Baked 'Bakewell' Pie.... New favourite easy festive 'bressert'!
I have found my new Christmas breakfast for this year! Or more accurately 'bressert' - when dish i heathy enough for breakfast but indulgent enough for dessert!
It's a spin on my equally wonderful classic Christmas baked oats from over 4 years ago now (wow time flies!) and it's the new recipe I'll be making for my family on Christmas morning.
This year we are spending Christmas Day at my brother and his girlfriend's house in Winchester, and knowing they both love 'Bakewell Tart' flavours I was inspired to create a breakfast in their honour. The mini bliss balls pressed into the top are added indulgence as I had some mix in my fridge from the recent workshop I ran (more workshops in the New Year if you want to come!) but you could omit these or simply use marzipan and roll into balls if you have that to hand! Or you could use Bakewell Nakd bars chopped up, ha ha (not a sponsored link!) I will say the balls do make an incredible addition to this breakfast so add them if you can.
The three big things I love about baked oatmeals are...
They literally take minutes to mix up in one bowl and you can just as easily make breakfast for two or eight by just changing at the quantities (and the size of the baking dish)
There are almost endless flavour combinations (I have loads on my blog already)
They are healthy enough for breakfast but indulgent enough for dessert!
The bliss ball recipe I used is available here in my newly launched 'The Ultimate Bliss Ball Recipe Guide'. It has 20 recipes AND loads of alternative options for each so the ideas really are limitless... this guide will be a great addition to a January health kick too! I made the book as a 'printable layout' so you can print and cut the cards up to give as gifts with a recipe you've made.
It's the little things that make me happy! :-)
Now, back to the Bakewell Pie recipe...
Recipe: Baked 'Bakewell' Pie
Serves 2 (could just as easily be doubled or tripled....)
Ingredients:
3/4 cup porridge oats
1 1/2 cup non dairy milk
1/2 cup flaked almonds
1 tbs ground flax seed or chia seed
1/2 tsp almond extract
1/2 cup roughly crumbled frozen raspberries*
bliss balls or marzipan balls (optional)
approx. 1 tbs maple syrup to taste (or any unrefined sweetener of choice)
*I didn't have cherries to hand (which would have made a more classic bakewell). I use frozen fruits as they are more readily available for me at this time of year. Their colour does not bleed so much as I mix then through, and they do not risk burning in the oven.
Method:
Mix everything together adding the raspberries in the final strokes. Spoon into a medium oven dish, add a few extra almond flakes into the top if you like. Don't addd the bliss balls yet! If you are making your own bliss balls, you have a 10 minute window to make them now.
Bake at 180C for a total of approx. 25 mins until the topping is golden. After 10-15 mins whilst the top is still quite soft (and not golden) add the bliss balls, pressing them lightly into the top. Continue baking until golden on top.
Serve immediately, alone or with non-dairy yoghurt, cream or (ice-cream for dessert!) Also great eaten cold the next day.
Bliss Balls of Delight!
I made these a few moments ago and they are so amazingly delicious that I had to share since they would make the perfect last minutes Valentines treat... or a perfect way to show some love any day if the year!
Best bit... they only take 10 mins from start to finish. Winner!
These are like chocolate bliss balls crossed with Turkish Delight. Rich yet light and delicate. The beetroot dusted coating gives the perfect finish and a hint of subtly sweet and earthy flavour.
To be honest of you dont have the beet powder, you can omit it- they just wont look so passionate! ;-)
Make a big batch as they'll keep well in the fridge/freezer for a few weeks. Perfect gifted in cellophane bags with a ribbon round the top too!
Recipe: Bliss Balls of Delight!
Makes approx 12-16
Ingredients:
2 packed cups dates
1 cup finely ground nuts (I used a mix of almonds, macadamia and flaked coconut)
1/2 cup cocoa or raw cacao
2 tsp rosewater (or more/less to taste)
2 tbs beetroot powder
approx. 3 tbs water
To decorate: 2 tbs desiccated coconut and 1 tbs beetroot powder
Method:
Add the nuts to a processor and blitz until finely ground. Add all remaining ingredients except the water and continue to process until beginning to get sticky, and the water and process for a few more seconds until the mixture is very sticky and clumpy.
