Pancakes are always a treat, but I have a particularly soft spot for savoury pancakes. My dinner time treat, when I was a child, was wholemeal pancakes with cheese sauce – utter bliss. These pea protein pancakes include matcha for flavour and colour and are served with a spicy peanut sauce. They are vegan, gluten free and most importantly, tasty.
When I ordered my latest supplies from Suma, it was around Pancake Day so I had pancakes very much in mind. I wasn’t quite sure what sort I would make, but I ordered a few things which might be suitable. With Easter fast approaching, I finally plumped for some uber healthy yet delicious chocolate pancakes for Easter, which I thought a fine idea.
Happy Mother’s Day to everyone. I’ll be heading off to visit my mother shortly. I was going to take her out to lunch, but turns out she hadn’t realised the significance of the day and has invited friends over. So I decided to make her an ultra healthy, dairy-free, grain-free and refined sugar-free vegan cake instead. Why? Because I felt like it and thought it would make a nice change. So this chocolate coconut cannellini cake is what she’s getting.
I defy anyone not to find chocolate puddings irresistible. Well how about a chocolate chia pudding that tastes indulgent, but has no dairy or eggs and is pretty much guilt free? Indeed, it has many positive nutritional benefits.
A creamy and filling healthy start to the day, with plump raisins and crunchy seeds. A little ginger provides a fiery kick and the apple some flavour, to this bowl of overnight oats with raisins.
A sumptuous and refreshing non-dairy tropical smoothie recipe. It’s choc full of tropical fruits and raw goodness. Namely coconut, bananas, mango and raw cocoa powder. You’ll also find a review of several raw chocolate products.
Although I can often be seen running down the road with a piece of toast in my hand first thing in the morning, I have had a bit of a love affair with breakfast smoothies recently. Packed full of healthy and delicious ingredients, they can be a great way to start the day. If I’m at home on my own, I sometimes have one as an easy lunch option. Normally I use raw dairy milk, but when given the opportunity to try some unsweetened Almond Breeze recently, I thought I’d take the chance to reacquaint myself with almond milk.
Made from Californian almonds, Almond Breeze is dairy free and soya free. It is very low in calories with only 14 per 100 ml, making it ideal for those on the 5:2 fasting diet. 100 ml also provides 15% of the recommended daily allowance for Calcium.
Foodies 100 set a challenge to come up with an “easy to make but incredibly scrumptious breakfast smoothie”. Well, I had this one sorted without even having to think about it. I’ve honed my matcha smoothie to the point of perfection and for optimum nutrition, it was just a matter of swapping the dairy milk for Almond Breeze.
This is how I made:
Matcha and Banana Superfood Breakfast Smoothie
- Soaked 2 tbsp of porridge oats and 2 tsp of chia seeds in a litre of unsweetened almond milk (Almond Breeze) for 15 minutes so that the oats and chia would swell and thicken the smoothie.
- Added two chopped fairtrade bananas, 1 tsp matcha powder and 2 tsp honey (I usually use Cornish honey, but I had been sent some Beech Forest Honeydew from the New Zealand Honey Co, so thought I’d use that to give an extra boost with its 10+ pre-biotic factor).
- Whizzed this in a liquidiser for a couple of minutes until smooth and frothy.
- Poured into 2 large glasses and topped with shavings from a bar of 100% chocolate.
Pure breakfast bliss and so simple. It was thick and frothy, just as I’d expected. The matcha green tea gave a pleasant green colour and infused the smoothie with its distinctive taste and high density of antioxidants. The chia seeds gave a lovely speckled look and added additional powerful nutrients. The chocolate on the top gave a real burst of intense cocoa with every sip and without the addition of sugar is super healthy too. For a vegan alternative, the honey could easily be replaced by date syrup or agave nectar or left out all together.
Disclaimer – I was sent two litres of almond milk to try. As always, all opinions expressed are my own.
As some of my regular readers will know, I try to ensure that most of my baked goods contain mostly healthy ingredients. Indeed they are a good vehicle for nuts, fruit, seeds and various super foods. I generally use at least half wholemeal, spelt or other healthy flours in my baking. I use organic eggs where possible and properly free ranging hen and duck eggs when it’s not. I believe organic butter where the cows have been grass fed is also nutritious (in moderation). Chocolate, it goes without saying is good for you 😉 My main concern is sugar – I haven’t managed to convince myself on this one. I use raw sugars in the main and do use other sweeteners such as Rapadura and agave syrup sometimes. But these substitutes are expensive and I do have rather a sweet tooth. I just hope, the other nutritious ingredients counteract the bad of the sugar. For more information on Rapadura and other ingredients I use see ingredients are the key – ties in very nicely with this month’s healthy theme.
But when Chele announced that the theme for this month’s We Should Cocoa was healthy eating, I thought I’d go the whole hog and produce something that was properly good for you. One of my Christmas presents from CT was a packet of chia seeds. Chia seeds are said to be super healthy: they contain omega 3, vitamin B, complete protein, anti-oxidants and fibre. It is also claimed they can replace half the conventional fat in any recipe with no discernible effects on taste and texture. The secret is to soak the seeds in water for 15 minutes before using. They form a gel, which is then ready to be used. This seemed to be a good opportunity to put these claims to the test.
So for added nutrition, I rather nervously thought I’d create a muffin recipe using wholemeal spelt and oats, some of the pumpkin butter I made back along, Rapadura rather than sugar and of course, chia seeds. I also had a jar of raw chocolate and almond spread that I hadn’t yet used and thought this would be suitable for the chocolate element.
This is what I did:
- Spooned 1 level tbsp of chia seeds into a jug.
- Topped it up with water to 50ml and left to soak for 15 minutes.
- Beat 2 eggs with 120g rapadura and 35ml sunflower oil for a few minutes until well incorporated and bubbly.
- Beat in 2 heaped tbsp pumpkin butter.
- Stirred in the chia seeds (which had indeed turned to gel)
- Sifted in 200g wholemeal spelt, 2 tsp baking powder and 1/2 tsp bicarb of soda.
- Folded this into the egg mixture together with 50g rolled oats.
- Spooned this into 12 muffin cases.
- Placed a small teaspoon of raw almond and chocolate spread on top and scattered over a few oats.
- Baked at 180C for 23 minutes.
These had a nice flavour with a rich aroma of molasses, but they weren’t overly sweet. They were firm, substantial and chewy and had a crunchy top. CT’s comment was “it tastes like it’s probably good for you”. They’d be ideal as a breakfast muffin, but I think I’d feel a bit short changed if I got these as a tea-time treat. The chocolate spread was really good and I’m not sure why I haven’t used it before.
PS 18 February – Nearly one month after making these, I’ve just found two muffins hidden in one of my cake tins and amazingly they are not only still edible, but really nice – I shall have to rename these indestructible muffins!