healthy Archives - Liberation Nuts
PUMPKIN PIE PARFAIT With COCONUT WHIP

PUMPKIN PIE PARFAIT With COCONUT WHIP

This frosty parfait contains layers of thick and luxurious pumpkin pie smoothie, fluffy coconut cream, and crunchy granola. Cinnamon stick optional! This decadent breakfast/dessert/snack is loaded with vitamin A, iron, and fibre! Total time is for blending and assembling the parfait, it doesn’t include extra time for freezing pumpkin.

Liberation Peanut Butter and Zaytoun Date Balls

Liberation Peanut Butter and Zaytoun Date Balls

This recipe was specially created by the lovely team at Zaytoun.   “Only 5 minutes to create, these snacks may be bitesize but they pack a healthy punch to lift your energy levels. The juicy sweetness of fairly traded Medjoul dates infuses the creamy Fairtrade peanut butter, lifted by tangy cranberries and cinnamon”     Ingredients 15 Zaytoun Medjoul dates, pitted 1/4 cup dried cranberries 1/2 cup porridge oats 1 tsp cinnamon 2 tbsps Liberation Peanut butter 1 tbsp water   Method In a food processor fitted with a steel blade, pulse the pitted dates until chopped into small pieces. Add the oats and cinnamon, and pulse until everything is thoroughly mixed. Add the peanut butter and 1 tablespoon of water and pulse again until the mixture is thoroughly blended, forming a sticky ball when you squeeze it in your hand. Scoop up about 1 tablespoon of the mixture and roll into a tight ball. Continue with the rest of the mixture. Put each ball into a mini-muffin paper liner. Cover and refrigerate for at least 1 hour. Store in your refrigerator in an airtight container    ...
Olive Magazine – Banana and Almond Muffins

Olive Magazine – Banana and Almond Muffins

This recipe is originally from Olive Magazine.   “These banana and nut muffins are easy to make and under 300 calories each – make a batch for breakfast.”   makes 12 muffins   INGREDIENTS self-raising flour 250g baking powder 1 tsp ground almonds 25g light brown muscovado sugar 75g bananas 3 very ripe, 2 mashed, 1 chopped peanut, almond or nut and grain butter 100g eggs 2 natural yogurt 100g toasted flaked almonds 60g golden icing sugar 125g   METHOD Heat the oven to 200C/fan 180C/gas 6. Line a 12-hole muffin tin with muffin cases. Tip the flour, baking powder, almonds and sugar into a large bowl. Mix the mashed banana with the nut butter, eggs and yogurt until the mixture is smooth, using a hand blender if you have one. Fold the wet mixture and the dry mixture together along with the chopped banana and half the flaked almonds – don’t worry if it looks a bit lumpy. Divide the mixture between the cases and bake for 15-20 minutes, or until the muffins have risen and are golden. Cool. Mix the icing sugar with a little water to make it runny enough to drizzle, but thick enough not to run off the muffins. Spoon a little onto each muffin and add some flaked almonds....