Weekly Update

20% off online shop!

Hey everyone, hope you’re having a good weekend so far. I literally haven’t stopped baking since Monday, its been mad! I’ve been trialling and testing loads of recipes and making endless apple flapjacks to make use of the apple tree down the road! Who doesn’t love fresh, free fruit on their doorstep!

Now, I was going to post a recipe for vegan shortbread but I made some yesterday and still thought that the recipe could be improved so I’m hoping to post it next week instead!

However, I thought I’d still do a blog post to share with you that there is currently 20% off all products on the online shop! There are 6 products to choose from and they are all homemade to order in our kitchen in Dorset. We only use natural wholefood ingredients and never add anything artificial. Our products are so healthy and nutritious too, they are naturally free from gluten, dairy, egg, soya and refined sugar, which makes them perfect for those with allergies or intolerances, or if you’re just looking for a healthy snack. The sweeteners we use are maple syrup, date syrup and coconut sugar. Regular white sugar causes rapid spikes in blood sugar levels which can eventually cause type 2 diabetes. Natural sweeteners don’t cause such a dramatic rise in blood sugar levels and actually contain several minerals vital for good health! We also try to be as eco-friendly as possible with our packaging. The materials used to package the products are entirely plastic-free, we only use compostable and biodegradeable card and paper! We can ship to any UK address 1st class! See below for our range of products which have been reduced by 20%, a saving of around £4 per item! Have a lovely Sunday!

Ellie x

Browse our range

Dark Chocolate & Date Flapjack

Gluten-free oats, date syrup, chopped dates, cacao nibs, chocolate chips and a raw chocolate drizzle.

Was £18, now £14.40 (a saving of £3.60)

Raspberry Bakewell Flapjack

Gluten-free oats, roasted almonds, raspberries and cinnamon, sweetened with maple syrup and topped with toasted flaked almonds.

Was £18, now £14.40 (a saving of £3.60)

Banana, Peanut Butter and Chocolate Flapjack

Gluten-free oats, sweet banana, gooey peanut butter and cacao nibs, topped with homemade raw chocolate. A match made in heaven!

Was £17, now £13.60 (a saving of £3.40)

Peanut Butter Chocolate Brownie

A rich, dark chocolate brownie with gooey roasted peanut butter.

Was £19, now £15.20 (a saving of £3.80)

Peanut Butter & Raspberry Chocolate Brownie

A step up from our classic peanut butter brownie! We love the combo of slightly tart raspberries, peanut butter and rich chocolate!

Was £20, now £16 (a saving of £4)

Hazelnut Butter Chocolate Brownie

That classic combo: chocolate and hazelnut. A rich, dark chocolate brownie with roasted hazelnut butter, topped with chopped hazelnuts.

Was £21, now £16.80 (a saving of £4.20)

Go to online shop

Thanks so much for looking!

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Dinner

Roasted Butternut Squash, Chickpea & Apricot Tagine

Happy Sunday everyone! It really feels like we’re in the middle of Autumn now; I can’t wait to eat warming one-pot dinners again with all the veggies and spices! Sorry summer, but I prefer autumnal food so much more! Hello pumpkins, squash, parsnips, sweet potatoes, soups, curries, stews as well as all the delicious seasonal fruits like pears, plums, apples and figs. Mmmmmmm….. That’s why I’m sharing this recipe today. It was actually already in the dinners recipe section when the blog launched back in May, but as I made something very similar this week (and because I love it!) I thought I’d repost it on the blog! It’s so warming and hearty on these dark October nights! Hope you enjoy!

The combination of flavours and textures in this tagine works so well. Roasted butternut squash and pepper, slightly crunchy carrots, tender chickpeas and sweet apricots in a dreamy ginger and turmeric tomato rich sauce, with hints of cumin and chilli. Ahhhhh… Ginger and turmeric are my two favourite spices and together they produce such depth of flavour in this hearty, nourishing tagine. Roasting the veg first means they take on all the flavours of the spices. This might take a bit longer than my other dinner recipes, but the result is so worth it. Defo one for the weekend to share with the whole family! It’s so simple, delicious and packed with goodness. Its very cheap too as it uses basic store cupboard ingredients and will easily serve 4. Feel free to swap any of the veggies for what you have in the fridge or bulk it up with more veg, chickpeas or beans. Whatever floats your boat! I love serving it with a sprinkling of crunchy cashews, chilli flakes, coriander leaves and brown rice.

