Festive Almond flour blondies - Sticky and chewy

Good evening,

I hope everyone is doing great.  I want to share this festive looking delicious blondie recipe with your before we leave on holiday tomorrow.

I was invited again by Dennis Molewa and Crede to participate in a bake-off.  This time around we are using new Crede Almond flour.  This flour is naturally gluten free en full of goodness.

You will see so many of their products in my blondies.  I just love baking with Crede and Oh mega nut butters.

These blondies are definitely the BEST the next day.  They are gooey and sticky and simply devine.  I cannot wait until i have a free hour again to whip up another batch!

So, without delay, in the festive spirit, I made these gorgeous looking treats.  I love Christmas, so I thought that during Christmas time, we need to bring some Christmas cheer :)

Ingredients:

70ml Coconut oil
100g Peanut butter
100g Almond butter
2 Eggs
250g Almond Flour
125g Honey
1 tsp baking powder
Pinch of salt
100g black choc chips

Mix all the ingredients very well in a mixer and pour into a baking tray.  Bake for 20-25minutes at 200deg.  Your toothpick should still be a little bit wet. Be careful to bake them too dry.

Let it cool for a while after baking, others wise it breaks when you cut it. 

Delicious! Now decorate as you please :)

http://www.credeoils.com/

https://www.facebook.com/Cred%C3%A9-Natural-Oils-142809565770716/?fref=ts

https://www.facebook.com/Oh-Mega-Nut-Butters-228073630611448/?fref=ts

Peanutbutter Protein fudge

Ingredients

• 1/2 cup – coconut oil

• 1/2 cup – peanut butter, all-natural

• 30 g Vanilla Whey 

• 1/2 Cup desiccated coconut 

Directions:  In large bowl, blender, or food processor, mix together all the ingredients.  Pour mixture into a small container lined with baking paper. I used the little square  dish. Spread into an even layer and refrigerate.  You will see when it is set.  Cut and enjoy!

Chocolate coconut fudge

Hello there.... 

I've been aching to bake or make something, but been so busy with little Luke that there just hasn't been time.  So when I came across this fudge recipe, It seemed quick and easy enough.  

This was seriously delicious goods.  I'm excited to play with the recipe some more and create chocolate bars.  Will keep you posted.  Meanwhile, here's what went down. 

Ingredients

• 1/2 cup – coconut oil

• 1/2 cup – peanut butter, all-natural

• 1/4 cup – honey

• 1/2 teaspoon – vanilla extract

• 1/2 cup – cocoa powder, unsweetened

• 1/8 teaspoon – salt

Directions

1. In large bowl, blender, or food processor, mix together the coconut oil, peanut butter, honey, and vanilla.

1. Add the cocoa powder and salt and stir until mixed well.

1. Pour mixture into a small container lined with baking paper. I used the little square  dish. Spread into an even layer and refrigerate.  You will see when it is set.  Cut and enjoy!

145 Calories per block if you get 14 blocks 

Source 

http://www.superhealthykids.com/salted-caramel-fudge-recipe/

Orange and coconut blondies - Winner!

We as 'baking enthusiasts' like to try a variety of recipes, but every now and then you make something and the first bite is just..... errrmagaaawdddd.... I immediately thought , I need to get this recipe on my blog ASAP, before I forgot what I put in there!

You taste citrus, dates and chocolate with a hint of coconut.  The texture is very soft and moist.  Absolutely delicious.

Ingredients; 
Just blend together in a food processor.

1 can drained chickpeas (240g)
1 egg
50g coconut oil
50g dessicated coconut
100g soft dates (warm in microwave before adding to mixture, it blends easier)
Zest of 1 orange
Juice of half an orange
1 Tablespoon vanilla
Half teaspoon bicarbonate of soda
Half teaspoon baking soda
Pinch of salt

30g chocolate chips to put on top.

Bake for 25-30 minutes in a 200 deg oven.  Let it cool and serve.

Macros per serving (makes 8 servings)
175 calories  C11 nett carbs ( 4g fiber) /F11/P3 

Bon app! :)

Roasted butternut and tuna quiche

Hello friends,

To celebrate the fact that I once again have uncapped wifi (can I get a whoop whoop) , I decided to blow some life back into my blog again.

Since changing jobs, I have more time available for myself once again.  It truly is amazing and also a blessing to be able to do what I love so much.  The health and fitness industry is a great passion for me and definitely the path I would like to follow in life.

Pre-heat your oven to 180 deg.

Mix together ( in no particular order)
200g pre-oven roasted butternut.  Chopped in cubes
Half of a chopped onion
100g chopped green bell pepper
1 medium chopped tomato
2 cans of tuna (drained)
2 whole eggs
150g egg whites
1 Tablespoon mustard

Salt and pepper to taste

Pour in a oven dish and top with 75g grated medium fat cheese.

