Want some crumble? I’ve got you covered.

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I’ve still got that autumnal vibe. Walks around my local park, romping through the crunchy leaves leaving a trail of my wanderings behind me. Walking to the green grocers and picking up squashes, beetroots, multicoloured carrots all ready to roast up for a heart warming dinner or snack.

These rich and toasty flavours are spreading into almost everything I am craving and making recently. A morning doesn’t go by without a generous sprinkling of cinnamon in my porridge or on my toast (no change from the rest of the year there then). I’m feeling a need for warming cooked food instead of my regular salad for lunch. Baked sweet potatoes topped generously with dahl or veggie chilli, big bowls of soup and a huge hunk of sourdough bread and butter. Bread, potatoes, rice, CARBS, more bread, I think it’s a sign of the foreboding winter. My body stock piling the energy to keep my fingers and toes warm for the next few months, or more likely that a new bakery has opened up where I live, and a week doesn’t go by without a loaf or two of sourdough for us to devour (add in a couple of pastries too).

I’m not complaining. Bread and butter has always been one of my favourite things to eat, and ultimate comfort food. Back in the days of me only eating bread and butter, ham, chips and sweet corn, and by bread I’m talking white thick sliced Hovis and the ‘butter’ was some plastic margarine crap, I think freshly baked sourdough and organic salted butter isn’t going to do any harm.

Another winter comfort always has to be crumble. Any fruit is welcome here. As long as it’s tart and juicy in contrast to the crispy, but gooey underneath and slightly sweet crumble topping. And then drown that in custard. DONE. But only one spoon please, I’m not sharing with anyone!

On a lunch out for my mums birthday the other weekend, we went to a favourite of ours in Manchester. We’ve been before and dreamed of munching on their spicy Korean fried chicken once more. However I’d also heard about their apple crumble. Proper stuff, no deconstructed or single serving nonsense here. I’m talking bring the whole dish to the table, serve out a hearty portion and drown it with creamy custard. No creme anglaise we’re English! So obviously after enough to drink, the crumble was obligatory for some alcohol absorption (so we told ourselves).

Since that weekend, crumble has been on my mind.

But I wanted a snack that wasn’t overly sweet and would keep in the fridge, ready to be packed into a Tupperware for those hungry travels. Flicking though the cookbook from My New Roots, I spied some walnut and fig crumble bars. That fits the brief quite nicely.

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They’re ever so simple to whip up, a mixture of oats, walnuts, chia and apple sauce for the crust, and blended dried figs for the filling. No added sugars, maple syrup, honey or anything. All real ingredients from Mother Nature herself. And yes they are even acceptable for breakfast.

Now figs are not the most popular of the fruit world, but a real treat for all the foodies amongst us. Come September, Instagram fills up with pictures of juicy figs topping everything from porridge to toast and gracing savoury dishes, cheese boards and desserts. (NOTE a pud I had recently, white chocolate pannacotta with figs honey and walnut, unctuously creamy and sinfully good). For the rest of the year we have to turn to our dried friends for that figgy fix, and if you’ve ever tried dipping one in peanut butter or tahini, you will be hooked.

They are wonderful little creatures, providing you with calcium, which in this day and age is a very important mineral due to many people cutting dairy out of their diets. Alongside iron, potassium, magnesium and vitamins A, E and K, you get a lot of bang for your buck.

Also as some of you will well know if you have eaten a few too many figs or prunes, they are high in fibre, and you probably will not want to eat a high amount again due to the consequences. The government recently have upped our required fibre intake here in the UK to 30g, which doesn’t sound much but I’m sure many of us aren’t reaching that goal daily. Fibre is so important boasting many health benefits such as reducing the risk of heart disease, diabetes and keeping weight under control due to it keeping you fuller for longer. But it’s also vital for your digestive health, acting as the food for your gut bacteria which we all need to learn to love and look after, and bulking up stools to prevent the C WORD, yep constipation.

TMI!!!

But it’s so important, I’m not going to beat around the bush, I’m getting straight to the point!

