Spinach and Wheatgrass Crêpes + Win Indigo Herbs Superfood Goodies

Ever feel like your inner cogs are all out of sync? Whether its you health, plans or just general mood not lining up? I felt like that a lot last year, especially towards then end of the year when I was out of work for a while. I lost all sense of routine and lost a bit of myself along the way. I doubted myself, my body and my brain. It wasn’t obvious something was wrong, until now. This year, something has clicked already. Like all my cogs are in sync and I can just chill. My body feels good, my head feels good, and my heart is bursting. A happiness wave has washed over me, and I hope it’s gonna stay high tide for a while.

Needing a little pick me up? Wanna shake up your pancake repertoire? Look no further, these green machines are the perfect lunchtime boost. They’re packed with spinach, wholesome buckwheat flour, and a hint of wheatgrass.

We’re talking:
Vitamin K
Vitamin A
Vitamin B2
Vitamin B2
Protein
Iron
Chlorophyll (helps neutralise toxins in the body, and helps purify the liver)

Wham bam, thank you mam!

Crepes

I love wheatgrass, adding it into smoothies, mixing it into oats, or using in crêpes! It’s a powerful taste, so go steady if you haven’t used it before, you can start by added 1/4 teaspoon, and build it up slowly up to 1 teaspoon. It’s an acquired taste at first, but now I can’t get enough of it.

I love this one.

Fancy bagging yourself a tasty selection of wheatgrass powder, protein powders and more? I’ve got something exciting for one lucky reader! I’ve teamed up with Indigo Herbs and we’re giving away some goodies (see the photo below!) I have been a long time fan of the lovely Indigo Herb gang, and they’ve recently re-vamped all their packaging, which I think looks all kinds of awesome!

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The bundle contains: Organic Wheatgrass Powder 100gOrganic Spirulina Powder 200gOrganic SuperProtein Powder 100gOrganic Moringa Powder 100g – not a bad little package ey?!

a Rafflecopter giveaway

 

Spinach and Wheatgrass Crêpes (gf) (v)

INGREDIENTS:

Large handful spinach
1¼ cups (175g) buckwheat flour
¼ to ½ teaspoon wheatgrass powder
1 tablespoon ground flax
2 cups (500ml) nut milk
1 tablespoon melted coconut oil

 

METHOD

Put all ingredients into a blender and blitz until smooth.

Leave the mixture to rest for 30 mins, this will help it hold together when you come to cook them.

Heat some coconut oil in a frying pan, when hot, ladel a spoonful of the mix into the pan. Cook for 1 minutes, and flip and then cook the other side for 45 seconds. Repeat this with all the mix.

You can keep them warm on a plate in a warm oven until you have cooked all the mixture.

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A big thanks to Indigo Herbs for sponsoring this post and making superfoods even more wonderful! All opinions and thoughts are entirely my own.

Buckwheat Baileys Mocha Muffins

This recipe comes to you with a wink. A little bit naughty, a little bit indulgent. Because we’ve had 2 weeks of our new clean eating, fitness mad, alcohol quitting regimes, and now it’s time for a break. I’m an advocate of the 80/20 (sometimes 70/30) rule. Restriction only leads to failure I say! Well done, give yourself a little pat on the back, have a break, have a mocha muffin.

I love chocolate, that is a well-known fact. I used to love nothing better than digging into a big bar of Dairy Milk, easily eating the whole thing in one go, and then feeling terrible afterwards. Chocolate is my vice, but now I’m more of an 80% dark chocolate girl, those purple packets no longer tempt me, no longer do they magically appear in my shopping trolley. Cacao is chocolate in its raw form, a slightly bitter taste, but delicious and earthy. Cacao contains magnesium, calcium, vitamins B1, B2, B3, B5, B9 and also is a great anti-oxidant.

These muffins are still full of goodness, and have a lovely nutty flavour from the buckwheat, with an added treat inside. If you’re not feeling the Baileys, you can easily leave it out. They’re low in sugar, so they won’t set you up for a rollercoaster ride of highs. They come together quickly and bake in 15 minutes. I’ve used an egg to help bind them together, which adds protein, but I think a flax egg would work well here too.

