Nut, Seed & Apple Slices

Snack

Nut butter, seeds and fruit …. just a few of my favourite foods. Each on their own are pretty tasty but add them together and you get a whopper snack!

The idea for this recipe came actually through one of the blogs fans who sent me a picture inspired by my Banana & Nut Butter Crunchy Bites recipe.

So here’s the recipe for you to make at home, perfect as a snack at any time of the day.

If bringing these as a snack to work, school or on an outdoor adventure, sprinkle a little lemon juice over the apple slices first to stop them browning before the nut butter.

For lots of other tasty snacks, check out more of my favourites!!

Serves 1.

  • 1 apple
  • 2 tbsp nut butter
  • Toppings: granola, nuts and seeds of your choice
  1. Remove the apple core and slice the apple into even rounds.
  2. Slather the nut butter on one side of each apple slice.
  3. Sprinkle each apple slice with the nuts, seeds or granola until evenly covered.

Chocolate Chip Chickpea Cookies

Snack, Treats

Chocolate chip cookies are heavenly and make the perfect treat with a glass of milk. As a lot of cookies are laden with sugar, using nut butter and chickpeas provides a natural sweet flavour.

These cookies use chickpeas instead of flour so are naturally gluten-free and rich in protein so great for our muscles.

Store the cookies in a resealable container in the fridge for at least one week or freeze.

Makes 8.Chocolate Chip Chickpea Cookies, Delalicious

  • 1 x 400g tin chickpeas, drained and rinsed
  • 125g almond butter
  • 60g dark chocolate
  • 2 tsp vanilla extract
  • 1 tsp baking powder
  • 1/4 tsp salt
  1. Preheat an oven to 200°C/180°C fan/400°F and line a baking tray with parchment.
  2. Place all ingredients excluding the chocolate in a food processor and blitz until smooth.
  3. Stir in the chocolate chips and place tablespoons of the mix on the baking tray.
  4. Flatten with a fork and bake in the oven for 10 minutes or until golden brown.
  5. Once fully cooled, store in an airtight container in the fridge.

Pulses like chickpeas and butter beans are great additions to baking. Try my Dark Chocolate & Cashew Bites for another pulse based treat.

Fruit & Nut Yoghurt Bowl

Breakfast, Snack

I don’t know about you but I love waking up just to have breakfast. It really is my favourite meal if the day! 

Breakfast needn’t take forever to prepare and this is one of the quickest recipes to ensure you get plenty of your 5-a-day in terms of fruit in whilst the yoghurt, nuts and seeds provide protein and all important essential minerals.

Serves 1.

Fruit, Nut, Yoghurt, Breakfast, Delalicious

  • 1/2 large apple
  • 1 kiwi, peeled
  • 2 tbsp natural yoghurt
  • 1 tbsp mixed seeds (pumpkin, sunflower or as you like)
  • 2 tbsp chopped nuts (almonds, pecans, cashews or as you like)
  1. Chop the fruit into chunks and place in a bowl.
  2. Spoon over the yoghurt.
  3. Sprinkle the seeds and nuts on top.

Salted Peanut & Date Caramel Brownies

Treats

These little beauties are a twist on my Dark Chocolate & Cashew Bites.The date caramel is a real winner and works great simply drizzled over vanilla ice-cream or to make healthy caramel squares using my recipe for Fruit & Nut Caramel Squares. These brownies are also gluten-free so perfect for a fuss-free dinner party dessert for all served warm with some ice-cream or Greek yoghurt.

