Coconut Vegan Double Cream!!

Coconut Vegan Double Cream!!

I discovered this incredible recipe the other day and was so blown away at how simple and delicious this coconut cream is! 

(Makes a whole jug) 

Ingredients:

1 can full fat coconut milk 

2 tbsp coconut syrup or golden or maple

1/4 tsp vanilla extract 

Place the can of coconut milk in the fridge until it's super cool. This is key for it to whip up. For speedy cooling place in the freezer for about 15 minutes. Open the can and pour into a bowl. Using either an electric whisk or a manual one whisk up until desired thickness, mix in the syrup and vanilla and serve! 

How easy is that! Serve over stewed fruit, apple crumble, vegan cake, frozen fruit, or even breakfast cereal. In the photo it's poured over my raspberry cashew cheese cake! 

Watch the video here: https://youtu.be/YPAMZLzfdd0

Coconut Vegan Double Cream!!

6 Hour Satisfaction Breakfast! Raw Berries & Seeds.

6 Hour Satisfaction Breakfast! Raw Berries & Seeds

This breakfast keeps me satisfied, the cravings at bay and focused on the tasks of the day for 6 whole hours! You can switch it up with different fruit or switch the seeds up for different types. It's as quick as cereal and so cheap you'll be wanting it every morning. 

(Serves 1)

Ingredients:

1 large handful frozen mango

1 large handful frozen raspberries 

1 handful frozen or raw banana 

1 tbsp buckwheat groats*

1 tbsp flaxseed 

250ml boiling water 

1/4 tsp cinnamon 

Mix all in a bowl and top with the boiling water. This thaws the fruit and allows the flaxseed to thicken the water. Serve and enjoy! 

Using frozen fruit saves on time chopping as you can just pour it in the bowl. 

I hope you enjoy and let me know if you keep satisfied for up to 6 hours! 

*buckwheat groats are seeds which are more starchy unlike normal seeds which tend to be more fatty. They can be eaten like this raw or can be cooked to become fluffy. You can buy them from Tesco, Waitrose and most health food shops. 

6 Hour Satisfaction Breakfast! Raw Berries & Seeds

Breakfast Recipe: Raw Vegan Fruit Muesli | gluten free

Breakfast Recipe: Raw Vegan Fruit Muesli | gluten free 

This has been my go to breakfast since being on placement this week. Full of goodness and super satisfying. It's also made with all raw ingredients, and it's gluten free and nut free for those of you avoiding them.

(Serves 1)

Ingredients:

100g frozen raspberries, crushed

1 tbsp buckwheat groats or gf oats

1 banana or apple, diced 

1 tbsp flaxseed mix 

2 gooey dates, chopped 

1/4 tsp cinammon 

1/2 inch grated fresh ginger 

200ml water 

In a bowl add the raspberries. They're best when crushed so break them up by bashing the bag they're in. Add the buckwheat, chopped banana, flaxseed, dates, cinnamon and grate in the fresh ginger. Mix together with warm water from the kettle to form a sweet raspberry 'milk'. Alternatively add a plant based milk or blend 4 dates with 200ml water or aquafaba (chickpea/ bean juices) to form a super tasty 'milk'. 

Here's the recipe video: https://youtu.be/9plsouuZzN4

I hope you enjoy this recipe. I've been loving making it everyday, switching up the fruit for what I have. How about trying orange segments or pears? Yumm. 

Lots of love,

Robyn x

Breakfast Recipe: Raw Vegan Fruit Muesli | gluten free 

Vegan Recipe: CARROT & BANANA CAKE

Vegan Recipe: CARROT & BANANA CAKE Sugar free and fat free! 

I woke up this morning and fancied making a carrot cake! So I thought I might as well share the recipe with you all. Unfortunately my first attempt failed horribly as I added water to the mixture so make sure you don't add any water, even if you think it's too dry. The carrots release a lot of moisture when cooking so don't worry about that. Here's the delicious recipe that worked!

(Makes 1 cake) 

Ingredients: 

2 ripe bananas 

4 gooey or soaked dates, pitted

1 medium carrot grated 

100g flour (plain wheat, or gf) 

1 tsp baking powder 

1/4 tsp allspice 

First of all preheat your oven to 180 degrees celsius. Peel and mash your bananas in a bowl along with the dates. Then mix in the grated carrot. To the flour add the baking powder and allspice, mix and gradually stir into your wet mixture. Once a sticky dough has formed add to a lined rectangular tin and bake for 35 minutes until a knife comes out clean. Serve warm or allow to cool then slice and eat with a warm cup of herbal tea. 

I hope you like the recipe!

Watch the video here: https://youtu.be/t_5CJlhS8O4

Lots of love, 

Robyn 

Vegan Recipe: CARROT & BANANA CAKE

How to Make Hazelnut Milk!

