Archive for the ‘Latest Recipes’ Category

Oaty apple breakfast bake with no added sugar

Monday, June 13th, 2016

Ingredients

100g raisins

180g apple puree

300ml milk

350g whole oats

1 teaspoon baking powder

1 teaspoon vanilla extract

1 teaspoon cinnamon

1 apple cored but unpeeled grated

3 medium eggs, beaten

50g melted unsalted butter

Instructions

Grease a shallow dish.

Put all the ingredients in a bowl and mix well.

Put in the dish, cover and leave overnight in the fridge.

In the morning heat the oven to 160º c fan oven / 180º c / gas mark 5 for 30 minutes.

Serve with a little milk poured over and chopped fruit.

Superduper Superfoods

Monday, June 13th, 2016

INGREDIENTS

(listed for 1 to be scaled up as needed)

250 ml yogurt or dairy-free alternative

1diced banana

1 tsp chia seeds

1 tsp goji berries (fresh or dried, it’s up to you!)

1 tbsp raisins

7

 

 

 

 

 

 

 

 

   

Method

Fill a bowl half way with the soya alternative to yogurt.

Ladle in the diced banana.

Top off with the chia seeds, goji berries and raisins.

Breakfast granola

Monday, June 13th, 2016

INGREDIENTS (listed for 4 to be scaled up as needed)

For the granola:

100g organic bran

150g organic jumbo porridge oats

25g sesame seeds

100g walnuts

1tbsp sunflower oil

5tbsp maple syrup

100g ready-to-eat mixed fruit, such as Medjool dates and cherries

 

To serve:

6tbsp fresh blueberries

1 pear, cored and chopped

1 apple, cored and chopped

2 kiwis, peeled and chopped

1 tub of low-fat organic Greek yogurt

 

Method

 Preheat the oven to 180C, Gas mark 4

Mix together the bran, oats, sesame seeds and walnuts in a non-stick roasting tin

Drizzle over the oil and maple syrup, tossing until evenly coated

Bake for 15-20 minutes, stirring halfway through, until crisp and crunchy. Remove from the oven and allow to cool

Stir the ready-to-eat fruit into the cooled granola and store in an airtight container until required. This will keep very happily for a couple of weeks

To serve, put a couple of heaped tablespoons of the granola into the bottom of four bowls then mix in the fresh fruit and top with the yogurt mixture5

Cinnamon Spiced Yogurt Pancakes with Mixed Berry Compote

Monday, June 13th, 2016

4INGREDIENTS ( serves 2 but to be scaled up as needed)

2 organic eggs, separated

450g (1lb) organic vanilla yogurt

Few drops of vanilla extract

100g (4oz) self-raising organic wholemeal flour

100g (4oz) organic plain flour

2tsp baking powder

1tsp ground cinnamon

1tbsp organic caster sugar

Olive oil for greasing

 

Mixed Berry Compote

1 pot of organic fruit compote

250g (8½oz) mixed organic berries – fresh or frozen.

 

To make the compote simply place the berries and compote in a small pan and gently simmer for 5-10 minutes until the berries soften.  This can be served hot or cold with the pancakes.

To make the pancakes, mix together the egg yolks, yogurt and vanilla extract in a small bowl.

Sift the flours, baking powder, cinnamon and sugar into a bowl.  Mix in the yogurt mixture to form a batter.

Beat the egg whites until stiff.  Fold into the batter gently.

Heat a little oil in a frying pan and add spoonfuls of the batter.  Cook in batches for 2-3 minutes on each side until golden brown. Serve warm with the compote

 

QUICK TIP: Prepare the batter the night before but don’t whisk up the egg whites until the morning.  You can also prepare the compote in advance and warm up as you are cooking the pancakes.

 

Variations:  Blueberry pancakes – add a few fresh blueberries to the pancake mixture with the egg whites.

Berry Crunch Layer

Monday, June 13th, 2016

INGREDIENTS3

(Amounts listed for 3 – 4 to be scaled up as needed)

Nut and Seed Topping:

30g (1oz) desiccated coconut

3 tbsp almonds

3 tbsp hazelnuts

3 tbsp pumpkin seeds

1 tbsp ground flaxseed

Berry and yogurt layer:

200g (7oz) organic fresh blueberries or mixed berries

200g (7oz) organic fat free Blueberry yogurt

 

Lightly toast the desiccated coconut and nuts until golden brown. Cool slightly then place in a food processor or blender with the pumpkin seeds. Pulse on and off to coarsely chop. Do not over process. Stir in the flaxseed.

Swirl the berries through the yogurt.

Spoon the yogurt mixture into three or four glasses and top with the nut and seed mixture.

Serve immediately.

 

Storage: The nut and seed topping will keep in an airtight container for up to 2-3 days. Best assembled and eaten immediately.

