maple syrup

Simple Spiced Cookies (Vegan)

christmas spiced cookies

When I was a kid I used to make these incredible ginger, crunchy, hollow biscuits that everybody seemed to love, including me. They must have been pretty good ‘cos I was literally making them every Saturday! I miss them. Simple spiced cookies

Anyway, these are not those biscuits but I will be having a little think about sourcing that old recipe for old times sake. These are a bit different from my childhood favourite as for a start they’re softer with no crunch and don’t contain any dairy (this is a good thing of course) but they are packed full of ginger and other warming winter spices. Think Christmas cake; orange, ginger, nutmeg, cinnamon……love, love, love these flavours. Oh, these are quick too, super simple to throw together and ready in a jiffy. I actually think it would take longer to drive to the supermarket and buy a packet of ginger nuts! They have currants in too, I like currants, they seemed to have been forgotten about. It’s all about raisins and sultanas so I buy currants to keep the love alive! It’s true isn’t it?Simple spiced cookies

There’s no rubbish in these either, wholegrain, low gluten and no dairy, yep just wholesome healthful ingredients. This is my kinda cookie. This should be everybody’s kinda cookie!Simple spiced cookies

Simple Spiced Cookie

(makes 12-15)

1/2 cup currants
1 cup spelt flour
1/4 teaspoon sea salt
1/2 teaspoon baking powder
1/2 teaspoon each of cinnamon + ginger
1/4 teaspoon each of nutmeg + all-spice
3 tablespoons vegan butter
1 flax or chia egg (1 tablespoon of seeds to 3 of water)
1/2 teaspoon vanilla extract
1/4 cup maple syrup

1/2 cup powdered sugar
juice + zest of orange

method:

1. Preheat oven to 175ºC. Combine the first 6 dry ingredients in a large mixing bowl.
2. Combine the remaining wet ingredients in a measuring jug. You will need to melt the butter for 20 seconds in a microwave.
3. Add the wet mixture to the dry + combine thoroughly to form a sticky cookie dough.
4. Using a teaspoon scoop, form small cookies + place on a lined baking tray. Bake for 15-20 minutes until lightly browned. Allow to cool before removing.
5. Mix the sugar + enough orange juice to make a thick syrup. Drizzle over the cookies + zest the orange zest over the top.

Vegan Coconut Chia Balls

coconut chia ballsOh my, hello coconut powder, woweeee, where have you been all my life? I wanna tell you guys how amazing this stuff is but you should check out a more informed write up about coconut powder’s wonderful versatility because I want you to get involved. It’s not coconut flour nor desiccated coconut but pure coconut powder and I reckon I found another absolutely delicious way to put coconut powder to work- vegan coconut chia balls. So simple, yet sooooooo bloody tasty and the best part is these cost nothing, well they cost a little tiny bit. I got a huge 1 kg bag for £3 from my local Indian supermarket and probably used only 50 pence worth for this one recipe. Thank you very much. Coconut powder is officially high up on the list of my coconut loving, coconut milk on tap (now there’s a thought) and creamy curries make this stuff pretty special…..oh god, what would happen if there was no coconut….shudder. Life would be pretty awful though, wouldn’t it?delicious coconut chia balls

My day was filled with dull training and long team meetings, oh and what a drag it was to see the sun finally come out only to be stuck in a huge strip lit meeting room. That’s the worst for me – being cooped up indoors when there’s sunshine and blue skies outside but luck was on my side as my meeting finished really early! Obviously I came straight home to make these delicious coconut chia balls whilst sitting outside in the sunshine and generally chillaxing. Yes I did just use that word.

Making coconut + chia balls

I think people across from the canal, usually walking dogs wonder what I’m doing with my kitchen utensils and camera laid out all over the garden furniture. I do get some funny looks! Oh no, I just had a horrid thought, soon it will be winter and really cold so where am I going to make all my food…………of course I have a kitchen but it’s really not the same as al fresco food prep! I guess I’ll survive, inside, in my kitchen…..just like normal people!The ball making station!

