Vanilla Chia Pudding with Plum Compote

Chia puddings will always be one of my favourite breakfast on the go. You can make a big batch on Sunday, divide it into individual jars and your breakfasts for the week is sorted!

This Chia pudding apart from being utterly delicious, is also super filling thanks to the main ingredients, chia seeds, which are packed with plant protein, healthy fats and fibre.

The Flavorking plum compote is just the perfect topping, is naturally incredibly sweet so you don’t need to add any sweetener. I like adding some orange juice and star anise as I love how these warm and fruity flavours work so well with the sweetness of the plums.

Apart from being a great breakfast this is also a great option for a light and low in sugar dessert or for mid afternoon snack.

 

Serves 1

 

Ingredients:

 

1/3 cup of chia seeds

 

1 cup of almond milk (any other plant milk will work too)

 

2 tablespoon of coconut or almond yogurt (this is not essential but it will help to make the pudding creamier and thicker)

 

1 teaspoon of vanilla extract or powder

 

For the plum compote:

 

4 Flavorking plums

 

The juice of 1 orange

 

1 star anise

 

To make the chia pudding:

Ideally you want to make this in advance so the chia seeds will have the time to absorb all the liquids and it will be thick and creamy. I prefer to make mine the night before.

 

Place the chia seeds in a large bowl and add the coconut yogurt, vanilla extract and almond milk. With a whisk mix everything together until you have a smooth consistency and no lumps.

 

Cover the bowl with some cling film and place it in the fridge for at least a couple of hours or ideally overnight. The chia pudding will be ready when is thick and gloopy.

 

To make the plum compote: simply cut the plums in half (lengthways) remove the stone and chopped them into small pieces. Place the chopped plums in a pan with the orange juice and the star anise. Cook the plums gently on a medium-low heat for about 20 minutes. At this point you should have a chunky jam kind of consistency. Remove the start anise. If you like your compote to be super smooth you can use and hand blender to blitz it into a puree.

 

To serve simply place the chia pudding into a bowl or jar and layer with the plum compote.

 

Store the chia pudding and compote in an air tight container for up to 4 days.

 

 

Continue Reading

Chocolate Peanut Butter Fudge Bites

These are definitely my new favourite sweet bite. I know I say this a lot but they are just absolute heaven! For the base I have used coconut flour which surprisingly goes very well with the peanut butter flour. If you don’t have coconut flour you can also use ground almond. I like the addition of the buckwheat groats into the chocolate layer as they add a nice crunch but you can leave them out if you don’t have them.

These bites are great to keep in the freezer for when you are craving something sweet, although I warn you that they probably won’t last very long at all!

 

For the base:

1 and ½ cup of coconut flour

3 tablespoons of almond butter

6 tablespoons of maple syrup or agave nectar

1 tablespoon of melted coconut oil

For the Peanut butter fudge layer:

½ cup of smooth peanut butter

1/3 cup of coconut oil

70 gr of good quality dark chocolate ( I have used 1 bar of Raw Halo chocolate)

For the chocolate layer

140 gr of good quality dark chocolate ( I have used 2 bars of Raw Halo chocolate)

A handful of buckwheat groats – this is optional but it will add a nice crunch

Start by making the base:

In a mixing bowl mix together the coconut flour, almond butter, melted coconut oil and maple syrup. Stir all the ingredients together. You should have quite a sticky dough when pressed between your fingers. If it still to crumbly add a bit more maple syrup and almond butter.

Transfer the mixture into a brownies tin lined with parchment paper. Spread the dough evenly across the tin and press it down with your fingers. Place the tin in the freezer to firm up while you are preparing the peanut butter fudge.

Place the peanut butter, coconut oil and dark chocolate into a small pan and put it on a low heat.

Let the chocolate and the coconut oil melt gently and keep stirring until all the ingredients are well combined together. You should have a smoot and creamy mixture.

Remove the tin from the freezer. Pour the peanut butter fudge mixture onto the base. Spread evenly using a spatula or the back of a spoon.

Place the tin back in the freezer for at least 1 hour until everything is completely solid and firm.

