Cinnamon Spiced Almond Cookies with White Chocolate Chips and Cranberries (vegan and paleo friendly)

How does my tummy know it’s nearly Christmas? Like today I completely skipped lunch and had peanut butter and berries on toast instead! It’s just what my soul was crying out for! But it’s December, it’s nearly Christmas so that’s totally allowed, right?!

I don’t know about you, but I’m craving ALL the comfort foods and I’d be more than happy to if someone said I had to stay inside the house in just my PJs from now until Christmas, like serriousssllyyy! So cosy!

Anyway it’s Sunday, it’s cold (bare in mind cold for Southern Spain is anything below 18degrees) and I actually had a bit of free time! Which is a rare thing these days, so of course I got in the kitchen and got creating! I had absolutely no idea what I wanted to make, I just knew I wanted it to be Christmassy! I also got my hands on some Vegan white chocolate the other day at a huge organic shop I found in Gibralter and it’s been on my mind ever since! So it had to be something consisting of white choc!

I stuck to a simple(ish) cookie base and added chunks of white chocolate and dried cranberries and honestly… just WOW. The cookies turned out crispy on the outside with a soft chew on the inside thanks to my old trusty pal Tapioca Starch! The actual cookie base consists of very few ingredients, then it’s totally up to you if you want to add anything. Although I would 10000% recommend white chocolate chunks and dried berries because my gaaaawwwd it’s good! And did I mention these babies literally TASTE of Christmas. Like if Christmas was made into a cookie this would be it!

(I totally just took a break from writing this to go get another cookie, talking about it got me all watery mouthed ūü§§).

Anyway! Less teasing, more recipe sharing. Here’s what y’all will need!

Ingredients:

  • 1 cup of almond flour, sifted
  • 3/4 cup of tapioca starch
  • 1/4 cup of desiccated coconut
  • 1 teaspoon of gluten free baking powder
  • 1/2 cup of coconut sugar, sifted
  • 1/4 cup of coconut oil, solid
  • 1 large egg (or if Vegan: 1 tablespoon of Flaxseed meal and 3 tablespoons of water to replace one egg)
  • 1 tablespoon of water
  • 1 teaspoon of cinnamon
  • Half a Vegan white chocolate bar chopped ( around 75grams)
  • 1/4 cup of dried cranberries chopped up

How to make:

  1. Combine the almond flour, tapioca starch , baking powder and cinnamon in a bowl.
  2. Blend coconut oil, egg and water together until lumps are out and a paste is formed.

3. Add to the dry ingredients, add the chocolate chunks and berries then mix well. Place mixture in fridge for around 15 minutes. Meanwhile preheat oven and get a lined tray prepared.

4. Spoon mixture onto tray and flatten out into cookie shapes. (Around a tablespoons worth of big cookies are desired. Cookies will naturally rise and get bigger when cooking.) To make more cookies out of the mixture just spoon less mixture per cookie.

5. Bake for around 10-12 minutes, or until cookies are set and golden. Once baked, allow to cool on a wire rack.

6. Put a Christmas movie on, pour a glass of almond milk (or Baileys?) and enjoy! ūüėć

Let me know what you think and remember to tag/dm me with any recreations! I love to see them! Instagram and Facebook page is CookEatSquatRepeat.

Happy baking!

Love to you all, J xx

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Crunchy Chocolate Protein Cookies with Peanut Butter glaze (paleo, df, gf, v)

Yes I am alive! I know it’s been a while since I experimented in the kitchen and shared some recipe love with you! To be honest my time in the kitchen has been making the old classics for orders coming in for a side business I’ve just launched here in Spain, called Balanced Bites! Which is very exciting, but it has been keeping me very busy and not left me much time to play with new recipes in the kitchen! So one sunny Sunday I decided to come up with a recipe for CRUNCHY protein cookies! All for me to eat! And the recipe to share with you lovely people, obviously.
It’s quite difficult to get that crunch you get in a usual biscuit when you are baking gluten free and dairy free but these came out perfect and we’re so so crunchy! The peanut butter glaze is optional, but soooo yummy! You know my love for peanut butter is real! The glaze can be done with any nut butter of choice. Cashew, almond, pistachio! You won’t fail when it comes to nut butter glazes ūüėć

I think the key to the crunch is in the tapioca starch. So try not to skip on that!

