My diet in the past year has changed a great deal, and with more and more research I discover new ways to get the most out of my training through my diet. I now try and take gluten, wheat and dairy intake into account, but I must stress I am not gluten free. This has made me feel stronger and cleaner, but I still have the odd slip (love the odd croissant).
I enjoy finding new things to eat and have always enjoyed baking (strange I know), I find it satisfying knowing what is in everything I eat.
Honey, sea salted, chia, vanilla peanut balls
100g honey
50g oats (whole oats)
3 tablespoons chia seeds (soak overnight in water to activate them)
1 teaspoon vanilla extract
1. Heat peanut butter and honey in a pan, and then stir to blend.
2. Add rest of ingredients and stir in. Dough will be very stiff.
3. Make little balls. Place into fridge to harden up.
Cinnamon and cocoa peanut butter balls (similar to the above recipe)
100g honey
75g instant oats
2 tablespoons of cinnamon
2 tablespoons of cocoa
1. Heat peanut butter and honey for 30-40 seconds in a microwave-safe bowl, and then stir to blend.
2. Add rest of ingredients and stir in. Dough will be very stiff.
3. Make little balls. Place into fridge to harden up.
Chocolate peanut butter (these are more of a treat, hahaha)
140g Rice Krispies
500g icing sugar
250g butter
375g dark cooking chocolate
75g coconut oil
1. Place rice cereal and icing sugar into the large bowl together.
2. Place butter and peanut butter into microwave until melted; mix together with the dry ingredients until mixed well
3. Make into small balls and place in fridge to set.
4. Line 2 large baking trays with foil.
5. Melt chocolate and coconut oil. Dip the peanut butter ball in this mix until coated, refrigerate until set.
Protein peanut butter balls - (sugar from the dates)
120 g fresh pitted dates
100g cup rolled oats
1 tablespoon Protein (flavoured if you like)
1. Combine dates, oats, Protein into a food processor (can do by hand, but will need to soak the dates in boiling water the night before to loosen them up).
2. Mix through until the mixture looks like crumbs and dates have mixed through the oats.
3. Pop it all into a large bowl, and add the nut butter. use water if needed to mix into a dough.
4. Makes 12ish balls depending on size.
5. Store in the fridge until you want to eat.
Ingredients:
Base-
100g Cacao buttons
20g honey
1.Blend all the above in the food processor.
2.Once all the above ingredients has been blended in the food processer, squish into the bottom of a lined tray and bake for 5mins on 200degrees. Then leave to cool.
3. Meanwhile heat a pan on the hob and add the coconut oil and melt.
4. Once the oil has melted, add all the other ingredients until all melted.
5. Once melted, pour onto the base and leave to cool, and then place in the fridge.
1.Blend all the above in the food processor.
2.Once all the above ingredients has been blended in the food processer, squish into the bottom of a lined tray and bake for 5mins on 200degrees. Then leave to cool.
3. Meanwhile heat a pan on the hob and add the coconut oil and melt.
4. Once the oil has melted, add all the other ingredients until all melted.
5. Once melted, pour onto the base and leave to cool, and then place in the fridge.
Top-
100g No added sugar chocolate drops Pulsin
50g coconut oil
50g crème egg peanut butter 
6. Once cooled, cut into slices of your chosen size ;)
BREAKFAST
Vegan Peanut oat bars
Vegan Peanut oat bars
14 decently-sized cookies
Ingredients
Ingredients
- 200g oats
-3 tbps of melted coconut oil
- 2/3 tsp cinnamon (depends on preference)
- 100ml honey (not essential, but can add for sweetness)
- 100g ish chopped almonds
You can add what you want within reason. mix fruit, more nuts, different nuts, ginger, you can even add more oats instead if you want more carbs. Be creative.
Directions
- Preheat the oven to 160.
- whizz oats, cinnamon and nuts in the food processer until combined and chopped.
- In a pan, add the coconut oil, honey and peanut butter...until melted and combined.
-Add the wet and dry in the and stir until all incorporated.
- Line a baking tin with a sheet with grease proof paper. Using your hands, pat it down into the corner.
- Bake for 20mins until cookies are browned and set...... let them cool, chop and then enjoy!
