Oreo Cashew Cheese Cake!

Oreo Cashew Cheese Cake!

I made this amazing cheese cake for my house mates and they absolutely loved it! All you need is a cute pie dish, a blender and an oven.

(Makes 1 shallow cheese cake)

Ingredients:

2 packets of Oreo biscuits

500g cashews, soak for 1-3 hrs

1 lemon

4 tbsp coconut syrup or agave

100ml water

1 handful crushed raspberries

Chocolate Glaze:

1 tbsp coconut nectar

2 tsp cacao powder

2 tsp coconut oil

Twist the oreos and take out the creamy middle and set aside in two separate bowls. Crush up the biscuit part until its super crumbly and mix with a few tbsp of water to form a squishy mouldable dough. Line the dish with some baking paper, scrunch the paper up and then it will mould easier to the dish. Spread out the biscuit to form the base and place in the oven for 15 minutes  at 200 degrees celsius. Meanwhile,  place the soaked cashews into a blender along with the juice of the lemon, the syrup and about 100ml water. Blend until super smooth. Add in the cream from the oreos if you desire. Pour the thick mixture onto the cooled base, smooth out and top with the crushed raspberries. Mix the chocolate glaze ingredients together, melting the coconut oil in a pan if needed and drizzle on top of the cheese cake. Pop in the freezer for 2 hours or the fridge overnight. Serve! 

Oreo Cashew Cheese Cake!

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

Butternut Squash and Hummus Soy Sauce

Butternut Squash and Hummus Soy Sauce

This is a super tasty combination you guys so must try! Just chopped in half and popped in the oven until golden and topped with tastiness! 

Ingredients:

(Serves 1 to 2)

1 medium butternut squash

2 tbsp hummus

2 tbsp Cocofina coconut aminos soy sauce (15% off code: bestfollowers http://www.cocofina.com/store/)

1 tbsp mixed seeds

1/2 handful parsley, diced 

Chop the squash in half lengthwise and place in the oven on a lined baking sheet. No need to spend time scooping out the seeds as they come out super easy once baked. Bake for about 45 minutes on 200 degrees celsius turning upside down half way through. Once it's cooked dice into bite size chunks. Top with hummus, coconut aminos, seeds and parsley. Enjoy! Mix the hummus and aminos together for the most amazing flavour!

This was so tasty, minimal chopping and just thrown in the oven and topped with yumminess. Hope you try it!

Robyn x

Butternut Squash and Hummus Soy Sauce

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 

Coconut Chocolate Chickpea Cookies | Healthy Vegan Gluten Free Sugar Free

Coconut Chocolate Chickpea Cookies | Healthy Vegan Gluten Free Sugar Free 

I absolutely love cookies as everyone does but it always requires either oats or flour. Today I came up with an amazing gluten free recipe using a can of chickpeas! I added coconut flour for an amazing coconut flavour but if you don't have it then just don't add it, they work delicious without. If you want to make these exactly with the coconut flour and coconut oil then head on over to Cocofina.com and use my 15% discount code: bestfollowers. http://www.cocofina.com/store/

(Makes 6 cookies) 

Ingredients:

1/2 can chickpeas

5 dates, pitted, soaked 

2 tsp coconut flour (optional)

1/8 tsp cinammon 

1/8 tsp vanilla powder 

10g coconut oil 

4 pieces of dark chocolate, finely chopped

Preheat oven to 180 degrees celcius. In a bowl add the chickpeas and dates and mash together with a fork. Add the coconut flour, cinammon, vanilla and coconut oil and combine well. Then mix in the dark chocolate. Using your hands form 6 medium patty like cookies and place on a baking tray lined with baking paper or tin foil. Place in the oven and cook for 15-20 minutes until golden. Take out of the oven and allow to cool thoroughly so the coconut oil can set hardening the cookies. Then enjoy! 

These are such a great snack food on the go. Hope you make them! 

