Deliciously Hot Lentil and Tomato Soup

This lentil soup is a great starter or lunch meal, as it is both hearty and light. I absolutely love lentils and I think that they are great at filling you up and taste so good!

Ingredients 

(Serves 2 -3) 

• 1 onion
• 1 clove of garlic 
• 4-5 medium sized tomatoes (you can use canned chopped tomatoes but I find using fresh ones gives a much better and sweeter taste)
• 1 packet truvia/ stevia 
• 1 1/2 tbs of tomato puree 
• 80g of red lentils (dry weight) + 700ml of water 
• 1 vegetable stock  + 500ml of water 
• 1tbs of garam masala 
• 1 tsp of cumin 
• 1 tsp of chili powder (adjust to your specified spiciness!)
• salt and pepper to taste 
• Optional: A handful of basil leaves (however even though I love tomato and basil, I have found this recipe works a bit better without it) 

Method

1. Put both the lentils and 700ml of water into a pan and cook for 25 - 35mins (until soft and mushy)
2. Make up the vegetable broth with the stock cube and water 
3. Meanwhile chop the onions and tomatoes and mince the garlic 
4. Saute the onions and garlic in 3tbs of vegetable broth for 3mins 
5. Add the spices and sauté for a further minute 
6. Add all the other ingredients and (as the lentils are already cooked) cook for around 5mins 
7. Serve with watercress, basil or coriander to garnish 

Be Amazed by Whole Foods in Kensington!

I normally have thought that Whole Foods is quite an expensive supermarket with very good quality food, however on visiting it today I was amazed at their wonderful dried fruit, nuts, grains and flour section. They had everything - from a flour grinder machine to a make your own freshly pressed nut butter machine! All the grains, nuts and dried fruit that you could possibly need is their for a REALLY cheap price. I bought almost 900g of jumbo oats for 81p, 140g of toasted coconut chips for 61p, a whole delicious 500g tub of freshly pressed peanut butter for £2.68, and much much more (as it was so fun and addictive - almost like a healthy pic n' mix!) I was so pleased with my bargain buy, and will definitely be visiting there more often!

Sooooooooo deliciously fresh and creamy!!!!

Pretty Pink Cinnamon Granola

This baked oatmeal granola uses my fruit syrup recipe (which gives it the pretty pink colour) and is perfect for quick breakfast. I didn't add so much fruit syrup to mine as I don't like it very sweet (so mine hasn't got such a pretty pink colour!) but you can add more. If you don't want to use the fruit syrup then you can use maple syrup, honey or any other thick syrup that you want (however it won't be a pretty pink cinnamon oatmeal, and just cinnamon oatmeal!) I adapted this recipe from a less healthy granola recipe, and I absolutely love it! This recipe can be stored in a kitchen jar for future use (like making your own cereal to go!)

Ingredients 

(Makes enough for a jar to store) 

• 500g of rolled oats 
• 2 tbs of ground flaxseed (you can omit this but it makes it high in fibre and that bit healthier!) 
• 1 1/2 tsp of cinnamon (I like it with cinnamon but you could substitute it with ginger or nutmeg - but I wouldn't know how this tastes!)
• 1/2 tsp of salt 
• 2 tsp of baking powder 
• 1 1/2 tsp of vanilla extract 
• 75g of raisins (or any other dried fruit of choice) 
• 2 - 4 tbs of fruit syrup (or maple syrup/ honey etc. - make sure it is a syrup)
• Optional: 2tbs of xylitol 
• Optional: Add 50g of mixed nuts or coconut flakes 
• Optional: Add 50g of dried apple (this tastes REALLY good with the cinnamon)

Method

1. Preheat the oven to 200 degrees celsius 
2. Mix together all ingredients EXCEPT raisins (or dried apple/ mixed nuts/ coconut flakes/ other dried fruit if using) in a very shallow baking dish (I used a shallow pie dish) 
3. Bake in the oven for 15mins 
4. Add the raisins etc. and bake for another 10 - 15mins 
5. Store in a jar and enjoy! :) Serve with milk of choice. 

