Browsing Tag

Dairy Free

Savoury

Mexican Bean Soup with Tortilla Chips

October 29, 2017

It’s officially soup season…

A spoon in one hand and a deep bowl of warm soup in the other, slightly too hot so that it tingles your tongue and yet we still go ahead and reach for more. There’s something so satisfying about making your own soup, that you’re creating and developing a new recipe every time you make it as no single bowlful is exactly the same.

I’ve kept this recipe even simpler by removing the blending step, so it’s chunky and full of flavour with every mouthful. The tortilla chips are perfect for scooping up the beans and peppers, bringing this dish to a whole new level.

This recipe makes two large bowls, so feel free to double the ingredients if you want to prepare it for a family of four, or to have for lunch in the working week. You could even add a spoonful of sour cream, guacamole or cooked rice to change up the recipe a little. Try whatever you fancy!

First up, the mexican bean soup. Scroll further down to get your hands on how to make the tortilla chips…

Mexican Bean Soup

You will need:

  • 100g roasted red pepper (I used the jar variety)
  • 1 garlic clove
  • 1 tsp of smoked paprika
  • 1 tsp of ground cumin
  • 1/2 tsp of chilli flakes
  • 400g can of chopped tomatoes
  • 400g can of black beans
  • 1 stock cube (beef or vegetable)
  • 70g of sweetcorn
  • handful of coriander
  • salt and pepper

How to make:

  1. Crush the garlic clove, dice up the roasted red pepper and add to a large pan on a medium heat.
  2. As the pan starts to warm up, drain and rinse the black beans and set to one side. Put the stock cube into the empty can and top with freshly boiling water.
  3. Add the spices to the pan and stir, pour in some of the stock to stop the spices catching on the bottom.
  4. Stir in the chopped tomatoes, black beans and the sweetcorn. Mix together and top with the rest of the stock.
  5. Simmer on a medium heat for ten minutes, stirring occasionally.
  6. Roughly chop the coriander and add to the pan, season with salt and pepper.
  7. Spoon into large bowls and serve with the tortilla chips (recipe below) or add sour cream, a squeeze of lime  or fresh chilli to garnish.

The mexican bean soup would be perfectly delicious served on its own but if you’ve got the time, I’d definitely recommend pairing it with these simple homemade tortilla chips. And the beauty of making your own is that you can experiment with the ingredients, swap and change some of the spices for different ones and you’ve created a brand new flavour!

Simply double the ingredients to make more, I mean who would say no to that anyway?!

Tortilla Chips

You will need:

  • 2 small tortilla wraps
  • olive oil (I used the 1 cal spray and approximately 10 sprays)
  • 1/4 tsp of garlic powder
  • 1/4 tsp of smoked paprika
  • 1/4 tsp of ground cumin
  • salt and pepper

How to make:

  1. Preheat the oven to 160°c.
  2. Slice the tortilla wraps in to half, then quarters and finally quarter again. You should have 16 tortilla chips in total.
  3. Add the tortilla chips to a bowl and spray with the olive oil.
  4. Mix the spices in a small dish and sprinkle into the bowl, using your hands make sure each chip is coated with the seasoning evenly.
  5. Lay out the chips on a baking tray, ensuring they don’t overlap each other.
  6. Bake for 8 minutes, turning once.
  7. Leave to cool and crisp up, serve wth the soup.

If you try out either of these recipes, be sure to mention me in your creations using #jennifermakes and tagging me in your post over on Instagram.

Baking

Apple & Blackcurrant Crumble with Coconut Cream

October 22, 2017

Autumn, my most favourite time of the year.

As the clocks go back and the days begin to get shorter, I always start to crave more warming dishes, from chunky vegetable soups through to comforting bowls of sweet dessert. A crumble hits the spot every time, and you can’t get much better than the classic combination of apple and blackcurrant.

This recipe is surprisingly simple, and I’ve created it so it’s gluten & dairy free and also vegan friendly too. I always think if there’s a way to share recipes with more people who may be intolerant to certain foods etc then the more the merrier! And I certainly wouldn’t want to keep this recipe all to myself, it’s that delicious.

I’ve used frozen prepared apple and blackcurrants in this crumble from Field Fare however you can use fresh instead, just be sure to peel the Bramley apples first. You could also use blackberries instead of blackcurrants if you prefer, any sort of dark berry would work well with the apple.

To accompany the crumble, I whipped up some coconut cream, this is super easy to make and adds a little twist to the dish. You will need 100g of creamed coconut and a 1/4 tsp of vanilla extract. Using an electric whisk, simply whisk the two ingredients together until it starts to thicken.

