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

Wild Thing Paleo Review


When Wild Thing contacted me looking to collaborate, I couldn’t say no to their exciting and vibrant Paleo bars. I knew that this was a company who I’d love working with as their ethos complements mine – bio, vegan, organic, Paleo and generally wholesome food without comprising the delicious factor!

I’m a big advocator for eating Organic foods because organic paleo food is grown without pesticides and in a way that helps bio-diversity thrive. It also guarantees that there are no additives, chemicals or unacceptable processing added during production. That’s why I love that Wild Thing organic paleo bars are made exclusively with raw ingredients.

BERRIES AND SEEDS: On an initial impression, I loved the look of this Wild Thing bar – the deep, vibrant purple colour and funky design gives the whole company and snacking experience a fun and carnival-like feel to it. And that’s exactly the sensation you experience when biting into the bar – a burst of wholesome nutty and berryilicious yumminess (sunflower seeds, cranberries, pumpkin seeds, blueberries, goji berries) 👍 I also loved the texture, the chewiness of the bar is perfectly complemented by the crunch of some of the bigger nuts such as the pumpkin seeds to give an all-round delicious tasting experience👌


COCONUT & CHIA: Loved the crunchy, flapjack-like texture to this bar. I’d say that it was actually my favourite one as it was sweet (I have a major sweet tooth) due to the main ingredients being dates, coconut and cashews. But it had truly divine taste – similar to that of golden syrup – which perfectly complemented the slightly more bitter taste of the chia seeds.

CACAO & ALMOND: Heightened by the luscious smell of cacao, I was particularly excited to try out this flavour – and I definitely wasn’t disappointed! Biting into the bar, my tastebuds were awakened by the strong taste of cacao – in all its raw, natural, bitter and earthly glory ❤️ Think it is the perfect bar as a not too indulgent, guilt-free treat as its’ not overly sweet or decadent – so is absolutely the right snack to curb any hunger pangs or chocolate cravings without the feeling of guilt/ failed self control afterwards. Also loved how the chewy texture was broken up by small chunks of almonds to provide a crunch every now and again 🙂


NUTS & SEEDS: I’m simply in love with all things nutty so this bar was delicious in my opinion! It had a slightly different texture to the others due to its composition of various nuts and seeds (sunflower seeds, cashews, almonds, pumpkin seeds) and is crunchier, more grainy and has small pieces of nuts/ seeds distributed throughout the bar which I quite enjoyed as each bite has a slightly different taste and crunch to it 🙂 I was happy to find that there wasn’t simply one nut/ seed which overpowered the others in terms of flavour, each nut/ seed was definitely present in an equal and complementary way 👌 Absolutely divine!

Mindfully, Moni x

Early Bird Snacks Review

As a student, I’ve always been a fan of weekly snack box services which deliver a range of delicious and nutritious food products right to your door – there’s no need for the weekly shop. I have tried out several companies but none were quite like Early Bird‘s Snack Box!

Early Bird deliver 5 deliciously healthy snacks and 2 unique teas every week, designed to help through the working week. To make snacking time that little bit better, the TasteBox also contains music and art from up and coming artists, creating a festival feeling every week!

What I love, is that each TasteBox is unique not only does Early Bird provide 5 snacks and 2 teas, the design of their TasteBox also contains new monthly illustrations from emerging artists (it feels like an exclusive invite to an indie concert!) I think it’s inspirational to see a company giving back to the creative community – it creates such a positive and loving vibe.

From the initial moment of delivery, I feel in love with the vibrancy of the box and then was so excited to open it up to reveal the goodies inside! I like how there’s a mix of sweet and savoury amongst the 5 snacks to really curb those mid-afternoon hunger pangs and cravings. The packaging is really convenient as each snack is in a bite-sized plastic bag which you can slip into your handbag/ rucksack and pull out as and when, without having to rip into loads of exterior packaging.

Another reason to love Early Bird is that they include all the nutritional information for each snack in a handy little leaflet so you can keep an eye on those numbers and remind yourself about how healthy and nutritional these snacks are! Guilt-free snacking in a pleasurable atmosphere is all I can say about Early Bird – I just LOVE the idea of including an exclusive link to an EB music studio mix up 🙂 Great fun and wholesome food.

