BLUEBERRY PANCAKES

#MeatfreeMonday, Baking, blueberries, Breakfast, brunch, coffee, dairy free, Desserts, exercise, fitness, food, foodshare, free from, fruit, Fruits, fun, go vegam, go vegan, health, Healthy, healthy food, lemon, meat free, meat free monday, nutrition, organic, pancakes, recipe of the day, recipes, vegan food

PANCAKES

Preparation & cooking time: 20-30 minutes
Makes: 8 medium sized pancakes

Over the weekend I really fancied something hot for breakfast. My breakfasts usually consist of a smoothie, or some fruit, or some oats but I wanted something different. I decided to make some blueberry pancakes as I had just been to the farmers market and bought some really plump and tasty blueberries. Pancakes are one of the best breakfasts going; I am really glad that I like them now because growing up I was never a massive fan of them. This recipe is really easy to put together, and although it is not the healthiest breakfast, I have made sure to add some good ingredients to provide a lot more in terms of nutrient value in comparison to a bog standard pancake recipe. Feel free to mix up the fruit that you use in the recipe; I have made them with raspberries and blackberries before and they have turned out amazingly! There are also so many toppings that you can use, I have included my two favourites in this recipe, but you can use whatever you like the most.

Ingredients:

  • 125g organic plain white flour (you can use the flour of your preference e.g. wholemeal etc.)
  • 1 tablespoon of ground flaxseed
  • 1 teaspoon baking powder
  • ¼ teaspoon bicarbonate of soda
  • A pinch of salt
  • 1 teaspoon of caster sugar
  • 1 teaspoon chia seeds
  • 1 teaspoon of ground cinnamon
  • The zest of half a lemon
  • 1 tablespoon of coconut oil, melted
  • 250ml of almond milk
  • 1 teaspoon of cider vinegar
  • 75-100g of blueberries

PANCAKE COLLAGE

Method:

1. Preheat the oven to its lowest temperature. You will need to cook the pancakes in batches and keep them warm in the oven until you have used up the batter.

2. In a large bowl combine all of the dry and wet ingredients (apart from the blueberries) together and mix quickly. Don’t over mix the mixture as you don’t want the baking powder to activate in the bowl, you want it to activate as the mixture goes into the pan giving you a lovely fluffy pancake. Gently fold the blueberries into the mixture trying not to burst them.

3. Place a frying pan over a medium heat and add in a small amount of coconut oil. This recipe makes 8 medium sized pancakes. Use a medium sized ladle pour one ladleful of batter into the pan. If you are using a large frying pan you may be able to cook more than one pancake at a time. Cook the pancakes for around 2 minutes on each side. Flip the pancake over when the bottom has become nice and golden and bubbles are showing on the top of the pancake. Once the pancakes are cooked place them on a roasting tray in the oven to keep them warm. Keep doing this until you have used up all of the batter. Then serve them up when they are all ready and put the toppings that you like on top.

My two favourite toppings have to be lemon, sugar and cinnamon and then soya yoghurt, maple syrup and chia seed. Both of these are so tasty but you can use the topping of your choice. I would love to hear what your favourite toppings are so I can give them a try.

Nutrition:

(see Know Your Food Page)

Flaxseed: Flax seeds are a great source of omega-3 fatty acids. They are high in vitamin B1, dietary fibre, magnesium and phosphorus and also offer moderate levels of vitamin B3, B5 and B6.

Chia seeds: Chia seeds are a great source of omega-3 fatty acids which contribute to the maintenance of normal blood cholesterol levels.

Cinnamon: Cinnamon is an excellent source of dietary fibre, calcium and iron.

Lemon: Lemons, like with other citrus fruits, are an excellent source of vitamin C and dietary fibre.

Blueberries: Blueberries are a good source of dietary fibre, manganese, vitamin C and vitamin K.

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Veggie Chilli

#MeatfreeMonday, Healthy, Herbs, Mexican, Vegan, Vegetables, Vegetarian

Veggie Chilli

Preparation & cooking time: 1 hour
Makes: 4-6 portions

Chilli has always been one of my favourite meals; the depth of flavour that you can get with this dish is amazing and the best thing is that the more you make the better it will taste over the following days! I always make some tortilla chips to go with mine, but you could always have it with rice or pitta breads. It also goes really well with some guacamole! This has always gone down really well when I have cooked it for people and is great for a party or sporting event. 

