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UK HEALTH BLOG
Check out my recipe videos for easy to follow step-by-step sweet and savoury recipe demos. Also, make sure you subscribe to my YouTube channel to stay updated. Visit My Channel. YouTube. Nadia's Healthy Kitchen. 24.2K subscribers. Subscribe. Chickpea Flour Pizza (Gluten free & Healthy) Info. BLUEBERRY LEMON BREAKFAST BARS Method. Preheat your oven to 180°C/160°C fan. Mix together the oat flour, oats, sugar, baking powder and salt in a large bowl. Fold in the coconut oil and lemon zest. Transfer 3/4 of the mixture into an 8” square cake tin lined with parchment paper. Press down with your hands or a spoon to make sure the base is even. MUSHROOM STUFFED POTATO CAKES Mushroom Stuffed Potato Cakes Fluffy potato cakes stuffed with a fragrant lemony herby mushroom mixture. These mushroom stuffed potato cakes would make an amazing addition to meals. I made these potato filled cakes around this time last year and they went down a treat with the family. I had it in mind to make this recipe again to shareon the blog,
VEGAN CHICKPEA SWEETCORN FRITTERS In a bowl, mix together the flour, salt, baking powder and spices. Pour in the water and lemon juice and mix to combine. Add the chickpeas, sweetcorn, onion, garlic and coriander. In a frying pan, add enough oil to cover the bottom on a medium-high heat. Add about 1 tbsp of the mixture and cook for a few minutes on each side. EASY COCONUT CHICKPEA CURRY Method. Heat 1 tbsp of oil in a large skillet and sautee the onions on a medium heat for 5 minutes. Add the crushed garlic, turmeric, cumin, chilli and coriander as well as a splash of water to create a paste. Add the chickpeas, coconut milk, lemon juice and maple syrup. Cover and bring to a quick boil, then lower the heat and leave to simmer VEGAN GLUTEN-FREE DATE SQUARES Preheat your oven to 180*C (160*C fan assisted)/ 350*F. First make the date filling - add the dates to a pan and start off by adding 1/2 a cup (100ml) of water. Cook on high until the water starts to boil then turn the heat to low. Start mashing the the dates using the back of a wooden spoon. Add more water as needed until you have a smooth HEALTHY RHUBARB CRUMBLE BARS Bring to a boil then leave to simmer until the rhubarb is soft. Take off the heat and leave to cool for a few minutes then mix in the arrowroot powder. Make the crumble by mixing the oats, flour, sugar, salt and baking soda in a bowl. Pour in the melted coconut oil. Use your hands to mix to ensure sure everything is combined evenly. HEALTHY GLUTEN FREE BIRTHDAY CAKE Line an 8″ round cake tin with parchment paper. In a large bowl, mix all the dry ingredients together. In another bowl, beat together the eggs then add in the melted coconut oil, vanilla, orange zest and juice. Mix until well combined. Transfer the batter into the cake tin and press down using the back of a spoon to make sure it’s even. NO-BAKE VEGAN BERRY CHEESECAKE JARS No-bake Vegan Berry Cheesecake Jars A dairy-free, vegan and gluten-free dessert that requires no baking and is really easy to put together. This no-bake vegan berry cheesecake jars are the perfect fuss-free dinner party dessert! This recipe is perfect for those days when you’re craving a cheesecake, but don’t want to make a whole cheesecake that serves eight to PISTACHIO CARDAMOM ROSE LOAF (VEGAN & GLUTEN-FREE) Pistachio Cardamom Rose Loaf (Vegan & Gluten-free) A deliciously nutty pistachio loaf flavoured with aromatic cardamom and topped with a silky pink rose flavoured frosting. Decorated with chopped pistachios and pomegranate seeds to add a pretty pop of colour contrast. A couple of days ago I posted a pistachio cardamom thumbprint cookie recipe and it made me realise how much I love thatUK HEALTH BLOG
Check out my recipe videos for easy to follow step-by-step sweet and savoury recipe demos. Also, make sure you subscribe to my YouTube channel to stay updated. Visit My Channel. YouTube. Nadia's Healthy Kitchen. 24.2K subscribers. Subscribe. Chickpea Flour Pizza (Gluten free & Healthy) Info. BLUEBERRY LEMON BREAKFAST BARS Method. Preheat your oven to 180°C/160°C fan. Mix together the oat flour, oats, sugar, baking powder and salt in a large bowl. Fold in the coconut oil and lemon zest. Transfer 3/4 of the mixture into an 8” square cake tin lined with parchment paper. Press down with your hands or a spoon to make sure the base is even. MUSHROOM STUFFED POTATO CAKES Mushroom Stuffed Potato Cakes Fluffy potato cakes stuffed with a fragrant lemony herby mushroom mixture. These mushroom stuffed potato cakes would make an amazing addition to meals. I made these potato filled cakes around this time last year and they went down a treat with the family. I had it in mind to make this recipe again to shareon the blog,
VEGAN CHICKPEA SWEETCORN FRITTERS In a bowl, mix together the flour, salt, baking powder and spices. Pour in the water and lemon juice and mix to combine. Add the chickpeas, sweetcorn, onion, garlic and coriander. In a frying pan, add enough oil to cover the bottom on a medium-high heat. Add about 1 tbsp of the mixture and cook for a few minutes on each side. EASY COCONUT CHICKPEA CURRY Method. Heat 1 tbsp of oil in a large skillet and sautee the onions on a medium heat for 5 minutes. Add the crushed garlic, turmeric, cumin, chilli and coriander as well as a splash of water to create a paste. Add the chickpeas, coconut milk, lemon juice and maple syrup. Cover and bring to a quick boil, then lower the heat and leave to simmer VEGAN GLUTEN-FREE DATE SQUARES Preheat your oven to 180*C (160*C fan assisted)/ 350*F. First make the date filling - add the dates to a pan and start off by adding 1/2 a cup (100ml) of water. Cook on high until the water starts to boil then turn the heat to low. Start mashing the the dates using the back of a wooden spoon. Add more water as needed until you have a smooth HEALTHY RHUBARB CRUMBLE BARS Bring to a boil then leave to simmer until the rhubarb is soft. Take off the heat and leave to cool for a few minutes then mix in the arrowroot powder. Make the crumble by mixing the oats, flour, sugar, salt and baking soda in a bowl. Pour in the melted coconut oil. Use your hands to mix to ensure sure everything is combined evenly. HEALTHY GLUTEN FREE BIRTHDAY CAKE Line an 8″ round cake tin with parchment paper. In a large bowl, mix all the dry ingredients together. In another bowl, beat together the eggs then add in the melted coconut oil, vanilla, orange zest and juice. Mix until well combined. Transfer the batter into the cake tin and press down using the back of a spoon to make sure it’s even. NO-BAKE VEGAN BERRY CHEESECAKE JARS No-bake Vegan Berry Cheesecake Jars A dairy-free, vegan and gluten-free dessert that requires no baking and is really easy to put together. This no-bake vegan berry cheesecake jars are the perfect fuss-free dinner party dessert! This recipe is perfect for those days when you’re craving a cheesecake, but don’t want to make a whole cheesecake that serves eight to PISTACHIO CARDAMOM ROSE LOAF (VEGAN & GLUTEN-FREE) Pistachio Cardamom Rose Loaf (Vegan & Gluten-free) A deliciously nutty pistachio loaf flavoured with aromatic cardamom and topped with a silky pink rose flavoured frosting. Decorated with chopped pistachios and pomegranate seeds to add a pretty pop of colour contrast. A couple of days ago I posted a pistachio cardamom thumbprint cookie recipe and it made me realise how much I love that VEGAN & GLUTEN-FREE SCONES Method. Preheat your oven to 220C/200C fan/400F. Mix the flour, oat flour, baking powder and salt in a large bowl. Add the dairy-free spread and rub in with your fingers until the mix looks like fine crumbs. Stir in the sugar, then fold in the milk and flax egg.HEALTHY OAT WAFFLES
3/4 cup oat flour (Use gluten-free oats if necessary) 1 tbsp coconut sugar - you can use brown or regular sugar*; Optional - 1 tbsp stevia If you want extra sweetness or HEALTHY BAKED WAFFLES (VEGAN & GLUTEN-FREE) Method. Preheat your oven to 200°C/180°C fan/400°F. Mix all the ingredients in a bowl until you have a smooth batter. Divide the batter equally between the 4 waffle moulds and bake for 15-20 minutes. Optional step – take the waffles out of the moulds, arrange them on a baking sheet and return them back in the oven for another 5 minutesto
RASPBERRY CHIA JAM
Instructions. Heat a small pan over a medium heat. Pour in the raspberries and lemon juice and cook for a few minutes until the raspberries start to soften. Start mashing the raspberries with the back of a wooden spoon to turn them into a 'sauce' like consistency. Once you've mashed all the raspberries, take off the heat and add inyour xylitol
VEGAN PEANUT BUTTER CHEESECAKE Vegan Peanut Butter Cheesecake. I made this cheesecake for my brother’s birthday the other day. I thought it would be a nice change from a regular birthday cake, plus he likes peanut butter and chocolate and I thought that combo would go so much better in the formof a cheesecake!
