Lucy Locket Loves is a family-run leisure and fitness brand based in Yorkshire. Up until 2017, founder Lucy Arnold was a personal trainer. An unfortunate sports injury left her unable to continue offering her services on a full-time basis. Whilst packing away her old fitness clothes, she noticed how bland and unappealing most of the designs were. This led to her launching her very own brand of fun and colourful activewear – Lucy Locket Loves. This wonderful independent company is one of Yorkshire’s true success stories.
Passionate about fitness, wellbeing and healthy eating, Lucy and her team have now launched a brand new recipe book, filled with tasty vegan-friendly recipes. We’ve been lucky enough to obtain a copy and so, over the next couple of weeks, we’ll be sharing a few of their wonderful recipes so you can give them a try. Here’s the first…
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Recipe for Banana and Tahini Bread
Wet ingredients:
- 3 very ripe bananas, mashed
- 40ml unsweetened almond milk
- 75ml olive oil or melted coconut oil
- 1 tbsp apple cider vinegar
- 30g tahini
- 2 tbsp maple syrup (or use natural sweetener of your choice)
- 1 tsp vanilla extract
Dry ingredients:
- 200g plain flour (use gluten free if preferred)
- 50g oats (use gluten free if preferred)
- 1 tsp baking soda
- 1 tsp ground cinammon
- 1/2 tsp baking powder
- 1/2 tsp sea salt
- 40g vegan dark chocolate chips (minimum 70% cocoa)
- 25g walnuts or pecan nuts, chopped
- 15g ground flaxseed or shelled hempseed
Makes 9 slices
Method:
- Preheat oven to 170 C / 350 F. Line the base of a medium size loaf tin with baking paper
- Mash the bananas in a large bowl until smooth. Add the remaining wet ingredients and stir well until combined
- In a separate bowl, mix together the dry ingredients, reserving a few chopped nuts for the topping
- Add the dry mixture to the wet mixture and stir well until combined, ensuring that no flour patches remain
- Pour the mixture into the tin. Use a spatula to gently level the surface. Top with the remaining nuts. Bale for 40 – 45 minutes or until golden and firm on top. The top of the loaf should spring back when lightly touched. Remove the loaf from the tin and place on a wire rack to cool
Per Slice: 281 calories, 35g carbs, 6g protein, 13g fat
Store any leftovers in an airtight container and refrigerate for up to 4 days or freeze on same day.
Locket Loves Vegan Cookbook: Happy, Healthy, Strong is priced at £10 and can be purchased HERE.
