Cauliflower pizza (yes really)

I've been meaning to try this for ages and had been a bit dubious about whether you could really make a cauliflower pizza base taste good - and you can! Result. This is going on my weekly menu.

Ingredients:

For the base
1/2 cauliflower head
2 tbsp nutritional yeast (makes it taste better but is not essential - you could use dried herbs, a little mustard or just salt, pepper and chilli flakes)
 1 egg
chilli flakes
salt and pepper
dried herbs (optional)

For the topping
2 tbsp tomato puree
1 fresh tomato
2 garlic cloves
handful of fresh basil
1/2 grated courgette
black olives
1/2 tin anchovies
30g strong cheddar/any cheese
sweetcorn or any other veg
chilli flakes
olive oil

To make the base, grate the cauliflower and cook in microwave for around 7 minutes until tender.

Leave to cool and then stir in the nutritional yeast, salt and pepper, dried herbs if using and egg. Combine well. Line a baking sheet with baking parchment and press cauliflower into pizza base shape. Bake in pre-heated oven at 180 degrees C for around 15 minutes (until golden brown and crispy).

In the meantime,  blend the tomato, garlic, tomato puree and basil in food processor or blender. Spread on top of the pizza, with the courgette and rest of the toppings.
Bake again in oven for around 15 minutes.

Peanut butter cups (Who needs Reese's?!)

No Hershey's in sight

I have to confess, if I could eat Reese's Peanut butter cups everyday, I would. But as a nutritionist I'd probably have to do this in secret!
So instead, I decided to try making healthy peanut butter cups - with less sugar, raw cocoa and super-fat coconut oil. They took less than 30 minutes from start to finish - bonus for when you're needing to scratch that sugar craving itch!
Now I wouldn't recommend guzzling these like fruit, they are after all still sweets. But one a day as a post-dinner treat? Go for it!

Ingredients:

Peanut layer

• 3 tbsp no-added sugar peanut butter (Meridian or Whole Earth are good brands)
• 1 tbsp coconut oil
• 1/2 tsp vanilla essence
• 1 tbsp rice malt syrup (or you could use honey)
•  Chocolate layer:
• 3 tbsp raw cacao powder
• 2 tbsp coconut oil
• 2 tbsp rice malt syrup
• 1 tbsp warm water

How to do it:

Using a food processor, blend all of the ingredients for the peanut layer. Spoon into small cake cases or silicone cake trays. Using a knife smooth the peanut layer. Harden in the fridge for around 15 minutes. To make the chocolate layer, melt the coconut oil and then stir in the rice malt syrup. Add the cacao powder and warm water, mixing until smooth. Cover the peanut cups with the chocolate and cool in fridge for around 15 minutes until set.

Enjoy! x

Gluten-free Banana and chocolate bread

As I was getting a bit bored of my buckwheat porridge I decided to make a not-too-sweet banana bread to have for breakfasts (ok, and morning, afternoon and evening!) this week.
I was worried the almond flour might leave it a bit dense but it was really light and fluffy. I added a few superfoods (chia, raw cacao) and prunes to give it a bit more sweetness. Delish.
(This recipe is an adaptation of Hemsley and Hemsley's banana bread.)





Ingredients:
2 large ripe bananas
3 eggs
1 tsp cinnamon
1 tsp vanilla essence
2 tbsp coconut oil, melted
2 tbsp rice malt syrup
1/2 tsp bicarbonate of soda
1 tbsp lemon juice
230g ground almonds
2 tbsp chia seeds
2 tbsp raw cacao nibs
sprinkle of Himalayan salt
2 tbsp chopped prunes
1 tbsp pumpkin seeds (you could use any seeds or chopped nuts)

Method:
Preheat the oven to 170 degrees C and line a loaf tray with baking paper.

Mash the banana in with the melted coconut oil and mix well. Add the syrup, cinnamon, vanilla, eggs, lemon juice, prunes, bicarb and salt and mix well.
Stir in the ground almond, chia, cacao nibs and mix well until thoroughly combined. Pour into the tin and bake for just over an hour.
Serve warm or toasted!