CHICKPEA FLOUR PIZZA Sift the chickpea flour into a bowl, mix in the salt then pour in the water. Mix until well combined. In a frying pan, heat a little bit of oil over a medium heat then pour in the batter. Roll the frying pan to spread the batter evenly or use a spatula. Cook for 2 4 VEGAN CRACKER TOPPING IDEAS 4 Vegan Cracker Topping Ideas * This post is sponsored by Nairn’s* Quick, easy and scrumptious snack ideas – these 4 vegan cracker topping ideas are perfect to make as a healthy snack to keep you going in between meals.. I’m not going to lie, snacking it PB&J CHOCOLATE CRUNCH DOUGHNUTS Method. Break up the chocolate into a heatproof bowl, then add in the peanut butter. You can either melt it in the microwave, stirring every minute or so, or you can place it on top of a small pan of simmering water until it has completely melted. Add the quinoa pops into the bowl and fold to combine. Add a couple of tablespoons of the mixture VEGAN RASPBERRY CHEESECAKE CUPS (CASHEW-FREE/NUT-FREE Vegan Raspberry Cheesecake Cups Mini vegan raspberry cheesecake cups that also happen to be cashew-free, nut-free and gluten-free! If you search for vegan cheesecake recipes online you’ll find that most of them are made with the same main ingredient – cashews! Not that there’s anything wrong with cashews, but I wanted to make a plant-based cheesecake that resembles the ‘real NO-BAKE VEGAN BERRY CHEESECAKE JARS No-bake Vegan Berry Cheesecake Jars A dairy-free, vegan and gluten-free dessert that requires no baking and is really easy to put together. This no-bake vegan berry cheesecake jars are the perfect fuss-free dinner party dessert! This recipe is perfect for those days when you’re craving a cheesecake, but don’t want to make a whole cheesecake that serves eight toUK HEALTH BLOG
Check out my recipe videos for easy to follow step-by-step sweet and savoury recipe demos. Also, make sure you subscribe to my YouTube channel to stay updated. Visit My Channel. YouTube. Nadia's Healthy Kitchen. 24.2K subscribers. Subscribe. Chickpea Flour Pizza (Gluten free & Healthy) Info. BLUEBERRY LEMON BREAKFAST BARS Method. Preheat your oven to 180°C/160°C fan. Mix together the oat flour, oats, sugar, baking powder and salt in a large bowl. Fold in the coconut oil and lemon zest. Transfer 3/4 of the mixture into an 8” square cake tin lined with parchment paper. Press down with your hands or a spoon to make sure the base is even. MUSHROOM STUFFED POTATO CAKES Mushroom Stuffed Potato Cakes Fluffy potato cakes stuffed with a fragrant lemony herby mushroom mixture. These mushroom stuffed potato cakes would make an amazing addition to meals. I made these potato filled cakes around this time last year and they went down a treat with the family. I had it in mind to make this recipe again to shareon the blog,
VEGAN CHICKPEA SWEETCORN FRITTERS In a bowl, mix together the flour, salt, baking powder and spices. Pour in the water and lemon juice and mix to combine. Add the chickpeas, sweetcorn, onion, garlic and coriander. In a frying pan, add enough oil to cover the bottom on a medium-high heat. Add about 1 tbsp of the mixture and cook for a few minutes on each side. EASY COCONUT CHICKPEA CURRY Method. Heat 1 tbsp of oil in a large skillet and sautee the onions on a medium heat for 5 minutes. Add the crushed garlic, turmeric, cumin, chilli and coriander as well as a splash of water to create a paste. Add the chickpeas, coconut milk, lemon juice and maple syrup. Cover and bring to a quick boil, then lower the heat and leave to simmer VEGAN GLUTEN-FREE DATE SQUARES Preheat your oven to 180*C (160*C fan assisted)/ 350*F. First make the date filling - add the dates to a pan and start off by adding 1/2 a cup (100ml) of water. Cook on high until the water starts to boil then turn the heat to low. Start mashing the the dates using the back of a wooden spoon. Add more water as needed until you have a smooth HEALTHY RHUBARB CRUMBLE BARS Bring to a boil then leave to simmer until the rhubarb is soft. Take off the heat and leave to cool for a few minutes then mix in the arrowroot powder. Make the crumble by mixing the oats, flour, sugar, salt and baking soda in a bowl. Pour in the melted coconut oil. Use your hands to mix to ensure sure everything is combined evenly. HEALTHY GLUTEN FREE BIRTHDAY CAKE Line an 8″ round cake tin with parchment paper. In a large bowl, mix all the dry ingredients together. In another bowl, beat together the eggs then add in the melted coconut oil, vanilla, orange zest and juice. Mix until well combined. Transfer the batter into the cake tin and press down using the back of a spoon to make sure it’s even. NO-BAKE VEGAN BERRY CHEESECAKE JARS No-bake Vegan Berry Cheesecake Jars A dairy-free, vegan and gluten-free dessert that requires no baking and is really easy to put together. This no-bake vegan berry cheesecake jars are the perfect fuss-free dinner party dessert! This recipe is perfect for those days when you’re craving a cheesecake, but don’t want to make a whole cheesecake that serves eight to PISTACHIO CARDAMOM ROSE LOAF (VEGAN & GLUTEN-FREE) Pistachio Cardamom Rose Loaf (Vegan & Gluten-free) A deliciously nutty pistachio loaf flavoured with aromatic cardamom and topped with a silky pink rose flavoured frosting. Decorated with chopped pistachios and pomegranate seeds to add a pretty pop of colour contrast. A couple of days ago I posted a pistachio cardamom thumbprint cookie recipe and it made me realise how much I love thatUK HEALTH BLOG
Check out my recipe videos for easy to follow step-by-step sweet and savoury recipe demos. Also, make sure you subscribe to my YouTube channel to stay updated. Visit My Channel. YouTube. Nadia's Healthy Kitchen. 24.2K subscribers. Subscribe. Chickpea Flour Pizza (Gluten free & Healthy) Info. BLUEBERRY LEMON BREAKFAST BARS Method. Preheat your oven to 180°C/160°C fan. Mix together the oat flour, oats, sugar, baking powder and salt in a large bowl. Fold in the coconut oil and lemon zest. Transfer 3/4 of the mixture into an 8” square cake tin lined with parchment paper. Press down with your hands or a spoon to make sure the base is even. MUSHROOM STUFFED POTATO CAKES Mushroom Stuffed Potato Cakes Fluffy potato cakes stuffed with a fragrant lemony herby mushroom mixture. These mushroom stuffed potato cakes would make an amazing addition to meals. I made these potato filled cakes around this time last year and they went down a treat with the family. I had it in mind to make this recipe again to shareon the blog,
