Chunky Nutty Granola Bars

I am so excited to share this recipe with you. I was keeping this for my secret project BUT have had so many of you ask if I could share it so here it is.

So why do I love this recipe so much? Well I am all for keeping things not only healthy but simple. This recipe not only makes the most delicious granola bars but can also be made into chunky nutty granola, perfect for busy mornings. I love having this with some coconut milk and fresh berries or taking the bars with me for a healthy on the go snack. Which ever way you decide to go you won’t be disappointed.

If you are like me and can’t decide, use half the recipe for granola bars and the other half for granola. Both can be stored in a airtight container for up to a week but I guarantee they won’t last that long.

Chunky Nutty Granola Bars

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Ingredients

  • 1/2 cup of buckwheat
  • 1/2 cup of rolled oats
  • 1/2 cup of puffed rice
  • 1/4 cup of sunflower seeds
  • 1/4 cup pumpkin seeds
  • 2 tbsp linseeds
  • 1 cup of chopped nuts
  • Pinch of himalayan salt
  • 1/2 tsp cinnamon
  • 1/2 TSP of vanilla
  • 1/2 cup of honey/maple syrup
  • 1/2 cup of melted coconut oil
  • 3 tbsp of nut butter

Method:

Pre heat oven to 180 degrees C and line a baking tray with baking paper (for granola) or grease a silicon mould (for bars, I used mini loaf moulds).

In a large bowl add all dry ingredients giving it a real good mix.

Now add all wet ingredients and stir. The mixture should be well coated with the wet ingredients and slightly sticky. This will allow it to set nicely once cooled.

Now with wet finger tips, press the mixture into the base of the moulds if making the granola bars. You want them to be around 1.5 cm thick. If making granola simply spread the mixture out onto the baking paper.

Place in oven and bake for 15 mins or until golden.

Remove from oven and leave to cool completley.

Store in an airtight container.

Choc Chip Banana Muffins

GF + DF + SF

I recently asked you guys which recipes you would love to see more of and so many of you said quick, easy and healthy snack options. Now I LOVE muffins so this was an easy choice for me to make. I had ripe bananas to use so banana muffins it was.

However, I wanted to see if I could make this completely sugar free only using wholefoods to sweeten them. Well I did it! This not only means they are tasty but super good for you too, woohoo!! Does that mean I can have more then one??

If you do have a sweet tooth then by all means add a 1/4 cup of maple syrup, there is no right or wrong way and I totally get that some people need a little extra sweetness in their life.

Choc Chip Banana Muffins

  • Servings: 10
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Ingredients

1 cup of buckwheat flour
1/4 cup of coconut flour
1 TSP of baking powder
1/2 tsp of ground cinnamon
1/4 cup of chocolate chips or cacao nibs
1/2 cup of pitted dates
1/2 tsp of vanilla extract
1/3 cup of boiled water
1 really ripe medium banana
1/3 cup of almond milk
1/4 cup of melted coconut oil
1 egg or flax egg

Optional: 1/4 cup of maple syrup

METHOD:
Pre heat oven to 160 degrees Celsius
In a food blender add dates, boiled water and vanilla and let sit for 5 mins.
Meanwhile mash the banana in a bowl and add in the almond milk and egg and mix well.
In a seperate bowl add the buckwheat flour, coconut flour, baking powder, cinnamon and choc chips and stir to combine.
Now blistz the dates until a paste is formed, add in the coconut oil and blitz again.
Add date paste into the banana mixture and mix well before adding the banana mixture to the flour mix.
Give it all a good stir making sure it’s all combine.
Scoop mixture into silicon moulds and bake for 15 minutes.
Once done, remove from oven and let cool

Breaky Muffins

Looking for a savoury snack or quick breakfast idea? Then these simple savoury muffins may be your new goto.
Hux even had some for lunch yesterday and absolutely loved it!

