Baobab, mango, mulberry and ginger bites

It’s Thursday and it’s looking a bit grey and wet outside, so here are some energy-boosting sunshine squares to boost you through today and the rest of the week.

These delicious bites are not only energy-boosting, but super-skin boosting too. This is thanks to not only the skin-plumping good fats from cashew nuts, hemp, and sunflowers seeds, but thanks to the amazing feel-good fruit, Baobab! Baobab, I love to use Aduna, is rich in vitamin C, almost 50% fiber and higher in antioxidants than goji berries and acai berries. Vitamin C helps protect cells from oxidative stress, contributes to the normal formation of collagen in the skin and helps promote good skin health, not forgetting the antioxidant-rich white mulberries, alkalizing mango and immune-boosting ginger which is antibacterial and anti-inflammatory. These gorgeous squares are the perfect pick-me-up for when you need them plus they’re delicious, as everything we eat MUST taste great, and just happen to be very nourishing at the same time. With its great citrus flavor, baobab also really lifts up and compliments the sweet mango, whilst the mulberries add a little extra happiness!

Makes about 30 small square bites

100g dried mango soaked for 1 hour in cold water, preferably filtered
3 tsp lemon juice
Pinch Himalayan pink salt
50g cashew butter
50g hulled hemp seeds
60g sunflower seeds
60g cashew nuts, roughly chopped
20g fresh ginger, peeled if not organic and roughly chopped
50g desiccated coconut
6-8 tsp baobab powder
30g dried white mulberries

Drain the soaked mango and leave in a sieve for about 15 minutes to let the excess water drain off. Add the soaked mango, lemon juice, salt and cashew butter to the food processor and blend until a smooth paste forms. Add the hemp seeds, sunflower seeds, cashew nuts, chopped ginger and desiccated coconut and blend once more to combine. Add the baobab powder to your preferred taste and blend once more. Lastly add the whole dried white mulberries and pulse just a few times.

Remove everything from the blender and turn out into a tin lined with baking parchment. Press the mix into a rough square shape no more than 1cm thick. Place in the freezer for 1 hour to firm up and then cut into small squares. Finish the squares off by dipping them in a little extra desiccated coconut if you like.

Keep the squares in the fridge for …

Berry Banana Muffins

AM Berry Banana Muffins with Buckwheatie Seed Streusel

These amaranth, buckwheat, mixed berry and banana muffins are full of great things! With a spoonful of coconut yoghurt, they make a delicious breakfast (hence the AM!) with protein, fibre and a steady release of energy from these powerful pseudo-grains and seeds, as well as the banana and berries. If not for breakfast, make a batch on Sundays to pack in your lunches throughout the week, bake some for weekend brunch or tea. The oh-so-soft muffin is finished off with a crunchy buckwheat groat and seed topping, lightly spiced with cinnamon and mesquite. They’re full of flavour, texture and nourishing wholesome ingredients, what could go wrong?!

This recipe is gluten, dairy and refined sugar-free. For an egg-free vegan variation, try replacing the 2 eggs with 2 flax eggs (2 tbsp. ground flaxseeds mixed with 6 tbsp. water, stirred and left for 15 minutes), and adding 10g arrowroot to the dry ingredients. I have not tried it yet but do have a go and let me know how you get on, whichever recipe you try.

The night before, you will need three separate small bowls to soak the following

bowl 1
soak 75g whole amaranth grain
bowl 2
25 pumpkin seeds
25 sunflower seeds
10g flaxseeds/ linseeds
bowl 3
70g buckwheat groats
15g pumpkin seeds
15g sunflower seeds
15g flaxseeds/linseeds

Soak the seeds and grains in a generous amount of tepid water (enough to cover plus a bit more) and a pinch of Himalayan pink salt or sea salt.

The next day, using a fine sieve, drain all the grains and seeds, rinsing them under cold water and keeping the contents of each bowl separate.

Place the amaranth seeds in a saucepan and add 150g cold water. Bring to the boil and then turn down to a low heat until they have absorbed the water. When cooked, they should be soft with a slight bite (al dente). It will take about 10-15 minutes and in the meantime, the rest of the ingredients can be prepared. Stir the seeds occasionally, making sure that they don’t catch. Leave to cool.

Set the oven to 170oC and line a muffin tin with 12 cases.

75g whole grain buckwheat flour
1 tsp gluten-free bicarbonate of soda
1/2 tsp gluten-free baking powder
1/4 tsp Himalayan pink salt or fine sea salt
1/2 tsp ground cinnamon
1 tsp mesquite (if you do not have mesquite powder, you …