Banana flapjacks with peanut butter, pecans, raisins and dark chocolate

Could the title for these flapjacks get any longer?

I suppose just banana flapjacks would do, but then you’d be missing out on all the yummy details. And of course it’s alllll in the details!!

These flapjacks are common-place in our household. Whenever too many bananas are blackening in the fruit bowl, I always rotate between cookies, banana bread and these flapjacks. All handy snacks to have throughout a busy week. Fulfilling, healthy and full of wholegrains, natural sugars from fruit and lots of healthy fats and protein from nuts and seeds. A good dose of cinnamon is always thrown in, helping to balance out your blood sugar and adding some warmth and sweetness.

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The original recipe comes from BBC Good Food, the Feelgood flapjacks. This recipe has banana and apple for sweetness, dried apricots and raisins and some mixed seeds. I omit the added maple syrup/honey as I don’t believe it is necessary and just add in some plant based milk instead. I also don’t add as much dried fruit, and make up the weight with extra nuts and on this occasion some dark 85% chocolate. It just felt necessary and was totally delicious.

 

The recipe is super easy to adapt depending on what you have to hand, or what flavours you prefer. Add in extra spices such as cardamom, nutmeg and ground ginger for a gingerbread kick, use anything from dried prunes, apricots, cherries, dates, cranberries or figs, and use your favourite nuts or seeds, toasted in the oven before to release all their flavour. Substitute some of the oats for desiccated coconut to go down a tropical route, or use any puffed grains to add some varying texture.

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It’s time to boil the kettle, I’m thinking a rooibos with some oat milk, and have a moment of peace with your flapjack. To dunk or not, that’s up to you, and extra peanut butter spread on top? I won’t tell if you don’t!!

Banana flapjacks with peanut butter, pecans, raisins and dark chocolate

Ingredients

  • 50g butter
  • 2 tbsp peanut butter
  • 3 tbsp plant-based milk
  • 3 large (or 4 small) overripe bananas
  • 1 tsp ground cinnamon
  • pinch of salt
  • 250g rolled oats
  • 85g raisins
  • 100g pecans
  • 85g dark chocolate (85%) chopped into small chunks

Directions

  1. Heat the oven to 160C/140C fan. Line a 20cm square tin with baking paper and set aside.
  2. Put the pecans on a baking sheet and put in the oven for 5-10 minutes until toasty and browning slightly. Leave to one side to cool down.
  3. Place the butter, peanut butter and milk in a large sauce pan. Peel the bananas, put in the pan and mash well until quite smooth. Place on a low heat and stir until melted. Add 100ml of hot water to the pan and stir well until mixed, and take off the heat.
  4. In a separate bowl, put the oats, cinnamon, salt, raisins and chopped chocolate. Chop the pecans roughly and also add to the bowl, mix everything together.
  5. Tip the dry ingredients into the saucepan, and mix well until everything is well-coated and you have a fairly wet mixture. Tip into the tin, press firmly and level the surface.
  6. Bake in the oven for 30 minutes until firm and a golden brown colour on top. Remove and leave to cool on a wire rack.
  7. Once cool cut into 12 chunks and store in a Tupperware in the fridge for up to 1 week.

I hope you make these and enjoy them as much as I do. I’m sure it won’t be long until your bananas are on the turn, in fact buy extra at the shop just so you will be flapjack ready any day soon!

With love and flapjacks

X

 

Haver – Ancoats General Store Porridge Pop-Up

You know I like my porridge. A warm hug of a bowl to dive deep into first thing on a wintry December morning, it keeps you chugging until lunch and it certainly isn’t a modern day ‘health fad’, high in beta-glucans that benefit your heart health and soluble fibre which gives your gut some love. I have my own way of making the creamy oats, soaked overnight in a plant based milk, some chia or ground linseeds stirred through and topped with nut butter (ALWAYS) and whatever seasonal fruits take my fancy. Perhaps my daily bowl would look way too high maintenance for the average breakfaster, but I can’t do simple. It’s just not in my makeup. I like every mouthful to have different textures, flavours, temperatures, all the elements that make some damn good eating.

