Coconut oatmeal cookies

It’s crazy to think that with my love of oats I have not yet attempted a full on oatmeal cookie!

Well all that has now changed!

A few days ago, some of you may have seen this picture pop up on my newly created Instagram account (subtle hint: come follow me here!!)

These cookies are soft and chewy and rich and buttery…they taste like a regular soft and buttery sugary oat cookie yet without all the naughtiness. The inclusion of coconut, in the form of coconut sugar and coconut flakes (along with coconut oil although you can’t taste that!) gives these cookies a deep caramelly richness and a crazy cool chewy bite. The touch molasses further intensifies the depth of flavour but that is entirely optional.

I initially made a small batch of these cookies as a test. The recipe below makes about 8 medium cookies but you could easily double it up to make a more ‘normal’ sized batch. I also kept it plain and simple here so the oats could take centre stage, but you could add raisins or choc chunks if you wish. Next time I make these I may also sub half of the oats for quinoa flakes to see how that changes the texture. I also fancy a peanut butter version subbing the coconut oil…Mmmmm.

Recipe: Coconut oatmeal cookies

Makes approx. 8 cookies

Ingredients

• 1 cup oats (gluten free if necessary)
• ½ cup buckwheat flour
• 3 tbs tapioca flour
• 3tbs coconut sugar (plus pinch stevia- optional)
• 1 tbs agave
• 1 tsp molasses (optional for richness)
• ½ tsp baking soda
• ½ tsp cinnamon
• ½ tsp mixed spice or nutmeg
• 1 tsp vanilla extract
• 2tbs coconut oil- melted
• 1 tbs ground chia and 3 tbs water/soy milk
• 3tbs desiccated coconut
• ¼ cup raisins/choc chinks- optional

Method

In a large bowl, mix together the dry ingredients. Add wet ingredients and mix well with spoon. Add choc chunks/raisins last (if using).

On a parchment lines baking sheet roughly roll cookie dough into apricot sozed balls and press flat with fingers.

Bake in a preheated oven at 180C for 10 mins until lightly golden. Cool on baking sheet, then store in air-tight container once fully cool.

Raspberry almond cocoa cookie

So many recipes I want to share!

I have an amazing ‘realistic’ burger recipe I tried out last weekend that I am dying to share but before all that we’re still in ‘birthday land’ so first I must share with you my breakfast cookie that was my morning birthday treat.

I love the breakfast cookie! So quick and simple, so filling and also good for you too…obviously if you don’t go overboard with chocolate and other sweeteners but then it wouldn’t really be a breakfast cookie would it!

This little cookie was a little more indulgent than my previous blueberry cookie as I used cacao in the batter and a tiny grating of chocolate over the top.  But I think you’ll agree it’s still pretty virtuous and makes a change from my bowl of oats.

You’ll also see a little green smoothie sneaking in the background. I’m still on my ‘30 day green smoothie challenge’ and its going well so far… I will wait until the end of the challenge in a week or so to round up my thoughts, findings and various recipes.

Well, I think that cookie pretty much speaks for itself… I have nothing left to add! So I’m going to leave it there and be off for my birthday celebrations with my family, a trip down to Reading to visit my sister who is at uni there. The weather is looking good today so hopefully we’ll take a nice walk along the river after lunch…tapas! Tapas is one of my favourites, I love lots of mini portions to dip into and try and there’s always something for everyone. I also get plenty of choice which is great as in most restaurants there is a limited number of dishes I can order from the menu.

I’m hungry already!

Recipe: raspberry almond cocoa cookie

Makes one fat cookie

Ingredients

• ¼ cup oats
• 2 tbs buckwheat flour (other flours  would probably be fine too)
• 1 tbs cacoa powder
• ¼ tsp baking powder
• 2 tsp ground flax/chia
• Ground cinnamon and vanilla or almond extract to taste (approx. ½ tsp each)
• 1 tbs agave syrup
• 2-3 tbs soy yoghurt (or regular yoghurt for non-vegan)
• Handful of frozen raspberries
• Sprinkling of flaked almonds
• A little grated dark chocolate-optional

Method

Mix and mash all ingredients (other than almonds and raspberries) together well to form a thick mixture, add the raspberries last and mix through so they are still chunky. Bring the mixture together as a ball and roughly flatten the ball with your palm and place on a small microwaveable plate. Sprinkle the flaked almonds over the top and lightly press them in.