Buckwheat Baileys Mocha Muffins // roughmeasures.com

Buckwheat Baileys Mocha Muffins // roughmeasures.com

Buckwheat Baileys Mocha Muffins (gf)

Makes 6-8 muffins

INGREDIENTS:

120g (3/4 cup) buckwheat flour
35g (1/4 cup) raw cacao powder
1 teaspoon baking powder
½ teaspoon bicarbonate of soda
Pinch salt
3 tablespoons melted coconut oil
50g coconut sugar (unrefined brown sugar would also work)
3 tablespoons Baileys Irish Cream
50ml espresso / strong coffee
75ml nut milk
1 teaspoon vanilla extract
1 organic free range egg

METHOD

Preheat your oven to Gas 4 / 190 C

Get all you ingredients ready.

Line a muffin tin with approx 7 cases

In a bowl, combine the flour, cacao powder, baking powder, bicarbonate of soda and salt.

In another bowl, add the melted coconut oil, sugar and coffee. Whisk well to combine. Add in the Baileys and the egg, whisk again.

Slowly fold the dry mix into the wet, adding the milk a little at a time. Make sure all the mix has combined and you have no lumps.

Divide the batter evenly between the cases, filling them about ¾ full.

Bake in the oven for 15 mins, or until a skewer comes out clean.

Buckwheat Baileys Mocha Muffins

Buckwheat Baileys Mocha Muffins // roughmeasures.com

Here’s some more tasty Baileys treats:

Homemade Slow Cooker Baileys Hot Chocolate from Lovely Appetite

Baileys Salted Caramel & Fudge Cream Pie from Munchies and Munchkins

Baileys Baked Donuts with a Baileys Glaze from Recipes From A Pantry

Baileys Chocolate Ice Cream from Tin and Thyme

 

This post was sponsored by Baileys. All thoughts and opinions are my own. Thank you for supporting Rough Measures and our sponsors! Show me your creations over on Instagram!

Chocolate Peanut Donuts

I am currently in a mad panic of packing, cooking and general frenzy. Tomorrow we fly to New York City, for 6 days full of fun and frolics. Oh, and the small matter of the marathon, that my amazing mother is running whilst we are there!

As usual, I have left everything until the last-minute. Chucking my whole wardrobe into my small suitcase, and trying to simultaneously batch cook some food for Charlie for the week ahead. I am a slight mess, and on the verge of hysteria. Except it’s OK, because I’M TOO EXCITED TO GET STRESSED.

Back in January, I encouraged my mum to apply for the NYC Marathon. I’d applied too and thought it would be so awesome if we ran it together. Except, I didn’t get a place, but she did. It was a darn good excuse to get a little family trip organised. 10 months later, after extensive training (with me as her personal cheerleader) she is ready. We’ve become good running buddies (minus the odd tantrum (me) and ‘5 mile toe’ ache (her) ) and I’m going to be so proud, cheering her on at the sidelines. I’m a little gutted I’m not getting to run it myself, but I think my legs are more than happy to just be a bystander. She’s raising money for an amazing, local charity; Time2Share. Time2Share support young people with disabilities by offering befriending and social opportunities. Every single penny donated will be used to support these amazing young adults. You can sponsor my wonderful mother here.

I’m currently deciding just how many meals it’s acceptable to eat a day (6, 7…?), where I can get the best donut, and how many coffees I can test before I give myself a caffeine induced heart-attack.

Do you have any recommendations for eateries in The Big Apple? Any must do’s? Let me know!

Chocolate Peanur Donut // roughmeasures.com

Chocolate Peanur Donut // roughmeasures.com

 

I made these donuts a while back, and have been itching to share them with you. They are an adapted version of the beautiful Chocolate Coconut Donuts that Harriet Emily created. Harriet’s blog is full of beautiful, wholesome meals and treats. I’m a big fan of all her recipes (plus she’s mega sweet too!)

Chocolate Peanut Donuts (v) (gf)

Makes 6-8 donuts

INGREDIENTS:

70g raw cacao powder
75g buckwheat flour
30g coconut sugar (or sub unrefined cane sugar)
2 tbsp peanut flour (or peanut meal)
1 ½ tsp baking powder
200ml coconut water

Icing
100ml coconut water
3 tbsp coconut oil
1 tbsp cacao powder
2 tbsp peanut butter
3 tbsp coconut sugar

METHOD

Preheat oven to Gas Mark 4 / 180 C

Grease your donut pan

In a bowl, combine all the dry ingredients

Add coconut water and stir to combine

Pour batter into your donut pans, about 2/3rd full

Bake for 10-15 mins, until they are firm to touch,

Remove from oven and leave them to cool on a wire rack

While the donuts are cooling, make your icing.

