Apple Crumble Cookies – Courgetti Blog

Apple crumble cookies with a caramel sauce

Today’s guest blog post is coming from the lovely Laura. Crumbly apple and blackberry cookies with a thick, silky caramel sauce?!? What’s not to like?! I bet these would be great for breakfast on the go too!! Ummmummm!

Laura is one of my lovely close friends who makes the best personalised aprons in the world, comes up with the cutest personalised gifts, has the cutest dog and is always there when I need a chat!! Thank you Laura! Go give her some love! Here’s her blog for more amazing recipes!!

 

Ingredients makes 12 cookies:

2tbsp chia seeds

6tbsp Apple juice

100g rolled oats

50g jumbo oats

50g spelt flour

3tbsp coconut oil

1/2 tbsp cinnamon

2 sweet apples, grated

50g blackberries (or any other berry) washed

2 tbsp peanut butter

2tbsp maple syrup

 

Caramel ingredients (serves 6)

3 sweet apples, diced small

60g pecans, chopped

12 tsp coconut sugar

6 tsp coconut oil

3tsp cinnamon

 

Method

 

  1. In a small bowl mix the chia seeds and apple juice together, leave aside.
  2. In a blender, pulse the rolled oats to a flour. Add to a bowl with all the other cookie ingredients.
  3. Once thoroughly combined, add in the chia ‘egg’ and mix once more. 
  4. Line a baking tray with greaseproof paper, scoop 12 balls of oaty mixture on to the tray and press them flat into cookie shaped. 
  5. Transfer to the oven and cook for 20 minutes or until golden
  6. To create a hard cookie, turn the oven off after the twenty minutes, and leave the tray in, with the door still closed, leave for a few hours. 
  7. When ready to serve, dice the apples for the Carmel sauce. Melt the coconut oil in a pan and add in the Apple and pecan pieces. When the Apple is slightly softened and the nuts slightly coloured, tip in coconut sugar and cinnamon and leave to cook for around a minute. 
  8. The cookies are best served warm, with either yoghurt or ice-cream and topped with Apple and pecan caramel. Enjoy!

Sweet Potato Falafels – BlueberrySmiles22

Todays recipe is coming from the wonderful BlueberrySmiles! This Lady is a fantastic cook (she’s makes the best falafels, pancakes and smoothie bowls) She’s the most supportive person I know, she has the kindest heart, wise beyond her years, mindful, motivational and inspirational. She is truly a super woman! Here’s one of her incredible recipes! Let me know how you get on and don’t forget to check out her blog for more delicious plant based recipes.

Recipe

Having read about their health benefits in connection with the Okinawa diet, purple sweet potatoes have been the object of my curiosity for many months now (for more on this scroll to the very bottom). Once I finally got my hands on these elusive tubers I knew I wanted to make something special. Inspired by the sweet potato falafels from the MaE deli and a sweet potato falafel wrap from Crussh, I set out to create my own, and thus, these purple patties of pure perfection (or so I claim) were born.

These sweet, starchy gems are so satisfying with their soft mushy texture and the lovely flavors of the coriander, garlic and hint of chili coming through. And – as all my recipes 😉 – they’re quick to make (especially if you cook the sweet potato beforehand). Perfect for when you want to try something a bit different, without spending ages at the stove.

So let’s get right to it!

Ingredients

200 g cooked purple sweet potato
200-230 g chickpeas (drained, rinsed)*; my carton was 380g before draining
ca. 2 heaped tbsp flour (I used wholemeal spelt)/ as much as you need to bind mix
salt
chili powder
half a 30g bunch of fresh coriander, chopped (the rest you can sprinkle on top)
drizzle of garlic-infused oil**
coconut oil, for cooking
* I take the skin off the chickpeas as they’re easier to digest that way, but feel free to skip this step if that’s not something you’re concerned about. (Although, I have to say, there’s something strangely satisfying about popping out the chickpeas!)

**If you don’t have this you should be able to just use regular olive oil and some fresh, crushed garlic. I use it as an alternative because I sadly don’t tolerate garlic (or onion) very well, and infused oils seem to be less problematic, the critical components not being soluble in oil. (See here for more information if this affects you too.)

Method

Mash the chickpeas in a large flat bowl with a fork (or use a food processor, but don’t over-process; they should still be crumbly and a bit chunky), add the sweet potato and mash as well (or again, if you’re looking for less manual labor just purée – I was lazy and wanted to avoid cleaning another piece of equipment, but it didn’t take very long at all). Add in your flour and season with salt and chili, before adding the chopped coriander and a drizzle of garlic-infused oil into the gloriously purple mess. Mix together with your hands (yes, they will get purple!)

Now, the fun part: roll the mix into evenly-sized balls. I made 11, but this will obviously depend on the size you prefer. I also flattened mine a bit at the end, as I didn’t want them perfectly round. Next, simply heat some coconut oil in a pan and cook the falafels on both sides for a few minutes. It’s basically just about warming them up and getting a bit of a crisp on the outside.

Serving suggestion:

While the falafels are sizzling away in a pan, cook some buckwheat noodles (the ones I use by King Soba only take 5 minutes) in salt water. A minute or two before they are done, add in some courgetti or other quick-cooking veg. Drain and serve with your lovely purple falafels. Drizzle with a nice oil, or create a quick little sauce by combining tahini, honey or maple syrup, lemon juice and water. (I used this lovely black tahini, by Sun and Seed, as it contrasts so nicely with the purple!). Finally, sprinkle with white sesame seeds and more coriander to finish off the dish.

Hope you enjoy!

xoxo

As much as I wanted to benefit from the nutritional purple sweet potatoes… I couldn’t find any! So I used normal and they were more than incredible! Seriously good! I also doubled the coriander as I’m silly and read the recipe wrong but they were delicious!! Served with cabbage slaw, cauliflower tabouleh, lemon and tahini dressing, pickled radish, medal dates and roasted almonds! Perfect!

Enjoy guys and don’t forget to check out BlueberrySmiles Blog!!

Peach and Apricot Smoothie – Healthy and Psyched

Peach & Apricot Smoothie – Healthy and Psyched guest post

Brighten up your morning with this pretty peach and apricot smoothie. It tastes like sunshine in a bowl and even has the goodness from carrots and (optional) superfood maca powder! I love adding veggies into my smoothie bowl because they don’t contain as much sugar as fruit and have lots of vitamins and minerals. Plus, if I eat them at breakfast I don’thave to worry if I don’t manage to squeeze lots more in during the rest of the day.

Top tip: Use fresh ripe fruit for a sweeter and more delicious smoothie.

Ingredients – serves one

– 1 small (60g*) ripe doughnut peach
– 1 (50g*) ripe apricot
– 1/2 (50g) banana
– 2 small (140g) peeled carrots
– 125ml rice milk
– 1 tsp maca powder (optional)
– toppings – golden kiwi, beetroot quinoa puff cereal, salted popcorn
* weight after the stone has been removed

Method

Destone the peach and apricot , then chop them into peices and place in a zip lock bag in the freezer along with the banana.

Blend all of the ingredients until smooth and then add the toppings. If you don’t have a powerful blender you may need to add a little more liquid to help it blend better.