So the mixture only made 10 balls which really wasn’t enough for me so just double or triple the mixture for a larger batch because they really don’t last long. Packed full of creamy coconut and ultra satisfying, I can honestly say that these are way tastier than any shop bought sweets I’ve ever had. You know what I love on top of all that, there’s no ridiculous ingredients or additives either, zero hydrogenated fats and very low in sugar. In fact they’re a very healthy treat. You know what else, coat these in some raw dark chocolate and you can say goodbye to Bounties forever!Ball station!

I just wanna persuade you to make these coconut chia balls, so here goes: they contain the amazing superfood chia and coconut, very cheap to make, no blender involved so minimal mess and super duper quick to throw together, healthy and better than a Bounty! No problemo If you don’t have any chia to hand as sesame seeds, cocoa, carob or any crushed seed or nut would work wonders as a coating. Enjoy. Delicious coconut chia balls

Vegan coconut chia balls

(makes 10 balls, yeah double this recipe!)

1 cup coconut powder
pinch of fine sea salt
1 teaspoon vanilla extract
1 tablespoon maple syrup
1 tablespoon coconut oil
1/4 cup crushed chia seeds

Method:

1. Add all the ingredients to a bowl + combine well.
2. Using your hands form 10 small smooth coconut balls. The mixture should be very maleable when squeezed together but if it’s a bit dry just add a little extra coconut oil.
3. Lightly dampen the outside of each ball + roll in the crushed chia seeds.
4. Transfer to freezer for 30 minutes + store in an airtight container if you haven’t already devoured them. Consume within 4 days.

Pumpkin Spiced Coconut Pancakes (Gluten Free + Vegan)

Pumpkin spiced coconut pancakesToday is mostly about delicious stacked pancakes and awe inspiring quotes. These words of wisdom made their way into my life this morning:

“Only the truth of who you are, if realised, will set you free.”

Eckhart Tolle

Deep eh? Man I gotta read ‘The Power of Now’, like now!  I love it when a quote just sparks something in me, inspires, motivates, ignites and this is definitely one of those quotes for me. Discovering and accepting our true authentic selves, existing as we truly are, the good, the bad and the ugly, practicing self acceptance and lending the same sentiment to others. It’s authenticity that I value more than anything and it’s clear to see when someone is being their true and authentic self, these people are magnets as we’re always drawn to the real. I vow never to be afraid of being the truest realest me, embracing self discovery always, because let’s face it, who doesn’t want to be free? Pumpkin spiced coconut pancakes

Who we are when people aren’t looking, listening, simply observing ………… well that’s how we should allow ourselves to be all the time. It’s a journey at the end of the day so let’s have some pumpkin + coconut spiced pancakes along the way. See how I did that, eh?

Pumpkin spiced coconut pancakes

I’m really rinsing the pumpkin thing at the mo and seeing as i’ve never had pumpkin pancakes there was very good reason to keep going with this pumpkin theme, I mean obsession. It’s hardly a crime is it?! Honestly, it’s fair to say I have a pumpkin preoccupation all year, not just halloween!Pumpkin spiced coconut pancakes

Well what about these then, a stacked pile of loveliness. So yum but unfortunately I didn’t make enough. Their moreishness (yes, in my world it is a word!)  plus sharing with Russ proved hard to do…..soul destroying really.Pumpkin spiced coconut pancakes

These pumpkin spiced coconut pancakes are oat based, eggless and pumpkin packed so they’re great for dairy and gluten free diets or for anyone who is simply cutting back on these things. I used a little coconut oil for greasing, maple syrup for drizzling and nuts for dressing. A pretty good breakfast I’d say.

