Orange and Cranberry Choc Chip Cookies – gluten free, vegan

Orange and Cranberry Choc Chip Cookies – gluten free, vegan

  I have a thing about pink and green food, I just want to adorn all my food with pink and green, so I have to confess that these orange and cranberry choc chip cookies initially came about solely because I felt like decorating something with pumpkin seeds and cranberries. Luckily this combo not only looks pretty but tastes excellent, and the addition of orange oil and chocolate chips takes them to the next level of tasty, chewy, crumbly cookie goodness. These cookies are adapted from My New Roots, Sarah B’s salt and pepper choc chip cookies which absolutely need no improvement, I think those are hands down the best cookie I’ve ever eaten, so if you haven’t already made those, you must!  But as I said, for personal reasons I just needed to sprinkle cranberries and pumpkin seeds on SOMETHING, and these cookies popped to mind as the perfect carrier for such prettiness. Also, I have a big bag of millet flakes in my cupboard which need using up and I haven’t really fancied millet porridge for sometime.. so into mostly oat based baked goods they must go! The millet really does add something extra delicious to these cookies, but if you do not already have a bag of millet flakes you are valiantly trying to make it to the bottom of, then go ahead and replace the 1/2 cup millet flakes with regular oats.      Orange & Cranberry Choc Chip Cookies    Ingredients  2 cups rolled oats (gluten free if need be) 1/2 cup millet flakes  2 Tbs dried  cranberries  2 Tbs pumpkin seeds  60g dark...
Hemp and Apricot Energy Bar

Hemp and Apricot Energy Bar

  Something pretty hilarious happened on Monday night.. in an unexpected turn of events I was on the telly! Yep, I made my TV debut, talking about hemp protein and getting my face all glittered up! If you’re wondering about the connection between hemp protein and glitter, don’t worry, there isn’t one! This year I’ve been taking part in a series called Be Fit Bristol Fit.. the lovely people at Troy TV have been following a few Bristolians who are in some way involved in health, sports and fitness, to showcase what this wonderful city has to offer. They approached me, and so far then have filmed me cooking in my kitchen, my little veg patch, and having some sessions with a personal trainer, it’s fun, and is helping me to get over my fear of video and to not take myself so seriously! So on Monday evening, Made in Bristol TV played my Be Fit Bristol Fit episode and asked me to come into the studio for a chat.. luckily it was so last minute that I didn’t have time to be scared and back out! I rushed home, showered and whipped up a quick protein bar because they asked me to bring in something to talk about relating to sports nutrition. And this is how the Hemp and Apricot Energy Bar came into being. There is SO MUCH goodness in this bar. It would be excellent post workout snack to replace glycogen stores, provide good quality plant protein and essential fats to keep blood sugar stable and our support hormones as well as giving the body some...
Cinnamon & Maca Chocolate Mousse Cups

Cinnamon & Maca Chocolate Mousse Cups

I was a shamefully late to the cinnamon and chocolate party, only this year did I learn that these two are really good friends. Now with this little nugget of chocolate wisdom I feel like the possibilities for festive recipes are endless. But I’ll start here, with Cinnamon & Maca Chocolate Mousse Cups! I love Maca, for its flavour, and also it’s benefits for our energy and our hormonal system, but it’s not for everyone and you could easily leave it out of this recipe, it would be just as tasty. These are very decedent, I’ve made them bite sized because thats really all you need.. The base is sweet, nutty with little bitter crunches from cacao nibs, and the mousse is so smooth, silky and delicious!  I love my silicon mini muffin tray for these… if you don’t have one, just be resourceful, I’m sure there is something you can press them into, you could even make it into one big Mousse Tart in a tin.. and just serve up mini slices.    Cinnamon & Maca Chocolate Mousse Cups Base Ingredients  3/4 cup almonds 1/3 cup walnuts 3/4 dates 1 Tbs coconut oil 1 Tbs Raw Cacao 1 Tbs Cacao Nibs 1/2 Tbs Maca Powder  1/2 tsp cinnamon 1 Tbs salt Mousse Ingredients  1/3 cup coconut oil (cold) 1/3 cup maple syrup 1/4 of an nice ripe avocado  1/4 cup Raw Cacao 1 Tsp Maca Powder 1/2 tsp cinnamon  pinch of salt Method: In a food processor, pulse the almonds, dates, walnuts and coconut oil until you have a crumbly texture which is sticky when pressed between finger...
Best Ever Gluten Free Mince Pies

