I know, I know, zucchini sounds like a weird thing to put in brownies, but trust me, you can’t taste it and they give the brownies a really great moist texture. Plus as an added bonus it’s a great way to get some extra veggies into you or trick your kids into eating them.
½ cup cacao powder
½ cup oats
1 tsp baking powder
¼ – ½ cup honey or maple syrup (depends how sweet you want it)
¼ cup coconut oil
2 eggs, whisked
1 tsp of natural vanilla essence
2 small or 1 large zucchini, finely grated
¾ cup walnuts
Preheat the oven to 200°C.
In a large mixing bowl combine the cacao, oats and baking powder. In a separate bowl whisk together the honey, oil, eggs, vanilla and zucchini. Pour this mixture onto the dry ingredients, folding it through until well combined. Add the walnuts and stir through.
Take a greased or lined baking dish (I used a bread dish which was the perfect size), pour the mixture into the dish and sprinkle with extra walnuts if you wish.
Pop it in the oven for 25-30 minutes or until a fork comes out clean.
Remove from the oven and leave to cool for at least 30 minutes before removing from the tin. Once removed, place on a cooling rack for about 15 minutes then cut into squares and serve.
So technically this recipe doesn’t use jam or jelly but ‘PB&J’ definitely describes the taste and texture of this porridge/oatmeal very well. It’s the perfect winter breakfast! Some almond or cashew butter would also be an amazing alternative to peanut butter.
1 cup organic rolled oats
1 cup water
1 cup almond milk or milk of choice + about 2-3 tbsp to serve
1 tsp vanilla powder or essence
Sweetener of choice (optional, I found the strawberries added enough sweetness)
2 tbsp of 100% peanuts peanut butter or nut butter of choice
1 cup of frozen strawberries, thawed
In a saucepan bring the oats, water, milk, vanilla and sweetener to boil then reduce the heat to a simmer. Stir regularly for about 10 minutes. When the liquid has been soaked up and the oats are cooked, transfer the mixture into two bowls and stir through the peanut butter.
To make the ‘jam/jelly’, simply blend the strawberries in a blender until they form a liquid. Stir this through the oats. Drizzle on a few tablespoons of milk and serve.
These are quick and easy to make, taste great and are the perfect on the go breakfast for when you don’t have time to make anything. They also make a great lunchbox treat for the kids.
Makes 12 muffins
1 cup apple, grated
1 cup sweet potato, grated
2 tsp cinnamon
1 cup oats
1 cup almond meal
½ cup buckwheat flour or ½ cup almond meal
1 tsp baking soda
2 tbsp lemon juice (this activates the baking soda)
1 tsp vanilla essence
4 eggs, whisked
Sweetener of choice (optional, I found the apple made it sweet enough)
Preheat the oven to 200°C.
Put the sweet potato and apple into a bowl. Using your hands, squeeze as much liquid out of the apple as possible into the bowl. This will make sure the sweetness from the apple will spread evenly through the mixture. Add in the cinnamon, oats, almond meal, buckwheat flour, baking soda, lemon juice, vanilla essence and sweetener (if you are using any) and stir with a wooden spoon until well combined. Gradually stir in the eggs until the mixture is evenly combined.
Place large spoonfuls of the mixture into greased or lined muffin tins until all the mixture is used up. Pop them in the oven for around 25 minutes or until they are golden on top and a fork comes out clean.
Once removed from the oven leave to cool on a cooling rack for about 30 mins then serve or store in the fridge for up to 4 days.