3 Step Tahini Breakfast Bars (Nut Free; No Bake)

So many of my recipes contain nuts- they're one of my favourite ingredients and what's more, they tend to feature heavily with this type of eating. That said, I do sometimes get asked for nut free recipes, particularly by mums wanting to encourage healthy eating in their children but being restricted by school "no nuts" policies. With that in mind, I created today's recipe for these Tahini Breakfast Bars. As an added bonus, they're no bake, simple to make and a great "grab & go" breakfast option, so they are perfect for busy lifestyles!

Three great health benefits: beneficial for heart health, good source of fibre, promotes healthy skin

Makes 16 bars
Keeps for approx 1 week refrigerated in an airtight container

Ingredients:
200g gluten free jumbo oats
225g medjool dates, pitted
75g unsweetened desiccated coconut
5 tbsp tahini
5 tbsp date nectar
1 tsp ground cinnamon
Pinch sea salt

Method:
1) Line a 10.5 x 8 inch rectangular brownie or cake tin with greaseproof paper.
2) Place all of the ingredients into a food processor and whizz until the mixture sticks together.
3) Press the mixture into the prepared cake tin and refrigerate for a few hours, or overnight, to set. Cut into bars.

Let me know if you try out this recipe! Tag me on Twitter @HaloEats or Instagram @halo.eats 
Photo credit: with thanks to www.tiffany-matthews.com 

No-Bake Layered "Nutella" Squares

I've been wanting to post a Millionaire's Shortbread recipe on here for some time but I'm afraid you'll have to wait a little longer. The other day, I wanted to make a layered treat and I decided to get creative, resulting in me coming up with these No- Bake Layered "Nutella" Squares which are simply divine! A crumbly oaty base, with a sweet fudgey "Nutella" layer, topped with silky healthy homemade chocolate and chopped hazelnuts. So so good! The ingredients list may look long but many of the ingredients are repeated in different layers so there's actually only ten ingredients. My "Nutella" inspired recipes on here always prove popular but I think these squares are the best yet! I really hope that you'll make them.

Three great health benefits: boosts mood, good source of fibre, promotes healthy skin

Makes 16 squares
Keep refrigerated

Ingredients:
For the Base:
125g gluten free jumbo oats
125g almonds
3 tbsp coconut oil (liquid)
2 tbsp maple syrup
Pinch sea salt
For the Fudgey "Nutella" Layer:
50g hazelnuts
350g medjool dates, pitted
100g hazelnut butter
2 tbsp coconut oil (liquid)
1/2 tsp vanilla extract
Pinch sea salt
For the Chocolate Topping:
1/4 cup cacao powder
1/4 cup coconut oil
1/4 cup maple syrup
For the Topping:
50g hazelnuts

Method:
1) Line an 8 inch square cake tin with greaseproof paper.
2) Start by preparing the base. Whizz together the oats and almonds in a food processor to form a crumb like texture. Add the coconut oil, maple syrup and salt and whizz together in the food processor to combine.
3) Press the crumbly oaty base into the prepared cake tin (it'll be a thin layer) and refrigerate for at least 30 minutes to set.
4) Meanwhile, prepare the "Nutella" layer. Start by very briefly whizzing 50g hazelnuts in a clean food processor to roughly chop (they should remain chunky). Tip into a plate and set aside. Repeat (for the hazelnut topping).
5) Next, whizz the dates in the food processor until they come together in a thick, caramelly mass.
6) Add the hazelnut butter, coconut oil, vanilla and salt and whizz together to form a smooth, thick paste.
7) Stir in the 50g chopped hazelnuts and smooth the fudgey "Nutella" layer on top of the base in the cake tin. Refrigerate for at least an hour to set.
8) Make the chocolate topping by melting together the cacao powder, coconut oil and maple syrup in a small saucepan over a medium heat on the hob. Remove from the heat and set aside to cool slightly, allowing the mixture to thicken but not set. Pour on top of the "Nutella" layer and sprinkle with the chopped hazelnuts. Refrigerate for at least 30 minutes to set before cutting into squares.

Let me know if you try out this recipe! Tag me on Twitter @HaloEats or Instagram @halo.eats 
Photo credit: with thanks to www.tiffany-matthews.com 

Black Bean Chilli

It may seem like a strange comment but black beans are one of my favourite pulses- there's something about their unctuous flavour that I really enjoy so I wanted to create a chilli recipe in celebration of them. This is a comforting, warming chilli that packs in the veggies. I love serving it with brown rice and a side of creamy avocado to complement the rich flavours.

