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Berry & Carob Ice Cream Cake

Posted on May 14, 2018July 6, 2018by spamellab

Some of you may may know that I work closely with Supertreats, who offer delicious caffeine-free, refined sugar free carob bars as a healthier alternative to chocolate. Silky Milky, Cheery Chia (just like chocolate orange with chia seeds) and Merry Berry (loaded with blueberries) complete the range, all as tasty as each other and packed […]

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About Me

Hello! I'm Pamela, a huge fan of fitness and music, mum to a crazy toddler and passionate about all things health and food.

A firm believer of enjoying what you eat, it's my mission to create healthy AND tasty recipes for all to enjoy, whatever your dietary requirements. This is what the concept #IndulgingInnocently is all about - you CAN have your cake and eat it!

Proud wife to Higgster, a Technical Architect, specialising in website development, app development and AWS consultancy.

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These super easy (and healthy!) CHOCOLATE & BLUEBE These super easy (and healthy!) CHOCOLATE & BLUEBERRY MUFFINS can be thrown into a blender and baked - boom! Great to make with kids (part of home schooling, right?!) πŸ‡πŸ«

Ingredients:
150g oats
100g sweetener
40g cocoa powder
1 teaspoon baking powder
1 teaspoon cinnamon
1 banana
150ml milk of choice
1 egg
1 teaspoon vanilla extract
75g frozen blueberries
50g dark chocolate chips

For the frosting - 
150g soft cheese or Quark
3 tablespoons cacao or cocoa powder
3 tablespoons sweetener
2 tablespoons coconut flour
Dried blueberries and cacao nibs, to sprinkle

Preheat the oven to 180C and line a 6-hole muffin tin with paper cases.

Place the oats, sweetener, cocoa powder, baking powder and cinnamon into your @ninjakitchenuk food processor and whizz up well.

Add in the banana, milk, egg and vanilla and blend again until quite thick and smooth. Stir in the blueberries and chocolate chips then spoon between the paper cases to fill.

Bake for 15-20 minutes until risen and firm then leave to cool.

Meanwhile beat together the soft cheese/Quark, cacao powder, sweetener and coconut flour then chill in the fridge until needed.

Spoon some over each muffin then sprinkle over dried blueberries and cacao nibs (and a drizzle of melted dark chocolate if you fancy it!) and enjoy!

#spamellab #IndulgingInnocently #healthy #snack #dessert #treat #recipe #healthyeating #healthyliving #eatwell #healthybaking #muffins #chocolatemuffins #healthymumfins #blueberries #blueberry #kidsbaking #glutenfree #lowersugar
A miserable day calls for a comforting, indulgent A miserable day calls for a comforting, indulgent dessert recipe... Just like these #vegan 
STICKY COCONUT CARAMEL DATE PUDDINGS πŸ˜‹πŸ˜‹πŸ˜‹ made for @thecoconutco #ad 🌴

Ingredients:
For the puddings - 
200g dates, soaked in boiling water for 10 minutes
4 tablespoons almond butter or tahini
2 tablespoons The Coconut Co coconut nectar
150ml almond milk
1 teaspoon vanilla extract
100g oat flour
70g The Coconut Co coconut sugar
1 teaspoon baking powder
1 teaspoon cinnamon
Β½ teaspoon ginger
Pinch of nutmeg 

For the caramel sauce -
400ml coconut milk
2 tablespoons The Coconut Co coconut sugar
2 tablespoons The Coconut Co coconut nectar 
Pinch of cinnamon

First make the puddings: preheat the oven to 180C and grease 4 x individual pudding tins and place on a baking tray.
Drain the dates (keep the water) and add to a blender with the almond butter/tahini, nectar, milk, vanilla and 4 tablespoons of the water. Blend well until smooth. Add in the flour, sugar, baking powder and spices and blend again until you have a smooth batter. Divide between the tins to fill then bake for 20-25 minutes until golden, risen and firm. 
Meanwhile make the sauce: Heat the coconut milk, sugar and nectar in a pan over a medium heat and allow to cook for 10-15 minutes, stirring regularly, until thickened. Stir in the cinnamon.
Either while still hot or cooled, tip each pudding out into a bowl then pour over some of the caramel sauce. Sprinkle over pecan or walnut pieces and enjoy!

