Popcorn Fridge Cake come Rocky Road

Hello my lovely lot. I had such a lush weekend. Friday afternoon I caught a train to Leeds to spend the weekend with my boyfriend, chilling out and visiting cute cafes, walking around town and going out and seeing a band together. Was so lovely to spend some time together and just chill. Sunday evening I headed back hope for a chilled one in with my Mum. Monday was an admin, order, post office and developing new idea day and ordering packaging etc. also restocking my website. Tuesday was launching my peanut butter spread day and todays going to be launching my hot chocolate day. The rest of the week will be making everything for my new range and restocking to my stockists. I’m excited for my long weekend and to spend sometime with my family and friends. I hope you all have a relaxing few days too.

Today I’m sharing a chocolate recipe because well it’s Easter! A mix between a rocky road and cornflake bun come fridge cake. Anyway, I think you’ll love it! x

Ingredients – cuts into 16 chunky slices

7 packs of leitchycreates peanut praline bars or 14 or 500g of dark chocolate of choice, chopped

140g cashew butter

95g deep roast peanut butter – I used Manilife 

90g smooth peanut butter – I used Manilife

80g popcorn kernals – popped

120g raisins

55g chopped dried apricots

25g toasted coconut flakes

50g flaked almonds, toasted

30g goji berries

Line a tin with baking parchment

Method

Melt the chocolate in a large glass bowl in a microwave or over a boiling pan until all melted and silky.

Stir through the nut butters until smooth and then stir through the popped popcorn until the popcorn is no longer white and completely covered in chocolate.

Then stir the remaining ingredients through one by one until everything is combined.

Pour into the lined tin and press to compact with the back of a spoon until flat and pressed inot the tin as tight as possible.

Pop in the fridge to set for an hour and then remove, use a large knife to cut into 16. Keep in the fridge.

​Enjoy xx

Vanilla Protein Fruity Chia Pudding

Morning my lovely lot. Hope you all had a lush weekend, I did! Friday afternoon my bestie came round for a quick cocktail as it was her 21st birthday and she was going away for the weekend but we still wanted to see one another. I made her a cheeky yet nourishing cocktail, made by blending frozen blueberries, raspberries and Malibu to create a berry like daiquiri come pina colada drink. Then we had a quick catch up before she headed off. That evening me and my boyfriend went to go see a band and for a few drinks. I love a bit of live music. Saturday morning we had a sleep in and then Saturday afternoon was a busy one as I first met my friend from the gym for a coffee and a scone and a natter, then I met my Dad for a few rounds of cocktails and a catch up and then I met back up with Rob and his parents as we were going out for a nice meal to celebrate his Mum’s birthday. Sunday was Mothers day. We got up, I gave her cards and presents off of my brother and I and then we had breakfast, got dressed and ready and headed of to Manchester for the poshest and prettiest afternoon tea at Australasia. We got a complimentary glass of champagne each and a pineapple and coconut mojito to start and then we had 3 tiers of sushi, followed by a tier of cakes such as ganache, carrot, lemon curd, meringue and a pana cotta. Then we had the fanciest coffees that came with smarties, followed by another tropical punch cocktail with guava and mango to finish the lovely meal. Mum got some gorgeous flowers and then we trotted off back to the station to head home. That evening we just chilled, ate marmite and peanut butter on toast with hot chocolates and watched Peter Kay.

Monday was back to prepping everything for my LeitchyCreates stall at Nether Edge market this Sunday coming. I made all my solid chocolates last week so this week is bars and pralines, labels and packing.

Today I’m sharing a super delicious and bright chia pudding dish. Packed with protein and vitamins. Super delicious and sweet. One you’ll just love.

Enjoy x

Ingredients – serves one

Chia pudding – make the night before

1.5 tbsp chia seeds

1 scoop vanilla whey powder or vegan alternative 

200ml water

Toppings –

100g super ripe mango, mashed

1 banana, sliced

1 tsp toasted almonds, chopped

1 tsp toasted coconut flakes

1 tbsp crunchy peanut butter/almond butter

1 tsp cacao nibs

a small handful of frozen raspberries, crumbled

Method

The night before –

Whsik the chia, whey and water together in a bowl until smooth.

Cover and pop in the fridge overnight.

​In the morning –

 

In the monring, take the chia out the fridge, give it a stir and add a splash of milk if to thick and then stir to combine.

Top with the mashed mango, sliced banana, chopped almonds, coocnut flakes, a dollop of peanut butter, a sprinkle of cacao nibs and a scattering of raspberries.

Dig in.

Leitchy xx

Miso Mango Compote Porridge

Morning guys!! So this weekend was lovely (mostly) and just what I needed!

