Two easy breakfast ideas... featuring Eli's Granola!

I decided I wanted to give something back through my love of food photography and recipe development, to help elevate the presence of my fellow foodies who have small businesses that are aligned with my own nutritional philosophies.

First up, we have Eli's Granola.

This isn't a sponsored post, but Eli gifted me a couple of bags of her granola so I could try the products for myself and create some recipes using them.

I decided on two simple and delicious breakfasts, ones that you can recreate in minutes using any crunchy granola you have to hand.

First up, the layered granola parfait.

Simply a big dollop of yoghurt, followed by some berries (from the freezer) warmed through in the microwave or on the stove and a generous helping of granola on top.

Or if you prefer an overnight fix, try this bircher muesli base with porridge oats, grated apple and Boost Your Bowl Topper's mixed together, soaked in plant milk of choice overnight and topped with granola for extra crunch factor in the morning.

One of the things I love about nutritious breakfast foods is that it makes the perfect snack at any time of the day. So if you hit that mid-afternoon slump, a bowl of bircher muesli could be the perfect pick me up to see you through to dinnertime.

The Eli's Granola packs I tried came in Coconut Almond and Peanut Butter flavours. But she also sells Chocolate Chip Quinoa Granola and Cinnamon Sultana Granola... Mmmmmm!

⭐️ Find Eli's Granola here.

Tell me, what would be your favourite granola flavour?

The Ultimate Healthiest Fluffiest Chocolate Cake Ever (probably!)

I first made this cake towards the beginning of lockdown and ever since, I've been meaning to get it on the blog.

Today I have just made it for the seventh time (at least, I've lost count!) since I used a can of chickpeas last night, and so had the brine sitting in the fridge ready. So I figured I really must get this on the blog for you asap. Until now, I've been working with scribbled notes in my notepad the whole time.

I'm a sucker for chocolate and I have a massive sweet tooth, hence the name of this blog, and whilst I've made plenty of chocolaty treats over the years... I hands down legitimately think this is the best of the lot!

Yup seriously, I've made it almost every single week since the end of April.

Everyone I've shared it with (which to be fair is not that many because, er, lockdown!) has raved about it too.

As I have already implied, the magical ingredient to get a super springy, fluffy and moist crumb is aquafaba, aka chickpea juice! I also love this cake because unlike my chocolate banana brownie bread (which is amazing in it's own right) there is no banana flavour.

So, this one is for the pure chocolate junkies, put your hands up!

(Here’s proof from my phone archives of the multiples times its been made these last few weeks, and if you follow me on IG then you’ll likely have seen me mention it on my stories)

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What makes it both healthy yet indulgent?

Well, I add in sweet potato (I have used carrot too, either is great) which assists with the moisture and texture, yet doesn't impart any noticeable flavour. Plus the bonus is that you get a boost of veggie goodness in the cake.

For the size of the cake, it's pretty low fat and relatively low sugar too. The sources of sugar I do use are unrefined versions.

Seriously... This is probably been my best lockdown creation. It does not taste in the last bit healthy.

So if you can't already tell, I'll just spell it out for you…

YOU. SHOULD. REALLY. MAKE. THIS. CAKE!!

There are a few things you may like to can try to change things up by the second, third… or tenth time you make it.

I really like pressing frozen fruits into the top, and then I like to warm it through and eat it as dessert. But equally, you can leave the fruit off and serve it at room temperature, or try adding nuts or chocolate chips.

Or if you want to go a little bit crazier, instead of the coconut sugar, you could use sugar-free jam to enhance the berry flavour, or why not add some orange juice and/or orange extract for choc-orange vibes.

This last time I made it today I added a little hazelnut extract and I wish I’d had some toasted hazelnuts or walnuts to hand to mix in, but alas I did not. But there’s another idea.