Cook on full powder in the microwave for 1 minute (you may need an extra 20 seconds depending on your microwave power). Press with your finger and if it springs back and there are no visibly sticky bits and the berries are fully cooked you’re done.

Grate a little dark chocolate over the top if desired before serving.

Carrot cake pancakes

So, on Saturday pancakes got to me again….!  I hadn’t planned for this little distraction at all since I had a nice bowl of oats lined up in my head (hmm, that sounds odd?)

But then Facebook happened and somebody had posted about pancakes- how much they really wanted some….so then I really wanted some too! So I figured I really ought to do something about that.

Meet the newest addition to the pancake family. Carrot cake pancakes!

It’s still only a relatively small pancake family but there are plenty more flavour combos bubbling away in my mind awaiting a future weekend brunch trial.

Check these ones out too:

• Spiced apple pie
• Blueberry and banana
• Sweet chestnut and cranberry

What’s your favourite flavour?

You will see the note below about carrot content. I made these originally with quite a large carrot, and therefore the ratio of ‘wet ingredient to dry’ was fairly large as carrot releases more moisture whilst cooking. You will see from the photos that the pancakes were more dense and moist than fluffy, I liked it this way as a nice change but my mum (who I’d shared them with) preferred a slightly fluffier version. Therefore I have slightly reduced the amount of carrot in the recipe below. Also note that the carrot should be finely grated so that it cooks through quickly.

P.S wish me luck for tonight, as I have my first new Pole Fitness class to teach…I’m a big ball of nerves and excitement!

P.P.S do you notice how there are 4 pancakes in these photos yet the recipe makes 6- well guess who ate four pancakes and who ate two! (yes I was hungry!)

Recipe: Carrot cake pancakes

Makes approx. 6 smallish pancakes 

Ingredients

• ½ cup white spelt flour
• 4 tbs oats
• 1 tsp cinnamon or mixed spice
• ¾ tsp baking powder
• pinch salt
• 1 smallish carrot finely grated (or larger carrot for a less fluffy pancake)
• ½ tsp vanilla extract
• 2 tbs maple syrup
• 1/3 – 1/2 cup orange juice
• 1tbs melted coconut butter

Method

Mix coconut butter, orange juice and vanilla in a bowl and heat in microwave to melt the coconut butter into the mixture. Combine dry ingredients in a separate small bowl then add the wet and mix. Add finely grated carrot last and lightly mix through. Spoon dollops on a lightly oiled hot frying pan and fry till golden for a few minutes each side.

Serve with soy yoghurt and walnuts with a dusting of extra cinnamon as desired.

Note: when I first made these I added a medium- large carrot to the mixture which made for a wetter pancake due to the moisture in the carrot as it cooks. I enjoyed this texture, but if you prefer a more traditionally fluffy pancake then you may wish to reduce the carrot as noted.

Blueberry pie breakfast cookie

Remember my chocolate chunk breakfast cookie?

…How could you forget! It was very good.

Well, for those among us who simply cannot contemplate chocolate in any form for breakfast, I now have a little fruity offering. The perfect breakfast… or brunch.  I also have a little admission to make here, when I woke up this morning  I was so busy with bits and pieces on my laptop upon waking that I didn’t actually make it out of my bedroom until just before midday when my stomach started shouting at me for food…I had no idea how late it had got! So, I doubled the recipe and had one massive cookie. It was very filling indeed. Ok so that’s my little guilty admission!

So, the photos below is for one biiiiiig ‘double’ cookie however the ingredients below are for a regular sized cookie more like the original choc chunk version…. Double it if you dare!! (p.s if you do you’ll need to microwave it for longer- mine took approx. 2 ½ mins to cook through in the middle, no dramas if it is a little soft. Also it will be too big for your hands so you'll simple need to spoon and spread it onto the plate in a neat circle). I had another thought once I made this cookie, and I’ll give it a try on another occasion but I reckon you could substitute the yoghurt for a small mashed banana for a blueberry-banana combo, this will also help to sweeten and you can reduce the maple syrup. Let me know how it works out for you if you try this.

