I have yet to meet an adult or child that hasn’t loved this banana bread.

It is a staple in our household for a very high protein snack that tastes good and keeps you feeling full – it also makes an excellent breakfast on the go, particularly if you have little children to ferry to nursery or school.

If you have a few simple ingredients in your cupboard then you will be ready to make this recipe again and again, once your bananas have become deliciously ripe!

This recipe is naturally gluten free, dairy free and free from added sugar. It is deliciously moist and light and ridiculously simple to make. All you need is a blender and a spare 10 minutes to put it together

Enjoy! x

High protein banana bread

 

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Prep time

10 mins

Cook time

45 mins

Total time

55 mins

 

Author: Radianthealthnt

Serves: 10

Ingredients

• 4 ripe bananas
• 4 eggs
• 1 teaspoon of mixed spice
• 80g sultanas
• 150g smooth nut butter (you can use any nut butter, I chose cashew nut)
• 4 tablespoons unsalted butter or coconut oil
• 50g coconut flour (v.important, this recipe won't work with alternative flours. Available from most good supermarkets!)
• 2 teaspoons of bicarbonate of soda
• 1 teaspoon baking powder
• 1 teaspoon vanilla extract (if you have it!)

Instructions

1. Preheat the oven to 180 C. Line a loaf tin with grease-proof paper.
2. Chop four of the bananas and add to a food processor with the eggs, nut butter and melted butter or coconut oil. Mix the ingredients together.
3. Sift in the flour, baking powder, mixed spice, bicarbonate of soda and vanilla extract, mix again until it forms a cake batter. Stir in the sultanas.
4. Stir in the sultanas and pour into the lined tin.
5. Bake for 45 minutes. Before removing from the oven insert a knife in the middle and check it comes out clean so you know the loaf is baked all the way through.
6. Allow to cool before storing, the loaf will keep up to 3 days.

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Breakfast is a nightmare when you are gluten-free! The supermarkets are loaded with super sugary, expensive or downright bland substitutes. This toasted buckwheat is soooo yummy and a great alternative for a busy morning.

Buckwheat is not a grain but rather you consume the seed and it is a source of micro-nutrients such as Magnesium, Manganese and a good source of fibre.

Adjust this recipe to your liking – feature whichever nuts and seeds you happen to have in the cupboard! I have used cups for ease of measuring, this recipe is all about the ratio!

Toasted buckwheat granola

 

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Prep time

10 mins

Cook time

25 mins

Total time

35 mins

 

Author: Radianthealthnt

Serves: 8

Ingredients

• 1 cup of puffed buckwheat
• 1 cup oats
• 1½ cups raw nuts and seeds (I used flaked almonds, walnuts, pumpkin and sunflower seeds, plus a sprinkling of desiccated coconut)
• 70ml coconut oil, melted
• 70ml runny honey
• 1 tbsp ground cinnamon
• 1 tbsp vanilla extract

Instructions

1. Preheat oven to 150 C and line a large baking tray (or two small trays) with baking paper.
2. In a large bowl, combine the dry ingredients
3. In a small pan melt together the coconut oil, honey and vanilla and pour over the dry ingredients, mixing until they are well coated.
4. Spread the mixture evenly out across the baking tray. Bake for approximately 25 minutes, turning the mixture over gently, about every 10 minutes, to avoid burning around the edges.
5. Remove from the oven and allow to cool completely
6. Add dried fruit such as cranberries or raisins, to your taste

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Popcorn is soooo easy to make, it takes seconds and tastes amazing. All you need is a big pan with a LID, some popping corn, oil and your chosen flavouring!

There is something so special and cosy about cuddling up to a movie with a bowl of popcorn. This is the perfect recipe for the weekend, the cinnamon gives it a really unique sweetness that will have you making this recipe, again and again!

Happy Friday everyone!