Next, the star of the show…

You will need:

For the filling

  • 300g of bramley apple slices (fresh or frozen)
  • 100g of blackcurrants (fresh or frozen)
  • 20g of soft brown sugar
  • 1/4 tsp vanilla extract
  • 60ml of water

For the crumble

  • 100g of oats
  • 100g of ground almonds
  • 40g of soft brown sugar
  • 40g of pecans
  • 40g of coconut oil
  • 1/4 tsp ginger
  • 1/4 tsp of cinnamon
  • pinch of sea salt

How to make:

  1. Preheat the oven to 180°c.
  2. Begin by making the filling by adding all of the ingredients to a pan, ensuring the apples are peeled and sliced first. Heat on a medium flame and using a spoon, stir the filling every so often until the sauce thickens and the fruit begins to become soft.
  3. While the filling is cooking, make the crumble. Add all of the dry ingredients to a mixing bowl and stir together.
  4. Melt the coconut oil briefly (I popped it in the microwave for 30 seconds) and then add to the mixing bowl. Stir together until the crumble is coated with the coconut oil.
  5. Using a pie dish, spoon the filling into a thick layer on the bottom.
  6. Next, gently spoon the crumble mix over the top of the filling until it’s completely covered. You can be quite generous with the crumble mix, however this recipe makes enough mix for two crumbles. Put the remaining crumble mix into a zip lock bag and pop in the freezer to use for next time.
  7. Bake in the preheated oven for 12 minutes, or until golden brown and bubbling.

Serve with the whipped coconut cream, custard, ice-cream or simply on it’s own. If you try this recipe out, don’t forget to share your pictures with me over on Instagram and let me know what you think!

Enjoy x

Baking

Raspberry & Coconut Loaf

May 14, 2017

Raspberries & Coconut = delicious!

Another take on my favourite banana bread recipe, this time combining the sweetness of coconut with the sharpness of raspberries, it’s definitely one for the fast approaching Summer!
I like to use very ripe bananas as they naturally begin to become more sweet over time, meaning you don’t need any extra sugar in this recipe (aside from dates, but you can even leave these out if your prefer). I’ve been tagged in lots of photos of you trying out my blueberry banana bread recipe, which you can get {here} and the feedback has been great so I know that you all love it as much as me! Don’t forget to tag me in your pictures via Instagram using @jennifermakes as I absolutely LOVE seeing what you think of my recipes.

Back to this yummy loaf, it would be perfect lightly toasted and smothered in almond butter – yes, I have tried several slices like this already, it would be rude not to… all in the name of taste testing obviously!

You will need:

  • 2 ripe bananas
  • 50g of dates (soaked in hot water)
  • 2 eggs (I used medium)
  • 200g of plain flour (rice flour would also work great)
  • 1/2 tsp of baking powder
  • 1/2 tsp of bicarbonate of soda
  • 75g of raspberries
  • 75g of desiccated coconut

How to make:

Preheat the oven to 160°c (fan) and line a loaf tin with parchment paper or grease with a little coconut oil. After pitting the dates, cover in hot boiled water and leave to soften for a few minutes.

Using a food processor, add the bananas, eggs, flour and soaked dates (drain the liquid away) and blend until a thick batter like consistency. You may need to add a tbsp of milk to make the mixture smooth. Spoon into a mixing bowl and add the rest of the ingredients. Before adding the raspberries, coat them in a little bit of flour to prevent them from sinking in the loaf.

When all combined, spoon into a loaf tin and smooth the top. Pop into the oven and bake for 45-50 minutes or until a skewer comes out clean. Leave to cool for half an hour or so before slicing. Enjoy!

raspberry banana bread

Baking

Chocolate Orange Cookies

January 31, 2017

Chocolate. Orange. Cookies. Three words that can only mean one thing…. YUMMY!

I’ve been making gluten free cookies for a while now, and each time I play around with the flavours, try new ingredients and consequently tend to devour a whole tray of them before they’ve even had chance to cool… The main reason I experiment with gluten free baking is because a friend of mine is a coeliac, and there seems to be so many below average (and extremely expensive) treats in the supermarkets that I was sure I could create something tasty, and so that’s how these cookies were born.

This recipe is also suitable for vegans, so another box ticked if you have friends that prefer sweet treats totally cruelty free!

Although these cookies are chocolate orange, I’ve also added raisins throughout the dough. The cookies become more sweet and chewy with the addition of raisins but if you’re not keen (and prefer to make them just chocolate) then substitute the raisins for extra chocolate – 50g to be precise.

