Peanut butter muffins that aren’t bad for me…I’ll take 10 please!
I love baking and I also love turning my favourite treats in to clean bakes. However baking is not my forte, especially clean baking but these were a huge success!
When I’ve previously tried to create some ‘clean’ cakes I’ve used coconut flour and found that it’s a pretty hard ingredient and consistency to work with often leaving the cake too dry and crumbly. Never fear though for I have found the perfect ingredient to make your clean bakes as light and fluffy as a ‘regular’ cake should be! All hail almond flour.
Almond flour is a little more expensive than coconut flour but I’d say it’s definitely worth it if you’re someone who does a lot of baking and will use it regularly.
These muffins are possibly my biggest clean baking success yet and I’m putting it down to the almond flour.
You will need: (makes 12 muffins)
For the muffins…
– 2 cups of almond flour
– 20 dates, chopped
– 6 eggs
– 4 tbsp maple syrup or natural honey
– 1/2 tsp baking powder
For the frosting…
– 4 heaped tbsp of smooth peanut butter – I used Meridian’s which I find is best for this icing
– 4 tbsp of icing sugar
– 1 tbsp maple syrup or natural honey
– raw cacao nibs for decorating
– Start by pre-heating the oven to 250 degrees. Then either using a hand blender or a smoothie maker mix the almond flour, chopped dates, eggs and maple syrup/honey together.
– Once the muffin batter is thoroughly mixed transfer to some muffin cases and bake in the pre-heated oven for about 12 minutes. NOTE: check on them after about six minutes as mine cooked super quickly!
– Take the muffins out of the oven when cooked and leave to cool. To check if the muffins are ready insert a knife in to one and if it comes out clean then they are cooked.
– To make the frosting put the peanut butter, icing sugar and maple syrup/honey in a bowl and mix together. You may need to add more peanut butter or icing sugar if it isn’t the same consistency that regular frosting would be.
– Once the muffins have cooled spread the frosting on top and decorate with a few raw cacao nibs and enjoy!
Let me know if you make these and tag me in your creations on Twitter and Instagram using #hannahshappypace. My Twitter is @hannahbryan91
Summer is coming so bring on the ice cream!
If someone had told me that making ice cream could be this simple I would never have believed them! This recipe was a bit of a trial run but it actually turned out really well. The best thing about this dish, aside from the fact it has peanut butter in, is that it’s really easy to make and doesn’t have any added sugar in. It’s a win, win situation really! The opportunities to add ingredients to this recipe/switch it up to change the flavour are endless as well.
You will need: (to make one large bowl)
– Four bananas
– 1 jar of Meridian’s smooth peanut butter
– A dash of vanilla essence
– 3 tbsp unsweetened almond milk
– Chop your bananas up, put the pieces into a sandwich bag and pop it in the freezer.
– Once the bananas have frozen put them in a food processor or smoothie maker (I used a smoothie maker and it works just as well) along with the rest of the ingredients and blitz.
– Pour in to a container and keep in the freezer 🙂
Tag me in your creations using #hannahshappypace
You don’t know that you’re eating avocado but it’s a nice surprise to know that you are!
This mousse has been on my list of creations for a long time now so I’m really excited to have finally made it!
Yes, this is made with avocado but spooning it into your mouth you’d never know that. It’s totally clean too so even though it feels like an indulgent and somewhat naughty pudding it’s actually packed full of goodness. I guarantee you’ll be able to trick your friends and family the next time you cook them dinner.
This recipe serves two people so double up on ingredients if you’re catering for more.
You will need:
– 1 large, ripe avocado
– 40g raw cacao powder
– 1/4 cup of unsweetened almond milk
– 2 tsp of agave nectar
– 1 tsp natural vanilla extract
– Raspberries to decorate
– Mash the avocado until smooth. This can be done either with a fork in a bowl or in a food processor.
– In a separate bowl mix the cacao powder and almond milk until well combined – this does take some mixing.
– Stir in the agave nectar and vanilla extract and then any chopped raspberries you want in there as well.
– Pour in to individual bowls/ramekins and pop in the fridge until ready to serve.
– You can decorate the mousse with whatever you fancy from a few raspberries on top to a dollop of nut butter or crunchy granola or chopped nuts!
Tag me in your creations on Instagram and Twitter using #hannahshappypace
If you’re looking for a quick, easy and healthy pudding then look no further because this chocolate mug cake hits all the right spots.
With just a handful of ingredients and made in less than five minutes it’s the ideal healthy pudding when you fancy something sweet or want a chocolatey dessert.
It’s paleo as well!
We added a cheeky Cadbury’s Creme Egg which is not so paleo/clean but Easter is fast approaching after all!
Check out this video below of how to make it.
Hope you enjoy it & make sure to tag #Hannahshappypace in your creations on Twitter & Instagram! Enjoy 🙂