Pepper season is almost upon us and soon gardeners and markets will be awash with these veggies which are certainly a staple in my home. There’s a special place in my heart for the long pointed variety which have a thinner skin and flesh, making […]
Are these a cookie or are they a cake? With these Soft Pumpkin Cookies you can have your cake – and your biscuit – and eat it! The flavours in these really sum up autumn to me and the spices and sweetness of the vegetable […]
There are so many reasons to love this Spinach, Carrot and Coconut Salad. Firstly, it’s actually really easy to throw together with things that you probably already have in your fridge. Secondly, coconut in a salad? I know it sounds weird but trust me it […]
Ok I know a crumble is usually sweet – but it doesn’t have to be that way! This Herby Bean Crumble is a great way of making beans less of a side and more of a main meal. It’s easy to throw together and freeze in advance so you can serve it with a dinner or just enjoy on its own with a salad or vegetables. I also love this as an alternative baked potato topping.
You can use four different tins of beans or ready mixed ones. I also use beans I have boiled up from dried in a big batch, just use the final cooked weight to measure. When it comes to cheese I think a nice strong Cheddar works well, but adjust to suit your palette.
Herby Bean Crumble
- 1 tbsp oil
- 2 red onions, finely sliced
- 3 cloves of garlic, minced
- 4 (400g) tins of cooked beans, drained
- 2 (400g) tins of chopped tomatoes
- 1 tsp Marmite (or Vegemite or any yeast extract)
- 1 tsp dried oregano
- ½ tsp dried sage
- ½ tsp dried rosemary
- 3 bay leaves
- Black pepper
- For the crumble:
- 100g wholemeal plain flour
- 50g cold butter
- 100g rolled oats
- 75g grated cheddar cheese
- Step 1 Soften the onion and garlic in the oil in a large saucepan, lid on, for around 5mins.
- Step 2 Add the tins of tomatoes, Marmite, oregano, sage, rosemary and bay leaves. Stir well and cook with the lid on for 10mins on a medium heat.
- Step 3 Remove the bay leaves.
- Step 4 Add the beans and combine, cook on a medium heat for 5mins.
- Step 5 Pour into a large bake-safe serving or casserole dish.
- Step 6 Preheat the oven to 200°C fan / 220 °C/ Gas 7
- Step 7 Make the crumble by grating the flour and cold butter together. Then add the cheese and rolled oats and mix well. Sprinkle over the top of the bean mix.
- Step 8 Bake for 25 minutes until the top is crisp and browning.
The humble sandwich can also be a fabulously healthy meal – if you make it correctly. It’s possible to combine the perfect blend of protein, veggies and slow-release wholegrain carbs to make a nutritious and filling meal which is quick to throw together or take […]
Some people are just not breakfast people. No matter how hard they try the idea of food in the morning does not work for them. While this isn’t true of me – I get it. But there’s no reason why they should lose out on […]
Okay, now brace yourself, these chocolate muffins are (deep breath) egg-free, fat-free, dairy-free, gluten-free, sugar-free, nut-free, but definitely NOT flavour free! There is a good reason they are called Free From Everything Healthy Chocolate Brownie Muffins you see! I know what you’re thinking, what do they actually contain? The answer is basically all the good stuff.
In fact, there is so much good stuff in here that they would be a fabulous breakfast for anybody who doesn’t ‘do’ breakfast. They’re the healthiest choice you could go for if you need a sweet snack at coffee time, and the kids will think you’re being the best parent ever giving them this delicious treats when you know that they are actually bulking up on goodness. They are packed with iron, zinc, magnesium and antioxidants so this is certainly a situation where cake really is good for your health!
Overall then – a muffin case of perfect. I hope you’ll be pleasantly surprised by how fluffy and light these brownie muffins are. Serve them with the optional topping which is like a chocolate fudge, So sweet and squishy but with only a few simple ingredients.
Free From Everything Healthy Chocolate Brownie Muffins
- 90g dried dates
- 90g dried figs
- 100g oats (gluten free if required)
- 30g cocoa powder
- 1 tablespoon baking powder
- 250 ml water
- 100 ml milk of your choice
- 1 teaspoon vanilla essence
- 100g dates
- 100ml milk of your choice
- 2 tablespoons cocao powder
- 1 teaspoon vanilla essence
- Step 1 Preheat oven to 180°C / Fan 160°C / 350°F. Line 8 muffin tins.
- Step 2 First make a flour from your oats by blitzing them in a blender until they are a fine powder.
- Step 3 In one bowl mix the oats flour, cocoa powder and baking powder.
- Step 4 In a blender put together the dates, figs, water, milk and vanilla essence. Blend this mixture together until it’s smooth and lump free.
- Step 5 Now at the wet mixture to the dry mixture and mix until just combined. You don’t want to overmix this.
- Step 6 Divide into your muffin tin divide into your lined muffin tins, fill to ¾ full and level the tops with the back of a spoon.
- Step 7 Bake for 25 minutes, or until a toothpick or skewer comes out clear.
- Step 8 While they are cooking make the topping. Simply blend the dates, milk, cocoa and vanilla together until you have a thick paste. Placed this in the fridge for about an hour to firm up before frosting the top of your cooled muffins.
Curries are my go-to when I have random veggies to use up, lots of friends to visit or need to meal-prep some lunches in the freezer. I know a lot of people are scared of making their own curies from scratch and the list of […]
Having a naturally sweet energy ball at the ready in your fridge is brilliant if you are trying to cut down on your chocolate and candy intake – by filling up on the good stuff you won’t crave the rubbish! And the great thing about […]
Flapjacks are such a great bake – they can be made with minimal utensils, take minutes to put together and are pretty adaptable to the ingredients you have and like. Made right they can be a nutritional powerhouse but many off-the-shelf versions are packed with sugar and ‘bad’ fats. These Seed and Fruit Flapjacks are not only delicious but also good for you and it’s easy to ring the changes with different ingredients every time. They can be made vegan and contain no nuts or nut butter so are perfect for school lunchboxes.
We also love them as an easy to take snack or breakfast on the run in our house so there’s usually a batch in a jar in the kitchen. They’re brilliant to leave the kids to make too as it’s just a case of measuring and stirring together. The sweetness mainly comes from the fruit with a little bit of unprocessed natural sugar which is minimal across the whole batch.
Seed and Fruit Flapjacks
- 80g butter (or coconut oil)
- 3 tbsp honey (or maple syrup)
- 2 large ripe bananas (or 3 small) mashed well
- 250g rolled oats
- 175g dried fruit like sultanas, cranberries, currants, chopped apricots etc
- 85g mixed seeds, I like chia, sunflower and sesame
- Step 1 Heat oven to 160C/140C fan/gas 3 and line a 20cm square tin with baking parchment or a silicone liner.
- Step 2 Melt the butter and honey together in a large saucepan.
- Step 3 Add the mashed banana, oats, the dried fruit and the seeds into the pan and mix well.
- Step 4 Pour into the lined tin and push the mixture down well into the corners and sides. It needs to be well compacted and level.
- Step 5 Bake for 35-40mins until golden on top.
- Step 6 Cool in the tin and cut into 12. Store them in an airtight container.
This is an easy way to meal prep your breakfast so you can grab and go or serve up something which looks a bit special on a weekend – but still allows you time for a lay in! These Mango and Raspberry Overnight Oats not […]