- Preheat the oven to 160.
- whizz oats, cinnamon and nuts in the food processer until combined and chopped.
- In a pan, add the coconut oil, honey and peanut butter...until melted and combined.
-Add the wet and dry in the and stir until all incorporated.
- Line a baking tin with a sheet with grease proof paper. Using your hands, pat it down into the corner.
- Bake for 20mins until cookies are browned and set...... let them cool, chop and then enjoy!
Breakfast Waffles
Prep time: 5 minutes Cook time: 5 minutes Serves: 1 (about 2 depending on size)
Ingredients
Prep time: 5 minutes Cook time: 5 minutes Serves: 1 (about 2 depending on size)
Ingredients
- 20g chia seeds
- 50g oats
- 20g mix currents and seeds
-2 egg
- 50g oats
- 20g mix currents and seeds
-2 egg
- 30ml almond/soya milk
+for the extra protein kick add 1 scoop of protein powder to the mixture. 30-40g (depending on size of eggs)
ADD FOR PREFERENCE AND ADDED FLAVOR
+for the extra protein kick add 1 scoop of protein powder to the mixture. 30-40g (depending on size of eggs)
ADD FOR PREFERENCE AND ADDED FLAVOR
- 1 tsp honey (not essential, but can add for sweetness)
- chopped almonds, chopped cashews, brazils.
-Mix fruit (currents, dates, apricots)
-Mix fruit (currents, dates, apricots)
- 50g shredded coconut
Directions
-Heat up the waffle iron and wait till the light turn off.
-Add the egg, whisk in the bowl with the milk and whisk to combine.
-Then add the dry ingredients, if the mixture seems a little wet, add more mile or protein depending on the density of the mixture. You are looking for a light batter.
-Cook waffles in the iron for around 3-5mins depending how golden you like them.
Serve with what every you like, I love to throw some almond butter on top. You could add soya yogurt, fruit (blueberries, raspberries go well).
GF - Quinoa Breakfast bars
Prep time: 10 minutes Cook time: 18-22 minutes
Quinoa Breakfast Bars
Ingredients
- 150g qunioa
-100g butter
-2 eggs
- 50g figs
- 50g appicots
-50g dates-1tsp cinnamon
-50g chopped cashews- 50g brazil nuts
-50g almonds
-50g chopped cashews- 50g brazil nuts
-50g almonds
-50g pumpkin seeds
-1tbsp vanilla extract
(you can add what you like tbh)
Directions
- Preheat the oven to 180 degrees C
- Mix butter, vanilla and two whisked eggs (it wont all combine that well but it will work promise), then add the qunioa (you will still have lumps of butter, just make sure they are smallish).
-Then add the fruit and nuts and mix well untill everything is covered and combines through (wet and dry).
- Put into tin (greased or lined with baking parchment), squash down tight with spoon till compact in baking tin.
-Cook for about 18-22 mins until cooked through
- Leave to cool
-Slice and eat
-Cook for about 18-22 mins until cooked through
- Leave to cool
-Slice and eat
Breakfast Baked
oatmeal
300g oatmeal (100g per person. gluten free if possible)
Add all to a large bowl and mix well. Add to a baking dish and cook for 20-25 mins at 180 degrees.
Serve
Prep time: 5mins Cook time: 20mins
These are something I have as a really quick eat after a training session, pre breakfast or have multiple as breakfast. Just to get something in after a hard session.
14 decently-sized cookies
Ingredients
Ingredients
- 100g flax seeds (soak in a little
water 50ml) - may need a little more if mixture is too wet. (if you want more carbs use 70g oats 30g flax seeds)
- 3 ripe bananas
- 3 ripe bananas
- 70g ish peanut butter (all
natural if possible)
-tbps of melted coconut oil
- 2/3 tsp cinnamon (depends on
preference)
- 1 tsp honey (not essential, but can add for sweetness)
- 70g ish chopped almonds
- 70g ish chopped cashews
- 50g ish shredded coconut
+for the extra protein kick add 1 scoop of protein powder to the mixture.
- 50g ish shredded coconut
+for the extra protein kick add 1 scoop of protein powder to the mixture.