Watch me make them: http://youtu.be/2uAk_ha20X8

Lots of love,

Robyn x

Coconut Chocolate Chickpea Cookies | Healthy Vegan Gluten Free Sugar 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

Festive Flapjacks!

Festive Flapjacks!

As the festive season has started I thought I'd make you some festive flapjacks! Made with gluten free oats they're a great festive treat for everyone. I came up with this recipe whilst chatting with my lovely dietetic friends :)

(Makes 9 bars)

Ingredients:

100g jumbo oats (I used gluten free oats from waitrose)

30g dried cranberries

40g pumpkin seeds

1 orange 

2 medjool dates

4 tbsp golden syrup

50ml water

Preheat oven to 200 degrees Celsius. To a bowl add the oats, cranberries and pumpkin seeds. Then using a fine grater grate the zest of the orange and using scissors chop up the dates and add to the bowl. Finally add the golden syrup and water and mix together. Line a dish or tin with baking paper and press in the mixture using a spatula or spoon. Bake in the oven for 10-15 minutes until golden. Allow to cool then cut into squares are serve! 

Absolutely delicious. One tip to speed up the cooking would be to have the grill on at the same time. But keep an eye on them as they could burn more easily. I hope you enjoyed the recipe and that it gets you into the festive spirit! 

See the recipe video here: https://youtu.be/cT1ZipNsQcg

Lots of love,

Robyn x

Chocolatey Peanut Cookies

Chocolatey Peanut Cookies

Super scrumptious soft and satisfying chocolate and peanut butter cookies. Just 4 essential ingredients topped with some coconut butter which you can get at Cocofina.com. I came up with a similar recipe in my eBook but this one is slightly different. I made these whilst cooking pancakes as you can see in the background nom nom. 

(Makes small 10 cookies)

100g porridge oats

150ml water 

2 tbsp peanut butter

1 tsp cacao

2 tbsp golden syrup or coconut nectar

2 tsp coconut butter 

First in a small bowl mix the cacao into the peanut butter then mix all the ingredients together but the coconut butter in a bowl, spoon into a cupcake tin and press down to form cookie shapes. My tin is a non stick but lining with tin foil or baking parchment works well. Bake in the oven for 10-15 minutes on 180 degrees celsius. Eat warm or save for later. Delicious! 

I hope you enjoy the recipe. Leave me a comment below or send me a snap of your creations (snapchat: sweetsugarcrumb)

Lots of love

Robyn x

Five Courgette / Zucchini Meal Ideas

Five Courgette Meal Ideas! 

There are so many ways to prepare and cook a courgette aka zucchini but here are just a few you may not have thought of. 

 

Grate it into porridge:

Grate 1/3 courgette and add to the pan along with some oats and about 200ml water. Cook on medium heat until soft and fluffy. I usually add about 1/3 courgette to 50g porridge as to not over power the taste. Adding some apple and sugar makes it delicious. 

Grate it to form a sauce:

Grate the whole courgette and add to a pan along with some water, tomato purée, herbs and spices. Cook until a thick sauce forms and add to pasta. 

Warm courgette tagliatelle:

Using a peeler form long strips of courgette, peel over and over. Then add to a pan along with some water and stir fry until soft. Serve with a sauce or on toast or with pasta or on a rice cake. 

Baked:

Place the courgette whole or sliced in half horizontally into the oven and bake for 45 mins on 200 degrees Celsius. Serve with baked sweet potatoes (baked at the same time) lettuce and salsa. Or top with salsa and rice. 

Courgette sticks with houmous: 

Simply chop into sticks like carrot sticks and serve with hummus or a tahini dip (tahini mixed with water). 

I hope this has given you some interesting easy ideas on how to use courgette. Let me know in the comments if this was helpful. 

Have a great day. 

