Oat Caramel & Chocolate Slice

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So I needed to make a nut/gluten free dessert for my moms birthday so I created these amazing raw slices, they are so delicious and very decadent! Recipe as follows.

▪Crust: 
•1-1/2C oats  
•2tsp vanilla 
•2Tbsp VitaFiber IMO (can use honey/agave) 
•Dates as needed (I used 10)
▶Blend all ingredients adding dates until the mixture forms dough. Flatten onto 9×9 baking dish and place in freezer. 

▪Caramel: 
•2C dates 
•1/3C water 
▶Blend adding water until you reach a smooth and thick consistency. Spread evenly over base place in freezer. 

▪Chocolate: 
•2C almond milk 
•3-4Tbsp cacao 
•Sweetener to taste 
▶Bring almond milk to medium heat until it bubbles then add cacao and sweetener. Stir well and allow to simmer, stirring often, remove from heat once thickened. Cool then spread over caramel. Place in fridge. Slice once hardened.
Or:
•1/2C Coco oil
•1/2C cacao
•2Tbsp maple syrup
(I used this method – the top may crack when sliced)
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☆Chocolate Strawberry Waffles☆

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I love chocolate and strawberry and these turned out super yummy, infusing the strawberries into the batter is so delicious! Recipe as follows:

Yields 6 waffles

▶Ingredients:
→Dry→
•1Cup oat flour
•1/2Cup spelt flour
•1 scoop chocolate protein powder
•1tsp baking powder
•2Tbsp cacao powder
•1tsp cinnamon
•1Tbsp xylitol
•1/4Cup organic dark chocolate chips
•1Tbsp maca powder (optional)
•1Tbsp coconut water electrolytes (optional)
→Wet→
•1/2Cup unsweetened applesauce
•1-1/4Cup coconut milk (or your choice-may need more)
•6 large fresh strawberries
•1 egg
•1tsp pure vanilla extract

▶Directions:
Preheat waffle iron. Combine all dry ingredients in large bowl until well combined. In blender blend all wet ingredients until smooth.  Add wet to dry and whisk until combined,  add more milk if needed to get right consistency. Cook in greased waffle iron. Top with greek yogurt, strawberries and extra chocolate chips. Serve ♡

Eat→→→

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Carrot Cake Muffins with Cream Cheese Spicy Berry Compote Frosting

So I got this idea from Masterchef the other night. Big Wille made carrot muffins with a spicy berry compote … I knew I had to recreate it plus Chef Ramsey raved about it!! So you want the recipe, see below.  I made 12 large muffins and 9 mini muffins because I ran out of the large muffin liners.

 

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Recipe:

▶Carrot Muffins

▪Dry:
•1-1/2Cups Whole Wheat Pastry Flour
•1tsp baking soda
•1tsp ground cinnamon
•1/4tsp ground nutmeg
•1/4tsp ground ginger
•1/2tsp salt
▪Wet:
•1/4Cup coconut oil, melted
•1/2C Natural brown sugar, lightly packed (can use honey)
•1 egg, lightly beaten
•1tsp pure vanilla extract
•1Cup unsweetened applesauce
▪Fold in:
•1C shredded carrots
•1/2C raisins
•1/2C walnut halves, once measured crush

▶Directions:

1. Preheat oven to 350ºF. Line muffin tins with liners.

2. In large bowl whisk together all the dry ingredients.

3. Make a small well in the centre of the dry ingredients and add the wet ingredients.

4. Stir ingredients together until just combined, do not overmix (some flour may still be seen).

5. Fold in the shredded carrots, raisins and walnuts just until combined.

6. Spoon batter evenly among muffin liners. Bake for 18-20min (for minis I only cooked for about 13min) or  until a inserted toothpick comes out clean.

7. Remove to a wire rack to cool completely before frosting.

▶Cream Cheese Frosting

•6oz Cream Cheese
•1/2Cup plain greek yogurt
•1tsp pure vanilla extract
•1/3C raw honey (use more if needed)
•1Tbsp fresh squeezed lemon juice

▶Directions:

1. Using hand mixer mix all ingredients until smooth.  Place in fridge.

▶Spicy Berry Compote

•2Cups Raspberries
•1Tbsp raw sugar
•1/2tsp ground cinnamon
•1/8tsp ground cloves
•1/8tsp ground nutmeg
•1/8tsp cayenne pepper

▶Directions:

1. Combine all ingredients in saucepan, bring to a boil, once boiling lower heat and simmer for about 15min until it’s thick and you get a jam like texture. Cool completely.