I do love warming veggie-packed stews!

Packed full of veggies, colour, flavour and texture

Vegan, Dairy-free, Gluten-free, Wheat-Free

Look at those colours and textures!

Ingredients

Serves 4

1 small Butternut squash
1 Medium Carrot
1 Pepper
2 tbsp Olive oil (or coconut oil), plus extra for frying
1 x 400g tin Chickpeas, drained and rinsed
1 x 400g tin Chopped Tomatoes
1 Red Onion
2 Garlic Cloves
1/2 thumb sized piece of fresh ginger
80g Dried Apricots, chopped into halves
2 tsp ground ginger
2 ½ tsp Turmeric
1 ½ tsp ground cumin
1 tsp ground coriander
Few pinches of cayenne pepper
Salt and black pepper
1 tbsp Tomato Puree
150ml Passata
Cashews, to serve

Method

  1. Preheat the oven to 200 C fan.
  2. Peal and chop the butternut squash and carrot into bite-sized chunks. Deseed and chop the pepper into chunks.
  3. Put the squash, carrot and pepper onto a large baking tray, drizzle over the oil and sprinkle over the ground ginger and 1 ½ teaspoons of the turmeric with some salt and black pepper.
  4. Mix everything together until the veg is covered with the spice.
  5. Roast in the oven for 30 minutes, adding the chickpeas for the last 10 minutes.
  6. Roughly chop the onion, finely chop the garlic and finely grate the fresh ginger. Fry in a large saucepan (preferably oven proof) with the apricots, spices (remaining turmeric, cumin, coriander and cayenne pepper) and some olive oil.
  7. Cook for about 5 minutes on a medium heat until the onions have softened.
  8. Stir in the tomato puree and continue to cook for a few more minutes.
  9. Season with salt and pepper, then tip in the chopped tomatoes with a good splash of water. Finally add the passata. (when the roasted veg and chickpeas are done, turn the oven down to 180 C fan)
  10. Gently heat through before tipping the roasted veg and chickpeas into the pan. Mix everything together and transfer to a large ovenproof dish.
  11. Cook for 15 minutes at 180 C to let all the flavours develop and taste lush.
  12. Once ready, sprinkle with cashew nuts and serve. I love it with brown rice and flatbreads!
Warming, hearty, nourishing veggie goodness
This image has an empty alt attribute; its file name is img_20190422_172927_765-002.jpg
One for the whole family to enjoy

TIPS

  • Serve it with any other veggies or brown rice, quinoa or couscous. Flatbreads are also great for mopping up the sauce! I love maize couscous which is gluten-free and available from bigger supermarkets. Cauliflower rice is yummy too if you’re looking for something a bit lighter.
  • You can use any veg you have in the fridge. I made this once when I didn’t have any onion or peppers, and used cauliflower and lentils instead and it was still lush!
  • Don’t worry if you don’t eat it all on one night, it’s so nice the next day! Keep in an airtight container in the fridge or it can be frozen so you’ve always got a yummy meal to hand.
  • This makes a great lunch the next day. Lovely with toast, fresh rocket, sliced avo and a dollop of coconut yogurt.

Making this veggie tagine? Make sure you tag me on InstagramFacebook and Twitter so I can see all of your wonderful recreations! Tag me using the hashtag #elliesrecipes too! You can also like and comment below. Muchas Gracias!! 😊 Another recipe coming next Sunday. Have a fantastic week!

Ellie
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Snacks

Chocolate Chip Cookies

I have finally mastered the perfect cookie recipe!!! Like THE perfect chewy inside-crispy outside-sweet (but not too sweet)-doesn’t fall apart-isn’t hard as rock-tastes like a traditional cookie, recipe. BUT vegan, gluten-free and refined sugar-free. And I promise you, you would never tell the difference. For ages I’ve wanted to make free-from choc chip cookies which don’t taste free-from and finally that day has come! You guys are in for a treat!