VEGAN CHICKPEA SWEETCORN FRITTERS In a bowl, mix together the flour, salt, baking powder and spices. Pour in the water and lemon juice and mix to combine. Add the chickpeas, sweetcorn, onion, garlic and coriander. In a frying pan, add enough oil to cover the bottom on a medium-high heat. Add about 1 tbsp of the mixture and cook for a few minutes on each side. EASY COCONUT CHICKPEA CURRY Method. Heat 1 tbsp of oil in a large skillet and sautee the onions on a medium heat for 5 minutes. Add the crushed garlic, turmeric, cumin, chilli and coriander as well as a splash of water to create a paste. Add the chickpeas, coconut milk, lemon juice and maple syrup. Cover and bring to a quick boil, then lower the heat and leave to simmer VEGAN GLUTEN-FREE DATE SQUARES Preheat your oven to 180*C (160*C fan assisted)/ 350*F. First make the date filling - add the dates to a pan and start off by adding 1/2 a cup (100ml) of water. Cook on high until the water starts to boil then turn the heat to low. Start mashing the the dates using the back of a wooden spoon. Add more water as needed until you have a smooth HEALTHY RHUBARB CRUMBLE BARS Bring to a boil then leave to simmer until the rhubarb is soft. Take off the heat and leave to cool for a few minutes then mix in the arrowroot powder. Make the crumble by mixing the oats, flour, sugar, salt and baking soda in a bowl. Pour in the melted coconut oil. Use your hands to mix to ensure sure everything is combined evenly. HEALTHY GLUTEN FREE BIRTHDAY CAKE Line an 8″ round cake tin with parchment paper. In a large bowl, mix all the dry ingredients together. In another bowl, beat together the eggs then add in the melted coconut oil, vanilla, orange zest and juice. Mix until well combined. Transfer the batter into the cake tin and press down using the back of a spoon to make sure it’s even. NO-BAKE VEGAN BERRY CHEESECAKE JARS No-bake Vegan Berry Cheesecake Jars A dairy-free, vegan and gluten-free dessert that requires no baking and is really easy to put together. This no-bake vegan berry cheesecake jars are the perfect fuss-free dinner party dessert! This recipe is perfect for those days when you’re craving a cheesecake, but don’t want to make a whole cheesecake that serves eight to PISTACHIO CARDAMOM ROSE LOAF (VEGAN & GLUTEN-FREE) Pistachio Cardamom Rose Loaf (Vegan & Gluten-free) A deliciously nutty pistachio loaf flavoured with aromatic cardamom and topped with a silky pink rose flavoured frosting. Decorated with chopped pistachios and pomegranate seeds to add a pretty pop of colour contrast. A couple of days ago I posted a pistachio cardamom thumbprint cookie recipe and it made me realise how much I love that VEGAN & GLUTEN-FREE SCONES Method. Preheat your oven to 220C/200C fan/400F. Mix the flour, oat flour, baking powder and salt in a large bowl. Add the dairy-free spread and rub in with your fingers until the mix looks like fine crumbs. Stir in the sugar, then fold in the milk and flax egg.HEALTHY OAT WAFFLES
3/4 cup oat flour (Use gluten-free oats if necessary) 1 tbsp coconut sugar - you can use brown or regular sugar*; Optional - 1 tbsp stevia If you want extra sweetness or HEALTHY BAKED WAFFLES (VEGAN & GLUTEN-FREE) Method. Preheat your oven to 200°C/180°C fan/400°F. Mix all the ingredients in a bowl until you have a smooth batter. Divide the batter equally between the 4 waffle moulds and bake for 15-20 minutes. Optional step – take the waffles out of the moulds, arrange them on a baking sheet and return them back in the oven for another 5 minutesto
RASPBERRY CHIA JAM
Instructions. Heat a small pan over a medium heat. Pour in the raspberries and lemon juice and cook for a few minutes until the raspberries start to soften. Start mashing the raspberries with the back of a wooden spoon to turn them into a 'sauce' like consistency. Once you've mashed all the raspberries, take off the heat and add inyour xylitol
VEGAN PEANUT BUTTER CHEESECAKE Vegan Peanut Butter Cheesecake. I made this cheesecake for my brother’s birthday the other day. I thought it would be a nice change from a regular birthday cake, plus he likes peanut butter and chocolate and I thought that combo would go so much better in the formof a cheesecake!
CHICKPEA FLOUR PIZZA Sift the chickpea flour into a bowl, mix in the salt then pour in the water. Mix until well combined. In a frying pan, heat a little bit of oil over a medium heat then pour in the batter. Roll the frying pan to spread the batter evenly or use a spatula. Cook for 2 4 VEGAN CRACKER TOPPING IDEAS 4 Vegan Cracker Topping Ideas * This post is sponsored by Nairn’s* Quick, easy and scrumptious snack ideas – these 4 vegan cracker topping ideas are perfect to make as a healthy snack to keep you going in between meals.. I’m not going to lie, snacking it PB&J CHOCOLATE CRUNCH DOUGHNUTS Method. Break up the chocolate into a heatproof bowl, then add in the peanut butter. You can either melt it in the microwave, stirring every minute or so, or you can place it on top of a small pan of simmering water until it has completely melted. Add the quinoa pops into the bowl and fold to combine. Add a couple of tablespoons of the mixture VEGAN RASPBERRY CHEESECAKE CUPS (CASHEW-FREE/NUT-FREE Vegan Raspberry Cheesecake Cups Mini vegan raspberry cheesecake cups that also happen to be cashew-free, nut-free and gluten-free! If you search for vegan cheesecake recipes online you’ll find that most of them are made with the same main ingredient – cashews! Not that there’s anything wrong with cashews, but I wanted to make a plant-based cheesecake that resembles the ‘real NO-BAKE VEGAN BERRY CHEESECAKE JARS No-bake Vegan Berry Cheesecake Jars A dairy-free, vegan and gluten-free dessert that requires no baking and is really easy to put together. This no-bake vegan berry cheesecake jars are the perfect fuss-free dinner party dessert! This recipe is perfect for those days when you’re craving a cheesecake, but don’t want to make a whole cheesecake that serves eight toUK HEALTH BLOG
Check out my recipe videos for easy to follow step-by-step sweet and savoury recipe demos. Also, make sure you subscribe to my YouTube channel to stay updated. Visit My Channel. YouTube. Nadia's Healthy Kitchen. 24.2K subscribers. Subscribe. Chickpea Flour Pizza (Gluten free & Healthy) Info. VEGAN GLUTEN-FREE DATE SQUARES Preheat your oven to 180*C (160*C fan assisted)/ 350*F. First make the date filling - add the dates to a pan and start off by adding 1/2 a cup (100ml) of water. Cook on high until the water starts to boil then turn the heat to low. Start mashing the the dates using the back of a wooden spoon. Add more water as needed until you have a smooth HEALTHY VEGAN BROWNIES In a separate bowl, mix together the milk, oil, vanilla and the chia eggs (once they're set). If you're using coconut oil, make sure you melt it before adding to the mixture. Pour the mixture of wet ingredients over the dry ingredients and mix well. Fold in the chocolate chips, then transfer to a VEGAN NO-BAKE COFFEE CHEESECAKES Method. In a bowl mix together all the base ingredients, then press into silicon cupcake/muffin moulds. Freeze for 15 minutes while you make the cheesecake layer. Drain and rinse the cashews, then transfer into a food processor along with the rest of the cheesecake ingredients. Blend on high until smooth, then divide between themuffin moulds
