Almond, Blueberry & Banana Cake

This dense and sweet cake has a creamy, nutty and banana flavour that's balanced by plump juicy blueberries, which add a jam like quality. It's the perfect tea cake and what's more, it's so simple to make.

Three great health benefits: promotes healthy skin, good source of antioxidants, beneficial for heart health

Makes 1 cake

Ingredients: 

2 ripe bananas

1 cup smooth almond butter

2/3 cup maple syrup

1 & 1/4 cups brown rice flour

1 tsp vanilla extract

1 & 1/2 cups fresh blueberries

Method:

1) Preheat oven to 180 degrees C. Grease a 20cm (8 inch) round cake tin with a little coconut oil.

2) Mash the bananas in a mixing bowl. Add the almond butter, maple syrup, brown rice flour and vanilla extract and stir to thoroughly combine.

3) Pour the mixture into the prepared cake tin and smooth the top. Top with the blueberries, pressing them in slightly. 

4) Bake for 50 minutes to 1 hour. Allow to cool in the tin.

Let me know if you try out this recipe! Tag me on Twitter @HaloEats or Instagram @halo.eats 

Healthy "Nutella" Brownies

I suspect that it'll come as little surprise to know that these healthy "Nutella" brownies are one of my most popular and most requested recipes. They're almost embarrassingly easy to make but taste wonderfully indulgent and are the perfect comforting treat.

Three great health benefits: boosts mood, beneficial for heart health, promotes healthy skin 

Makes 16 squares
Store in an airtight container

Ingredients:
200g hazelnuts
75g buckwheat flour
170g hazelnut butter
175ml maple syrup
5 tbsp raw cacao powder
Pinch of sea salt
Coconut oil, for greasing the tin

Method:
1) Preheat oven to 180 degrees C.
2) Grease an 8 inch square cake tin with a little coconut oil.
3) Whizz the hazelnuts in a food processor until a flour-like consistency is formed. Pour into a large mixing bowl.
4) Add the buckwheat flour, hazelnut butter, maple syrup, cacao powder and salt to the mixing bowl and stir well to combine.
5) Pour into the cake tin and smooth down the top using a spatula. Bake for 20 minutes. Allow to cool in the tin before removing and cutting into squares.

Let me know if you try out this recipe! Tag me on Twitter @HaloEats or Instagram @halo.eats 

Spicy Aubergine and Lentil Pasta

I received such positive feedback about my Lentil Bolognese recipe (click here to view), even from meat eaters, that it inspired me to create another lentil based pasta sauce. The affordable pulse sits alongside "meaty" aubergine in this spicy pasta sauce which is hearty, comforting and satisfying- the perfect warming dish for chilly nights! The aubergine can be roasted in advance to save time, or the entire sauce can be prepared ahead and reheated as the flavours will simply become more developed.

Three great health benefits: good source of fibre, boosts immunity, beneficial for digestive health

Serves 3

Ingredients:
2 aubergines
2-3 tbsp olive oil
1 onion, finely chopped
2 cloves garlic, crushed
1 red chilli, chopped (de-seed if you want to reduce the spiciness)
1 tbsp tomato puree
1 tsp apple cider vinegar
1 x 400g tin green lentils, drained
1 x 400g tin chopped tomatoes
Sea salt and black pepper, to taste

Method:
1) Preheat oven to 180 degrees C.
2) Chop the aubergines into small dice and place in a roasting dish, coating evenly with 1-2 tbsp of the olive oil. Roast for 20 minutes.
3) In a large saucepan on a medium hob, heat 1 tbsp olive oil. Add the onion and cook, stirring constantly, until softened.
4) Add the garlic and chilli to the onion and heat for a couple of minutes, stirring constantly.
5) Next, add the aubergine followed by the tomato puree and apple cider vinegar, and then the lentils and chopped tomatoes.
6) Slosh approximately 200ml water in the tins to remove any remaining lentils or tomatoes and add this to the pan. Season with salt and pepper.
7) Reduce the heat and simmer for 20 minutes. Serve with pasta (I like brown rice pasta) or courgetti.

Let me know if you try out this recipe! Tag me on Twitter @HaloEats or Instagram @halo.eats 

Peanut Butter Chocolate Chip Oat Bars

There's no denying that these bars are an indulgent treat but I like to make them every now and then as they're a handy, high energy snack which is perfect for workout (or simply busy!) days. What's more, they're quick and easy to prepare too.

Three great health benefits: boosts mood, energy boosting, promotes healthy skin

Makes 16 bars
Keep refrigerated

Ingredients:
For the bars:
4 cups gluten free oats
1 & 1/3 cups smooth peanut butter
1/2 cup maple syrup
Generous 1/4 cup coconut oil (liquid)
1/3 cup cacao nibs

For the chocolate drizzle:
1/4 cup coconut oil
1/4 cup maple syrup
1/4 cup cacao powder

Method:
1) Line an 8 inch square cake tin with greaseproof paper.
2) Whizz all of the ingredients, with the exception of the cacao nibs, in a food processor to combine.
3) Stir in the cacao nibs.
4) Press the oaty mixture into the prepared cake tin and refrigerate for a couple of hours or overnight to set.
5) To make the chocolate topping, warm together the coconut oil, maple syrup and cacao powder in a small saucepan over a low medium heat on the hob. Set aside to thicken slightly before drizzling over the oaty mixture. Refrigerate to set before cutting into bars.

