I’m talking people like Juli Bauer from PaleOMG, Danielle Walker from Against All Grain, Steph Gaudrea from Stupid Easy Paleo and many more is close to 500 pages long and overflowing with around 190 delicious, nutritious Paleo, Primal and Grain ­free recipes, that the whole family will just love.

In this 475­ page eBook, you’ll find some of the most amazing recipes you’ve ever seen.

With the sheer volume of recipes online, it can be a little overwhelming and hard to know which ones are good or where to even start so Bill and Hayley take the guess work out of it and asked a bunch of their closest friends and colleagues (myself included) to contribute their BEST recipes of the year that was into a one easy ­to­ navigate eBook.

With recipes for appetizers, beverages, breakfasts, main dishes, sauces and spreads, soups and salads, treats and desserts, there really is something for everyone!

Another really cool thing about this eBook, is that it’s a totally portable format and mobile­ friendly so you can download a copy to your phone, your tablet, and your home computer.

Need a dinner idea in a hurry? Browse the table of contents to view all of the recipes quickly and easily. Because it’s an interactive PDF document, getting around the eBook is just like getting around a website. A couple clicks takes you where you want to go in the eBook.

Here’s is quick (53 second) video to show you how it works –

This year’s eBook is VERY special. You won’t find another resource like it and I just found out that Bill and Hayley are offering a 4 day flash sale where you can grab the ebook for 20% off!

The sale will begin at 10:0o am EST (USA) on Thursday, March 31st and run until 11:59pm PST (USA) on Sunday, April 3rd – so it runs just over a four full days!

So whether you’re currently following the Paleo lifestyle, looking to transition into the paleo lifestyle or simply wanting add some new, delicious, nutritious recipes into your life then you need this book (and these cupcakes) in your life.

The post Paleo eBook 4 day Super Sale! first appeared on Better with Cake.

I’m talking people like Juli Bauer from PaleOMG, Danielle Walker from Against All Grain, Steph Gaudrea from Stupid Easy Paleo and many more is close to 500 pages long and overflowing with around 190 delicious, nutritious Paleo, Primal and Grain ­free recipes, that the whole family will just love.

In this 475­ page eBook, you’ll find some of the most amazing recipes you’ve ever seen.

With the sheer volume of recipes online, it can be a little overwhelming and hard to know which ones are good or where to even start so Bill and Hayley take the guess work out of it and asked a bunch of their closest friends and colleagues (myself included) to contribute their BEST recipes of the year that was into a one easy ­to­ navigate eBook.

With recipes for appetizers, beverages, breakfasts, main dishes, sauces and spreads, soups and salads, treats and desserts, there really is something for everyone!

Another really cool thing about this eBook, is that it’s a totally portable format and mobile­ friendly so you can download a copy to your phone, your tablet, and your home computer.

Need a dinner idea in a hurry? Browse the table of contents to view all of the recipes quickly and easily. Because it’s an interactive PDF document, getting around the eBook is just like getting around a website. A couple clicks takes you where you want to go in the eBook.

Here’s is quick (53 second) video to show you how it works –

This year’s eBook is VERY special. You won’t find another resource like it and I just found out that Bill and Hayley are offering a 4 day flash sale where you can grab the ebook for 20% off!

The sale will begin at 12:01 am EST (USA) on Friday, January 29th and run until 11:59pm PST (USA) on Monday, Feburary 1st – so it runs just over a four full days!

So whether you’re currently following the Paleo lifestyle, looking to transition into the paleo lifestyle or simply wanting add some new, delicious, nutritious recipes into your life then you need this book (and these cupcakes) in your life.

The post Paleo eBook – 4 Day Flash Sale! first appeared on Better with Cake.

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

*insert entire universe raising hands here ↑

Seriously who doesn’t love a good pudding cup?!

Answer = no one which is lucky because I made you one insanely delicious, seriously chocolatey pudding cup!

But you guys, this pudding I made for you . . . is not just any ol’ pudding . . .

This pudding holds a delicious, nutritious, chia-licious secret.

Although you wouldn’t know it just by looking at it would you? I’m sneaky like that

Have you made chia pudding before?

For the longest time I avoided making it because I just couldn’t stand the texture of it.

I kept trying to make myself love it. I really wanted to, especially because it’s seriously good for you but, try as I might I just couldn’t do it.