VEGAN CHOCOLATE ROSE DOUGHNUTS In a large bowl, mix together the flour, ground almonds, cacao powder, coconut blossom sugar, baking powder and salt. Add in the oil, milk, maple syrup and set flax egg. Mix until combined, then divide between 6 silicon doughnut moulds. Bake for 15-20 minutes, then leave to cool slightly before removing the doughnuts from the moulds. BLUEBERRY LEMON BREAKFAST BARS Method. Preheat your oven to 180°C/160°C fan. Mix together the oat flour, oats, sugar, baking powder and salt in a large bowl. Fold in the coconut oil and lemon zest. Transfer 3/4 of the mixture into an 8” square cake tin lined with parchment paper. Press down with your hands or a spoon to make sure the base is even. EASY COCONUT CHICKPEA CURRY Method. Heat 1 tbsp of oil in a large skillet and sautee the onions on a medium heat for 5 minutes. Add the crushed garlic, turmeric, cumin, chilli and coriander as well as a splash of water to create a paste. Add the chickpeas, coconut milk, lemon juice and maple syrup. Cover and bring to a quick boil, then lower the heat and leave to simmer QUICK PRAWN COCONUT CURRY Instructions. In a frying pan, sautee the onions over a medium heat for about 5 minutes or until they become transparent. Add the spices and garlic and cook for a further 1 minute. Add the prawns and lemon juice. Stir to coat in with the spices, then pour in the coconut milk. Add the peas and season with salt and pepper to taste. VEGAN CHICKPEA SWEETCORN FRITTERS In a bowl, mix together the flour, salt, baking powder and spices. Pour in the water and lemon juice and mix to combine. Add the chickpeas, sweetcorn, onion, garlic and coriander. In a frying pan, add enough oil to cover the bottom on a medium-high heat. Add about 1 tbsp of the mixture and cook for a few minutes on each side.HELLOFRESH REVIEW
*This post is sponsored by HelloFresh* Today I’m reviewing the UK’s leading recipe box company, HelloFresh, who deliver recipe cards and ingredients straight to your doorstep taking away the hassle from dinner time. You’ve probably already heard of it and may be curious to find out how it works and what to expect from the service. It goes without saying thatUK HEALTH BLOG
Check out my recipe videos for easy to follow step-by-step sweet and savoury recipe demos. Also, make sure you subscribe to my YouTube channel to stay updated. Visit My Channel. YouTube. Nadia's Healthy Kitchen. 24.2K subscribers. Subscribe. Chickpea Flour Pizza (Gluten free & Healthy) Info. VEGAN GLUTEN-FREE DATE SQUARES Preheat your oven to 180*C (160*C fan assisted)/ 350*F. First make the date filling - add the dates to a pan and start off by adding 1/2 a cup (100ml) of water. Cook on high until the water starts to boil then turn the heat to low. Start mashing the the dates using the back of a wooden spoon. Add more water as needed until you have a smooth HEALTHY VEGAN BROWNIES In a separate bowl, mix together the milk, oil, vanilla and the chia eggs (once they're set). If you're using coconut oil, make sure you melt it before adding to the mixture. Pour the mixture of wet ingredients over the dry ingredients and mix well. Fold in the chocolate chips, then transfer to a VEGAN NO-BAKE COFFEE CHEESECAKES Method. In a bowl mix together all the base ingredients, then press into silicon cupcake/muffin moulds. Freeze for 15 minutes while you make the cheesecake layer. Drain and rinse the cashews, then transfer into a food processor along with the rest of the cheesecake ingredients. Blend on high until smooth, then divide between themuffin moulds
VEGAN CHOCOLATE ROSE DOUGHNUTS In a large bowl, mix together the flour, ground almonds, cacao powder, coconut blossom sugar, baking powder and salt. Add in the oil, milk, maple syrup and set flax egg. Mix until combined, then divide between 6 silicon doughnut moulds. Bake for 15-20 minutes, then leave to cool slightly before removing the doughnuts from the moulds. BLUEBERRY LEMON BREAKFAST BARS Method. Preheat your oven to 180°C/160°C fan. Mix together the oat flour, oats, sugar, baking powder and salt in a large bowl. Fold in the coconut oil and lemon zest. Transfer 3/4 of the mixture into an 8” square cake tin lined with parchment paper. Press down with your hands or a spoon to make sure the base is even. EASY COCONUT CHICKPEA CURRY Method. Heat 1 tbsp of oil in a large skillet and sautee the onions on a medium heat for 5 minutes. Add the crushed garlic, turmeric, cumin, chilli and coriander as well as a splash of water to create a paste. Add the chickpeas, coconut milk, lemon juice and maple syrup. Cover and bring to a quick boil, then lower the heat and leave to simmer QUICK PRAWN COCONUT CURRY Instructions. In a frying pan, sautee the onions over a medium heat for about 5 minutes or until they become transparent. Add the spices and garlic and cook for a further 1 minute. Add the prawns and lemon juice. Stir to coat in with the spices, then pour in the coconut milk. Add the peas and season with salt and pepper to taste. VEGAN CHICKPEA SWEETCORN FRITTERS In a bowl, mix together the flour, salt, baking powder and spices. Pour in the water and lemon juice and mix to combine. Add the chickpeas, sweetcorn, onion, garlic and coriander. In a frying pan, add enough oil to cover the bottom on a medium-high heat. Add about 1 tbsp of the mixture and cook for a few minutes on each side.HELLOFRESH REVIEW
*This post is sponsored by HelloFresh* Today I’m reviewing the UK’s leading recipe box company, HelloFresh, who deliver recipe cards and ingredients straight to your doorstep taking away the hassle from dinner time. You’ve probably already heard of it and may be curious to find out how it works and what to expect from the service. It goes without saying thatVEGAN TOFU TIRAMISU
Vegan Tofu Tiramisu If you’re trying to follow a plant-based diet that minimises the amount of animal products you eat, or if you’re trying to eat healthier, then treating yourself to Tiramisu doesn’t seem to be a viable option. Typically made with cream, mascarpone cheese, white sugar and lady fingers. None of those things scream health to me, definitely indulgence, not health.HEALTHY OAT WAFFLES
3/4 cup oat flour (Use gluten-free oats if necessary) 1 tbsp coconut sugar - you can use brown or regular sugar*; Optional - 1 tbsp stevia If you want extra sweetness orRASPBERRY CHIA JAM
Instructions. Heat a small pan over a medium heat. Pour in the raspberries and lemon juice and cook for a few minutes until the raspberries start to soften. Start mashing the raspberries with the back of a wooden spoon to turn them into a 'sauce' like consistency. Once you've mashed all the raspberries, take off the heat and add inyour xylitol
HEALTHY RHUBARB CRUMBLE BARS Bring to a boil then leave to simmer until the rhubarb is soft. Take off the heat and leave to cool for a few minutes then mix in the arrowroot powder. Make the crumble by mixing the oats, flour, sugar, salt and baking soda in a bowl. Pour in the melted coconut oil. Use your hands to mix to ensure sure everything is combined evenly. VEGAN GLUTEN-FREE CHOCOLATE AVOCADO CAKE Vegan Gluten-free Chocolate Avocado Cake One thing that my blog is missing is a good two layered chocolate cake. That’s until now of course! I’ve finally got my act together and made a vegan and gluten-free rich chocolate cake with a lush chocolate frosting. What makes the frosting so lush is the combination of melted dark chocolatemixed with the
VEGAN PEANUT BUTTER CHEESECAKE Vegan Peanut Butter Cheesecake. I made this cheesecake for my brother’s birthday the other day. I thought it would be a nice change from a regular birthday cake, plus he likes peanut butter and chocolate and I thought that combo would go so much better in the formof a cheesecake!
