Recipes |

Cocao Hazelnut Maple Overnight Oats Recipe

With the launch of The BareVitality Studio App I wanted to share one of our currently most “favourited” recipes, our Cocao Hazelnut Maple Overnight Oats Recipe!

Heading into the cooler months in Australia, this is such an easy, wholesome breakfast that can either be heated up that morning or served as is. Within my Ayurveda teachings, these ingredients are outlined as perfect Autumn/ Winter staples to assist your body thrive during a Vata, cooling and drying time of year.

You can try many more recipes similar and enjoy access to our library of recipes, workouts, yoga + more. Just head on over and sign up to one of our memberships ($5.99/ month or $36/ year membership options) at studio.barevitality.com. Then download our APP (Apple or Android) for FREE!

My vision is to share quality holistic health, fitness and wellbeing resources that promote balance and add value to our daily lives. Most importantly, that are easily accessible and affordable.

Cocao Hazelnut Maple Overnight Oats Recipe:

Oats

1.5 cups oats *GF Oats
1/2 cup chia seeds
2.5 cups oat milk + extra to stir with the next day if needed
2 tbs maple syrup
pinch salt

Toppings

1/3 cup raw hazelnuts
2 tbs cocao nibs
1 tbs maple syrup

Instructions

1) Combine all the oat ingredients. Store in a cover bowl, container or jar in the fridge overnight.

2) Either bake hazelnuts on a tray for 12 minutes or roast in a dry fry pan on low for 8 minutes. Or until lightly golden.

3) Top the oats with hazelnuts, cocao nibs and maple syrup. This step can be done the night before or just before serving.

The oats can be served either straight from the fridge or warmed.

Enjoy!

We would love to see your cocao hazelnut maple overnight oat creations so please tag us #thebarevitalitystudio @thebarevitalitystudio

You can find out more about our new App in our recent blog post HERE!

14/05/2021
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Snack's

Almond, Date & Cacao Balls

These Almond, Date & Cacao Balls are super easy to whip together, just a food processor or blender needed! Full of healthy fats and protein from the almonds, chia and flaxseed meal, packed with fibre from dates and rich with antioxidants from the raw cacao powder. To top it off, rolled in coconut, creating a indulgent, simple and healthy treat! Perfect for a simple snack, pre or post workout or a sweet after dinner treat…

Almond, Date & Cacao Balls

Serves: 14 bite size balls

Prep time: 10mins + refrigeration

1 cup raw almonds

1 1/2 cups dates (soaked in water for 10 mins)

2 tbsp raw cacao powder

1 tbsp chia seeds

1 tbsp flaxseed meal

1/2-1 tbsp coconut oil, melted

Desiccated coconut (for rolling)

Instructions

Soak dates in warm water for 10 mins and then drain water and add to food processor/ blender.

Measure out the rest of the ingredients and add to the food processor/ blender.

Combine until ingredients form a dough like consistency.

Scoop the mixture out in 1 tbsp balls, shaping with fingers (this bit gets sticky so slightly wet hands will help).

Spread desiccated coconut onto a plate and roll balls, gently coating with the coconut.

Place the coconut covered balls in the fridge and cool until hardened (about 2 hours).

Enjoy 1-2 as a healthy, sweet treat!

For more healthy snacks, check out our other free recipes

You can also access over 150 recipes and a healthy eating program within our BareVitality Online Studio

07/07/2020
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Pregnancy,Snack's

Chocolate Hazelnut Lactation Cookies Recipe!

I am now up to my 7th batch of these lactation cookies and they are amazing on so many levels. Firstly they taste SO SO good! They also are full of nutrition, are really easy to make and most importantly they actually help increase milk production for breastfeeding.

I initially started making lactation cookies when my little one was 1 week old and we needed to get her weight back up so I needed to be producing as much milk as I could. Now I find them really useful for those early evening cluster feeds when milk levels are naturally lower and baby is needing to store up for the night.