Same goes for oatmeal/porridge – I want to love it but I just cant.

Anyways, for those of you who, like me, have some serious texture issues please don’t run away, know that you are not alone, and rest assured I got you covered friend.

You see we are not just making your standard chia pudding we are making a decadent, rich, thick and creamy, velvety smooth whipped chia pudding!

Yep, we are going throw our seriously chocolatey, strawberry infused chia pudding mix into the blender and whip it into a thick and creamy, velvety smooth, delicious, nutritious oblivion!

Texture issue be gone!

Delicious, nutritious, strawberry infused choco-licious chia pudding for everyone!

Talk about winning!  So much more than recipe sharing going on in here, we’re solving some serious (first world) problems too

Now, let me think, what else can I tell you about about this insanely delicious, seriously chocolatey, strawberry infused, nutritional power house of a pudding cup that we’re are making –

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

It’s decadent, rich, velvety smooth and simply divine.

It also happens to be seriously good for you, not that anyone would know it!

Our insanely delicious strawberry infused, creamy, dreamy chocolate 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.

Superfood say whaaaaaaaat?!

One delicious mouthful of this strawberry choc chip chia pudding and I’m betting you will be as in love with it as I am. It’s decadent, rich, light, creamy and just subtly, yet perfectly sweet.

The strawberry essence adds an a subtle sweetness that reminds me of strawberry liquor?! Kind of like those fancy dark chocolates you can get with the ooey, gooey strawberry center!

Chocolate and strawberries = a match made in heaven

This pudding is the perfect little treat for any time of day.

Here’s how we make it –

Coconut yoghurt is combined with some unsweetened vanilla almond milk, a little cacao, a splash of vanilla, some strawberry essence and of course 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 which you may be totally OK with but me, I like to pop that pot of deliciousness back into the fridge for an hour or so to get ice cold and extra thick.

Then I sprinkle it with some chia seeds, a little extra chocolate and for a nice contrast in color and texture I like to crumble over some freeze dried strawberries . . . yum!

You could have it as a secretly healthy, seriously decadent late night dessert but, it’s also light enough to serve for breakfast! Especially if you serve it with a some fresh strawberries, a few slices of banana and sprinkle it with some of this quick and easy, paleo friendly,coconut “muesli” (and a big ol’ vat of coffee of course)

And, um hello, chocolate pudding for breakfast = yes please!!!

It would also makes a killer pre/post workout (or anytime) snack.

All natural, delicious, nutritious, decadent, rich, subtly sweet, thick and creamy, velvety smooth, seriously chocolately, strawberry infused choc chip chia pudding . . .

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

Strawberry Choc Chip Chia Pudding {Vegan, Dairy Free & Paleo Friendly
Makes approx 2/3 cup of  All natural, decadent, rich, thick and creamy, velvety smooth, delicious, nutritious, seriously chocolately, strawberry infused choc chip chia pudding

Ingredients –

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

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

3 Tablespoons of  chia seeds

1 Tablespoon of cacao

1 Tablespoon of coconut butter

1 teaspoon of vanilla extract

1 teaspoon of strawberry extract

A pinch of salt

1 teaspoon of maca – optional

1 scoop of Vital proteins unflavored collagen peptides – optional

1 teaspoon of dark chocolate chips, roughly chopped

Optional but recommended for serving –

A few extra cheeky ch-ch-chia seeds

Fresh strawberries, sliced

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 top with a freshly sliced strawberries if using and voila’ – it’s puddin’ time baby

Enjoy xoxo

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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

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The post Strawberry Choc Chip Chia Pudding {Vegan, Dairy Free & Paleo Friendly} first appeared on Better with Cake.

It’s Mother’s day on Sunday did you know?

I bet you did because you’re crazy cool and all kinds of awesome and super organised right?!

Just incase you want something a little extra special to eat for, I mean make for your mama this mothers day I thought I would put together a list of 10 of my fave quick and easy, secretly healthy, simply sensational homemade treats I know your mama would just adore.

