Lemon bliss balls

Lemon bliss balls

I have so many lemons, I thought it would be nice to use them in a bliss ball. I’ve tried a lemon cheesecake version from a packet and I didn’t really like it.

I like a very lemony flavour so I used the zest as well as the juice. I used sunflower seeds as they have a delicate flavour which doesn’t overpower the lemon.

They’re so easy to make and extremely moreish. I found it really hard not to keep eating them after I’d made them.

It’s lovely to have a sweet treat now and then. These are perfect because they’re full of the good stuff and just sweet enough to satisfy your sweet tooth in just 1 bite; or maybe 3 or 4!

This recipe made 21 pieces. They’re perfect for a quick snack and for the lunchboxes. They store best in the fridge but can be frozen.

Ingredients:

1.5 cup dates, soaked in boiling water for at least 30 minutes

Zest and juice of 2 lemons

1/4 cup organic chia seeds

1/4 cup organic sunflower seeds

1/4 cup dessicated coconut for rolling

Method:

Soak the dates in boiling water

Blitz the sunflower seeds in a food processor until they’re nearly ground. You want a coarse mixture to give some bite. Transfer the seeds to a bowl.

Grate the zest of the lemons. Be careful not to get the pith (the soft white bit just covering the fruit). Juice the lemons and remove the pips

Pour the coconut onto a plate or bowl

Drain the dates, reserving a few tablespoons of water

Blend them in the food processor until smooth. You might need to add a little of the reserved water as you blend them

Add the sunflower seeds, chia seeds, lemon juice and zest to the dates. Blend until just mixed and starts to form a ball

Wet your hands and scoop out small amounts of mixture. Roll into balls and coat with coconut

Place them into an airtight container and store in the fridge for a week.

Or just eat them!!

Enjoy x

Banana & Buckwheat Pancakes

Banana & Buckwheat Pancakes

These pancakes are so quick and easy to make, my 11 yr old can make his own in no time!

Buckwheat flour is a great alternative if you’re gluten free or if you just want something different. The flour soaks up a lot of liquid and binds really well, so there is no need to use a flax egg. They also cook much quicker than when you use regular flour. I don’t add any sweetener to the batter, but feel free to add any sweetener that works for you.

I have added grated apple to the mixture and that worked really well. You could also make them savoury, by adding peas and sweet corn.

I have frozen these pancakes and used them for lunchbox fillers. They are also great for little hands.

This recipe makes about 11 medium pancakes.

Ingredients:

  • 1/2 cup buckwheat flour
  • 1 ripe banana
  • 1 cup almond milk (or any other plant milk)
  • 1 tsp baking powder
  • 1 tsp vanilla essence

Method:

  •  Pre heat a non stick frying pan to a medium heat
  • Mash the banana in a large bowl
  • Add the vanilla essence and mix
  • Add the flour, baking powder and milk. Mix well
  • Add more milk if you want a thinner consistency
  • Spoon the batter into the hot pan, ensuring there is space between each one
  • Cook for around 2 minutes or until bubbles start forming
  • Flip and cook the other side until brown
  • Continue until you’ve used all the batter

Serve with pure maple syrup, coconut yoghurt,  fruit or all 3!

 

Banana & dark chocolate muffins

Banana & dark chocolate muffins

As you probably know by now, I bake all the lunchbox items and we love muffins! These ones are pretty simple, a bit decadent and very yummy.

I’ve used Whittakers 72% cocoa dark Ghana instead of chocolate chips. Only because I actually bought it to eat a few weeks ago and I forgot about it. Just goes to show that I’m not addicted to sugar and chocolate as I once was!!

So, these muffins will freeze really well if they last that long. They’ll keep for a week in an air tight container in the fridge.

This recipe made 12 small muffins and 2 large ones.