Let me know if you try out this recipe! Tag me on Twitter @HaloEats or Instagram @halo.eats

Simple Matcha Latte

I believe that this is the first hot drink recipe which I've shared on Halo Eats but it's fitting that it's for this Simple Matcha Latte, as I can't get enough of this warming drink lately! As the name suggests, it's easy to make yet tastes wonderfully creamy and indulgent with a distinctive matcha flavour that's strangely addictive!

Three great health benefits: boosts mood, helps support the body's detoxification process, rich in antioxidants 

Serves 1

Enjoy immediately

Ingredients: 

3/4 mug or cup coconut milk (the drinking kind)

1 tsp matcha powder

2 tbsp boiling water

Method: 

1) Select your mug or cup of choice and measure out sufficient coconut milk to fill just over 3/4 full. Pour into a small saucepan and warm over a medium low heat on the hob.

2) Meanwhile, place the matcha powder into the mug or cup and add the boiling water. Whisk together to thoroughly dissolve the powder.

3) Pour over the coconut milk and whisk to combine. Serve immediately.

Let me know if you try out this recipe! Tag me on Twitter @HaloEats or Instagram @halo.eats 

Spicy Roasted Chickpeas

"Channa" has been a savoury snacking option in my house for as long as I can remember thanks to my mother's South American heritage. This healthy snack has a spicy kick to it and makes for a guilt-free alternative to bombay mix and a change from nuts, if they're your go-to snacking option.

Three great health benefits: beneficial for heart health, good source of fibre, good source of plant-based protein

Makes 1 small jar

Ingredients:

1 x 400g tin chickpeas, drained

3/4 tsp cumin

3/4 tsp ground coriander

3/4 tsp hot chilli powder

1/2 tsp garlic powder

1 & 1/2 tsp extra virgin olive oil

Salt & pepper

Method: 

1) Preheat oven to 200 degrees C.

2) Pat the chickpeas dry using paper towels (you can even do this step the night before to really ensure that the chickpeas are dry). 

3) Place the chickpeas in a bowl, along with the spices, olive oil and salt & pepper. Mix together then pour onto a baking tray, making sure that the chickpeas are spread out in a single layer

4) Roast in the oven for 25-30 minutes, rotating the chickpeas halfway through the cooking time.

Let me know if you try out this recipe! Tag me on Twitter @HaloEats or Instagram @halo.eats 

Beetroot Hummus

Just look at that gorgeous pink colour! Regular readers will know that I adore hummus and tend to make a big batch each weekend, switching up the flavours to keep things interesting, so that I have it on hand for snacks, sandwiches and nourish bowls during the week. Beetroot Hummus may sound a bit strange if you haven't previously tried it but trust me on this one, the flavour is delicious and the colour makes for a real talking point. I have made this a number of times for guests and most recently took a bowl to a girly night at a friend's house (yes, I'm that cliche who brings the healthy snacks!) where it was swiftly devoured! 

Three great health benefits: helps support the body's detoxification process, boosts immunity, good source of fibre

Makes 1 bowl
Keeps for approx 1 week refrigerated in an airtight container

Ingredients: 
1 beetroot, peeled and roughly chopped (mine weighed 125g)
1 x 400g can chickpeas, drained and rinsed
Juice of 1 lemon
1 clove garlic, peeled
90ml extra virgin olive oil
2 tbsp water
1 tbsp tahini
1 tsp ground cumin
Sea salt and black pepper

Method: 
1) Whizz all of the ingredients together in a food processor until smooth and creamy. 

Let me know if you try out this recipe! Tag me on Twitter @HaloEats or Instagram @halo.eats

Orange and Baobab Mousse

My friend and personal trainer, Alice, loves this dessert so much that she asked me to prepare it for a fitness retreat which she was hosting. If you're not familiar with baobab, it's worth acquainting yourself as it's a super fruit rich in vitamin C & with a pleasant citrus flavour, it's a beneficial addition to help boost immunity. I ummed and ahhed about whether to call this a mousse or parfait but the truth is, it doesn't matter what the name is- all you need to know is that it's the perfect balance of creamy and citrus indulgence.

Three great health benefits: boosts immunity, good source of antioxidants, beneficial for bone health

Serves 3

Ingredients:
1 cup cashews, soaked overnight and then drained & rinsed
1/3 cup cashew milk
1/3 cup juice freshly squeezed from oranges
2 tbsp maple syrup
1 tsp baobab powder
1 tsp orange zest
Few sprigs of redcurrants, to decorate (optional)

Method:
1) Place all of the ingredients, with the exception of the redcurrants, into a food processor and whizz together until smooth and creamy.
2) Divide the mixture evenly between three ramekins or glasses. Refrigerate overnight to set (or freeze, removing 10 minutes before serving). Decorate with redcurrants, blueberries or orange zest to serve.

Let me know if you try out this recipe! Tag me on Twitter @HaloEats or Instagram @halo.eats 

Immunity Boosting Smoothie (Banana Free)

This creamy smoothie is the perfect drink when you're feeling under the weather or a bit run down as it's packed with immunity boosting goodness. The smoothie has a rich, creamy texture which makes it really indulgent to drink and the spices add a warming flavour. What's more, it's the most beautiful yellow colour that's bound to put a smile on your face!

Three great health benefits: boosts immunity, good source of fibre, anti-inflammatory

Makes 1 large glass
Enjoy immediately

Ingredients:
Flesh of 1 mango
1 orange, peeled, with the pith and any seeds removed
3/4 inch piece of ginger, peeled and finely chopped
1/2 tsp ground turmeric
250ml cashew milk

Method:
1) Place all of the ingredients in a blender and blend together until smooth. Enjoy immediately.

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