  • 150g dates, de-stoned
  • 1/2 tsp baking soda
  • 2 overripe bananas
  • 8 tbsp melted coconut oil
  • 3 tbsp almond butter
  • 400g tin butter beans, drained & rinsed
  • 100g ground almonds
  • 2 eggs
  • 1 tsp vanilla extract
  • 75g unsalted butter, softened
  • 3 tbsp raw cacao powder or use 50g melted 70% dark chocolate
  • 40g salted peanuts
  1. Preheat an oven to 170°C. Line a square sandwich tin with parchment paper.
  2. Place the dates & baking soda in a bowl, cover with bowling water & allow to soak for at least 20 mins to soften through.
  3. For the date caramel sauce: place the softened, drained dates in a measuring jug or blender with the bananas and melted coconut oil. Blitz until smooth, add the almond butter & blitz again. Reserve 3 tbsp of the sauce for the topping.
  4. With a food processor or electric hand beater (if using an electric hand beater, I would recommend you mash or blend the beans first), blitz all the remaining ingredients (except the cacao powder/melted chocolate & peanuts) with the date caramel together until smooth. Finally stir through the cacao powder/melted chocolate & 30g of the peanuts.
  5. Pour the brownie mix into the prepared tin, scatter the remaining peanuts and drizzle the caramel sauce over the top.
  6. Bake in the oven for about 30 mins until a skewer comes out clean.
  7. Leave to cool in the tin, remove and cut into generous squares.

Almond & Basil Pesto Chicken with Veg Spaghetti

Dinner

This is the possibly the quickest dinner to russle up that delivers on taste, nourishment and style! Making your own pesto is an added extra but shop-bought works fine too. Prepare the chicken marinade the night before so all you have to do is pop it into the oven when you arrive in the door starving from the day. The pesto should keep fresh for at least 5 days in an jar in the fridge.

Serves 1.

  • 1 chicken breast
  • 2 tbsp pesto
  • 1 tbsp natural yoghurt
  • 1/2 courgette
  • 1 medium carrot

Almond & Basil Pesto:

  • 1 cup almonds
  • 1 cup fresh basil leaves & stalks
  • squeeze fresh lemon juice
  • 1 clove garlic
  • 5 tbsp olive oil
  • thumb length piece of Parmesan
  1. For the pesto: roast the almonds for about 20 mins at 180°C until the colour darkens but doesn’t burn! Add the roasted almonds, basil, garlic, lemon juice and 2 tbsp oil to a food processor and blitz until the almonds have broken down considerably, slowly adding the remaining oil. Grate in the Parmesan and continue to blitz until smooth. Add more oil if it is too dry. 
  2. To marinade the chicken, simply place the pesto and natural yoghurt into a resealable bag, add the chicken, close the bag and mush it around until the chicken is well covered. If the night before, leave the chicken in the bag in the fridge. 
  3. Otherwise, pour the chicken and contents into an ovenproof dish. Bake in the oven at 180°C for about 20 mins until the chicken is cooked through.
  4. Using a spiraliser/Julienne peeler/edgy knife, create thin long strands of the courgette and carrot. 
  5. Place a large frying pan over a high heat, ensure the pan is hot enough by adding one veg strand and it should hiss once it hits the pan. Add the remaining veg and continuously toss ensuring they don’t stick. 
  6. Reduce the heat and stir through some of the pesto juices from the chicken. Add more pesto and natural yoghurt if you want a more creamy sauce. 
  7. To serve: slice the chicken into generous slices and serve on a bed of vegetables.

Healthy Carrot Cake with Yoghurt Icing

Treats

Carrot cake is possibly my favourite cake, however every time I make it I tweak the recipe another little bit. This version is gluten-free and very low in refined sugar. The yoghurt icing may appear initially quite runny but just leave to settle and thicken in the fridge before placing on top. The cake is best kept fresh in the fridge for up to 5 days.

  • 3 eggs
  • Zest of 1 small orange
  • 60ml olive oil
  • 1 ripe banana, mashed
  • 1 tbsp honey
  • 100g dessicated coconut
  • 100g ground almonds
  • 100g ground gluten-free oats
  • 2 tsp cinnamon
  • 2tsp gluten-free baking powder
  • 300g grated carrots
  • 50g walnuts
  • 50g pecans

Icing:

  • 3 tbsp creme fraiche
  • 2tbsp Greek yoghurt
  • 1 tbsp honey
  • 5 chopped walnuts
  1. Preheat an oven to 160C. Line a large loaf tin with baking parchment.
  2. Whisk the eggs, honey, oil, orange zest and mashed banana together. 
  3. Stir in the oats, coconut, almonds, cinnamon and baking powder. 
  4. Add the grated carrot and chopped walnuts and pecans and stir until well combined. 
  5. Bake in the oven for 40 mins or until a skewer comes out clean. 
  6. For the icing: using an electric whisk combine the yoghurt, creme fraiche and honey together. Place in the fridge until required.
  7. Allow the carrot loaf to cool on a wire rack before adding the icing and chopped nuts.