3 dried figs give you 2.4 g of fibre, so chop them up and mix into porridge with some ground flaxseeds and peanut butter, and you’re well on your way to that 30g a day.

 

Or have one of these bars with your afternoon cup of tea, or as a dessert with some yogurt and berries. Lightly sweet, spicy, crunchy and wholesome. It’s not a bowl of apple crumble and custard but that’s not for everyday, save that for special occasions. These are to enjoy for those times in between, satisfying your sweet tooth but with the knowledge that they are doing you and your gut some good. And we all need to give our guts a bit more loving!!!

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Fig and walnut crumble bars

Recipe adapted from the My New Roots cookbook

A dairy free recipe, no added sugar and can be gluten free if you use gluten free oats. A note on the applesauce, I buy applesauce from the baby food section because it contains no added nasties. Make sure there’s just apples on the ingredients list and no sugar. I used both this and this brand.

Ingredients

Base and crumble topping

  • 1 1/2 tbsp chia seeds
  • 280g walnuts
  • 200g rolled oats
  • 60g applesauce
  • 2 tbsp nut milk (can use maple syrup as stated in the original recipe but didn’t want them that sweet)
  • 1 tbsp coconut oil
  • 1 tsp vanilla extract
  • Pinch salt
  • 1 tsp baking powder

Figgy filling

  • 300g dried figs
  • 1/2 tbsp cinnamon
  • 1/2 tsp ground ginger
  • 125g applesauce
  • Grated zest 1 small or 1/2 large lemon or orange
  • Pinch salt

Method

  1. For the crust: whisk the chia seeds with 1/4 cup of water in a small bowl. Leave for around 15 minutes until it has formed a gel.
  2. Set your oven to 180C/160C fan. Put 140g of the walnuts on a baking tray and put in the oven, leave until lightly golden and they smell toasty. Remove from the oven and leave to cool.
  3. In a food processor, blend 100g of the oats until you have a flour, add in the toasted walnuts and pulse until they are all chopped up and you have a sandy mealy texture.
  4. Add the chia gel, applesauce, nut milk (or maple syrup if you prefer), coconut oil and vanilla extract. Blend again until a moist dough is formed.
  5. In a bowl, mix the remaining 100g of oats with a pinch of salt and the baking powder. Tip the sticky dough mixture in the bowl and mix well either using a big spoon, or your hands, which is much easier.
  6. Line a 20cm square baking tin with greaseproof paper, then put about a third of the dough mixture in. Press with the back of a spoon, or damp hands, fairly firmly to make an even base layer.
  7. To make the filling: In the food processor, there’s no need to wash it, snip the stalks off the figs and blend together with the cinnamon, ginger, applesauce, orange/lemon zest and a pinch of salt. Blend till either chunky or smooth depending on your preference, then spread the filling in an even layer over the base.
  8. Drop the remaining oat mixture in clumps so it resembles a crumble topping. Chop the remaining 140g of walnuts so they are still chunky and sprinkle over the topping. Press lightly so they stick.
  9. Place the tin in the oven for 25 to 30 minutes, until the topping is lightly golden. Leave to cool before cutting into 16 pieces. Keep in a Tupperware or tin in the fridge for around 5 days, or pop in the freezer for those times when the sweet tooth needs to be satiated.

I know in this changing of the seasons, our bodies are adjusting. You may be feeling more tired than usual, I definitely am! So whenever there’s a chance take the rest and treat yourself. We all deserve a bit of me time and self love.

X

The #PSL but not as you know it

The past week here in the UK there has been notable chill in the air. It seems to have sprung on us rather suddenly. Yes it’s October, and yes it is Autumn, but nevertheless I’m sure we have all been relishing in the glorious sunshine that’s turned up a couple of months late.

The sunglasses are still in use, but now I’m fishing out my winter coats, thicker tights, roll neck jumpers and very soon knee high boots (mini squeal!) to beat the frosty breezes but still enjoying the outside air without the wish to be snuggled up in a duvet with a hot water bottle.

