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

_________________________________________

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

__________________________________________

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

Gingerbread season has arrived!!!!!!!!!!!!!!!!!!! Insert all the exclamation points and fun, festive happy dancing, here!!!!!!!!!!!!!!

Could I be anymore excited?!
Please tell me you read that in the voice of Chandler Bing (hello, Friends for life), if not, go back and read it again . . . I’ll wait . . .

And just in case you weren’t sure, the answer is no, I could not be any more excited – choosing to ignore the fact that gingerbread season means that Christmas is just around the corner and I haven’t even come close finish my Christmas shopping yet . . . am I stressed . . . little bit but . . .

I have a fresh batch of gingerbread muffins so I’m choosing to focus on that.

Please tell me I’m not the only one who is crazy excited for all things gingerbread?!

I don’t know what it is about that combination of spices, it just makes me feel all the fun and festive feels (just in case you didn’t know, Christmas is my absolute favourite) and warms me down to the depths of my soul.

Maybe it’s because gingerbread is not something we have everyday. The acceptable window for gingerbread consumption is just a few short weeks, really just the month of December, so I think that helps to make it extra special.

Speaking of extra special . . .

You guys, these gingerbread muffins . . . where do I begin ?!

Aptly named the best ever/ my absolute fave because they really truly are. By December 4th and I may have made them 3 times already . . . Im sorry it took so long for me to share them with you, life has been cah-razy, I know you get it . . . but, one bite of these light, fluffy, perfectly spiced gingerbread muffins and all will be forgiven . . .

Yes, they really are THAT good!

Soft, tender, subtly sweet, perfectly spiced and just all kinds of wonderful.

Made with just a handful of ingredients that I bet you have on hand already and can be ready to devour in less than 20 minutes!

Serve them simple as they are, drizzle with a traditional powdered sugar glaze or a little melted coconut butter. Extra cinnamon for me please!

Or you totally serve them with this whipped vanilla cream cheese frosting, or this espresso cream cheese frosting or even this dark chocolate espresso ganache – or make a platter with some of each! ← this will be happening!!

However you choose to do it you really can’t go wrong!

Perfect to have on hand to fuel the frenzied, frantic , last minute Christmas shopping or just because IT’S GINGERBREAD SEASON!!!!!!!

And just when you thought you couldn’t love them anymore, this recipes makes just 6-9 delicious little muffins so it’s perfect for those moments when you’re craving a slice of gingerbread (or 2) but don’t want to bother baking, or can’t be trusted with (←we’ve all been there) an entire loaf (or batch of 12-24)

And, these babies are 100% freezer friendly so you can totally get a head of the game, and make them now, pull them out of the freezer on Christmas Eve, Christmas brunch, sorted!

1 bowl + 7 ingredients ( a handful of spices) and 20 minutes and you too could be devouring this deliciousness!

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

All natural, quick and easy, subtly sweet, soft and tender, perfectly spiced gingerbread muffins . . .

From my heart to yours, enjoy xo

Let the festive fun, begin!!!!!!!

• I used Macro Mike limited edition caramel popcorn plant based almond protein powder ! Its gluten free, dairy free, sugar free, boosted with probiotics & truly tastes all kinds of incredible. Its hands down without question the smoothest, most delicious, elite tasting protein power (plant based/dairy free or otherwise!!) I have ever tried. And I have tried A LOT!  Use AMB-EM to get a cheeky discount if you want to try it & believe me, you do!
• You “can” sub 1/2 tsp coconut flour in place of the protein powder but the flavour & nutritional boost the protein pwd adds really make  these muffins extra magical!

__________________________________________

Question of the day –

What’s your fave festive 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 your muffins (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 Classic Style Gingerbread Muffins first appeared on Better with Cake.

And you know what that means . . .

It’s time for another round of Fit Friday fun, and boy are we going to have some fun today!

Today I’m sharing a short, sharp, total body workout that you can do anywhere, anytime in just 10 minutes – with or without equipment, totally your call which means it’s perfect for this time of year when things are crazy, you may be traveling or just not able to make it to the gym!

Ive said it before and I’ll say it again, with the right combination of exercise you can have yourself an awesome workout and get the results you want in less than 20 minutes!

Quality, not quantity – 10 minute workouts – Everybody got time for that!

So, here’s what we are going to do –

Reverse lunge
Squat
Squat jump – or pulse
Push up
Mountain Climber
Russian Twists

Aim to do 8-10 reps of exercise (count reps per side for lunges, climbers and twists) and repeat the entire sequence through for a total of 3-4 rounds, or as many rounds as pretty in 10 minutes, resting as needed , sound good?!

Nothing overly complicated, basic movements done with good form for a short but effective total body workout that will have you feeling strong , energized and ready to take on the rest of your day!

Although it’s totally not necessary, simply using your body weight alone is challenging enough but,  for our fully functioning or more advanced lifters who might be wanting kick things up a notch feel free to grab yourself a weapon of choice – a set of dumbbells, kettlebells, your EmPack,  resistance bands or a combination would work. Just 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 –

– 10 Minute –

No Equipment

Total Body 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 for this weeks smoothie recipe . . .

How does a nice tall, creamy, dreamy, secretly healthy, iced gingerbread latte sound?

