Salted Nut Cups

Well, we’ve landed at Worthy Farm. Home of the legendary Glastonbury Festival. The festival of all festivals. The big daddy.
The actual festival doesn’t kick off for another few days, but we got here last week, and have been busy creating our little Glamping village. The days have been long and exhausting, but are fulfilling. Seeing 30 empty plates after mealtimes certainly makes it all worth it.

I’ve managed to grab a cheeky 10 minutes to get this post sorted, so will get straight to it. Enjoy this sunshine lovelies, get outside and explore!

Almondbuttercup3

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This recipe is an all time favourite of mine. I have been known to demolish half a tray of this tasty cups in under 30 minutes. Yeah… for real guys!
I love mixing up the flavour combinations, adding a little dried chilli works magic. I opted for 3 different fillings here; peanut butter, almond butter, and a chewy date mix.

Salted Nut Cups (gf) (v)

Makes 6-9 cups

INGREDIENTS:

For the chocolate cups:

300g 85% organic dark chocolate (dairy free)
3 tablespoons cold pressed coconut oil
Large pinch Himalayan pink salt

Peanut butter filling:

Large handful peanuts (toasted if you have time)
1 teaspoon EVOO

Almond Butter filling:

Large handful almonds (toasted if you have time)
1 teaspoon EVOO

Chewy Date filling:

Handful Medjool dates (pitted and soaked in boiling water for 5 mins)
20g cashews
30g goji berries
1 teaspoon agave syrup

METHOD

Line a muffin tin with paper muffin cases.

Place chocolate, coconut oil and salt in a saucepan over a very low heat. Gently melt the mixture, stirring often. As soon as it has melted, remove it from the heat.

Pour enough melted chocolate into the muffin cases just to cover the bottom of the case. Swirl the chocolate around each case so it covers the side slightly. You should only use around a 13 of the chocolate mix.

Place tray in the fridge for 1 hour.

While the chocolate cup bases are cooling, you can make your fillings.

For the nut mixes;

Add nuts and oil to a high speed blender, blend until a butter like consistency. This may take 10 mins. Make sure to stop and scrape down the sides. Add a little more oil if necessary. The nut mix will go quite dusty at first, keep blitzing to release their oils.

Once you’ve got to the right consistency, scrape your nut butters into bowls and set to one side.

For the chewy date mix;

Drain your soaked dates. Add to a food processor along with the cashews, goji berries and agave.

Blitz for a couple of minutes, until a sticky mixture forms.

 

Once you cup bases have cooled and solidified, remove them from the fridge.

Take each filling and add a dollop of each into separate cases – I did 3 of each mixture.

Using the back of a spoon or your fingers, flatten the mixture over the chocolate – try to leave a couple of millimetres away from the case edge.

Get the remanding chocolate mix from the saucepan – you may need to quickly melt it again. Pour it evenly over the cups and their fillings.

Place cups back in fridge overnight, or at least 4 hours.

Almondbuttercup2

Almondbuttercup4

 

Let me know if you’ve made my recipes over on Instagram and tag #roughmeasures

You can also keep up to date with my summer on the road, over on twitter

Spirulina Energy Balls

I’ve come to the conclusion, that at the ripe age of 26, I am a grown up. This revelation came to me when I was stood in my local whole foods store, amongst the quinoa and coconut oil. There I was, amongst this amazing array of colourful veg, beautiful nuts, and the best selection of whole-grains, and I was excited, so excited. The same kind of excitement that I used to get when I bought a new dress from Topshop, or a new pair of shoes (OK the latter still excites me). But now, going to the supermarket to stock up on supplies, this is my addiction. I love just looking around the shelves in stores, just to hunt out that new spice, or oil, to jazz up my dinner. Sometimes I’ll just walk around the isles, knowing I don’t need to buy anything, but just walking around, to take it all in. The local market man laughs at me sometimes, because some days I just go and look at his daily selection of produce, just to absorb its wonderfulness, he and I knowing that I stocked up on it all, just the day before. Yes, this is what it must feel like to be a grown up.

I caught up with some old school friends last week, who agreed with me that we must be ‘real’ grown ups now. Gone are our conversations of the latest fashion trend, or crazy tale from a wild club night. In their place now; which is the best vegetable brownie recipe? How else can we use tahini? And how the world food section in a certain supermarket is the a hidden gem and gold mine for worldwide treats.