Be happy and proud of who you really are and eat pancakes, often. Pumpkin spiced coconut pancakes

Pumpkin Spiced Coconut Pancakes

(Serves 2)

1 cup gluten free oat flour (make your own by processing oats to a fine flour)
1/3 cup desiccated coconut
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon each of cinnamon, nutmeg + ginger
1/2 cup pumpkin puree
1 cup almond milk
1 flax egg (1 tablespoon flaxseeds combined with 3 tablespoons water)
pecans + maple syrup
coconut oil for frying

  1. Combine the dry ingredients in a mixing bowl. Whisk the pumpkin puree, milk + flax egg in a measuring jug.
  2. Add the wet ingredients to the dry + combine thoroughly to form a thick batter.
  3. Using a 1/3 cup, ladle the batter into the pan + cook well on both sides. Transfer to the oven to keep warm whilst cooking the remaining pancakes.
  4. Tower the pancakes on a plate, sprinkle with pecans + drizzle with maple syrup.

Healthy Dark Chocolate + Salted Peanut Butter Cups (GF + Vegan)

Chocolate + PB cup stackHave your peanut butter cup and eat it, in fact eat two! No guilt required, ever.

I loved Reese’s peanut butter cups when I was a kiddo, definitely one of my favourite chocolate treats growing up. Probably because they are a little bit delicious and I’ve had a love affair with peanut butter my whole life but more so, they weren’t as widely available as they are now. I remember my uncle bringing a suitcase load when he visited from the states, well these amongst many other US candy bars. Pretty exciting times for an 11 year old. The funny thing is now that these are pretty standard in the UK, i’m not fussed about them at all! Just goes to show, when you can’t have something it makes you want it that much more! However, I reckon I’d be pretty bothered by some unprocessed and plant powered PB dark chocolate cup cakes like these bad boys. Chocolate PB Cup

Well it’s the done thing to develop a taste for darker chocolate as you grow older and I have definitely done this! These dark chocolate + PB cup cakes are made with raw cocoa powder, coconut oil and natural sweetener. Unadulterated dark chocolate is a pure superfood and NOT terrible for you, at all…..prayers answered. The fact that we add so much rubbish to the amazing cocoa is a darn shame because this IS bad for us but real chocolate is in no way sinful, but more a healthy indulgent treat. Chocolate seems to come arm in arm with guilt but not for me, thank goodness.

Naturally, these healthy dark chocolate salted PB cups have ‘real’ peanut butter inside, you know – the 100% peanut stuff.  I had to add s a little salt in the PB mix as I’m too in love with the sweet and salty combo. A little nutritional yeast gives the cups a more nutty Reese’s like taste and made the PB mix a little drier, perfect for implanting the dark chocolate. Very simple process!

These truly are a superfood of sorts – cocoa and coconut oil with a slab of peanut butter in the middle. Come on, these are good for you so ditch the guilt and get stuck in. Super quick to make and a pleasure to eat, heavenly really.

What was your favourite childhood chocolate bar?Chocolate PB Cups

Healthy dark chocolate + salted peanut butter cups

1/4 cup coconut oil
1 teaspoon vanilla extract
4 tablespoons sweetener
1/3 cup raw cocoa powder

1/4 cup peanut butter
1/2 teaspoon salt
1 teaspoon nutritional yeast

Method:

1. Melt the coconut oil in a small pan over a low heat. Once melted stir through the remaining ingredients until a smooth in consistency.
2. Spoon a tablespoon of the chocolate into 8-10 silicone moulds and freeze for 20 minutes.
3. Meanwhile combine the peanut butter filling ingredients and set aside.
4. Remove the chocolate cups from the freezer. With a teaspoon of the peanut butter mix form a small flat disc and place on top of the set chocolate. Spoon over remaining dark chocolate and freeze until set.
5. Store in the fridge for up to 5 days. Keep in the freezer for a much longer shelf life.

Lavender + Blueberry Slow Down Smoothie

lavender and blueberry smoothieWhen did it become so cool to be so busy? Have you noticed how busy everyone is and even when they’re not they’re pretending to be! But this is just what we do. When I take a look around I see – do more, get energised, kick start, jump to it, go go go, fast track – you get the picture! I’m all for being productive, getting stuff down and making the best use of my time but hang on a second, let’s not forget to……..

Slow down.

Take a moment.

Do nothing, steady ourselves, let go and just be.Slow down + relaxThis lavender + blueberry slow down smoothie is a celebration of not being busy, an ode to doing nothing. It’s a smoothie to calm, soothe, sedate and harmonise. There is no stress in this smoothie, just pure plant power.

