Cocoa-Nutty Pancakes

Hey y’all πŸ˜€ 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 PowderΒ 
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.


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Mindfully, Moni x

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 πŸ™‚

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Mindfully, Moni x

Matcha Chia Pudding Parfait

MATCHA CHIA PUDDING PARFAIT (with accompanying video recipe HERE or see below for embedded video!!)


Ingredients:

For the chia pudding:


For the smoothie:

  • 1 ripe banana
  • 1/2 mango, frozen
  • 200 ml Cocofina coconut water {use discount code MONIFOLLOWERS15}
  • Handful of raspberries

​​
Method:

  1. Mix the chia seeds and matcha powder in a small bowl or glass, and pour in the plant-based milk. Stir well until all the ingredients are incorporated before adding the agave nectar, if using. Refrigerate overnight or for at least 3-4 hours.
  2. Remove the chia pudding from the fridge. Transfer half the chia pudding into another bowl or jar (if serving two) and top with fruit and/ or Go Green Wholeplus Toppers.
  3. Add all the smoothie ingredients into your blender, except the raspberries, and blend until smooth. Pour about 2/3 of the smoothie over the chia puddings.
  4. Add the raspberries to the remaining smoothie mixture and blend well. Pour over the tropical smoothie.
  5. Top with fresh fruit & ENJOY!


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

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Mindfully, Moni x

Greenyilicious Oatmeal

GREENYILICIOUS OATMEAL (with accompanying video recipe HERE or see below for an embedded video!)

IMG_7363IMG_7365

Ingredients:

Suggested Toppings:

IMG_7364

​​
Method:

  1. Combine all the ingredients for the greenyilicious 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_7366

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

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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 πŸ˜ƒ

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Mindfully, Moni x

Choco-Cherry ‘Black Forest Gateau’ Nana Ice Cream

CHOCO-CHERRY ‘BLACK FOREST GATEAU’ NANA ICE CREAM

Ingredients:

For the chocolate nana ice cream:

2 frozen bananas

1tbsp Aduna Super Cacao Powder

Splash of plant-based mylk e.g. coconut, unsweetened almond, hazelnut

1tsp plant-based syrup e.g. agave nectar, maple syrup, date syrup


For the cherry nana ice cream:

2 frozen bananas

Handful of fresh cherries

1tsp Arctic Berries lingonberry powder

1tsp Arctic Berries cranberry powder

1tsp plant-based syrup e.g. agave nectar, maple syrup, date syrup


Method:

  1. Add the ingredients for the chocolate nice cream in a high-speed blender; then blend until desired consistency. (You can add more liquid if you would like soft-serve ice cream).
  2. Place chocolate banana ice cream in the freezer whilst you make the cherry nana ice cream.
  3. Add the ingredients for the cherry nice cream in a high-speed blender; then blend until desired consistency. (You can add more liquid if you would like soft-serve ice cream).
  4. Remove the chocolate nice cream from the freezer and transfer the cherry nice cream from your blender to your bowl.
  5. Top with fresh fruit, raw chocolate and small nibbles for an additional crunchy texture.

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

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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 πŸ˜ƒ

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

Mindfully, Moni x


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