Scrumptious Strawberry frosting (Raw Vegan)

This is my mother's favourite frosting of mine - she eats its by the spoon! It is both light and thick and creamy, and has a more fresh taste than store brought frosting (let alone a lot healthier and vegan!) It uses full fat coconut milk as the 'cream/ icing sugar' to give it the thickness. I served mine with my oat and coconut macaroon cookies, which makes a delicious desert!

If the coconut milk isn't very thick (make sure not to get light) then put in a bowl and leave in the fridge uncovered - DO NOT SHAKE BEFORE USING otherwise you won't get the thickest part.

Ingredients 

(makes a medium jar full)

• 200ml of full fat coconut milk - make sure it is the thick part that is usually at the top 
• 6 fresh strawberries (do not use more than this otherwise it won't be as thick) 
• 2 tbs of strawberry jam (I use St Dalfour strawberry jam which is both sugar free and absolutely delicious!)
• 2 packet of truvia or stevia / 2 - 3tbs of maple syrup or honey 
• 2 tbs of my fruit syrup 
• Optional: 1/2 tsp xanthan gum (this makes it smoother and thicker and helps to make the coconut milk combine )

Method

1. Put all ingredients into a high power blender like a vitamix or use a bullet blender 
2. Blend until completely smooth - using the xanthan gum will make it easier to combine the coconut milk 
3. Put the frosting in the freezer for around 2 hours and then blend again (this will make it even thicker)
4. Serve with whatever you like (for example my oat and coconut macaroon cookies) or eat by the spoon like my mum does!

Oat and Coconut Macaroon Cookies

These macaroon cookies, I think, are better than the real thing! They do not last long in my house and are so bite size that you constantly feel you want another one! These cookies are also suitable for raw vegan as there is no baking involved.

 Ingredients 

• 100g of shredded coconut
• 50g of jumbo rolled oats 
• 1 1/2tbs / 2tbs of carob powder (or you can use raw cacao powder /  cocoa powder - but use 3tbs instead - but carob powder is far cheaper than cocoa/ cacao powder which sometimes I feel guilty using as it is soooooo expensive!) 
• 1 packet of stevia/ truvia (I use NuNatural stevia as I think it is the best tasting and doesn't leave a bitter taste) OR alternatively you can use 75ml of honey/ maple syrup
• 1tbs of coconut oil 
• 4 dates
• 75g of raisins 
• 1tbs of peanut butter (or you can use almond butter or any other nut butter instead)
• Optional: 20g of walnuts / cashew nuts (or any other nut of choice) 

Method

1. Add all ingredients to a food processor or blender 
2. Blend to the consistency that you want (I like it with some chunky bits in)
3. The mixture will be quite oily - but roll or press it out and I used a cookie cutter to get a nice shape for them 
4. I put mine in a dehydrator on a low temperature setting for 2-4 hours - or I know that many of you won't have one (I don't even know how we have one!) so put them in the freezer for around 1/2 hour or 1 hour to serve them or keep in the freezer long term
5. Eat up!

Sweet Fruit Syrup

This fruit syrup can be a key sweetener to any dessert dish - and I use it in some of my smoothies and my Cocoshakes. It can be varied in sweetness depending on how much sugar/ xylitol/ stevia you want to put in, and can be varied in thickness with the ration of water to fruit + sweetener. It has a rich dark colour and is absolutely deliciously sweet!

Ingredients 

(Makes a medium jar full)

• 125ml water 
• 400g of frozen or fresh berries (add more or less for thicker or runnier) 
• 150g of xylitol/ sugar / 3 packets of stevia or truvia (if you decide on the stevia or truvia option then you will have to add more fruit to make it thicker) 

Method 

1. Add all ingredients to a pan and cook till boiling 
2. Pass through a sieve into another pot and crush the fruit in the sieve to make it into a mush 
3. Add the crushed fruit to the syrup and boil for around 3mins, stirring all the time 
4. Then pass through the sieve again into a jar - store and cool in the fridge 
5. Enjoy in baking, sauces or drinks!

Perfect Pasta Dish

This pasta dish is a recipe that my sister created, and I think it is absolutely delicious so I wanted to share it! My sister has it almost everyday for lunch, and there is a battle for the cooker whenever she makes it (which always is inconveniently around the time I am making dinner!).