#spamellab #IndulgingInnocently #healthy #snack #dessert #treat #recipe #healthyeating #healthyliving #eatwell #dessert #healthydessert #vegandessert #veganrecipe #Veganuary #Veganuary2021 #plantbased #glutenfree #dairyfree #norefinedsugar #datecaramel #stickytoffeepudding
When you combine peanut butter + granola + jam πŸ₯œπŸ“πŸŒ° you get these insanely addictive, no need to bake, vegan friendly PEANUT BUTTER GRANOLA & JAM CUPS 😍😍
Ingredients:
For the base -
120g granola of choice
2 tablespoons coconut oil @thegroovyfoodcompany
2 tablespoons smooth nut butter @picspeanutbutter
4 tablespoons maple syrup @maplecanadauk

For the filling - 
6 teaspoons @skinnyfoodco no added sugar raspberry jam

For the topping - 
2 tablespoons coconut oil
3 tablespoons smooth peanut butter
3 tablespoons maple syrup
Extra granola, to sprinkle over

Get making!
First make the base: Melt the coconut oil, nut butter and syrup then stir in the granola and mix well.
Divide between a 6-hole muffin tin (silicone is best) and press down well (should fill up to Β½).
Add a teaspoon of jam each on top in the middle.
Melt the coconut oil, nut butter and syrup until smooth then pour a layer over each to cover the jam, then sprinkle over extra granola over each.
Chill in the fridge for at least 2 hours to set - then enjoy! Keep in the fridge for up to 1 week.

#spamellab #IndulgingInnocently #healthy #snack #dessert #treat #recipe #healthyeating #healthyliving #eatwell #peanutbutter #granola #glutenfree #dairyfree #norefinedsugar #Veganuary #Veganuary2021 #veganrecipe #healthysnack #goodfats
A warming bowl of curry is a perfect dish to enjoy A warming bowl of curry is a perfect dish to enjoy for lunch or dinner, especially when it’s brimming with spice and flavour. A good one to cook up for #Veganuary #meatfreemonday πŸ΄πŸŒ±πŸ‘Œ

Ingredients:
2 cloves garlic, crushed
2 chillies, deseeded and chopped
1 chunks fresh ginger, peeled and chopped
1 tablespoon turmeric powder
Juice of 1 lime
1 tablespoon olive oil
1 onion, chopped
1 aubergine, cut into chunks
3 sweet potatoes, chopped
400ml can coconut milk
300ml vegetable stock
1 x can chickpeas, drained
2 large handfuls spinach leaves
Small bunch coriander, roughly chopped
 
Place the chillies, garlic, ginger, turmeric and lime juice into a blender or food processor and pulse to form a paste.
Heat the oil in a large pan and add the paste and cook for a few minutes to release the flavours then add the onion and cook for 5 minutes.
Add the aubergine and sweet potato and continue cooking for 10 minutes, stirring well.
Pour in the coconut milk and stock and simmer for 25 minutes until the sweet potatoes and aubergine are soft.
Throw in the chickpeas, spinach and coriander and cook for a few more minutes until the spinach has wilted.
Now serve with rice and sesame seeds sprinkled on top.

#SpamellaB #veggie #vegetarianrecipes #vegetarian #curry #chickpeas #chickpeacurry #sweetpotato #aubergine #coconut #plantbased #recipe #dinner #dinnerinspiration #veggiedinner #cooking #healthycooking #freelancer #recipecreation 
#Veganuary2021
A tasty, healthy and high protein breakfast in a b A tasty, healthy and high protein breakfast in a bar - say hey to these colourful PEAR & BERRY PROTEIN OAT BARS πŸπŸ‡πŸ“πŸ’

Ingredients:
150g oats
3 tablespoons @bioglan.superfoods Beauty Protein Powder
20g gluten-free flour @dovesfarm
75g sweetener @natvia_uk
1 teaspoon cinnamon
1 teaspoon baking powder
2 flax eggs @yumandyay_
100ml milk of choice @mightypeauk
3 tablespoons maple syrup @maplecanadauk
2 tablespoons almond butter @meridianfoods 
1 teaspoon vanilla extract
1 pear, diced
70g frozen berries

Place the oats in a blender and whizz up until a rough flour has formed.
Add in the protein powder, sweetener, cinnamon, baking powder, eggs, milk, syrup, nut butter and vanilla and whizz up again until you have a batter mixture.
Gently fold in the pear pieces and berries then spoon into a greased and lined 9x9in baking tin. 
Bake at 180C for 20 minutes until golden and firmed up. Leave to cool then cut into 9-12 bars. Enjoy! Keep in the fridge in an airtight container for up to 4 days.