Living in Britain we are supposed to have four proper seasons but due to global warming we’re shifting towards the two season year. Spring for sure, you’ll see the lambs, the daffodils, waking up to sunlight in the early mornings pulls us out of hibernation. Autumn too, leaves browning on the trees and gathering in piles of hedgehog caves, the low sunlight that blinds your vision, English apples crisp and sprightly. Both these times are truly magical.

Summer and winter are on a different level. Never warm enough in July and August, no picnics in the parks or bbqs (or if you’re lucky wrapped up in blankets), your umbrella is constantly sodden by the torrential downpour and bohemian summer dresses and sandals stay packed in the cases until next year. Winter isn’t much different, cold dreary mornings that turn into dark nights, never cold enough for snow only that grey sludge that lasts an eternity, everyone suffering from SAD in desperate need for some vitamin D.

Autumn is by far my favourite, maybe due to it also being the season for my birthday (yay!), I’m sure many others also cherish these couple of months. The time to make the most of British berries, plums, pears, courgettes growing in abundance, the last of the tomatoes, game season, early carrots and the start of the root vegetables, all meaning warmth and comfort will soon be filling our mealtimes.

For many the arrival of Autumn also means it’s time for Starbucks to take over with the #psl. What on earth is that? Come on, surely you know it’s the Pumpkin Spice Latte. The drink that has landed on our soil after many years being a favourite of the Americans. They will find the excuse to put pumpkin in EVERYTHING. And then if it doesn’t contain actual pumpkin there will at least be pumpkin spice, cinnamon, nutmeg, ginger, cloves and allspice.

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Being a Brit, pumpkin only means one thing, Halloween. Pumpkin pie isn’t something we’re eager to bake and serve slices of with a mound of cream, and I don’t see people stockpiling pumpkin flavoured treats at the supermarket. I’m talking pumpkin Oreos, pumpkin spice cream cheese, pumpkin spice almonds, pumpkin spice kale chips, pumpkin pie flavour vodka, pumpkin pie flavour crisps, the list is endless I could’ve gone on on and but I think we’ve had enough of that.

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We get it the Americans love pumpkin, so in homage to them and in my attempt to create something as warm and cosy as the #PSL whilst still giving you something nourishing and not laden with sugar, I’ve come up with this recipe.

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Somebody else say porridge? Yes another porridge recipe, but if you’re anything like me that’s all I crave this time of year.

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For the pumpkin element obviously using pumpkin would be ideal, but if you’ve ever attempted to cook the ones you can find in the supermarket you’ll well know that they’re grown more to be spooky than savoured. Instead I reached out for the humble butternut squash, or even sweet potato would work here. We’re looking for that earthy sweetness, and brilliant orange tone to bring this porridge to life. Spices are obligatory, then finely chopped medjool dates are stirred through for their caramelly sweetness meaning no added sugar is required. And of course what would porridge be without a swirl of nut butter, sunflower seed butter was what I opted for but go ahead with anything else, pecan butter would be INSANE, and of course peanut butter will always have a place in my heart.

 

Pumpkin Pie Porridge

Ingredients

Serves 1

  • 40g / 1/3 cup rolled oats
  • 1 tsp chia seeds
  • 125 ml / 1/2 cup water
  • 125ml / 1/2 cup plant based milk (I like oat or hemp)
  • 1/4 cup butternut squash, mashed**
  • 1/2 tsp ground cinnamon
  • Pinch of turmeric
  • Pinch of ginger
  • Small Grating of nutmeg
  • Pinch salt
  • 1-2 squishy medjool dates (I find them very sweet and one is enough but alter to suit your taste)
  • 1 tbsp nut butter

 

Method

** The squash needs to be prepared in advance, can be cooked and kept in the fridge for around 5 days, use leftovers in a soup, as a mash for dinner, stirred into hummus, as a spread on toast or crackers, or just for this porridge every morning.

Wash the whole squash and wrap in foil. Place in an oven set at 180C for at least an hour until tender. Leave to cool.

When required, cut in half length ways and remove the seeds in the rounder section, then scoop out the flesh with a spoon, leaving the skin behind.