Ingredients 

(Serves 2-3)

• 200g of penne pasta  (we use brown rice penne pasta by Doves Farm - which is honestly the best and most authentic tasting healthy pasta - I find all the other ones taste like mushy cardboard!)
• 1 red Romanian pepper
• 1 white onion
• 3-4 medium mushrooms
• 1 clove of garlic
• 20 grams of sweetcorn
• 2 carrots 
• Salt + pepper (to taste)
• 1tsp Olive oil (for the pan) 
• 2tsp of dried oregano 
• ½ vegetable stock cube (+200ml of water)
• Optional: Peas 

Method 

1. Chop up your Romanian pepper, white onion, mushrooms, garlic and carrots 
2. Put some olive oil in a frying pan add some salt and pepper 
3. Add the chopped up vegetables to the pan then add some more salt and pepper to the top with some dried oregano. 
4. Cook this all for around 3 minuets 
5. Add water and the vegetable stock cube, sweet corn and peas (if using)  
6. Turn down the heat put a lid on your pan and cook for around 8-10 minuets. 
7. Top with salt and pepper to taste and garnish with coriander 
8. Serve and enjoy the beautifully healthy pasta dish!

Hot Chocolate and peanut butter pouring sauce

This delicious pouring sauce can be used over fro-co's, strawberries, puddings, you name it! I love peanut butter and I love chocolate (which you probably realise already from my fun peanut butter balls!) so this is a sauce that you can use on frozen treats or fruit to make anything taste like reeses peanut butter cups!

LOOKS SO GOOD!!!

...and there gone!

Ingredients 

(Makes a small cream jug full)

• 3tbs of peanut butter (I use whole foods freshly ground which has the best taste)
• 3tbs of cocoa powder 
• 1tbs of carob powder 
• 70ml - 100ml (depending how thick you want the sauce) of oat milk 
• 25g of walnuts 
• 25g of cashew nuts 
• 1tbs of coconut butter 

Method

1. Blend all ingredients in a high powered blender (like the vita-mix)
2. Store in the fridge for up to 1 week 
3. Before serving you can heat it up to pour over fro-co's etc. 
4. Enjoy!!
5. If you want (and I think this is the best idea ever and they taste sooooooooo delicious!) freeze the sauce into ice cube trays with lolly sticks stuck in them. Then pop them out after around 6 hours and enjoy a delicious reeses peanut butter cup ice cream lolly! Honestly they are the best tasting lollies EVER! :) I dipped mine in xylitol to give a sugar coated look. 

EAT RIGHT NOW... quick before it melts! 

Mmmmmmmmm.......

Chocolate and Banana Milkshake

This chocolate milkshake is thick and creamy, and also perfect for filling you up at breakfast time or a afternoon treat. I made this with frozen banana but you can use fresh banana too, however I like it very cold to enjoy in the summer weather! There is a secret ingredient that might surprise some of you to make it extra creamy and give it a filling taste.... AVOCADO! The avocado is absolutely delicious in this milkshake and gives it an amazing texture that is just as creamy as using real yogurt/milk or ice cream!

Ingredients 

(serves 1)

• 1/3 medium to large hass avocado 
• 1/2 banana (frozen or unfrozen)
• 1 1/2 tsp of almond butter
• 150ml - 250ml (depending on how runny or thick you want it) of oat milk (or almond milk but I haven't tried it with this so can't vouch for its flavour) 
• 1 packet of stevia (1tsp)
• 1tsp of vanilla extract 
• 2tbs of carob powder (or cocoa powder / cacao powder

Method 

1. Chop up the banana and avocado into small chunks (or if using a high power blender like the vitamix then skip this step - I used a bullet however)
2. Blend the banana, the avocado and almond butter until smooth 
3. Add all other ingredients and blend until completely smooth 
4. Pour into a glass and drink up! (I sprinkled some carob powder on the top of the milkshake to make it look pretty!)

