Smoothie Bowl Tips 🥣

Yes, a smoothie- in a bowl, eaten with a spoon. 🥄🍓
Click here for Smoothie Bowl Recipes.

Below are some tips to help you make the perfect smoothie bowl✨


-To make a Smoothie Bowl thick:
  • Use just enough liquid to keep things moving in your blender when using frozen fruit.
  • Blend slowly.
  • Add a scoop of oats or chia seeds to thicken your smoothie.
  • Frozen banana or half an avocado makes a smoothie bowl thick and creamy when pureed rather than icy
-Frozen fruit
  • Make the base thick and cool.
  • Peel bananas and put them in a plastic bag before placing in the freezer the night before. Frozen bananas add a creamy texture to smoothie bowls.
-Chill your bowl before you start
  • Place the bowl in the freezer while preparing your ingredients to keep your smoothie bowl cooler for longer.
-Toppings
  • Toppings make your smoothie bowl fun and add texture and colour. There are lots of possible combinations.
  • Topping ideas: fruit, coconut flakes, desiccated coconut, granola, chia seeds, walnuts, flaked almonds, cacao nibs,drizzle of honey, nut butter, cinnamon

Have you ever made a smoothie bowl? Comment below if you have any other tips and subscribe✨


Jo

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Granola Recipe

Try this energy-boosting granola breakfast to start your day – it’s good for you! Serve with cold milk, yoghurt, or as a smoothie bowl topping. This recipe can be adjusted to suit your preferences.

  • 2 tbsp vegetable oil
  • 125ml maple syrup
  • 2 tbsp honey
  • 1 tsp vanilla extract
  • 300g rolled oats 
  • 50g sunflower seed
  • 4 tbsp sesame seeds
  • 50g pumpkin seeds
  • 100g flaked almond 
  • 100g dried berries (find them in the baking aisle)
  • 50g coconut flakes or desiccated coconut

Heat oven to 150C/fan 130C/gas 2. Mix the oil, maple syrup, honey and vanilla in a large bowl.

Tip in all the remaining ingredients, except the dried fruit and coconut, and mix well.

Tip the granola onto two baking sheets and spread evenly. Bake for 15 mins, then mix in the coconut and dried fruit, and bake for 10-15 mins more. Remove and scrape onto a flat tray to cool.

Serve with cold milk or yogurt. The granola can be stored in an airtight container for up to a month.


Jo

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https://www.bbcgoodfood.com/recipes/good-you-granola

porridgetoppings

Porridge toppings🥣

Porridge is my go-to breakfast and I have it almost every morning. It keeps me going until lunchtime and is particularly nourishing during the winter months when the weather is cold. My favourite brand of porridge is Flahavan’s. There are many possible porridge toppings which I have listed below. This list may be useful when you are shopping for groceries next.🌅

  • Raspberries
  • Blueberries
  • Strawberries
  • Mixed berries
  • Banana
  • Apple slices
  • Pear slices
  • Orange
  • Grapes
  • Kiwi
  • Mango
  • Pomegrante seeds
  • Dates
  • Raisins
  • Currants
  • Almonds
  • Hazelnuts
  • Dessicated Coconut
  • Coconut flakes
  • Chia seeds
  • Cinnamon
  • Chai spice
  • Ground ginger
  • Cocoa powder
  • Honey/Maple syrup
  • Peanut butter/Almond Butter
  • Strawberry/Raspberry/Apricot Jam
  • Natural/Greek/Flavoured Yoghurt

Porridge can be made using water and/or a variety of milks🥛

  • Full-fat milk/Semi-skimmed milk/Almond milk/Soya milk/

Comment below what you like on porridge and if you have any other suggestions✨


Jo

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Mocha and Hazelnut Overnight Oats Recipe🥣

This recipe is by Glenisk and serves 2.

  • 120g Flahavan’s Organic Oats
  • 300g Glenisk BIO Organic Vanilla Yoghurt
  • 60ml cold coffee
  • 2 tbsp maple syrup
  • 2tsp cocoa powder
  • 2tbsp chocolate chips
  • 2 tbsp chopped hazelnuts

Add the oats, 240g yogurt, cold coffee, maple syrup, chocolate chips, and cocoa powder to a bowl and mix well. If you find the consistency is too thick for your taste, simply add some milk to loosen.

Cover with cling wrap and place in the fridge overnight.

Top with chocolate chips and chopped hazelnuts and enjoy!

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https://glenisk.com/recipes/mocha-overnight-oats

Carrot Cake Recipe🥕

This recipe is by Odlums. Today I used a 9” Square tin. This carrot cake can be baked in a square or round tin and the ingredients are listed below.

ingredients

Square Tin18cm/7”23cm/9”
Round Tin15cm/6”20cm/8”25cm/10”
Odlums Self Raising Flour225g/8oz350g/12oz450g/1lb
Shamrock Light Muscovado Sugar150g/5oz200g/7oz275g/100oz
Shamrock Sultanas125g/4oz175g/6oz225g/8oz
Grated Carrot150g/5oz200g/7oz275g/100oz
Grated Orange Rind122
Eggs356
Sunflower Oil175ml/6 fl oz200ml/7 fl oz350ml/12 fl oz
Goodall’s Cinnamon12 tsp1 tsp1 tsp
Goodall’s Nutmeg14 tsp12 tsp12 tsp
Odlums Bread SodaPinch12 tsp12 tsp
Baking Time (approx)1hr1 14– 112 hrs112– 134 hrs
Topping
Cream Cheese225g275g275g
Icing Sugar375g/12oz425g/14oz425g/14oz
Goodall’s Vanilla Extract1 tsp112 tsp112 tsp
To Decorate
Shamrock Chopped Walnuts60g80g80g