If your not a fan of either chocolate or hazelnuts, just leave them out. The recipe is still delicious without and these two ingredients have nothing to do with milk production, they just taste yum!!!

If you are not breastfeeding, this recipe is also delicious and full of amazing nutrients… and don’t worry you will not produce milk if you eat lactation cookies!

Lactation Cookies Recipe:

2/3 cup ground flaxseeds

2/3 cup water

1 cup coconut sugar

80g melted butter or coconut oil

1/2 cup brewers yeast

2 tsp vanilla

1/2 tsp baking soda

1.5 cups oats

1/2 cup almond meal

2/3 cup chocolate, melts, chips, or chopped

1/2 cup hazelnuts

Pre heat oven to 180 degrees celsius and line a baking ray with baking paper.

In a large bowl combine the ground flaxseeds and water and wait until the water has been absorbed.

Stir through the coconut sugar, butter or coconut oil, brewers yeast, vanilla and baking soda.

Then fold through the remaining ingredients.

Spoon the mixture onto the tray with sufficient room between each cookie.

Bake for 10 minutes or until lightly brown. Allow to cool and enjoy!

For more cookie recipes check out HERE!

15/01/2020
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Desserts

Gingerbread Spelt Cookies

Gingerbread is a long standing christmas tradition.

With a new baby in the house it has got us thinking about the Christmas traditions we would like to start this year for our little girl to grow up with and enjoy! Christmas baking is something I personally love, so while she can’t actually eat them this year, starting this tradition is so special. These gingerbread spelt cookies are a healthier take on the traditional cookies we all love!

Spelt flour being a wholegrain, high in minerals and with a low gluten content. Full of delicious spices and refine sugar free, using pure maple syrup as a sweetener.

For a dairy free/ vegan alternative you can switch the butter for coconut oil.

Gingerbread Spelt Cookies Recipe:

Spice mix:

2 tsp Cinnamon
2 tsp Ginger
1/2 tsp Nutmeg
1/2 tsp Clove
1/4 tsp Turmeric

Dough:

1/4 cup Butter (or coconut oil), melted
3 tbs Coconut Milk (or milk of choice)
1/2 cup Maple Syrup
1 3/4 cups Spelt Flour
1/4 tsp Bicarb Soda
Generous pinch of Salt

In a medium bowl, combine spices to create the spice mix.
Stir through the spelt flour, bicarb soda and salt.
In a small bowl combine the butter, milk and maple syrup.
Stir the wet ingredients into the dry to create a ball of dough. Add a little extra flour or milk if needed. The dough should not stick to a spoon. If it does add a little more flour.
Wrap the ball of dough in baking paper and chill in the refrigerator for around 45 minutes.
Pre heat the over to 160 degrees.
Roll out the dough on the baking paper and use your cookie cutter to cut out your cookie shapes. Places cookies on baking paper on a tray in the oven.
Bake for 10 minutes or until lightly golden.
Allow to cool and enjoy!

Snack's

Cashew & Pepita Caramel Slice

This is divinely delicious and tastes way too good to be healthy! A healthy and refreshing twist on the classic caramel slice, this Cashew & Pepita Caramel Slice will treat your tastebuds whilst also being high in healthy fats and fibre. It is gluten free and can be made dairy free and vegan if needed. So let the afternoon baking begin!

Cashew & Pepita Caramel Slice Recipe

Serves: 10 slices

Time: 20mins

Base

1 cup almond meal
1/2 cup desiccated coconut
1 tsp vanilla extract
1/4 cup honey (or maple syrup)
1/2 tsp cinnamon
1/3 cup organic butter, melted (or coconut oil)

Filling

2 cups dates (soaked for 10mins in warm water)
1 tsp vanilla extract
3/4 cup raw cashews

Topping

1/2 cup raw cashews
1/3 cup raw pepitas

Instructions

Base;

Pre heat the oven to 200 C.
Combine all filling ingredients to create a crust. You may need to add a little extra almond meal or melted butter to form the dough like consistency of the crust.
Press the crust into a lined baking tray or loaf tin to be around 1cm thick.
Place in the oven for 10-12 minutes while you make the filling.
Once baked, allow to cool!