Mindfully, Moni x

‘Bounty’ Chocolate Coconut Milk

For the last of my three-part Hopps & Woolf featured posts, I would like to share with you all the most deliciously decadent nut milk recipe of all! I’ve always loved the flavour combination of chocolate and coconut as I think it just works so well – the cool, sweet, tropical coconut complements the bitter and chocolately cacao in such a dreamy way that you’ll probably have to save this recipe to your homepage, or print it out to be framed in the kitchen 😉 or of course, you can just memorise it of by heart (which will just naturally happen!) 

 


“BOUNTY” CHOCOLATE COCONUT MILK

Ingredients:

  • 60g coconut shavings, soaked for 4hrs (This can be substituted for 60g hazelnuts which have been soaked for 12hrs, in order to make Chocolate-Hazelnut “Nutella” Milk)
  • 6-8tbsp Creative Nature cacao powder {use code MONI10 for 10% discount off entire order}
  • 2-3tbsp coconut sugar (Optional: omit if you like the taste of unsweetened milk but the cacao is quite bitter on its own)
  • 1L fresh water

 
Method:

  1. Add all the ingredients into your Hopps & Woolf Milk Maker and select Programme 1.
  2. Wait 25 minutes for the milk maker to gently heat, pasteurise and blend the ingredients.
  3. Once the programme is complete and the machine begins to beep to signal your milk is ready, turn off the milk maker at the power and take off the lid. Gently sieve the milk into a jug/ container.
  4. Let it cool down before placing in the fridge, or enjoy fresh and hot!
  5. Consume within 7 days of making.

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

Mindfully, Moni x

Banana Almond Milk

As a follow-up of my previous post where I introduced and reviewed the Hopps and Woolf Milk Maker, I would like to share with you all another delicious nut milk recipe. I’m seriously going mental with all the different flavour combinations possible for making homemade nut milk – it’s an amazing way to personalise your breakfast and add some interesting flavours to your coffee or afternoon tea! Once you’ve experimented with making your own milk, trust me, you will never look back 🙂 

   


BANANA ALMOND MILK 

 

Ingredients:

  • 60g almonds, soaked for 12hrs
  • 3 medium over-ripe bananas
  • 6-8 medjool dates (soak for at least 4hrs if hard)
  • 1L fresh water
  • Optional spices: 2tsp chai, 2tsp cinnamon, 2tsp apple spice, 2tsp nutmeg (These are simply ideas as a suggestion but feel free to experiment in wake of your own taste preferences; I’d love to hear your own take on this recipe so please drop a comment below!)

    

Method:

  1. Add all the ingredients into your Hopps & Woolf Milk Maker and select Programme 1.
  2. Wait 25 minutes for the milk maker to gently heat, pasteurise and blend the ingredients.
  3. Once the programme is complete and the machine begins to beep to signal your milk is ready, turn off the milk maker at the power and take off the lid. Gently sieve the milk into a jug/ container.
  4. Let it cool down before placing in the fridge, or enjoy fresh and hot!
  5. Consume within 7 days of making.

   

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

Mindfully, Moni x

Hopps and Woolf Nut Milk Maker

I was so hyped when Hopps & Woolf contacted me, looking to collaborate – I simply LOVE plant-based milks (can’t even remember when I last drank cow milk) but they’re very expensive, and so as a student, it can be a bit of a squeeze for my budget. That’s why I was thrilled to try out the Hopps & Woolf Milk Maker, since it makes a massive batch (about 1L) of nut milk within just 25 minutes and is SO MUCH cheaper! The cheapest carton-ed milks cost £1.40 per litre and contains only 2% almonds; yet with a Hopps & Woolf Milk Maker, you can make a litre for 50p and it contains 8%! That’s less than half the price but three times the almond content.

Another reason why it’s much better to make your OWN nut milk is that it will contain none of the preservatives, thickeners or sweeteners you find in cartoned nut milk. The Hopps & Woolf Milk Maker gently pasteurises the milk so that it naturally lasts longer – for a week. It’s also very versatile, almond milk may be all the rave at the minute, but with the Hopps & Woolf Milk Maker, you can whip up almost anything which suits your tastebuds! You can use any nuts (such as hazelnut/ cashew nut/ peanut/ coconut), soya, oats, hemp seeds and more. I also like to add dates, cinnamon, vanilla or cacao for a fantastic natural flavour ❤ I share below two of my favourite recipes using the Hopps & Woolf Milk Maker but to find more recipes to inspire your milk making, click here or seach ‘hopps and woolf’ in the side bar or scroll down to the ‘homemade milk’ section of my recipe page.