#spamellab #IndulgingInnocently #healthy #snack #dessert #treat #recipe #healthyeating #healthyliving #eatwell #breakfast #breakfastbar #highprotein #veganprotein #Veganuary #vegan #veganrecipe #glutenfree #dairyfree #norefinedsugar #berries #pear #healthybaking
One of the easiest, most indulgent desserts ideal One of the easiest, most indulgent desserts ideal for #Veganuary (and slightly healthy) 😍 CHOCOLATE ORANGE POTS 🍫🍊🍫🍊

Ingredients:
1 x 350g pack silken tofu @morinutofu
2 tablespoons coconut oil @thecoconutco
2 tablespoons maple syrup @maplecanadauk
100g dark chocolate, broken up into pieces @seedandbeanchocolates
Zest of 1 orange

To top - thick coconut yogurt @coyo_uk and pomegranate seeds 

First melt the dark chocolate, coconut oil and maple syrup gently then cool a little.
Place the silken tofu in a blender along with the melted chocolate mixture and orange zest and whizz up well until smooth and combined.
Divide between 3-4 ramekin dishes to reach the top and smooth out. Chill in the fridge for at least 3 hours to set.
When serving, add a dollop of coconut yogurt on top of each and sprinkle with pomegranate seeds. Enjoy!

#spamellab #IndulgingInnocently #healthy #snack #dessert #treat #recipe #healthyeating #healthyliving #eatwell #darkchocolate #veganchocolate #silkentofu #tofumousse #vegan #dairyfree #glutenfree #veganrecipe #vegandessert #chocolateorange
This kinda recipes tastes like dessert for breakfa This kinda recipes tastes like dessert for breakfast - you can't beat that! A delicious, warming and filling one for a cold day ❄️BLUEBERRY & COCONUT BAKED OATS πŸŒπŸ‡

Ingredients:
200g oats @quakeroatsuk 
50g desiccated coconut 
75g sweetener @truviauk
1 teaspoon baking powder
1 banana, mashed
200ml milk of choice @mightypeauk
1 egg or flax egg
1 teaspoon vanilla extract
75g frozen blueberries
Coconut chips

Mix the oats with 100ml boiling water and leave to stand for 5 minutes in a large bowl.
Add in the coconut, sweetener, baking powder, mashed banana, milk, egg and vanilla then mix well. Stir in half of the blueberries.
Spoon into a greased baking dish then scatter over the remaining blueberries and some coconut chips. Bake at 180C for 15-20 minutes then leave to stand for 5 minutes. Enjoy hot or cold!

#spamellab #IndulgingInnocently #healthy #snack #breakfast #bakedoats #breakfastrecipe #recipe #healthyeating #healthyliving #canbevegan #dairyfree #glutenfree #norefinedsugar #blueberry #coconut #bakedoatsrecipe #Veganuary
We all need some colour in our lives right now... We all need some colour in our lives right now... πŸ˜” Brighten things up with these COLOURFUL CHOCOLATE DROP COOKIES πŸͺ😍🍫🌟 if your kids are at home get them involved! 

Ingredients:
2 ripe bananas
2 tbsp nut butter @picspeanutbutter
3-4 tbsp milk of choice @oatly
50g oat flour @buywholefoodsonline
20g sweetener @natvialiving
2 tbsp cocoa or cacao powder @bioglan.superfoods
1 scoop vegan vanilla or chocolatevprotein powder @freesoulsistas
1 tsp baking powder
1 x pack @doisyanddam Dark Chocolate Drops

Place bananas, nut butter, milk, flour, sweetener, cocoa powder, protein powder and baking powder in a blender @ninjakitchenuk and whizz up until a thick dough forms.
Divide into 8 balls, flatten with your hands and place on a lined baking tray. Place 4 Drops on top of each (1 of each colour) and press down gently.
Bake at 170C for 8-10 minutes then leave to cool. Drizzle with a little melted dark chocolate then enjoy!