Healthier popcorn

 

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Cook time

5 mins

Total time

5 mins

 

Author: Radianthealthnt

Serves: 2

Ingredients

• 3 tablespoons of corn kernels
• 2 tablespoons of coconut oil
• 1 tablespoon of runny honey
• 1 teaspoon of cinnamon

Instructions

1. Heat up the coconut oil in your pan, over a medium/high heat and leave 3 pieces of corn in the oil. Ensure your lid is firmly in place!
2. Once all 3 bits of corn have popped, take off the heat and add your 3 tablespoons of corn and shake them in the oil so they are evenly spread, return to the heat, lid firmly on.
3. In a minute or so, all the corn should be popping - wait until it quietens down, shake the pan again to catch any last bits of corn and remove from the heat
4. Sprinkle your cinnamon evenly over the popcorn and drizzle the honey
5. Stir with a large spoon to ensure all the popcorn is covered and serve!

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Hot chocolate is the ultimate Autumn drink that you will be craving when the weather gets that bit chillier. Thanks to this recipe, you can enjoy your favourite drink in a super-healthy way.

Cocoa, the main ingredient of chocolate is actually a powerful antioxidant and mood enhancer. It contains the amino acid Tryptophan that our body can use to make the ‘happy hormone’ serotonin, so it can literally lift your mood (you already knew that right?).

However the leading brand of instant hot chocolate contains far less chocolate and much more sugar and E-numbers so we lose most of its natural benefits.

This recipe is so simple with just three ingredients – try it and you will never need instant hot chocolate again!

Super-healthy hot chocolate (never buy instant again!)

 

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Prep time

5 mins

Cook time

5 mins

Total time

10 mins

 

Author: Radianthealthnt

Serves: 1

Ingredients

• 1 teaspoon of raw Cocoa powder
• 1 teaspoon of honey (I used manuka)
• 1 cup full of your choice of milk (I used soya)

Instructions

1. Pour a small amount of milk in a pan and mix in your cocoa powder, you will need to be quite rigorous.
2. Warm gently until the milk has fully incorporated the powder and add in the honey, stir again.
3. Add the remaining milk to the pan and mix all together, warming gently until warm enough for you.
4. Enjoy!
5. * You can use a whisk or a milk frother to create a nice froth on top of your hot chocolate!
6. * Finely grate some dark chocolate on top for a more indulgent drink.
7. * Add a pinch of cayenne chilli pepper for some spicy, warming hot chocolate!

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These gluten-free flapjacks are AMAZING. They have a firm, crunchy texture and a divine chocolate layer that literally melts in your mouth.

This is an exquisite combination of coconut, oats and chocolate that is mouth-wateringly good. These flapjacks are a source of protein and wholegrain carbs so they will prevent that afternoon slump and leave you feeling energised and fulfilled.

They are also scarily simple to make and make a great treat for big (and little) people alike.

Store in the fridge for an indulgent and healthier snack!

Chocolate flapjack heaven

 

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Prep time

10 mins

Cook time

15 mins

Total time

25 mins

 

Author: Radianthealthnt

Serves: 8

Ingredients

• 200g rolled oats (use certified gluten free if necessary)
• 6 tbsp desiccated coconut
• 4 tbsp nut butter (I used cashew nut butter)
• 6 tbsp coconut oil
• 3 tbsp honey
• 30g ground almonds
• For the chocolate topping:
• 100g 85% dark chocolate
• 1 tbsp coconut oil

Instructions

1. Mix the oats, ground almonds and desiccated coconut together in a bowl.
2. Heat the nut butter, coconut oil and honey into a saucepan over a medium heat until combined.
3. Pour over the oats and desiccated coconut and mix well.
4. Pour the mixture into the lined baking dish, spreading the mixture to ensure an even surface and cook for 15 minutes at 140oc fan, or until the edges of the mixture begin to brown. Cool the flapjack.
5. Place the chocolate and coconut oil together in a saucepan over a medium heat and stir
6. continuously until they have melted.
7. Pour the melted chocolate over the oats and allow it to cool once again.
8. Once the chocolate has cooled and set, cut the flapjack mixture into 8 pieces.
9. Store in the fridge and enjoy!

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This year my little angel turned 3 and I was requested to make a monster cake! The solution – Matcha!

Matcha is a premium grade of green tea, commonly consumed in Japan. It is ground to a fine powder and therefore you consume the whole leaf of the plant as opposed to an infusion – increasing the antioxidant content.