Crumbly Cornbread

My mother is American and I was introduced to this delicious cornbread at a very young age - so I decided to recreate the recipe in my own style. I hope you enjoy this American classic! :)

Ingredients 

(Serves 2-3)

• 1/2 tbs of apple cider vinegar
• 250g of maize flour 
• 1tsp of baking powder
• 1/2 tsp of sea salt 
• 1/4 tsp of baking soda 
• 2tsp of xylitol 
• 1 packet of truvia or stevia 
• 60g of sweetcorn (cooked - after you cook them you can place them in a food processor to make them into a paste - however I prefer using them whole!)
• 5 tbs of coconut oil (melted)
• 1 very ripe small banana
• 250ml of oat milk (or enough to make a wet dough)

Method 

1. Preheat the oven to 200 degrees celsius and grease a shallow baking dish with coconut oil 
2. Mash up the banana or blend it in a food processor to make it into a paste
3. Mix the vinegar and oat milk and place to one side 
4. Mix all the dry ingredients 
5. Add the wet ingredients and the sweetcorn to the milk and vinegar mix
6. Then add the wet ingredients to the dry ingredients and mix very well 
7. Place the wet dough into the greased shallow dish and bake in the oven for 20-25 mins (or until golden coloured on the top) 

Refreshing Energiser Juice

This is a perfect juice for anyone who has had a long day and wants instant refresh and hydration.

A bright colour for a brighter mood

Ingredients 

• 4 large carrots 
• 1 lime
• 1 pear 
• 1tbs of grated ginger 

Method

1. Put all of the ingredients into a juicer (if you don't like it so limey peel the lime - however I would leave the skin on for an extra refreshing taste!)
2. Enjoy and feel energised! 

Fun Peanut Butter Chocolate balls

This recipe is a PERFECT substitute for Reeses peanut butter cups, as it is both absolutely delicious and healthy at the same time. When I took the photo for the post there were only half left as my mum had secretly devoured them!! :) I am glad she enjoyed them though!

Peanut balls before chocolate coating 

Before freezing

End product!

Ingredients 

(Makes 15 mini balls)

Peanut centre Ingredients 

• 75g of peanut butter (I use Whole Foods freshly ground peanut butter - it is honestly the best kind!)
• 3tbs of coconut powder
• A dash of salt 
• 10g of xylitol 
• 1 - 2 packets of truvia/stevia (depending on how sweet you want it)

Chocolate Coating Ingredients 

• 3tbs of carob powder
• 2tbs of cocoa/ cacao powder 
• 2tbs of coconut oil (melted)
• 1 packet of truvia/ sweetener 
• 1tbs of xylitol 

Method 

1. Mix the peanut centre ingredients until resembles a dough that isn't too sticky or too dry 
2. Make the dough into little balls, around twice the size of a malteser - the dough should be enough to make 15 of them
3. Put the balls in the freezer for 1 hr or overnight 
4. To make the chocolate coating mix the carob and cocoa powder 
5. Then add all the other ingredients in the chocolate coating section 
6. Take out the peanut butter balls from the freezer and dip them in the chocolate coating 
7. Make sure you cover the whole ball and place them back in the freezer for 10mins or until ready to eat
8. ENJOY! :)

Bursting with flavour Red Lentil Dhal

This is my favourite, favourite, favourite Indian dish!! I always order it if I can when I have Indian food. This is my own re-creation which was inspired by my love of it, and it tastes just as flavoursome and delicious as it does in an Indian restaurant.

Colourful Cooking!

Ingredients 

(Serves 2-4 (depending on how hungary you are and if you serve it with rice))

• 190g of red lentils 
• 1000ml of vegetable broth (1000ml of water + 2 vegetable stock cubes)
• 2 small white onions 
• 2 cloves garlic (minced)
• 1tbs of ginger (grated)
• 1 1/2tsp of cumin 
• 1 tsp ground coriander 
• 1/2 tsp of turmeric (this is what mainly gives the dish its vibrant yellow colour!)
• 1/2 tsp of cinnamon 
• 1 tsp of tamarind paste 
• 1 bay leaf 
• 1tsp coconut oil 

Method 

1. Rinse lentils well and let them soak in water
2. Heat 2tbs of the vegetable broth over a low heat
3. Chop up the onions and add to the pot, sauté with the minced garlic and ginger for 5 mins 
4. Add the rest of the vegetable broth and bay leaf and bring to a boil 
5. When it is boiling add the soaked lentils and all the other ingredients on the list 
6. Let simmer for 30mins on a medium heat, or until the lentils are soft 
7. Serve and enjoy the delicious flavours!

You can serve this dish with brown rice - but I like it just on its own!

