Beans are such a gift to anyone looking to eat healthily but save cash. Whether you buy them ready-cooked in a tin or dried and boiled (which I do in bulk and freeze in portions) they are ones of the cheapest ways of getting protein […]
If you are looking for a quick side for a curry or dal, something to dunk in your soup or to go with your meze, flatbreads are your friend. The best thing about them is just how simple they are to throw together. They are […]
I love a fritter as a freeze-ahead meal prep item to use for impromptu dinners, packed lunches, picnics and as a veggie packed side, so these Indian Style Sweet Potato Fritters are a total winner. If you have any random root veg laying around you can use this recipe and sub out the sweet potato – I have used carrots and beetroot together before to delicious effect. Combos work as well as a single veg. Also make a bigger fritter and you can use it in a bun as a veggie burger. Yum!
These freeze so well and are delicious instead of bread with soup, with an egg on top or with some mango chutney, raita and salad as a starter for an Indian meal. And they are gluten, nut, dairy, egg and wheat free too. I shallow fry them to make them a bit healthier but you could deep fry them if you wish, just make sure the middle is cooked through.
Indian style sweet potato fritters
- 350g sweet potato, peeled and grated
- 2 red onions or very large shallots, peeled and grated
- 2 tsp hot curry powder (or mild if you prefer)
- 2 tsp ground cumin
- 2 tsp ground coriander
- 2 tsp ground turmeric
- 1 tsp salt
- 200g Gram (chickpea) flour
- 50ml water
- Step 1 Place the grated vegetables in a large bowl with the spices and gram flour. Mix really well so all the vegetables are covered and it is all well combined.
- Step 2 Add the water and mix well again so you have a looser consistency.
- Step 3 Heat enough oil to almost over the bottom of your frying pan until a little of the mix sizzles when dropped in.
- Step 4 Place tablespoon measures of the mixture into the pan and flatten them out a little, so they are around a centimetre thick. Turn the heat down to medium/low and cook for around 3-4mins on each side. You will need to do this in batches.
- Step 5 Place on a plate covered in kitchen paper when cooked to drain off any excess oil. Serve hot or allow to cook and freeze in bags or boxes to later defrost and heat in the oven on a baking tray or in a frying pan on a low heat until thoroughly warmed through.
Need bread and need it fast? Knocking together a soda bread is faster than going to the shops! This one doesn’t even have buttermilk so really can be made with everything you have in the house. It couldn’t be easier. This is a basic 100% […]
Rather than have to make a breakfast on Christmas Day enjoy this delicious Christmas Granola which is amazing with coconut or Greek yoghurt. It has all the smells and tastes we associate with the festive season – and of course a hint of chocolate! You […]
These waffles are great to make ahead for a special breakfast, quick sweet snack or dessert. You can eat them hot from the waffle plate or simple reheat in the toaster! Toppings can be as lavish or simple as you like from coconut yoghurt, berries and seeds to chocolate sauce and whipped cream. Experiment and find your fave! The addition of some wholemeal flour means the waffles are not too soggy and have a little more nutritional value too. There is no sugar in the waffles so you can feel less worried about what topping are being slathered on.
- 100g plain flour
- 50g wholemeal flour
- 2 tbsp cocoa powder
- 2 tsp baking powder
- 200ml milk
- 2 eggs
- Step 1 Blitz together all the ingredients in a blender (or mix the dry in one bowl, the wet in another and gradually whisk the two together) until you have a smooth batter.
- Step 2 Heat the waffle maker to medium, spray the plates with a little oil and pour in quarter of the batter.
- Step 3 Close and cook for around 3 mins until cooked through.
- Step 4 Repeat with the rest of the batter.
As the national flour hunt continues I’ve found a bit of a baking work around. This almond tart is super easy to make and you can use shop bought shortcrust or dessert pastry for the base – the ‘cake’ on the top uses no flour […]
Sweet potatoes are packed with fiber, vitamins and minerals but not something you may think of eating for breakfast. But when you taste these Sweet Potato Waffles you will want them for breakfast and lunch! These soft and fluffy waffles are fab for both sweet […]
Chocolate for breakfast does not have to be a bad thing! Cocoa itself is a superfood and when combined with slow release energy from oats, a hit of antioxidants and protein from chia seeds and the fibre and MCTs of coconut all without refined sugars, suddenly you HAVE to eat this Dark Chocolate and Coconut Granola for breakfast.
Mass produced granola’s can be full of sugars and transfats, this one sticks to natural ingredients and delivers an intense chocolate hit with plenty of crunch. The coconut adds some natural sweetness, as does the secret banana and a little maple syrup. This vegan, nut free breakfast can be made gluten free too by using the appropriate oats. I love it over coconut yoghurt with berries. But I equally find myself grabbing a handful as a dessert or snack during the day too.
Dark Chocolate and Coconut Granola
- 200g jumbo rolled oats
- 100g finer rolled oats
- 100g desiccated coconut (unsweetened)
- 3 tablespoons chia seeds
- 50g cocoa powder
- 50g coconut oil
- 50g maple syrup
- 1 ripe banana mashed
- Step 1 Preheat oven to 170°C / 150°C Fan / Gas 3.
- Step 2 Mash the banana well in to a large bowl then add the oats, coconut, chia seeds and cocoa powder and mix well.
- Step 3 Melt the coconut oil and maple syrup together and pour over the oat mixture. Combine really well.
- Step 4 Spread over a couple of baking trays – ensure there is plenty of space for the granola and it’s in a single layer. Use your hands to scrunch some of it into bigger clumps if needs be.
- Step 5 Bake for 15mins then stir on the tray and return to the oven for another 10mins.
- Step 6 Leave on the tray to completely cool this is when it turns crunchy.
- Step 7 Store in an airtight container for a few weeks (if it lasts that long!).
If you are looking for more healthy chocolate recipes then try these Free From Everything Healthy Chocolate Brownie Muffins
Big granola lover? Then Apple and Cinnamon Sugar Free Granola will get you excited for breakfast!
And if you love to meal prep your mornings then Mango and Raspberry Overnight Oats are a great idea.
In some ways these Marmite coated cashews were not my smartest idea…yes they are totally delicious but that also makes them ridiculously moreish! They are so easy to make too, just place 200g of cashews in a frying pan with a teaspoon of Marmite (or […]