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Healthy living recipes

Fruit & berry oat bars

These fruit & berry oat bars are seriously good. Slightly chewy, sweet yet a bit tangy – a real crowd pleaser. The secret ingredient in these oat bars is Golden berries which are loaded with nutrients & antioxidants. On top of being absolutely yummy, these oat bars will help you keep your energy levels high throughout the day.

To make 20 oat bars you’ll need:

3 cups of oats

1 cup dried apricots

1/2 cup dried mango

2 tbsp coconut oil – melted

2 tbsp almond butter

3 tbsp maple syrup

1/2 cup dried cranberries

1/2 cup golden berries

1/3 cup water

Pre-heat the oven to 140C.

Whizz the oats with apricots, cinnamon, almond butter, maple syrup and coconut oil. Next chop mango and add to the food processor. Add cranberries, golden berries and water and whizz until a dough-like consistency forms.

Line a baking tray with the dough and bake for 25 mins. Cut the mix into oat bars as soon as you take them out of the oven to avoid crumbling into a muesli. Enjoy

Hazelnut – cacao pops

Chocolate with hazelnuts is my all time favourite combo. These hazelnut cacao pops have a lovely crunch and deep cacao flavour. With only 4 ingredients and 10 mins prep time, they make a perfect sneaky afternoon chocolate fix.

To make 19 pops you’ll need:

1 cup of blanched & roasted hazelnuts

3 tbsp coconut oil – melted

4 heaped tbsp raw cacao powder

4 tbsp maple syrup

Whizz 1/2 cup of hazelnuts in a food processor until it forms hazelnut butter. Chop rest of the hazelnuts in rough chunks. Mix all ingredients together and pour into a cute mould. Leave in the fridge to set for an hour and enjoy! Store in the fridge up to a month.

Apricot – cranberry oat bars

These chewy apricot – cranberry oat bars are amazing! So fruity and not overly sweet, perfect for breakfast or as an afternoon snack.

To make 20 you’ll need:

2 cups of oats

1 cup unsulphured dried apricots

1 cup if dried cranberries

1/2 cup almonds

1 tbsp cinnamon

2 tbsp almond butter

2 tbsp maple syrup

5 tbsp water

3 tbsp coconut oil – melted

Pre-heat the oven to 140C.

Whizz oats, coconut oil, maple syrup, water and apricots in a food processor until well combined. Next add almonds and pulse until they’re cut into large chunks. Add cranberries and pulse for few seconds until the dough binds together.

Line a baking tray and press the dough down. Bake for 25min. Cut into pieces straight away to avoid the mix crumbling into a muesli. Voila!

Chickpea brownies

These chickpea brownies are seriously good. Deep chocolate brownie base slowly melts in your mouth whilst gooey icing gives it a sweeter punch. Best of all, it’s made from natural & wholesome ingredients full of antioxidants & fibre.

This recipe will make 16-20 pieces, depending how you cut it.

Brownie base:

2 tins drained chickpeas

8 pitted medjool dates

5 heaped tbsp raw cacao powder

2 heaped tbsp coconut oil – melted

2 tbsp almond butter

1 tbsp ground flax seeds

1/2 cup soya milk (any would do)

Icing:

2 ripe bananas

2 pitted medjool dates

2 heaped tbsp raw cacao powder

1 tbsp almond butter

1 tin full fat coconut milk – use only hardened fat part

2 tbsp ground flax seeds

Pre-heat the oven to 180C.

Whizz all brownie base ingredients with a food processor until a smooth dough forms. Place the dough into the baking tray and bake for 25mins. Take out of the oven and leave to cool.

Next blend all icing ingredients until smooth. Once the brownie base has cooled, spread icing on top and leave the brownie in the fridge to set for couple hours.

Cranberry – cacao oat bars

Recently I’ve been obsessed with making oat bars and experimenting with different flavours. These cranberry & cacao oat bars are great as an afternoon pick me up snack or as quick breakfast on the go.

