Just between you and me, I had no intention of sharing the recipe for Pudding this year, or ever really?!  I’m not sure why it never occurred to me that you guys might be interested in it ,I think it’s kind of like cilantro, you either love it or you hate it and, gathering by the response I got when I shared a sneaky snap of this on Instagram last week you guys definitely LOVE IT!

I had so many messages, questions and comments requesting the recipe so I  took a quick poll and 100% of you said a big YES PLEASE to me sharing the recipe so, I decided to snap a couple of pics and well, here we are (originally published back in 2018 so I just re-posted to bump it up so it was front & center, nice and easy for you to find + for my visual learners, I’ve added step-by-step pics of Eve and I making it so you can see how easy it really is! click here for to see the pics / cook along with us  ).

Ah Christmas . . .

A time for family, friends, food and tradition – all of my fave things packed into one, slightly hectic, sometimes stressful but seriously magical day.

One of our favorite, festive family traditions is getting together for “Stir-Up Sunday” – although in the interest of full disclosure this rarely happens on a Sunday or as far in advance as it’s “supposed to” but anyway –  we all get together, Christmas carols blaring, and make the highly anticipated Christmas Pud.

Even though it’s such an easy thing to make, (seriously, it’s really SO easy – stir – soak – steam/or bake – devour!) it’s fun to have the whole family involved.

We all take turns giving it a stir, make a wish for the year ahead, and let it work its magic.

We’ve been doing it for years now and although I always seem to get a little nervous/anxious (← read slightly stressed out) because I just want everything to be perfect – I mean we all know that the main meal is just a formality to get the dessert which is always the star of the show, right?!  – this pudding turns out perfectly every. single. time.

I’d even go as far as to say it’s fail-proof.

You can steam it, you can bake it, you can add any kind of fruit, a splash of brandy/rum, and as much, or as little spice as you like.

It’s hearty, yet light, seriously moist, and perfectly spiced.

Packed with all of those, much loved, heart and belly-warming, traditional, Christmas/holiday flavors – minus the gluten, dairy & refined sugars.

Make it weeks in advance, it’s stores incredible well in the fridge or freezer, or you can do it a day or two before the feast and festivity begin.

Serve it simply as it is, either hot or cold, with a drizzle of cream, custard, ice-cream or both.

It’s not fancy, no bells and whistles, but it’s fun to make, fun to eat and fun to share with the ones you love.

* Gluten Free * Dairy Free * Grain Free * Refined Sugar Free * Paleo Friendly*

For my visual learners, click here for a quick, cook-a-long reel or for slower paced step-by-step pics & FAQ including flour alternatives & how to make a DIY pudding tin/bowl  – click here . Let me know if you have any other questions.

From me and mine to you and yours, wishing you a very Merry Christmas and the Happiest Holidays –   I hope you love it as much as we do.

Enjoy xo

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Question of the day –

What’s your fave holiday tradition?

Feel free to share recipes, or links to your fave recipes in the comments below or on the Facebook page and please for the love of all that is good in this world when you do make your Christmas pudding (or any of the recipes you find on this blog of mine) go ahead and snap a pic and share it either on the Facebook page, or tag me on twitter or Instagram. Sharing is caring remember.

Do it, do it You know you want to

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The post Traditional Christmas Pudding {Gluten Free – Paleo} Step by Step pics & video link included! first appeared on Better with Cake.

As another year draws to a close and we prepare to dive head first into a brand new year of deliciousness, I thought it would be fun to take a look at  your favorite recipes of 2019.

We have made a lot of delicious things together this past year and here we have the top 10, most popular recipes of 2019 as choose by you.

So, without further ado – allow me to present you with your top 10 – most clicked, commented on, shared and re-created recipes of 2019 –

1 – No Bake {Date Free} Salted Caramel Slice

2 – DIY Jerk Seasoning

3 – Strawberry and Cream Cashew Cookie Bites

4 – Lemon Berry Muffins

5 – Spicy Tuna and Tomato Burgers

6 – Healthy “Sugar Cookie” Bliss Bites

7 – Blueberry , Apple and Banana Super Smoothie

8 – Date Free Salted Caramel Bliss Bars

9 – Spring Fritatta

10 – Dark Chocolate Double Stuffed Dates

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To all of you who have re-created, commented on, posted and shared in any of my recipes either here on the blog, the Facebook page or Instagram: Thank you so much for sharing your love and appreciation for my recipes not only with me but with others too.