Raw Marinara Sauce

This marinara sauce goes really well with my Crazy Curly Courgette noodles. By adding fresh chillies or chilli powder you could also use this as a salsa, which compliments the sweet potato crisps.

Where did it all go?????

Don't worry - I know it looks like in the picture that this recipe doesn't yield very much. But..... I ate over half of it by 'accident' before I took the photo!!

Ingredients:

• 5 cherry tomatoes 
• 5 sun-dried tomatoes 
• 1 large tomato 
• 1 - 1 1/2 tbs of tomato puree
• 1 very small onion (or half a medium/ large one)
• 1 clove garlic 
• 7 sprigs of fresh basil (or 2tbs of ground, dried basil and 1tbs of ground, dried oregano)
• Salt to taste
• Optional: 1/2 tbs of lime juice (I made it with lime juice and it is delicious, but you can omit it if you like and it will still be just as good!)
• Optional: 2tbs of fresh oregano 
• Optional: 2 pitted dates (it makes the sauce slightly sweeter - however I prefer it without!)

Method

1. It isn't very difficult - just bung all ingredients into a food processor until it is the consistency you want (I like mine to be more roughly chopped then smooth - but it is up to you!)

Crazy Curley Courgette Spaghetti

Courgette spaghetti?????? (I hear you asking!) I know - this sounds very weird! However it works and does have a similar taste and texture to pasta! At first I used the courgettes completely raw, and although this tasted ok, it still wasn't quite a good enough substitute for spaghetti. I tried and I tried, and I think I have now finally perfected this recipe! In the image I have served this with my Raw Marinara sauce and some olive oil - which makes this dish sort of like a spaghetti bolognese substitute. To make it look more like pasta (sometimes I miss having pasta and need to fool myself!) then peel the courgette so you only get the yellowy white inside.  Have fun with it and try your own sauces!

Peel the courgette to get rid of the green that gives it away!

Looks delicious: Could it fool you?

 Ingredients:

(Serves 1-2)

• 2 courgettes 
• 1/4 tsp salt 
• Optional: olive oil 
• Optional: pepper

For this recipe you can either use a spiralizer (which I have used) - however before we got the spiralizer, we just used a julienne or ridged potato peeler.

Method 

1. Heat water in a steamer 
2. Whilst the water is boiling, spiralize (or julienne) the courgettes to make noodles 
3. In a bowl mix the courgette spaghetti and salt and leave for 3 mins 
4. When the water has boiled steam the noodles for 3 to 5 mins (not to long as the noodles will be too soft!) 
5. Serve with my Raw Marinara sauce, or a sauce of your own creation!

Comment on how you found the courgette noodles, I would like to know if you thought they were a good substitute! Also if you think up any good recipes or ideas about them, share them as I would love to try!

Early Riser Refresher Juice

This juice is exhilarating and perfect for 'early morning blues' (which I get a lot as I have to wake up at 6:30am to get to school - it's early for me!) It is seriously refreshing because of the lime and perfect for anyone who is trying not to drink soft drinks like limeade! I absolutely love this juice and find it will fill me up until lunch, whilst still being quite light! You do need a juicer to make this, however I will post a smoothie version for those who don't have one (don't worry you still will be able to share in the fun!)

Yes it is an odd colour, but believe me it tastes amazing!

Ingredients 

(Serves 1 - 260ml)

• 3 medium to large carrots (if you have small ones use 4-5)
• 1 lime (if you are less of a limey person peel it)
• 1 pear
• 1 apple 
• 1 slice of fresh ginger 
• A handful of romaine lettuce 
• Optional (for super healthy people!): 1tbs of coriander and parsley, 1/2 - 1 stalk of celery, 1 beetroot (which will make it a lovely purple colour!)

