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!


  • 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


Protein Vegan Peanut Butter Bars

I’m typing this post with sticky fingers… Yes, I’ve just inhaled one of these divine bars! And WOW they are so dayum addictive! I want them all to myself! Snickers selfishness!
Here’s the thing when re-creating your favourite chocolate bar with a ‘free-from’ version; the mentality is “they are much healthier so it doesn’t matter how much I eat”, but in reality it’s not healthy to eat ALL bars in one sitting. (I know sucks doesn’t it!). However munching on these is a much better option than going for the sugary processed crap and i can guarantee you will enjoy these more! So all in all you’re winning!
I’ve been wanting to make a Vegan version of a snickers bar for a while now but the last time I ended up making caramel slices (the recipe is on my blog if you fancy giving them a try!) but this time I had my heart and tummy set on Snickers!
These 3 layers are so easy to make but do take a little bit of care when putting together, but it’s SO worth it! With me focusing so much on the gym I decided to make these Snickers with a protein noughat for them gaaaains! Which makes them great post or pre workout! If you don’t have protein powder or don’t wish to use it, you can always substitute it for more nut flour.
Below I’ve listed what you need for each layer and the instructions for each individual layer to make it a little easier to follow.

For the base:

  • 1 1/3 cup almond flour
  • 1/3 cup coconut flour or peanut flour
  • 1 cup vanilla protein powder of choice
  • 1/2 cup honey, agave or maple syrup
  • ¬†1/2 cup nut butter of choice¬†(I used peanut butter)
  • 2 tablespoons coconut oil, melted
  • ¬†1/3 – 1/2 cup almond milk¬†(you may need more or less depending on the consistency of your dough)

Caramel Layer:

  • ¬†3/4 cup pitted medjool dates, soaked in hot water
  • ¬†2 tablespoons coconut oil, melted
  • 1/3 cup of water (add more if needed once blended if consistency isn’t right)
  • ¬†1/2 cup roasted peanuts¬†or any other nuts of choice (I had a mix of cashews and peanuts for mine)

Chocolate Coating:

  • 1 cup dark chocolate pieces, melted. (Vegan chocolate if making vegan bars)
  • 2 tablespoons coconut oil

***You can make vegan chocolate by blending melted coconut oil, cacoa and agave together.***
For protein nougat base:

1. Mix all dry ingredients for the bar base in a large mixing bowl and set aside.
2. Add in wet ingredients: melted coconut oil, nut butter (melt it with the coconut oil if it isn’t a soft one) and milk. Add milk in gradually as you may not need as much or may want to add a dash more. Mix until a dough texture is formed

3. Press the dough onto a baking try lined with parchment paper, and use your hands to create a uniform rectangle shape that is about 1/2-inch thick. Place in the freezer to set. (You can mould individual bars too, but it is easier to do it this way then cut them up after! It was too late for me I’d mounded them individually before I realised! Doh!)

For the caramel filling:

1. Drain the water from your dates that have been soaking in hot water for 3-5 minutes and add into a food processor or blender
2. Add in melted coconut oil and nut butter

3. Blend until you have a thick creamy ‘caramel’. You may have to scrape the mix off the sides a little in between processing to make sure it’s blended completely. (Be sure to taste the caramel and adjust the flavor or texture, as necessary.)

4. Remove bars from fridge, spread ‘caramel’ layer evenly over bars and sprinkle nuts over caramel – use your hands to gently press the nuts into the caramel.

5. Place back in the fridge to set for another 30 minutes or until firm. The freezer will give you a quicker waiting time ūüėČ
For the chocolate:

1. For the chocolate coating, combine the dark chocolate chunks and coconut oil in a heat-safe bowl and melt in the microwave or sat over boiling water until completely smooth and melted.
Assembling of bars:

1. Once bars are completely set cut them into as many bars as you like, small or big! I made 8 medium size bars!
2. Spoon some melted chocolate on a piece of parchment paper on a tray that will fit in the freezer and sit the bars on there then use the spoon to coat the tops and sides!

3. Return the chocolate-coated bars to set in the freezer for at least 15 minutes before serving. The longer the bars set in the freezer, the firmer they get!

Due to the nature of this recipe, these bars will melt quickly if left at room temperature. Serve directly from the freezer for best results! You can store any leftover bars in the fridge! Can be stored for up to 7 days ūüôā

Cue everyone wanting to be your bestie!!

ENJOY ūüėć
J xxx

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.


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

Peanut Butter ‘Proughnuts’ with Chocolate and Peanut Butter Glaze


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: (

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!!




Banana and Oat Protein Cookies

Whilst¬†most people may¬†turn their nose up at overripe bananas in the supermarket, I’m grinning like a kid in a sweet shop, stuffing as many in a bag that will fit! Spotty, soft¬†bananas mean only one thing in my eyes…..¬†BAKING!¬†And you¬†know I love an excuse to bake!

It’s taken me some time, but I’ve finally got back into a serious routine of gyming¬†and food prepping after,¬†admittedly, losing my mojo post Christmas!¬†Having so much time¬†off work and travelling made blogging a little more tricky, BUT I’ve still managed to keep my eating habits clean (ish) and exercised regularly, and have¬†been posting recipes on my Instagram page for quick, easy access in the meantime¬†(@cookeatsquatrepeat if you don’t already follow me!).

