sugar free

Banana oatmeal & raisin muffins 

banana oatmeal and raisin muffins.jpg

Do you want a delicious and nutritious snack that you can have any time of day… even before bed? 

These muffins are made with pregnancy power foods that don’t trigger heartburn… which is great news if you need an anytime-of-day snack that’s not going to make you uncomfortable.

They’re made with rolled oats, almond milk and bananas which are renowned for their alkaline properties. FYI, alkaline foods are the opposite of acidic foods that can stimulate more stomach acid and therefore heartburn. On the contrary, alkaline foods help counterbalance the pH levels of your stomach acid and are less likely to trigger heartburn.

Plus, these muffins are naturally sweetened with bananas and raisins so they won’t trigger a blood sugar spike and therefore, fat storage – especially before bed. If you prefer something a little sweeter, feel free to add 3 tablespoons of maple syrup. 

 What you need

  • 3 cups rolled oats
  • 1 cup mashed banana (about 2-3 bananas)
  • 2 eggs
  • 1 1/2 cups of unsweetened almond milk
  • 2 tablespoons raisins
  • 2 teaspoons baking powder
  • 1 teaspoon cinnamon
  • 1/2 teaspoon sea salt

What to do

  1. Preheat oven to 350 F.
  2. Line a 12-cup muffin tray with paper cupcake liners. Alternatively, coat the muffin tray with butter or oil. 
  3. Mix the oats, baking powder, cinnamon, raisins, and sea salt in a large mixing bowl.
  4. Mix together the mashed bananas, eggs, and almond milk in a separate mixing bowl until the mixture is smooth. 
  5. Pour the banana mixture into the oats and stir well until the mixture is even.
  6. Scoop the mixture out into the muffin tray.
  7. Bake for 20 minutes or until the muffins are baked through (when you pierce a muffin with a fork, it comes out dry). 
  8. Allow the muffins to cool before serving. Alternatively, store the muffins in an airtight container in the fridge for up to five days.

Raw cacao truffles

raw cacao truffles

These raw cacao truffles are naturally sweet and fudge-like, making them a perfect sweet treat or mid-afternoon pick me up.

The best thing about them is that they’re made from Omega-3-rich walnuts and fiber-packed dates and chia seeds. Walnuts are a pregnancy superfood because they’re packed with plant-based protein and Omega-3 fatty acids, which are essential for your baby’s developing brain.

The fiber in the dates and chia seeds are also a pregnant mama’s best friend. Fiber promotes digestive health and helps keep you “regular” during pregnancy.

You can easily make a batch and store the rest in your fridge for up to a week. This recipe makes about 12 small truffles – but you can make more or less, depending on the size you prefer.

What you need

1 1/2 cups raw walnut halves or pieces

1 cup pitted Medjool dates

1/4 cup cocoa powder

1 tbsp chia seeds

1 tbsp coconut oil 

1 tsp vanilla extract

1/4 tsp sea salt

What to do

1.     Soak 1 cup of Medjool dates in a bowl of warm water for 1 hour. This will soften the dates and make them easier to blend.

2.     Place the walnuts in a food processor, and grind so you have fine walnut flour.

3.     Add the dates, cacao powder, chia seeds, coconut oil, vanilla extract and sea salt to the foodprocessor. Process again so you have an even, sticky mixture.

4.     Scoop 1 tablespoon of the mixture at a time into your hand and roll into a ball.

5.     Roll each cacao truffle onto a plate of cacao power to “dust” it. Feel free to skip this step if you think the extra cacao powder is too bitter.

6.     Place the cacao truffles into a container lined with parchment paper. Store them in the fridge for up to a week or enjoy straight away!