These pancakes combine the yumminess of fried bananas and pancakes! I always like adding mashed bananas to pancakes to make them healthier and add sweetness, so thought why not add some slices of banana too! Read More »
I’m always trying to think up of new recipes that work as a quick breakfast or snack to give me and the kids energy, and they’re extra good if they have chocolate, so I think this is going to be one of our new favourites! (Ok, I say that about a lot of things…) These are really quick and easy to make, with ingredients that you might already have in the house, they’re a nice sweet treat but fairly healthy too, and will give you energy for the day. They’re full of chocolatey peanut-buttery oaty goodness! Read More »
I made this recipe for my food demo at Cork Vegfest recently so here’s the recipe. They’re our favourite treat at the moment, though the kids keep giving out to me because I keep eating too many. But they’re so quick to make that I can just whip up another batch when I eat them all! They’re really yummy but I can’t eat just one. Read More »
I used to always make these kind of energy bites or energy bars before until my food processor broke. I used the food processor almost every day so was so sad! I got by with just a small smoothie maker for some things, but it can’t blend up dates and nuts. I kept meaning to replace the food processor and finally did recently, so I can make a lot more healthy treats like these! (My food processor is a Kenwood Multipro Compact which I love, but I think you could make these in any kind of food processor.)Read More »
I love pancakes for breakfast. It always feels like a treat and the kids always eat them, even when they’re really healthy! I like to try to make them as healthy as possible, not too much sugar, and lots of nutritious stuff added. I’ve seen a lot of people making “protein pancakes”, and wanted to make a healthier and vegan version!Read More »
These raspberry and almond crumble squares are like really nice fancy flapjacks, but pretty healthy. They have no oil, no refined sugar, contain loads of goodness in the raspberries, bananas, almonds and oats, and are very much mini-vegan approved and mammy approved. Me and the kids had to test lots of them for the blog, and the rest keep disappearing from the fridge now!
They are also handy for baby led weaning, and the raspberries make them wonderfully messy! They’re a great treat for toddlers, and good for picnics or lunchboxes. We eat them for breakfast or as a snack or even dessert.
This can also easily be made gluten free by using a gluten-free flour mix (I used Dove’s Farm gluten free plain flour) and gluten free oats. Or you can use normal wheat flour or a mix of white and wholegrain flour would be lovely.
2 cups plain flour
2 cups oats plus a handful for the crumble
1 cup ground almonds
4 tbsp. agave syrup (maple syrup or date syrup will work too)
A handful of flaked almonds
How it’s made:
Preheat oven to 180 degrees Celsius. Line a square cake tin with greaseproof paper or use a non-stick tin.
In a large bowl mix the flour, 2 cups of oats, and ground almonds.
Mash or blend the bananas until fairly smooth. Mix the banana and agave syrup into the flour mixture. I find it easiest to mix it with my hands to really smoosh it all together.
Press the mixture into the cake tin and press down on it using your fingers or the back of a spoon.
Sprinkle the raspberries on top. Slightly press them into the mixture so they stick.
Bake for 10 minutes until the oven.
After the 10 minutes, sprinkle a handful of oats and flaked almonds on top and return to the oven for 10 more minutes until the almonds are toasted, keeping an eye on it so the almonds don’t burn.
Remove from the oven and allow to cool. Then slice it into squares and take out of the tin.
So many people told me they liked my blueberry waffle recipe so I thought I’d post another one of my favourites, peanut butter and banana waffles. I’m loving anything peanut butter and banana flavour recently, and this recipe is especially good. The waffles have no added sugar, but have sweetness from the banana, so are great for kids. I add maple syrup to my portion afterwards, but the kids like them without syrup. The peanut butter adds protein and healthy fat to the waffles, and the banana adds fibre and vitamins, and makes them more filling. Feel free to replace some of the flour with oats or oat flour if you like, like in my blueberry waffle recipe, it’s nice either way. Try to use a peanut butter without added salt and sugar to make it as healthy as possible. I like Meridian brand peanut butter, which is made with 100% roasted peanuts and is so so delicious!
(Makes about 12 waffles)
2 tbsp. peanut butter
2.5 cups of unsweetened soy milk (or other plant milk)
2.5 cups of self-raising flour
Extra peanut butter and banana to serve
Maple syrup to serve (optional)
How it’s made:
Blend up the bananas, peanut butter and plant milk in a blender or food processor.
Whisk together the banana/peanut butter/milk mixture with the flour in a large bowl.
Cook in a waffle maker according to manufacturer’s instructions (they take about 5 minutes).
Serve with sliced banana, a dollop of peanut butter and a drizzle of maple syrup if you like.