Filling

In a blender or food processor, combine the dates and vanilla to create a smooth, thick caramel filling.
Then add the cashews and pulse a few times to chop into rough peices through the caramel.
Spread the filling evenly over the base.

Topping

Sprinkle the cashews and pepitas over the top of the caramel.
Bake for a further 6-8 minutes or until the cashews are lightly golden.

Enjoy!

For more recipes like this go to The BareVitality Studio!

20/11/2019
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Lunch & Dinner's

Baked Sweet Potato, Lentil & Tofu Balls w Tahini Dip

How many of us struggle with actually getting all components of a healthy meal in?! Well fear no more..these wholesome baked sweet potato, lentil & tofu balls satisfy all the components of a healthy meal! Talk about making meals easy and delicious at the same time!

Often we find it hard to get enough of the right sources of protein in but with these balls of goodness, you get a real plant based protein hit. Both the lentils and tofu provide plant based protein power. Plant proteins like these are loaded with disease fighting phytonutrients, cholesterol-lowering fiber and are naturally low in cholesterol and sodium.

Many of us avoid carbs out of fear of weight gain but we NEED carbs in our diet- the right type of carbs of course! These baked sweet potato, lentil & tofu balls contain brown rice and sweet potato both of which are low GI carbs, keeping you full for longer and releasing energy slowly and sustainably.

The great thing about this recipe is you can cook a batch of these nourishing balls at the beginning of the week and serve with a leafy salad and this lovely tumeric tahini dip (or any other dip of your choice) in the recipe below. These are also vegan friendly and GF! So having these balls ready to go, makes life so much easier and convenient! And as an extra plus, there are not many steps or ingredients in the recipe. A bonus for many of us I am sure.

Baked Sweet Potato, Lentil & Tofu Balls

Makes: 20

1 cup cooked brown rice

1 large sweet potato, peeled and roughly chopped

1 tin lentils, drained and rinsed

1/2 block tofu, cubed

1/2 cup peas (frozen or fresh, if frozen make sure they are defrosted)

Small bit of ginger, crushed (quarter your thumb size, can also use 1/2 tsp ginger powder)

2 tsp curry powder

1/2 tbsp tahini

Tumeric Tahini

1 tbsp tahini

1/4 tsp tumeric

Squeeze of lemon

1 tbsp water to thin out

Preheat the oven to 170 degrees celsius and line a baking tray with baking paper.

Steam the sweet potato pieces for about 10 mins or until tender.

Place half the sweet potato, half the lentils and half the tofu and process in a food processor until combined.

Add remaining sweet potato, lentils, tofu along with the rice, peas, ginger, curry powder and tahini and process until roughly combined (you still want a bit of texture to the mixture!).

Form into round balls and place on the baking tray.

Bake for around 30-35 mins or until golden and cooked through.

For the tumeric tahini, combine all ingredients until well combined and smooth.

Serve these baked sweet potato, lentil & tofu balls along side the tumeric tahini and a green salad and enjoy!

If you loved this recipe, try out this yummy vegan recipe!

Or if your after a whole food, simple weekly meal plan with recipes, check out our BV Online Studio that also includes Workouts, Yoga Classes, Meditation, Wellbeing Activities + more..

29/08/2019
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Desserts

Avocado Oil Chocolate Cake

This Avocado Oil Chocolate Cake recipe was too good not to share! Not one of my creations, rather recipe curtesy of Teresa Cutter, The Healthy Chef sent to me along with a bottle of Grove avocado oil and fresh avocados. How could I resist?