You can add what you want within reason. mix fruit, more nuts, different nuts, ginger, you can even add oats instead if you want more carbs (for me its a pre breakfast grab, so no need for the extra oats). Be creative.
Directions
- Preheat the oven to 160.
- Mash bananas in a bowl. Add all wet ingredients plus cinnamon; mix until well incorporated.
- In a separate bowl, combine dry ingredients. Add the dry mix to the wet mix; combine well.
- Line two cookie sheets with grease proof paper. Using your hands, make cookie-shaped patties on the pans. The cookies will seem wet, and they will not expand, so you will need to form them to the size that you desire.
- Bake for 20mins until cookies are browned and set…they will basically dry out and still be spongy, let them cool and then enjoy!
Breakfast Quinoa
Directions
-Heat up a pan on the hob on a medium heat (make sure it isn't too hot because it will burn the pancake). Mash the banana in a bowl and whisk an egg in a cup.
-Add the egg to the bowl with the mashed banana and then add the milk and whisk to combine.
-Then add the dry ingredients, if the mixture seems a little wet, add a few more oats.
-Cook the pancakes slowly in the pan, the wetter the mixture the longer it will take. after around 3-4mins flip the pancake. After another 3-4mins the pancake should be ready.
Serve with what every you like, I love to throw some almond butter on top. You could add soya yogurt, fruit (blueberries, raspberries go well).
LUNCH/DINNER
Directions
Sausage hotpot with
baked sweet potato’s.
Prep time: 5 minutes Cook time: 30 minutes Serves: 1
Ingredients
ADD FOR PREFERENCE AND ADDED FLAVOR
Directions
-Preheat the oven at 180
-Boil the egg till hard in the middle 4-5mins.
-Peal the shell off the egg and let it cool.
-Whilst the egg is cooling, open up the sausage and get the meat out of it.
-Once the egg is cooled, use the sausage meat to form a layer around the egg (make sure the egg is covered).
-Once this is done, get the bacon and wrap this around the sausage meat to form another layer.
-Bake on a baking tray for 10 mins, then roll over and back for 15 mins till the bacon is cooked to your liking (I like mine crispy so I cook for longer).
-There you have it, a gluten free meat lovers scotch egg.
Banana Bread
- 100g cups oats
-1tsp baking soda
-1tsp baking powder
-100g cup gluten free flour
-2 eggs
-4 very ripe bananas
- 2 tbps melted coconut oil
-1tsp cinnamon
-100g chopped cashews
Directions
- Preheat the oven to 180 degrees C
- Mix flour, baking soda, baking powder, add rest of ingredients and mix well (add more coconut oil to required consistency)
- Put into loaf tin (greased or lined with baking parchment)
-Cook for about 45-60 mins until cooked through
- Leave to cool
-Slice and eat (with almond butter)
Prep time: 5-10 minutes Cook time: 12-15 minutes Serves: 16
Ingredients:
2 tbs coconut flour
3 tsp honey
2 tbs coconut oil, melted
3 tsp ginger powder
1/4 tsp baking soda
1/4 tsp sea salt
Directions:
Chop the sunflower seeds until they
are all very fine. Add the rest of the ingredients in no real order and mix until
fully combined dough, if a little wet
add more coconut flour, if a little dry add more coconut oil. It will begin to
roll into a ball. Place dough into fridge for 30 minutes to chill. Roll
tablespoon-sized scoops of dough into balls. Using a fork, press each
dough ball to flatten. Bake for 10-12 minutes, until
bottom of cookie begins to brown (less for chewier cookie, more for
crispy cookie.)
Ingredients
250g cups Almond flour
1/4 teaspoon baking soda
2 teaspoons ground ginger
1 teaspoon cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon nutmeg
1/8 teaspoon salt
150g granulated sugar
4 tablespoons unsalted butter, melted
1 egg, whisked
Pre-heat oven to 150. line two baking sheets with parchment paper and set aside. In a medium bowl, whisk together all dry ingredients except for sugar; add sugar, butter and egg and stir just until combined. Use a small cookie dough scoop or tablespoon scoop cookie dough balls onto prepared baking sheets about one inch apart. Bake for 13-15 minutes or until cookies are slightly firm to the touch. Remove from oven and allow to cool on baking racks prior to serving
Read more at http://alldayidreamaboutfood.com/2012/04/chewy-ginger-cookies-gluten-free-guest-post.html#trt8sgjPylWB9ku9.99
Scones – I do love a good scone.
