Sunday, 7 September 2014

Crunchy//Chewy Cinnamon Oatmeal Bites (Gluten Free)

Months, if not a year ago I bought a ton of ingredients to bake with. I bought some vegan baking cook books and thought it would be a piece of cake finding the time to do it. BUT when it came down to it…the recipes were so particular that often I would find myself missing one random never before heard of ingredient but not wanting to order online for just one recipe. The other day my boyfriend's sister inspired me to get back into trying to be better in the health department (thank you Bess!!). She reminded me of the vegan blog Oh She Glows , which in turn reminded me of how much I used to love blogs like Madeleine Shaw's. Luckily enough I realised I had the ingredients to make one of the recipes from Angela Liddon and so finally I got to using some of the specialised ingredients that were sat in my cupboard!

Angela uses the US measurement of cups - I tried as best as I could to convert them into grams and while they may not have been spot on the biscuit/chewy bar concoctions came out really nicely! Here's what I used.
  • 1 flax egg - put one tablespoon of flax into a mug and then add 3 tablespoons of water - set aside whilst you prepare the rest of the ingredients and it should turn somewhat more solid but not entirely.
  • Around 52 grams of coconut oil - (and an extra 2 tablespoons also) 
  • 150 grams of coconut sugar - (I used slightly more because I love things to taste sweet!)
  • 1 teaspoon of vanilla extract - (natural where possible)
  • 1/2 teaspoon of baking soda
  • 1/2 teaspoon of fine grain sea salt or pink Himalayan sea salt - (I used regular fine grain Sea Salt)
  • 1 teaspoon of cinnamon - (I love the taste so I added a tiny sprinkle more)
  • 67.5 grams of gluten free rolled oats ground into flour - (use the nutribullet here on the mill setting if you have one)
  • 67.5 grams of gluten free rolled oats
  • 67.5 grams of gluten free flour - (the original recipe states to use almond flour but I just tried it with regular gluten free that I had in my cupboard already and it worked out fine)
  • Chocolate Chips to add into the mixture and sprinkle on top of the dough once in the tray - (I used dark chocolate and cut it up into chunks for this, but you can use whatever method you want or skip altogether)

How to make them!
  1. Prehead oven to 170 degrees and line an 8-inch square pan with parchment pale.
  2. Make your flax egg and set it aside to thicken. 
  3. Take a large mixing gown and beat the coconut oil and sugar with an electric whisk until combined.
  4. Pour in the flax egg and add the vanilla extract - beat until well combined. 
  5. Then add the baking soda, salt and cinnamon - beat again until well combined
  6. Add the oat flour you made earlier, the rolled oats and the gluten free flour - add 1/4 of your chocolate chips and beat until well combined. 
  7. Place the dough into the square tray and spread it out until it is reasonably even and smooth. Sprinkle the remaining chocolate chips over at this point.
  8. Bake for 18- 20 minutes - until golden brown and slightly cracked at the edges
  9. Place the pan on a cooling rack and allow to cool - lift out of the pan and place the mixture on the cooling rack until they are cool. 
** as Angela noted in her original recipe, the bar turns out to be a rather dark colour in comparison to other cakes and biscuits but this is due to the coconut sugar - the taste is amazing so don't worry if it looks a little dark. I also found that it seemed as though the mixture hadnt cooked enough when I went to take it out so I left it in a little too long, however in the cooling process it hardens up and turns out gorgeous so don't be worried if it looks a little gooey at first!




to see the original recipe go to

Tuesday, 19 August 2014

Super Healthy Butternut Soup

Now that it's basically winter again in England (I'm not complaining I LOVE WINTER) I decided to warm up a horrible wet day with some healthy soup made from scratch. It's simple and easy to make; tastes really sweet and filling, and is packed full of goodness. Hope you enjoy!

What you'll need:
  • 1 Tablespoon of Olive oil
  • 1 White onion -  Chopped 
  • 1 Medium apple - peel, core and take out the seeds then cut into chunks (i prefer to use Golden Delicious because the juice master guy says they're the best)
  • 2 1/2 lbs butternut squash - I used two organic so a little extra. 
  • 2 cups of vegetable broth - around 960ml 
  • 1 Tablespoon of curry powder - I use mild as I'm not a lover of spice, but feel free to experiment 
  • A pinch of ground cinnamon
  • Salt & Pepper to season at the end 

How to do it
Firstly peel and chop your onion, (I added a clove of garlic finely chopped) and add your cut up apple chunks - place all in a large pan filled with the olive oil. Place on a medium heat and cook until browned - be careful not to burn anything, the ingredients should soften up. 

Add all of the rest of the ingredients (apart from the salt and pepper) you have prepared - make sure to peel and chop up the butternut squash into reasonably sized chunks, there should be quite a large amount. Give the mixture a stir, place the lid on to your pan, then leave to simmer until the squash is soft and tender - this should take around 20 - 25 minutes but you'll know when it's done by feeling the squash yourself.

Remove the pan from the heat and leave to cool for at least 30 minutes until it's cool enough to blend up.

 The next part can be done anyway you want - use a blender, a food processor or anything else you use to blend up your food. I have a nutribullet so I used that -take your blender or nutribullet, add the mixture to it and blend until entirely smooth and no chunks are visible. With the nutribullet it will take around 4 large cups to get through all of the mixture but it literally takes 5 seconds a time. 

Now put the mixture back into a fresh pan (you don't have to but I like to) and bring back up to the heat if you want to eat right away. If not you can place it in the fridge and warm it up later. 

Serve it up with some lovely bread for dipping - I chose soda bread because its yeast free and tastes amazing.

And thats it! The simplest soup recipe ever and perfect for a cold wintery day in England. 

Thanks for reading! 

P//E xx 

Thursday, 14 August 2014

Portugal//Lisbon//Vilamoura in Pictures

 This summer me and my boyfriend bought tickets for, what was, Optimus Alive festival - for some reason the night before the event the name was changed to Nos Alive. Anyway, we decided to make a proper holiday out of it so decided to stay in Lisbon during the festival then head down to Vilamoura in the Algarve. We did the same last year with Benicassim and ended up going to Greece, then flying to Barcelona and finally ended our trip at Benicassim Festival; so we kind of knew what we were doing a bit more this time. Here are some of the photos I took whilst we were there. I also have a vlog // digital photo book of the trip which is in separate parts and includes videos of the acts at the festival! I will be putting that up soon.