Healthy High Protein Blondies

Ohhhhhh, I have outdone myself this time. I have made ALOT of recipes, all of which I love (obviously) BUT this one tops them all. If you are going to try any of my recipes make sure you give this one a go. Trust me, once you make these healthy high protein blondies you will being making them every weekend!

Recently I did a little poll on my Instagram (@andyhillocks if you’re not following me already…) to see if you guys prefer healthy recipes or high protein recipes. High protein won by a rather high margin, so I set on the mission to make some high protein blondies, but conveniently these are super healthy, soooooo, win win right!

This recipe contains a brown sugar alternative called Sukrin Gold, made out of polyols (sugar alcohols). You can get it from most super markets now days and a little goes a long way and its kinda a must for this recipe, which is kinda handy because it means you can just keep on making blondies! ;). Okay, thats enough talking, time for some blondies!

Yields: 12 Blondies

INGREDIENTS

1 400g can of Chickpeas (drained and washed)
100g Smooth Peanut Butter
50g Flour (I used oat flour, but plain flour is fine)
80g Sukrin Gold
60g Protein Powder (I used vanilla)
70g Chocolate Chips (I used reduced sugar dark chocolate ones)
1/2 Tsp Bicarbonate Soda
1/2 Tsp Baking Powder
4 Tbsp Milk (I used Almond Milk)

METHOD

The beauty of this recipe is it’s a throw it all in the food processor kind of job. Firstly pre-heat your oven to 180ΒΊC and line a 35×25 cm non stick tray with greaseproof paper. Next chuck everything except the chocolate chips into the food processor and blitz until smooth. Depending on the protein powder you used you may need a little more milk, the mixture should be just dropping off a spoon. Put the mixture into a bowl and add 3/4 of the chocolate chips and stir in. Transfer the mixture to the lined baking tray and sprinkle the remaining chocolate chips on top. Bake in the oven for 12-18 minutes until slightly golden round the edges and a little soft in the middle as you want these to be fudgey. Allow to cool before removing from the tray and slicing into squares. These are when they are at their best, slightly warm and fresh. These will keep up to a week in the fridge in an air tight container!

Enjoy! πŸ™‚

HEALTHY APPLE CRUMBLE

The people have spoken! If you’re following me on Instagram you will know I put a question up the other day asking which is your favourite, apple or rhubarb crumble. To my surprise apple won by a staggering 85%, personally I’m more of a rhubarb kinda guy, but you guys asked for it so you guys are gunna get it, apple crumble coming right up.

To be honest with you whatever crumble it is, as long as it has custard along side it I’m a happy bunny. Nothing really beats a crumble on a winters day, the sweet fruit topped with a rich, buttery, crunchy topping, the ultimate comfort food. Now, how do you make a crumble healthy? Well, you’re half way there with the fruit, but the real challenge lies in the topping, how to get a rich, buttery like topping, without it going dry.

In my opinion I’ve absolutely nailed this recipe, don’t tell my mum, but I actually prefer my version to hers… If she reads this you may never hear from me again. But as they say, the proof is in the pudding, so lets get on with it!

Yields – 4 Servings

INGREDIENTS

100g Oat Flour
50g Rolled Oats
40g Coconut Oil (melted)
30g Maple Syrup (Or honey/agave syrup)
1Tbsp Milk
200ml Water
4 Large Eating Apples (Peeled and chopped into bitesized pieces)
1/2 Tsp Cinnamon
1/2 Tsp Nutmeg

METHOD

Firstly Pre-heat your oven to 180ΒΊC. Next place your peeled and chopped apples in a large saucepan with the water, cinnamon and nutmeg and leave to simmer on a low heat for about 10-15 minutes, until the apples begin to break down when pressed with a spoon. Whilst your apples are simmering away place all your dry ingredients in a bowl and add the coconut oil and maple syrup and start to combine. If the mixture is too dry add the milk a little bit at a time until the mixture just begins to clump together, you may need a little more or less then suggested. Once your apples have softened pour into a baking tray and then sprinkle with your crumble mixture. Don’t worry too much if the crumble mixture doesn’t fully cover the apples, it will just add to the texture later on. Place in the pre-heated oven for 15-20 minutes until the crumble is golden on top. Now it’s a simple case of serving it up with what ever your heart desires, cream, custard, ice cream, yoghurt, go for it!

Enjoy! πŸ™‚

HEALTHY MARBLED CHOCOLATE BANANA BREAD

This chocolate banana bread recipe is my new fave, although everyone in my family has had enough banana bread now to last them a life time! ;). Its such a versatile recipe which you can make your own by adding different spices, chopped dried fruit, nuts or maybe even a little naughtier and adding some chocolate chips :O.

