these little beauties and most importantly, enjoying them!

Ingredients

For the base

  • 125g ground rolled oats
  • 125g ground almonds
  • 60ml maple syrup
  • 2 tablespoons coconut oil
  • 1 ½ tsp vanilla powder

For the banana caramel layer

  • 350g dates
  • ¼ tsp salt
  • 95g almond butter
  • ½ tsp vanilla powder
  • 1 tbsp coconut oil
  • 1 very ripe banana
  • a splash of water if needed
  •  For the chocolate layer
  • 100g coconut oil
  • 60g cacao Powder
  • 2 tsp vanilla Powder
  • Pinch salt
  • 4 tbsp maple syrup or honey

To make the base

place the oats in a food processor and grind to a flour like consistency. Add all the other ingredients and pulse until it comes together when you pinch it in your hand. If it is still too crumbly to hold together, add 1/2 – 1 tablespoons of water. Press in to a tin and place in the freezer while you make the banana caramel filling.

To make the banana caramel

Blend the dates until they form a paste and then add the other ingredients blending until a smooth caramel forms. Spread onto the base and then return it to the freezer.

 To make the raw chocolate topping

Melt the Coconut oil in a bain marie. Once melted add all the other ingredients and stir until you have a nice smooth chocolate. Pour onto the other two layers and leave to set in the freezer for at least an hour.Remove from the freezer 10-15 minutes before slicing to prevent it from cracking.

 

 

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