We love a protein shake after working out, during the weeks we usually mix our protein with water and chug it whilst running out of the gym and making our way to work. When we actually get the chance to make a delicious protein shake we jump at the chance because let’s be honest it tastes WAY better.
Annie loves nut butter so always opts for a shake that has NB in it! So we thought it was about time we created our own PB protein shake (we will be sharing more recipes soon). This protein shake is SO simple to make and is always Annie’s go to shake at the weekend.
1 scoop white chocolate protein
1tsp peanut butter
Ice cubes we usually use about 4
50ml Almond milk
Wack everything into a blender we use a Nutri Bullett and blend for a minute
Pour into a glass with a straw
Optional you can pop a strawberries on the side and enjoy!
See we said it was the quickest recipe ever!
So one Friday evening we really fancied pizza so decided to try and make a gluten free one. We researched lots of recipes and combined a couple to come up with a rye & buckwheat pizza and thought we must share with you all!
This pizza base is gluten free and dairy free.
It feels weird making this because you don’t need to let is rise and the texture is kinda funny and the way you make it is very odd. But trust us you are doing it right, and it tastes amazing!
70g rye flour
130g buckwhat flour
170ml almond milk
1 teaspoon maple syrup
1 tbsp mixed herbs
seasoning, salt & pepper
seasoning, salt & pepper
Preheat the oven to 180 degrees and then get your baking trays ready by lighting oiling them
Put all the dry ingredients in a large bowl and mix
Make a well in the centre and then break in the egg and beat into the dry ingredients
Add the maple syrup and then gradually add the milk
Mix until combined, it will look sticky and gloopy
Put spoonfuls of the mixture on baking trays and spread out to create pizzas, a spatula or palette knife will help you to spread the dough out
Bake the dough for 10 minutes, it will be cooked but not crispy
Cover with tomato sauce and decorate with toppings of your choice, go wild!
Cook for 10 minutes, until the topping is all cooked and cheese is melted
If you have followed our blog for a while you will know we love to indulge in healthy sweet treats. We always stress how important we think it is to enjoy a balanced life making sure you eat everything in moderation.
We love baking but sometimes we also like to experiment and bake using healthier ingredients so we can enjoy these delicious sweet treats more regularly. This time we decided to experiment and make our very own refined sugar free carrot cake with a cashew nut frosting.
It tasted utterly delicious and we will definitely be making it again soon! Our families loved it and couldn’t even tell that is was a healthy version that sure is a sign of a good cake because healthier alternatives can lets be honest sometimes taste rather bland to some peoples taste buds.
Please note- we used a relatively small cake tin for this recipe if you want to make a larger cake then double the recipe.
200g Oat flour (we just blend oats we have in the cupboard)
1tsp baking powder
1tsp bicarbonate of soda
3tsp ground cinnamon
1.5tsp ground ginger
25g chopped walnuts
1tbsp Coconut sugar
1 large carrott
125ml almond milk or a milk of your choice
Cashew Frosting Ingredients
1tbsp Pure Maple syrup
2tbsp almond milk
1tsp coconut oil
Soak the Cashew nuts in water up to two hours before you need them.
Pre heat the oven to 180oc
Line a cake tin with grease proof paper (we used a relatively small cake tin for this recipe.
Blend the oats and place them in a large mixing bowl
grate the carrot and place to one side
Add the baking sofa, bicarbonate or soda, coconut sugar, cinnamon and ground ginger in the bowl and stir until combined
add the raisins, walnuts and grated carrot and stir
Gradually pour in the almond milk and mix until all the ingredients are combined
Pour the mixture into the lined cake tin
Place in the oven and cook for 30 minutes
Whilst the cake it cooking you can make the cashew frosting, first you will need to place the cashew nuts in the blender and blend until the cashews have broken into small pieces.
Pour in the the maple syrup, coconut oil and Almond milk and blend until well mixed.
Spread the cashew frosting evenly on the cake.
Sprinkle the carrot on top and enjoy with a cup of tea or coffee 🙂
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Crème brûlée is a very delicious dessert and we were inspired to make this recipe after our trip to Paris. We wanted to make crème brûlée but fancies making it with a twist so after some delving into Pinterest decided to make crème brûlée tarts.
The pastry is our classic pastry recipe that we swear by and the filling is a custard recipe. We then topped the tarts with sugar and used a blow torch to make the classic crème brûlée texture. These are great as you can make the pastry in advance and also make the custard in advance. If you are hosting a dinner party as these are ideal as all you need to do before serving is sprinkle on sugar and use the blow torch.
