Fruity Tutti No Bake Engery Bars

Clean Eating.

Raw Fruit and Nut Energy Bars:

Gluten Free, Wheat Free, Re-fined Sugar Free

Here's my recipe for Raw Fruit and Nut Energy Bars, a super tasty, quick and easy recipe that you can enjoy making with the kids for their packed lunches or in your spare time with the anticipation of the ever pending 'hangry' (hungry and angry) moments, where your suddenly in need of a quick pick me up but don't want to delve in to the abyss that is sugar overload land with the usual on the go snack. Hope you enjoy!

Raw Fruit and Nut Energy Bars

 

Ingredients:

75g almonds

40g dried apricots

5 medjool dates (stones removed)

1/2 tsp ground ginger

A pinch of cinnamon and nutmeg

20g dried cranberries

20g seedless raisins

Sprinkle of sunflower seeds

Method:

1. In a food processor blitz the almonds until a fine, bread crumb consistency.

2. Remove the almonds to a separate bowl and then again, in the food processor blitz your dried fruit, seeds and medjool dates until broken up in the small chunks.

3. Then add the previously ground almonds and the ginger, cinnamon and nutmeg to mix in the food processor and blitz until fully combined.

4. Transfer the mixture to either a flat glass dish or a plastic container. Press down firmly, I usually make mine about 1.5 -2 cm thick.

5. Store in the fridge for a few hours before consumption to allow the mixture to firm in to a bar. (I usually leave mine for half a day/ a day, depending on when the snack monster awakens.. ;)).

6. Once firm, cut in too 4-5 bars and snack away, guilt free knowing it's 100% healthy and happy.

(You could store these bars in the fridge in a air tight container or wrap in cling film. These bars are great for packed lunches or an on the go tasty energy boost.)

 

 

Hope you all enjoyed this recipe and hopefully give it a go! You wont be disappointed, they're (in my opinion) the best on the go snack out there and 100% good for you and super quick and easy to create a batch! As always, feel free to comment below or tag me on instagram and twitter. (I:@apesjackson and T:@aprilroseo)if you recreate this recipe or one similar!

Much love,  -A
Xx



That's all for now folks,

 

XOXO -A

<3

Girls Day In.

Tuesday Newsday's a Girls Day In.   

Its been a while since my last Tuesday Newsday, but fear not... a new post has come at long last.

For this Tuesday Newsday I thought I'd share the 'Girls Night Out' opposite. Sometimes (and I know I defiantly...) prefer to just stay in and-

 

 chill out

... with of course great company. A.k.a your wackiest and somehow closest friends, which in my case is 'the girls'.

So, for my most recent 'Girls Day In'  we spent the afternoon making Quick Pitta Pizzas; a fun, no fuss, quick but all the more tasty lunch (and under 300 kcals- not that it matters on a day off... ;)) with a naughty indulgence after of cookies! or to be more precise, Tanya Burrs Chocolate Cookies. Which are absolutely cheeky but that just makes them doubly scrumptious!

 

For the Quick Pitta Pizzas:

 

Serves 4

5 mins prep & 10 mins cooking

 

Ingredients:

 

Wholemeal Pitta Breads

Tomato Puree

Sliced Mushrooms

Tomatoes

Mozzarella Cheese

Dried Mixed Herbs

Pinch Black Pepper

(+ Any other preferred pizza toppings)

 

 

What to do:

Being the perfect quick, light meal its pretty straight forward and easy to do.

 

 

1. Just preheat the oven to 190C.

2. Start with spreading the tomato puree, layer on your chosen toppings. Sprinkle over mixed herbs and pepper.

3. Bake for 10-12 mins until the cheese is melted and bubbling away.

 Serve with Salad.

And hey presto the perfect girls day in light lunch!

 

 

 

For the Cookies:

 

Check out Tanya Burr's Chocolate Cookie Recipe here!

 

 

(I added chocolate and mint Aero balls, Cadbury's giant chocolate buttons and white chocolate chips. The great thing about this recipe is you can load it full of what ever chocolate bars, dried fruit, marshmallows and fave chocolate you've got lying around! (Anything works, so get creative!!!)

 

 

 

 

 

 

As always, I hope you enjoyed this blog post and plan your next girls day in soon! If you've tried out any of the mentioned recipes comment below or tag me on instagram and twitter. (@apesjackson and @aprilroseo). I'd love to see what creations you've come up with! Why not tag +Tanya Burr too!

