Cupful of Sprinkles

A Sprinkling of Thoughts

Homemade Lavender Lemon Body Scrub

This year one of my main priorities is to look after myself a bit more. A bit of self-love can never go amiss, can it? It seems that I’m always running around, with a list of things to do. And don’t take the time to just sit back and relax. But lately, I’ve been trying to stop that. Even if it means just stopping for an hour a week. Enjoying a soak in the bath, and doing my nails.
Something that I’ve always suffered with is dry skin. And during the winter and cold months it always seems worse, thanks to the cold and central heating. So as part of my weekly ritual, I’ve vowed to exfoliate myself. Giving me soft, and flake free skin.

I loved my Christmas cookie scrub; it smelt just like a deliciously spiced cookie, and always worked wonders on my skin. This was one of the first homemade beauty products that I made, and I completely loved it. And, was honestly was the best exfoliator that I’ve ever used. But when that ran out, I really wanted to keep up my routine. So, I decided that instead of going to buy another exfoliator, that was full of chemicals, and probably wouldn’t work that well. I would give it another go and see what else I can create. And that’s how this Lavender Lemon Scrub came about.

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Apple and Pear Granola Topped Crumble

Apple & Pear Crumble Recipe

This has to be my favourite version of apple crumble ; the lightly spiced sweet and juicy apple compote compliments the crunchy granola topping perfectly. It is absolutely delicious and, best of all, this recipe really couldn’t be simpler!

Strangely enough, this pudding is inspired by one of my most eaten breakfast dishes. Homemade granola, warm fruit compote and a big blob of yogurt piled high on the side… it’s making my mouth water just thinking about it! It may sound a little odd, but I could not decide what to have for pudding one day – all I wanted was this breakfast. Then, it hit me, if you put it all together this dish has all the makings of a fruit crumble… genius!

Easy Peasy

I mentioned before that this recipe was simple, and I meant it! First, you start by making a fresh batch of lightly spiced compote (just place your fruit and spices in a pan with a little liquid and simmer until soft). Next, add the mixture to the bottom of an oven proof dish. Now, mix all your granola ingredients together in a mixing bowl and place on top of the compote making a nice even layer. Then finally, place in the oven until golden brown and crispy. Perfection! For a successful crumble, there is one tip I can give you: Be careful that your ovenproof dish is not too big – you want to make sure that you have a nice thick layer of granola on top of the crumble.

Once cooled store in an airtight container in the fridge for up to 3 days. Serve it lightly warmed up with a big blob of thick yogurt on the side, or even a good helping of ice cream 😊

As an added bonus, you can even eat this pudding for breakfast. It is just granola and fruit after all. My healthy take on the traditional apple crumble; warming, lightly spiced, crunchy and delicious!

Rosie x

 

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 Apple and Pear Crumble
Crunchy granola crumb, lightly spiced apple-pear compote. This healthy crumble has fast become a firm favourite in my house. I love this with some coconut yogurt, chia pudding and fresh fruit, but feel free to add some ice cream or custard on the side...
Course Baking, Breakfast, Puddings
Prep Time 10 minutes
Cook Time 30 minutes
Passive Time 20 minutes
Servings
Small Bowls
Ingredients
Fruit Compote
Crumble Topping
Course Baking, Breakfast, Puddings
Prep Time 10 minutes
Cook Time 30 minutes
Passive Time 20 minutes
Servings
Small Bowls
Ingredients
Fruit Compote
Crumble Topping
Instructions
Fruit Compote
  1. Place the diced fruit in a saucepan and add enough apple juice to cover the bottom of the pan. Top with a sprinkle of cinnamon and sugar to taste.
  2. Simmer the mixture, taking care not to boil, on a medium heat for around 10 minutes, or until the fruit has softened.
Crumble Topping
  1. Pre-heat the oven to 170* Fan / 190* C / 375* F / Gas Mark 5
  2. Pulse the Sunflower Seeds in a blender for a few seconds, until lightly blitzed.
  3. Next, mix the blitzed seeds with the rest of the topping ingredients until fully combined.
Layering the Crumble
  1. Spoon all of the fruit compote into a small, ovenproof dish.
  2. Next, spoon all of the crumble topping on top of the fruit. You should have two layers, as shown.
    Apple & Pear Crumble
  3. Sprinkle the topping with a light layer of coconut sugar and place in the centre of your pre-heated oven for 20 minutes, or until golden brown.
  4. Once cooked, leave to cool for 5 - 10 minutes before serving and enjoy!
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Cooking with Kids… Fruit Kebabs

Fruit Kebabs - Cooking with Kids

Fruit kebabs are one of those ridiculously simple concepts that are absolutely amazing. Cutting up bite sized chunks of fruit and placing them on a stick makes a deliciously easy pudding or snack. I originally made these with my nephew. With the whole aim being to make a tasty healthy pudding which he really enjoyed making. We make cake all the time and it was nice to try something a little different.

Absolutely any fruit can be used for these as long as it’s cut up into small chunks. But it is easier to use softer fruit (think berries, banana or melon). As something like apples could be quite tricky for little hands to piece onto the stick.

For this I used standard long kebab sticks; but if these are too long then you can just cut them in half. If you’re worried about sharp spikes and little hands, then you can cut the spikes off with a pair of sharp scissors before you begin. Just make sure that there’s no splintering to the wood before you start adding fruit.

Add as much fruit as you like until the stick is full. I love that you can just add whatever fruit you want to these. Whether you go crazy with patterns or just chuck everything on at random, I can guarantee that no two kebabs will be the same. Place them on a plate and bring out at the end of dinner and you’ll be surprised at just how popular they’ll be.