I mean…
…Cookie goals or what

I know that there are so many vegan chocolate chip cookie recipes out there so what makes this one different? Well firstly, its gluten-free. I use a mixture of gluten-free flour and ground almonds. And it’s also not only refined sugar-free but also low in sugar overall. I found so many recipes where they used 100g of brown sugar and 100g coconut sugar. I know the sugar content doesn’t bother some people, but it really bothers me. I feel a million times better since cutting out almost all refined sugars from my diet! In this recipe I used just 50g of coconut sugar and a couple of tablespoons of maple syrup and I think it has the perfect amount of sweetness!

The perfect cookie stack

With just 8 simple ingredients, 1 bowl and 20 minutes of your day, you can make these delicious cookies. They are the ultimate crowd-pleaser and enjoyed by vegans and non-vegans alike. Make these for all your family and friends and see if they actually notice! They are a dream eaten warm straight from the tray, crispy on the outside, chewy in the middle, melting chocolate chips with a lovely nutty (almost buttery) flavour. So so lush. Scroll down to see the last pic. COOKIE HEAVEN!!!

I have also included step-by-step photos to demonstrate how ridiculously simple are are to knock up!

Can I also just point out that there is absolutely NOTHING unhealthy in these cookies. Simply just wholefood ingredients mixed together to create something delicious. Healthy eating is all about having a bit of everything. No dieting and no restrictions.

nom nom nom

These cookies are:

  • Slightly crisp on the outside
  • Soft and chewy in the middle
  • Packed with chocolate chunks
  • Sweet but not too sweet
  • Taste so much like traditional cookies
  • Taste slightly nutty and coconutty
  • Made with only wholefood ingredients, no rubbish
  • Vegan, gluten & wheat free, egg free, refined sugar-free
  • Made with A LOT less sugar than other vegan cookies
  • Blooming delicious!

Enjoy! Let me know if you make them!

Ingredients

100g Ground Almonds
50g Gluten-free Plain flour (I use Doves Farm)
50g Coconut sugar
½ tsp Bicarbonate of soda
2 tbsp Maple syrup
3 tbsp Coconut oil, melted and cooled
1 tbsp Dairy-free milk
40g Dark chocolate, chopped into chunks

Method

  1. Preheat the oven to 180 C fan. Grease two baking trays.
  2. Start by mixing the dry ingredients together in a bowl: the ground almonds, flour, coconut sugar and bicarb of soda.
  3. Then add the wet ingredients: the maple syrup, coconut oil (melted and cooled) and milk.
  4. Mix everything together to form a dough.
  5. Finally stir in the chocolate chips.
  6. Roll into 8 evenly sized balls and place on the baking trays, leaving enough room for them to spread.
  7. Bake in the oven for 12-15 minutes until golden brown.
  8. Remove from the oven and allow to cool slightly before placing on a wire rack (if they make it that far!!). Otherwise just eat them straight from the tray. You know what to do 😉
  9. Any remaining cookies can be stored in an airtight container for up to 5 days. But we all know that they won’t last that long!

Healthy eating is all about having a bit of everything. No dieting and no restrictions.

Cookie close up

Free from dairy, egg, gluten and refined sugar. But absolutely no compromise on deliciousness!

Mmmmmmmm…

As always guys, if you’re making these cookies make sure you tag me on Instagram, Facebook and Twitter , I’d love to see your recreations! Like and comment your thoughts below and share this recipe to spread the cookie love! I’ll be back next weekend with a recipe for Mylkplus nice cream!!!

Ellie
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Dessert, Snacks

Raw Ginger Brownie Bites

Happy Bank Holiday weekend! I have some extremely exciting news to share with you all! My online shop is up and running! You can now order a range of six different homemade treats, all vegan and gluten-free with five being refined sugar-free too! They are made in Dorset using only natural wholefood ingredients, in small batches of 9 portions. We post to any UK address, 1st class, using plastic-free packaging. You can browse our range here.