I honestly LOVE seeing you make and enjoy the recipes I share and it makes my heart all kinds of happy knowing that you’re enjoying a recipe that I created.

Seriously you guys, so much love and I can not thank you enough for all the support and encouragement you have shown me over the years.

Insert all of the feel good, happy, loved up emojis here !

Please comment below and let me know if there is anything in particular that you’d like to see more (or less) of in this coming year.

Thank you so much for being here – love you. Mean it!

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Question of the day –

Did your fave recipe make the list this year? If not I’d love to know – what was your fave?

Feel free to share recipes, or links to your fave recipes in the comments below or on the Facebook page and please for the love of all that is good in this world when you do make these any of the recipes you find on this blog of mine go ahead and snap a pic and share it either on the Facebook page, or tag me on twitter or Instagram. Sharing is caring remember.

Do it, do it You know you want to xo

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The post Top 10 Most Popular Recipes of 2019 – Reader Favorites first appeared on Better with Cake.

Yes my friend you read that right . . .

No bake, mix & make, raw, DATE FREE, copycat twix bars!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

And yes, the excessive amount of exclamation points are 100% necessary!

Plus maybe a few more !!!!!!!!!!!!!!!!!!!!

I mean, did you hear me ?!

No bake, mix and make, copycat twix bars!!!

Deliciously buttery, cinnamon spiked shortbread topped with a layer of (date free) salted caramel finished with a decadent, rich coating of espresso infused dark chocolate!

Yes, the espresso in the chocolate coating is totally optional. If you’re not a coffee lover like me then tell me why we’re friends again?! Just kidding, more for me. Love you   . . . feel free to leave it out , I personally love it but, you do you boo.

We can’t have anyone missing out on this . . .

Secretly healthy, copycat twix bars made with just 5 ingredients that I bet you have on hand already and come together in 1 bowl with 1 spoon and can be ready to devour in about 30 minutes!!!!

Honestly, the hardest part about making these bars is waiting for them to set.

Will waiting be difficult? Possibly, for some – some people being me.

But, will it be worth it?

Absolutely, 100% without question, oh so worth it!

See layer upon, layer, upon layer of deliciousness ↑↑↑

All natural, quick and easy, deliciously indulgent, secretly healthy (date free) mix and make twix bars!

if you do one thing today, please let it be making these copycat twix bars, they really do taste all kinds of magical and you need them in your life because, yummmmmm

Gluten free – Dairy free – Grain Free – Refined sugar free – Low carb – Vegan – Keto and Paleo friendly.

Brb, I’m just going to check and see if my letter from Hogwarts has arrived . . .

Make them. Eat them. Love, love, love them.

No Bake Mix & Make Raw {DATE FREE} Twix Bars

Gluten Free – Dairy Free – Grain Free – Refined Sugar Free – Low Carb – Vegan – Keto – Paleo

Makes 4 large, 8 medium or 16 bites of blissful deliciousness

Ingredients –

No bake {date free} copycate Twix Bars

• Pre time Time: 10 mins - Chill time - 30-60 mins
• Makes: 4lge - 8 reg or 16 mini bites
• Difficulty: Easy

• Ingredients
• For the shortbread base –
• 1/2 cup coconut flour
• 1/4 cup coconut oil, melted and cooled
• 1/4 cup maple syrup *
• 1 Tablespoon vanilla
• 1/2 teaspoon ground cinnamon (or chai spice mix)
• A generous pinch of salt
• For the salted caramel filling –
• 1/2 cup almond butter
• 1/4 cup coconut oil
• 1/4 cup maple syrup*
• 1 teaspoon of vanilla
• A generous pinch of salt
• For the chocolate coating –
• 1/4 cup (1/2 a block) of good quality dark chocolate – double this if you want to completely coat your twix bars
• 1/2-1 teaspoon of instant espresso – optional
• 1 teaspoon of coconut oil
• A pinch of salt + extra for serving
  *keto friends use monk fruit based maple syrup

