No bake healthy granola bars


I never like to skip breakfast or I feel weak and tired for longer in the mornings. But I'm also keen to get to work in my office and don't want to think about making a full breakfast. I tend to reach for granola or protein bars. There's plenty of choice in the stores, but there are simply way too many additives and unwanted cane sugar.

I stumbled upon a few granola bar recipes at home and tweaked this one based on what I had in the cupboards. I loved the result and felt it was definitely one to share! I'm currently eating a bar right now so I can vouch they are worth the effort! which I must say is still very minimal.


3 cup rolled oats

2 heaping tablespoons hemp protein powder

1/2 cup almond flakes

1 pinch of salt

1/4 cup coconut oil

3/4 cup hazelnut/almond butter

1/2 cup honey

1 tsp vanilla extract

Rough chopped dark chocolate


Line a tray with wax paper and set aside.

In a large bowl, combine the rolled oats, hemp powder, almond flakes and salt.

Add the the coconut oil, hazelnut/almond butter, honey and vanilla extract to a small pot over medium heat stirring gently, not to be brought to a boil, just until combined and smooth.

Poor the liquid mixture over the dry mixture and stir until combined. Stir in the dark chocolate.

Poor the mix onto the tray, begin to press flat, sprinkle more almond flakes on top, and pack down hard. If you don't pack firmly enough the bars may have more difficulty staying together.

Place in the fridge for a minimum of 1 hour to set.



Healthy Dark Chocolate Rice Crispy Squares


I desperately needed my chocolate fix this week that was toned down a notch. The summer has us on terraces, at BBQ’s and generally enjoying life too much to notice the sugar intake. I’m taking a more active approach to my diet because I know this will only get harder with Thanksgiving, Halloween and Christmas around the corner.

I love any chocolate dessert with a crunch, and who doesn’t love rice crispy squares? So here’s a hybrid without the processed sugar and butter that normally goes in. All natural, therefore friendlier to the waist line, and delicious as ever!


3 cups rice crisps (preferably brown rice)

1/2 cup nut butter (I used almond, make sure to buy the one with only nuts and without extra ingredients, or make your own)

1/2 cup maple syrup

1/4 cup cacao powder


Mix the nut butter, maple syrup and cacao powder together in a medium pot and heat over medium. Once the mixture is smooth and melted together poor it over the rice crisps in a large bowl. Line an 8x8 square tin with waxed paper and press the rise crispy mixture down firmly. Refrigerate for an hour and enjoy.

That easy.


Banana Bread For Breakfast

Now and then you see a few bananas in your kitchen with an unappealing brown colouring. What do you do when life gives you ripe banana’s? Make banana bread!

There are actually plenty of good things you could make with ripe bananas, but I was craving a good old banana bread.

I researched a few moist options but there was always butter and/or processed sugar added. I love to cheat using butter but it really doesn’t have to be that way. With these tweaks I was able to get a moist, sweet, delicious banana bread that is healthy enough to eat for breakfast!


2 cups whole wheat flour

1 tsp baking soda

1/4 tsp salt

4 (medium size) ripe bananas

2 large eggs

1 tsp. vanilla extract

1/2 cup maple syrup

3/4 cup unsweetened apple sauce

Opt. toppings: dark chocolate chips, roughly chopped walnuts


Preheat oven to 350 degrees.

Prepare a loaf pan and set aside, I use coconut oil and a dusting of flour.

Whisk the flour, baking soda and salt in a large bowl. Set aside.

In a medium bowl, mash the ripe bananas. Add the apple sauce and mix together. Next add the eggs and mix. Lastly, add the vanilla and maple syrup.

Add the wet mixture to the flour bowl and mix until just combined. No not over mix. Fold in the dark chocolate chips.

Bake for 50 minutes or until the loaf is nicely browned and a toothpick comes out clean.



Whole Wheat Apple Pancakes


I made these on a Wednesday and didn't feel any remorse eating a pancake breakfast mid week, when normally I stick to yogurt, fruit, nuts and eggs. With so many great substitutions this was a no brainer! Almond milk for 2%, whole wheat flour for white, coconut oil for butter and natural apple sauce which gave all the sweetness needed! Indulging doesn't have to be a dirty word when it comes to dieting or clean eating.


1 cup whole wheat flour

1/4 tsp salt

1 1/2 tsp baking powder

1 tbsp melted coconut oil

1/2 cup unsweetened almond milk

1 egg

1/2 tsp vanilla

1 1/4 cups natural unsweetened applesauce


Sift the flour, salt and baking powder.

Whisk the coconut oil, almond milk, egg and vanilla.

Mix the wet ingredients with the dry and once integrated add the applesauce.

Grease a pan with coconut oil and cook for about 2 minutes per side over medium heat or until you get a nice colour.

All of the beautiful dinner ware thanks to Linen Chest.


Maple Syrup Meringue

I made this recipe on a whim, just to see if it would really work, and when don't you have eggs, salt and maple syrup on hand? I couldn't believe it worked this well. What's so nice about this recipe is that the maple syrup just melts on your tongue. They're also so pretty... These could make a great gift!


2 room temperate egg whites

Pinch of salt

1/2 cup maple syrup

Cinnamon (optional)


Preheat oven to 200 degrees F. Line a baking sheet with parchment paper.

Use a double boiler to whip all ingredients for 3-5 minutes. The mixture should be warm to the touch.

Transfer to a mixer and mix on high until stiff peaks form, about 3 minutes. Tip: You’ll know it’s ready when you can turn the bowl upside down and nothing moves.

Pipe or dollop the meringue onto the parchment paper, they can be close as they won’t rise.

Bake for approximately 1 hour. The original recipe I found said up to 2 hours but I found 1.5 was too long. The cookies were a little too dark on the bottom and a touch too crispy. Tip: For bite size you may want to check on them even earlier.

Sprinkle with Cinnamon.

The beautiful plate is thanks to Linen Chest.


Paleo Orange and Chocolate Marzipan Treats


It's a wonder why I haven't tried this earlier!

My family has always indulged in Marzipan, a cake for each of our birthday's and a load of marzipan sweets in our stocking at Christmas. I've made it from scratch as well which is just as good as from a bakery. Though I stumbled across this healthy version which falls under a Paleo diet and is so lovely. A little more difficult to handle than when using confection sugar but a truly wonderful result and easy on the waist! Also beautiful on the eyes.



1 cup blanched almonds

2 tbsp of raw honey

1-2 tsp of almond extract

1/2 tbsp orange rind

Chocolate coating

4 ounces of unsweetened bakers chocolate

2 tbsp of honey (or to taste)

1 heaping tbsp of coconut oil



Place all of the ingredients in a food processor and process for 1-2 minutes until fully incorporated and mouldable.

If you’ve made marzipan the usual way (with confection sugar) you’ll notice this mixture is much more crumbly and oily. To help with this I compacted the mixture and let set in the fridge for 30 minutes.

Roll into balls and garnish with an almond (as you wish).

Chocolate coating

Melt the ingredients together on the stove top, medium heat, mixing continuously so not to burn the chocolate.

Make sure the mixture is somewhat thick, add more chocolate and honey if too watery.

Drizzle the chocolate over the marzipan and let set in the fridge for about an hour.

Serve as is (or poor more fresh chocolate on top) and enjoy!