INGREDIENTS

100G Oat Flour
100G Wholewheat Flour
3-4 Medium Sized Ripe Banana’s
150Ml Milk
2 Tbsp Maple Syrup/Honey
1 Tsp Baking Soda
1/2 Tsp Baking Powder
1/2 Tsp Cinnammon
15G Cocoa Powder
2 Tsp Vanilla Extract
Pinch of Salt

METHOD

Don’t worry, its suuuuper easy to make. Add all the dry ingredients into a bowl (excluding the cocoa powder), and add all the wet ingredients into a separate bowl. Next, combine the wet ingredients with the dry and throughly stir. Once everything is combined, spoon out half the mixture into a bowl and add/mix in the cocoa powder. Finally add the cocoa mixture to the original mixture swirling with a knife to give a marbled effect. Spoon into a lined loaf tin and bake at 180Β°C/350f for 40-45 minutes or until a toothpick comes out clean. Remove from the oven and allow to cool. I like to eat mine with a thick spread of peanut butter, but just on its own is amazing!! πŸ™‚

Enjoy! πŸ™‚

HEALTHY CHILLI CON CARNE

Chilli con carne is my go to recipe when I know I have a busy week ahead. I just make a big batch and thats my lunches sorted for the week, I also feel rather smug when Im tucking into this easy to prep but delicious chilli and everyone else is eating a meal deal from the local supermarket. This recipe is perfect for families as its an easy one pot job with minimal prep. Not only that but with a few tweaks to a normal chilli recipe and you have a healthy alternative to a classic, but still full of flavour!

Serves: 4Β 

INGREDIENTS

400G Lean Beef Mince (I used less than 5% fat mince)
1 Diced Red Onion
1 Diced Red Pepper
1 Crushed Garlic Clove
1 Can of Red Kidney Beans (Drained)
1 Can of Chopped Tomatoes
2 Tbsp Tomato Puree
1 Tsp Chilli Powder
1 Tsp Smoked Paprika
1 Tsp Ground Cumin
1 Beef Stock Cube
250ML Boiling Water
Pinch of Salt
Pinch of Pepper

METHODS

Heat 2 Tbsp of an oil of your choice in a large casserole pan on a medium heat, add the onion, pepper, garlic, chilli powder, paprika, cumin and a good pinch of salt and pepper, then cook for 5 minutes, until softened, stirring regularly. Next add the mince beef and cook for a further 5 minutes. Add the chopped tomatoes, tomato puree, stock cube and boiling water to the pan and leave to simmer for 20 minutes, stirring occasionally. Finally add the drained kidney beans and leave to simmer for a further 10 minutes, or until thickened. Serve with some fluffy rice or cous cous, some yoghurt and avocado with a wedge of lime on the side.

Enjoy! πŸ™‚

HIGH PROTEIN BLUEBERRY & BANANA BREAD

My dentist once told me that I should stop eating banana’s because they were bad for my teeth…Its safe to say we never saw eye to eye and I soon left that dentist. I love banana’s, in fact I can’t actually remember the last time I went a day without one, is that bad? Who cares, I love them! This recipe has been my achilles heel for far too long, many, many banana breads have sadly been lost in the making of this recipe. Whether it be too dry, too moist, or literally not cooked at all in the middle, not too sure how that one happened, none lived up to expectations until now! I recently discovered coconut flour and was a little sceptical at first, but without it we would not have this recipe today. Unlike a lot of flours, coconut flour is very low in carbohydrates, but high in protein and fibre, making it a very absorbent flour. The bonus of this is a little goes a long way, so yes, it may be more expensive compared to other flours but you don’t need as much. I added a little extra protein in the form of protein powder in this recipe because it helps boost the flavour and also great for satiety, so hopefully you wont devour the whole loaf in one go, although I wouldn’t blame you if you did. πŸ˜‰ If you don’t have protein powder you can remove it altogether, but I would suggest adding a little more coconut flour to replace it, an extra 15-25g should do the job, until you have a thick cake like mixture.

Yields: 12 Slices

INGREDIENTS

75g Coconut Flour
50g of Protein Powder (Try to use a subtle flavour)
2 Banana’s
20g Honey
2 Whole Eggs
1 Egg White
100g Frozen Blueberries
1 Tsp Vanilla Extract
1 Tsp Baking Soda
1/2 Tsp Baking Powder
Pinch of Salt
1 Tsp Cinnamon

METHOD

Firstly line a loaf tin with baking parchment and pre-heat the oven to 180Β°. Next mash the banana’s into a pulp and then add all the wet ingredients (honey, eggs & vanilla extract) and mix it all together. In a seperate bowl mix all the remaining dry ingredients together apart from blueberries and then combine with the wet mixture making sure to mix well. Finally add the blueberries mixing carefully, making sure not to break the blueberries up. Pour into the lined loaf tin and bake at 180Β°C for 45-50 minutes or poke a skewer into the middle and make sure it comes out clean. Leave to cool for 30 minutes then remove from the tin and slice. I like to eat mine as it is with a cup of tea along side it. This keeps for up to a week in an air tight container in the fridge.

Enjoy! πŸ™‚Β