#spamellab #IndulgingInnocently #veganbaking #healthybaking #healthy #recipe #healthyrecipe #dairyfree #glutenfree #lowersugar #cookies #healthycookies #chocolate #chocolatecookie #cookierecipe #thefeedfeed #recipeoftheday #fitfam #eatforhealth #eatforfitness #Veganuary #vegan
When it's 'back to work(ing from home) /school' vi When it's 'back to work(ing from home) /school' vibes and you want a quick, easy and nutritious breakfast you can make the night before - check out this OVERNIGHT COCONUT & BERRY β€˜OATS’ recipe πŸ’πŸ’πŸ’ #ketofriendly made for @eatketoketo #ad

Ingredients:
3 x Keto Keto Cherry Bakewell Bars
6 tablespoons hemp seeds
6 tablespoons chia seeds
3 tablespoons sweetener (erythritol) 
300ml full fat coconut milk
1 teaspoon vanilla extract
Thick full fat Greek yogurt
Mixture of cherries and berries

First blitz the Keto Keto bars down in a food processor or blender then mix in the hemp seeds, chia seeds and sweetener. 
Pour in the coconut milk and vanilla, give it a good stir then leave to stand for 5-10 minutes.
Spoon half into a kilner jar (or between two smaller ones), top with a little Greek yogurt and berries then repeat the layer again. 
Chill in the fridge for 1 hour or overnight - then enjoy!

#spamellab #IndulgingInnocently #healthy #snack #dessert #treat #breakfast #breakfastrecipe #cherry #cherries #almonds #overnightoats #keto #ketorecipe #glutenfree #norefinedsugar #lowcarb
Quick and easy to make, no need to bake, soooo del Quick and easy to make, no need to bake, soooo delicious, packed full of protein and great for #Veganuary πŸ’ͺ🍫🌱 
MINT CHOCOLATE COCONUT PROTEIN BALLS 

Ingredients:
100g desiccated coconut 
50g coconut flour @thecoconutco
3 scoops @freesoulsistas Chocolate Mint vegan protein powder
4 tablespoons cocoa or cacao powder @bioglan.superfoods
3 tablespoons coconut oil
3 tablespoons maple syrup @maplecanadauk
3-4 tablespoons dairy-free milk

For the coating -
75g dark chocolate @montezumaschocs 
2 tablespoons coconut oil
Dessicated coconut and cacao nibs, to sprinkles

Mix together the coconut, coconut flour, protein powder and cocoa powder in a bowl.
Melt the coconut oil and maple syrup then pour in along with the milk. Mix well to form a dough.
Roll into 16 balls then place on a wire rack. Melt the chocolate and coconut oil then roll each in the chocolate to cover. Sprinkle over cacao nibs or coconut then allow to chill for 1 hour to set. Then enjoy!

#spamellab #IndulgingInnocently #healthy #snack #dessert #treat #recipe #healthyeating #healthyliving #eatwell #darkchocolate #veganchocolate #chocolate #mintchocolate #proteinballs #highprotein #vegan #glutenfree #dairyfree #lowersugar
Breakfast is and always will be such an important Breakfast is and always will be such an important meal of the deal - and I love making it healthy but enjoyable πŸ‘ so this CRANBERRY, PUMPKIN SEED & HAZELNUT CHOCOLATE Granola is perfect - it's high in protein, full of goodness and contains chocolate! πŸ«πŸ˜πŸ˜‹

Ingredients:
200g rolled oats
50g puffed quinoa or soya crispies
50g pumpkin seeds @whitworthsuk 
2 scoops vegan salted caramel or vanilla protein powder (I used @freesoulsistas) 
1 tsp cinnamon
4 tbsp coconut oil @thegroovyfoodcompany 
4 tbsp maple syrup @maplecanadauk 
1 tsp vanilla extract 
50g dried cranberries
1 x @barebells.uk Vegan Hazelnut Chocolate Bar, cut into tiny pieces

Preheat the oven to 170C and line a large tin with greaseproof paper.
Mix together the oats, crispies, protein powder and cinnamon in a bowl.
Melt the coconut oil and maple syrup then stir in the vanilla. Pour into the bowl along with the dried cranberries and mix to combine.
Spread this out evenly on the tray and bake for 12-15 minutes until golden. Stir in the tiny pieces of Barebells bar then leave to cool - large chunks will set and it will crispen up - delicious! Keep in an airtight container for 1 week.

