Pickled Blueberries

I admit this sounds like an odd one but bear with me, they turn out great! This will recipe makes approximately one 500ml jar. It’s a lot of blueberries but they last! They are great for those warm sunny evenings – slather some good crusty bread with goats cheese and sprinkle these on top! You can even jazz it up even more by doing it on Melba toast with some charcuterie and serving them as canapés! Or eat them out the jar like I do!

Ingredients 

125g Apple Cider

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135g Water

75g Granulated Sugar

1/2 tsp Salt

Zest of one Lemon

Zest of one Lime

5 Peppercorns

1 Green Cardamon Pod

6 Whole Cloves

15g Fresh Ginger

1 Cinnamon Stick

250g Blueberries

 

Method

In a large pan, combine the vinegar, water, sugar and salt. Place on a medium heat, stirring occasionally until the sugar has dissolved.  Take off the heat.

Slice the ginger and had to the hot brine along with he zests and other spices. Leave to infuse for 15 minutes. Using a slotted spoon remove the spices and place to one side.

In a sterilised jar, add the blueberries with the spices, try to distribute them evenly amongst the berries. Pour over the brine and tap out any air bubbles. Seal and leave for at least two days before eating!

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Classic Peanut Butter and Cacao Bites

This is a super easy, simple snack – only five ingredients! So I am keeping this post super simple too…

These are perfect for a little pick me up and last about 1 week in an airtight container. Not only are they simple to make there is hardly any washing up! Win win in my eyes!

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Ingredients

90g Oats

35g Honey

70g Crunch Peanut Butter

15g Cacao Powder

2 tsp Sesame Seeds

 

Method

Begin by placing all the ingredients a bowl. Give it a good stir, add two tablespoons of water to loosen up the mixture. Keep mixing until the mixture comes together.Screenshot_20170518-180336

Take a tablespoon of the mixture (approx. 20g) and roll into a ball. Continue doing this until all the mixture has finished, it should make around 12.

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Munch away! These are also perfect with a cuppa 😉

 

 

Vegan Peanut Butter Brownies

When I last saw my sister-in-law she mentioned she was looking at going vegan. She is already a vegetarian so not a complete change of diet. It did make me realise that I wouldn’t be able to bake for her and the family if I didn’t come up with some dairy free sweet treats! A mixture of this and my healthy eating but craving chocolate I wanted to come up with something that covers both. 
So here are my fudgy, sticky vegan (and gluten free) brownies…with a hint of banana too…

They are approx 145 calories per bite, though this seems a lot remember there are no refined sugars or flours. So at least you know it’s all good, natural stuff 😊

Ingredients 

Brownies 

250g Peanut Butter, smooth (I use Meridian which is 100% Peanuts!)

75g Maple Syrup 

1/2 tsp Baking Powder (Gluten Free) 

35g Cacao Powder (I use Choc Chick organic) 

Pinch of Salt

1/2 tsp Vanilla Bean Paste 

115g Banana 

Ganache

20g Cacao Powder

20g Maple Syrup 

10g Coconut Oil, melted

Peanut Butter Topping
 

30g Peanut Butter

5g Coconut Oil, melted 
Method

First pre heat the oven to 170C and line a 8″ square tin.

This is a super easy recipe as you put all the brownie ingredients, except the banana, into a mixing bowl and give them a good whisk. When combined add the banana and mix until smooth.

Fill the tin, trying the make as smooth as possible as the batter is very thick and doesn’t change too much in the oven. Bake for 20minutes.

While it is in the oven in two separate bowls mix up the two toppings. Again very simple, pop the ingredients in each bowl and whisk up with a fork or electric mixer. The ganache should be quiet thick and the peanut butter a little runner…

When the brownie is baked (it showily still be slightly soft) remove from the oven and take out of the tin. Leave to cool completely.

First take the chocolate ganache and dollop randomly over the top of the brownies. Do the same with the peanut butter. Using a skewer or knife swirl them together. Don’t over do it though! You want to be able to see the two separate toppings.

Cut into 16 bite size piece and enjoy.

Date and Banana Oat Cookies

I personally have a massive sweet tooth, I find it so hard to say no to anything sweet particularly cookies! These may not be low in calories but they are full of fibre and protein with no refined sugars or flour. They are super easy to make without compromising on taste!! They are ridiculously moreish and perfect for those work lunch boxes as they are really filling and full of energy. Or have them with a classic cuppa…

This recipe makes 12 (approx 30g each)

Ingredients

1 Large Banana (approx. 130g)img_20161102_175055

65g Dates, chopped

150g Gluten Free Oats

100g Coconut Oil, melted

150g Oats

½ tsp Cinnamon

Pinch Salt

 

Method

Pre heat the oven to 220°C/200°C Fan/Gas Mark 7. Mash the banana before adding the dates and oats. Give a quick mix before adding the oil, cinnamon and salt. Roll into small balls and place on a baking tray, lightly press down to flatten them. Refrigerate for 10 min before baking. Bake in the oven for approx. 17-20 min or until golden. Either enjoy fresh out the oven or leave to cool and place in an air tight container, they keep for around 1 week.