Summer Berry Crumble Bars

I made this oat crumble as a surprise 'bressert' for my boyfriend last weekend. His favourite fruit is rhubarb and I had a few stalks in the garden that I wanted to use up.  I wanted a super healthy breakfast crumble that was indulgent enough for dessert (hence bressert).

I had planned for this to be enough to last us for breakfast AND dessert late in the day.... but we ate it all for breakfast ;-)

I first made this oat crumble recipe for my 'Not Just For Goldilocks' book, so I won't share it in full right here, BUT I will share with you a great spin-off in the form of these bars. I made the bars in the photos below initially for Real Food Source last year and using the same principle as the crumble I made them again.

These bars are quite soft and cakey with a crisp top, which is how I love them. I used a combination of oats, ground almonds and tiger nut flour for the topping, but other flours in place of tiger nuts and almonds would also work.

They also have a great nutritional boost by way of chia seeds which are also used here to thicken and bind the base and fruit layer.

These are perfect served hot with some vegan for a little indulgence or with a dollop of plain vegan yoghurt for a breakfast option.

Recipe: Summer Berry Crumble Bars

Makes approx 12 squares

Ingredients:

Crumble:

• 1 ½ cup oats

• 1/2 cup ground almonds

• 1 cup tiger nut flour (or other flour such as wholemeal, spelt or a gluten-free blend)

• ½ cup coconut oil– melted

• approx. 2 tbs coconut syrup (to taste)

• 2 tbs chia seeds and 3 tbs warm water (mixed to gel)

Berry Layer:

• 1 heaped cup stewed fruit (I used a combination of apple, rhubarb and raspberries)*

• approx. 1 tbs maple syrup

• 2 tbs chia seeds

• ½ cup rough chopped nuts of choice for topping (optional)

*I used approx 2 small/medium apples, 2 medium stalks or rhubarb and a large handful of raspberries (I didn't measure precisely but it equated to a good cup of fruit once cooked down)

Method:

Mix the oats, ground almond and tiger nut flour dried with the melted coconut oil and syrup. Set aside approx. 1/4 of this mixture for the topping (or more for a thicker topping).

To the remaining mix, add the chia ‘gel’ to help bind. Press the crumble mix firmly into an 8” square pan- it should be approx 1cm deep.  Bake for approx 15 minutes at 180C until just golden.

Meahwhile stew the fruit in a saucepan, adding a little syrup to taste as the rhubarb and raspberries are tart. No extra liquid is required as the fruit will release it's own. Add the chia seeds during the last few minutes to help thicken.

Remove the base crumble from the oven and spread the fruit layer evenly over the top. Add the reserved crumble mix, plus extra chunky nuts if desired.

Bake for another 5 minutes or so until the topping is golden and the fruit bubbling.

Serve hot or cool (note: the bars slice better when cool)

 

Mini Christmas Pudding Porridge... takes just 3 mins all in!!

This was my epic breakfast last weekend. It looks like dessert, to be honest it is totally worthy of 'bressert' status. For dessert use the juice as noted and sprinkle the coconut sugar. Job done!

You could prepare the mix ahead of time too and just let it sit for an hour or so, possibly overnight, I haven't tried it that way but I don't see why it wouldn't work. 'Overnight Oats Christmas Pudding Porridge', ha ha! The best thing ever to wake up to on Christmas morning... with absolute minimal prep!

It literally takes three mins to make from start to finish! (if you use a microwave- see my notes below).

I make servings like this using a silicone egg poacher - so handy, the perfect size and they are flexible so the contents come out so easily. I highly recommend investing in one for you single serve cakes and such like (not eggs!) ;-)

What will you be making on Christmas day morning?

Are you more sweet or savoury?

I'm such a sweet porridge girl so that's been my go-to to make for my family these last few years. If you haven't already, I highly recommend trying these too- the bakewell pie and the classic festive baked oatmeal that kicked it all off!

Recipe: Mini Christmas Pudding Porridge!

Serves one

Ingredients:

• 1/2 cup porridge oats

• 2 tbs ground nuts of any kind

• 1/4 cup apple puree

• 1/4 cup mixed dried fruit (a mix of some of these: raisins/sultanas/currants/cranberries/gojis)

• 1/2 tsp spice or more to taste (I used a little of mixed spice & cinnamon)

• 1 heaped tbs flax

• 1/4 cup water (or juice for extra sweetness)

Method:

Mix everything together well in a small bowl.

Spoon into a small circular microwaveable domed dish- I use an egg poacher (so great for mini cakes!!) Press firmly and smooth the top.