CHICKPEA FLOUR PIZZA Sift the chickpea flour into a bowl, mix in the salt then pour in the water. Mix until well combined. In a frying pan, heat a little bit of oil over a medium heat then pour in the batter. Roll the frying pan to spread the batter evenly or use a spatula. Cook for 2 COOKIE DOUGH BROWNIES VEGAN, GLUTEN-FREE & SWEETENED WITH Cookie Dough Brownies Vegan, Gluten-free & Refined Sugar-free This is one of my favourite creations. Not only because they taste absolutely delicious and decadent, they’re also probably the healthiest baked treat I’ve made so far! Made with black beans, oats and sweetened only with whole dates! Everyone who’s tried these yummy bites has instantly fallen in love with 4 VEGAN CRACKER TOPPING IDEAS 4 Vegan Cracker Topping Ideas * This post is sponsored by Nairn’s* Quick, easy and scrumptious snack ideas – these 4 vegan cracker topping ideas are perfect to make as a healthy snack to keep you going in between meals.. I’m not going to lie, snacking it MUSHROOM STUFFED POTATO CAKES Mushroom Stuffed Potato Cakes Fluffy potato cakes stuffed with a fragrant lemony herby mushroom mixture. These mushroom stuffed potato cakes would make an amazing addition to meals. I made these potato filled cakes around this time last year and they went down a treat with the family. I had it in mind to make this recipe again to shareon the blog,
UK HEALTH BLOG
Check out my recipe videos for easy to follow step-by-step sweet and savoury recipe demos. Also, make sure you subscribe to my YouTube channel to stay updated. Visit My Channel. YouTube. Nadia's Healthy Kitchen. 24.2K subscribers. Subscribe. Chickpea Flour Pizza (Gluten free & Healthy) Info. VEGAN GLUTEN-FREE DATE SQUARES Preheat your oven to 180*C (160*C fan assisted)/ 350*F. First make the date filling - add the dates to a pan and start off by adding 1/2 a cup (100ml) of water. Cook on high until the water starts to boil then turn the heat to low. Start mashing the the dates using the back of a wooden spoon. Add more water as needed until you have a smooth BAKED PAPRIKA POTATO WEDGES Instructions. Preheat your oven to 180*C (160*C fan assisted)/ 350*F. Slice each potato in half lengthways, then slice each half in half again so that each potato makes 4 wedges. Transfer into a large bowl then sprinkle on top the paprika, dill, garlic powder, salt and pepper. Drizzle on top the olive oil. BLUEBERRY LEMON BREAKFAST BARS Method. Preheat your oven to 180°C/160°C fan. Mix together the oat flour, oats, sugar, baking powder and salt in a large bowl. Fold in the coconut oil and lemon zest. Transfer 3/4 of the mixture into an 8” square cake tin lined with parchment paper. Press down with your hands or a spoon to make sure the base is even. HOMEMADE COCONUT OIL CHOCOLATE Instructions. In a heat proof bowl, add the coconut oil, almond butter, sweetener, vanilla, cocoa powder and salt. You don't have to melt the coconut oil at this point as we'll be heating and melting all the ingredients together anyway. VEGAN CHICKPEA SWEETCORN FRITTERS In a bowl, mix together the flour, salt, baking powder and spices. Pour in the water and lemon juice and mix to combine. Add the chickpeas, sweetcorn, onion, garlic and coriander. In a frying pan, add enough oil to cover the bottom on a medium-high heat. Add about 1 tbsp of the mixture and cook for a few minutes on each side. EASY COCONUT CHICKPEA CURRY Method. Heat 1 tbsp of oil in a large skillet and sautee the onions on a medium heat for 5 minutes. Add the crushed garlic, turmeric, cumin, chilli and coriander as well as a splash of water to create a paste. Add the chickpeas, coconut milk, lemon juice and maple syrup. Cover and bring to a quick boil, then lower the heat and leave to simmer CHICKPEA FLOUR PIZZA Sift the chickpea flour into a bowl, mix in the salt then pour in the water. Mix until well combined. In a frying pan, heat a little bit of oil over a medium heat then pour in the batter. Roll the frying pan to spread the batter evenly or use a spatula. Cook for 2 HEALTHY GLUTEN FREE BIRTHDAY CAKE Line an 8″ round cake tin with parchment paper. In a large bowl, mix all the dry ingredients together. In another bowl, beat together the eggs then add in the melted coconut oil, vanilla, orange zest and juice. Mix until well combined. Transfer the batter into the cake tin and press down using the back of a spoon to make sure it’s even. MUSHROOM STUFFED POTATO CAKES Mushroom Stuffed Potato Cakes Fluffy potato cakes stuffed with a fragrant lemony herby mushroom mixture. These mushroom stuffed potato cakes would make an amazing addition to meals. I made these potato filled cakes around this time last year and they went down a treat with the family. I had it in mind to make this recipe again to shareon the blog,
UK HEALTH BLOG
Check out my recipe videos for easy to follow step-by-step sweet and savoury recipe demos. Also, make sure you subscribe to my YouTube channel to stay updated. Visit My Channel. YouTube. Nadia's Healthy Kitchen. 24.2K subscribers. Subscribe. Chickpea Flour Pizza (Gluten free & Healthy) Info. VEGAN GLUTEN-FREE DATE SQUARES Preheat your oven to 180*C (160*C fan assisted)/ 350*F. First make the date filling - add the dates to a pan and start off by adding 1/2 a cup (100ml) of water. Cook on high until the water starts to boil then turn the heat to low. Start mashing the the dates using the back of a wooden spoon. Add more water as needed until you have a smooth BAKED PAPRIKA POTATO WEDGES Instructions. Preheat your oven to 180*C (160*C fan assisted)/ 350*F. Slice each potato in half lengthways, then slice each half in half again so that each potato makes 4 wedges. Transfer into a large bowl then sprinkle on top the paprika, dill, garlic powder, salt and pepper. Drizzle on top the olive oil. BLUEBERRY LEMON BREAKFAST BARS Method. Preheat your oven to 180°C/160°C fan. Mix together the oat flour, oats, sugar, baking powder and salt in a large bowl. Fold in the coconut oil and lemon zest. Transfer 3/4 of the mixture into an 8” square cake tin lined with parchment paper. Press down with your hands or a spoon to make sure the base is even. HOMEMADE COCONUT OIL CHOCOLATE Instructions. In a heat proof bowl, add the coconut oil, almond butter, sweetener, vanilla, cocoa powder and salt. You don't have to melt the coconut oil at this point as we'll be heating and melting all the ingredients together anyway. VEGAN CHICKPEA SWEETCORN FRITTERS In a bowl, mix together the flour, salt, baking powder and spices. Pour in the water and lemon juice and mix to combine. Add the chickpeas, sweetcorn, onion, garlic and coriander. In a frying pan, add enough oil to cover the bottom on a medium-high heat. Add about 1 tbsp of the mixture and cook for a few minutes on each side. EASY COCONUT CHICKPEA CURRY Method. Heat 1 tbsp of oil in a large skillet and sautee the onions on a medium heat for 5 minutes. Add the crushed garlic, turmeric, cumin, chilli and coriander as well as a splash of water to create a paste. Add the chickpeas, coconut milk, lemon juice and maple syrup. Cover and bring to a quick boil, then lower the heat and leave to simmer CHICKPEA FLOUR PIZZA Sift the chickpea flour into a bowl, mix in the salt then pour in the water. Mix until well combined. In a frying pan, heat a little bit of oil over a medium heat then pour in the batter. Roll the frying pan to spread the batter evenly or use a spatula. Cook for 2 MUSHROOM STUFFED POTATO CAKES Mushroom Stuffed Potato Cakes Fluffy potato cakes stuffed with a fragrant lemony herby mushroom mixture. These mushroom stuffed potato cakes would make an amazing addition to meals. I made these potato filled cakes around this time last year and they went down a treat with the family. I had it in mind to make this recipe again to shareon the blog,
HEALTHY GLUTEN FREE BIRTHDAY CAKE Line an 8″ round cake tin with parchment paper. In a large bowl, mix all the dry ingredients together. In another bowl, beat together the eggs then add in the melted coconut oil, vanilla, orange zest and juice. Mix until well combined. Transfer the batter into the cake tin and press down using the back of a spoon to make sure it’s even. HOMEMADE COCONUT OIL CHOCOLATE Instructions. In a heat proof bowl, add the coconut oil, almond butter, sweetener, vanilla, cocoa powder and salt. You don't have to melt the coconut oil at this point as we'll be heating and melting all the ingredients together anyway.HEALTHY OAT WAFFLES
