The Cinnamon Fiend Goodies Are Now On Sale!

For those that don’t know I am now selling my healthy snacks, desserts and goodies! 🙂

All products are wheat, gluten, dairy and refined sugar free and packed with superfoods. You can order by direct messaging me on one of my social media channels, email or telephone (link here) or you can now place orders in Le Studio gym Bohernanaeve, Thurles, every Tuesday/Thursday for delivery at your following week’s class.

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A full list of products available along with prices will be available here soon but for now you can find all the details over on my Facebook page:

http://www.facebook.com/TheCinnamonFiend/ 

Cakes, squares, slices, energy balls, cookies – you name it, I’ve got it! 😉

Dark Chocolate Soufflés

Hello 2016 & apologies for my lack of posts in recent weeks. Life seemed to get in the way but I’m back and ready to share an utterly delicious and simple healthy chocolate recipe to keep you on track with your healthy new year’s resolutions!

This recipe is one I tried out from fellow Irish blogger, The Little Green Spoon, for Christmas dessert this year and it went down a treat. Don’t be fooled by their size they are truly rich and indulgent!

The link to the recipe can be found here, along with helpful step by step imagery: http://thelittlegreenspoon.com/2015/02/27/flourless-dark-chocolate-souffles/

Check out how mine turned out below! I doubled the mixture quantities specified and made 5 slightly larger soufflés to fit the ramekins I had rather than the suggested 8 servings it should make & the puffed up beautifully to fit the dishes.

Pre-bake

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Post-bake ❤

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Coconut Bread with Raspberry Chia Jam

I’m always looking for new ‘fridge & freezer snacks’ as I like to call them – something a little sweet but filling for snacking on between meals, when I’m on the go or when I’m rushing out the door.

I love using coconut flour in baking. It is light but satisfying and it’s taste is subtle but delicious. Plus it is naturally a little sweet and of course gluten and wheat free! I paired the bread recipe with a Raspberry Chia Jam which has a kick of ginger – great for warming the body, helping with nausea and aiding digestion; and of course the chia seeds again kicking hunger pangs to the curb and keeping you fuller for longer.

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P.S.: The bread is delicious if lightly warmed with the cold jam on top! And for a take on a Peanut Butter-Jelly Sandwich add a sneaky smather of  peanut or almond butter under the jam! Deeee-vine!

This bread is perfect for slicing up and keeping in the fridge for 2-3 days or the freezer for a number of weeks – you’ll just need to take out a slice the night before to allow it to defrost.

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Ingredients for Coconut Bread:

1 cup coconut flour

2 cups coconut milk

1 ripe banana (mashed)

2 eggs (beaten)

1 handful of blueberries/raspberries (fresh or frozen)

1 tsp cinnamon

1 tsp honey/maple syrup

Preheat the oven to 180-200.C.

Sieve the flour into a large mixing bowl. Add the cinnamon then add the eggs, honey, milk and banana. Combine the mixture well then stir in your choice of berries.

Grease a baking tin and transfer the mixture into the tin.

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Bake for approx. 45 minutes or until golden brown on top and when pricked with a knife the blade comes out clean.

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Ingredients for Raspberry Chia Jam:

2 tbsps whole chia seeds

2 cups raspberries (fresh or frozen)

1 inch of ginger (finely grated)

1/2 tsp cinnamon

Place the raspberries, cinnamon and ginger in a small pot with a small amount of water – the amount shouldn’t rise above the level of the raspberries – approx.  <1/2 cup.

Simmer on a very low heat for 20-25 minutes.

Remove from the heat and add the chia seeds, stirring well.

Leave to cool and for the chia seeds to absorb the mixture and expand.

Transfer to a sealed container or jam jar and consume within 5 days.

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Coconut Blueberry Breakfast Muffins

I’ve been getting back into my baking mojo lately and when I do bake coconut flour is one of my favourite gluten and wheat free alternatives to use. Higher in fibre, protein and healthy fats but lower in sugar it’s perfect for those with gluten sensitivity, leaky gut, nut allergies or paleo dieters.