Now time for this delish raw brownie bite recipe. Just another really simple one; a combo of dates, cacao, oats and ginger, all blended up together and rolled into balls. Quick and super easy, no bake, little chocolate ginger balls. They are so healthy and nutritious too. PLUS they are naturally free from gluten, dairy, refined sugar, soya as well as nuts! I purposely used oats instead of nuts to make them nut-free! They are great when you are short on time and want something sweet and satisfying to grab on your way out the door on busy days!

Little chocolate ginger balls
Naturally free from gluten, dairy, refined sugar, soya as well as nuts

Ingredients

Makes approx 10

230g pitted Dates
60g Oats (gluten-free if desired)
3 tbsp Cacao powder
2 tsp ground Ginger
2 tbsp Cacao nibs
1 ½ tbsp Coconut oil, melted
Pinch of salt

Method

  1. Add all the dry ingredients to a processor: the oats, cacao powder, ginger and salt. Blend for a few seconds until combined and the oats are ground slightly. Then add the cacao nibs.
  2. Depending on what dates you’re using, you might want to soften them in boiling water first before adding them to the mix. If your dates are soft already just put them straight in (but make sure they’re pitted).
  3. Give that a good blend before finally adding the melted coconut oil.
  4. Roll the mixture into balls (not too big) and leave to firm up in the fridge for half an hour.
  5. And that’s it!
Raw brownie mix ready to be rolled

Want to make these extra yum? Dip in melted dark chocolate for even more chocolatey indulgence!

Amazing dipped in peanut butter!

Love these brownie bites, you might like these other no bake balls!

Cacao & Hazelnut Energy Balls
Carrot Cake Energy Balls

Rich and decadent raw brownie bites

If you’re making this recipe, don’t forget to tag me on InstagramFacebook and Twitter and use the hashtag #elliesrecipes. You can like this recipe and let me know what you thought in the comments below! Enjoy the long weekend!

Ellie
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Dips, Lunch, Sides

Moroccan-Spiced Houmous

Happy Sunday! Hope you’ve had a great week! I’m back with another really simple houmous recipe today but before I get on with it, just a quick update on the online shop I’m currently setting up; it will go live on Friday 23rd August with 6 different products, all vegan and gluten-free, homemade to order and sent to any UK address! You can find it buy clicking onto the order online tab in the menu bar above!

Now for this yummy houmous! Or hummus? I never know which way to spell it!

This makes a lovely change from your usual blended chickpeas, tahini, lemon and garlic. It still has all the main houmous ingredients but with loads of lovely spices! I’m talking cumin, coriander, turmeric, ginger and chilli. Mmmmmmm…

It definitely tastes as good as it looks!

I did go to extra lengths to make it extra yummy, like frying the onion in cumin seeds and roasting the garlic, but this isn’t essential if you’re short on time.

I did think about testing some gluten-free crackers to go with them but they would take a few trials to get right! Defo a recipe for another day!

Again, this is really simple to make, just chuck it all in and blend. But I have still included the extra steps because it really makes a difference to the overall flavour!

You might look at the ingredients and think it’s a lot of ingredients for houmous. Well yes, but it’s all spices and that’s all flavour! Then you might look again and think sultanas? In houmous??! YES! That’s where you’re going wrong peeps! No, the sultanas are just there to add a sweet note to complement the spices. It’s like putting dried fruit into curries. You get a lil nugget of sweetness!

Ingredients

Serves 3-5

1 x 400g tin Chickpeas, drained and rinsed
1 Onion
3 Garlic cloves, peeled
3 tbsp Tahini
3 tbsp Olive oil
Juice of 1 lemon
1 tsp tamari
½ tsp chilli flakes
½ tsp cumin seeds
½ tsp ground cumin
½ tsp ground coriander
½ tsp ground turmeric
½ tsp ground ginger
¾ tsp mixed spice
25g sultanas
Few big pinches of salt and pepper

Just chuck it all in and blend

Method

  1. Preheat the oven to 180 C fan.
  2. Place the garlic cloves in a tray and roast for 12 minutes.
  3. Roughly chop the onion and fry on a medium heat with the cumin seeds, chilli fakes and a splash of olive oil.
  4. While the onion and garlic are cooking, add the rest of the ingredients to a food processor: the chickpeas, tahini, olive oil, lemon juice, tamari, sultanas, all the spices and lots of salt and pepper.
  5. When the onion has softened, remove from heat and set aside to cool for a few minutes.
  6. When cooled slightly add the onion and garlic. Blend everything together until smooth and smelling lush!
  7. Serve and eat straight away or store in an airtight container in the fridge. I like to dip in cucumber, pepper and carrot batons! See tip below for more ways to enjoy it!
All blended and ready to serve

This houmous is free from dairy and gluten!