3/4 cup oat flour (Use gluten-free oats if necessary) 1 tbsp coconut sugar - you can use brown or regular sugar*; Optional - 1 tbsp stevia If you want extra sweetness orRASPBERRY CHIA JAM
Instructions. Heat a small pan over a medium heat. Pour in the raspberries and lemon juice and cook for a few minutes until the raspberries start to soften. Start mashing the raspberries with the back of a wooden spoon to turn them into a 'sauce' like consistency. Once you've mashed all the raspberries, take off the heat and add inyour xylitol
LENTIL AND CHICKPEA MEATLOAF Preheat your oven to 190*C (170*C fan assisted)/ 375*F. First sauté the chopped onions in a little bit of oil for 5 minutes then add in the crushed garlic and rosemary and cook for another minute. Take off the heat and leave to cool. Drain and rinse the lentils and chickpeas. HEALTHY DIGESTIVE BISCUITS (GRAHAM CRACKERS) In a large bowl, mix together the dry ingredients. Melt the butter in the microwave, pour into the dry ingredients then mix in the milk. I used my hands to mix the dough to make sure everything is well incorporated. Place the dough in the fridge for about 30 minutes to make it easier to work with. Tip the dough onto a work surface andflatten
VEGAN TOFU TIRAMISU
Vegan Tofu Tiramisu If you’re trying to follow a plant-based diet that minimises the amount of animal products you eat, or if you’re trying to eat healthier, then treating yourself to Tiramisu doesn’t seem to be a viable option. Typically made with cream, mascarpone cheese, white sugar and lady fingers. None of those things scream health to me, definitely indulgence, not health. MUSHROOM STUFFED POTATO CAKES Mushroom Stuffed Potato Cakes Fluffy potato cakes stuffed with a fragrant lemony herby mushroom mixture. These mushroom stuffed potato cakes would make an amazing addition to meals. I made these potato filled cakes around this time last year and they went down a treat with the family. I had it in mind to make this recipe again to shareon the blog,
VEGAN RASPBERRY CHEESECAKE CUPS (CASHEW-FREE/NUT-FREE Vegan Raspberry Cheesecake Cups Mini vegan raspberry cheesecake cups that also happen to be cashew-free, nut-free and gluten-free! If you search for vegan cheesecake recipes online you’ll find that most of them are made with the same main ingredient – cashews! Not that there’s anything wrong with cashews, but I wanted to make a plant-based cheesecake that resembles the ‘real 4 VEGAN CRACKER TOPPING IDEAS 4 Vegan Cracker Topping Ideas * This post is sponsored by Nairn’s* Quick, easy and scrumptious snack ideas – these 4 vegan cracker topping ideas are perfect to make as a healthy snack to keep you going in between meals.. I’m not going to lie, snacking it NO-BAKE VEGAN BERRY CHEESECAKE JARS No-bake Vegan Berry Cheesecake Jars A dairy-free, vegan and gluten-free dessert that requires no baking and is really easy to put together. This no-bake vegan berry cheesecake jars are the perfect fuss-free dinner party dessert! This recipe is perfect for those days when you’re craving a cheesecake, but don’t want to make a whole cheesecake that serves eight toUK HEALTH BLOG
Check out my recipe videos for easy to follow step-by-step sweet and savoury recipe demos. Also, make sure you subscribe to my YouTube channel to stay updated. Visit My Channel. YouTube. Nadia's Healthy Kitchen. 24.2K subscribers. Subscribe. Chickpea Flour Pizza (Gluten free & Healthy) Info. VEGAN GLUTEN-FREE DATE SQUARES Preheat your oven to 180*C (160*C fan assisted)/ 350*F. First make the date filling - add the dates to a pan and start off by adding 1/2 a cup (100ml) of water. Cook on high until the water starts to boil then turn the heat to low. Start mashing the the dates using the back of a wooden spoon. Add more water as needed until you have a smooth BAKED PAPRIKA POTATO WEDGES Instructions. Preheat your oven to 180*C (160*C fan assisted)/ 350*F. Slice each potato in half lengthways, then slice each half in half again so that each potato makes 4 wedges. Transfer into a large bowl then sprinkle on top the paprika, dill, garlic powder, salt and pepper. Drizzle on top the olive oil. BLUEBERRY LEMON BREAKFAST BARS Method. Preheat your oven to 180°C/160°C fan. Mix together the oat flour, oats, sugar, baking powder and salt in a large bowl. Fold in the coconut oil and lemon zest. Transfer 3/4 of the mixture into an 8” square cake tin lined with parchment paper. Press down with your hands or a spoon to make sure the base is even. HOMEMADE COCONUT OIL CHOCOLATE Instructions. In a heat proof bowl, add the coconut oil, almond butter, sweetener, vanilla, cocoa powder and salt. You don't have to melt the coconut oil at this point as we'll be heating and melting all the ingredients together anyway. VEGAN CHICKPEA SWEETCORN FRITTERS In a bowl, mix together the flour, salt, baking powder and spices. Pour in the water and lemon juice and mix to combine. Add the chickpeas, sweetcorn, onion, garlic and coriander. In a frying pan, add enough oil to cover the bottom on a medium-high heat. Add about 1 tbsp of the mixture and cook for a few minutes on each side. EASY COCONUT CHICKPEA CURRY Method. Heat 1 tbsp of oil in a large skillet and sautee the onions on a medium heat for 5 minutes. Add the crushed garlic, turmeric, cumin, chilli and coriander as well as a splash of water to create a paste. Add the chickpeas, coconut milk, lemon juice and maple syrup. Cover and bring to a quick boil, then lower the heat and leave to simmer CHICKPEA FLOUR PIZZA Sift the chickpea flour into a bowl, mix in the salt then pour in the water. Mix until well combined. In a frying pan, heat a little bit of oil over a medium heat then pour in the batter. Roll the frying pan to spread the batter evenly or use a spatula. Cook for 2 HEALTHY GLUTEN FREE BIRTHDAY CAKE Line an 8″ round cake tin with parchment paper. In a large bowl, mix all the dry ingredients together. In another bowl, beat together the eggs then add in the melted coconut oil, vanilla, orange zest and juice. Mix until well combined. Transfer the batter into the cake tin and press down using the back of a spoon to make sure it’s even. MUSHROOM STUFFED POTATO CAKES Mushroom Stuffed Potato Cakes Fluffy potato cakes stuffed with a fragrant lemony herby mushroom mixture. These mushroom stuffed potato cakes would make an amazing addition to meals. I made these potato filled cakes around this time last year and they went down a treat with the family. I had it in mind to make this recipe again to shareon the blog,
UK HEALTH BLOG
Check out my recipe videos for easy to follow step-by-step sweet and savoury recipe demos. Also, make sure you subscribe to my YouTube channel to stay updated. Visit My Channel. YouTube. Nadia's Healthy Kitchen. 