A favourite of mine lately and a classic combination when it comes to baking – Cherry Bakewell. I had every intention of making a cherry bakewell pie, when I purchased the almond extract a few months ago. However, my efforts to avoid creating anything with more steps than a pavement, are quite resilient. Continue reading “Cherry Bakewell Chia Porridge”
I don’t really enjoy porridge that much anymore. I think it’s because I ate it every morning for breakfast, for the best part of two years, when I was a vegetarian and I just slowly got tired of it. Now, I crave savoury food for breakfast and I try my best to keep it as interesting as possible, so that I don’t get bored or fed up of eating the same foods over and over again: like I did with porridge. Continue reading “Thick, Gooey Chocolate Chip Porridge.”
I’ve always wanted to try and make my own nut butters. It started four years ago when I first started to lose weight – I became obsessed with everything coconut and coconut butter was something that I really wanted to make. Next thing you know, my blender is spitting and spatting, and it gave up the ghost – too weak to handle the heat. Continue reading “Chocolate Crack Cashew Butter”
For those who don’t already know, a Glamorgan sausage or Selsig Morgannwg – for the Welsh speakers among us – is a Welsh vegetarian sausage which usually consists of cheese, leeks and breadcrumbs, and then fried until crisp and golden.
Traditionally a sharp cheddar cheese is used when making Glamorgan Sausages and it is thought that when they were first created back in the Second World War, Glamorgan cheese was used. However, due to the near-extinction of Glamorgan cattle, Caerphilly cheese is used in modern day recipes – Caerphilly is in the county Glamorgan. However, any strong, sharp cheddar can be used. Continue reading “Glamorgan Sausages: Selsig Morgannwg”
This is a simple pumpkin spice French toast recipe that I whipped up one morning, last week and one which I have been meaning to share ever since.
Rather than fry the french toast in a frying pan or skillet, like a traditional french toast recipe; I baked the pumpkin spice French toast instead and it turned out just as good. Continue reading “Easy Baked Pumpkin Spice French Toast”
I love Autumn. I love the crisp, fresh air, the changing colours and the seasonal ingredients: figs, apples and the obvious pumpkins. For me, Autumn is what Christmas is to a child – It just excites me.What comes along with Autumn is comfort food and porridge is one of those foods that can comfort you at any time of the day. My usual go-to porridge is chocolate and chia (you can view a variation of it here), but when I have the time, I like to make something a bit more ‘fancy’. Even so, now that I no longer have to use a saucepan to achieve creamy, delicious oats; I can eat fancier porridge every day if I wanted to and this bowl of Apple pie porridge is a perfect example of that. Continue reading “3 Minute Apple Pie Porridge”
I never actually buy, or eat granola. It wasn’t something that we ever had in the house growing up, so I never became accustomed to the sugary cereal. However, I have made homemade granola twice over the last year and I always wonder why I never make it more often – It’s quick, easy, and it’s great as a crunchy topper for fruit bowls, or vegan ice cream – which is exactly what I needed today for my melon bowl. It was delicious – full of flavour, healthy fats and it added that extra pizzazz to an otherwise, boring melon.
- 1/2 Cup Rolled Oats
- 1/4 Cup Pecans
- 1/4 Cup Almonds & Brazil Nuts
- 2 Tbsp Pumpkin Seeds
- 2 Tbsp Goji Berries
- 65g Apple Sauce
- 1 Tbsp Coconut Oil
- 4 Tbsp Maple Syrup
- 2 Tsp Cinnamon
Pre-Heat oven to 185c (Fan Assisted)
Crush the nuts into smaller pieces using a pestle and mortar, or roughly chop them with a knife.
Melt the coconut oil in a saucepan or microwave and stir all of the ingredients through the oil, making sure to coat everything evenly.
Spray a baking sheet or tray with low fat spray and spread the granola mixture onto the tray.
Pop the granola into the oven and bake for 20 mins. You will need to turn the granola with a spoon, every so often, so that the nuts and berries don’t burn.
Remove the granola from the oven and leave to cool completely, before storing in an airtight container. The granola will get crunchy when cool.
Tip: For an extra indulgent snack, stir melted dark chocolate through the granola and store in the fridge.
