Breakfast Parfait Extraordinaire

Breakfast Parfait 1

Did somebody say breakfast parfait?? I haven’t done one of these for a while but I fancied pre-preparing some overnight oats and a chia pudding last night so threw together a parfait this morning with quinoa pops, almond butter and a top layer of blueberry banana acai ice cream and topped with the wonderfully vitamin K-rich mulberries.

Ingredients

Overnight oats layer:
Half a cup of gluten free organic rolled oats
1 1/2 cups almond milk
1/2 tsp organic pure maple syrup

Chia pudding layer:
Half a cup of chia seeds
1 1/2 cups almond milk
1/2 tsp vanilla extract
1/2 tsp organic pure maple syrup

Ice cream layer:
1 banana, frozen
Handful blueberries
2 acai berry capsules, opened and emptied into the blender

Extras:
Almond butter
Quinoa pops
Mulberries

Method

The night before you want to eat this, make the overnight oats by mixing all the ingredients in a bowl, cover and leave in the fridge overnight. Do the same for the chia pudding.

In the morning, make the ice cream layer by putting the ice cream ingredients into a high speed blender to make ice cream.

Then just layer up all the ingredients and eat!

Enjoy!

Love,
Lauren

Raw Chocolate Orange Brownies

Raw Chocolate Orange Brownies

Being pregnant I am hungry quite a lot of the time but I try to nourish my body with as many pure ingredients as possible to give my baby the best start in life. If I’m hungry, I eat, and by making snacks like these and keeping a batch in the fridge, there is always something healthy to snack on when I fancy something sweet.

Everyone loves a chocolate brownie, but we all love it better when it’s guilt free. I had a load of Jaffa oranges left from my juicing so thought about doing a sweet variation on my usual raw brownies.

The raw cacao, as we know, is full of organic, pure nutrients and, like the almonds, is a great source of protein. Look no further for a snack for the kids that isn’t full of rubbish, is made with pure ingredients, and will take you no more than 15 minutes to make. This really is the easiest recipe with so few ingredients, anyone can make these!

Ingredients – (do double up if you want to make enough to last a while. This recipe makes about 8 small brownies)

1 heaped mug almonds (make sure to soak in purified water for at least 6 hours)
15 organic medjool dates
3 heaped tbsp raw cacao powder
1 tsp organic pure maple syrup
Juice of one orange
Zest of the orange

Method

Once the almonds have been soaked, rinse and pat dry with a paper towel, then put in the blender and blend until it almost turns into an almond butter.

Scrape away the sides then add the dates, cacao, maple, orange juice and a quarter of the orange zest. Blend until well incorporated.

Grease a silicone loaf tin or square tin with a little coconut oil, spoon the mixture in, smooth the top over with a spatula and put in the freezer for an hour and a half.

Remove from the freezer, sprinkle the remainder of the zest on top, cut into brownie slices and store in the fridge.

Enjoy!

Love,
Lauren

Nutella Cake with Banana Caramel Frosting

IMG_1783 (3)

I needed to bring a cake to a dinner party that was gluten free – for a gluten free person, dairy free – for a kosher person, sugar free – for a diabetic and egg free, but of course I still wanted it to be yummy! Here is what I came up with… And I called it a Nutella cake because it is chocolate and hazelnut… (BTW someone got confused when we use the term ‘cups’ to measure things. It really is as simple as using a cup to measure. A normal size mug is usually the best way to measure a cup.)

Ingredients

3 cups buckwheat flour
Half tsp baking powder
3 large bananas
1 and half cups almond or hazelnut milk
Just under a cup of maple syrup
3 tbsp coconut palm sugar
1 cup hazelnuts
Half cup vegan chocolate chips

Frosting:
1 banana
Half cup maple
4 tbsp coconut oil
3 tbsp almond butter

Method

Preheat the oven to 180 / gas mark 6.

Measure out the buckwheat flour and baking powder and put it in a large mixing bowl then set this aside.

Add the bananas, almond milk, maple syrup and coco palm sugar to a blender and blend until smooth. Pour this mix into the flour and mix well.

Add the hazelnuts to the blender and blend until they form a flour, then add this into the bowl and mix well.

Lastly, add the chocolate chips and mix evenly.

Get two springform cake tins of the same size and cut baking paper in a circle the same size as the bottom of the cake tins and put one in each, then grease with coconut oil.

Distribute the mixture evenly between the two tins and bake in the oven for around 25 minutes. You want it to be moist but not undercooked.

You can make the frosting while it is baking by putting all the ingredients in the blender and letting it blend non-stop for at least 2-3 minutes, if not more, until a caramel-like consistency forms.

