Salted caramel. One of those flavours that almost instantly makes my mouth water. I’m usually too impatient to wait until after dinner for my sweet fix, so I love dessert flavoured breakfast bowls. These salted caramel smoothie bowls taste heavenly and I can’t wait to share this recipe with you! They only take a couple of minutes to prepare and are fuelling me through my busy days at the minute….
Friends, I got a special recipe to share with you this week – marbled chocolate banana bread. This one is from my battered old cookbook and has been a staple recipe for over ten years now. It’s a keeper. You’re only an hour away from this delicious bread. …
I think I’ve found my new favourite breakfast. Baked banana and peanut butter oatmeal. Who knew oatmeal could be so versatile? I’ve been meaning to try baked oatmeal for so long now and I had no idea how delicious it would be. This oatmeal ticks all my comfort food boxes – easy to prepare, delicious warm or cold and packed full of tummy pleasing flavours!…
Don’t get me wrong. I’m not saying you’re lazy if you make this recipe. However if you want a cookie that’s healthy, incredibly easy to whip up and won’t leave your kitchen in a mess, this is the one for you!…
These marbled muffins are sweet, moist and very delicious. Vegan (as always), refined sugar free and easily made gluten free if you sub the spelt flour for buckwheat or gluten free oat flour.
I included organic cacao powder and maca powder for an extra boost. Raw cacao is made by cold pressing unroasted cocoa beans. This process means the living enzymes in the cocoa are maintained but it removes the fat (cacao butter). Cocoa powder is made when raw is roasted at high temperatures. This changes the structure of the cocoa bean, reducing the enzyme content and lowering the overall nutritional value. Basically cacao means you can get the most health benefits from chocolate, which has to be a good thing! Maca is a great energiser, mood enhancer and balances hormones. It also has a gentle caramel flavour that really works in these muffins. I love the stuff!
I’d love to hear what you think if you try this recipe, it’s a firm favourite here!
Recipe – Makes 12 muffins
- 3 large mashed very ripe bananas (about 1 cup)
- 3/4 cup coconut sugar
- 1 tsp vanilla extract
- 3 tbsp coconut oil, melted
- 2 tsp Organic Burst Maca powder
- 1/3 cup non dairy mylk (I used almond)
- 1 1/2 cups spelt flour
- 3/4 tsp baking soda
- 3/4 tsp himalayan pink salt
- 4 tbsp cacao powder
- 6 tbsp boiling water
- Boil kettle and preheat oven to 180•c. Line or grease your muffin tin.
- Mix mashed bananas, coconut sugar, coconut oil, almond mylk, maca and vanilla in a large bowl until smooth.
- Mix spelt flour, baking soda and salt in gently. Don’t overmix- it’s okay if you can still see some flour.
- Put one cup of batter into a small bowl. Mix in four tbsp of cacao and three tbsp of boiling water with fork. Add another three tbsp of boiling water to the original banana batter and mix well.
- Put 2 tbsp at a time into each muffin case/tin until the mixture is evenly distributed. Swirl through a chopstick or knife to make pretty swirl patterns.
- Bake in your preheated oven for 20-22 minutes, or until a chopstick comes out clean. Cool and enjoy, or eat slightly warm with peanut butter (couldn’t help myself).
You’ll need –
- 4 frozen bananas (small-medium size)
- 1 cup frozen blueberries
- 3/4 cup walnut mylk
- 1/2 cup walnut meal (I used mine from leftover walnut mylk)
- 1 tbsp acai powder
- 1 lime, juiced and zested
- 2 tbsp shredded coconut
For the sauce –
- 1 tbsp carob
- 1 tbsp maple syrup
- First, make your sauce. Add carob and maple syrup to a small bowl or jar. Mix well until smooth.
- Add all other ingredients and the lime juice (save the zest) to a high speed blender and blend until extra smooth and creamy.
- Smear carob sauce around your jar and pour in the blueberry walnut whip. Top with the lime zest, more frozen blueberries and coconut.
Kiwi, vanilla, bananas and a delicious power matcha blend from Your Superfoods are packed into this energising smoothie. I like my smoothies super thick and very cold so I added some ice to keep these babies creamy cool to the last slurp.
I layered a little vanilla chia pud at the bottom too for an extra burst of energy, which makes this the perfect breakfast smoothie. Have I mentioned how much I love matcha? Well, I do love it…a lot. I never thought it would be possible to find something to compete with my morning Americano but matcha always hits the spot. This blend is a mix of matcha, maca, moringa, wheatgrass and barley grass and actually has a really delicate flavour. A nice surprise for a green powder.
Sorry for the delay with getting my blog on the go. It’s been an unpredictable rollercoaster of a year so far and I’ve needed time to process the changes in my world. One thing I can be sure of is making food makes me feel happy so I’m going to keep creating and eating!
Recipe (makes two big smoothies) –
- 4 frozen bananas
- Handful of frozen ice cubes
- Seeds from one vanilla powder
- 2 tbsp hemp seeds
- 2 tsp peanut butter
- 3 kiwis (cut off a few thin slices if you want to stick some to your jar)
- 2-3 pears
- 2 cups almond mylk
- 1 cup broccoli florets
- 2 tsp matcha
- Blend all ingredients apart from the broccoli and power matcha until smooth and creamy. Set aside half the mix into your glasses (or a jug if you want to make pretty layers) and blend the remaining mix with the broccoli and matcha.
- Add a layer of chia pudding to the bottom of your jar and stick some kiwi slices to the inside of your jar. Layer the smoothies with dollops of each smoothie for a swirly effect or layer with the light colour underneath and green on top for the ombre effect.
- Sprinkle with hemp seeds and enjoy!