I pretty much have food on my mind every minute I am awake. And most of my dreams are food related. As soon as I’ve finished a meal, I’m picturing my next snack or dish. It’s great. I’m one of those people who needs to eat pretty often. Snacking is pretty high up on my priority list. I get hungry super quickly, so need something healthy and energy-packed on hand at all times.

SPIRULINABALLS1

These energy balls combine some of my favourite snack foods – dates and nuts. Spirulina is packed full of vitamin B12 (good for those following a meat free diet). It’s also high in magnesium and iron, great for helping boost your immune system and keeping your nervous system in good nick.

This is a very rough recipe, throw whatever you feel like in.

Spirulina Energy Balls (v) (gf) (sf)

Makes 8-12

INGREDIENTS:

2 large handfuls of dates
1 tablespoon goji berries
100g cashews (any nuts will work)
50g pistachios
1 teaspoon Spirulina powder

Raw cacao powder / desiccated coconut – to roll balls in

 

METHOD

Place dates and goji berries in a bowl, cover with boiling water and leave to soak for 10 mins.

In a food processor, blitz the nuts until crumbly.

Drain the dates and goji berries, add to the food processor along with the Spirulina powder.

Pulse mixture for a few mins, until it forms a dough (you may need to stop and scrape mixture off sides)

Now for the fun messy bit.

Scoop small amounts of the dough mix with your hands, and roll mixture into balls. Roll a third of the balls in cacao powder, a third in coconut, and leave the last third as they are.

Store in a container in the fridge.

Super snacking is a go!

SpirulinaBalls2

Spirulinaballs4

Matcha and Lime Cheesecake

Growing up, meal times were quite the event in our house. We always sat around the table to eat, (unless Mum was away and then Dad would let us have fish and chips in front of the TV) the 6 of us, congregating and discussing our days. Someone would be chief table-setter, something my oldest brother managed to get out of, on the excuse that he didn’t like the noise of the cutlery clanging together! Someone else would get the drinks, another would help hold the plates while Mum served up the food. Sometimes there would be tantrums, storming off upstairs, but mostly it was good old-fashioned chit-chat. Proper family dinner times. I am grateful to of had those times, and ‘proper’ mealtimes are still important to me now. To know you have that half an hour where you can focus on each other, check in and catch up. To be fully focussed on listening to voices, and tasting the food on your plate. It is something that seems to be a luxury that many of us don’t take the time to do anymore.

Back to those mealtimes, after the feast, there would always be pudding. Oh, the puddings. Crumbles, chocolate sponges, ginger orange cream pies, and cheesecakes, lots of cheesecakes. The zestiest lemon cheesecake my mouth ever did taste. Not baked, just chilled and rich, creamy and fruity. My sister has carried on the cheesecake repertoire and is doing my Mum proud. Where there is a Davy meal, there will most likely be cheesecake.

Lime Matcha Cheesecake

This creation is an ode to those mealtimes. The Matcha in this gives it an awesome green colour, the lime a refreshing citrus kick, and the coconut adds a smooth creamy texture.

This recipe does require a bit of planning the day before, read over it and get everything soaking / chilling the night before. Then the next day will be easy! Don’t be put off by the list of ingredients either, it’s worth it.

Matcha and Lime Cheesecake (v) (gf)

Ingredients:

For the base:
100g cashews
100g walnuts
1 tbsp coconut oil (melted)
150g pitted dates (soaked for 10 mins in boiling water)
1 tsp raw cacao powder
1 tsp date syrup

For the filling:
150g cashews (soaked for at least 2 hours – best to soak the night before)
100g brazil nuts (soaked with cashews)
Zest and juice from 2 limes
1 tin coconut milk (refrigerated overnight)
1 tsp Matcha powder (I used Teapigs)
1 tsp arrowroot powder (I tried this recipe with, and without arrowroot. It works without, but doesn’t set so well. Don’t panic if you don’t have it, just leave it longer to chill before eating)
Pinch salt

METHOD

For the base, blitz your cashews and walnuts in a food processor with the cacao powder, until crumbly.

Add the rest of the base ingredients, and pulse until mix starts to stick together. It should stick together easily when pressed.

Line a round springform tin with greaseproof paper, push the base mix evenly into the bottom. Use a spatula / knife to make sure its quite compact.

Rinse your soaked nuts well under cold water.