1 – Lemon Chia Mini Muffins with Whipped Vanilla Coconut Cream {Low carb, Grain Free & Paleo Friendly}

2 – Maple-Vanilla {Dark Chocolate} Peanut Butter Cups

3 – Banana, Peanut Butter, Choc Chip Mini Muffins {Low carb, Grain free W/ Paleo Friendly Options}

4 – Dark Chocolate Toasted Almond Bark {Paleo Friendly}

5 – Strawberry and Cream Cashew Cookie Bites {Paleo Friendly}

6 – Date, Chia and Coconut Energy Bites {Paleo Friendly}

7 – Coconut, Raspberry & Dark Chocolate Mini Muffins {Low Carb, Grain Free & Paleo Friendly}

8 – Salted Caramel Dark Chocolate & Coconut Bliss Bites (Vegan & Paleo Friendly}

9 – Flourless Dark Chocolate, Pomegranate & Pistachio Brownies

10 – Tiny but Intense Flourless Dark Chocolate Cake

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Question of the day –

What are you doing to celebrate your mama this Mother’s day?

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 any of the recipes in this little mothers day round up, (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 10 Quick and Easy, Secretly Healthy, Simply Sensational Homemade Treats Perfect for Mother’s day first appeared on Better with Cake.

You guys, we made a lot of tasty (healthy) food this past year!

As 2014 comes to an end I thought it would be fun to take a look back at the year that was and do a little round-up of your fave recipes.

So, without further ado I give you your top 14 healthy recipes of 2014 –

1 – Vanilla Spiked Protein Pancakes

2 – Healthy, No-Bake “Sugar” Cookie Energy Bites

3 – Oven Roasted Chickpeas

4 – Whipped Chocolate Coconut Chia Pudding {Vegan, Dairy Free & Paleo Friendly}

5 – Spicy Sun-dried Tomato and Chargrilled Red Pepper Tuna Burgers {Paleo Friendly}

6 – Healthy, No-Bake Peppermint Mocha Energy Bites

7 – Coconut Raspberry Dark Chocolate Mini Muffins

8 – Healthy No-Bake Double Chocolate Peanut Butter Cookie Dough Bites

9 – Spiced Apple, Banana and Pumpkin Bread {Vegan}

10 – Protein Packed, Pumpkin Spiced Oats in a Jar

11 – Strawberry and Cream Cashew Cookie Bites

12 – Healthy Dark Chocolate Peanut Butter Fudge Power Bites

13 – Jamie’s Spring Fritatta

14 – Date, Chia and Coconut Energy Bites

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Question of the day –

What was the highlight of your year? 

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The post Your Top 14 Healthy Recipes of 2014 first appeared on Better with Cake.

OK so it would seem I have myself a little problem.

I want to make/eat/do all of the Christmas/holiday things but can not for the life of me decide on what/where to start?!

Total first world problem I know.

There are just so many fun, festive, delicious looking things!

Today I decided to share with you a killer quick jam.

Just a handful of ingredients, all natural (no refined sugars added) and ready in just 5 mins!

Sweetened simply with one delicious little medjool date, a splash of vanilla and that’s about it. Of course the berries bring a little sweetness of their own to the table and those wonderful little chia seeds are what thicken up this jam so perfectly. No need to spend hours stirring, simmering and reducing it down just throw in those chia seeds, blend and you are good to go.

I saw the original recipe for this jam a few weeks ago when the incredible Teresa Cutter shared it on her website and knew it was something I would be adding to my giant, ever growing “must make” christmas list.

Being so hot along with the fact that I’m still struggling a little to get myself back into gear because all I want to do is go back on vacation to my beloved Denver *hmph* after our wonderful family vacation meant that choosing to share this quick, simple, no-bake recipe with your for our test it out tuesday feature this week was well . . . kind of a no brainer.

Teresa used a mix of strawberries and raspberries but I decided to just go with raspberries because well . . . it’s what I had on hand (lazy girl say whaaaat?!). I also went with frozen berries because again it’s what I had on hand. I love me some fresh berries but $7.99 for one tiny little tub of fresh raspberries . . . ain’t nobody got time (or monies) for that?!

Delicious, healthy jam that looks all kinds of festive and is ready in 5 mins = totally happening!

All you need to do is to bust out your trusty old food processor/blender and we are half way there!

No pesky ovens required, no standing, simmering stirring just you, a handful of ingredients which I bet you have on hand already and your blender/food processor.