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CHOCOLATE-ORANGE “JAFFA” ALMOND MILK

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Ingredients:

  • 60g almonds, soaked for 12hrs
  • 6-8tbsp Creative Nature cacao powder {use code MONI10 for 10% discount off entire order}
  • 2-3tbsp coconut sugar (Optional: omit if you like the taste of unsweetened milk but the cacao is quite bitter on its own)
  • Juice and zest of 3 medium Organic oranges
  • 1L fresh water

IMG_0981

Method:

  1. Add all the ingredients into your Hopps & Woolf Milk Maker and select Programme 1.
  2. Wait 25 minutes for the milk maker to gently heat, pasteurise and blend the ingredients.
  3. Once the programme is complete and the machine begins to beep to signal your milk is ready, turn off the milk maker at the power and take off the lid. Gently sieve the milk into a jug/ container.
  4. Let it cool down before placing in the fridge, or enjoy fresh and hot!
  5. Consume within 7 days of making.

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STRAWBERRY “CHEESECAKE” CASHEW MILK

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Ingredients:

  • 60g cashew nuts, soaked for 12hrs
  • 15 strawberries, hulled and halved
  • 1-2tbsp coconut sugar (Optional: omit if you like the taste of unsweetened milk)
  • 1L fresh water

IMG_1067

Method:

  1. Add all the ingredients into your Hopps & Woolf Milk Maker and select Programme 1.
  2. Wait 25 minutes for the milk maker to gently heat, pasteurise and blend the ingredients.
  3. Once the programme is complete and the machine begins to beep to signal your milk is ready, turn off the milk maker at the power and take off the lid. Gently sieve the milk into a jug/ container.
  4. Let it cool down before placing in the fridge, or enjoy fresh and hot!
  5. Consume within 7 days of making.

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

Mindfully, Moni x

Raw Vegan ‘Snickers’ Treats

Seeing as peanut butter and chocolate is a match made in heaven, I wanted to create and share with you a recipe that is as decadent as it is nutritious. As a wholesome foodie, I’m crazy about healthy foods but do understand that balance is key – and that no everyone is super keen on green smoothies – so I was inspired by Snickers bars to create this surprisingly healthy treat 🙂 But be warned: it’s more tempting as it sounds and very difficult to resist!

   

(By the way, for the London foodies out there, this was my contribution to the Plant-Based Picnic held at Tanya’s Cafe on Sunday 23rd August! I also demonstrated cooking this recipe at the Organic Blogathon 2015 held by Of The Earth Superfoods on Sunday 27th September.)

 

In the midst of oreparing my Snickers Treats at the Organic Blogathon 2015!

 

Spot the Superfood ‘Snickers’ Treats amongst the other plant-based goodies


RAW VEGAN ‘SNICKERS’ TREATS

Ingredients:

125ml Coconut Merchant coconut oil (can be substituted for coconut or cacao butter)

2-4tbsp Creative Nature cacao powder

2-3tbsp lucuma powder

1-2tbsp maca powder

1tbsp coconut sugar

5tbsp (125ml) peanut butter (or any nut butter of your choice – but I do think peanut butter works best in this recipe)

30g raw peanuts, roughly chopped

Additional superfoods: Creative Nature Goji berries, Creative Nature chia seeds, Creative Nature cocoa nibs, white mulberries, golden inca berries, apricot kernels, etc.


Method:

  1. Gently melt the coconut oil on a low-medium heat in a medium sized pot.
  2. Once the oil is completely melted, stir in the coconut sugar as well as the Creative Nature cacao, maca and lucuma powders. (The exact quantity of each powder can be adjusted according to your own personal preference.)
  3. Next, add in your chosen superfood. (I used Creative Nature Goji berries because I think the chewy texture adds another dimension to the treat as well as a speck of vibrant red amongst the brown colours – but that’s just my blogger’s mind thinking!) Stir the mixture thoroughly until the desired consistency is reached.
  4. Pour half of the cacao mixture into the bottom of each individual chocolate mould, muffin/ ice cube tray or cupcake case. Follow with a (tea)spoonful of nut butter and sprinkle of chopped peanuts (for a delicious crunch); then top with a final layer of the cacao mixture.
  5. Place in your fridge for at least 30 minutes to set.
  6. Remove the ‘Snickers’ treats five minutes before serving & ENJOY!

As featured on the Creative Nature website.

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

Mindfully, Moni x