Methods 

1. Put all of the ingredients in the juicer 
2. Mix it up and serve in a glass

Raspberry Fro - Co (Frozen treat)

One thing I miss as a vegan is not having frozen yogurt. I used to freeze yogurt is ice cube trays and blend them with frozen fruit and sweetener to make my own frozen yogurt. Now that I am on summer holiday I want to sit out in the sun and enjoy a delicious ice cream - so I was desperate to try and make a vegan substitute that would have the same enjoyable taste and creamy texture.  So I researched good substitutes and I came up with coconut milk as a really delicious substitute for yogurt - AND IT WORKED!! It is just as creamy and full of summery flavour! :)

Ingredients 

(Makes 4 servings) 

• 1 can of coconut milk (or if you aren't vegan you can use regular yogurt)
• 320g of frozen raspberries (or substitute any other kind of frozen fruit that you like) 
• 3tsp of vanilla extract 
• 2 packets of stevia / 3 packets of truvia 
• If your blender has trouble with the frozen goods you can add 50ml of chosen milk (I used oat milk) 
• Optional: 1tbs spoon cacao/ cocoa powder for chocolate flavour 
• Optional: 1 frozen banana for added sweetness and thick flavour 

Method

1. Pour the coconut milk into ice cube trays and  freeze overnight
2. Put all ingredients into a blender 
3. Blend until consistency of ice cream 
4. Scoop it out and enjoy!! 

I am thinking about creating vegan sauce flavours for these FroCo's - so watch out for new recipes!

GCSEs!!!!

To any of you still finishing their GCSEs - good luck!!! I finish mine today at 13:30 - and I am SOOOOO EXCITED!!!!!!!! This part of my blog is dedicated to help with revision, give any tips and advice and recommend the best sites that I have found helpful.
I am going to post up all of my revision materials, which you will also be able to find the Get Revising website (which I found REALLY helpful while revising for my GCSEs).  Hopefully you will find them all helpful, and contact me by posting or commenting questions at the bottom of the page! I am happy to answer any questions and give advice as I know it is sooooo hard to keep focused and motivated during the exam season, but stay strong and you will get through it in the end :) All of the notes that upload for you I wrote myself (unless I say otherwise). However because I wrote them I remembered them better, so if using them I highly recommend that you make flashcards from them (using my notes as a base). Even I made flashcards for all my geography and history notes and it REALLY helped me remember key points. I might upload a post, after the holidays, on how to make your own amazing flashcard pack! As I revised my printed note documents got more and more densely covered in writing and highlighter - so I am sorry that I can't share with you ALL of the notes I made as many of them are also hand written as well. So I hope all the materials help you get started with revision and help you understand the key points to look more deeply into. :)

Sweet and Spicy Sweet Potato Chips

These sweet potato chips are quick and easy to make, with a beautiful sweet taste! I love making these chips and have them for breakfast, lunch and dinner! They are perfect for a light snack and a substitute to having crisps.
Try making them in all different types of variations - I have included a few of my favourites for you to try!

Deliciously crunchy snacks 

(3-4 servings) 

Ingredients 

• 1 large sweet potato 
• 1tsp Salt 
• 1tbs melted coconut oil 
• Optional additions (salt and vinegar):
• 3tbs brown rice vinegar
• 1/2 tbs apple cider vinegar 
• 2tsp onion powder
• Optional additions (Spicy Mexican style) 
• 1/2 tsp chili powder (or more if you want them extra spicy!)
• 1/2 tsp paprika
• 1/2 tsp onion powder
• 1/2 tsp ground cumin 
• 1/2 tsp oregano 
• black pepper to taste 

Method 

1. Preheat the oven to 200 degrees celsius 
2. Very thinly slice the sweet potato so they are around 2mm in thickness 
3. Mix the salt and coconut oil (along with optional addition ingredients) in a mixing bowl
4. Coat the slices in the mixture 
5. Place on foil and bake for around 15-20mins (until they look super crispy!)
6. Enjoy!

Totally Loco - Coco Raw Brownies

These brownies are so delicious and totally nutritious. They have the most beautiful texture and are both nutty and chocolaty! Happy eating :) I served these brownies with my Nutty for Chocolate Spread.

Ingredients
(Makes 20 small brownies) 

• 20 pitted dates 
• 30g (or 2tbs) of Almond butter (you can use peanut or cashew nut butter as a substitute) 
• 40g of raisins 
• 60g of coconut flour 
• 2tbs of raw cacao powder (or cocoa powder)
• 3tbs of carob powder 
• 30g of walnuts 
• 2tbs of coconut butter 
• 2tsp of vanilla essence 
• 1 packet truvia/stevia 

Method:

1. Throw all the ingredients into a blender (I used the Vita-mix) 
2. Blend until pretty smooth (it will be like a dough)
3. Press the dough into little cupcake moulds 
4. Put the moulds in the fridge for 20mins 
5. Pop the brownies out of the moulds and serve! 
6. You can store the brownies in the freezer as they have no water in them - however i would thaw them for around 10 mins before eating

(1 small brownie = 80kcal (without spread or strawberries))

Nutty for Chocolate Spread (Warning: Contains Nuts!!)

