Chewy & Crispy Oat Cookies (and they are oil-free!)

I seems I have acquired a bit of an aquafaba (aka chickpea water) obsession!

If you’ve seen my granola and chocolate cake recipes… you’ll know ;-)

I think it’s such a wonderful ingredient for two big reasons:

1. It’s the brine from a can of chickpeas (or other white beans) and a staple ingredient we all have in our cupboards and one that usually gets drained down the plughole. (So in effect is zero cost too!)

2. It whips up all white and frothy and can create a beautiful light moist cake crumb and even better can replace most or all of the oil in a recipe whilst still giving a crispy and chewy texture the way oil typically would.

A few days ago I really fancied a flapjack but the classic recipes typically have a lot of oil and sugar, and the recipes without oil are more like healthy soft granola bars (still great but just not what I craved!)

So I decided to put the aquafaba I had sitting in the fridge to the test!

Instead of bars I dolloped the mix into cookies instead as I wanted more crispy ‘edge’ texture, but a regular flapjack slab baked and sliced should totally work too.

It was such a success, crispy when fresh out the oven during the first day then gorgeously chewy for the following few days (not that they lasted very long!)

Such a versatile recipe too… I have noted some swaps below.

I used Boost Your Bowl Toppers but if you don’t have any of your own- swap with chopped dried fruit and some chopped coconut chips (coconut is optional but I find gives extra chewiness).

If you make these, please tag @eatboostyourbowl on Instagram, I always love to see your creations!

Recipe: Chewy & Crispy Oat Cookies

Ingredients:

• 1/2 cup whipped up aquafaba (aka chickpea water)

• 1/4 cup peanut butter (or any nut butter) - this is optional

• 1 tsp vanilla extract

• 2 cups porridge oats

• 1/2 cup flour of choice (or ground up oats - just to help bind the mix so it doens’t fall apart)

• 1 cup chopped nuts/seeds of choice

• 1/2 cup Boost Your Bowl Toppers of your choice (or chopped dried fruit)

• 1/3 cup coconut sugar (or any sugar)

• large handful of dark chocolate chunks for extra indulgence - optional but highly recommended!

• 1/2 heaped tsp baking powder

• 1/4 tsp sea salt

Method:

Whip up the aqua faba until it’s nice and frothy then add the nut butter and vanilla extract and blend into the aquafaba.

In a separate large bowl, mix all the remaining dry ingredients together. Pour in the aquafaba mix and stir well to coat the mix well.

I kind of used my hands and a spoon to place semi-compacted dollops of the mix on to a lined baking sheet.

Bake at 180ºC for approx 15 mins until golden. Cool fully and store ina airtight container for 3-4 days (possibly longer but mine all got eaten by day 3!) I haven’t yet tried freezing them.

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Pancake Day... 15+ Recipe Roundup!

It's less than a week until Shrove Tuesday.... yay Pancake Day!! 

I haven't made pancakes for ages but will definitely be doing so next week. In the meantime, I am re-sharing the classic British Pancake recipe (more like a crepe than a fat American style pancake) and a roundup of all my blog favourites.

I would love to hear your favourite recipes or flavour combinations you'd love to see me create?

Recipe: classic pancakes

Makes 3 medium pancakes (serves 1 if you are anything like me!)

Ingredients:

• ½ cup white spelt flour

• 1 tsp ground flax or chia seed

• 1 tsp agave syrup

• 1 tsp baking powder

• tiny pinch salt

• 2/3 cup non-dairy milk (reduce to ½ cup if you prefer a thicker pancake)

• 1 tsp vanilla extract

• 1 tbs melted coconut oil

Method

Mix dry ingredients and then add wet ingredients. Mix well until you have a smooth batter with no lumps.

Meanwhile, heat a medium-sized frying pan with very light covering of oil (I used rapeseed oil lightly rubbed over the surface with kitchen roll). Once the pan is hot add a large spoonful of batter to the pan and move the pan in circular motions to spread the batter into a larger circle. Cook for approx. 2 minutes and then carefully flip to cook the reverse for approx. 1 minute until both sides are lightly brown. Run a little more oil over the surface of the pan and then repeat for two more pancakes.

Serve hot with toppings of your choice.

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Want more inspiration... here is a recipe round-up of pancake ideas, with a savoury option too!

AND, since pancake day is just the day before Valentines Day.. why not join forces and create a two-in-one dessert with wow factor... 

