Cranberry and Chia chocolate pancakes

Hello friends,

I hope that everyone is keeping well?  I have a recipe I would like to share with you.

Treat your #fitmom this Mother's day with these delicious cranberry and chia chocolate pancakes in bed.  They are super easy to make.  They won't flop, Dad :)

Ingredients for pancake:
200g eggwhites
40g raw oats
1 Tablespoon raw cocoa powder
1 teaspoon chia seeds
1 teaspoon flax seeds
10g dried cranberries
1 teaspoon vanilla essence
a pinch of salt
1 Teaspoon of coconut oil for the pan

Toppings:
2 teaspoon xylitol
Tablespoon of honey
a few cranberries to scatter
Cinnamon

Blend all your pancake ingredients together until smooth.  Make sure you have an oiled hot pan on the stove.  I devided my batter in 2,  but you can make one big pancake if you want to.

Make sure to turn  your pancake over.  2-3 minutes on a side should do the trick.

When it is cooked, put a teaspoon the peanutbutter and xylitol inside and close.  Drizzle the honey over the pancakes and scatter your cranberries.  Lightly dust with cinnamon.

Don't forget Mom's coffee  :)

Happy Mother's day!

Double layer Coconut and oat bars

 I have a fantastic new recipe for you.  This is one of those that evolved as I went with it...  haha
Let me know how it goes if you give it a try!

 Mix together in a food processor:

200g raw oats
2 peeled bananas
1/2 cup almond milk
20g Tahihi from Crede
20g flax seeds
10g chia seeds
I use the last 80g of my woolies granola mix (See picture)
Add a few drops vanilla to the mixture.

I will be very stick and tough to handle.  Spread it onto a baking sheet in a small baking tray.
Make sure to spread the mixture evenly on the tray.

Now combine the following:

1/2 cup of melted coconut oil
( I also use Crede - the coconut scented one)
1 scoop Whey protein
(Vanilla is a good choice but it does net really matter)

1 Tablespoon cocoa

Pour the mixture over the bars in the baking tray.

Set in the fridge to set.  It took about 3 hours to set completely.
Cut in 12 servings.
Keep the bars in the fridge.

200 calories per bar

Soy and Tahini dressing

I've never used tahini before, so I was quite keen to experiment and see what to do with it.  I gave this dressing a go.  You can use it as a salad dressing, but I dressed my chicken pasta in it.  It was delish!

I used:
a teaspoon of tahini
a tablespoon of olive oil
Half of a freshly squeezed lemon
a teaspoon of soy sauce
Drizzle of honey
Salt and pepper to taste.

I just put everything in a small jar and shook until well mixed! It went really well with my dinner and the rocket leaves compliments all the flavors in the dressing.

Wholesome goodness! Homemade!


Enjoy!

Fruity no-bake bars

Hello there ,

Seems like I'm on roll in the no-bake department now.  I mean... who's got time to wait for the oven!

Ingredients:

150g of a seed and nut mix.  I used a granola from Woolworths (wallnuts, coconut, goji berries and cranberries, raisins, etc. )
100g oats
50g Crede Coconut flour

Toast these ingredients in a pan for a few minutes.

Add to your pan:

1 shot espresso
1 tbsp coconut oil form Crede
1 tbsp honey ( If you do not want them too sweet, you can omit.  I would next time I make them)

50g Black chocolate 

125g vanilla whey protein
1/2 cup Almond milk

Mix very well. The mixture becomes very sticky and hard to manage.

Line a small square baking tray with baking paper and scoop the mixture onto the paper.  Smooth the mixture out. It is very sticky!

Pop in the fridge for 2-3 hours before cutting your bars.  I got 10 servings out of mine.

Chocolate no-bake protein bars

Ingredients

• 2 cups  oats 
• 3 TBS flax seeds
• 2 TBS cacao powder
• 3 scoops whey protein 
• ¾ cup  nut butter* (I used peanut butter from Oh mega nut butters)
• 1.5 TBS coconut oil  ( I used organic virgin coconut oil from Crede) 
• ⅓ cup  honey 
• 50g chocolate chips - melted 

Instructions

Line 8x8 pan with parchment paper, set aside. In a large bowl, stir together dry ingredients (oats through protein powder). Set aside. 

In a medium microwave safe bowl, add  nut butter, coconut oil, and honey. Microwave for 10-15 seconds, and stir until evenly combined.  Add wet ingredients to dry ingredients, stir gently until mixture is evenly combined.  Mixture will be thick and heavy.  Press mixture into prepared pan, using hands to press evenly into all corners. 

Place pan in refrigerator for 1 hour to set (or 30 minutes in freezer).  Once bars have set, lift parchment paper from pan and place on cutting board.   Using a large sharp knife, cut bars into servings.  Store Chocolate Protein Oat Bars in airtight container in fridge. 

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!