  1. The night before if you wish mix the oats, chia seeds, water and milk in a bowl and leave to soak until the next day
  2. In the morning if the oats have been soaked pour into a saucepan, if you haven’t soaked the put the oats, chia, water and milk straight into a pan. Then add the salt, squash purée, cinnamon, turmeric, ginger and nutmeg and mix it all together.
  3. Place over a medium high heat until it starts to bubble, then turn down the heat to a low simmer and leave to cook for 5-10 minutes until thickened to your liking. Keep checking and stirring to make sure it’s not sticking to the bottom and add more milk if you prefer it looser.
  4. Tip into a bowl, swirl through your nut butter of choice and add the chopped medjool dates.
  5. Sprinkle with more cinnamon if you like, seeds, bee pollen and whatever else you fancy. If you want to go all out on that pumpkin pie vibe, add a dollop of yogurt, cows, goat or coconut, take your pick for some extra creaminess.

Enjoy in your dressing gown and slippers, a mug of green tea in one hand, the newspaper spread on the table and the porridge warming your belly.

Sending warmth and rosy cheeks your way

X

Peanut butter, sour cherry and oat bars

Making decisions for me is one of my biggest bugbears. If someone just handed everything to me without any choice I’m sure it would cause a lot less stress in life. Buuuttt considering I am also quite the control freak, that’s not going to happen. Good mix I have going on there, making life super easy for myself.

Honestly I don’t know what it is about deciding between two things (two if I’m lucky) that’s so difficult. And then if you throw being hungry in there whilst trying to decide what to eat, well that’s the end of the world. Of course I know that next time you can choose the other option, and if the decision you make ends up being the wrong one, that most definitely shouldn’t  = day ruined. But it always does.

One of my biggest problems with decision making comes to choosing a recipe to make. Life before the Internet must have been so much simpler, from your couple of cookbooks you either had the recipe you wanted or you didn’t. No such thing as Pinterest and Google, or the ever expanding ‘whole wall of the kitchen’ shelf of cookbooks that I have at home.

The process is always the same: I get an idea in my head or see something I want to make, then I flick through all my books to find something similar, then an endless scroll through Pinterest to check out other people’s techniques maybe some wacky addition I hadn’t thought of. Then I get confused having spent the last hour or so looking at countless recipes centred around the same idea I no longer know which one to choose. Eventually I choose one, cook it, ends up not working out or not tasting as good as I expected. Obviously I chose the wrong one. End up crying into an under baked mess of cake goo. Fml.

On the very odd occasion I see a recipe and automatically know that I have to make it. There’s no searching around for better options, my minds made up and we’re avin’ it!

This was one of those -extremely rare- occasions. I got an email about a new post from The First Mess. Yes she’s a vegan, but don’t let that turn you away. You will never be asking, ‘where is the meat?’. Expect plant-centric wholefoods, flavour pairings you would never dream of, luscious drinks for a bit of me time, and a few pictures of her dog slipping in there.

I opened the email and read the title no-bake oat bars with sour cherries, hemp and chocolate. *Mental post-it-note*, THAT is what I am baking at the weekend.

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This recipe was for something a bit devilish. Definitely devilishly delicious (that’s hard to say, hard enough to type!). I have a bit of a thing for a good oat bar. Many baked ‘flapjack’ style things have been tested in my kitchen and usually end up dry and cardboardy. Bleugh. So no bake definitely seem the best route to go down and stick with, ooey gooey and utterly moreish. Laura writes how she followed the recipe down to a tee. Now I’ve altered it slightly, as that was what I had in my cupboards, so if you wish go back to the original recipe. Whichever you decide to do, make sure its a quick decision and start devouring these ASAP.

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Hang on..there seems to be something missing

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Someone say a drizzle of chocolate?

Peanut butter, and squidgy dates mixed with toasted oats, seeds, cacao nibs, sour cherries, AND chocolate flecked with sea salt. I’ve got you interested now, even if I hadn’t before.

