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 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 love flapjacks. Flapjacks are one of my favourite treats and lately, I have been craving them like mad: oaty, buttery and sweet, I wouldn’t trust anyone who didn’t like them. They are also easy to make and that makes me very, very happy.
I was going to leave these flapjacks plain: they are good as they are, but I decided to coat them in chocolate too, just for that extra cherry on top ya know 😉
- 2 Cups Rolled Oats
- 1/4 Cup Sliced Cherries
- 1/3 Cup Apple Sauce
- 1 Tbsp Chia Seeds
- 2 Tbsp Vegan Butter
- 2 Tbsp Coconut Syrup
- 2 Tbsp Raw Cane Sugar or Sweetener
- 2 Tbsp Ground Almonds
- 2 Tbsp Chopped Nuts (optional)
- 2 Tsp Vanilla Extract
- 50g Melted Dark Chocolate
- 45ml Almond Milk
Pre-heat oven to 175c (fan assisted)
Place the chia seeds in a cup with 3 tbsp of water and stir. Leave the chia seeds soak up the water for 10 minutes.
Add the oats, syrup and apple sauce to a bowl and combine thoroughly. Cut the vegan butter into smaller chunks and using the back of the spoon, mash it into the oats.
Stir in the chia seed egg, ground almonds, sweetener and sliced cherries and combine the ingredients well.
Now place the flapjack mix into a brownie tray or loaf tin and press the mixture firmly into the pan.
Pop the flapjacks into the oven and bake until they are brown – around 10minutes.
Remove the flapjacks and leave them to cool.
Melt the dark chocolate and stir in the milk
When the flapjacks are cool and hard, cut them into bars, or squares, dip the tops in the chocolate and place them in the fridge to set.
For more vegan ideas follow me on Instagram.