Nutty Tofu Bowl

This was inspired by a peanut butter mousse that I had recently at a vegan restaurant which was made using coconut cream.  It was wonderful and decadent but too rich for breakfast. So instead of coconut cream I’ve used silken tofu to lower the calorie damage and up the protein.  I’ve also added in fruit and extra nuts to give it more breakfast appeal.  This is really delicious and I bet even a non tofu eating person will be fooled into thinking it’s cream based.  The taste is distinctively nut butter.

Whilst this makes 2-3 portions – I could easily have eaten it all in one go – could make a great pre and post run treat.

Nutty Tofu Bowl

Nutty tofu bowl

  • 300g packet of silken tofu
  • 2 tablespoons peanut butter
  • 2 tablespoons almond butter
  • 2 tablespoons maple syrup
  • 8-10 dates (5 if medjool)

Whizz all the above together.

You can also whizz in some frozen banana and/or frozen mango to add even more creaminess.

Decorate with more nuts, some sesame seeds and fruit.

 

 

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Marathon overnight Oats

We have a play on words here, this is a great pre or post marathon training (or half marathon, or any run) breakfast and also a homage to the delight that is a snickers bar. Anyone of a certain age will remember the days when Snickers was called Marathon. I loved marathons and I love snickers, beware anyone leaving a packet of celebrations around, there will be no mini snickers left.  So this is perfect combo of delight and running fuel that tastes like a snickers bar, but much healthier of course!

This recipe is for one portion – I can only make one portion at a time because it is impossible to leave alone.

Marathon overnight oats

marathon-oats

  • 200ml almond milk
  • 2 medjool dates
  • 1 teaspoon maple syrup
  • 2 teaspoons cacao powder
  • 50g oats
  • 1 tablespoon crunchy peanut butter*

Blend the milk, dates, syrup and cacao. Put the oats into a bowl and add the blended mixture.  Then add the peanut butter and stir through well by hand.*

Leave in the fridge overnight. Maybe sprinkle some grated dark chocolate over the top if you want to make it look a bit prettier.

*A note about the peanut butter – the final consistency will depend on the texture of your peanut butter.  Personally I cannot say enough good things about the new deep roast peanut butter by Manilife, it mixes into this recipe with perfection.  More gloopy versions will require  more whisking abilities to break it up.

PS – if you liked this, you might like the Snicker Smoothie which you can find under smoothies.

Mini Oat Baskets

mini cups nut butteredI’ve been eating these all week and made another batch yesterday so I could enjoy them again today after my Sunday run which means I can eat a few extra ones!  These are so versatile you can fill them with whatever you fancy – fruit, nuts, yoghurt, nut butters or a combination.  My current favourite way is with stewed fruit and nut butter, although to be honest I have been know to omit the fruit and fill with just the nut butter.

The versatility means you can replace the stewed apple with stewed rhubarb (both are delicious) and play around with the spices.  I like cinnamon with the apple and ground ginger with the rhubarb.

You don’t want the stewed fruit to be too runny, so drain over a sieve after stewing to remove any excess water.  I stew my fruit in a pan on the hob. Chop the fruit (add a dash of water if you think it’s sticking which it does sometimes at the beginning) and some sugar (I omit the sugar with the apple and just add a tiny bit with the rhubarb), then heat and stir until slushy.  I have tried stewing eating apples but find the cooking apples are so much better.

Mini Oat Baskets

Makes about 16 baskets if using a mini muffin tin.

  • 200g stewed bramley apples or rhubarb. (NB – this is the weight once stewed – around 3 bramley apples or 3-4 stalks of rhubarb, but it does vary)
  • 200g oats
  • 15ml (1 tablespoon) coconut oil melted
  • 2 teaspoons cinnamon or ground ginger

Mix all ingredients together. Very lightly grease a mini muffin tin with coconut oil.  Then take spoonfuls of the mixture and press into the muffin tins. Make an indent in the middle to make the basket.

Cook for 15 minutes – 160c/320f/Gas 4.  Cool on a wire rack

mini cups pre cookmini cups post cook

Enjoy with your filling of choice.  They keep in the fridge for a couple of days unfilled and also freeze well (freeze unfilled).

mini cups rhubarb