I’m very much a sweeter kinda breaky gal so I have been looking at adding more savoury foods into my mornings and these are definitely a winner. I hope you like them just as much as we do.

Don’t forget to tag me if you end up making them, I would love to see your creations.



Breaky Muffins

  • Servings: 9
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Ingredients

  • 1 cup of buckwheat flour
  • 1 cup of almond meal
  •  2 tsp of baking powder
  • Salt and pepper
  •  1 tbsp each of dried oregano, rosemary and fresh parsley
  •  1 carrot grated
  •  1 zucchini grated
  •  2 eggs
  •  1 cup of almond milk
  •  1 tbsp of nutritional yeast or sprinkle of goats feta
  •  Handful of olives or sundried tomatoes
  •  Pumpkin seeds


Method:
Pre heat oven to 180°C and prep a silicon muffin tray
In a large bowl add all dry ingredients and mix together
In a seperate bowl add in all other ingredients whisking to combine. Add this to your dry ingredients and give it a really good mix.
Pour mixture into muffin moulds and top with pumpkin seeds, bake for 20- 25 mins or until brown and cooked through
Let cool in tray before putting in a airtight container and enjoy

Baked Berry Oats

Yumm!! This is one of my absolute fav recipes for breakfast. Super healthy, incredibly filling and so delicious that it will be a winner in your household too.

Oats are such a nourishing option when it comes to breakfast. A source of carbs and protein, as well as being low GI (which means no crazy buzz with the crash afterwards). To make oats a little more glamorous I have packed this recipe full of sweet berries, nuts and seeds.

I like to make these on a Sunday so I have breakfast sorted for the next few days. Alternatively you can halve the recipe so you can still mix up your breakfasts with other recipes or if you have a family than this will feed you all without having to make sperate breakies (winning!!)

I like to top mine with coconut yoghurt, extra nut butter and some fresh berries but feel free to mix it up either with greek yoghurt or even ice cream for a dessert option.



Baked Berry Oats

  • Servings: 4
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Ingredients

  • 2 cups of rolled oats
  • 2 tbsp of chia seeds
  • 2 tbsp of linseeds
  • 2 tbsp of pumpkin seeds
  • 1/2 tsp of ground cinnamon
  • 1/2 cup of coconut flakes
  • 1/4 cup of crushed walnuts
  • 1/4 tsp of vanilla extract
  • 2 tbsp of honey or maple syrup
  • 1 tbsp of almond or peanut butter (optional but totally worth it)
  • 1 cup of coconut or almond milk
  • 1 cup of frozen berries

Method:

Pre heat your oven to 180 degrees C.

In a large bowl combine all your dry ingredients. Mix well.

Now add in your wet ingredients stirring to make sure the mixture is well combined and spread through evenly.

Divide mixture into 4 seperate oven proof dishes (I used a small quiche dish) or one large oven proof bowl.

Place in oven and bake for 20-25 mins or until top is golden.

To serve top with either coconut or greek yoghurt.



Chocolate Mousse Cups

Have you ever thrown a whole lot of ingredients together and ended up creating the most epic raw treat ever? Well that is exactly what happened here.

I love chocolate mousse and since I became intolerant to dairy I have really missed it. So I thought I would test myself and see if I could make a gluten and dairy free version that tasted incredible and was full of amazing health benefits.

These are amazing for a afternoon snack, dessert or for a gathering with friends.

I like to keep mine in the freezer and take out 5 minutes before I want to eat it so it has time to soften slightly to give you that velvety mousse texture however, I am also known to be impatient and eat it straight from the freezer.