Add all your filling ingredients to a high-speed blender, blend for a few minutes. You want the mix to be very smooth with no bits of nuts.

Pour mix into your tin, covering the base.

Chill for a minimum of 4 hours, the longer the better. I put mine in the freezer for 3 hours and it was just about set.

Lime Matcha Cheesecake

Lime Matcha Cheesecake

Lime Matcha Cheesecake

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Teapigs kindly sent me some Matcha to try. I was not paid for this post and my opinions are my own. I genuinely like Matcha and think it’s a great ingredient. 

Good Morning Granola

Sometimes I stare at this screen for so long I think my eyes might turn into rectangular shapes. Willing words to flow into this box, but sometimes it doesn’t happen so easily. And that’s OK, sometimes just the recipe will do. So here it is.

GMGranola3

I love granola, however recently my teeth have been super sensitive and I find most granola is too crunchy for my soft teeth. Once in a while, I’ll treat myself and ignore the sensitivity so I can enjoy one of my favourite things. This granola has a bit of everything, just the way I like it.

Whenever I cook quinoa, I cook WAY too much, and sometimes don’t know what to use the leftovers for. This is a great recipe to use it up. Oh, don’t forget this one too.

Good Morning Granola (v) (gf)

Makes one extra – large glass jar

INGREDIENTS:

250g organic oats (I used certified gluten-free)
200g cooked quinoa
70g almonds
50g hazelnuts
60g mixed seeds (I used pumpkin, pine and sunflower)
2 tablespoons chia seeds
50g cacao nibs (optional)
30g fresh ginger (grated)
2 teaspoon ground cinnamon
1 teaspoon ground ginger
1 scant teaspoon ground nutmeg
3 tablespoons coconut oil
80ml maple syrup / agave
1 teaspoon vanilla essence
*1 egg white* – I used this as I find it helps the granola clump together. If you want your granola vegan, just leave it out.

METHOD

Preheat oven to Gas Mark 3 / 180 C and line a baking tray with greaseproof paper.

In a large bowl, mix all the dry ingredients, add grated ginger.

In a pan, melt the coconut oil, stir in your maple syrup/agave and vanilla. Set aside for a few minutes, then add the egg white and whisk liquid.

Pour the wet ingredients into the bowl and mix very well.

Spread the mixture onto your baking tray and bake in oven for approx. 45 mins, stirring often to avoid burning. You may have to bake this in batches.

Enjoy in a large bowl with a generous helping of cold almond milk.

GMGranola

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Kabocha Squash and Nut Balls

Twenty years from now you will be more disappointed by the things that you didn’t do than by the ones you did do. So throw off the bowlines. Sail away from the safe harbour. Catch the trade winds in your sails.
Explore. Dream. Discover.

 

When I first tried kabocha, I was truly amazed. I couldn’t believe the difference in taste, compared to the wider known butternut squash. Why were people eating butternut, when there was this denser, tastier, more wholesome beauty kicking about?! It honestly felt like Christmas had come early for my tastebuds. I could not wait to run home and get creating with my new best (food) friend.

These balls would be great to whip up a big batch, ready for a hungry crowd, as an appetiser, or with some accompaniments for a larger meal.

Kabocha Squash and Nut Balls

Kabocha Squash and Nut Balls (V) (GF)

Makes 10-14 balls

INGREDIENTS:

½ large Kabocha squash (peeled and deseeded)
200g mixed nuts (I used pistachios and walnuts)
100g dried cranberries
Smoked paprika
Fresh thyme and rosemary
2 teaspoons ground flax seeds
1 tin chickpeas or cannellini beans
Sesame seeds (to roll balls in)
Sea salt / black pepper

METHOD

Preheat oven to Gas Mark 4 / 180 C

After you have peeled and deseeded the squash, chop into chunks and place on a roasting tray. Drizzle with olive oil, paprika, herbs and salt and pepper. Roast for 30-40 mins, until soft.

Once roasted, leave squash to cool for 15 mins.

Add the cooled squash to a food processor, blend until you have a paste. Add flax seeds, beans and cranberries and blend until you have reached a fairly smooth consistency.

Add the nuts and blitz for 10 seconds.

Scoop out the mixture with your hands and roll into balls.

Rolls the balls in the sesame seeds, and place on a baking tray lined with parchment.

Bake in the oven for 20-30 mins, until the sesame seeds are slightly golden.