This recipe makes 18 oat bars:

2 tbsp almond butter

2 tbsp cashew butter

3 cups oats

1/2 cups cacao nibs

1 cup dried cranberries

3 tbsp melted coconut oil

1 tbsp cinnamon

7 tbsp maple syrup

Pre-heat the oven to 140C.

Pulse all ingredients in a food processor or mix together by hand until well combined. Line the mix into a baking tray and press down until the mix becomes firm. Put it in the oven and bake for 25mins.

Cut these oat bars as soon as you take them out of the oven to avoid them crumbling into a muesli. Allow to cool and enjoy!

Carrot – beetroot soup

With only 4 ingredients, this soup is a perfect go to when you want quick and delicious food. To make a family-sized pot you’ll need:

1, 1/2 kg carrots

3 small beets

2 small onions

1 cup of lentils

Dash of olive oil

Salt, pepper, chilli & bay leaves to season

Start off by frying chopped onion until it starts to brown. Whilst your onion is sweating and browning, chop carrots (don’t worry about the size of the cut as the soup will be blended at the end) and beets add them into the pot.

Next add boiling water (this will reduce cooking time) so that it covers veggies with extra 6cm (2-3 inches) boiling water on top. Bring the pot to the boil, add lentils and seasoning. Simmer the soup for 25mins and blend until smooth. Voila!

I topped the soup with pumpkin seed oil & toasted seed & nut mix.

Walnut – cranberry flap jacks

After 48hrs of labour and emergency C section there was one thing I was really looking forward to having after getting home from the hospital: flap jacks.

As I don’t have much time for cooking I always look to make my food simple, quick, delicious & healthy. These little beauties are perfect if you are looking to have a healthy treat in between running errands or have some guests around.

To make approx 40 mini walnut – cranberry flap jacks you’ll need:

2 cups of oats

1, 1/2 cups of walnuts

1/2 cup of dried cranberries

1 tbsp cinnamon

4 tbsp melted coconut oil

7 tbsp honey

To start off add oats, cinnamon, honey, coconut oil & 1/2 cup of walnuts to the food processor. Whizz together. This will form smooth dough. Next add the rest of the walnuts and whizz until they break down in chunks (no longer than 30 seconds). Mix in dried cranberries and place the dough into a baking tray.

Pre-heat the oven to 140C and bake for 25mins. Cut into bite size flap jacks and enjoy!

Apricot – mango breakfast bars

These energy boosting apricot – mango oat bars are an absolute dream! So chewvy, fruity and fragrant, a real crowd pleaser. I love having these in the morning with some warm milk or in the afternoon when I need a bit of energy boost.

And the best part? They take literally 5min prep time and 25min in the oven.

This recipe will make 16 chunky oat bars. You’ll need:

2 cups of oats

1 cup of dried unsulphured apricots

1/2 dried mango

2 tbsp almond butter

7 tbsp honey

1 tbsp cinnamon

4 tbsp melted coconut oil

1/2 cup of almonds

Pre-heat the oven to 140C.

Add all ingredients except almonds to the food processor and blend until a sticky dough forms. Then add almonds and whizz for a minute until they break down in chunks and mix in with the dough.

Transfer the dough into a baking tray and gently press down. Bake for 25mins, take out the oven and cut into oat bars.

Strawberry – coconut cheesecake energy balls

These strawberry cheesecake energy balls are a lovely snack for when you need a bit of a boost for the day.

You’ll only need 4 ingredients & 5 mins to make these.

To make 15 energy balls you’ll need:

2 cups of cashews

1 cup freeze dried strawberries

2/3 cup of desiccated coconut

7 tbsp maple syrup

Garnish

1/2 cup of desiccated coconut

Simply whizz all base ingredients in a food processor until a crumbly & sticky dough forms. Be careful not to over-blend it as the nuts will start to break down and form a smooth paste if left too long.

Roll the dough into bite size balls and cover with coconut flakes.

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