Pecan and date spelt breakfast muffins (vegan)

Monday, June 13th, 2016

Preparation: 20 minutes

Cooking: 25 minutes

Makes: 12 medium muffins, or 24 mini muffins

Ingredients:

240g white spelt flour (or a mixture of white and wholemeal)

130g dates chopped

190ml coconut milk or almond milk or other diary free milk.

small to medium bananas mashed (about 180g)

30ml of maple syrup

30g chia seeds

30g pumpkin seeds

50g pecans chopped

30g oats

60ml coconut oil melted

1 teaspoon of mixed spice

1 teaspoon vanilla extract

1 teaspoon baking powder

1 teaspoon bicarbonate of soda

1 teaspoon of apple cider vinegar

Medium carrot finely grated (about 80g)

pinch of salt

2

 

 

 

 

 

 

 

 

 

 

 

Instructions

Preheat your oven to 190˚C/gas mark 5/350°F.

Put the mashed banana in a big bowl with the carrots, milk, maple syrup, vinegar and vanilla extract  and melted coconut oil, mix well.

Mix the flour, bicarbonate of soda, baking powder, mixed spice and salt.

Add the dry ingredients to the wet ingredients and mix well.

Gently fold in the seeds, nuts, dates and oats.

Don’t over mix as this helps keep the muffins fluffy.

Place the mixture in 12 muffin tins.

Bake for about 25 minutes. You can test with a skewer and if it comes out with mixture on it bake for a few more minutes.

Cool on a cooling rack for about 5 minutes or so.

Organic Breakfast Parfaits

Monday, June 13th, 2016

1Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

 

 

 

 

 

Ingredients

For the granola:

150g organic oats

50g organic jumbo oats

50g organic desiccated coconut

50g organic walnut halves

80g organic coconut sugar or light brown muscovado sugar

100g cooked quinoa

2tbsp organic coconut oil

a pinch of sea salt

100ml organic maple syrup

2tbsp organic nut butter

1tsp organic vanilla extract

1tsp organic ground cinnamon

1tsp organic ground ginger

Splash of water

 

For the breakfast parfaits:

1 tub of organic natural yoghurt

A mixture of organic raspberries, chopped strawberries and blueberries

Toasted coconut flakes

 

Instructions

For the granola:

Measure out the oats, coconut, walnuts, sugar, quinoa and spices then place them into a mixing bowl

Melt the coconut oil together with the peanut butter, maple syrup, vanilla and water in a saucepan

Pour the melted mixture over the dry ingredients and stir thoroughly

Tip the granola into a baking tin and bake for 15 minutes in a pre-heated oven at 160 degrees

After 15 minutes stir the granola well and place it back in to the oven for a further 10-15 minutes

Leave the granola to cool in the tray before breaking up into chunks

 

For the parfaits:

Mash the raspberries into a sauce then fold in the chopped strawberries and the blueberries

Put the fruit on the base of your serving glasses followed by the yoghurt, honey (optional) and finally the granola

Finish off the parfaits with some toasted flaked coconut pieces.

Pukka Healing Smoothies

Wednesday, April 2nd, 2014

An excellent way to take high doses of healing herbs and nutrients is to blend them in a smoothie.  Try variations on the suggestions below:

Nutritious Smoothie base

pukka aloe vera juice150ml – Yogurt (Goats Milk or other  Organic Whole Milk Yogurt)

2 Handfuls – Fresh or Frozen Fruit Berries (Blueberries, Blackberries etc)

150ml – Almond Milk (or other Milk)

1 tablespoon – Pukka Organic Aloe Vera Juice

2 scoops – Protein Powder (e.g. Hemp protein powder or Ground Seeds)

1 teaspoon – Pukka Fibre Plus

1-2 tablespoons – Pukka Organic Hemp Seed OilPukka hemp oil

Add one of the following before blending:

1 teaspoon – Pukka vitalise (for added antioxidants and phytonutrients)

1 teaspoon – Pukka Chywanaprash (for immune boosting)

1 teaspoon – Pukka Clean Greens (for detoxification)

Flavour Enhancers:

A sprinkle of Cinnamon

A dash of Pukka Rosewater

A little Honey or Maple Syrup

pukka fibre plusOptional:

Avocado

Beetroot Juice

Carrot Juice

Ginger Juice

Add or substitue any liquid with any of the following

- Almond Milk (soak, peel & blend 10 almonds) (for strength)

- Rice Milk (for easy digestion)

- Coconut Milk (for nourishing)

-Green Coconut Water and Cocnut Flesh (for Cooling)

-Manuka Honey (for immunity)

-Agave Syrup (for prebiotic digestive aid)

-Molasses (for nourishing blood energy)

Superfoods…

Monday, August 6th, 2012

Superfoods is a term used to describe certain food groups which have amazing recorded properties, documented in clinical research and bibliography. Currently there’s no legal definition of what constitutes a superfood, however the tag has been applied because of their concentrated array of nutritional benefits. They contain a rich compliment of varied amino acids, vitamins and minerals which facilitate the possibilities of superior mental and physical health.

Below is a list of some of the most popular superfoods which can be sourced in Scoopaway.

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Hhmm… Pancakes!

Thursday, February 2nd, 2012

Traditionally Shrove Tuesday, the day before Lent, was used to indulge yourself and use up ingredients that weren’t allowed during Lent.  Nowadays Shrove Tuesday is more commonly called pancake day…

Ingredients:

125g Plain Flour

1 Egg

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