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Introducing you to Charlotte Elizabeth's take on the Nation's favorite lockdown recipe, the heavenly banana bread! 

Made using over-ripe bananas, buckwheat flour, cacao nibs and coconut oil, it's a simple, easy recipe which can be whipped up in 5 minutes and cooked within 40, it's the perfect comfort food. 

Not only can this recipe serve as a brilliant dessert, but it is also a nourishing breakfast topped with peanut butter, sliced banana and a sprinkle of cinnamon.

Ingredients:

- 4 bananas (ripe)

- 1 cup buckwheat flour

- 1tsp baking powder

- 1 cup cacao nibs

- 1tbsp coconut oil

 

Method:

1. Preheat the oven to 180C/350F.

2. In a large mixing bowl, mix the flesh of 4 bananas, pounding them with a fork or spoon until it becomes soft and mushy. 

3. Place 1tbsp of coconut oil in the oven to soften (you can use the baking tin you'll be using for the banana bread for ease) and leave to melt fully.

4. Meanwhile, add the buckwheat flour and 1tbsp of baking powder to the banana mix. Stir well until it forms a cake-like texture.

5. Remove the coconut oil from the oven and add it into the mix along with 1 cup of cacao nibs. You could also add 1 cup of nuts of your choice and/or sultanas here.

6. Stir the mixture together fully before adding it to a lined loaf tin. Add the cake mix to the tin. Leave for about 35-40 minutes until cooked inside (leaving no residue to a knife), with a golden/brown top.

7. Serve warm with ice cream, yogurt, or with some nut butter on top for a seriously yummy treat! Store in an airtight container and place in the fridge. Lasts unto 4 days.

If you enjoyed this recipe, make sure to show us your photos on our instagram @charlottelizbth or drop us an email: hello@charlottelizabeth.com. 

Enjoy! 

Falafels are such a fun and versatile way of bulking up your mealtime. As an addition to colourful and crunchy salads, to serving aside lentil Dahl and coconut yogurt, falafels are a brilliant way of adding some plant goodness to your meal, in a filling and satisfying way.

Our falafel recipe is so simple, quick and easy - even the most amateur of cooks can make them! Plus, the recipe can be adapted to be what you favour most - you can add sun-dried tomato to the mix for a smoky depth in flavour, to freshly chopped green herbs, to chilli, to olives. 

All you need is a strong food processor to mix everything up well.

We hope you love them!

Ingredients:

- 1 can of butter beans/haricot beans/chickpeas
- 1/2 tsp turmeric powder
- 1/4 tsp paprika powder
- 3 cloves of garlic
- 1 tbsp tahini
- 1 tsp mixed herbs
- 2 tbsp water
- 3 tbsp oats
- 1/2 lemon
- salt and pepper
 
Method:

1. Pre-heat the oven to 180C (350F). Allow the oven to warm up whilst you prep the falafel mix.

2. Rinse and drain the beans of choice (1 can made 9 for us!) before adding them to a food processor. Add 1 tablespoon of tahini, 3 cloves of garlic, the juice of half a lemon, the turmeric, paprika, mixed herbs, oats, salt and pepper, and water. Pulse everything together for several seconds, scooping any mix off the sides to allow a perfect mix. Pulse together until the mix becomes sticky enough to roll together - without it getting too smooth! 

3. With a tablespoon, scoop a heap of the mixture, circling it in your hands to create balls or ovals. Complete until you have used up the whole mix. Add the balls to a baking dish, before placing them in the oven. Leave to cook for 20 minutes or so, until the outsides are completely crispy (depending how quick your oven is!). Remove, allow to cool, before eating.

You can store these up to 3 days in an airtight container. 

Enjoy!

Tag us @charlottelizbth or email us hello@charlottelizabeth.com with your photos if you make our recipes! 

This is such a simple recipe that even the most beginner of home chefs can produce! Made using just 5 ingredients, it's the perfect recipe to turn to if you're looking for more meat-free weekdays.

Ingredients:

- 1x can black beans
- 2 tbsp tahini
- 4x large carrots
- 3 tbsp ground flaxseed
- 1 egg
- optional salt, pepper, paprika, chili, mixed herbs for seasoning

Method: 

1. Preheat the oven to 200C (392F). Wash, top and tail the ends of the carrots, before grating them into a large mixing bowl. Add the black beans (rinsed and drained), to a separate bowl, mashing them with a fork until relatively smooth. Add the beans to the mixing bowl. 

2.  Beat the egg, before adding it into the mixing bowl along with 3 tablespoons of flaxseed and any seasoning of your preference.

3. Flatten the burger mix in your hands, allowing 6x portions for the patties. Round the edges before placing them onto a lined baking tray. Allow to cook for 2 minutes, 25-30 minutes, flipping sides in the last quarter to thoroughly cook them. 

4. Allow to cool before eating, store in an air-tight container. Enjoy with salad, between a bun or with a poached egg on top - the possibilities are endless!

Enjoy! 

Tag us @charlottelizbth with your photos, or email hello@charlottelizabeth.com if you make our recipes. 

This is such a great afternoon snack, which we turn to again and again! When times short in the working week, yet you're looking for a healthier boost, this Dates stuffed with Peanut Butter and the Dark Chocolate recipe is perfect to avoid the afternoon slump in energy.

Store any extras in a fridge in an airtight container for up to 4 days.

Ingredients:

- Medjool dates
- Peanut butter
- Salt
- Dark Chocolate 

Method: 

1. Wash and de-stone the Medjool dates, cutting them in half to do so.

2. Fill the insides with peanut butter, before adding slabs of dark chocolate inside.

3. Top off the simple snack recipe with a sprinkle of rock salt, to add intensity to the flavour.

Enjoy! 

Tag us @charlottelizbth with your photos, or email hello@charlottelizabeth.com if you make our recipes.