In a pan over a low heat, melt the coconut oil, peanut butter and coconut water.

Whisk in the cacao powder and sugar.

Leave icing to cool for 5-10 mins until it thickens slightly.

Dip donuts in icing, and sprinkle with cacao nibs and seeds.

Chocolate Peanur Donut // roughmeasures.com

Chocolate Peanur Donut // roughmeasures.com

 

Fancy showing me your version of these donuts? Tag #roughmeasures on Instagram – you can follow my New York escapades there too!

Courgette Quinoa Waffles

We’ve been living a life afloat for nearly two years now. 2 years of boat life, cruising through some of the finest countryside that the South West has to offer. 2 years living a simpler way of life. 2 years on our well-loved, 55ft, semi-traditional mass of steel. Since living on the boat, we’ve only really made minor changes to her. Removing some shelves here, a bit of paint there. Slowly adding our touch, but not anything life changing or dramatic. It’s taken me quite a long time to feel like she is our home. I spent a long time feeling like I was living in someone else’s space, someone else’s dream.

Last week, we realised we had quite a bad rot problem in the wood underneath our lino floor. When you step down into the boat and almost put your foot through the floorboards, you know you’ve got issues. Being the calm soul that I am, I dealt with this in an adult and gentle manner. Ha, who am I kidding. I huffed and I puffed around the boat, crying to Charlie that this was a faff and we can’t afford to redo the whole floor etc etc. He calmed me down (like he does so well) and told me we he would sort it. However, ‘sorting it’ meant stripping out the back end of the boat, to get to the problem area. We emptied the wardrobes, cleared the cobwebs and ripped up those floor boards. It was a faff, but not as much as we first thought. We got it sorted and now have a sturdy floor again.

With everything out, we realised we had a LOT of space at the back end of the boat. Space that was being wasted, empty space to lose shoes and bags in. We decided it was high time to put our touch on our little water baby. ‘I COULD HAVE A STUDIO’ I squealed. Drenched in natural light, this corner of the boat would be perfect. We settled on a nice little desk come storage area, a space to work at, but that was practical and a space for clothes and shoes too. We managed to up-cycle the old wardrobes into a thing of beauty. Charlie is a talented man, and within 2 days, the area was transformed.

Now, as I enter our boat, I smile. I want to spend all day in that little alcove. Stuart the succulent has a new home, a pretty little corner spot by the window. Pictures, that have sat in storage, are now getting hung in pride of place. Shoes can be neatly stored. Our beloved books can be shown off on their shiny new shelves. It might seem like a little thing, but it’s made us so happy. There’s a few bits of paint to touch up, a few holes to fill, but it’s ours.

Courgette Quinoa Waffles // roughmeasures.com

Courgette Quinoa Waffles // roughmeasures.com

Studio

Now, enough about DIY. These waffles. I recently acquired a waffle iron, and have had so much fun experimenting with flavours. This particular waffle recipe is that perfect savoury taste, with subtle hints of turmeric, and filled with quinoa to fuel you up for the day ahead. They come together quickly, perfect for those days which just get too busy.

Courgette Quinoa Waffles (v) (gf)

INGREDIENTS:

185g (1 cup) cooked quinoa
125g buckwheat flour
200ml nut milk (I used cashew milk)
1/2 courgette – grated
1 tbsp ground flax + 3 tbsp water (1 flax ‘egg’)
1 tsp turmeric
1 teaspoon baking powder
Salt + pepper

1 tsp coconut oil – to coat the waffle iron

METHOD

If using an electric waffle maker, turn it on. If you are using an over-the-hob iron, sit it on the hob and lightly oil it.

Combine your ground flax and water in a bowl, stir well and leave to rest for 5 mins.

Add all ingredients except your milk, into a bowl. Add in the flax egg. Mix well.

Add the milk in slowly, until you reach a batter consistency (add more or less milk if needed, but you don’t want the mix too runny)

Once your waffle iron / maker is hot, pour batter into moulds, taking care not to over fill.

