I seem to always have popcorn kernels in my cupboard, but I never make popcorn. I think it’s because I tend to burn the kernels in the pan and that puts me off making it, but I also find homemade popcorn to be bland and not as good as the pre-bought stuff; which says a lot.
So, it is veganuary: the month where thousands of people take on the vegan diet for a month as a challenge for themselves. Some people go back to their normal way of eating after the month has ended and others decide to continue the vegan lifestyle, whether it’s just for a couple more months or for life. So, I thought now would be a good time as any to share this post, which I wrote back in the summer, as it was something which got me thinking -is there such a thing as cruelty-free eggs?
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”
I used to love flapjacks growing up as a kid, the chewiness from the oats combined with the sugar made the little treats so moreish. Now i’m all grown up, I crave flapjacks every so often and as I’m wiser; I now know how easy these babies are to make, but also how easy they are to make healthier too.
I realise that flapjacks in other parts of the country are in fact pancakes, so to omit any confusion, these flapjacks are peanut butter and chocolate ganache breakfast bars and you do not have to cook them. Although, you can the base for 10 minutes if you want.
- 1 Cup Rolled Oats
- 1 Cup Natural Muesli (No Added Sugar)
- 1/2 Cup Pure Honey or Maple Syrup
- 1/2 Cup Natural Peanut Butter
- 1/2 Cup Coconut Oil (optional)
- 1 tsp Vanilla
- 100g Dark Chocolate 75% or higher
- 80ml Milk
- 1 Square White Chocolate (optional)
- This part is as easy as placing the oats, muesli, honey, vanilla, coconut oil (if you are using it) and the peanut butter into a bowl and combining the ingredients until the muesli and oats stick together, then add the mixture to a baking tray and press the mixture into the tin evenly. Place in the fridge for 1 hour or the freezer for 30 minutes to harden.
- Take your dark chocolate and chunk it into smaller pieces and place half of the mixture into a saucepan to melt. When the chocolate has melted proceed to add the milk and the second half of the chocolate and leave on the stove, on a low heat until the chocolate thickens. Remove and leave to cool.
- When your flapjack base has set, add the cooled chocolate to the top and place back in the fridge or freezer until the ganache has set completely, this may take longer than 1 hour.
- Lastly, chunk the White chocolate and place in a small dish and into the microwave for 1 minute, stir and drizzle over the flapjacks when they are set.
- Slice the flapjacks into bars and eat on the go, for a snack, or as part of your kids breakfast or lunch.
NB: For better results bake for 10 minutes on a medium heat and then place in the freezer to harden. The base seems to set better with the coconut oil. For more recipes, reviews and ideas follow me on Instagram – @TheHungryWelshGirl and tag me in any of the recipes you try. I would love to see what you create and hear what you think.
I was first introduced to Sweet Spreads Coconutter a few weeks ago and I literally fell in love with it. At first I was a bit sceptical because obviously the fat count is high, but for anyone who has read this blog; you will know I love my healthy fats and this Coconutter was certainly no exception.
Firstly, for those who don’t know; Coconutter is a sweet coconut butter spread that is full of healthy fats and MCT’s – Medium Chain Triglycerides. MCT’s are the best types of fats you can have as they are incredible at helping with energy levels and also aid with fat loss, as the body absorbs the MCT’s and quickly metabolises them for fuel, therefore they don’t store as fat. The Coconutter is also an all-natural coconut spread and is free from everything you can think of; Gluten, Dairy, Soy, GMO, Preservatives – to name a few and can easily be worked into a healthy, balanced diet. As I have been doing.
Other than this Coconutter being totally healthy and beneficial to you, I also love that it goes well with everything from; crumpets, to rye bread and sweet omelettes. Although, I especially loved it in these; White Chocolate Flapjacks and even more so since I combined it with my favourite chocolate; White chocolate chips.
I can already hear the gasps. White chocolate chips? How are they healthy? If I have learned one thing this year it’s balance. I suffered for so long with an eating disorder that I didn’t even realise while I was eating ‘healthy’ I was still going around in circles where food was concerned and replacing one eating disorder with another. At first it was restricting, then when I chose to eat low carb/clean eating, I became obsessed with ingredients on labels and how much sugar and salt was in everything; while those things are important they aren’t meant to be obsessed over and that is what had happened to me.
This year I have learned how to enjoy food, whether it’s labelled healthy, or unhealthy because like life itself; food is all about finding a balance and when you have established that, then everything else will fall into place and I have definitely developed a more positive mind because of it.