#spamellab #IndulgingInnocently #healthy #snack #dessert #treat #breakfast #granola #granolarecipe #breakfastrecipe #homemadegranola #chocolate #veganchocolate #driedcranberries #highprotein #veganprotein #hazelnut #veganuary #plantbased #vegan #dairyfree #lowersugar
Feeling weird about it being NYE and entering 2021 Feeling weird about it being NYE and entering 2021, I honestly don't have much enthusiasm πŸ˜•

BUT focusing on the things I'm extremely grateful for: family, a baby in my tummy, a happy home, health, a job.

Sending positive vibes to everyone, enjoy your celebrations whatever you get up to and however you choose to do it. We dressed up, had a curry night, played games... And now PJs, a film and probably in bed by 10pm πŸ˜‚πŸŽ‰πŸ’‹β€οΈ
After all of the fun, food and festivities, you mi After all of the fun, food and festivities, you might be looking for some slightly more healthier (but still enjoyable) treats to snack on. Continuing the winter, gingerbread theme, these infused protein bars are spiked with dark chocolate chips and finished with a delightful almond butter and maple drizzle! πŸ˜‹πŸ˜πŸ«πŸ

CHOCOLATE CHIP GINGERBREAD PROTEIN BARS

Ingredients:
100g oat flour @quakeroatsuk 
80g gluten-free flour @dovesfarm 
20g protein powder (or just extra flour) @bioglan.superfoods 
100g coconut sugar @thecoconutco 
2 teaspoons cinnamon
1 teaspoon ginger 
1 teaspoon baking powder
200ml almond milk
50ml maple syrup @maplecanadauk 
50ml almond butter @meridianfoods 
1 egg or flax egg
1 teaspoon vanilla extract
75g dark chocolate chips

For the drizzle - 
2 tablespoons almond butter
2 tablespoons maple syrup 
1-2 tablespoons almond milk

Preheat the oven to 180C and grease and line a 9x9in baking tin.
Mix together the flours, protein powder, sugar, cinnamon, ginger and baking powder in a bowl.
Whisk together the milk, syrup, almond butter, egg and vanilla then pour into the bowl and ΒΎ of the chocolate chips and mix to form a batter.
Spread this out into the tin and sprinkle over the remaining chocolate chips. Bake for 20-25 minutes until golden then leave to cool. Then slice into 9-12 bars and place on a wire rack.
Whisk together the almond butter, syrup and milk then drizzle over each. Enjoy!

#spamellab #IndulgingInnocently #healthy #snack #dessert #treat #recipe #healthyeating #healthyliving #eatwell #darkchocolate #ginger #gingerbread #chocchip #highprotein #proteinbar #veganprotein #glutenfree #dairyfree #lowersugar #glutenfreebaking #veganbaking #healthybaking
It's snowing!! ❄️❄️❄️ And what better It's snowing!! ❄️❄️❄️ And what better way to warm up then with a fruit crumble (for breakfast OR dessert!) this PLUM & PERSIMMON WALNUT CRUMBLE is sure to hit the spot πŸ‘ŒπŸ‘Œ

Ingredients:
For the fruit - 
3 Spanish persimmons, chopped @spanishpersimon
3 plums, sliced
3 tablespoons sweetener @truviauk
1 heaped tablespoon cornflour
Juice of 1 orange

For the topping - 
100g oats @quakeroatsuk 
30g oat flour
50g margarine @purefreefrom 
50g sweetener
1 tsp cinnamon
50g walnut pieces

Prepare the fruit then place in the bottom of an ovenproof dish and mix in the sweetener, cornflour and orange juice.
Rub the margarine into the oats and oat flour to form breadcrumbs then mix in the sweetener, cinnamon and walnuts. 
Sprinkle this over the fruit to cover then bake at 180C for 25 minutes. Enjoy hot or cold!