If you don’t own a food processor or blender you could totally just use a fork and some elbow grease and smash up those berries, vanilla and chia seeds – if you choose to take this method I would skip the date and add a Tablespoon of maple syrup for sweetness instead. I wouldn’t want you to miss out now just because you don’t have a blender/food processor.

This jam is so quick and easy to make not to mention incredibly versatile. One taste and you will want to eat it by the spoonful which my little lady and I may or may not have done simply sitting on our kitchen floor once the first batch was ready . . . what?! Not irresponsible, totally making christmas memories right there on the floor of my kitchen and you know what, I kinda love it.

This jam is still slightly tart which is totally how I like it. If you prefer things a little on the sweeter side I suggest you add a little stevia, an extra date or two or even a splash of maple syrup.

I also decided to make my jam seedless by passing the blended raspberry puree through a fine mesh strainer before adding the date, vanilla and chia seeds because well . . . although I may be lazy, I have issues with crunching down on those random, crunchy seeds whilst devouring my jam by the spoonful. If you don’t mind seeds in your jam we can no longer be friends feel free to skip this step. Do what you feel people, make it your own.

This jam would make a wonderful Christmas gift, I mean who wouldn’t love some healthy, homemade festive looking christmas jam?!  I know I would.

I also know this jam is incredible straight up as it is, it’s delicious stirred through some of your fave greek yoghurt (no need to fork out the big bucks for those fancy,  often sugar laden fruit on the bottom tubs of yoghurt from the store).

It’s also delicious on a slice of freshly baked good quality sourdough, or on your morning waffles or these incredible vanilla spiked protein pancakes, and I can highly recommend having some on a slice of this classic wholewheat banana bread, seriously ah-maze!

Packed with antioxidants from those delicious raspberries, rich in fibre and omega 3s thanks to those wonderful little chia seeds, all natural and ready in just 5 mins. The only questions left to ask is well . . . what are you waiting for?

Ready?

Good, lets go make us some jam!

Raspberry and Vanilla Chia Jam
Very slightly adapted from this recipe shared by the wonderful Teresa Cutter on her website – The Healthy Chef
Makes approx 2 cups

Ingredients –

1 x 500g box of fresh frozen raspberries (approx 4 cups)

1 teaspoon of vanilla extract

1 vanilla bean, seeds scraped (or an extra tsp of vanilla extract)

1 medjool date, seed removed

1 Tablespoon of Chia seeds

Method –

1 – Place the raspberries into your food processor or blender and process until smooth

2 – If you want a seedless jam transfer your raspberry puree to a fine mesh strainer and push the puree through with the back of a spoon until only the seeds remain. The place the now seedless puree back into your food processor/blender.

3 – Add date, vanilla extract, vanilla seeds (or additional extract) and chia seeds and process again until well combined and smooth.

4 – Transfer to a glass jar, air tight container or simple into a pretty bowl.

5 – Eat it simple by the spoonful, over some of your fave banana bread, simply on toast, pancakes or stir it into your fave Greek yoghurt. Or you could tie a pretty festive ribbon around a pretty little glass jar and give it to someone you love  . . . as long as you know they will share because this Jam . . . ah-maze! #justsayin

Enjoy xoxo

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Question of the day –

What tasty treats are on your must make this this Christmas?

Feel free to share recipes, links etc in the comments below (because I really need more ideas ;))

The post Raspberry and Vanilla Chia Jam first appeared on Better with Cake.

Today for test it our tuesday we are looking at another ah-mazing smoothie recipe. This one is from the extremely talented and absolutely stunning (both inside and out) Lisa from With Style and Grace e-cookbook Living Gluten Free with Style and Grace.

This is a crazy busy week for us, helping my mother-in-law move house and all that good stuff so to say we have a lot going is a bit of an understatement. That being said, I just had to tell you guys about this beautiful new cookbook I have in my hot little hands (/laptop?!)

We are fortunate enough in our house to be allergy free but it seems that we are hearing more and more of people suffering with one food allergy or another lately and gluten intolerance is definitely high on that list. One reason I bought this book is so I can be prepared for the day we have company with a gluten intolerance, the other reason is because I am just so in love with anything and everything that Lisa makes . . . I want to eat and drink all of the things.

