Pumpkin Pie with Cinnamon and Cardamom

Pumpkin Pie with Cinnamon and CardamomOK, So I know halloween has been and gone, but Autumn is still alive and kickin’, and that means pumpkin in all it’s glorious forms!

So technically this ‘Pumpkin Pie’ is actually a butternut squash pie, but that just doesn’t sound quite as good. But the squash gives a slightly better flavour and texture than the pumpkins that are around at the moment.

This pie was inspired by a good friend of mine over at Happy Hearted Kitchen and also from one of Tom Hunt’s recipes. It’s not too sweet, so if you’re not a huge sweet fan, fear not, for I think this suits most peoples taste.

Pumpkin Pie with Cinnamon and Cardamom (GF)

INGREDIENTS:

For the crust:
200g pitted dates (I used Medjool)
150g Oats (use certified gluten free if possible)
Handful crushed walnut pieces (or other crushed nuts)
2 tablespoons coconut oil (melted)
1 tablespoon Maple syrup
1 teaspoon cinnamon

For the filling:
1 large Organic butternut squash
1 tablespoon cinnamon
1 tablespoon ground ginger
50g unrefined light brown sugar
6 cardamom pods
2 tablespoons Maple syrup
100ml Almond milk
1 egg

 

Method

Preheat the oven to Gas Mark 4 / 180 C

Peel and cut the squash into small chunks. Place on a baking tray, and sprinkle with the cinnamon, ginger, sugar and cardamon pods. Drizzle with maple syrup. Cover with foil and roast for 30-45 minutes (or until soft) Be careful not to colour the squash.

In a food processor, mix the oats, walnuts and dates until starting to combine and stick to the sides. Add the maple syrup, cinnamon and melted coconut oil, blend until fully mixed into a sticky consistency.

Grease and line a pie tin with baking paper. Take your dough mixture from the processor and push it around the tin with your hands, filling all the gaps, spreading it around evenly.

*Now, if you prefer your crust a little crunchy, you can pop your crust in the oven for 10 mins before adding the mixture. I prefer mine softer, so missed this step out*

Remove the squash from the oven and place in a food processor. Blend until smooth and allow to cool. You can mash the squash if you prefer.

In a bowl, mix the blended squash, egg and milk until fully combined. Add mixture to the pie tin on top of the crust.

Cook for 25-30 mins. If you have pre-cooked your crust, the cooking time may be less. Check back after 15 mins, to avoid burning the crust.

Serve with a dollop of ice-cream and drizzle with maple syrup.

Pumpkin Pie

Pumpkin Pie with Cinnamon and Cardmom

 

Chocolate Avocado Smoothie

Avocadosmoothie

OK, So I know I just did a breakfast post, but I felt this little marvel needed sharing straight away, and it’s not technically just for breakfast!

I love avocados, they are packed full with vitamins, fibre and healthy fatty acids! They also contain 35% more potassium than a banana.
I try and combine them into most meals, but with the weather turning colder, it’s becoming harder to find those perfectly ready-to-eat ripe ones that are plentiful in the warmer months. I’ve had a few sat in the veg basket for while now, which just don’t seem to want to ripen, but in this smoothie they blend perfectly.

Avocadosmoothie3

It is super quick to make, and will keep you going until lunchtime.
This smoothie is pretty thick, and could even be served as a pudding.

Chocolate Avocado Smoothie

INGREDIENTS:

1/2 Avocado
1 Banana
1 heaped tablespoon organic cocoa powder
200ml Almond milk (use more for a thinner smoothie)
1tsp Agave or other sweetener (optional)
Handful hazelnuts (optional)

METHOD

Scoop the flesh out of half the avocado. Peel the banana. Add to blender with the cocoa, almond milk, hazelnuts and Agave if using. Blend for 30 seconds, or until smooth. Serve immediately, over ice if desired.

Avocadosmoothie22

Coconut Pancakes with Pecans and Almonds

I’m pretty ‘pro’ breakfast, hell, I get excited about breakfast as I’m falling asleep at night. So many great options to begin your day, I just don’t get why some people skip it.

The Spanish have a old proverb; Eat breakfast like a king, lunch like a prince, and dinner like a pauper. And I sure won’t argue with that.
Pancakes are one of my favourite breakfasts, I love creating the batter, whisking it until light and fluffy, but mostly I like them because it feels like I’m eating cake for breakfast! Who wouldn’t want that? I prefer the American kind, thick and fluffy. And replacing regular flour with Coconut flour gives them that extra kick, and starts your morning off with a bit of OOMPH!