Rosie x

Rosie x

Print Recipe
 Fruit Kebabs
Fun, easy and so simple to create. These Fruit Kebabs are the perfect way add a bit of fun to your pudding.
Cooking With Kids... Fruit Kebabs
Course Breakfast, Puddings, Snacks
Prep Time 5 minutes
Passive Time 5 minutes
Servings
people
Ingredients
Course Breakfast, Puddings, Snacks
Prep Time 5 minutes
Passive Time 5 minutes
Servings
people
Ingredients
Cooking With Kids... Fruit Kebabs
Instructions
  1. With a little adult help, push the fruit onto the stick, (pointy end first) and push to the top of the skewer.
  2. Keep going, adding any fruit you wish until your stick is full. You might want to pop a berry on the pointy end when your finished, to help shield little fingers, and mouths, from the sharp bits.
  3. You can use any fruit you like, and make any pattern. When you're finished simply enjoy!
Recipe Notes

Feel free to experiment, and use whatever fruit combination you'd like!

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Crunchy Date Bites

Crunchy Date Bites

I love snack bites, they’re quick to make, easy to grab on the go and there is no end to the flavour combinations you can create. And with Christmas just around the corner, I couldn’t think of a better snack to have on hand during the Holiday rush!

These simple snack bites have a subtle coconut taste, a beautiful sweet flavour and a little crispy surprise inside each bite courtesy of the raw buckwheat groats. Filled with dates to help provide some slow release energy these are perfect when you’re running around and don’t have time to stop and make a snack.

You can roll / coat the balls in anything that you like or, if you’d prefer, you could always leave them plain. I wanted these bites to look like a Christmas Pudding so I chose to top them with a helping of desiccated coconut ‘icing’ and a single dried cranberry.  This not only looked festive, but the coconut coating also helped to strengthen the coconut flavour of the bites.

I love having delicious and healthy snacks like this in the fridge ready to grab if I’m in a bit of rush or have a sweet craving, and with all the indulgent treats around this time of year, these make the perfect healthy choice.

Rosie x

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 Crunchy Date Bites
Gooey, sweet with a delicious crunch in each and every bite. These date balls made with sunflower seeds, buckwheat and coconut are the perfect festive treat! Dressed up like your favourite festive treat, these are healthy, delicious and super quick and easy to make.
Course Snacks
Prep Time 10 Minutes
Cook Time 5 Minutes
Passive Time 10 Minutes
Servings
Bites
Ingredients
Course Snacks
Prep Time 10 Minutes
Cook Time 5 Minutes
Passive Time 10 Minutes
Servings
Bites
Ingredients
Instructions
  1. Soak the dates in boiling water for roughly 10 minutes
  2. Once soaked, place all the ingredients into a blender / food processor, and blend until all the ingredients are just combined
  3. Take a handful of the mixture from the blender and form into a ball. This can be as big or small as you'd like.
  4. Roll the top of the ball in the extra desiccated coconut and place a cranberry on top
  5. Place in the fridge in an airtight container and allow to set. Before consuming, leave them for at least 30 minutes, but overnight is best.
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Ginger Roasted Carrots

Roasted Ginger Carrots

Lightly roasted carrots; soft and fluffy on the inside, yet perfectly crispy on the outside. Lightly seasoned with salt and pepper and coated in a layer of spicy ginger paste. Quick, easy and absolutely delicious!

The method behind this dish is so easy: par-boil the carrots, drain, stir through a tablespoon of ginger paste, season, place them on a baking tray, drizzle with oil and finally roast for around 25mins. It is so simple! It’s so important that you par-boil the carrots. Par-boiling them first not only cuts down the roasting time but also helps to keep the texture of the carrots soft and creamy on the inside. I know it might seem like an unnecessary step but it seriously makes a difference to the end result.

The ginger coating helps to give the carrots a light, warming flavour and kind of caramelises while cooking to give them a slightly crispy shell. I only use 1 tablespoon of ginger paste which creates quite a mild taste, so feel free to add a little more if you want a serious kick or intense flavour.

Add to salads or your favourite dish. Store in an airtight container in the fridge for 1-2 days. These can be eaten hot or cold, but they always taste best when warmed up slightly.

Rosie x

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 Ginger Roasted Carrots
Fluffy and creamy on the inside, crispy on the outside. These ginger roasted carrots have a definite kick. They're completely delicious and help to liven up any meal. Super simple and easy to make, all you need are a few ingredients to make this delicious side dish. My favourite way to enjoy these little veggies!
Course Side Dish
Prep Time 5 minutes
Cook Time 35 minutes
Passive Time 30 minutes
Servings
servings
Ingredients
Course Side Dish
Prep Time 5 minutes
Cook Time 35 minutes
Passive Time 30 minutes
Servings
servings
Ingredients
Instructions
  1. Preheat the oven to Fan 180* / 190*C / 400*F / Gas Mark 5
  2. Cut the carrots in half length ways and half again, creating large chunks
  3. Place the carrots in a saucepan of water and place over a medium heat
  4. Cook until the carrots are still hard, but a knife can go through
  5. Remove the carrots from the heat and drain well. Stir through the ginger paste, and lightly season with salt and pepper, to taste
  6. Place the carrots on a pre-lined baking tray and drizzle with a little bit of olive oil
  7. Place in the centre of the oven for roughly 25 minutes, checking and turning halfway through
  8. Remove from the oven and allow to cool. These can be eaten straight away or transfer into an airtight container
  9. These can be stored for roughly a week in an airtight container in the fridge
Recipe Notes

The amount of Ginger Paste can be adjusted to taste.

These can be eaten cold, but I think that they're best served warm. I would recommend lightly heating them in the microwave before serving.

 

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