How good do these beetroot donuts from SpamellaB look? Her blog and social media are an excellent source of ways to indulge healthily, we recommend you check them out for yourself.

Serves: Makes 6 donuts

Ingredients

For the donuts: –

1 large or 2 small Ripe bananas
4 tbsp Maple syrup
4 tbsp Coconut oil, melted
150ml Almond milk
2 tbsp BeetActive concentrate
1 tsp Apple cider vinegar
1 tsp Vanilla extract
150g Oat flour
50g Ground almonds
2 tbsp Flaxseeds
½ tsp Ground cinnamon
1 tsp Baking powder
½ tsp Bicarbonate of soda

For the icing: –

200g coconut yogurt
1 tbsp CherryActive Beetroot Concentrate
1 tbsp Coconut oil, melted
2 tbsp Maple syrup
Freeze-dried raspberries, to decorate

Method

  1. Preheat the oven to 180 degrees C and grease a 6-hole donut tin.
  2. Place the banana(s), maple syrup, coconut oil, almond milk, beetroot concentrate, vinegar and vanilla in a blender and whizz up until smooth.
  3. Mix the oat flour, ground almonds, flaxseeds, cinnamon, baking powder and bicarbonate of soda in a large bowl.
  4. Pour in the wet ingredients and mix well to form a pink batter.
  5. Divide this between the donut holes to reach the top and smooth out. Bake for 20 minutes, until risen and firm. Leave to cool then turn out onto a wire rack.
  6. Meanwhile make the frosting: Beat together the ingredients and keep in the fridge until needed.
  7. When your donuts have cooled, spread each donut with the frosting to cover, then sprinkle with freeze-dried raspberries. Now enjoy!

Keep any remaining donuts in an airtight container in the fridge for up to 3 days.

If you would like to follow SpamellaB on social media or visit her blog please use the links below: –

Blog: SpamellaB’s Healthy Food Blog
Instagram:@spamellab
Twitter: @SpamellaB

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SpamellaB is at it again with this fantastic recipe, who doesn’t enjoy a good citrus flavoured muffin. Her blog and social media are an excellent source of ways to indulge healthily, we recommend you check them out for yourself.

Ingredients:

For the muffins: –

100g Oat flour
50g Ground almonds
50g Gluten-free flour
50g Stevia
1 tsp Baking powder
½ tsp Bicarbonate of soda
Zest of 1 lemon
150ml Almond milk
1 tsp Vanilla extract
3 tbsp Coconut oil, melted
1 tsp Apple cider vinegar
75g fresh or Frozen blueberries

For the blueberry drizzle: –

6 tbsp Thick natural yogurt (can be dairy-free)
1 tbsp BlueberryActive® concentrate
1 tbsp Maple syrup

Method

  1. Preheat the oven to 180C and lightly grease a muffin tin.
  2. Mix together the flours, ground almonds, stevia, lemon zest, baking powder and bicarbonate of soda in a large bowl.
  3. Whisk the milk, vanilla, coconut oil and vinegar then pour into the dry ingredients and mix to combine. Stir in the blueberries only slightly.
  4. Divide the mixture between the 6 muffin tins to reach the top and bake in the oven for 10-15 minutes until risen. Leave to cool in the tin.
  5. Whisk together the drizzle ingredients then once the muffins have cooled, drizzle over. Scatter over some extra lemon zest – now enjoy!
  6. Keep any remaining muffins in an airtight container in the fridge for up to 2 days.

 

If you would like to follow SpamellaB on social media or visit her blog please use the links below: –

Blog: SpamellaB’s Healthy Food Blog
Instagram: @spamellab
Twitter: @SpamellaB

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This smoothie is a great source of essential amino acids, antioxidants, vitamins and minerals, including B Vitamins and Iron.

Serves: Makes one smoothie

Ingredients

1 scoop Vanilla protein powder
2 handfuls Mixed berries
30ml CherryActive® concentrate
1 tsp Honey
1 tsp Spirulina powder
1 dsp Letchin granules
200-300ml Water/Milk

Method

  1. Place all of the ingredients into your blender.
  2. Blend until smooth.
  3. Pour into glass and garnish with some fresh fruit if you wish