I don't measure ingredients exactly, so this cake is pretty foolproof. You don't need to be super precise - it’s always worked for me. I rarely measure things properly, i’m lazy in that respect and also pretty intuitive… I just seem to know what will work and 9/0 times it does :-)

I haven't tried gluten-free flours but I am pretty sure they'd be a fine as a direct swap. I personally like to use whole wheat spelt flour to add an extra healthier kick, not that you would notice this cake tastes super indulgent. You can also use regular white plain flour.

I like to use a deep brownie tin to bake it in, but you can also use 2 smaller shallower round cake tins or even big muffin cups. The recipe makes quite a sizeable cake so please ensure the pan is not too shallow. This cake will also freeze well if you don't plan to eat it all within a few days.

If you make it, please tag me on Instagram @johodson, I always love to see your creations.

Recipe: The Healthiest Fluffiest Chocolate Cake Ever (probably!)

Ingredients:

• 1/2 cup aqua faba (chickpea juice is best but other beans work too)

• 3/4 cup chopped dates

• 3/4 cup worth of sweet potato

• 1/2 cup coconut oil (or other mild oil of choice)

• 1 cup milk of choice

• 1 tbs apple cider vinegar

• 1 tsp vanilla extract (or other flavours such as orange or hazelnut)

• 1/2 cup coconut sugar (or another sweetener of choice, if using jam/syrup reduce other liquid slightly)

• 2 cups flour (I use wholemeal spelt)

• 1 cup cocoa

• 2 tsp baking powder

• 1 tsp baking powder

• 1 /2 tsp salt

Method:

Whip up the aqua faba until it’s nice and frothy (note: I forgot to do this once and it still worked out fine so don’t worry if you forget this step). To a food processor add the dates, chunks of sweet potato and oil - blitz up until fairly smooth and no large pieces remain.

Spoon the mix into a bowl and add the remaining wet ingredients - apple cider vinegar, milk and vanilla extract and stir through well. Add all remaining dry ingredients and mix well. The mix should now be smooth and thick and ‘blob off’ the mixing spoon.

Line a deep brownie tin or other tin(s) or choice and spoon in the mix. Lightly smooth the top and press in frozen berries (use frozen so they don’t burn) or any toppings of choice.

Bake at 180ºC for approx 20-25 min until a skewer comes out clean.

Allow to cool before slicing and serving.

If you want to try some of my other chocolate creations… have a browse through these, there are all sorts in my archives!

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Tropical summer smoothie (with ginger, turmeric and baobab!)

I typically have my smoothies green (like this one) but these last few days with the sun being out, I have often fancied a chilled afternoon smoothie of the more fruity variety.

This is my current favourite smoothie and I love that it has some ‘boost’ foods in there to bump up the nutritional content without impairing the flavour, in fact it all adds to the flavour.

If you don’t have baobab, that’s ok just leave it out. Baobab is rich in vitamin C and antioxidants and what I most love about it is the sherbert-like flavour which works so well in this smoothie, but it won’t make much difference if you don’t have it. You may like to try adding a squeeze of lemon or lime instead for a little extra zing!

Even when this smoothie has no milk in it (optional), it is still has a creamy texture from the banana and mango and reminds me of mango lassi’s that I often have as a dessert in Indian restaurants.

Give it a try… I think it may become a summer favourite. :-)

I think it would also work well frozen in lolly moulds, but I haven’t yet tried this so let me know if you do! (I suggest using milk and a little less liquid overall if you do this as you want it super creamy)

Ps. as per usual none of my measurements are exact, so you don’t need to weight anything - just eyeball it.

Recipe: Tropical Summer Smoothie

Serves 2

Ingredients:

• 1 cup frozen mango or tropical fruit chunks

• 1 large banana (if using frozen you may need to add a little extra liquid)

• 1 thumbnail-sized piece of ginger root (or 1/2 tsp ground)

• 1 slightly smaller chunks of fresh turmeric or a heaped 1/4 tsp tsp ground

• A pinch of black pepper

• 1 tbs baobab powder

• approx 2 - 2.5 cups water (or milk if you want a super-duper creamy smoothie)

Method:

Blitz together until super smooth. Serve in two tall glasses.

