These are an amazing sweet treat without any of the negatives. Some of the ingredients may sound unusual but Holland & Barrett sell them all! Makes about 20 balls which should be kept in the fridge and last for weeks
Method 1. Put the almonds in a food processor and whiz until they resemble a flour 2. Put the pitted dates and all the other ingredients plus 2 tablespoons of water in a food processor. Blend until everything is combined and it's all nice and sticky. 3. Roll and mix into balls 4. Place the balls in the freezer for an hour to set. Then store in an airtight container in the fridge.
Ingredients 200g Quinoa 500ml of vegetable stock A small bunch of parsley, finely chopped 1/2 yellow pepper 1/4 cucumber 2 medium tomatoes, finely chopped 1/2 tin of chickpeas For the Dressing: 2 tablespoons of olive oil & Juice of 1/2 lemon
Equipment Kettle, measuring jug, measuring spoons, weighing scales, large bowl, fork, chopping board, sharp knife, can opener, scissors and mixing spoon
Method 1. Put the boiling water into a saucepan and stir in the vegetable stock cube until melted. Cook the quinoa for between 12-14 minutes until the grain is tender and has split. 2. Chop the cucumber and tomatoes beautifully in small chunks 3. Slice the pepper into small strips 4. Chop the parsley finely 5. Add all the vegetables and the chickpeas to the quinoa and mix 6. Combine the olive oil and lemon juice and pour over the salad combining well 7. Serve, eat and enjoy!
Top tips • If preferred, substitute wholemeal couscous for the quinoa • Try adding some tuna, chicken or chunks of feta cheese • Stir in some flaked almonds or finely chopped dried apricots • Mix the vegetables up too by adding sweet corn, edamame or olives
A Healthy Rice Krispie Cake
If you have some time with children or are feeling inspired this is a healthy take on a Rice Krispie cake.
Ingredients 150g puffed brown rice 2.5 tbsp coconut oil 100g maple syrup 125g almond butter 3 tbsp cacao powder
For the Topping 2.5 tbsp coconut oil 100g dark chocolate 100g milk chocolate Sprinkle of desiccated coconut or flaked coconut Sea salt
- Lightly grease a 20 inch square tin and line with baking parchment - In a small pan melt together the coconut oil, maple syrup, almond butter and cacao powder, stirring until smooth. - Pour over the puffed rice stirring well until completely coated. - Tip in to the prepared tin pushing the top down firmly with the back of a spoon - Pop in to the fridge to chill for a minimum of 30 minutes - Prepare the topping by melting the coconut oil and chocolates in a small bowl over a pan of simmering water. - Pour over the chilled rice base, easing the chocolate in to the edges. Sprinkle with coconut and a little sea salt. - Chill until firm. Cut in to haphazard sized pieces. Eat and enjoy
This works beautifully with the addition of dried cranberries or freeze dried strawberries. Also with a small quantity of smoked salt sprinkled over the top
Banana and Chocolate Bread
This is such a satisfying recipe. It tastes delicious but also I usually have all the ingredients to hand. I freeze bananas when they get too ripe and we can't keep up with their consumption. This recipe uses frozen bananas and it works magnificently.
Ingredients 120g butter 200g coconut sugar or soft brown sugar 1 tsp vanilla extract 2 eggs 4 very ripe bananas or frozen ones 100g dark chocolate chopped small 250g plain flour 2 tsp baking powder 1 tsp bicarbonate of soda 50g Greek Yoghurt 2 tbsp rapeseed oil 1 tsp mixed spice
Method . Preheat the oven to 180 degrees. . Line a 900g loaf tin with baking parchment. . Using an electric beater cream the butter and sugar until pale and creamy. . Slowly add the eggs, beating well with each addition. . Add all of the remaining ingredients. Fold until well incorporated. . Spoon in to the prepared loaf tin . Bake for 50-60 minutes until well risen and springy to the touch . Delicious eaten with a cuppa or toasted for breakfast!