Cook for 6-10 mins (if using a waffle iron, turn it regularly on the hob, so it can cook evenly)

Courgette Quinoa Waffles // roughmeasures.com

Courgette Quinoa Waffles // roughmeasures.com

 

I’m adding this recipe to some fantastic link-ups!

#recipeoftheweek from Emily at A Mummy Too

#ExtraVeg from Kate at Veggie Desserts

Balsamic Peach and Raspberry Galette

After the mud fest came the calm. We left Scotland on Tuesday and drove back down into England. We literally left the rain at the Scottish border. We headed to Lancaster for a few days to catch up with Charlie’s family, who we don’t get to see often enough. I have been to that area a handful of times now, and every time I go the sky is as dark as slate, fields getting soaked in the Northern downpours. I make a joke every time we drive North that way, because the sky grows darker and darker the nearer we get, that it really does always rain up North. Expectations were low on the weather front, but the closer we got to our destination, the sunnier it was getting. This, was pure luck. We enjoyed this luck exploring waterfalls and trails around the area. Catching up with his family and enjoying long, rested nights in a real bed.

Now, well rested after a lovely few days back on our beloved boat, we are getting ready for another festival filled couple of weeks. All caught up on sleep and rest. It’s funny how you don’t realise how tired you are until you stop. Your body keeps pushing on through the long ass days and keeps you going. Like the good machine that it is. I had a to-do list the size of my arm this weekend, but as soon as I plonked my butt on the sofa, I knew that it just wasn’t gonna happen. Orange is the New Black and Kardashians were all of a sudden top priority. Yup, my body was on time out mode.

I did muster up the energy to get a little baking in. Stopping off at my parents for a night I was treated to a garden overflowing with juicy goodies. Mainly raspberries, oh the raspberries. My parents were out-of-town so I figured I’d help them with the gardening and got a big tub load of those red babies to bring home with me. All in the name of recipe testing Mum! Paired with some delicious peaches from the market and this glorious galette was born.

Balsamicpeachandraspberrypie

BalsamicPeachandRaspberry2

 

Balsamic Peach and Raspberry Galette (V) (GF)

INGREDIENTS:

For the pastry:

200g buckwheat flour
3 tablespoons peanut flour – or any nut flour
1 tablespoon coconut sugar
Pinch sea salt
3 tablespoons unrefined coconut oil
6 tablespoons cold water

For the filling:

2 peaches – slightly firm is best
2 large handfuls raspberries
1 large handful blueberries
5 mint leaves – roughly chopped

For the balsamic glaze:

2 tablespoons date syrup
1 tablespoon balsamic vinegar
Pinch coconut sugar
1/2 teaspoon orange blossom water (optional)

1 tablespoon almond milk

 

METHOD

Preheat your oven to Gas Mark 4 / 180 C

In a bowl, mix your dry pastry ingredients. Add the coconut oil and mix with a knife to create breadcrumb-like bits. Slowly add the water and use your hands to form a dough. If too dry, add extra water to the dough.

Once you have formed your dough, cover it and let it sit in the fridge for 30 mins.

While the dough chills, make your syrup. In a saucepan over a low heat, combined all syrup ingredients and stir well. Bring to a low bubble, stirring regularly. Once the mixture has thickened, leave to once side – it will thicken up more as it cools.

Line a baking tray with parchment paper. Grab your dough from the fridge and roll it out into a rough circle. I did mine about half a centimetre thick.

Using a spatula or spoon, spread out an even coating of your syrup all over the dough.

Cut your peaches into segments and arrange them on the dough, leaving about 2 inches border around the edge. Scatter raspberries and blueberries over the peaches. Drizzle more syrup over the fruit.

Gently fold in your dough border. Don’t worry it the pastry is a bit delicate, you can stick it back down with your fingers easily.

Rub almond milk onto the bare bits of pastry crust.

Place in oven and cook for 30-35 mins, until the pastry starts to brown.

Serve warm with a dollop of coconut cream

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Asparagus, Chard and Mint Buckwheat Tart

6 months ago, I started this blog, as the result of an online WordPress course. I started it as a means to get me out of the hole I felt I was in. I needed something to focus on, to work towards. I had just had a fantastic summer of fun, working at festivals with some of my closest friends, then all of a sudden, the fun stops. I wasn’t really sure where I was going in life (and still am unclear) and felt I needed to do something to get me excited about things again.