I’ve got a big thing for lovely lavender. We go back years, so much so it’s become a running joke that I’m an old lady due to my lavender love! But I don’t care because although it sounds silly to say, lavender has been a very loyal friend. This amazing healing herb has stuck with me through thick and thin, in ups and downs, providing calming comforting vibes when I needed them most. Insomnia as a child, in times of shock, in anxious times, on grazed knees and during periods of unsettling change, lavender eased and soothed.lavender & blueberry smoothieIt’s part of my treasured sleep kit, travelling the world with me, a comforting companion at night wherever I may be. My pillow is always infused with the scent of heavenly lavender and I take it wherever I go. On our recent Canada RV trip I dropped a few drops on my pillow, creating a familiar happy and relaxing place to lay my head. I really do love lavender. We have an abundance of this violet flora blooming in the canal bank, abundant with delicate lavender flowers ready for relaxation and lavender infused blueberry slow down smoothies.

Inhaling, applying, burning, sprinkling, steaming, and bathing in this essential oil – my lavender usage knows no bounds. Until very recently, I had never thought to eat this highly edible herb and I’m not sure why because it has the most beautiful, delicate, floral aroma with violet undertones. The flavour of this lavender + blueberry smoothie reminded me of little parma violet sweets I used to eat as a kid.Lavender + blueberry smoothieThe healing lavender in this slow down medicinal smoothie provides vitamin A, iron, calcium and a soothing effect on the central nervous system. Super fruit blueberries are almost too amazing to comment on but what the heck – these super berries boost this smoothie by providing whole body antioxidant support as well as cardiovascular, cognitive, blood sugar, eye health and anti cancer benefits. Bananas are packed full of magnesium and potassium, perfect for relaxing tired muscles. Bananas combined with the lavender are a recipe for a calmer, more relaxed and rested self. Goodness me, with banana and lavender we’ll sleep like a log.

What’s your best way to slow down and relax?Lavender + blueberry smoothieLavender + blueberry slow down smoothie

(serves 2)

1 teaspoon dried lavender
2 cups almond milk
1 cup blueberries
1 frozen banana
1 tablespoon maple syrup

Add ingredients to a blender and blitz on high speed until smooth.

Raw Buckwheat Vanilla Porridge (GF + Vegan)

Raw buckwheat + vanilla porridge for twoThe perfect breakfast.

Today is most definitely a day for raw buckwheat vanilla porridge and following your heart.

I’ve been cotemplating, pondering and realising today. Realising that no matter how much you tell yourself otherwise, you cannot get along with everyone. This may sound obvious but I got caught up for a while there, caught up in the belief that we should all get along and love thy neighbour regardless. But I don’t buy it. Today I understand the need to be a better person, to strive for harmony and most of the time I’m good with this. You know the kind of stuff I’m talking about- less judgements, helping others more, greater compassion, embracing differences and just general goodness. On the whole, I am this person, I’m pretty kind,  I care, I make a point of understanding different viewpoints, I like to help, yeah I’m doing OK here.

But then it happened, I gave in and accepted that some people are simply not deserving recipients of our precious time and energy. Perhaps I  sound like a bitch and maybe I am, but I’m ok with this because sometimes you have to have an opinion and just go with what you believe, I’m big on integrity. And I’m not talking about particular people but just generally accepting that some differences cannot be bridged in life. Those who just feel like a steep hill, possessors of harsh tongues, makers of arbitrary judgements, disregarders of other’s feelings, showers of sheer recklessness, complacent with delicate souls -it’s these who I’m talking about. When one cares less for the consequences of their actions or lifestyle choices, who are aware  but care  much less of the damage they cause to themselves and others too, including the world we share, yes I can get along but not get on with them. I know it’s such a minority but it still just is and I’ve decided to let these toxic people go, albeit lovingly, with good thoughts and no hard feelings.