Chocolate Mousse Cups

  • Servings: 12
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Ingredients

Base:

  • 1 cup of pitted dates
  • 1/4 cup of boiling water
  • 1/4 cup of melted coconut oil
  • 1 cup of coconut flour
  • Pinch of Himalayan salt

Chocolate Mousse:

  • 1/2 cup of cashew nuts (best soaked for a few hours)
  • 1 can of full fat coconut milk
  • 1/4 tsp of vanilla extract
  • 1 tbsp of maple syrup
  • 3 tbsp of melted coconut oil
  • 1/2 cup of raw cacao powder
  • Pinch of Himalayan salt

Method

  1. Grease a small silicon muffin mould
  2. To make the base add dates, boiled water and vanilla extract to a blender and let sit for 5 minutes.
  3. Once soaked blitz to make a date paste. Add in the coconut flour, 1/4 cup of coconut oil, salt and blend together.
  4. Once combined press into the base of each mould around 1 cm high. Once done place in freezer.
  5. While this sets make the mousse by adding all mousse ingredients into the blender and blitz until it has become a smooth chocolate custard like texture. 
  6. Pour mixture into each of the moulds. 
  7. Top with cacao nibs, hemp seeds or what ever your heart desires.
  8. Pop back into the freezer for 2 hours to set.
  9. Once set you can remove from the moulds and store in a airtight container in the freezer.



Choc Peanut butter Blissballs

One of the best combos in the world, Chocolate and PB. As you all know I am a huge fan of healthy snacks and blissballs is one of the most versatile when it comes to flavour combinations.

Each week I try to make them different and this week I felt like something a little more indulgent but still full of healthy ingredients. The healthy fats from the nuts and coconut means that one of these little flavour bombs will satisfy even the richest craving.

The added benefit of raw cacao powder gives these treats a decadent chocolate hit and because of the processing of the beans it is jam packed with antioxidants and nutrients to help you feeling energised and happy.

Who would have thought a little blissball could be so good for you.

I would love to see you recreations, simply tag blissfulhealth_ on instagram so I can show you some love and see your yummy treats.

Chocolate and Peanut butter Blissballs

  • Servings: 12
  • Print

Ingredients

  • 1 cup of pitted dates
  • 1/4 cup of boiling water
  • 1/4 tsp of vanilla extract
  • 1/2 cup of almonds
  • 3 tbsp of raw cacao powder
  • 2-3 tbsp of natural peanut butter
  • 1 cup of dessicated coconut
  • Pinch of himlayan salt
  • Crushed peanuts to roll

In a blender blitz the almonds to form a chunky powder and set aside.

Now add in your dates, boiled water and vanilla extract to the blender and let sit for 3 mins to soften.

Now add in all other ingredients as well as the almonds and blitz together to form a slightly sticky dough but not too wet.

Roll into balls and then roll in the crushed peanuts. 

Store in a airtight container in the fridge for up to a week.

Chocolate + PB Brownie Bites

What do you do when you are craving a chocolate brownie but you are also trying to be #healthy? You make these fudgy bites of course. The perfect chocolate hit without the guilt..Yep that is right, these bad boys are gluten free, dairy free and sugar free!!

Sweetened only with banana these brownie bites wont spike your blood sugar levels which means they are perfect for the kiddies. If you have quite the sweet tooth you can always add 1-2 tbsp of maple syrup or honey but that it totally up to you and your taste buds.

Chocolate + PB Brownie Bites

Ingredients

  • 1 cup of almonds blitzed into a powder
  • 3 tbsp of raw cacao powder
  • 2 tbsp of plant based chocolate protein (optional, add extra tbsp of cacao if not using)
  • 1/4 tsp of ground cinnamon 
  • 1 tsp of GF baking powder
  • 1 ripe medium banana
  • 2 tbsp of peanut butter
  • 2 tbsp of melted coconut oil
  • 2 tbsp of plantbased milk (I used coconut)
  • 1/4 tsp of vanilla extract
  • Pinch of sea salt

Pre heat oven to 180 degrees C and grease a small muffin tin.

Add all ingredients into a blender and blitz until it forms a batter. It will be slightly thick but still easy to spread.

Once blended spoon mixture into prepared tray and bake for 12-15 mins.

Let cool in tray before adding a drizzle of extra PB on top. Store in cupboard for up to 5 days.