Originally, once I had built the blog, I wasn’t planning on showing anyone. I was scared of the reaction, or lack of reaction. What if no-one ever looked at it? My photos weren’t as good as all the other blogs I read. Why would anyone want to read what I’d cooked the day before? What if it was a total flop and a waste of time? After a few weeks, I decided I had nothing to lose. I was willing to give it a shot. I loved having to think up new recipe ideas every week, and I’m pretty sure Charlie loved coming home to get to be the official taste tester. So I shared it with the world.

I thought, if I was lucky, I’d get maybe 10 views a day, all from family and friends. I never imagined that people from Australia and America and Canada would look at my site. It started slowly, but the more I wrote, the more people seemed to take an interest. I joined blogging pages on FB, communities on twitter and Instagram, and have met so many amazing people, purely just because I started this blog. It’s opening up doors for me, exciting projects, that I never thought I was ever capable of doing.

Yesterday, Rough Measures passed 10,000 views. 10,000 visits to my little space. I’m overwhelmed by it. I know there are other blogs who have more hits than that daily. But this is massive for me. I’m just a twenty-something girl, living on a boat in a small South-Western city, who needed something to keep her going.

So I just wanted to say Thank You. From the bottom of my food-loving-heart. Thanks for taking the time to view my recipes, to give me feedback, to share my page with others, liking my photos on Instagram, everything. You are all AMAZING. Here’s a virtual cookie to you all.

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Asparagustart

Summer is almost upon us, the weather is creeping up into the mid-teens (baby steps yeah, this is the UK guys), the sun is shining more days than not. The fields have that super green glow they get between spring and summer. Yep, summer is making itself known.

This tart is the perfect summer lunch, alfresco dinner or picnic plate option. Fresh and zesty, with tangy mint, it’s my new meal du jour.

I tried to make this vegan, but it just wasn’t holding the flavour that I was looking for. By all means make it with dairy-free milk, but I think the eggs are a necessity here.

I’m not gonna lie, I had a bit of a fight with my Mum’s big range oven on this one (give me my temperamental, tiny boat one any day, we’ve formed quite the relationship over this past year!). Eventually I got it pretty bang on. A tasty crunchy base, with that creamy, fresh filling.

Asparagus, Chard and Mint Buckwheat Tart

INGREDIENTS:

For the pastry:

300g buckwheat flour
Zest of 1 lemon
60ml extra virgin olive oil
100ml cold water
1 sprig fresh (or dried) rosemary
Pinch salt

For the filling:

1 bunch asparagus
1 large bunch Swiss Chard – roughly chopped and stalks discarded
1 shallot
2 large organic free range eggs
250ml buttermilk
Large bunch of mint
1 teaspoon coconut oil

METHOD

Preheat oven to Gas Mark 7  / 220 C

In a bowl, mix flour, salt, herbs and lemon zest. Slowly add olive oil. Then add water until a dough forms (you could do this in a food processor)

Roll out your dough onto a floured work surface. You want it about 1/3cm thick. Carefully lift it onto a 8-10″ tart / spring form tray.

Bake your crust for 5 – 7 mins (no need for baking balls) Remove from oven and set aside.

In a pan, heat the coconut oil, add the shallots and cook for 5 mins, stirring frequently. Add in the chopped chard and cook for 3 mins, until the chard has wilted. Set aside.

Chop about 1 inch from the bottom of the asparagus. Roughly peel the stalks to remove their tough skin.

Bring a shallow pan of water to the boil, add asparagus and boil for 4 mins, just enough to soften them up. Drain them in a colander.

Arrange your asparagus, onions and chard onto your pastry.

In a bowl, combine your eggs, buttermilk, lemon zest, chopped mint and S+P – whisk well and then pour into your tart. Make sure the asparagus aren’t sticking out too much, or they will catch and burn.

Bake in the oven for 25 mins, until your egg mixture has set.

Serve immediately, or leave to cool and enjoy cold.

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Don’t forget, let me see your creations by tagging #roughmeasures – you can find me over on Instagram, Twitter and Pinterest too!

Here’s some other tart inspiration for you all!

Herby Mushroom and Olive Oil Galette from Happy Hearted Kitchen

Leek, Mushroom and Goat’s Cheese Tart from Planet Veggie 

Tomato, Broccoli and Pea Puree Quiche from Tinned Tomatoes

Leek, Feta and Lemon Quiche from London Bakes