Vegan Banana Blueberry Bites
1 handful fresh blueberries
1 cup of GF Oats - i used Rude Health.
Raw honey
Cinnamon -
1 teaspoon Waitrose Vanilla extract
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1 Line a square tray with parchment paper (or if no paper then use coconut oil) and preheat oven to 175 degrees.
2 Mash the banana in a bowl along with the raw honey and vanilla extract.
3 Mix in the oats, cinnamon & blueberries
4 Once all is well combined, transfer the mixture onto the baking tray & flatten out making sure it is even.
5 Bake for around 11-15 minutes depending on the strength of your oven!
6 Allow the bars to cool and set before slicing... ENJOY !!
Raspberry peanut butter balls
1134g flash frozen raspberries
110g organic rolled oats
A handful of dedicated Coconut
Peanut butter (I used - @pipandnut peanut butter
10g melted coconut oil (I used @bionaorganic )
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1 Mix ingredients in @nutrininjauk
2 Transfer into mixing bowl and give it a good whirl with a wooden spoon.
3 Roll into balls
4 Place the balls onto a plate and pop into the freezer for about 15-20 minutes . Once settled place into fridge!
Ingredients:
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WET
320 g mashed very ripe banana (about 4 medium or 3 large)
2 tablespoons ground flaxseed
60 mL plant-based milk (I like almond milk)
60 mL) coconut oil, melted
2 teaspoons pure vanilla extract
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DRY:
2 tablespoons coconut sugar
50g rolled oats
1/2 teaspoon baking powder
1/2 teaspoon fine sea salt
210g buckwheat Flout
Sliced banana, chopped walnuts, and/or chocolate chips, for topping (optional)
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Preheat the oven to 200 Degrees. Lightly spray a 9x5-inch loaf pan with Coconut oil and set aside.
2 In a large bowl, mash the banana until almost smooth, and make sure you have 1 1/3 cups.
2 Stir the wet ingredients (ground flax, milk, melted oil, maple syrup, and vanilla) into the banana until combined.
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3 Stir the dry ingredients (sugar, oats, baking soda, baking powder, salt, and flour) into the wet mixture, one by one, in the order listed. Stop stirring when there are no flour patches at the bottom of the bowl.
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4 Spoon the dough into the loaf pan and spread out evenly. Add your desired toppings and gently press them into the dough to adhere.
5 Bake the loaf, uncovered, for 45 to 55 minutes (I bake for 47 to 48 minutes, but your time may vary), until lightly golden and firm on top. The top of the loaf should slowly spring back when touched.
6 Place the loaf pan on a cooling rack for 30 minutes. Then, slide a knife around the loaf to loosen it and gently remove it from the pan, placing it directly onto the cooling rack until
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7 completely cooled (or to hasten the cooling process, transfer to the fridge for 45 minutes).
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8 Slice the loaf once cooled. I love to spread it with vegan butter or coconut oil. The loaf will keep in the fridge.
Smoothie Lollies
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A bunch of raspberries
Pineapple
1 Tablespoon Raw Honey
Rude Health Almond Milk
Green & Blacks Dark Chocolate 80%
Lolly Moulds
Wooden Lolly sticks
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1 Blend Raspberries & pineapple together along with the raw honey and almond milk.
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2 Place Lollies into moulds and freeze for half an hour.
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3 Once set, place wooden sticks into moulds and place back into freezer for an hour.
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4 Melt the dark chocolate over a low heat and sprinkle over lollies.
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5 Enjoy!
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