Like heaven right?! Well it totally tastes like heaven too!

Honestly, I’m so in love with how insanely delicious this secretly healthy, gingerbread latte turned out, Im not sure I want to drink my coffee any other way from now on?!

Especially at this time of year when I’m needing all of the coffee to try to do all the things (and then some!) please tell me I’m not the only one?!

This right here, is everything I want, all day everyday between now and Christmas on repeat. . . then on Christmas I’ll be wanting a double-double please and thank you.

You just can’t beat a combo like coffee and gingerbread! It’s just so good!

Subtly sweet, seriously creamy,  spiked with the perfect hit of espresso and a heart and belly warming hum of gingerbread spice.

So, SO good!

No one would ever know that this one also happens to be seriously good for you!

Packed with protein, naturally sweetened and loaded with gut healing goodness!

I won’t tell if you don’t!

And, not only does our pretty little, secretly healthy, gingerbread latte taste like Christmas in a cup but, it also happens to be Dairy free (if you want),  BANANA FREE, DATE FREE, sugar free, Low Carb, Vegan, Keto 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 on this fabulous, festive Friday – or any day really because, yummmmm.

Iced Gingerbread Latte
{Dairy Free – BANANA FREE – DATE FREE – Refined Sugar Free – Low Carb – Vegan – Keto – Paleo Friendly}
Makes 1 all natural, creamy, dreamy, subtly sweet, deliciously indulgent, secretly healthy super smoothie

Ingredients –

1 cup vanilla almond milk (or milk of choice)

1-2 shots of your fave espresso – 1 sachet of Before you speak high performance instant espresso (I love OG or cinnamon) – or 1-2 teaspoons of regular instant espresso

1 teaspoon of vanilla

1 teaspoon of cinnamon – more or less to taste

1/2 teaspoon of ground ginger – more or less to taste

A pinch each of nutmeg, cardamom and cloves – more or less to taste

1 Tablespoon maple syrup or sweeter  of choice more or less to taste

1/4-1/2  cup of ice – more or less to desired consistency if having iced – omit if you want a hot latte

Optional add ins;

1 Tablespoons of melted dark chocolate to swirl your glass  – pure happiness

1 teaspoon of maca – for hormone balance

1-2 scoops of collagen – great for hair, skin, nails & gut healing goodness

1 Tablespoon of vanilla (or caramel) creamer – makes it extra lush

1 scoop protein powder  – for extra protein ( I love using Naked Harvest Supplements – the  cinnamon Christmas cookie plant based protein pwd – its AMAZING – XOEm = 15% off if you want to try it. The vanilla (or choc swirl) is great in here too or unflavored would work best in this recipe)

Method –

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

2 – Pour into a chilled glass or mason jar then top with toppings of choice.

Enjoy xo

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 remember;

and have yourself a killer day xoxo

_________________________________________

Question of the day –

What’s your go-to coffee order?

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 Healthy {Sugar Free – Dairy Free} Gingerbread Latte & 10 Minute – No Equipment – Total Body Workout first appeared on Better with Cake.

these cookies . . .

YOU NEEEEED.

Hands down THE BEST COOKIES I have made all year!

Not even kidding!

Crisp and crunchy, but not to crunchy, seriously chocolaty, with a gentle hum (or loud rev if you prefer) of espresso & a hint of minty freshness!

I mean can we just take a minute . . .

Yes, yes just yes!

1 bowl – 1 spoon – 7 ingredients – 15 minutes, done!

No kneading, no chilling, no rolling, no cutting, nadda.

Mix – shape – bake – drizzle – sprinkle –  devour!

Perfect to make as a last minute gift, perfect to make and leave out for Santa , perfect for fueling all the festive fun!

These cookies are everything I love in life all served up in one delicious little mouthful!

And not only insanely (and I mean INSANELY) delicious , but, they are naturally free of all of the things!

Gluten Free Dairy free EGG FREE Grain free Refined sugar free Low Carb Paleo Keto & Vegan friendly

If you do one extra thing today, please, please, PLEASE let it be baking these!

Coffee + Chocolate + Cookies = all of the yes!

All natural, quick and easy, secretly healthy, crisp and crunchy, dark chocolate peppermint mocha cookies . . .

From my family to yours, Merry Christmas love bugs

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

Flourless Dark Chocolate Peppermint Mocha Cookies
{Gluten Free, Dairy Free, EGG FREE, Grain Free, Refined Sugar Free,  Keto, Vegan  & Paleo Friendly}

Makes approx 10-12 deliciously indulgent, secretly healthy, seriously chocolaty, espresso infused cookies with a hint of minty freshness.

Ingredients –

1 cup Almond butter (or nut/seed butter of choice)

1 teaspoon of vanilla

1/4 tsp peppermint extract – more or less to taste

2 Tablespoons of cacao

1-2 teaspoons of espresso – depending on how strong you like it

3 Tablespoons of plant based sweetener of choice –  I use Nuiva – sub monk fruit sweetener or 1/4 C of coconut sugar

1/2 teaspoon of baking soda

A pinch of salt

3-4 Tablespoons of roughly chopped dark chocolate  for drizzling

Optional add in’s;

2-4 scoops of  Vital proteins unflavored collagen peptides – Optional for gut healing goodness – vegan friends omit

1 teaspoon of maca – for hormone balance

1 – 2 scps protein powder – for extra protein – I use Proganics Vanilla whey – you can use EMS10 to get 10% off

Crushed Candy Canes & flaky sea salt for serving

Method –

1 – Pre-heat oven to 175’C/350’F

2 – Line a baking sheet with baking/parchment paper and set aside.