Blueberry & Banana High Protein Pancakes

I feel like it's been forever and a day since I've posted loads of food recipes! Once upon a time back in the early days) I was posting three or four times per week, but that's when I had nothing else to do alongside ;-)

Recently I've been spending a lot more time doing my own inner work which is my track of to becoming a better person and coach. I've also been doing a lot of brainstorming- figuring out how to make my mark on this world and how best to make a difference in your lives. With the news of Scott's passing a few weeks ago it made me think more deeply about how I show up and the actions I take.

On another lighter and altogether delicious note, if you've been keeping up with me on Facebook page you'll know I have been busy creating recipes for a 'porridge' e-book to be ready for you very very shortly. Sign up to my newsletter for a special launch offer coming in the next couple of weeks!

In the meantime it's the weekend and so I reckon pancakes should be on the agenda. It's been a while!

Mmmmm pancake brunch!

These ones are super duper simple and also super duper high protein- all natural protein by way of the chickpea flour, chia seed and a little nut butter. 

I love the flavour of these, although if you are not such a fan of chickpea flour you might want to sub half with ground oats or another grain for a neutral flavour.  I have used banana and frozen blueberries, but for for an autumnal twist why not try stewed apple or pear.

If the hot sun comes out as it has done most days this week, I may well whip up another batch and sit out in the garden. Indian summer bliss!

Recipe: chickpea flour pancakes

Serves 1 (3 small pancakes)

Ingredients:

• ½ cup chickpea flour (aka gram or garbanzo flour) 

• 2 tsp chia seed (or flax)

• ¼ tsp baking soda

• 1 heaped tsp coconut sugar

• ½ tsp cinnamon

• ½ cup water

•  1 tbs peanut or almond nut butter 

• toppings of choice- I used mashed banana, blueberries and soy yoghurt

Method:

Mix/mash all ingredients together until you have a thick but spoonable/runny batter. Ideally, allow to stand for 2-3 minutes to thicken a little more whilst you prepare your toppings.

Dollop into three equal sized pancakes into a large oiled frying pan. Cook for 2 minutes then flip and cook for another minute or so until both sides are golden.

Layer up with mashed or sliced banana and blueberries (or fruity filling of choice!) and a little non dairy yoghurt for extra messyness ;-)

Serve immediately.

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!

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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. 

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Flourless Ferrero Rocher cookies!

I have one more Christmassy recipe planned for next week... it's a super simple 'gifting' recipe.

BUT these are cookies you wont want to give away!  The easiest ever flour-less cookies in my opinion and they are based on the concept I came up with when creating these cranberry almond cookies for the Real Food Source (also available in their free Christmas e-book).

The 'original' almond-cranberry cookies

The chocolate hazelnut version is just as good- or better is you are a chocoholic like me! I had come across some hazlenut butter i'd forgotten I had so the idea for a variation on the cookies presented itself just like that. I added some cranberries but you could omit these for a purer 'ferrero' flavour- or add some kind of rice crisp or wafer element for a more genuine Ferrero Rocher style creation!

Make sure you keep the nuts nice and chunky (whole hazelnuts) for a thick and chewy texture and also mix them through the batter rather than pressing on top- the texture is just so much better for some reason! These rare not crispy cookies but soft and chewy cookies. They do have a high 'fat' content form all the nuts... but it's basically the same thing as eating a small handful or dried fruit and nut mix and that's healthy (in moderation) right? 

One again this cookie format throw the door wide for your own interpretation- use the nut butter plus mix-ins of your choice, or why not try the original almond version.  Go go go... create... eat... and be merry! 

Recipe: Flourless Ferrero Rocher cookies!

Makes approx 8 cookies

Ingredients:

• 100g hazelnut butter

• 20g coconut sugar dissolved in 30g boiling water

• 40g cranberries/cherries

• 60g hazelnuts

• 2 tbs cocoa powder

• 1/2 tsp baking powder

Method:

Just mix it all together well adding the nuts and fruit last.

Dollop the mixture onto a lined baking sheet, it will spread a little whilst cooking.

Bake for 10-15 minutes at 180C Make sure you catch them as they gone nicely golden but before the nuts brown too much.

These cookies store pretty well, they get chewier each day so it just depends on your preference how quickly you eat them! I haven't tried freezing them.

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Carrot cake breakfast blinis

These carrot cake blinis had not started life in my head as carrot cake blinis...