$7.99 for countless tips on gluten free living, recipes for everyday along with entertaining for those special occasions. 25 gluten-free recipes, everything from smoothies, salads, breakfast, mains and desserts. Food the whole family will not only enjoy but feel good about eating. Lisa also provides several sample menu plans included (using recipes from the book) for those looking to make the change to gluten free living. Girlfriend has all bases covered and more! Plus it’s an e-book which mean you get it instantly! Holla, love that!

As soon as I had finished drooling looking through my beloved new ebook even though pushed for time I just had to make something, Anything. And of course share it with you because well . . . that’s what friends do.

This pretty pink super smoothie won the draw. The choice was slightly helped along by one sweet little lady who loves anything and everything pink. For those who follow along on Instagram will already know she enjoyed her’s very much

Last week I told you one of the many reasons I love smoothies is because it is a quick and easy way to fill your belly with a healthy meal. And it’s totally portable. You can blend this bad boy up while getting your little ones (or self or spunky husband) all packed up and ready to head out the door, pop in a straw and drink it in transit.

Winning!

This smoothie is so good on so many levels! Firstly it’s pink (←yes I am totally that girl) and secondly its packed with protein thanks to the winning combination of both milk and yoghurt, it’s a little heartier than your standard smoothie with a tablespoon of oats blended right in there. It adds a wonderful creaminess to your smoothie and being low GI and protein rich means it will help to keep you fuller for longer which is exactly what you want when your super busy right?

Ok I gotta run and you need to go make this smoothie already.

Click here for more info on this incredible e-cookbook or if you want to get yourself a copy (and you totally should) you can click here to buy it now

Berry, Oat and Yoghurt Super Smoothie
Slightly tweaked and written in my own words from Living Gluten Free with Style and Grace
Makes 1 large or 2-3 small pretty pink super smoothies

Ingredients –

1 cup of mixed berries (fresh or frozen however frozen will result in a thicker smoothie . . . I use frozen)

1/4 cup Greek yoghurt (I use Chobani )

1 cup milk of choice (Lisa recommends Vanilla Almond milk)

1 Tablespoon of rolled oats (use gluten free if sensitive)

1/2 Tablespoon of maple syrup (LIsa suggests honey or agave nectar)

1 sachet of stevia

1/2 teaspoon of Xanthan Gum (gluten free natural thicken agent that will result in an thicker smoothie)

1 cup of ice

Method –

Place all ingredients into your blender and process until smooth. Add extra milk if required to reach your desired consistency and of course extra maple syrup/stevia to taste.

I hope you enjoy this as much as we do xoxo

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Question of the day –

What is your ultimate grab and go breakfast for days when you’re on the go, go, go?

The post Berry, Oat and Yoghurt Super Smoothie first appeared on Better with Cake.

Ok so I think I may be getting a little lazy in my old age . . .

Seriously.

As I sit here typing up this post I may or may not be (← read totally and most certainly am) eating ice cream right out of the container because –

1 – I couldn’t be bother to get a bowl

2 – If I did get a bowl that would mean I would have 2 things to wash up . . . spoon I can manage, bowl and spoon . . . um yeah its not gonna happen

Lazy!

I may or may not have started (← read absolutely without question totally can’t stop) texting my husband in the next room because heaven forbid I peel myself out of my comfy spot on the couch to go and actually have a conversation with him.

I blame apple for the free iMessage service.

Laaaaazzzzzyyyyyyy!

This weeks recipe is a little lazy too, but I am so not sorry about it. It’s totally lazy but seriously ah-mazing!

I have been eyeing off all kinds of recipes that involve roasted blueberries for ever! Since I told you all about in insane blueberry craving and that incredible crumble instead of being satisfied my blueberry craving intensified.  Big time! I could think of nothing else, see even my thoughts are getting lazy!!

Roasted blueberries were happening, end. of. story.

Now, I could have gone on to make one of the many recipes I have pinned on pinterest that include these incredible berries – cupcakes with Jessica from How Sweet it is, Custard with Deb from Smitten Kitchen or the divine looking Blueberry and Ricotta Crostini with Maria, Josh and little Caleb at two peas and their pod.

But no . . . I couldn’t get past the simple roasted blueberries.  They are just so incredibly delicious  . . . my daughter and I may or may not have (← read totally and unashamedly did) eaten almost half of this first batch just with spoons . . . on the kitchen floor . . .