Ingredients:
400g almond flour (or finely ground almonds)
2 tablespoons coconut flour
2 tablespoons honey
2 teaspoons vanilla extract
2 teaspoons baking powder
1 teaspoon coconut oil
1 teaspoon water
1 egg
150g Chocolate Chips
Directions
Preheat oven to 160. Mix almond flour, coconut flour and baking powder. In a different bowl, combine honey, vanilla extract, coconut oil, water and egg. Combine wet and dry ingredients in one bowl, kneading together well. Fold in chocolate chips. Place dough onto a lined cookie sheet. Press the dough down into a pancake shape on the liner. Use a large knife to make four cuts in the dough to create triangle shape scones. Cook at 160 for 18 minutes.
Gluten free coco cashew nut cookies
Chocolate orange, Gluten free cake: Delicious Alchemy @4GlutenFreeFood
Wow, what a fantastic cake mix from Delicious Alchemy , they have produced a very simple and effective way to make a delicious gluten free cake (which fits the bill for me). What a fantastic success, and it was a very simple and easy thing to follow, you can add whatever you like to the mixture (although don't add anything with gluten in it or that sorta defeats the object of the whole gluten free cake!) I will be going back and look forward to meeting the people behind the cake at the Good Food Show in a couple of weeks time.
Instructions are on the packet as followed:
- Preheat the oven to 160.
- Mash bananas in a bowl. Add all wet ingredients plus cinnamon; mix until well incorporated.
- In a separate bowl, combine dry ingredients. Add the dry mix to the wet mix; combine well.
- Line two cookie sheets with grease proof paper. Using your hands, make cookie-shaped patties on the pans. The cookies will seem wet, and they will not expand, so you will need to form them to the size that you desire.
- Bake for 20mins until cookies are browned and set…they will basically dry out and still be spongy, let them cool and then enjoy!
Breakfast Quinoa
Prep time: 5 minutes Cook
time: 15 minutes Serves:
1
Ingredients
-70g quinoa, rinsed and drained
-50ml unsweetened almond milk/soya milk
-1 tsp salt
-(to make is sweater you can add) 2 to 3 tbs honey
-Fruit and nuts for serving
Directions
-In a saucepan, place the quinoa, milk and
salt, and mix to combine. Bring to a boil over medium-high heat. Cover the
saucepan, lower the heat to a simmer and cook for 10 minutes.
-After 10 minutes, stir the quinoa. If the milk
is still simmering without beginning to sputter and spurt, cover and continue
to cook for another 2 minutes. If the milk has begun to spit, or after another
3 minutes, uncover the pan and simmer until it has just thickened enough to
begin to spit.
-Remove from the heat and add the honey if you wish. Then add the
fruit and nuts to taste.
Breakfast Pancakes
Prep time: 5 minutes Cook time: 10 minutes Serves: 1 (about 3-4 depending on size)
Ingredients
Breakfast Pancakes
Prep time: 5 minutes Cook time: 10 minutes Serves: 1 (about 3-4 depending on size)
Ingredients
- 50g flax seeds
- 70g oats
- 1 large ripe banana
-1 egg
- 70g oats
- 1 large ripe banana
-1 egg
- 40ml almond/soya milk
+for the extra protein kick add 1 scoop of protein powder to the mixture.
ADD FOR PREFERENCE AND ADDED FLAVOR
+for the extra protein kick add 1 scoop of protein powder to the mixture.
ADD FOR PREFERENCE AND ADDED FLAVOR
- 1 tsp honey (not essential, but can add for sweetness)
- chopped almonds, chopped cashews, brazils.
-Mix fruit (currents, dates, apricots)
-Mix fruit (currents, dates, apricots)
- 50g shredded coconut
Directions
-Heat up a pan on the hob on a medium heat (make sure it isn't too hot because it will burn the pancake). Mash the banana in a bowl and whisk an egg in a cup.