Here’s what you will need-

For the cookie:

1/4 cup almond flour

1/2 cup BulkPowders coconut flour

1 tablespoon of tapioca starch

40 grams of BulkPowders vanilla protein

2 tablespoons raw cacoa

1/2 cup Baking soda

1/4 cup of organic coconut oil + teaspoon

1/4 cup of honey (can use other sweetner if vegan)

1 teaspoon of vitafibre (not essential)
For Peanut Butter icing:

1/4 cup of peanut butter

1 tablespoon of coconut oil
How to make:

1. Preheat oven to 180 degrees. Line a tray with parchment paper and set to one side.
2. Combine all dry ingredients and mix well until completely blended.

3. Add wet ingredients and mix until a dough type texture is formed.

4. Using a dessert spoon place dollops of dough on tray at least two inches apart as they will spread when cooking. Flatten and shape slightly using back side of a wet spoon.

5. Bake in oven for 10-15 minutes. (Dependent on the heat of your oven.)

6. If peanut butter glaze is desired- Whilst your Cookies are baking gently heat the peanut butter and coconut oil in a pan on medium heat until a thick paste is formed. If it’s too watery add a bit more peanut butter.

7. Once cookies are out the oven allow them to cool slightly before drizzling the peanut butter glaze on them.

8. Pop in refrigerator for 5-10 minutes to allow the glaze to set.

9. Now sit in a corner away from the world and eat ALL the cookies. Yes you heard me. These are too good to be shared.

Vegan ‘Ferrero Roche’ Protein Balls

Energy balls are by far my favourite sweet treat to snack on! They are super easy to make and so handy when you feel that niggle for something sweet.
I’ve been trying out different ways to make energy balls without copious amounts of dates or other fructose sweeteners, without comprimising the ‘sweetness’ and finally these were born! With only a little bit of agave used to sweeten and not a date in sight (story of my life!). If you follow my blog you will know none of my creations contain refined sugars, I still try to be cautious to how much fructose I am eating every day.

These little wonders turned out a lot better than expected, considering it was a “whatever I have in my cupboard” kinda creation, AND I didn’t plan for them to taste like Ferrer Roches, that just kinda happened! (I will be making these on the reg for suuuure!).

Now before I go on I just want to add that the whole time I was making these I was singing Chef from South Parks song, ¬†“Chocolate salty balls” and it is STILL stuck in my head now…. so I guess that’s what these are! ‘Justines Chocolate Salty Balls’, but for the sake of this blog post I’ll stick to Vegan ‘Ferrero Roche’ protein balls!

Anywhoooo, moving on…

I know what you’re thinking, such delectable little treats are to be enjoyed in moderation, right? Well, what if I told you that you can have that amazing chocolatey, nutty taste you get from a Ferrero Roche without the guilt? Yep, you heard me right. Coz’ I‚Äôve come up with a healthy version filled with nothing but good-for-you foods! You are welcome!

So here’s what I did.

What you will need:

  • 1 cup mixed raw nuts. (I used mostly cashews and hazelnuts with a few almonds in there).
  • 1 cup gluten free oats.
  • ¬†1/4 cup raw cacao powder.
  • 1 teaspoon cinnamon, ground.
  • 1 teaspoon vanilla extract
  • 1 tablespoon vanilla protein powder. (Vegan friendly if following vegan diet)
  • ¬†a pinch sea salt.
  • ¬†2 1/2 tablespoons agave syrup. (Maple syrup will also work).
  • ¬†2/3 cups creamy raw nut butter (cashew or almond work well).
  • ¬†2 tablespoons almond milk. (Natural, sugar free).
  • 1/4 cup of coarsely chopped nuts to roll on top (optional but great for an added crunch!).

How to make them: (makes around 15 depending on the size)

1. Place nuts and oats in a food processor and process until coarsely chopped. (I used a nutribullet and used the ‘S’ blade. Only needed 10-15 seconds of blending!).
The mix should be slightly chunky to help hold the balls together.
2. Place nut and oat mixture in a large mixing bowl and stir through the cacao, cinnamon, vanilla extract, protein powder and sea salt. Add the nut butter and agave syrup.