Occasionally there are days when I don’t want to make my own porridge and need it fancifying up, even more than I can muster. I have written a review in the past on 26 Grains, a porridge café in Neals Yard in London, so you know how much of a fangirl I am and how long I’ve been waiting for some genius to bring the same experience to us in Manchester. Thankfully Hester Lonergan, the face behind the brand Haver, has heard our cries and comes brimming with gifts.

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Currently popping up in Ancoats General Store on Great Ancoats Street in Manchester on Fridays from 7:30am-11am. All porridges are vegan, the flavours change weekly and in no way is this your mundane banana, cinnamon and peanut butter. Expect toppings galore of granola, compotes, caramels, nut butter, edible flowers and a lot of love.

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On the dreary November morning when I wandered into AGS (Ancoats General Store as it will be known from now on), tummy grumbling, eyes still bleary and legs already tired ahead of a long day of work. Hester was busy hustling in the corner surrounded by plants and with a soundtrack of ABBA quietly jingling in the background, it was enough to bring a smile to my face and crack the morning grogginess. Two choices on offer Pomme Classique and PBCB, the first a almond oats, apple and cinnamon compote, raisin granola, date caramel and walnuts a tough choice against the PCBC, coconut oats, banana chia jam, coconut crumb, maple peanut sauce and cacao nibs. Pomme Classique won the day, because who doesn’t love a good dollop of caramel?

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So I got chatting with Hester after ogling her masterpieces on Instagram for a while. We both share a strong love of the ManiLife Deep Roast Peanut Butter and porridge (DuUUHH), it was great to finally meet her in person rather than virtually whilst she was prepping my porridge. There are too many people I communicate with over Instagram, but have never met them in real life. 2018 goals I think!

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So the porridge came, and my oh my was it delish. One brilliant thing that Hester always asks, is whether you would like the sprinkling of salt on top which she strongly advises. Similar to salted caramel, the combination of fat, salt and sugar get all of our senses tingling, that little bit of salt elevates all the flavours and it’s a little tip I’m going to be adding to my own bowls. Nothing was overly sweet, just perfectly balanced. The oats had the subtleness you want with a almondy note, some sweet jewels when you bite into the raisin granola, the date caramel mixed with the salt brings out a rich almost treacly flavour, the compote was rich in cinnamon and alongside the crunch of the buttery walnuts it left me scraping the bottom of the bowl wondering where it had all gone.

However my tummy was full, I was set for my day and left hoping that the wait until my next bowl wouldn’t be very far away.

 

The last pop-up of the year is this Friday the 15th of December, if you can make it down expect some festive flavours. The most recent have been Terry: an almond oats, chocolate and almond granola, clementine, cacao caramel, almonds and zest, a posh Terrys Chocolate Orange of sorts and Drift: a snowy white spectacle with coconut oats, baked apple, coconut chia, blossom sugar and macadamia. Happily munched with carols gracing your ears, it’s a morning that surely will get you in the festive spirit. Christmas jumpers and antlers are optional. After then, I’m not too sure what’s happening on her agenda. Hopefully many more opportunities are on the horizon for Hester, where she can spread the word of porridge to more people of Manchester. If you’re after a beautiful bowl, the picture for Instagram is optional but recommended, there aren’t many other options in town, and whilst you’re waiting at AGS why not have a wander of the shelves or get yourself a cuppa or a coffee. It’s also one of the very few city centre options for a turmeric, matcha and beetroot latte FYI. It’s a wondrous store and gives rise to many other pop-ups like Haver, it’s the small and independent ventures we need to be celebrating. Much better than your Pret breakfast or lunch I can guarantee.

Get hurtling with those spurtles.

X

 

Chocolate and banana granola clumps

Let’s start this post with a quiz. Name for me a breakfast food that one might consider ‘healthy’?

I’ll give you a few seconds to think about it…

Was granola one of the first ideas to come to mind? A deep bowl of fat free yogurt, chopped fresh fruit, and a generous smattering of granola. Not forgetting the drizzle of runny honey.

