Super Simple Energy Balls

Energy balls are EVERYWHERE at the moment! They really have taken the health world by storm and there are so many different recipes to choose from it really can be hard to know where to start! It really isn't very surprising as they are such a perfect thing to keep in your fridge or freezer to grab in a hurry and take only a few minutes to make.

I absolutely love the chocolate and banana protein balls that I posted a while ago but variety is always good too! This recipe is always my starting point. It so yummy on its own but it also acts as a perfect base that you can add to in order to suit your own tastes, lifestyle and cupboards! These are so simple yet delicious, giving you that perfect amount of sweetness for an afternoon sugar craving or to fuel before or after exercise without spiking your blood sugar in the same way that sugary treats do. They are also perfect for taking on long journeys and I am making a big batch this weekend before a long flight on Monday!

Basic Ingredients (makes around 15)

200g of almonds

200g of medjool dates

3 tbsps of maple syrup

(I also rolled these in a sprinkling of desiccated coconut but that is definitely not essential!)

Other Ingredient Ideas

Nut butter

Chia seeds

Goji berries

Dried apricot

Fresh banana (these won't last as long!)

Oats

Raw cacao nibs

Hemp seeds

Raw cacao

Hemp powder

Baobab powder

Maca powder

Desiccated coconut

This list really is not exhaustive and you really can’t go too wrong with these. If you add in lots of things you will need to increase the amount of dates and maple syrup in order to keep the mixture sticky enough to roll into balls.

Start by whizzing up the almonds (or other nuts) in a food processor until they are broken into small pieces. You don’t want to leave them long enough to form a flour so keep an eye on them as they mix!

Once the nuts are broken up, add in the pitted dates and maple syrup and whizz until a sticky mixture forms. You can then add in any other ingredients and either stir by hand or in the food processor until evenly blended.

Taking a small amount of the slightly sticky mixture, use the palms of your hands to roll into balls. If you are covering them in desiccated coconut or chia seeds, once the balls are rolled sprinkle the covering into your palms and continue to roll them to give an even coating.

These can be frozen or eaten as they are. They are best stored in the freezer or fridge and will last for around 2 weeks in the fridge or a month or two in the freezer!

Pancake Day (GF, DF, Vegan Option)

Pancake day. The ultimate day for the dieters crime of 'using up all the bad stuff now so we can't eat it tomorrow'. Obviously not the original guiding principle behind Shrove Tuesday but essentially how it has evolved for many.

But pancake day doesn't have to be that naughty and if you are dairy/gluten free doesn't mean you have to miss out either. Whether its breakfast, lunch or dinner, these pancakes will definitely get you your batter fix without the guilty label (topping dependent of course).

Ingredients (makes around 10)

1 cup of oats (GF or regular)
3/4 cup of ground flax
2 eggs (for a vegan alternative, use egg substitute or 2 bananas)
1 cup unsweetened almond milk
1 tbsp cinnamon
A pinch of salt
2 tablespoons of maple syrup
150g blueberries (optional - or you could replace with strawberries, banana, nuts etc.)
Coconut oil for cooking

• Beat the eggs (or mash the bananas) and put in a mixing bowl with the oats, ground flax and almond milk.
• Add the cinnamon, salt and maple syrup.
• If using blueberries, use the end of a rolling pin to slightly squash them slightly before adding to the mixture. The mixture should be quite thick so add more oats and flax if it is too runny
• Place a spoonful of coconut oil in a frying pan over a low heat.
• Spoon the mixture into the pan and allow to heat through. Once the pancake lifts from the pan, flip it over and cook the other side.
• Place in a warm oven (turned off) to keep warm while you cook the rest.
• Drizzle with maple syrup, yogurt, fruit or whatever other topping you like!

Rocky Road Loving (GF, DF, RSF, Vegan Option)

So you may have been lucky enough to try the delicious Chocolate Seed Bars that I posted last week. I managed to demolish my first batch far too quickly and set about to fill my fridge with other goodies. I absolutely love that recipe but found it slightly too sweet for my taste so I decided to try fiddling around with it a bit and the result has been a huge success (if I do say so myself).

