Energy Balls are definitely one of my favourite snacks to make as they are so simple and quick and easy to whip up. You can literally just throw it all into a food processor and woo its done.And they taste so goooood! There are some great recipes out there pinterest is a great place to look for inspiration.
I thought I would share with you Two of my favourite energy ball recipes, that are super easy and quick to make.
and enjoy x
This is one of those recipes that comes to me at around 12:30 in the afternoon when i'm already thinking what do I want for dinner and my mind just travels through all the cupboards and the fridge, until I think of something that I feel will taste amazing. And oh my did this taste great!
The photos I took do not do this dish any favours but thats cause they where taken on my phone and it was quite dark... But just trust me it was bloody amazing!
2 medium- large sweet potatoes
1 tbsp cinnamon
1 large red onion
1 tray of mushrooms (or how many you wish)
10-20 small pieces of broccoli
whole grain mustard
1 cartoon coconut cream
Brown rice 74g Per person
2 cloves of garlic
I served my dish with brown rice but you can serve it with anything you like, baked potato pasta, cous cous, quinoa.
Pre heat oven to 180c (fan), and heat up a tray with some coconut oil.
Chop both sweet potatoes into small cubes and toss into the tray with the cinnamon, then roast for 35 minutes or until the sweet potato is tender.
Add the brown rice to a boiling pan of water make sure the water covers the rice and cook for around 25-30 mins.
Slice the red onion into cubes and slice all the mushrooms and chop the broccoli.
Next heat up your wok with 1 tbsp coconut oil, once melted add 2 tbsp wholegrain mustard and 2tsp cumin and mix together well.
Then saute the red onion, mushroom and crush the 2 cloves of garlic into the mixture and cook for around 5-10 minutes.
Then add the coconut cream.
Add the chopped broccoli for the last 10 mins of the sweet potatoes baking.
Once tender stir the roasted sweet potato and broccoli into the wok and add black pepper.
Rinse the brown rice with boiling water from the kettle before serving .
Serve and enjoy.
so simple yet delicious, let me know if you try out this recipe and if there was anything you added or changed about it or what you served it with x
Mexican food has always and will always be my favourite food?
I love Mexican chilli with nachos, tacos or rice and I've been looking for the perfect vegan alternative to a chilli mix and I think I've finally made a perfect mix.
so I thought I would share it with you all to enjoy.
* 2 Onions
*2 Garlic cloves
*1 bell pepper
*3 Tbsp tomato puree
*1 Veggie stock cube
*1/2 tsp cumin powder
*1-2 tsp chilli powder
*2 Tbsp olive oil
*1 cartoon tomato sauce
*1 carton black beans
*1 carton kidney beans
*Salt and Pepper to season
I hope you enjoy this vegan mexican chilli as much as I did that I wasn't able to get a photo because I loved it so much, so photos to follow soon. hehehe
(photos from pinterest)
This was seriously one of the greatest things I have ever eaten in my whole life (vegan or not), I truly feel there is new gate way for cheesecakes- the healthy alternative!
It was truly amazing It just tasted like a cheesecake but didn't leave you with that awful full/sick feeling you get after eating a slice of "normal" cheesecake. I think I could of eaten this whole vegan cheesecake and still of felt fine. (But I wouldn't advise you to do that)
Its great because it covers many nutritional values as well, you're getting vitamin C from the mango, good fats and protein from the nuts and lashings of fibre from the dates.
SOOOOO how amazing does this cheesecake already sound?
I know you want me to get on with the good bit the ingredients and method cause you can't wait to get on and make it...... Well no more waiting...... here you go!!
For the Base
150g Raw unsalted Almonds
100g Dried pitted dates
1tbsp Coconut oil
Pinch of salt
For the filling
400g Raw unsalted cashew nuts
soaked in plenty of water
for 6 hours or overnight
1/2 tsp fine salt
Grated zest of 1 unwaxed lemon
plus 3 1/2 tbsp lemon juice
180g Maple syrup
140g Coconut oil, melted
1 tsp Vanilla extract
Flesh of 1 large rip mango
2 tbsp coconut oil
Line the bottom only of a 22cm round springform cake tin.
