Ginger Stewed Rhubarb

Ginger Stewed Rhubarb

Rhubarb is back in season and also back in my mums veggie garden so I decided to steal some and make a Christmas spice stewed version.

This is great to add to porridge (tastes like Christmas in a bowl) or with some coconut yoghurt. 

fullsizeoutput_2000.jpg

What you need:

300g rhubarb

2 tbsp coconut sugar

3 tbsp water

1 tsp ginger

1/2 tsp cinnamon

What to do:

  1. Place the chopped rhubarb in a medium-sized saucepan with coconut sugar, 3 tablespoons of water, ginger and cinnamon

  2. Bring to the boil, then turn down the heat and simmer for 5 minutes until the rhubarb is soft and cooked

Like this post? Why not check out my granola recipe here



Banana Buckwheat Pancakes

Buckwheat and Banana Pancakes.jpg

What you need:

1/2 cup buckwheat flour

1/4 tsp baking powder

Pinch of salt

1/2 tsp cinnamon

2 eggs, lighty whisked 

1/3 cup milk

1 banana, mashed

Buckwheat and Banana Pancakes 1.jpg

What to do:
1. Place dry ingredients in a large bowl

2. Mix milk, eggs and banana together

3. Pour milk mixture into dry ingredients and mix well

4. Drop large tablespoons of mixture onto a pre-heated non-stick fry pan

5. Turn when the mixture starts to form little bubbles on the top

6. Allow the other side to cook for a minute or until golden brown

7. Remove from heat

8. Serve with your favourite toppings - I love having mine with pure maple syrup, warmed berries, coconut yoghurt & sliced banana

Like this recipe? Why not try my Fluffy Buckwheat Pancake recipe - find the recipe here




Peanut Butter Overnight Oats

Peanut butter overnight oats

This is my go-to recipe during the week - you can prepare it quickly the night before and grab and go in the morning. 

Peanut butter overnight oats

What you need:

1 cup gluten free oats (if following a gluten free diet)

1 cup almond milk (I use half almond milk, half water)

2 tbsp flaxseed

2 tbsp peanut butter

1 tbsp rice malt syrup (optional)

Pinch of salt 

Toppings

Dollop of yoghurt (I love it with coconut yoghurt)

Extra drizzle of peanut butter

Sliced fruit (banana and raspberries are my fav with it)

What to do:

Combine oats, liquid, flaxseed, peanut butter, rice malt syrup and salt in a bowl and stir well. Cover and leave in fridge overnight, Enjoy in the morning! S x

Granola

Granola
Granola 2
Granola 3

What you need:

2 1/2 cups gluten free oats

1 cup desiccated coconut

1/2 cup sunflower seeds

1/2 cup pumpkin seeds

1/2 cup almonds, roughly chopped

1/2 cup raw buckwheat

3 tbsp rice malt syrup

2 tbsp cinnamon

1 1/2 tbsp coconut oil, melted

1 tbsp water

1 tbsp vanilla extract

4 tbsp freeze dried strawberries

What to do:

Preheat oven to 160°C

In a large bowl combine all ingredients apart from the freeze dried strawberries

Spread mixture evenly onto two lined baking trays

Place in oven and cook for 20 mins or until golden brown, stirring a couple of times

Mix through freeze dried strawberries, cool and store in an airtight container

Enjoy with yoghurt and your favourite fruit. S x

Banana Bread Granola

I’m totally obsessed with banana bread so decided to come up with a granola that tastes like one of my favourites. 

I love the crunchy texture and natural sweetness from the banana and pure maple syrup. Enjoy with nut milk, yoghurt and fruit or just by the handful. Just a little warning – it’s seriously addictive!

What you need:

2 cups rolled oats

1 cup raw buckwheat

1 1/2 cup walnuts

2 tbsp chia seeds

1 tsp cinnamon

pinch of salt

1 banana

3 tbsp coconut oil

2 tbsp maple syrup

1 tsp vanilla extract

What to do:

Preheat oven to 160° C 

Combine dry ingredients in a bowl 

In a separate bowl mash banana well, add remaining wet ingredients 

Combine wet ingredients with dry ingredients and mix well

Tip onto a lined baking tray and bake in the oven for 35-40 minutes or until golden (check and stir when needed).

Store in an air tight container.

S x

Gluten free bread - Beyond Bread

FullSizeRender 4.jpg

I'm forever on the hunt for the best gluten free bread. Now don't get me wrong - gluten free bread has come a LONG way over the past 17 years. I can remember when I first switched to the gluten free life, the bread my mum got for me (the only type on the market at the time) was rock hard and you had to use some serious muscle to cut it. It was a running joke in our house that the bread was hard enough to knock someone out with it - better than nothing though.

FullSizeRender 2.jpg

I tried the sourdough from Beyond Bread - a completely gluten free cafe/bakery. I loved how it was in a circular shape like a sourdough you would buy at normal gourmet bakery. It was crunchy and crisp on the outside but soft and sour on the inside - absolutely delicious toasted. It may not be exactly like the real deal but its pretty damn close!! I just wish the loaf was bigger - a typical #GF problem.

IMG_0914 2.JPG

I topped my toasted sourdough with a spread of pesto, avocado slices, roasted vine tomatoes and soft goats cheese. 

FullSizeRender 3.jpg

If you are in London, I would definitely check this Beyond Bread out. Find out more here