Showing posts with label Breakfast. Show all posts
Showing posts with label Breakfast. Show all posts

Thursday, 4 August 2016

Cashew nut and Oats Energy Balls

I love cashewnuts, they are one of my favorite nuts, I can eat them raw, roasted, fried  in stirfries and also in for breakfast. They have a lower fat content than most nuts and are high in Magnesium which is vital for healthy bones.

To encourage my family to eat some thing for breakfast , especially the youngsters I make these delicious Cashew nut and Oats energy bars with Mehdool dates. They have no added sugar and taste absolutely divine.

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Cashewnut and Oats Energy Balls
Scrumptious energy balls made with cashew nuts and oats, perfect for a healthy treat.

  • 6 Medjool dates (pitted)
  • 1/2 cup Cashew nuts
  • 1/2 cup Organic oats
  • 1 tablespoon Agave Nectar
  • 1 tablespoon Organic Cacao powder

1. In a frying pan add the cashew nuts and oats and dry roast them on medium heat for 3-4 minutes. 2. Transfer the toasted oats and cashew nuts to a food blender.3. Add dates, cacao powder and golden syrup to the blender and blend the mixture until it just stars to come together. I like my mixture left coarse.4. Transfer the mixture from the blender on to a plate and roll small walnut sized balls . Dust with cocoa powder if desired.
Prep time: Cook time: None Total time: Yield: 18 balls

These delicious Cashew nut and Oat energy balls will keep for up to 10 days in an air tight container. I always make a double  batch of them  but they get eaten within a few days. They also make the perfect gift as they are vegan, no added sugar and totally healthy to nibble on.

You may want to check out some other delicious recipes of Energy Balls below:
Sticky Toffee Pudding Raw Energy Bars  from Tinned Tomatoes
Chocolate Cardamom Tahini Truffles from Nadia's Healthy Kitchen
Chilli Chocolate Chip Cookie Dough Energy Balls from Tin and Thyme

Saturday, 30 April 2016

No Bake Fruit and Nut Bars

Dried fruit is something I always have in my breakfast cupboard. I love it chopped on porridge, mixed with my cereal or even to munch on when I feel peckish. One of my family's favorite snack is these dried fruit and nut bars, they are easy to make and perfect for breakfast or snacks.

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No Bake Fruit and Nut Bars
Healthy and delicious fruit and nut bars that are perfect for snacks or healthy breakfast.
  • 6 Dried Apricots
  • 6 Dried Dates
  • 3 Dried Prunes
  • 6 Dried Figs
  • 1 cup mixed Finely chopped dried pineapple, dried papaya and dried mango
  • 1/2 cup Coarsely chopped Almonds and cashew nuts
  • 1 tablespoon Golden Syrup
  • Vanilla essence 1 teaspoon
  • 1 tablespoon Cocoa Powder
  • 100 g White Chocolate
  • For Garnish 1 tablespoon finely sliced Pistachio nut and Almonds ( I have coloured my almonds red by putting the sliced almonds in a ziplock bag with a couple of drops of food colouring and shaking the bag. Transfer the coloured almonds on to a tray with kitchen paper and allow to dry. Use them for garnish as required)
1. Line 2 mini loaf tins with cling film and keep aside.2. Make sure there are no stones in the dried apricots and dates .3. Add the apricots, dates, prunes,figs, dried pineapple, papaya and mango in food processor/ blender (I used my Optimum 9400) and pulse to chop the fruit. Do not make a paste of the fruit, it needs to be in small pieces.4. Transfer the chopped fruit to a large bowl, add to it the almonds and cashnuts, golden syrup,cocoa powder and vanilla and mix everything together.You should me able to pinch a fistful of the mixture and it should hold shape.5. Press the mixture tightly in to the two mini loaf tins lined with cling film and pack the mixture tightly, smoothing it with the back of a spoon.6. Break the chocolate into small pieces and put it in a glass microwaveable bowl, Microwave the chocolate in 30 second intervals until the chocolate is melted.7. Pour the melted chocolate on top of the fruit and nut mixture and tap the tins to smooth out the chocolate.8. Sprinkle on top of the chocolate the sliced pistachio and colourd almonds.Place the loaf tins in the fridge to set for 2 hours.9. Remove the loaf tins from the fridge and using a blunt knife run it around the edge to release the fruit and nut bars. Lift the bars out using the cling film.10. Once de moulded , discard the cling film and slice the fruit and nut bars into 6 mm thick slices using a sharp knife.For a smooth cut, use a serrated knife dipped in hot water .
Prep time: Cook time: None Total time: Yield: 18 slices

For more healthy on the go snack ideas check these recipes out:

I used my Optimum 9400 to chop my fruit and nuts  . The Optimum 9400  is a powerful blender that grinds, pulses, chops, grates, cooks and makes icecreams at a flick of a switch. You can read a review about my Froothie Optimum 9400 here.
At the moment  the Optimum 9400 is available at a special offer introductory price of £339 which includes a 30 day trial so that you can return it back postage free if you are not totally satisfied with it. I love options like this because I feel that if I do invest in a gadget I want peace of mind that I can be100 percent happy with it.Also being a brand ambassador for Froothie any one purchasing through this post can you can get  Extra 2 years warranty to get this use the code "Special Ambassador Offer" on purchase

Monday, 3 March 2014

Strawberry and Chocolate Chip Pancakes~ Eggless

Soft spongy pancakes that are delicious with luscious strawberries and a drizzle of chocolate and strawberry sauce. 

Preparation time: 5 minutes
Cooking time 10 minutes
Makes 6 mini pancakes


100 g ground oats
45 g rice flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 tablespoon sugar
1 handful chocolate chips
Enough milk to make a semi-thick mixture (approx 100 ml)
1 tablespoon olive oil to fry with or spray oil

For serving:

6 Strawberries
Chocolate sauce
Strawberry Sauce


1. Mix the flour, baking powder, baking soda, ground oats and sugar.
2. Add the milk and mix to make a semi-thick mixture, stir in the chocolate chips.
3. Lightly oil a frying pan and set it on medium heat .Using a ladle  spoon the mixture into the frying pan.
3. Wait till bubbles appear and the edge of the pancake starts to lift, now flip the pancake to cook the underside.
4. Pancake is cooked when both sides should are golden brown in  colour.
5. Stack the pancakes I used three per serving (or as high as you like), garnish with sliced strawberries and a squirt of chocolate sauce and strawberry sauce.

Alternatively serve with cream  / ice-cream / jam for a sinful brunch.

This post is a guest Post by Roshni Kanabar.


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