Cocoa-Nutty Pancakes

Hey y’all 😀 Now that my second year at uni is wrapped up and (almost) long-forgotten about, I’ve got plenty of time to experiment around in my kitchen this summer to create some new recipes!

The first recipe I’m sharing with you is a breakfast treat featuring Jake’s Boost SuperBoost Butter (aka one of the yummiest nut butters I have EVER tasted!) which will also be posted as part of their exclusive nut butter eBook – how exciting! I actually met the two co-founders, Ansje and Dan (plus their doggo and inspiration, Jake), at a Bloggers Event in Cambridge a few weeks ago and totally fell in love with them, their story, their ethos, and, of course, their products so knew that I had to collaborate with them ASAP – and what better way than a delicious pancake stack recipe!?

Jake’s Boost at the Cambridge Bloggers Event

So without further ado…


COCOA-NUTTY PANCAKES


Ingredients:
40g oat flour (simply blend jumbo rolled oats)
3tbsp sesame seed flour, or any plant-based flour of choice
2tbsp Creative Nature Cacao Powder 
1/2 tsp baking powder
1tsp coconut sugar (any sweetener of your choice is fine)
200ml unsweetened almond milk, or any plant-based milk of choice
1 medium ripe banana, mashed
1tbsp plant-based yoghurt
1-2tbsp Jake’s Boost SuperBoost Butter


Method:

  1. Combine the dry ingredients (flour, baking powder, cacao powder and sweetener) in a deep, medium-sized bowl, leaving a well in the centre of the bowl.
  2. Pour all the wet ingredients (almond milk, yoghurt, nut butter and mashed banana) into the centre of the bowl where you made a well in the dry ingredients.
  3. Mix thoroughly until the batter is well-combined, smooth of lumps and fairly thin.
  4. Heat a small blob of coconut oil in a non-stick frying pan over a low-medium heat.
  5. Pour batter (I use two flat tablespoons but it will differ according to the size of your pan) onto the centre of the pan while swirling the pan’s handle, using a circular movement of your wrist, to cover the base and create a thin pancake.
  6. Wait until bubbles appear on the top side of your pancake (approx. after a minute) before flipping over with a spatula.
  7. Repeat with the rest of the batter until all your pancakes are cooked.
  8. Layer up the pancakes, filling with fruit slices and serving with more nut butter if desired.
  9. ENJOY!

Serves 2-3 people.


Remember to use the hashtag #mindfullymade on social media platforms to share with me your creations 🙂

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Mindfully, Moni x

Cacao and Berry Layered Smoothie

Hey everyone! It’s been so hectic at uni with my exams, rowing training schedule, and general life so I’ve taken a bit of a break from blogging, but I’m back with a new breakfast recipe featuring Vita Coco’s new Coconut Milk – a dairy-free alternative which is a perfect substitute for regular milk. It’s generally been so much fun to experiment around with their new Coconut Milk Alternative so I hope that you’re inspired to do the same.


CACAO & BERRY LAYERED SMOOTHIE

Ingredients:

1 frozen banana

1 cup almond milk

2 tbsp oats

handful of berries

1 tsp cranberry and lingonberry powder (optional)


1/2 medium avocado

2 tbsp cacao powder

3 dates (soaked if needed)


Method:

  1. Blend the first 5 ingredients until super smooth and creamy. Pour half of the mixture into a glass or jar.
  2. Add the rest of the ingredients to the remaining smoothie mix and blend once again.
  3. Carefully pour the chocolate smoothie into your serving jar or glass then pour a layer of the berry smoothie mix.
  4. Alternate between the smoothie mixes.
  5. Then top with some nibbles and more fruit!


Remember to use the hashtag #mindfullymade on social media platforms to share with me your creations 🙂

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Mindfully, Moni x


N.B. This recipe is an entry into the Dairy Free Style Your Breakfast challenge with Vita Coco and Foodies100. See more great breakfast ideas athttp://vitacoco.com/uk/

Cacao Banana Bread

CACAO BANANA BREAD

Ingredients:

  • 100 g Cocofina coconut flour {use discount code MONIFOLLOWERS15}
  • 50 g hemp protein
  • 50 g ground oats
  • 3-4 tbsp Creative Nature cacao powder {use discount code MONI10}
  • 1.5 tsp baking powder
  • 4 chia/ flax eggs (4 tbsp chia or flaxseed + 4 tbsp water)
  • 3 ripe bananas, mashed
  • 3-4 tbsp chocolate chips (optional)

My Cacao Banana Bread made an appearance at the vegan meet up in Primrose Hill on 29 August 2016

Method:

  1. Blend together the wet ingredients. Mix all dry ingredients separately. Then combine the wet ingredients with the dry mix.
  2. Pour into a bread tin greased with Cocofina coconut oil and lined with baking parchment.
  3. Bake at 180oC for 50-60 mins, until cooked right through and a toothpick comes out clean.
  4. Allow to cool on a wire rack & ENJOY!