Microwave for 90 seconds on high power. Carefully loosen and tip out onto serving plate and dress with vegan yoghurt or cream plus any extra fruits and spices, I used gojis, but a cranberry compote or some festive jam would be amazing! If you prefer an even sweeter porridge sprinkle a touch of coconut sugar, it was fine for me without.

*Notes: I rarely use a microwave these days but I didn't want to turn on the oven on for this tiny dish, I also find it crisps/dries up more in the oven and this works best when the moistness is maintained. By all means try the oven but don't overcook- cover loosely in foil and make sure middle is still very moist!

If you try the microwave option but are making multiple puddings- cook one at a time or increase the timing- I have only tried cooking one.

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Baked 'Bakewell' Pie.... New favourite easy festive 'bressert'!

I have found my new Christmas breakfast for this year!  Or more accurately 'bressert' - when  dish i heathy enough for breakfast but indulgent enough for dessert!

It's a spin on my equally wonderful classic Christmas baked oats from over 4 years ago now (wow time flies!) and it's the new recipe I'll be making for my family on Christmas morning. 

This year we are spending Christmas Day at my brother and his girlfriend's house in Winchester, and knowing they both love 'Bakewell Tart' flavours I was inspired to create a breakfast in their honour. The mini bliss balls pressed into the top are added indulgence as I had some mix in my fridge from the recent workshop I ran (more workshops in the New Year if you want to come!) but you could omit these or simply use marzipan and roll into balls if you have that to hand! Or you could use Bakewell Nakd bars chopped up, ha ha (not a sponsored link!) I will say the balls do make an incredible addition to this breakfast so add them if you can.

The three big things I love about baked oatmeals are...

1. They literally take minutes to mix up in one bowl and you can just as easily make breakfast for two or eight by just changing at the quantities (and the size of the baking dish)

2. There are almost endless flavour combinations (I have loads on my blog already)

3. They are healthy enough for breakfast but indulgent enough for dessert!

The bliss ball recipe I used is available here in my newly launched 'The Ultimate Bliss Ball Recipe Guide'. It has 20 recipes AND loads of alternative options for each so the ideas really are limitless... this guide will be a great addition to a January health kick too!  I made the book as a 'printable layout' so you can print and cut the cards up to give as gifts with a recipe you've made.  

It's the little things that make me happy! :-)

Now, back to the Bakewell Pie recipe...

Recipe: Baked 'Bakewell' Pie

Serves 2 (could just as easily be doubled or tripled....)

Ingredients: 

• 3/4 cup porridge oats

• 1 1/2 cup non dairy milk

• 1/2 cup flaked almonds

• 1 tbs ground flax seed or chia seed

• 1/2 tsp almond extract

• 1/2 cup roughly crumbled frozen raspberries*

• bliss balls or marzipan balls (optional)

• approx. 1 tbs maple syrup to taste (or any unrefined sweetener of choice)

*I didn't have cherries to hand (which would have made a more classic bakewell). I use frozen fruits as they are more readily available for me at this time of year. Their colour does not bleed so much as I mix then through, and they do not risk burning in the oven.

Method:

Mix everything together adding the raspberries in the final strokes. Spoon into a medium oven dish, add a few extra almond flakes into the top if you like. Don't addd the bliss balls yet! If you are making your own bliss balls, you have a 10 minute window to make them now.

Bake at 180C for a total of approx. 25 mins until the topping is golden. After 10-15 mins whilst the top is still quite soft (and not golden) add the bliss balls, pressing them lightly into the top. Continue baking until golden on top.

Serve immediately, alone or with non-dairy yoghurt, cream or (ice-cream for dessert!) Also great eaten cold the next day.

'Greens powder' FREE recipe book!

You may have seen over on my Facebook page that I've been experimenting with all things 'green' in the recipe department recently!

No it's not St Patrick's Day, it's because I've been developing recipes for Real Food Source using their Matcha powder and their Green Tea Blend.  I created another free ebook to add to their ever growing collection showcasing a collection of recipes using their green tea blend... most of these are also interchangable with pure matcha tea, so if you are a matcha fan you have loads of inspiration ready for you too!

The best thing about the green tea blend is that it combines a variety of nutritionally rich green powders at a very cost effective price.

Here's a little sneak peak.... but you can follow this link to download your very own copy!

One of my favourite recipes in the collection is this green tea 'Nice Cream'...so quick (with a little pre-freezing required) and perfect to pep you up on a summer afternoon. It's also totally ok to serve this as breakfast.... a seriously healthy treat!  Don't skip the nut butter as this creates a much creamier, richer result.

Recipe: Green Tea 'Nice' Cream

Serves 2

Ingredients:

• 2 bananas- chopped into chunks and pre-frozen 
• 2 tsp of green tea blend (or matcha tea)
• 2-3 tbs cashew butter
• Mulberry crumble (or other dried fruits, granola or choc chunks) sprinkled on top to serve.

