Blueberry Coconut Nicecream

I'm not sure if I've been living under a rock or something but only in the last few months have I come across the 'nanaicecream' revolution. Why did no one tell me about this before??? It is so delicious and so creamy it really is almost better than the real thing. There are many different flavour combinations but the base is, yes you've guessed it, banana! If you don't like banana don't worry. Once it is blended and other flavours thrown in, you really can't notice it. This recipe has blueberries and coconut so you could add a little cacao to make it chocolatey - try this, it's heavenly - or add in mango instead on the blueberries for a creamy tropical flavour. I topped mine with some pieces of 'Nut Pie' from The Chocolate Pie Company. I get mine from my local health food shop but you can also visit their site here and order online. The company is based in Cornwall and all the products are handmade. They make wonderful raw chocolate bars in all sorts of flavours using only nuts, fruit and cacao or carob. It went really well with this blueberry nicecream but you could try adding a few fresh blueberries or some nuts or having it just as it is! My blender isn't very robust so after I had made the concoction, I popped it back into the freezer to firm up  but for 30 minutes. You don't have to do this if you have a blender that is man enough for the job, mine just took rather a long time! This serves one as a pudding or a yummy breakfast.

You will need:

Blender

2 bananas, cut into coins and frozen for at least 6 hours

large handful of frozen blueberries

1 heaped teaspoon almond butter

1 shot of full fat coconut milk

Toppings of your choice

Get your banana out of the freezer about 5 or 10 minutes before you want to start. When they have softened a little, pop these into your blender and pulse for 1 minute until beginning to break up. Add your coconut milk and blend for another 2 minutes. Stop the bender and add your blueberries and almond butter. Blend again until you get the desired consistency of creamy deliciousness. You may need to stop your blender every so often so it doesn't over heat. Feel free to add more coconut milk if you would like to.  

This is the moment you my want to pop the mixture into a container and put into the freezer to firm up. If not, scoop into your favourite bowl or jar, add your toppings and dive right in! This is just wonderful. 

Raw Smoothie Breakfast Bowl

This week is a big week for me at school so I need a proper breakfast to set me up for the day everyday this week! Not difficult as I love breakfast. I could eat breakfast meals all day. This little gem is a nana-icecream base with my own Chocolate Nut Spread and a pot of coyo added in. If you do not have any raw chocolate spread, and don't feel like making any (although I urge you to do so as it mouthgasmic), then simply substitute for 1 table spoon of almond butter and 1-2 teaspoons of raw cacao powder. I hope you love this as much as I do. I nearly made another batch but managed to resist. Just.

For 1 portion you will need:

1 frozen banana

1 handful of blueberries plus some for the top

1 tbsp of raw chocolate spread (or 1 tbsp almond butter, 1 tsp raw cacao powder)

1 pot of natural coyo

few almonds for the top

sprinkle of cocoa nibs

pinch of shredded coconut

Peel your banana and pop into a blender along with the coyo, chocolate spread and a handful of blueberries. If you are using cacao powder make sure you add it on top of the coyo so that it doesn't get stuck at the bottom. Blend until it is smooth and creamy. Pour into a pretty bowl to make your breakfast even more enjoyable! 

Top with the remaining blueberries, almonds, coconut and cocoa nibs. Prepare for a little rave in our mouth. 

Hot Chocolate Chia

Oh my goodness it has been ever so chilly in Devon the last few weeks. And I ran out of oil so I've had no heating....brrrrr. I woke up the other day in a room which read 5 degrees on the thermostat and just couldn't bring myself to have a cold chia pudding for breakfast. This little recipe is the same base as my Breakfast Chia Pudding but hot and chocolatey! Even better! Try adding cinnamon and ginger for a spiced version.

You will need:

1 large jar

At least 6 hours!

5 tbsp chia seeds

half a banana 

1 tbsp almond butter

300 ml almond milk

1-2 tsp date syrup

2 handfuls raspberries

flaked almonds

cocoa nibs

The night before, place your banana, 1 handful of raspberries, almond butter, almond milk and date syrup into a blender. Blend until smooth and creamy. Pour into the jar and stir in your chia seeds. I usually let it settle for an hour or 2 then give it a quick stir before going to bed. 

In the morning pour into a pan and heat over a low heat with the cacao powder. Keep string so that the powder is fully combined with the pudding.

Pour into a bowl - or enormous teacup like mine - and decorate the top with extra banana, the rest of the raspberries, flaked almonds and cacao nibs. This is deliciously yummy and warming. 

Caveman Paleo Bread

Before I gave up gluten I would gorge myself on bread. I loved bread. And still do. Luckily I have always been a big fan of rye bread and this Caveman Paleo Bread is as close to that as possible. It is dense, crumbly and oh so nutty. Just perfect with avocado, smoked salmon and poached eggs! I always have a slice or two with soup and it is great with a spread of almond butter on top. Cut it thinly and toast to enjoy it at its best. I have made this with half olive oil and half coconut oil and it came out just as perfectly. Fell free to mix up the nut/seed mix but make sure it all adds up to the same weight. 

You will need:

1 loaf tin - lined with baking parchment

Large mixing bowl

Hand whisk or free-standing mixer

100g pumpkin seeds

100g sunflower seeds

100g almonds

100g hazelnuts

100g linseed

50g chia seeds

50g flaxseed

5 eggs

1/2 cup melted coconut oil

pinch of sea salt

1/2 mashed banana

Heat your oven to 180 degrees centigrade. Put all the dry ingredients into a large mixing bowl and stir to mix altogether. In a separate bowl whisk the eggs and oil together. Pour this into the dry and keep mixing with the hand mixer for 30 seconds. 

Pour into your loaf tine and bake for 40-45 minutes. Take out of the oven and leave to cool for 10 minutes before lifting it out with the edges of the parchment. Leave to cool completely. The bread normally lasts well for 8-9 days in a sealed tin or bag. 

Chia Breakfast Pudding

My first experience of a chia pudding was not one I care to remember. It was bland, chewy and frankly I felt cheated out of a proper meal. I really did think that everyone was going mad, for this was not 'awesome' or 'insane'. It was bllurghhhh. Since then, however, I have persevered and tried various different additions which I have come to adore. This recipe was originally from Deliciously Ella with a few additions and tweaks along the way. I hope you enjoy it as much as I do. It really is mouthgasmic. This makes one large portion or two smaller ones. You can use honey or pure maple syrup in place of the date syrup if you prefer. 

You will need:

1 large jar

At least 6 hours!

5 tbsp chia seeds

half a banana 

1 tbsp almond butter

300 ml almond milk

1-2 tsp date syrup

2 handfuls of blueberries

1 handful raspberries

flaked almonds

cocoa nibs

The night before, place your banana, 1 handful of blueberries, almond butter, almond milk and date syrup into a blender. Blend until smooth and creamy. Pour into the jar and stir in your chia seeds. I usually let it settle for an hour or 2 then give it a quick stir before going to bed. 

In the morning layer up your pudding - give it a stir first - with the blueberries and raspberries, making ure you have a few raspberries for the top. Sprinkle on your flaked almonds and cocoa nibs. Pumpkin seeds also work well or a little dessicated coconut. Et voilà! A delicious breakfast bursting full of goodness and flavours.