Ingredients:

1 ripe banana, mashed

1 tsp vanilla essence

1 tbsp pure maple syrup (I didn’t use it, but if you want some extra sweetness put it in)

1 tsp baking powder

1 tsp baking soda

1 tsp cinnamon

1 flax egg

3/4 cup of chopped dark chocolate or chocolate chips

2 cups wholemeal flour

2 cups plant milk (I used rice milk)

Method:

1. Pre heat the oven to 180°c

2. Prepare the flax egg and leave it in the fridge (1 tbsp ground flax seed mixed with 3 tbsp water)

3. Mash the banana

4. Add vanilla, cinnamon, flax egg and maple syrup if using and mix

5. Whisk together the flour, baking soda and baking powder

6. Add flour mix and milk to the banana and mix well

7. Stir in the chocolate

8. Spoon into muffin cases and cook for 15 minutes until golden and well risen

Let me know what you think if you make these xx

Banana & blueberry muffins

Banana & blueberry muffins

I tried these muffins last week and they didn’t rise properly, as I opened the oven door too early or so I thought. After another test batch, I’ve realized that almond meal doesn’t allow muffins to rise and stay risen once they’re out of the oven. So these are not your typical 3inches tall muffins. They are however really tasty and full of goodness.

I’ve made them with half wholemeal flour and half almond meal/flour for an extra boost of calcium and healthy fat. Plus the almond meal gives these muffins a lovely texture. I used apple sauce rather than pure maple syrup for these, but you could use any sweetener you like. All the fruit makes them quite naturally sweet anyway.

This recipe made 12 regular sized muffins and 2 extra large ones. You might want to make them smaller and use 2 trays.

My 2.5 yr old loves to help me make muffins. He loves putting the cases in the tin, mixing, pouring and licking the bowl of course!

They freeze and defrost really well and they’re perfect for the lunchboxes and finger food for babies. They last a week in an air tight container in the fridge.

Ingredients:

1 cup wholemeal flour

1 cup almond meal

2 tablespoons apple sauce

2 overripe bananas mashed

1.5 cup unsweetened plant milk (I used rice milk today)

1 tsp baking powder

1tsp baking soda

1 tsp vanilla essence

.5tsp cinnamon

1 cup frozen blueberries

1 flax egg

Method:

1. Prepare your flax egg and set it in the fridge

2. Mash your bananas

3. Add cinnamon, vanilla and apple sauce to the bananas and mix to combine

4. Add the flours, baking powder, baking soda and milk. Mix well to ensure all flours are combined

5. Add the blueberries and mix

6. Spoon into muffin cases and put on the top rack of the oven on 180° celcius. Cook for 25 minutes or until a skewer comes out dry.

Buckwheat, oat and date cookies

Buckwheat, oat and date cookies

These are a variation of my other buckwheat cookie recipe. I wanted to make a cookie with less sugar so I’ve subbed the dark chocolate for dates in this one and left out the flax egg and maple syrup. I got 9 medium sized cookies from this recipe but you could make them smaller.

They aren’t as sweet as the ones with dark chocolate, but the kids still love them. My 1 yr old really enjoyed chewing on one and I’m happy as they’re full of great plant based ingredients.

I love these kinds of recipes because all you need is a food processor and a baking tray! The cookies are quite filling so although you want to eat lots, you cant.

They freeze and defrost well and are perfect for the lunchboxes. I store them in an air tight container in the fridge.

Ingredients:

1 cup dates soaked in boiling water

1/4 cup of the date water

1 very ripe banana

1/2 cup of buckwheat flour

1.5 cups rolled oats

1 tsp baking powder

1 tsp cinnamon

1 tsp vanilla essence

Method:

1. Preheat your oven to 180°

2. Soak the dates in boiling water (if you use medjool dates you don’t need to soak them)

3. Blend the dates, vanilla and water in a food processor until they are broken down

4. Add the banana and blend until mixed

5. Add the baking powder, cinnamon, buckwheat flour and half the oats. Blend until well mixed.

6. Add the rest of the oats and blend until just mixed, leaving some oats intact. The mixture will be quite sticky

7. Line a baking tray with a silicone mat or baking paper. Spoon the mixture onto the tray in cookie shapes

8. Bake for 12-15 minutes until the cookies are brown

9. Leave to cool on the tray for a few minutes before moving to a wire rack

Enjoy and let me know if you make them. I’d love to see your photos!

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