#spamellab #IndulgingInnocently #healthy #snack #dessert #treat #recipe #healthyeating #healthyliving #eatwell #crumble #fruitcrumble #persimon #plums #walnuts #glutenfree #dairyfree #norefinedsugar #vegan #vegandessert #veganrecipe
MORE desserts? Why the heck not, Christmas has bee MORE desserts? Why the heck not, Christmas has been different for all of us this year but its still nice to cook / bake up some festive goodies. These CHOCOLATE, CHERRY, RAISIN & CRANBERRY PUDDINGS are one of the best sweet treats and a great way to use up excess chocolate and dried cranberries! πŸŽ„πŸŽ„πŸŽ„πŸŽ„

Ingredients:
100g gluten-free flour @dovesfarm 
100g ground almonds @whitworthsuk 
100g sweetener @natvialiving 
40g cocoa powder
1 tsp mixed spice
1 tsp baking powder
100g dark chocolate @montezumaschocs 
4 tbsp coconut oil @thegroovyfoodcompany 
2 eggs, beaten
1 tsp vanilla extract
75g raisins
75g dried cranberries
100g frozen cherries, halved

For the chocolate sauce -
6 tbsp almond butter @pipandnut 
5 tbsp maple syrup @maplecanadauk 
4 tbsp almond milk
4 tbsp cocoa powder

Preheat the oven to 180C and grease 4 x individual pudding tins. 
Mix together the flour, ground almonds, sweetener, cocoa powder, mixed spice and baking powder in a bowl.
Melt the dark chocolate and coconut oil then set aside for 5 minutes to allow it to cool. Beat in the eggs and vanilla and pour into the dry ingredients along with the dried fruit and cherries.
Spoon between the tins to fill each to the top then bake for 20-25 minutes until firmed up. Leave to cool for at least 10 minutes then pop out.
Whisk together the sauce ingredients and heat up gently if you wish (or just keep cold) then pour over the puddings. Enjoy!

#spamellab #IndulgingInnocently #healthy #snack #dessert #treat #recipe #healthyeating #healthyliving #eatwell #darkchocolate #Christmas #christmasrecipe #festive #festiverecipe #cherry #cherries #driedcranberries #Christmasdessert
Hope you've all had a lovely #ChristmasDay whateve Hope you've all had a lovely #ChristmasDay whatever your circumstances - made the most of it, enjoyed family time if you've been able to, and connected with family and friends in other ways we can. Sending love to all πŸŽ„πŸ™πŸ’–πŸŽ„
Happy #ChristmasEve you lovely lot! πŸŽ„πŸŽ„πŸŽ„ I Happy #ChristmasEve you lovely lot! πŸŽ„πŸŽ„πŸŽ„ I know it's very different this year πŸ˜”πŸ˜” but.... As always I'm just sharing the food love with these MINCE PIE BROWNIES ❀️

Ingredients:
75g gluten-free flour
75g ground almonds
100g sweetener
40g cocoa powder
1 teaspoon cinnamon
1 teaspoon baking powder
150g dark chocolate
6 tablespoons coconut oil
2 eggs, beaten 
1 teaspoon vanilla extract
40g raisins
40g dried cranberries
3 gluten free mince or spiced apple pies, broken up into pieces
Melted white chocolate, to drizzle

Preheat the oven to 180C and grease and line a 9x9in baking tin.

Place the flour, ground almonds, sweetener, cocoa powder, cinnamon and baking powder into your Ninja Kitchen food processor. 

Melt the dark chocolate and coconut oil then set aside to cool for 5 minutes. Then pour into the dry ingredients along with the eggs and vanilla and blend to combine to form a batter. Stir in the dried fruit.

Spoon the mixture into the tin and spread out evenly. Arrange the mince pie pieces on top and push in gently. Bake for 20-25 minutes until the brownies have risen and firmed up. Leave to cool then cut into 9 pieces. 

Remove from the tin and place onto a serving board. Drizzle over melted white chocolate - then enjoy!
Another day closer to #Christmas, another festive Another day closer to #Christmas, another festive recipe πŸŽ„πŸŽ„πŸŽ„ check out these easy no-bake CHRISTMAS DONUTS 🍩

Ingredients:
For the donuts -
150g oats @mornflake
1 tsp mixed spice
2 tbsp coconut oil @thegroovyfoodcompany 
4 tbsp nut butter @meridianfoods 
6 tbsp honey or maple syrup @maplecanadauk 

For the topping - 
2 tbsp coconut oil
100g dark chocolate @montezumaschocs 

Mix together the oats and mixed spice in a bowl.
Melt the coconut oil, nut butter and maple syrup then pour into the dry ingredients then mix well to combine.
Divide between a 6-hole donut tin (silicone is best) and fill to the top. Chill in the fridge for 2 hours.
Pop out of the tins and place on a wire rack. Gently melt the coconut oil and chocolate then pour over each donut to cover. Decorate with dried cranberries, pumpkin seeds and @flowerandwhite bauble treats. 
Return to the fridge for 1 hour - then enjoy!

