Here are a selection of recipes for you to enjoy!
250g porridge oats 50g sunflower seeds or chopped nuts 200g butter or coconut oil 7 to 8 tablespoons honey
1. Pre heat oven to 180 C / Gas 4, and grease and line a traybake tin. 2. Melt the butter over a low heat. Stir in the honey and mix for a few minutes. Now, add the oats and nuts/seeds and stir well, so the oats are evenly coated. Spread the mixture evenly on the tin and press down. 3. Pop in the oven for 15 to 20 minutes, until the top is slightly golden. 4. Leave to cool completely before cutting into squares.
Peanut Butter Fudge
1 cup of peanut (or any nut) butter 1/3 cup of coconut oil 2 tablespoons raw runny honey 1/4 teaspoon salt 1 teaspoon vanilla essence
Mix all the ingredients together until smooth. Pour the mix in to a baking dish and then freeze for an hour. You can then cut it into squares and keep it in the freezer or fridge.
Plain yoghurt and fresh fruit Nut butter on oatcakes Vegetable sticks with houmous Apple or pear slices with cheddar cheese Nut, seed and dried fruit or trail mix A fried egg with a tomato Fruit and yoghurt smoothies with added seeds.
Ultra Chocolate Brownies
200g dark chocolate (at least 70% solids) 100g coconut oil 100g ground almonds (or rice flour if you have an allergy) A pinch of salt 1 tsp baking powder 2 large eggs 150g coconut sugar 75g walnuts, roughly chopped (optional) 1. Preheat the oven to 180 C/gas mark 4. Line a brownie tin or baking tin, about 2.4 x 16cm or 20cm square, with baking parchment. 2. Break up the chocolate into small pieces and put into a heatproof bowl with the coconut oil. Set the bowl over a pan of just-simmering water and leave to melt slowly. Leave to cool until barely warm. 3. Sift together the ground almonds, rice flour, salt and baking powder; set aside. 4. Whisk the eggs and sugar together with the vanilla until well blended and frothy – for about a minute. 5. Make a well in the centre of the dry ingredients. Pour in the egg and sugar mix, followed by the molten chocolate. Slowly mix together with a wooden spoon or whisk until you have a thick batter. Stir in the walnuts. Scrape the mixture into the tin, spread with a spatula and bake for 20 – 25 minutes or until the top looks firm. Let the brownies cool in the tin completely then cut into squares or slices. If you put them in the fridge they’ll get a bit fudgier and firmer.
Have a go with the nutri bullet using bananas, broccoli, strawberries, blueberries, dates, cacao or cocoa powder, nut butters, chia seeds, sunflower seeds, yoghurt, coconut oil, almond milk or rice milk.