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

__________________________________________________________

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

______________________________________________________

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

______________________________________________________

Pomegranate & Berry Smoothie Bowl

SpamellaB has created this amazing smoothie bowl featuring our PomegranateActive concentrate. Smoothie bowls are an ideal way of enjoying a brain and body boosting breakfast, fuelling or re-fuelling exercise, a healthy snack or as an after dinner treat.

Serves: Makes 1 bowl

Ingredients:

1 Frozen banana

75g Frozen berries

30ml Active Edge PomegranateActive Concentrate

3 tbsp Yogurt (or dairy-free)

To decorate: –

Fresh strawberries

Pomegranate seeds

Pumpkin seeds

Coconut chips

Method:

Place the frozen banana, berries, PomegranateActive and yogurt in a blender and whizz up until thick and smooth.

Spoon into a bowl then decorate to make it look pretty – then dig in!

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

______________________________________________________

Chocolate & Beetroot Tartlets

Looking for a different way to use your Active Edge BeetActive? Why not try this great recipe by SpamellaB.

Serves: Makes 4 tartlets

Ingredients

For the tartlet cases: –

50g Oat flour

25g Ground almonds

25g Coconut flour

2 tbsp Cacao powder

2 tbsp Almond milk

2 tbsp Coconut oil, melted

2 tbsp Maple syrup

1 tsp Vanilla extract

 

For the filling: –

1 x Can coconut milk

2 tbsp Active Edge BeetActive concentrate

3 tbsp Maple syrup

2 tbsp Cornflour

1 tsp Vanilla extract

 

To decorate: –

Dried rose petals

Freeze-dried raspberries

Method

First make the tartlets case: Mix together the oat flour, ground almonds, coconut flour and cacao powder in a bowl.

Pour in the almond milk, melted coconut oil, maple syrup and vanilla and mix well to combine to form a dough-like texture.

Press into 4 x small loose-bottom tartlet tins to cover the bottom and up the sides. Chill in the fridge while you make the filling.

Pour the can of coconut milk into a small pan and whisk in the beetroot concentrate and maple syrup and place on a medium-high heat.

Whisk the cornflour in a cup with 1-2 tablespoons water to form a paste then stir this into the pan. Whisk continuously and cook for a few minutes until the sauce has thickened. Remove from the heat, stir in the vanilla and set aside to cool.

Once cooled, spoon the filling into each of the cases and sprinkle over the decoration. Chill again for at least 30 minutes until ready to serve.

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

______________________________________________________

Blueberry & Apple Ice lollies

These ice lollies are a great way to cool down on a hot summers day and have the added benefit of providing an antioxidant boost.

Serves: Makes 6 95ml Ice lollies

Ingredients:

60ml Active Edge BlueberryActive concentrate

300ml Apple juice

210ml Water

Method:

Mix all the ingredients together in a jug.

Pour into ice lolly moulds and place in freezer.

Remove from mould and enjoy!

Got your own Active Edge product recipes? Send them into us and we’ll feature them on our website. We’ll even send you some product as a thank you.

______________________________________________________

No-Bake Chocolate & Pomegranate Puffed Rice Bars

To celebrate the launch of PomegranateActive we asked SpamellaB to create some recipes featuring our new product. She hasn’t let us down here’s the first for you to try.

Serves: Makes 9-12 bars

Ingredients:

For the puffed rice base: –

100g Rolled oats

50g Plain puffed rice

25g Desiccated coconut

25g Mixed seeds (sunflower, pumpkin)

2 tbsp Chia seeds

2 tbsp Coconut oil

1 tbsp Active Edge PomegranateActive

3 tbsp Maple syrup

2 tbsp Nut butter

For the chocolate layer: –

75g Raw vegan dark chocolate

1 tsp Coconut oil

2 tbsp Pomegranate seeds

2 tbsp Freeze-dried raspberries

 

Method

Mix together the oats, puffed rice, coconut and seeds in a large bowl.

Melt the coconut oil, maple syrup and nut butter then set aside and leave to cool slightly. Whisk in the PomegranateActive.

Pour this into the dry ingredients and mix together really well – it should be a little sticky and come together nicely.

