Friday, 16 November 2018

Pumpkin Spiced Pancakes

pumpkin spiced pancakes

If ever there was an excuse for hibernating and enjoying the indulgence of a lie-in, autumn is it. Of course, lie-ins inherently lead to brunch and for me, that equals one thing... pancakes! I'm so excited to share this recipe for Pumpkin Spiced Pancakes with you as I'm sure you'll love them and agree that they practically taste of autumn! Rainy day and cozy knits optional, but highly recommended!

Three great health benefits: boosts mood, good source of fibre, promotes healthy skin

Serves 2

Ingredients:
1 & 1/4 cups buckwheat flour
1 cup almond milk
1/2 cup pumpkin puree (I use canned)
1/4 cup smooth almond butter
1 tsp gluten free baking powder
1 tsp vanilla extract
1 tsp ground cinnamon
1/4 tsp ground ginger
1/4 tsp ground nutmeg
1/8 tsp ground cloves
Approx 4 tsp coconut oil

Method:
1) Place the buckwheat flour, almond milk, pumpkin puree, almond butter, baking powder, vanilla extract and spices (cinnamon, ginger, nutmeg and cloves) into a blender and blend until smooth. It'll form a fairly thick batter.
2) In a small non-stick frying pan, melt 1 tsp of coconut oil over a medium high heat. Add approximately half a ladle of the batter, forming into a circle shape of even thickness and cook for a couple of minutes until it starts to bubble and set. Flip over and cook for a further minute. Remove and set aside on a plate.
3) Repeat step 2, adding more coconut oil as necessary, until all of the pancake batter is used up. Top the pancakes with your favourite toppings- I like maple syrup and fresh fruit.

Let me know if you try out this recipe! Tag me on Twitter @HaloEats or Instagram @halo.eats
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Friday, 9 November 2018

Banoffee Millionaire Squares

banoffee millionaire squares

Before I changed my way of eating, baking was probably my favourite style of cooking. It has always amazed me, and continues to do so, that combining just a few simple ingredients creates something completely different to the components and truly delicious! There have been times when baking has really been my sanctuary as well.. concentrating on the recipe, measuring ingredients and focussing on the task in hand helped me to switch off whilst also providing a feeling of accomplishment and productivity. Today's recipe isn't baking as such- in that it's a raw recipe- but it is amazing how the different components come together to create a delicious and indulgent treat. I served this at a recent event and all of the attendees raved about it- even those who professed not to be fans of banana!

Three great health benefits: boosts mood, beneficial for brain health, good source of fibre

Makes 16 squares
Keep refrigerated

Ingredients:
For the Base:
125g gluten free jumbo oats
125g walnuts
Pinch sea salt
3 tbsp coconut oil (liquid)
2 tbsp maple syrup
For the Caramel Centre:
350g medjool dates, pitted
2 tbsp coconut oil (liquid)
1/2 tsp vanilla extract
1 ripe banana (125g)
For the Chocolate Topping:
4 tbsp cacao powder
4 tbsp coconut oil
4 tbsp maple syrup
For the Topping:
25g walnuts, roughly chopped

Method:
1) Line an 8 inch square cake tin with greaseproof paper.
2) In a food processor, whizz together the jumbo oats and walnuts to form a crumb. Add the salt, 3 tbsp of the coconut oil and maple syrup and whizz again to combine, until the mixture starts to come together. Press into the prepared cake tin (it'll be a thin layer) and refrigerate for at least 30 minutes to set.
3) Meanwhile, make the banana caramel layer. Place the dates in a clean food processor and whizz to break up. Add 2 tbsp of the coconut oil and the vanilla and whizz to form a thick paste. Add the banana and whizz again until a smooth paste forms. Smooth the banana caramel paste onto the base layer and refrigerate for at least 30 minutes.
4) Make the chocolate topping by combining the cacao powder, coconut oil and maple syrup in a small saucepan over a medium heat on the hob. Remove from the heat and set aside to cool slightly, allowing the mixture to thicken but not set. Pour on top of the banana caramel layer and sprinkle with the chopped walnuts. Refrigerate for at least 30 minutes to set before cutting into squares.

Let me know if you try out this recipe! Tag me on Twitter @HaloEats or Instagram @halo.eats
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Monday, 5 November 2018

Mushroom Stroganoff

mushroom stroganoff

I've been making this dish for years and its one that I come back to again and again, particularly at this time of year. If ever there was the perfect Bonfire Night dish, this is it! It's comforting and warming as well as being quick and easy to make, in under half an hour. The garlicky flavour together with the "meatiness" of the mushrooms adds a satisfying quality, whilst the creamy yoghurt sauce adds a sense of indulgence. I love serving this with wild rice- simply make two big pots to serve a crowd.

Three great health benefits: boosts immunity, beneficial for bone health, anti-inflammatory 

Serves 3-4

Ingredients:
2 tbsp olive oil
1 onion, finely chopped
2 cloves garlic, crushed
600g mushrooms (I used 350g girolles and 250g chestnut mushrooms)
1 tsp sweet paprika
3/4 tsp grated nutmeg
Sea salt & black pepper
250g coconut yoghurt
Small handful parsley, finely chopped

Method:
1) Place the olive oil in a large saucepan over a medium heat on the hob. Add the onion and lightly fry for a few minutes, until softened.
2) Add the garlic and fry for a further minute before adding the mushrooms. Reduce the heat and cook, covered with a lid, for 10-15 minutes. Stir occasionally.
3) Add the paprika, nutmeg and salt & pepper before stirring in the coconut yoghurt. Cook for approximately 5-10 minutes, to warm through. Stir in the parsley before serving.

Let me know if you try out this recipe! Tag me on Twitter @HaloEats or Instagram @halo.eats
Photo credit: with thanks to www.tiffany-matthews.com 

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