3. Using your hands, rub the ingredients together. The mix should be quite dry and will not stick together.Gradually add in the almond milk, using your hands to work the moisture through the mixture.

5. Once mix starts to come together, shape mixture into balls.

6. Roll in chopped nuts and store in an airtight container in the fridge to harden up before serving.

I hope you enjoy my chocolate salty balls as much as I do… (wow that sounds wrong on so many levels! You catch my drift!).

Please don’t forget to upload/tag/inbox me any recreations! I love to see them and hear any feedback! Instagram and¬†Facebook page¬†@cookeatsquatrepeat.

Mwhaaa!

J xxx

Nut Butter & Chocolate Chip Protein Cookies in just 20 minutes!

I have a problem, I officially don’t know how to ‘relax’. I’m sat with my hair in rollers ready to head out to watch the boxing on a Saturday afternoon and find myself with 30 minutes to spare. Now most people would chill, maybe watch Tv, read a magazine, do something NORMAL like that, but not me. That little voice pops in my head telling me to do something with the time, then I remember the soft squidgy bananas in the fruit bowl…. anyway long story short is I ended up making some soft, gooey, delicious protein cookies!

I aimed for low carb, high protein and good fats with these babies. The mixture took me 5 minutes to make and they only needed 10-15 minutes baking time. Quick, easy and idiot proof!

So here goes!

What you will need:

  • 1 large banana
  • 1/3 cup of coconut oil, melted
  • 3/4 cup of raw nut butter (almond, cashew, peacan or peanut butter. Could even try a mix!)
  • 2 tablespoons of coconut flour
  • 2 tablespoons of vanilla protein powder (vegan friendly if following vegan recipe)
  • 2 tablespoons of maple syrup or agave (honey works well too!)
  • 1 tsp of vanilla extract
  • 1 tsp of gluten free baking powder
  • 1 tsp of tapioca starch (optional)
  • Chop a quarter of a large standard bar of dark chocolate into chunks (vegan friendly if following vegan version). *It works out about 1/4 cup but I totally forgot to measure! You can put as many or as little choc chunks as you like! (more, always go for more!) 

How to make:

  1. Pre-heat the oven to 190 degrees. Line a baking tray with parchment/baking paper and set to the side.
  2. Blend all ingredients together (apart from the choc chunks!) in a blender, little by little until all combined. 
  3. Add choc chunks into the mix.
  4. Put a dollop of mixture onto tray and mould into a circle to create the cookie shape. About a dessert spoon per dollop! Again you can make these as little or large as you like. I went for standard medium size! 
  5. Place tray in pre heated oven and bake for 10-12 minutes until cookie dough has risen slightly and they are a golden colour. 
  6. Allow to cool on a cooling rack or just eat them straight out of the oven! (life is short after all!).


These can be stored for upto 5 days. This mixture should make 10-15 cookies depending on the size you opt for! Keep them refrigerated or somewhere cool as there is a little banana in them and to keep those choc chips from melting. 

Happy baking homies ūü時úĆūüŹĹ

J xxx

How to make a perfect Cauliflower Pizza crust

Ok ok so I know¬†it’s not REAL Pizza, but once you get this right you may just fall in love with this pizza alternative. I’ve tried many alternatives to my fave doughy delight;¬†broccoli base pizza, even pizza swapping normal flour for nut flour. They¬†were all lovely, but I have to say this is by far my favourite pizza base alternative. Especially now I have mastered it! (Yes I is the master!).

There are plenty of recipes out there for low carb, flourless pizzas, but most don’t ACTUALLY give you a dough like texture. For me its all about textures (taste is also a must but that goes without saying right?!). If I am looking to kill a craving without crippling my tummy, or if I have¬†that bikini body in mind, then the KEY is to trick my brain into feeling like I am eating the real deal. Sounds a bit crazy, but trust me it works wonders! A lot of¬†your cravings are¬†in your head, like smoking for example, most people are addicted to the feeling of holding the cigarette, popping it into their mouths then¬†inhaling and exhaling, rather than the actual nicotine.¬†I am a like that with food. Give me a healthy replacement and I can guarantee it will¬†satisfy¬†my craving, and what’s even better is I DON’T feel like I am carrying a 3 month old baby right after eating! RESULT!