Method:

Blend all ingredients together until smooth and totally smooth and creamy, it will be very thick when you spoon it in to bowls

Add toppings of choice... something with a little chew or crunch works well. (In the photos is this mulberry crumble)

Blueberry & Banana High Protein Pancakes

I feel like it's been forever and a day since I've posted loads of food recipes! Once upon a time back in the early days) I was posting three or four times per week, but that's when I had nothing else to do alongside ;-)

Recently I've been spending a lot more time doing my own inner work which is my track of to becoming a better person and coach. I've also been doing a lot of brainstorming- figuring out how to make my mark on this world and how best to make a difference in your lives. With the news of Scott's passing a few weeks ago it made me think more deeply about how I show up and the actions I take.

On another lighter and altogether delicious note, if you've been keeping up with me on Facebook page you'll know I have been busy creating recipes for a 'porridge' e-book to be ready for you very very shortly. Sign up to my newsletter for a special launch offer coming in the next couple of weeks!

In the meantime it's the weekend and so I reckon pancakes should be on the agenda. It's been a while!

Mmmmm pancake brunch!

These ones are super duper simple and also super duper high protein- all natural protein by way of the chickpea flour, chia seed and a little nut butter. 

I love the flavour of these, although if you are not such a fan of chickpea flour you might want to sub half with ground oats or another grain for a neutral flavour.  I have used banana and frozen blueberries, but for for an autumnal twist why not try stewed apple or pear.

If the hot sun comes out as it has done most days this week, I may well whip up another batch and sit out in the garden. Indian summer bliss!

Recipe: chickpea flour pancakes

Serves 1 (3 small pancakes)

Ingredients:

• ½ cup chickpea flour (aka gram or garbanzo flour) 

• 2 tsp chia seed (or flax)

• ¼ tsp baking soda

• 1 heaped tsp coconut sugar

• ½ tsp cinnamon

• ½ cup water

•  1 tbs peanut or almond nut butter 

• toppings of choice- I used mashed banana, blueberries and soy yoghurt

Method:

Mix/mash all ingredients together until you have a thick but spoonable/runny batter. Ideally, allow to stand for 2-3 minutes to thicken a little more whilst you prepare your toppings.

Dollop into three equal sized pancakes into a large oiled frying pan. Cook for 2 minutes then flip and cook for another minute or so until both sides are golden.

Layer up with mashed or sliced banana and blueberries (or fruity filling of choice!) and a little non dairy yoghurt for extra messyness ;-)

Serve immediately.

Chocolate pancake skewers... for Valentines and Pancake Day!!

This recipe is a double whammy... first off a little bit of Valentines love with the chocolate and strawberry thing going down, and then secondly, well it is pancakes so perfect for Shrove Tuesday which is now not so far away either!

Pancakes are perfect for sharing... make a big batch then assemble and drizzle all your toppings on!  I most adore mini blini style pancakes on skewers... just so much more fun and in my opinion easier to cook (I get in a mess trying to flip them neatly otherwise!)  Top tip... use a melon baller to spoon small dollops of batter into the pan!

Layer them up on skewers with fresh fruit and a drizzle of dark chocolate or syrup. I used wholemeal spelt flour in these as that's what I had to hand, but I have previously used buckwheat and oat flour and they would equally well.  The other great thing about these mini pancakes is that they freeze beautifully. So you could make a big batch ahead of time and then for a super simple weekend brunch take some out of the fridge or freezer and warm them through in the oven for 5 minutes whilst you prepare the fruit!

Yay for pancakes!   

If you are not a big fan of the chocolate version check out my other pancake creations here!

Ooooh and these breakfast blinis (pictured below) are not to be missed either!

Recipe: Chocolate pancake skewers

serves 2 (approx 4 skewers)

Ingredients:

• 50g wholemeal spelt flour (or buckwheat or fine oatmeal)

• 15g cocoa powder

• 1/4 tsp baking soda

• 1 heaped tsp flax

• 2 tbs syrup of choice (I used Choc Shot)

• 80ml non dairy milk

• extra syrup as desired to serve

Method:

Mix the dry ingredients together and then add the wet. Mix well to form a thick mix that will not spread when spooned into the pan.

Melt a little coconut oil into a large frying pan and once hot drop dollops of mixture - approx 2 tsp (I use a melon baller) into the pan. Fry for approx one minute and flip for another 30 seconds until cooked through. 

Set aside as you cook the whole batch of mix. Meanwhile, chop up the fruit of choice to thread onto your skewers. Serve immediately with a syrup drizzle or prepare the mini pancakes in advance and keep in the fridge for a couple of days or freeze- making sure they are separated so they don't stick together- if making a bigger batch.

