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.”
Baked beans are a staple in my diet these days and I didn’t actually start liking them until around three years ago. Now, I eat them most days and I don’t care what time of the day it is. Continue reading “Spicy, Smoky Beans”
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”
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 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.