Using your hands roll into balls and dust in the beet covered dessicated coconut. Allow to chill in the fridge to fully firm up.
Choc Berry Boulders- no bake!
With the beautiful weather over the weekend along with a few events I've been to recently... healthy treats of the 'no-bake' variety have been on the agenda!
I been having lots of fun whipping up different flavours and ingredient profiles.
Typically 'bliss balls' are a blend of dates and some kind of nut along with cocoa powder. However I appreciate that for many people are nuts can be a source of intolerance or allergy and similarly for those looking to reduce fat in their diet, sometimes a substitution for nuts is a useful option.
I made a similar version of these balls for the Real Food Source Raw Chocolate Blend e-book linked below (it is totally free if you haven't downloaded your copy yet!) I changed up the ingredients a little and want to share this alternative spin on things with you today.
Since I photographed these balls I've also tried many other variations including a goji-choc-orange version- always my favourite combination… Just check out this recipe for a delicious coconutty option. So good, it even became a limited edition Wholeplus Valentines flavour!
You could also add other nutrient rich powders such as maca, baobab, acai or wheatgrass (just a little of that unless you are feeling brave). No-bake treats are the perfect platform for blending in these ingredients since there is no heat required and so the full nutritional value will be retained.
Recipe: Chocolate Berry Boulders
Makes approx 12 small balls
Ingredients:
1 cup dates
1/2 cup dried cranberries (or use extra dates)
1/2 tsp berry essence*
1 banana- mashed
½ cup finely ground oats
¼ cup raw cocoa (plus extra to roll in)
Method:
Blend all ingredients in a food processor until lightly chunky and the mix is soft and a little sticky. If it’s too dry add a touch of liquid, if it’s too wet to roll add a little more ground oats or cacoa.
With damp fingers, form walnut sized balls and roll each ball in the cacao blend to coat. Keep in the fridge for up to a week.
*Instead of berry essence you could use orange, almond, or even something like caramel! For all my extracts and essences I use this company as they offer a huge range of flavours.
Chocolate pancake skewers... for Valentines and Pancake Day!!
This recipe is a double whammy... first off a little bit of Valentines love with the chocolate and strawberry thing going down, and then secondly, well it is pancakes so perfect for Shrove Tuesday which is now not so far away either!
Pancakes are perfect for sharing... make a big batch then assemble and drizzle all your toppings on! I most adore mini blini style pancakes on skewers... just so much more fun and in my opinion easier to cook (I get in a mess trying to flip them neatly otherwise!) Top tip... use a melon baller to spoon small dollops of batter into the pan!
Layer them up on skewers with fresh fruit and a drizzle of dark chocolate or syrup. I used wholemeal spelt flour in these as that's what I had to hand, but I have previously used buckwheat and oat flour and they would equally well. The other great thing about these mini pancakes is that they freeze beautifully. So you could make a big batch ahead of time and then for a super simple weekend brunch take some out of the fridge or freezer and warm them through in the oven for 5 minutes whilst you prepare the fruit!
Yay for pancakes!
If you are not a big fan of the chocolate version check out my other pancake creations here!
Ooooh and these breakfast blinis (pictured below) are not to be missed either!
Recipe: Chocolate pancake skewers
serves 2 (approx 4 skewers)
Ingredients:
50g wholemeal spelt flour (or buckwheat or fine oatmeal)
15g cocoa powder
1/4 tsp baking soda
1 heaped tsp flax
2 tbs syrup of choice (I used Choc Shot)
80ml non dairy milk
extra syrup as desired to serve
Method:
Mix the dry ingredients together and then add the wet. Mix well to form a thick mix that will not spread when spooned into the pan.
Melt a little coconut oil into a large frying pan and once hot drop dollops of mixture - approx 2 tsp (I use a melon baller) into the pan. Fry for approx one minute and flip for another 30 seconds until cooked through.
Set aside as you cook the whole batch of mix. Meanwhile, chop up the fruit of choice to thread onto your skewers. Serve immediately with a syrup drizzle or prepare the mini pancakes in advance and keep in the fridge for a couple of days or freeze- making sure they are separated so they don't stick together- if making a bigger batch.