There’s too much greatness out there, overwhelming acts of kindness and heartbreaking generosity, thank god for all these good people……and for delicious breakfasts too.Raw buckwheat + vanilla porridge

So I love porridge but usually stick with the oat variety, definitely one of my favourite foods ever. But I was kind of intrigued by buckwheat porridge so it was high up on my hit list of recipe to-dos!  I found the raw buckwheat very reasonably priced in a local health food shop. This recipe requires the raw groats so be sure that you don’t buy the cereal version because this is not what you want. Despite the name, there is no wheat in buckwheat so this super whole grain is a fabulous option for gluten free diets or even as a change to the grains that get so ingrained in our diets! This buckwheat breakfast is simple, wholesome and can be enjoyed on the run too. The perfect breakfast.Easy buckwheat porridge process

Raw buckwheat vanilla porridge is an uber easy process – just soak the groats overnight, rinse, combine with the remaining ingredients and blend. Like overnight oats these can be flavoured any way you prefer or accordingly to what’s in the fridge. I decided almond milk with vanilla and cinnamon to be the wisest decision – I can’t get enough of this little combo. Adding the dates to the mixture thickens it a little as well as giving a fudge like flavour, so yum and I truly believe we should add dates to everything. Always looking for an excuse for a berry fix I decided to top this creamy buckwheat with British raspberries and blueberries. Yeah I know, British blueberries eh – since when did we start producing blueberries? That’s exactly what the Waitrose package said so no complaints here! I also remembered that there were still lots of blackberries on the bush behind the flat and I couldn’t resist the thought of triple berries for breakfast!Raw buckwheat + vanilla porridge

Why this is the perfect breakfast….first up, whole grain buckwheat is great for our cardiovascular system, has a positive effect on blood sugar control and is a great source of fibre. Also, it’s zero gluten, free of dairy and soy -perfect. What’s more, the added berries, nuts and almond milk make this an antioxidant and calcium rich balanced and nutritious way to start the day. Raw buckwheat porridge is so versatile and works well with any fruit, I suspect apples and bananas would be pretty special though. This recipe is great as a simple yet perfectly nutritious breakfast or a smooth nutty dessert. It’s all your choice.Raw buckwheat + vanilla porridge

Raw buckwheat + vanilla porridge

(serves 2)

2 cups raw buckwheat, soaked in water overnight
1 cup almond milk
1/4 cup maple syrup
3 dates
1 teaspoon vanilla extract
1 teaspoon cinnamon
1/4 cup pecans

to serve:
berries
extra pecans

Method:

1. Rinse the soaked buckwheat groats with clean running water + add to the blender with the remaining ingredients. Blend until smooth.
2. Serve in glass bowls and garnish with berries + pecans.

 

Chocolate Coconut Cream in an Almond + Oat Crust, with a Strawberry Sauce (GF + Vegan)

Chocolate pieBirthday time! Not mine though, it’s my niece Chloe’s second birthday so me and the boy are heading over for a little party and some cake with gifts in hand. I’ve just realised not only did I miss her actual birth, I missed her first birthday too, oh the guilt! You guessed it I was outta the country, I suppose you can’t make everything all of the time especially when you can’t seem to stay still for too long! Anyway, I’m here for her second which is the main thing and armed with Peppa Pig paraphernalia and more importantly – chocolate coconut cream in an almond and oat crust. Ummmm. Oh, and the strawberry sauce of course. It’s all a bit of a mouthful, but a delicious one at that!Slice of chocolate pi

Sheer peer pressure is the reason I made this. Well maybe that’s not 100% true but there was a lot. It was my Sister and Mum, they saw this chocolate cream pie and fell in love at first sight! I kinda saw their point so I said I’d make it and what a good decision that was because it’s amazing. Of course, I wanted some for myself and of course I ate the first slice. I said I’d bring the pie to the party for communal tasting but I didn’t mention there’d be a cheeky slice missing! Ooops, I’m sure no one will notice. This may be one for the adults but we’ll see how it goes down with the kiddies, if there’s any left!An easy as pie process

