SK Active in Edgecliff, New South Wales, Australia | Fitness trainer

SK Active

Locality: Edgecliff, New South Wales, Australia

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16.01.2022 Boozy Dark Chocolate Brownies with Whisky Buttercream . Move over banana bread, there's another sweet treat in town! One of the best lessons I learned from my grandmother was how to cook. She said to me "the way to someone's heart is through their stomach, whether that's a friend or a significant other." And she couldn't be more right. . My love language is definitely acts of service and physical touch. The latter isn't really allowed right now, but my friends have been lovi...ng all the yummy food I've shared with them, and these brownies never disappoint. . They are super rich and delicious with a lovely subtle hint of whisky and coffee thrown in for good measure. . I'm a big believer that not every single thing you put in your mouth needs to be "healthy". Everything has its place within a well rounded diet and baked goods with real sugar and butter can totally fit into that picture. . Boozy Dark Chocolate Brownies with Whisky Buttercream (Serves 16) . 125g butter, cut into cubes 200g 70% dark chocolate, broken into pieces 1/2 cup white sugar 3 eggs 1 tsp coffee in 2 tbsp hot water (or 30ml espresso) 45ml whisky 1 tsp vanilla extract 200g blanched almond meal 1/4 cup GF flour (I used cornflour, but you could use tapioca starch too) 1 tsp baking powder 30g cacao powder (I used the one from @happywayau) . Whisky Buttercream . 175g softened butter 300g icing sugar 60ml whisky . Method . 1 Preheat oven to 160 degrees celcius and line a brownie pan with baking paper. . 2 Use a double boiler to melt the chocolate and butter together over a low heat. Set aside to cool. . 3 Add 1/2 cup sugar to the chocolate mixture and fold through. Add eggs one at a time and whisk to combine. . 4 Add remaining wet ingredients including coffee, whisky and vanilla and mix to combine. . 5 Fold through the remaining dry ingredients and mix until smooth. . 6 Pour mixture into prepared baking tin and place into a preheated oven. Bake for 28 - 35 minutes or until a skewer inserted comes out clean. Remove from the oven and let cool. . 7 Make buttercream icing using a stand mixture and spread over cooled brownies. Enjoy! See more

15.01.2022 Essentially just making cake for breakfast now! This mug cake couldn’t be easier and tastes just like banana bread fresh out of the oven. Except it only takes a minute in the microwave. . Ingredients (serves 1) . 30g @happywayau vegan vanilla protein... 10g almond meal 1/2 tsp cinnamon 1/2 tsp baking soda 1 large egg 1/2 ripe banana, mashed Splash of almond milk Maple syrup to top . Method: video tutorial walks you through step by step! . If you make one be sure to tag me so I can repost your creations See more

12.01.2022 Losing your period is common, but that doesn’t make it normal. Here are 5 myths you need to stop believing plus tips on how to get your period back.

04.01.2022 Sharing my love of snacks with you because that’s what good friends do. . Honestly these are super easy to make and I had to stop myself from just eating the batter so that they actually made it into the oven. . Be sure to save this recipe and tag me if you make some!... . Raspberry Choc Chip Protein Blondies (Makes 16 squares) . 1 tbsp ground flaxseed 1 cup blanched almond meal 2 scoops (60g) @happywayau vegan vanilla protein powder 1 cup pitted medjool dates (about 12 dates) 1 tsp vanilla extract 1/4 cup natural almond or cashew butter 1/4 cup maple syrup 1/4 cup chocolate chips 1/3 cup fresh or frozen raspberries . 1. Preheat oven to 180 degrees Celsius and line a square brownie pan with baking paper. 2. In a small bowl make your ‘flax egg’ by mixing the 1 tbsp ground flaxseed with 2 tbsp water and set aside for 10 minutes to thicken. 3. Place the almond meal, protein powder and medjool dates into a food processor or blender and process until combined. 4. Add the vanilla extract, almond butter, maple syrup, and flax egg and pulse until a dough forms. 5. Place mixture into a large bowl and gently fold through the chocolate chips. 6. Pour blondie mixture into lined pan and smooth to the edges. Gently press the raspberries into the mixture. 7. Bake in a preheated oven for 25 minutes or until golden on top and cooked through. 8. Cool completely on wire rack before slicing them up and enjoy! . Raspberries and chocolate have to be hands down one of my favourite combinations. . Who’s keen to get some baking done today? See more

01.01.2022 If you love those dark chocolate after dinner mints then you’ll love this recipe. Easy to make and a single serving size so perfect for those times when you want something sweet without lots of leftovers. . Choc Mint Protein Mud Cake (Serves 1) .... 30g vegan @happywayau choc mint protein 1 tbsp almond meal 1 tbsp cocoa powder 1/2 tsp baking powder 1 medjool date 1 egg 1 mint choc patty (optional) Splash of almond milk . Method: 1 Preheat oven time 180 degrees Celsius/355 degrees Fahrenheit and grease a small oven proof ceramic dish with butter or coconut oil. . 2 Place the Choc mint @happywayau protein, almond meal, cocoa powder, baking powder and date in food processor and process until smooth. . 3 Empty dry ingredients into a small bowl and add the egg. Whisk to combine adding a splash of almond milk to get the desired consistency of cake batter. . 4 Spoon half the cake batter into greased ceramic dish. Add mint choc patty on top if using and then top with remaining cake batter. . 5 Place in preheated oven and cook for 20-25 minutes. Allow to cool slightly before diving in and enjoying your cake . Be sure to save this recipe and tag me if you make it