Homemade energy bars and bliss balls


Home made Energy Bars and Bliss Balls, all photos taken during a live tv show

There are so many varieties of energy bars on the market today with whole sections in supermarkets filled with them. The different choices are overwhelming and some provide energy while others may be classed as low carb or high in protein. Most of them satisfy current food trends. ….
Source: Sunday Times, Homemade energy bars

Ingredients used:

Maca Powder: the extract of a Peruvian plant best known for improving energy levels and vitality
Aronia: also known as chokeberry and can be found locally as a dried fruit or in liquid and powder concentrate.  It contains high antioxidants and is known to have many beneficial properties
Hemp Seeds: hard brown seeds with a light inner kernel that provide a good source of amino acids, protein and omega-3 fatty acids.

Maca Powder and Hemp Seeds are available via Good Earth.  Aronia is available via J Calleja Import Export Ltd

Kwarezimal by Devon

You will find Renato’s recipe for Kwarezimal using Honey and Almond Cookies by Devon on the Times of Malta.
honey almond cookies

Seasonal sweets – timesofmalta.com

no bake cardamon cookiesYou can find more of my festive recipes in today’s Sunday Times’

Source: Seasonal sweets – timesofmalta.com

Making Christmas Special – timesofmalta.com

‘You will find some of my easy Christmas recipes in today’s Sunday Times.’

Source: Making Christmas Special – timesofmalta.com

Raw Carrot Gluten Free Coconut Balls

‘Sweet potatoes are grown locally and they are becoming more popular as an ingredient.  The variety we used for this recipe had white flesh and if you use sweet potato with yellow flesh instead, the coconut balls will be a brighter yellow.  There are so many varieties of sweet potato and I believe our white ones here are known as the ‘Hannah’ variety.’

fit for a queen carrot

During the kids corner in the kitchen, they made Carrot Coconut Balls

For the Carrot Coconut balls you will need:

3 cups of sweet potato, cooked and mashed
3 cups coconut
5 tablespoons honey
1/2 packet apricots
1/2 vanilla pod
1 cup shredded carrots
a grating of nutmeg
a pinch of ginger
1 pinch of mixed spice
grated zest of an orange
2 cups coconut to cover

Mix all the ingredients together. Use a hand blender to make a smooth paste. Leave in the refridgerator for at least an hour. Form balls and roll in coconut. Leave in the fridge overnight before serving.

I use spices and vanilla by Good Earth, honey by 3 leaves and vegetables and fruit by Big Fresh Mosta

Fit for a Queen

‘Coconut balls are so popular at Christmas here and we made a variety of gluten free balls during our show.  We used mashed potato to make a few batches and also some dark chocolate and tahini coconut cake pops.’

fit for a queen blog 2

A selection of Coconut Balls, Lifestyle&Co TVM2 every afternoon

For the White Tropical Coconut Balls you will need:
3 cups mashed potato
3 cups coconut
5 tablespoons honey
1/2 packet of dried pineapple
1/2 vanilla pod
grated zest of 1/2 lemon
a pinch of cinnamon
2 cups coconut to finish off the balls

Mix all the ingredients together. Blend to a puree using a hand blender. Leave the mixture in the fridge for an hour. Form balls and roll in coconut. Leave in the fridge for a few hours or overnight before serving.

For the chocolate Coconut balls you will need:
3 cups mashed potato
3 cups coconut
1/2 cup cocoa powder
3 tablespoons honey
150g dates
half a pod vanilla
1/4 teaspoon mixed spice
And to cover: 2 cups coconut

Mix all the ingredients together. Make into a puree using an electric hand blender. Place the mixture in the fridge for an hour or 2. Shape into balls and roll in coconut. Refridgerate overnight preferably.

For the Chocolate Tahini Cake Pops with coconut you will need:

3 cups self raising flour
1 cup cocoa powder
1/2 teaspoon bicarbonate of soda
1/2 teaspoon baking powder
1 cup tahini with chocolate, I used prepacked
1 cup stevia
a few drops good vanilla extract
4 eggs
Enough water to add to the batter for dropping consistency, keep aside
1 spoon sesame seeds to sprinkle on the surface before baking

Sieve the flour and cocoa powder in a large bowl and the bicarbonate of soda and baking powder. Give a good stir to mix in the ingredients to an even consistency.

In a separate bowl place the eggs, tahini with chocolate (I use a shop bought mix) and the rest of the ingredients. Use a hand blender to make a puree.

Add the liquid mix into the dry ingredients and fold in using a large metal spoon. Add 2 spoons of water at a time until the mixture achieves a dropping consistency (a thick consistency that drops off the spoon).

Pour the batter into a 23cm springform cake dish with a film of non stick baking spray. Bake in a preheated oven at 170C for 35 minute. Check the center by piercing with a skewer.