method

  • Line deep cake tin with double layer of baking parchment paper. Preheat oven to 150°C.
  • Put sugar, sultanas, carrots and orange rind into a bowl.
  • Beat eggs and oil together and stir into the carrot mixture.
  • Sieve flour, cinnamon, nutmeg and bread soda together and add to the other ingredients.
  • Transfer to prepared tin and smooth top.
  • Bake for specified time (112 hours).
  • Test the cake by lightly pressing the centre, it should spring back and the top should be golden brown. To be extra sure, insert a skewer or knife and if it comes out clean, the cake is baked. Leave in tin for 15 minutes, then transfer to wire tray to cool.
  • Make the topping by beating all the ingredients together. Always ensure cake is cold before spreading on top of cake and sprinkling with chopped walnuts.

Fam feedback:

Rating: 5 out of 5.

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https://www.odlums.ie/recipes/carrot-cake/

Carrot cupcakes Recipe🥕

This is a Happy Pear recipe and makes 12-18 muffins.

ingredients

  • 160ml sunflower oil
  • 3 tbsp ground flax seeds
  • 170g maple syrup
  • 200g finely grated carrots
  • 75g walnuts
  • 200g gluten free flour/ white flour if not gluten intolerant
  • 1tsp vanilla extract
  • 2tsp baking powder
  • 1/2 tsp baking powder
  • 1 tsp cinnamon
  • 1/2 tsp salt
  • 1/2 tsp allspice
  • For the icing:
  • 200g vegan cream cheese
  • 90g coconut oil
  • 75g agave syrup
  • 25g walnuts to garnish

Method

  • Add ground flax seeds to 9tbsp water, mix well and leave for 5 mins. Preheat oven to 180°C.
  • Roughly chop the walnuts.
  • Sieve and mix dry ingredients in a large bowl (walnuts, flour, baking powder, baking soda, salt, allspice).
  • In another bowl, add all the wet ingredients (sunflower oil, grated carrots, maple syrup, vanilla extract, flax, egg) and mix well.
  • Add wet ingredients to dry ingredients and mix well.
  • Take a standard 12 muffin tray and line with cupcake liners. Divide the mixture evenly. Bake at 180° for 20 minutes.
  • Icing (can be made the night before) Add ingredients in a pot and heat whisking regularly till coconut oil melts. Once coconut oil has melted, remove from heat. Mix using a hand blender or whisk. Leave to cool in the fridge.
  • Take the muffins out of the oven and let cool fully. Once fully cool ice the cupcakes using either a piping bag or a spoon. Ice muffins, add a walnut on top and enjoy!

Fam feedback:

Rating: 5 out of 5.


Jo

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May, 2020

Raspberry, Chocolate and Hazelnut Éclairs Recipe🍩

This is a SuperValu recipe and serves 12 people.

ingredients

  • 125ml Boiling Water
  • 3 Eggs
  • 75g Plain Flour
  • 50g Unsalted Butter
  • For the filling:
  • 225ml Fresh Cream
  • 125g Nutella
  • For the topping:
  • 36 Fresh Raspberries
  • 25g Hazelnuts
  • Pink Food Colouring
  • 125g SuperValu Icing Sugar
  • 4 tsp Water

Method

  • Preheat the oven to 180°C/gas mark 4. Line a large baking sheet with non-stick baking paper and set aside.
  • Place the butter in a medium pan with the just-boiled water and cook over a high heat until the butter has melted and the mixture is bubbling fast.
  • Add the flour and beat thoroughly with a wooden spoon until the mixture is smooth and forms a ball in the centre of the pan. Remove from the heat and leave to cool for 1 or 2 minutes.
  • Beat the eggs in a small bowl.
  • Add the eggs a little at a time, beating vigorously, until well combined and with a golden sheen. You may not need all of the beaten eggs-use just enough to give a piping consistency.
  • Spoon the mixture into a piping bag fitted with a 1cm plain nozzle. Pipe 12X7cm lengths, about 2.5cm wide, spaced well apart, on the prepared baking sheet. Use a wet knife to cut off the pastry neatly at the nozzle.
  • Bake in the oven for about 20 minutes, until puffed, crisp and golden. Remove and lower the oven temperature to 160°C/gas mark 3. Meanwhile, whip the cream to soft peaks and set aside.
  • Using a sharp knife, split the éclairs open through their side down their length to begin opening them out like a book. Return to the oven for a further five minutes to dry out the insides. Transfer to a wire rack and leave to cool completely.
  • Once cool, spread the Nutella inside on the base, then pipe or spoon in the whipped cream and sandwich back together. Return the éclairs to the wire rack.
  • To prepare the topping, sift the icing sugar into a small bowl.
  • Add the water and a small dot of food colouring and mix to give a smooth, slightly runny glaze. Add more food colour for more intensity if you like. Working quickly, stirring often to prevent it from forming a crust, spoon a heaped tablespoon of the glaze on top of each éclair, spreading it with the back of the spoon.
  • Arrange three raspberries upright on top of each one and a sprinkling of hazelnuts to stick to the glaze before it sets.
  • Arrange on serving plates, a platter or cake stand and serve at once.

Fam feedback:

Rating: 4 out of 5.

Jo

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June, 2020