I must confess that before today I had never made bliss balls before, and by bliss balls I mean the healthy versions made with raw cacao and dates.. not to be mistaken with the not to healthy version filled with condensed milk and sweet biscuits.. Because we’re definitely old friends!
I am forever seeing people post about these deliciously healthy snack bites and have always been slightly skeptical that they would actually taste nice because I know and love the old unhealthy ones so well. But I came to the realization that I couldn’t really call myself a foodie if I had never even made bliss balls, especially since they are so simple! I decided that I wanted to try and keep the flavour as chocolatey and familiar as possible, but other than that I sort of just made my recipe up as I went along.
I am very happy to say that they were a huge success and I have officially been converted from chocolate rum balls to bliss balls! If like me you’ve never tried them for yourself, please do, I promise you won’t regret it!
2.5 tbs raw cacao powder
2 tbs homemade abc nut butter
2tbs shredded coconut
1 tbs golden flax meal
1 tbs pumpkin seeds
1 tbs sunflower seeds
1 tbs raw core love from @muma_official
1 tbs brown rice syrup (or natural sweetener of choice)
Combine everything except the sweetener in a food processed and blitz until well combined, then stir through the sweetener. Roll into small balls and then roll in a little extra cacao, coconut or I used raw core love. Enjoy! Xo
Banana bread is one of my all time favourite foods, I would eat it all day every day if I could.. and with all the goodness packed into this particular recipe I might just be able to! Apologies to those who wanted me to make this recipe vegan, I wanted a quick and easy post or pre-workout snack, which meant I wanted it to be as protein packed as possible, which sadly meant eggs, sorry! However this recipe is gluten free for those wondering and for all those who are skeptical of healthy baking, I promise this tastes just as good as a banana bread made with butter, sugar and flour… I think even better!
3 bananas, mashed
1 1/4 cup almond meal
3/4 cup buckwheat flour
1/4 cup ground flaxseed
1/2 tsp baking powder
1/2 cup walnuts, chopped
3/4 cup skim milk
1/2 tsp bicard soda
1 tsp cinnamon
1 tsp vanilla essence
1/3 cup coconut oil , melted
2 tbs maple syrup
3 tsp apple cider vinegar
METHOD Preheat the oven to 180 degrees celsius. combine all the dry ingredients together in a large mixing bowl. Then mix in the eggs, vinegar and coconut oil, followed by the milk. Next add the banana and the walnuts and stir until all well combined. Pour mixture into a lightly greased or lined loaf tin and bake in the oven for 45-60 mins – check it occasionally. Serve warm, ENJOY
My dad is a massive muesli fan, he has it for breakfast almost everyday. I thought I would be a nice daughter and make him something a little different to have on the weekend, trying to make breakfast a little extra special for him. I decided on a classic bircher muesli because I had so much yoghurt in the house! This recipe is super simple, it takes less than five minutes to make and there is almost no prep involved :)
1 cup untoasted muesli (oats, nuts, seeds, dried fruit)
1/2 cup five:am natural unsweetened yoghurt
1/3 cup orange juice
1 apple, grated
METHOD combine in all ingredients in a large bowl and place in the fridge overnight. Separate into two servings and top with extra yoghurt, fruit and nuts. ENJOY
This smoothie is perfect for busy days because it takes five minutes to make, will fill you up and keep you going all morning!
1 cup frozen mango (or fresh if you can get it)
1/2 cup five:am all natural unsweetened yoghurt
1 cup cold water
1 tsp honey
2 tsp chia seeds
scoop of protein powder (optional)
METHOD put all ingredients in the blender and blend! Serve with a little extra ice and ENJOY!
When coming up with this recipe I knew two things…1) I knew that I wanted to create yoghurt based muffins, and 2) I knew how strong my love for blueberry muffins was.. so this combination just seemed perfect to me. I had two confirmed ingredients that had to be included and then from there I just made the rest of the recipe up in the kitchen as I went. Although this was an experimental recipe, the final products (warm blueberry muffins fresh out of the oven) were taste-tested by my family and were thoroughly enjoyed! With their tick of approval I now feel confident enough to share these muffins with you all and hope you enjoy them as much as we do! ps. they also make the house small amazing!
1 cup five:am greek yoghurt
1 cup quick oats
1 cup self raising flour
100gm unsalted butter
1/2 cup sugar (or 1/4 cup splenda/stevia)
1 tsp vanilla essence
1 small mashed banana (approx. 1/4 cup)
1 cup frozen or fresh blueberries
makes about 20 medium muffins
METHOD Preheat the oven to 180 degrees celsius. In a medium sized bowl mix together the yoghurt and oats, place in the fridge for 5-10 minutes. Beat the butter, eggs, vanilla and sugar together in a large mixing bowl until light and creamy. Gradually add the flour to the butter mix, follow with the banana. Fold the yoghurt/oat mixture into the large mixing bowl with the other ingredients. gently fold though the blueberries as well, don’t worry if the mixture turns a purply/grey colour. Spoon the mixture into your muffin tin and bake in the oven for approx. 20 mins (check them half way). Store your muffins in an airtight container and enjoy for a quick and easy breakfast or snack! xo
Inspired by my ‘frozen choc bananas’ (recipe already up on here somewhere), and due to the fact that I had a lot of five:am yoghurt and bananas around the house, I decided to try and make yoghurt covered frozen bananas.. and strawberries. I made it up as I went and it could not have been easier. You can use any fruit you like as long as it will freeze well and I also chose to use a few toppings but you don’t have to do this either. I think they turned out really well and can’t wait for the weather to get warmer because I think they will be the perfect summer treat!
