I recently picked up a bag of coconut flour because it looked interesting, and have been trying to find ways to use it . Clearly I struggle with forward planning. Impulsive purchase aside, this is a delicious spin on traditional overnight oats / chia pudding. It’s got a lighter consistency than the overnight oats, but is still more filling than straight-up chia pud. Definitely a must-try for breakfast fans.
Quick side note: when I was looking at coconut flour uses, a lot of the recipes that came up were ‘keto-friendly’. When I checked the macros on this breakfast, it is also keto-friendly. So if you’re into that, try this out. It’s also suitable for vegans if you’re using the ingredients listed below, but if you don’t have plant-based milk and yogurt then feel free to swap things out.
Last thing – frozen berries and peanut butter are the best toppings.
- 25g chia seeds
- 20g coconut flour
- 100g thick yoghurt, I used Alpro Go On
- 100ml unsweetened almond milk, depending how thick you want them
- OPTIONAL – add in a few drops of stevia (I tried these with caramel flavour stevia drops and it was amazing)
Mix everything together in an air-tight tub, seal and chill overnight for a minimum of 8 hours. In the morning scoop it into a bowl, add toppings and dig in!
This pasta is so easy, and it keeps really well. I can make a massive batch and eat it for lunch for four days, so it’s definitely on my back-to-uni meals list for when I leave in September. It also uses ingredients you can keep at the back of the cupboard for when you really can’t be bothered leaving the house to food shop…
Ingredients (serves 4)
- 400g pumpkin puree
- 250ml light coconut milk
- 1 medium onion (or a dried onion seasoning to taste)
- 250g pasta (this is a dried weight of about 60g per person. If you’re feeling hungrier then up it to 75g per person)
- Salt and pepper to season, to taste
- Nutritional yeast flakes, to taste
- OPTIONAL: Dried Italian herbs
- Add the onion to a large pan and lightly fry until golden.
- Add in the pumpkin puree and coconut milk, then stir together. Simmer over a low heat for 5 minutes.
- After 5 minutes boil some water in a pan and add in the pasta. Cook until al dente (cooked, but still slightly firm when you bite into it – this takes about 4-5 minutes)
- Drain the pasta and add into the sauce. Stir and heat through. Season well and plate up.
- Sprinkle with nutritional yeast and add more seasoning if needed.
This is one of my favourite quick and easy breakfasts, and if you like my regular overnight oats, this vegan version is just as good. It only makes a few simple substitutions and I promise you won’t be able to tell the difference. If you’re thinking of going vegetarian or vegan, it’s a great recipe to start your day with, and you can mix up the toppings as you see fit.
- 1/2 cup rolled oats
- 80-100ml unsweetened almond milk
- 100g non-dairy yogurt of choice (Alpro unsweetened soya yogurt is my choice)
- 1 scant scoop vegan protein powder, I used My Protein Chocolate Smooth powder
- Toppings: hot apple chunks (chop and microwave one apple for 1 minute), frozen berrries, frozen banana chunks, peanut butter… all work well
Throw all of the ingredients but your toppings into an airtight tub and mix together. Seal the tub and place into the fridge overnight, for at least 8 hours. In the morning scoop into a bowl and add toppings, or throw your toppings into the tub and take it with you on the go.
TIPS, TRICKS & OPTIONS –
- Add in 1tbsp chia seeds for SUPER THICK oats. Just be sure to add a splash more milk too.
- As you make these more often you’ll figure out how to eyeball the measures of ingredients that create the texture you want, so keep experimenting with it!
One of my friends has recently gone vegan and I have to admit, it’s made me want to try a few more vegan options myself. Including some vegan baking options.
These muffins are incredibly easy and have that soft, moist texture that a traditional banana bread does, with a crisp top. It’s just a case of throwing everything into the food processor, and baking.
A word on the baking process: these muffins will be cooked when they come out of the oven, but due to the coconut flour-banana combination they will be slightly mushy until they set. This means you have to hold off eating them until they’re completely cool!
Halo Top pints have recently made their way into my local Tesco, in flavours I haven’t seen any other brand make, so I had to try them. I know that Halo Top have some non-dairy options over in the US, and non-dairy is my preference as it agrees with my stomach a lot more, but they haven’t made their way over to the UK yet (damn!). When they do I will be filling my freezer with them, but for now I thought I’d give you all a little review of the flavours I’ve tried.
I was surprised by just how good the flavours were for a low calorie ice cream, and how ice cream-like the texture was. This isn’t to say I loved them all, but none of them were a flavoured tub of ice, basically. They generally weren’t too sickly or too rich either. This meant that they didn’t actually upset my stomach, although (I won’t lie) I did experience some bloating. Eating a whole pint could have something to do with this. I know eating a pint of ice cream isn’t necessarily healthy, but I am someone who loves a lot of food, and so if I did want to occasionally treat myself to a whole pint then I would reach for these again.
This was the single BEST flavour. Very strong on the cinnamon, but it’s a sweet cinnamon and it is actually in the ice cream. It’s also got chunks of doughy cinnamon roll throughout, which I absolutely loved. Not too sickly, definitely my favourite.
SEA SALT CARAMEL
A bit too sweet for me; very much a sweet caramel instead of a rich caramel. There are swirls of caramel throughout which was a nice touch. If sweet, sweet things are your bag then go for this, but I don’t think I’ll be repurchasing this one. Continue reading
Recently on IG and Pinterest I’ve noticed a few recipes for “Dessert Hummus” popping up. If you’re more of a sweet snacker then it’s definitely something you might want to try dipping some fruit, rice cakes, or pitta chips into. Maybe try spreading it onto some crumpets or toast. Perhaps pop it into a wrap with some banana. You can pretty much make a sweet version of whatever you would use regular hummus for, without the garlic breath afterwards.
Chocolate-Banana not sounding like your thing? Then check out my Sticky Ginger or Choc-Chip version instead… Continue reading
If, like me, you bought some powdered matcha tea, only to find that it tastes pretty disgusting as actual tea, then this is for you. Let’s face it: no one actually likes matcha as matcha.
Somehow, in a smoothie it tastes a whole lot better. Actually likeable better. I needed to find a way to use up this matcha and I think I’ve found it. When you combine matcha with some vanilla, plus some ripe, sweet banana – and make it really cold – it’s refreshing, has a good kick of caffeine and is pretty damn drinkable… Continue reading