Clearly, something this good just had to be inspired by the wonderful blog, ‘Oh She Glows’. The only deviation was to use 200 grams of chocolate rather than the suggested 340 as it just seemed like such a lot! Definitely a good call as the finished pie was still extremely rich and chocolatey, just perfect.Chocolate pie + strawberry sauce

I’m not a technical kinda cook, more a comfort food, make it up as you go kinda girl but this looked so good I just had to try it. I had visions of a crumbling crust and a floppy innards ‘cos for some reason I don’t trust myself with pie crusts or things that have to set. However, I’m pretty inspired because this worked out so well, the crust set perfectly with the first slice popping out with real ease. Me and my Mum had to hold back from just eating the pie crust alone the aroma was so good. Come to think of it I had to try really hard not to drink the coconut cream before filling the crust too. I’m glad I didn’t because the chocolate cream set to perfection and had the dreamiest, richest and creamiest of flavours, decadent stuff. The oat and almond crust makes this absolutely gluten free and the coconut cream, vanilla & vegan chocolate make for a simple, healthy and dairy free filling. Miles tastier than any other chocolate pie I’ve ever had and it’s 100% void of wheat and dairy – yes it is possible and here’s the proof.Chocolate pie & strawberry sauce

Although the process looks full on, it’s in fact very simple and can be whipped up in no time. 15 minutes baking, 2 hours in a freezer and you’re done, just don’t forget to take it out! I had no problem here, I couldn’t get the thought of eating this chocolate coconut pie outta my head let alone forget about it!A slice of pie

Chocolate coconut cream pie

(12 slices)

crust:
3/4 cup almonds
1/2 cup oat flour
1/2 teaspoon salt
1/4 cup coconut oil
1 tablespoon maple syrup
1 cup oats

coconut filling:
1 can coconut milk, chilled overnight
200 grams dairy free milk/dark chocolate, broken
1 teaspoon vanilla extract

strawberry compote:
500 grams strawberries
1 teaspoon cornstarch
2 tablespoons maple syrup
i teaspoon vanilla extract

Method:

Preheat the oven to 175 ºC + grease a 12′ pie dish. Place almonds in a blender & pulse to a bread crumb texture. Add the remaining crust ingredients (apart from whole oats) & pulse until a dough forms. Now add the oats & pulse so that the oats are fine but retain some texture. The dough should stick together when squeezed between your fingers. Process for longer if this is not the case.

Sprinkle the crust mix into the pie dish evenly. Starting from the middle, push down firmly with your fingers until the pie crust is compact. The more compact, the better.Prick with a fork 5 times & bake for 15 minutes. Remove after baking & allow to cool.

To make the sauce, mix the cornstarch with some water to form a paste & place in a small pan. Add the remaining sauce ingredients & simmer for 5 minutes.

Remove the coconut cream from the can taking care to separate the cream from the water. Add cream & chocolate to a pan over a low heat, stir until nearly dissolved. Take off the heat & pour into the pie crust. Transfer to the freezer for 2 hours or until set. Keep chilled & serve with the compote. Pie can be frozen for up to a week.Enjoy.

 

 

Simple 2 Step Cashew Cream – Time to Ditch the Dairy!

Unadulterated cashew creamDelicious, nutty & creamy, no wonder it’s a vegan staple but you don’t have to be a vegan to get involved with cashew cream, I’m not and I love it! It’s perfect for those who follow a dairy free diet and crave a deliciously heavy dessert cream or perhaps a replacement for sour cream with a Mexican meal. The thing is, to call it a replacement is a disservice because it really is better than any single, double, whipped, sour or clotted cream I have ever had. It really is true. It’s super versatile too, I pour this on desserts, dress curries and tacos, stir through pasta, as a dip, on fruit, into ice cream, as a frosting or  just a dollop on cereals. This trumps dairy any day and I urge you to give it a go because it’s also gluten free, soy free and free of nasty hormones that so much dairy contains. Furthermore, it’s nourishing and spectacularly good for you with a taste that’s so creamy it’s hard to believe.Cream of cashew!