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Crispy & Crunchy Oil-Free granola (secret ingredient!!)

So it's a Sunday morning and my plan was to have a whole day off to write letters and do creative arty stuff.

But I made this epic granola a few days ago and I've been eating it by the handful ever since, so I figured if you are having a chilled out Sunday like me (well, I will be shortly!) you might like to make some too!

In fact, I highly recommend you make some at your earliest opportunity :-)

I am a homemade granola lover, but I tend to eat it in ridiculous amounts as soon as I make it and typically even the healthy versions have quite a lot of oil to make it super crispy… Not this one!

So easy to make!

So many varieties to try!

Sooooo healthy too!

Have you had a guess at the secret ingredient that replaces the oil and still make for a crispy, crunchy granola that does not go dost by the next day? (I’m on day four now and it’s still just as crispy!)

Ok, i’ll let you in on the secret…

It’s ‘aqua faba’ (aka chickpea water)

Whaaaaattt??!!

Yup, just some of the juice out of the can of chickpeas! The stuff you usually rinse away.

I don’t know all the science behind it, but I know it works and that’s good enough for me.

I mixed in Apple Crumble Boost Your Bowl Toppers at the end (after baking otherwise it’ll burn), but you could use any flavour Toppers or simply some chopped dried fruit of choice if you have no Toppers to hand.

This is a ‘basic’ recipe but you could add cocoa and some chocolate chunks or nibs for a chocolatey option, or other spices to suit other flavour combos.

Serve it…

• Straight with milk or a dollop of yoghurt

• Layer it up as a ‘breakfast parfait’.

• You could even use it to decorate a cheesecake, ice-cream or similar dessert needing a topping.

• Or, erm… straight out of the container with your hands (don’t judge me!)

If you make it I would love to see your creations! Tag @eatboostyourbowl on Instagram.

Recipe: Crispy Oil-free Granola

Ingredients:

• 3 cups oats

• 1 cup chopped nuts or seeds of choice

• 2 tbs chia of flax seeds

• 1/2 tsp sea salt

• 1 tsp cinnamon and/or vanilla extract

• 1/4 cup aqua faba (chickpea water)

• 1/3 cup syrup of choice (I used maple syrup)*

• approx 1/2 cup Boost Your Bowl Toppers - stirred through after baking

*If you feel you want to increase the sweetness a little, add 1-3 tbs granulated sugar as well as the syrup. I liked it as it was, especially once the Toppers were mixed in.

Method:

Preheat oven to 180ºC.

Whip the aquafaba with an electric beater until it gets frothy and begins to form stiff peaks* - this may take 5-10 mins. Add the syrup and whip again briefly.

Mix all remaining ingredients (NOT the Toppers/ dried fruit) in a mixing bowl, toss together then add the whipped aquafaba and syrup mix last, Stir well to combine.

Spoon on to a large lined baking sheet in an even layer. Bake for approx 25-30 mins until golden and crispy. Allow to cool and mix the Toppers/dried fruit through.

Store in an airtight container for up to two weeks.

*Don’t worry too much if it doesn't form peaks or change much in volume since mine didn't fpr some reason and it still worked out great. The reason for whipping first is to increase the volume so it covers the granola mix much more effectively.

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Snickers Bliss Balls

You know I am a bliss ball lover right? If you’ve been in my world for more than a millisecond I’m pretty sure you do ;-)

I even wrote a whole recipe book dedicated to them… and it’s only £4!

Just sayin’ ;-)

Anyway, I was feeling in the mood for something munchy and sweet. Ok, basically I was procrastinating. (procrastisnacking- Is that a thing?)

