Month: April 2018

Fruit & Nut Case Overnight Oats

This is definitely a homage to the favourite chocolate bars of my youth. I especially loved the ‘whole hazelnut’ bars and hazelnut whirls (my mums favourite), and who doesn’t like a chocolate raisin?! I’ve added some coconut because Bounties were another favourite of mine (and my dads).  Really I was just looking for an excuse to throw in all my favourite things and pretend it’s healthy – but these overnight oats are at least heathier than eating all of the above.

Fruit & Nut case overnight oats

  • 50g Oats
  • 1 tablespoon whole hazelnuts
  • 1 tablespoon raisins
  • 1 tablespoon shredded coconut
  • 1 teaspoon raw cacao (or coco)
  • 2 squares of dark chocolate chopped into bits (I will admit I used more than 2)
  • 200ml Hazelnut milk

Layer up a jar with all of the dry ingredients, add the milk last and pop it in the fridge.  Mix it all together in the morning.

fruit and nut case 2

 

Ginger, coconut and peanut muffins

These are good! I’ve continued to experiment with vegan baking and this time I tried the ‘just leave out the binding agent’ approach, and it worked.  These rose really well without the use of flax egg or other binding agent, just shows the old school methods aren’t always the best!!  The hint of ginger and the crunch of peanut makes a lovely combination.  My favourite way to eat them is to cut one in half and spread it with a little bit of non dairy spread and marmalade.  They are also great with coconut yoghurt and even smeared with a bit of peanut butter, and the flavours go well with some pear slices too.   These freeze well – wrap them up individually in foil and freeze.

Ginger, coconut & peanut muffins

  • 250g plain flour
  • 3 teaspoons baking powder
  • pinch of salt
  • 80g coconut sugar (or any other sugar)
  • A big chunk (about 2″) of fresh ginger finely grated
  • 40g coconut flakes
  • 60g peanuts (non roasted)
  • 40g raw cacao nibs (or other dark chocolate)
  • 2 teaspoons ground ginger
  • 240ml almond, oat or coconut milk (or other milk of choice)
  • 90ml rapeseed oil

Method

  • Stir the flour, baking powder, salt and sugar together in a large bowl.
  • Heat a small frying pan and toast the peanuts and coconut flakes for a couple of minutes (constantly tossing to avoid burning). Then put the flakes and peanuts into a food processor and whizz for a few seconds to break them down into smaller bits.  Add this to the flour mix along with the cacao nibs and ground ginger.
  • Mix together the oil and milk and then add this to the flour mixture and stir quickly.
  • Spoon the mixture into muffin tins (lined with muffin cases) and bake for 20 minutes, 180c/350f/Gas 4.
  • Leave to cool before tucking in.