So this little number I’ve adapted from a BBC Good Food recipe and put my little spin on it!
Such a good snack for breakfast or a little something to take the edge off sweet cravings in the evening!
Choc Chip Banana Bread
- 150 g wholemeal flour
- 110 g self-raising flour
- 1 tsp bicarbonate of soda
- 1 tsp baking powder
- 300 g mashed extremely ripe bananas
- 1 tsp vanilla essence
- 3 tbsp honey
- 3 large eggs beaten
- 200 ml natural yoghurt I use low fat but you can use any
- 250 g milk or plain chocolate chips
Preheat the oven to 150C
Combine the dry ingredients in one bowl.
Mash the bananas in a separate bowl and combine with the eggs, vanilla essence, honey and yoghurt. Once these have been combined stir in the chocolate chips.
Add the wet mixture to the bowl of dry ingredients.
Pour into a loaf tin and bake for 1hour 15 minutes.
Check it's cooked by poking a skewer into the middle, if it comes out dry then you're good to go!
Transfer to a cooling rack and try the first slice when it's just warm!
Hands up if you’re terrible at looking after yourself? *Raises hand*
I’m just as guilty as everyone else – despite what my Instagram might tell you!
Since moving to London my life has, unsurprisingly, increased in pace rapidly. I now rarely eat breakfast – except for at weekends – I eat half the amount of fruit and veg I usually do and I’m drinking less water than I ever had before.
I was lucky enough to spend 2 and a half weeks back at home over Christmas and I realised how tired and run down I was. Before the holidays I had the flu for a month and a half – yes you read that right… a month and a bloody half!
So I’ve promised myself I’m going to pull it together and start putting nutrients into my body to counteract my London lifestyle. This is the first of a few superfood recipes I’ll be posting, so I hope you’ll enjoy.
I’ve sourced my goji berries for this recipe from Naturya and they are one of the Naturya Super 6 range. I was lucky enough to go to the Naturya Super 6 breakfast club last year, and this is a brand I can really get on board with. Like me they believe in the pure and natural goodness of food – no additives or gimmicks – just fresh goodness and super tastiness!
Anyway, enough waffling… to the recipeeee!
These will make the perfect breakfast or snack for anyone with a hectic lifestyle. Just knock up a batch on a Sunday afternoon and enjoy them for the rest of the week! FYI they’re quite crumbly, so come out more as chunks than rectangles… so if you want perfectly formed bars, add 350g honey instead.
Superfood Goji Berry and Cashew Nut Flapjacks
A healthy breakfast or snack for those on the go!
Prep Time20 mins
Cook Time25 mins
Total Time45 mins
- 300 g oats
- 30 g flaked almonds
- 30 g pumpkin seeds
- 80 g cashew nuts
- 200 g runny honey
- 1 tsp ground cinnamon
- 1 handful dried goji berries
Preheat the oven to 180C and line a baking tin with parchment. I used a 16x25cm pyrex dish, cause I'm trendy like that.
Spread the oats, nuts and seeds out on a baking tray and dry roast for 10 minutes.
In the meantime add all of the other ingredients into a big bowl.
Once the oats, nuts and seeds have roasted, add them to the bowl.
Pour into your baking tray and flatten - but not too much - you don't want rocks for breakfast!!
Bake for 25 minutes or until golden brown - be careful not to catch the edges!
Slice into squares or bars and enjoy!
These will keep in an air tight container for about a week - if they last that long!
I love cashews so they were my nut of choice, but you can swap them and the other nuts/seeds out for whatever your preference is!
They're quite crumbly, so come out more as chunks than rectangles... so if you want perfectly formed bars, add 350g honey instead.
You’re not ready for this. You’re just not. Are you sitting down? You better be. CAUSE THESE ARE A BLOODY OUTRAGE!
The brain child of my dear housemate, who regularly spends her time perving on the most ridiculous sugary tweets. I’ve mish-mashed a BBC Good Food and Jamie Oliver recipe here to create these ridiculous creations.
Salted Caramel Brownies
The BEST brownies I've ever ever made. Honestly. Ridiculous.
Prep Time20 mins
Cook Time40 mins
Total Time1 hr
For the brownie mix
- 200 g unsalted butter plus a little extra for greasing
- 100 g dark chocolate
- 100 g milk chocolate
- 200 g golden caster sugar
- 4 medium eggs
- 130 g plain flour
- 50 g cacao powder
- 1 tsp baking powder
For the salted caramel
- 80 ml cool water tap water is fine
- 250 g golden caster sugar
- 1 tsp vanilla extract
- 120 ml double cream
- 25 g unsalted butter
- Sea salt/ pink Himalayan salt
1. Heat oven to 180C/160C fan/gas 4. Grease and line a baking tin with baking parchment.
2. In a separate pan, melt the butter and break in all the chocolate. Turn off (and remove if an electric hob) the heat and stir until the chocolate melts.
3. Make the salted caramel
- Put a medium, non-stick pan over a high heat and pour in the water. Carefully pour in the sugar a little bit at a time and bring it to the boil. Cook until the sugar starts to turn golden brown and all the sugar has melted.
- Once the sugar has melted and bubbles form all over the surface, take the pan away from the heat. Mix the vanilla bean extract into the double cream and carefully pour it into the pan. Whisk in the butter and add a good pinch of sea salt.
- Leave to cool for 5-10 minutes.
4. Add half of the cooled salted caramel into a bowl with the sugar and eggs, and beat until smooth.
5. Whisk the chocolate and butter mixture into the caramelly, sugary, eggy goodness.
6. In another bowl, combine the flour, cocoa and a good pinch of table salt and a tea spoon of baking powder. Then sift this on top of the chocolate mix. Stir in carefully until you have a smooth, glossy mixture.
7. Pour half of the combined brownie mix into the lined baking dish and smooth until flat.
8. Pour or spoon a 3/4 of the remaining salted caramel on top of the batter layer. I blobbed it all over for extra gooiness, but feel free to exercise more moderation!!
9. Pour the rest of the brownie mix on top and smooth it out.
10. Scatter with a little more sea salt, then bake for 35-40 mins or until risen all the way to the middle with a firm crust on top. These brownies are quite gooey, so don't be surprised if the usual skewer test comes out covered in mix. The brownies should be a bit jiggly when you pull them out.
11. Let them cool a little and drizzle with the final bit of salted caramel. You should really leave them to cool before eating, but I LOVE them still warm and gooey. You have plenty of time to enjoy them completely set over the next few days!!
If your baking dish is quite deep, you may need to bake them for longer, likewise if it's quite shallow you will need less time baking. Just keep an eye on the little babies and watch them as they go!
I kind of made these up with things I had milling about the fridge this morning, and they worked out so so well! They’re a lot lighter than normal American pancakes, which I can’t usually eat because they make me feel terrible! But these bad boys are something else!
Blueberry, raspberry and banana smoothie pancakes
Blueberry, raspberry and banana smoothie pancakes for brunch this morning! Not very photogenic because they're much gooier than normal American ones... No way near as heavy too!!
Prep Time5 mins
Total Time20 mins
- 1 very ripe banana
- 230 g of mixed raspberries and blueberries
- 100 ml almond milk
- 200 g flour
- 1 egg
- 1 tsp baking powder
- Coconut oil
Whiz it all ingredients and half the berries together in a blender (I used my NutriBullet). Melt some coconut oil in a non stick pan and pour out enough to make one pancake. Decorate with a few berries on top while cooking. Cook until solid (this takes quite a while, I prefer mine still quite gooey in the middle) and serve!
Give them a go and let me know what you think!
Enjoy, M xx