Allow to cool completely. Break up the cake. Add 2 tablespooons of tahini with chocolate and 2 cups of coconut. Refridgerate for an hour. Form balls and roll them in two cups of coconut. Place in the fridge for another hour. Melt some dark chocolate and dip the balls in the dark chocolate. Place them on a dish covered with baking paper. Allow to cool and refridgerate until it is time to serve.

fit for a queen blog 1

Which were Brian’s favourite ones? Lifestyle&Co, every afternoon TVM2, Cakestand available at Paperparties, Lea’s clothes: Punt Roma, Styling: Rodianne Borg, Hair: Maria Genovese at Vogue Hair by Maria, Nails: Diane Ghiller

You can watch us every afternoon via live streaming

Coconut Chocolate Bakes, no added refined sugar, no added fats


This bake contains no butter and no added refined sugar.  You will need:

  • 200g flour
  • 100g  coconut
  • 125g ricotta
  • 2 tablespoons agave
  • 2 drops good vanilla extract
  • grated zest of half an orange
  • 1 egg
  • cold water
  • 200g dark chocolate and 1/2 tablespoon olive oil to decorate plus roasted chopped almonds (optional)

coconut and ricotta bakes with  chocolate

Preheat the oven to 170C.  Sieve the flour.  Add the ricotta/  Rub it into the flour using your fingertips.  Add the coconut and honey and mix well.  Add the other ingredients except the water and egg and mix.  Now add the beaten egg and mix using a knife.  Add the cold water, starting with three spoons and mix and then add a spoon at a time until you form a dough. Wrap in cling film and leave in the fridge for half an hour.  Cut small pieces of dough and press into the almond shaped non stick moulds.  Flatten the surface.  Bake in preheated oven for 20 minutes. Remove from oven and place on a wire rack to cool down. Melt the chocolate and add half a spoon of olive oil.  Place in a small jug.. Hold the jug firmly and drizzle the chocolate over the bakes moving your arm quickly backwards and forwards until they are uniformly and neatly decorated.


They are soft and moist.


My kitchenware comes from Tescoma, flour and baking goods from St George’s Brand, chocolate by Valor.

Coffee Mug Almond Cookies


My kitchen utensils come from Tescoma

You do need the right cutters for these cookies but I think they are such a good idea, just to serve something different :). You can also cut out an incision in the dough before baking to accommodate for the cookies to hang on the rim of your mug. I these are cookies, I wanted a cakey cookie texture and used self raising flour instead of all purpose. The slighted roasted taste of the balanced almonds is delicious .

You will need :

1 cup butter softened
1 cup sugar
2 cups self raising flour
Grated zest of 1/4 lemon
Blanched almonds for the top
Water to bind the dough


In a bowl place the sifted flour and butter. Rub in until it resembles fine breadcrumbs. Add the sugar, lemon zest and mix. Add enough water, 3 spoonfuls at a time until the dough comes together and it is a good consistency.

Keep in the fridge for half an hour. Roll out on a floured surface. Cut out the cookies and press the almonds into the surface. Bake at 170 C for 20 minutes or until the surface starts to turn a golden brown. Do not overlook as you want a soft interior.

Push the cookies out of the moulds once they have cooled down. Serve.


Ginger Crescent Cookies for Christmas


Light textured ginger crescents , another straightforward easy recipe that I baked today …

You will need:

2 cups butter
1 1/2 cups icing sugar
3 teaspoons ginger powder
A few drops vanilla
1 teaspoon cinnamon
1 teaspoon mixed spice
2 eggs
4 1/2 cups flour

For coating:
2 cups Icing sugar
2 teaspoons ginger

If you wish to decorate:

100g white chocolate buttons
Golden and bronze sprinkles, gold sugar


Preheat oven to 180C
Cream the butter and icing sugar. Add the eggs and mix until consistent.
Stir in flour, spices, vanilla and mix in. Bring the dough together.
Place in the fridge for half an hour.
Form balls. For a crescent shape by pressing your thumb in the middle.
Place about 1 inch apart on oven dish covered with baking paper.
Bake for 15 minutes.
Roll warm cookies in icing sugar mixed with the rest of the ginger.
Cool on wire rack.
Roll in icing sugar again.

To decorate:
Melt the white chocolate.
Put a small drop of chocolate on to of the crescent.
Scatter sprinkles before the chocolate cools.



Mincemeat with dark chocolate bits


I really like this mincemeat filling with dark chocolate pieces.  I use vegetable suet and this is mincemeat that you can use straight away without maturing.  You will need:

500g currants
500g raisins
500g sultanas
250g apples, peeled and cored
200g chopped almonds
1 lemon, juice and zest
100g vegetable suet
4 tablespoons brown sugar
1/2 teaspoon mixed spice
1/2 teaspoon ginger
1/2 teaspoon cinnamon
1/2teaspoon nutmeg
100g Grated dark chocolate
Pinch of Salt
6 tablespoons brandy

Thoroughly mix everything well in a large bowl. You can use this mincemeat immediately without leaving to mature !