I’ve experimented¬†with this recipe a few times and although all times have been delicious, this last time I finally got the dreeeeaaam texture AND I was able to¬†pick it up without it breaking or crumbling! Yaaaay! This it the¬†type of pizza crust¬†to fool¬†your family and friends¬†with, the kids will never know either (word to you mothers!). Its also the type you will¬†want to¬†eat again and again!

What you will need (makes two pizza bases) :

  • 1kg cauliflower florets, riced
  • 1 egg beaten (flax egg for vegans)
  • ‚Öď cup soft goats cheese (chevre) or cottage cheese. (vegans get a vegan friendly one- I’ve used it before. As long as the texture is right it will work!)
  • 1 teaspoon of baking powder
  • 1 teaspoon dried oregano
  • 1 teaspoon of dried basil
  • pinch of salt
  • 1 tablespoon of tapioca starch (optional but great to get that desired dough like base )

SO, the secret to this mixture is very simple:

  1. Blend cauliflower chunks into rice like texture.
  2. Once you have blended the chunks of cauliflower, steamed it in boiling water for 3- 5 minutes.
  3. Drain the steamed cauliflower in a fine-mesh strainer. Then transfer it into a clean,thin dishtowel.

Wrap the cooked cauliflower up in the towel (see picture) and STRAIN as much water out of it as you can get out of it! Squuuueeeeze and squeeeeze! (Gives you a little workout too!).

You will be amazed at how much water comes out! After this arm workout you should  not only be left with toned arms BUT a lovely dry mash like texture.

4. Add the mixture to a large bowl, mix up your strained rice, beaten egg, goat/cottage cheese, and herbs. Mix WELL. (This means getting your hands dirrrtyyy, don’t be afraid to use your hands!)

Remember, it wont feel like your typical pizza dough but it will still hold together so don’t worry!

Press your dough out onto a baking tray lined with parchment paper. (It’s important that it’s lined with parchment paper!). Keep the dough quite thin and raised slightly on the corners to get that desired pizza crust (the raised sides is totally optional but definitely recommended for the ultimate cheat pizza!)

Now its ready to BAKE! Yaaaay!

Bake it for 25-35 minutes at 190 degrees. Meanwhile you can be cooking any toppings you may want to add. I have had chicken and veg, Steak and veggies, just cheese, just veggies, or even added an egg to the middle!

Once the base is cooked add your toppings- tomatoe cheese etc and pop back in the oven to allow the cheese to melt! Ensure any veggies or meat added is cooked prior to this as you don’t want to over cook your pizza base!

This recipe makes two, so to save yourself a job later down the line why not freeze one base?! You will thank yourself for it in future!

Hope you enjoy pizza lovers ‚̧ԳŹūüćē

J xxx

Peanut Butter ‘Proughnuts’ with Chocolate and Peanut Butter Glaze

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I have doughnut fever after looking through my old recipes and seeing the mouth watering Banana and Date doughnuts I made last year! Man they were gooooood! (Here is the link for the recipe in case you wanted a cheeky go: (https://cookeatsquatrepeat.wordpress.com/2016/05/08/banana-and-date-vegan-doughnuts-topped-with-crunchy-peanut-butter/).

As much as I loooove the banana and date doughnuts, I wanted to¬†come up with¬†something a little lower on the carb side and higher on the protein scale! I am training 6 days a week so want to ensure I am keeping¬†an eye on my¬†nutrition, but obviously still enjoy my food! Life is too short not to love¬†what you eat after all! So¬†I came up with this doughnut recipe which is my now new favourite!¬†I mean what could be better than Peanut Butter, Chocolate and PROTEIN doughnuts….. Like seriously, gains central in the form of a doughnut. These bad boys are free from refined sugar, gluten free, dairy free, low in carbs,¬†ANNNND¬†high in them goooood fats! The texture was perfect and it actually feels like you are biting into the naughtiest of doughnuts! Minus the risk of a heart attack!

