Carrot and oat chocolate chip cookies

I love the gap in between meals. I love snacks. Particularly cookies for a snack.

mmmmm cookies

When I was younger I always loved the occasional trips with my mum to a shopping centre, bags gathered in hands with the excitement of new shoes and holiday gear. (Shoes which according to my dad should be saved for my holiday, by which time they were too small as I was the never-ending-child). We always made a detour on the way out by the Millie’s Cookies stand. Anyone also from the UK will have similar fond memories. I’d have a pick of two cookies, guaranteed white chocolate chip and the other a milk chocolate and toffee, my mum’s the oatmeal and raisin, all wrapped in a paper bag to nibble on on the car journey to my Nanan’s to bridge-the-gap before dinner.

Nowadays my cookie preference nods towards a more grown up flavour. Ideally a crispy on the outside and really gooey in the middle, the under baked kind with a good butterscotch caramel tone. Either with oats for a chew and plump raisins, or studded with dark chocolate chips (85% plus), more chocolate than cookie, and some nuts for crunch. Not forgetting that sprinkle of flaky salt. You can’t forget that.

Inevitably, eating cookies everyday isn’t going to do you any wonders. Perhaps your mental health, chocolate is known for its calming effects (I’ll take that as an excuse!!), but they are very high in sugar and fat. Sadly we do need to keep those added sugars down from day to day. On the odd occasion though, there will be no holding back.

Photo 23-06-2017, 10 18 17

For the every day 4pm slot, THIS recipe has been my recent nibble. Usually I’m a fan of the two-ingredient banana and oat cookie which, as I can’t be that minimalistic, morphs into an everything-but-the-kitchen-sink cookie. They’re sweet, gooey and as we always have overripe bananas in the fruit bowl, waste-free too! (BONUS). I found this version, full of add-ins for texture, crunch and goo, on The First Mess blog, her photography always does wonders there’s no surprise that I was drawn in. I am always on the hunt for the perfect specimen of a snacking cookie. Maybe now I’ve found it?!?!

Photo 23-06-2017, 10 24 59

It wouldn’t be a recipe of mine on this blog without the little tweak here and there, and this cookie is no different. I like my snacks to not be too sweet, wholesome and tasty yes, but sickly no. Initial ideas of subbing the mashed ripe banana for an equal amount of finely grated courgette, great. However the last courgette I had just put in the oven to roast, so it wasn’t going to happen after all. Next best option? Carrot. Naturally sweeter, why didn’t I think of that in the first place!

Photo 23-06-2017, 10 40 27

Photo 23-06-2017, 13 51 13

Photo 23-06-2017, 13 53 04

Made with finely grated carrots, oats, toasted coconut, roasted chunks of almonds (or pecans), some cinnamon and turmeric and not forgetting the dark chocolate (that’s the important part). Make sure to under bake these, they still will feel really soft from the oven, but bear with me here. Leave them to cool fully on a rack and store in the fridge ready for a week, or two (if you’re lucky), of snacking success. Note they’re vegan, with only a little bit of added maple syrup, I’d reckon they’re good enough for breakfast? Well they were good enough for me!

Photo 23-06-2017, 13 57 02

Photo 23-06-2017, 13 55 17

Carrot and oat chocolate chip cookies

Ingredients

  • 70g (1/2 cup) raw almonds or pecans
  • 40g (1/2 cup) coconut flakes
  • 80g (1 cup) rolled oats
  • 1 tsp cinnamon
  • 1/2 tsp turmeric
  • 1/2 tsp ground psyllium husk (if you can’t get this use ground flaxseeds or linseeds instead)
  • 1/2 tsp sea salt, plus extra for topping
  • 2 tbsp maple syrup
  • 110g (1/2 cup) finely grated carrot
  • 60ml (1/4 cup) + 2 tsp milk, I used oat milk but water works too
  • 2 tbsp coconut oil, melted
  • 1 tbsp almond butter
  • 1 tsp vanilla extract
  • 90g (1/2 cup) chopped dark chocolate (my favourite is 85%)

Method

  1. Preheat the oven to 180C/160C fan.
  2. Chop the almonds or pecans into small chunks and put in a tin and roast in the oven for 8 minutes.
  3. Meanwhile chop the coconut finely and after the 8 mins add the coconut and the oats to the tin and put in the oven for 4 more minutes.
  4. Pour the almonds, oats and coconut into a bowl along with theย cinnamon, turmeric, salt and psyllium husk and mix well.
  5. Put the grated carrot, milk, coconut oil, almond butter, maple syrup and vanilla extract in a small bowl and whisk together.
  6. Add the wet ingredients to the dry along with the chocolate (but reserve a little and put aside) fold until combined and everything is incorporated.
  7. Line two baking sheets with baking paper, or silicone mats. With an ice cream scoop place mounds of dough on the baking sheets until you have used all the mixture.
  8. Flatten to a pattie shape with damp hands, as they won’t spread in the oven. Squish the reserved chocolate chips into the top of the cookies and sprinkle rather generously with flaky salt.
  9. Bake for around 15-20 minutes, until the edges are golden and firm but the middles are still soft. I found 15 mins was perfect.
  10. Cool on the baking sheet for 10 minutes then transfer to a rack until completely cool and store in the fridge for up to two weeks.

 

But Seriously? We all know they won’t last that long.