Earlier I had found a bag of unopened red-skinned peanuts in my pantry and evidently they were on my mind since the idea for chocolate peanut bars was the first thing that entered. I have made a similar recipe before and formed them into bars then dipped them in chocolate BUT that was messy and took longer. This time I added cacao nibs (you could use dark choc chunks of you had some) and blitzed those in too.

Easy peasy, chocolatey, peanutty…

If you are a chocolate and peanut lover I highly recommend you give these a go this weekend!

Recipe: Snickers Bliss Balls

Ingredients:

1 cup peanuts
1 1/2 cups dates* (packed)
1/2 cup cocoa
2 tbs peanut butter - optional but good for all-round texture!
1/4 tsp sea salt
1/4 cup cacao nibs or chocolate chunks
Optional- a few drops caramel essence if you have it (I use Foodies Flavours buttery caramel!). Or use vanilla extract.

Method:

Bake the peanuts at ~180C for 5-8 mins until just golden and they smell good! - they do burn quick so be warned a d keep a close eye on them!

Meanwhile, add the dates, cocoa, peanut butter, salt and caramel/vanilla flavour to a food processor and blitz until the mix is blended down and a little sticky- you’ll likely need to add 1-3tbs water as you blitz.

*If your dates are very hard you may want to soak them first and drain them well before blitzing (you probably won’t need to extra water this way)

Once the nuts are roasted, add them (skins fine too) along with the cacao nibs and pulse through to chop/mix in well to reach desired texture.

Roll into balls or bars and chill in the fridge.

You could go one step further and drizzle or coat them in dark chocolate for a more snickers-like experience!

Note: if you are using chocolate chunks wait until the nuts are cold before you mix them through otherwise the chocolate will melt everywhere – unless that’s what you want! 😉

You could also make this recipe with other nuts of choice such as almonds or pistachios - ideally match he nut butter to the whole nut.

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Apple Crumble Baked Oats

As I write this, I’m sitting at my dining table dressed in the slouchiest clothes possible with a tasselled poncho over the top as i’m feeling kinda chilly. Proper working from home vibes going down.

To be fair, I’m often working from home, but now the whole world is in on the act due to Coronavirus I’ve upped my game on the fashion agenda. ;-)

So how are you doing? Really…

...Happy? Frustrated? Hanging in there?

Whatever you're feeling right now, I hope to have something to lift your spirits whilst in social isolation. With the launch of the new website, I wanted to kick start with a few recipes for you to try out. Many of these can be made without BYB Toppers - BUT they are of course extra yummy if you buy yourself a pack to use… just sayin’

This morning, I treated myself to an epic breakfast using the Apple Crumble Toppers. Super easy and an epic breakfast treat. I hope you enjoy it too!

If you haven't already I'd love you to come hang out with me on Instagram and you make the recipe I would LOVE you to take a pic and tag me! If there is anything I need right now, it is a little more connection - and I reckon the humble oat can do just that! :-)

Apple Crumble Baked Oats

Serves two (or one very hungry person) and easy to double/triple

Ingredients:

• 1 cup porridge oats

• 1.5 cups milk of choice*

• 2 tbs flax seed/ground nuts/chia seed (optional)

• 1 tsp ground ginger or cinnamon (optional)

• 1 eating apple - halved and cored

• 2 large handfuls Boost Your Bowl Apple Crumble Toppers or finely chopped dried fruit (dates, cranberry or apricot are all great but any work!)

Method:

Preheat the oven to 180ºC. Mix together everything except the apple in a medium bowl. Grate half the apple and mix in, thinly slice the other half of the apple.

Lightly oil a small oven dish and spoon in the mix. Arrange the apple slices on top. Bake for approx 20 mins until golden. Serve as it is or with a dollop of yoghurt. (*I use non-dairy milk and yoghurt)

This is also great served cold. It will store well in the fridge for a couple of days.

Easy treats for Valentines Day ...and everyday!

I’m not a huge Valentines fan if I’m honest.