Homegrown veg + homemade houmous = #winningatlife

It’s so amazing when you dip your homegrown veg into your homemade houmous. This year we’ve grown chantenay carrots as well as cucumber and they are just so crunchy and juicy!

TIPS

  • Serve with crudités, crackers, rice cakes, breadsticks, warm pitta bread, on toast or with some falafel!
  • They would go really well with my Mediterranean Falafels! Or why not dip in some homemade tortilla chips!
  • Perfect for snacking on with crudités.

Houmous fan? Check out my roasted aubergine houmous!

If you’re making this recipe, I’d love it if you tagged me on InstagramFacebook and Twitter  and use the hashtag #elliesrecipes. Let me know what you thought in the comments below and share this recipe with your houmous-loving friends! I’ll see you next Sunday with another recipe!

Ellie
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Collaboration Recipe, Snacks

Mylkplus Mylk Lollies

Strawberry Cheesecake Cashew Lollies
Chocolate-coated Honeycomb Hazelnut Lollies

Hey everyone, I’m back!! Haven’t posted in over a month as I’ve just been so busy with recent markets and haven’t done much recipe testing. But from now on I’ll be posting a new recipe every Sunday! I’m sharing a really simple one with you guys today as I’m currently busy setting up an online order page where you can buy homemade products from me!

When I say this recipe is really simple, I mean pour into a lolly tray and freeze. Literally couldn’t be any simpler than that!

The essential ingredient in this recipe is of course MYLKPLUS. Here, I’m using both flavours because they are so different and I love them both! If you’re not familiar with this brand (where have you been!) they are grab-and-go dairy-free milkshakes which taste delicious! They are also gluten-free, refined sugar-free, fortified with calcium and vitamin D and have 3 times the nut content of most nut milks. The brand was created by BBC’s The Apprentice finalist Camilla Ainsworth (for those from the UK that might have seen it). She was making it in her kitchen just a few years ago and now it’s available in hundreds of Holland & Barrett stores up and down country with worldwide shipping at mylkplus.com. The two limited edition flavours are strawberry cashew mylk and salted honeycomb hazelnut milk. If you haven’t tried them yet, I’d definitely recommend giving them a go. Using the code ELBAE at the checkout will get you 20% off at mylkplus.com. Happy days!

You can check out my Mylkplus page here where you’ll also find more yummy recipes using this mylk!

Ingredients

You will need ice lolly moulds for this recipe

For the strawberry cheesecake cashew mylk lollies
Strawberry Cheesecake Cashew Mylkplus
A few strawberries
For the chocolate-coated honeycomb hazelnut mylk lollies
Salted Honeycomb Hazelnut Mylkplus
20g chopped hazelnuts, for coating
1 tbsp coconut oil
1 ½ tbsp cacao powder
1/2 tbsp maple syrup
OR
Dark chocolate

Method

  1. Slice./quarter some strawberries and put them into a few of the lolly moulds, then pour in the strawberry cashew milk right to the top (I used about 60ml milk per mould).
  2. Pour the honeycomb hazelnut milk into the other moulds.
  3. Freeze for 3-4 hours .
  4. To make the chocolate to coat the honeycomb hazelnut lollies, melt the coconut oil in a pan, take off the heat and add the cacao and maple (alternatively you can melt dark chocolate). The quantity above is enough for two lollies.
  5. Remove from the freezer and dip the lollies all over in the chocolate, followed by the hazelnuts (you’ll have to do this fast because it solidifies instantly).
  6. Enjoy straight away!

Ready for the pics! Obvs had to take them when it was sunny or it wouldn’t be the same 😉

Tastes like frozen strawberry yogurt

So refreshing and light. Perfect afternoon pick-me-up in the sunshine!