To make the chocolate layer:

Heat a pan full of water on a medium heat. Cover it with a ceramic or glass bowl. Place the chocolate in the bowl and let it melt gently. Once the chocolate is all melted add in the handful of buckwheat groats if using. Stir again.

Remove the tin from the freezer and pour the melted chocolate on top. Shake the tin around so the chocolate cover the all surface.

Place the tin back in the freezer for another hour or so until the chocolate is completely solid.

Remove the tin from the freezer ½ an hour before serving, cut into squares and enjoy!

Store the bites in an airtight container in the fridge for up to a week.

 

 

Continue Reading

Gold Turmeric Granola

If you have been following for a while you probably know how much I have been obsessed with turmeric, I have literally been having it in everything! Most people think of turmeric as a spice to have only in savoury dishes, I on the opposite, love using in sweet dishes, like porridge, smoothies and baking.

Turneric boosts incredible anti inflammatory properties and it’s has also been proven to help preventing cancer, therefore it’s definitely a spice you want to use more in the kitchen. I love the subtle spicy flavour combined with the coconut chips and the agave nectar and because if its bright yellow colour this granola is also one of the prettiest I have ever made! J

Ingredients – make a regular size jar

1 cup of jumbo oats

½ cup of mixed nuts of your choice (I have used a mix of almonds and walnuts)

½ cup of pumpkin seeds

½ cup of buckwheat groats

½ cup of unsweetened coconut chips

2 teaspoon of turmeric powder

1 teaspoon of ginger powder

3 tablespoons of melted coconut oil

2 tablespoons of liquid sweetener of your choice (I have used agave nectar)

Method

Start by preheating the oven at 150 degrees Celsius.

Roughly chop the nuts. You can also use a food processor, just make sure they are not turning into flour, you still want to have quite generous size pieces.

Place the oats, chopped nuts, pumpkin seeds, buckwheat groats, coconut chips, turmeric and ginger powder into a mixing bowl. Pour over the melted coconut oil and the liquid sweeter of your choice. Mix everything well together.

Line a baking tray with parchment paper. Spread the granola mixture onto the baking tray using a spatula or the back of a spoon. Bake the granola for 1 hour. Every 15-20 minutes make sure to give the granola a good stir so it will bake evenly. The granola will be ready once it starts to turn into a darker yellow colour.

Remove the granola from the oven and let it cooled down completely.

.Once the granola has cooled down store it into a hair tight jar for several weeks.

 

 

Continue Reading

Double Chocolate Granola

This granola is by far the best granola that I have ever made! It’s perfect for those morning when you need an extra motivation to get out of bed or for those days when you need an extra morning treat. I love serving it with some almond or coconut milk and some fresh strawberries (it makes the milk go all chocolately!) It also makes a great afternoon pick me up when you need something sweet but not too heavy. I personally love adding sultanas or raisin as I love the flavour combination with the cacao, but if you are not a big fan please feel free to leave them out.

Ingredients:

1 cup of jumbo oats

½ cup of raw coconut chips

½ cup of roughly chopped hazelnuts & almonds (you can use other nuts too, I just love the combination between hazelnut and chocolate)

½ cup of sunflower seeds

½ cup of sultanas (optional)

3 tablespoon of melted coconut oil

3 tablespoons of raw cacao powder

2 tablespoons of agave nectar (use more or less depending on your personal taste)

1 teaspoon of cinnamon

70gr of good quality dark or raw chocolate – I have used Raw Halo

Start by preheating the oven at 150 degrees Celsius.

Roughly chop the nuts. You can also use a food processor, just make sure they are not turning into flour, you still want to have quite generous size pieces.

Place the oats, chopped nuts, sunflower seeds  and coconut chips into a mixing bowl. Add the cacao powder, cinnamon and mix everything together. Pour over the melted coconut oil and the agave nectar. Give it a good stir until everything is nicely coated.

Line a baking tray with parchment paper. Spread the granola mixture onto the baking tray using a spatula or the back of a spoon. Bake the granola for 1 hour. Every 15-20 minutes make sure to give the granola a good stir so it will bake evenly. This is very important as it will be prevent the granola from burning.