24.2K subscribers. Subscribe. Chickpea Flour Pizza (Gluten free & Healthy) Info. VEGAN GLUTEN-FREE DATE SQUARES Preheat your oven to 180*C (160*C fan assisted)/ 350*F. First make the date filling - add the dates to a pan and start off by adding 1/2 a cup (100ml) of water. Cook on high until the water starts to boil then turn the heat to low. Start mashing the the dates using the back of a wooden spoon. Add more water as needed until you have a smooth BAKED PAPRIKA POTATO WEDGES Instructions. Preheat your oven to 180*C (160*C fan assisted)/ 350*F. Slice each potato in half lengthways, then slice each half in half again so that each potato makes 4 wedges. Transfer into a large bowl then sprinkle on top the paprika, dill, garlic powder, salt and pepper. Drizzle on top the olive oil. BLUEBERRY LEMON BREAKFAST BARS Method. Preheat your oven to 180°C/160°C fan. Mix together the oat flour, oats, sugar, baking powder and salt in a large bowl. Fold in the coconut oil and lemon zest. Transfer 3/4 of the mixture into an 8” square cake tin lined with parchment paper. Press down with your hands or a spoon to make sure the base is even. HOMEMADE COCONUT OIL CHOCOLATE Instructions. In a heat proof bowl, add the coconut oil, almond butter, sweetener, vanilla, cocoa powder and salt. You don't have to melt the coconut oil at this point as we'll be heating and melting all the ingredients together anyway. VEGAN CHICKPEA SWEETCORN FRITTERS In a bowl, mix together the flour, salt, baking powder and spices. Pour in the water and lemon juice and mix to combine. Add the chickpeas, sweetcorn, onion, garlic and coriander. In a frying pan, add enough oil to cover the bottom on a medium-high heat. Add about 1 tbsp of the mixture and cook for a few minutes on each side. EASY COCONUT CHICKPEA CURRY Method. Heat 1 tbsp of oil in a large skillet and sautee the onions on a medium heat for 5 minutes. Add the crushed garlic, turmeric, cumin, chilli and coriander as well as a splash of water to create a paste. Add the chickpeas, coconut milk, lemon juice and maple syrup. Cover and bring to a quick boil, then lower the heat and leave to simmer CHICKPEA FLOUR PIZZA Sift the chickpea flour into a bowl, mix in the salt then pour in the water. Mix until well combined. In a frying pan, heat a little bit of oil over a medium heat then pour in the batter. Roll the frying pan to spread the batter evenly or use a spatula. Cook for 2 HEALTHY GLUTEN FREE BIRTHDAY CAKE Line an 8″ round cake tin with parchment paper. In a large bowl, mix all the dry ingredients together. In another bowl, beat together the eggs then add in the melted coconut oil, vanilla, orange zest and juice. Mix until well combined. Transfer the batter into the cake tin and press down using the back of a spoon to make sure it’s even. MUSHROOM STUFFED POTATO CAKES Mushroom Stuffed Potato Cakes Fluffy potato cakes stuffed with a fragrant lemony herby mushroom mixture. These mushroom stuffed potato cakes would make an amazing addition to meals. I made these potato filled cakes around this time last year and they went down a treat with the family. I had it in mind to make this recipe again to shareon the blog,
HOMEMADE COCONUT OIL CHOCOLATE Instructions. In a heat proof bowl, add the coconut oil, almond butter, sweetener, vanilla, cocoa powder and salt. You don't have to melt the coconut oil at this point as we'll be heating and melting all the ingredients together anyway.HEALTHY OAT WAFFLES
3/4 cup oat flour (Use gluten-free oats if necessary) 1 tbsp coconut sugar - you can use brown or regular sugar*; Optional - 1 tbsp stevia If you want extra sweetness orRASPBERRY CHIA JAM
Instructions. Heat a small pan over a medium heat. Pour in the raspberries and lemon juice and cook for a few minutes until the raspberries start to soften. Start mashing the raspberries with the back of a wooden spoon to turn them into a 'sauce' like consistency. Once you've mashed all the raspberries, take off the heat and add inyour xylitol
LENTIL AND CHICKPEA MEATLOAF Preheat your oven to 190*C (170*C fan assisted)/ 375*F. First sauté the chopped onions in a little bit of oil for 5 minutes then add in the crushed garlic and rosemary and cook for another minute. Take off the heat and leave to cool. Drain and rinse the lentils and chickpeas. HEALTHY DIGESTIVE BISCUITS (GRAHAM CRACKERS) In a large bowl, mix together the dry ingredients. Melt the butter in the microwave, pour into the dry ingredients then mix in the milk. I used my hands to mix the dough to make sure everything is well incorporated. Place the dough in the fridge for about 30 minutes to make it easier to work with. Tip the dough onto a work surface andflatten
VEGAN TOFU TIRAMISU
Vegan Tofu Tiramisu If you’re trying to follow a plant-based diet that minimises the amount of animal products you eat, or if you’re trying to eat healthier, then treating yourself to Tiramisu doesn’t seem to be a viable option. Typically made with cream, mascarpone cheese, white sugar and lady fingers. None of those things scream health to me, definitely indulgence, not health. MUSHROOM STUFFED POTATO CAKES Mushroom Stuffed Potato Cakes Fluffy potato cakes stuffed with a fragrant lemony herby mushroom mixture. These mushroom stuffed potato cakes would make an amazing addition to meals. I made these potato filled cakes around this time last year and they went down a treat with the family. I had it in mind to make this recipe again to shareon the blog,
VEGAN RASPBERRY CHEESECAKE CUPS (CASHEW-FREE/NUT-FREE Vegan Raspberry Cheesecake Cups Mini vegan raspberry cheesecake cups that also happen to be cashew-free, nut-free and gluten-free! If you search for vegan cheesecake recipes online you’ll find that most of them are made with the same main ingredient – cashews! Not that there’s anything wrong with cashews, but I wanted to make a plant-based cheesecake that resembles the ‘real 4 VEGAN CRACKER TOPPING IDEAS 4 Vegan Cracker Topping Ideas * This post is sponsored by Nairn’s* Quick, easy and scrumptious snack ideas – these 4 vegan cracker topping ideas are perfect to make as a healthy snack to keep you going in between meals.. I’m not going to lie, snacking it NO-BAKE VEGAN BERRY CHEESECAKE JARS No-bake Vegan Berry Cheesecake Jars A dairy-free, vegan and gluten-free dessert that requires no baking and is really easy to put together. This no-bake vegan berry cheesecake jars are the perfect fuss-free dinner party dessert! This recipe is perfect for those days when you’re craving a cheesecake, but don’t want to make a whole cheesecake that serves eight toUK HEALTH BLOG
Check out my recipe videos for easy to follow step-by-step sweet and savoury recipe demos. Also, make sure you subscribe to my YouTube channel to stay updated. Visit My Channel. YouTube. Nadia's Healthy Kitchen. 24.2K subscribers. Subscribe. Chickpea Flour Pizza (Gluten free & Healthy) Info. VEGAN GLUTEN-FREE DATE SQUARES Preheat your oven to 180*C (160*C fan assisted)/ 350*F. First make the date filling - add the dates to a pan and start off by adding 1/2 a cup (100ml) of water. Cook on high until the water starts to boil then turn the heat to low. Start mashing the the dates using the back of a wooden spoon. Add more water as needed until you have a smooth BAKED PAPRIKA POTATO WEDGES Instructions. Preheat your oven to 180*C (160*C fan assisted)/ 350*F. Slice each potato in half lengthways, then slice each half in half again so that each potato makes 4 wedges. Transfer into a large bowl then sprinkle on top the paprika, dill, garlic powder, salt and pepper. Drizzle on top the olive oil. BLUEBERRY LEMON BREAKFAST BARS Method. Preheat your oven to 180°C/160°C fan. Mix together the oat flour, oats, sugar, baking powder and salt in a large bowl. Fold in the coconut oil and lemon zest. Transfer 3/4 of the mixture into an 8” square cake tin lined with parchment paper. Press down with your hands or a spoon to make sure the base is even. HOMEMADE COCONUT OIL CHOCOLATE Instructions. In a heat proof bowl, add the coconut oil, almond butter, sweetener, vanilla, cocoa powder and salt. You don't have to melt the coconut oil at this point as we'll be heating and melting all the ingredients together anyway. VEGAN CHICKPEA SWEETCORN FRITTERS In a bowl, mix together the flour, salt, baking powder and spices. Pour in the water and lemon juice and mix to combine. Add the chickpeas, sweetcorn, onion, garlic and coriander. In a frying pan, add enough oil to cover the bottom on a medium-high heat. Add about 1 tbsp of the mixture and cook for a few minutes on each side. EASY COCONUT CHICKPEA CURRY Method. Heat 1 tbsp of oil in a large skillet and sautee the onions on a medium heat for 5 minutes. Add the crushed garlic, turmeric, cumin, chilli and coriander as well as a splash of water to create a paste. Add the chickpeas, coconut milk, lemon juice and maple syrup. Cover and bring to a quick boil, then lower the heat and leave to simmer CHICKPEA FLOUR PIZZA Sift the chickpea flour into a bowl, mix in the salt then pour in the water. Mix until well combined. In a frying pan, heat a little bit of oil over a medium heat then pour in the batter. Roll the frying pan to spread the batter evenly or use a spatula. Cook for 2 HEALTHY GLUTEN FREE BIRTHDAY CAKE Line an 8″ round cake tin with parchment paper. In a large bowl, mix all the dry ingredients together. In another bowl, beat together the eggs then add in the melted coconut oil, vanilla, orange zest and juice. Mix until well combined. Transfer the batter into the cake tin and press down using the back of a spoon to make sure it’s even. MUSHROOM STUFFED POTATO CAKES Mushroom Stuffed Potato Cakes Fluffy potato cakes stuffed with a fragrant lemony herby mushroom mixture. These mushroom stuffed potato cakes would make an amazing addition to meals. I made these potato filled cakes around this time last year and they went down a treat with the family. I had it in mind to make this recipe again to shareon the blog,
