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Posted: 14/08/2019
Nutrition

I wanted to introduce you to our guest foodie for the month. In my job I have the privilege of meeting amazing foodies all the time, so I’m going to be sharing some of my favourite recipes every month. I would love for you to meet Miranda, the talent behind @Clean_Treats. Miranda has shared some of her most popular sweet treat recipes with us. They are absolutely delicious. Click on the pic below to access the recipes. Can’t wait to hear what you think!


A little more about Miranda

Miranda is passionate about nourishing her body through food and fitness and loves creating healthy versions of everyone’s favourite foods to show them that living a “healthy lifestyle” does not only mean eating kale salads and drinking lemon water. She says “I’m addicted to the way eating well and exercising makes me feel – healthy, motivated and energised”. While food and exercise play a vital role in her lifestyle, she believes that health comprises far more than just our bodies, it relates to every aspect of our lives including how we look after our minds and our relationships with ourselves and those around us. Her Instagram @clean_treats is a platform where she can share this message along with plenty of delicious recipes, workouts and healthy inspiration.


Find Miranda at @clean_treats and scroll below for some of her delicious recipes!


PB& J Crumble Bars

Pumpkin, Chocolate & Walnut Bread

White Chocolate Coconut & Protein Truffles

Red Velvet Beetroot Cake

And my personal favourite – Peanut Butter Cookie Dough


PB&J CRUMBLE BARS

(Serves 9)

Confession: there is two squares of my PB&J crumble bars left and I made them yesterday. SAVE this recipe, it’s a winner!

INGREDIENTS:

PB crumble bar:

1/4 cup coconut oil

4 tbs maple syrup

1/4 cup peanut butter

1/2 cup almond meal

1/4 cup plain flour

30g vanilla protein (can sub for an additional ¼ cup flour)

2 tbs peanuts


Strawberry jelly:

200g strawberries

1 tsp chia seeds

1 tsp lemon juice

1 tbs stevia


METHOD;

Preheat oven to 160 and line a cake tin

Melt peanut butter, coconut oil and maple syrup together in a sauce pan over medium heat until smooth consistency

Add flour, protein powder, almond meal and stir until well combine

Press 2/3 of crumble mixture into the cake tin and bake for 15 mins

Simmer strawberry jelly ingredients in a saucepan over medium heat, when strawberries soften mash with a fork and set mixture aside to cool (the chia seeds will set and the mixture will thicken as it cools)

Top crumble with strawberry jelly, remaining crumble mixture and peanuts

Bake for a further 15 mins until golden

Cool completely before cutting into squares




CALORIES 213 / PROTEIN 7G / CARBOHYDRATES 16G / FAT 14G / SATURATED FAT 6G / FIBRE 2G / SUGAR 8G


PUMPKIN, CHOCOLATE & WALNUT BREAD

(Serves 12)   

I’m interrupting your day with this PUMPKIN, CHOCOLATE & WALNUT bread because you need to make it stat. I’d say this is my favourite recipe right now - its so dense, perfect amount of sweetness and happens to be gluten free too. I’ll pop the recipe below!


 

INGREDIENTS:

2 cups oat flour

1/2 cup almond meal

1 cup pumpkin purée (boil and mash pumpkin)

1 egg (use chia or flax egg to make this recipe vegan)

1/4 cup coconut oil

1/3 cup maple syrup

1/4 cup coconut sugar

1 tsp vanilla

1 tsp cinnamon

1/2 tsp nutmeg

1/2 tsp ground cloves

1 tsp baking powder

1/2 tsp baking soda

Pinch of salt

1/2 cup choc chips (85-90%)

1/2 cup walnuts, chopped


METHOD:

Mix all ingredients together until smooth

Pour into a lined baking tin.

Sprinkle with extra choc chips, walnuts and pepitas

Bake at 180 for 45mins - 1hr (until a skewer comes out clean).

  

CALORIES 277 / PROTEIN 7G / CARBOHYDRATES 35G / FAT 14G / SATURATED FAT 5G / FIBRE 5G / SUGAR 12G



WHITE CHOC + COCONUT PROTEIN TRUFFLES  

(Serves 8)

Just blend, roll, dip and freeze

INGREDIENTS:

CARAMEL COCONUT BALLS

6 medjool dates, soaked in water

1 cup shredded coconut

1 serve vanilla or caramel protein

1-2 tbs of reserved date water


WHITE CHOC COATING

3 tbs coconut oil, melted

1 tbs pure maple syrup

 

METHOD:

Blitz caramel coconut ball ingredients together until combined

Roll mixture into balls and freeze for 30 mins to harden

Whisk white chocolate ingredients together in a bowl

Dip balls into white chocolate mixture until evenly coated

Return balls to the freezer until white chocolate has set

Keep stored in the freezer for a quick sweet snack

 

CALORIES 371 / PROTEIN 1G / CARBOHYDRATES 20G / FAT 34G / SATURATED FAT 29G / FIBRE 1G / SUGAR 18G


PEANUT BUTTER PROTEIN COOKIE DOUGH

(Serves 12)

Peanut butter protein cookie dough. SO easy, 8 ingredients, no bake, one bowl kind of deal.


INGREDIENTS:

1 tin chickpeas, thoroughly rinsed

1/3 cup peanut butter

90g vanilla protein

3/4 cup almond meal

1/4 cup maple syrup

1 tsp vanilla

Pinch of salt

100g 85-90% dark chocolate


METHOD: 

Add everything except chocolate to a blender and blitz until smooth.

Roughly chop 1/3 chocolate and mix through the cookie dough

Freeze for 30 mins – 1 hr until cookie dough has hardened

Melt remaining chocolate and pour over the top, return to the freeze until the chocolate has set

Keep stashed in the freeze for a quick snack for the week ahead (if it lasts that long)

 

CALORIES 137 / PROTEIN 9G / CARBOHYDRATES 14G / FAT 10G / SATURATED FAT 2G / FIBRE 2G /SUGAR 10G



RED VELVET BEETROOT CAKE

CAKE (serves 8)

Red Velvet Beetroot Cake. Yes, your basically eating a salad, recipe below:

INGREDIENTS:

CAKE 

180g self raising flour

2 tbs beetroot powder

2 tbs cacao powder

1 tsp baking powder

2 eggs

1/2 cup almond milk

2 tbs coconut oil / butter / ghee

1/3 cup stevia


ICING 

1/4 cup butter / ghee

115g cream cheese

1 cup Natvia living icing mix

1 tsp vanilla extract


METHOD:

Mix all cake ingredients together in a bowl

Transfer to a lined cake tin and bake for 20-25 mins at 180°C

For the icing, beat the cream cheese until smooth

Add the butter and mix for 1 minute

Add in the powered sugar and vanilla and mix until well combined

Once the cake has cooled, ice and sprinkle with extra beetroot powder

 

CALORIES 307 / PROTEIN 5G / CARBOHYDRATES 35G / FAT 17G / SATURATED FAT 10G / FIBRE 2G / SUGAR 15G




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