Banana Protein Pancakes

It’s pancake day so… I thought I would share with you the recipe for my most recent pancake stack. It isn’t 100% perfect but it did make some pretty delicious pancakes.

 

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Ingredients:

For the pancakes…

  • 1 tsp coconut oil
  • 1 ¬†banana
  • 50g buckwheat flour (or any other flour will do!)
  • 15g My protein soya chocolate protein isolate
  • 1 medium egg
  • 100ml almond milk

For the toppings…

  • Sprinkling of coconut
  • A small handful of cacao nibs
  • 1 tbsp of peanut butter
  • 1/2 banana sliced (freeze the other half for a smoothie another time)
  • Sweet freedom choc shot

Method:

  • Simply blend all the pancake ingredients together (or use a mixer if you don’t have a blender handy).
  • To get the circle shape I used two pans, one small circle one and another to flip them onto.
  • Make sure both pans are very hot before you start cooking and that the oil is evenly coated. Once you begin, turn down the heat.
  • When the pancake mix becomes noticeably more firm on the side facing you, give it a go and flip ’em!
  • Can’t give too much direction here as it really does come with practice and timings all depend on how thick you like your pancakes so… good luck! (P.s. the first pancake is always the worst)

Enjoy a delicious pancake day!! If you make these pancakes please do let me know by tagging me @whygowithout and using #whygowithout so I can find it ūüôā

For another protein pancake recipe click here!

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Chickpea, Sweet potato and Quinoa Salad

So in my previous blog post I spoke of how I have decided to start eating less meat. As a result I am experimenting with more vegan recipes and this is the first one I am happy enough to share! This is an easy recipe that is quickly becoming one of my favourite lunches to take into UNI with me. The Quinoa and Chickpeas giving you a nice bit of protein while giving you plenty of carbs to help you stay full for the afternoon lull.12748334_1670381486548890_807230742_n

Ingredients:

  • 1 small sweet potato (100-150g)
  • A handful of kale
  • 40g uncooked quinoa
  • 200g can of chickpeas
  • 1tsp paprika
  • 1 tsp turmeric
  • Sprinkling of onion salt
  • 1tsp coconut oil

Method: 

  • Cut up the sweet potato into small pieces, and spray with some cooking oil. Roast the pieces in the oven at 180 degrees for around 10-15 minutes (until softened and browning).
  • Cook the Quinoa on the hob, following instructions on the packet (should take around 10-15 minutes).
  • In the meantime, fry the chickpeas and kale with some coconut oil for a few minutes.
  • Then when the quinoa and sweet potato are finished cooking, add them to the pan and mix everything together.
  • Then add the paprika, turmeric and onion salt and mix again. Then you are finished!
  • Simply put it in an air-tight tupperware and take it into UNI or work!

Hope you like it! If you make it, make sure to tag me in your creations on instagram using @whygowithout and #whygowithout so I can see them. Happy cooking!

Chocolate Protein Pancakes

So it’s pancake day today! So here is a recipe for one of my favourite pancakes:

Ingredients:

  • 15g chocolate soy protein isolate (from myprotein)IMG_1223
  • 2 medium eggs
  • 1 small/medium banana, mashed
  • 1/2 tsp cinnamon
  • 1/4 cup of almond milk
  • 1tsp coconut oil

Method:

  • Mix all of the ingredients together with a whisk or a fork.
  • Heat the coconut oil in a pan.
  • Pour the mixture into the pan (in a large pan this will make one large, thick pancake).
  • Leave it on the pan for 1 minute and then flip the pancake and cook it for a further 40-50s. If you have trouble flipping it, you can always place it under the grill for a minute instead!

Enjoy!

My Self Proclaimed Bake off Challenge: Week 6

Did anyone else enjoy last week as much as me!? I really wanted to try those dairy free ice creams, the closest I’ve come to finding one that tastes like normal ice-cream is by Almond Dream – definitely worth a try.

So this week is pasIMG_2659try week. I was slightly scared about this one… how on earth could I make a ‘healthy’ pastry without butter?! I started off by experimenting and attempting to make a healthy cinnamon roll. The picture makes it clear that this was definitely my most unsuccessful experiment to date…

That is when I realised that all pastry isn’t good for you, so why was I trying to make a ‘healthy pastry’ when this is nearly impossible? This lead me to make a raw treat which I’ve called Cinnamon Balls. They are super easy to make and I can’t wait to see some of you try them when I release the recipe in my Ebook in october. My family have said they have ‘just the right amount of cinnamon’ which I was very proud of so hopefully you will like them too.

Here a picture of them to get your mouth watering! They are honestly so delicious!
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Cinnamon & Pecan Granola

If you follow us on Instagram you will see a lot of our home made granola. Shop bought granola is fully of nasties, often high in both sugar and fat – not what you want to top your yoghurt with. So here is our clean granola recipe. Everyone in the family loves it and everyone you live with will love the smell it makes in the kitchen when its being made!IMG_2471

Ingredients:

  • 150g gluten free whole rolled oats
  • 100g whole pecans (or any other nuts you might fancy!)
  • 50g dried cranberries (golden berries or raisins will do too)
  • 5 tbsp of sweet freedom dark syrup (male syrup or agave will do too)
  • 1 tsp vanilla extract
  • 1 tsp ground cinnamon (or more if you love cinnamon as much as we do!)
  • 1 tbsp extra virgin olive oil
  • A pinch of Himalayan pink salt

Method:

You will need one large mixing bowl, a wooden spoon and either a Tefal air fryer or two flat baking trays and an air tight container.

