no Bake Protein Balls

1. Preheat the oven to 180c Gas Mark 5
2. Mash or use a hand mixer to combine all the wet ingredients –  bananas, almond butter, eggs, vanilla extract, agave syrup until smooth.
3. Combine the dry ingredients – coconut flour, baking powder, chia seeds and coconut sugar. Mix well then fold in the strawberries. 
4. Grease muffin cups or muffin pan down with some coconut oil.  Divide up the muffin batter into the cups. Fill it up close to the top
5. Add extra slices of strawberries on top and sprinkle of coconut flake if desired. Bake for 20 minutes or until a toothpick comes out clean.
6. Let it cool for 10 minutes then rest them on a cooling rack. Store in airtight containers in the fridge or freezer.

1. Preheat the oven to 200C/180C Fan/Gas 6. Grease and line the base and sides of a 23cm/9in loose-based square cake tin with baking parchment. 
2. Mix the flour, cocoa and bicarbonate of soda in a large bowl. Make a well in the centre.
3. Put the butter in a medium saucepan and melt over a low heat, stirring regularly. Take the pan off the heat and stir the milk into the melted butter. Add the eggs, sweet potato and banana, stirring vigorously. 
4. Pour slowly into the flour mixture, stirring constantly with a wooden spoon to form a thick batter. Pour into the prepared tin. 
5. Bake in the centre of the oven for 30-35 minutes, or until the cake is risen and just firm to the touch. 
6. Serve warm or leave to cool in the tin before cutting into squares. 

1. Stir oats, peanut butter, honey, chocolate, flax seeds, chia seeds, and protein powder together in a bowl until evenly mixed. 

2. Cover bowl with plastic wrap and refrigerate for 30 minutes

3. Scoop chilled mixture into balls. Keep cold until serving.

1. Preheat the oven for 200 C
2. Grate 1 cup of fresh carrots. Set 1 tbsp aside. Grate 1 - 2 inches of fresh ginger.
3. In a medium mixing bowl, combine all the wet ingredients together - eggs, sweet potato puree, coconut oil, and vanilla extract. Mix well.
4. Then add all the dry ingredients to the mixing bowl. Mix well.
5. Fold in all the additional ingredients - grated carrots, ginger, raisins, and walnuts.
6. Line and grease an 8x8 baking dish with parchment paper. Pour the mixer in the dish. Bake for 30 minutes or until toothpick comes out clean. Let it cool completely on a cooling rack.
7. While the carrot cake is cooling, prepare the frosting.
8. Frost the carrot cake with cream "cheese" frosting, then sprinkle with the leftover fresh carrots. Leave in the refrigerator or freezer for 10 - 15 minutes for the cream cheese to harden. Cut into squares and Enjoy!

1. Heat oven to 160C/140C fan/gas 3. Grease and line a 2lb loaf tin with baking parchment (allow it to come 2cm above top of tin). Mix the flours, bicarb, baking powder and a pinch of salt in a large bowl.
2. Mix the bananas, syrup, eggs and yogurt. Quickly stir into dry ingredients, then gently scrape into the tin and scatter with nuts, if using. Bake for 1 hr 10 mins-1 hr 15 mins or until a skewer comes out clean.
3. Cool in tin on a wire rack. Eat warm or at room temperature, with low-fat spread.