175g plain flour
100g cold butter
1 tbsp icing sugar
300ml double cream
1 tsp vanilla essence
3 egg yolks
1 whole egg
2tbsp caster sugar
1) Pre-heat the oven to 180 degree and butter and line with grease proof mini tart tins
2) Put all the ingredients for the pastry in a food processor and pulse until the ingredients come together (you may need to finish with your hands)
3) Pour onto a flour surface and roll out the dough until 1mm thick. Lay over the tart tins and press into the ridges, then leave the pastry hanging over the edge as pastry shrinks when cooked
4) Line with foil and pour in baking beans and blind bake the pastry for 15 minutes. Take our the beans and finish off the pastry for 5 minutes
5) Reduce the oven temperature to 130 degrees
6) To make the custard filling, put the cream in a large pan with the vanilla and heat until bubbles form around the edge. Let to cool for 5 minutes.
7) Mix the egg yolks, whole egg and sugar with a hand mixer then add the cream
8) Pour the custard mixture into the pastry and cook for 18-20 minutes until almost set. They will be a little wobbly
9) Leave to cool
10) Sprinkle with granulated sugar and use a blow torch to caramelise/cook the sugar
These muffins are so delicious and they are gluten free, dairy free and refined sugar free too and you cannot even tell, who said following a low FODMAP diet had to be boring!
We made them with raspberry and lemons because raspberries are in season now, and raspberry and lemon are the perfect summer flavour but you could try with other ingredients instead.
4tbsp sunflower oil
75ml almond milk
150g gluten free self raising flour
1tsp xanthan gum
100g coconut sugar
drop lemon extract
1tsp lemon juice
punnet of raspberries (around 150–175g)
1) Preheat the oven to 180 degrees and put muffin cases in a muffin tray
2) In a jug mix together the milk, egg and oil. Then add the lemon extract and juice
3) In a mixing bowl sieve in the flour then add the sugar
4) Add the wet ingredients to the dry ingredients with half of the raspberries and mix – do not over mix
5) Spoon the mixture into the cases and then top with the remaining raspberries
6) Cook in the oven for 25-30 minutes, until the skewer comes out clean
7) Best enjoyed warm!
Banana bread and peanut butter are two of our favourite things in life (well peanut butter is one of Annie’s, Rachel cant stand it but she does love banana bread). We have already created a banana bread recipe which is so delicious and simple to make.
We recently received some ‘Peanut Hottie’ in the post and new straight away we had to create a recipe using the product. we love banana and peanut butter porridge so we thought it would be perfect to add the peanut hottie to our banana bread recipe and instead of making a big loaf we would make mini loafs!
You can purchase Peanut Hottie in all the leading supermarkets here in the UK including Waitrose, Tesco and Sainsburys. We cant wait to try the peanut hottie with chocolate drink as well!
3 ripe bananas
200G oat flour (we just blend oats that we already have in the cupboard)
1 tsp baking powder
1tsp bicarbonate of soda
3tbsp peanut hottie powder
100ml milk of your choice
Peanut butter to drizzle
Pre heat your oven to 180oc
Grease the mini loaf tin with some melted coconut oil
Blend the oats until they are fine and resemble flour
Mush 3 of the bananas in a mixing bowl
In a separate bowl mix your oat flour, baking powder, bicarbonate of soda & Peanut hottie
Once combined add the mashed banana and stir
Pour in the milk and stir
Pour the mixture into the loaf tins
Bake the banana loaf for 15-20 minutes until cooked throughout
Once cooled drizzle the mini loafs with peanut butter we used pip and nut!
Enjoy and as always send us your creations you can find us on Instagram and Twitter!
Vanilla cupcakes are nice and easy to make and the kids can easily get involved too (licking the bowl as well of course!!). We decided to make our simple cupcake recipe and then decorate with red/pink coloured sugary treats. You can decorate them however you would like, the brighter the better!
tsp baking powder
drop vanilla essence
250g icing sugar
80g butter, softened
1) Preheat the over to 180 degrees and put 12 cupcake cases into a cupcake tray (we used red spotty cases from Tesco)
2) For the cake beat together the butter and sugar in a free standing mixer, beat until the mixture is fluffy.
3)Crack in the eggs, sift in the flour and add the baking powder and vanilla essence. Beat until the mixture is combined but do not over mix.
4) Spoon the mixture into the cases and then cook in the oven for 12 minutes. A skwewer should come out clean and they should look golden. Leave to cool
5) For the icing put all the ingredients in a bowl and whisk together until fluffy. The longer you mix the fluffier and nicer the icing will be.
6) Pipe the icing onto the cupcakes when they are cool and have fun with your decorating!