-Add the egg to the bowl with the mashed banana and then add the milk and whisk to combine.
-Then add the dry ingredients, if the mixture seems a little wet, add a few more oats.
-Cook the pancakes slowly in the pan, the wetter the mixture the longer it will take. after around 3-4mins flip the pancake. After another 3-4mins the pancake should be ready.
Serve with what every you like, I love to throw some almond butter on top. You could add soya yogurt, fruit (blueberries, raspberries go well).
Over Night Oats (gluten free oats if you can)
This is the simplest but most effective change I have ever made to my morning breakfast. I make my breakfast the nigh before a leave it in the fridge, that is it. They digest so much better and fill you up for much longer.
-70-100g oats (depending on the intensity/length of the session)
-Water (preference on how you like your oats, thick or runny)
+ Anything you want to add.
+protein powder
+nuts
+fruit
+peanut butter
I add the oats and protein powder in a bowl, along with my nuts and fruit that I want to add that day. I then add just enough water (you can use milk, I sometimes use soya milk) to cover them and then mix. Once everything had mixed and combined to a runny texture I add a little bit of almond butter (you can use peanut butter). Then leave in the fridge over night.
In the morning take them out and away you go, you can add more things in the morning. Even add a little boiling water if you like them warm. The opportunities are endless.
LUNCH/DINNER
Dinner time @pulsin Chorizo Pancakes
Prep time: 10 minutes Cook time: 10 minutes Serves: 1 (about 3-4 depending on size)
Ingredients
Prep time: 10 minutes Cook time: 10 minutes Serves: 1 (about 3-4 depending on size)
Ingredients
- 50g spinach
-50g seed mix
-50g seed mix
Directions
-Heat up a pan on the hob on a medium heat (make sure it isn't too hot because it will burn the pancake). fry the chorizo once its been chopped into little pieces.
-Add the egg to the bowl, whisk and then add the milk and whisk again to combine.
-Then add the dry ingredients, spinach, mix seeds and protein. Must then mix it all together to for the batter.
-Cook the pancakes slowly in the pan, the wetter the mixture the longer it will take. after around 3-4mins flip the pancake. After another 3-4mins the pancake should be ready.
In the winter I love nothing more than sausages, you can buy
gluten free sausages and these would be idea. But if you cannot get hold of any
then get sausages with a high protein content as these will certainly taste
better. You can pick up flavoured sausages to your preference to add more
flavour (I like chorizo flavours sausages).
3 sausages per person (depending on apatite)
½ a red onion per person
2 large carrots per person
6-7 sprouts per person (halved)
1 medium sweet potato per person
¼ cabbage per person
Halve and add the sweet potato to an over at 160degrees for
20-30mins, once they are baking through Boil the cabbage in a pot of boiling
water till soft.
Take the sweet potato from the oven and scoop out the
filling (keep the skin, you need this to bake the filling in) , add this to a
bowl and mash, at the same time add the boiled cabbage. Then fill the skins
with the sweet potato and cabbage to the skins and bake for 10-15mins till
browning on top.
Second heat a pan and brown the sausages. Once browned add
to a baking pan/pot. Then add a little butter and cook the onions through in
the pan till they go clear. Dice the carrots and sprouts and add to the baking
pan/pot. Add the onions once they are clear to the pan/pot and cook in the oven
at 160 degrees for 30mins.
Then serve and enjoy.
Chorizo, scambled eggs and avocado.
This is one of my fave post training meals. Greats fats, gluten wheat and dairy free.
Prep time: 5 minutes Cook time: 10 minutes Serves: 1
Ingredients
-Avocado
-3 eggs
-Chorizo sausage 100g
-Spinach 50-100g
Directions
-First cut the avocado in half, slice and spoon onto a plate.
-Crack and whisk the three eggs into a little bowl.
-Cut the chorizo into small slices, and then start to fry in the pan. After 5 mins on a medium heat add the spinach.
-Wilt the spinach down a little and then add the eggs, then turn the heat down a little and make sure they cook through to make an omelette. This will take around 5-8mins.
-Serve with avocado and more veg/salad if you require.
