Porridge Cake

This Porridge Cake is rich in fibre and delicious. If you want to try something different for breakfast this is for you. This recipes serves 6 portions (roughly!) and it is great for meal prepping.

If you slice it in small rectangle you can make some cereal bars ,perfect to carry out with you on busy morning.

Serve with some fresh milk or yogurt.

Porridge cake

  • Servings: 6
  • Difficulty: easy
  • Rating: ★★★★★
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Ingredients

  • 250g rolled oat
  • 2 Tbsp flaxseeds
  • 1 1/2 apple
  • 400ml milk
  • 1 tsp cinnamon, ground
  • 1/2 tsp nutmeg, ground
  • 1 tsp vanilla extract
  • 70g honey or maple syrup
  • 1/2 tsp lemon juice

Directions

  1. Preheat the oven to 180°C.
  2. Peel and dice the apple. Add them in a bowl and squeeze some lemon juice. Add the spices and stir well.
  3. Add the oats, milk and honey. Mix well.
  4. Line a baking tray and add the mixture. Spread evenly.
  5. Add some blueberries or raspberries or chocolate chips.
  6. Bake for 45 minutes or until golden brown.


Gluten-free Banana Bread

What do you do when you have super ripe bananas? You bake the most delicious, fluffy and aromatic banana bread. I love using buckwheat flour as it’s naturally gluten-free, high in fibre and it gives a nutty flavor that works really well with the spices used in this recipe.

Gluten-free banana bread with buckwheat flour

Gluten-free Banana Bread

  • Servings: 10
  • Difficulty: easy
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Credit: fsnutritionist.com

Ingredients

  • 3 bananas, ripe
  • 1 lemon, juice and zest
  • 2 eggs
  • 100g sugar
  • 200g buckwheat flour
  • 1/2 tsp nutmeg, ground
  • 1 Tbsp vanilla extract
  • 10g baking powder (gluten-free certified)
  • Chocolate chips
  • Pinch of salt

Directions

  1. Preheat the oven to 180°C.
  2. Smash 2 bananas with a fork (save the 3rd banana for later). Squeeze the lemon and pour the juice on the smashed bananas to prevent oxidation.
  3. Whip butter and sugar together in a large bowl.
  4. Add the eggs one at the time – before adding the second egg make sure that the first one is well absorbed into the dough.
  5. Add the sifted flour with baking powder, pinch of salt and spices. Mix well until fully combined.
  6. Add the smashed banana and the chocolate chips to the dough and mix carefully.
  7. Line a loaf case with baking paper and pour the dough into it.
  8. Cut the third banana lengthwise and carefully place it on top of your dough.
  9. Sprinkle some cane sugar on top if you want for a caramelized top.
  10. Bake at 180° for around 45-50’ (the time may be different based on your oven). If the banana bread is getting too brown, cover with some foil.

For a non gluten-free version you can swap the buckwheat flour for wholegrain or all purpose flour.

I love heating up mine and serving it with yoghurt and peanut butter. A nutritious and delicious snack or breakfast.


Rustic Apple Cake

Is there anything more autumnal than a slice of apple cake with a warm cup of tea? I don’t think so and this weather really calls for it.

This recipe is simple and quick, with no butter or oil (NOTE: There’s nothing wrong with baking a cake with butter, I simply love this butter-free version too). Also, I used wholegrain and buckwheat flour which give a rustic vibe to the cake, but feel free to use all purpose flour if you wish.

Rustic apple cake

  • Difficulty: super easy
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Ingredients

  • 1 kg apple, golden
  • 100g wholegrain flour
  • 100g buckwheat flour
  • 80g sugar
  • 2 eggs
  • 100ml milk or soy drink
  • 2 Tbsp baking powder
  • 1 tsp cinnamon, ground
  • 1 tsp vanilla extract
  • 1 lemon, juice and zest
  • pinch of salt

Directions

  1. Preheat the oven to 190°C.
  2. Line a cake tin (24 cm) with parchment paper.
  3. Peel and finely slices the apples.
  4. In a small bowl cover the apple slices with lemon juice to avoid them turning brown.
  5. In a large bowl beat up the eggs and the sugar with an electric mixer, until light and whipped. Add the vanilla extract.
  6. Gradually add the sifted flour, baking powder, cinnamon, lemon zest and pinch of salt.
  7. Continue whisking and add the milk.
  8. Keep around 20 apple slices to garnish the cake and add the others to the batter. Mix well.
  9. Garnish the cake and bake for around 45 minutes

Enjoy and let me know if you try it.


Banana and peanut butter chocolate bites

Is there a better combo than chocolate-bananas-peanut butter? I don’t think so.
They make a delicious and nutritious snack or evening dessert. I like to make mine with dark chocolate but you can use milk chocolate or white chocolate too.

Banana and peanut butter chocolate bites

  • Difficulty: super easy
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Ingredients

  • Bananas (not too ripe!)
  • Smooth Peanut Butter
  • Melted chocolate (I like dark chocolate)

Directions

  1. Finely slice the bananas
  2. Spread a thin layer of peanut butter on one banana slice and create a sandwich with another one. Keep going until you finish all the banana slices. Pop them in the freezer for about 5 minutes.
  3. Cover the banana bites with melted chocolate and pop again in the freezer for 15 minutes.