1. Instructions
2. Line a small rimmed baking dish or loaf pan (I used a 5 x 5 inch square baking dish) with non-stick parchment paper and set aside.
3. Place all ingredients for the base into a small bowl and stir until well combined.
4. Press shortbread base in to your prepared baking dish (or loaf pan) and press down into one nice smooth even layer.
5. Set aside.
6. Place all ingredients for your almond butter caramel in to a small bowl and stir until smooth, creamy and well combined.
7. Pour your salted caramel filling over your shortbread base and smooth in to a nice, even layer.
8. Press shortbread base in to your prepared baking dish (or loaf pan) and press down into one nice smooth even layer.
9. Place in the freezer to set – should be ready in 15-20 minutes.
10. Melt together chocolate, coconut oil and espresso (if using) by your preferred method – I like to do mine double broiler style, by placing the chocolate in to a bowl then sitting it on a small sauce pan filled with about 2 cm of water, let the water  simmer , without touching the bottom of the bowl, stir the chocolate occasionally until completed melted.
11. Now – you have 2 options here -1 – which is the option I chose – I sliced the chilled/set twix bars then holding the base, dipped the tops of each bar in the melted chocolate, then placed them back on a lined baking tray and continued until all were given a chocolate crown.

    2 – You can simply pour your melted chocolate on to the base, then slice it as a whole. If you choose to take this option, be warned the chocolate layer can crack as you like it. I suggest heating the blade of your knife with boiling water before slicing, the heat makes slicing easier (and the chocolate less likely to crack as much) as the heated blade will melt the chocolate layers as you press to slice.

    Just make sure you wipe any excess water off the blade before slicing.

12. Devour!
13. Bars are best stored in an air tight container in the fridge (can also be frozen)
14. Enjoy xo

 

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Question of the day –

What’s your favorite treat?

Feel free to share recipes, or links to your fave recipes in the comments below or on the Facebook page and please for the love of all that is good in this world when you do make these twix bars (or any of the recipes you find on this blog of mine) go ahead and snap a pic and share it either on the Facebook page, or tag me on twitter or Instagram. Sharing is caring remember.

Do it, do it You know you want to ox

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The post No Bake Mix & Make Raw {DATE FREE} Copycat Twix Bars first appeared on Better with Cake.

I almost can’t even handle the deliciousness !

Have you ever imagined what it would be like if a snickers and a twix had a beautiful little baby bar?!

These are the places my mind go when I’m trying to get to sleep at night . . . please tell me I’m not the only one who dreams of such things?!

Well, if you haven’t had that delicious little dream yet, now that I’ve planted the see you most certainly will but,  lucky for you I’m not one to plant a seed and leave you waiting because today, my friend, I am delivering the peanut butter, caramel filled goods!

Cinnamon spiked short bread base, seriously peanut buttery (aka – the best kind) DATE FREE, salted caramel studded with lightly roasted peanuts, all tucked under a layer of cool, crisp, rich dark chocolate.

I mean can you even . . .

Layer, upon, layer of deliciousness!!

No doubt in my mind, this, right here, is the stuff that dreams are made of.

It’s super simple to put together, I know it may look like a lot of steps, more than I would normally ask you to do but hear me when I say you can absolutely do this!

Honestly, hardest part about making these bars is having the patience to wait for them to set. Let me tell you, the struggle is real friends but also, 100% worth it.

Made with no refined flours or sugars using just a handful of ingredients that I bet you have on hand already and come together in a matter of minutes!

Gluten free – Dairy free – DATE FREE – Refined sugar free – Low carb – Vegan – Keto and Paleo friendly.

But most importantly it really is a little slice of heaven right here on earth and you need it in your life because, yummmmmm

It’s snickers meets twix !!!!!

You. Are. Welcome!

Make them. Eat them. Love, love, love them.

{DATE FREE} Salted Caramel Peanut Butter Bliss Bars

Gluten Free – Dairy Free – Refined Sugar Free – Low Carb – Vegan – Keto – Paleo

Makes 4 large, 6 medium or 9 bites of blissful deliciousness

Ingredients –

For the shortbread base –

1/4 cup almond meal/flour

1/4 cup coconut flour

1 1/2 Tablespoons of coconut oil, melted

1 Tablespoon of maple syrup

1 pinch of ground cinnamon

1 pinch of salt

For the peanut butter caramel filling –

1/2 cup peanut butter – or nut seed butter of choice

1/4 cup coconut oil

1/4 cup maple syrup

1 teaspoon of vanilla

A generous pinch of salt

1/4 cup of peanuts

For the chocolate topping –

1/4 cup (1/2 a block) of good quality dark chocolate

1 teaspoon of coconut oil – optional

A pinch of salt + extra for serving

Method –

1 – Preheat oven to 175’C/350’F

2 – Line a small rimmed baking dish or loaf pan (I used a 5 x 5 inch square baking dish) + 1 small baking tray with non-stick parchment paper and set aside.

