Raw Pecan Brownies

These brownies are made without any baking, completely gluten free and very addictive!

I have used pecans, but you can also use walnuts as the base, whatever your taste preference is!

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You will need:

For The Base

One Cup of Dates

One Cup of Pecans

1/2 Cup of Raw Cacao Powder

1/2 Cup of Brazil Nuts (Chopped)

1/2 Cup of Coconut Flakes

One Teaspoon of Vanilla Essence

One Tablespoon of Coconut Oil

For The Topping

1/3 Cup of Coconut Oil

1/3 Cup of Cacao Powder

50g of 85% + Dark Chocolate

One Teaspoon of Honey (I use Raw Manuka Honey)

One Teaspoon of Vanilla Essence

Pinch of Salt

In a food processor add all the base ingredients accept for the pecans. Blitz together until everything is mixed, then add the pecans in. Blitz again for another few seconds leaving larger pecans bits in to get some added crunch.

Then in a rectangular dish, put the base mixture in and press down so that it is evenly layered across the dish.

Then put in the freezer for 30 minutes.

To make the topping - heat all the ingredients up in a saucepan then pour on top of the base mixture. Pop back into the freezer for another 15 minutes.

Then the brownies are ready! I added some pecans halves to the top of mine and cut them into bite size squares. I also sprinkle them with a bit of salt to cut through the sharpness of the chocolate!

Best kept in the fridge to stop them from melting!

Enjoy,

MB

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Peanut-Butter Protein Flapjacks

This past year I have been focusing on purely strength training, both for health reasons and also for appearance. 

In October I wrote a post on some of the benefits of strength training.

http://mollybuszardfood.blogspot.co.uk/2014/10/14102014.html

 After a workout I tend to have a protein shake, as do a lot of people. Protein delivers amino acids to muscles, this helps them to recover from workouts. One of the most popular type of protein powder is whey.

I will be using whey protein in this recipe, I get mine from http://www.theproteinworks.com. (They do great gluten-free flavours!)

These protein flapjacks are a lot tastier than a shake but still give you the source of protein you need. (And keep you going till dinner time!) 

Protein is not just for all the aspiring body builders out there, nor are these flapjacks. Protein is extremely important in our diet whether or not we are working out. Our hair and nails are mostly made up of protein, our bodies uses it to repair and build tissue. We also need it to help towards making hormones, cartilage, blood, skin and other body chemicals! So these are a great source of protein for everyone!

You Will Need:

120g of Gluten-Free Oats

60g of Whey Protein 

100g of Peanut Butter (Your own or Meridian)

150g of Dairy-Free Milk, I use Rude Health Almond Milk

15g of Honey (I use Raw Manuka)

50g of Chopped Almonds

50g of Raisins

20g of Pumpkin Seeds

In a large mixing bowl, add the oats and whey together and mix. In another smaller bowl whisk together the milk and the peanut butter, until they are completely mixed together!

Add the milk mixture into the oat mixture and mix together using a wooden spoon. Then add the rest of the ingredients in making sure everything is mixed evenly together. The mixture should be nice and sticky!

On a baking tray, line with baking parchment paper and grease with some melted coconut oil.

Place the flapjacks into the fridge for about 30 minutes. This will make the mixture bind together more when its cooking, meaning the mixture is more likely to hold when cut later on.

Pop your flapjacks into the oven for around 15 minutes on 180 degrees, or until they are golden brown.

Cut into squares and keep in an air tight container! 

They are ready to eat whenever you want!

Enjoy!

MB

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This recipe is inspired from a company called LDNM (London Muscle) but I have added some extra bits and made it gluten free! 

http://www.ldnmuscle.com - check them out!

Mini Raw Carrot-Cake Cups

The thing I miss most about being gluten-free is, cake. A good gluten-free cake is hard to come by, you will never be able to create that lovely soft sweet spongey texture.

 I find the key for me to keep healthy, happy and my body in its best shape is to cut out gluten, dairy and most importantly sugar. So I really enjoy finding recipes that are still just as tasty but they don't compromise my health or diet.

One of my favourite cakes used to be Carrot Cake; I have managed to find a raw take on this! It has no sugar, dairy or gluten in, but still tastes just as yummy! There is no baking, so it is quick to make.

 Not forgetting there is also a lovely lemony icing to go on top too!

You will need -

For the Cake Base:

• 1 ½ Cup of Carrot Grated (About 1 1/2 Carrots)
• ½ Cup of Ground Almonds 
• 1/3 Cup of Coconut Flour
• 1/3 Cup of Chopped Walnuts 
• 1/4 Cup of Raisins/Sultanas 
• 1 Teaspoon of Lemon Zest
• 2 Teaspoons of Lemon Juice 
• 1 Teaspoon of Cinnamon Powder
• 1 Teaspoon of Vanilla Essence 

For the Icing:

• 1/2 Cup of Cashews
• 1/3 Cup Lemon Juice
• 2 ½ Tablespoons of Melted Coconut Oil
• 1 Tablespoon of Honey (I use raw Manuka Honey)
• 1 Teaspoon of Vanilla Essence

For the Cake Base, add all the ingredients into a food processor and mix. Everything should be ground down so that it can be squeezed into cupcake cases. I added a small amount of water when needed to make the mixture slightly wetter, making it bind together more easily.

Put your cases into your cupcake tray, the mixture should make about 9 cupcakes. Roll the mixture into small balls and then push each down into the cases so that they are compressed. (This will make sure they keep their shape.)
Once all the cases have been filled, pop into the fridge for around 2 hours.

For the Icing, put the cashews into a food processor until they turn to flour. Then add the rest of the ingredients, mix until the mixture becomes smooth. It should look like creamy icing and taste like it too! Spread the icing onto the top of the carrot cake cups and pop back into the fridge until they are set.

After around an hour, they will be ready to eat! 

(I have taken mine out of the cases and put them back in the fridge, so they keep for as long as possible.)

Eat these as a tasty snack when you are need of something sweet! These will satisfy your craving and are completely guilt free! 

Enjoy,

MB

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