The photos look much less ‘oaty’ than the previous chocolate cookie, I think that’s simply because I whipped the ingredients together fairly ferociously, so it had more of a cakey texture. Either way tastes good to me.  I used blueberries but you could use any berry you fancy. I advise using frozen blueberries as they will hold their shape as you push them in and they will be perfectly cooked through after 1 minute in the microwave, no need to thaw first.

One last note- I suggest you taste the batter before cooking to test for sweetness. As its for breakfast I prefer a mildly sweet cookie but you may prefer to modify this, particularly if you make it for a dessert or snack.

Well, I think I’ve just about caught up with my life now that I’m back from my holiday. It’s been a day of bits and pieces, I was so glad for the Easter bank holiday!  I still have a few things to tick of the list for today, not least dinner that is currently in the oven.  If successful that will a post for later this week…Oh the excitement!

Recipe: blueberry pie breakfast cookie

Makes one fat cookie

Ingredients

• ¼ cup oats
• 2 tbs buckwheat flour (other flours  would probably be fine too)
• ¼ tsp baking powder
• 1 tbs ground flax/chia
• Ground cinnamon and vanilla extract to taste (approx. ½ tsp each)
• 1 tbs flaked almonds (or other nuts of your choice)
• 1 tbs maple syrup
• 3 tbs soy yoghurt (or regular yoghurt for non-vegan)
• Handful of frozen blueberries

Method

Mix and mash all ingredients (other than almonds and berries) together well to form a thick sticky ball of dough. Roughly flatten the ball with your palms and place on a small microwaveable plate. Push the frozen blueberries into the surface evenly across the cookie dough. Sprinkle the flaked almonds over the top and dust with a little extra cinnamon if desired.

Cook on full powder in the microwave for 1 minute. Press with your finger and if it springs back and there are no visibly sticky bits and the berries are fully cooked you’re done!

Classic Easter biscuits

Raisins, currants, sultanas… I never used to like these dried fruits until a year or so ago. Another one of the ways in which my tastes and appreciation for food has changed along with my diet.

Other food loves (from previous food hates) are… herbal teas, peanut butter and dark chocolate.  There is one thing that I still just can’t get my head around, and that’s mushrooms. It’s a shame as I have seen so many amazing and versatile recipes that use mushrooms, often as a meat substitute. I have come far though since I now enjoy mushrooms raw with a dip, but just not cooked (yeah, it’s ok I think I am odd too!)

Anyway, back to dried fruit. Namely currants. Classic Easter biscuits are reminiscent of garibaldi biscuits with a delicate crumb and the sweetness of the currants coming through. The tops are often glazed and sprinkled with a little extra sugar and the biscuits have a subtle warming spice.

These classic biscuits are also classically filled with refined sugars, flours, butter and egg.

Not here! 

I wanted to play around with achieving a moist delicate and slightly chewy biscuit using unrefined sugars, whole grain GF flours and coconut oil. I made a couple of different batches and each work really well, so it would seem this is a pretty versatile recipe.

The first batch I made used my classic mix of GF flours (buckwheat, ground almonds and tapioca flour) plus polenta to give a slight crunch to the texture. The second batch used predominantly blanched almond flour that I have had some fun playing with recently. The almond flour, along with various other flours and GF ingredients came from The Real Food Source, and now I have the pleasure of my almond flour variation being featured on their blog in the run up to Easter…..please check it out here.

Recipe: Classic Easter biscuits

Makes approx. 12 biscuits (depending on size and shape of cutter)

Ingredients

• ½ cup coconut butter - melted (if using coconut oil reduce to slightly over ¼ cup)
• ¼ cup agave plus a pinch of stevia if necessary
• 2 tsp vanilla extract (or make your own)
• 2 tbs ground flax or chia plus 3 tbs hot water (mix and allow to sit for 1 min)
• 3 tbs polenta
• 1 ½ cup GF flour mix (see above or use you own)
• ½ tsp baking powder
• ¼ tsp baking soda
• ½ cup currants
• 1 tsp cinnamon and mixed spice mixed
• Pinch salt

Method

Mix dry ingredients (except currants) together in a large bowl. Mix wet ingredients together in a small bowl and then add to the dry. Add the currants last (my currants were partially blended into smaller pieces but you can keep them whole if you prefer). Bring the dough into a ball with your hands. Roll out on a lightly floured surface to a little under 1cm thick. Cut into shapes and place on a parchment lined baking sheet.