3 – Place all ingredients apart from the chocolate into a medium size bowl (or just throw it all in your trusy ol’ food processor or blender) and stir until well combined.

4 – Use a cookie scoop or spoon to place a small portion of cookie dough onto your prepare baking sheet. Then use your hands and roll into balls and use a fork to gently press down (and make a pretty pattern on top if you like)

Note – If you want a thinner, crispier cookie then feel free to press them out nice and flat.

Feel free to make them as big, small, thick or thin as you like just remember you may need to adjust the baking time slightly depending on the shape and size you choose

5 – Repeat until all the mixture has been used.

6 – Once you have all your cookies shaped bake for 8-10 minutes until the tops are just set and the edges are slightly crisp.

Note – they will firm up as they cool so be careful not to over-bake.

7 – If you’re going to add the chocolate drizzle simply melt chocolate by your preferred method, drizzle over the top and finish with a sprinkling of pink salt and crushed candy canes if desired.

Enjoy xo

__________________________________________

Question of the day –

If you had to choose, what would be your ultimate cookie ?

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 cookies (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 Flourless {EGG FREE} Dark Chocolate Peppermint Mocha Cookies first appeared on Better with Cake.

Well, apart from opening gifts on Christmas morning !

Calendars are marked, count downs are set  and on December 1st – the pestering requests begin.

I know, I know this recipe is a little more work than I usually like to do as there is some dough chilling and rolling involved ( no pre-baking though ) which is probably one reason that I only make them once a year but hear me when I say, apart from a little exercise in patience they are super, super easy to make and 100% worth it.

Subtly sweet, deliciously buttery, light, crisp pastry stuffed with a jammy, sweet, perfectly spiced fruit filling that truly is incredible!

I like to make a batch on Christmas Eve, ready to enjoy with our little lady, after dinner, while we read the night before Christmas before tucking her in to bed (and my marathon wrapping session begins) and of course we make sure we have enough to leave out for Santa.

Serve them simply as they are, add a dusting of powdered sugar and a nice cold class of milk, a nice cup of tea, coffee, hot chocolate or warm beverage of choice.

Add a dollop of cream, custard and/or ice cream – or a combination of all three, after all, it is Christmas.

Super simple, super delicious, healthy, homemade fruit mince pies.

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

Such a fun little family tradition and I would love nothing more than to have you join us.

_________________________________________

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 healthy, homemade fruit mince pies (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 Healthy, Homemade Fruit Mince Pies {Gluten Free – Grain Free – Nut Free – Refined Sugar Free – Paleo Friendly} first appeared on Better with Cake.

Healthy, Homemade Cinnamon Raisin Almond Butter – aka Christmas in a jar!

Golden delicious almonds are lightly toasted then blended with a splash of vanilla, a sprinkling of cinnamon, a cheeky pinch of salt and a handful of sweet, chewy, caramel-infused, raisins!

It’s subtly sweet, deliciously creamy, perfectly spiced and simply divine!

If you’ve ever had the pleasure of devouring the deliciousness that is a date stuffed with almond butter then you have a pretty good idea of what this little jar of golden goodness tastes like.

Amazing, right!?

Well, brace yourself baby because a splash of vanilla, a sprinkling of cinnamon and a cheeky pinch of sea salt take that winning combination to a whhoooollllleeeeee new level!

Honestly . . . saying it’s delicious doesn’t even comes close to doing it the justice it deserves!

This, right here, is a little jar of heaven right here on earth!

It really is edible awesomeness personified ,  one taste and I know you are going to just love, love, love it as much as I do!

Which, FYI – is A LOT

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

So simple, but oh so delicious! It really is all kinds of incredible!

If you’re looking for a fun and festive gift idea, for friends, family, or even just your fine self this Christmas, or you know, just because it’s Wednesday! Then this my friend is EXACTLY what you need!

I mean would you just look at it . . .

Cozy, warm and deliciously comforting . . . that velvety smooth, deliciously creamy, lightly salted almond butter with that heart and belly warming hum of cinnamon infused with flecks of soft and chewy, caramelized raisins . . .

Vegan Gluten Free Dairy free Grain free Sugar free Paleo Keto   DEEEEEEELISH

3 ingredients, 10 minutes in the making . . .

Don’t you just want to dive head first into the jar and eat your way out!

All natural, quick and easy, velvety smooth, subtly sweet, perfectly spiced, seriously addicting, cinnamon raisin almond butter . . .

Make it. Eat it. Love, love, love it.