3 – Place peanuts on to the baking tray and roast for 5-10 minutes until lightly toasted. Sprinkle with salt, set aside.

4 – Place all ingredients for the base into a small bowl and stir until well combined.

5 – Press shortbread base in to your prepare baking dish (or loaf pan) and press down into one nice smooth even layer.

6 – Bake for 8-10 minutes until it’s lightly golden.

7  – Place all ingredients for your peanut butter caramel in to a small sauce pan, stir and gently heat until well combined.

9 – Set aside to cool.

10 – Once your caramel has cooled slightly, pour 1/2 of the caramel over your shortbread base, smooth to the edges.

11 – Top with roasted peanuts then pour and smooth over remaining caramel.

12 – Place in the fridge (or freezer) to set.

13 – Once set, melt together chocolate and coconut oil, if using, by your preferred method. Allow to cool for a minute or two then pour over your peanut studded caramel-shortbread base smoothing to the edges as you go.

14 – Place back in to the fridge to set for 5.

15 – Slice, sprinkle with sea salt and devour!

Enjoy xo

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Question of the day –

What was or is your fave snack/candy bar?

Feel free to share recipes, or links to your fave recipes in the comments below or on the Facebook page and please for the love of all that is good in this world when you do make these bliss bars (or any of the recipes you find on this blog of mine) go ahead and snap a pic and share it either on the Facebook page, or tag me on twitter or Instagram. Sharing is caring remember.

Do it, do it You know you want to ox

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The post {Date Free} Salted Caramel Peanut Butter Bliss Bars first appeared on Better with Cake.

1 – My sweet family has been struck down with a nasty, nasty cold/flu so I have my hands full on the “mom duty” front.

2 – My laptop is dying a slow and painful death. At this point, I have unsuccessfully attempted to upload this recipe for you at least 6 times now ( but whose counting?!) and each time I get about half way through then my laptop freezes, I lose everything and have to start over again. Ain’t no body got time for that!

3 – Who wants to sit here and read my ramblings (although I really appreciate you being here) when there are salted choc chip almond butter blondies to be made.

But, not just any ol’ blondies . . .

You guys, these blondies . . . I don’t want to toot my own horn but, I think I may have outdone myself on this one.

I’d even go as far as saying that these could very well be the best blondie (or brownie or baked good!!!)  that I’ve ever made!

EVER!

My family agrees

*toot, toot*

They’re  subtly sweet, deliciously buttery, crispy, almost cookie like on the edges and super fudgy in middle and would you just look at those puddles of melted chocolate. Insert all the heart eye emojis here ↓↓↓

There are few moments in life where words and descriptions are not required and I firmly believe that this, my friend , may be one of them!

I mean can you even . . .

Made with no refined flours or sugars using just a handful of ingredients that I bet you have on hand already and come together in 1 bowl, with 1 spoon and can be ready to devour in just 20 minutes!

This recipe make 4 large, 6 medium or 9 bite size blondies so it’s perfect for those moments when you really want a blondie (or 2), which if you’re anything like me is pretty much daily  (please tell me I’m not the only one!? ) but you don’t want to bother baking, or can’t be trusted with ( ← we’ve all been there), an entire batch of 12-24.

Feel free to double-triple-quadruple the batch if you’re feeding a crowd (or have the self control of a saint) – just make sure you adjust the bake time accordingly – and although they re-heat like a dream – they’re so quick and easy to make and I think you and I can both agree that nothing quite compares to that new, new, freshly baked, ooey, gooey goodness.

Gluten Free – Dairy free – Grain free – Refined sugar free –  Low carb – Paleo –  Keto &  Vegan friendly !

Deliciously buttery, crisp and crunchy, super fudgy , salted choc chip almond butter blondies – aka a little piece of heaven right here on earth!

