Browsing Tag

Vegetarian

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

Blueberry Banana Bread

February 19, 2017

Banana bread has become a staple bake in my house, a few slices smothered in peanut butter or simply munched with a creamy coffee is my idea of heaven. I’ve tried lots of ‘healthy’ versions and many of them still ask for large amounts of sugar – and personally I think ripe bananas (spottier the better) make the bread sweet enough without adding extra sugar. Having said that, I have thrown in some dates to this recipe as I’m using two bananas rather than three (as I would have used in previous breads) but you can easily leave the dates out if you prefer.

I’ve also used plain flour for this bread recipe however if you are gluten free, you can substitute with rice flour. I usually make banana bread with rice flour and it turns out lovely. I find it to be quite light and one of the better types of gluten free flours to bake with.

Although it’s called bread, I would probably say it’s more of a cake like texture. But you will find most of the banana bread recipes out there to be similar, and I can’t get enough of it!

You will need:

  • 2 ripe bananas
  • 50g of dates (soaked in hot water)
  • 2 large eggs
  • 175g of plain flour
  • 50g of oats
  • 1 tsp of baking powder
  • 1/2 tsp of bicarbonate of soda
  • 80g of blueberries
  • 2 tbsp of desiccated coconut
  • 2 tbsp of sunflower seeds (or seeds of your choice)
  • 1 tbsp of ground linseed (optional)

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, oats 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 blueberries, 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 50 minutes or until a skewer comes out clean. Leave to cool for half an hour or so before slicing. Enjoy!

 

Baking

Chocolate Orange Bean Brownies

February 8, 2017

These brownies are a revelation. Butter beans are the secret ingredient, yes you heard right, I did say BUTTER BEANS! Not only are they made out of beans, you can whizz up the whole mixture in a blender… now that’s magic.

As crazy as it sounds, there is zero flour in these brownies (I still don’t quite understand how that works?!) and they’re crammed full of beans, raw cacao and a hint of orange extract. The orange extract works amazingly in baking, it appears to grab hold of the chocolate and a little really does go a long way.

I’ve tried them with chickpeas too, and they’re pretty similar in taste and texture, so if that’s what you’ve got in the cupboard feel free to swap out the butter beans for chickpeas instead.

These sweet brownies are naturally gluten free (ideal for coeliacs) and I’m working on a vegan option too, so I’ll be sure to let you know how my experiments go!

You will need:

  • 1 tin of cooked butter beans
  • 40g of raw cacao
  • 75g dark brown sugar
  • 2 eggs (I used large eggs)
  • 30ml of milk
  • 2 tsp of baking powder
  • 1/2 tsp of vanilla extract
  • 1/2 tsp of orange extract
  • 75g dark chocolate chips

How to make:

Preheat the oven to 180°c (fan) and line a square baking tray with parchment paper. Drain and rinse the butter beans then add to a blender. Weigh out the rest of the ingredients and pop into the blender too, except for the chocolate chips.

Blend for a few minutes until smooth (I have a NutriBullet and use the larger cup to mix it in) and then transfer to a bowl. Stir through the chocolate chips and spoon out the mixture into the tray. Smooth out into all corners and pop into the oven on the middle shelf. Bake for 25 minutes and leave to cool before slicing into squares.

Sweet

Ginger & Date Bliss balls

January 16, 2017

Bliss balls are one of my favourite sweet snacks to make, they’re simple to blend together and when dipped in melted dark chocolate… oh my! I absolutely love sweet treats and I’ve been trying to find alternative ways of getting my ‘fix’ without reaching for the sweetie jar. I know that these still contain sugar, but as they’re naturally occurring I feel that they must be healthier than the processed treats you can buy in stores – but that’s my personal view.

Dates are natures candy!

I love dates, they’re gooey, sticky and taste like caramel. The problem I find is that many recipes call for a specific variety called Medjool, which although admittedly they do taste delicious, they’re also pretty expensive compared to other varieties. The cheaper alternatives aren’t quite as sticky so can prove more difficult to use in bliss balls, however I’ve discovered a great way to get around it! Simply soak the dates in hot water for a few minutes, drain the water and they become lovely and soft which makes them ideal for blending.

Here I’ve created a ginger nut inspired recipe, dipped in dark chocolate – it makes approx 20 which can be stored in the fridge for a week or so, longer if kept in the freezer.

You will need:

  • 150g pitted dates
  • 150g of mixed nuts (I used peanuts and cashews)
  • 1 tbsp of chia seeds
  • 1 tbsp of flaxseeds (optional)
  • 1 tsp of ground ginger
  • 1/2 tsp of cinnamon
  • 50g of dark chocolate

How to make:

Begin by pitting the dates and removing the stones, then pop into a bowl and cover with hot water. Add the nuts to a food processor and blitz until a rough fine crumb, add the chia seeds and flaxseeds and blitz again.

Drain the water from the dates and add to the processor, tip in the spices and blend together. Keep mixing for a few minutes, scraping down the sides until combined.

Using your hands, roll into small balls (just under ping pong sized I guess!) and lay out on a baking sheet. Pop in the freezer for a few hours to harden slightly. I melted 50g of dark chocolate with a pinch of ground ginger, drizzled over the balls and popped back in the freezer.

Store in the fridge or freezer, and try not to eat them all in one go!

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spoonful

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

Savoury

Spiced Red Lentil Soup

January 10, 2017

Only the pure in heart can make a good soup – Ludwig van Beethoven

January is the time for curling up on the sofa with a big bowl of steaming hot soup, feeling warm and snuggly. It’s like central heating for the soul! As I can’t eat onions (who knew they’re in pretty much everything?!) I struggle to find any ready made soups from the supermarket as onion tends to be a staple ingredient. So I’ve started to make my own soups, and so far I’m loving the flavours.

There’s also something satisfying about making your own soup, blending it together and heating it up in a pan for lunch the next day with a few slices of warm buttered toast. It fills you up without feeling sluggish after and is a great way of sneaking in left over vegetables that may otherwise have been thrown out at the end of the week.

This soup will last in the fridge for up to 5 days, making the perfect dish to take to work, and it really couldn’t be any simpler.

Here’s how I made it…

You will need:

  • 250g of carrots (approx 2 large carrots)
  • 1/2 red bell pepper
  • 200g dried red lentils
  • 1.5 litres of stock (I used beef stock but vegetable will work great too)
  • 20g of fresh finger
  • 2 garlic cloves
  • 1/2 tsp of cumin
  • 1/2 tsp of turmeric
  • 1/4 tsp of cinnamon
  • 1/4 tsp of chilli flakes
  • salt and pepper to season

How to make:

Prepare the carrots and red pepper by roughly slicing into coin sized pieces, boil the kettle to make the stock (if using a stock cube) and set a pan on a medium heat. Add the vegetables, stock and red lentils to the pan, stirring together.

Next thinly slice the garlic and ginger, and add to the pan with the rest of the spices. Bring to the boil and then simmer for 30 minutes or until the carrots are soft.

Leave to cool slightly before adding to a blender (I use my NutriBullet and blend in batches) and blend until smooth, or use a hand blender in the pan whilst still warm. Serve hot with toasted bread and butter!

soup2-insta

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