For more vegan ideas follow me on Instagram
If you’re currently in the U.K then you will know, that the heat the last few days has been unbearable. I mean, yes it’s only around 26-30c, but for us Brits, who are only ever used to the rain, it’s bloody HOT! I’ve never ever been one for heat anyway, I sweat in the winter and I’m rarely ever cold, so for me I am finding it overwhelming.
Yes. I know I shouldn’t moan, but it’s genetic! 😉
I always find that I crave hot food in the heat too, curry, spaghetti, oats; basically food that will add to my already overheated body; which is why chilled oats are perfect for the summer weather and they take barely any effort at all: if you can add things to a bowl and stir, this meal is for you.
I also added some protein to my oats too, which is optional, but it gave the meal a little extra protein boost for my day. I then topped them with cherries, dark chocolate and cereal, with some of my caramel sauce, that I’ve yet to share the recipe for.
- 1/4 Cup Cherries
- 1 Cup Rolled Oats
- 1 Tbsp Chia Seeds
- 1 Cup Water
- 1/2 Cup Vegan Milk
- 65ml Flavoured Vegan Yoghurt
- 3 Tbsp That Protein Raw Cacao & Brown Rice
- 2 Tbsp Sweetener
Chop the cherries or slice them in half, making sure to remove the pits/stones from the centre.
Add all of the ingredients to a mixing bowl and combine the ingredients together.
Pour the mixture into a jar, bowl, or Tupperware box and leave in the fridge, overnight.
It’s as simple as that.
For more vegan ideas follow me on Instagram
I rarely ever had luck with normal pancakes, let alone vegan pancakes: too thin, too flimsy, too fragile; the list of faults I’ve had with pancakes over the years is endless. Not to mention that they are also too time consuming.
Today however, all that changed. Today I made pancakes and they were none of the above.They were a success.Yes. You heard right – successful pancakes made by yours truly – the pancake assassinator.
I was shocked. I was so shocked that I may have squealed with delight and gave my back a cheerful pat, when I saw my pancake success rate keep going up – 6 whole pancakes and not a broken one in sight.
So obviously I had to share the recipe.
It all started when I watched Sophia Devita’s recent vlog on YouTube – she was making Oreo choc chip pancakes and while those pancakes looked delicious, I was focusing more on her pancake making technique and how she managed to successfully make these delicious looking pancakes with banana – she mashed it. That was it. That’s exactly where I was going wrong all these years. I wasn’t mashing the banana, I was pureeing the s*it out of it, in a food processor. Now, it all made sense.
And that my friends, is how these successful pancakes were born – thank you Sophia Devita 🙏🏻
Makes 5-6 Pancakes
- 1/2 Cup (50g) – Self Rising or Oat Flour ( I used SR)
- 1 Banana
- 1/2 Cup Blueberries
- 1 Lemon
- 1/4 Cup (60ml) Dairy Free Milk
- 1/3 Cup (45g) Alpro Vanilla Soy Yoghurt
- 1 Tbsp Tapicoa Starch or Cornflour ( Tapioca = Arrowroot)
- 1 Tsp Baking Powder
- 1 Tsp Vanilla Extract
- 2 Tbsp Sweetener of Choice ( I used raw cane sugar)
- Low Fat Cooking Spray
If you are using oat flour, blitz the rolled oats in a food processor until you have a powder/flour.
Add all of the dry ingredients to a mixing bowl and whisk with a fork or ballon whisk to remove any lumps.
Next, mash the banana with the back of a fork and combine it, with the dry ingredients. Add the remaining wet ingredients to the batter and combine until you have a smooth batter.
NB: If the batter is too thick, add a little more water – too thin add more starch or flour.
Lastly, fold the chocolate and blueberries gently through the pancake batter, until evenly distributed.
Now heat a frying pan, or skillet on a medium heat and when hot enough, spray with cooking spray, add three tbsps of pancake batter to the centre of the frying pan, cover with a lid or plate and leave to cook for two- three minutes. Remove lid, flip the pancake and cook for another three minutes.
Continue this method until all pancakes have been cooked.
You can serve plain with vegan butter and syrup, or add some stewed berries too.
Follow me on Instagram for more vegan ideas.