I’m not going to get into the debate here of clean vs dirty. Healthy v unhealthy. As is there really an unhealthy food? A slice of cake someone may think of as unhealthy however when you take a look at your diet as a whole if it’s sandwiched in between lots of vegetables, fruits, whole grains and legumes, surely that constitutes as a balanced diet? Kale and quinoa may be ‘healthy’ but if they don’t make you happy, are we living as well as we think. Cake, cookies, brownies and the sweeter things in life are as necessary as kale. That is fact.

Back to the granola, I’m sure there are many brands we grew up eating or still tip into our bowls each and every morning. Maybe you only bought some boxes believing they were healthy, perhaps better than your favourite Cornflakes, but didn’t really take any pleasure from eating them. Words such as natural, free from refined sugars, organic, low fat, whole, all suck us in to the belief that we are making the right choices. Go and take a closer look at almost any box of granola on the supermarket shelves. Take a real close look. HINT, look at the sugar content.

I know I’ve mentioned before about my thoughts on sugar. I’m not a nutritionist, a dietitian or anyone who has the scientific plain facts, so I suppose what I say should be taken with a pinch of salt. Nonetheless, it’s evident that as a nation we consume far too much of the sweet stuff. I’m not just talking caster sugar. Maple syrup, honey and agave I’m looking at you too.  Our recommended daily allowance currently stands at 30g per day, that’s 6 tsp. Take a regular can of coke for example, when that contains 35g (7 tsp) you can see how the numbers stack up.

Anything which contains more than 5g of sugar per 100g is said to be high. As sugar or a syrup is the ingredient in granola which brings the crunch, it is going to be higher than say a box of muesli or shredded wheat. There are granolas on the market which have much lower sugar content and are GL (glycemic load) tested, so won’t cause as much of a spike in your sugar levels. That being said, if like me you have tried this one in particular, will know that it resembles a certain food for our feathery friends. Bird food. Dry, floury, not much crunch and rather bland, food for fuel not for enjoyment.

No one needs that. Life isn’t made for boring breakfasts.

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I’m sure many of you have seen this recipe before from one of my favourites, Green Kitchen Stories. Their banana granola is a bit of a worldwide phenomenon. My New Roots has a recipe also. In fact it’s far from a new concept. Google banana granola and the posts are numerous. Hundreds and thousands of them. Hello innovative blogger over here! But you can never have enough granola recipes.

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Yet again I had a few bananas, well past their best, festering in the fruit bowl. Usually that always means banana bread, but no eggs and so far no success with a vegan version of said bread, I just wasn’t going to take the risk. Banana granola was on my mind. Sweetened with fruit and just a little maple syrup to bring the crunch. Thoughts of baking low and slow to ensure no burnt bitter ends and using up some brown rice puffs hiding in the back of the cupboard, well obviously my brain on that particular day was fully functioning. Clumpy granola, lightly sweetened, boulders of crunch to munch whether it be for breakfast or as a snack. It was a result.

This one. A heavy dousing of raw cacao, a big pinch of salt is essential, and some peanut butter too. Cos’ why not! Chopped nuts, coconut flakes, oats, raw buckwheat and puffed rice mixed well with some cinnamon for that sweet spice. It’s simple as you like, low in added sugar and one to use up whatever is going in your cupboards.

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I can’t forget to mention that it’s dad approved. From a dad who likes his breakfasts of Crunchy Nut Cornflakes, granola, Shreddies and Weetabix on rotation, and that is that. But this stuff by the handful, he was more than happy. Take it as you like. In a bowl drowned with your milk of choice, ice cold. Or some yogurt, whether it’s coconut, cows or almond topped with a big handful and some fruit. That açai bowl or smoothie that was begging for a bit of crunch, here’s your answer. As a topper for porridge, toast, overnight oats, a vessel for scooping up nut butter or just popping into your mouth… You got it!

Plus it’s chocolate flavoured. How can you go wrong?!?!

