About a week ago I was approached by SkinnyPop about- you guessed it- popcorn (brand name kind of gave it away there). Basically, SkinnyPop want to know what flavours I think would compliment the natural taste of popcorn the best. The brand make popcorn that is preservative, artificial flavour, GMO, trans fat and gluten plus dairy free. I love the idea of minimal ingredients in my popcorn, but also big flavours. The best flavour combos that various bloggers come up with are the ones that SkinnyPop get will be getting made into recipe cards. Seems like fun, and right now my competitive streak is showing…
You’ll only need to grab a few ingredients for this recipe, as its very much a throw-it-all-in snack, perfect for a movie night. Feel free to eat the entirety of the final product, but I gave this to my dad and even he said it was very rich due to the dark chocolate and coconut, so we split it in two. Depending on which dark chocolate you use this is veggie/vegan suitable as we aren’t using butter, but coconut oil for a bit more of a coconut hit. Let me know what flavour combos you would want to see in popcorn below (I might have to make a couple of popcorn snack posts in the future. Preferably featuring peanut butter).
Ingredients (Serves 2)
- 1 packet SkinnyPop Naturally Sweet Popcorn
- 1dsp* melted coconut oil
- 1.5tsp desiccated coconut
- 1tsp cocoa or cacao powder
- 10g dark chocolate, very finely chopped, or chocolate chips
- 1 pinch sea salt, or pink Himalayan salt if you’re feeling fancy (this cuts through the sweetness. I know sweet/salt isn’t for everyone, but I HIGHLY recommend it).
*dsp= desert spoonful (roughly 7.5g)
- Grab your popcorn and throw it into a bowl. Sprinkle on the cocoa or cacao, and toss it up.
- Pour on the coconut oil, followed immediately by the desiccated coconut. Toss again.
- Final step. Throw the dark chocolate over the popcorn, sprinkle on the salt to taste, toss it all up one final time…
- …and dig in.
Well, I promised a recipe using the cocoa-hazelnut butter I reviewed a couple of days ago, and here it is!
Today we have a quick and easy recipe for a snack that you can keep in your fridge for times of need. These little snack balls have a rich chocolate-hazelnut, and sweet-tangy raspberry taste. The texture is almost creamy too, due to the oats mashed together with the nut butter. In fact, these remind me of a healthier after-dinner truffle…
Ingredients (for 16 balls)
- 1 cup oats
- 1/4 cup hazelnut butter
- 1/8 cup maple syrup
- Pinch of cinnamon
- 80g frozen raspberries, defrosted in the microwave and mashed to a puree
- 1tbsp chia seeds
- 1tbsp almond milk
- 2tbsp cacao
- In a large bowl combine the oats, chia seeds, 1tbsp cacao, and cinnamon. To this add the nut butter, and the maple syrup, stirring well to combine. Add in the almond milk and beat together well. Now beat in the raspberry puree, until a soft dough-like mixture forms.
- Using a tablespoon measurer create 16 balls. Roll them to a smooth texture. Empty the other tbsp. of cacao into a dish, and roll each ball in the cacao.
- Store in the fridge for 3-5 days in an airtight tub. Enjoy!
It’s October guys, and that means I can now indulge in all things autumn related!
Autumn is my favourite season- the months through September to November make me happier than any other (unless its raining and my face or hair gets wet). And what is one of the first things that comes to mind? Gingerbread (or, in Yorkshire, we have Parkin. This is a moist, dense, and sticky gingerbread). When I was younger my brother and I made gingerbread biscuits with my dad regularly- and most of the dough would go missing before the biscuits went into the oven. And I don’t think it was necessarily me and my brother who were to blame 9 times out of 10.
Following my Healthy Chocolate-Chip Chickpea Cookie Dough, I suddenly began to wonder if I could feed my gingerbread habit by playing around with this recipe. And yes, yes I could.
This is great spread on rice cakes, or with sliced pear, or just on its own. If you really want to take it up a notch, then throw in some dark chocolate chips. This is probably my favourite way to enjoy the recipe below…
- 1 can chickpeas, thoroughly drained and rinsed (this is about 280g)
- 4tsp almond butter (or cashew butter; the only nut butter I wouldn’t recommend for this is PB. I feel that it’s similar to tahini in flavour, and so lends itself to savoury recipes over this sweet one)
- 2tbsp almond milk, unsweetened
- 1/2 cup oats
- 1 scant tbsp maple syrup (or honey)
- 2tsp ground ginger
- 1/2tsp cinnamon
- 1/4tsp mixed spice
- 1/4tsp salt
- 4 fresh, pitted medjool dates, torn into pieces, and soaked in water just off of the boil, with a little grating of fresh ginger for 24hours. Store this in the fridge, and allow the dates to infuse with ginger.
- Empty all of the ingredients but the oats into a food processor, and blitz until as smooth as possible (don’t worry: this will take a while, especially if you’re using a knackered blender like mine instead of an actual food processor)
- Now, add in 1/4 cup of the oats and blitz again. Once incorporated, empty into a bowl, and stir the remaining oats through the mixture.
- Divide between four ramekins for a healthy snack party, or store it in a tub in the fridge for your own personal healthy snack stocks. It will last about 2-3 days in an airtight container.
If you aren’t into chocolate then you can also top this with a couple of extra dates, as seen in the picture. But if you are a chocolate fan…CHOCOLATE CHIP IT!
