Chocolate Zucchini Oats

I know courgette for breakfast seems a little weird. The looks I get from my family as I’m grating a courgette into my oats on a morning do indeed confirm that you might all be feeling a little sceptical about the success of this bowl, but I just need you to trust me on this one.

Adding a courgette into your porridge adds a light volume (and who doesn’t love big breakfast bowls?!) and fluffiness to your ‘brownie batter’ oats. It also means you get a nice dose of greens into your breakfast without even being able to taste it!

My favourite way to serve this is with a dollop of chocolate peanut butter (recipe coming soon!) and a sprinkle of chocolatey buckwheat clusters.

Ingredients {serves 1}:

1 medium sized courgette

1 cup almond milk

1/3 cup oats

1 tbsp cacao powder

1 tsp vanilla extract

1 tsp maple syrup

Method:

Begin by heating the milk with the vanilla extract in a sauce pan on a medium heat.

As the milk warms up, cut both ends off the courgette and discard then grate finely, and add the cacao powder to the oats and combine.

Once the milk begins to steam add the courgette and the cacao-oat mixture to the pan, along with the tsp of maple syrup.

Stir the mixture until it has combined.

Banana and Raspberry Loaf

I’ve been thinking about making this for a while. I have had an image in my head of the perfect chunky banana bread with raspberry’s running through it but I never got round to experimenting. If I’m honest the main thing that put me off was a lack of confidence with my baking skills. I consider myself more of an expert with raw desserts, which only require blending and fridging (if that’s a thing), but give me an oven and I have no idea what I’m doing. What if the banana bread I created didn’t match up to the idea I had in my head?

Today I finally plucked up the courage to try (daring stuff, I know…). Rather than turning to my blender, as I usually do on a weekend, I switched on my oven.

And now, on this cold day, with a delicious and warm slice of banana bread sat in front of me, I am so glad I did.

Ingredients:

2 cups of oats (ground into a flour by blending)

½ cup desiccated coconut

1 tsp baking powder

½ tsp cinnamon

2 tbsp ground flax seeds

2 large overripe bananas

¼ cup almond butter

3 tbsp maple syrup (or syrup of choice, rice, honey etc…)

3 tbsp almond milk (or dairy free alternative such as soy, rice…)

1 tsp vanilla extract

A handful of fresh raspberries

Method:

Begin by lining a medium sized loaf tin with greaseproof paper and preheating the oven to 140 degrees.

Put the flaxseeds into a cup and cover with ¼ cup of water and set aside.

Ground the oats into a flour by whizzing in your blender (if not done so already) and then combine with the desiccated coconut, baking powder and cinnamon in a large bowl.

Mash the bananas and place into a separate bowl along with the almond butter, maple syrup, vanilla and almond milk; mix well.

By this point the flax seeds and water should combined to form a thick liquid. Whisk this with a fork into the banana mixture.

Pour this wet mixture into the dry; folding it in until a thick batter-like mix has formed.

Place the raspberries into the mixture and carefully fold in.

Finally pour into the lined loaf tin and pop into the oven. Bake for 35-40 minutes (it’s done when you can prick the banana bread with a thin skewer and it comes out clean).

Allow to cool for at least 15 minutes in the tin before removing and slicing!

I am especially loving serving a slice slightly warmed up with a big dollop of coconut yogurt and a drizzle of maple syrup!

Carrot Cake Oats

Carrot cake oats; the first porridge variation away from plain oats I tried. Admittedly quite a daring one to go for… I could have chosen maple syrup and fruit, but no, no, not me, I like to go all out.

I think the main reason I love this is because it is so warm and comforting. It tastes amazing and, on these cold mornings (North Yorkshire, England, I’m looking at you) you know it’s throwing loads of nourishment at your body when it needs it most.

This is a revision of recipe that I originally posted on the blog. The original ‘carrot cake oats’ incorporated a mashed banana into the mix as well, but truth be told (although a great variation) I rarely make it like that. I prefer it like this; the cinnamon comes through more and I think it works better with toppings this way. However both recipes are delicious and either way I definitely recommend giving this a try.

Ingredients: {serves 1}

1 cup dairy free milk (I love brown rice milk but oat, almond etc will work great too)

1/3 cup oats

1 carrot grated finely (around 1 cup)

1/2 tsp cinnamon

1 tsp vanilla extract

Toppings (optional but advised! At the moment I’m going through a coconut yogurt/ maple syrup phase, but I also love a sprinkle of granola, chopped dates and peanut butter)

Method:

Begin by heating the milk and vanilla extract in a medium sized saucepan on a mid-heat

As this heats, grate the carrot and combine with the oats with the cinnamon in a small bowl.

Once the milk has started to steam turn down the heat and add the oat-carrot mixture.

Cook for around 5 minutes, until the oats have absorbed the milk and the mix is hot and beautifully gooey (add a splash of water if you need a little more liquid whilst it cooks).

Pour into a bowl and top with toppings of choice!

Triple Chocolate Cheesecake

I think my love for all things chocolate might have something to do with not being allowed to eat it for so long. At about 4 years of age I was diagnosed (are you diagnosed with these things?) with allergies to both milk and soy. Back then I thought it was the end of the world, and whilst my sisters ate chocolate I munched my way through packets of extra strong mints.

That is probably why this triple chocolate cheesecake is arguably my favourite creation ever: it feels SO decadent. And yet despite this, it’s so full of goodness. The base contains buckwheat groats (actually a seed despite what its name suggests), which is a complete protein and a good source of fibre and b vitamins. The gooey centre uses dates, which are full of iron and essential minerals, and also cashews, a good source of protein, copper and zinc. And then there’s the topping and the main ingredient: chocolate. Chocolate is high in antioxidants, iron, magnesium, vitamin c, zinc… and a great natural mood enhancer – all the more reason to keep on eating it!

Ingredients:

Base:

½ cup raw buckwheat groats

¾ cup oats

1 heaped tbsp cacao

¼ cup maple syrup

¼ cup cashew butter

1 tsp vanilla extract

Centre:

1 cup dates

¼ cup cashews

1 tbsp cacao

1 tbsp coconut oil (melted)

¼ cup water

1 tsp vanilla extract

Topping:

½ cup dark chocolate chunks

½ cup coconut milk

Method:

Begin by lining a small cake tin with either cling film or grease-proof paper.

To create the base, combine the buckwheat, oats and cacao in a large bowl.

 In a smaller bowl whisk the syrup, cashew butter and vanilla until smooth.

Pour into the dry ingredients and mix with a fork until everything is coated.

Press into the bottom of the tin. (A great way to do this is either with a slightly wet spoon or hands).

Put to one side.

To create the centre, simply place all the ingredients into a blender and blitz. This will take some time but eventually it will become a smooth paste. You may need to stop the blender occasionally to scrap down the sides or to add a splash more water. The mix should be thick and creamy.

Once smooth pour on top of the base. Even out and then pop into the freezer to set.

Finally create the top layer. Place the chocolate in a glass or stainless steel bowl over a small saucepan over boiling water. Once the chocolate has melted add in the coconut milk and stir well until smooth.

Take the cheesecake out of the freezer and pour the chocolate on top. Spreading out evenly to create the final layer.

Pop back in the freezer for at least 4 hours to set.

I like to store the cheesecake in slices in a Tupperware in the freezer, as it will keep for a couple of weeks (not that you will be able to resist eating the whole thing that long). Just move the cheesecake into the fridge for about an hour before serving so it can defrost slightly.