Line a 9 x 9in baking tin with greaseproof paper then tip the mixture in and spread out evenly. Pack it in really tightly then chill in the fridge for at least 2 hours.

Melt the chocolate and coconut oil on a low heat, then pour this over the top to cover. Scatter over the pomegranate seeds and raspberries then return to the fridge for at least 2 hours to set.

When you’re ready to serve, lift out the whole batch and place on a chopping board. Cut into 9-12 bars then enjoy!

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

______________________________________________________

Cherry & Walnut Brownies

SpamellaB has done it again with this fantastic brownie recipe featuring our delicious CherryActive dried Montmorency cherries!

Serves: Makes roughly 9 brownies

Ingredients:

200g Oat flour

50g Ground almonds

3 tbsp Cacao or cocoa powder

100g Coconut sugar

1 tsp Cinnamon

1 tsp Baking powder

3 tbsp Coconut oil

140g Dark chocolate (can be vegan/dairy-free)

1 tbsp Maple syrup

75g Unsweetened apple puree

1 tsp Vanilla extract

75g Active Edge CherryActive dried cherries

75g Walnut pieces

Method:

Preheat the oven to 180C and grease and line a 9x9inch baking tin.

Mix together the oat flour, ground almonds, cacao/cocoa, coconut sugar, cinnamon and baking powder in a bowl.

Gently melt the coconut oil and dark chocolate then set aside.

Whisk together the maple syrup with the apple puree and vanilla then mix in the melted chocolate.

Pour into the dry ingredients and stir well, folding in the dried cherries and walnuts at the end.

Bake for 20-25 minutes until firm then leave to cool and cut into squares and enjoy!

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

______________________________________________________

BeetActive Whey Protein Waffles Recipe

This great recipe was given to us by our ambassador Kate McCall, it’s a great simple breakfast option, so get your waffle irons at the ready!

Serves: Makes roughly 12 waffles

Ingredients:

2 cups Oat flour (just porridge oats blended in a food processor)

2 tbsp Ground flax seed (optional)

3 scoops Whey protein (Kate used vanilla)

1 tsp Baking powder

2 cups Almond milk (or normal milk if you prefer)

2 Eggs

30ml BeetActive concentrate

Method:

Preheat your waffle iron

Mix together the oat flour, whey protein, flax seed and baking powder.

Add the milk and eggs, mix until blended.

Allow mixture to sit for 5 minutes until its thickened slightly. If it is too runny add more oat flour.

Cook on waffle maker!

You can top with raspberries, blueberries and maple syrup!

______________________________________________________

Cherry, Coconut & Pistachio Cheesecake Hearts

Health food blogger SpamellaB has created this fantastic recipe to help you indulge innocently this Valentines Day. Her blog and social media are an excellent source of ways to indulge healthily, we recommend you pay them a visit.

Serves: Makes 4 small cheesecakes

Ingredients:

For the base: –

½ cup Almonds

¼ cup Desiccated coconut

6 Medjool dates

4 tbsp CherryActive® Dried Cherries, soaked in hot water for 10 minutes

1 tbsp Cacao powder

½ tsp Vanilla extract

For the coconut layer –

1 x can Coconut milk, left in the fridge overnight (at least)

3 tbsp Maple syrup

1 tsp Vanilla extract

1 tsp Coconut oil, melted

For the decoration –

6 fresh Cherries, halved and stoned

8 Pistachios, shelled and finely diced

A couple of squares of dark chocolate, finely chopped

Method

Drain the cherries then place all the ingredients in a food processor and blitz well until the nuts and dried fruit have broken down and the mixture comes together. Divide this between 4 individual silicone cheesecake moulds – heart ones if possible! Press down to cover the base and reach about ¼ of the way to the top. Freeze.

Now make the coconut layer: Scrape the solid cream from the can and place in a food processor with the other ingredients. Whizz up until completely smooth and quite thick. Spoon this between the moulds to cover the base and reach just to the top.

Arrange your fruit, nuts and chocolate on top of each, the return to the freezer for at least 4 hours to completely set.

When you’re ready to serve, remove from the freezer 10 minutes before then pop out of the moulds and onto a serving plate. Now enjoy!

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

______________________________________________________