Minimum effort, maximum satisfaction

If you’d like to try Mylkplus, head over to mylkplus.com and get a 20% discount with the code ELBAE!

If you’re making these lollies I’d love it if you tagged me on Instagram, Facebook and Twitter and use the hashtag #elliesrecipes. Tag Mylkplus too! Let me know what you thought in the comments below! Share this recipe to spread the Mylkplus love! Thanks guys, have a great week. I’ll be back next Sunday with another recipe!

Ellie
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Breakfast, Collaboration Recipe

Strawberry Cheesecake Pancakes

Using Mylkplus Strawberry Cheesecake Cashew Nut Mylk

Happy Sunday Peeps!! Hope you’re all having a fab weekend in the glorious sunshine! About time too!! I have got a yummy pancake recipe for you today using juicy strawberries and my favourite ever dairy-free milk – Mylkplus Strawberry Cheesecake Cashew. And it really does taste as good as it sounds! As much as I love drinking a whole bottle on it’s on own, I had to make something with it, and as I haven’t got a pancake recipe on the blog yet, why not make strawberry pancakes!

You’ve got to try this guys! Tastes insane and makes pretty good pancakes too!

If you didn’t already know, I am officially a member of the Mylkplus Sass Squad, which means all of you lucky people can get 20% off any online order at mylkplus.com. This discount includes BOTH flavours, the Strawberry Cheesecake Cashew and Salted Honeycomb Hazelnut (also lush), PLUS the super sassy merch as well. I really am spoiling you! Just pop in the code ELBAE at the checkout to qualify for this epic 20% discount.

Two delicious gourmet flavours

Besides from tasting like delicious gourmet flavoured milkshakes, they are so healthy too! 100% vegan and dairy-free, refined sugar-free, gluten-free, higher nut content than most nut milks (3 X higher than the leading brand to be precise😉), free from artificial flavourings and fortified with calcium and vitamin D. That’s a big tick in several boxes for me! Check out my Mylkplus page for more info about the brand and some yummy recipes I’ve created using it!

Also cannot contain my excitement to meet the founder of the brand NEXT WEEK at the Allergy & Free From Show in London. She’s such an inspiration to me in so many ways. Buzzing!!!

SO ARE YOU READY FOR YOUR PANCAKE DREAMS TO COME TRUE. I THINK MY CAPS LOCK BUTTON IS STUCK, I AM TOO EXCITED

So many heart-eyes emojis

I am so happy I’ve managed to create a pancake recipe which is vegan, egg-free, gluten-free, refined sugar-free and actually WORKS!!! Go me!!

The dry ingredients consist of ground oats (made by blending regular oats), self raising flour (I use a gluten-free one), baking powder to make them fluffy and chia seeds to help thicken the mixture. To that I add maple syrup, vanilla extract and the mylk blended with some strawberries for an even strawberrier flavour! Then all it takes is a quick fry on both sides for a few minutes and voilà, you have your pancakes, ready to demolish in 30 seconds flat!

Go and get yourself some strawb cashew Mylkplus so we can all make these! Hope you love them!

Best mylk everrrrrr

Ingredients

Makes about 14 small pancakes

60g Oats
60g Gluten-Free Self-raising flour
¼ tsp Baking powder
2 tsp Chia seeds
1 tbsp Maple syrup
1 tsp Vanilla extract
160ml Mylkplus Strawberry Cheesecake Cashew Mylk
250g Fresh Strawberries, roughly chopped

Method

  1. Start by blending your oats into a flour using a standard blender.
  2. Transfer to a bowl and add the flour, baking powder and chia seeds. Mix until combined.
  3. Next, add the mylk to the blender (no need to wash) along with 180g of the strawberries. Blend until smooth.
  4. Add the maple syrup and vanilla to the dry ingredients. Then add about half of the strawberry mylk and mix together.
  5. Keep adding the mylk a bit at a time until you have a thick batter which still has enough liquid to be absorbed by the chia seeds. You might not need all of the mylk (I like to drink what’s left over), but check the consistency before you start frying.
  6. Leave to sit for a few minutes to thicken.
  7. Heat a large non-stick frying pan on a medium heat. The trick to making perfectly cooked pancakes is to not let the pan get too hot but still warm enough to set and brown the pancakes on the outside.
  8. Pour or spoon the mixture into the pan, making them into circles as quickly as possible. Take the rest of the chopped strawberries and press a few pieces into each pancake.
  9. Fry on each side for about a minute. Bubbles/ little holes will start to form on the outside and that’s when you know to flip them!
  10. Repeat until all the batter is gone!
  11. Stack em’up and top with whatever your heart desires!

