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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.

Berry & Oat Recharger

Breakfast, Juice, Snack

Recovery after tough exercise is vital for our muscles to repair and develop. A simple mix of both protein and carbohydrates within 30 minutes is backed by evidence to provide the necessary nutrients to our bodies. This smoothie is light and easy to digest whilst being super quick to prepare. If I’m traveling some distance to training, I will blend up the fruit and oats with a little water at home and simply buy some milk after training to mix through so that the milk doesn’t sour in my gear bag. I’ve used blackcurrants here but any berry combination would be perfect!

  • 3 tbsp oats
  • 2 tbsp blackcurrants
  • 1/2 medium apple
  • 300ml milk
  1. Place all the ingredients in a blender or tall jar if using a handheld blender.
  2. Blend until smooth, add some more milk or water if you find the consistency too thick.

 

Apple, Pear & Ginger Crumble

Treats
Crumble is the ultimate comfort food dessert in my book. It is such a versatile dessert that can be eaten at any time of the year using seasonal fruit. Berries fresh or frozen are also a great addition. Little chunks of dark chocolate mixed through the crumble topping adds another level of deliciousness!
Serves 2-3.
img_4873
• 2 pears
• 2 small apples
• 1 inch piece of fresh peeled ginger
• 3 tbsp oats
• 2 tbsp pumpkin & sunflower seeds
• 2 tbsp flaked almonds
• 6 dates
• creme fraiche or Greek-style yoghurt to serve
1. Peel, core and chop the pears & apples. Place in a small saucepan and just about cover with water. Grate over the ginger. img_4860-4
2. Bring the fruit to the boil, then simmer on a low heat until soft through.
3. Place all the remaining ingredients in a food processor or use a handheld blender to form a crumble topping.IMG_4863
4. Transfer the cooked fruit to a heatproof dish, cover with the oat crumble and bake in the oven at 180°C for 30 minutes until golden.IMG_4868
5. Serve with some Glenisk creme fraiche or Greek-style yoghurt.

Cinnamon, Apple & Almond Squares

Treats

These squares combine an almond shortbread with a soft cinnamon sponge layer topped with seasonal apples & a frangipane crumble topping. They are refined sugar free & gluten-free flour can be substituted for plain flour to ensure they are friendly to all. Simply add a  steaming cup of tea or coffee with good company for the perfect treat.

Makes 20 squares.

 Base:

  • 125g chilled butter, cubed
  • 3 tbsp honey
  • 150g ground almonds
  • 140g plain flour

Filling:

  • 150g ground almonds
  • 125g chilled butter, cubed
  • 1 tbsp honey
  • 2 tbsp plain flour
  • 2 eggs
  • 1.5 tsp baking powder
  • 1.5 tsp cinnamon
  • 2 large cooking apples

Topping:

  • 8 dates
  • 2 tbsp hazelnuts
  1. Preheat an oven to 160C. Line with parchment & grease a large rectangle baking tray.
  2. Base: pulse all ingredients in a food processor until it forms a dough. 
  3. Using the back of a spoon, evenly spread the dough onto the lines tray. Bake for 10-15 mins until golden. 
  4. Filling: roughly cube the peeled & cored apples. Place the honey, butter & ground almonds in the food processor & blitz until it forms a crumble like consistency. Reserve 3 tbsp of the mixture for the topping.
  5. Add the flour, baking powder, cinnamon & eggs and blitz until it forms a light batter. 
  6. Pour the batter on top of the cooked base and scatter the apple on top.
  7. Topping: roughly chop the hazelnuts & dates and stir through with the reserved almond mix. Using your fingers crumble over the apples. 
  8. Bake in the oven for 30 mins. Allow to cool in the tin and cut into square portions.