Kabocha Squash and Nut Balls

Kabocha Squash and Nut Balls

Kabocha Squash and Nut Balls

 

Chocolate Almond Butter

Where did December come from?! This year was plodding along at a seemingly reluctant pace, and now all of a sudden it’s the last month of the year, the final chapter of 2014.

Exactly this time last year, we we’re packing our suncream and insect repellant, ready to embark on 3 months travelling around Sri Lanka and Indonesia. It feels like yesterday but also like forever ago.

Fast forward a year and I’m sat in thermals in front of our fire, with a big mug of coffee, planning recipe ideas and watching the frost melt away.

This delicious spread is the perfect way to break into the Christmas spirit. Use it as a spread, filling in baked goods, or go crazy and eat it straight out of the jar.

Because if Christmas isn’t a good excuse for a little indulgence, then what is?!

Chocoloate Almond Butter

 

Chocolate Almond Butter

INGREDIENTS:

200g almonds
70g dark chocolate (use 85% cocoa if possible)
1 tablespoon coconut oil (melted)
1 tablespoon organic cocoa powder
½ teaspoon cinnamon
Pinch of sea salt

METHOD

Add almonds to a food processor and blend for 6-8 mins. Keep stopping to scrape down the sides.

While the almonds are mixing, melt the chocolate and coconut oil together in a pan over a low heat. Add the chocolate mix to the almonds. Add in cinnamon, cocoa and salt.

Keep mixing the almonds until they reach your desired consistency. I like them a little crunchy still, so this took around 10 mins. For a smoother paste, it can take up to 16 mins. Do this is steps so as not to burn out your processor.

Once you have a paste you are happy with, pour into an airtight container and store in fridge. If you want to keep the butter quite runny, keep outside the fridge, and stir before each use.

Chocolate almond butter

Chocolate almond butter

Chocolate Quinoa Crunch Bars

“There is nothing better than a friend, unless it is a friend with chocolate.” 

OK, I love these little things. Like LOVE them. So much so that I contemplated not sharing the recipe, I wanted these little bad boys all to myself. But where’s the fun in that? Plus, sharing is caring, right?

These beauties are so easy to make (especially if you cook the quinoa the day before), and super charge an otherwise dull lunchbox! They are ready after an hour or so, and because you are using a high percentage dark chocolate, you don’t even need to feel guilty about going back for another one, and another, and another…

Chocolate Quinoa Crunch Bar

Chocolate Quinoa Crunch Bars

Makes 6-8 Crunch Bars – For a larger tub / tray, double up all ingredients. (I used a tuppawear 8″ X 6″)

INGREDIENTS:

250g Organic Dark Chocolate (I used G&B’s 90% cocoa)
125g Quinoa
100g Dried cranberries (or other dried fruit)
100g Mixed chopped nuts (I used almonds, pecans and walnuts)
2 ½ tablespoons coconut oil
1 tablespoon maple syrup
1 tablespoon pumpkin seeds

 

Chocolate Quinoa Crunch Bar

METHOD

Preheat oven to Gas Mark ½ (120 C)

Line a tuppawear or tray with cling film.

Bring a pan of water to the boil, cook the quinoa for 12 minutes (cooking times may vary so double check the instructions on the pack). Once cooked, drain the quinoa and spread in a baking tray. Bake in the oven for 45 mins (or until quinoa has dried out, make sure you stir regularly)

Once quinoa has dried out, heat a teaspoon of coconut oil in a large frying pan. Add the quinoa, and fry until crispy (be careful not to burn). You want the quinoa to turn a nice golden brown colour and be crispy to touch.

Once done, remove from pan and transfer onto kitchen roll. Set aside to cool.

Melt 200g chocolate and 2 tablespoons coconut oil slowly in a saucepan over a low heat. As soon as the chocolate and oil have melted and combined, remove from heat.

Add cooked quinoa, chopped nuts and cranberries to the melted chocolate. Mix well.

Spread the chocolate mixture evenly across the tray, pushing it into all corners, making sure the nuts are evenly distributed.

Cool in fridge for 1 hour.

After an hour, melt the remaining chocolate and coconut oil with the maple syrup, pour over the top of the bars. Sprinkle with pumpkin seeds.

Refrigerate for 2 more hours, or overnight if possible. Enjoy, guilt free!

 

Chocolate Quinoa Crunch Bar

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!

 

 

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!

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