From Lisa Raleigh’s Super Scoop recipe book
Sweet potato crumpets
Makes 6-8 medium sized crumpets
- 1 heaped scoop Very Vanilla Super Scoop
- ¼ cup oat flour
- ½ large sweet potato, peeled
- 2 egg whites
- 1 whole egg
- 2 Tbsp honey
- 1 tsp cinnamon
- ½ tsp baking powder
Optional toppings: yoghurt, honey, melted nut butter or fresh fruit
- Steam the sweet potato, and once cooled, mash it up or add it to a food processor and blend until a pureè starts to form.
- Add the egg whites, whole egg and honey to the sweet potato and mix until smooth and creamy.
- Gently fold in the superfoods, oat flour, cinnamon and baking powder.
- Put the crumpet mixture in the refrigerator for 15 minutes to thicken.
- While the mixture thickens, spray a non-stick pan with cooking spray and allow the pan to heat thoroughly.
- Spoon the mixture onto the heated pan and wait until little bubbles start to appear on the surface of the crumpets. Flip them over to cook on the other side.
- Serve with your choice of optional toppings.
From Lisa Raleigh’s Super Scoop Recipe book
Spiced Superfood cake
Ingredients: for the cake
- 2 scoops Very Vanilla Super Scoop
- 1 ½ cups whole-wheat spelt flour
- 1/3 cup coconut sugar or xylitol
- 1 tsp cinnamon
- ½ tsp ginger
- ½ tsp nutmeg
- 2 tsp baking powder
- ½ tsp bicarb
- ½ cup lite coconut milk or unsweetened almond milk
- ¼ cup coconut oil melted
- 2 ripe bananas mashed
- 1 large carrot, (about 1 cup when grated)
Optional: ¼ cup raisins and ¼ cup pecan nuts, grated
For the icing:
- 1 cup fat-free yoghurt
- ½ tsp cinnamon
- 3 Tbsp agave or honey, or ½ tsp stevia powder
- 1 tsp vanilla essence
- Preheat the oven to 180 °C and lightly spray a cake tin or silicone cake mould with cooking spray.
- Add the Very Vanilla Super Scoop, spelt flour, coconut sugar/xylitol, cinnamon, ginger, nutmeg, baking powder and bicarb to a bowl and stir until combined. Set aside.
- Add the coconut milk/almond milk, vanilla essence, melted coconut oil, and mashed banana to a food processor, and blend until smooth and creamy.
- Pour into the dry ingredients and gently fold the two together.
- Stir in the carrots and optional raisins and pecan nuts.
- Pour into the cake mould and bake for 40 minutes
- Allow to cool fully before icing.
- This cake tastes wonderful without the icing, however, the icing definitely gives it that something extra.
To make the icing:
- Add all the ingredients into a bowl and stir until thoroughly mixed.
- Spread over the baked sheet
From Lisa Raleigh’s My Body Back programme
Balsamic Glazed Chicken
- 1 tsp extra-virgin olive oil
- 8 single breast chicken fillets
- ½ cup balsamic vinegar
- 2 Tbsp honey
- ¼ cup dry sherry
- 2 Tbsp seeded mustard
- Heat the oil in a large non-stick frying pan and cook the chicken in batches until lightly browned all over. Remove from the pan and set aside.
- Place the vinegar, honey, sherry and mustard into the same pan and bring to the boil. Return the chicken to the pan and reduce the heat.
- Simmer, uncovered for about 10 minutes or until the chicken is cooked through.
- Serve with roasted vegetables and a garden salad
Author: Tanja Schmitz
Founder and Editor of Fitness Magazine. You’ll find her behind her computer or on her bike, dreaming up new ways to improve or create content for you.