On Saturday I headed off to London on a 7am train with my breakfast to go (cardamom and blueberry porridge with honeyed walnut and tahini butter, yoghurt  and toasted seeds) and my favourite artists playing through my headphones. I first went to go meet my old best friend who moved down to London when we went to sixth form and we haven’t really spoke since. We both got ill and we both lost contact but now I’m so happy and grateful she is back in my life. It was so easy, I felt so comfortable, she gets me and we got on so well. Super excited to see her again in two weeks because are catch up got cut short as I had to get to MissFits boy confidence event. The event was probably made up of around 40 young women. Missfits were sponsoring the event and Sophie Leah, Tally rye, Tessa Seward, Rhiannon Lambert, Laura from Phelanwell, Becki Rabin and Tara Adlestone from Missfits were the wonderful ladies sharing there journey to body confidence and tips and tricks for body positivity. I learnt new things, I found it so fascinating and inspirational that ladies were sharing their experiences openly as I know that will have been so hard. I also felt very grateful to have such a supportive and positive community and group around me. It was lovely to catch up with Gemma and Michelle (and try Michelle’s amazing brownies) and also to catch up with Lavinia and hear about how she’s bossing the world of vegan sprinkles! After the event I went to Planet Organic to buy myself some birthday and holiday supplies and also to see the wonderful Celine for a natter and an ice cream.

Sunday was pretty chilled! I had a bit of a stressful morning but in the afternoon, I made the most of the sun, enjoyed tea in the garden and went on a lovely, peaceful sunset walk with my Mum and then snuggled on the sofa and ate ice cream sundaes! Perfect.

This week I’m back to business and developing for LeitchyCreates.

Today I’m sharing one of my many new porridge creations. I know its summer and I should be on the smoothie, overnight oat and chia waggon but ever since Copenhagen, I just can’t get enough of porridge! Here’s my mixed grain creamy coconut porridge topped with a lush miso mango compote (try the leftovers with sesame and tamari tuna steak) full fat yoghurt but coconut yoghurt would be lush too and toasted nuts, coconut and cacao nibs.

Enjoy my Leitchy Tribe xx

Ingredients – serves one with leftover compote

Compote –

235g (chopped weight) mango, diced

0.5 tbsp dark brown rice miso

a splash of water

1 tbsp maple syrup

Porridge –

15g rolled porridge oats

15g rolled jumbo oats

20g barley flakes

1 tbsp coconut milk powder

200ml oat milk

a pinch of salt

Toppings –

2 tbsp full fat live yoghurt/Vanilla coconut yoghurt

2 – 3 tbsp of the miso compote

1 tbsp chopped cashews, roasted

0.5 tbsp toasted coconut flakes

1 tsp raw cacao nibs

Method

Pop the compote ingredients in a small pan. Bring to the boil and then a medium simmer for 15 minutes or until soft and pureed with a few lumps of a mango still in.

Meanwhile, pour the porridge ingredients into another small pan and stir over a low heat until thickened. Pour into a bowl.

Dollop the compote on one side of the porridge and the yoghurt on the other.

Scatter the toasted  nuts, coconut and nibs down the centre of the compote and yoghurt in a diagonal across the bowl.

Enjoy,

Leitchy xx

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!!

Blueberry and Fennel Compote Porridge

Morning guys! I think this is the best summer we’ve had in years. The weather is just stunning!!

So last weekend, I actually put alllllll my work away and just chilled out! Very rare! I normally take weekends ‘off’ but I’ll still spend a morning or an evening working but this I didn’t at all. Saturday morning I reorganised my room and had a good old clean which was probably more satisfying than it should’ve been haha! Then I did some cooking before chilling out all afternoon in the garden, reading my book, listening to podcasts and eating ice cream sundaes! Then Sunday Me and my Mum went on a lovely walk down the side of a river and then sat on a hillside and had a good old picnic. We then went back home for another ice cream sundae and some more reading. I also did some non work related baking, I made some low sugar banana bread for snacks and puddings and breakfast on the go. I like to make a load and shove it in the freezer for something to go to when I don’t have time. I also made my Mum and I a beautiful al fresco tea from the gorgeous Green Kitchen Stories at home book and chilled out in the sun and had a good old natter. A super relaxed and much needed weekend off. This week is going to be hectic but I’m going to take everyday as it comes and make sure I have me time and down time so I don’t get too overwhelmed like I did at the end of last. It takes time to learn to step back but I’m working on it as it’s so important.

So Today I’m sharing one of my new favourite porridge recipes. After getting back from Copenhagen and experiencing Hygge and eating lots of delicious porridge, It’s become my new favourite breakfast option and I’m loving experimenting with various compotes. This one sounds a little strange but it’s honestly magical, paired with creamy yoghurt and the crunch and depth of flavour from the almonds and nibs, perfect. Enjoy.

Ingredients – serves one

​Compote –

50g fresh blueberries

0.12 tsp dried fennel seeds

1 tsp maple syrup

​Porridge –

25g rolled porridge oats

25g rolled jumbo oats

200ml cashew milk

a pinch of salt

​Toppings –

2 tbsp full fat live yoghurt/dairy free yoghurt

1 tbsp roasted almond flakes

1 tsp cacao nibs

Method

Pop the bluebrries and fennel seeds in a small pan with a thin layer of water to cover the bottom.

Pop the pan over a low to medium heat, bring to the boil and then a medium simmer until thick – mash the blueberries with a fork when they are soft. Keep a close eye as it will thicken fast.

Meanwhile, pop the oats, milk and salt in another pan over a low heat.

Stir constantly until thickened.

Pour the porridge into a bowl.

Pour the thickened blueberry compote on one side and dollop the yoghurt on the other.

Scatter the almonds and nibs diagonally down the middle and serve.

Dig in!!!

Enjoy,

Leitchy xx