I used Choc Shot syrup in the pancakes as well as a drizzle... you could make your own drizzle with coconut powder mixed into agave or male syrup!
Inca berry cocoa bites!
I've been testing lots of ingredients for Real Food Source recently... they are expanding their products lines and it means I have even more reason for kitchen playtime... yay!
A new addition to their range are Inca Berries (aka golden berries). I hadn't actually tried them before, but I love them. They have a totally unique sweet and tangy flavour (similar to the Haribo Tangfastics of my childhood!) they make my face wrinkle a little and then I go back for more because they are moreish like that. You don't need many to get your sweet kick.
These berries suit both sweet and savoury recipes, I also made a kale salad in which the inca berries offered a delicious tangy topping.
Inca Berries have many different names in different countries... and in France they are known as 'Amour En Cage' (Love in a Cage) well I thought that was perfect for upcoming Valentines Day... though I guess its debatable how romantic a cage is (ok, lets not go there!)
I played around with a simple little no-bake recipe to get started with. Little cocoa bites... I made a version with pure cocoa butter and vanilla powder as a mild creamy base and a way to hold the berries together, then I went on to melt some dark chocolate into the bottom of mini muffin cups and topping with chopped macadamias and inca berries. That was my favourite if you hadn't guessed!
You can find the full recipe on the Real Food Source recipe blog here!
Now, I want to think of another Valentines themed recipe to put my own healthy spin on.... any ideas??
Nutty chocolate truffles... the perfect last minute christmas treats and gifts!
Christmas is so nearly here now… I can't believe it's been a whole week since I've posted, and I had so many things I want to write up for you!
However, I have been struck down with a horrible cold for the most of this last week, not that it stopped me from doing anything I wanted to, but it has reminded me I have to take my health bit more seriously and factor in that crucial downtime.
I'll write a little bit more about this coming days. It's so important for all of us take time to centre ourselves that recalibrate. In the rush and overwhelm of setting up my coaching business and my food business over these last twelve months I realised I had been putting my own wellness on the back burner....yes i'd been eating the right foods, but that plays such a small part in the overall picture as I have personally come to appreciate more than ever before.
Christmas is the ideal time for rest and recuperation. It's as if the whole world breathes a sigh and slows down.
I have more recipes I am prepping today up today for the main meal tomorrow and I hope i'll be able to capture a few photos to blog later in the week if they turn out to be winners! I really hope they do!
For now a final recipe that I can't believe I haven't already shared (I checked back through my posts and couldn't find them!) I previously made a version of these with almond butter for The Real Food Source quite a few months back and I have been making countless variations ever since, usually with peanut butter as it's so much more cost effective.
If you make one chocolately treat this Christmas time... make it this one!!
The ground almonds give these raw bites and almost cake texture unlike the regular 'larabar' style raw bite. As I mentioned you can change up the nut butter base for almond, cashew, or even something like hazelnut butter for a ferrero rocher style treat!!
These freeze really well too. I made some about three weeks ago that I put in the freezer specifically for Christmas, but I kept stealing them and now I need to make another batch as I don't think there will be enough! oops...
I also makes these as gifts and they always go down very well!
Recipe: Nutty chocolate truffles
Makes approx. 12 truffles
Ingredients
¾ cup ground almonds
1 cup peanut butter (or other buy butter)
2 tablespoon maple syrup or agave
12 pitted dates (this is based on deglet noor dates but if using larger medjool dates reduce to 7 dates)
¼ tsp salt
1/4 cup cocoa powder
Dark chocolate for coating
Method:
Soak the dates in boiling water for 5 mins and then drain. In a food processor, mix all the truffle ingredients together to form a thick paste, it should be sticky but not too sticky to handle.
Roll into walnut sized balls and chill until they are a little firmer.
Melt the chocolate and either dip the firm truffles into the chocolate to half coat them, or just drizzle the chocolate over the top of the truffles on a tray.
Best kept refrigerated. Eat within 1 week or freeze.
Raw chocolate hazelnut bars
It's 'Sugar Free September' and i've been busy keeping you posted with tips and tricks for a sugar free life over on my Facebook and Instagram. Here's what you might have missed so far... (click to enlarge)
So, I figured you'd be needing a simple little sugar free hit to help you on your way- yes??
