Healthy sweet potato muffins

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Hi guys! I have a delicious recipe to share with you today. These sweet potato muffins are delicious, healthy, gluten free, plant based and full of nutrients! They are not a dessert type of muffins, they are more the muffins you can enjoy for breakfast, grab with you as a snack during the day with a cup of coffee or just when you want a little bit of sweet. They are fluffy and crunchy!

For 10 big muffins you will need:

2 cups whipped sweet potatoes (prep these before so they have time to get chilled/cold)

2 ripe medium to large bananas

1 1/2 tsp vanilla powder (using raw organic vanilla)

1 tbs almond butter

1 1/2 tsp baking powder

1 tsp baking soda

1 tbs cinnamon

1/2 tsp cardamom

1/2 powdered ginger

pinch of nutmeg

1 tsp salt

1 2/3 cup unsweetened almond milk

1/3 cup coconut syrup

1 1/2 cup gluten free oats

1 cup  Buckwheat flour

1/2 cup finely ground flax seeds

3/4 cup quinoa flakes

shopped pecan nuts and almonds of topping

Direction:

1. Preheat the oven to 170 degrees Celsius.

2. Whisk the bananas smooth and then add the sweet potatoes. I used a kitchen machine.

3. Whisk in the almond butter.

4. Combine the almond milk and the coconut syrup and add it in with the rest (the banana and sweet potato mix).

5. Combine all the dry ingredients (flours, baking powder/soda and seasonings)

6. Slowly stir in the dry ingredients to the wet ingredients

7. Fill your muffins cup about 2/3 full and  sprinkle over some chopped pecan nuts and almonds. Place them into your preheated oven for about 30 min. Depends on your oven, but you might want to turn the pan after 15 minutes.

 

I hope you like them if you try! They are filled with good ingredients. What I call a “guilt-free” treat ❤

 

Lemon coconut energy balls

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Want something sweet, but yet healthy? Then this recipe is for you. These little bites are packed with good-for-you ingredients, they are easy to make and take no time. They are raw, vegan, gluten free and absolutely tasty!

These balls are the perfect pick-me-up snacks if you are one the go and need something fast to boost your energy, or if you just want a little “indulgent” treat. They are filled with cashew nuts that will boost you with healthy fat and give them a nice crunch, dates that have a significant amount of fiber and add a delicious sweetening to them, lemon that is a great source of vitamin-C and add a zesty flavor, coconut that give them that tropical taste, and salt to enhance and balance all the flavors.

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For this recipe you will need:

75 gram raw cashew nuts

80 gram Medjool dates

20 gram shreeded coconut (unsweetened)

1/2 tbs lemon zest

1 tbs lemon juice

pinch of pink salt or sea salt

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Instruction:

1. Add the cashew nuts to a food processor and pulse a few times to they re chopped.

2. Add the dates and the shredded coconut and pulse to it all is nice combined.

3. Add the lemon juice, the lemon zest and  the salt and mix until everything come nice together and you are left with a dough.

4. With slightly damp hands, scoop out heaped teaspoons of the mixture and roll into balls, then roll each ball in the remaining shredded coconut.

5. Store them in an airtight container in the refrigerator for up to 1 week (never gonna last that long in my home, haha). Or put them in the freezer for up to 12 weeks.

Enjoy!

 

xoxo

 

 

Monday’s healthy tips

Hello Monday! I hope you all had a fantastic start on the new week, loaded with new energy. Today I wanted to share some of my breakfast recipes that I absolutely love! Specially at this time of the year when it’s cold outside. I’m very much a smoothie kind of girl when it comes to breakfast, but when it’s very cold outside I prefer something warm. For me, oatmeal is the way to go! It is loaded with fiber that helps you keep full during your morning. Also what I love about oats is that the variations are endless! You can mix it with superfood, berries, nuts and seeds or whatever you prefer. Below I share two recipes I really like. They are nutritious and delicious (and vegan).

Coconut-berry oatmeal

Recipe:

  • 2 dl oats
  • 4 dl water
  • cinnamom
  • 1,5 cup of mixed berries (rapberries & blueberries)
  • pinch of pink salt
  • 1/2 sliced banana
  • shredded coconut
  • pumpkin seeds

Cook up the oats, berries, salt and the cinnamon with the water. When it’s finished, top it with sliced banana, shredded coconut and pumpkin seeds. So delicious!

Apple cinnamon oatmeal 

Recipe:

  • 2 dl oats
  • 1 dl organic apple sauce
  • 1 tsp cinnamon
  • 1 tsp coconut flower sugar
  • 1/2 apple finely chopped
  • some water to cook

Put everything in a pot and cook it until you have the right consistency. I served it with some chopped apple and a little bit of maple syrup on top.

 

What is you favorite breakfast? Let me know.

xoxo