Lightly brush the tops with soy milk and sprinkle with a little coconut sugar or rapadura if desired.

Bake in a pre-heated oven at 180C for approx. 10mins until slightly golden.

These biscuits will store in an airtight container for up to a week, there will also freeze. The biscuits are dense and chewy by nature and so do not need to retain their crisp 'freshly baked' feel.

Double choc cookie dough balls and batter

Some months ago, at around the time I first discovered the ‘magical powers’ of chickpeas, I made a cookie dough dip , and subsequently some half-baked cookie dough balls.

These were both pretty yummy...but... this week I had another thought and knew I could do even better!

Enter the super (super) healthy double choc chip cookie dough dip and half baked balls!

Even healthier? How?

Chickpeas and sweet potato!

My blondie and sticky toffee pudding recipes both use a combination of chickpeas and sweet potato as their bases and judging by the amount of times I have made both these recipes...and eaten spoonfuls of the mixture before adding the dry ingredients...it would indicate that this batter is in need of a little recognition all of its own!

The batter can easily be transformed into half baked balls with the addition of a few extra dry ingredients so feel free to whip up a few of each. You will note that the recipe is now ‘double chocolate’. Apart from giving it an even more indulgent twist, the sweet potato turns the batter quite an orangey colour which doesn’t so much give the impression of cookie dough, but with the addition of a little cocoa powder it all becomes so much more!

I baked my balls for around 8-10 minutes and they still have a soft cakey centre. I think they would probably have even more of a half-baked feel to them with a shorter baking period. So I would suggest you take one out after 5-6 minutes and cut through it so see if the centre is how you like it, if not leave them in a few extra minutes. Just be sure not to overbake, otherwise you’ll have regular cookie balls- though I guess that is not necessarily a bad thing either.

One more note, the cookie ball batter with the flour added is still fairly sticky and needed to be dolloped onto the baking sheet although I then lightly used my palms to form a more rounded ball. You could of course add more flour (or less sweet potato) to the mix to make a firmer dough that could be scooped/rolled but I would imagine the centre would not be so soft- if you try this you could add a big choc chunk to the centre so that it goes all melty when heated (Ooooo that’s an idea!).

Makes 2 ½ cups batter or approx. 12-16 balls (depending on size)

Recipe: Double Chocolate Cookie Dough Balls & Batter

Ingredients- batter

• 1 cup cooked sweet potato
• ¼ cup coconut butter- melted
• ¼ cup peanut butter
• ½ cup agave plus ½ tsp stevia
• 2 tsp vanilla extract
• ½ cup chickpeas
• 3 tbs cocoa powder
• ¼ tsp baking soda
• ½ tsp cinnamon
• ¼- ½ cup dark choc chunks

Ingredients- half baked balls:

Add all above ingredients plus:

• ¼ tsp baking powder
• 2 cups flour (spelt or GF) I used 1 cup ground oats, ½ cup tapioca, ½ cup ground almonds
• Add extra choc chunks if desired

Method

Blend together all ingredients (except choc chunks) until a smooth batter is formed. Add the choc chunks last and lightly mix through.

For the cookie dough batter it should be soft and easily spoonable- served into a medium bowl.

For the balls the dough should be fairly stiff. Spoon dollops on to a greased baking sheet and lightly roll in your hands to get a smooth shaped dollop. Bake for 5-10 mins at 180C. The outside should be cooked and the centres soft.

Choc Chunk Breakfast Cookie

I love the weekend mornings…all the more because I can spend a little longer in my PJ’s, spend a little longer pondering how to fill the day, spend a little longer contemplating breakfast…..

Mmmm….Saurday morning breakfast! Today we have another new twist on my oats (you know I love oats, right?!) This breakfast snack (or any time of day snack) was inspired by this recipe by Ashley at the Edible Perspective, such a perfectly simple concept and with a few tweaks of my own I was ready to roll.

