Recipes

Peanut butter oat protein balls

Homemade protein balls are the best snack! They are cheap to make, can last in the fridge for a couple of weeks and can even be made in bulk and stored in the freezer.

Not only do you get a hit of protein from the powder but the flax seeds and oats are also a great source of protein and do amazing things for your digestion.

These peanut butter oat protein balls are easy to make and can be done in around 10 minutes!

Enjoy

Ingredients

1 ½ cups rolled oats

2 scoops of protein powder (vanilla or choc works best)

½ tsp cinnamon

2 tbs flax seeds

1 tsp Vanilla extract

½ Cup of Natural smooth peanut butter

¼ Cup of natural honey

3-4 tbs of almond milk

Instructions

  1. Mix all dry ingredients together in a large bowl
  2. Add in honey, vanilla extract and peanut butter. Stir until combined
  3. Add almond milk one table spoon at a time and stir until the mixture is sticky
  4. Roll into balls using your hands (golf ball size or smaller if preferred
  5. Place in an airtight container and store in the fridge
  6. Protein balls will be set after 30 minutes in the fridge

Easy vegan frozen yoghurt

Frozen yoghurt ‘froyo’ is a great treat all year round! It’s easy to make and this vegan version of frozen yoghurt is a great alternative that I make for my lactose intolerant kids

It’s packed full of fruit and there’s plenty of room for flexibility. So many aspects of this recipe can be substituted, want to add regular Greek yoghurt no problems, only have golden syrup and not honey – chuck it in!

These can be frozen in individual ice block moulds or put into one large container to take scoops out of.

Enjoy!

Ingredients

1 cup frozen strawberries or mixed berries

1 1/2 cup plain coconut or non dairy yoghurt

2 table spoons of honey

1 tbs of vanilla extract

A pinch of salt

1/4 cup of non dairy milk

Instructions

1. Place all ingredients into a blender and pulse until mixed throughly

2. Once blended pour into ice cream moulds or containers

3. Place into freezer for at least 8 hours (ideally over night)

4. Enjoy 😊


Vegan pumpkin brownies

Photo by Jb Jorge Barreto on Pexels.com

In the lead up to Easter my kids only have chocolate on their minds so in an attempt to make them a healthy dessert that satisfied their chocolate cravings I made these vegan pumpkin brownies and they were a hit!

Packed with nutrients, antioxidants and depending on how big you slice the brownies a serving is between 1/2 to a 1 serve of vegetables (gotta get in our 2 and 5 a day)

These pumpkin brownies are super easy to make and the pumpkin can easily be substituted with sweet potato purée

For the Choc chips I used a brand I love sweet william (link provided https://www.sweetwilliam.com.au/products/baking-chocolate ) they have vegan, nut free chocolate products that taste amazing. The cocoa I purchased from my local health food shop. I find this is usually the cheapest option as they have the self serve containers so your not paying for packaging and can get good quality, fair trade cocoa powder cheaper than in the supermarkets.

Enjoy!! 🙂

Recipe

Ingredients

. 1 1/5 cups all purpose flour

. 3/4 cups cocoa powder

. 3/4 cups raw sugar (substitute with coconut or brown sugar)

. 1 1/2 tsp baking powder

. 1/2 tsp salt

. 1 cup milk alternative/vegan choc chips

. *2 cups pureed pumpkin*

. 2 tbsp maple syrup

. 1 tsp vanilla extract

. 1/2 cup vegetable oil

Extra

1/2 cup choc chips

Instructions

  1. Pre heat oven to 170 degrees Celsius and prepare brownie pan by spraying olive oil or vegetable oil
  2. Sift flour, cocoa powder, sugar, baking powder and salt together in a medium size bowl and mix together
  3. Mix in the pumpkin puree, vegetable oil, maple syrup and vanilla extract, stir with a spoon until combined
  4. Fold in the chocolate chips
  5. Pour batter in prepared brownie pan and bake at 170 c for 30 minutes
  6. When brownies are cooked remove from oven and immediately sprinkle remaining choc chips over the brownies
  7. Once cooled slice the brownies into squares

*pumpkin puree can be substituted for 2 cups of sweet potato puree

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