Lots of love,

Robyn

Avocado & Peanut Butter on Toast

Avocado & Peanut Butter on Toast

My absolute go to lunch is peanut butter and avocado on toast. It's so simple and easy to whip up. Avocado roughly squished onto the toast and eaten with the lettuce is just so yummy. Try rolling the toast up in the lettuce as a wrap, you won't be disappointed ;) 

(Serves 1)

Ingredients: 

4 slices wholemeal granary bread

1/2 head romaine lettuce

1/2 avocado (make sure it's soft) 

1 tsp smooth 100% peanuts peanut butter (I really like Meridian) 

Simply place the toast in the toaster, wash the lettuce, scoop out the avocado, take a tsp of peanut butter out the jar and when the toast is done add the avocado and peanut butter and enjoy! 

Hope you make this if you haven't tried it already! Please see my snapchat for daily food ideas @sweetsugarcrumb

Lots of love,

Robyn x

Simply Houmous on Toast

Simply Houmous on Toast

Most of the time when hungry and in need of food I reach for toast. I just love it and it has become my absolute staple. Rice cakes are also great for those avoiding gluten but for me I like walburtons seeded granary wholemeal bread. I usually pop into tesco on my way back from the gym in the evenings to see if they have it reduced, which they often do which is great. I keep it in the freezer to keep it fresh and just pop it in the toaster on the defrost setting for a quick carb hit. Simply served with a spread of houmous, grated carrot, grapes and some lettuce torn into bite size pieces. And yes I had a crumpet on the side aha. 

Houmous In a Blender

Houmous In a Blender

Hey everyone, today is a houmous recipe! I do really like the bought houmous, but if you fancy making your own then this is by far the easiest way i’ve found to make it. I keep it really simple so feel free to add any herbs or spices you fancy such as paprika, cumin, garlic. It creates a smooth thick houmous without the added ingredients of bought houmous so is a healthier and super tasty addition to toast, salad or a pizza ;) 

(Makes one pot)

Ingredients:

1/2 can chickpeas

2 tsp tahini

1/2 lemon

Drain the chickpeas and save the juices, squeeze the lemon. Place the chickpeas into the blender along with a few tablespoons of the lemon and chickpea juices. Blend until a thick paste forms. In a separate bowl place the tahini and mix with about 2 tbsp of water or chickpea juices, mix with a spoon until it turns more creamy. Then add to the blended chickpeas, give it a little shake and blend again. Finally serve in a pot or jar. Use a spatula to scoop it all out the blender. Keep in the fridge for up to a week. 

See the video here: https://youtu.be/HSgq9FdNbIA

I hope you enjoy this recipe as much as I do! 

Have a houmousful 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

Healthy Baked Beans with Toast!

Healthy Baked Beans with Toast

(Serves 1)

Ingredients:

1 can baked beans

1 yellow bell pepper, diced

2 handfuls spinach 

2 slices granary bread

Sprinkle of seeds to taste 

In a pan add the beans, pepper and spinach cover with a lid and heat, once steaming stir regularly until the pepper is soft and spinach is wilted. Pour into your favourite bowl, top with seeds, toast the bread and serve! 

Healthy Baked Beans with Toast

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

Marble Sultana Sponge Cake

Marble Sultana Sponge Cake

(Makes 1 large cake)

Ingredients:

300g gram flour

1 tsp baking powder

500ml water

100g sultanas

6 pitted dates, halved

3 tbsp syrup (sweet freedom)

In a bowl add the flour and baking soda, mix in the water, sultanas and 2 tbsp of syrup. Line a tin with baking paper (crumple up to make it maluable) and pour in the mixture. Then with the remaining syrup gently swirl into the mixture and top with the date halves. Bake in the oven on 180 degrees Celsius for 1 hour. Serve warm with soy cream or banana ice cream or hot red bush tea. Delicious! 

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! 

Peanut Butter Nice Cream

Peanut Butter Nice Cream

Ingredients:

3 spotty bananas

1 tbsp pb2 

1/4 tsp cinnamon 

Break the peeled banana into pieces and freeze overnight, place in the blender with a drop of water about 1/4 cup and blend until smooth. Then add the pb2 and blend again, pour into a cute glass and top with cinnamon! Delicious!