Dark choc peanut butter cups
My hubby often makes these for me as a surprise quick choc fix. Because who doesn't love a choc + pb combo?! If made in a mini muffin tray we find they are the perfect size for that cheeky after dinner sweet treat. We have made them just with coconut oil and cacao for the chocolate layer before, but we do love them better when we use dark chocolate. We try to find a dark choc with the highest cocoa/cacao %, try to aim for one 70-85%. I also prefer to use crunchy peanut butter.. team crunchy all the way!
You'll need:
Melt 50g dark chocolate and 1 tbs coconut oil in a glass bowl over boiling water, stirring as it melts. You can try melt the chocolate in the microwave but I find it melts unevenly and often ends up burnt! Once melted spoon out 1 tbs of the mixture into a silicone mini muffin tray. You don't usually need to spray it first as the coconut oil in the mix won't let it stick. Pop the tray into the freezer to set. For the next layer melt the crunchy peanut butter, using the same melting method. Once melted spoon mixture evenly on top of frozen dark chocolate layer, then pop in the freezer to set. For the last layer repeat the same process as you did for the first layer, then pop the finished tray back in the freezer to set. Enjoy straight from the freezer! Choc banana protein bread + mini muffins
I played with recipes when I first started using coconut flour to cook with and came up with this protein banana bread recipe. I use the base recipe to make a few different snacks, but the protein banana bread is hubby's favourite! I make up one or two at a time, then divide into portions and pop in the freezer. He then grabs a couple out before he heads to work and they defrost during the day. Such an easy recipe, perfect for when you have lots of over ripe bananas to be used, and he loves that it's an extra protein hit so often nibbles on them after the gym.
You'll need:
Mix all of the dry ingredients together. Mix all of the wet ingredients into the dry mix. Spray silicone loaf pan or silicone muffin tray with coconut oil, then pour mixture in. Slice up some banana and pop on top, as well as organic shredded coconut. Pop into the oven to bake at 170 degrees celcius for approximately 50 minutes. Enjoy! Hubby's milky mama cookies
My husband surprised me by making these cookies for me.. After I had two massive #mumfails trying to use a store bought cookie packet to add in a few lactation friendly ingredients to make easy cookies. Easy right?!... Wrong! I think generally I go okay in the kitchen - but my cookies were burnt and as hard as a rock. A bland tasting rock. I think I could literally cause damage if I threw one at someone. Whoops! Hubby made up his recipe by using a few of our other recipes as a base, then adding in what he felt would work. They are so delicious! I noticed that I felt fuller a few hours after nibbling on one. Enjoy a cookie for a milk boost to get through your little babe's cluster feeding for a growth spurt, or just to maintain a healthy supply. Help yourself to a few cookies.. But be warned.. ( , ) ( . ) haha! You could add in flaxseed meal too if you like, but I thought they were so tasty without it and they did the trick! Feeling thankful to have my supportive hubby on board with everything to do with being a new mama and making sure our little girl gets everything she needs x
You'll need:
Preheat oven to 180 degrees celcius. Melt butter slightly and mix with sugar until smooth. Whisk eggs. Stir eggs and vanilla essence into the mix. Stir in plain flour and brewers yeast. Stir in dark choc chips. Line baking tray with foil and spray with coconut oil spray. Scoop mixture out into desired sized cookies. He made about 12-15 big sized cookies. Bake for about 20-25 minutes based on this amount of cookies, but keep an eye on them as they are baking. Cool on a cookie rack. Enjoy a delicious cookie and let your babe enjoy the benefits of more milk from mama after a few hours! Lactation bliss balls, mixed flavours basic recipe
To make lactation balls you need to find a good balance of the combination of your ingredients. You can pick a basic bliss ball recipe, but then add in galactagogues to encourage healthy lactation. The galactagogues in this recipe includes rolled oats, brewers yeast and flaxseed meal. I'm only new to the lactation ball or cookie game, so I'm just learning to play with my ingredients to create tasty little treats without the bitterness of the brewers yeast. I found it hard to find decent recipes online that were actually healthy, so decided to make my own!