This delicious hazelnut spread is a perfect raw vegan substitute to Nutella (which is my favourite, favourite spread ever - next to this one of course!!) This is perfect to go on the Breakfast bites, brownies or whatever takes your fancy! Happy blending :)

Raw, Creamy and totally Addictive

(Makes 1 medium jar full)

Ingredients 

• 350g of raw hazelnuts (in or out of their shells) 
• 2.5 tbsp of raw cacao powder
• 2.5 tbsp of carob powder
• 1tbs vanilla extract 
• 50g xylitol 
• 1 packet of truvia/ NuNaturals stevia (or 1tbs white sugar)
• 2tsp of coconut oil 
• 1/4 tsp rock salt 
• 200ml - 250ml of oat dream milk (I used this) / unsweetened Almond milk 

Method 

1. Shell your hazelnuts (or buy them out of their shells, which will be less time consuming!)
2. Put your hazelnuts in a Vita-mix (or other food blender) and blend until pretty smooth and the hazelnuts have released their oil 
3. Add all the other ingredients and blend for around 3mins - or until the spread is completely smooth 
4. ENJOY!!! (or for those who won't sit and eat it out of the blender - store in a jar in the fridge for up to 1 week)

I absolutely love this spread and use it on everything! Add your own adaptions if you want - maybe you can use peanuts/ almonds/ cashew nuts instead to suit your tastebuds. Comment on your adaptions below!

(1 serving (around 1/20 of the recipe) = 156 kcal)

Breakfast Can Be Beautiful (Breakfast Bites)

These delicious and beautiful breakfast bites are light and dainty - perfect for breakfast on the go. I have served them with my Nutty for Chocolate spread and a strawberry on top, which makes the most divine combination! Happy Baking :)

(Makes 8-9 bites)

Ingredients:

Dry Ingredients: 

• 35g Maize flour
• 35g Coconut flour
• 1tsp baking powder
• 1 packet truvia / NuNatural stevia / (if not so worried about health add 1tbs of brown sugar)
• Optional: 25g of carob/cacao powder (for a rich chocolaty breakfast bite!)
• OR/ Optional: 1tsp of lemon zest and 1tsp of lemon juice (for a light lemon bite - I wouldn't mix this with the chocolate option or cinnamon option, but I'll let you decide!)
• OR/ Optional: 1/2 - 1tsp of cinnamon (for a cinnamon swirl bite - could mix this with the carob/cacao for a tasty cinnamon and chocolate bite)
• Optional: 1/2 tbs of peanut butter (or any nut butter) (mix with chocolate for a delicious Reese's peanut butter cup bite substitution) 

Get creative with these ingredients - if you think up some good flavour ideas then comment them below! For example I love peanut butter - so you can substitute anything in for a more personal breakfast bite.

Wet Ingredients:

• 1tsp ener-g egg replacer powder (this is dry but later you will realise that it will be mixed with the wet ingredients) 
• 1 1/2 tsp ground flax seed (this is dry but later you will realise that it will be mixed with the wet ingredients) 
• 1/2 tsp Apple Cider Vinegar 
• 125ml of Oat dream (or you can use unsweetened almond milk)
• 1/4 tsp vanilla extract 
• 1tsp coconut oil (melt it before mixing) + 1tsp for greasing baking pan
• 1tbs water

Method: 

1. Preheat the oven to 200 degrees celsius 
2. Grease a small cupcake mould baking pan with coconut oil 
3.  Combine the dry ingredients really well in a mixing bowl
4. In a separate bowl combine the dry ingredients really well Combine all the wet ingredients really well in a mixing bowl  
5. Pour the wet ingredients into the dry ingredients and whisk to form a dough 
6. Press the dough into the moulds and bake in to oven for 10-15mins 
7. Leave to cool for around 10mins
8. Pop out the moulds and enjoy with my Nutty for Chocolate spread for a perfect start to the day!

(1/2 the recipe = 175kcal (without spread or strawberries))