Matcha is also a natural mood enhancer and has a pleasant light taste without the bitterness of some green tea!

This sophisticated cake is exceptionally light, has a subtle sweet taste and melts in the mouth. There was not a crumb left after her party, feeding children and adults alike

This recipe is based upon a traditional Japanese recipe for Matcha cake, enjoy!

Matcha Cake

 

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Prep time

20 mins

Cook time

30 mins

Total time

50 mins

 

This is an intermediate recipe in difficulty, once you have made it once it is easy to replicate again and again.

Author: Radianthealthnt

Serves: 20

Ingredients

• 70g plain flour
• 1 tsp Matcha powder
• 20g coconut sugar (or ordinary castor sugar)
• 60g egg yolk (roughly 3-4 eggs)
• 20g olive oil
• 65g water
• 160g egg white (3-4 eggs)
• ¼ tsp cream tartar
• 30g coconut sugar (or ordinary castor sugar)
• 200g whipping cream
• 1 tsp Matcha

Instructions

1. Preheat the oven to 190C
2. Line your cake tin with parchment paper and oil the sides - place your cake tin on a baking tray and fold a large piece of foil between the tray and the cake tin (this is to help it rise evenly)
3. Place Matcha tea in a bowl and lightly whisk the dry powder, adding in small amounts of water, until the water is completely combined, set aside
4. Whisk sugar and egg yolks until combined, add oil and whisk again then add the matcha solution and whisk until thoroughly combined, then sift in cake flour and whisk again
5. In a mixer or a separate bowl, whisk the egg white until frothy and add the cream of tartar slowly until it reaches firm peak stage
6. Add half of the egg whites to the cake mixture and mix thoroughly, then add the remaining egg white and mix gently to combine, folding it in with a spatula. Bang the bowl against worktop for 2-3 times to help the mixture settle.
7. Pour the mixture into the cake tin and ensure it is distributed evenly before placing it on top of the foil and on the baking tray
8. Bake for 30 minutes and remove when edges are beginning to brown. Drop the tin onto a tea towel a couple of times to help it settle.
9. When cake is cool, remove from tin slowly using a palate knife along the parchment
10. For frosting, whip cream until stiff and smooth on top of the cake.
11. Repeat for as many layers as you would like - I chose three layers which fed a party of 20.

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In the pursuit of healthy eating, the presence of enjoyable and healthy snacks can make or break you. Every week I make our family a healthy snack and these are one of our favourites: super-easy yummy bliss balls. Enjoyed by big and little people!

Little shots of energy - yummy bliss balls

 

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Prep time

10 mins

Cook time

10 mins

Total time

20 mins

 

This creates a big batch so depending on the size of your family, you will hopefully have one batch to eat and one to freeze for the following week!

Author: Radianthealthnt

Serves: 12+

Ingredients

• 200g pecan
• 150g raisin
• 2 tbsp raw cocoa powder
• 1-2 tbsp local honey
• 50g desiccated coconut (for rolling in)
• 4 tbsp cashew nut butter (I have tried peanut but it really overpowers the taste of pecan, which seems a shame as it brings a richness to these balls!)

Instructions

1. Whizz the pecans in a food processor until you have crumbs
2. Add the remaining ingredients putting the cocoa in before the wet ingredients so that it fully incorporates and pulse to combine into a sticky, thick mixture
3. Shape into small balls and roll in the coconut
4. Refrigerate for 2 hours and keep refrigerated for 3-4 days or freeze for up to a month

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There is something so satisfying about home-made preserves and chutney is one of our family favourites for Christmas. This recipe avoids refined sugar by substituting it for dates which forms a rich, caramel flavour throughout. Remember to make your chutney early, to give it time to mature for the big day!