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On a quick note, this is something that I will go into more detail about another time. Sugar. I am very cautious of how much sugar I put into food, whether it be white caster, honey, maple or from dates it’s all the same to our bodies. Remember these are a treat. Yes they do contain wholesome ingredients, but there’s still quite a lot of sugar from the dates and fat from the peanut butter and dark chocolate, so don’t go thinking you can eat the entire tray . Well you can, but you will feel well and truly stuffed and I’m sure pretty sick, so it’s not the best idea. These little delights are rich and filling, enjoy them with a good cup of tea, share with loved ones or keep in the freezer for a rainy day.

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Peanut butter, sour cherry and chocolate oat bars

Recipe taken from The First Mess, originally from the book Alternative Baker by The Bojon Gourmet.

Ingredients

  • 1 cup smooth peanut butter (I used a brand called Meridian)
  • 1/2 cup dates (the squidgier the better) soaked in some boiling water for 5-10 minutes
  • 1 tsp vanilla extract (please not essence)
  • A good pinch of sea salt
  • 2 1/2 cups of rolled oats
  • 1/2 cup sunflower seeds
  • 1/4 cup pumpkin seeds
  • 1/2 cup dried cherries
  • 1/4 cup cacao nibs
  • 50g dark chocolate (my favourite is Green and Blacks 85%, the darker the better)

Method

  1. Line a 8×8 inch tin (20cm x 20cm) with cling film and set to one side.
  2. Take dates out of their soaking liquid (but reserve the liquid for later) and blend in a food processor until they form a paste. Add the peanut butter, vanilla extract and salt and blend again to form a big sticky clump.
  3. Mix together the oats, seeds, dried cherries and cacao nibs in another bowl then tip all the peanut butter mixture into the bowl.
  4. Now it gets messy. Get your hands in there and squidge it all together until well combined. It should feel sticky, but if it’s on the dry side add some of the reserved soaking water until it’s moist and holding together.
  5. Put into the prepared tin and press down firmly with your hands or a spoon so that the bars are an even thickness all the way across.
  6. Melt the chocolate in a bowl over some simmering water, or in the microwave, then drizzle all over the bars, either spreading it out to create an even layer or leaving it ‘informal’ (as Mary Berry would say) as I have here.
  7. Sprinkle with extra cacao nibs and a good sprinkle of sea salt.
  8. Put in the fridge for at least 2 hours, or the freezer for 30 mins if you’re desperate, until firm and the chocolate is set.
  9. Slice into 16 squares and store in the fridge for a couple of weeks or the freezer for a couple of months. But what am I kidding, that’ll be completely unnecessary they will all be gone way before then.

 

I must add, these are dad approved. Now my dad pulls a face at anything I make if he thinks it’s too ‘healthy’. I’m talking about the porridge I make for us all on a Saturday morning. He pulls a face unless its got A LOT of honey added. As he keeps telling me, “I don’t have a sweet tooth”, obviously honey doesn’t count dad. BUT, he loved these bars, I went away from home for only a couple of days and they were all gone. Is that proof enough? I think so.

Happy rainy day (no) baking

X

 

 

Can I tempt you with some tahini

Many years ago now I first fell in love with peanut butter. I was quite late to the show, but think I have made up for it ever since. Yes it was packed with sugar and refined palm oils, and probably rhymed with ‘hippy’, I’m sure it was the exact same one that lured us all in in the first place. Gradually I discovered almond butter and cashew buter, then started making my own nut butters  (if you want a real treat make some macadamia buter, it will blow your mnd!).

A favourite foodie of mind, and I’m sure he features on most peoples’ cookbook shelves, Yotam Ottolenghi, now he was the one who led me to discover tahini. I’m going to have to admit, I wasn’t much of a fan. Eating peanut butter by the spoonful, now there’s no need to ask. However tahini, I found it too bitter. Sesame seeds have this rich smokiness that you grow to love.

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A jar of golden goodness

 

As I scrolled through Instagram, seeing countless posts from nutritionists and dietitians smothering tahini on EVERYTHING. Toast, spread it with tahini. Roast sprouts, dip ’em in tahini. Porridge, drizzle with tahini. Medjool dates, stuff them with tahini. Your arm, dip it in tahini (I definitely made that one up, please don’t go dipping your arms in tahini, I cant imagine it would be the easiest thing to clean up). But I just couldn’t do it.