They are super moist and make a great mid-afternoon treat or breakfast on the go.

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Makes 10-12 muffins

Ingredients:

1 cup of coconut flour
6 eggs
1/4 cup milk of choice – I use oat, almond or coconut & all work well
1 tsp baking soda (gluten free)
1 tsp cinnamon
1/4 cup of honey
1/4 cup of melted coconut oil
1 over-ripe banana
Pinch of sea salt

Place all the ingredients in a food processor to form your muffin mixture. Once all ingredients are blended together the mixture should be wet and thick but not runny, if it is add a bit more flour then mix again.

Once happy with the consistency add a generous handful or two of blueberries and divide the mixture into your muffin cases. (Remember they will rise when they bake so don’t over-fill the cases our you’ll have over-flowing muffin tops!)

Sprinkle some flaked almonds on top for crunch and bake for 15-20 minutes at 200.C You’ll know they’re done when you can pierce them with a knife and it comes out clean.

Place on a cooling tray and  allow 5 minutes before devouring! Then store in an air-tight container and they will keep for 2-3 days, but let’s be real they’re never going to last that long! 😉

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Creamy Banana Slices

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Sometimes it’s nice to try out other fellow blogger and foodies recipes so recently I decided to try out a few and take a break from my own creations and inventions! I find it’s a great inspiration to do this.

A fellow Irish food blog I love to follow is The Little Green Spoon and this recipe is one of Indy’s which I tried out recently. Really quick and simple to whip up, I made this batch in approximately 30 mins (not including time taken to set in freezer)

For the full recipe here’s the link to The Little Green Spoon website: http://thelittlegreenspoon.com/2014/03/03/banana-cream-bars/

And here is my picture summary of their creation..

The nut base pre and post baking

A really good crunchy biscuit base thanks to the baked coconut oil & nuts

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Whipped banana & cashew cream

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Ready for the freezer and dusted with Cinnamon

(á la moi – rather than chocolate as Indy shows)

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Out of the freezer, sliced and ready to be gobbled!

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Raw Mini Cheesecakes

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Well these little guys turned out a treat!

AND!

Only 6 ingredients!

They are dairy free, sugar free, gluten and wheat free, vegan and paleo! Phew!! What ya waiting for?!

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Make sure before you start planning to make them though that you soak your cashews. Cashews should always be soaked before eaten, otherwise they are toxic to our system. For that reason and in order to achieve a smooth filling for this recipe, they gotta be soaked! This recipe was inspired by The Minimalist Baker, a fellow food blogger who you should definitely check out!

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Base

1 cup Pitted dates (soak in warm water to soften)

1 cup Walnuts

Filling

1.5 cups Cashews (soaked in water overnight, then drain and rinse before use)

1/3 cup Coconut oil

1/2 cup Coconut milk or cream

1/2 cup Maple syrup or honey

Optional flavours

Almond/Peanut butter & Raspberries

Blueberries (fresh or frozen)

Instructions!

  • Starting with the base. Add dates to food processor and blend until smooth (you may have to add some warm water)
  • Add the nuts and process into a loose dough. It should stick together when you squeeze it between your fingers. If not, add some more dates. If too wet, add some more nuts!
  • Grease with coconut oil a 12 muffin tray and optionally you can make parchment paper tabs as I did pictured to help remove them when set (truth be told I didn’t find them that helpful!)

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  • Next press 1 heaped tbsp of the base mixture into each muffin hole and really press it down with your fingers.
  • Now onto the filling. In a clean processor, blend all the filling ingredients. Patience is the key to this recipe. Use a high power setting and blend until really smooth and creamy. You may need to add a tbsp or two more of coconut milk to achieve this.
  • Taste and adjust sweetness to your liking, then add any optional flavours you wish!