10 minutes before the granola has finish baking melt the dark chocolate. Heat a pan full of water on a medium heat. Cover it with a ceramic or glass bowl. Place the chocolate in the bowl and let it melt gently.

Remove the granola from the oven and place it into a mixing bowl. Add the sultanas (if using) and give it a stir. Transfer the granola into a mixing bowl and pour over the melted chocolate. Mix everything again. You want to try to coat as much as possible the granola with melted chocolate. Spread the granola once again onto the baking tray covered with the parchment paper and let it cool for at least 1 hour until the chocolate has solidified.

Store the granola in an air tight jar for few weeks.

 

 

 

Continue Reading

Fully Loaded Veggie PHO with glazed sticky tempeh

 

After visiting Vietnam a couple of months ago I completely fell in love with one their most popular dish, Pho. Normally Pho is based around a bone broth and normally served with seasonal veggie, chicken or beef.

My version is made with a rich veggies and mushrooms stock and served with meaty sticky tempeh chunks. I love how warming, comforting and filling this dish is without being too heavy. Ideally you want to make your stock in advance so you can just throw some veggies and the tempeh in and your meal will be ready in no time!

If you can’t find tempeh sliced tofu will work perfectly as well.

 

For the veggie stock:

 1 white onion

 4-5 cloves of garlic

 1  piece of ginger (about a thumb size)

 1 fresh red chilly

 1 tablespoon of miso paste

 1 tablespoon of coconut oil

 1 stick of lemongrass

 2 medium size carrots roughly chopped

 2 stick of celery roughly chopped

 5 chopped chestnut mushrooms

 2 litres of filtered water

 Salt to taste

 Pho Ingredients:

 1 packchoi roughly chopped

 3 spring onions

 A generous handful of greens of your choice ( I have used kale but spinach or spring greens will work as well)

 6 oyster mushrooms

 1 fresh red chilly ( just half if you like it mild)

 Few slices of fresh ginger

 About 200gr of rice noodles

 A generous splash of tamari and Sesame seeds to sprinkle

 For the sticky glazed Tempeh:

 ½ block of Tempeh (buy organic if possible)

 1 tablespoon of coconut oil

 3 tablespoon of tamari sauce

 1 flat tablespoon of agave nectar or maple syrup

Start by making the stock. I personally prefer to make the stock on Saturday or Sunday when I have got plenty of time (for best results is better to let the stock simmer for at least 5 hours) so I can enjoy  a hot bowl of pho throughout the week.

Roughly chop the onion, garlic, chilli and ginger.

Into a big pot heat up 1 tablespoon of coconut oil. Once melted add the chopped onion, garlic, chilli and ginger. Sautee for about 5 minutes until the onions are starting to turn golden brown.

Add all the other veggies plus the 2 litres of filtered water. Bring the stock to boil them turn the heat down to a simmer. Put the lid on and let it cook gently for 4-5 hours.

Once the stock is ready adjust with salt and pepper. Strain all the liquid to a fine sieve. Discard the cooked veggies (unfortunately because they have been cooked for so long there isn’t much goodness left in them to do anything with!).  Store in stock in a jar or an airtight container.

When you are ready to make your pho start my cooking the sticky glazed tempeh:

Slice the tempeh into generous bite size pieces.

In a frying pan heat up one tablespoon of coconut oil. Once hot add the tempeh and let it cook onto 1 side for a couple of minutes until it starts to brown. Keep turning the tempeh pieces until they are evenly golden brown. Add the tamari sauce and cook for another couple minutes. Finally add the agave nectar and toss the tempeh pieces around so they all get coated. Turn the heat off and let the tempeh rest in the pan.

To make your pho. In medium size pot pour about 3 cups of your veggie stock. Bring it to boil.

Add the rice noodles, chopped kale (or the greens you are planning to use), packchoi, chopped mushrooms, spring onions, sliced ginger and fresh chillies. Let it simmer on a medium heat for about 5 -7 minutes until the veggies arte tender and the noodles are cooked.

Serve in bowls with the sticky glazed tempeh, fresh coriander, sesame seeds, a squeeze of lime and a splash of tamari sauce.