These will take you no longer than 30 minutes and make 10 large doughnuts or 15-20 smaller ones. I went for the smaller type as I intended to have these as a little pre/post workout snack!

What you will need for the doughnuts:

  • 1 large banana
  • 1/3 cup of coconut oil, melted
  • 3/4 cup of raw¬†peanut butter
  • 2 tablespoons of coconut flour
  • 2 tablespoons of vanilla protein powder (vegan friendly if following vegan recipe)
  • 2 tablespoons of maple syrup or agave
  • 1 tsp of vanilla extract
  • 1 tsp of gluten free baking powder

For the glaze:

  • 3oz of dark dairy free chocolate
  • 1 tablespoon of raw peanut butter
  • 2 teaspoons of coconut oil

How to make:

  1. Pre-heat oven to 190 degrees and grease a doughnut pan of choice with coconut oil. (If you don’t have a doughnut pan place on a greased baking tray and mould into doughnuts, use something round to make the hole in the middle).
  2. Blend or stir together the coconut oil, maple syrup, banana, peanut butter and vanilla extract until smooth. Place mixture in a bowl then add coconut flour and protein powder until completely combined.
  3. Let the mixture sit for a few minutes to allow the coconut flour to absorb the other ingredients.
  4. Using a spoon or pipe bag, put the mixture into the doughnut moulds or mould onto a baking tray then place in the oven and bake for 5 minutes or 10-12 minutes for the bigger doughnuts. Or until a toothpick comes out clean when inserted into the centre of the doughnut.
  5. Allow to cool completely on a wire rack whilst you prepare the glaze.

For the glaze:

  1. Combine the chocolate and one teaspoon of coconut oil into a microwavable bowl, heat until completely smooth and melted. You may want to do this in short intervals as it can burn if not stirred.
  2. Do the same with the peanut butter by adding the coconut oil and melting together. This will make it easier to drizzle on top!
  3. Carefully dip the smooth side of the doughnuts using two forks into the chocolate and place onto the wire rack with baking sheet underneath to catch any chocolate drips.
  4. Now use a pipe/zipper bag to drizzle the peanut butter over the chocolate glazed doughnuts. I have been known to use a teaspoon to drizzle in the past, however I am quite confident in my drizzling skills so if you are new to this go with a small pipe for the finishing touch!
  5. Place the doughnuts in the fridge for at least 30 minutes to allow chocolate PB glaze to set.

These can be stored up to 5 days and even frozen if you wanted to, however I do recommend eating them fresh! Plus I am pretty confident you WILL want to eat them all within a few days or hours even!

I hope you enjoy this recipe as much as I do! Please message/share any recreations and let me know how you do! Instagram: @cookeatsquatrepeat #cookeatsquatrepeat

Love J xx

*In recent news, my mum has just eaten my LAST doughnut, so I have no choice but to¬†put myself up for adoption at the age of 29…. I doughnut believe she could do this to me!!

 

 

 

Double Chocolate Cake with Cashew Buttercream Frosting

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A birthday can only mean one thing, CAKE and lots of it! I know tradition says never to bake your own cake, but when you love baking so much why deprive me of such a thing?! I woke up to the house filled with balloons and some lovely presents, including new gym clothes which meant I was straight in that gym! I then went to a gorgeous gluten free bakery here in Marbella and had the yummiest breakfast. Could the day get any better? Throw in a Spa day and a 30 minute massage and no I don’t think it could of!

So as my birthday fell on a Thursday I decided to do something really chilled and have a little gathering at home with the girls! Save myself for Friday night! So we decided on some home cooked food, wine, games and CAKE!

I went to get some coconut flour from my local organic shop but they had SOLD OUT, which meant I opted for almond flour.¬†I was a little skeptical at baking a cake with just almond flour as I usually mix the two, but it turned out SO perfectly. One of the¬†best cake I have ever made actually, it was bouncy and moist, melt in your mouth type sponge! I don’t particularly think you need an excuse like a birthday¬†to bake this cake… I mean its cake innit!

Free from gluten, refined sugars, dairy but tastes like you are having something oh so naughty! It went down a treat at the party, people couldn’t believe it was ‘healthy’… Well believe it baby, that’s just what I do! You wont look back once you try this free from alternative to the old traditional chocolate sponge, trust meeee! ¬†(Well unless there is some cake behind you that is….).