Easy Peezy Hazelnut Milk!

I usually buy my milk from the shops but today I fancied making it from scratch. And wow what a great idea! It's so much cheaper, more nutritious and tastier, but it does take that little extra effort. I've created this recipe to show you the easiest way to make it using a bedevilled active blend blender and a nutmilk bag. Super cool fact: when soaking the nuts they decrease in fat and increase in protein!

(Makes 1 Litre)

50g hazelnuts soaked overnight 

4 tbsp coconut nectar or any syrup

1 tsp vanilla powder

1 litre water 

Nut milk bag

In your blender add all the ingredients, blend until really milky then place the nut milk bag into a litre jar and pour in the milk. Squeeze the bag and save the nut leftovers for cookies or add to porridge! Lasts in the fridge for a week and you can even dilute it to go further! Use the leftover pulp in porridge or cookies. You could also store the milk once strained in the breville blender bottle as it pours a lot easier, and the blender usually comes with two bottles. 

I hope you have enjoy this recipe as much as I do. It's really delicious in hot chocolate, cereal, porridge and even on its own as a refreshing drink. 

See the video here: https://youtu.be/UhpggoPP0Pk

Have a nuttyful day,

Lots of love

Robyn x

Chia Chocolate Pudding Porridge

Chia Chocolate Pudding Porridge

Just a spontaneous porridge recipe...

(Serves 1)

Ingredients:

50g organic jumbo oats

1 tbsp chia seeds

1 tsp cacao powder 

2 tsp coconut sugar

1 tsp peanut butter

1 pear 

Cook your porridge by adding the oats to a pan along with 200ml water. Gently bring to a boil and simmer until fluffy (10 minutes). Pour into a cute bowl and top with the peanut butter. In a separate bowl add the chia seeds, cacao and coconut sugar and pour in about 2 tbsp hot (not boiling) water. Mix and allow to thicken up. Meanwhile, slice the pear and display in the porridge. Then swirl in the chia pudding and serve! Delicious! 

Hope you enjoy!

Lots of love

Robyn

X

Chia Chocolate Pudding Porridge

Nutty Nice Cream!

Nutty Nice Cream!

I've had this recipe idea written in my notes for so long and have just never got round to making it. But today was the day when I thought ah yes let's make that now. So I did and wow it was incredible! Now I know it may not look the prettiest of nice creams that are all over Instagram but if taste could be on Instagram then this one would be very much liked. The combination of peanuts and the sweet creamy bananas makes it fabulous, kale was a cheeky addition to boost the nutrients which I personally can't taste in it at all. I do find however the added kale makes me feel more balanced and more satisfied afterwards most likely due to the fibre. It's always good to add in your greens and what better way than in your tasty treat. An awesome tip would be to freeze your whole bag of kale and then add it to whatever you fancy either blending it into a smoothie like this or adding it to pasta or rice. It's a nice trick to keep it fresh for longer. I hope you try out this recipe and enjoy it as much as I do. 

(Serves 1)

Ingredients:

1 tsp peanut butter

1 handful frozen kale

1 - 2 spotty bananas

1 cup water 

Peel and break the bananas into pieces and freeze spaced out on a freezer tray. Once frozen place into the blender along with the rest of the ingredients. Blend and serve! Top with coconut nectar and seeds. Delicious! 

Lots of love

Robyn x

Apple Crumble (4 Vegan Ingredients)

Apple Crumble (4 Vegan Ingredients)

Since the summer having an endless supply of amazing apples from our apple tree I’ve developed an absolute love for apple crumble! I think i’ve perfected this crumble recipe to the t so I thought it really was well worth sharing. This could easily be made gluten free using pure oats but I really do love flahavans jumbo oats which I use in this recipe. I do love this crumble with custard but if you don’t have any corn flour or custard powder I have a solution for you. Almond milk! Yes just adding almond milk  makes it taste incredible! I do hope you make this delicious crumble and tag me in your recreations on instagram or snapchat. Anyways without further a do here’s the recipe:

(serves 1)

Ingredients:

2 medium apples

50g flahavans jumbo oats

2 tbsp coconut nectar or maple syrup

1 tbsp water (optional)

1 cup almond milk (your preference)

To start with finely dice the apples and add to a small pan. Add enough water to just, but not quite cover the apple, then boil covered until soft. Meanwhile, mix the oats, coconut nectar and water in a bowl. Once the apple is cooked pour into a baking bowl or dish and top with the crumble. Bake or grill for 10 minutes on 180 degrees celsius until golden. Then serve topped with the almond milk!

I hope you enjoy this recipe as much as I do (eaten almost every day during summer haha)! 