Scotch egg with a twist
Prep time: 5 minutes Cook time: 30 minutes Serves: 1
Ingredients
- 4 slices of bacon
- 2 sausages
-1 egg
- 2 sausages
-1 egg
ADD FOR PREFERENCE AND ADDED FLAVOR
- rosemary
Directions
-Preheat the oven at 180
-Boil the egg till hard in the middle 4-5mins.
-Peal the shell off the egg and let it cool.
-Whilst the egg is cooling, open up the sausage and get the meat out of it.
-Once the egg is cooled, use the sausage meat to form a layer around the egg (make sure the egg is covered).
-Once this is done, get the bacon and wrap this around the sausage meat to form another layer.
-Bake on a baking tray for 10 mins, then roll over and back for 15 mins till the bacon is cooked to your liking (I like mine crispy so I cook for longer).
-There you have it, a gluten free meat lovers scotch egg.
Snacks/treats
Prep time: 5 minutes Cook time: 45-60 minutes
Banana Bread
Ingredients
- 100g cups oats
-1tsp baking soda
-1tsp baking powder
-100g cup gluten free flour
-2 eggs
-4 very ripe bananas
- 2 tbps melted coconut oil
-1tsp cinnamon
-100g chopped cashews
Directions
- Preheat the oven to 180 degrees C
- Mix flour, baking soda, baking powder, add rest of ingredients and mix well (add more coconut oil to required consistency)
- Put into loaf tin (greased or lined with baking parchment)
-Cook for about 45-60 mins until cooked through
- Leave to cool
-Slice and eat (with almond butter)
Ginger Cookies (inspired by Becky Horler)
2 tbs coconut flour
3 tsp honey
2 tbs coconut oil, melted
3 tsp ginger powder
1/4 tsp baking soda
1/4 tsp sea salt
PALEO BANANA BREAD
Ingredients
1 eggs
3 very ripe bananas, mashed
100ml soya milk
1tsp baking powder
100g oats
350g grams coconut flour
100g any types of nuts or seeds
Pinch sea salt
1tsp cinnamon
Directions:
Preheat
oven to 180c and grease 1loaf tin. Beat eggs in a bowl with a whisk, until
thick and pale yellow, add bananas and mix until combined. Mix dry ingredients,
and combine. Then add to wet ingredients in 2 additions. Mix until combined,
fold in add-ins if using, then spoon batter into loaf tin. Bake for 40-50
minutes, until golden brown and toothpick inserted in centre comes out clean.
Cool on wire rack.
Gluten-Free Chewy Ginger Cookies
Adapted from Comfy Belly (http://comfybelly.com/2011/12/ginger-snap-cookies-using-almond-flour/#.T0D3d7FunzE)
Makes 32 small cookies
Ingredients
250g cups Almond flour
1/4 teaspoon baking soda
2 teaspoons ground ginger
1 teaspoon cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon nutmeg
1/8 teaspoon salt
150g granulated sugar
4 tablespoons unsalted butter, melted
1 egg, whisked
Directions:
Pre-heat oven to 150. line two baking sheets with parchment paper and set aside. In a medium bowl, whisk together all dry ingredients except for sugar; add sugar, butter and egg and stir just until combined. Use a small cookie dough scoop or tablespoon scoop cookie dough balls onto prepared baking sheets about one inch apart. Bake for 13-15 minutes or until cookies are slightly firm to the touch. Remove from oven and allow to cool on baking racks prior to serving
Read more at http://alldayidreamaboutfood.com/2012/04/chewy-ginger-cookies-gluten-free-guest-post.html#trt8sgjPylWB9ku9.99
Ingredients:
400g almond flour (or finely ground almonds)
2 tablespoons coconut flour
2 tablespoons honey
2 teaspoons vanilla extract
2 teaspoons baking powder
1 teaspoon coconut oil
1 teaspoon water
1 egg
150g Chocolate Chips
Directions
Preheat oven to 160. Mix almond flour, coconut flour and baking powder. In a different bowl, combine honey, vanilla extract, coconut oil, water and egg. Combine wet and dry ingredients in one bowl, kneading together well. Fold in chocolate chips. Place dough onto a lined cookie sheet. Press the dough down into a pancake shape on the liner. Use a large knife to make four cuts in the dough to create triangle shape scones. Cook at 160 for 18 minutes.