#spamellab #IndulgingInnocently #healthy #snack #dessert #treat #recipe #healthyeating #healthyliving #eatwell #darkchocolate #nobake #nobakerecipe #festive #festiverecipe #Christmas #christmasrecipe
If you're thinking about the big old #Christmas di If you're thinking about the big old #Christmas dinner (scaled back this year, no doubt πŸ™ˆ) and you're looking for a #veggie option, try this VEGGIE CHRISTMAS SQUASH, FETA & BEETROOT TART (I used @jus_rol #glutenfree puff pastry so I could actually enjoy it myself!) πŸŽ„πŸŽ„πŸŽ„

Ingredients:
1 x 400g block puff pastry (I used a gluten-free one)
1 butternut squash, peeled, seeded and cut into small chunks
1 tablespoon oil 
2 tablespoons soft cheese
Salt and black pepper 
2 chunks cooked beetroot, chopped
100g feta cheese
50g pomegranate seeds
Fresh parsley

Serve with @MashDirect sides [all kindly gifted] #ad- 
Carrot & Parsnip Mash
Red Cabbage & Beetroot 
Honey Glazed Parsnips
Roast Potatoes

First preheat the oven to 200C. 

Place the butternut squash chunks into a roasting tin and drizzle with the oil. Roast for 20 minutes until softened.

Roll out the pastry block into a large rectangle or square, then place on a lined baking tray. 

Place half of the roasted squash and soft cheese into a blender with the salt and pepper and blend until smooth. Spread this over the base of the pastry leaving a 1cm border. Arrange the remaining squash chunks, beetroot chunks and feta cheese over the top then bake in the oven for 15-20 minutes until golden. Leave to cool for a minute then scatter over pomegranate seeds and fresh parsley.

Meanwhile prepare the veggie side dishes according to packet instructions - then serve out and enjoy!

#spamellab #IndulgingInnocently #healthy #christmasrecipe #Christmas #festive #festiverecipe #veggie #vegetarian #plantbased #veggieChristmas
Isn't chocolate and orange one of the best festive Isn't chocolate and orange one of the best festive flavour combos? And in these muffins they work an absolute treat! πŸŠπŸ«πŸŽ„ Made with @ninjakitchenuk Ninja Foodi Dual Zone Air Fryer #ad 

CHOCOLATE ORANGE MUFFINS
Ingredients:
170g gluten-free flour
40g cocoa powder
100g sweetener
1 teaspoon baking powder
2 eggs
150ml milk of choice
Zest and juice of 1 orange
75g chocolate orange, cut into chunks

For the topping -
200g soft cheese
4 tablespoons cocoa powder
4 tablespoons icing sugar
Dash of orange juice
Slices of satsuma/clementine and cacao nibs, to decorate 

Mix the flour in a bowl along with the cocoa powder, sweetener and baking powder.

Whisk the eggs, milk, orange zest and juice then pour into the dry ingredients and mix to form a batter. Stir in the chocolate chunks.

Place 6 thick muffin cases in eac drawer or your Ninja Foodi Dual Zone Air Fryer, spoon the mixture between them to reach the top then select zone 1, BAKE, set temperature to 170C and time to 20 minutes. START and wait for them to bake!

Check they are baked with a skewer - if so, remove from the drawer and place on a wire rack to cool.

Meanwhile beat together the soft cheese, cocoa powder, icing sugar and orange juice and chill in the fridge until needed.

Spoon some frosting over each cooled muffin, top satsuma or clementine slices and sprinkle over cacao nibs and enjoy!

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#IndulgingInnocently almond baking banana breakfast cacao cake caramel cheesecake chocolate Christmas coconut coconut oil dairy free dessert eat well festive gluten free healthy healthy baking healthy eating healthy living healthy recipe Kaizen Living lifestyle Manchester no bake no refined sugar oats peanut butter PhD Nutrition protein raspberry raw recipe recipe challenge review snack Sukrin superfoods treat vanilla vegan vegan baking wheat free
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