Determined as I was, I made a vow to myself to learn to love it. And love it, now I do.

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I’ve been buying either the dark or light tahini by a brand called Meridian for a while and then making my own nut butter, but never made my own tahini. God knows why, it’s so flippin’ easy.

So here’s a recipe, kinda not recipe, for tahini. There’s not much to it. All you need is a fairly strong food processor, preferably a Vitamix (oh a girl can dream). But I have an old Kenwood food processor, it’s older than me (and I’m 20) and that does the job just nicely. Just expect to leave it running for up to 20 minutes. It gets bloody noisy, just grin and bear it, the end product is so so worth it!

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And here’s the beauty shot

 

 

The type of sesame seeds you use here will affect the flavour, black sesame seeds are sweeter, perhaps the colour is slightly off putting for some. The ebony black hue makes me love it even more, as they say black foods are the ultimate superfoods. The unhulled sesame seeds will make it slightly darker coloured, slightly more bitter (maybe just for the tahini aficionado), and the hulled will have the flavour you’re used to when bought from the supermarket. Half and half is a good route to go down, and that’s what I did here.

 

Ingredients

  • At least 1 cup Sesame seeds (hulled, unhulled or black)
  • salt

Yep that’s it, I haven’t forgotten to type out half the recipe. The food processor does all the magic.

Method

  1. Heat the oven to 180ºC/160ºC fan.
  2. Put your sesame seeds in a metal tin and place in the oven, leave until they are lightly golden and they smell toasty. Keep checking and stirring to make sure they colour evenly.
  3. Tip into your food processor, pop on the lid and start whizzing. The seeds like to crawl up the sides of the processor, so keep going back to it every few minutes and scrape down the sides.
  4. The sesame seeds will look like they’ll never get there but keep on going, suddenly the oils will release and you’ll have some liquid sesame lusciousness.
  5. When the tahini has formed a paste, the same texture as nut butter, add a good pinch of salt and blend for a minute longer.
  6. Pour into a jar and keep in the fridge, and there it will be waiting for those spoon dunkings.

It may seem a lot more effort than it’s worth when you can buy a jar without any of the hassle. But a bit of DIY always ends up cheaper, and what else would you rather be doing on a lazy sunday, Netflix can wait!

X

 

 

A tribute to toast

Bread

All you carbophones keep on scrolling as you won’t be interested. BUT YOU SHOULD BE.

Is there anything better in life than some fresh bread, sourdough, baguette, white, brown anything goes, and smothered (we’re not talking a thin coat, I mean 1 inch thick) with butter. That’s salted. Always.

I went through a sad time in my life after reading too many of these health food blogs in this ‘wellness world’, when I decided that carbs were bad. Which meant completely avoiding bread, pasta, rice, potatoes, even grains such as quinoa, buckwheat, spelt and at one point even rye. I thought they would make you put on weight, all we need is a paleo way of life. Vegetables and protein and lots of fat.

But my idea of that didn’t include much protein. So basically I was surviving on just vegetables, avocado and nuts. And I wondered why I was hungry all the time…

(Do not go down this route, it’s not good, not good at all!)

So in an attempt to get my life together and learn to practice balance, carbs have come flooding back in. BIG TIME.

You see they are kinda necessary. Carbohydrates in the form of starchy foods need to make up up to a third of what we eat. Apart from being an excellent source of energy (the slow releasing sort) they contain calcium, iron, B vitamins and most importantly fibre. Every little bit adds up to that 30g of fibre we need a day.

So in a bid to put on some much needed pounds and give myself the energy to power through not just workouts but my whole day, more carbs it is. There could be worse things.

Now when it comes to bread I do love some sourdough. Hefty, chewy and with that must have tang, as it is is best. Or dunked into some steaming soup. My love affair with bread however was rekindled by a certain rye bread. Now considered to be popular among the health food lovers amongst us, and the main component of a #basic breakfast, Biona rye bread is the one. 

Sworn on by the Danes, and most of Scandinavia, rye bread is nothing new. It’s been eaten daily by all walks of life before it became trendy. And why shouldn’t it be, with such a rich deep flavour, that toasts up to perfection.

