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!
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
Last 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
As I said over on Instagram (if you haven’t visited my account, then check it out here), I keep seeing PB&J burgers at every restaurant I pass which exclusively serves burgers. Unfortunately, they are never a vegetarian burger for some reason.
I think the reason this combo is rarely a restaurant option is because most burger joins have burgers made from actual veg, instead of ones using mycoprotein or TVP. Sometimes you want something that’s more of a blank canvas though, and I think an actual veg burger would make this combination a little too stodgy. So instead of waiting for my perfect burger, I decided to assemble one for myself (if only you could do that with other things). It happened to go really well… Continue reading
I’m having a bit of a love affair with pasta at the moment. I don’t know where it has come from, all I know is that if it contains pasta, I shall eat it. You know what goes really well with pasta? Fresh herbs. And chilli. And balsamic vinegar. And, surprisingly, avocado.
I usually opt for a spicy tomato, pesto, or even butter-based sauce, and am generally not a fan of creamy concoctions coating my fusilli. Avocado is just the right kind of creamy though. Its also a great substitute if you’re a vegan who misses creamy sauces, but obviously isn’t going to be pouring carbonara sauce over your pasta any time soon.
You can always add extra vegetables or some quorn, chicken, meat substitute, or fish into this pasta dish- but try it as it is at least once, because sometimes keeping it simple is best… Continue reading