Niki’s Raspberry Ripple Nice Cream with Carob Drizzle

2017, Healthy, nikibakes.co.uk, Summer, Sweet

Serves 4

Time to Prepare: 5 minutes

Storage: Store in the freezer for up to 3 months

  • Vegan
  • Dairy Free
  • Gluten Free
  • Sugar Free

 

Try a new way to enjoy your ice cream by creating this divine raspberry ripple nice cream. Crammed full of vitamins and nutrients from the raspberry powder, it will not only satisfy your sweet cravings but will give you that energy boost in your day. Tickle your tastebuds the natural way with smooth and decadent carob drizzle which helps to assist your digestion and ease your stomach.

Ingredients:

For the nice cream:

  • 3 frozen bananas
  • ½ cup of frozen raspberries plus a few extra for crushing in at the end
  • 1 teaspoon of raspberry powder
  • 3 tablespoons of coconut cream

 

 

For the carob drizzle:

 

  • 1 tablespoon of carob powder
  • 3 tablespoons of coconut oil
  • 2 tablespoon of coconut cream
  • 1 tablespoon of maple syrup (optional)

 

Equipment:

  • Blender
  • Teaspoon
  • Tablespoon
  • A small saucepan
  • A spatula
  • Baking paper
  • Loaf tin
  • Serving bowls
  • Ice cream scooper
  • Freezer

 

 

Method:

 

  1. Simply add all the ingredients (saving a few frozen raspberries aside) for the raspberry nice cream and blend until it resembles soft serve nice cream, crush in the remainder frozen raspberries on top. Pop in the freezer to set for at least 2 hours.

 

  1. Heat up the coconut oil, coconut cream and maple syrup in your saucepan and then add in your carob powder, mix in well and then take off the heat once a smooth sauce forms.

 

  1. Scoop out your nice cream once it’s ready (will take about 20 minutes to soften up) into your serving bowls and spoon over the cooled carbo drizzle.

 

  1. Enjoy!

 

 

 

#sugarfree #naturalway #carobpowder #raspberrypowder

 

Recipe by:

 

Niki Behjousiar

Recipe Creator and founder of nikibakes

 

www.facebook.com/nikibakes

www.nikibakes.co.uk

Twitter: @Niki_Beh 

Many thanks to https://www.indigo-herbs.co.uk/ for their raspberry powder and carob powder, check them out today! 🙂

Niki’s Pumpkin Pie

2016, Autumn, Christmas, Healthy, nikibakes.co.uk, Sweet, Winter

pumpkin-ppie

Hey guys,

It gives me so much joy to share this recipe with you guys today; it’s so close to my heart. I have been looking at many different variations of pumpkin pie and always wanted to create my own version which would be free of dairy and gluten. Turns out it was much easier than I thought and I even made it free from refined sugar as well.

Another challenge was to think about how I could replace the whipped cream on top as this helped to tie the whole dish together. The coconut cream I went with was the perfect choice and provided just the right amount of richness to my pumpkin pie. I love to enjoy a slice on my workout days with a cup of cinnamon tea.

Pumpkins are high in tryptophan which can boost your mood and help you sleep. Containing lots of fibre, the humble pumpkin is also great for maintaining a healthy heart as well. It’s a true superfood guys and all you need to make my gorgeous pumpkin pie is:

 

Ingredients: 

 

(Serves 10 people) 

(Use organic/natural real food ingredients where possible)

 

Prep time: 20 minutes

Cooking time: 1.45

Total time: 2 hours (including the preparation of the pumpkin)

For the pumpkin base:

250g of ground almonds

2 level tablespoons of raw coconut oil, melted

½ cup of maple syrup

1 level teaspoon of pink Himalayan Salt

1 level teaspoon of ground cinnamon

 

For the filling:

1 medium sized pumpkin, hulled of its seeds, chopped roughly and boiled for 20 minutes until tender)

3/4 cup of maple syrup

2 eggs

½ cup of coconut milk

1 teaspoon of cinnamon

 

For the topping:

1 carton on coconut cream

From your kitchen:

A mixing bowl

A wooden spoon

A sharp knife

A secure chopping board (very important for cutting your pumpkin please!)

A silicone spatula

A couple of tablespoons for measuring

A couple of small saucepans

A baking sheet

A silicone whisk

A pie dish

 

 

Method:

Step 1:

Preheat your oven to 190°C or gas mark 5. In a mixing bowl add all of the dry ingredients and incorporate well with a wooden spoon, set aside.

