Apple Cinnamon Protein Smoothie


Perfect afternoon pick me up! I’ve been playing around with date caramel a lot lately and happened to have some homemade apple purée in my fridge so thought I’d whip up a caramel apple protein smoothie!

You will need:

1/2 Apple or 2 tbsp apple purée

2 tsp date caramel

1 cup non-dairy milk of choice

1 scoop vanilla protein powder (I use Pure Form Fitness protein powder)

1 heaped tsp cashew butter

1/4 tsp ground cinnamon

1/2 cup ice

For the date caramel – take 10 – 12 medjool dates, 2 tbsp almond or cashew butter, a dash of water and blitz in a blender until smooth.

Whiz it all together in a blender, and then top with little pieces of apple and a dusting of cinnamon!

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Guilt-free Chocolate cake (with beetroot!)


You can’t beat a good chocolate cake and this is definitely a good chocolate cake! It’s totally vegan and totally yummy! This was inspired by a delicious cake my friend Vicky made so I thought I’d have a go at veganising and gluten-freeing it! 🙂

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You will need:

250g cooked Beetroot

250g unrefined Raw sugar (coconut palm sugar etc)

190g self-raising gluten free Flour

60g raw Cacao powder

1 tsp Bicarbonate of soda

3 tbsp Chia seeds soaked in 9 tbsp water

180 ml Almond oil (or other non flavoured oil)

1 tsp Vanilla extract

1 tsp Chocolate extract (or extra Vanilla if you don’t have this)

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Preheat the oven to 170 C. Lightly grease a 23 cm diameter cake tine.

In a large mixing bowl, sift together the flour, cacoa and bicarbonate of soda. Then stir in the sugar.  Pop the cooked beetroot in to a food processor and blend until smooth. Place this in to a sieve over another bowl and push out any juices with the back of a spoon. You don’t need the juice for this recipe but don’t bin it – you can throw it in to a smoothie 🙂

Put the beetroot pulp back in to the processor and then turn on the motor and add the soaked chia seeds, vanilla and chocolate extract (if using) and then slowly pour in the oil.

Mix until well blended. Make a well in the centre of the flour mix and add the beetroot mixture. Gently fold together with a large spoon. Pour the mixture in to the cake tin and place in the oven for 35 -40 mins (or until a skewer comes out clean). Remove from oven and allow to cool for 5 – 10 mins in the tin, then remove and place on a wire rack to cool.

Then enjoy with a cup of tea (and maybe a cat)! 🙂

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