Energy balls are all the rage now. Look in any self-respecting modern “healthy” cookbook and you’ll find at least one recipe for them. There’s a good reason for this. They are easy to make and utterly delicious. I’ve made quite a few over the last few years and these goji berry bliss balls are the latest.
Last week, I made some smoked salted caramel sauce. It was just amazing and I will be bringing you the recipe sometime soon. Sugar and cream, however, are not the healthiest of ingredients, so when I was sent some maca powder recently, I thought I’d try a healthier alternative. This vegan salted caramel sauce is both dairy-free and sugar-free and it’s positively good for you.
When I ordered my latest supplies from Suma, it was around Pancake Day so I had pancakes very much in mind. I wasn’t quite sure what sort I would make, but I ordered a few things which might be suitable. With Easter fast approaching, I finally plumped for some uber healthy yet delicious chocolate pancakes for Easter, which I thought a fine idea.
Happy Mother’s Day to everyone. I’ll be heading off to visit my mother shortly. I was going to take her out to lunch, but turns out she hadn’t realised the significance of the day and has invited friends over. So I decided to make her an ultra healthy, dairy-free, grain-free and refined sugar-free vegan cake instead. Why? Because I felt like it and thought it would make a nice change. So this chocolate coconut cannellini cake is what she’s getting.
I defy anyone not to find chocolate puddings irresistible. Well how about a chocolate chia pudding that tastes indulgent, but has no dairy or eggs and is pretty much guilt free? Indeed, it has many positive nutritional benefits.
These sumptuous coconut bliss balls are a type of raw chocolate truffle. They don’t have the name bliss balls for nothing. Try one and you’ll wonder why you’ve ever bothered with conventional truffles. Well maybe I exaggerate a little, but only just.
When I borrowed the Primrose Bakery Christmas book out of the library a few weeks ago, I bookmarked several of the recipes. The one for blueberry cupcakes caught my eye, mostly for the fabulously coloured icing. It’s a rare occasion for me to use food dyes, but I do like my food to be colourful. Icing made with natural fruit juice is a win win and even more so with this sugar free version.
As some of you may have gathered by now, I’m in thrall to my Froothie high speed blender. It gets used virtually every day and makes a wonderful job of finely blending the most unlikely of ingredients and making them silky smooth. Have a look at my nettle smoothie if you don’t believe me.
Well I know it’s very hard to make brownies healthy, but I have done my best to make these brownies with cashew nut butter as healthy as possible whilst still retaining their essential sweet fudgy brownieness. I used coconut oil and cashew nut butter instead of butter and rapadura instead of sugar. And to top it off, my flour of choice was freekah. Freekah, Rapadura? Read on.