This is a delicious breakfast and perfect as we approach summer as it’s both cold and involves summer stone fruit – yum! You can make everything the night before so in the morning you just layer it all together (also known as throwing the topping in your oat jar/container) and you’re ready to run out the door.
How good does this look? What if I told you that it was healthy enough to eat for breakfast – a main meal – and tasty enough to enjoy as a treat? What if I said it would count towards your veg servings for the day? Yep. And it has no avocado in it, and the texture’s a bit like mousse/ a bit like pudding and can be frozen into paddle pop type things. Oh yeah, it’s vegan, gluten free and refined sugar free too. Want to know more?
Nutritious, pretty and yummy breakfasts like this don’t need to be time consuming. I love a breakfast that I can prepare before going to bed and then have it ready to go in the morning when time is more important to me. I want to be the kind of person that can get up really early and exercise, make a delicious breakfast and get to work in time… but I’m not! I find getting up earlier than I have to really hard and my mornings always feel really busy. I tend to eat breakfast at work, so grab and go breakfasts like this are an excellent option.
This is a refreshing, easy and nutritious summer dessert. Or snack for that matter. It’s dairy, gluten and sugar free and maximises that fresh strawberry flavour. That flavour is enhanced by both the freshness of lime and the lingering vanilla flavour. You could leave the vanilla out but I think it’s what takes this to the next level, from frozen snack to dessert.
There are no black beans in these brownies. I repeat, these brownies are black bean free. I sometimes feel that black beans have a slightly overpowering taste, even when smothered in chocolate. When I make a bean based brownie I like to use cannelini beans as you still get the health benefits of them being a plant based dessert that’s full of fibre, but with a less ‘beany’ taste.
It’s a weird time of year in Melbourne. We’re oscillating between smoothie and cold drink weather and warm porridge weather. Sort of typical Melbourne really. This porridge straddles that fence nicely. Strawberries are abundant at the moment as the weather heats up around the country and they are so delicious teamed with the vanilla scented creaminess of this porridge.
This smoothie is both tasty and pretty. And full of the good stuff of course! You can use your preferred milk but almond or oat would both be delicious choices. The marbled effect is easy to do and makes for a pretty finish. We eat with our eyes first and I find the nice my food looks the more mindful I am when eating it.
If you’re after a quick and easy gluten free, low fat, low sugar snack then these are for you. They are so so good. Especially straight from the oven. Is there anything better than breaking open a muffin straight from the oven filled with oozing melting chocolate? I think not.
This cake is rich and dense, with a texture that sits on the fence somewhere between cake and brownie. I’ve been wanting to try banana flour for a while and thought what better way than in something banana flavoured? The main flavour note in these is definitely chocolate though but with banana jumping up and down on the sidelines and cinnamon lingering in the background, they make for a happy little team. I threw the roasted almonds in as a support act, and they’re a delicious addition.
I love snacking and have a serious sweet tooth so these are an afternoon life saver for me! I created them to use up the last of the coconut butter I made a couple of weeks ago. And they are delicious. They are sweetened with dates, I only use 4 in the whole recipe as too many kills my tummy. If you can’t tolerate them at all you could easily replace with maple or rice malt syrup. Just add by the tablespoon until the mixture sticks together…. I’d start with 2Tbs.