Bake for 30-40 minutes or until a toothpick comes out clean.

Makes 4 servings.

Macros per serving:
207 Calories
Fat 9.7
Protein 26.4
Carbs 8.8  (2g Fiber)

Stacked brownie cake with chocolate almond butter and cream cheese filling

 Hello Friends,

So this is exciting stuff.  I was was invited by Oh mega nut butters and Dennis Molewa's Kitchen  (links at the bottom)  to participate in a competition with 5 other fitness enthusiasts in SA.  We have to make / bake something delicious using one of Oh Mega's nut butters.  After putting in some serious though into what I would like to prepare, I came up with this brownie cake.  I've made the brownies before, just not in a cake... and not with the filling.   The outcome was fantastic!

Lets go through the ingredient list: 

500g drained red beans ( I could not find black - so I used red, but black beans is great too)
4 tablespoons cocoa powder
80g Jungle oats
1/2 teaspoon of salt
100g raw honey
80g coconut oil
3 teaspoons vanilla essence
1 teaspoon baking powder
200g black chocolate chips.

This is your ingredients for the brownie cakes.

Ingredients for filling: 

1 tub low fat plain cream cheese
1 heaped scoop vanilla USN whey protein
1 teaspoon vanilla essence

Here's the method!  Easy as eating cake! :) 

Pre-heat your oven to 200g.

Blend the red beans in a food processor until the consistency is completely smooth.

Smile while you are doing it :)

Add the oats, cocoa powder, honey, coconut oil, baking powder, vanilla and salt to the beans.  Blend well.

When your mixture is thoroughly blended, stir in your chocolate chips.

 Divide the batter between 2 cake pan.  I used the smaller version silicon pan.


Bake for 40-45 minutes at 200deg.  Test with a toothpick.

Mix the cream cheese, whey protein and vanilla well to create your filling and topping.

Cover one brownie cake with the cream cheese filling and the other cake with chocolate almond butter from Oh mega nut butters.   Add the two brownie cakes together and top it off with the remainder of the cream cheese filling.

To create the almond swirls, heat the almond butter for a few seconds to make it spreadable.  I used a teaspoon to carefully make the swirls.

Top off your cake with anything yummy you like!  I used the mini whispers.  (adore these)

I hope you enjoy this brownie cake as much as we did! :)

Melissa Jansen van Nieuwenhuizen 

https://www.facebook.com/MolewasKitchen/?pnref=lhc

https://www.facebook.com/Oh-Mega-Nut-Butters-228073630611448/?fref=ts

Bulgur wheat and lentil salad

I wanted to take more pictures, but I was too hungry! lol 

You all know my tuna cakes by now. The recipe is all over my blog. 

The recipe for the side salad as follows: 

1 cup uncooked bulgur < cooked as per instructions on packet> 

1 can drained lentils 

Chop into small cubes:

Half of a green pepper 

1 small onion or shallot

1 tomato or handful of cherry tomatoes 

-+ 1/4 of a cucumber 

10-12 olives 

About one tablespoon of each freshly chopped mint and corriander 

Season to taste with salt and pepper 

Mix everything well and serve. Easiest thing in the world! 

The salad last about 3-4 days in an airtight container in the fridge 

Fall of the bone chicken thighs

Hello there friends... 

Hope everyone is keeping well? 

Its common news by now that we are expecting a baby! Yay! :) Due date 17.09.2016 

Food aversions have been bad and so was the morning sickness. 

I've been struggling to find healthier versions of food that I can stomach. 

I want to share this amazing chicken recipe with you. It was really devine! 

12 skinless chicken thighs 

1 can tomato with onions and peppers 

1 oxtail stock cube

Start by browning the thighs in a pot with a tablespoon of coconut oil. 

Dissolve the stock cube in one cup of water and pour over the chicken. Add the can of tomatoes. 

Season to taste with Garlic and black pepper. 

Turn the heat low ( I used 3), and let it simmer for about 2 hours. 

Served with bulger wheat. 

Enjoy! 

Tuna cakes

Hello there.... 

I'm sharing a very quick tuna cake recipe with you.  Took me a few minutes to throw together and about 10 minutes in the pan.  

You will need

2 tins of tuna in water (drained

100g cooked sweet potato

2 eggs

1 small chopped onion

Half a chopped pepper

fresh corriander and parsley to taste

1 tsp dried chillies

Salt and pepper to taste

Mix the whole lot and scoop spoonfuls onto a hot pan.  I coated mine with coconut oil.  Grill for about 4-5 minutes on each side, or until you can see its cooked.  

Enjoy!  :)