Gluten free coco cashew nut cookies
Ingredients:
Dry-
2 cups ground almonds
2 table spoons flax seeds
3 tablespoons 70% coco powder
1/4 cup coconut oil (do not melt)
Wet-
3 tea spoons Vanilla extract
1 egg (whisked)
Cashew nut butter (To stick biscuits together)
Set oven to 180. In a bowl combine wet ingredients and mix well. Add the dry ingredients (but not the coconut oil) to a mixing bowl and combine. Then add the wet ingredients to the mixing bowl and the coconut oil. Mix all together well with a wooden spoon, some little bits of coconut oil will still be visible, don't worry.
Once all combined it will make a wetish dough, then take a baking try and put some baking paper on top. Roll small balls (depends how big u want the biscuits) and pop them onto the baking sheet. Once u have them on the baking sheet (i put 9 on one and then did another batch) get a bowl of boiling water and dip a fork into it, use the wet fork to squashy down and make a biscuit.
Pop them into the oven for 8-10 mins. They will come out looking a little white because of the coconut oil, not to worry. Leave to cook for 10 mins and then transfer to baking tray.
Then use cashew butter (or whatever kind of peanut butter you fancy) to stick the biscuits together! HEAVEN!
Chocolate orange, Gluten free cake: Delicious Alchemy @4GlutenFreeFood
Wow, what a fantastic cake mix from Delicious Alchemy , they have produced a very simple and effective way to make a delicious gluten free cake (which fits the bill for me). What a fantastic success, and it was a very simple and easy thing to follow, you can add whatever you like to the mixture (although don't add anything with gluten in it or that sorta defeats the object of the whole gluten free cake!) I will be going back and look forward to meeting the people behind the cake at the Good Food Show in a couple of weeks time.
Instructions are on the packet as followed:
You’ll need
1 x 400g Delicious Alchemy vanilla sponge cake mix
180g of soft unsalted butter or dairy free alternative
3 large eggs
20ml water
180g of soft unsalted butter or dairy free alternative
3 large eggs
20ml water
To bake as a cake
Preheat the oven to 180C/160C for fan-assisted ovens. Grease and line the base of two 20cm (8 inch) round cake tins with greaseproof paper.Put the cake mix, soft butter (or dairy free alternative), eggs and water into a bowl. Beat together with an electric whisk for 15 secs. Stop, scrape down the bowl and mix for a further 10 secs. Divide the mixture between the two tins and spread into an even layer. Bake for 20-25 mins (although I did cook for a little longer, more like 30-35mins 160, I also covering it with tin foil so it didn't brown anymore, this was due to too much bounce in the center of the cake), until lightly golden brown and springy to the touch. Leave to cool in the tins for 5 mins before turning out and leaving to cool completely. Fill and decorate as you like.
The cake turned out delicious, I added chocolate orange segemnts to give it more of a Christmas twist. I think finished it off with chocolate icing in the middle of the sandwich and then also added chocolate drizzle over the top.
EASY FREEZER BROWNIE
I picked this recipe up and thought wow this really cant be this easy, but it really was. I gave it my own twist, used some different ingredients and bobs your uncle here we go.
Ingredients:
200g Ground almonds
100g coconut oil - (melted)
100g coco (high quality, 80%)
1 pulsin bar
Add more if you want to make a larger brownie.
Directions:
Melt the coconut oil in a pan, slowly and don't burn it. After this add to a bowl, the coco, the ground almonds and the pulsin bar. Once all of this is combined add the coconut oil and stir well. Then add to a lined tin (grease proof paper) and then freeze. After a couple of hours, take out and cut to how hungry you are and enjoy (might need to let it come to room temperature before eating). Simple freezer brownie. Great little treat.
I picked this recipe up and thought wow this really cant be this easy, but it really was. I gave it my own twist, used some different ingredients and bobs your uncle here we go.
Ingredients:
200g Ground almonds
100g coconut oil - (melted)
100g coco (high quality, 80%)
1 pulsin bar
Add more if you want to make a larger brownie.