Have a wonderful crumbleful day,

Lots of love,

Robyn x

Fresh Celery Smoothie

Fresh Celery Smoothie

(Serves 1)

Ingredients:

2 spotty bananas

2 stalks celery

1 apple 

Break the banana into pieces and freeze overnight. Dice the celery and apple into pieces and add to a blender along with the banana and half a cup of water. Blend until smooth and enjoy! 

Wholemeal Flat Breads

Wholemeal Flat Breads

(Serves 1)

Ingredients:

100g wholemeal flour 

50ml water

2 tsp pb2

2 tsp syrup 

Mix the flour and water into a sticky dough, heat the ceramic frying pan to medium heat and spread a tbsp of the mixture onto the pan using the back of a spoon. Cook for about 3 minutes, flip and cook the other side. Repeat for the rest of the mixture. Mix the pb2 with a tsp  of water and syrup, spread on the flat bread and enjoy! 

Cinnamon Apple Oats

Cinnamon Apple Oats

(Serves 1)

Ingredients:

100g oats

1 Apple

1/4 tsp cinnamon 

1 tsp peanut butter

Add the oats to a bowl and pour boiling water over until covered, top with diced apple, cinnamon and a little peanut butter. Allow the oats to soak up the water, mix together and enjoy! 

Cinnamon Banana Pancakes!

Cinnamon Banana Pancakes!

(Serves 1)

Ingredients:

150g self raising flour (or gf flour)

150ml oat milk

100ml water

1 spotty banana 

1 tbsp agave nectar

1/2 tsp cinnamon

In a jug or bowl mix the flour, oat milk and water. Then in a ceramic frying pan on medium heat pour into the pan and allow to cook. Flip and fry until golden, continue until all the mixture is used up. Then display on a cute plate, top with chopped banana, agave and cinnamon. Delicious! 

Fruit Platter

Fruit Platter

(Serves 1)

Ingredients:

1 mango (feels soft when ripe)

6 strawberries 

1 bunch grapes

Slice the mango down each side of the stone, on each half slice criss cross and pop outwards (see photo). Display on a cute fruit board or on a plate, enjoy! 

Blueberry Nectar Pancakes!

Fluffy Blueberry Nectar Pancakes

(Serves 1-2)

Ingredients:

150g self raising flour

150ml soya milk 

100ml water 

1 handful blueberries

1 tbsp coconut nectar

In a bowl mix the flour, water and soya milk. In a ceramic frying pan on medium heat pour the mixture into medium sized rounds. Cook, flip, cook and display topped with coconut nectar and blueberries, delicious! 

Biscoff Crumpets!

Biscoff Crumpets

(Serves 1)

Ingredients:

3 crumpets

3 tsp lotus biscoff spread

1 tsp cinnamon 

Place the crumpets in the toaster for 4 minutes to become hot and crispy. Top with the spread and sprinkle with cinnamon. Delicious! 

Overnight Oats in 10 mins!

Overnight Oats in 10 mins

(Serves 1)

100g organic oats

300ml hot water

Cranberry Clusters (optional)

2 tsp golden syrup 

In a bowl add the oats, boil the kettle and pour over the oats. Leave for 10 or more minutes and they go super soft and fluffy!  Top with the clusters and golden syrup. 

Apple Choc Shot Porridge!

Apple Choc Shot Porridge

(Serves 1)

Ingredients:

100g oats

1 Apple 

1 squirt Choc shot

1 squirt golden syrup 

1 sprinkle cinnamon 

In a pan add the oats and chopped apple, fill with about 600ml water, cook on medium heat until thick then serve in a cute bowl and top with Choc shot, golden syrup and cinnamon. 

Frozen Banana Porridge

Frozen Banana Porridge

(Serves 1)

Ingredients: 

100g organic oats

100g frozen ripe banana pieces

2 tsp pb2 (powdered peanut butter) 

1 tsp golden syrup

1 tsp choc shot 

Cook the oats in a pan with lots of water, cook until thick and creamy. Meanwhile mix the pb2, golden syrup and some water. Pour the porridge into a cute bowl, press in the frozen banana pieces and top with the pb2 mixture and choc shot, enjoy! 

Crumpets and Blackberry Jam

Crumpets and Blackberry Jam

(Serves 1)

Ingredients:

4 crumpets

1/2 punnet fresh blackberries

2 oranges

Place the crumpets in the toaster for 5 minutes until crispy. Place the fresh blackberries on top and mash into the crumpet. Slice the oranges into thin rounds and enjoy! Add some golden syrup for extra sweetness. 

Sweet Peanut Butter Sauce

Sweet Peanut Butter Sauce

(Serves 1)

Ingredients:

2 tsp pb2 (powdered peanut butter)

2 tsp sugar syrup (agave, maple, golden or sweet freedom) 

2 tsp water

Simply mix together and serve on toast, pancakes, porridge or crumpets!