UK HEALTH BLOG
Check out my recipe videos for easy to follow step-by-step sweet and savoury recipe demos. Also, make sure you subscribe to my YouTube channel to stay updated. Visit My Channel. YouTube. Nadia's Healthy Kitchen. 24.2K subscribers. Subscribe. Chickpea Flour Pizza (Gluten free & Healthy) Info. VEGAN GLUTEN-FREE DATE SQUARES Preheat your oven to 180*C (160*C fan assisted)/ 350*F. First make the date filling - add the dates to a pan and start off by adding 1/2 a cup (100ml) of water. Cook on high until the water starts to boil then turn the heat to low. Start mashing the the dates using the back of a wooden spoon. Add more water as needed until you have a smooth BAKED PAPRIKA POTATO WEDGES Instructions. Preheat your oven to 180*C (160*C fan assisted)/ 350*F. Slice each potato in half lengthways, then slice each half in half again so that each potato makes 4 wedges. Transfer into a large bowl then sprinkle on top the paprika, dill, garlic powder, salt and pepper. Drizzle on top the olive oil. BLUEBERRY LEMON BREAKFAST BARS Method. Preheat your oven to 180°C/160°C fan. Mix together the oat flour, oats, sugar, baking powder and salt in a large bowl. Fold in the coconut oil and lemon zest. Transfer 3/4 of the mixture into an 8” square cake tin lined with parchment paper. Press down with your hands or a spoon to make sure the base is even. HOMEMADE COCONUT OIL CHOCOLATE Instructions. In a heat proof bowl, add the coconut oil, almond butter, sweetener, vanilla, cocoa powder and salt. You don't have to melt the coconut oil at this point as we'll be heating and melting all the ingredients together anyway. VEGAN CHICKPEA SWEETCORN FRITTERS In a bowl, mix together the flour, salt, baking powder and spices. Pour in the water and lemon juice and mix to combine. Add the chickpeas, sweetcorn, onion, garlic and coriander. In a frying pan, add enough oil to cover the bottom on a medium-high heat. Add about 1 tbsp of the mixture and cook for a few minutes on each side. EASY COCONUT CHICKPEA CURRY Method. Heat 1 tbsp of oil in a large skillet and sautee the onions on a medium heat for 5 minutes. Add the crushed garlic, turmeric, cumin, chilli and coriander as well as a splash of water to create a paste. Add the chickpeas, coconut milk, lemon juice and maple syrup. Cover and bring to a quick boil, then lower the heat and leave to simmer CHICKPEA FLOUR PIZZA Sift the chickpea flour into a bowl, mix in the salt then pour in the water. Mix until well combined. In a frying pan, heat a little bit of oil over a medium heat then pour in the batter. Roll the frying pan to spread the batter evenly or use a spatula. Cook for 2 HEALTHY GLUTEN FREE BIRTHDAY CAKE Line an 8″ round cake tin with parchment paper. In a large bowl, mix all the dry ingredients together. In another bowl, beat together the eggs then add in the melted coconut oil, vanilla, orange zest and juice. Mix until well combined. Transfer the batter into the cake tin and press down using the back of a spoon to make sure it’s even. MUSHROOM STUFFED POTATO CAKES Mushroom Stuffed Potato Cakes Fluffy potato cakes stuffed with a fragrant lemony herby mushroom mixture. These mushroom stuffed potato cakes would make an amazing addition to meals. I made these potato filled cakes around this time last year and they went down a treat with the family. I had it in mind to make this recipe again to shareon the blog,
HOMEMADE COCONUT OIL CHOCOLATE Instructions. In a heat proof bowl, add the coconut oil, almond butter, sweetener, vanilla, cocoa powder and salt. You don't have to melt the coconut oil at this point as we'll be heating and melting all the ingredients together anyway.HEALTHY OAT WAFFLES
3/4 cup oat flour (Use gluten-free oats if necessary) 1 tbsp coconut sugar - you can use brown or regular sugar*; Optional - 1 tbsp stevia If you want extra sweetness orRASPBERRY CHIA JAM
Instructions. Heat a small pan over a medium heat. Pour in the raspberries and lemon juice and cook for a few minutes until the raspberries start to soften. Start mashing the raspberries with the back of a wooden spoon to turn them into a 'sauce' like consistency. Once you've mashed all the raspberries, take off the heat and add inyour xylitol
LENTIL AND CHICKPEA MEATLOAF Preheat your oven to 190*C (170*C fan assisted)/ 375*F. First sauté the chopped onions in a little bit of oil for 5 minutes then add in the crushed garlic and rosemary and cook for another minute. Take off the heat and leave to cool. Drain and rinse the lentils and chickpeas. HEALTHY DIGESTIVE BISCUITS (GRAHAM CRACKERS) In a large bowl, mix together the dry ingredients. Melt the butter in the microwave, pour into the dry ingredients then mix in the milk. I used my hands to mix the dough to make sure everything is well incorporated. Place the dough in the fridge for about 30 minutes to make it easier to work with. Tip the dough onto a work surface andflatten
VEGAN TOFU TIRAMISU
Vegan Tofu Tiramisu If you’re trying to follow a plant-based diet that minimises the amount of animal products you eat, or if you’re trying to eat healthier, then treating yourself to Tiramisu doesn’t seem to be a viable option. Typically made with cream, mascarpone cheese, white sugar and lady fingers. None of those things scream health to me, definitely indulgence, not health. MUSHROOM STUFFED POTATO CAKES Mushroom Stuffed Potato Cakes Fluffy potato cakes stuffed with a fragrant lemony herby mushroom mixture. These mushroom stuffed potato cakes would make an amazing addition to meals. I made these potato filled cakes around this time last year and they went down a treat with the family. I had it in mind to make this recipe again to shareon the blog,
VEGAN RASPBERRY CHEESECAKE CUPS (CASHEW-FREE/NUT-FREE Vegan Raspberry Cheesecake Cups Mini vegan raspberry cheesecake cups that also happen to be cashew-free, nut-free and gluten-free! If you search for vegan cheesecake recipes online you’ll find that most of them are made with the same main ingredient – cashews! Not that there’s anything wrong with cashews, but I wanted to make a plant-based cheesecake that resembles the ‘real 4 VEGAN CRACKER TOPPING IDEAS 4 Vegan Cracker Topping Ideas * This post is sponsored by Nairn’s* Quick, easy and scrumptious snack ideas – these 4 vegan cracker topping ideas are perfect to make as a healthy snack to keep you going in between meals.. I’m not going to lie, snacking it NO-BAKE VEGAN BERRY CHEESECAKE JARS No-bake Vegan Berry Cheesecake Jars A dairy-free, vegan and gluten-free dessert that requires no baking and is really easy to put together. This no-bake vegan berry cheesecake jars are the perfect fuss-free dinner party dessert! This recipe is perfect for those days when you’re craving a cheesecake, but don’t want to make a whole cheesecake that serves eight to UK HEALTH BLOG - NADIA'S HEALTHY KITCHEN __ Menu Navigation __ Search* Home
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Hi my name is Nadia. Welcome to my little corner of the web where I share my passion for delicious food that happens to be healthy and nutrient packed. My interest in nutrition started when I had a really bad eczema flare-up that covered my entire face. After conventional medicine failed me and many tubs of steroid creams later, I decided to take things into my own hands. I embarked on a healing journey that revolved around a change in diet and lifestyle. My aim is to share healthy, yet simple recipes using everyday ingredients that are easy to find.READ MORE
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