Jo Holden

Functional Medicine Health Coach

Bluberry Muffins

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blueberry muffins

Blueberry Muffins

Light and fluffy, gluten free and vegan
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Prep Time 10 mins
Cook Time 25 mins
Course Healthy snack, Healthy treats
Cuisine Free From, Healthy Treats / Kids / Gluten Free
Servings 6

Ingredients
  

  • 100 g buckwheat flour
  • 80 g ground almonds
  • ½ tsp bicarbonate of soda
  • ½ tsp baking powder
  • 1 banana very ripe, mashed
  • 1 tsp vanilla extract
  • 100 ml honey or maple syrup
  • 150 g blueberries or chocolate chips

Instructions
 

  • Preheat your oven to 200C/180C fan and line a muffin tray with 6 paper cases.
  • Combine dry ingredients in a bowl.
  • In a separate bowl combine the rest of the ingredients and combine with the dry mixture.
  • Divide the mixture evenly between the 6 muffin cases. Bake for 20-25 minutes, or until a skewer inserted comes out clean. Remove from the oven and leave on a wire rack to cool.

HEALTHY NUTELLA

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This healthy Nutella spread is just as indulgent as the real thing but rather than stuffed full of refined sugar and vegetable oils this is full of goodness from the hazelnuts and is low in sugar as I have used xylitol and maple syrup instead.

This tastes great on my super seed crackers or pancakes!

Healthy Nutella

HEALTHY NUTELLA

Jo Holden
This Healthy Nutella is just as indulgent as the real thing but rather than full of refined sugar and vegetable oils this is full of goodness from the hazelnuts and is low in sugar as I have used xylitol and maple syrup.
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Prep Time 20 mins
Total Time 20 mins

Ingredients
  

  • 2 cups raw hazelnuts
  • 1/2 cup almond milk or milk of choice
  • 1/4 cup cacao powder
  • 2-4 tbsp. maple syrup or raw honey
  • 11/2 tbsp vanilla extract or powder
  • 2 tsp. coconut oil

Instructions
 

  • Roast hazelnuts in a preheated oven at 180C for 8-10 minutes.
  • Rub them together in a paper towel to get the skins off.
  • Blend the nuts in a food processor or blender until it has turned to butter.
  • Add all the other ingredients and blend until smooth leaving the coconut oil to last.
  • Store in a glass jar in the fridge.

 

 

 

GLUTEN FREE MINCE PIES

By

These gluten free mince pies are free from refined sugars and dairy but full of goodness and utterly delicious especially with cinnamon essential oil!

gluten free mince pies

GLUTEN FREE MINCE PIES

Jo Holden
These gluten free mince pies are free from refined sugars, dairy but full of goodness and utterly delicious with the added health promoting benefits of cinnamon essential oil
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Prep Time 25 mins
Cook Time 25 mins
Total Time 50 mins
Servings 12 -26

Ingredients
  

  • For the Almond Crust
  • 200 g ground almonds
  • 1 egg or flax egg
  • 15 g coconut oil room temperature
  • 3/4 tbsp. maple syrup
  • 1/4 tsp. bicarbonate of soda
  • For the Mince Meat
  • 2 apples approx 150g
  • 80 g raisons and sultanas
  • 80 g goji berries
  • Zest and juice of 1/2 orange or 1-3 drops of food grade orange essential oil I use Young Living
  • Zest and juice of 1/2 lemon or 1-3 drops of food grade lemon essential oil
  • 1/2 tsp. ground mixed spice
  • 1/2 tsp ground cinnamon
  • A few drops of food grade cinnamon essential oil optional but makes it SO good and healthy
  • 1 pinch of nutmeg
  • 25 g coconut oil
  • 1 small pinch of salt

Instructions
 

  • Preheat the oven to Fan 170C and line a tray with cupcake cases.
  • Mix together the pastry ingredients until it forms a dough, adding a little more ground almonds if need be.
  • Divide into 3 pieces and put in the fridge to chill while you make the mince meat
  • Using one third of the dough at a time, roll between 2 pieces of parchment paper until a few millimetres thick.
  • Use a pastry cutter that fits the diameter of your cup cake cases to cut out several disks.
  • Place a disc in the centre of each one, gently molding the disc to fit the case and then place in a muffin tray if you have one to hold their shape.
  • Re-roll any remains of pastry. From the two thirds of the mixture you should be able to make 12-14 large discs or 24-26 mini ones.
  • Keep the remaining thirds for the star shapes.
  • Bake the bases for 5 minutes.
  • For the mince meat finely chop the apple until it is the same size as the raisons and gojis.
  • Place all mince meat ingredients in a sauce pan and cook on a medium heat with the lid on for 15 minutes util the apples are soft. Stir occasionally to prevent sticking.
  • Once cooked an option is to add 2-3 drops of food grade cinnamon essential oil (I use Young Living) It makes them incredible!
  • Fill each pastry base with 1 heaped tsp. of mince meat.
  • Cut stars from the remaining dough and gently place on top of each pie.
  • Brush the tops with either coconut oil or egg yolk and bake for approximately 10 minutes until lightly golden.
  • Leave them in the tray for 5 minutes before taking the pies out to put on the rack to cool further.
  • They freeze well and will need to be kept in the fridge as there is no sugar to preserve them.
  • Adding cinnamon oil makes them extra delicious while it also helps to decrease inflammation, increase circulation and the immune system, balance blood sugar levels and it can relieve depression too....amongst many other health benefits.
  • Enjoy!
  • Inspired by Hemsley and Hemsley