I removed half of the mixture and poured into the muffin cases then added in blueberries. The other half of the mixture remaining in the processor I added 3  tbsps of almond butter then transfered the mixture to my muffin cases and topped with a fresh raspberry each. Taste as you go according to your own preference!

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Pop into the fridge for a few hours to set or if you are in a rush place in the freezer but be careful not to let freeze completely.

The almond butter raspberry version went down a treat! I topped some with cinnamon because it wouldn’t be right if I didn’t!!

If I was making them again I would add peanut butter to the blueberry versions as they were a little lack-luster on their own!

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Susan Jane White’s “I can’t believe it’s beetroot!” Chocolate Cake

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Anyone that knows me will know how much I love Susan Jane White and her recipes. When she released her debut cookbook last year “The Extra Virgin Kitchen” it was a breath of fresh air to be able to pick up a cookbook and try her recipes without any of my usual ingredient adjustments or swaps because all her recipes are wheat, dairy and sugar free! Win.

This chocolate cake is so simple to make. I prepped the date paste the evening before to save time but it takes a very short time to put everything together. Once cooked it is rich, dense and thanks to the secret ingredient beetroot, beautifully moist.

 

However – be warned.. Eaten, still warm from the oven, with fresh berries and coconut yoghurt having the self-restraint not to eat the whole cake is a task! In the recipe guidelines, Susan predicts this cake should serve 16-20 people… I would have to disagree with this. Unless perhaps they are 16-20 very small, non-chocolate-cake-loving, small-appetited people. See below the aftermath picture when just my sister and I hadhad our share! – Yep that’s about half the cake! I didn’t even get the chance to take a picture of the whole cake because we gobbled it so quickly!

Cacao beetroot cake S.J.White recipe

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So what are the other secret ingredients??

2 cups pitted dates

125g cacao or cocoa powder

1 cup puréed beetroot (about

4 cooked baby beets (from a vacuum packet or cook your own)

2 tablespoons tamari (wheat free soy sauce available in health food stores)

4 medium eggs

1/2 cup extra virgin olive oil

2 teaspoons vanilla extract (optional – I didn’t use this personally)

2 teaspoons baking powder

Fresh berries and natural coconut yoghurt or to serve

Serves 16–20 ( 12 is may be more reasonable)

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How to put it all together.. 

Preheat the oven to 180°C/160°C fan/350°F. Grease a 20cm round cake tin or springform tin.

Boil the dates in a small saucepan with about 3cm of water for 10–15 minutes. Purée in a high-speed electric blender. This should yield about 1 ½ cups of date paste. The recipe only needs 1 cup’s worth, so freeze the rest or keep it in the fridge for using as a sweetener in smoothies.

Purée the cacao/cocoa powder, beetroot and tamari with the date paste until sumptuously smooth. Using pre-cooked, vacuum-packed beetroot (with no vinegar) saves much time here and the mess of cooking and peeling your own.

Blend in the eggs, oil, vanilla (if using) and baking powder until thoroughly incorporated. Immediately pour the batter into the greased cake tin.

Once the cake is in the oven, lower the heat to 170°C/150°C fan/340°F – an important step. Bake for 40–55 minutes. You’re looking for a moist, rich cake, not a dry, fluffy cake.

If like me all your mixture didn’t fit in the baking dish you are using – great news, pop in greased muffin tray and bake until a knife can be inserted and removed clean from them – approx 30-35 minutes.

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 Allow to cool, making sure you give it enough time to chill before removing from its tin. Serve with plenty of coconut yoghurt, your favourite fresh berries and a large spoon!

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Sweet Potato Marshmallow Pie

Certainly not my healthiest recipe but something a bit fun for those choosing to have a little sugar now and then!

I made this dish as a random idea/experiment for Christmas dinner this year and it turned out surprisingly well. It looks impressive when cooked, golden-brown and crisp on the outside, gooey and oozing on the inside!

