You know, I never really understood the whole peanut butter and jelly thing. It just didn’t really seem like two things that would go together. Maybe it had something to do with the fact that being allergic to nuts meant that I had no idea what peanut butter was like. Or because being in England, I had a completely different idea about what jelly was. It took me a while to realise the whole thing was actually about jam! But since making my own free from butter, I’m obsessed with this strange combo!
Deliciously sweet and perfectly tangy, this simple cranberry sauce is perfect during the run up to Christmas. Made by gently boiling fresh (or frozen) cranberries until they all start to go gooey and soft and then blend until perfectly smooth. It couldn’t be simpler.
On their own cranberries can be unbearably bitter and having even a spoonful of unsweetened sauce can be too much. It’s so important that you add enough sugar to help take away the tartness or the end result won’t be enjoyable. An alternative to sugar, such as maple syrup can be used if you’d prefer to go sugar free. I’ve found it best to try it as you go along; just add a spoonful of sugar at a time and stop when it tastes sweet enough for you. Remember that this will probably need quite a bit of sugar to counteract the naturally bitter taste of the cranberries, so just bear that in mind.
You can add this to yogurt, chia pudding, stir it threw your porridge or enjoy a big spoonful on the side of your roast dinner for a more traditional dish.
Store in the fridge for 3-4 days in an airtight container.
|Prep Time||5 minutes|
|Cook Time||20 minutes|
|Passive Time||20 minutes|
- 300 grams Cranberries
- 1 cup Orange Juice enough to cover the bottom of your pan
- 1/3 cup Caster Sugar enough to taste
- Place all the ingredients into a saucepan and bring to the boil
- Allow the fruit mixture to simmer until the berries are soft, adding more sugar if necessary, depending on how tart you like it
- You can either leave it chunky or using a hand blender, whizz it until smooth
- Store in an airtight container in the fridge for up to a week
Chai Spiced Overnight Oats
Creamy overnight oats made with protein packed chia seeds and full of warming winter chai spiced flavours… my ultimate winter breakfast! This takes about 5 minutes to make and the next morning you have a delicious, filling and healthy breakfast all ready and waiting for you.
I’ve made sure that I’ve stuck to all the traditional flavours of a chai mixture. And have blended them together to create my own chai-style powder, this is so easy to do and only takes a minute to make. The oats are only lightly spiced, so you do end up with quite a lot of chai mixture left over. But this can be kept in the cupboard for your next round of overnight oats, or even a completely different experiment! Another thing I must mention is this spice mix is completely customisable; feel free to add more or less of a certain spice or a whole new flavour altogether if you prefer.
The overnight oat recipe is so simple and the same as my original overnight oat recipe. The only difference is the addition of the warming and cosy spices. If you don’t have chia seeds, then it’s fine to leave them out. It doesn’t impact the taste or texture of the oats I just love them and add them to pretty much anything and everything!
This is best eaten the next morning but will last for about 1-2 days in the fridge. Remember to give it a little stir before you eat it.
|Prep Time||5-10 Minutes|
- 2 teaspoons Ground Cinnamon
- 1 teaspoon Ground Ginger
- 1/4 teaspoon Ground Cloves
- 1/4 teaspoon Mixed Spice
- 1/4 teaspoon All Spice
- 60 grams Rolled Oats gluten free, if required
- 1 teaspoon Chia Seeds
- 175 ml Coconut Milk or any milk of choice
- 1 teaspoon Chai Spice Mix
Chai Spice Mix
Chai Spiced Overnight Oats
- Place all the ingredients into a bowl/container, and mix together until fully incorporated
- Place the oats, chia seeds and chai mix into a bowl/jar (I normally use an old jam jar), and mix together. Add the milk and stir until everything is combined.
- Cover the jar / bowl and place in the fridge overnight. Remove from the fridge roughly 5 minutes before eating to allow it to warm up slightly, adding any toppings of your choice.
Coconut Cookie Rawnola
Since my oven broke I’ve been living every food lover’s worst nightmare. I’ve not been able to make some of my favourite treats, and for me, that definitely includes granola. I always make sure that I have a big batch made up, ready to keep me going when hunger calls. But, with no means to bake any, I had to go looking elsewhere and find some sort of alternative. That’s how I discovered my love of rawnola. A completely raw (i.e. no baked) granola made from only a few simple ingredients. I couldn’t believe just how tasty rawnola is, and how simple it is to make.
I’ve tried all different flavour combinations, but this one is definitely my favourite; lightly flavoured with desiccated coconut and a pinch of cinnamon. It really does taste like an oat cookie! With that in mind, it’s really important to mention that although it is a granola alternative, the texture couldn’t be more different. This doesn’t come out anything like a crunchy, traditional granola. Instead, the dates make it a lot softer and give it a more sticky texture; much more like a healthy cookie dough than a traditional granola.
Pink Strawberry Chia Pudding
It’s no secret that I love chia seeds, they’re so versatile; they can be sprinkled on top of breakfast, baked in your favourite cake (they taste so good in my super simple banana bread), or added to smoothies. And all the health benefits they contain are always a bonus.
But my favourite way to eat them has to be in a chia pudding. Simple, delicious and so versatile, it’s quick and easy to make and only uses 3 ingredients. I always have a big batch in my fridge, and have it for breakfast, lunch, quick dinners if I come in late, or even for pudding. It’s one of them thing that you can have pretty much any time of the day. It’s super filling, simply delicious, and can be changed in so many ways. I love adding a bit of apple strawberry compote, my favourite coconut yogurt and a little sprinkle of fresh berries and crunchy granola.