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.

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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?!?!

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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!

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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!

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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 the 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

Cowherds. A juice company based in Manchester

Juice. A favourite found on the breakfast table, nothing beats a freshly squeezed orange juice, bits ‘n all. Wandering down the aisles at the supermarkets the range of juices on offer is rather significant. From concentrate or not, with bits or without, not to mention the price range from your budget carton to the bestselling brand. You may also see words spring up like cold-pressed, the odd vegetable here and there and the term ‘no added sugar’ I’m sure is often labelled loud and clear.

In terms of governmental guidelines, fruit juice, a 150ml glass counts as 1 of your 5 a day. Thought to be a healthy option by some and something to steer well clear of by others, it seems to be dividing the crowd. Unless there are bits in it, all the juice has been squeeezzzeddddd out leaving the cellulose and tough fibre behind, but producing a juice still with the vitamins and minerals you would find in the whole fruit. As a lot of people here in the UK struggle to meet all of their 5 a day, a glass of juice is sometimes their only chance of obtaining much needed vitamin C. However it also contains a high dose of sugar and with none of the fibre to slow the release, ultimately the blood sugar levels will be raised. Juice has also been linked to tooth decay and in some studies with obesity and type-2 diabetes

Pushing the not-so-good deets aside, putting vegetables into juices and reducing the fruit to an absolute minimum is the ideal way to enjoy them. You could err on the side of the hard-core green juice fans, adding tons of leafy green vegetables, a zippy hit of lemon and ginger, but absolutely no fruit. Or opt for the sweeter side, mixing carrots and beetroots with apples, pineapple or pear.

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Searching out juices, more vegetable based ones, isn’t a hard task. In London a juice bar seems to frequent every street corner (more often than Pret a Manger I kid you not!), up in Manchester we’re not following far behind. One juice which us northerners may have spotted the odd time in cafes and health food shops is from a little company called Cowherds, based in Salford. Supplying Greater Manchester with non-pasteurised, raw and cold pressed juices.

They contacted me and sent some juices to try. I’m not one who is ever going to go on a juice detox, I don’t believe in that, also I want to eat, there’s nothing better than a good chew ;). However adding juices into a healthy diet is a great way to add even more nutritious goodness, just try to stick to vegetable based ones to keep down the free sugars.

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I sampled four of their flavours, Popeye, The Breakfast Smoothie, Phat Beets and Turbo Charger. All utterly delicious, with a bonus of the beautiful glass bottles they arrive in. I will be making sure to reuse them…water bottles, vases for flowers, pencil holders, throw some other ideas at me!

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Popeye. My personal favourite. A hard-core green juice with no fruit added at all, just that hit of lemon to perk it all up. Spinach, Celery, Cucumber, Lemon and Hemp protein, I drank this after my workouts for a refreshing sip and a bit of plant-based protein to fuel my (pretty exhausted, I did this Jane Fonda workout, my god it’s good) muscles.

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The Breakfast Smoothie is made up of pineapple, banana, cinnamon, oats and lemon, which my dad enjoyed for his breakfast when he was running out of the house. A sweet little treat for the morning when you don’t have time to sit down and enjoy your food.

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Phat Beets. A glorious deep purple colour from the beetroot alongside carrot, apple, lemon and cucumber. Drinking beetroot juice before a workout has been proven to increase exercise performance and the blood flow to the brain due to nitric oxide. Is there any better excuse to get drinking your purples as well as your greens!?

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Turbo Charger. One of the sweeter juices containing apple, carrot, ginger and lemon it has a real zing from the ginger to wake you and your taste buds up. A lovely golden hue that will make you glow inside and out (don’t eat tooooo many orange things folks, you will turn orange, I’ve been there AND done that!), but in moderation it’s high in vitamin A which is brilliant for the skin.

Give them a follow on Instagram @cowherds_cafe and twitter @CowherdsVegCafe where you can see the full list of stockists, and head on over to their website for more info.

Big thank you again to Cowherds for sending me your juices, I love to spread the word about products and brands that I believe in, so here’s to big things in your future!!