To make the Base of the cheesecake place all the ingredients for the base into a food processor and blitz until the mixture forms a paste and that sticks together when pressed into your fingers.
Firmly press into the cake tin. Transfer to the freezer for 15 mins.
Now to make the filling, drain off the cashew nuts, place them into the food processor and blitz to form a past. Add the remaining ingredients and blitz until everything is well combined.
Remove the base from the freezer after 15 mins and pour the filling over the base and smooth it over.
Place back in the freezer for 10 minutes.
Rinse out the bowl of the food processor. Then add the flesh of the mango and melted coconut oil and blitz until smooth.
Remove the cheesecake from the freezer and pour over the mango mixture and smooth over, cover and chill for at least 6 hours but ideally overnight.
It can be stored in an airtight container in the fridge for up to 2 days; if it lasts that long, or in the freezer for a month.
I hope you enjoy making and eating this vegan cheesecake as mush as I did x
who doesn't love chocolate Oreo cake... Especially that oreos can be vegan too!
Oreo cake all round.
I recently made this cake for work for our Macmillen coffee morning and oh wow this cake was a hit. We had a Bake off at work for the event before selling the cakes and I won 'BEST BAKER'!
The dream is coming true i'm one day going to be Mary Berry. Hehe!
I've decided to show you both recipes for this cake, whether you want to make a vegan oreo cake or a oreo cake using dairy products.
Now the decoration is up to you, you'll ned an even amount of butter icing to sandwich the cakes together and then the rest is up to you.
*you can do a full Iced cake or just ice the top of the cake with little blobs ( I don't know what else to call them) to place the whole Oreo cookies on.
Any issues please message or comment and I will get back to you.
Good luck and enjoy the best Oreo cakes everrrrr!
what's more fitting than a baking blog post, when its bake off week!
I know nothing else seems right.
The Great British bake off is back.... finally! Its not the same without Mary Berry, Mel and Sue but its one of those things that the British public are going to have to adjust too. But to be truthfully honest with you I still loved bake off last night and I just wish it was on every night; roll on next Tuesday.
So to celebrate bake off coming back I thought I would share with you a new recipe I have tried out, which went down a hit with everyone if I do say so.
Coffee and walnut cake, nothing fancy just yummy cake!
so for this recipe you will need-
100g unsalted butter at room temperature
100g caster sugar
2 large free range eggs
100g self raising flour
1 level tsp baking powder
50g chopped walnuts
1-2 tsp coffee essence (I used 1-2 tsp fine coffee powder which worked fine)
For the butter cream and topping:
75g unsalted butter
225g Icing sugar
2 tsp milk
2tsp coffee essence or coffee powder
8-12 walnut halves to decorate
* Firstly you will need to preheat your oven to 180c/160c fan and Gas 4.
*lightly grease 2 18cm/7in cake tins and then line the base with baking parchment.
*Next in a large mixing bowl mix together the softened butter and caster sugar with an electric whisk until creamed together.
*Then slowly add the egg, with each drop of egg add 1-2 tbsp of flour so the mixture doesn't separate. once all the egg is mixed in add the remaining flour, coffee essence or powder and baking powder. Until well combined and smooth.
* Divide the mixture evenly between the two cake tins, then smooth out the top using a spatula.
*Bake for around 20-25 or until an inserted skewer comes out clean. Once cooked take out of the oven and leave the cake in the tin for around 5-10 mins to slightly cool before removing.
* Then remove cakes from tins and leave to cool on a cooling rack until cool to the touch.
For the butter icing-
*Slowly start creaming the butter and then slowly start adding the icing sugar a little at a time to try and stop to much mess!
* Then when the butter and Icing sugar has been creamed together add the coffee essence or powder.
* choose the best cake to go on top and put the butter icing on the top of one cake and bottom of the other so they can be sandwiched together.
*carefully Ice the top of the cake and place your walnut halves equally around the top of the cake.
*Serve and enjoy x
There you have it one super yummy and moist coffee and walnut cake ready for you to make and enjoy while watching Next weeks Bake off!
Today was spent with one my all time favourite people eating great food and drinking amazing tea.
