How to make creamy rolled oats
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 3 Beginner Difficulty 0 Ingredients 2 cups rolled oats (gluten-free if you like) 1 cup quick oats 2 cups water 2 cups milk of choice (i used coconut for extra creamy oats) 1/3 cup protein powder of choice (usually hemp or pumpkin are my favourite) 1 tsp vanilla extract 1/3 tsp salt Toppings Chocolate oats 1 heaped tbsp cacao powder 1/3 cup raspberries 1 caramelized banana (pan-fried in honey or sugar) Chocolate chips Honey or syrup to top Blueberry & caramel, sweet potato oats 1 cup stewed blueberries (cook 1-2 cups blueberries in some honey, lemon juice until jammy) 1/2 cup steamed sweet potatoes mashed in to oats (optional) Peanut butter mixed with some honey or syrup for caramel Almonds Honey or syrup to top Pistachio, strawberry, and avocado oat bowl 1-2 tbsp crushed pistachios Strawberries Sliced avocado Chocolate chips Honey to top Method Place all of the oats ingredients in a big pot and cook over medium heat for 15-20 minutes. Add your oats into your bowl, and add desired ingredients for each bowl. Serve and enjoy! Photo Gallery Hope you love these delicious oat bowls as much as I do!! M* Related Posts
Raw Chocolate caramel tart
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 8 Beginner Difficulty 0 Ingredients Crust 1 ¼ cups raw or toasted pecans/hazelnuts (sub with your favorite biscuit for nut-free) 2 tbsp coconut flour coconut flour ¼ tsp salt 1/3 cup cacao powder 220g (approx 10) fresh (Medjool) dates, pitted Caramel tahini caramel filling ¾ cup smooth tahini or peanut butter 2/3 cup agave or pure maple syrup 2/3 cup coconut oil 2 tsp vanilla extract 1 tsp fine salt 1 Tbsp white miso paste Chocolate ganache 200g dark Chocolate chopped 1/2 chilled coconut cream Method 1. Begin by making the crust. Lightly grease, or line the loose tart base of your tart to ( aprox 29cm) and set aside. 2. Add the pecans, coconut flour, salt, and cacao to a high-speed food processor and process until a fine crumb forms. Then whilst blending, add the dates one at a time, then process a further 1 minute. The dough should be soft but not sticky. 3. Press the base into the tart tin, press flat with the back of a spoon, wetting the spoon to spread it out evenly. Keep the base in the fridge while you make the filling. 4. Add all the ingredients for the filling into a saucepan. Heat over medium heat whisking the entire time, until hot, but not boiling. 5. Cool for a few minutes before pouring into the base. Use a spoon to spread it around, then set it in the fridge for one hour again. 6. Melt the dairy-free dark chocolate in a saucepan and then pour the cooled coconut milk into the chocolate, creating a smooth ganache. 7. Pour the ganache onto the tart and set it in the fridge to set completely, remove from the tart mould, place on to a plate, and slice! Place the rest of the tart in the fridge for up to 3/4 days. Photo Gallery Hope you love this delicious raw tart recipe as much as we do!! M* Related Posts
Za’atar sumac vegetable medley hummus
Za’atar sumac vegetable medley hummus is the perfect appetizer for your easter table this coming weekend. I absolutely love hummus and make a batch every week and I have to say after making so many versions this one has been one of my top favorites. It’s deliciously creamy and served with super easy toasted whole wheat wraps!
Chocolate marble banana bread
Chocolate marble banana bread is just another love declaration to my all time favorite baked bread ever. I have made so many variations and every time that one is my favorite, but I have to say banana and chocolate go so well together. And most people would say chocolate goes well with most deserty things, but banana is the perfect dance partner! This bread is especially yum because within every bite you get a melty bit of chocolate, who can say no to that?