Raspberry Banana Muffins

These are tasty little muffins that just so happen to be gluten, dairy and grain-free. I have a few raspberry canes in my garden that are flourishing at the moment so I was looking forward to using their fruit to make something sweet. You could definitely sub in blueberries instead of the raspberries or any other type of nut butter in place of the peanut butter. I use these muffin cases, they are made with unbleached greaseproof paper and are compostable too. 

Ingredients:

• 4 eggs
• 4 tbsp coconut oil, melted
• 1 tsp vanilla extract
• 4 tbsp peanut butter
• 4 bananas, mashed
• 1 tsp cinnamon
• 75g coconut flour
• 1 baking powder
• 1 tsp bread soda
• Pinch of salt
• 125g raspberries

Method:

1. Preheat the oven to 180ºC/350ºF/Gas 4.

2. Line a 12-hole muffin tray with paper cases. Whisk together the eggs, coconut oil, vanilla extract. Add the peanut butter, banana and cinnamon and stir together.

3. Sift in the coconut flour, baking powder, bread soda and salt, mix well. Fold through the raspberries.

4. Spoon the mix into the 12 cases, transfer to the oven and bake for about 20 minutes or until golden and cooked through.

Cacao Bliss Balls

These bliss balls are a great source of protein, good fats, vitamins & minerals. Lucuma powder is made from the fruit of the 'Pouteria Lucuma' tree native to Peru, Chile and Equador. The lucuma fruit is then fried at a low temperature and milled into a fine powder which is naturally sweet and contains iron, zinc, calcium and protein. They also contain medjool dates which are my favourite type of date because they naturally sweet and soft in texture, which makes them perfect for blending. If you can't find medjool dates you could always used regular dates but soak them in a little hot water to soften before blending.

Makes 5 balls

Ingredients:

• 2 tbsp raw cacao powder
• 2 tbsp lucuma powder
• 2 tbsp ground almonds
• 2 tbsp cashew nuts
• 10 Medjool dates
• 3 tbsp coconut oil
• 1 tsp vanilla extract
• Desiccated coconut, for rolling

Method:

1. Place all the ingredients into a food processor. Pulse until a rough paste is formed.
2. Shape into balls, then roll in desiccated coconut. Transfer to the fridge for at least 30 minutes to firm up.

Healthy Flapjacks

This is a healthier version of the usual flapjack you can find in most shops and cafes. Flapjacks are seen as a healthy option, while many still contain lashings of sugar, golden syrup and margarine. This version is based on rolled oats, raisins, flaked almonds, sunflower seeds, coconut oil and sweetened with mashed banana. They are wheat-free and dairy-free and make a perfect addition to kids (and adults) lunch-boxes.

Ingredients:

• 250g rolled oats
• 125g raisins
• 75g flaked almonds
• 100g sunflower seeds
• 2 bananas, mashed
• 150ml coconut oil, melted
• 1 tsp vanilla extract

Method:

1. Preheat the oven to 180°C/350°F/Gas 4.
2. Grease and line a 20cm square cake tin.
3. Mix the oats, raisins, flaked almonds and sunflower seeds together in a bowl.
4. Add the mashed banana and stir through.
5. Pour over the coconut oil and vanilla extract and stir well.
6. Tip the flapjack mix into the prepared cake tin.
7. Bake for about 30 minutes, until golden brown.

Chocolate & Walnut Banana Bread

A slice of banana bread is a handy snack to have to hand for that mid-afternoon slump. I often make a loaf, slice & freeze the slices individually. I'll defrost a couple of slices as necessary & eat them as they are or maybe warm gently on a frying pan or on top of the toaster before enjoying with a cup of tea. This version is made with a mix of ground almonds and coconut flour, making it naturally gluten free and high in easily digestible plant protein.

Ingredients:

• 4 eggs

• 1 tsp vanilla extract

• 100ml olive oil

• 3 tbsp honey

• 4 bananas, mashed

• 1 tsp cinnamon

• 75g coconut flour

• 1 tsp bread soda

• 1 tsp baking powder

• 75g ground almonds

• Pinch of sea salt

• 100g dark chocolate chips

• 75g walnuts, chopped

Method:

1. Preheat oven to 180ºC/350ºF/Gas 4. Grease and line a loaf tin.

2. Whisk together the eggs, vanilla extract, olive oil and honey. Add the mashed bananas and cinnamon, mix through.

3. Sift in the coconut flour, bread soda and baking powder. Fold through the ground almonds and salt. Lastly add the chocolate chips and walnuts and mix together well.

4. Tip the mixture into the prepared loaf tin. Transfer to the oven and bake for about 40 minutes or until golden and cooked through.