Much love,  -A
Xx



That's all for now folks,

 

XOXO -A

<3

 

 

 

 

 

 

 

 

 



Healthy Banana Bread

Guilt Free Baking

Thursday's Tasty Tummy Treats

Upon realisation that summer is on the doorstep, I figured its a good a time as any to join (and to quote the great Jamie Oliver) The Food Revolution, now when say this I don't mean 'Dieting' but Healthy living, for me this comes quite naturally as I've always lived by the motto 'A little of everything in moderation' because ladies and gents in order to flourish we need to nourish! but its also important to treat yourself! Which brings us to my late night research of a healthy, natural and nutritional treat.

I came upon and followed the recipe for a healthy version of banana bread by, giving credit where credit is most defiantly due, Niomi Smart.
  (So lets get cracking, or shall I say baking...)

Healthy Banana Bread Recipe

 

This recipe only contains ingredients that will nourish your body and are guilt free. All natural ingredients and is gluten free, vegan, vegetarian, refined sugar free and a nut free option (and scrummy at the same time, SCORE!)

 

So, lets get stuck in, so we can tuck in! (It's going to blow your banana-ocks off... see what I did there? ;))

 

Ingredients

 

3 Ripe Bananas

1 cup Ground Almonds

1 cup Brown Rice Flour (or flour of your choice)

1/4 cup Sultanas

Pinch of Salt - I like to use pink Himalayan

1/3 cup Coconut Oil

1 tbsp Cinnamon

1 tsp Nutmeg

1 tsp Organic Vanilla Extract

3 Medjool Dates

Handful Flaked Almonds

Alterations & Tips:

• Nut allergy? Don't worry! Replace the 1 cup ground almonds with another cup of the brown rice flour (or any other flour of your choice). Substitute the flaked almonds on top for slices of banana. Delicious!

• Your bananas should be ripe with brown spots. This will make them much easier to mash later on and they'll also taste sweeter too.

•  it is important to use medjool dates because they're much softer and have a caramel-like taste. If you can't find any, use any dates and soak them in water until they're soft.
• If you can't get your hands on Brown Rice Flour fear not, when following this recipe I simply opted for Strong Brown Wholemeal Flour, which just happened to be a similar alternative to white flour and a lot easier to get my hands on in the local supermarket.
• Also, for those that are not familiar with cup measurements and prefer grams here are some approximate conversions: 1 cup = 120/135 grams, 3/4 cup = 90g, 2/3 cup = 80g, 1/2 cup = 60g, 1/3 cup = 40g, 1/4 cup = 30g and 1 TBSP = approx. 15 grams.  

Instructions

1. If you're dates don't feel squishy (yes, a very technical cooking word), then place them in a bowl of water for a few minutes. If they feel soft enough skip this step.

2. In a large mixing bowl, mix together the ground almonds, brown rice flour, cinnamon, nutmeg and a pinch of salt.

3. Now add the sultanas and give it another mix. (If your feeling creative and want to add a unique twist any other dried fruits, berries or nuts would add a pop to your soon to be great, show stopper of a loaf)

4. Turn your oven on to 180°C and measure out the 1/3 cup of coconut oil. Place the cup measurement onto a baking tray to prevent spillage and place in the oven until it's melted. (For a quick and easy cheat just put the solid form of coconut oil in a bowl and pop it in the microwave for 10-20 second intervals till its all melted! ;))

5. Mash the 3 bananas with the back of a fork until they are smooth and then remove the dates from the water and remove their stones. Mash the dates with the back of a fork too until a thick paste forms.

6. In a small mixing bowl, mix the mashed bananas and dates together and add the vanilla extract.

7. Remove the coconut oil from the oven, which should be nice and melted now, and add it to the banana mixture.

8. Pour the wet mixture into the dry mixture and stir until combined.

9. Evenly distribute the mixture into two mini loaf tins (or 1 large loaf tin- which I opted for) and sprinkle with flaked almonds. (To add a little decoration you could add a few slices of banana left over or for an extra treat dark chocolate, I would recommend Green and Blacks 75% dark chocolate or any favoured nut.)

10. Bake for 35 minutes. After 35 minutes poke a knife or skewer through the centre of one or the loaves and remove it. If it is clean, the banana bread is ready! if not, just pop back in the oven and monitor it at two or three minute intervals, again using a clean knife or skewer.

If you can resist, let the banana loaves cool before slicing. The smell is amazing! (To pass the time a quick photo shoot of your amazing creation would be well justified. ;))

 

So, whether you have some free time, fancy a baked treat or need to use up those ripe bananas, this recipe is a winner and I hope you'll give it a go!

Hope you enjoy!

Don't forget to tag me on instagram (@apesjackson) or twitter (@aprilroseo)if you recreate this recipe or leave in the comments below any healthy treat recipes you like to enjoy. Also, pop over to Niomi's blog and show some love!

That's all for now folks,

 

XOXO -A
<3