 

Healthy, Homemade Cinnamon Raisin Almond Butter
{Gluten Free – Dairy Free – Refined Sugar Free – Vegan – Keto  & Paleo Friendly}
Makes approx 1 1/2 heaping cups of all natural, quick and easy, creamy, dreamy, subtly sweet, perfectly spiced, healthy, homemade cinnamon raisin almond butter

Ingredients –

2 cup of raw almonds

1 Tablespoon of vanilla bean extract

1 teaspoon of ground cinnamon

2-4 Tablespoons of raisins – more or less to taste

1/2 teaspoon of salt flakes

Optional add-ins ;
1-2 scoops of Vital proteins unflavored collagen peptides optional for an extra boost of protein and gut healing goodness

Method –

1 – Optional but highly recommended – Preheat your oven to 175’C (350’F)

2 – Line a large baking sheet with baking/parchment paper (or a non stick silpat mat) and pour on your almonds, making sure they are spread evenly – aka not crowded.

3 – Roast your almonds for 5-10 minutes, until lightly toasted and deliciously golden.

4 – Pour your roasted almonds into the bowl of your food processor or blender and process until smooth and creamy (or your desired consistency). Initially the almonds wil grind down into a powder, give it a minute or two and the oils will extract and it will become deliciously, thick, rich and creamy. You may need to stop and scrape down the sides of the bowl occasionally.

5 – Once you have blended to your desired consistency, add your vanilla, cinnamon and salt then process until well combined.

Now – in regards to the raisins, you can either add them here too and blend them right into the almond butter or partially blend them so you still have some bigger pieces to chew on, or you can keep them whole and just stir them through as they are. I blended mine right into the batter but you do you baby!

6 – Taste and adjust seasoning accordingly – add a little extra salt or more vanilla or cinnamon if you feel the need and, if you prefer a thinner/more runny consistency feel free to add a drizzle of coconut oil to thin it out.

7 – Store in an airtight container in the fridge. It should keep well for up to 2 weeks – if it lasts that long! (← seriously, good luck with that )

Enjoy xoxo

_________________________________________

Question of the day –

Are you a fellow nut butter addict? What’s your fave flavor? Or brand? Or recipe? And your fave way to eat it?! Straight up by the spoonful, with fruit, on toast, on chocolate?! Tell me . . . details please

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 creamy, dreamy almond butter (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 Healthy, Homemade Cinnamon Raisin Almond Butter first appeared on Better with Cake.

So seeings as it’s Christmas I thought we should have ourselves some gingerbread.

But . . .

I didn’t want to make cookies.

Or muffins, or cupcakes or quick breads or donuts or any kind of baked goods at all to be honest.

And I already made gingerbread bliss bites as well as a double chocolate gingerbread chia pudding last year . . .

What I really wanted to make was a deliciously simple, fun and festive jar of gingerbread inspired almond butter because well, almond butter = life!

Ummmm

You guys . . .

Gingerbread almond butter = best idea ever!

Get your gingerbread fix without having to mess with making, rolling, chilling and cutting cookie dough , not to mention saving yourself a week of heartache because you can no longer taste anything you consume because you’ve burnt off all your taste buds because you have no patience at all when it comes to waiting for cookies to cool before you inhale devour sample them . . .  not that I would know anything about that  ,  sign me up! #winning

Seriously!

I know, that you know, how much I love my homemade nut butters but you guys. . .

This gingerbread almond butter is next level!

It tastes exactly like gingerbread!

So much so I considered calling this cookie butter instead of almond butter but I thought that might be a little confusing.  All the recipes I’ve seen for cookie butter are made by grinding up real deal cookies and, although this almond butter was 100% inspired by gingerbread cookies and tastes like it’s made from real deal gingerbread cookies, not a single cookie was involved in it’s creation.

Deliciously golden, nutrient rich almonds are oven roasted then blended with a splash of vanilla, a drizzle of maple syrup, a pinch of salt and a combination of your traditional, gingerbread inspired spices – think ginger, cinnamon, nutmeg, all spice, cloves and cardamom – and the end result is so insanely delicious that it may just blow your pretty little mind!

Seriously you guys, this almond butter is so good it’s kind of ridiculous!

One taste and you will think all of your Christmases have come at once.

And if you ask me, they kind of have.

There is just something about that combination of gingerbread inspired spices with that deep, rich, caramelized sweetness from the maple syrup that just warms me to the depths of my soul.

Ahhh it’s just so good, I can not wait for you to try it!

As always our healthy, homemade almond butter is made with no refined flours or sugars, using just a handful of real food ingredients that I bet you have on hand already.

Once you’ve roasted those golden delicious, nutrient rich almonds you’re divine little jar or perfectly spiced almond butter comes together in under 10 minutes!

It also happens to be vegan, gluten free and paleo friendly but, most importantly, it’s insanely (and I mean I-N-S-A-N-E-L-Y) delicious and you need it in your life, asap!

I’m talking drop what you’re doing, this needs to happen, now!

Here’s how you do it –

Start off by giving our golden, delicious, nutrient rich almonds a quick little roast in the oven – toasting our nuts before we blend our butter helps to give it a more decadent and rich depth of flavor – please don’t skip this step. Yes it’s an extra 5-10 minutes but, trust me – it’s absolutely, 100% worth it!

Now, once our almonds are nicely toasted, and your house smells like heaven, all you have to do is toss those golden nuggets of delicious into your food processor or blender and you’re pretty much done!