 

CHOCOLATE ORANGE NAKED BALLS

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With just a few ingredients these Chocolate Orange Naked Bars are easy to create. High in natural sugars from the dates but ok for an occasional treat or pick me up.

 

CHOCOLATE ORANGE NAKED BALLS

Jo Holden
With just a few ingredients these Chocolate Orange Naked Bars are easy to create. High in natural sugars from the dates but ok for an occasional treat or pick me up.
Print Recipe
Prep Time 15 mins
Total Time 15 mins
Servings 10 balls

Ingredients
  

  • 1 1/2 cups of nuts of your choice
  • 20 Medjool dates pitted and cut into pieces
  • 1/3 cup cocao powder
  • 1-2 tsp. orange extract or 1 tbsp. orange juice and zest of orange
  • Pinch of salt

Instructions
 

  • Add the nuts to a food processor and pulse until they are the texture you would like but not too long that it forms nut butter.
  • Place nuts in a bowl.
  • Process the dates until slightly broken down and then add the cacao powder, orange and salt.
  • Combine everything in the bowl and mix in well.
  • Make balls in the size you would like and place in tupperware and keep in the fridge or freezer.

 

SUPER SEED LOAF

By

This is a fantastic alternative to conventional bread with a powerful punch of vitamins, minerals and omega 3 fatty acids and full of healthy protein.
Slice and pop in the freezer to have anytime. Delicious with nut butters, mashed avocado or with a poached egg in the morning.

 

SUPER SEED LOAF

Jo Holden
This is a fantastic alternative to conventional bread with a powerful punch of vitamins, minerals and omega 3 fatty acids and full of healthy protein. Slice and pop in the freezer to have anytime. Delicious with nut butters, mashed avocado or with a poached egg in the morning.
Print Recipe
Prep Time 20 mins
Cook Time 40 mins
Total Time 1 hr
Servings 1 lb loaf

Ingredients
  

  • 120 g ground almonds
  • 100 g sunflower seeds
  • 100 g pumpkin seeds
  • 75 g seseme seeds
  • 30 g chia seeds
  • 1/2 teaspoon sea salt
  • 5 free range eggs
  • 75 ml unsweetened almond milk

Instructions
 

  • Preheat the oven to 180C/350F and line a loaf tin with parchment paper.
  • Combine the ground almonds, sunflower seeds,pumpkin seeds, sesame seeds, chia seeds and salt in a bowl.
  • In a separate bowl whisk the eggs with the almond milk and slowly combine the wet and the dry ingredients and stir well.
  • pour the mixture into the lined tin and bake for 40 minutes, until it rises and is golden and firm to the touch.
  • Allow to cool on a wire rack.

 

RAW PALEO NUT BAR

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These raw paleo nut bars are perfect for a snack or for breakfast – full of protein, healthy fats, vitamins and minerals and minimum natural sugars giving you long lasting energy and balanced sugar levels.

 

 

RAW PALEO NUT BAR

Jo Holden
These raw paleo nut bars are perfect for a snack or for breakfast - full of protein and healthy fats and natural sugars giving you long lasting energy and balanced sugar levels.
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Prep Time 20 mins
Total Time 20 mins
Servings 15

Ingredients
  

  • 1 cup walnuts soaked and activated
  • ½ cup cashews soaked and activated
  • ½ cup almonds soaked and activated
  • 1 cup sunflower and pumpkin seeds soaked and activated
  • ½ cup almond meal
  • ½ cup dried shredded coconut
  • ½ cup coconut oil
  • ½ cup almond butter
  • ¼ cup raw honey or other natural sweetener like Lakanto Monfruit sweetenr or stevia
  • ½-1 teaspoon vanilla extract or powder
  • ¼ teaspoon sea salt
  • 1 cup dried cranberries gojis, blueberries or 65% cacao chips

Instructions
 

  • Add nuts and seeds to a food processor and pulse until they are coarsely ground.
  • Place in a bowl and stir in the almond meal and shredded coconut.
  • Gently melt the coconut oil and almond butter in a saucepan over a low heat. Stir in the honey, vanilla, sea salt and then pour over the dry mixture.
  • Add the dried fruit or choc chips and mix well.
  • Spoon into a tray lined with parchment paper and smooth out.
  • Place in the fridge or freezer for 1-2 hours.
  • Once it is set, cut into slices and store in an airtight container for up to a week in the fridge or for longer in the freezer.

