Savoury Turmeric Granola with Cully and Sully

Savoury Turmeric Granola // roughmeasures.com - a tasty, crunchy and aromatic granola to top soups, salads and anything else

Textures. Salty and sweet. Smooth and rough. Liquid and crunch. That’s what I like. Something with some bite. I love a hearty soup in Autumn and Winter, but sometimes miss the motion of chewing or crunching on some ‘substance’, this savoury turmeric granola was a whimsical idea that turned out rather fantastic. We have made it on repeat since then and pack it into a jar for easy accessibility at every meal time.  Read more

Chocolate Almond Butter Cookies – A Tribute To Izzie King

Chocolate Almond Butter Cookes - A Tribute to Izzie King // roughmeasures.com

Today I am bringing you some of my three favourite foods. Chocolate, almonds and cookies, chocolate almond butter cookies to be precise. These cookies aren’t just any cookies, these cookies are inspired and dedicated to a dear blogging friend, Isabella King AKA Coriander Queen, who tragically lost her battle with cancer last month. Izzie was part of a close group of bloggers who I am honoured to call my friends. We bonded over our love of Bath, coriander and cookies. We sadly never got to meet in person, but we chatted so much online, I felt like I had known her for a lifetime. Her death shocked us all, and I know I speak for all of us when I say it was an honour to be even a small part of her life. Read more

Chocolate Quinoa Nests – Gluten Free Easter Treats

Gluten Free Chocolate Quinoa Nests - Rough Measures - An easy Easter treat.

Popping in to give you lovely lot a bonus recipe to celebrate this Easter break. I present you Gluten Free Chocolate Quinoa Nests. Think a healthier version of chocolate rice crispy cakes. Because what better way to celebrate a few extra days off than with chocolate? I’ve loaded these up with pumpkin seeds, sesame seeds and a little coconut oil. Meaning these little bites of awesomeness have the added punch of amino acids, protein, magnesium and omega 3’s! Hip hip hooray for Easter ey?! Read more

Roasted Squash Hummus

Roasted Squash Hummus - a quick tasty hummus using kabocha squash // roughmeasures.com

Guess what, we (in the UK) are into British Summer Time. Longer evenings, alfresco dinners and sunshine! The online downside to this is winter veg will be out of season. I thought I’d make the most of these last wonderful squashes that are around, and whizz up this roasted squash hummus. Dips are my go to, I like to make sure there’s always a pot of some variation of hummus in the fridge. Ready and waiting for when I get in from work and need something stat, ready to dollop on my packed lunch to give me some energy through the day. Read more

Chocolate Cashew Spread

Chocolate Cashew Spread // roughmeasures.com

Hey folks. Here I am! How’s things? I know things have been a little quiet around here, I won’t bore you with the details because we’ve all got our own things going on! Things happen, ya know. I read THIS great article over the weekend, and it hit home a lot. So I’ll keep it short and sweet tonight, so we can all have some happy heart time with our loved ones, plus I’ve got an overdue hot date with my sofa this evening. Hold onto those happy hearts. Read more

Honey Ginger Bundt Cake

This weekend saw a celebration. A rather big one in fact. My big brother married the girl of his dreams in a wonderful ceremony in Surrey. I feel like we had been waiting an age for their special day to finally roll in, and all of a sudden it was over too soon. We cried, we laughed, we danced, we possibly had one too many glasses (or pints in my case) of Prosecco, and our hearts were full with happiness for this amazing couple. I had the honour of being a bridesmaid, and getting to walk down the aisle watching my brother’s face light up as he saw his bride-to-be walk in was a moment I will be sure to treasure forever.

I always feel that bundt cakes are cakes for a celebration. Something about their shape and curves is a thing of beauty. I finally got myself a bundt tin last week and knew I needed to bake something special. This honey ginger bundt cake is sweetened with natural ingredients, costcutter.co.uk‘s Independent Honey. The soft flavours of the spelt match the honey and ginger so beautifully, I knew I was onto a winner. I was all out of any sort of natural icing ingredients, so dusted it with some coconut flour, but I bet a cashew icing would set a slice of this cake of beautifully. Happy celebrating friends.

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Sweet Potato and Apple Loaf (sugar free)

I had it in my head that come my blogs second birthday I would try to create something special. I was thinking I still had a couple of weeks left but it turns out my blog turned two last month *Happy Birthday to Me!*  How did I miss this? 2 years have flown by. I feel I have come a long way since my first blog post (and I cringe at that photo)! But I am currently struggling to find time to create and share with my dear readers. I read this post recently and it completely sums up my feelings about blogging. I love blogging and the opportunities it brings me, but I feel so much pressure to put all my time and energy into it if I want to make it ‘big’. Trying to juggle a full-time job and a blog is HARD, unless you want to sacrifice any leisure time you do have. I wanna hang with my friends, I wanna laze on the sofa at the weekend, I want to explore the land on these short winter days. I don’t always want to plan my day around daylight hours and how much time I have to get a photo in the perfect light. Posts will still be coming, so bear with me, some may have one image, some may have seven. I think keeping things different is the key to a long, happy life. So here’s to slow blogging, slow living and a long life.