1 bowl, 20 minutes . . .

Make them. Eat them. Love, love, love them.

{Small Batch} Flourless Salted Choc Chip Almond Butter Blondies
Gluten Free – Dairy free – Grain free – Refined sugar free –  Low carb – Paleo –  Keto &  Vegan friendly

Makes 4 large – 6 medium or 9 bite size blondies that crispy on the edges, fudgy in the middle and choc full of choc chips!

Ingredients –

1 egg – vegan friends sub 1 flax egg or you fave egg replacer

1/2 cup almond butter

1/4 cup of golden monk fruit sweetener – can sub coconut sugar

1 Tablespoon of coconut oil, melted and cooled

1 Tablespoon of maple syrup

1 teaspoon of vanilla extract

1 Tablespoon of coconut flour

1/2 teaspoon of cinnamon

1/2 teaspoon of baking soda

1/2 teaspoon of salt + extra for sprinkling

1/4 cup (1/2 a block) of good quality dark chocolate , roughly chopped

1 scoop of collagen – optional but great for hair, skin, naiuls & gut healing goodness

Method –

1 – Pre-heat oven to 175’C/350’F

2 – Line a small baking dish  (or mini loaf pan) with baking / parchment paper and set aside.

3 – In a medium size bowl, lightly whisk your egg.

4 – Add all remaining ingredients , except chocolate,  and stir to combine.

5 – Fold through chocolate.

6 – Bake for 15-20 minutes, until the top is golden and a tooth pick has just a few crumbs attached when inserted into the middle. DO NOT OVERBAKE!

7 – Allow to cool for 5-10 minutes (if you can) – sprinkle with salt.

8 – Slice

9 – Devour!

Note – These blondies can be kept refrigerated for 5-7 days or frozen for 3-6 months.

To re-heat simple thaw to room temp, pop them in the oven ,  on low for 5- 10 mins until heated through, or just microwave for 30 seconds or so.

Enjoy xo

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Question of the day –

Tell me, corner, edge, middle? Which piece would you choose?

Feel free to share recipes, or links to your fave recipes in the comments below or on the Facebook page and please for the love of all that is good in this world when you do make your choc chip blondies (or any of the recipes you find on this blog of mine) go ahead and snap a pic and share it either on the Facebook page, or tag me on twitter or Instagram. Sharing is caring remember.

Do it, do it You know you want to xo

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The post {Small Batch} Flourless Salted Choc Chip Almond Butter Blondies first appeared on Better with Cake.

It’s time to work those shoulders and arms, because who doesn’t love some curvy, strong, sculpted shoulders?!

Plus gotta get strong so we can help Santa deliver all those presents, right?!

What do you say, are you in?!

Ok good, because today I’m sharing a short, sharp, upper body workout that you can get in and get done in around 20 minutes!

Here’s what we’re going to do;

6 exercises
10 reps each
x 3 rounds
Add/remove weight & resting as needed
Boomshakalocka, done

The aim is to do 10 reps of each exercise before moving on to the next and repeat the entire sequence through for a total of 3 rounds, resting as needed, sound good?

Nothing overly complicated, basic movements done with good form for a short but effective upper body workout.

I should warn you though, just because you’re workout is short doesn’t mean it’s not effective, believe me when I say by the final round you will be feeling a nice little fire burning in those beautiful biceps (hence the name – “inferno” ) and um . . . FYI –

The struggle is so real!

That being said, I guarantee after this workout you will be feeling strong and energized ready to take on the rest of your day!

Remember, just because I’m not allocating any specific rest breaks in today’s workout does not mean I want you to push through and no take any breaks. Listen to that beautiful body of yours and rest as needed.

Anytime you feel like you need to take a break to catch your breath and grab a little drink then by all means please do so, and take all the time you need, do what you gotta do, OK?!

Catch your breath, grab a drink then get straight back into it, deal?

Grab yourself a weapon of choice – a set of dumbbells, a barbell, your EmPack, kettlebells, some resistance bands or any combination you like. Make sure you choose something appropriate for your strength but, don’t be afraid to challenge yourself.

I want you to really push yourself, the final rep of each exercise should be a challenge!

Although, we want quality not quantity, always! Never compromise your form, ever! If your form starts to fail your done, got it?

Take your time, concentrate, focus and breathe through each and every exercise. You are strong, you are amazing, you have big energy! You’ve totally got this!

And because nothing makes a workout challenge more fun than getting a buddy to join you. Why not grab your BFF or a family member or your fave workmate and have them join you, power in numbers baby!

Don’t forget to come back and let me know how you did once you’re done. Either leave me a message in the comments below, or you can give me a shout on the Facebook page or tag me (@EmSwanston) on Twitter , or Instagram (@emsswanston) . I mean it, I wanna hear how you did!

Ok enough chit chat time to work –

20 Minute Shoulder Sculpting Workout

As always make sure you are nice an warm before you start your workout – Run on the spot, do jumping jacks, jump rope, dance around your living room, anything to get you warm then it’s time to get serious.

Finish with a nice little cool down and stretch, maybe take a walk or something anything to help bring your heart rate down. Finish with a few of your fave stretches. Please don’t skip the stretch people, its like dessert for the body.

Now onto our bonus smoothie recipe . . .

How does a nice tall, creamy, dreamy, subtly sweet, antioxidant rich, blissfully delicious, blueberry balsamic smoothie sound?

That splash of sightly tart balsamic vinegar marries so perfectly with the sweetness of those beautiful blueberries . . . trust me on this . . . you will LOVE IT!

It’s a little bit tart, a little bit sweet and a whole lot of delicious!

It’s an absolute game changer, a total taste sensation!

Oh and I should probably mention that not only is our pretty little,  blissfully delicious smoothie taste like an absolute dream but, it’s packed with protein, high in fiber, rich in antioxidants, heart healthy fats and those all important omega 3’s and, it also happens to be vegan, dairy free, refined sugar free, BANANA FREE and paleo friendly – so much to love I tell you and love it you will

It really is simply divine, the perfect way to treat yo’ self and refuel and re-energize that beautiful body of yours on this fabulous Friday.

Blueberry Balsamic Super Smoothie

{Vegan – BANANA FREE – Dairy Free – Refined Sugar Free – Keto – Paleo Friendly}

Makes 1 nice tall, creamy, dreamy, subtly sweet, antioxidant rich, blissfully delicious, blueberry super smoothie

Ingredients –

2 Tablespoons of coconut yogurt (or 1/4 cup Greek style yogurt)

1 cup unsweetened vanilla almond milk (or milk of choice)

1  cup of frozen blueberries

1 Tablespoon of cashew (or coconut butter) – sub 2 Tbsp raw cashews, soak in boiling water for 5-10 mins, then drain, if you don’t have a high powered blender.

1 teaspoon of balsamic vinegar

1/2 teaspoon of vanilla

1 teaspoon of chia seeds

1/4-1/2  cup of ice – more or less to desired consistency

Optional add in’s;

1 Tablespoon of hemp seeds – for (plant based) protein, fiber & all important essential amino acids

1 teaspoon of maca – for hormone balance

1-2 scoops of Vital proteins unflavored collagen peptides – for an extra boost of protein and gut healing goodness

1 scp protein powder – for extra protein (vanilla or unflavored would work best in this recipe) – I use Proganics Vanilla whey – you can use EMS10 to get 10% off

Up to 1 Tablespoon of MCT oil – brain boosting energy

Optional but recommended for serving –

Coconut flakes

Chia Seeds

Blueberries

Method –

1 – Place all smoothie ingredients into your and process until smooth, creamy and well combined.

2 – Pour into a chilled glass or mason jar then top with coconut flakes, blueberries and chia seeds if desired.

Enjoy xoxo

Don’t forget to give me a shout out when you’re done – hit me up in the comments below via the Facebook page on Twitter or on Instagram

Now go;

and have yourself a killer day xoxo

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Question of the day –

What’s your favorite way to refuel after a workout?

Feel free to share recipes, or links to your fave recipes in the comments below or on the Facebook page and please for the love of all that is good in this world when you do make this smoothie (or any of the recipes you find on this blog of mine) go ahead and snap a pic and share it either on the Facebook page, or tag me on twitter or Instagram. Sharing is caring remember.

Do it, do it You know you want to

__________________________________________

The post 20 Minute Shoulder Sculpt & A Blueberry Balsamic Super Smoothie first appeared on Better with Cake.

The battle against the manky overripe banana continues!

It never really ends does it?!