This recipe is a little bit loose, and a bit of guess work, if you wish to add more flour to thicken them up, then do, likewise if you’d rather thin them out a bit.

 

Coconut Pancakes with Pecans and Almonds

INGREDIENTS:

200g Organic Coconut Flour
2 Eggs
200ml Almond Milk
1/2 tsp ground cinnamon
2 tsp Bicarbonate of Soda
1 tsp coconut oil (to fry with)
Pinch unrefined brown sugar (optional)

Small handful of Almonds and Pecans
A drizzle of Agave

Coconutpanacke

 

METHOD

Add the flour and bicarb to a large mixing bowl. Make a well in the flour and add eggs. Mix well. Slowly pour in almond milk while whisking continuously. Add more flour to thicken if desired.

Pancakewhisk

Place frying pan on hob and turn to a medium heat, once hot, add coconut oil.

Use a ladle to dollop mixture onto frying pan, wait a minute or so before adding another dollop to prevent the pancakes from combining.

When the edges start to change colour slightly, and bubbles are forming in the middle of the pancake, flip. Wait 1 minute, and remove the pancake onto a plate.

Once all of the pancakes are cooked, sprinkle over the almonds and pecans, and drizzle with Agave (or Maple Syrup)

CoconutPancakeSteam

pancakesfinished

Start your day like a king!

 

 

Hemp Seed Pesto

I’ve got a new obsession – Hemp. I’ve been putting it in everything recently, from porridge to chocolate bars (more on that coming soon!)

It has many benefits including:

* Excellent source of essential fatty acids including Omega 3, 6 and GLA in the perfect balance.

* More digestible protein than meat, whole eggs, cheese, cows milk or any other high protein food.

* Rich in Vitamin E.

* Increases energy levels & metabolic rate.

I’ve been looking for something to jazz up my salads for a while now, and this stuff hits the spot.

 

Hemp Seed Pesto

INGREDIENTS:

2 handfulls Hemp Seeds (I used Neals Yard Wholefoods)
1 bunch Basil
1 small garlic clove
Good glug of Extra Virgin Olive Oil (I used around 100ml)
Pinch of Sea Salt

Hemp Seed Pesto 1

METHOD:

Add everything into your blender/food processor and blitz. (I prefer using a blender as it becomes smoother)
Add more oil if you wish

Hemp Seed Pesto 2

Enjoy over salads / for a dip with some bread / for a pasta sauce!

Hemp Seed Pesto 3

Wild Blackberry Oats with Toasted Almonds

OK, So I’m kicking off the blog with something nice and simple, but delicious nonetheless!

I’m a big fan of anything Oat-y, but especially porridge. I love that warm fuzzy feeling you get as it works it way from your mouth to your stomach. And the way it can heat your body from the inside out. I love it!

Autumn has come around all too quickly, as it always seems to. However this does mean one thing, WILD BLACKBERRIES! They are everywhere along the canal, I sit at the back deck with a tuppawear and snag them off as we drive past, collecting big hoards of them in no time. There’s something a little smug about picking your own wild fruits and vegetables.

 

This recipe is a simple, but a greatly enjoyable way to make sure you start your day off with a bang!

 

 Wild Blackberry Oats with Toasted Almonds

INGREDIENTS:

Large handful of oats (Certified gluten free if you can get them)

250ml Almond milk (any nut milk works well with this)

15 Large Wild Blackberries

Scattering of toasted almonds

Flax seeds

 

METHOD

First off, lightly toast your almonds in a dry frying pan for a few minutes, shaking occasionally to avoid burning them.
Mix the oats and blackberries together in a non-stick saucepan. Add in the almond milk (You could soak the oats overnight if your prefer) Turn on the hob to a low heat, and stir the milk into the oat mixture. Stir often as to break the blackberries up slightly, this will release their juice and turn your porridge a lovely pink colour.
Cook for 6-9 mins (depending on how gooey you like your porridge), add more milk if necessary.
Once oats have absorbed the milk and plumped up, pour into a bowl and scatter with your toasted almonds, and sprinkle with flax seeds. Enjoy!

Screen Shot 2014-10-19 at 20.46.36

 

PS Apologies for the basic photo, I only had my phone to hand at the time!