Finally, finally, I have a perfect chickpea cookie dough. This has taken three attempts and numerous cans of chickpeas to perfect, but I think that I’ve cracked it. It has the perfect thick, doughy texture, melting pockets of chocolate, a slight saltiness, a subtle sweetness…its just more than satisfying to eat. And it’s also just in time for biscuit week on GBBO.
Now, I am not a sweet person; if you are then one change I would recommend you with this recipe is adding in another 1/2-1tbsp maple syrup, or a couple of fresh medjool dates (do try it without first though, as it tastes great already). If you choose to add the maple syrup, then you may want to reduce the milk by 1tbsp to maintain the thick texture. As I haven’t personally made this adjustment you’ll have to let me know how it goes!
For this recipe I decided to use some sugar free chocolate I was kindly sent by Discover (review right here:https://ecstaticallyem.wordpress.com/2016/08/24/discover-mini-gianduiotto-review/ ). The texture of this chocolate worked so well in this recipe, but I know that it can be hard to get hold of in shops as its made down south (you can order online), and it’s also a little pricy for the Gianduiotto. The bars themselves are cheaper if you can get hold of them, but alternatively you can use any chocolate you have to hand and it will work just fine. These little chocolates have a hazelnut taste to them, and it really adds something to the recipe, so definitely try a nutty chocolate in the recipe.
With all that said, enjoy this super-easy recipe and let me know what you think! You can eat this just as the dough, serve it with some ice-cream, spread it onto sliced apple- or any other way you can think of. Let’s get going…
I used to bake a lot. I don’t think a week went by when I was in high school, when I wasn’t baking something. Then uni hit, and you don’t really have much time to bake. I did manage a few banana breads, because they’re incredibly easy, but anything else just wasn’t going to happen. It didn’t help that our oven in second year was slightly temperamental- I called it a pile of crap one evening, and the next day it burnt the sole batch of muffins I had attempted to make in the year I had been there.
But, I am now home and so some baking can commence. But it still has to be quick: I have an estimated 30 or so books to read, and I’m keeping my fingers crossed for a job in August, and I have work experience at the end of this month.
So: blender muffins. I found the recipe I adapted over on Pinterest, and I shall link this fabulous blog right here: http://www.wellplated.com/banana-oatmeal-muffins/ . I fell in love with this blog, and so I really recommend you check it out. Anywho, these muffins are healthy, tasty, and create minimal mess- ideal for desserts, snacks, or breakfasts. The pecan butter made them incredibly soft, and the house smelt of maple syrup for a couple of days- these muffins also disappeared in record time. I only made half a batch, and my family had eaten them in about 3 hours. I hope that you enjoy them- and experiment with this recipe. Add in some chocolate chips, switch up the syrup, or play around with different nut butters…
Ingredients (makes 10-12)
this recipe also halves well to make a smaller batch
- 2tbsp maple syrup
- 1/2 cup pecan butter (I used Meridian; it’s the only brand I know of that makes pecan butter so far)
- 2 & 1/3 cups oats
- 2 bananas
- 2 eggs
- 1 cup yoghurt
- 1.5tsp baking powder
- 1/2 tsp baking soda
- 1/2tsp vanilla essence
- Pre-heat the oven to 200*c, or if you’re using a fan oven 190*c. Line a tray with muffin cases, or silicone muffin cases (I just bought some for £2, and it was one of the best investments I ever made)
- Throw all of your ingredients into the blender, yes all of them. Blend until a smooth batter forms.
- Pour into muffin cases, and place into your preheated oven for 15 minutes, until risen and golden. If the muffins are done, they should spring back when you press down on them lightly.
You can let these cool before you dig in, but they are amazing warm with a layer of pecan butter spread on top…
First up: I cannot take full credit for these bars. The recipe I used as a base (swapping brown rice syrup for honey, and chucking in vanilla and cinnamon) can be found right here: http://thebigmansworld.com/2015/09/23/healthy-3-ingredient-rice-crispy-treats/ . This blog is AMAZING for recipe inspiration, and I encourage you all to head over and have a good rummage around. Other ways I thought I could change up these bars is by adding some dried raspberries, blueberries, dates, or cranberries- or dipping them in dark chocolate. Keep your eyes peeled for that.
Fun fact: someone commented on the instagram picture said that in New Zealand they call these bubble cakes instead of rice crispie buns (when in bun form). I had my family try these bars, and though my brother was at first disgusted that I had added peanut butter to a “classic”, it didn’t stop him eating one or two. We used to make these bars in bun form with my dad, this being the only “baking” he could actually handle. And pans with burnt marshmallow and golden syrup welded onto them say that even this “baking” was a bit of a stretch. If you want, pile this mixture into bun cases instead of making bars, to really get that childhood treat back. I have to admit, I do want to see these encased in brightly coloured bun cases some time soon.
- 2 cups rice crispies (I used the Kallo wholegrain puffed rice cereal)
- 1/2 cup chunky peanut butter
- 1/2 cup runny honey
- 1tsp vanilla
- OPTIONAL: 1/2tsp cinnamon
- In a large bowl combine the rice crispies with the honey, vanilla, and cinnamon (if using).
- Place the peanut butter into a microwavable bowl, and melt slightly in the microwave; add this to the crispies too.
- Stir until well combined, and then press into a lined baking tray, before chilling for at least 1 hour. These keep well in the fridge, and are good to go for around 3-4 days.