Once the cakes are ready, leave to cool fully. Once cooled add half the frosting to one cake, then place the other one on top and top with the rest of the frosting. You can serve immediately.

Enjoy!

Love,
Lauren

Roasted Butternut Quinoa Salad

Butternut Quinoa Salad

When people ask me what my go-to gluten free, yet easy to make, lunch is, I tell them quinoa. It takes around 10 minutes to make and you can either make it that day or the day before and keep a tupperware full in the fridge for a few days. You can also add to it whatever you happen to have in the fridge at that time. In order to make it a bit more filling, I added butternut squash to it this time. You can add some grilled halloumi too, if you fancy, I just wanted to keep this one dairy-free. Quinoa is such an amazing source of protein that you don’t need to add any meat or fish (you can if you want to – if it’s organic of course 🙂 ) But you don’t have to all the same. This will give you all the protein you need.

Ingredients

Quinoa (add as much as is needed for the amount of people you want to feed)
1 butternut squash
Half a cucumber
3 spring onions
2 fresh beetroot, steamed and chopped
Generous handful of cherry tomatoes
2 carrots, shaved into ribbons through a potato peeler
Handful of pine nuts
1 tbsp lemon juice
Pinch salt (I used Oryx desert salt here)
Black pepper

Method

Preheat the oven to 180 degrees.

Cook the quinoa as per the packet instructions. When it is ready, transfer to a bowl and set aside to cool.

While this is happening, peel the butternut squash and chop into bite-size pieces. Transfer onto a prepared oven tray and drizzle with olive oil. Roast for around 40 minutes, stirring occasionally with a spoon to make sure all pieces are coated by the oil.

While it’s in the oven, chop up your vegetables and add them to the bowl with the quinoa.

Add the lemon juice, salt and pepper and stir well, then take the butternut out the oven and add to the top.

Serve straight away or wait until cooled and keep in the fridge.

Enjoy!

Love,
Lauren

Chocolate & Coconut Puffed Rice Cakes

Coconut Puffed Rice Cakes 2

I had some Kallo organic gluten free puffed rice from my breakfast cupboard, and some coconut cream left over from some previous baking so I thought I’d try a variation on my chocolate puffed quinoa cakes. I really love coconut – coconut cream, coconut milk, coconut water, coconut oil, desiccated coconut; anything coconut! – and these really turned out yummy. Sticky and moreish and delicious as they should be 🙂

Ingredients

2 cups organic puffed rice
3 tbsp coconut cream
3 tbsp coconut oil
1 tsp vanilla extract
2 tbsp organic maple syrup
4 tbsp desiccated coconut
1 x chocolate sauce recipe (optional)

Method

Put the coconut oil, coconut cream, vanilla and maple in a saucepan and heat gently.

At the same time, make your chocolate sauce in another saucepan and heat that gently too.

Once the coconut sauce is all melted, add in the puffed rice, enough so that it doesn’t look like there is excess sauce, then add in the desiccated coconut and mix well. Turn the heat off and scoop a generous amount into individual muffin cases within a cupcake baking tray.

Once they are all in and the chocolate is ready, take a teaspoon and literally drizzle the chocolate all over the cakes, as much or as little as you want. I had some extra chocolate sauce left so I mixed that in with some more puffed rice to make normal chocolate ones so that it didn’t go to waste.

Put in the freezer for an hour. You can eat them straight away but you can also store them in an airtight container in the fridge for up to a week.

Enjoy!

Love,
Lauren

Coconut Puffed Rice Cakes 1

Blueberry Chia Pudding with Coconut Cream

Blueberry Chia Pudding Coconut Cream

Antioxidants, fibre, protein, omega 3, all plant-based and easy to make. This recipe needs no further introduction!

Ingredients

Chia Pudding
250ml almond milk
Handful frozen blueberries
1 ripe banana
1 tsp maple
1 acai berry capsule
1 tsp maca powder
1 tbsp almond or peanut butter
4 tbsp chia seeds

Coconut Cream
1 mini tub of coconut cream or the cream from the top of one can of coconut milk, chilled in fridge overnight
1 tsp maple syrup

Toppings
I used granola and blueberries, you can choose whatever you like!

Method

Put all the chia pudding ingredients apart from the chia seeds into the blender and blend until smooth. Pour into a tall cup and mix in the chia seeds. Cover with cling film and refrigerate overnight. At this time you can put the coconut cream in the fridge also.

The next morning, take the coconut cream out the fridge, scoop it into a bowl and whisk for 3-5 minutes until stiff. Add in the maple and stir gently.

Stir the chia pudding in its glass, then pour however much you want into a bowl, mason jar or glass, top with the coconut cream and toppings.

Enjoy!

Love,
Lauren