Chocolate and banana granola clumps

  • Servings: Makes a small serving which can be doubled easily ( just divide between two trays and rotate them halfway through baking)
  • Print

Ingredients

Dry ingredients:

  • 40g almonds
  • 40g walnuts
  • 40g flaked coconut
  • 50g puffed brown rice
  • 25g raw buckwheat
  • 75g rolled oats
  • 1 1/2 tbsp cacao powder
  • 1/2 tsp cinnamon
  • 1 big pinch of salt

Wet ingredients:

  • 1 1/2 tbsp rapeseed oil (olive oil or coconut oil will work too)
  • 1 tbsp peanut butter
  • 1 tbsp maple syrup
  • 1 1/2 tbsp water
  • 1/2 tsp vanilla extract
  • 1 very ripe banana

Directions

  1. Preheat the oven to 160°C/140°C fan. Line a baking tray with baking paper or a silicone baking sheet.
  2. Chop the almonds and walnuts roughly and add to a bowl along with all the other dry ingredients and stir together.
  3. In a saucepan mash the banana to a purée then add all the other wet ingredients and heat gently until everything has melted and combined.
  4. Pour the banana mixture into the oat mixture and give it a good stir until there are no dry bits left and everything is mixed well.
  5. Transfer to the baking sheet, pat into a thick layer and put in the oven for 20 minutes.
  6. After that time, give the granola a stir by folding it over trying not to break the clumps up too much. Rotate the tray and place back in the oven for another 15-20 minutes. Checking the granola every 5 minutes, stirring the outside edges into the middle to ensure they are not burning.
  7. Take out of the oven when deep brown and smelling delicious. It will firm up even more as it cools.
  8. Leave the tray to cool on a wire rack, whilst the scent of chocolatey banana bread wafts through the house, so hide away from wandering hands! Store in a Tupperware at room temperature where it will keep for around 1 month.

Hope you enjoy this one. It sure is a winner. I’ll be off now, I’ve just eaten a mouthful of granola and I want some more!

X

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

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.

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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.

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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.

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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.

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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.

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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

 

Golden ginger pancakes

So I missed it. Shrove Tuesday that is, or Pancake day if you wish. This year, February the 28th, was the National Day of the Pancake. Fat, thin, puffed, rolled, however you take it, across the country Brits were flipping their pancakes for breakfast, lunch and dinner. I did have a pancake recipe planned, but for no other reason than I just didn’t get round to it, it wasn’t posted in time. Soz Guys.

Last Tuesday, eating pancakes for every meal of the day was of course allowed. It’s kinda obligatory as when else can you do it?? An indulgence that’s not frowned upon whether you’re 8 or 80, and if a whole jar of Nutella is consumed in one serving, no fingers will be pointed!! I’m not really a Nutella girl, my go-to is lemon and sugar however I updated it a little this year. Chunks of tart cheek-sucking blood orange and grapefruit, lemon juice and a good drizzle of local honey. That was swiftly followed by another spread liberally with the milk jam I spoke about in my last post. No need for an explanation, I’m sure you can all imagine the heavenlyness that graced my mouth.

Preceding the sweet pancakes there always has to be a savoury version in my house, and not too many as we don’t want to be too full for the MAIN event now do we?!? Obviously there’s no american pancakes allowed on pancake day, crepes are where it is at and so the batter doubles both for the savoury and the sweet. In the past I’ve made a version of the french galette, the crepes made from buckwheat flour a deep nutty smoky flour that when poured thin and crispy and wrapped around ham and Comte cheese sizzled under the grill with a handful of lemony spiked salad on the side, it’s simple, unadulterated but hits the spot. Or for the veggies, pear, cheddar, walnuts and some honey, or mushrooms spinach and a runny fried egg perched on top. Balances out the oncoming sugar-hit but leaves enough of a hole to eat at least one or two more pancakes!

