Have you ever noticed how we always hate things we aren’t good at? It’s easier to hate doing something rather than giving it a go or trying to get better at it.
I hate doing the dishes. I used to (purposefully) do such a terrible job washing the dishes that I wouldn’t get asked to do it again. Thank God for dishwashers!
I hate skiing. It’s cold, it’s expensive and you spend half the day on your butt in the wet snow… I’m also crap at it!
I hate playing musical instruments. When I was at high school our music class consisted of bad guitar strumming, gossiping and the occasional scowling look from the music teacher. Not really a motivating force to play an in-tune key. Although, if my singing voice is anything to go by then I am tone deaf and had no hope anyway!
I hate burpees. But doesn’t everybody? I am learning to love them though. What else works every muscle in your body and gives you a cardio workout?!
I (used to) hate running. I could run when I was a lot younger (that was until I filled out and lost my sense of balance) and have never really tried again. When I did I struggled to make it any real distance so figured it wasn’t for me (ie. I was terrible at it!). This year I tried again. I signed up for a 5km obstacle course so needed to be able to make the distance. I got the 0-5km app and set off!
Now, why would I sign up for something I couldn’t do? Sometimes you need to have a goal in order to make yourself achieve something. Knowing that you need to make it to the finish line, and not wanting to let your team mates down, is a keen motivator to keep going. After conquering the 5km we signed up for a 14km obstacle course race… and now onto the 20km! There’s nothing like running through kilometers of mud, crawling under barbed wire and ripping your butt Lycra to burn off a few calories!
After exercising it’s important to replenish your energy… and these donut balls have lots of protein. They are a great lunch box snack or party treat. I used my cake-pop tin. These are nifty tins; you bake it with a lid on so it cooks into a ball shape. Not only do they look cool, they are easy for little hands to handle.
This Honey Donut Ball recipe uses puréed pumpkin or mashed banana in place of oil. This significantly reduces the calorie content of each donut ball, and also lets you hide sneaky fruit and vegetables in sweet treats.
No cake pop tin? No worries! Try these as cupcakes or donuts; just alter your cooking time and use the Jam as frosting instead.
Honey Donut Balls with Banana Chocolate Jam
- 1 1/2 cups Almond Meal
- 1/2 cup Arrowroot Flour
- 3 teaspoons Baking Powder
- 1/2 cup Honey
- 4 Tablespoons Milk of choice
- 3 Tablespoons Pumpkin Puree OR Mashed Banana
- 2 Eggs
- Optional; dash mixed spice or nutmeg
- 200grams over ripe banana, sliced very thinly
- 50mls water
- 2 tablespoons Maple Syrup
- 1 tablespoon Coconut Oil
- 1 tablespoon Cocoa
- 1 teaspoon Maple Syrup
- 1 teaspoon Vanilla Extract
- Preheat the oven to 175C/350F
- Place the dry ingredients in a blender and pulse until combined.
- In a separate bowl, combine the wet ingredients and whisk until combined (if the honey is too hard warm it gently over a low heat until it becomes runny).
- Add the wet ingredients to the dry ingredients in the blender and mix until combined.
- Grease/spray both layers of a cake pop tin (if you do not have a cake pop tin a small muffin, cupcake or donut tray can be used, however the cooking times may vary slightly and the end product will look different).
- Pour the runny batter into 20 of the holes, filling up to the edges of the holes.
- Put the lid on and bake for 12 minutes.
- Remove from oven and allow to cool completely.
- Once cooled; fill a piping bag with a small nozzle fitted with Banana Chocolate Jam.
- Insert nozzle into donut ball and squeeze Jam into the donut ball until it starts to ooze out the top.
- Keep in an airtight container.
- NB: these donut balls taste great without the Banana Chocolate Jam. Feel free to substitute your own jam flavour.
- Place the banana, water and maple syrup in a saucepan and slowly bring to a rolling boil (ie, the mixtures boils whilst you are still stirring it) whilst stirring.
- Boil for 2 minutes, continuing to stir continuously.
- Remove from the heat and allow to cool for 5 minutes; stirring regularly to break down the banana chunks.
- Place the coconut oil, maple syrup and cocoa in a saucepan and melt over a very low heat.
- After the 5 minutes have past, stir the chocolate mixture into the bananas, as well as the vanilla extract.
- Stir until well combined.
- If required; use a blender to achieve a smoother consistency.
Adapted from Primal Palate
Adapted from Primal Palate
Mummy Made.It - Gluten Free, Paleo Desserts http://mummymade.it/