Full of high quality fats and antioxidants! Gluten free, dairy free and refined sugar free and so amazingly moist.

I made this recipe for Mother’s Day this year and it was a big hit by everyone!

Avocado Oil Chocolate Cake Recipe:

1⁄2 cup Grove avocado oil
1⁄2 cup almond milk
1⁄2 cup pure maple syrup
4 organic eggs
2 teaspoons vanilla extract
3 teaspoons gluten free baking powder
1⁄2 cup dark cocoa powder
3 cups almond meal

Avocado Frosting to serve:

To make the avocado frosting combine the flesh from 2 ripe avocados,
1⁄2 cup pure maple syrup, 1⁄2 cup coconut cream, 2 teaspoons vanilla extract, 1⁄2 cup dark cocoa powder and a generous pinch of sea salt. Blend until smooth and use as the frosting for the cake.

Instructions:

Preheat your oven to 160°C fan forced.
Combine avocado oil, almond milk, maple syrup, eggs and vanilla into a bowl. ADD the baking powder, cocoa and almond meal and mix through until combined. BAKE for 45 minutes until cooked then remove from the oven to cool.
Combine frosting ingredients until smooth then ice the cake generously.
Store in the fridge until ready to serve.

Enjoy!

18/06/2019
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avocado oil, chocolate, chocolate cake, Dairy free, gluten free

Desserts,Lunch & Dinner's,Recipes

6 Mango Recipes You Will Love!

The season of sweet mangos is officially in Australia and therefore we want to inspire you with healthy mango recipes to try out. The fruit is not only sweet and juicy but packed with nutritional goodness as well! It contains lots of Vitamin C, Vitamin A and different kinds of carotenoids to give your immune system a boost. Mango is so great on it’s own however here are a variety of other ways you can utilise mangos this season!

Healthy Mango Recipes

@BareVitality.com

Simple Fresh & Vibrant Salad

During a warm day, we often crave lighter meals. This salad is the perfect option to give your body a fresh and light lunch while still getting in healthy nutrients to keep your energy levels up! It’s simple to make but still delicious.

Check it out!

@simplyrecipes

Mango Salsa

When you don’t have a lot of time to spend in the kitchen, this fabulous mango salsa is easy to make and brings lots of flavour to a meal. Perfect with tacos or as a side dish.

Check it out!

@foodfaithfitness

Mango Chicken With Coconut Cauliflower Rice

Oh yes! You can have a delightful dinner using mango as one of the ingredients! This recipe is healthy and does not take a lot of time to cook.

Check it out!

@getinspiredeveryday

10 Minute Mango Ice Cream

There is no better way to cool down during summer than with a cold ice cream! With this healthy mango ice cream recipe, you can enjoy and still stay healthy.

Check it out!

@downshiftology

Mango Cheesecake

This tropical raw cheesecake is proof that mango goes well with desserts. A coconut center, macadamia crust and mango topping make it tasty dessert as well as a filling healthy treat!

Check it out!

@unboundwellness

Frozen Mango Margarita Mocktail

What do you do when you love margaritas but don’t want the alcohol? You make a margarita mocktail of course! So, if you are hosting a brunch or just having summer gathering with your friends, keep this mango margarita mocktail recipe in mind.

Check it out!

We are interested to hear which one of these delicious mango recipes you are going to try. Let us know by leaving a comment below.

Bon Apetit lovelies!

Desserts,Recipes,Snack's

Healthy Raw Caramel Slice

This Healthy Raw Caramel Slice is an indulgence and a half with the benefit of being gluten free, dairy free, refined sugar free and vegan. They are healthy and full of fibre from the dates and nuts and a contain a wholesome boost of healthy fats from the coconut oil and almond butter.

These disappear way too quickly in our house!!

