Red Velvet Doughnuts

red velvet doughnuts

So I am thinking this will be my last recipe before Christmas- as we are only 4 days away! Following the results of my poll on instagram, red velvet doughnuts have come up stronger against a chocolate cake! But don’t worry, those of you who asked for a chocolate cake recipe, I will make sure I develop a lovely nutritiously indulgent one soon! But for now I am sharing my red velvet doughnuts recipe. I have opted to post a vegan option for everyone but do feel free to swap the flax seed egg for an egg if you prefer (both work well, I have tested both with this recipe).

For the lovely red velvet colour I have used beetroot powder, and the sweeten I have used vanilla essence and topped with a coconut icing (that is optional). For more recipes please browse my recipes page for variety of sweet and savoury options.

Ingredients (makes 8 small red velvet doughnuts)

  • 1/2 cup of wholemeal flour
  • 1/4 cup of ground almonds
  • 2 teaspoons of beetroot powder
  • 1/2 cup almond milk
  • 1 flaxseed egg (1 tbsp flaxseed, 3 tbsp water)
  • 2 tbsp brown sugar
  • 1 tbsp melted coconut oil
  • 1 teaspoon vanilla essence

For the icing

  • 1 cup of powered icing sugar
  • 1 tbsp melted coconut oil
  • 2 tbsp coconut milk

Method

  • Preheat the oven to 180 degrees celsius. You will need a silicon doughnut tray.
  • In a bowl, mix together the flour, ground almonds, brown sugar and beetroot powder.
  • Prepare your flaxseed egg in a small cup and leave to set for 5-10 mins.
  • Add the melted coconut oil, vanilla and almond milk to the dry mixture and then add the flaxseed egg.
  • Mix well with a spoon and then divide the mixture into the silicon doughnut tray.
  • Bake in the oven for 10 mins.
  • Remove from the oven and leave to cool for 10-15 mins before removing them from the moulds to cool further.
  • Whilst they’re cooling you can prepare the icing.

For the icing

  • Mix the icing sugar, melted coconut oil and coconut milk in a bowl until well combined.
  • Once the doughnuts are completely cool, you can then ice them. Sprinkle with a dusting of beetroot powder for an added Christmassy look!

Wishing everyone a very Merry Christmas, and thank you to all your ongoing support and interest in my recipes! SHK x

Chickpeas & Edamame Spaghetti

Now I know a lot of my Recipes page is taken up with my healthy sweet bakes but I have promised to start sharing more of my lunch and dinner recipes so that is what I am doing- you can find all these on my recipes page! I have recently been trying out different pasta dishes because we all need carbs for energy and you can get so creative with pastas! Today I am sharing an edamame spaghetti which is amazingly high in protein and tastes so satisfying. I have paired it with lots of veggies and my famous chickpea recipe that I will document here along with some awesome health benefits…

Health benefits of chickpeas

  • Chickpeas are high in fibre and are good for your digestive health.
  • They help at controlling blood sugar levels. Chickpeas are known as what is referred to as ‘complex carbohydrates’ which are slowly released and digested by the body in a way that it does not cause ‘spikes’ in our blood sugar. These spikes are what lead to sugar cravings.
  • Chickpeas provide great nutritional value (particularly for those who have chosen a vegan or vegetarian lifestyle), boasting high levels of B vitamins, zinc, phosphorus, iron and folate. Folate is essential for the body effectively producing new cells that play a role in copying and synthesising DNA.
  • It is important for vegans and vegetarians to be mindful of adding enough protein to their diet, as cutting out animal products could lead to a lack of protein in the diet. Chickpeas are a great plant based protein option.

Ingredients

  • 50g uncooked Liberto edamame spaghetti
  • 3/4 of a cup of chickpeas
  • 2 tablespoons of olive oil
  • 1 teaspoon of paprika
  • 1 teaspoon of cayenne pepper
  • 1 teaspoon of cumin
  • A pinch of salt
  • A sprinkle of black pepper
  • 1/4 of cup of green peas
  • 1/2 a cup of broccoli
  • 1 medium carrot

Note: I usually cook more chickpeas than needed as I save them to snack on the next day!

Method

  • Drain the chickpeas from water and dry with a clean tea towel or a piece of kitchen roll.
  • Put the chickpeas in a bowl, and add 1 tablespoon of olive oil as well as the paprika, cumin, cayenne pepper, salt and black pepper, and use a spoon or your hand to cover the chickpeas with the spices.
  • Heat a non-stick pan over a medium-high heat and add 1 tablespoon of olive oil to the pan. Add the bowl of season chickpeas, stirring them with a wooden spoon over so often so they do not burn.
  • Prepare your vegetables, cutting your broccoli into florets and dicing your carrot.
  • Boil your spaghetti and your veg separately. The edamame spaghetti will only need boiling for 3 minutes- the veg a little long depending on how boiled you like it.
  • Drain the spaghetti and the vegetables. (Remember to keep turning the chickpeas).
  • The chickpeas will take around 15 minutes to become a golden brown colour.
  • Remove them from the pan and serve with the spaghetti and vegetables in a bowl.
  • You may want to add sauce to your dish this is optional!

Enjoy! x

Green Smoothie Bowl

green smoothie bowl

So I have recently shared some of my lovely smoothie recipes with you but today I am sharing this very green, very nutritious, smoothie bowl with you that is almost like a meal itself… I have combined complex carbs, healthy fats, protein and micronutrients (everything that makes up a well balanced meal) to achieve this deliciously healthy smoothie bowl.


I have used Strong roots frozen ripe avocado halves that are just perfect in a smoothie bowl. I know the struggle of never being able to find a perfectly ripe avocado well this is why ripe frozen avocados are just perfect to have in the freezer! To achieve this lovely green colour I have also added frozen spinach. I absolutely love using spinach in my smoothies as its a great source of zinc, fibre, folate and many other vitamins! My reason for freezing it? It goes out of date so quickly! Freezing it will make it last longer whilst retaining all its vitamins.

I have also (as always) added Rejuvenated’s  banana protein powder- Follow link https://www.rejuvenated.co.uk/my/sophies and use code ‘new’ for your 10% discount!

Okay, so on to the recipe:

Ingredients:

  • 1 half of frozen avocado
  • 1 scoop of Rejuvenated’s  banana protein powder
  • 1/2 cup of chopped mango
  • 1/4 cup of almond milk
  • 1/2 of frozen spinach
  • A few cubes of ice

Blend in a vitamix of smoothie blender and pour into a bowl- enjoy with toppings if you wish! For an extra boost of nutrients I have topped mine with Two Birds cereals super seeds, blueberries and raspberries.

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