Sweet Potato and Apple Loaf - sugar and dairy free // roughmeasures.com

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Pumpkin Spice Bliss Balls

Every year, when the seasons shift, I get all excited. Don’t get me wrong, I love the summer, I love the heat, I love long, light evenings in the garden. But dang, I do love autumn. The temperature fell a few degrees this last week. Sunny, chilly mornings greeted me. Crisp, fresh air, chilling my hands. Time to pull out my winter coat and big snuggly scarf. The days are shorter, which I do find a struggle, and it’s harder to get up in the mornings with this new darkness, but these orange-y hues and red leaves paint the landscapes so well, it makes it worth it. Nature giving it one last hurrah before they shed their years bounty. Autumn, it’s good to see you.

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Smokey Pepper Dip

Smokey Pepper Dip // roughmeasures.com

I am currently somewhere on the South West coast of France, hopefully on a beach by now, watching the sea, or attempting to finally master surfing once and for all. I am most likely flailing around in the water trying not to look uncool. Tagging along with my parents once again, for a 2 week break in the sunshine. There will be sailing on the lake, paddle boarding with my sister, market meandering, 3 hour long lunches (featuring this smokey pepper dip) with wine in hand.

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Gingernuts and Hungry Healthy Happy Book Review

Hey friends! How’s things? I hope you all had a nice long May Bank holiday weekend? Whatch’all been up to? We’ve had a hectic couple of weeks, with only one day off in 14 *burys head in hands* and I feel like I’ve been buzzing about like all the spring bees, without much chance to catch a breath. But today was a bank holiday and I lapped up some fresh air in Bristol with my mum, saw some food demos as part of Bristol Food Connections and generally enjoyed being outside instead of behind a PC all day!

This weeks post is all about this AWESOME book from the ever so lovely Dannii of Hungry Healthy Happy. I ‘met’ Dannii via Facebook and she has been there for help and advice from day one. Dannii’s blog started as a quest to change her unhealthy diet due to health problems. She started cooking from scratch using fresh produce, exercising more and documenting it. Dannii lost almost 100 pounds (!!!) and has maintained a healthier lifestyle ever since. Her new book, Hungry Healthy Happy, is full of delicious healthier versions of some classic recipes. From pancakes, to apple nachos to ice lollies, this book has all events covered. Each recipe has the measurements in grams, ounces and cups – which I love because my scales aren’t always working! The book includes meat dishes, but there’s a great selection of vegan, vegetarian and gluten free dishes. Every recipe contains a break down of nutrients and there is a photo per recipe – something which seems to get missed in a lot of recipe books. A photo really does speak a thousand words!

I was sent Hungry Healthy Happy a few months back and have already made the avocado hummus, raw carrot cake bites, baked beans and gingernuts (see below!) Dannii’s recipes are easy to follow and use ingredients you can find at any basic supermarket. If you are looking for a new book to get you inspired then go out and buy it now.

I decided to make the Gingernut biscuits because a day without a biscuit is a sad day. They come together so quickly and are a great afternoon treat.

Gingernuts and Hungry Healthy Happy Review // roughmeasures.com
Gingernuts and Hungry Healthy Happy Review // roughmeasures.com
Gingernuts and Hungry Healthy Happy Review // roughmeasures.com Gingernuts and Hungry Healthy Happy Review // roughmeasures.com

Gingernuts and Hungry Healthy Happy Book Review
 
Prep time
Cook time
Total time
 
A Gingernut recipe with actual nuts. Packed full of heart-healthy fats and protein. Vegan and Gluten Free!
Rough Measures:
Cuisine: Snack
Serves: 8
Ingredients
  • 70g unsalted cashews
  • 70g whole almonds
  • 20g desiccated coconut
  • Pinch sea salt
  • ½ teaspoon baking powder
  • 2 tablespoons ground ginger
  • 1 teaspoon lemon juice
  • 3 tablespoon pure maple syrup
Method
  1. First up, preheat your oven to Gas Mark 4 / 180 C
  2. In a food processor, mix the nuts and coconut until the resemble a floury consistency. Tip the mix into a large mixing bowl.
  3. Into the bowl, add the salt, baking powder, ginger, lemon juice and maple syrup. Mix it well until it forms a dough.
  4. With your hands, roll the dough into balls, it should make about 8. Place on a lined baking tray.
  5. Press the palm of your hand down onto the balls to flatten out, you want them about 3 inches wide.
  6. Put your tray into the oven and cook for 15-18 minutes, until lightly golden.
  7. Leave to cool for 5 mins before transferring your gingernuts onto a cooling rack, make sure you let them cool fully before tucking in!
Nutrition Information
Calories: 135kcal Fat: 10.3g Carbohydrates: 5.7g
Here’s some other recipes and reviews from Dannii’s lovely book.

Spiced Lentil Pancake Wraps from Tin and Thyme

Breakfast Burritos from Farmers Girl Kitchen

Chocolate Hazelnut Spread from From Plate to Pen

Review from It’s Not Easy Being Greedy

Healthy Noodle Pots from Ren Behan

Pesach Gingernuts from Family Friends Food

Review from Munchies and Munchkins

Baked Beans from Fab Food For All

Review from Coriander Queen

 

Thanks to Dannii and her publishers, Jacqui Small, for the advance copy of this book. Recipe by Dannii Martin.
Hungry Healthy Happy – RRP £20 Available from all good bookstores (support your local bookstores!)
I was not paid to review this book, and, as always, all opinions are entirely my own.