What you will need:

1 bag of marshmallows

2 sweet potatoes

1 tsp cinnamon

 

To make this dish couldn’t be easier. Simply steam the sweet potatoes until soft to prick with a fork, then mash and add the cinnamon.

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Transfer mashed potatoes into the baking dish you plan to use and spread evenly.

Cover the potato with marshmallows as shown below.

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Pop in the oven at 200.C and bake until golden brown and crisp on top (approx. 20mins).

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I love how the marhsmallows all melt together to give a perfect swollen top to the pie! We ate this dish as an unusual sweet-savoury dish with our main meal and it strangely worked but it would also work well as a dessert/sweet option.

Sweet potato marshmallow pie

Carrot-Cake Loaf

I love the flavour combination in carrot cake so for this recipe I adapted my regular banana bread recipe to include these same flavours. I love making banana breads or this carrot cake loaf because they are so quick and easy to throw together, bake, slice and then enjoy or freeze for ready-made snacks when needed.

What goes into it:

  • 1cup oats
  • 1/2 cup milk
  • 1 egg
  • 2 Tbsp chia seeds
  • 1 grated carrot
  • 1 banana chopped
  • 5dates
  • 1/2 inch chopped fresh ginger
  • 1 1/2 cups boiling water
  • 1 Tsp cinnamon
  • 1/2 Tsp nutmeg
  • 1 Tsp baking soda

What to do:

Boil the water and soak grated ginger in 1 1/2 cups of this water to extract flavour. Strain to remove ginger strands then mix or combine all other ingredients, keeping half of the chopped banana aside, with the ginger water. I like to mix this recipe by hand rather than a blender to keep the textural bite of the carrot, oats and chia. Once all ingredients are well combined add the other half of the chopped banana, again for textural contrast and bite.

Transfer to baking loaf tin and leave to stand at room temperature for 30 minutes. Below is how the loaf will look when first poured into the tin. You will notice it is quite liquid now but after it stands for 30minutes the chia seeds and oats will have absorbed most of this liquid and expanded so don’t panic!

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Transfer to a pre-heated oven and bake for 1hour at 200.C or until slightly crisp on the outside and when pricked with a fork, it comes out clean.

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Delicious on its own or topped with a drizzle of coconut oil & bee pollen or nut butter and mashed raspberries.

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3-Ingredient Savoury Chia Bread

Chia seeds have sky-rocketed into superfood territory over the past number of years. They are a great choice for sports-people as they are high in fibre, fatty acids, protein, calcium & anti-oxidants.

Chia puddings – whole chia seeds soaked in almond milk, are great snacks or light breakfast alternatives, keeping you fuller for longer due to their large capacity for expansion. They can absorbs high amount of liquid which also makes them great for hydration and they can stabilise blood sugars. Milled chia seeds are also commonly available and are more favorable for adding to smoothies or into porridge/cereals. Additionally, chia seeds due to their expansion and absorption properties are a great vegan baking alternative instead of eggs. In this recipe however, we are going to use chia seeds and eggs!

You will need 3 very complex ingredients:

2Tbsp whole chia seeds

1 broccoli

2 eggs

That’s it! Now for the even more difficult part:

  • Cut broccoli into florets and add all 3 ingredients into a food processor. Blend.
  • Take a handful of the mixture – it should be wet and sticking together; and shape into whatever shape you desire. For example, you can make them into patties, bread slices or balls, like falafels.
  • Place your patties or falafels on a baking tray lined with parchment paper and bake in a preheated oven (200.C) for approx. 15-20minutes until firm, holding together and slightly browned/crisp on the outside.
  • Once baked, remove and enjoy immediately while warm with hummus or top the patties with a poached egg as a savoury breakfast dish. Or do like I did and slice the patties horizontally in half, to make two skinnier patties, which now act like ‘burger buns’ and stuff them with your filling of choice. I enjoyed mine with smoked salmon, goat’s cheese, rocket and pesto to make what you see in the picture displayed below!

Brocoli chia seed buns