Make ahead - Radiant Christmas chutney

 

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Prep time

25 mins

Cook time

1 hour 30 mins

Total time

1 hour 55 mins

 

Author: Radianthealthnt

Serves: 8-10

Ingredients

• 3 large white onions, finely chopped
• 2 red bell peppers, chopped
• 6 tomatoes, skins removed and chopped
• Half a large homegrown yellow marrow (or 1 average courgette) chopped
• 3 cloves of garlic, minced
• 3 bramley apples, peeled and chopped
• Thumb size piece of ginger, finely grated
• 100g sultanas
• 500g Organic Medjool Dates
• 350ml malt vinegar
• 1 tbsp himalayan salt
• 1 tbsp coriander
• 1 tbsp paprika
• 2 tsp cayenne pepper

Instructions

1. Put the tomatoes in a large bowl and cover with hot water, leave for a few minutes before pouring the hot water away and replacing with cold water, these should now peel easily.
2. Chop the onions, peppers, tomatoes, garlic, apples and ginger and transfer into a large pan
3. Cover with a lid, place on a low heat and gently simmer for about one hour, stirring occasionally, until tender
4. Meanwhile pit the dates and put them in bowl, cover with some hot water for 10 mins then drain the excess fluid away. Blend the dates to a smooth paste.
5. Once the vegetables are tender, add the vinegar and seasoning as well as the date paste and mix gently into the rest of the mixture evenly.
6. Cook on a low - medium heat for another 40 minutes, stirring occasionally and tending to it more regularly as it thickens and caramelises.
7. Once the mixture has thickened, have your jars ready (pre-sterilised on a hot dishwasher wash) and spoon carefully into the jars, whilst hot.
8. Keep in the cupboard for 1-2 months to mature.
9. *if you would like a particuarly sweet chutney you could add 1-2 tbsp of honey as well.

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It’s pancake day in the Davis household and I wanted to make something that my GF & DF clients and followers could enjoy. These pancakes contain buckwheat, a fruit seed related to rhubarb that contains fibre and trace nutrients such as manganese, copper and magnesium. If you are looking for a purely GF version, just substitute buckwheat flour in your traditional  pancake recipe and enjoy!

Gluten & Dairy free pancakes

 

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Prep time

10 mins

Cook time

10 mins

Total time

20 mins

 

The thing that frustrates me most about gluten free recipes is when they fall apart in the pan - not these! A lovely slightly thicker pancake with a mild coconutty flavour, a perfect base for your favourite topping. Simply add lemon and coconut sugar and enjoy!

Author: Radianthealthnt

Ingredients

• 150g of buckwheat flour
• 400ml of coconut milk (and splash of water if needed)
• 1 large egg
• 1 tsp of vanilla extract
• 1 tsp of cinnamon
• pinch of Himalayan pink salt
• 1tsp of baking powder
• Coconut oil for crepe pan

Instructions

1. Mix all dry ingredients in a bowl
2. Mix the coconut milk and egg together in a separate bowl until a smooth consistency
3. Combine the two mixtures and whisk to a smooth consistency
4. Heat coconut oil in the pan on a medium/high heat
5. Cook until golden brown on each side (4+mins per side)
6. Turn with a spatula (do not attempt to toss!)

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There are few things in life that make me as nostalgic as gingerbread. It evokes memories of trips to our local bakery as a child and the warm, satisfying, wholesome feeling of biting a person’s head off!

Ginger is such a versatile spice with many therapeutic properties – this would be a fantastic snack for someone suffering with pregnancy sickness. This is because ginger can aid digestion by stimulating the mucous membranes in the mouth and stomach, preparing the body for the digestive process.

Ginger was also shown in a 2007 study (1) to have antioxidant properties reducing the damaging effect of free radicals (caused by toxins in our diet and lifestyle) making it is a fantastic spice to include in your diet.

I chose spelt flour as it is an ancient grain, similar to wheat but many people with wheat intolerance are able to tolerate this grain. It is a great source of B vitamins, fibre and minerals such as Iron, Magnesium and Zinc.

The gingerbread men are sweetened with dates and local honey and provide a pleasant, sweet and unmistakeably gingery aftertaste.

This is a sweet, novel treat perfect for children’s parties and young or old alike. Live well and enjoy x

(1) Stoilova, I et al. Antioxidant activity of a ginger extract (Zingiber officinale) Food Chemistry (2007) 102 :764–770.