I am not a huge coffee fan. I LOVE the smell of it but I do not crave it. I do love smoothies in the morning though. I prefer to drink breakfast most days! I also am constantly looking to increase nutrients! This morning I fancied trying a mix of the bulletproof coffee I have been hearing about forever, but doing it my way. Man was this tasty! Completely sugar free, this tasted great and the mix of banana, chocolate and coffee with the smooth coconut oil and butter was great and adding the chia just helps me to feel fuller for longer!
Bullet Proof Smoothie
A spin on my morning smoothie- an maybe your morning coffee!
I make a batch a muffins a week to try and help fll up my kids. It is important to me that they contain lots of nutrition. I like to make things gluten and dairy free and I go through a lot of eggs so don’t always always have enough. This recipe is very easy to whip up as we always have all the ingredients!
Banana Mocha Muffin Bites
Gluten, nut, egg and dairy free. Yet still delicious and nutritious
I have still got pumpkin left over and so decided to use my beetroot brownie recipe that I love so much- the brownies are lighter flavour but delicious and nutritious. I use the nut free version so my daughter can take them to school and nut ones for the weekend! I am not a massive coffee fan but love the festive versions so had a go at making the gingerbread version myself- it is delicious!
3 Eggs (To replace one egg: 1 tablespoon ground flaxseeds/chia 3 tablespoons water (or other liquid) I have done this completely egg free and they still turned out great. Stir together until thick and gelatinous)
2 Tbs almond meal (can also use buckwheat, oat, rice or chickpea flour)
70g/ 1 Cup Raw Cacao (this is THE BEST I have ever tasted!) ,
2 tsp baking powder (Aluminium free).
Heat oven to 180C and grease a tray bake pan/ silicon mini muffin pan like this one-. Roughly chop chocolate, and put in food processor with pumpkin puree, pumpkin spice, coconut oil and vanilla (if the pumpkin puree is from the fridge the chocolate will stay hard). Whizz until mixture is smooth. In another bowl, beat sugar, eggs and salt until foamy and thick. Fold in Pumpkin mixture. Sift in Almond meal/flour, cacao and baking powder; gently fold. Stir through optional extras. Pour into tray bake or use a silicon mini muffin tin and cook for 10-15mins. Cool completely in tin then cut into squares. This can easily be a cake, just don’t cut into squares! It is quite moist as a cooked cake so store in the fridge.
Serve it with your Gingerbread latte. I use ginger sugar but you can use coconut sugar and pinch of ground ginger.
Make Coffee- add sugar to hot coffee and stir. Use a milk frother (I use one of these but have also used one of these). Add milk and pumpkin spice mix and a little hazelnut essence (This is the one I use). Froth up and add to coffee.
I just knocked together the most delicious milkshake for the kids- it was difficult to give away!!!! Its 5pm and I have to get dinner done and with one child almost able to entertain herself (almost 4) I have one under my feet still (15 months). He is constantly looking for food or emptying the cupboards etc. So for a 5 min window I decided to give them a milkshake (read smoothie!!)