Continue Reading

Granola Chocolate Chip Muffins

img_7913

These muffins are the ultimate guilt free treat! Although they are completely gluten free they are still super fluffy and moist I love how the Liz’s granola adds such a lovely crunch! They are the perfect afternoon pick me up or they also make a great breakfast on the go.

Makes about 7-9 muffins

Ingredients:

1 cup of ground almonds

¾ cup of oat flour

¼ tapioca flour

2 teaspoon of baking powder

teaspoon of vanilla extract

½ cup of liquid sweetener of your choice (I have used rice malt syrup)

¼ cup of almond milk

70 gr of good quality dark chocolate (at least 70% cocoa) chopped in very small pieces

¼ cup of Liz’s Pecan and treacle granola

Start by preheating the oven at 180 degrees Celsius.

Line a muffin tin with paper muffins cases.

If you are making your own oat flour simply place the oats into a blender and blend until they turn into flour.

In a bowl mix the oat flour, ground almond, tapioca flour and baking powder. Mix well together.

Add the rice malt syrup and the almond milk. Mix very gently everything together, don’t over mix it as you want to have the batter nice and fluffy. Gently fold in chopped chocolate.

Fill each case with 2 tablespoons of the batter, don’t press it down. Sprinkle the muffins with the granola.

Bake the muffins in the oven for 25 minutes. Don’t bake them for longer otherwise they will become too dry.

Continue Reading

Matcha Green Tea Granola

img_7590

I always been a fan of making my own granola. However I was a little bit hesitant when I made the first batch of this Matcha Green Tea granola as I wasn’t sure how the normally quite bitter Matcha powder would have worked with the other ingredients. It turned out to be better than I could ever imagined! I love how the earthiness of matcha goes so well with the sweetness of the maple syrup and sultanas. The delicate flavour of coconut chips goes also so well with the slight bitterness of the Matcha. All in all this is officially my new flavoured granola!

I love serving it with fresh berries and coconut yogurt but even with just a splash of any milk of your choice would be utterly delicious. It’s also a great breakfast for those sleepy morning when you need an extra boost of energy to start your day.

 

Ingredients – make a regular size jar

1 cup of jumbo oats

½ cup of mixed nuts of your choice (I have used a mix of almonds and pecans)

½ cup of pumpkin seeds

½ cup of flaked almonds

½ cup of sultanas

½ cup of unsweetened coconut chips

2 teaspoon of Blue Bird Matcha Green Tea Powder

3 tablespoons of melted coconut oil

2 tablespoons of liquid sweetener of your choice (I have used agave nectar)

Method

Start by preheating the oven at 150 degrees Celsius.

Roughly chop the nuts. You can also use a food processor, just make sure they are not turning into flour, you still want to have quite generous size pieces.

Place the oats, chopped nuts, pumpkin seeds, flaked almonds and coconut chips into a mixing bowl. Pour over the melted coconut oil and the liquid sweeter of your choice. Mix everything well together.

Line a baking tray with parchment paper. Spread the granola mixture onto the baking tray using a spatula or the back of a spoon. Bake the granola for 1 hour. Every 15-20 minutes make sure to give the granola a good stir so it will bake evenly. The granola will be ready once it will turn into a nice golden brown colour.

Remove the granola from the oven and place it into a mixing bowl. Add the sultanas and give it a stir.

Add in the matcha powder and mix again. You want to try to coat as much as possible the granola with the matcha powder.I find it easier to use my hand to mix everything together.

Once the granola has cooled down store it into a hair tight jar for several weeks.

Continue Reading

Protein Raspberry & Chocolate truffles

img_7437

These little truffles are literally bites of heaven! Apart from looking incredibly pretty they are packed with skin loving antioxidants thanks to the raspberries powder and with amazing plant protein thanks to Pealicious vegan protein powder.

They are super easy to throw together and they make a great gift to bring to a dinner or birthday party.

Makes 10-12 truffles depending on the size

Ingredients:

1 cup of raw cashews

3 tablespoon of raspberry powder

2 tablespoons of agave nectar

2 tablespoons of melted cacao butter

1 tablespoon of Pealicious protein powder

For the chocolate topping:

100gr of good quality dark chocolate

 

A handful of cacao nibs to decorate

Place the cashews into a food processor and let it blitz for 7-10 minutes until they start to turn into a buttery paste. It almost need to resemble shop store cashew butter. Make sure to scrape the sides from time to time to make sure everything get blended well.