TIPS

  • Drizzle over maple syrup and serve with strawberries, coconut yogurt and a glass of strawberry cashew milk! #winningatlife
Soft, fluffy, strawberry flavoured, dripping with maple
PANCAKE GOALS

Making these pancakes? I’d love it if you tagged me on InstagramFacebook and Twitter and use the hashtag #elliesrecipes. Let me know what you thought in the comments below! Share and make with family and friends to spread the pancake love! Don’t forget you’ve got a 20% discount on the Mylkplus website using my code above. Thanks guys, have a great week. I’ll be back next weekend with another recipe!

Ellie
x

Breakfast

Orange, Ginger & Almond Granola

Hey Guys! Hope you’ve had an awesome week! It seems like summer has finally arrived and it’s going so fast! We only have one week left of June! MADNESS!!!

I thought I’d share another really simple recipe with you guys this weekend and one which I absolutely love and can’t stop eating – orange, ginger and almond granola. That flavour combo tho. So heavenly! Orange flavoured granola is so so yum with the crunch of the roasted almonds and the warmth of ginger. Honestly, I don’t think you can imagine how good it actually is. AND the aromas wafting around your kitchen will make you want to keep baking it forever!

Orange flavoured oats, crunchy almonds and sunflower seeds, crispy coconut chips and warming ginger spice.

Orange flavoured granola is so so yum

I love making my own granola as I find shop brought ones far too sweet and it’s really difficult to find gluten-free and refined sugar-free granolas which aren’t ridiculously expensive!

What you sayin?

It’s so easy too, just combine all of the ingredients together, pour on a baking tray and whack in the oven until golden. It’s vegan (obvs!), gluten-free (using gluten-free oats) and naturally sweetened with a splash of maple syrup. You’ll need the 8 basic ingredients below to make it and 45 minutes of your time!

Hope you love it as much as me!! 😊

Ingredients

Makes 1 large jar

300g Oats (gluten-free if desired)
100g Coconut oil, melted
½ -1 tbsp Maple syrup (depending on how sweet you like it)
Zest of 1 large orange & 2 tbsp of the juice
90g Almonds, chopped
4 tsp ground ginger
60g Sunflower seeds
30g Coconut chips

The mix before baking. Can you see the flecks of orange zest!

Method

  1. Preheat the oven to 160 C fan.
  2. Grease and line two baking trays with baking parchment.
  3. Add the oats, orange zest, almonds, sunflower seeds and ground ginger to a large mixing bowl and mix thoroughly.
  4. Melt the coconut oil in a saucepan over a low heat and add the orange juice.
  5. When melted, pour into the mixing bowl, followed by the maple syrup.
  6. Mix everything together really well so that all the oats are coated in the coconut oil.
  7. Pour onto the lined baking trays, about half the mix on each tray and spread out evenly.
  8. Bake in the oven for 40 – 45 minutes until golden brown and crisp, stirring the mix every 5 – 10 minutes to ensure it bakes evenly and doesn’t burn around the outside.
  9. For the last 10 minutes of baking, sprinkle the coconut chips on top and return to the oven.
  10. Remove from the oven and leave to cool completely (without trying to eat it all!).
  11. Store in an airtight container or jar in the cupboard for a few weeks!

Enjoy with your fave dairy-free milk, coconut yogurt, sprinkle over porridge or as a yummy snack on it’s own!!

With hazelnut milk and satsuma segments
So easy, so healthy, so yum

If you’re making this beauty, then don’t forget to tag me on InstagramFacebook or Twitter and let me know what you thought in the comments below! Share this recipe with all your granola loving friends too! Thank you so much! More recipes coming soon!

Ellie
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