I often wonder if it’s just me but when I make food into slices it automatically makes it seem more interesting/fun, but what I also love about this recipe is that it’s so easy to throw together, is jam packed full of plants and spices plus it means you can use up whatever veg you have lying around the fridge or freezer.
For this recipe I used mostly chickpea flour/gram flour which can be easily found in the World section of the supermarket so don’t fret and is quite cheap too as it’s made from chickpeas (can also include split peas) but also gives extra fibre and protein to the recipe which is a bonus. I wouldn’t recommend substituting this flour as it’s quite absorbent and gives a thickness to the recipe which is fairly unique and can’t really be mimicked by any other flour that I’m aware of.
Mix of split peas & chickpeas
Serving suggestion: I like to serve these with a drizzle of chilli infused oil or hummus and an extra sprinkling of nutritional yeast on top of some salad leaves. You can also use a thick yogurt & chipotle paste dip.
If you’re familiar with my blog then you’ll know I’m a big fan of sneaking veg into recipes anytime I can, so you shouldn’t be surprised by the sound of a chickpea pudding, this one really works thanks to the strong flavours of PB & J, which is a classic itself but is given a healthy makeover in this recipe.
For the “jelly” in this recipe I used a fruit only sweetened jam and combined it with some high oleic peanut butter, which is a type of peanut that has a higher monounsaturated fat profile (similar to avocados!) which is healthier for the heart and also means they’re more stable during heating and won’t go rancid as quickly, plus it tastes amazing and really helps make the chickpeas taste delicious too!
This is such a nourishing, yummy recipe that although I called it a “pudding” I often have it for breakfast, hehehe, gives you something to get out of bed for!
This recipe is such a mix of many others that I struggled to name it (clearly), but the title does sum it up pretty well.
It involves wraps that are sweet, that I like to have for breakfast (lunch is great too) but it’s fun to cut them into slices so that it resembles a pizza (also a great way to encourage kids to eat them and the fruit on them).
These are a great way to use up any leftover wraps before they go stale and are super quick to prepare in the mornings meaning you get a nutritious breakfast with minimum effort AND makes a change from porridge (even though I adore porridge).
What is a brookie I hear you ask?
It’s a cross between a brownie and a cookie, but my recipe doesn’t require any flour which produces a soft, moist centre and rich chocolatey taste PLUS you only need 3 ingredients which you probably already have in your cupboards.
No refined sugar
No flour or grains
No blender required
Which all means no excuses not to make these!
Whenever the cravings hit but you’ve no treats stashed away and it’s too late to go to the shops, whip up a batch of these soft, chocolatey treats, they can be made so easily and are practically guilt free! No weird ingredients, full of fibre and any leftovers make a great lunchbox addition.
If you know what baobab tastes like then you’re probably thinking to yourself that these two flavours don’t belong together but trust me they reeeeally do!!
This is my new favourite kale crisp flavour, seriously I can’t get enough of it these days, it’s one of those flavours you just have to try to know how good it is.
Plus it makes a nice change for me as most of my favourite kale crisp recipes involve making a coating from nuts and seeds so it’s good to be mixing it up here and the baobab also adds even more vitamin C to the already Vit C jam packed kale.
For those of you who don’t know what baobab is, a short summary is: it’s a fruit that naturally dried on the plant and is then ground into a powder. It has a mild citrusy sweet flavour (like natures sherbert) but is low in sugar and high in antioxidants and Vit C, with 1 tablespoon containing between 30-38% of your RDA for Vit C, depending on the brand you get.
It’s such a versatile food and can be added to smoothies, baking, yogurt and porridge.
Who doesn’t want healthy chocolate breakfasts?
I’ve had a stash of frozen cherries in my freezer lately which I’ve been defrosting purely for this recipe alone because I love it so much.
The apple puree (I used a baby food pouch-trust me it works!) really gives it a lovely soft, moist texture without needing to add any oil which is a win! Plus it lends a slight sweetness to the pancakes to balance out the cacao.
This is now one of my top favourite breakfasts to make so I can’t wait for everyone else to try it!
Once you make this, you’ll be re-making it again and again like I have, I mean what more could you want?
-no refined sugar
-counts as 2/5 day
-can be made gluten, egg & dairy free
Say hello to soft, creamy, chocolatey, juicy berry goodness!