Directions:
Melt the coconut oil in a pan, slowly and don't burn it. After this add to a bowl, the coco, the ground almonds and the pulsin bar. Once all of this is combined add the coconut oil and stir well. Then add to a lined tin (grease proof paper) and then freeze. After a couple of hours, take out and cut to how hungry you are and enjoy (might need to let it come to room temperature before eating). Simple freezer brownie. Great little treat.
Pulsin Pea Protein Muffins
I used coco and cinnamon to give them a little chocolaty taste but you can sorta add what ever you want!
Makes 12 little cupcakes.
Ground almonds 200g
pea protein 200g
2 eggs
1 large banana
cupcake holders
+ for flavor any of the below items +
cinnamon
coco
nutmeg
honey
Directions
-Set the over to 200
-mix the dry ingredients together in bowl and make sure that they are combined well.
-mash the banana in a bowl well.
-whisk the eggs and then add to the banana and combine.
-Add the wet ingredients to the dry and mix well to all combined. The mixture should be a little wet but also a little firm.
-add the mixture evenly to the 12 cupcake holders.
-Put in the over for 15 mins, turn the oven off and leave for another 3-5 mins. Take out and leave to cool.
Almond flour and chia charge cake
Making this cake was a little difficult at first but I made two versions and the second one I did in a taking try and not a cake dish and is worked so much better. The cake doesnt rise that much but taste so good. The polenta in it is actually very original and makes for a very good texture.
Ingredients:
150g polenta
150g ground almonds
3 tbsp honey
50g pea protein
2 tsp chia seeds
1 whole chia bar
1 egg
1. Pre-heat the oven at 170
2. Combine all into a food processor and wiz till combined.
3. Make sure none of the batter is stuck to the sides and it all goes into the lined baking tray.
4. Bake for 25-35mins and leave to cool.
5. Slice and enjoy (amazing with peanut butter)
Brazil nut, date, @pulsin pea protein and honey cookies.
Ingredients:
200g Brazil nuts
200g dates
2 tbsp honey
50g pea protein
1. Pre-heat the oven at 180
2. Combine all into a food processor and wiz till combined.
3. When the cookies make a dough (it will be a little wet) roll into small balls and place on a baking try, and squish with a fork.
4. Bake for 15mins and leave to cool.
Cashew nut butter, coconut oil and honey cookies.
Ingredients:
200g Cashew nut butter
2 tbsp honey
2 tbsp of melted coconut oil.
1. Pre-heat the oven at 180
2. Combine all into a food processor and wiz till combined.
3. When the cookies make a dough (it will be a little wet) roll into small balls and place on a baking try, and squish with a fork.
4. Bake for 15mins and leave to cool.
Raw peanut butter, nutella, coconut oil brownies.
Ingredients:
200g peanut butter
2 tbsp honey
2 tbsp of melted coconut oil
2 tsp chia seeds
3 tbsp of nutella
1 scoop of @pulsin pea protein
1. Pre-heat the oven at 180
2. Combine all into a food processor and wiz till combined.
3. Add to a loaf tin lined with cling film and place in the freezer.
4.Take out as and when and slice to eat.
Banana and brown sugar, pecan and cranberry cookies,
Ingredients:
Delicious Alchemy Oaty mix x 2 www.deliciousalchemy.co.uk/products/
1 x Banana
100g brown sugar
3 tbsp coconut oil melted
200g cranberries
100g pecans
3 tbsp coconut oil melted
For both types of cookies you can use the same method.
www.deliciousalchemy.co.uk/products/
Banana and brown sugar, pecan and cranberry cookies,
Delicious Alchemy Oaty mix x 2 www.deliciousalchemy.co.uk/products/
1 x Banana
100g brown sugar
3 tbsp coconut oil melted
200g cranberries
100g pecans
3 tbsp coconut oil melted
For both types of cookies you can use the same method.
1. Pre-heat the oven at 180
2. Combine all into a food processor and wiz till combined.
3. When the cookies make a dough roll into small balls and place on a baking try, and squish with a fork.
4. Bake for 12-15mins and leave to cool. Simples!
www.deliciousalchemy.co.uk/products/
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