Pumpkin Seed Chocolate Bites (Nut Free)

A healthy snack for work, school, travelling, etc.

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Ingredients

20-25 dates

a few drops of milk or water

3-4 handfuls porridge oats

3-4 handfuls pumpkin seeds

about a handful of cacao butter

2 tablespoons cacao powder

a drop of vanilla essence

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Step 1: Blend dates with a few drops of milk or water in nutri bullet (or alternative blender) to form a paste. Transfer paste to mixing bowl. 

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Step 2: Put oats and pumpkin seeds in nutri bullet. Grind to form a fine powder. Transfer to mixing bowl. 

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Step 3: Melt cacao butter in a saucepan over a low heat. 

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Step 4: Add melted cacao butter to mixing bowl along with cacao powder and vanilla essence. Mix everything together well. Add some milk or water if the mixture is too dry. 

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Step 5: Form mixture into little balls and place on plate lined with parchment paper (I made 14 balls from this mixture). Chill in fridge for at least 1 hour. Then you can eat. 

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Butter Bean Dip

This dip is a nice change from hummus

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Ingredients

1 tin butter beans

a few pieces of fresh basil

juice of 1 lemon

1 tablespoon olive oil

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Step 1: Rinse and drain butter beans. Put in nutri bullet (or alternative blender) along with basil, lemon juice and olive oil. 

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Step 2: Blend until smooth. Add some water if it is too thick. 

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Step 3: Transfer dip to bowl or container. Enjoy some on bread or with vegetables. This dip should be OK in the fridge for up to 3 days. 

Banana Oat Cookies

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Ingredients

2 bananas

8-10 tablespoons porridge oats

1-2 tablespoons chocolate chips

a drop of vanilla essence

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Step 1: Mash bananas with a fork.

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Step 2: Put mashed bananas, porridge oats, chocolate chips and vanilla essence in a mixing bowl.  Mix everything together well. 

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Step 3: Form mixture into cookies and put on baking tray lined with parchment paper. I made 8 cookies from this mixture. Bake in oven preheated to 180 c for 15-20 minutes. 

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Step 4: Allow to cool for a few minutes, then you can eat! 

Coriander and Lime Hummus

wp-1504704228858.Ingredients

1 tin chickpeas

1 tablespoon tahini (sesame paste)

1 tablespoon olive oil

about a handful of fresh coriander

juice of 1 lime

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Step 1: Rinse and drain chickpeas. Put in nutri bullet (or alternative blender) along with tahini, olive oil, coriander and lime juice. 

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Step 2: Blend until smooth. Add some water if it is too thick. 

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Step 3: Transfer hummus to bowl or container. Enjoy some hummus on bread or with vegetables. This hummus should be OK for about 3 days in the fridge. 

 

If you like this hummus you might also like my other hummus recipes:

Beetroot Hummus

Kale Hummus

Spinach Hummus

Avocado Hummus

Lemon, Turmeric and Coconut Bites

wp-1504526311970.Ingredients

about 15 dates

a few drops of water

2-3 handfuls porridge oats

2-3 handfuls nuts of your choice (I used mixed nuts that I got in Lidl)

juice of 1 lemon

half a teaspoon ground turmeric (This will give the bites a nice yellow colour. Turmeric also has many health benefits)

2 tablespoons desiccated coconut + extra for coating

a drop of vanilla essence

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Step 1: Put dates and a few drops of water in nutri bullet (or alternative blender). Blend to form a paste. Transfer paste to mixing bowl. 

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Step 2: Put porridge oats and nuts in nutri bullet. Grind to form a fine powder. Transfer powder to mixing bowl. 

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Step 3: Add lemon juice, turmeric, desiccated coconut and vanilla essence to mixing bowl. Mix everything together well. 

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Step 4: Put some desiccated coconut on a plate. Form mixture into little balls and roll in desiccated coconut. Place balls on plate lined with parchment paper. 

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Step 5: This mixture makes about ten bites (depending on how big or small you make them).  Chill in fridge for at least an hour. Then you can eat. These are a handy healthy snack to bring to work, school, travelling, etc. 

Blueberry Avocado Mousse

wp-1504034577386.Ingredients

flesh of 1 avocado

1 cup of blueberries

1 teaspoon of chia seeds

1 teaspoon of honey

a few drops of milk of your choice (I used cashew milk)

a drop of vanilla essence

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Step 1: Put avocado, blueberries, chia seeds, honey, milk and vanilla essence in nutri bullet (or alternative blender). Blend until smooth.

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Step 2: Transfer mousse to bowl. Chill in fridge for at least an hour. Then you can eat.

Blueberry Chia Jam

wp-1503493906096.Ingredients

1 cup of blueberries

2 tablespoons chia seeds

juice of half a lemon

1 teaspoon honey

 

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Step 1: Cook blueberries in saucepan over a medium heat for about 5 minutes. 

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Step 2: Remove blueberries from the heat and mash with a potato masher, spoon or fork. 

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Step 3: Add chia seeds, lemon juice and honey to blueberries. Mix well. Leave for a few minutes to thicken. The chia seeds will absorb liquid which will make the jam thick. 

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Step 4: Transfer jam to jam jar and keep in fridge. This jam should last for a few days in the fridge. Enjoy some whenever you feel like it on bread, on scones, in yogurt, etc. 

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Tip: This jam goes nicely on porridge bread. Here is a link to porridge bread recipe:  https://biakatie.wordpress.com/2017/02/07/porridge-bread/