They were going to be some kind of gorgeously thin crepe that I could use to wrap up with a breakfast fruit compote...kindly of like these (but with carrot). But as is usually the case, I have issues making large pancakes look pretty. Actually that's not entirely true as  these were pretty good pancakes of the classic British variety, but that aside that I tend to have more success with the small blini type and for that level of perfection I find a melon baller scoops exactly the right amount of batter into the pan…just a little tip for ya!

Since I had already added blended carrot into the batter, I simply added a few extra spices and some walnuts onto the top and then we have carrot cake blinis, the walnuts were actually a really great addition since when the blinis are flipped over for the final minute of cooking it also toasts walnuts nicely.  I blended my carrot, but you could use finely grated carrot for a more visible carrot texture.

This could be served in a variety of ways, here I simply teamed mine with some satsuma slices and a little soy yoghurt but anything goes really...it's your weekend brunch after all so what would you have with them?

Oh, and it goes without saying these could easily make dessert... just layer up into mini ice-cream sandwiches and drizzle with some maple syrup on top and you're good to go. Yay!

Last note, this batter makes quite a lot of blinis but remember they are small...so don't get scared but the number! 

Recipe: Carrot Cake Blinis

makes approx 20 (serves 4 ish)

Ingredients:

• 1/2 cup buckwheat flour
• 3 tbs ground flax
• 2 tbs maple syrup (or a little stevia)
• scant 1 cup water (add extra if needed)
• 1/2 cup grated or 1/3 cup blended carrot
• 2 tsp coconut oil- melted
• pinch salt
• 1/2 tsp each nutmeg and cinnamon (or to taste)
• approx 1/3 cup chopped walnut pieces for topping

Method:

Blend together all ingredients (other than buckwheat) in a blender until smooth*. Pour into a medium bowl and add the buckwheat flour mixing until a smooth thickish batter is formed. Allow to sit for a couple of minutes to allow the flax to help thicken and bind a little.

Using a melon baller (easiest way!) scoop small dollops of batter onto a hot, lightly oiled, frying pan. add a few chopped walnuts to the top and fry until golden beneath and flip to cook for a minute on the other side.

Serve immediately. 

*Note: if you prefer the carrot more visible and a little chunky mix this in at the same time as the buckwheat.. 

Chewy Chocolate Quinoa Cookies

I’m loving all the healthy high protein ‘flour’ swaps i’m trying out at the moment. First it was with whole buckwheat groats (still plenty of those recipes to come) and now it’s also with quinoa.

I mentioned before that I was having a big quinoa kick this month, incorporating it in all sorts of recipes both sweet and savoury. It’d such a versatile ingredient and it’s nutritional profile is hard to beat.

I cook big batches of quinoa to freeze in cup sized portions, so it’s so easy to add to any recipe or salad at a moments notice.

This cookie experiment, therefore, took me literally minutes to throw together and was such a success I’ll definitely be trying it out again very soon. I used cacao nibs to make sure I kept to my sugar-free  Lent Challenge, you could also use regular dairy free dark chocolate chips if you prefer and for a little extra indulgence, I may well give this a go next time, although to be honest I quite liked the bitter crunchy contrast of the nibs.

The coconut flakes combined with the quinoa make for a really soft and chewy cookie but I have also since tried without the coconut. The peanut butter helps bind and gives a mildly peanutty taste but you could sub for cashew or almond butter if you want the chocolate to dominate.

Recipe: Chewy chocolate quinoa cookies

Makes 8 small cookies

Ingredients

• 1 cup cooked quinoa

• ¼ cup peanut butter (add a pinch of salt if not salted)

• ¼ cup homemade date syrup and a pinch of pure stevia (you could use 3 tbs maple syrup, coconut syrup or agave if you prefer)

• ¼ cup unsweeteneed dessicated coconut flakes

• ¼ cup cocoa nibs or dark choc chips

• ¼ cup cocoa powder

Method

Mix the peanut butter and date syrup, add a tiny touch of hot water if not already 'drippy'. Stir in the remaining ingredients until fully coated and sticky.

Scoop into fat cookie dollops and place on a lined baking sheet. Bake at a fairly low temperature (I opted for 160C so as not to risk burning the date syrup) for 10-15 minutes until slightly golden. The cookies will be soft when they come out of the oven and will firm up to touch as they cool but remain soft in the centre.

Note: I have since also made these adding one mashed banana which helps to sweeten and bind the mix even more. Reduce syrup/stevia accordingly to taste.

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