You'll need for each recipe:
First make the choc peanut lactation balls. Add the rolled oats, dates, brewers yeast, flaxseed meal and peanut butter, and mix in the food processor. I had these little smoothie flavour packets to use up so for this bunch of lactation balls I added in two of the cacao ones. You could simply add in cacao powder instead. Roll into balls. Next make the greens lactation balls. Add in all the ingredients as with the first lot, but then add in two of the greens smoothie flavour packets along with a dash of vanilla essence. Roll into balls. I found the taste of these balls to be nice, however if the brewers yeast flavour was too strong you could simply play with the ratios of ingredients and add more peanut butter or other flavours to override the brewers yeast bitterness. Dipped nanas
You'll need:
Cut bananas in half and place a skewer 3/4 of the way into each half. The amount of other ingredients you use will depend on how many bananas you want to dip into it. Mix a tsp of cacao powder into about 1/2 cup coconut oil. Dip banana into this and then sprinkle gojiberries on top. Slightly melt crunchy peanut butter and dip your other bananas into it. Sprinkle with desiccated coconut and buckinis. Place all bananas onto a tray with baking paper and into the freezer to set. Mini cacao cups
This is probably one of my favourite desserts ever! The inspiration for this recipe came from an App that went under, and the website was taken down so I can't even link you through to it! They are pretty easy to make and so delicious. These are hubby's favourite too - We love having them in the freezer to kill those sweet after dinner cravings. Enjoy!
You'll need: For the cups
Kiwi cacao popsicle
You'll need:
Cut up kiwi fruit into slices and place into popsicle moulds. Blend frozen banana, cacao powder and coconut water. Pour the mixture into the moulds up until the indicated fill line. Pop into the freezer overnight to set. Banana + coconut muffins
These delicious little muffins are a recipe of a lovely Instafriend Alice's, except I have added in some extra coconut and banana. Alice is forever posting recipes and recreating naughty meals into a healthier version to enjoy! Check out her insta: @aliceinhealthyland, or her blog:
https://aliceinhealthyland.net/ Firstly start by preheating your oven to 180 degress celsius. You'll need:
In a large bowl mix the almond meal, wholemeal flour, baking soda and cinnamon together. In a blender mix the banana, coconut oil, maple syrup, eggs and greek yoghurt. Pour the wet ingredients into the dry ingredients and mix well. Pour into a greased loaf tin and bake for 45 minutes. Banana bread
This recipe is a weekly staple in our household and hubby's favourite! I generally make it most weeks for an easy snack and it can be popped in the freezer, then taken out to defrost the night before you need it. It can be found inside Sophie Guidolin's nutrition and exercise ebook 'The Bod'. I've included the link to her page where the book can be downloaded.
https://thebod.com.au/shop Fruit popsicles
You'll need:
Cut up fruit into slices or small pieces. Layer them into your popsicle moulds. Tip coconut water into the mould to fill in the cracks. Fill it to the line marked on the top of the moulds. If you don't put enough liquid in there will be a big gap at the bottom of the popsicle, and if you put too much it will overflow! Then pop them into the freezer overnight to set. |
Lamington bliss ballsYou'll need:
Combine everything except coconut water together in food processor. Add just enough coconut water to reach the right consistency. You want to be able to roll the mixture into balls but not for it to be too sticky. Roll each ball in desiccated coconut to get the coconut dusting lamingtons are famous for. Lorna Jane's sensibliss balls, cacao + coconutThese bliss balls are a Lorna Jane creation, easy to make and delicious! You can find the recipe over on the Move Nourish Believe website, or here:
http://mnb-wpengine.netdna-ssl.com/wp-content/uploads/2013/05/snacks_recipe_03.jpg You'll need:
Remove seeds from the dates and place into a bowl of water. Soak for 15 minutes and then drain the water off them. Blend the nuts and oats in a food processor until rough crumbs. Add soaked dates, desiccated coconut, coconut oil and cacao powder and blend until well combined. You can add extra coconut oil if the mix is too crumbly. Roll the mix into balls, then roll in the organic shredded coconut. Store in the fridge or freezer in an airtight container. Cherry Ripe
These little babies are from the 'Hippie Lane' app by Taline Gabrielian. They are so delicious, I couldn't help but share the pic from when I made them! If you haven't downloaded her app yet, get onto it! Plenty of healthy, yummy goodies. I've included the link to her site where you can download the ebook.