Initially your nuts will get all chunky, then after a minute or two they will break down into a fine looking flour, then the real magic happens, the heat and friction from all that blending will extract the natural oils from our almonds and in a matter of minutes,

You will witness one of the most beautiful transformations of all time as your almonds are whipped into a creamy, dreamy golden, delicious nut butter right before your pretty little eyes . . .

Once that’s done we simply add our vanilla, maple syrup, spices and a cheeky pinch of salt –

give it one final blendy mcblend and voila’ – there you have it;

Healthy, homemade, gingerbread almond butter for the win!

Once you have your little pot of creamy, dreamy, perfectly spiced, gingerbread inspired almond butter ready and waiting in your hot little hand, go ahead and use it as you would, business as usual – dive head first into the jar and eat your way out . . .

or you be a little more refined and get yourself a spoon . . . do what you feel, no judgement here

And I’m not saying that you have to but, I you know I strongly, STRONGLY insist suggest that you do . . . grab yourself a big ol’ block chunk of your fave dark chocolate then add a generous spoonful of your creamy, dreamy, subtly sweet, perfectly spiced, gingerbread almond butter . . .

And lose yourself in the deliciousness that you just created.

All natural, quick and easy, thick and creamy, deliciously dreamy, subtly sweet, perfectly spiced, fun and festive, healthy, homemade, gingerbread almond butter;

Make it. Eat it. Love, love, love it.

  Healthy, Homemade
Gingerbread Almond Butter
{Vegan, Gluten Free & Paleo Friendly}

Makes approx 1 1/2 heaping cups of all natural, quick and easy, thick and creamy, deliciously dreamy, subtly sweet, perfectly spiced, healthy, homemade, gingerbread almond butter.

Ingredients –

2 cup of raw almonds

1 Tablespoon of vanilla bean extract

1 Tablespoon of maple syrup

1 teaspoon of ground cinnamon

1 teaspoon of ground ginger

1/4 teaspoon of all spice

1/4 teaspoon of nutmeg

1/4 teaspoon of cloves

1/8 teaspoon of cardamom

1/2 teaspoon of salt flakes

Method –

1 – Preheat your oven to 175’C (350’F)

2 – Line a large baking sheet with baking/parchment paper (or a non stick silpat mat) and pour on your almonds, making sure they are spread evenly – aka not crowded.

3 – Roast your almonds for 10 minutes, until lightly toasted and deliciously golden.

4 – Pour your roasted almonds into the bowl of your food processor or blender and process until smooth and creamy (or your desired consistency). Initially the almonds will grind down into a powder, give it a minute or two and the oils will extract and it will become deliciously, thick, rich and creamy. You may need to stop and scrape down the sides of the bowl occasionally.

5 – Once you have blended to your desired consistency, add your vanilla, maple syrup, spices and salt then process until well combined.

6 – Taste and adjust seasoning accordingly – add a little extra salt or more vanilla, maple syrup or spices if you feel the need and, if you prefer a thinner/more runny consistency feel free to add a drizzle of coconut oil to thin it out.

7 – Store in an airtight container in the fridge. It should keep well for up to 2 weeks – if it lasts that long! (← seriously, good luck with that )

Enjoy xoxo

_________________________________________

Question of the day –

Are you a fellow nut butter addict? What’s your fave flavor? Or brand? Or recipe? And your fave way to eat it?! Straight up by the spoonful, with fruit, on toast, on chocolate?! Tell me . . . details please

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 almond butter (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 Healthy, Homemade Gingerbread Almond Butter {Vegan, Gluten Free & Paleo Friendly} first appeared on Better with Cake.

Question;

Do you have certain gifts or treats and eats that you really look forward to each and every Christmas?!

We do.

We have a few actually.

But one of my faves has got to be the homemade granola.

Every year I make some kind of granola and/or trail mix to go into our Christmas stockings and I just absolutely love it!

Not only is it all kinds of delicious but, it’s the perfect way to fuel the frenzied morning that follows.

And come on now, who doesn’t love a cheeky handful (or two) of a good granola every now and again?

Especially one that has a few decadent and rich dark chocolate chips thrown in for good measure?!

Chocolate for breakfast?! Sign me up!!!

I know there are literally hundreds of different kinds of granola’s out there on the market but there is something so satisfying about making it yourself.

Not only does it taste a millions times better but, it also ends up being a lot healthier and much better for you than any that you will find on your supermarket shelves and it always works out to be so much cheaper too.

Plus, you can totally customize it to suit your own personal tastes and whatever ingredients you have on hand!

So much to love I tell you!

Which brings me to today’s recipe . . .

Deliciously simple, healthy, homemade Black Forest “Granola”

Oh.

My.

Deliciousness.

You guys!!!!!

This black forest granola is the stuff that dreams are made of!

It’s crisp, crunchy, deliciously nutty with just the right amount of sweetness to it!

And if you ask me the nut to dried fruit ratio is perfectly on point!

It really is everything you want in a good granola and it could not be easier to make!

Not only is it insanely delicious but it’s super quick and easy to prepare coming together in one bowl (or even just your slow cooker!!) and can be ready in less than 30 minutes!