Ingredients:

  • 2 onions, roughly chopped
  • 4 cloves of garlic, roughly sliced
  • 2 red peppers (or yellow), deseeded and roughly diced
  • A large bunch of coriander, stalks chopped and leaves set aside
  • 2 fresh green chillies, deseeded and sliced
  • 1 teaspoon ground cinnamon
  • 1 teaspoon cayenne pepper
  • 1 1/2 teaspoons ground cumin
  • 1/2 teaspoon of smoked paprika
  • 2 tins of chopped tomatoes
  • 2 tins of beans, of your preference (chick peas, kidney beans, borlotti beans etc.)
  • 4-5 mushrooms, roughly chopped
  • Salt and pepper
  • Olive oil
  • 2 sweet potatoes or butternut squash, peeled and diced into 1 inch cubes
  • 4 wholemeal tortillas, cut into rough triangles

Method:

1.   Preheat the oven to 200 C. Place the cubed potato or squash onto a large roasting tray. Sprinkle a little smoked paprika and cumin onto the potatoes along with some salt and pepper and a glug of olive oil. Using a spoon or your hands, get the potatoes covered in the spices and oil and put the tray into the oven for 40 mins or until they are nice and golden and cooked through.

2.   In a large, heavy based pot add a few tablespoons of olive oil and place it over a medium to high heat. Add the onion, garlic, peppers, chillies and coriander stalks to the pan and cook for 5-10 minutes or until the onions and garlic are nice and soft.

3.   Add the cinnamon, cayenne pepper, cumin and smoked paprika to the pan and fry for a further 10 minutes to really get the flavours going!

4.   Add the beans and tomatoes to the pan, bring to the boil and let it simmer for 30 minutes. The sauce will thicken nicely, but if you feel it is getting too thick then you can always add a dash of water to loosen it. Add in most of the coriander leaves, leaving some aside for garnish, and also throw in the mushrooms.

5.   Once the potato/squash cubes are finished, add them to the pot of chilli. Now it is time to make the tortilla chips. Place the tortilla triangles onto a roasting tray and brush with a tiny amount of oil and sprinkle with some salt and pepper. Put the tray in the oven for a few minutes, keeping an eye on them to make sure that they do not get too much colour. Once they have turned a nice golden brown you know they are ready. Take them out of the oven and leave them to one side to cool whilst you are finishing the chilli.

6.   By now your chilli should be ready. Taste it and add some salt and pepper if it is needed.

Place the pot and tortilla chips in the middle of the table and let everybody help themselves to it all. I love eating this watching sports or whenever I have friends coming over! I hope you like it 🙂   

Apple & Cinnamon Granola

Baking, Breakfast, Fruits, Gluten Free, Healthy, Snack, Specials, Vegan, Vegetarian

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Makes: 6 (generous) portions
Preparation & cooking time: 2 hours (including cooling time)

My girlfriend has an absolute obsession with anything that is flavoured with apple and cinnamon! So one day, she decided that she was going to make up a recipe (her style of cooking is just try it out and make it up as you go) for apple and cinnamon granola. I was so excited as granola with cold milk has to be one of my favourite breakfasts ever and (crazily) I had never had homemade granola! Due to my girlfriends kitchen philosophy I didn’t (and she didn’t) know how it was going to turn out, but it came out so amazing that I am dedicating a blog post to her granola recipe. This recipe can either be chopped into granola bars or broken up and used as a cereal (as I have done). Trust me, if you like the combination of apple and cinnamon then you definitely want to give this recipe a go. I love a good old apple and blackberry pie so (as you can see in the photo) I have added some blackberries to my bowl of granola but you could use any berries or fruit that you would like. I hope you like it 🙂

Ingredients:

  • 1 apple, peeled, cored and cut into small cubes
  • 40g hazelnuts (or nut of your choice)
  • 60g rice puffs
  • 250g jumbo oats
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • 2 tablespoons desiccated coconut
  • 2 tablespoons ground almonds
  • 2 heaped tablespoons apple spread/sauce
  • 95g maple syrup
  • 100g coconut oil 
  • A handful of blackberries (optional)

Method:

1.   Preheat the oven to 180 C. Line a large roasting tray with grease proof paper.

2.   Put all of the ingredients into a large bowl and mix together until all of the ingredients are combined really well and you have a really sticky mixture. Pour the mixture into the prepared roasting tray and, with a wooden spoon, press the granola down until you have a really compact mixture. Place the roasting tray into the oven for around 30-45 minutes. The cooking time really depends on how thick your mixture is, so keep an eye on it whilst it is in the oven. You will know that the granola is done when it has coloured a little, do not worry if the mixture is still a little soft as it will firm up once it is out of the oven and it is cooling.

3.   Once the granola is cooked, take it out of the oven and leave on the side to cool completely before you cut it or break it up! It must be left to cool completely otherwise it will still be a little ‘cakey’ and remain soft which isn’t the most pleasant thing to eat. Once cooled you can either break up the granola in chunks or cut it into bars. I love having the granola chunks with almond milk and a handful of blackberries.

I hope you like the recipe everyone; let me know what flavour granola you like and what you like to have it with, thanks 🙂

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