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Here is what you will need:

For cake:

  • 3 cups blanched almond flour
  • ¬ľ cup desiccated coconut
  • ¬ĺ cup raw cacao powder
  • ¬Ĺ cup raw coconut palm sugar
  • 2 teaspoons baking soda (gluten free)
  • 1 teaspoon salt
  • ¬Ĺ cup coconut oil, melted
  • 1 cup coconut milk, full fat
  • 3 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 2 tablespoons raw honey (can add a bit more if you want it a little bit sweeter!)

For Cashew Buttercream:

  • 1‚ÖĒ cups raw unsalted cashews, covered in water and soaked. (overnight is best but a few hours will also work!)
  • ¬Ĺ cup coconut oil, melted
  • ‚Öď cup¬†honey (agave or¬†maple syrup¬†will also work nicely)
  • ‚Öď cup water
  • 1 ¬Ĺ¬†tsp vanilla extract
  • ¬Ĺ tsp rice vinegar or apple cider vinegar
  • ‚Öõ tsp sea salt
  • Cacoa nibs and raspberries for garnish (optional)

For  the cake:

  1. Pre-heat oven at 190 degrees and line/grease your cake tin. I used a 26inch cake tin.
  2. In a large bowl mix together the almond flour, desiccated coconut, cacao powder, coconut sugar, baking soda and salt.
  3. In a separate bowl whisk together the coconut oil, coconut milk, eggs, vanilla and honey or simply blend in a blender (I often do this!).
  4. Gently mix dry ingredients into wet ingredients to form a batter. Do not over mix.
  5. Pour batter into prepared cake tin and bake until a toothpick inserted into the centre comes out clean, approximately 45-50 minutes. If you feel you need to cook it longer, cover cake with aluminium foil to prevent burning the top and lower the heat to 150 degrees.
  6. Let the cake completely cool before adding the cashew buttercream on top.

For the cashew buttercream:

  1. Drain and rinse cashews. Place in a high-speed blender, along with remaining frosting ingredients. Purée on high until smooth and creamy.
  2. Transfer mixture into a shallow bowl and freeze for 30 minutes.
  3. Take frosting out of the freezer and whip with a whisk. Freeze again for 10 minutes; whip again. Freeze for 10 minutes; whip again. Freeze for 10 minutes and whip a final time, this time whipping very vigorously until frosting become fluffy and light. If it‚Äôs not cold enough, it won‚Äôt whip up, so continue to freeze but don’t over freeze! (You can also use a hand mixture for this).
  4. Cover and refrigerate until ready to frost the cake.

After adding the buttercream frosting I sprinkled the cake with Cacao nibs and fresh berries. Oh myyyy this cake was just to DIE for, I¬†almost wish I hadn’t shared it! Also,¬†can it be my birthday every day please?! Best birthday everrrr!

Happy caking!

J xx

 

4- Ingredient, No Bake Vegan ‘Bounty’ Bars

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HELP! I am officially addicted to coconut! Coconut milk, coconut flour, coconut oil, coconut body cream! And now I am completely obsessed with¬†these Vegan ‘Bounty’ bars! Someone come sew up my mouth!¬†*Step away from the kitchen Justine*

Funnily enough, I was never a Bounty fan growing up, it is something I have developed a taste for over the last few years. It would always be the chocolate I avoided if we had a box of ‘Celebrations’ in the house and we would just be left with loads¬†of¬†rejected¬†Bountys and Bournvilles at the bottom of the box! Just shows how much your taste buds can change because now I am absolutely LOCO for da COCO!

I feel such a buzz when recreating these popular chocolate bars. The beauty of doing them yourself is you know exactllyyyy what is going in them and they always taste better than the commercial version! These Bounty bars are awesomely raw as they are gluten-free, dairy-free and sugar-free! Ready in less than 30 minutes and only 4 simple ingredients: Desiccated coconut flour, coconut milk, dark chocolate (dairy free) and agave.