 

CHOCCIE BICCIES

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These choccie biccies are easy and quick to make and are a healthy alternative to shop bought ones. Great for kids and for dunking in your tea!

Choccie biccies

CHOCCIE BICCIES

Jo Holden
These choccie biccies are easy and quick to make and a healthy alternative to shop bought ones. Great for kids and for dunking in your tea!
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Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Servings 20

Ingredients
  

  • 125 g coconut oil
  • 125 g coconut sugar or monkfruit sweetener which has 0 calories and does not affect your blood sugar levels at all - an incredible natural sweetener!
  • 1 egg
  • 1/2 teaspoon vanilla extract
  • 200 g rice flour
  • 50 g cacao powder
  • 1/2 teaspoon baking powder
  • A pinch of sea salt

Instructions
 

  • Preheat the oven to 200C/180C fan and line a baking tray with baking parchment.
  • In a bowl, cream together the oil and sweetener.
  • Beat in the egg and vanilla extract, followed by the rest of the ingredients until it forms a dough consistency.
  • Cover and place in the fridge for 20 minutes until chilled but still pliable.
  • Roll out the dough to about 1cm thick.
  • Cut out as many biscuits as you can with your cookie cutter.
  • Any remaining dough can be rolled out again.
  • Place on your baking tray and bake for 8-10 minutes until dry and biscuity.
  • Remove from the oven and leave to cool completely.
  • Store in an airtight container for up to a week or longer in the freezer.

 

SPIRULINA MINT TRUFFLES

By

These truffles are too good to be true – seriously decadent yet free from refined sugars, full of healthy fats and with the added benefits of spirulina – yum!

mint truffles

 

SPIRULINA MINT TRUFFLES

Jo Holden
These truffles are too good to be true - seriously decadent yet free from refined sugars, full of healthy fats and with the added benefits of spirulina - yum!
4 from 1 vote
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Prep Time 30 mins
Total Time 30 mins
Servings 15

Ingredients
  

  • 1 1/3 cups 175g cashew nuts, soaked for 2-4 hours
  • 1/3 cup 70g cacao butter, melted and cooled down
  • 1/2 cup honey or liquid sweetener of your choice
  • 2 teaspoons vanilla extract
  • 1/2 - 1 teaspoon peppermint extract
  • 1-2 teaspoon spirulina
  • A pinch of sea salt
  • Coating:
  • 1/2 cup 120g melted dark chocolate or make your own:
  • This recipe makes 1 cup of mixture - the remaining you can pop into molds - add some vanilla extract if you like or another flavour like orange or peppermint.
  • 125 g grated cacao butter
  • 85 g cacao powder
  • 40 g liquid sweetener room temperature
  • A pinch of salt

Instructions
 

  • Blend all the ingredients until smooth.
  • Transfer to a container and place in the fridge or freezer for a few hours or until completely set.
  • Roll into 3cm balls and place back into the fridge or freezer for a while to set the surface.
  • To cover with chocolate, you will need a fork and to place some parchment paper on a tray.
  • Place the cacao butter in a bowl over warm water and melt it completely.
  • Add the sifted cacao powder and mix until well incorporated.
  • Add the rest of the ingredients and mix thoroughly.
  • Dip the balls into the chocolate one at a time and scoop out with the fork, allowing the excess chocolate to drip off before placing onto the parchment paper.
  • Place into the fridge until set.
  • If the chocolate mixture starts to get solid, you can warm it up again.
  • Any remaining chocolate can be poured into a chocolate mold and placed in the fridge until completely set too.
  • Enjoy!

 

CHOCOLATE AVOCADO FROSTING

By

This Chocolate Avocado Frosting is so delicious and can be used for so many cakes. It can also be used as a healthy chocolate spread too…so good on pancakes!

 

CHOCOLATE AVOCADO FROSTING

Jo Holden
This Chocolate Avocado Frosting is so delicious and can be used for so many cakes. It can also be used as a healthy chocolate spread too...so good on pancakes!
Print Recipe
Prep Time 5 mins
Total Time 5 mins

Ingredients
  

  • 2 ripe avocados
  • 2 1/2 tbsp. coconut oil melted
  • 3-4 tbsp. raw honey or other natural sweetener
  • 5 tbsp. cacao powder
  • 1/2-1 tbsp. vanilla extract
  • 1 tbsp. lemon juice
  • A pinch of salt
  • Orange or peppermint extract can be used too if you like!

Instructions
 

  • Blend all the ingredients in a food processor until smooth.
  • Taste and adjust flavourings to taste and add a little water if too thick.
  • Store in the fridge for a few days or freeze until you need it.

 

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