This is gnocchi with a twist! This three ingredient gnocchi was surprisingly simple to make, really tasty and has a little extra-added protein!
I love sweet potato, they can have a lot more flavour than white potatoes and have numerous health benefits too! Compared to white potatoes they have more fibre, vitamin A, vitamin B, calcium, manganese and thiamine. As well as fewer calories and carbs!
Vital wheat gluten is what the increasingly popular meat substitute seitan is made from, it is a protein power house (75%) and very low fat (1-2%). I often experiment with my recipes by adding a little to pastas, breads, cakes etc. to increase the protein content without compromising on taste! Seitan itself isn’t for everyone, it is quite chewy and has a distinct flavour. But if you add a little to your cooking I promise you wont even notice it is there! If you don’t have vital wheat gluten in your cupboard don’t worry – just add 1 tbsp more flour.
I served them with my homemade basil pesto and a sprinkling of pine nuts. Find the recipe here.
• 1 Medium Sweet Potato
• ½ Cup White Plain Flour
• 1 tbsp Vital Wheat Gluten
• Stab the sweet potato with a sharp knife multiple times
• Microwave for a few minuets until soft
• Allow to cool
• Cut the potato in half and scoop out the flesh
• Mash up until smooth
• Add the flour, vital wheat gluten and salt
• Mix well and knead for a few minuets
• Roll the dough into long strips, approx. ½ – 1 inch thick
• Cut into 1 inch pieces
• Bring water to the boil in a large pan
• Place the gnocchi into the water
• Allow to cook for approximately 5 mins (the gnocchi will float to the top once cooked)
• Remove from the water and serve
| Per Serving | Cals 222 | Protein 11g | Carbs 42g | Fat 1g |
Is it just me that immediately thinks ‘Banana Bread!’ once I see an over-ripe banana in my fruit bowl?
This banana bread is a little different, with more fruit and vegetables thrown in to make a seriously moist and healthy cake! This guilt-free loaf is healthy enough to justify eating it for breakfast, but sweet enough that it counts as desert! Yay!
But there’s chocolate in it – that can’t be healthy I hear you say – well let me convince you otherwise. If you choose a dark chocolate it is packed full of fibre, iron, magnesium and antioxidants. It has also been proven to lower the risk of cardiovascular disease as lowers the bad cholesterol (LDL) in your blood and raises the good cholesterol (HDL), and it tastes so good! Note: this doesn’t mean you can eat bucket loads of chocolate every day – it is still calorific and can be full of sugar (sorry!).
Sometimes I like to slice the loaf, freeze it and whenever I feel like some just pop it into the toaster and drizzle some honey or syrup over it for a comforting snack. However, it is rare that it lasts long enough to need freezing…!
- 1 ¼ cups whole wheat bread flour
- ½ cup self raising flour
- 1 tsp cinnamon
- ½ tsp baking soda
- ¾ tsp baking powder
- ⅓ cup sweetener
- ½ cup dairy free dark chocolate chunks
- ½ cup walnut pieces
- 1 ripe mashed banana
- ⅓ cup coconut oil
- 2 tbsp soy milk
- 1 tsp vanilla extract
- ½ cup grated courgette
- ½ cup grated carrot
- ½ cup apple sauce
- Combine flour, baking powder, baking soda, cinnamon and sweetener
- Add the grated courgette and carrots to the dry ingredients
- Mash the ripe banana
- Combine the banana, apple sauce, soy milk and coconut oil
- Add to the other ingredients and mix well
- Add the walnuts and chocolate and fold in
- Pour into a lined baking tin
- Bake at 180oC for 50 minuets until golden brown
| Cals 173 | Protein 3.9 g | Carbs 24.6 g | Fat 7.4 g |