Cherry Mascarpone Tart

Treats

This tart is the perfect answer to a summer’s evening. The pastry is completely gluten and wheat free, the elderflower cordial adds a subtle sweetness to the filling. The recipe uses cherry conserve, I made my own but if you don’t have time some cherry jam or store bought conserve will work well.

*The pastry fills one 23cm tin and three 8cm tins.

IMG_3166

  • 4 oz ground almonds
  • 4 oz rice flour
  • 3 oz ground oats, gluten-free
  • 25g unsalted butter
  • 1 tbsp honey
  • 1 egg beaten
  • 700g black cherries
  • 3 tbsp cherry conserve
  • 125ml water
  • 250g mascarpone cheese
  • 1/2 tsp vanilla essence
  • 4 tbsp elderflower cordial
  • 250g creme fraiche
  1. Mix together the ground oats, almonds and rice flour in a large mixing bowl. Gently rub in the cubed butter with your finger tips until the mix resembles fine breadcrumbs. 
  2. With a fork stir through the honey and slowly add the beaten egg mixing with your fingers until the dough forms a ball.   
  3. Cover with cling-film and place in the fridge for at least 30 mins.
  4. Halve the cherries and remove the pits. Place in a large saucepan along with the water and conserve. Stir gently over a low heat until the cherries begin to soften.
  5. Remove the cherries with a slotted spoon and set aside to cool. Leave the remaining liquid on the heat until it reduces by half and thickens into a syrup. 
  6. Pre-heat the oven to 190C. Roll out the pastry on a floured surface to about 1 inch thickness. Gently press the pastry into a 23cm loose-bottomed tin. Cut away any extra and re-roll for another pastry tray.
  7. Line the pastry with parchment and place either baking balls or some rice on top. Place the tin in the oven on middle rack for 10-12 mins, remove the balls and parchment and continue to back for about 5 mins. Remove from the oven and allow to cool in the tin. 
  8. Gently beat the mascarpone, vanilla essence and elderflower cordial together until smooth. Fold in the creme fraiche and set aside.
  9. Once the pastry cases are cooled, pour in the filling and set in the fridge for at least 30 mins. 
  10. Remove the filled cases from the tins and position on a plate. Place the cooled cherries on top of the filling and simply drizzle with a few spoons of the syrup. 

Salmon, Spinach & Goats Cheese Quiche

Dinner, Lunch

This quiche is a nod towards Little Green Spoon’s almond based version. Any mix of meat and vegetables will work great, it can be served hot or cold with a simple salad and your hunger will be quickly banished!!

If you don’t like almonds simply replace the base with traditional shortcrust/puff pastry or leave the pastry base out completely and simply use all the remaining ingredients to create a frittata.

IMG_2550Base:

  • 300g ground almonds
  • 1 egg
  • 2 tbsp softened coconut oil

Quiche filling:

  • 2 large handfuls spinach
  • 10-12 cherry tomatoes
  • 3 spring onions
  • 1 small hot-smoked salmon fillet
  • 1/2 log goats cheese
  • 6 eggs
  • 50ml milk
  1. Preheat an oven to 180°C.
  2. Mix together all the base ingredients with a fork until they begin to form a breadcrumb type consistency.
  3. IMG_2542 Firmly press the almond mix into the base and sides of a lined baking tray, bake in the oven for 10 mins.
  4. Halve the tomatoes and finely slice the spring onions. Roughly chop the spinach and gently wilt in a frying pan over a low heat. IMG_2545
  5. Once the base is baked, evenly place the spinach, tomatoes and onions over the base. Flake in the salmon and add in thin medallions of goats cheese. IMG_2546
  6. Whisk together the eggs and milk and pour into the quiche dish.
  7. Place in the oven and bake for 30-40 mins until a knife runs clean when placed through the centre of the quiche.