Prep: 20 mins
Cook: 30 mins
2 1/2 cups flour or 2 cups chickpea flour1 ¼ cups water
¼ cup ground flaxseed
1 tsp ground turmeric
½ tsp bicarbonate of soda
1 tsp dried oregano
1 tbsp nutritional yeast
1 medium courgette, sliced
2 large tomatoes, sliced
1 red onion, sliced
3 cloves of garlic, chopped finely
A generous sprinkling of sea salt and black pepper
1 tbsp avocado oil
1. Preheat the oven to 180°C, or 160°C for a fan assisted oven.
2. Add the oil tio an ovenproof frying pan over a low heat. Add the onion and cook until soft and lightly browned.
3. Add the sliced courgette and tomatoes in a layer over the onion. Allow them to cook for a few minutes to just soften. Flip and cook for 2 minutes more.
4. Add all the other ingredients (except water) to a separate bowl and combine together well.
5. Add the water and whisk together to create a batter.
6. Pour the batter to completely cover the vegetables.
7. Place the plan in the oven and cook for 20 minutes until golden brown.
8. Flip pan onto a plate to remove and serve.
These cookie dough balls are a perfect post-workout snack, especially if you work out in the mornings and are in a rush to get to work. They keep for a really long time, so one batch should see you through the week. They’re so easy to make- there’s no chopping, no baking, no waiting time before you can eat them. The dates give them their sweetness, making them great for popping in a small tub or old jar to keep in your bag in case you feel like a 3 pm sugar-hit.
2 egg whites
30g peanut butter
30g cacao nibs
Pinch of salt
Whizz the oats and dates in a blender. Place in a bowl and mix in the peanut butter, egg whites, and salt. Once combined, add the cacao nibs, and stir until spread evenly.
Take scoops of the mixture and roll between your hands into small balls. Place on baking parchment or baking tray until all mixture is used.
If you can’t decide between pancakes and cereal, hop aboard the pancake cereal wagon. You’ll have seen this all over TikTok and Instagram, but this recipe has more protein and uses a sugar substitute to deliver the same flavour with some bonus benefits. This comes in at about 10g protein per portion. This recipe makes enough pancake cereal for four servings, and they reheat well enough to be saved for a few days. Serve with Greek yoghurt or vegan bacon strips for even more protein, or they even make an alternative for those endless snacks like crips or popcorn when you need a movie-watching hands-busy option.
3 scoops instant oats
75g stevia (I used stevia and erythritol)
2 tsp baking powder
2tsp vanilla extract
Combine the flour, oats, stevia, and baking powder completely. Add in the eggs and mix together until all egg liquid is gone. Slowly add in milk, stirring until mixed. Add in the vanilla, and whisk until as smooth as possible.
Pour into a squeezy bottle (an old ketchup bottle or similar is ideal), and form small circles of pancake batter into a frying pan. A non-stick pan should not require oil and will give the pancakes an even golden colour.
Once small bubbles form, turn over and cook on the other side. Once golden all over, set on kitchen paper so they don’t get soggy while you cook the remaining batter.
Serve with toppings of choice. Try:
Stewed apples and cinnamon
Bananas and zero syrup
Grilled peaches and honey
Yoghurt and cacao nibs
Mascapone and berry compote
Mixed frozen berries and icecream for a healthy dessert