Easy Vegan Banana Muffins

IMG_20180426_100711_305.jpgOne 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!

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Halo Top Review

IMG_20180403_175136_964.jpgHalo 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.

 

CINNAMON ROLL

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

Chocolate – Banana Dessert Hummus

IMG_20180330_102747_754.jpgRecently 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

Matcha-Banana Smoothie

2018-03-22 14.16.54.pngIf, 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

Peanut Butter Brownies (fool-proof)

1504460343597Last year I baked alongside GBBO each week and posted the recipe here, creating something for the majority of the time the show was airing. This year I’ve decided to completely ignore whatever everyone else is doing, and just give you some random baking that I personally like eating each week. Starting with these fool-proof brownies topped with peanut butter.

The basic recipe is the recipe my brother and I would make with my mum when we were small. Very little batter was actually baked. I think the recipe came from a Blue Peter episode years ago (and I mean years ago, because I was never a Blue Peter fan, so it must’ve come from when my mum was young). But how do you make a good thing better? You add nut butter, that’s how… Continue reading

Pumpkin Spice French Toast

IMG_20170903_083257_713When Starbucks send out an email telling you Pumpkin Spice is soon to be back on the menu, you know that it is time to start formulating pumpkin everything. If you want you can check out my version of a Iced Pumpkin Spice Latte smoothie, or an easy Pumpkin Bread recipe, or a Pumpkin Pie Baked Oatmeal with Cheat’s Salted Caramel, but this year we’re making Pumpkin Spice French Toast.

I know the amount of spice in pumpkin spice is a pretty personal thing, so in this recipe you’ll be adding as much or as little as you like. You won’t need a tonne of different spices either, just ground cinnamon, and ground mixed spice. They do all of the work for you. I mention this below, but I really do recommend you try get hold of soda farls to make this. I got mine from Asda when I did the weekly food shop, and they’re great buttered with soup, so trust me, you will use the rest of the pack up.

Let’s go:

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Yorkshire Provender Soups Review!

1503992846497I was recently sent three different soups from Yorkshire Provender, along with some of their new on-the-go porridge pots to try (read about those right here), and today I’m reviewing those soups for you. All of the soups from YP contain no added sugar, are gluten free, and most of the soups from give you 1 of your 5 a Day in half a pot. With September around the corner, and greyer, wetter weather than we’ve had already in “summer”,  soup will soon be on your radar, and if you want it to taste like homemade, then I can highly recommend these ones…

 

Mushroom Soup with Wholegrain Black Rice

Mushrooms are one of my favourite vegetables, but thanks to canned cream of mushroom soup memories (my dad used to make sauces with it, consequently traumatising me for life), I hadn’t had a mushroom soup in years before I found this one. I had tried this soup before it was sent to me, and I have actually re-purchased it since, it is that good. The colour tells you that this brand places mushrooms top of the ingredients list, and not the cream. Sour cream is used for the creaminess, making it less sickly and much more palatable. Mushroom stock is also added for super-intense flavour, along with garlic, parsley, and mustard. The black rice is also a really great addition texture-wise. This was my favourite soup of the bunch.

 

Moroccan Vegetable Tagine (dairy free)

This soup came a close second if we go by order of favourites. Very rich in warming spices (not hot spice, more aromatic- think ginger, turmeric, cumin, nutmeg…) and also mint. I was unsure as the how the mint would play out in this soup, but it comes through just enough, and really lifts the tomato base. This was the most filling of the soups, containing chickpeas, cous cous and lentils as well as veggies, and so its great for when you want healthy comfort food. However exotic this soup sounds, hot buttered toast and a blanket will still go with it. YP have released this as part of their “Journeys in Flavour” collection, and I think they have a Thai soup, an Indian spiced soup, and a Peri Peri soup in this range. I also want to pause here and comment on the packaging, because I think it’s really beautiful. This particular soup is decorated with a patterned tagine pot, with a window left in the centre so that it brings the soup itself into focus. All of the soups have this kind of design, and as I’m a sucker for packaging I thought I would mention it.

 

Cauliflower Cheese With Kale & Fountains Gold Cheddar

Out of the three soups this was the one I expected to like the least, and though I was right, I was surprised that I didn’t hate it. I’m not much of a creamy soup fan, and I’m also not much of a cheese fan (unless its melted on top of a pizza or in an omelette, but that’s a whole other story). However, I have to admit that this soup had a really nice balance of the different flavours. There are leeks, mustard, and nutmeg in there, which cut through the creaminess, and the kale and cauliflower give it a bit more of a fresh taste. I had no idea what Fountains Gold Cheddar was, so I did some Google-ing, and it turns out that its a cheese made in Yorkshire, which is known for being exceptionally creamy and buttery in taste. So I’m going to assume that if you like cheese and soup, this is basically liquid gold. Its also lovely that Yorkshire Provender clearly source their ingredients very carefully (they use British produce), and from Yorkshire when possible.

 

Before I tried these soups I was a huge New Covent Garden fan, but I think I know I’ve been converted. Despite coming from Yorkshire, I hadn’t seen soups from this brand until a couple of months ago, but they suddenly seem to have appeared in my local supermarkets. Near me I can get them in Morrisons and Tesco, though YP also stock in several fancy health food stores, like Wholefoods. I’m hoping that I continue to see an increase of Yorkshire Provender on supermarket shelves!