Step 2:

In a small saucepan, gently heat your coconut oil, maple syrup and allow to cool for a couple of minutes before pouring over your dry ingredients. Mix well until a dough like consistency is formed and transfer to your deep pie dish. Press down with your fingers evenly and pop in the oven for 15 minutes to par bake.

Step 3:

Scoop out the flesh of your pumpkin using a spoon and discard of the skins. Using a fork, mash up the flesh until it forms a smooth purée. Whisk in your eggs, cinnamon, coconut milk and maple syrup.

 

Step 4:

After 15 minutes take your base out from the oven and very gently pour in your pumpkin pie filling. Place in the middle shelf of your oven and bake for a further 50 minutes.  You will know when it’s done as your filling takes on a deeper colour and the edges start to come away from the baking dish. I like to finish my pie by spooning over coconut cream In various patterns rather than slathering it all on top, it adds a much lighter (and prettier!) touch.

 

I really hope you will see how utterly delicious and worthwhile it is to create your own pumpkin pie. The silky smooth filling is in stark contrast to the nutty and solid base, I love it so much that I could happily eat it all day! Please do enjoy this pie preferably on workout days and with your loved ones…otherwise you may end up eating the whole thing!

pumpkin-pie-up-close

Happy Baking!

Niki

Recipe Creator

 

https://draxe.com/pumpkin-seed-oil/

Niki’s Dark Chocolate and Sticky Date Tarts

2016, Autumn, nikibakes.co.uk, Sweet

datetarts

Hey guys,

I have been waiting a while to share this indulgent yet nutritious (yes, that’s right!) treat with you all. To mark national chocolate week, I am so excited to now share my dark chocolate and sticky date tarts with you all. I’m not really sure where I should begin with such a sweet treat as there’s so much going on in terms of flavour…you have the buttery like and nutty base layer…the smooth and sticky date filling and then the rich and silky raw cacao topping. The raw cacao nibs also add that extra bit of crunch which contrasts beautifully with the fudgy texture of the chopped dates on top. It’s packed full of vitamin e from the almonds, crammed full of antioxidants from the raw cacao powder and good fats from the coconut oil to name but a few goodies. These tarts are best enjoyed on workout days and preferably and the evening.

All you need is:

Ingredients:

(Makes 8 mini tarts) 

(Use organic/natural real food ingredients where possible)

 

Prep time: 5 minutes

Cooking time: 20 minutes

Total time: 40 minutes (including assembly of the tarts)

For the ‘pastry’ case:

200g of almond flour (Sukrin is a great choice)

½ cup of raw coconut oil, melted

2 tablespoons of coconut sugar or ¼ cup of maple syrup

¼ teaspoon of pink Himalayan Salt

1 level teaspoon of ground Ceylon cinnamon

 

For the sticky date filling:

1 cup of organic medjool dates, pitted and at room temperature

¼ cup of filtered water

2 tablespoons of raw almond butter

 

For the raw chocolate topping:

¼ cup raw cacao powder

½ cup coconut oil

¼ cup of maple syrup (meridian is a great choice)

 

For decoration:

2 tablespoons of raw cacao nibs

3 medjool dates, pitted and chopped

From your kitchen:

 

A mixing bowl

A wooden spoon

A sharp knife

8 mini tart shells

A silicone spatula

A couple of tablespoons for measuring

A couple of small saucepans

A baking sheet

A silicone whisk

Method:

 

Step 1: 

 

Preheat your oven to 180°C/Gas Mark 4. To create the pastry layer all you have to do is combine the ground almonds, coconut oil, ground cinnamon and Himalayan salt in your mixing bowl using a wooden spoon. Once it comes together, take your wooden spoon and use your hands to form the dough.

 

Step 2: 

 

Next, use a rounded tablespoon of your pastry mixture for each tart case and flatten out your pastry evenly using the palm of your hand and your fingertips. This process can take up to 10 minutes but I promise you, the effort will be worth it as this will make sure that your tarts are strong enough to hold your filling along with baking evenly. Place your tarts on your baking tray and bake for around 12-15 minutes or until they turn golden brown. Leave to cool.

