Blueberry and Cinnamon Porridge

The weather in Devon has been pretty miserable of late, and I was craving something a bit more substantial and comforting than my usual smoothie in the morning. I went out and got some organic gluten free oats and the next day made a wonderful bowl of the best porridge I have ever tasted. I added all my toppings BEFORE I started cooking. I recently started doing this after making buckwheat porridge. This ensures that the flavours really melt into the oats as it cooks and you are rewarded with a very tasty bowl of warming breakfast. I love to add cinnamon and blueberries as these two flavours are perfect together. The recipe below calls for a banana too but I have done it with half a shredded apple or some freshly grated lemon zest instead of the cinnamon which is also very yummy. Sprinkle whatever nuts, seeds or other berries you have to hand to serve. This is made with almond milk which I love, but you can easily substitute with any other milk or just water. I sometimes stir in a teaspoon of almond butter for a little extra boost. Sweeten with honey if you need to but the blueberries burst as you cook and stir so they tend to add enough sweetness for me. 

You will need (for 1):

1/2 cup oats (I used gluten free)

1 cup almond milk (or any other milk/water)

1 level tsp cinnamon

large handful of blueberries

1 small banana, chopped into small-ish chunks

extra nuts, seeds, berries for the topping

Into a saucepan add your oats, milk, cinnamon, berries and banana. Stir and transfer to a moderate heat and stir occasionally for about 10-15 minutes until the porridge is at the right consistency. You may need to add a little extra liquid as you go, depending on how you like your oats!

Spoon into your favourite bowl and stir through any nuts or seeds etc. The blueberries will start to burst and their delicious juice will run streaks of deep purple through the oats. 

Chocolate and Cinnamon Pecan Pie

On Saturday I bumped into a few friends in the gym and an impromptu supper was formed for the following evening. We all decided to bring a dish or two and so we bid each other farewell and went our separate ways. Mad Ellie had run to the gym - 7 miles - done the pump class then cycled home again. Very Mad Ellie! 

Ellie had mad three amazing curries, onion bhajis, jasmine rice, minty yoghurt, curried potatoes and the list goes on. My friend Milla had brought her delicious lentil dahl and the best spinach saag aloo I have ever had. Lots of other people brought scrummy things and soon the table was groaning with a feast. After first, second and third helpings (guilty - the fish curry was mouthgasmic) it was time to clear away and start again on the puddings. Cue yet more delicious platefuls with about 7 or 8 different things to choose from. It really was a spectacular sight! 

I decided to make this pie as I thought it would go down well with those not accustomed to sugar or dairy free options. The base is a variation of the one I use for my Raw Chocolate Truffle tart and is a really excellent tart or pie case. I cannot tell you how amazingly delicious this is. I am always quite nervous feeding 'clean' puddings to other people as I never know what they will make of them. Some were sceptical pre-tasting but the response was truly overwhelming. Everyone who tried it said it was delicious and were intrigued as to how to make the gooey middle and the crumbly pastry-like base, One girl said it was the best pudding that night - there were a fair few wonderful creations so I was very pleased to hear that. I managed to sneak the last piece home and this morning I had it for breakfast outside in the glorious Spring sunshine. There was a cheeky little whippet who tried to get in on the action but I was not going to let anyone near my last segment of food heaven. 

You will need:

A loose bottomed tart tin

a food processor

For the base:

11/2 cups (175g) ground almonds 

1/4 cup (25g) cocoa nibs

1/4 cup (25g) broken up pecans

3 medjool dates, roughly chopped

1/4 cup (80ml) melted coconut oil

2 tsp cinnamon

For the middle:

1 cup (125g) pecans

1/4 cup (80ml) water

1 jar (170g) smooth almond butter

12 medjool dates, finely chopped

4 tbsp pure maple syrup

2 heaped tsp raw cacao powder

For the topping:

2 tbsp pure maple syrup

1 tsp cinnamon

1 cup (125g) pecan halves

First make the base. Measure out all the ingredients and add them to the food processor. Pulse for 30 seconds to break up the nibs and pecans. Then blend for a further minute until the mixture sticks together when pinched.

Tip the mixture out into your tin. Using your finger tips press the mixture evenly and firmly in and around the tin. Pop this into the fridge for at least 15 minutes until you are ready to assemble the pie.

Next, make the middle. Tip the pecans into the food processor and whizz until just between the flour and butter stage, then spoon n the nut butter and blend. Add your maple syrup, cacao powder and chopped dates and blend, gradually adding the water a little at a time. You want the texture to be spreadable but not sloppy. 

When you have the desired consistency, scrape into a bowl and pop this into the fridge until you are ready to put it all together. (Have a sneaky teaspoonful of this glorious gooeyness whilst you think about life).

To make the topping, pre-heat your oven to 180 degrees C. Line a small baking tray and scatter your pecans. Sprinkle the cnnamon over the top and drizzle the maple syrup. Place into the oven for 3 minutes, stir and coat them with the sauce and pop back in for a further 2 minutes - be careful not to burn your nuts!! Whn ready take out of the oven, coat again and take off the baking sheet. 

