Hi guys! I love Saturday’s! Today started with an early rise and a good cuppa! I watched “Supernanny” US (love it!) whilst photographing my little chicks. Isn’t it great when you can just potter around?
Next came two fabulous classes – Vinyasa-flow yoga and Zumbaaaaaa! My abs hurt now!
I was totally lazy last night and still had to clean the dishes from last nights dinner of hazelnut tofu salad. Phil picked the tofu up for me when he was on his lunch break, along with some coconut water – i know, he’s a keeper for sure
Now, into my superfood Saturday recipe, that is based on lacuma. A caramel/butterscotch flavoured powder derived from a tropical fruit that is found in Peru. The health benefits of lacuma are; lots of B vitamins, provides a lot of fibre, is of low acidity so disrupts the body much less than acidic foods. Lacuma also contains iron, calcium and has a low sugar content so is also useful for diabetics.
These oaty lacuma buttons are bitesized pieces of caramelly flapjack. The miniature size is great if you need a little pre/post/during workout snack, with the lacuma and oats providing slow carb release
- 1/2 cup oat+oatbran mixture
-20g cocoa butter
- 1Tbsp coconut oil
- 1/4 cup lacuma
- 2Tbsp agave
- pinch of Himalayan sea salt
- 2-3drops of almond extract
Melt the coconut oil and cocoa butter over a pan of hot water. Transfer to a large bowl and add in the agave, followed by the dry ingredients. Fold everything together and press into your chosen moulds- I decided to use my chocolate button mould
Refrigerate and enjoy!