Lazy!

The rest we served on some of these left over banana, brown sugar and ricotta pancakes . . . incredible!

Blueberries in the raw are delicious enough but add a squeeze of lemon juice and roast those bad boys . . . I can’t even find the words to explain to you how unbelievable they are. Seriously . . .

Get yourself some blueberries and get a roasting. Totally worth it

Roasted Blueberries
Makes 2 cups

Ingredients –

2 cups Blueberries (I used 1 cup fresh and 1 cup frozen)
Juice of 1/2 a lemon.

Method –

Preheat oven to 175’C (350’F)

Line a rimmed baking sheet with baking/parchment paper. You don’t have to use the parchment/baking paper but I like to because 1 – easy clean up and 2 – I’m lazy.

Place blueberries on your baking sheet.

Squeeze the lemon juice over the berries and toss to make sure all those delicious blueberries are nicely coated.

Bake for 15-20 mins, shaking the tray occasionally.

Remove the blueberries from the oven when they are nice and plump and starting to release some juices, a few may have popped which is totally cool too.

Allow them to cool to room temperature and store in the fridge.

Or just eat them by the spoonful, either way your life will be richer for having these roasted blueberries in it.

True Story

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Printable Version –

Roasted Blueberries
Makes 2 cups

Ingredients –

2 cups Blueberries (I used 1 cup fresh and 1 cup frozen)
Juice of 1/2 a lemon.

Method –

Preheat oven to 175’C (350’F)

Line a rimmed baking sheet with baking/parchment paper.

Place blueberries on your baking sheet.

Squeeze the lemon juice over the berries and toss to make sure all those delicious blueberries are nicely coated.

Bake for 15-20 mins, shaking the tray occasionally.

Remove the blueberries from the oven when they are nice and plump and starting to release some juices, a few may have popped which is totally cool too.

Allow them to cool to room temperature and store in the fridge.

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Nutritional Info (approx per tablespoon) obtained using myfitnesspal.com –

Cal – 5
Fat – 0.1
Carbs – 1.2
Protein – 0
Fiber – 0.3

The post Roasted Blueberries first appeared on Better with Cake.

Hello Sunshine

I’m not really sure whats happening, but I know I like it.

Actually I LOVE!!!!!

I had seen a few seriously ah-mazing looking recipes using roasted strawberries  . . .

Here’s one . . .

and another . . .

and another . . .

and then I couldn’t take it anymore . . .

so I had a little chose your own adventure cook off . . . with myself

Yes I am a dork, but a dork with a jar belly full of delicious Baslsmic roasted straberries!

Which means I win

Don’t be put off by the tart, savoury, sweet combination. I was a little sceptical at first but I promise you it’s a winner.

Total match made in heaven!

Do it!

You know you want some

Balsamic Roasted Strawberries
Makes approx 1 cup

Ingredients –

1 1/2 cups Strawberries
2 tsp Balsamic Vinegar
1 tsp Salt Flakes
1/2 tsp sugar

Method –

Preheat oven to 175’C (350’F)

Take your deliciously plump and seriously juicy strawberries,

place them in a colander and give them a good wash under some cold running water.

Chop the tops off . . .

Then cut the strawberries in half and place them in a medium size bowl.

Add balsamic vinegar.

Sprinkle on the salt,

then sugar and toss to combine.

Pour into an oven safe dish. FYI –  you want something with a good rim on it to contain the juices MMmMMMM strawberry juice  Oh and I also lined mine with parchment paper . . . because I’m lazy and it makes for super easy clean up . . .

Bake for 20-30 mins, until the strawberries are wonderfully tender and are nice and juicy. PS your house will smell ah-mazing!

Eat them by the spoonful, serve over a scoop of ice cream on top of this

best. snack. ever.

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Printable Version –

Balsamic Roasted Strawberries
Makes approx 1 cup

Ingredients –

1 1/2 cups Strawberries
2 tsp Balsamic Vinegar
1 tsp Salt Flakes
1/2 tsp sugar

Method –

Preheat oven to 175’C (350’F)

Take your deliciously plump and seriously juicy strawberries and place them in a colander and give them a good wash under some cold running water.

Chop the tops off . . . Then cut the strawberries in half and place them in a medium size bowl.

