Amazing Protein-Packed Flapjacks – dairy and gluten free


I get hungry, especially after a workout and I love a good flapjack or energy bar but I hate the fact that so many of the store bought ones are just full of sugar. Many of the ‘healthier’ versions I’ve bought are tasteless and unappetising so last Saturday, after a full on day, I thought I’d create some homemade protein flapjacks – full of good things! This is also blogged over on Colette’s Fitness Kitchen πŸ™‚

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I thought I’d do a little video to show you them in the flesh – so here goes:

and the finished product:

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These don’t take long to put together and you can always substitute things if you don’t have them in the cupboard or don’t like them.

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You will need:

300g rolled porridge oats (gluten-free or spelt if you want)

100g desiccated coconut

100g flaked almonds

100g Pumpkin seeds

215g dried, soft Prunes

315g dried dates

175g Almond butter (or your nut butter of choice)

100g Liquid sweetener (I used rice malt syrup but you can use agave, maple syrup, honey etc)

2 tbsp Coconut oil (measured when solid)

4 tbsp Vanilla protein powder (I use Pure Form Fitness Vanilla protein powder available here)

4 tbsp Water

2 generous tsp Cinnamon

1/2 tsp Salt

Preheat the oven to 170 C.

Line a baking tin (I used a 20 x 20cm one) with baking paper. Mix the oats, almonds, pumpkin seeds and coconut together and pour into the baking tin. Place in the oven for 20 mins or until starting to brown. Make sure you turn regularly with a wooden spoon so the whole mixture gets toasted.

While that’s in the oven pop the dates and prunes into a blender or food processor and blitz to a paste. You may need to keep stopping to scrape the mixture back down in to the bowl. It doesn’t need to be completely smooth – a few lumpy bits are good!

Remove the oats from the oven and stir the protein powder through the mixture. Allow to cool.

Put the date mixture, nut butter, liquid sweetener, coconut oil, water, cinnamon and salt in to a large saucepan and heat very gently. Stir and allow the mixture to come together. Remove from the heat and pour the oats into the liquid mixture and mix really well.

Using a spatula scrape the mixture back into the lined baking tin and press down firmly. Then allow to cool and pop in the fridge. Do make sure you lick the saucepan (once it’s cool enough!!!) because the mixture is divine when warm! πŸ™‚

Once it’s chilled you can cut in to slices. It makes the perfect post workout snack on the go and is great to pop in to lunchboxes too!

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Spicy Hallowe’en biscuits


I couldn’t resist whipping up a batch of my favourite biccies for Hallowe’en. These are so super easy! And I had these fun spooky icing eyes I’ve been wanting to use so I just had to make some.

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The original recipe is here (click here) but I’ll quickly run over it here.

You just need:

2 cups Spelt or gluten-free flour

1 cup unrefined Icing sugar

6oz dairy-free spread

Spices to taste – in this version I used

1 tsp cinnamon

1/4 tsp ground cloves

Pinch nutmeg

Preheat oven to 180 C. Mix the flour, icing sugar and spices together and then cream the spread in. Mix well until it forms a dough but try not to over mix. Pop in the fridge to chill for as long as you can wait! Then remove, sprinkle a little flour down on a clean surface and roll out to your desired thickness. Use biscuits cutters to cut in to shapes and then pop in the oven for 5 – 7 mins or until golden brown. Do keep an eye on them – especially if they’re thin!

Allow them to cool and then if you want to you can ice them – just mix icing sugar with a little water or non-dairy milk and then have some fun!

Enjoy Hallowe’en!

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Cherry and apple flapjack slice and a whole lot of love!


This oaty, fruity, flapjacky treat is simply lovely! You can make it with any fruit compote you choose and in any shape you choose! I was feeling the love so I whipped up one rectangular one and one in a little heart shape! πŸ™‚

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This is SO much better for you than traditional flapjack slices – it’s full of wholefoods and the addition of the chia seeds gives an added Omega boost too! You could use store bought compote but they tend to be full of sugar so have a go at making your own if you can – it’s so easy!

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You will need:

1 cup Rice flour
1 cup Oats (or quinoa porridge flakes)
1/2 cup Desiccated coconut
1/4 cup Raw coconut sugar
1/4 cup Chia seeds
1 tsp ground Ginger
1/2 tsp Himalayan rock salt
110g Coconut oil (not melted)
3 Tbsp Maple syrup or Agave (or other liquid sweetener)
1 1/2 cup Cherry and apple compote

To make a quick cherry and apple compote take one punnet of cherries (pitted and roughly chopped in quarters) and approximately 3 – 4 Bramley apples (peeled, cored and chopped) and place in a bowl. Pop in the microwave and cook in short bursts until the apple has softened and the cherries are cooked through (can also be done in a saucepan on the hob). If required add a little unrefined sugar to sweeten (though I prefer it without sugar). Allow to cool.

Preheat oven to 175 C.

Add the flour, oats, coconut, sugar, chia seeds, ginger and salt to a large bowl and mix well. Add the coconut oil and rub it in to the dry mixture using your hands to create a breadcrumb consistency. Add the liquid sweetener and mix in to form a crumble-type mixture.

Line a rectangular or square (or heart shaped!) baking dish with baking paper (ensure the baking paper comes up the sides so you can easily remove the flapjack from the tin later). Take just over half of the mixture and place in to a lined baking tin and flatten well. Bake in the oven for 20 – 25 minutes until it starts to brown.

Remove from the oven and spread the compote over the base. Put the remaining crumble mix over the top and lightly press down. Bake in the oven again for 20 – 25 mins or until it browns.

Take it out the oven and let it cool in the tin (or if you can’t wait for it to cool completely wait at least 15 mins!). Then remove, cut up and enjoy πŸ™‚

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Gingerdead men! Quick and Easy Spooky Biccies!