While the cashews are in the food processor melt the cacao butter. Heat a pan full of water on a medium heat. Cover it with a ceramic or glass bowl. Place the cacao butter in the bowl and let it melt gently.

Add the melted cacao butter and all the remaining ingredients to the food processor and blitz for a further minute until everything is well combined. You should have a relatively sticky, firm dough. Roll it into balls and place them in the fridge to firm up for at least 2 hours.

Remove the balls from the fridge and dip them into the melted chocolate. Sprinkle them with cacao nibs (optional) and let them cool for at least 1 hour. Enjoy!

Store them in the fridge in an airtight container for up to 2 weeks.

Continue Reading

Chestnut and Chocolate Mousse

img_6454

 

This super festive pudding couldn’t be simpler! It takes no time to make so it’s ideal for the holiday season when you are already busy preparing lots of other things. It’s super rich and decadent but still packed with healthy fats and protein thanks to the chestnut and coconut milk. It’s so incredibly creamy and silky too that I promise nobody will ever guess is completely dairy free!

Ingredients: Makes about 5 pots depending on the size

1 can of full fat coconut milk

250 gr of cooked chestnut or chestnut puree

100 gr of good quality dark chocolate ( I have used Raw Halo)

2 tablespoon of coconut syrup

1 teaspoon of vanilla extract

Toppings:

Pomegranate seeds

Chopped nuts ( I went for chopped pistachios)

Heat a pan full of water an a medium heat. Cover it with a ceramic or glass bowl. Place the chocolate in the bowl and let it melt gently.

Place the cooked chestnut and coconut milk into a blender until smooth and creamy. Pour the mixture into a bowl and add the melted chocolate, coconut syrup and vanilla extract. Whisk everything together until is all combined together.

Pour the mousse into small pots. Place in the fridge to set for at least 2 hours. Sprinkle with the chopped nuts and pomegranate. Enjoy!

Continue Reading

Warm Carrots, Chestnut & Figs Festive Salad

img_6190

As we get further into winter we all crave warming, comforting food. Cold salad definitely don’t get anybody excited this time of the year. This carrot, chestnut and figs salad is the perfect example of a warming winter salad. It packs so many gorgeous colours too, so it will look beautiful while also tasting amazing. The roasted carrots and chestnuts are sweet and tender, while the lamb lettuce and the pomegranate add a nice fresh note. The pomegranate and balsamic dressing adds a tangy edge that brings all the elements of the dish together. This salad is obviously ideal as a side dish but it’s great as main meal too, just add some cooked quinoa or some crumbled goat cheese to make it more filling.

Ingredients:

  • 60 gr of lamb lettuce
  • 1 pack of Merchant Gourmet cooked chestnut
  • 3 medium carrots
  • 4 fresh figs
  • ½ pomegranate
  • ½ cup of chopped pistachios
  • For the dressing:
  • 3 tablespoons of olive oil
  • 1 teaspoon of balsamic vinegar
  • The juice of the ½ pomegranate
  • 1 tablespoon of coconut oil or olive oil for roasting
  • Salt and pepper
  1. Start by preheating the oven at 180 degrees Celsius.
  2. Wash and peel the carrots and chop them into big chunks
  3. Toss the carrots into some coconut oil or olive oil and season them with salt and pepper
  4. Roast them in the oven for 30-40 minutes until they are soft.
  5. While the carrots are roasting make the dressing. Before removing the seeds from the pomegranate squeeze it with your hands onto a bowl until the juice come out. You should get at least 3 tablespoons of juice.
  6. Mix the pomegranate juice with olive oil, balsamic vinegar, salt & pepper. Remove the seeds and leave them onto side
  7. slice the figs lengthways in 4 pieces, chop the chestnut in bite size pieces.

 

  1. Once the carrots are cooked place them into a salad bowl and add the lamb lettuce, sliced figs and chopped chestnuts.

 

Continue Reading