Add balsamic vinegar.

Sprinkle on the salt then sugar and toss to combine.

Pour into an oven safe dish. FYI –  you want something with a good rim on it to contain the juices MMmMMMM strawberry juice  Oh and I also lined mine with parchment paper . . . because I’m lazy and it makes for super easy clean up . . .

Bake for 20-30 mins, until the strawberries are wonderfully tender and are nice and juicy. PS your house will smell ah-mazing!

Eat them by the spoonful, serve over a scoop of ice cream on top of this . . . best. snack. ever.

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Nutritional Info (approx per Tablespoon) obtained using fatsecret.com –

Cal – 6
Fat – 0
Carbs – 2g
Protein – 0g
Fiber –  0

The post Balsamic Roasted Strawberries first appeared on Better with Cake.

Let me introduce you to a slightly heartier version of your trusty old banana bread.

It’s one of the few ways I can consume the goodness that is oats . . . the only other way is in these waffles or the chocolatey goodness that is this granola.

I have issues I know.

Sometimes there is nothing more to say . . .

Deliciously moorish, sweet and comforting . What more could you want?

It’s perfect for this cooler weather we are having.

Grab a cup of hot coffee, a trashy magazine, put on your ugg boots and enjoy

I came across the original recipe shared by the beautiful Adrianna over at A Cozy Kitchen. Make sure you head over and check out the original recipe along with some all of the other  tasty treats Adrianna has created. You won’t be sorry

Banana Berry Oat Bread
Slightly adapted from this recipe from A Cozy Kitchen
Serves 12

Ingredients –

1 1/2 plain flour
1/4 cup rolled oats, plus extra for sprinkling ontop
1/2 tsp cinnamon
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/3 cup milk (I use skim)
1 tablespoon vanilla extract
2 eggs
1/4 cup brown sugar
1/4 cup white sugar
2 seriously ripe bananas
1 1/2 cup frozen berries

Method –

Pre-heat oven to 175˚c (350’F). Line a  9×5-inch loaf pan with baking/parchment paper.

In a medium bowl, sift together  flour, baking powder, baking soda and salt.

Add rolled oats and set aside.

In a large bowl, place eggs,

brown sugar,

white sugar and using an electric mixer beat until well combined.

Add banana and whisk until well combined.

Add milk and vanilla (nether of which you can really see in this photo :/) and whisk until just combined.

Add flour/oat mix and cinnamon (because you may or may not have forgotten to add it when you sifted the flour mix initially . . .) and mix until just combined.

Add the frozen berries,

carefully fold in berries until just combined.

pour into your prepared loaf pan. Sprinkle rolled oats over the top and bake for 40-60 mins (until a toothpick comes out virtually clean when inserted into the centre)

Allow to cool in the loaf pan for 10 mins then slice

ummm yes please . . .

and enjoy

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Printable Version –

Banana Berry Oat Bread
Slightly adapted from this recipe from A Cozy Kitchen
Serves 121 1/2 plain flour

Ingredients –

1/4 cup rolled oats, plus extra for sprinkling ontop
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 tsp cinnamon
1/2 teaspoon salt
1/3 cup milk (I use skim)
1 tablespoon vanilla extract
2 eggs
1/4 cup brown sugar
1/4 cup white sugar
2 seriously ripe bananas
1 1/2 cup frozen berries

Method –

Pre-heat oven to 175˚c (350’F). Line a  9×5-inch loaf pan with baking/parchment paper.

In a medium bowl, sift together  flour, baking powder, baking soda and salt.

Add rolled oats and set aside.

In a large bowl, using an electric mixer, beat eggs, sugars until well combined. Add banana and whisk until well combined.

Add milk, then vanilla and whisk until just combined.

Add flour and oat mix along with cinnamon and stir until just combined.

Fold in berries and pour into your prepared loaf pan. Sprinkle rolled oats over the top and bake for 40-60 mins (until a toothpick comes out virtually clean when inserted into the centre) Allow to cool in the loaf pan for 10 mins then slice and enjoy

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Nutritional Info (approx per slice) obtained using fatsecret.com –

Cal – 121
Fat – 0.7
Protein – 3.3
Carbs – 25.4
Fiber – 1.6

The post Banana Berry Oat Bread first appeared on Better with Cake.