 

Step 3: 

 

To prepare your sticky date filling, heat your dates gently on a low heat with your water in a small saucepan. Alter 5 minutes the dates should be warmed through and soft so using your wooden spoon simply break down the dates until a thick texture is formed from the dates. Don’t worry if there are still some small chunks of dates in your date filling, this will add more texture. Allow to cool for a couple of minutes before using your spatula to spread your sticky date filling evenly over your nutty base layer. Using a teaspoon, spread over your almond butter evenly across the 8 tarts and leave to one side.

 

Step 4: 

 

Lastly, for your raw chocolate topping gently heat your coconut oil and maple syrup in a small saucepan. Using your silicone whisk, gently add your raw cocoa powder and whisk thoroughly until a delicious liquid is formed and there are no lumps remaining from the raw cacao powder. Carefully cover your tarts (my favourite part!) evenly and decorate with your cacao nibs and chopped dates. Refrigerate for at least 30 minutes before serving.

 

I hope you enjoy making these tarts as much as I did and hopefully see how delicious sweet treats can be with the added nutrition from real and natural ingredients. These tarts are great for special occasions and even Christmas, just increase the cinnamon to two tablespoons and you can top the tarts with dried cranberries.

 

Happy Baking!

Niki

Recipe Creator

 

http://www.doctoroz.com/article/super-powers-cocoa

https://draxe.com/almonds-nutrition/

http://www.collective-evolution.com/2016/02/01/this-is-what-happens-to-your-body-when-you-eat-pink-himalayan-salt/

https://draxe.com/medjool-dates/

Niki’s Broccoli Fritters and Rainbow Rice

2016, Healthy, International, Savoury, Summer, Super Quick

brocooli

Happy August everyone!

With the arrival of the Olympics this summer, I wanted to share one of my favourite picnic dishes. Packed full of colour and taste, my broccoli fritters and rainbow rice is sure to boost your mood and make you feel like you’re dancing in the streets of Rio. What I enjoy most about this recipe is that it’s fuss free and very easy to cook.

 

Of course, at the heart of this dish is the wonderful broccoli. This health hero is native to the Mediterranean – the name comes from the Italian name brocco and the Latin bracchium meaning arm, branch, or shoot. I love broccoli for its high vitamin C content and an unusually strong combination of vitamins A and K. It’s a good source of folate, calcium, iron and potassium, can boost DNA repair in cells and has antioxidant, antiviral and antibiotic properties.

Ingredients:

(use organic/natural ingredients where possible)

Makes 12-14 broccoli fritters

 

Prep time: 15 minutes

Cooking time: 15 minutes

Total time: 35 minutes

 

For the broccoli fritters:

 

2 large organic broccolis, stalks and head, finely chopped or blitzed up

3 large spring onions, finely sliced

3 garlic cloves, crushed

1 teaspoon of lemon zest

2 large eggs

10 tablespoons of almond flour

1 large handful of freshly chopped coriander and dill

1 teaspoon of Himalayan pink salt

3 tablespoons of ghee

A teaspoon of ground cumin, red chilli flakes and ground coriander

 

For the rainbow rice:

 

1 medium sized squash (butternut or pattipan are good choices)

½ organic red cabbage, finely shredded

½ broccoli, finely chopped

1 teaspoon of Himalayan pink salt

1 teaspoon of chilli flakes (optional)

1 tablespoon of organic coconut oil (Lucy B or Pukka are great choices)

 

From your kitchen:

 

A large mixing bowl

A wooden spoon

A sharp knife

A chopping board

A food processor (optional)

A few plates for serving

A couple of teaspoons and tablespoons for measuring

A silicone spatula

A large frying pan

A medium pan

A fork

A few sheets of kitchen towel

A slotted spatula

 

 

 

Method:

 

Step 1:

 

In your large mixing bowl, combine your finely chopped broccoli and the rest of the ingredients in one go. Mix with your wooden spoon until a lumpy batter forms.

 

Step 2:

 

Heat your ghee in your large frying pan over a medium high heat. Using two tablespoons, measure out your broccoli fritters and begin frying them (do not overcrowd the pan as this will lower the temperature and will soak up more oil!) for a couple of minutes or until golden brown. Using your slotted spatula transfer each fritter onto a plate which has been lined with a few sheets of kitchen paper, allow to cool slightly.

 

Step 3:

 

Next, heat some coconut oil in your medium pan and simply toss in all your vegetables for your rainbow rice. Turn the heat down, season and cook for 10-12 minutes or until tender. Serve immediately with your fritters and enjoy!

 

Happy Baking!