Did I just mention toast?

Stuck in a mealtime rut, or just so hangry that you need something in your mouth, RIGHT NOW!

Toast is always the answer.

It can be topped an infinite number of ways. Sweet, savoury, or mix the two together, and you don’t have to stick to plain avo with salt and lemon. Although why mess with a classic, it has a time and a place.

Black tahini, kiwi and passionfruit


So let’s av’ it. Toast up your bread till nice and crispy and get ready to devour, veerrryyyyyyy soon.

Arf n arf. For you lot not from the north, it is indeed half and half (usually in the form of half chips and half rice with a curry)


Sweet options are up first.

  • Peanut butter and banana

Ok, ok use almond, cashew whatever else, but pb is LIFE, and its’ soulmate is banana. Sprinkle with a good amount of cinnamon, bee pollen and cacao nibs. Fancy pants enough for you?

  • Nut butter and berries

So this is where the sweeter flavour of almond or cashew comes into play. If you can grab a coconut almond butter from either Meridian or Pip and Nut, you’re laughing. It compliments the tart berries to perfection, add some flaked coconut and perhaps more seeds for that crunch factor. 

  • Peanut butter, kiwi and granola

Granola on toast? Yep you read that right. After having seen @jescoxnutritionist post this on Instagram I knew she was on to something. It really is as good as it sounds. Make sure the kiwi and ripe and juicy, sliced thinly on top of some (make it crunchy) peanut butter, a good dousing with granola and a drizzle of date syrup for a little sweetness. The best by far, I think so!

  • Apple, tahini and cinnamon

If you’re a tahini lover this will float your boat. Smother the bread with dark, light or black tahini. Thinly slice an apple (British if possible), fan out across the toast, add the obligatory cinnamon and whatever other sprinkles you like. Quick, simple and most importantly tasty. 

  • Baked Fig, tahini and yogurt

Now if you follow me on instagram you’ll have seen me post this the other morning. Figs are in season for such a short time so grab em quick! Bake some figs for around 10 mins until warm and juicy, spread the toast liberally with tahini, swirl on the teeniest tiniest bit of raw honey, top with figs, yogurt dollops and lotsa cinnamon. The sweet stuff.

  • Avo, berries and nut butter

Feeling indecisive, why not mix the two together.

  • Peach Melba toast

Spread with coconut yogurt, top with thinly sliced peach and raspberries, sprinkle with hemp seeds and bee pollen. Feel like the ultimate summer goddess.

Now for some savoury tings, acceptable for breakfast lunch or dinner. Get on it! No I’m not going to get all egg on toast here, although that’s always a good option, here’s to something different. 

  • Avo on toast #basic

Go simple and smash it on there with a squeeze of lemon or lime to be zesty, and good pinch of salt and some chilli flakes.

  • Miso and tahini (future names for my cats), avo on toast   

An idea I got from the lovely blog, Dolly and Oatmeal. Mix a good tbsp of your favourite tahini with a small amount of white or brown miso and spread on toast. Top with sliced avo a good squeeze of lime and some sesame seeds for a sprinklinn’.

  • Avocado, strawberries and feta

When it’s summer and the sweetest of strawberries are in season,this is stellar. Mash the avo, spread on your toast, top with thinly sliced strawberries (nectarine/peaches are also good) and add feta or goats cheese. Its got that salty, sweet thing.

  • Avo, pea and feta smash

It is what is says, add some finely chopped parsley, a squeeze of lemon and get spreading. Top with seeds and some rocket leaves.

  • Tahini, cucumber and smoked salmon
  • Beetroot, smashed avo and smoked mackerel
  • Hummus, mashed butternut squash, sliced tomatoes and chillies. Throw a little smoked paprika on there too. 

Messy, but still delicious. Hummus is always the right answer.


Obviously this not a definitive list, use up whatever’s left in your fridge to create something new, or stick to a well loved classic. Just always try to include some protein (animal or plantbased) and a small amount of fat, that way you’ll keep on chugging easily until the next big feed!

A toast to toast

Much love

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