Once you’ve mixed together the coconut flour, coconut milk and agave syrup and formed a dough, all you need to do is mould them into little bars, place them onto a tray lined with parchment paper and¬†leave them to set in the freezer for 10-15 minutes.¬†When set¬†cover them¬†in the melted¬†chocolate! After many messy attempts in the past I find the best advise in covering the bars¬†in chocolate is by using chopsticks: Grab the bar with your chopsticks and dip them in the bowl of melted chocolate then place onto a cooling rack with parchment paper underneath to catch any¬†chocolate that may drip off!

It is THAT simple guys!¬†Why¬†would you want to¬†buy the ones full of crap¬†when¬†you can make these¬†healthier, tastier Bounty’s!¬†Give them¬†a go, you won’t be disappointed ūüėČ

What you will need:
  • 200g desiccated coconut flour
  • ¬ĺ can coconut milk (eliminate the watery part)
  • 2 tbsp agave syrup (or maple or honey)
  • 200g 70% dark chocolate (dairy free if strict vegan)
  • 1/4 cup of desiccated coconut (optional: to add to filling mixture and sprinkle on top)
How to make:
  1. Blend coconut flour, coconut milk and agave. Mix for 30 seconds or until combined, scraping down the mixture with a spatula if necessary. Place mixture in a bowl then add just over half of the 1/4 cup of desiccated coconut and mix it in.
  2. Using your hands, shape the mixture into bars and arrange them on a baking tray covered with parchment paper. Refrigerate for 1h or set in the freezer for 10-15 min.
  3. In the meantime melt the chocolate in a microwave or in a heat-proof bowl over a pan filled with simmering water. Once melted allow to cool slightly.
  4. Dip each bounty evenly into the melted chocolate and arrange on a cooling rack. Make sure you put some parchment paper beneath the rack to catch the dripping chocolate!
  5. Allow your bounty bars to set then… eat¬†to your hearts content!!
  6. They must be kept stored in the fridge and will last for up to 5 days. (They never do in my household!).
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This¬†is also a¬†great recipe to make with kids, as they¬†don’t require¬†baking and¬†are fun to put together!
Enjoy guys and don’t forget to comment or tag me on Instagram/Facebook with any recreations, I always love to see them!
Peace and love,
J xxxx

 

 

 

 

Paleo Pizza

 

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If I told you, you¬†could¬†have¬†a pizza that¬†tasted and¬†had the same texture as¬†pizza, but was completely gluten, dairy and ‚Äėnaughty‚Äô free (and no it isn’t a cauliflower or broccoli based pizza),¬†would you believe me? Well better start believing baby,¬†because I have created just that!¬†It‚Äôs like a pizza fantasy come true! (Well, lets be honest, the dream would be a pizza not making you fat full stop, but one dream at a time hey!).

Having had quite a drunken night Friday (it doesn’t take much), followed by an active day Saturday, I took it upon myself to listen to what my heart desired… I dug real deep and heard it call out for pizza. The heart wants what it wants, never deny it!

If you follow¬†my blog it is either because you are 1. Trying to eat a little ‚Äėcleaner‚Äô, or 2.¬†Intolerances to certain types of food. Am I right or am I right? I LOVE pizza but it really doesn‚Äôt love me, I get tummy¬†cramps and my tummy goes so bloated, even¬†for days after eating it! Pizza and dates do not mix let me tell you! (That is if I was ever going to go on¬†a date!).

Yes, this recipe is still a little on the carby side, unlike the broccoli based pizza recipe I posted a few months ago, BUT it is completely paleo and god damn delicious! I was amazed at how much it rose when baking and how it formed a dough like texture whilst cooking. The actual mixture didn’t feel like dough, so I was a little sceptical at first, but it is definitely the closest I’ve got to the real thing, minus the tummy upset! RESULT!

The best thing about this recipe is you can pretty much top the pizza with whatever the hell you want. I was craving a meaty-veggie-everything type of pizza. Chorizo, my favourite vegetables and a bit of mozzarella for cheesiness. (I went a bit og the paleo plan for

So before you order that Dominoes pizza, give this easy recipe a go. I promise it will fulfil those comfort food cravings!

