Guilt free choc brownies with stevia and raw cocoa

This florless recipe uses stevia and cocnnut butter instead of butter and sugar and results in a rich brownie that is much lower in cholesterol and sugar than traditional brownies. Using dark chocolate and raw cocoa nibs and nuts also gives you a boost of magnesium and antioxidants and healthy fats.

 

 

Ingredients

 

110g of organic coconut butter

50g organic 70% cacoa choc ( sugar free or not)?

50g cocoa powder

2 large eggs or vegan egg

100g of stervia or fructose

1 tbs baking powder

110g of nuts of your choice, i like walnuts macademia or hazelnuts, almond also work well 🙂

Method

 

Pre heat over 180′

Grease a tray with baking papper.

Melt chocolate and coconut butter in a bain-marie ( water bowel)

Take off heat.Beat in all the ingredients and eggs. Whisk in thoroughly as oil will try and separate.

 

Add nuts.

 

Pour mixture in tray and bake for 20 mins.Leave to cool for 10 mins, square and serve

Lentil stuffed Red Peppers

Lentil peppers

One of my favourite Mediterranean meals with a healthy twist. They usually uses feta cheese or white rice to stuff the peppers in Greece but here I offer an alternative-lentils 🙂

You will need:

200g red split lentils

2 tbs virgin olive oil

1 onion chopped

1 small carrot, grated

3 garlic cloves chopped

1 small courgette chopped

400g of tinned tomatoes

125ml of swiss boulion veg stock or similar (yeast free)

1/4 rosemary

1/4 oregano

1 tbs dried thyme

100g of spinache

1tbs fresh parsly

4 red peppers halved and cleaned

1/2 a lemon (juice only)

Method

Pre heat oven to 200′

Cover lentils with water and bring to the boil. Then simmer for 20 minutes.Drain and set aside

Heat oil in a pan, add onions,carrots,garlic and courgette. saute for few mins.Add in tomatoes, herbs and liquid stock

Remove pan from heat and add in spinach and cooked lentils. Add salt and pepper to your own taste.

Place peppers on oiled baking tray. Stuff them with mixture and squeeze on lemon juice

For a crunchy topping finely chop some oat cakes and thyme and sprinkle over. Add this once the peppers are cooked and pop them back in oven for 10 mins

Enjoy al fresco preferably in a sunny location 🙂

Banana, Walnut & Oat Bake Bars

These quick and easy bars are high in fibre, b vitamins and give a slow GI energy release. Great for on the go , before a workout or snack time.

 

You will need:

400g of organic oats

date syrup 100g

coconut oil 200g

natural vanilla extract

cinnamon

4 ripe organic bananas 

crushed walnut peices

handful of roasted sunflower seeds

100g fructose/stevia or other  natural sweetner

Method

 

Slowly melt coconut oil in a pan, add in date syrup, dont let it boil.

 

Take off the heat and add in the mashed banana

mix in nuts, cinnamon,sweetner and half a pod of raw vanilla.

 

Press into a baking tray and bake for 25 mins on 200′

 

Cool, square and serve!

 

You can add a carob topping or raw chocolate topping to make them more decadent 🙂

 

 

Add in oats string to ensure good coverage