Best Ever Gluten Free Mince Pies

  Seeing as mince pies are all about the pastry, if you’re gluten free, you likely will have had a fair few disappointing mince pies in your time. I’m actually yet to have tasted a really good shop bought mince pie that’s made with regular flour let alone one that’s gluten free.. for me they always have way too much horribly over sweet filling and dry powdery pastry. Well, I’m super excited to tell you, I think we have finally turned a corner in this long run of mince pie disappointments, so I’m delighted to share this recipe with you! This is honestly the best gluten free pastry I’ve ever eaten. I’m not even going to try to be modest. It’s crumbly and buttery (with no butter!) and not dry or powdery. Success!!! I’m really not crazy about mince pie filling to be honest, I don’t like it too sweet and syrupy and I don’t like the dried orange peal bits. I’m pretty fussy. So this year I made my own sans the alcohol and the sugar and with just fresh orange juice and a little zest. I’m really happy with how it turned out, its tastes really good! But if you know of a shop bought mincemeat that you like then go ahead and save yourself the hassle, because lets be honest its the pastry were all here for aren’t we!?   Best Ever Gluten Free Mince Pies The pastry makes 12 mince pies. The filling makes a lot more, so you can freeze what you don’t use right away. Filling ingredients. 1/4 cup raisins 1/4 cup sultanas...
Raw Banoffee Pie

Raw Banoffee Pie

  This Raw Banoffee Pie is definitely in the running for best raw desert I’ve ever made. Because of the yumminess mostly, as there are a few steps in the making so it can’t reeeeally claim simplicity.   Steps yes, but precision? Nooooo …and this may be what I love most about raw deserts! (even before their superior nutrition and flavour ? Maybe even!) You see, I’m pretty careless and slapdash by nature, when I add baking soda to anything I am totally whinging it.. either I’m fluking (or failing) most of the time when it comes to baking.    If your anything like me, you just want to throw some good ingredients together and it turn out yummy, right?   WELL. YOU. CAN. with raw deserts! Promise. Just a little understanding of your ingredients and some tasting as you go. I love the ‘no precision required’ kind of cooking. So I try to put recipes out there which you don’t need to be followed to the letter and which leave plenty of space for your own instinctive genius and creativity to shine through. Space for flukiness and slapdashery.. zero rigidity.. oh and adaptable for differing tastes and dietary preferences. This, I hope, is one of those. But first, a little love story. I want to tell you why I made a Raw Banoffee pie for no particular occasion, because its a kind of cute and because I’m just a little bit bursting in love these days, so any excuse for a bit of TMI!   So my new love, he really loves cake, like a LOT. He wants to...
Chai spiced Apricot Muffin ~ gluten free & vegan

Chai spiced Apricot Muffin ~ gluten free & vegan

  I cant remember what inspired me to make chai spiced apricot muffins.. but I’ve made it 3 times now so I’m pretty certain its a winner! Baking without gluten, eggs or refined sugar always present a little more of a challenge, and so it’s very satisfying when you create something that ticks all those boxes AND is super tasty! I have nothing against consciously raised eggs, I just don’t tolerate them well.. but if you do, by all means throw one in the mix and see what happens! You could also try patting/rolling into a bun shape rather than a muffin, and bake on baking paper, they do have more of a crumbly texture of a dense sweet bun.. or something!  I’ve been eating these for breakfast with a little goats butter (my biggest vice!)… They are very filling because they are packed with almonds, oats and chia seeds.. they have a nice amount of protein from the almonds and coconut flour as well as healthy whole carbs from the oats, and lots of gut friendly soluble fibre. They would also make a good pre workout snack. Today is actually the first day of a 9 day colon cleanse I am embarking on, so Im kind of resenting myself for choosing today to post this, looking at these pictures is actually making my mouth salivate painfully.. and its only day 1!! *sigh ….as soon as I finish this cleanse I’ll be making a 4th batch!   It’s all about that sticky sweet apricot glaze..   I hope you will enjoy theses little golden apricot treats, they are packed...