What you will need for the crust:

  • 1 cup almond meal
  • 1 cup coconut flour
  • 1 tsp baking powder
  • 2 tsp garlic powder
  • 4 eggs
  • 3 tbsp extra-virgin olive oil
  • ¬Ĺ cup coconut milk

 

Topping idea:

  • A few tablespoons of tomato passata
  • 1/2 cup of chopped mushrooms
  • 1/2 cup of chopped aubergene
  • 1 cup of spinach
  • 2 small uncooked ¬†chorizo sausages
  • 1 teaspoon of oregano
  • 1 teaspoon of basil
  • 1/2 cup of grated mozzarella cheese

 

How to cook:

  1. Preheat your oven to 190 degrees.
  2. Always begin your pizza making by preparing the crust as the crust requires some cooking time without the toppings.
  3. In a large bowl, combine the coconut flour, almond meal, baking powder and garlic powder.
  4. Start mixing in the wet ingredients, whisk as you do this, because it helps prevent the dry ingredients from clumping. Once the mixture starts forming a batter, ditch the whisk and finish forming using your hands. (The batter will seem quite soft and much different in texture than the usual pizza dough, but once cooked it will take the right form.)
  5. On a well greased and rimmed pizza pan, pour in the batter and spread it until it’s covering the complete surface. (You can use a big cake tin rim to do this with if you don’t have a pizza pan and remove once mixture is moulded into a pizza shape.
  6. Throw just the crust in the oven and allow it to bake alone for 15-20 minutes.
  7. Meanwhile, prepare all of your toppings so that you just have to put them on once the crust has baked.
  8. For the toppings, simply heat a pan of a medium heat and cook the sliced chorizo, mushrooms , aubergine until they are well-cooked. Throw in the spinach last for 1-2 minutes.
  9. Spread the passatta sauce on the surface of the crust, as much or as little as you like, followed by the cheese then add the cooked ingredients on top.
  10. With the oven still at 190 degrees, bake the whole pizza for another 10 or so minutes, just to allow the cheese to melt.

 

And there you have it! Little prep, little cooking, and a great pizza to enjoy with your family or friends!

Enjoy my pizza lovers!

J xxx

Pumpkin and Peanut Butter Protein Brownies

Aaah Autumn, the season of colds, crunchy leaves, knitted jumpers and….PUMPKINS! Halloween has come and gone, which had me asking myself, what do people do with the inside of their pumpkin once carved? I can imagine so much of it must get thrown away, which is a damn shame, because pumpkin is AMAZING in most dishes, savoury or sweet!

It’s half term which means I am enjoying lay ins (does 9am count as a lay in?), morning gym sessions, eggy breakfasts and, lets not forget, baking of course! I have been using my extra time wisely and experimenting with a few different recipes with all my left over pumpkin. (And yes, I will share all!). These brownies are one of my favourite recipes of all my pumpkin experiments, low carb, good fats and high in protein. (Did I mention so simple to put together?!).

So stop EVERYTHING you are doing (walk out your office if you must!) and get yo pumpkin onnnnn!

What you will need:

  • 1/2 cup of pureed pumpkin
  • 1/2 cup of nut butter (I used half peanut, half almond)
  • 1 overripe banana
  • 1/4 cup of raw cacoa powder
  • 2 scoops of protein powder (I used pea protein with no flavour)
  • 1 tbsp of coconut flour (just under 1/4 cup)
  • 1/4 cup of honey/agave/maple syrup
  • 1/4 cup of chopped walnuts
  • 1 tsp of vanilla extract
  • 1 tsp cinnamon
  • 1 tsp of baking soda
  • 4 squares of 70% dark chocolate, melted (optional)

Bake it off:

  1. Pre-heat the oven to 180degrees and grease a 8×8 baking tray.
  2. Blend the pumpkin, nut butter, banana, honey and vanilla extract together.
  3. Mix in the dry ingredients – flour, cacao powder,cinnamon,baking soda.
  4. Place in pre greased tray and bake for around 25-35 minutes.(If you are adding melted chocolate to the top, melt it whilst the brownies are baking!)
  5. Remove and let cool. Once cooled add the melted chocolate then leave to set in the fridge for an hour.

 

Now share with your friends….. OR just keep them to yourself!

Love J xxx