Much love to you all

X

 

Carrot and lentil patties

If you know me fairly well, then you will know of the huge pile of cookbooks I own. Let’s say two huge piles. It’s become a bit of an addiction of mine. I’m that person who reads cookbooks from front to back and whenever I have a spare moment will happily flick through. Each birthday and Christmas I will, rest assured, add one or two new additions to my collection and swiftly forget about the others. Brutal, I know. I do have my absolute favourites though, that I return to time and time again, the tried and tested which are guaranteed to please. But even those recipes are few and far between, saved for when we are feeding guests or want a dish that I know will be a knockout, no stressin’! The rest of the time is dictated by what I’ve seen on blogs, TV, Instagram and most importantly the contents of my fridge.

That’s where the magic is!

 

At lunch I always feel the need for a falafel or patty, whatever you name it, something to finish off my bowl of veggies and grains and that will sit nicely with that obligatory hummus dollop. I always have the intention of making some but then get too hungry so end up going without or I don’t have any beans or grains already cooked (the whole point of a recipe like this is for making something out of the leftovers). Often too, I’ve had the intention of making a big batch to freeze but they end up dry, only palatable if smothered in a TONNE of dressing (make it a tahini one and its not a bad thing). I suppose given that I don’t follow recipes and add a little bit of this, take out that as we don’t have any in the cupboard, it’s guaranteed that many of my attempts will end up in the bin. It’s all a process of learning, except for those times when you don’t remember your mistakes and make them numerous times. The EXACT SAME ONES. Been there.

 

 

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Pre-bake, with a dusting of polenta for that much needed CRUNCH

 

This occasion however was a day for success. Thank the food gods. 

These carrot and lentil patties, came out unscathed, crunchy on the outside, and just what my lunch bowl was needing. Here I used some french lentils that I had overcooked, but any other beans or lentils would suffice just make sure to give them a bit of a mash first. The grated carrot could be changed to courgette or beetroot, any fresh herbs, omit the cheese all together or use more or less (I would’ve added more but it was the end of the block) feta would be nice, as would cheddar or some Parmesan. I haven’t tried making something like this without egg, it’s a great binding agent, but I’d assume a flax egg would work in the same way. And if they don’t hold together, well it just won’t be a plate to photo for Instagram I suppose. Sandwich in between your favourite bread or in a wrap, these would also be brilliant bites for a savoury energy ball. I find snacks rely too heavily upon dates and nuts, so one or two of these would be a great alternative.

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Carrot and lentil patties

Ingredients

  • 1 cup of lentils
  • 1 cup grated carrot
  • 1/4 – 1/2 cup grated/crumbled cheese
  • Handful of fresh herbs, any mixture of basil, parsley, coriander, mint
  • 1/2 tsp ground cumin
  • 1/2 tsp ground coriander
  • 2 tbsp oats
  • Salt and pepper
  • 1 egg
  • Polenta for coating
  • Oil

Method

  1. Put the lentils in a large bowl and mash slightly so half are crushed and half are still left whole.
  2. On a box grater grate the carrot and add to the bowl along with the cheese.
  3. Finely chop the herbs and add to the lentil mixture along with the spices, oats and some seasoning and mix well.
  4. Crack in the egg and mix again to form quite a wet mixture.
  5. Leave in the fridge for at least 30 mins to firm up slightly.
  6. Heat the oven to 200/180C fan and line a baking sheet with greaseproof paper or a silicone sheet.
  7. With damp hands form the lentil mixture into 8 patties and place on the baking sheet.
  8. Brush with some oil and sprinkle over the polenta, this is what will give the crunch.
  9. Bake in the oven for 15 mins until firm and slightly golden.
  10. Will keep in the fridge for up to 1 week or freeze for a few months.

Side note: if you plan on freezing the patties, bake for a little less time, around 10-12 mins then leave to cool before freezing. Place back in the oven when you want some from frozen until crispy and piping hot in the middle, this will ensure that they won’t dry out.

 

So here’s to happier lunchtimes and turning those droopy leftovers into something new.

Get rolling those patties!!

XX