Remember to use the hashtag #mindfullymade on social media platforms to share with me your creations 🙂

Did you like this post? Then subscribe to my blog and get all my posts by email!

Mindfully, Moni x

Choco-Coconut ‘Bounty’ Oatmeal

CHOCO-COCONUT ‘BOUNTY’ OATMEALIMG_7277

Ingredients:

Toppings:

IMG_7278

Method:

  1. Combine all the ingredients for the choco-coconut oatmeal in a pan until the mixture is smooth and free of lumps.
  2. Cook the oatmeal on a medium-low heat until the milk no longer separates from the oats, when stirring with a wooden spoon, and the desired consistency is reached. (Note: Some people like to add in the mashed banana after cooking but I do this before cooking; it’s completely up to you!)
  3. Carefully remove the oats from the hob and allow to cool for a few minutes whilst you prepare the toppings/ wash the fruit.
  4. Pour the oatmeal into a breakfast bowl and smooth out the top, using the back of a spoon.
  5. Sprinkle with your desired toppings & ENJOY!

IMG_7279

Remember to use the hashtag #mindfullymade on social media platforms to share with me your creations 😃

Did you like this post? Then subscribe to my blog and get all my posts by email!

Mindfully, Moni x

‘Chocolate Brownie’ Cacao Waffles

‘CHOCOLATE BROWNIE’ CACAO WAFFLES


Ingredients:

2 tbsp amaranth flour (Can be substituted for buckwheat or any other fine-grained flour)

1 tbsp coconut flour

2-3 tbsp Aduna Super Cacao powder

2-3 tbsp coconut sugar

1/2 tsp baking powder

2 eggs (Vegan substitute: flax eggs)

150 ml unsweetened almond milk (Or any other plant-based milk)

1 tsp vanilla extract

Optional: 2 tbsp (powdered, chocolate) peanut buttter

Directions:


1. Preheat your waffle iron and coat it with coconut oil.

2. Sift the flours, cacao powder, coconut sugar and baking powder into a mixing bowl, then whisk to combine.

3. Add in the flax eggs, milk, vanilla extract and peanut butter (if using), then whisk until the batter is smooth.

4. How many waffles you get will depend on your waffle iron. Mine has two square wells, so I pour 3-4tbsp of the batter onto the centre of each. Use your judgement with how your own waffle iron cooks.

5. Let the waffle iron do it’s magic and repeat with the rest of the batter until it’s gone!

6. Then top with whatever you want – melted peanut butter, chopped fruit, banana ice cream… You name it 😃

Remember to use the hashtag #mindfullymade on social media platforms to share with me your creations 😃

Mindfully, Moni x


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Choco-Orange ‘Jaffa’ Oatmeal

CHOCO-ORANGE ‘JAFFA’ OATMEAL

Get both chocolately and zesty with this delicious breakfast bowl of oatmeal! So quick and easy to make – there’s no excuse not to cook up a storm.


Ingredients

40g jumbo rolled oats

1 ripe banana, mashed

1 sachet STRIPPD Vegan Chocolate Protein Blend

2-3tbsp Aduna Super Cacao Powder

Juice of 2 large organic oranges

250ml plant-based milk e.g. unsweetened almond, coconut, soya (I use Alpro Unsweetened Almond milk)

Method:

  1. Combine all the ingredients for the oatmeal in a cooking pots until the mixture is smooth and free of lumps.
  2. Cook the oatmeal on a medium-low heat until the milk no longer separates from the oats, when stirring with a wooden spoon, and the desired consistency is reached. (Note: Some people like to add in the mashed banana after cooking but I do this before cooking; it’s completely up to you!)
  3. Carefully remove the oatmeal from the hob and allow to cool for a few minutes whilst you prepare the toppings/ wash the fruit.
  4. Pour the chocolate oatmeal into a breakfast bowl and smooth out the top, using the back of a spoon.
  5. Sprinkle with your desired toppings & ENJOY!


Remember to use the hashtag #mindfullymade on social media platforms to share with me your creations 🙂


Mindfully, Moni x

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Warming Chia Oatmeal

When Primal Snack Box approached me asking to write a paleo-friendly blog post, I thought “what better than a warming oatmeal recipe!?”…

It’s that time of the year again when the days are becoming shorter, afternoons are getting darker and all you feel like doing is snuggling up on the sofa in front of the fire with a mug of hot chocolate to watch Christmas films! To help you feel toasty and warm this winter, I’ve adapted a recipe from Organic Burst’s Chia Recipe Book and oh my lord it’s simply divine if I may so myself ❤

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