• Bec’s High Protein Granola

    August 18th, 2017 | by
    protein granola read more

    Warning: this granola is highly addictive! Low GI, low carbohydrate and packed with protein, this granola is guaranteed to sustain your energy levels through the morning. It is also much cheaper than the store bought varieties.

     

    SERVES – 1


    1 Breakfast serve = 45g or ½ cup                        

    Protein amount: 6 g (add milk/yoghurt = 12g protein which the same amount of protein as 2 eggs!)

    Snack serve: ¼ cup with ½ cup yoghurt

     

    INGREDIENTS


    • 200g rolled oats

    • 200g raw almonds

    • 100g  pumpkin seeds

    • 1 teaspoon cinnamon

    • zest from 1 orange

    • 1 teaspoon vanilla bean paste

    • 50 g (2 Tbsp) honey or pure maple syrup, warmed

     

    METHOD


    Preheat a fan forced oven to 120°C (250°F).

    Combine oats, almonds, pumpkin seed, cinnamon and orange zest in a large bowl.

    Pour warmed honey or maple syrup and vanilla into the dry ingredients and mix through well until oats and nuts are well coated.

    Line 2 large baking trays with baking paper.

    Divide the granola onto the trays and evenly spread the mixture out into one layer. Avoid piling up the granola on the tray as this keeps the granola crunchy and less likely to become soggy.

    Place the trays in preheated, fan forced oven and bake for approximately 1 hour or until golden brown. Continue to check muesli and give it mix now and then to prevent burning.

    Once baked, cool muesli on trays until crunchy. Store in an air tight container.

    Serve ½ cup with milk of your choice e.g., dairy, soy, almond, rice and/or a few tablespoons of natural yoghurt or coconut yoghurt

     

    Do you love peanut butter? See our No Bake Peanut Butter Protein Balls recipe, another delicious snack.
    For more idea and inspiration follow us on Instagram and Facebook


  • Spicy Carrot Dip

    July 28th, 2017 | by
    spicy carrot dip read more

    This spicy carrot dip is perfect for entertaining. Let your taste buds take a walk on the wild side with this flavorful and spicy recipe.

    INGREDIENTS


    • 5 medium carrots cut into chunks

    • 2 cups canned chickpeas

    • 1/3 cup tahini paste

    • Juice and zest of 1 medium orange

    • 1 tsp each of ground cumin, coriander and curry powder

    • Salt and pepper for seasoning

    • Cold pressed olive oil

    • ½ cup vegetable stock (may not need all of this)

     

    METHOD


    Place carrots in a lined baking tray. Coat carrots with spices, salt, pepper and a drizzle of cold pressed olive oil. Bake until tender. Set aside for 10 minutes.

    Blend roasted carrots and chickpeas in a food processor. Add enough vegetable stock until a good consistency is formed.

     

    See our Beetroot Hummus paste, another delicious dip recipe.

    For more idea and inspiration follow us on Instagram and Facebook


     

  • Salted Chocolate Praline Cake

    July 7th, 2017 | by
    chocolate cake read more

    The flavours in this recipe were inspired by my love of Belgian chocolate! Belgians are known for their ‘chocolats pralinés’ (chocolates filled with a smooth almond or hazelnut paste) and it is not uncommon to see at least three or more chocolate shops in each village! Great as a birthday cake and easy to prepare, you will only need one small piece to feel satisfied. The good news is that it is also nutrient dense – rich in antioxidants, magnesium, protein and monounsaturated fats. Bon appétit!

     

    SERVES – 1 Cake


    Gluten free / Low FODMAP / Antioxidant rich / Protein source / High in monounsaturated fats

     

    INGREDIENTS


    • 200g good quality dark chocolate (70 % or more cocoa)

    • 175g 100% hazelnut butter (or almond butter or coconut butter)

    • ¼ hazelnut meal (or almond meal or coconut flour)

    • 6 eggs (at room temperature)

    • 2 tablespoon pure maple syrup

    • 2 teaspoons natural vanilla extract

    • good pinch sea salt

     

    METHOD


    Preheat your oven to 150 C.

    Grease a 20cm springform cake tin and line with baking paper. Alternatively, you could use greased mini ramekins.

    Melt chocolate and hazelnut butter in a bowl, set over a pot of hot water. Stir the chocolate and hazelnut butter well until melted. Remove from the heat and allow to cool slightly.

    In a separate bowl whisk eggs for about 10 minutes until light and creamy.

    Add sea salt, vanilla and maple syrup and beat until combined.

    Fold in half of the melted chocolate mixture through the beaten eggs and fold lightly. Add the rest of the melted chocolate and fold through gently until well combined. Fold through the hazelnut meal.

    Pour the mixture into the prepared baking tin.

    Bake the cake for approximately 35 minutes or until cake springs back lightly when touched.

    Remove from the oven and allow to cool completely before removing the tin. This is a delicate cake so I put it in the fridge to cool completely.

    Delicious served with smashed raspberries or raspberry coulis. A dollop of coconut yoghurt or vanilla infused ricotta is also delish!

     

    Try as well our No Bake Peanut Butter Protein Balls snack recipe.
    For more idea and inspiration follow us on Instagram and Facebook


     

 

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