I’m definitely in the camp that says “don’t wait for a specific day of the year to show your loved ones you love them!”

Maybe it also has something to do with being single, ha ha ;-)

BUUUUTT I do want to share a round up of some of my favourite Valentines day treats because I know many of you do love Valentines day and would like to treat your favourite person (or people!) with an indulgent yet healthy treat.

Or even simply treat yourself… that may even be the best reason yet!

If, like me, your not V-day fan. Bookmark these and make them whenever love strikes!

If you make something from this list, let me know! Tag @johodson on Instagram.

P.s full disclosure, there is a lot of chocolate on this list. No apologies!

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Before you scroll down to the round-up… here is a super easy treat I haven’t shared before, but one I found in my photo archives… a little bonus for you!

Grab a pot of your absolute favourite nut butter (give yourself permission to splurge here - no holding back!) I love to use hazelnut butter for these - but almond, pistachio or cashew may be your jam!?

Melt a bar of your favourite chocolate - I use 70% vegan dark chocolate. Using mini silicone cake cakes spoon a teaspoon of melted chocolate, add a dollop of the nut butter then cover over with extra chocolate.

Repeat until you have used up all the chocolate. You can add some kind of sprinkle on top if you like. Chill to firm then pop out of the silicone cases. YUMM!

They make the perfect gift packaged in a box with a bow… just sayin’ :-)

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Easy love-filled treats for Valentines Day...and everyday!

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If you want more healthy indulgent inspiration… checkout my ebook, jam-packed with super tasty free-from treats!

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Sweet Potato & Apricot Spiced Porridge

December has arrived.

Festive spirit is in the air.

As is a freezing chill and scraping of car windscreens in the morning ;-)

I’ll be honest, I haven’t really landed in Christmas vibes yet. No sparkly decorations or an advent calendar BUT I do have my Christmas pudding made (still time to make yours!)

One thing I love about chilly days - as well as the sun shining and crispy leaves to kick as I walk through the woods - is porridge!

Big bowls of porridge for brunch!

I do eat porridge all year round both hot as porridge and cold as overnight oats, but there is something even more deliciously cosy about porridge on chilly winter days.

If you’ve been a long-time reader you’ll already know I love to add veg to my porridge, it’s very rare that I make a bowl without. I love the boost of ‘hidden’ nutrition, the overall texture and how it lightens up the oats.

Typically carrot is my favourite or courgette or sometimes beetroot with berries BUT recently I have been absolutely loving sweet potato porridge with a generous dose of mixed spice. Sweet potato has a slight sweetness naturally which reduces the amount of extra sweetness required.

This was a bowl I made this morning, and the addition of dried apricot was amazing both in texture and flavour. I highly recommend giving it a try!

Berries on top are optional- but they look pretty, add extra sweetness and from a nutrition point of view I like to get a portion of berries in each day (I keep bags of frozen berries to hand at all times throughout the winter and use fresh when possible in the summer).

I also added a little sprinkle of Gingerbread Wholeplus Toppers. I am revamping and re-launching my health food business in coming weeks so watch this space… more on that soon. You can follow @wholeplus on Instagram as I will start talking about the journey!

Recipe: Sweet Potato & Apricot Spiced Porridge

Serves 1 (fairly large) bowl

Ingredients:

• 1/2 cup finely grated sweet potato

• 2/3-3/4 cup oats

• 1 tbs chia seeds (or flax)

• 1/2 heaped tsp mixed spice - more or less to taste

• A handful chopped dried apricot

• 1 tsp coconut sugar or syrup - more or less to taste

• approx. 2 cups non-dairy milk - more or less to desired texture.

Method:

Finely grate the sweet potato into a small pan on the stove. Add remaining ingredients and stir through. Bring to the boil, simmer whilst stirring continuously for 3-5 mins. Add more milk as desired.

Serve with berries and non-dairy yoghurt if desired, or just eat as is!

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