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  • Nicola Morek

Where it all began...

Updated: Mar 5, 2018

Firstly, a big welcome to my blog and thanks for taking the time to read my first post. My hope for this space is somewhere I can share my Kleen Kitchen recipes, alongside information and advice that helps me with my lifestyle choices, recommendations of products I love and much more. My biggest aim is to have a positive, informative and inspiring place to visit.


Launching The Kleen Kitchen business happened fairly organically for me. I decided to start improving my diet in 2015, as I knew the food I was eating wasn't making me feel good. I'd had two children in fairly close succession and had a new found respect and appreciation for the amazing wonder that is my body. Alongside becoming a lot more aware of wanting to be the healthiest and strongest I could be for my children, I knew I wanted to make some changes.


I've never thought of myself as having a sweet tooth, but when feeling pretty tired with two small people to look after, I started having sweet treats daily. Cake, chocolate bars, sweets, anything to give me a quick burst of energy. This is when I started noticing the sugar crash I would have a short while after and realised I needed an alternative.


This led me to start experimenting making my own alternatives that I could keep to hand in the fridge for that mid afternoon slump. The first things I made were nut butter cups so it feels only right that this is the first recipe I share with you. Whilst I am well aware that they still contain sugar it is not refined sugar and therefore certainly doesn't make me feel that horrible lethargic slump I had been experiencing.


I have included links to which brands I use and the toppings are optional so please feel free to experiment! There is an option to keep them nut free also, just use sunflower or pumpkin seed butter as an alternative to the nut.




Nut Butter Fudge Recipe


1 cup smooth nut butter of your choice (peanut, almond, coconut and almond)

5 tbs maple syrup

5 tbs coconut oil


Toppings


I cup puffed brown rice cereal

1/4 cup chia seeds

1/4 cup pumpkin/sunflower seeds


Melt the coconut oil in a glass bowl over a Bain Marie, once melted add the nut butter and maple syrup. I prefer to have the water on a low simmer as if the nut butter becomes too hot it can harden. Remove from the heat and ensure all the ingredients are well mixed.


Pour into a lined 8 inch squared baking tray. Sprinkle over puffed rice first and gently press down, then sprinkle remaining toppings and place in fridge on a flat surface to set.


Another option is to use a silicone baking tray and make individual portions.


Once set, remove and cut into the desired portion sizes. They can be kept in the fridge for up to 7 day or the freezer for 2 months, if they last that long!




Enjoy!



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