Ice-Cream Sandwich

I personally love whipped cream and ice cream sandwiches. If we add chocolate, in my opinion, we have the perfect combo. Such a fun, delicious snack.

Making homemade ice-cream sandwiches gives you the chance to use your favorite biscuits, sprinkles (nuts, desiccated coconut, chocolate chips) or even frozen fruit.

Ice-cream sandwich

  • Difficulty: super easy
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Ingredients

  • Whipped double cream
  • Melted dark chocolate
  • Chopped hazelnuts
  • biscuits

Directions

  1. I spread the melted chocolate on one side of each biscuits and I let them sit in the freezer for a couple of minutes.
  2. I spread the whipped cream, gently closed the sandwich and sprinkled with some nuts.

Quick and easy! Now all we need is summer… right?

As I always say, nutrition is not all about fueling your body, nutrients, calories, etc. it’s much more. Fun food (such as ice cream) can be part of a healthy lifestyle, despite what the media says.

Let me know if you will give them a try.


Strawberry almond muffins

These strawberry muffins are sweet, fluffy and moist – perfect for breakfast or for a snack/afternoon tea. I think the combo strawberry and almond is simply delicious. They are full of fresh sweet strawberries and whole flour for a fibre boost. Why not pair them with some yogurt and fresh fruit for breakfast?

Strawberry almond muffins

  • Servings: 12
  • Difficulty: easy
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Credit: fsnutritionist.com

Ingredients

  • 96 g plain flour
  • 125 g whole flour
  • 125 g almond flour
  • 2 tsp baking powder
  • 2 eggs
  • 65 g sugar
  • 1/2 tsp ground cinnamon
  • pinch of salt
  • 230 ml milk
  • 60 ml olive oil or sunflower oil
  • 1 tsp vanilla
  • 1 1/4 cup strawberries, diced

Directions

  1. Preheat the oven to 180°C
  2. In a bowl combine the flours with baking powder, cinnamon and salt.
  3. In a larger bowl whisk the milk with the oil, eggs, sugar and vanilla.
  4. Dust the strawberries with 1 tbsp of flour to prevent them to sink to the bottom of the muffin cups.
  5. Mix the dry ingredient into the bowl with the wet one and combine. Add the strawberries.
  6. Use a 1/3 cup measuring cup (this is the perfect amount) to scoop the batter into the muffin cups.Bake for 20 minutes.


Chocolate brownies

Vegan Burger

  • Servings: 12
  • Difficulty: easy
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Credit: fsnutritionist.com

Ingredients

  • 100 g plain flour
  • 100 g dark chocolate
  • 100 g butter
  • 100 g chopped hazelnut
  • 125 g sugar
  • vanilla essence

Directions

  1. Preheat the oven to 170-180°C
  2. Melt the chocolate and butter in the microwave or with Bain-marie method
  3. In a large bowl mix the butter and chocolate mixture with sugar, eggs (at room temperature), sieved flour, vanilla and the chopped hazelnuts.
  4. 4.Line a baking tray with parchment paper and bake for around 35/40 minutes.
  5. Let it cool and then slice into squares.

Nutrition

Per Serving:


CRUNCHY CEREAL AND CHOCOLATE BISCUITS

Do you fancy a mouth-watering sweet snack? I’ve got you covered.
These crunchy biscuits are a delicious option, easy to make and perfect to carry with you on busy days.

Tip: Add some yogurt and a fruit for a satisfying snack or pair them with a glass of milk.

Crunchy cereal and Chocolate biscuits

  • Servings: 12
  • Difficulty: easy
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Credit: fsnutritionist.com

Ingredients

  • 50 g oat
  • 150 g melted dark or milk chocolate
  • 10 g puffed millet
  • 10 g puffed quinoa
  • 10 g puffed buckwheat
  • 40 g tahini or peanut butter
  • 10 g cocoa

Directions

  1. In a large bowl mix the oat with the puffed cereals and cocoa.
  2. Add the melted chocolate and the tahini.
  3. Combine the ingredients.
  4. Line a baking tray with baking paper.
  5. With a spoon or ice-cream spoon (even better) create the biscuits.
  6. Store in the fridge for at least 3 hours and then you can store them in an air-tight container in the fridge.

Nutrition

Per Serving:


Raspberries and pistachios yogurt bark

Raspberries and pistachios yogurt bark

  • Servings: 15
  • Difficulty: easy
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Credit: fsnutritionist.com

Ingredients

  • 500 g plain yogurt of choice
  • 45 g dark chocolate
  • a handful of frozen raspberries
  • a handful of pistachios

Directions

  1. Line a baking tray with parchment paper and spread out the yogurt to create a thick layer – roughly 1 cm
  2. Add some melted chocolate and create a pattern with the end of a spoon
  3. Chop the pistachios and sprinkle them over.
  4. Crumble the frozen berries on top and place the tray in the freezer for at least 3 hours.
  5. Carefully cut or break with your hand the yogurt bar into medium size pieces.
  6. Leave the yogurt barks at room temperature for a few minutes before eating them.
  7. Storage: store the barks in the freezer inside food bags.