Fresh fruit that can be frozen
1 cup five:am greek yoghurt
1 tbs honey
- shredded coconut
- cacao nibs
METHOD mix the yoghurt and honey together in a bowl and then place in the freezer for 10 minutes to thicken back up. Cut up the fruit into pieces and place onto popsicle sticks. Coat the fruit in the yoghurt mix and then cover in a topping of your choice. Place in the freezer for a few hours or until yoghurt is set. Enjoy!
After thinking (and accepting) that changing to a healthy lifestyle meant giving up the joys of pancakes for breakfast (with the exception of a particularly lazy sunday once in a while) discovering this recipe has made me realise how wrong I was, and I’m so happy! I now probably enjoy pancakes at least once a week and don’t have to feel the slightest bit guilty about it :) Buckwheat is a great source of protein, iron and fibre so its perfect for days when you need a substantial breakfast to keep you full all morning! Although it is called buck ‘wheat’ it isn’t actually a grain so its also perfect for those looking for a gluten free option. They are honestly so delicious that I find myself craving them more and more recently. I have started to make up little bags of the dry ingredients to store in the cupboard so that when I want pancakes all I have to do is add the wet ingredients and cook them up! This makes them a super easy and quick option and stops me from cheat eating something else! I hope you enjoy them as much as I do!! :)
2 large tbs buckwheat flour
2 large tbs almond meal
1 tbs ground flaxseed
1 tbs LSA or sunflower seeds
1/4 tsp baking powder
1/4 tsp bicarb soda
1/2 tbs sugar/natural sweetener
2/3 cup milk (or milk subsitute)
2 tsp flaxseed or almond oil
2 tsp apple cider vinegar
(makes approx. 6 medium pancakes)
METHOD combine all dry ingredients in a large bowl. Mix in the egg, milk, oil and vinegar. The batter does thicken up but its shouldn’t be too thick! if need be add a little more liquid. Lightly grease a frying pan on medium heat and gently cook each side for a minute or two, or until lightly browned. I like to top with fresh fruit and organic maple syrup!
This is possibly the easiest, simplest and yummiest recipe that you will find on my blog! It only has two ingredients and takes less than five minutes to make. For me, it is the perfect summer afternoon treat! The fruit and flavours of this recipe are endless, but for now I’m just sticking with mango and banana :)
1 cup of frozen mango
1 cup of frozen banana
Tablesoon of water
(fresh blueberries to top)
METHOD place fruit and water in a high powered blender or food processor and blend! You may need to stop it a few times and scape back the sides, and repeat this process until it all comes together, thick like ice cream! Serve straight away and top with more fresh fruit :) ENJOY!
I am super excited to announce that the lovely team at five:am yoghurt have asked me to create a few quick breakfast recipes for them using their delicious organic yoghurt! They have been kind enough to send me this amazing care package of their product in all different styles and flavours! How good do they look! All of their yoghurt is organic as well as flavoured and sweetened naturally so I can’t wait to try them all and get experimenting in the kitchen :) I will also start integrating five:am yoghurt into my day to day recipes, and will be reviewing a few of my favourite products. Once I have created the quick breakfast recipes I will be posting here and on my blog and they will also be featured on the Five:am Yoghurt facebook page so be sure to check them out! Feeling very humbled and lucky to have been asked to do this and would like to especially thank Zorana from five:am yoguhrt for contacting me and making this all possible! Looking forward to collaborating with you and working with such a delicious product!! Xx
I am completely obsessed with all things coconut at the moment, and have also been looking for a new snack that I can have at anytime of day when I start to feel hungry. I wanted something that would settle sugar cravings but without the guilt. This recipe has been the perfect solution! Although chia pudding is a simple enough recipe and takes less than 5 minutes to make up, I know that some people struggle with the liquid to chia seed ratio and making the pudding set properly. These quantities work perfectly for me every time so hopefully I can help solve all your pudding problems!
1 cup coconut milk
3 large tbs chia seeds
1 large tbs shredded coconut
1 tbs organic maple syrup
a little vanilla essence
*and if you like coconut as much as I do you can also add a few drops of natural coconut essence!
METHOD mix everything together and pour into a jar/container/bowl you want to set the pudding into. Place in the fridge for about 3-4 hours or overnight. If you can stir your pudding about an hour or two later to make sure its all even and then stir again just before you eat it. I like to serve mine with fresh fruit (and sometimes a little dark chocolate aswell!) ENJOY :)
**** since posting this recipe I have changed my brand of chia seeds and tried it again. The second brand are much more absorbent and needed much more liquid! You may need a bit of trail and error to get the ratio right for the chia seeds you have.