You will need:

  • 150g ground almonds
  • 100g raisins
  • 30g of dark chocolate (chocolate chips work fine too)
  • 1/2 tsp of baking powder
  • 1/2 tsp of orange extract
  • 1 1/2 tbsp of coconut oil
  • 1 1/2 tbsp of maple syrup

How to make:

Preheat the oven to 180°c (fan) and line a baking tray. In a mixing bowl add all of the dry ingredients and stir together. Add the coconut oil, maple syrup and orange extract to a pan and melt together (or pop in the microwave for 60 seconds until dissolved). Pour into the mixing bowl and stir until a sticky dough ball forms, add 1 tbsp of milk if the mix is a little dry. Using a spoon divide the mix into 8-10 balls and flatten in your hand, pop on the baking tray and bake for 15-20 mins. Leave to cool and then munch away!

Breakfast

Chocolate Crumble Oats

January 11, 2017

Chocolate porridge is the best! It’s sweet, warm and delicious, just what we want on cold wintery mornings (or evenings!) and a perfect way to start the day. To make this porridge extra creamy, I’ve added a spoonful of coconut butter. If you’ve never tried it, you must! Coconut butter has a rich, velvety texture that tastes creamy and is amazing spread on toast, added in smoothies or simply eaten with a spoon!

The crumble topping is really easy to make and takes this dish to another level… I like to make the crumble for all different flavours of porridge, from apple and cinnamon to mixed berry and peanut butter. If there’s any left over, simply pop into a jar and use for sprinkling on top of smoothies or yoghurt.

Heres how to make my chocolate crumble oats…

 You will need:

  • 60g of oats
  • 30g mixed nuts
  • 1 tbsp of raw cacao powder
  • 1 tbsp of coconut butter (I used Go Nutrition)
  • 1 tbsp of maple syrup
  • 250ml of milk

How to make:

Roughly chop the nuts and add to a pan with 10g of the oats. Gently toast the oats and nuts for a few minutes, making sure to stir frequently to prevent burning. When lightly brown, spoon out of the pan and set aside to cool.

Prepare the porridge by adding the remaining ingredients to the pan, simmer for 5 minutes and keep stirring until thick and creamy. Spoon into a bowl and top with the crumble and some fresh fruit. Enjoy!

chocolate-oats-1

Breakfast

Pear & Ginger Oats

January 5, 2017

Overnight oats are one of my favourite breakfasts to make, they’re so easy to mix together the night before and grab a jar of them before heading out of the door in the morning. I usually exercise at 6am and after I’ve got showered and ready for work, I simply top the oats with fresh berries and seeds and munch away while I’m sat at my desk.

There’s so many different flavour combinations that it’s no wonder overnight oats have become my staple breakfast! I like adding grated apple and cinnamon, or if I’m in a chocolate mood (more often than than not…) I’ll add a heaped teaspoon of raw cacao powder and a spoonful of peanut butter – so good!

This recipe is made with conference pears (any type will work fine though) and ground ginger for a lovely spiced  ‘gingerbread’ hint. I’ve also added chia seeds for an extra protein boost and it also creates a slightly different texture compared to just using oats alone.

You will need:

  • 45g of oats
  • 1 tbsp of chia seeds
  • 1 pear (peeled and grated)
  • 1/4 tsp of ground ginger (or 1/2 tsp if you prefer a more intense spice)
  • 1/2 tsp of maple syrup
  • 160ml of milk (I used coconut milk from a carton)
  • 1 tsp of flaxseed (optional)

Peel and grate the pear into a bowl, add the rest of the ingredients and stir until completely combined. Leave in the fridge overnight and enjoy chilled for breakfast. Top with more pear, fresh fruit and a sprinkle of flaxseed.

pear-oats-insta-1

Smoothies

Beetroot & Cacao Smoothie

January 2, 2017

Oh hello 2017! January is the month when most of us decide to set new goals for the year ahead, feel more conscious to eat healthier and set aside time to become more active. A few of my aims for this year is to experiment with more flavours, ingredients and try out new things in the kitchen. So, my first recipe of 2017 is this delicious beetroot and raw cacao smoothie bowl…

It might seem like a slightly strange flavour combination, but trust me, it tastes awesome! The beetroot adds an earthy tone to the smoothie but when blended with the intense flavour of raw cacao it creates a luxurious velvety taste that’s crammed full of goodness. You can add a little more liquid if you prefer to drink it from a glass otherwise the texture will be more like soft scoop ice-cream, yum!

