Looking for an easy to prepare, secretly healthy cake for your celebration table this year? Look no further my friend, this Gingerbread Cheesecake is here to get the party started!
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nuts
Rocky road bars
It’s hard to believe it’s almost November! Where has the year gone? My kitchen is full of pumpkins, the log burner is fired up and bonfire night is just around the corner! I’m already planning winter recipes and a have a crazy busy month coming up in November. I always crave a healthy, naturally sweet treat to fuel me through long days at work and these Rocky Road Bars are just the trick!…
Raw brownies
This post is sponsored by WelleCo, all opinions are my own.
Brownies are one of those desserts that never get old, right? I don’t think I’ve ever eaten a brownie I didn’t enjoy. They’re usually very rich and sugary and for that reason I usually bake them every once in a while, for special occasions. Not so with this raw brownie! Gluten, refined sugar and dairy free and nutritious enough to have any time. No baking involved, just a blender, small pan and about 10 minutes to prepare! …
Pear bliss balls
I do love a bliss ball, a healthy, refined sugar free morsel of energy can keep you going when you’re trying to hold out until tea time. I adore pears, sweet, juicy and delicately flavoured, they are such a pretty fruit. I decided to combine my two loves this month and the pear bliss ball was formed!
These are almost raw, apart from the pear puree- but they’re still refined sugar free and thanks to the puree you’re getting a fair bit of fruit in each bite too.
These little cuties are packed with all the good stuff – nuts, fruit, oats and chlorella. This superfood has the highest chlorophyll of any plant and is a whopping 56% protein. It alkalises the body, improves digestion (I can vouch for this) and increases energy, it’s powerful stuff! You can’t even taste it in these balls, so these would be great for little ones too. If you don’t have chlorella you can try using wheatgrass, matcha or spirulina instead.
Pear bliss balls – Makes around 16
- 4 pears, finely chopped
- 1/4 cup water
- 1 tbsp coconut sugar
- Juice of half a lemon
- 1/2 cup almonds
- 1 cup pecans
- 1 1/2 cup oats
- 1 tsp cinnamon
- 1/8 tsp all spice
- 1-2 tsp chlorella (I always use Organic Burst)
- 1/2 cup pitted dates
- Cacao nibs, mint leaves and cacao powder for decoration
- Make your pear puree by adding pears, water, coconut sugar and lemon juice to a small pan. Bring to the boil and then simmer gently for about 20-30 minutes, until sweet and thick. Set aside to cool.
- Add almonds and pecans to a food processor and pulse until small, crumbly pieces. Add in oats, cinnamon, all spice and chlorella and pulse again until combined. Add dates and 3/4 cup of pear puree and pulse until a dough is formed. If it’s too sticky, add a few more oats, tbsp at a time. If it’s too dry, add a little water until the mixture comes together.
- Shape mix into little pear shapes. The best way to do this is to make a ball, then start rolling the top half of the ball flat on a board with your finger, to make a little pear shape. Add a little cacao nib for the stem and mint for the leaves and dust lightly with cacao powder. Keep in an airtight container in the fridge for up to a week.
Chunky almond granola clusters
Granola is just one of those things I wish I’d started making years ago. It can be so expensive to buy and they are often laden with as much sugar and salt as regular cereals. I set about making my own after trying several recipes and I’m now sharing the result with you. Making your own granola means you can make it just how you like it, it’s fairly hard to go wrong! This recipe is super flexible, so if you don’t have any of the ingredients just stick with the same rough proportion of wet to dry ingredients and you can be sure to whip up your own exclusive batch of breakfast heaven. The most important thing to remember is not to break it up on the baking tray while cooking and to let it cool completely before smashing to pieces (I enjoy this bit). Granola is amazing with yoghurt, on top of oatmeal or just on its own! The perfect nutritious snack.
Chunky almond granola clusters
- 1 1/2 cup rolled oats
- 1 cup almonds
- 3/4 cup walnuts or pecans
- 1 cup dried fruit (I used cherries)
- 2 tbsp Organic Burst chia seeds (optional)
- 1/2 cup sunflower seeds
- 1/2 cup desiccated coconut
- 2 tsp cinnamon
- 1/2 cup maple syrup or agave
- Pinch of himalayan pink salt
- 1/4 cup coconut oil, melted
- 2 tsp vanilla extract
- 2 tsp Organic Burst maca powder (optional)
- Preheat oven to 140°C and line a baking sheet with greaseproof paper.
- Blend almonds in a food processor into a rough crumb, leave chunkier for a crunchier granola. Add the almonds and oats to a large mixing bowl.
- Briefly pulse walnuts /pecans, just to break them up a little. Add to the mixing bowl.
- Add all other ingredients to mixing bowl, stirring really well until everything is coated evenly.
- Press the mixture down into a large flat piece of granola (almost like a flapjack) and bake in the oven for 20 minutes. After 20 minutes, turn the granola around in the oven, don’t break it up (this is the key to clusters).
- Check again after 15 minutes and if it’s starting to brown around the edges, take it out. It should take no longer than another 20 minutes until it’s ready.
- Take out the oven and leave to cool completely before breaking into chunky clusters. Stores in an airtight jar for two weeks.