Healthy Raw Caramel Slice Recipe:

Base;

1 cup dates, pitted

1/2 cup of raw almonds or pecans

3 tbs almond butter

2 tbs coconut oil, melted

Caramel;

1 cup dates, pitted

5 tbs coconut oil, melted

1/4 cup coconut sugar

2 tbs almond butter

1/4 cup coconut milk

On Top:

Optional choc chips. Choosing vegan choc chips if your vegan or daily free.

Sprinkle of high quality salt

Pre soak both cups of dates in hot water for 5 or so minutes. Enough to rinse and soften the dates. Then drain the water and put aside.

Line a slice tin with baking paper.

To make the base:

Combine the dates, almond butter and coconut oil in a high speed blender until smooth. Then roughly blend through the raw nuts. Place the base mixture into the bottom of the slice tin and push down + up 1 cm around the edges. Place in the freezer to set.

To make the caramel:

Combine all the ingredients into the blender and blend until smooth, creamy and thick. Layer evenly on top of the base.

Now sprinkle the salt over the caramel and add the choc chips, if you choose.

Place back into the freezer and allow to set for at least 20 minutes.

Slice on a hard, flat surface while frozen and then store in a sealed container in the refrigerator.

Enjoy!

You may also like my Salted Caramel Raw Nut Slice!

26/09/2018
No Comments
gluten free, healthy, raw, recipe, vegan

Snack's

Non-Bake Cookies – Hemp & Macadamia!

I have such a sweet tooth! So having healthy snacks and treats available is important if I want to avoid consuming refined sugars and low quality grains that leave me feeling not so great. I therefore make up a batch of healthy bliss balls or cookies at the beginning of the week to enjoy guilt free, save money and experiment with different ingredients and superfoods. Recently I have been enjoying adding hemp seeds to my snacks, treats, porridge and salads for extra nutrition. Including my last 3 batches of non-bake cookies!

These non-bake cookie were last weeks batch. I love non- bake cookie for the benefit of time or when I am away and don’t have access to an oven. Plus there is also all the added raw goodness that comes with non-bake.

This batch of Non- Bake Cookies is one of my favourite being gluten free, dairy free, vegan and containing no refined sugars.

Non-Bake Cookies – Hemp & Macadamia Recipe:

1 1/3 cups almond meal

1/2 cup hemp seeds ( I used Hemple)

2 tbs almond butter

2 tbs honey

2 tbs coconut oil, melted

1 tsp vanilla paste or extract

3 tbs natural protein powder or extra almond meal or LSA ( I used Promise Nutrition Vegan Maca & Ginger Protein Powder)

Pinch hymalayan salt

1/3 cup roasted macadamias, halved

Combine the almond butter, honey, coconut oil and vanilla together to create a smooth paste.

In a separate large bowl mix the almond meal, hemp seeds, protein powder (or alternative) and salt. Pour in the paste and stir to combine all the ingredients.

Mix through the roasted macadamias.

Roll the cookie mixture into small balls and place on a hard surface. Then flatten the tops of each ball with either the palm of your hand or the back of a spoon.

Refrigerate for at least 1 hour to set the cookies before eating!

Store in the refrigerator for up to a week in a sealed container.

Enjoy!

Check out another of our healthy and delicious cookie recipe here!

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Cocao Hazelnut Maple Overnight Oats Recipe:

Instructions

Almond, Date & Cacao Balls

Instructions

Lactation Cookies Recipe:

Gingerbread Spelt Cookies Recipe:

Cashew & Pepita Caramel Slice Recipe

Instructions

Baked Sweet Potato, Lentil & Tofu Balls

Tumeric Tahini

Avocado Oil Chocolate Cake Recipe:

Healthy Mango Recipes

Simple Fresh & Vibrant Salad

Mango Salsa

Mango Chicken With Coconut Cauliflower Rice

10 Minute Mango Ice Cream

Mango Cheesecake

Frozen Mango Margarita Mocktail

Healthy Raw Caramel Slice Recipe:

Non-Bake Cookies – Hemp & Macadamia Recipe: