low fat

Cinnamon Raisin Bread

This is a yeast free bread recipe I’ve put together for when you want to bake a quick loaf without all that rising time!

It’s a fluffy, sweet loaf that goes really well with nut butters, jams or even by itself.

Personally – an inch thick worth of peanut butter works best 😉

Serves: 12

Cinnamon & Raisin ‘Bread’

Equipment:

  • Mixing bowl
  • Wooden spoon
  • Measuring cups/spoons
  • Loaf tin
  • Oven
  • Baking paper

Ingredients:

  • 2 cups whole wheat flour
  • 1 ½ tsp. baking powder
  • 1/3 cup almond milk
  • ½ cup organic raisins/sultanas
  • 1 tbsp. ground cinnamon
  • 1 tsp. olive oil, nutmeg, and salt
  • 1 cup fat and sugar free yogurt
  • 2 tbsp. organic honey

Method:

  1. Pre-heat oven to 180⁰C, and line a loaf tin with baking paper hanging over the sides to make it easy to lift the loaf out when cool.
  2. Combine all the ingredients in a mixing bowl and either kneed by hand or with a wooden spoon till a dough consistency.
  3. Pour into the lined loaf tin and bake for approximately 40 minutes – or until golden and crusty.
  4. Once cool enough lift the loaf out of the tin and leave to cool.
  5. Serve with nut butter, or your choice of spread!

nutrition cinnamon raisin bread

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Raspberry & Blueberry Healthy Pancake

This is a pancake for one recipe, but feel free to make mini ones as well.

High in protein, fiber, healthy carbohydrates for energy, and low in unhealthy sugars, this is the healthiest pancake recipe out!

(Trust me, I’ve seen them all)

These pancakes are also vegan friendly – dairy and egg free – but are so fluffy you wouldn’t know!

Makes: 1

Time: 15min

Raspberry & Blueberry Healthy Pancake

Equipment:

  • Mixing bowl
  • Scale
  • Whisk
  • Saucepan
  • Measuring cups & spoons

Ingredients:

  • ¼ cup raspberries
  • ¼ cup blueberries
  • 1/3 cup self-raising whole meal flour
  • 2 tbsp. rolled oats
  • 1/3 cup milk of choice (I used unsweetened almond)
  • 1 tsp. cinnamon
  • 1 tsp. vanilla extract

Method:

  1. Heat a saucepan on medium heat.
  2. Meanwhile, take a mixing bowl and whisk all ingredients till uniform, then leave for 10 minutes to thicken.
  3. When hot enough, cook the batter (I made one giant pancake, but you can cook mini ones too), and flip when ready.
  4. Serve with your choice of healthy toppings; I made a shortcut berry sauce by heating up blueberries and raspberries with a pinch of sugar and spices.

nutrition

Bootilicious Banana Bread

So I invented a word for how great this banana bread is!
I’ve had a recent fascination for an ingredient called coconut flour.
What is great about coconut flour is that it is both gluten free, but also contains 4x the fibre and 2x the protein in comparison to wheat based flours!
Coconut has been a victim of the anti-fat brigade – and wrongly so!
Coconut contains healthy fats – and when eaten in moderation – has been proven to be nutritionally beneficial.

So get your coconut on 😀

The only point is when substituting coconut flour it is not a 1:1 ratio with wheat flours, it requires 2x the amount of eggs to be added, as well as self-raising agents to be added. It can be combined with wheaten flours in a 1:3 ratio if you aren’t looking to be gluten free.

Serves: 10

Bootilicious Banana Bread

Ingredients:

  • 2 large, ripe organic bananas
  • ¾ cup organic coconut flour
  • 6 free range eggs
  • ¼ cup unsweetened almond milk
  • 1/3 cup fat free yogurt
  • ¼ cup sweetener of choice
  • 1 tbsp. melted coconut oil/olive oil
  • 1 tbsp. ground cinnamon
  • 1 tsp. nutmeg
  • 1 tsp. baking soda
  • Pinch salt

Method:

  1. Pre-heat oven to 180C.
  2. Mash bananas in a mixing bowl; use a fork or your hands.
  3. Mix the rest of the ingredients into the bananas in the bowl, starting with the liquids then adding in dry ingredients till well combined; use a whisk, or wooden spoon.
  4. Line a bread/loaf tin with baking paper and grease accordingly if non-stick.
  5. When the oven is ready, pour the batter into the tin and bake for approximately 50minutes, or until a skewer comes out clean.
  6. Leave to cool completely, and then serve to your liking.

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Grilled Sweet Potato, Feta & Apple Salad

Do you ever have those salads that are like a rabbit’s food was mixed up for your lunch?

Just me?
Well I just can’t define salad as lettuce, a lonely tomato and some dried out cucumber. Yuk.
This is a real salad, with creamy feta chunks, tangy apple and smokey grilled sweet potato.

I made this salad in under 10 minutes, so there is no excuse for avoiding healthier meal options because you don’t have the time.

The combination is a little like a Waldorf salad with attitude 🙂

I do prefer to buy organic wherever possible, however if you can’t, try to wash all your vegetables to remove any pesticides. For extra nutrients, don’t peel the skin, as it contains amazing vitamins and nutrients.

Enjoy this as a side, or as a light main.

Tips:

If you don’t have a julienne peeler, substitute for a normal peeler. I used a grill pan for my sweet potato pieces, feel free to bake them if you don’t have a grill pan on hand.

Serves: 3-4 (Appetizer) Or 1-2 (Main)

Grilled Sweet Potato, Feta & Apple Salad

Ingredients:

©       150g organic spinach

©       25g pine nuts

©       50g feta cheese

©       1 large organic sweet potato

©       1 organic cucumber

©       1 organic tomato

©       1 tsp. lime juice

©       1 tsp. salt

©       1 small apple

©       1 tsp. fresh dill

©       2 julienned carrots

Method:

  1. Heat a grill pan (or oven to 200C on grill setting).
  2. Wash the sweet potato thoroughly to remove any dirt. Slice into thick coins, relatively similar in size to ensure even cooking.
  3. Grill until charred well on both sides, or until cooked to preference. Place onto a small plate or paper towel to cool.
  4. Arrange bowl of choice, throw in lime juice, salt, dill, and pine nuts.
  5. Roughly slice the spinach into strips. Add into the bowl.
  6. Dice the cucumber and tomato, set aside (do not add to the bowl until ready to serve, these two vegetables are the highest in water content and can cause the salad to become soggier than desired).
  7. Slice the apple into coins, halving and adding to the bowl.
  8. Julienne two carrots (I use a peeler), then add in with the cucumber and tomato.
  9. Roughly slice the sweet potato into chunks, toss into the salad, mixing all the ingredients well.
  10. Crumble feta over the dish, garnish with a little olive oil or lime juice, as well as a sprinkling of pinenuts.
  11. Serve.

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