Three great health benefits: boosts immunity, boosts mood, good source of fibre

Serves 4

Ingredients:
2 tbsp coconut oil
1 onion, finely chopped
2 cloves garlic, crushed
1 red chilli, finely chopped (de-seed if you want to reduce the heat)
1 & 1/2 tsp ground cumin
1 tsp smoked paprika
1/2 tsp cayenne pepper
2 red bell peppers
1 carrot, grated
1 tbsp tomato puree
2 x 400g tins black beans, drained
1 x 400g tin chopped tomatoes
1 tbsp cacao powder
Sea salt and black pepper

Method:
1) Melt the coconut oil in a large saucepan over a medium heat on the hob.
2) Add the onion and lightly fry for a few minutes until softened. Add the garlic, followed by the chilli, and fry for a further minute.
3) Next, add the cumin, paprika and cayenne pepper and stir. Add the red peppers and fry for a further couple of minutes.
4) Stir in the carrot and tomato puree, before adding the black beans and chopped tomatoes. Half fill the empty chopped tomato tin with water and slosh around. Add to the saucepan. Season with salt and pepper and simmer for 30 minutes.
5) Stir in the cacao powder and simmer for a further 10 minutes.

Let me know if you try out this recipe! Tag me on Twitter @HaloEats or Instagram @halo.eats 

Avocado Hummus

Sometimes I simply can't decide between guacamole and hummus- they're both so good! Ok, it's not exactly the biggest problem but I decided to overcome the dilemma by combining the best of both in this creamy Avocado Hummus. I've recently been enjoying this with seasonal roasted veggies but it also works really well as a dip served with crudities when entertaining.

Three great health benefits: boosts immunity, promotes healthy skin, good source of fibre

Makes 1 bowl

Ingredients:
1 x 400g can chickpeas, drained
1 ripe avocado, peeled and stone removed
Juice of 1 lime
1 clove garlic, peeled
4 tbsp extra virgin olive oil
4 tbsp water
1 tbsp tahini
1 tsp chilli flakes
Sea salt and black pepper, to taste

Method:
1) Place all of the ingredients in a food processor and whizz together until smooth and creamy.

Let me know if you try out this recipe! Tag me on Twitter @HaloEats or Instagram @halo.eats 

Tropical Green Smoothie

The return of warmer weather means that I'm embracing smoothies once again. I most regularly enjoy them when I need a grab & go breakfast but of course, they're great any time of day. Don't be put off by the inclusion of kale in this smoothie- I promise that you can't taste it. This sweet and creamy smoothie is reminiscent of tropical holidays, thanks to the combination of mango and coconut.

Three great health benefits: boosts immunity, beneficial for eye health, anti-inflammatory.

Serves 2
Enjoy immediately

Ingredients:
2 cups coconut milk
1/2 cup frozen mango
Handful kale
2 medjool dates, pitted
1/4 tsp ground turmeric

Method:
1) Place all of the ingredients in a blender and blend until smooth. Enjoy immediately.

Let me know if you try out this recipe! Tag me on Twitter @HaloEats or Instagram @halo.eats 

Peanut Butter Curry

Don't knock it until you've tried it- this Peanut Butter Curry may just be one of my favourite recipes which I've created yet! The ingredients list may look long but it largely comprises store cupboard essentials and the lentil base means that it's an affordable dish to make. Peanut butter adds a depth of flavour whilst the spices add a warming kick. I tend to make curries in advance because they always taste better once the flavours infuse and whilst this does get better over time, it also tastes great the day it's made making it the perfect choice for batch cooking and a quick meal alike.

Three great health benefits: beneficial for digestive health, good source of fibre, boosts immunity

Serves 4-5

Ingredients: 

1 heaped tbsp coconut oil

1 onion, finely chopped

3 cloves garlic, crushed

1 inch piece fresh ginger, grated

1/2 tsp ground cumin

1/2 tsp ground coriander

1/2 tsp ground turmeric

1/2 tsp cayenne pepper

1/4 tsp hot chilli powder

2 x 400g tins green lentils, drained

1 x 400g tin chopped tomatoes

500ml vegetable stock

1/3 cup (80ml) crunchy peanut butter
2 large handfuls spinach

Method: 

1) In a large saucepan over a medium heat on the hob, melt the coconut oil. Add the onion and lightly fry until softened. 

2) Next add the garlic and ginger and fry for a further 1-2 minutes before adding the spices (cumin, coriander, turmeric, cayenne pepper and chilli). Stir to combine. 

3) Add the lentils and stir ensuring that they are evenly coated with the spice mixture.  