My mojo is well and truly¬†back after a little bit of a rocky few weeks (which I wont bore you all¬†with!). But what I will quickly say is that¬†I’ve¬†found¬†when going through these tougher times in life, it¬†makes you come back stronger, as hard as it may seem at the time! So push through it and ride the waves, no matter how rough the sea may seem. Sometimes you have to fall in order to fly… as the saying goes!

Anyway, I am most certainly flying now, flying in protein cookie HEAVEN!!

So here you have some simple, quick, banana, oat cookies with a twist… Completely GF,sugar free, dairy free, packed with protein¬†annnnd¬†MAN free! (Oh, wait we were talking about the recipe weren’t we… ooops!).

These are great to snack on,as part of your food prep for the week to keep you fuelled in times of need and even make for a pretty tasty on the go breakfast! Mine have gone down a treat for a pre workout snack-a-roo!

What you will need:

  • 4 medium ripe bananas, mashed
  • 1/4 cup of melted coconut oil
  • 2 tablespoons of almond milk
  • 1 cup of almond meal/flour
  • 1 cup of gluten free oats
  • 1/3 cup of shredded coconut
  • 2 scoops of vanilla protein powder (mine was Vegan)
  • 1 tsp of vanilla extract
  • 1 tsp of cinnamon
  • 1 tsp of baking powder (gf)
  • 1/2 tsp of salt

**I made half the above mixture into plain banana cookies and then added 1/4 cup of Cacoa powder into the remaining mixture along with 1/4 cup of raw cacoa nibs to make the other half chocolate banana cookies. This is optional but I would highly recommend!

How to make:

  1. Pre-heat the oven to 190 degrees and prepare a large baking tray with a baking sheet.
  2. Blend, or mix in a large bowl, the bananas, coconut oil, almond milk and vanilla extract.
  3. In a separate bowl, combine the oats, almond flour/meal, shredded coconut, baking powder, cinnamon and salt.
  4. Combine the wet ingredients with the dry by stirring carefully together.
  5. If you want to make half chocolate, half plain cookies please see above * for further instructions.
  6. Place the mixture onto the already prepared baking tray. I measured mine around one dessert spoon per cookie. Flatten slightly. The cookies will spread once baking!
  7. Bake at 190 degrees for around 20 minutes or until golden.
  8. Transfer to rack to cool.

This recipe should make 8-10 fairly big cookies!¬†They should¬†be stored in tupperware box¬†and can last for up to 5 days. That’s if you haven’t scoffed them all by then!

PS. I am totally eating one of these babies whilst writing this blog post! NOMS!

Enjoy every last crumb!

J xx









4- Ingredient, No Bake Vegan ‘Bounty’ Bars


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!).
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





Banana and Date Vegan Doughnuts topped with Crunchy Peanut Butter

imageSo I got a bad case of FOMD today (Fear Of Missing Doughnuts). They had like a HUNDRED¬†Krispy Kremes delivered to work and everywhere I looked all I saw was doughnuts, doughnuts, doughnuts! The smell of sugar was overwhelming, so much so, I very almost¬†gave in to one…. ALMOST! I saw one¬†sat all alone in the box when I went to the canteen on lunch and kinda felt sorry for it, I¬†wondered why nobody was eating it? I decided it must of been¬†coffee flavour or something (urgh).

Anyway I got home, went to the gym but still couldn’t shift this urge for wanting a doughnut… Then it got got me thinking, I have NEVER attempted to make¬†a healthy alternative to doughnuts! How crazy is that?! And so I set myself a challenge, surely it couldn’t be that difficult right?

I had some very ripe, spotty bananas which meant these doughnuts were¬†destined¬†to be banana flavour! The rest I kind of made up as I went along, which can always be hit and miss, but luckily they turned out great!¬†It seems my throwing together of ingredients resulted in some delicious¬†Banana and Date doughnuts, and guess what? They are totes VEGAN friendly! I know, it almost¬†sounds to good to be true doesn’t it?!

What you will need:

  • 2 cups of mashed bananas (measured once mashed)
  • 2 cups of coconut flour (Would work with almond too)
  • 1 cup of pitted dates
  • 1/2 tsp cinnamon
  • 3/4 tsp baking powder
  • 3/4 tsp salt
  • 1/4 cup coconut oil melted
  • 2¬†tbsp of Almond Milk or milk of choice (Dairy Free)
  • 1 and 1/2 tsp pure vanilla extract
  • 1/2 cup agave honey
  • 1 and 1/2¬†tbsp lemon juice
  • 3 teaspoons of Stevia¬†OR¬†1¬†tbsp more of Agave honey
  • optional: chopped walnuts, or shredded coconut ( I used 1/4 cup of shredded coconut)

Get baking!

  1. Preheat oven to 190 degrees.
  2. Combine dry ingredients, and mix well.( Do not over mix!)
  3. In a separate bowl, combine wet ingredients and mix into dry. This should create a dough like mix. If you have a doughnut pan, grease and spoon in batter. I doughnut have one so I used my hands to mould these into doughnuts! (See what I did there!)
  4. Cook for 25-30 minutes.

Bingo! You should now be faced with the smell of freshly baked, tasty doughnuts! I spread some Raw crunchy Peanut butter on top of each of mine which compliments the banana and date taste just perfectly!

They last 2-3 days if kept in a sealed container and they can be frozen… However once my friends got wind of these they weren’t lying about for long!! Mmmmmm Doughnuts (Homer Simpson voice)

Bon appetite!

J xx