My uncle is a blueberry farmer so I spent many summers as a child on his farm eating as many blueberries as I could get my hands on! I recall these childhood memories every time I eat this delicious fruit so I couldn’t wait to pair them with one of my all-time-favourite dishes…pancakes!
Pancakes are the ultimate ‘feel-good’ dish. These pancakes are light and fluffy, yet filling and hearty. We serve ours with maple syrup and extra blueberries on top!
Makes 8 pancakes.
1 cup almond milk
1 tbsp lemon juice
1 cup self raising whole wheat flour
1 tsp baking powder
1/4 tsp bicarb of soda
Pinch of salt
1 tsp cinnamon
1 tsp brown sugar
1/2 banana mashed
1 tbsp coconut oil
Serve with maple syrup
1. Pour the milk and lemon juice into a small bowl, stir, and leave for 10 minutes until the consistency transforms into buttermilk.
2. In a mixing bowl combine the flour, baking powder, bicarbonate of soda, salt, cinnamon, and sugar and make a well in the centre.
3. Mash the banana well and then add to the centre of the mixing bowl.
4. Gently fold in the blueberries.
5 Heat a little coconut oil in a frying pan on a medium to high heat. Once hot, add 2 tbsp of pancake mixture for each pancake.
6. Fry for 1-2 minutes on each side.
7. Serve with maple syrup or your favourite topping!
These fritters are the perfect boost during the cold winter months! They’re packed with Vitamin C and only take four simple steps, so they’re super simple and really easy to make at home.
Thai food is one of our favourite cuisines, so we took some traditional ingredients from the region to make this recipe, such as red chilli, spring onions, garlic and coriander, which give the fritters a huge burst of fresh flavour. We like to serve our fritters with a drizzle of lime juice and sweet chilli sauce.
Makes 7 – 8 fritters.
1/2 head of broccoli
1 cup frozen sweetcorn
1/2 red pepper deseeded
3 spring onions
1 red chilli deseeded
1 garlic clove
Handful of coriander
1/4 cup flour
1 tsp paprika
Pinch of salt & pepper
Fresh lime juice and sweet chilli sauce for serving
1. Prepare the veg by cutting the stems off the broccoli so you are left with just the florets. Then roughly chop the spring onion, peppers and red chilli.
2. Combine all the ingredients in a food processor for 30 seconds until the mixture reaches a rough consistency.
3. Take a handful of the mixture and shape it into a fritter slightly smaller than the size of your palm.
4. Drizzle a little oil in a frying pan on a medium heat.
5. Once the saucepan is hot, fry the fritters for 5-7 minutes on each side or until golden brown.
6. Serve with a drizzle of lime juice and sweet chilli sauce.
This delicious baked beans recipe is a staple in our household. During these cold winter months, there’s nothing more satisfying than waking up to a tasty breakfast that’s warm, rich and ever-so-slightly indulgent.
We’ve spent a while refining the recipe to bring you this rich, sweet, and satisfying take on the traditional baked beans. Sometimes we add a bit of chilli powder if we want an extra kick. Once you’ve tried this simple recipe there’ll be no going back to the supermarket baked beans.
1 white onion chopped
1 clove garlic chopped
1 tbsp brown sugar
1 tbsp apple cider vinegar
1 tbsp soy sauce
1 tbsp tomato puree
1 tsp paprika
1 x 400g chopped tinned tomatoes
2 x 300g tinned haricot beans (total 390g drained weight)
Drizzle of olive oil
1. Heat a little oil in a saucepan. Once hot add in the chopped onion and fry for 3 minutes until soft, stirring occasionally.
2. Add the chopped garlic to the saucepan and cook for a further minute.
3. Add the sugar, vinegar, soy sauce, tomato puree and paprika to the saucepan. Stir through and cook for a further 2 minutes.
4. Pour the tinned tomatoes into the saucepan, bring to boil and simmer for 6-8 minutes until the sauce has thickened.
5. Meanwhile, drain, rinse and dry the beans, then transfer to the saucepan and cook for a further 6-8 minutes.
6. Serve the proper baked beans on toast with vegan margarine and top with a sprinkling of chopped chives.
These simple and delicious milk recipes from the amazing My Whole Food Life are really easy to make. We’ve been meaning to share recipes for almond and coconut milks for a while, so we’re really excited about teaming up with My Whole Food Life to show everyone how straightforward it is to make these at home!
