I use Bfree products regularly, especially the pitta breads and the chia wraps. The macros on the wraps are really good and are lighter than regular wraps which appeals to me, so I was delighted when BFree sent me some products to sample. I wanted to get as creative as possible because let’s face it, there’s not an awful lot you can do with wraps, is there? Here’s a few fun recipes I made using the products, I hope you enjoy!
I usually wouldn’t buy this type of box as I always make my own from scratch. It was fun to try it and the instructions were super easy, perfect for busy families. The box comes with wraps, seasoning and salsa and all you need to add is chicken (or chickpeas for veggies) peppers and a red onion.
The taste was lovely but I found the seasoning a little on the sweet side and this is probably down to sugar being the first ingredient on the list. Hopefully that could be altered in the future. They have a lovely smokey flavor which I love and they went down really well in this house!
This is my go to snack recipe if I’m watching a movie or craving something savory! It’s super easy to make (I say that a lot don’t I) But it’s true it can be made within 5-6 mins max!
- 1 BFree wrap cut into triangles
- olive oil
- Brush the triangles with oil.
- Season with the paprika and salt/pepper, rub on both sides.
- Bake for 4-5 mins until brown and crispy.
- Leave aside to crisp and serve up with guac or hummus!
Cinnamon French Toast Wrap
This was a fun idea that just popped into my head. French toast was my ultimate weekend food when I was younger, I just loved it! Even now when I see it on a menu my inner child jumps out of her seat. It’s also not the healthiest foods on the planet so I figured this would be a lighter version! You could say it’s like a french toast/pancake hybrid so two of the best brunch options.
- 1 Bfree wrap per person
- 2 eggs
- 1 tsp cinnamon
- 1 tsp vanilla extract
- 1 tsp maple syrup
- Optional topping and fillings; banana, strawberries, blueberries, maple syrup, nut butter, shredded coconut and chia jam-Get creative!
- Heat a large pan (I use a crepe pan) over medium.
- Whisk eggs, vanilla, cinnamon and maple syrup together in a large bowl.
- Dip the wrap in the mixture, ensuring it is completely covered.
- Melt some coconut oil/butter in the pan. Then cook the wrap for about 2-4 minutes on each side.
- Get creative with the toppings/fillings.Roll up your wrap and cut in half, if desired.
- I made some blueberry chia jam for the topping and added shredded coconut and bee pollen.
It’s the perfect snack for the kids (or big kids!) it can be added to their lunch box for a nutritious snack. For you fitness fanatics it makes a great pre/post workout snack or it can be a good excuse to practice your chopsticks skills!
- 1 BFree wrap
- 1 banana
- 1-2 tbsp peanut butter
- sprinkle of cinnamon
- 2 tbsp maple syrup for dipping
- Spread peanut butter over one side of the wrap.
- Sprinkle with cinnamon.
- Place the banana at one end of the wrap and roll the tortilla over and over again until you have a tight circular shape.
- It’s ok if the banana doesn’t go right to the end of the wrap, cut off the ends and you can eat them as you go!
- Slice the wrap using a very sharp knife into even sized pieces.
- Dip in maple syrup and enjoy.
This was a fun recipe to make, I wasn’t sure how it would turn out but it was bloody gorgeous!! I kept the brownie texture nice and gooey on the inside just to make this a really indulgent treat and the quest bar pieces actually turned out like biscuit pieces which was even nicer than I imagined! I used the oreo quest bars but you could use any one you like, the cookie dough or smores would work quite well too I’d imagine!
- 1 cup almond/coconut flour
- 3 tbs plain gluten free flour (or any GF flour)
- 3 eggs
- 2 Quest Bars chopped
- 1/2 cup raw cacao
- 1 tsp vanilla (optional)
- 1/4 cup maple syrup
- 1/2 cup melted butter/coconut oil
- 1/2 tsp baking powder
- 1/4 tsp ground cinnamon
- pinch of salt
- Preheat your oven to 180°C/350°F.
- Line a round baking tin with greaseproof paper and put aside.
- Mix all the dry ingredients in a bowl (except quest bars) and in a second smaller bowl mix the wet ingredients until combined.
- Mix the wet into the dry, this can be done in a food processor or by hand. When you get an even consistency, mix in the quest bar pieces.
- Spoon the batter into the prepared pan.
- Bake the brownies for 25 to 30 minutes, or until they’re just barely beginning to pull away from the sides of the pan. Don’t overcook them, unlike cakes, you don’t want a skewer to come out clean. Brownies should be slightly springy on the outside but still gooey in the middle.
- Leave aside to cool before removing from the tin.
- Serve up with some greek yogurt mixed with the protein of your choice!
