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.”
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”
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.
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