4) Add the chopped tomatoes, followed by the vegetable stock and stir. At this point the curry will look rather watery but don't worry as it will reduce as it cooks! 

5) Increase the heat and add the peanut butter, stirring to dissolve.

6) Reduce the heat and simmer for 20 minutes, stirring occasionally.
7) Finally, add the spinach and stir into the curry, heating through just until it starts to wilt.

Let me know if you try out this recipe! Tag me on Twitter @HaloEats or Instagram @halo.eats 
Photo credit: with thanks to www.tiffany-matthews.com 

Matcha Chia Pudding

There's something strangely addictive about Matcha and I love experimenting with it in different recipes. My latest creation is this unashamedly green chia pudding which is quick & easy to prepare in advance and makes for the perfect dessert, or can even be enjoyed as an indulgent breakfast.

Three great health benefits: energy boosting, good source of Omega 3 fatty acids, anti-inflammatory.

Serves 2

Ingredients:
2 tsp matcha powder
2 tsp maple syrup
1/4 cup chia seeds
1 & 1/4 cups cashew milk

Method:
1) In a small bowl whisk together the matcha powder with 1-2 tbsp hot water until it is smooth and there are no powdery lumps remaining. Stir in the maple syrup.
2) In a bowl, combine the chia seeds with the cashew milk.
3) Thoroughly stir the matcha mixture into the chia seeds and cashew milk, ensuring the mixture is combined well.
4) Refrigerate for a few hours or preferably overnight. Stir before serving.

Let me know if you try out this recipe! Tag me on Twitter @HaloEats or Instagram @halo.eats 
Photo credit: with thanks to www.tiffany-matthews.com 

Simple Seeded Crackers (plus a variation)

Ever since I first recipe tested these crackers, I've been obsessed with them! They're so simple to make and I love how clever chia seeds work their magic with water to fuse the mixture together. I enjoy eating them with hummus and other dips, and they also work well crumbled into smaller pieces and used in place of croutons as a topping for soups and salads.

Three great health benefits: boosts immunity, promotes healthy skin, beneficial for heart health

Makes 16
Store in an airtight container

Ingredients:
3/4 cup sunflower seeds
3/4 cup pumpkin seeds
1/2 cup hulled hemp seeds
1/2 cup chia seeds
1/4 cup flaxseed
1/4 cup sesame seeds
1 & 1/2 cups water
1 tbsp dried Italian herbs
Sea salt and black pepper

Method:
1) Preheat oven to 180 degrees C. Line two baking trays with silicone mats or greaseproof paper.
2) Combine all of the seeds, together with the seasoning, in a mixing bowl.
3) Add the water and stir thoroughly to combine. Set aside for 15 minutes. Stir.
4) Place the seed mixture onto the prepared baking trays, dividing equally between the two. Use a palette knife to spread the mixture into a thin, even layer. Bake for 30 minutes. Allow to cool completely before breaking into crackers.

Beetroot Simple Seeded Crackers Variation:
Replace the Italian herbs with 1 tbsp beetroot powder. Follow the method as above.

Let me know if you try out this recipe! Tag me on Twitter @HaloEats or Instagram @halo.eats 
Photo credit: with thanks to www.tiffany-matthews.com 

Creamy Mushroom Pasta (in 10 Minutes!)

This is exactly the type of recipe which I like to have in my repertoire as a quick & easy mid-week meal which is relatively fuss free but doesn't compromise on flavour. It's comforting after a long day and importantly, can be thrown together in approximately 10 minutes.

Three great health benefits: boosts immunity, promotes healthy skin, beneficial for digestive health

Serves 1
Enjoy immediately

Ingredients:
125g brown rice pasta
1 tbsp olive oil
1 small onion, finely chopped
2 cloves garlic, crushed
100g mushrooms (I used Chanterelle wild mushrooms)
Juice of half a lemon
Handful of spinach
1 tbsp coconut yoghurt
Sea salt and black pepper

Method:
1) Cook the pasta accordingly to packet instructions.
2) Meanwhile, prepare the creamy mushroom sauce. In a frying pan, heat the olive oil over a medium temperature on the hob. Add the onion and lightly fry for a few minutes, until softened.
3) Next, add the garlic and lightly fry for a further minute before adding the mushrooms.
4) Lightly fry for a further couple of minutes. Finally, stir in the lemon juice, spinach, coconut yoghurt and salt & pepper, until the spinach wilts.
5) Stir together with the pasta and enjoy immediately.

Let me know if you try out this recipe! Tag me on Twitter @HaloEats or Instagram @halo.eats