It’s all natural made with no refined flours or sugars using just a handful of ingredients that I bet you have on hand already.

And, it also happens to be naturally vegan, gluten free and Paleo friendly.

But most importantly it’s insanely delicious!

And I mean, really, truly “get out of town” delicious!

A mix of your favorite nuts and seeds are coated in an all natural, secretly healthy, dark and delicious vanilla spiked, chocolate-espresso glaze, that – is so divine that you will want to dive face first into a big ol’ vat of it!

I mean, would you just look at it?!

I wish you could smell how incredible this glaze is?! Talk about intoxicating!

I seriously want to just swan dive into a big ol’ pool of this stuff and swim around for a while!

Ok maybe not swim because there is a little maple syrup in there too so things might get a little sticky but, I could easily drink this entire cup straight up with a straw in about 0.0002 seconds flat and be thirsty for me!

It really is incredible.

Ok, I think I made my point about the glaze . . .

it really is amazing . . . moving on . . .

Now, where was I . . .

Healthy, homemade Black forest granola, right!

A combination of your fave nuts and seeds are tossed in an deliciously simple, secretly healthy, seriously divine, dark chocolate espresso glaze and roasted until they are gloriously crisp and incredibly crunchy then tossed with sweet, chewy cranberries and some deliciously nutty coconut flakes.

It’s decadent, rich, subtly sweet, seriously chocolatey and simply divine!

The combination of those buttery nuts and seeds with the richness of the cacao, that hint of espresso, which really just helps to enhance and intensify the chocolate flavor of the cacao more than anything, combined with those sweet and chewy, slightly tart cranberries and the crisp and crunchy coconut flakes . . .

So much deliciousness I tell you.

And I’m not saying that you have to but I think we can all agree that a touch of chocolate just makes everything better . . .

And it is the holidays after all . . .

So I strongly encourage you to go ahead and add just a teeny, tiny sprinkling (just a Tablespoon or so) of dark chocolate to the mix . . .

It’s so not necessary, the granola is seriously incredible without the chocolate chips added but I do feel like they add a touch of class and a little decadence that totally takes this granola to the next level!

Which makes it the perfect treat to make, eat and share with the ones you love this holiday season!

Simple, healthy, homemade deliciousness.

Eat it simply by the handful, serve it with a splash of milk or some coconut or Greek yogurt for a deliciously simple, seriously satisfying breakfast, snack or even dessert.

Or, pop it in a pretty little jar (or cellophane bag), throw on some ribbon and give it to the someone you love.

All natural, quick and easy, decadent, rich, subtly sweet, deliciously indulgent, secretly healthy, homemade, grain free black forest granola

Make it. Eat it. Love, love, love it.

Healthy, Homemade Black Forrest “Granola”
{Vegan, Gluten Free & Paleo}

Makes approximately 3 1/2 cups of all natural, quick and easy, deliciously indulgent yet secretly healthy, homemade, grain free, black forest granola

Ingredients –

1 cup of raw almonds

1 cup of raw cashews

1/4 cup sunflower seeds + 1 extra teaspoon (optional) to sprinkle over once your granola is baked if you want to add a little extra color to the mix

1/4 cup pepitas (could sub pumpkin seeds) + 1 extra teaspoon (optional) to sprinkle over once your granola is baked if you want to add a little extra color to the mix

1 shot of espresso (or 1 heaping teaspoon instant espresso dissolved in 1 Tablespoon of hot water or I like to use 1 sachet of four sigmatics mushroom coffee – For this recipe I like to use the lions mane with chaga)

1 Tablespoon of vanilla extract (or 8-12 drops of vanilla cream stevia – I like to use Sweet Leaf Stevia )

1-2 Tablespoons of maple syrup or honey – depending on how sweet you like it

1 Tablespoon of coconut oil

1 Tablespoon of cacao

A pinch of salt

1/2 cup (firmly packed) coconut flakes

1/2 cup (firmly packed) cranberries

1-2 Tablespoons of dark chocolate chips (or caco nibs) – optional

Method –

Traditional oven baked method –

1 – Preheat your oven to 175’C/350’F

2 – Line a rimmed baking sheet with baking/parchment paper, set aside.

3 – Pour your espresso, maple syrup, coconut oil, vanilla and cacao into a medium size bowl and whisk until well combined.

4 – Add nuts (all except for the optional extras) to your chocolate-espresso mix and stir to combine, then pour onto your prepared baking sheet and spread out into a nice even layer.

5 – Bake for 15-20 minutes, rotating the tray and stirring half way through.

6 – Make sure you stay close by after the 12 minute mark, as you don’t want your nuts to catch and burn so keep and eye on it. Remember that your nuts will crisp as they cool

7 – Once your nuts are deliciously roasted and nice and crisp, remove from the oven and place onto a wire (or heat proof mat)

8 – Add your coconut and cranberries and stir to combine.

9 – If using dark chocolate chips you may want to wait until your granola has cooled before you add them otherwise they will melt which is not necessarily a bad thing but just something to keep in mind.

Slow-cooker method –

1 – Pour your espresso, maple syrup, coconut oil, vanilla and cacao into a the base of your slow cooker and until well combined.