 

Niki

Recipe Creator

 

https://draxe.com/broccoli-nutrition/

http://www.doctoroz.com/blog/kristin-kirkpatrick-ms-rd-ld/getting-most-out-broccoli

 

Niki’s Coconut Bread

2016, International, Savoury, Spring, Summer, Sweet

cocobread2

Happy Friday guys!

Bread. Most of us love it and for those who are gluten free may also miss the occasional slice. Although there are many varieties without gluten they can lack flavour and often have many additives to enhance the flavour.

My coconut bread is quite simply delicious, easy to make and very good for you as well. No bread maker is needed here guys, just a few items from your kitchen and store cupboard. This bread is best made when you have free time as you need to be patient with the baking time, trust me…the result makes up for this. It’s also best to have it in the evenings as a little sweet treat on workout days, this will work better for you in terms of not hiking up your sugar levels in the day.

Coconut has had the limelight for the past couple of years. From coconut butter to its yoghurt and oil, it’s a true superfood when eaten in moderation and in rotation with other good fats. The medium-chain fatty acids in coconut oil are metabolized in quite a unique way. They go straight to the liver from the digestive tract, where they are used as a quick source energy or turned into ketone bodies, which can have therapeutic effects on brain disorders like epilepsy and Alzheimer’s.

 

To make a 1 small loaf you will need:

 

Prep time: 5 minutes

Cooking time: 50 minutes

Total Time: 1 hour

 

5 pastured eggs, beaten

2 tbsp raw honey (optional, omit if you want a more savoury coconut bread)

1/4 cup of grass-fed ghee, butter or organic coconut oil, melted and cooled

1/2 tsp of Himalayan pink salt

3/4 cup of organic coconut flour

1/4 cup of organic almond flour

 

From your kitchen:

 

A whisk or fork

A medium sized mixing bowl

A small loaf pan, lightly greased

A teaspoon and tablespoon

A small saucepan to melt your chosen oil or butter

A plastic spatula

A wooden spoon

 

Method: 

Step 1:

Preheat your oven to 180°C or gas mark 4. In your bowl whisk together the eggs, melted butter or oil, honey and salt until well combined.

Step 2:

Combine your coconut and almond flour slowly with your wooden spoon until no large lumps remain. Spoon the batter into your greased loaf pan and bake for 50 minutes. Apart from the beautiful aroma which will be wafting in your kitchen, you’ll be able to tell when it’s done as it becomes wonderfully golden on top and will be springy in the middle if you push lightly with your index finger.

Step 3:

Remove from the loaf pan and allow to cool completely on a wire rack before slicing the coconut bread.

I like to serve my coconut bread for a lovely brunch on a Sunday after my workout. I usually go for a variety of toppings. My favourites which are in my photo include crunchy almond butter, raw honey and toasted desiccated coconut with bee pollen, utterly delicious! Hope you enjoy this treat guys, please feel free to share your creations and tag me so I can have a look too. You could also make a savoury version of this coconut bread by omitting the honey completely and adding in some chopped herbs into the mixture and topping it off with some smashed avocado….mmmm, I’m very hungry now! Hope you enjoy creating my easy and delicious coconut bread.

Happy baking!

Niki

Recipe Creator

 

 

https://draxe.com/coconut-flour-nutrition/

https://draxe.com/coconut-oil-benefits/

http://www.pukkaherbs.com/pukka-products/food/coconut-oil/

http://www.sukrin.co.uk/sukrin-organic-coconut-flour-gluten-free-low-carb-high-fibre-produced-from-pure-raw-coconut-great-substitute-for-flour/

http://www.hilltop-honey.com/

Niki’s Sweet Potato Brownies

2016, Healthy, nikibakes.co.uk, Summer, Sweet

swepotbro

Hey guys!

My mother always said that if the batter of your cake tastes like you can devour it in its raw state then you have got a winner…well she is certainly right with this number guys.

My sweet potato brownies are truly soft and squidgy…really chocolatey and just so good for you! They are light and heavenly as the only flour I have used here is just some ground almond flour and a few other gluten free and dairy free ingredients. You will be amazed when you see how quick and easy they are to make, the sweetness of the dates and maple syrup naturally complement the sweet potato base beautifully too.

