Courgette Brownies

brownie

These are grain free and contain vegetables, with the courgettes making an appearance., although you would never know! I personally think these taste just as good as the flour version and with the addition of the dark chocolate they feel like a treat. Dark chocolate contains fibre, essential for prop bowel movements and is high in Manganese, Copper and Magnesium, so it really is good for us.

The refined grans have been replaced with almonds and tahini, for extra protein and nutrients. Tahini is made from sesame seeds and are a good source of phytoestrogens, that can naturally displace aggressive estrogens and thus help with hormone balance.

Ingredients

120g almond butter

80g tahini

140g dark chocolate,

70+ % cocoa solids

3 eggs

2 courgettes, grated

60g ground almonds

1 tsp bicarbonate soda

pinch cinnamon

Method

1- Preheat the oven to 180 C

2- Mix the nut butter, tahini and chocolate together in a saucepan over a low heat, allowing the chocolate to melt.

3- In your food processor add the remaining ingredients and mix. Then add in the chocolate sauce and re blend until it forms a smooth consistency.

4- Grease and line a square baking tin with baking parchment and spoon the mixture in.

5- Bake for 25 minutes, until it is firm on top.

6- Transfer to baking tray and allow to cool. These last for 2/3 days but perfect for freezing too.

Quinoa and Oat Muffins

So I have promised a few mums this recipe for a while. I love these muffins, they are so easy to make and a great one if you need food on the go with kids. We always take a batch when we are flying and saves so relying on the not so nutritious plane food. As you can see from the picture I also managed to rustle up another batch hassle free while we were away. Quinoa is a complete protein, meaning it has all the 9 essential amino acids, which makes them a perfect option. They are also gluten and dairy free.

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Ingredients

70g Whole oats

70g Cooked quinoa

1 Eggs

75ml macadamia milk (See nut milk recipes for this)

1 bananas

½ tsp Gluten-Free Baking powder

Pinch Gluten-free baking soda

50g cup chia seeds

3 tbsp honey or maple syrup

Method

1. Put all the ingredients in your food processer and mix it up, for around 30 seconds to 1 minute. It should be a nice slightly runny texture afterwards.

2. Pour the mixture into well greased muffin cupcakes and this recipe should give you roughly 12 muffins.

3. Cook in the oven for 20 minutes at 180 degrees.

4. Delicious hot or cold!

Gluten Free Chia Seed Muffins

So with the Great British Bake Off #GBBO doing free from week I thought I would join in too. So this is such an easy recipe and they are great hot or taste equally delicious the next day. Slightly sweet but can also be a great savory snack and great one for kids instead of opting for the ‘gluten free’ asile options, which can be very high in refined sugars. You can replace the natural yogurt with dairy free alternatives to make it dairy free too.

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Ingredients

140g Whole oats

1 Eggs

75g plain greek yogurt. (I’ve also used regular yogurt)

1 bananas

½ tsp Gluten-Free Baking powder

Pinch Gluten-free baking soda

50g cup chia seeds

3 tbsp honey or maple syrup

Topping

Natural yogurt

Blueberries

Method

1. • This is the easiest recipe, just put it in your food processer and mix it up. You don’t need to do this for long, about 30 seconds.

2. • Pour the mixture into well greased cake tins and this recipe should give you 12 muffins.

3. • Cook in the oven for 20 minutes at 180 degrees.

4. • I used yogurt for the topping and added some blueberries but this can be whatever you fancy. Other alternatives include nut butters and variations of berries.

5. • Eat toasty hot or let them cool, whatever takes your fancy!