▶To frost the muffins:

Using a piping bag spoon some of the compote mixture down one side of piping bag, then spoon cream cheese mixture down the other side (use about 2/3rds cream cheese frosting and 1/3rd berry compote in bag). You may need to squeeze a little out first to get the swirl design.  Pipe muffins and serve.
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Chocolate Peanut Butter Banana Chia Pudding

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I am in love with chia seeds, I try to incorporate them into my meals as much as possible. Chia seeds are packed with omega-3 fatty acids, these fats are important for brain health. They are also a great sources of dietary fibre, adding these gems to your diet is an easy way to ensure you are getting a good dose of fibre. They have many more excellent benefits that I could go on but I know you all want the recipe so here it is↓↓↓

▶Ingredients:
•1Cup almond milk
•1tsp agave syrup
•1Tbsp cocao powder
•1Tbsp peanut butter
•1/4 banana
•1/4Cup chia seeds
•Frozen Raspberries

Directions:
Blend almond milk, agave, cocao, PB and banana until well combined. Pour over chia seeds in container with lid and shake up (can also stir), place in fridge for few hours or overnight. Blend raspberries with splash of water and layer with chia pudding. Enjoy ♡

Chocolate Zucchini Loaf

One of my favourite vegetables is zucchini, I love it grilled, baked, fried and even in my baking with chocolate! See below for my recreated healthy version of chocolate zucchini loaf. 
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Recipe↓ 
▶Ingredients:
•1 C oat flour
•1 tsp cinnamon
•¼ tsp sea salt
•¾ tsp baking soda
•3 Tbsp unsweetened cocao powder
•¼ C coconut oil melted
•½ C xylitol
•¼ C demerara sugar (raw brown sugar)
•2 eggs  
•1 tsp vanilla
•¼ C Greek yogurt
•1½ C grated zucchini, patted dry
•½ C mini chocolate chips

▶Instructions: 
Preheat oven to 350 degrees. Grease and flour large 9″ bread pan and set aside. Whisk together flour, cinnamon, baking soda, salt and cocao powder in a small bowl until combined. Set aside. In a stand mixer or using a hand mixer, beat together sugars, oil, and eggs for about 1-2 minutes until slightly fluffy. Add vanilla and Greek yogurt. Fold in the grated zucchini. Add the remaining dry flour ingredients. Stir to combine and lastly fold in the chocolate chips. Pour into prepared 9″ bread pan (sprinkle extra chocolate chips over batter if desired). Bake for 50-60 minutes. Oven temperatures vary, so just make sure a toothpick entered in the center comes clean. Let cool for about 20-30 minutes and remove from pan.
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Strawberry Pancakes with Greek Yogurt drizzle

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Strawberry everything! Love strawberries and now they are becoming readily available so I try and incorporate them with as many of my meals as possible. Recipe as follows↓↓

Serves 2 hungry people

▶Ingredients:
▪Dry
•1-1/2C oat and spelt flour
•2 scoops protein powder (I used vegan vanilla bean)
•1tsp baking powder
•1tsp cinnamon
•1Tbsp xylitol or raw sugar of choice
▪Wet
1C almond milk
•6 fresh medium strawberries
•1 egg
•1tsp pure vanilla extract
•1/4C applesauce

▶Directions:
Whisk dry ingredients until well incorporated (I used 1/2C oat flour and 1C spelt flour). In blender combine all wet ingredients and blend until smooth, whisk into dry (may need couple more splashes of almond milk until you get right batter consistency). Preheat greased pan and fry 2-4min per side.

Topping:
5 strawberries
•1/3C plain greek yogurt
•1tsp honey
•1tsp pure vanilla extract
•1/2tsp cinnamon
•Splash almond milk
▶Blend all ingredients adding almond milk to get right texture. Serve on top of pancakes. ♡

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Nut and Oat Protein Bites

Oh wow these are aaaamazing! I want to experiment more with adding and swapping different ingredients but these were still so good! Took them on my surfing trip, great grab n go snacks or pre/post workout. Recipe as follows↓

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▶Ingredients:
1C nut butter (I used half peanut butter and half homemade nutella)
•1C Oats (I used large flake)
•1/3C scant, honey or agave or maple syrup
•1/4C chia seeds
•1 scoop protein (I used chocolate whey)
•1/4C dairy free chocolate chips (enjoy life)

Directions:
Heat up nut butter until plyable, add all ingredients and mix until well incorporated (get your hands dirty). Place in fridge for 2 hours then roll into balls and place on parchment lined dish (i used a tablespoon and portioned that way, plus made easy ball). Eat and store in fridge.

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