Sometimes you just want a snack to tide you over in between meals or maybe just something small with a bit of fruit for those of you who don’t have a huge appetite at breakfast but want to get more goodness into your day. Then these are a great way to do that, plus, no added sugar!
I used a plant protein here to balance out the carbs but it also makes a good post exercise snack until you can get home/to work to make a proper breakfast. These cookies are also pretty flexible in terms of adding different ingredients to make them taste they way you want. I like coconut and berries as I used a white choc coconut flavour protein but you can do whatever you like such as spices e,g cinnamon/ginger or some chopped dark chocolate!
Didn’t quite know what exactly to call these as when I first made them I wanted them to taste like a carrot cake flavour but somehow they just ended up like banana bread, which was really yummy especially warm from the oven.
Then the next time I made them I added lots of ginger and coconut and they tasted like carrot cake but the banana still came through so I decided to mash the two together because otherwise I just can’t decide which one it is lol!!
These are great for quick breakfasts once you make them as you’re sorted for a few days or they even make good post workout snacks if you go for the protein option below. They can also be adapted for many diets including: vegan, gluten free, sugar free etc.
I also love the addition of the pecans here, they’re one of my favourite nuts especially when roasted which really develops the flavour and it goes so well with the banana and cinnamon so I highly recommend you use these if you can find them, they’re also a great source of healthy fats which benefit the skin and satisfy hunger.
Chocolate flavored pumpkin bread, great with some nut butter and filled with goodness from the pumpkin and banana.
I used wholemeal flour for more fiber and the antioxidants in the cacao, the vitamin E in almonds and plant based vitamin A from the pumpkin make this one good for the skin too, woo!
Free from pumpkin bread
You can make this sugar free by swapping the coconut sugar with a granular alternative plus by using a gluten free flour this is also suitable for GF and vegan diets.
I like to lightly heat or toast the slices and serve them with some nut butter or you can use a spread of choice and add some more if desired to really amp up the nutrition.
Breakfast carrot cake bars made using natural, nourishing ingredients that will keep you full up til lunchtime. This can also be edited to make them suit whatever tastes you like i.e. more sweet, add fruit of choice etc and are great for portable breakfasts plus they’ll last you a few mornings.
The recipe can be adapted to meet vegan/gluten free/ sugar free diets as necessary and are a good way of sneaking fruit & veg into people. It’s also optional but I used protein powder instead of standard flour because it balances out the macros a little more meaning they’re a good option post-workout too.
These hot cross scones are filled with flavours of hot cross buns like orange, fruit, spices etc and can be low sugar/ refined sugar free (if you choose RSF choc) plus use higher fiber, more nutritious ingredients. They can be made dairy free/vegan friendly with simple adjustments too, so no need for anyone to miss out. They also use a bit of dried fruit so have some goodness in there for the kids and are a good, easy baking option for them to help out with in the kitchen to keep them busy for a few minute!
These are best served warm but as you need to add the choc crosses they’ll need to be cool enough but you can always gently reheat them before you consume them.
Super healthy, easy, spiced pumpkin muffins using oats as the bulk of the recipe meaning it’s like breakfast in muffin form, plus the added spices are all anti-inflammatory and give flavour without more sugar. I’ve also added in some plant protein to balance out the carbs and improve satiety.
Fun pumpkin breakfast muffins or a stealth, health snack.
You can adjust them for a more indulgent snack with addition of dark choc & increasing the sweetness by 1 tablespoon or use for a breakfast option as they go really well with some nut butter, so once you have a batch cooked it’ll last you a few days meaning a quick breakfast ready to go which always helps me get out of bed!
You can also adapt this to suit many diets such as gluten free, dairy free and vegan just use certified ingredients where needed. They’re also a good way to sneak some veg into kids too.