The taste is much creamier and delicious than store-bought milks and you can use the leftover pulp to make flour. For almond flour, simply bake the remaining pulp at 200°C for approximately 1 hour, then process until fine. For coconut flour, bake the pulp at 200°C for approximately 2 hours, then process until fine.
If you’re missing any equipment for the following recipes, make sure you check out the links at the bottom of the page.
1 cup raw almonds
2 cups water
1/2 tsp vanilla extract
1. Soak almonds in water overnight.
2. Drain and rinse almonds until water comes out clean.
3. Blend almonds, water (2 cups) and vanilla in blender for 1-2 minutes.
4. Balance sieve on top of a mixing bowl. Place muslin on top of sieve.
5. Pour blended mixture onto muslin and pick up the edges to close the muslin tightly. Squeeze the pulp inside the muslin until no more liquid comes out.
6. Transfer the almond milk from the mixing bowl to a glass bottle or jar.
7. Store in the fridge and use within 4-5 days. Shake well before use.
1 cup shredded coconut
3 cups water
1 tsp vanilla extract
1. Blend coconut, water and vanilla in a blender for 1-2 minutes.
2. Balance sieve on top of a mixing bowl. Place muslin on top of sieve.
3. Pour blended mixture onto muslin and pick up the edges to close the muslin tightly. Squeeze the pulp inside the muslin until no more liquid comes out.
4. Transfer the coconut milk from the mixing bowl to a glass bottle or jar and keep in the fridge.
5. Store in the fridge and use within 4-5 days. Shake well before use.
1 can black beans (240g drained weight)
1 cup brown sugar (suitable for vegans)
3 tbsp cocoa powder
1/2 cup walnuts
1 tsp baking powder
1 tsp vanilla extract
1 tbsp coconut oil (plus more for greasing)
Large pinch of salt
150g dark chocolate (suitable for vegans)
1. Preheat oven to 180°C and grease a 12-slot muffin tray with coconut oil.
2. Drain and rinse beans, then add beans, avocado, sugar, cocoa powder, half the walnuts (1/4 cup), baking powder, vanilla extract, coconut oil and the salt to a food processor.
3. Melt 120g of the dark chocolate in a double boiler, then transfer to the food processor.
4. Combine ingredients in the food processor for 1-2 minutes.
5. Evenly distribute the mixture into the muffin tray (roughly one heaped tablespoon per slot).
6. Cut remaining chocolate into 12 pieces and put one piece on top of each brownie, pushing down gently on each piece of chocolate so they become partly submerged in the mixture.
7. Finely chop the remaining walnuts and sprinkle over brownies.
8. Place muffin tray in oven for 20-25 minutes (we take them out after 22 minutes).
9. Leave to cool completely before gently removing each brownie. The longer you leave them to cool, the easier they will be to remove them from the tin. Gently loosen the brownies out of the tin with the thin end of a fork.
100g mixed leaves (i.e. spinach, rocket and baby red chard)
1/2 cup walnuts
1/4 cup pumpkin seeds
1 small red onion
1 red apple
Handful pomegranate seeds
For the dressing…
3 tbsp olive oil
Pinch of salt and pepper
2 tbsp apple cider vinegar
1 tsp maple syrup
1 tsp mustard
1/2 tsp cinnamon
1. Place a non-stick frying pan on a medium heat and toast the walnuts and pumpkin seeds for 5 minutes or until they start to turn golden.
2. Place the mixed leaves, walnuts, and pumpkin seeds in a mixing bowl.
3. Peel and slice the onion. Peel the orange, then place a bowl underneath and slice into segments while using the bowl to catch the leftover juice for the dressing. Deseed and dice the apple. Transfer the onion, orange and apple pieces to the mixing bowl.
4. Prepare the dressing by combining all the dressing ingredients together with the leftover juice from the orange.
5. Drizzle the dressing over the salad and mix everything together.
6. Serve the salad with a topping of pomegranate seeds.