Banff blueberry pudding

Now lets talk chia!

  • Chia seeds are full of omega 3 and calcium to keep them bones healthy and strong.
  • They help protect the skin from sun damage.
  • They help reduce inflammation as they are packed with soluble fibre – Can help some IBS sufferers by reducing bloating.
  • They are complete proteins.
  • They contain amino acids which help keep your skin, hair and nails healthy – reduce blemishes.
  • They are known to keep you fuller for longer – great for breakfast on busy days.
  • Gluten free

Plus many more!

In this recipe I’ve combined blueberries and coconut for a creamy texture and summer vibe!

I’m sure you will become just as addicted to this recipe as I am!

Its so simple, quick and easy! Perfect for a weekday breakfast. You can prepare it all the night before, pop it in a jar and take it to work with you in the morning.

Ingredients – serves 1

1.5 tbsp chia seeds

100ml full fat coconut milk

80g frozen blueberries

1 tsp ground flaxseeds

1/2 tbsp maple syrup

1 tbsp almond butter

50g fresh blueberries

5g coconut flakes

 

Method

Place the chia seeds, coconut milk, frozen blueberries, flax, maple syrup and almond milk into a food processor/blender.

Blend until smooth and all the ingredients are combined.

Pour the mixture into a small bowl/glass/jar and pop in the fridge overnight.

In the moring top with fresh bluberries and coconut flakes.

Enjoy xx

Macadamia mash

I eat yoghurt most days, whether it be with fruit and nuts, parfait form, on top of porridge or with granola! It’s so easy to flavour and goes with pretty much everything, savoury or sweet.
One of my favourite ways to eat it is in a parfait form/layers. That way you get to experience various flavours and textures which all compliment one another and look pretty too.
In this recipe I’ve played about with the texture of the blueberry and kept some whole and some mashed, mainly for presentation values but it makes the parfait more exciting to eat too as it confuses the senses.

Ingredients

100g blueberries
1/2 tbsp honey
150g full fat live yogurt/coconut yogurt
1/2 tsp vanilla powder
20g macadamia nuts
10g sunflower seeds
5g coconut flakes
1/2 tbsp honey

Serves 1

Firstly roughly mash the blueberries with 1/2 tbsp honey with the back of a fork and transfer to a glass/ jar.
Mix together the yogurt and vanilla and pour over the mashed blueberries.
Toast the nuts, seeds and coconut in a dry pan over a high heat until golden (toast one at a time).
Pour the toasted nuts, seeds and coconut ontop of the yogurt and drizzle with the remaining honey.

Enjoy.

Apricot and cranberry granola

We always have a jar of granola in the cupboard! It’s so versatile and amazing when you are in a rush! In our house its mainly eaten for breakfast with yogurt/milk and fresh berries or sprinkled over porridge and smoothies. I also like to pack a little tub in my bag and eat it as a trial mix when on the go. It would also be perfect with coconut yogurt or nice cream as a dessert.

I make a wide range of flavours and combinations of granola but this one is definitely a favourite in our house. My Dad actually said this was the best granola he’s ever had!

Ingredients

50g walnuts

50g almonds

50g hazelnuts

50g pecans

50g sunflower seeds

50g pumpkin seeds

250g buckwheat flakes/quinoa flakes

Zest and juice of one large orange

6 tbsp maple syrup

1 tsp cinnamon

100g chopped dried apricots

50g dried cranberries

Method

Preheat the oven to gas mark 3.

Pop all the nuts into a food processor and pulse until roughly chopped. Alternatively chop by hand.

Transfer the chopped nuts into a bowl with the seeds, oats and cinnamon. Stir well. Zest the orange and stir through the granola mixture before squeezing the juice from the orange and stiring this through the mixture too. Finally add the maple syrup and stir the mixture thouroughly until everything is evening coated and the nuts and seeds are evenly distibuted through the flakes. Pour the granola mix into a large casserole dish and pop in the preheated oven for 50-60 minutes, stiring every 10 minutes to prevent burning and to ensure everything is crisp and golden.

Take out the oven and stir through the dried fruit.

At this point your kitchen should be smelling delicious!

Once cool, transfer to an air tight container.

Keeps for 2/3 weeks.

Enjoy.