Finding cute and quirky little cafes on the Island is one of our favourite things to do, not just for the cute interior to take amazing photos but of course for the yummy lunches and fruit tea.
We found a little B&B 'One Holyrood', it was right up my street all vintage decor and interior. My favourite!
I've tried and loved the Avocado on Toast with poached eggs and the Homemade butternut squash and sweet potato soup, I highly recommend both.
Rachael had the chicken and bacon salad with balsamic vinegar which also looks rather delicious, so I would highly recommend that as well.
We also had some lemon drizzle cake but there was no time for a photo as it was gone way to quickly. Lovely cake, very tasty.
'One Holyrood' is also a B&B and I've known a few people that have come over to the Island and stayed in there and they've only had lovely things to say about it. So if you ever find yourself coming over to the Island for a short break I highly recommend you checking out
'One Holyrood' as I don't think you will regret it one bit.
Let's hope for many more days like this, this year with great company and great food!
This is no ordinary avocado on toast... .This is the greatest avocado on toast (in my eyes and my best friend/photographers any way hehe......)
Now you may ask what makes this avocado on toast so special the secret is kale crisps, I feel that its gives the dish another texture, great taste and flavour from the spices that I cook the kale in and also ginger and chilli salt (which is by Jamie Oliver).
This is such a simple and easy dish to make for lunch or even breakfast. No lie I eat this around 3-4 times a week and I don't regret it at all haha!
Method- Avocado on toast
Step 1- Boil the kettle. Once boiled add the water to a medium size saucepan and keep on a low boil. Slowly and careful add the eggs one at a time to water using a large serving spoon.
For a runny yolk leave to cook for around 2-3 minutes, for a firm yolk cook for around 4-5 minutes.
Step 2- Add the bread to the toaster.
Step 3- Remove the skin and the stone from the avocado and add to a bowl.
Step 4- Add the tsp of lemon Juice, salt and pepper to the Avocado and mash until it forms a smooth paste like texture.
Step5- Add the Avocado paste to the Toast.
Step 6- Add the sun dried tomatoes if you wish.
Step 7- carefully remove the eggs from the water and place on the toast with the Avocado. season with the salt, pepper and the ginger and chilli salt if you wish.
Step 8- Finally add a generous sprinkling of the kale crisps over the top.
And there you have it the greatest avocado on toast everrrr!
Time to put your feet up and enjoy...
I actually can't believe how quick and easy smoothie bowls are to make! I've always seen SOso many recipes and Instagram posts on smoothie bowls and have always thought they looked LUSH. But I never bothered to try and make one because I thought it was too much hassel.
Well I've finally got round to make one and i'm never going to stop!
A few months ago I went to Australia with my family and I ate so much amazing food but one of the dishes that stuck with me the most was a smoothie bowl that I had in cafe called 'decisions cafe' (you should check them out on Instagram @decisionscafe) and it was one of the best things I have ever tasted. It was so refreshing.
Dragon fruit smoothie bowl... wow!
Since having tried this smoothie bowl in Australia it really inspired me to try and create my own. which I have done. Many times. But not one of them has been as asaesthetically pleasing as the one from decisons cafe, one day the art will come to me.
so today I thought I would share with a quick and easy smoothie bowl for you to try out for yourself. Even though most of the time I like to put any old fruit in the smoothie maker and see what happens, for my first time I like to follow a recipe and then I experiement once i've tired it out.
So i've come up a super simple recipe for you to follow.
The Perfect Smoothie Bowl:
To create the perfect smoothie bowl you can literally use any fruit and topping you wish but today I am going to share with you the ingredients I Used.
Frozen berry fruit mix
Rice milk (around half a cup full)
(for each portion of frozen fruit I used between 1-2 handfuls of fruit but you can use as much or as little as you want depending on how much you want to make)
Sky's the limit when it comes to smoothie bowl toppings....! You can mix it up and experiment with new delicious toppings and flavours... Keeps each smoothie bowl unique and interesting!
Add the smoothie ingredients into the blender and process until you have achieved a smooth/ creamy mixture.
Divide into serving bowls or keep it all for yourself (shhhhh! I won't tell) and then top with either the same as me or whatever takes your fancy.