The perfect cake for any beefcakes in your life, maybe they have a birthday coming up? You could always swap out some of the flour for extra protein too, to ensure the extra gains are there!
Calories: 340 per slice
This is a super easy bar that is packed with protein, good carbs and no refined sugar! Prep a batch on a Sunday and you’ll have the perfect pre/post workout snack with you at all times! Say goodbye to “hanger” moments forever….
- 2 cups gluten free oats
- 2 egg whites
- 1 very ripe banana
- 1-2 scoops of protein
- 2 tbsp almond butter
- ¼ cup sunflower seeds
- ¼ cup chia seeds
- ¼ cup pumpkin seeds
- ¼ cup dark chocolate chips
- 1 tsp vanilla extract
- ½ tsp ground cinnamon
- ½ tsp baking powder
- pinch of Himalayan salt
- Preheat the oven to 180°C
- In a food processor add in all of the wet ingredients, and mix until you get an even consistency.
- In a separate bowl, mix together all of the dry ingredients except the seeds and chocolate chips, and add into the wet mixture. Process again until it’s all mixed well but still with lots of texture
- Stir in the seeds and chocolate chips in by hand.
- Turn out onto a parchment lined baking dish. Press and flatten with a spatula until even.
- Bake for about 25 minutes or until golden brown around the edges.
- Allow to cool completely before cutting into bars.
- Store in an airtight container -these bars can also be frozen (but they won’t last that long!)
My dad told me about porridge bread ages ago and I forgot all about it until I found the recipe over the weekend. It should actually be called “Lazy Bread” as it’s so easy to make. As someone who rarely eats bread, this lovely bread has been disappearing very quickly in my presence. It reminds me of the soda bread my dad used to make when we were younger, you couldn’t wait for it to cool down and the butter would go all melty-HEAVEN!
For this recipe I’ve used gluten free oats but you can use regular oats too and like I always say in my recipes, don’t feel tied to what I put in. You can add any nuts or seeds or even dried fruit!
Make 2 small loaves or one large!
- 2 yogurt tubs of porridge oats
- 500 ml tub of greek yogurt
- 1 medium egg
- 1 tbsp of bread soda
- 1 tablespoon milk
- 1/4 cup of chia seeds
- 1/4 cup whole flaxseed
- ½ tsp salt
- Preheat oven to 180°C Grease a standard loaf tin
- In a large bowl; add the yogurt, milk and egg and give it a little mix.
- Using the same yogurt tub measure out 2 tubs of oats, add to the bowl along with the bread soda, salt and seeds.
- Stir thoroughly.
- Pour the mixture into your loaf tin.
- Cut a line down the centre, not too deep-just along the top.
- Sprinkle some oats (or seeds) on top.
- Bake for about 30 mins-35 mins.
- Leave to cool before removing from the tin, but you can transfer to a wire rack after 15 mins.
I received a lovely gift of a Gluten Free cooking workshop at Cooks Academy last year. It was very hands on and we made everything from soda bread to delicious pizza. One of the highlights for me was a very moreish lemon polenta cake. I am a sucker for zingy citrus flavours and the polenta cake was exactly that! Sadly it’s taken me this long to actually make it again!
You’ve probably heard of Polenta but do you know what it is? Polenta hails from Italy! It’s a corn variety and is generally cheap to source. I love the grittiness it gives this cake recipe, a unique texture!
In this recipe I’ve used coconut sugar which can be sourced from most supermarkets now (Woo-hoo breakthrough!). Don’t be alarmed that it gives the cake a darker appearance than normal!
- 1 cups (200 grams) soft unsalted butter (plus some for greasing)
- 1 cup ( 200 grams) caster sugar
- 1 cup (200 grams) ground almonds
- 100 grams fine polenta (or cornmeal)
- 1 ½ teaspoons baking powder (see note below)
- 3 large eggs
- zest of 2 lemons (save juice for syrup)
- 1/2 cup honey
- Juice of 1 lemon
- Grease a 9 inch springform cake tin lightly with butter or line with parchment paper.
- Preheat the oven to 180°C
- Beat the butter and sugar until it’s pale and consistency is smooth. You can do this either by hand or using a mixer.
- Mix together the almonds, polenta and baking powder, and beat some of this into the butter/sugar mixture, mix in 1 egg, then alternate dry ingredients and egg mix. Ensure you are constantly beating.
- Finally, mix in the lemon zest and transfer the mixture into your prepared tin and bake for about 40 minutes.
- Important note: It may seem wobbly but, if the cake is cooked, a toothpick should come out clean and the edges of the cake will have begun to shrink away from the sides of the tin.
- Remove from the oven to a wire cooling rack.