Please tell me I am not the only one who has a massive fruit bowl filled with over ripe bananas on her hands?

Especially after the holidays . . . those poor bananas never really stood a chance did they?

I bought them with the best of intentions but come on now, if you have the option to choose between a banana and a maple vanilla peanut butter cup what are you gonna do?

Exactly!

Those poor bananas did not stand a chance.

So . . .

Today we are going to put those sad looking bananas to good use by making ourselves a big ol’ batch of banana and pomegranate mini muffins.

Not only do they happen to be insanely delicious but, they also happen to be all natural, made with no refined flours or sugars as well as low carb, grain free and paleo friendly.

A pretty yet tasty little treat that also happens to be all kinds of healthy – You’re welcome

Most importantly though, these banana and pomegranate mini muffins are just straight up delicious.

Like in-sane-ly delicious!

Let me just tell you, these banana and pomegranate muffins are so light and tender they simply melt in your mouth. Just you wait . . .

When you bite into these muffins you get a delicious hint of banana infused caramel followed by a heart and soul warming hum cinnamon and last but certainly not least comes our star . . . the precious little jewel of the fruit world that take our humble banana muffins to the next level . . .

A delicious pop of sweet, juicy, ruby red pomegranate 

So much deliciousness!

The contrast in texture will blow your pretty little mind!

A subtly sweet, light as air, melt your mouth banana muffin that is studded with sweet and juicy, explosive little pomegranate arils! 

And, you know what makes these tasty little treats even better, if thats even possible at this point?!

The fact that they come together in a matter of minutes.

We simply throw our ingredients into the trusty ol’ blender or food processor and let it do the work for you.

All you have to do once your batter is good and blended is stir through those precious pomegranate jewels, spoon a your ruby studded banana batter into your mini muffin tray, and bake those bad boys for 8ish minutes and you’re done baby!

From blender to belly in less than 20 mins! Winning!

Quick and easy to prepare, insanely delicious and secretly healthy – love, love, love!!!

2 bites of secretly heathy, purely delicious, banana infused mini muffins with an explosively delightful, ruby red, sweet and juicy surprise inside.

They really are the perfect little treat for any time of day!

Perfect with a cup of tea or coffee for breakfast, snack or anytime.

And for those of us with little ones (and not so little ones) heading off to school (or work) in the coming weeks our banana and pomegranate mini muffins are the perfect little lunchbox addition because they also happen to be nut free.

All natural, secretly healthy, low carb, grain free and paleo friendly banana muffins with a divine hint of caramel, a hum of cinnamon and a juicy, sweet, explosive little surprise inside.

Make them. Eat them. Love, love, love them

Banana and Pomegranate Mini Muffins
{Low carb, grain free & Paleo friendly}
Makes approx 30 subtly sweet, light as air, melt your mouth low carb, grain free and paleo friendly banana muffins that are studded with sweet, juicy, explosive little pomegranate arils!

Ingredients –

2 manky over ripe bananas

3 eggs

2 medjool dates, seed removed*

2 teaspoons vanilla extract

1 Tablespoon of coconut oil, melted and cooled

1 Tablespoon of warm water

1 teaspoon of ground cinnamon

1 teaspoon baking powder

1/2 teaspoon baking soda

1/8 teaspoon salt flakes

4 Tablespoons coconut flour

4 Tablespoons of pomegranate arils

Method –

1 – Pre-heat your oven to 150’C (300’F) and either line a mini muffin tray with paper cases or grease and flour old skool style then set aside.

2 – Place all ingredients except your pomegranate arils into your food processor or blender and process until well combined.

3 – Add 3/4 of your pomegranate arils and stir until almost combined.

4 – Spoon batter into your prepared muffin tray (I use approx 1 heaping teaspoon per mini muffin) then sprinkle the tops of each muffin with a little of your left pomegranate arils

5 – Bake for 8-10 mins until slightly golden, tops spring back when gently pressed and a toothpick has just a few crumbs attached when inserted into the centre.

6 – Allow to cool in the tray for 5-10 mins then transfer to a wire rack to cool completely.

Enjoy xoxo
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Question of the day –

What tasty treats are you snackin’ on lately?

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The post Banana and Pomegranate Mini Muffins {Low carb, grain free & Paleo friendly} first appeared on Better with Cake.