Pancakes are a thing eaten worldwide, probably in every country, in many many different variations. So we all know the French crepe, and the American pancakes, thick fluffy and the size of your face. Hop across the continents to Asia where pancakes are a regular for breakfast. In South India there is the masala dosa. A pancake made by fermenting ground lentils and rice, spread so thinly you could read the newspaper through it, filled with a spiced potato mix and served with a lentil sambol and coconut chutney. Or in Sri Lanka there is the hopper. A coconut infused rice crepe with an egg cooked inside, topped with curries and chutneys. We all have grown up with the Chinese crispy duck pancakes, and one not so dissimilar is the banh xeo found in Vietnam. A coconut and turmeric spiced pancake typically stuffed with pork and prawns, mushrooms and raw crunchy vegetables alongside a dipping sauce heavy on the fish sauce called nuoc cham.

I wanted to stay seasonal this year, so for pancake day as the savoury course I opted for a spiced roast squash, sage and hazelnut pesto, spinach and some goats cheese (plus the sizzled chorizo for my dad, AKA meat fiend). We all enjoyed it so much it made me wonder why we don’t eat savoury pancakes more often, a brilliant way of cobbling together straggling leftovers from the fridge to make a wholly satisfying meal.

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Topped with blood orange and pink grapefruit, be pollen, sunflower seeds, yogurt, cashew butter, cinnamon and a drizzle of local raw honey

 

My recipe for you this time doesn’t actually involve crepes, sorry for the tease. Here’s a pancake recipe that can be used all year round, weekdays before work (yes they’re that quick) or for a long and relaxing weekend brunch. I threw this recipe together one morning, adapted from the two-ingredient pancakes I’m sure you’ve seen sneaking around on Pinterest. Originally it calls for one banana to two eggs, but by adding oats, bicarbonate of soda, spices, grated fresh ginger and ground linseeds it makes for an uber fluffy pancake.

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The banana in the batter makes them sweet so it’s not necessary to add any more sweetener, although a little drizzle of something never does any harm. Top with your favourite fruits, nut butter, chopped nuts or seeds and some yogurt and be prepared to lick the plate clean.

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Can you tell I was way too keen to get eating before I took these pictures?

 

Golden ginger pancakes

Serves 2-3 depending on your appetite

Ingredients

  • 1 large very ripe banana
  • 2 eggs
  • 1/2 cup of rolled oats
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground turmeric
  • 1/2 tsp ground ginger
  • 1 inch piece ginger, peeled and finely grated
  • 1/2 tsp bicarbonate of soda
  • 2 tbsp ground linseeds/flaxseeds
  • Milk, around 1/4 cup

Method

  1. Add all the ingredients except the milk to a high speed blender such as a Nutribullet and blend until a smooth very thick batter forms. Add the milk and blend again, if it is still too thick add a little more milk.
  2. If you don’t have a high speed blender, mash the banana well in a bowl and whisk in the eggs. Substitute the rolled oats for oat flour or any other flour of your choice (wholemeal would be nice) and whisk well along with all the other ingredients. Add enough milk to thin the batter slightly as before.
  3. Place a frying pan on a medium high heat and add some oil. Brush the oil round to coat the base of the pan. When it is hot add ladlefuls of the batter, I usually manage 3 or 4 in a large pan, trying to keep them in a round-ish shape. When the edges start to set and there are loads of little bubbles on the surface flip the pancakes and leave to cook for 1 or 2 minutes more.
  4. Whilst you finish cooking the rest of the pancakes, put the cooked ones on a plate and cover with a tea towel. Put in a low oven to keep warm.
  5. Once all the pancakes are cooked serve as many as you wish, piled with your favourite fruit and toppings.

 

Treat yourself with love,care and a nice breakfast, and a successful day will surely follow. Love and breakfast wishes (and a very, very belated Happy Pancake Day to you!!)

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Beet tahini balls

When I was little, toast or cereal was the only thing on the cards for breakfast. Well thinking about it, it was almost always a big bowl of cereal. Toast was one of those things that sounded great beforehand, crisped and bronzed, slathered well with salted butter and a thin slick of ruby jam, BUT in reality a soggy piece of white loaf spread with flora and overly sweet strawberry jam. Nah never did it for me.