Well I'd better not disappoint!
I used some hazelnut butter than I found buried way in my baking box- delicious- like eating fererro rocher! If you are not a fan of hazelnut... try these choc-orange goji bites- they've been a big hit with readers and my family!
In other news I took part in a health and healing fair today... I had a stand with my Wholeplus foodie bits as well as my health coaching info with upcoming talks and seminars. The guy next to me is my awesome friend and also my personal trainer Toby Channon who shared my stand, he also shares the love of plant based nutrition (we have epically long conversations on the topic!) and he posts some good stuff- some serious and some funny, on his Facebook page and his blog if you fancy a mooch over there.
I also gave a talk on going sugar free at the event which went down well.... I really love inspiring people when it comes to healthy indulgent nutrition.
Apologies for the photo quality, my dad took it with a camera phone and the lighting was not ideal!
On that note... go and make these right now!! ;-)
Recipe: Raw chocolate hazelnut bars
Ingredients:
3 cups packed dates
½ cup desiccated coconut or ground almonds or hazelnuts*
½ cup oatmeal*
1/3 cup cocoa
2 tbs hazelnut butter
1 tsp hazelnut extract
½ cup roasted hazelnuts
Method:
Roast the hazelnuts for 5 minutes to lightly toast for best flavour (if not pre-roasted). Meanwhile blend all remaining ingredients in a food processor until you have a slightly sticky well blended mix.
Press mix firmly into a small (approx 9” square) pan lined with parchment for easy removal. Press the roasted hazelnuts into the mix and chill for min. 1 hour before slicing into squares or as desired.
You could also roll these into small balls with a hazelnut in the centre of each.
These also frees well, and keeping the fridge for ages... a good excuse to make a big batch!
*I didn’t have enough hazelnuts to use ground hazelnuts so used coconut instead. If you use roasted hazel nuts here you may be able to omit the hazelnut butter and/or the extract. Instead of oats, ground buckwheat or more ground nuts could work.
Pancake crazy.... 'red raspberry and beet'!
Happy Pancake Day!
Will you be eating pancakes today? If so I have one final offering to temp you!
...just in case you need even more ideas, you can find more pancake recipes in the 'bressert' category!
These pancakes were a spin off from some similar recent 'red' experiments such as this raspberry beetroot ice cream which was incredible. I also created a buckwheat bake using very similar ingredients to these pancakes but that needs a few tweaks before I can present it the world.
You can't taste the beetroot in you think pancakes, it's a great complement to the raspberry and just serves to emphasise the great colour. Serve them up with a bit of yoghurt or cream for a really striking dessert. I had actually planned to serve it up with my pink ice cream but then forgot at the last moment and hadn't taken it out of the freezer… opps!
You could also add some chia jam if you wanted to go all out on the pink theme and add an extra boost of sweetness!
Recipe: Red raspberry and beet
(the basic recipe was lightly adapted from this recipe on Oh She Glows)
Makes approx 12 pancakes - (feel free to halve the mix if you prefer)
Ingredients:
1/2 heaped cup brown rice flour (or spelt)
1/2 heaped cup buckwheat flour (or spelt)
1/4 scant cup arrowroot (or other starch)
2 heaped tsp baking powder
2 scant cups non-dairy milk of choice*
2-3 tbs unrefined syrup of choice* (adjust to taste as these are only slightly sweet)
2 tbs ground flax or chia
pinch salt
1 heaped cup raspberries
1 cooked beet
vegan yoghurt to serve- optional
extra raspberries to serve- optional
* liquid quantity may vary slightly depending on mix-ins used. For sweetness you may also use stevia or another form of sweetener, if so increase liquid slightly.
Method:
Blend all ingredients together to get a thick smooth batter. Add the liquid slowly to ensure the smoothest mixture.
Heat a non-stick saucepan with a little coconut oil (or other oil of choice) and spoon dollops of batter into the pan. Cook for 2-3 mins on one side, carefully flip and cook for a minute on the other.
Serve immediately or keep warm in the oven on a low heat until all are ready together.
I am a designer, personal empowerment coach and writer from the UK. I work with health and wellness businesses to bring their mission and purpose to the world. I also help people become the best version of themselves in mind and body.
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