Inspired by Deliciously Ella's most recent launch of her new energy balls, I decided to have a go at making my own. There are many different types you can try - I created this recipe from the ingredients I had in the cupboard... and it's a winner (even if I do say so myself!)
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A lazy sunny Sunday calls for baking ☀️
After seeing a few recipes for healthy blondies I decided to have a go at making some myself. I was really surprised by how nice the texture was and how simple they were to make. Want to know the secret ingredient? Chickpeas! Here's the basic recipe - but I'll definitely be making these again soon with different flavour combinations... How does blueberry and lemon sound? Ingredients: 1 can of chickpeas, drained 2 ripe bananas 1 tsp of cinnamon 1 tsp of baking powder 2 tbsp of freedom syrup 1 egg 2 heaped tbsp of peanut powder 2 tablespoons of coco nibs (or dark choc chips if you prefer) 1 tablespoon of coconut oil 1 tbsp of chopped nuts Method: 1. Pre heat the oven to 180 degrees and line a 8inch baking tray. 2. Combine all the ingredients in a bowl apart from the nuts and coco nibs. 3. Blend together until pretty smooth - I used a hand blender. 4. Add in the coco nibs, leaving a few behind to sprinkle on top) and stir through. 5. Pour the mixture into the baking tray, sprinkle the rest of the coco nibs and nuts and bake for 25-30 minutes until golden brown. I made these muffins for the first time and they taste delicious! The banana keeps them really moist and although the oats cause them to be a little dense, they make for a great, healthy and filling snack, or a guilt-free after dinner treat. Ingredients: I use cup measurements to cook recipes like this as it is so easy and quick, but I have also converted the measurements into grams and tablespoons. 2 large ripe bananas 2 eggs 1 1/2 tsp of baking powder 190g (2 cups) of oats 125 ml or 8 tbsp (1/2) of agave syrup 250ml/ 16 tbsp (1 cup) of fat free Greek yoghurt 170g (1/2 cup) of dark chocolate chips 6 tbsp (1/4 cup) of flaked almonds Recipe: 1. Blend the oats to a fine powder, this will give the muffins a better texture, add in the baking powder then empty it all into a bowl and set to one side. 2. Blend together all the wet ingredients, eggs, bananas, syrup and yoghurt 3. Once blended together slowly add in the oats until they are well combined together. 4. The consistency should be quite wet, so do not worry if it looks 'sloppy.' 5. Fold in the almonds and chocolate chips. 6. Place into small muffin cases, sprinkle a few flaked almonds on top and bake on 180 degrees for 15-20 minutes, or until golden brown. I will definitely be making this recipe again, maybe with walnuts next time... Happy healthy baking! Simple is great, but this time I decided to mix things up a bit! To my original recipe below I discarded the almonds and instead added half a cup of walnuts to the mixture (which I then blended). I added in a teaspoon of cinnamon and half a tea spoon of nutmeg. These muffins have much more flavour and the walnuts change the texture.. Great for breakfast, afternoon tea or a midnight treat :) My fried banana with a peanut butter dip is the perfect snack, especially when you are feeling a little low in energy. Ingredients: 1.1 Banana 2. 2-3 tablespoons of Peanut Butter 3. 1 table spoon of flaked almonds 4. Half a tea spoon of Coconut oil Method: 1. Warm up a pan with the coconut oil in. 2. Slice and add in the banana, not too thin. 3. Whilst the banana browns, in a ramekin add the peanut butter and top with flaked almonds (toast the almonds for extra flavour). 4. Once the banana is golden on both sides pop it onto a plate with the dip and there you have it... Delicious! Sprinkle on some cinnamon for an extra kick! |
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KBBakingFrom home comforts to clean treats, my blog shares a range of recipes and tips for you to test out yourself. |