2 – Add nuts (all except for the optional extras) to your chocolate-espresso mix and stir to combine, then spread it out into a nice even layer.

3 – Pop the lid on and cook on low for 3-4 hours or high for 2-3 hours.

4 Once cooked, turn off your slow cooker and allow to cool or transfer to a bowl or lined baking sheet.

5 – Add your coconut and cranberries and stir to combine.

6 – If using dark chocolate chips you may want to wait until your granola has cooled before you add them otherwise they will melt which is not necessarily a bad thing but just something to keep in mind.

*This granola should keep well stored in an air tight container for up to three months.

Enjoy xo

_________________________________________

Question of the day –

What tasty treats are you making in the lead up to Christmas? Tell me . . . details please

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 black forest granola (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 Healthy, Grain Free – Black Forrest “Granola” {Vegan, Gluten Free & Paleo} first appeared on Better with Cake.

Now that December is officially upon us and Christmas is just a few shorts weeks away I thought it would be fitting that we have ourselves a fun and festive holiday themed workout, that you can do anytime, anywhere in just 15 minutes!

And yes, this really is my idea of fun

What do you say, are you up for the challenge?!

Here’s what we are going to do – a “12 days of Christmas” progressive ladder workout and it looks a little something like this . . .

How it works is, you will progress through the workout just like you do when you sing that much loved Christmas classic . . .

For example –

1 x burpee

Then 1 x burpee + 2 x hand release push ups

Then 1 x burpee, 2 x hand release push ups and 3 x knee to elbow planks

And keep going, starting at the beginning and adding in the next exercise until you get to the 12th and final one.

Oh and FYI – all single leg movements like rear leg raises, mountain climbers, knee to elbow planks, step ups and lunges are reps per leg, you’re welcome

I know it looks pretty innocent on paper, especially when you have it in mind that you’re “just” using your body weight as resistance but, never before will you be so happy to be asked to perform a set of high knees

Trust me, this workout is no joke!

It may be only 15 minutes but, you will be one hot, sweaty mess once this workout is complete.

Hot sweaty mess = yes but, you will also feel like a million bucks, energized, recharged and focused and ready to take on the rest of your day. Promise!

What do you say?

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

We will move from one exercise to the next with minimal/no rest in between – I’m not allocating any specific rest breaks in today’s workout but I want you to 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. However, if possible try to wait until you get to the bottom of each round to do so but, do what you gotta do, OK?!

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 –

12 Days of Christmas
– No Equipment –
Total Body 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 . . .

Smoothies are a great option for your post workout refuel, not only are they insanely delicious but, they also make it super easy for the body to absorb and digest those precious nutrients, they are seriously convenient, quick and easy to prepare and, a great option for those of us who don’t have much of an appetite post workout.

It’s so important to nourish and re-energize your body post workout, you want to make sure  you give those muscles some fuel so that they can rebuild and repair themselves after working so hard.

How does a nice tall, light, fresh, delicious, nutritious, subtly sweet, creamy, dreamy, cranberry vanilla coconut cream smoothie sound?

Oh you guys this smoothie is straight up heaven in a cup!

The combination of those slightly tart cranberries with the subtle sweetness of our creamy frozen banana, a splash of vanilla and that hint of sweet nuttiness from the coconut yogurt  really is truly incredible!

FYI – this pretty little glass of deliciousness also happens to be packed with protein and  slow release, low GI carbs that will help refuel and re-energize that beautiful body of yours.

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.

Oh and I should probably mention that not only does our delicious, nutritious cranberry vanilla coconut cream smoothie taste like an absolute dream but, it also happens to be vegan, dairy free and paleo friendly – so much to love I tell you

Cranberry Vanilla Cream Smoothie
{Vegan. Gluten Free & Paleo Friendly}
Makes 1 all natural, light, fresh, thick, creamy, delicious, nutritious, subtly sweet, pretty pink, fun and festive smoothie.

Ingredients –

1/3 cup coconut or Greek style yogurt

2/3 cup unsweetened vanilla almond milk (or milk of choice)

1/2 an overripe banana (preferably pre-frozen)

1/2 cup frozen cranberries

4-8 drops of Vanilla Cream Stevia – I use Sweet Leaf Stevia  (could sub 1 teaspoon of vanilla extract)

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

For serving –

Coconut Flakes

A sprig or two of fresh mint

Method –

1 – Place all smoothie ingredients into a blender and process until smooth and creamy.

2 – To serve, pour into a chilled glass/mason jar or bowl and top with shredded coconut and fresh mint if desired.

Note – You could also add in a scoop of protein powder (vanilla or unflavoured would work really well in this recipe) and some great lakes gelatin for an extra boost of protein if you’re into that kinda thing – do what you feel baby

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

_________________________________________

Question of the day –

What’s your favorite Christmas song?!

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 A 15 minute {No Equipment} “12 Days of Christmas” Total Body Workout & A Cranberry-Vanilla Coconut Cream Smoothie first appeared on Better with Cake.

Ladies and gentlemen it’s official, all of my shopping is now complete!

Well apart from some fruit and veg I am alllll done!

Holla!!!

You know what that means . . .

It’s puddin’ time baby!!!

Raise your hand if you love a good pudding cup?!