https://hippielane.com.au/#/#home White choc bliss balls + choc peanut bliss balls
You'll need:
White choc bliss balls-
Make white choc bliss balls first. Add almonds, white choc protein powder, dates, desiccated coconut and cinnamon, and mix well in food processor. Put into a bowl and add coconut oil, a little coconut water and mix with your hands until you get the desired consistency. Roll into balls. Next make the choc peanut bliss balls. Mix all the ingredients except the coconut oil and coconut water together in a food processor. Put into a bowl and add the coconut oil and a little coconut water. Mix with your hands until desired consistency and then roll into balls. You can roll either in desiccated coconut if you wish.
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Blueberry + mango mini 'cheesecakes'
I was feeling a little creative and wanted some yummy treats to take to our Babes and Picnic meet for the mamas to enjoy. These little treats are all raw, free from diary or added sugar, and perfect for vegans. All the ingredients are healthy ones, but try to stop yourself at having just one ;)
You'll need:
Base-
To make the base blend the almonds in a food processor. Add other base ingredients until well combined and sticky. Press into silicone muffin tin brushed with coconut oil and freeze. For the filling drain cashews and combine in food processor with rice malt, coconut oil and vanilla essence. The mixture should be smooth and creamy. Remove about half of the filling and set aside. Add frozen blueberries and coconut milk to the filling in the processor and mix. Spread blueberry layer over base and freeze. Add the remaining filling to the processor and add in frozen mango and coconut milk. Mix this together and then spread this layer on top of the blueberry layer. Place a few blueberries and a sprinkle of organic shredded coconut on top of each mini cheesecake, then freeze. Best eaten straight from the freezer, as due to the fruit in the layers they will start to melt. Enjoy this summery treat! Raw vegan raspberry cacao 'cheesecake'
This recipe is based off one of Taline Gabrielian's creations. I was inspired by her desserts, but tweaked her recipe to better suit the ingredients I had and what I wanted to use to make my 'cheesecake'. I've included the link to her app above under one of her recipes I made. This was a birthday creation for my Mumma, choc and raspberries were the request of the birthday girl!
You'll need: Base-
To make the base blend the almonds in a food processor. Add other base ingredients until well combined and sticky. Press into springform tin brushed with coconut oil and freeze. To make the filling, drain cashews and combine in food processor with rice malt, coconut oil, coconut milk, himalayan salt and vanilla essence. The mixture should be smooth and creamy. Remove about half of the filling and set aside. Add cacao powder to the filling in the processor and mix. Spread chocolate layer over base and freeze. Next make the top layer. Add the half of the filling you set aside into the food processor and add 1 cup of the frozen raspberries and coconut milk, then mix. Spread the raspberry layer over the chocolate layer and freeze. Make the chocolate by whisking the coconut oil and cacao powder together. Pile the other half of the raspberries on top of the cake and drizzle the chocolate mix over the top. Sprinkle cacao nibs over the top. Store in the freezer between nibbling! Raw vegan oreo 'cheesecake'I can't claim this creation as my own. This recipe was one of Yovana Mendoza's, otherwise known as Rawvana. I've included the link if you prefer to watch the video version instead. I just added a few extra things.
https://www.youtube.com/watch?v=z2QXcmCuFxw I didn't actually get to taste this one, but the feedback is that it was delicious!! We had a lovely friend kittysit/housesit for us when we went on our honeymoon and she's a vegan. We really wanted to make her something special as a way to say thanks, so we thought this would be perfect. All vegan and mostly healthy, besides the sneaky oreos! You'll need: Cookie base-
Add all of the ingredients for the cookie base into a food processor and mix until dough consistency. Put half of the dough in a springform pan and press it down. Next make the cheesecake filling. Put the frozen bananas, cashews and lemon juice into a food processor and mix until well combined. Put into a bowl and then stir through cacao powder and crushed oreos. Pour the mix over the cookie base and freeze for 2 hours. Once frozen press down the other half of the cookie base on top. Put back into the freezer for 2 hours to set. Place oreos in a pile on top of the cheesecake. Mix the coconut oil with cacao and drizzle this liquid over the top of the whole cheesecake.. Enjoy! |