Happy Hallowe’en!

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I couldn’t resist whipping up a few little Hallowe’en biccies today!

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It’s been a bit of a challenge as my oven is broken (yes, broken – an absolute disaster!) but luckily I was able to get the little mini part of the oven working so can bake really really tiny batches of things! Phew!

So these are so easy and so fun! You can choose to keep them plain or add some spices. I have also iced them with a cinnamon icing but you could keep the icing plain or add any flavour you want. I had such fun finding some cool little hallowe’en cutters but obviously you could just use any shapes! For the gingerdead man I used a normal gingerbread man cutter and then iced on the bones.

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You will need:

2 cups of Spelt flour (or gluten free flour mix)

1 cup unrefined Icing sugar

6 oz Dairy free margarine

Optional: 2 tsp ground Ginger or 2 tsp ground Cinnamon

For the icing:

1 cup unrefined Icing sugar

1 tbsp Soya, almond or coconut milk

Optional: 1 tsp ground Cinnamon

Preheat the oven to 180 C. Put the margarine in a large mixing bowl, sieve the flour, icing sugar and spices (if using) and cream it together using your hands. Try not to over mix but make sure the margarine is properly mixed with the dry ingredients. Β Once it’s formed a dough wrap in cling film and chill for 30 mins. If you find the dough is too sticky then add some more flour.

Once chilled, roll out and use biscuit cutters to cut out the shapes of your choice. Use a palate knife to transfer them carefully to a greased baking tray. Sprinkle with a little raw sugar if you like and bake for 8 – 10 mins, or until golden. Remove from the oven and allow to cool on the tray.

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Mix the icing ingredients together and then pipe the icing on to the biccies. Enjoy!

These won’t last long!

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Ninjabread men! Chocolate, cherry and ginger dairy free biscuits


Gosh it’s been a long time since i’ve had time to bake – sorry! Real life has got in the way (in good and bad ways!), but oh how i’ve missed it!

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Thankfully I had an excuse to bake again πŸ™‚ yippee! I wanted to make something yummy to celebrate (or rather commiserate) the last body combat class with a very special friend of mine. What better way to mark the occasion than by baking some funky little Ninjabread men! I used ginger, dark chocolate and dried cherries in mine but you could flavour the biscuits any way you like πŸ™‚

For the biscuits you need:

2 cups Spelt flour or gluten-free flour mix

1 cups Unrefined Icing sugar

6 oz Dairy-free margarine (get the best quality you can)

2 tsp ground Ginger

handful of chopped dried Cherries

handful of dairy free chocolate (I used Willie’s chef’s drops)

Ninja cutters (available online) or just use normal ginger bread man cutters πŸ™‚

Pre-heat the oven to 180 C. Put the margarine in a large mixing bowl, sieve the flour, icing sugar and ground ginger in and cream it together. Try not to over mix but make sure the margarine is properly mixed with the dry ingredients. Add the cherries and chocolate and combine well. Once it’s formed a dough wrap in cling film and chill for 30 mins. If you find the dough is too sticky then add some more flour.

Once chilled, roll out and use the biscuit cutter to cut out your little ninjas. Use a palate knife to transfer them carefully to a greased baking tray. Sprinkle with a little raw sugar if you like and bake for 8 – 10 mins, or until golden. Remove from the oven and allow to cool on the tray.

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Decoration

Once the biscuits are cool you can have some fun! I used a variety of ninja designs. For the dark icing you can get black food colouring or use melted dark chocolate. Unleash your best ninja using skills!! πŸ™‚

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Dark chocolate cherry cookies (dairy and gluten free! :) )


You’d think I’d be bored of biscuits by now …but no, I just keep thinking of new scrummy flavour combos! Today it’s dark choc and cherry – a winning combination. The tartness of the cherries works so well with the rich, dark chocolate πŸ™‚

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These use the same basic ingredients as my choc and ginger biccies but just replace the ginger with a handful of dried cherries! Simple! πŸ™‚

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Yummy mummy! Dark choc and ginger cookies (low gluten and dairy free!)


You may have noticed a certain penchant for cookies and biscuits lately? what can i say? I just love this simple recipe and how easy it is to customise it with whatever flavours you like πŸ™‚

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So this weekend Mother’s Day and the return of my lovely friend from holiday inspired me to bake some more biscuits for both of them πŸ™‚ Both are fans of the combo of ginger and dark chocolate and they work brilliantly with these cookies. I also had some fun with a cool set of letter cutters (I’m such a child!).

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You will need:

2 cups Spelt flour or gluten-free flour mix

1 cup Unrefined Icing sugar

6 oz Dairy-free margarine (get the best quality you can)

A handful of crystallised ginger

A handful of dairy free chocolate (I used Willie’s chef’s drops)

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Pre-heat the oven to 180 C. Put the margarine in a large mixing bowl, sieve the flour and icing sugar in and cream it together. Try not to over mix but make sure the margarine is properly mixed with the dry ingredients. Chop the ginger and chocolate into small pieces and add to the mix. Once it’s formed a dough wrap in cling film and chill for 30 mins (optional). If you find the dough is too sticky then add some more flour.

Roll the dough out and use cutters to cut your biscuit shapes and transfer to a greased baking tray. I found that this dough worked best as a thick biscuit (about half a cm). If you don’t want to roll it then take small balls and flatten on to the baking tray. Bake in the oven for 10 – 12 mins or until as brown as you like them (I like my biscuits bordering on burnt so I kept them in a little longer! πŸ™‚ ).

If you have some letter cutters (or you’re handy with a knife and can freehand them) then you can have fun spelling stuff in biscuit form! πŸ˜‰

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