The best black bean brownies !
2 cups of black beans
3 tbsp cocoa powder
3/4 cup oats
1 cup pure maple syrup, local honey, or agave
1/4 cup coconut oil
2 tsp pure vanilla extract
1tsp baking powder
Optional: chocolate chips
Put all ingredients into a blender or a bowl and blend.
Place in a grease proof papered tray or cup cake trays and bake for approx 20 minutes on 180c. Bear in mind all ovens vary.
Great for after workout snack!
14 oz / 400g mixed raisins and currants
350 ml cold black or chai tea
8oz / 250g spelt flour ( this does contain gluten but it is well known for it to not cause problems for those with allergies; if unsure go for rice flour)
7oz / 200g sugar (use coconut sugar for a more nutrient dense and healthier option)
1 teaspoon mixed spice
1 teaspoon cinnamon
2 teaspoons baking powder
2 chia eggs (1 teaspoon chia seeds per ‘egg’ + 3 teaspoons water) soak for 15 minutes
Soak the fruit in the cold tea overnight or if you don’t have time for minimum of 15 minutes but the linger the better.
Skak the chia seeds in the water as instructed above. Check they are a gooey consistency.
Mix all ingredients together.
Pour mixture into a loaf tin. Any extra mixture use to make some little buns in cup cake moulds.
Bake at around 160 for approximately 30 minutes depending in the size of the cake and heat of the oven.
You will need:
Quinoa, Water, Baking Powder, Cayenne pepper.
Soak 1 cup of Quinoa preferably overnight if not for 30 – 45minutes will do.
Add 1/2 teaspoon of backing powder and half of cayenne pepper.
Add 1 cup of water and blend in a nutri-bullet or other high speed blender.
Line a baking tray (with sides) and pour out mixture into tray.
Back at 180 for about 25 minutes or until crisp and golden.
Add toppings as desired!
In this photo I made my own sauce and my home-made vegan ‘Mozzerella’
Ingredients and method:
3/4 cup vegan spread (margarine)
1/2 cup brown sugar
3/4 cup coconut sugar
Mix well (beat with a fork)
1tsp vanilla essence
flax egg (1 desert spoon of fox seed mixed with 2 desert spoons of water leave to stand for 5 mins until thick like the consistency of an egg) – prepare this at the beginning.
1 3/4 cup rice flour
3/4 teaspoon baking powder
Milk free chic chips
Stir in and mix well with a fork until mixture is thick.
Grease a pie dish and lay in a sheet of baking paper.
Pou mixture into dish.
Bake at 180 for approx 20 mins.
No fat, no sugar, no wheat, no dairy!
These three ingredient cookies are quick, easy and nutritious. An ideal snack, post workout bite or a delicious breakfast.
3 ingredient ‘cookies’
Bananas, Oats, cinnamon (raisins -optional) What you need:
Mash 2 bananas in a bowl, add one cup of oats and mix together thoroughly.
Sprinkle in some cinnamon (approx one teaspoon)
(Add a handful of raisins?)
Make small cookie shapes and place on baking tray.
Bake on 180 for 15 mins or until golden and firm.
Keep in an air tight box for up to 2 days max – ideally finish on the same day.
Can you do the vegetable challenge?
‘What’s the vegetable challenge?’ I hear you ask…. Well, it involves two large salads everyday, thats’s all! Salads are really the most
versatile and healthy option there is and you can get as creative as you like. My rule is the base should be greens, (cos lettuce, romaine or mini gems work very well) I then usually mix this with a bit of spinach or darker greens for more minerals. Fill your bowl with greens then add your toppings….
Beetroot, avocado, sweetcorn (organic), Quinoa, beans, lentils, sweet potato, dairy free pesto, dairy free mayo, tofu pieces, hummus….
Bed of Greens, beetroot, mange tout, chickpeas (with garlic, cumin, paprika, veg stock splash veg milk), baked sweet potato pieces, vegan mayo.
Bed of greens, grated carrot, broccoli (washed in boiling water) tofu, hummus + olive oil + pinch of salt.
Greens, with avocado dressing, beetroot, mange tout, cucumber slices, quinoa + dairy free pesto, baked sweet potato, hummus.
Courgetti, spinach, tofu pieces + dairy free pesto.
Feel the Difference when you fill up on raw foods!