You will need:

  • 100g of cooked beetroot (in natural juices) – I used the vacuum packed beetroot
  • 1-2 frozen bananas
  • 1/2 avocado
  • 1 heaped tsp of raw cacao powder
  • 1 tbsp of oats
  • 1 tbsp of greek yoghurt
  • cup of milk (I used coconut)

How to make:

Simply add all of the ingredients to a blender and whizz together until smooth and creamy. Pour into a bowl (or glass) and top with your favourite fruit, granola and nuts. Enjoy!

beetroot-cacao-2

 

Breakfast

Winter Granola

December 11, 2016

Christmas is almost upon us and although we’re all busy buying gifts for our loved ones, sometimes it’s nice to make your own presents and there’s nothing more tastier than a jar of homemade granola! I love making my own granola as it means I can play around with flavours and know exactly what the ingredients are rather than some of the sugar heavy store versions. There’s something really satisfying about making your own granola too, the kitchen smells amazing when it’s baking and it’ll make the perfect gift for that special someone!

Here’s how I make my own Winter Granola…

Ingredients

  • 150g oats
  • 125g mixed nuts (I used a mix of cashews, peanuts, macadamia and pecans)
  • 2 tbsp of pumpkin seeds
  • 2 tbsp of sunflower seeds
  • 1 tsp of cinnamon
  • 1/2 tsp of mixed spice
  • 1 tbsp of pure maple syrup
  • 1 tbsp of coconut oil
  • pinch of sea salt
  • 75g of mixed dried fruit

Method

Preheat the oven to 180°c (160°c fan). In a pan, gently heat the coconut oil, maple syrup, cinnamon and mixed spice together until dissolved, be careful not to burn. In a large bowl, weigh out all of the other ingredients (excluding the mixed dried fruit) and stir together. Pour the liquid into the bowl and stir until the oats are completely covered. Transfer the mix onto a large baking tray and spread out evenly.

Pop into the oven and bake for 15 minutes, stir every 5 mins to ensure all of the granola is baked and golden brown. This also helps the nuts and oats to stop burning, this can happen pretty quickly if you don’t watch out!

When golden, remove from the oven and stir in the mixed dried fruit. Leave to cool before storing in an airtight jar.

granola2

Smoothies

Chocolate Hazelnut Bowl

December 3, 2016

Chocolate & hazelnut is a classic flavour combination, and one of the best smoothie bowls to make! I used to love Nutella but since I’ve started being much more aware of what I’m putting into my body, I tend to stay away from the shop bought version (Sarah Wilson, founder of I Quit Sugar, has a great article about it here) and make my own using ground hazelnuts, raw cacao and pure maple syrup. It’s so much more tastier too knowing you’ve made it yourself!

Here I’ve made one of my classic smoothie bowls, you can easily swap out the flavours by adding peanut butter or ground almond instead, it’s great to experiment. I’ve also added avocado as I find it makes the smoothie extra thick and creamy. I love topping my bowls with fresh fruit and a handful of granola. I’ll be sharing a homemade granola recipe soon, so keep a look out!

Ingredients

  • 1 banana, chopped and frozen
  • 1/2 ripe avocado
  • 1 tbsp of whole or ground hazelnuts
  • 1 tbsp of raw cacao
  • 1 tbsp of chia seeds
  • 1/2 – 1 cup of milk (I like to use Koko coconut milk)

Method

Simply add all of the ingredients to a blender (I use a NutriBullet) and whizz together until thick and creamy, add more or less liquid depending on how thick you prefer your smoothie.

Top with fresh fruit, granola and seeds. Even a spoonful of greek yogurt would be delicious!

choco-portrait

Snacks

Chocolate Peanut Butter Balls

November 16, 2016

This is one of my favourite sweet treats to make, the mix of raw cacao and smooth peanut butter is an absolute dream! I like to make a batch of these as a sweet snack, and I leave a bowlful of them in the fridge and pop the rest in the freezer – then there is always delicious treats at my fingertips.

The secret to making these bliss balls stick together is by soaking the dates in freshly hot boiled water. This makes them extra soft and easy to blend. I also find that you can use any form of dates when you soak them in hot water, which means you don’t have to buy super expensive medjool dates instead.

I’ve used peanuts and cashews as the base of the bliss balls but you can swap these for any type of nut you prefer. They would even taste delicious with almond butter instead of peanut, actually any nut butter would be awesome!

So, here’s my recipe…

You will need:

  • 100g of peanuts
  • 100g of cashews
  • 150g of dates (pitted)
  • 50g of desiccated coconut
  • 2 tbsp of peanut butter
  • 2 tbsp of raw cacao powder
  • 1 tbsp of honey or maple syrup
  • 1 tbsp of ground linseed (optional)

Method:

Boil the kettle and soak the dates in a bowl. Blitz the nuts in a processor until they form a fine crumb. Next drain the dates and add to the processor with the rest of the ingredients and blend until sticky and combined.

Using your hands, roll into small balls and pop in the fridge for an hour. This recipe makes approx 30 bliss balls. Store in the fridge or freezer.

Enjoy!