To make syrup
- Make the syrup by boiling together the lemon juice and honey in a small saucepan.
- Prick the top of the cake with a toothpick and pour this syrup slowly and evenly over the top of the cake. (keep in the pan)
- Allow the cake to soak up the syrup (about 15-20 minutes). Remove from the pan and serve.
It’s a sin that I’ve only made my first batch of pulled pork this week, I’ve eaten so much of the stuff – there was a revolution in Dublin for a while there! Pork shoulder is so cheap to buy, even when purchased from a decent butcher. I got two huge pieces in FX Buckleys for about €11.50, this is enough to feed 8-10 people. One thing I’ll advise is that if you are cooking the pork in the slow cooker, ask the butcher to remove the skin as it doesn’t work when cooked with it on. If you decide to cook it in the oven you can keep this as it will turn into delicious crackling. This time (much to my butchers disgust lol) I had to cook it in the slow cooker for convenience. You can’t go wrong with a slow cooker, you throw everything in and you don’t go near it for 8-10 hours. Go to sleep and then wake up to delicious juicy pulled pork!
This recipe was adapted from the CHOW website
Serves 8-10 people
- 6lbs higher-welfare shoulder of pork
- 2 medium yellow onions, thinly sliced
- 4 medium garlic cloves, thinly sliced
- 1 cup chicken stock
- 1 tbsp coconut palm sugar (brown sugar if you’re not too strict)
- 1 tbsp chili powder
- 1 tbsp sea salt
- 1/2 tsp ground cumin
- 1/2 tsp chipotle
- 1/4 tsp ground cinnamon
- Place the onions and garlic in an even layer in the slow cooker and pour in the stock. Combine the sugar and spices in a small bowl. Wash the pork week and pat dry with paper towels. Rub the spice mixture all over the pork and place it on top of the onions and garlic. Cover (no peeping) and cook until the pork is fork tender, about 10/11 hours on low.
- Turn off the slow cooker and carefully remove the pork to a chopping board. Set a fine-mesh sieve over a medium (heatproof) bowl. Pour the onion mixture from the slow cooker through the sieve and leave both to one side.
- If the pork has a bone, remove and discard it (I used boneless). Using 2 forks, shred the meat, discarding any large pieces of fat. Add the shredded meat back to the slow cooker and mix the onion mix you separated back in to the meat.
Now to re-cook with a delicious sauce- this is my own recipe!
- 1 tin of chopped tomatoes
- 1 1/2 tbsp cayenne pepper
- 1 tbsp chipotle chili powder
- 1 tsp paprika
- ½ tsp nutmeg
- pinch of ground cinnamon
- 1/2 cup stock drained from slow cooker
- salt and pepper, to taste
1. Pour the tomatoes on top of the meat, then add the spices and mix thoroughly (you could even use your hands to ensure it gets marinated well).
2. Turn the slow cooker back on for about 40 minutes to 1 hour.
I made burrito bowls with this for a dinner party and it was perfect! Cant wait to try it again!
As you all know I’m a big fan of the Wyldsson products, so I was delighted to be asked to test a new prototype. This new product is another step in making healthy eating more user friendly and convenient – it’s a “make your own bar” (flapjack) pack. Personally, I think it’s a great idea! Yes, making flapjacks is not rocket science but because the bag is packed full of chopped nuts and fruit, it uses up zero amount of your time (you could even get the kids involved).
There are 4 simple steps and 3 extra ingredients needed to make the bars. I’m not 100% sure if the tub of almond butter comes in the pack too, I got the tub with the delivery, so this made it even handier but would make it more pricey I’d imagine!
- 1 bag Bar Mix
- 1 very ripe banana
- 3 tbsp almond butter
- 1 egg
I also added in a scoop of protein because – well…GAINS lol!
1. Mash the banana in a bowl, add all of the mix, then add the egg and protein if you’re using it.
2. Mix really well, use your hands to ensure it’s mixed thoroughly.
3. In a baking tray lined with parchment paper, spread the mixture out evenly, leaving it pretty thick. Smooth the top using a spatula or your hands.
4. Bake for 18 minutes until golden, leave aside to cool before cutting.
I really loved this product, the whole process from start to finish took less than 20 minutes. The instructions are laid out really clearly, so there’s nowhere to go wrong. They certainly passed the taste test with myself and Mr. PP; the banana gives them a subtle sweetness unlike the sugar loaded ones you find in the shops. I’m not sure of the cost yet but I definitely would buy it again in the future for a quick healthy snack! The pack says it makes about 6 bars but it depends on the tin you use as I got about 8.
Hope you enjoy reading, for more info check out the Wyldsson website.