These have a more biscuity texture and remind me of the Rocky Road's sold in Starbucks (minus marshmallows and lots of other naughty ingredients). In the spirit of Valentine's day I decided to get creative and make mine into cute little heart shapes before ironically enjoying them alone. I'm certainly not complaining!

Whether you're making a treat for someone special or showing yourself some love, these are the perfect way to do it...

Ingredients (makes around 6 squares)

2 tbsp agave nectar 
2 tbsp honey (or swap for more agave nectar for vegan diets)2 tbsp coconut oil
2 tbsp raw cacao
1 teaspoon vanilla
2 tbsp shredded coconut
2 tbsp pumpkin seeds
2 tbsp sunflower seeds
1 handful sultanas
3 tbsp oats (I used gluten free)
2 tbsp quinoa flakes

• Add the agave, coconut oil and cacao to a non-stick pan on a low heat.
• Let it boil and stir continuously for a minute until it forms a smooth liquid.
• Add the other ingredients to the mixture and stir until evenly covered.
• Poor into a lined or greased tin and allow to cool.
• Place in the fridge to harden and then cut into desired size squares or get creative with biscuit cutters like I did - the offcuts make nice little slices too.

Chocolate Seed Bars (Vegan, GF, DF, RSF)

I'm baking my way through Monday afternoon after browsing The Healthy Happy Wife this morning. Her blog is filled with ideas and looks particularly great for gluten, sugar and dairy free sweet treats. The 'No Bake Chocolate Bars' were top of my list and I'm itching to try them once I have left them long enough to set in the fridge.

Ingredients (makes around 12 slices)

1/2 cup agave nectar
1/3 cup coconut oil
1/4 cup raw cacao
1 teaspoon vanilla
1/4 teaspoon sea salt
1 cup shredded coconut
1/3 cup pumpkin seeds
1/3 cup sunflower seeds
1/4 cup flax seeds

I also then added 1/4 cup of dried apricots cut into tiny chunks - sultanas or other dried fruit would work too!

This recipe took about 5 minutes to make...

• Add the agave, coconut oil and cacao to a non-stick pan on a low heat.
• Let it boil and stir continuously for a minute.
• Add the other ingredients to the mixture and stir until evenly covered.
• Poor into a lined or greased tin and allow to cool.
• Place in the fridge to harden and then cut into desired size squares.

And these age beautifully so make a batch and keep them in the fridge to enjoy as a snack over the next week or so!

Chia Pudding Pots

Chia seeds are so nutritious! I love putting them in smoothies and porridge to add texture and goodness to my breakfast. I decided to try soaking them to make a 'gel' as I had read that it was really easy and delicious. Most recipes I looked at just soaked them in water or coconut water so I decided to attempt a little twist!

Ingredients (makes 3 pots)

250ml coconut water
1 banana
2tbsp chia seeds

This is so, so simple... Just blend the banana and coconut water in a blender until it becomes a smooth liquid. Poor the liquid into pots, leaving room to add the seeds.

Stir in the seeds, dividing evenly between each pot (this can be done before you pour into the pots but make sure you use a spoon and DON'T blend!)
Once the seeds are evenly mixed in, put them in the fridge to soak and set!

Chocolate & Banana Protein Balls

These are so delicious and only takes 10 minutes to make! They are packed with protein so they make the perfect post-gym snack and they're lovely and sweet making them a great, healthy, sugar craving cure!

Ingredients (makes 6)

1/2 banana

2 large tbsp of peanut butter

6 brazil nuts

2 tsp Agarve syrup

1 tbsp honey (double syrup and remove honey for vegan)
1 tbsp (gluten free) oats

1 heaped tbsp raw cocao powder

1 tbsp desiccated coconut

Start by crushing the brazil nuts in to small pieces. I used a pestle & mortar but a rolling pin would work too!

Add the raw cocao and syrup and start to fold everything together. Add the peanut butter gradually. Crush the banana and add it to the mixture with the honey which will help bind it all together. If you want to add some protein powder (I use pea protein) then add desired amount for extra nutritional goodness!

Once everything is mixed in evenly, separate it into 4 sections and roll into your palms until they are perfectly round.

Shake the coconut onto a chopping board and roll each ball in until it is nicely coated.

Put in the fridge to set (if you can wait longer than I could!)