In the Air Fryer:

  • Mix all the ingredients except the dried fruit in a bowl.
  • Put it all into the Tefal Air Fryer. Cook for 7 minutes in the Air Fryer.
  • Then add the dried fruit and if cooking in the air fryer and cook for a further minute.
  • Leave to cool slightly then transfer to a storage container. When completely cool secure the lid and give it all a good shake. It will keep for around a week.

In the Oven:

  • Mix all the ingredients together in a bowl.
  • Put into two flat baking trays and make sure its compact by pressing together.
  • Bake for 10-15 minutes on 180 degrees Celsius (fan assisted).
  • Leave to cool slightly and then transfer into storage container. When completely cool secure the lid and give it a good shake. It will keep for around a week.

Enjoy! If you do make it let us know by tagging us on instagram @whygowithout.

My Self Proclaimed Bake Off Challenge: Week 5

So I, along with many others I’m sure, was thrilled to hear that this week bake off are doing an ‘alternative ingredients’ week. So no dairy, sugar or gluten. YAY! Finally, a week where I can watch the contestants struggle as much as I do to create delicious baked goods which are dairy free with sugar alternatives and aIMG_2570 lot of the time which contain zero gluten. I’m so excited to see what they come up with.

Here’s what I came up with this week: Nutella Cookies – dairy free, gluten free and refined sugar free. And to top it all off they are also vegan friendly.

The recipe will be available in my Ebook which will be released in October. It was definitely a winner and the whole batch went as soon as I brought them to a friends house. I can’t wait for you all to try them.

Here are my top tips for baking with alternative ingredients:

  1. Apple sauce makes for a great replacement for butter, as well as adding sweetness meaning you can use less sugar in the recipe (however be careful to keep the same consistency).
  2. From my experience, self raising gluten free flour does not work! You are much better off using a normal gluten free flour (my favourite is buckwheat) and adding a teaspoon of baking powder per 100g to make it self raising.
  3. Bananas always do wonders in cakes where you are missing butter – they help make it moist and lovely. But be careful not to lose the flavour of the rest of your ingredients by adding in a banana as replacement. Banana bread is wonderful but not when it’s everything you bake!
  4. Maple syrup and agave syrup do make lovely cakes, cookies, cupcakes etc but you may need to add in some ground nuts or more flour so that the mixture is not too loose.
  5. Dates. They really help to naturally sweeten a bake (when well blended and mixed into the mix) Рusing dates however will take some trial and error as it changes the consistency a lot and you may have to change up a lot of quantities. Practice makes perfect!
  6. Try the batter. Even though some times I end up eating a bit too much, it really does help you get a feel for the recipe and if you need more sweetener or chocolate etc.

Good luck and get baking!!

Dairy-Free Ice Cream?

The other day my friends insisted that we all went to get some ice cream from a delicious, but very expensive, ice cream shop near where we live. I went along thinking I would only be able to stare at what they ordered and feel sorry for myself. So when I asked “Do you have any dairy-free ice cream?” and the answer wasn’t a straight out “No” I was extremely excited. I tried all of the ‘dairy-free’ options that they had to offer me and in the end settled for a delicious dark chocolate sorbet and some pistachio ice cream.

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Literally too good to be true

I raved about it so much, my dad went out to buy some pistachio ice cream for my mum and I the very next day. And that is when I realised I wasn’t feeling that well, and that I hadn’t been feeling that great since I had this suspiciously¬†delicious ice cream. I put it down to the few cocktails I had that evening but I’m not one to feel too bad after a few drinks so I thought something was up. My mum then started to feel ill too after she mooed over the tasty flavour.

After calling up the different branches of the ice cream shop, it came to light that this was not in fact dairy free. It took my stomach around 3-4 days to really get over being given dairy for the first time in months and my mum and I were not happy at all!

It really is awful that this could happen, it may seem silly¬†to someone who doesn’t know how it feels but imagine if someone was dangerously allergic and they had been told it was okay for them to eat it?!

The worst part about all this is that we actually went back into the store and they still claimed it was dairy-free. This is despite the fact we had already been told it wasn’t and that they make all of their ‘dairy-free’ ice creams in the same containers as their normal ones.

This is why I think that all restaurants should disclose their allergens to you on the menu. Or at least have the allergen menu available for anyone to observe, or even properly educate their staff. Some of my favourite dining experiences recently is when I’ve told people I can’t have dairy and instead of trying to recall from memory (which is notoriously unreliable.. psychology degree coming in here) they have just provided me with an allergen menu so I can eat without any worry.

People may read this and think, ‘Surely this wouldn’t normally happen?’ – you would surprised. The amount of times¬†people have responded to ‘I can’t have any dairy’ with ‘Okay so no eggs? No cheese? Wait – no –¬†you can have cheese?’ or something along those lines is shocking.

So I do apologise for this slight rant, but to sum up I think that allergens should be made clear on all menus, everywhere, for safety and everyone’s health!