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.…
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 1soak 75g whole amaranth grainbowl 225 pumpkin seeds25 sunflower seeds10g flaxseeds/ linseedsbowl 370g buckwheat groats15g pumpkin seeds15g sunflower seeds15g 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.…