Of course it’s good for you too. Cashew nuts are high in heart protective monounsaturated-fats and lower you’re risk of heart related illness. They’re super high in copper and magnesium aiding bone health too. Cashews are filling and wont cause weight gain like sugar laden reduced fat creams. I promise, I eat this cream a lot and it’s a satisfying and nourishing way to beat cravings.Simply cashews

It’s so simple too, soak the cashews overnight, drain and add the few ingredients to the blender. That’s simplicity. All you need to do is adjust the water quantity for the consistency you desire. For desserts I prefer a thicker whipped cream but for sauces I aim for a pouring consistency. The cashews need to be un-roasted and personally I buy cashew pieces as they’re half the price –  it’s all heading for the blender in the end!

Cashew cream in two easy steps

An added bonus is you can enjoy this in a savoury or sweet version? It can be sweetened up with maple syrup and vanilla for the most delicious dessert cream. The choices for savoury are endless and one of my favourites is roasted garlic and sun dried tomatoes,  it’s pretty special but I’m pretty happy with these unadulterated versions. I swear it’s impossible to make this without eating a heaping tablespoon of dripping cashew cream straight from the blender. I challenge you!

Here is the basic recipe. Have lots of fun mixing it up!

Cashew cream in a mason jar

Cashew cream

1 cup cashews
1 cup, water
1 tablespoon lemon juice
1 teaspoon apple cider vinegar
1/2 teaspoon salt

Sweet version

1 cup plain cashews
1 cup water
2 tablespoons maple syrup or your favoured sweetener
1/2 teaspoon vanilla extract
pinch salt

Method:

1. Soak the cashews overnight in water.
2. Drain the cashews and add to the blender with the remaining ingredients. Blend until smooth.

Note: Adjust water quantity for desired consistency.

Peach, Maple & Cinnamon Rice Pancakes – GF

Rice pancakes & peachesA randomly acquired food rule I broke yesterday: Pancakes are reserved for weekends or holidays. Yeah right!

Well first up, what a silly rule and such a terrible way to live! To think about all those weekdays I’ve been missing out on my own personal pancake (well these are more crepe like) party. I suppose I’ve always associated pancake breakfasts with lazy weekends or scenes from American sitcoms where nobody’s in a rush to get to work. But these aren’t even time consuming. In fact, they’re quick, very quick, so I’m gonna make a point of eating these during the week in the hope of tricking myself! If this means I’m late for work then so be it, my pancake stack is worth it. I’m worth it!Peachy pancakes

As if being delicious isn’t enough, these are a great way to start the day and an excellent canvas for adding fruit and other delicious extras. I’m trying to eat less gluten so rice flour provides a tasty alternative  to wheat. These are a little heavier than they would be if you used almond or oat flour but the overall result is pretty satisfying. I love peaches, especially when they’re on the verge of over ripe. Yep, I reckon peaches are my favourite fruit and I love them even more with cinnamon and sticky syrup. These would work with any fruit really, dress them up or down, they’re easy going and accepting of most additions. Just be sure not to eat all your fruit before the pancakes are finished, like me! How can anyone in their right mind slice a ripe juicy peach and leave it alone? Peachy pancake process

These are just too simple not to make, enjoy them any way you want them. Be sure to break your own food rules and take some time over breakfast…..even if it makes you a few minutes late!

Peach, maple & cinnamon rice pancakes

(Serves 1)

50 grams rice flour
1/2 teaspoon cinnamon
1/2 teaspoon salt
1 organic egg
1/4 pint coconut/almond milk
1 tablespoon maple syrup
coconut oil, for frying
1 ripe peach, sliced
Maple syrup for drizzling

Method:

1. Combine the rice flour, cinnamon and salt in a bowl. Place milk in a measuring jug, adding the egg and maple syrup.
2. Combine the wet and dry ingredients to form a smooth batter.
3. Heat the coconut oil in a pan and add a ladle of batter. Cook on each side for a minute and transfer to a warm plate. Repeat until batter is finished.
4. Arrange pancakes and peaches on a plate. Drizzle with maple syrup. Enjoy.