To assemble, spread the middle evenly into your tart case with a palette knife. Add the glazed pecans in any way you like. Pop back into the ridge for 1 hour or until you are ready to serve. Take it out of the fridge about 10-15 minutes before serving to your lucky guests or just for you for breakfast...lunch...and supper. 

The pudding feast!  

Having my heavenly breakfast amongst the bluebells.

A hopeful whippet trying his best 'look-how-beautiful-I-am-surely-that-deserves-a-taste-of-whatever-is-going-on-up-there' face. Try harder next time.

Pistachio, Almond and Carrot Cake

Today was Mothering Sunday in the UK  and my Mummy came over for lunch and bubbles and cake! After a delicious lunch a  perfect afternoon was had. Fire roaring, five dogs snoozing and us curled up on the sofa with cups of tea and....more cake. So cosy and snugly! 

Mummy and I love carrot cake and I thought I would try and make a gluten free, dairy free and refined sugar free one without losing any of the glorious moistness and flavour of a perfect carrot cake. This is packed with nuts - pistachio and almonds - coconut and carrots. It is sweetened with the seeds of one vanilla pod, a couple of dates and pure maple syrup. The texture is sticky and nutty and full of flavour. I decorated it with more sliced pistachios and dried rose petals. If you don't like the taste of rose, don't add them! The glaze added gives the nuts something to stick to and adds a nice finish to the top. Enjoy with a cup of tea or a glass of bubbles. I recommend making it a day before you want to eat it so that the flavours have time to develop and the cake becomes even better. Store in an airtight container for up to 5 days. This is my new favourite cake to make...and eat. Just wonderful. 

You will need:

23 cm spring form cake tin, lined and lightly greased with melted coconut oil

200g ground almonds

150g pistachios, roughly chopped

100g dessicated coconut

3 large free-range organic eggs

2/3 cup (170ml) maple syrup 

1 vanilla pod 

200g carrots, peeled and roughly grated

2 tsp cinnamon

2/3 cup (170ml) melted coconut oil

2 medjool dates, chopped

To decorate:

large handful of sliced pistachios

sprinkle of dried rose petals

1.5 tsp organic raw honey

1.5 tbsp coconut oil

Pre-heat your oven to 140 degrees centigrade. Prepare your tin and all the ingredients. Slice the vanilla pod lengthways and with a sharp knife scrape out all of the seeds. 

In a food processor with blade attachment, whizz up the pistachios until roughly chopped and broken up.

In a large mixing bowl, using a hand-whisk, whizz up the eggs, maple syrup and the seeds from the vanilla pod until frothy. Add the almond flour, cinnamon and coconut and stir before adding the oil and mixing thoroughly again.

Add your grated carrot, pistachios and dates and mix again until fully combined. Pour into the prepared tin and pop into the oven. Bake for 45-55 minutes but check after 40 minutes to make sure it is cooking evenly. You may need to turn it round or cover loosely with foil to stop it from browning too much.

When the cake is baked - it should be springy and a skewer inserted into the middle should come out clean - place onto a wire rack to cool. Keep in the tin cooling for 30 minutes before turning out and leaving to cool completely - preferably overnight. 

To make the syrup, melt the honey and coconut oil together over a high heat and then pour over the cake. Use a pastry brush or palette knife to smooth over the cake. Scatter the sliced pistachios and rose petals. A perfect 'love cake'. 

I need another slice....NOW!

Spiced Chocolate Orange Brownie Bites

Last weekend a friend asked me to make some Paleo snacks, savoury or sweet but easy to carry and full of energy. Challenge accepted! I was looking forward to a lot of tasting but (sadly) there was not a lot of taste testing as I managed to make these first time round and they are absolutely delicious (huzzah!). So scrummy and packed full of goodness, these are quick to make and will last for a week to 10 days in a sealed container in the fridge. Although I highly doubt they will survive that long, I am really struggling not to eat the whole lot in one go. This mixture makes about 30 bites, depending on how big your bite is. I have wrapped them in batches of 2 or 3 with a little baking parchment so that they are easy to grab and go. 

You will need:

1 mixer

1 small baking tray

baking parchment

For the brownie bites:

200g almonds

400g pitted dates

4 tbsp raw cacao powder

2 tbsp freshly squeezed orange juice

grated zest of half an orange

2 tbsp melted coconut oil

2tbsp almond butter

2 tbsp linseed

1/2 heaped tsp cinnamon

Line a small baking tray with baking parchment. It helps if you scrunch it up first then smooth it out again into the base of your tray. Place the almonds into the food processor and whizz until all crushed. 

Pit the dates and add those, then all of the other ingredients and whizz again for about 30 seconds until everything is mixed.

Tip the mixture onto the tray and spread out. Press the mixture down firmly with your fingertips and pop into your freezer for 1 hour until set.

Cut into bite sized pieces, pop one in your mouth and enjoy a burst of flavours and energy.

To store them I suggest placing a piece of baking parchment between each one to make it easier to grab them. I then wrap 2 or 3 together to make a handy parcel for when I'm on the go.