What’s more, you can really be quite adventurous with the toppings after you are done with baking the brownies, to include ground ginger which has great anti-inflammatory properties and can aid with muscle soreness as well so it’s perfect to treat yourself to them after your workout. Bee pollen is also another one of my toppings used here and it’s great because it’s a wonderful energy enhancer as well as soothing your skin and boosting your immune system.

 

All you will need for about 12 brownies are:

Prep time: 20 minutes

Total time: 50 minutes

2 medium to large organic sweet potatoes

½ cup of organic ground almonds http://www.realfoods.co.uk/product/14656/organicalmondsground

10 organic medjool dates, pitted https://www.abelandcole.co.uk/datesmedjool200g

3 tablespoons of organic raw cacao powder http://www.bulletproof.com/chocolatepowdernetwt16oz

4 tablespoons of organic maple syrup http://www.meridianfoods.co.uk/Products/Otherranges/NaturalSweeteners/Organic/MapleSyrup

2 tablespoons of organic pip and nut almond butter http://www.pipandnut.com/

½ teaspoon of organic Himalayan salt https://www.abelandcole.co.uk/himalayanrosepinkfinesaltprofusion500g

 

From your kitchen:

1 silicone spatula

A food processor

A brownie tin lined with parchment paper

 

Start off by preheating the oven to 190°C or gas mark 5, peel your sweet potatoes and cut into small chunks. Boil them

for about 10 minutes or until they are tender. Allow to cool slightly before adding them to the food processor with the

pitted dates.

Pulse a few times and you will see an almost soft toffee-like consistency (yes, really) come together. Next, pop in the

rest of the ingredients and mix the combination well, pausing every now and again to scrape down the sides with your silicone spatula.

Pour into your line brown baking dish and bake for about 25-30 minutes, prick with a fork to make sure it’s cooked all the way through (the fork should come out clean) and allow it to cool for a further 15 minutes, please be patient on this last step as the brownies needs to really come together so don’t attempt to cut them into squares whilst warm otherwise they will fall apart.

 

Once they have cooled completely, cut into your desired size and top your sweet potato brownies however you desire. I have generously slathered on some green and black’s 85% dark chocolate along with a sprinkling of organic bee pollen, organic ground ginger and even some Himalayan salt for a deliciously intense chocolatey flavour. You can find out where to get these ingredients below along with some extra information on the benefits of ginger.

 

I can’t wait for you to cook these, please share and #nikibakes with your photos!

 

Happy Baking!

 

Niki

Recipe Developer

 

http://www.planetorganic.com/rawlivingbeepollen250g250g/14140/

 

http://www.greenandblacks.co.uk/ourrange/Bars/Dark85?p=2691&c1=1559#first

 

http://blog.doctoroz.com/ozexperts/herbofthemonthginger

 

Niki’s Mini Lahmacun

2016, International, nikibakes.co.uk, Spring, Super Quick

lahmacun2

Selam!

My wonderful readers I do hope you are having a truly restful Sunday evening. Having spent a year in Istanbul I had the great fortune of being exposed to the beautifully cosmopolitan city and all the delicious food it had to offer. One of my favourite savoury dishes out there was the legendary lahmacun. It’s essentially a Turkish pizza but I can assure you the flavours are bold and super tasty. My take on it is rather different I must say as its missing cheese and the wheat base but I hope you give it a try, once you try a lahmacun there’s just no going back!

 

For approx 10 mini lahmacuns you will need:

 

For the base:

1 small cauliflower- processed finely to resemble fine sand in a food processor and wrapped up in a tea towel (wring out that moisture!)

1 pastured egg

1 teaspoon of Himalayan salt and cracked black pepper

1 teaspoon of doves farm cornflour

1 teaspoon of ground cumin and turmeric

1 spring onion, finely chopped

 

For the delicious lamb topping:

250g of finely minced grass fed lamb

1 teaspoon of chilli flakes (Turkish pul biber would be ideal but not necessary)

1 tablespoon of finely chopped coriander

1 teaspoon of ground coriander

1 teaspoon of Himalayan salt and cracked black pepper

1 teaspoon of ground cumin and turmeric

1 teaspoon of avocado/extra virgin olive oil

2 garlic cloves crushed

 

Simply preheat your oven to a medium high heat and mix all your ingredients for the cauliflower base in a bowl. Shape your cauliflower bases into ½ inch thin discs and place gently onto your baking tray. Bake for 10 minutes. Whilst that’s happening, cook your lamb mince with the olive oil and the seasoning in a frying pan, use a wooden spoon to really pulverise the lamb as much as possible. Once the cauliflower bases have had those 10 minutes, bring them out and take a teaspoon to measure the lamb mince topping. Spoon into the middle of the cauliflower bases and pop back into the oven to cook for a final 15 minutes. Serve warm with a light salad….afiyet olsun!