I used Choc Shot syrup in the pancakes as well as a drizzle... you could make your own drizzle with coconut powder mixed into agave or male syrup!

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Chocolate peanut butter fudge porridge

We are already a week into the New Year... wow that's crazy!

Are you feeling the winter blues, the back to work grind, the positive motivations struggling a little now the routine has kicked back in? Well I might have something to help put your world right and make those goals a little easier.... a rich, creamy and warming bowl of chocolate peanut butter fudge porridge. 

Perfect for chilly winter months

Perfect for Christmas indulgence transitions 

Perfect when you only have 5 minutes to whip up a snack.

Do you remember these fridge fudges bites?

Well these form the basis of this breakfast snack bowl.  The recipe came about by total accident when I ws visiting family over the holidays. I had taken a container of my fudge bites for a sweet treat to satisfy me when others were eating regular sweets and desserts, but I had forgotten to take supplies for breakfast.  There were oats in the cupboard but i/ve never been a huge fan of porridge made with plain water- not quite creamy enough my me.

So then an idea popped into my head... make a bowl of porridge with oats, water and a couple of fudge bites. Winner!

Use boiling water and the porridge will be ready within 5 minutes, the fudge notes melt through as the last cook, and the result is a sweet and creamy bowlful. You cold of curse top with a banana for an extra boost, but I kept it simple with cacao nibs (I repeated the experiment when i got home for the photos!)

Change up the flavours of there fudge for a twist.  I made this salted PB version a while back, and also this chocolate walnut version for The Real Food Source here, and there is also an almond butter versioning their free Nut Pastes Book that I created.  

So many options!

Recipe: Chocolate peanut butter fudge porridge

Ingredients:

• 1/2 cup regular porridge oats
• 1 - 1/2 cup boiling water (to achieve desired consistency)
• 2 small fudges bites (approx 2-3 tbs worth)

Method:

Add all ingredienta to a small pan and cook gently on the stove, stirring constantly to cook the oats and melt that fudge bites through the mixture. 

The porridge should be ready to serve in five minutes- I like this served super thick, but simply add extra water in the last minute of cooking if you prefer. My porridge was sweet enough as it was but you could add a fruit topping or a little sweetener of choice if needed.

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Cherry, carrot and carob oat bake

I am determined to stretch summer out for just a little longer. Ok, so we're not talking ice cream or full on summer time foodie flings.... but sunshine and fruit and sitting outside on a blanket goodness is on the cards today.

I actually made this oat bake a couple of weeks back on a hot afternoon, the weather has changed somewhat in recent days, but hey :-)

Cherries are a very much underused fruit in my kitchen. I'm not really sure why. Maybe I am just too lazy to stone them... 

However, I did use them in these hot chocolate cherry pots though...still one of my best creations to date!! (make them if you haven't already- seriously!!!!)

This was a brunch dish... and a bressert! I like to sneak veggies into my oat bakes (see links below)  and the ewas no exception- i finely grated some carrot and you can see the resulting texture in the photo below, you can't taste the carrot.

You can actually use cocoa or carob (or a mix) in this recipe. If you are a little unsure of the flavour of carob or expect it to be just 'like chocolate' go for cocoa as you maybe disappointed. I actually like it both ways, the carob is what I used for these photos (with a little extra dusting on top) and such became the title. Carob is slightly sweeter than cocoa so assists with the sweetness of the flavour- you may need a little extra jam if using cocoa. 

Recipe: Cherry, carrot and carob oat bake

Serves 1-2

Ingredients

• 2/3 cup oats
• 1 cup water
• 2tbs flax
• ½ tsp baking powder
• 1/3 cup carob (or cocoa if preferred)
• 2/3 cup carrot- finely grated
• 2 tbs sugar free berry jam (plus few drops stevia if needed)
• 2/3 cup cherries- pitted and halved

Method

Mix the flax and water and set aside for a minute. Mix all ingredients other than cherries and spoon into a greased oven dish.  Press the cherries into the top.

Bake for approx. 20-25 mins at 180C. Cover the top loosely with tin foil after 10-15minutes if it looks like tits browning too quickly. It should be firm on top but still sticky and pudding like in the centre when cooked.

This would also be lovely served up with some non dairy yoghurt.

(I still struggle with not capturing my reflection in the spoons...!!

 I'd love you to join me in other places too!  

Why not sign up for my newsletter in my sidebar where I feature roundups and special offers plus my FREE ebook. If you are new round here check out my 'About' and 'Getting Started' tabs up top. To buy nibbles you can also find me over at Wholeplus.  

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