Cameron’s Easter Cherry Muffins

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Cameron, who loves to dance and play the drums wanted to get a little creative in the kitchen during half term. Together with his dad the two developed an Easter muffin recipe, which they can also enjoy on a day out or even to take to school and work.  


INGREDIENTS:

  • 50g Cherry Bomb

  • 60 g Ombar dark chocolate

  • 240ml of dairy-free milk

  • 1 teaspoon of apple cider vinegar

  • 180g of self-raising flour

  • 100g of golden caster sugar

  • 1/2 teaspoon of baking powder

  • 1/2 teaspoon of bicarbonate of soda

  • 65g of melted coconut oil

  • 150g pitted and cut cherries


METHOD:

Prepare the cherries by taking out any stones and cutting them into halves or quarters.

In a small bowl, mix the milk and apple cider vinegar until fully combined. Let the mix rest for about 5 minutes.

In a bigger bowl, mix the flour, Cherry Bomb granola, sugar, baking powder and bicarbonate of soda.

To the smaller bowl with the milk mix, add the melted coconut oil and whisk until well combined.

Now add the wet ingredients to your dry ingredients and mix until it created a smooth batter.

Break the Ombar chocolates into small pieces (similar to chocolate chips). Add to the mix.

Now add the cherries and give it a quick stir.

Fill the roughly ¾ muffin cases with the batter.

Pop them into the oven at 180 degrees for around 20 minutes. Check them after around 15 as the baking time depends on your oven and how full your cases are.

Once they are baked, place them on a cooling rack until they are fully cooled.

Enjoy!




Zoe's Chocolate Cherry Crumble

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Spoonie Zoe, who is a passionate runner and traveller, loves to indulge in not so naughty desserts. Whilst her and her boyfriend were looking for something they could make and enjoy together Zoe came up with the idea of making her own crumble recipe. Going through her fridge and cupboards she found everything she needed and came up with a delicious Chocolate Cherry Crumble recipe. Yum!

INGREDIENTS:

Base

  • 750g Cherries (a mixture of sweet and sour is ideal)

  • 10ml Water

  • 20g Coconut Sugar

  • 1tbsp Cornflower

  • juice of half a lemon

Topping

METHOD:

In a saucepan, mix and heat the cherries, coconut sugar and water.

Bring to boil then lower the heat and let it simmer for ten minutes

In a small cup, mix together the cornflower and the lemon juice until it becomes a paste

While stirring, slowly add the cornflower mixture to the cherries to allow them to thicken slightly

As soon as the cherry syrup starts to thicken a little, remove from the heat and transfer to a baking dish

In a mixing bowl add the Cherry and Chocolate granola, the maple syrup and the oats to form a sticky and chunky combination

Scatter loosely on top of the cherries

Bake at 180 degrees for 20-25 mins

Serve with coconut yoghurt or double cream

Spoonie tip: as the granola is already baked it doesn’t need a long time in the oven, its more to heat it up all together and slightly brown the uncooked oats with the maple syrup

Sarah's Vegan Berry Pancakes

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Spoonie Sarah, who took part in Veganuary didn’t want to miss out on pancakes for breakfast on the weekend. Whilst she enjoyed a bowl of Berry Fix muesli she got the idea to turn the almond milk and Berry Fix muesli into a vegan pancake recipe. After a few initial trials she developed a tasty vegan pancake recipe, which the entire family enjoys. It has now become sort of a ritual to join around the breakfast table on a Sunday morning and add their favourite toppings to these delicious pancakes.

INGREDIENTS:

METHOD:

Blend the Berry Fix muesli until no bigger pieces are visible anymore. Mix with the flour.

Mix the flour, baking powder, sugar and salt in a bowl.

Add the almond milk and oil and combine until smooth.

Let the mix rest for roughly 5 minutes

Heat a tablespoon of oil in a frying pan.

Pour a little of the mix into the pan. Once the edges turn golden, flip them.

Stack as many as you like and add your favourite toppings. Our favourites are maple syrup and fresh fruit.

Ashleigh's Granola Cake Bites

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Spoonie Ashleigh, who is a passionate personal trainer and studies sports science loves creating balanced recipes. On her channel @balancednotclean she created these delicious Granola Cake Bites. The perfect snacks for on-the-go or when you invite your friends around for coffee.

Give them a go and comment your thoughts below or give it a thumps up if you liked it.

INGREDIENTS:

  • 3 Bramley apples, chopped into cubes

  • 50g margarine or butter

  • 1/2 tsp cinnamon

  • 1/4 tsp nutmeg

  • 1/8 tsp ginger

  • 1 egg

  • 150g demerara sugar

  • 75g plain flour

  • 90g whole wheat flour

  • 100g The Low Sugar One

METHOD:

Heat the chopped apples with the butter until the butter is melted.