So bowl of cereal it was to break the fast. My eyes always shone at the sight of some Crunchy Nut Cornflakes, Shreddies, Rice Krispies or come winter warm Shredded Wheat or Weetabix with a sliced up banana. Now my mum was always a Sugar Puffs gal. If you’re new to the British cereal aisle, you’ll find them under the name of Honey Monster Puffs, a puffed wheat sweetened with sugar and honey. IN FACT, looking at the nutritional breakdown on the packet, containing 5 types of sugar, there are certainly better options out there.

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(On tasting these bars, my mum remarked how they are similar to Sugar Puffs, I’m hoping on a much more wholesome scale, but I will definitely take that as a good thing.)

Between me and my mum we’re both BIG fans of a good muesli bar (I’m not including my dad here because it’s near impossible to tempt him with a healthier treat, he’s only down for proper brownies and chocolate). I’ve attempted many in the past, and it really is hard to find a good one. Some granola bars are just way too dry, other ‘no-bake’ muesli bars too crumbly and fall apart, some using way too many dried dates or a big glug of maple syrup. I always return to the Muesli Bar from Green Kitchen Stories (on their desserts apps), they keep really well in the freezer and transport without turning into a mass of crumbs. If you fancy a baked bar, this Feelgood flapjack is lovely, just on the right side of sweetness, dipped into a cup of milk, crumbled on top of some yogurt or spread liberally with nut butter. Totally satisfying and moreish.

Now this recipe from Golubka Kitchen has been on my radar for quite a while now. Remember Rice Krispies Squares? The Rice Krispie snack glued together by a mass of marshmallows, this is slightly reminiscent of them. Gloriously magenta in colour, they use blended cooked beetroot to lend a slight earthiness as well as the mega hue. Oats and puffed brown rice make them more sustaining as a snack, and tahini and hazelnut butter lend a richness as well as a good dose of plant based protein. I added a handful of raisins for chewy nuggets, another of sunflower and pumpkin seeds for crunch and some cacao nibs for that 4pm much needed cacao hit.

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Note: The bars are best kept in the freezer and will keep there for a good few months, just take them out a few minutes before serving to soften. I have eaten some straight out the freezer but at room temperature is the best way to enjoy them. They are sticky and gooey and everything you want in a little snack bar. If you’re feeling fancy, drizzle with a little dark chocolate or some raw chocolate, i just rolled mine in whizzed up coconut flakes. The choice is yours.

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Beet Tahini Balls

Ingredients

  • 1 small beetroot, cooked (I roasted mine whole in its skin in foil, then peeled. However use vacuum packed if you can’t get fresh beets)
  • 1/2 cup soft dates, pitted
  • 1-2 tbsp plant based milk
  • 1 tsp vanilla extract
  • Pinch of salt
  • 2 1/2 cups rolled oats
  • 2 cups wholegrain puffs (I used brown rice, try buckwheat, quinoa)
  • 1/2 cup tahini (try to use a brand such as Meridian, its much thicker)
  • 2 tbsp other nut butter (I used hazelnut sunflower seed butter but anything else will work)
  • Handful cacao nibs
  • Handful sunflower seeds
  • Handful pumpkin seeds
  • Handful raisins
  • Large handful of desiccated coconut or coconut flakes

 

Method

  1. Make sure the beet is peeled, then chop up and put in the food processor with the dates, 1 tbsp of milk, vanilla extract and a pinch of salt. Whizz up to form a smooth paste, and add more milk if it is struggling and still lumpy.
  2. Tip into a large mixing bowl and add all the other ingredients except the desiccated coconut.
  3. Mix well to form a sticky mixture, if it’s too wet add another handful of oats or if i’ts too dry add a little more milk. It needs to come together in one big clump.
  4. Form into little rounded mounds, akin to a coconut macaroon. I find this easier by wetting my hands with water first. Sprinkle the coconut out on a plate and roll the balls in the coconut until evenly covered.
  5. Place on a few plates in the freezer for at least an hour to set, then transfer to a Tupperware where they will keep in the freezer for a few months.

I hope these will brighten up your snacking or on-the-hoof breakfasts.

With love

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