Please let me introduce  the ‘Choc Chunk Breakfast Cookie’

A super speedy, healthy but ever so slightly indulgent breakfast cookie….made in minutes. Ticks all the boxes, right? You could of course double or triple this recipe and form into two or three patties but for me the one was enough to fill me up and give me a morning boost (until my next snack in a couple of hours!)

This cookie is soft and ‘cake’ like with a lovely chewy moistness and contrasts of the chunky nuts and melted chocolate adding to the cakeyness. Without the chocolate it might be  a little dryer so feel free to add a tsp of oil to the mixture if this is more your thing.

You could make this recipe with other fruit and nut combos and omit the chocolate chunks if you were wanting to be really virtuous, (I am planning on testing this out soon) but for me the melty chocolate really hits the spot… and it is the weekend after all. The recipe below contains no additional fats (other than the choc chunks and good fats in the nuts,  and with its whole grains it’s still healthy and filling…so go ahead and enjoy your chocolate moment and start your weekend with a (chocolatey) smile!

If you're already done with breakfast and fancy a super speedy mid morning snack....treat yoursef to another little indulgence of the microwave variety....may be my chocolate mug cake or raspberry cheesecake will give you a bit of inspriation.

Right, better get on (and out of my PJ’s) I have lots of plans to investigate today, too soon to give anything away but I will hopefully be able to fill you in on all the happenings in a few weeks time!

Recipe: Choc chunk breakfast cookie

Makes one fat cookie

Ingredients

• ¼ cup oats
• 2 tbs buckwheat flour (other flours would probably be fine too)
• ¼ tsp baking powder
• 1 tbs ground flax
• Ground cinnamon and vanilla extract to taste (approx. ½ tsp each)
• 1 tbs choc chunks
• 1 tbs chopped nuts or your choice
• 1 tbs agave or maple syrup
• 3 tbs soy yoghurt (or regular yoghurt for non vegan)

Method

Mix and mash all ingredients together well to form a thick sticky ball of dough. Roughly flatten the ball with your palms and place on a small microwaveable plate.

Cook on full powder in the microwave for approx. 1 minute. Press with your finger and if it springs back and there are no visibly sticky bits you’re done! Eat immediately whilst chocolate is melty!

Classic British Pancakes

I love pancakes of all kinds….but especially the typically British thin pancakes with thin crispy edges and bubbly holes across the surface.

But even though I love them I rarely make them this way! I think that’s partly because I look forward to Pancake Day (Shrove Tuesday or Mardi Gras if we’re going to be proper about it) every year and for me the novelty and the excitement just wouldn’t be the same if I ate these pancakes all year round.

Last year was my first attempt at making vegan pancakes in this traditional style. Bearing in mind I only was only just getting into the vegan lifestyle and so my experience and maybe more importantly my intuition was simply not there….so the pancakes were an absolute disaster!

I made a big batch for me and the Boy to share but they just weren’t edible.

I think the main issue was the amount of baking powder I’d used. I looked up a number of recipes which called for 2 tablespoons of baking powder but that was just too much. The pancakes were beyond ‘fluffy’ with big crater like holes and the taste, well, it simply fizzed on the tongue! I’ve learnt a lot this past year and a lot of that has to do with trusting your instincts.

So, based on this intuition I put together a recipe that works a treat. Lightly, fluffy pancakes that holds together well and spread nice and thinly. I have used white spelt for a lighter pancake but wholemeal spelt or other flours should work fine also.

I have some more gluten free and superfood pancake experiments up my sleeve over the next couple of days ready for Pancake Day on tuesday…but for now the perfect simple classic pancake which reminds me just how far I’ve come!

Ooo yes toppings…I almost forgot!

I have shown a classic lemon and (coconut) sugar combo, as well as a PB&J mix made from a tablespoon each of sugar free raspberry jam, homemade peanut butter and soy yoghurt- mix these together then spread on to your pancakes and top with cherries or cranberries of you fancy.

Recipe: classic pancakes

Makes 3 medium pancakes (serves 1 if you are greedy 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 soy milk (reduce to half if you prefer a thicker pancake)
• 1 tsp vanilla extract
• 1 tbs melted coconut oil/vegetable 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.