*insert entire universe raising hands here ↑

I mean seriously, who doesn’t love a good pudding cup?!

Answer = no one which is awesome because I can think of no better way to celebrate than with an insanely delicious, secretly nutritious, seriously chocolatey, fun, festive little pudding cup!

May I present you with my current ch-ch-chi pudding obsession?!

Say hello to my all natural, decadent, rich, velvety smooth, double chocolate, ginger spiced deliciousness aka – double chocolate gingerbread chia pudding.

Oh you guys . . . so much love!

Now, let me think, what do I need to tell you about about this insanely delicious, seriously chocolatey, fun and festive ginger spiced nutritional power house of a pudding cup that we’re are making –

Our deliciously creamy, seriously dreamy double chocolate gingerbread pudding is rich in antioxidants, packed with protein and those all important omega 3’s, and it also happens to be high in calcium, fiber, and magnesium.

It’s all natural made with no refined flours or sugars and also happens to be vegan, dairy free and paleo friendly!

IIt’s decadent, rich, light, creamy and just subtly, yet perfectly sweet with a heart and belly warming hum of holiday spices.

The perfect little treat for any time of day.

Here’s how we make it –

Coconut yogurt is combined with some unsweetened vanilla almond milk, a little cacao, a splash of vanilla, along with some cinnamon, ginger, nutmeg and cloves oh and we can’t forget about those cheeky little chia seeds.

We simply stir to combine then pop it in the fridge for a few hours (or overnight) let those chia seeds work their weird and wonderful chia-licious magic.

Once our pudding is ready all you have to do is throw it into your blender give it a little blendy mcblend and you’re done!

Well that’s not true, you still have to stir through those dark and delicious chocolate chips and I should mention that all that blending heats the pudding slightly so you’re going to want to pop that pot of deliciousness back into the fridge for 30 or so mins to chill before serving.

Once that’s done, sprinkle it with some chia seeds, a little extra chocolate and some festive sprinkles and voila’ – p-p-puddin’ time!!!!!

You could absolutely serve it as a secretly healthy, seriously decadent fun and festive dessert but, it also happens to be light enough to serve for breakfast! Yes you heard me – pudding for breakfast, hello – winning!

If you decide to go the breakfast route I highly recommend you serve it with some of our healthy homemade holiday snack mix along with some sliced banana and fresh strawberries (and a vat of coffee of course) – yes, yes, just yes!

You guys know I have a texture issue with straight up chia pudding but I am kinda addicted to blending it up. It gets super smooth, thick and creamy and all kinds of delicious! If you don’t have the same texture issues that I do you can totally skip the blending stage, totally up to you, do what you feel baby just promise me you’ll make it deal?!

All natural, light and creamy, decadent, rich, velvety smooth, intensely chocolatey, fun and festive, ginger spiced, choc chip studded chia pudding . . . You know you want some

Make it, Eat it. Love, love, love it.

Double Chocolate Gingerbread Chia Pudding {Vegan, Dairy Free & Paleo Friendly}
Makes approx 2 small serves of all natural, decadent, rich, thick and creamy, velvety smooth, delicious, nutritious, seriously chocolately, ginger spiced choc chip studded chia pudding

Ingredients –

1/4 cup of coconut yogurt (or yogurt of choice)

1/4 cup unsweetened vanilla almond milk (or milk of choice)

3 Tablespoons of chia seeds

1 Tablespoon of cacao

2 Tablespoons of Maple Syrup

1 Tablespoon of vanilla extract

1/2 teaspoon of cinnamon

1/4 teaspoon of ginger

1/8 teaspoon of cloves

1/8 teaspoon of nutmeg

A pinch of salt

1 Tablespoon of dark chocolate chips, roughly chopped

Optional but recommended for serving –

A few extra cheeky ch-ch-chia seeds

Festive Sprinkles

Method –

1 – Place all pudding ingredients except for your chocolate chips into a small bowl or jug and stir to combine.

2 – Cover and refrigerate for at least 4 hours, (overnight is best). Make sure you go and give it a little stir every now and again to remove any lumps and just to make sure those cheeky little chia seeds haven’t settled at the bottom of the bowl.

3 – Once your pudding is nice and thick, place the mixture into your food processor or blender and process until smooth and creamy.

4 – Taste and adjust sweetness if necessary, you could add a splash of maple syrup or honey or even some stevia if you like things on the sweeter side but don’t forget we are going to stir through those dark and delicious chocolate chips in a minute and that will add a little extra sweetness too.

5 – Stir through 3/4 of your chocolate chips and then pour your pudding mixture into cute little cups or bowls and place it back in the fridge for an hour or so to re-set and chill (it gets a little warm and the consistency thins out thanks to the warmth and friction created while your blending it).

6 – To serve, add a the last of your chocolate chips, sprinkle over those extra cheeky chia seeds and sprinkles if using and voila’ – it’s puddin’ time baby

Enjoy xoxo

__________________________________________

Question of the day –

Are you a chia pudding lover? What’s your favorite flavor combination?

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 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

__________________________________________

The post Double Chocolate Gingerbread Chia Pudding {Vegan, Dairy Free & Paleo Friendly} first appeared on Better with Cake.