Mix in the spices.

Take half of the apple mixture and any juice in the bowl and food process it until blended fairly smooth (it needs to be pourable, but don't worry about skins not blending). Set aside the other apple pieces.

Lightly beat the sugar and egg into the blended apples. Stir through the flours and the granola and then finally mix in the remaining apple pieces.

Put the mix in a 7 inch baking tin and bake for 25-30 minutes gas mark 4 160C fan.

Place onto a wire rack to cool.

Jonny's Dark Choc Zing Mousse

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Spoonie Jonny wanted to make something special for his wife this year. After a stressful first month of being a dad he decided to roll up the sleeves and create a treat, something special for his lovely wife. With only a few ingredients he made this delicious dessert, which is easy to make and doesn't take long either.

INGREDIENTS:

METHOD:

Blend the Dark Choc Zing granola until there are no bigger pieces left. Put aside.

Break the dark chocolate into small pieces. Let it melt over a bowl of simmering water together with a third of the cream.

Make sure you stir the mix frequently until it is fully melted and forms a rich and creamy texture. Now add the vanilla extract.

Lower the heat and stir occasionally so it doesn’t burn. Turn off the heat and let it cool down a bit.

Whip the remaining cream to stiff peaks. Once the chocolate mix is cooled down combine it with the whipped cream and whip the mixture again (it should only form a soft mix). Now add the Dark Choc Zing powder and give it another good mix.

Fill into a bowl and let it settle. Keep the mousse chilled until serving.

Spoonie tip: If you make it the day before, keep it in the fridge over night. However, take it out well in advance before serving it so it gets back to room temperature. Otherwise the mousse is very hard.

Simon's Vegan Green Protein Smoothie

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If you are detoxing or just trying to eat healthier than before, this green smoothie is sure to support you. With fresh spinach, kale and banana you get 3 out of your 5 a day within on drink. Perfect for before or after the gym or as a snack.

INGREDIENTS:

  • 30g The Nutty One muesli

  • 250ml almond milk

  • 1.5 bananas

  • 30g spinach

  • 30g kale

  • a squeeze of lemon (if you like)

METHOD:

Cut the banana into slices.

Add banana and almond milk to your blender and blend until smooth.

Add the Nutty One and blend again until smooth.

Now add your greens and blend.

Pour into your favourite shaker and you’re ready to go.

Spoonie Tip: if you prepare this for next day, use a little less milk and leave it in the fridge over night. In the morning add the remaining milk and give it a good shake as it thickens over night.

 
 

Rose’s Vegan Overnight Oats

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Don't we all know the morning rush and how difficult it is to stick to a healthy and tasty breakfast?
Skip the struggle with this vegan overnight oats recipe. Simply prepare them the night before and you're all set for breakfast.

INGREDIENTS (for a 450g jar):

  • 75g Berry Fix muesli

  • 1 heaped tablespoon chia seeds

  • 1/2 banana 

  • 170ml almond milk 

  • 1 handful of raspberries 

  • coconut yoghurt

METHOD:

Mix Berry Fix muesli, chia seeds and raspberries in a jar.

Add the almond milk and give a good stir through. The milk should just cover the top of the oats, enough to soften them overnight. 

Mash the banana separately

Mix the mashed banana evenly through the jar and set aside in the fridge overnight. 

In the morning add the yoghurt and your choice of toppings.

Pack it in your bag to take to work or enjoy at home!

 
 

New Year's Eve Brownie Bites

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New Year’s Eve simply calls for some treats. These easy to make scrumptious chocolate brownie bites will be the perfect sweet treat at your party.

Ingredients:

  • 225g butter

  • 50g Dark Choc Zing granola

  • 50g cocoa powder

  • 400g sugar

  • 150g flour

  • 1 teaspoon baking powder

  • 1/2 tablespoon vanilla

Method:

Preheat oven to 180 degrees (fan).

Blend the Dark Choc Zing granola until there are no bigger pieces visible anymore. Mix Dark Choc Zing granola together with flour, baking powder and cocoa.

Whisk the eggs together with the sugar and vanilla in a large bowl. Melt the butter in the microwave or in a pot until completely melted. Add the butter to the egg mix and slowly add the flour-cocoa mix (spoon by spoon) until everything is smooth.

Spray the 9 x 13 inch baking dish with cooking spray or alternatively insert a layer of baking paper.

Pour the batter into the baking dish and put it in the oven on the middle rack and bake for 30 minutes. Make sure it's on the middle rack, not the top one.

Leave in the oven for another 5 minutes. Take the tray out of the oven and let it cool down completely before cutting the brownie into brownie bites.

Spoonie Tip: add some edible gold glitter on the brownies for an extra elegant touch.