 

Happy Baking!

 

Niki

Niki’s Spiralised Golden Chicken Salad

2016, Healthy, Super Quick

tuer full

Happy April all!

With the arrival of Spring I wanted to share a fun and delicious way to have your chicken salad. With a few simple spices and techniques you can jazz up this classic dish and make it your own. What I love about this dish is that it can be as hearty or light as you wish, versatility is key in our busy lives afterall. Turmeric is quite simply one of the best spices I have ever used in my cooking and I’m delighted to share all of its benefits with you. From having anti-inflammatory properties to being a punchy antioxidant, I can’t recommend turmeric enough to you. Aside from all the nutritional benefits turmeric contains, it also adds this wonderfully golden tinge to your meats and sauces. Spiralising is also another technique I have come to love because it adds another dimension to cooking. You can get a spiralizer for a very reasonable price nowadays so you can incorporate it into your day to day cooking as it’s also quite a handy tool to have for quick Courgetti too. All you need for my spiralised golden chicken salad is:

 

For 2 people:

2 free range skinless and boneless chicken breasts

1 teaspoon of black sesame seeds

1/2 teaspoon of turmeric

½ teaspoon of Himalayan salt

2 tablespoons of olive/avocado oil

2 carrots, spiralised

1 beetroot, spiralised

A handful of baby kale

A small handful of alfalfa sprouts

 

Firstly, heat your shallow pan over a medium high heat and pop in your chicken breasts. Pop in all of your seasoning and turn the heat down. Let the chicken cook for a further 10 minutes with the lid on and then turn the heat off and allow to cool. Then assemble your salad however you wish and making sure your chicken is cold so it doesn’t wilt the baby kale. Finish off with a scattering of your black sesame seeds and enjoy!

 

Happy Baking!

 

Niki

 

Niki’s Italian Dips

2016, Easter, Healthy, International, Savoury, Spring, Summer

dips

Buonasera!

Fancy a light aperitif? My trio of Italian inspired dips are sure to tickle your taste buds whilst giving you that healthy boost as well. Whilst walking around the streets of Milan in the evening I was pleasantly assaulted with the delicious aromas of small hot plates of food. From colourful rich dips to little cuts of salami, mortadella and of course bianco focaccia/pizza, these aperitifs were a true feast for the eyes. I would like to share my own version based on what saw out there and inject some Italian into your dips!
All you need for the three dips are:
For the basil infused houmous:

1 tablespoon of chopped basil
½ jar of cooked chickpeas, drained and washed
½ teaspoon of Himalayan sea salt and white pepper
2 tablespoons of extra virgin olive oil
1 tablespoon of tahini paste
1 small garlic clove, crushed
For the orange/red roasted pepper dip:

1 orange/red pepper, chargrilled and roasted
1 tablespoon of fresh chopped basil
½ jar of cooked chickpeas
½ teaspoon of Himalayan sea salt and Turkish red chilli flakes (optional)
2 tablespoons of extra virgin olive oil
1 small garlic clove, crushed

For the beetroot-thyme houmous:

1 small beetroot cooked and roughly chopped
1 tablespoon of finely chopped thyme (dried is okay here too)
½ jar of cooked chickpeas, drained and washed
½ teaspoon of Himalayan sea salt and white pepper
2 tablespoons of extra virgin olive oil
1 tablespoon of tahini paste
1 small garlic clove, crushed
Simply blitz your chosen dip in a food processor on high pulses for about five minutes or so until ultra-smooth. These dips are best served chilled and last up to 5 days in the fridge.

Buenisimo!

Happy baking!

Niki

nikibakes: 7 days, 7 ways ecover

2016, Autumn, Breakfast, Christmas, Easter, Healthy, International, nikibakes.co.uk, Savoury, Spring, Super Quick, Sweet, Winter

nikibakes3DHey guys,

 

I am so thrilled to finally share the ecover for nikibakes: 7 days, 7 ways! Out on the 31st of Jan on amazon kindle…I hope to show you how you can eat optimally and be the best version of yourself. Join me on my food journey where you will see how easy it is to have healthy AND tasty food! – love Niki x