Big hugs and sunshiney love

x

Coconut Overnight Muesli

I get it. We don’t always have time to prepare meals ahead, eat Instagram worthy breakfasts every morning, occasionally a proper meal doesn’t even get a look in. In reality breakfast is porridge splodged into a bowl dripping down the sides, and lunch on the go comprises of an apple and a bag of almonds. For those desperate times convenience food is called upon, whether it’s Pret, M&S, Itsu, ‘insert name of food place here’, they’re easy, offer lots of choice for all diets and appetite, however it sure can all add up.

The past few weeks I’ve been here there and everywhere. Last minute jobs and changes of plans resulted in throwing clothes in a bag (not forgetting the toothbrush) and making a dash for it. Packed lunches went out the window, dinner and mealtimes completely thrown all over the show, mouthfuls taken in between hair plaiting and foundation applying. At times like these food is fuel, not eaten mindfully and enjoyed as it should.

Photo 25-05-2017, 08 28 20

When I know I’m going to have a crazy busy day, no scheduled mealtimes and the lunch option only centres around curled up sandwiches and party sized bags of Haribo, I ensure to have a really good breakfast. One that’s enjoyed slowly, peacefully as a moment to myself. I cherish those moments. Something with a good mix of slow release carbohydrates, healthy fats, protein and a bit of sweetness. Overnight oats pretty much ticks all of those boxes. Plus, the added extra that it can be made in a jar ready to pick up on your way out via the fridge, and eaten on the train, in your car whilst stuck in traffic or al desko. WIN WIN.

Photo 25-05-2017, 08 29 17

I’m having a bit of a moment lately with muesli. The textures and sog that you get when it’s been soaking in milk for a brief sitting and every mouthful is just that little bit more different than the last. Yet again in the summer months I do enjoy a little fling with overnight oats. Porridge’s cooler friend, the one that was just thrown effortlessly together, walks with a breeze and without a care in the world with a touch of prepped smugness. I’ll have some of that please.

Grab your favourite muesli, I lean towards Rude Health’s Super Seed muesli, favouring more grains and seeds rather than dried fruit to control the sweetness levels. Prepared in the same way as we would overnight oats, stirred up with ground linseeds, yogurt, milk, cinnamon and a pinch of salt. We all have time for that surely? Prepare a large batch for the week ahead and divide into individual jars ready for the morning dash.

Photo 25-05-2017, 08 28 58

To make it super thick and creamy, yogurt is a necessity. It adds a tang along with soaking the grains so they are more easily digested. An organic full fat yogurt with probiotic cultures, such as Yeo Valley, is an accessible choice found in most supermarkets here in the UK. I love yogurt, and eat dairy so that isn’t an issue for me, however I do enjoy mixing things up a little. On the odd occasion going for a coconut yogurt such as Coyo or Coconut Collaborative, some goats yogurt or almond or cashew yogurt. We’ve had a sudden influx here of alternative dairy products, Nush and Abbot Kinney are both coconut, almond and cashew yogurt brands which have recently appeared on the shelves. I even spotted a rice milk yogurt the other day. Don’t get me started on oat yogurt, a variety I have been desperate to try for AGES, Oatly my favourite oat milk brand from Sweden are yet to bring the yogurt to the UK. I am waiting, fidgeting, not patiently at all, but waiting all the same. Yes, alternative yogurts are more expensive, but it’s enjoyable to try new products and discover what you like, even if it is only very occasionally as a payday treat.

This particular day I had an opened tub of natural Coyo (if you have ever tried the salted caramel flavour, it is so good it’s just plain wrong!). Coyo is a lusciously thick coconut yogurt, more like coconut cream, so you don’t need much to be satisfied. That’s why I manage to stretch out one pot to a few servings. This overnight muesli could be made with any yogurt as a substitute, whichever you have open or is your favourite.

Photo 25-05-2017, 08 29 37

I like to top this with fresh fruit, berries particularly are wonderful, or some mashed banana or grated apple stirred through just before serving to add a nice sweetness. A spoon of nut butter and some more seeds on top (you can never have too many) for crunch and bee pollen, because why not. If making your breakfast look pretty nourishes your soul, then go on and have a field day.

Photo 25-05-2017, 08 30 43

Coconut overnight muesli

This makes just the one serving but you can double, triple or multiply the quantities as many times as you need to make a jar for breakfast every weekday. Eat on the train or whenever you get a chance to breathe and enjoy, and DON’T FORGET THE SPOON!!

Ingredients

  • 45g muesli
  • 1 tsp ground linseeds (ground flax or chia seeds work too)
  • Small pinch of salt
  • 1/2 tsp cinnamon
  • 2 (large) tbsp coconut yogurt
  • 1/4-1/3 cup of milk (nut, oat, rice, cows, they all are good)
  • Berries to serve
  • Bee pollen
  • Sunflower seeds
  • Almond butter

Method

  1. Mix the muesli, salt, cinnamon and ground linseeds in a bowl.
  2. Add the yogurt and stir until evenly combined.
  3. Starting with a 1/4 cup of milk mix well, if it is still quite thick add a splash more until the thickness of pancake batter, remembering it thickens up overnight. Place in the fridge until the next day or whenever it is served.
  4. At breakfast, give it a good stir add more milk if you like it thinner and top with berries, a sprinkle of sunflower seeds and bee pollen, of course the almond butter too.
  5. If preparing for a few days ahead divide evenly into jars and add the toppings that you like where they will keep for 5-7 days, ready to be taken as and when needed.

I’m ready now for some much needed chill time. No more meals out of tupperware. Sitting at a table eating with a knife and fork (not plastic ones), perhaps a small glass of wine surrounded by my family. That’s what food should be about. And I cannot wait.

Hugs and kisses

X