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.
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 🙂
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.
Pour mixture in tray and bake for 20 mins.Leave to cool for 10 mins, square and serve
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 tbs dried thyme
100g of spinache
1tbs fresh parsly
4 red peppers halved and cleaned
1/2 a lemon (juice only)
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 🙂
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
4 ripe organic bananas
crushed walnut peices
handful of roasted sunflower seeds
100g fructose/stevia or other natural sweetner
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