RECIPE: Raw Cacao Nib Blondies

I have four requirements for my favourite recipes; they have to be easy, contain minimal ingredients, have a healthy twist and not make tons of washing up... And thankfully this ripe meets all my criteria.

This raw and vegan version of a blondie was adapted from this recipe from the blog Stonesoup... which is a great resource for fellow recipe purists, as each dish shared requires just five ingredients: a washing-up-loather's paradise. The original version was a little too minimal for my taste buds, so I simply scattered on the cacao nibs and boom, a new favourite was born!

Prepare for a good chuckle at how simple these are...

YOU WILL NEED

100g pitted dates (I used Medjool dates but the original didn't specify)
150g ground almonds
40g melted coconut oil
1 tsp vanilla extract
A scattering of cacao nibs

15 mins to prep, 30 mins to cool
Makes around 9 blondies

STEP ONE

Put the dates into a bowl and pour over boiling water. Set aside and leave to soak for around 5-10 minutes.

STEP TWO

Place all the other ingredients (besides the cacao nibs) into a food processor and once the dates have soaked, drain them and add them too. Blend until it all comes together in a big paste (I found I ended up with one big lump). Check that the ingredients have properly combined, then place in a small dish like the one above.

STEP THREE

Pat the mixture until it is flat and about 0.75 cm thick, then sprinkle the cacao nibs on, pressing them gently too. Keep in the fridge, but allow 30 minutes for them to set.

I told you it was easy! If you do try these, I pretty much need to see them - tag me on Instagram or send me a Snapchat; both usernames are just byhermirror!

While we are here I wanted to take a moment to say thank you for your lovely response to last week's post. I wrote it the night before and woke up in a panic, wanting to delete it, but I am so glad I didn't. You folks are the coolest kids on the internets.

Will you be giving these a go? And are there any other recipes you think I need to see? Let a girl know!

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What I Eat In A Day

I'm such a fan of this format that I knew I had to get in on the action and share a day of meals with you!

Here's the video for you:

BREAKFAST

50g oats
1 tbsp chia seeds
100ml approx coconut milk
100ml approx water
25g dates

Combine ingredients and cook on a medium heat for 10-15 minutes.

LUNCH

Bread
Houmous
Antipasti

Toast your bread then slap on your filling!

DINNER

Approx 8 sweet potatoes
1 pepper
1 onion
Approx 10 tomatoes
1 tbsp red thai curry powder
Olive oil

Prep and peel vegetables, then drizzle with olive oil and coat with seasoning. Roast for around 40 mins then blend with hand blender.

I hope you guys enjoyed! If you are a vegetarian or vegan, I would love to hear your stories! Head to the comments and let me know...

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RECIPE: Three Favourite Breakfasts

Breakfast is most certainly my favourite meal - you won't get me out of bed without it! If Leney is #theknittingqueen, today I am crowning myself #thebreakfastqueen and sharing three gorgeous breakfasts that will hopefully get you excited for your mornings.







For ease of reference, here are the recipes written down for you:

OVERNIGHT BIRCHER OATS

INGREDIENTS

For the base
150 ml milk (I used oat milk)
1 tbsp chia seeds
50g oats
A handful of chopped dates
A handful of flaked almonds
A drizzle of honey or agave nectar (optional)

For the topping
Almond butter
Frozen berries
Banana

ONE

Bung all your base ingredients into a container, cover, and put in the fridge overnight (or for about six hours if you're making brinner)

TWO

The next morning, simply add your toppings and enjoy. Easy!

A photo posted by Anna (@byhermirror) on Sep 15, 2015 at 2:08am PDT

GREEN SMOOTHIE

INGREDIENTS

Half an avocado
A banana
A handful of cubed mango
A handful of kale
Approx 75ml pineapple juice
A dash of water (add more for a runnier consistency)


Blend it then drink it!

SLOW SCRAMBLED EGGS

INGREDIENTS

2 eggs
Half an avocado
A slice of bread
Seasoning
Oil and butter for the pan

ONE

Put the oil and butter in a heavy-based frying pan on a low heat. In the meantime, whisk your eggs and mash the avocado.

TWO

Add your eggs to the pan once the butter has melted. Using a spatula, fold the eggs regularly, until thick and golden. Just before serving, put your toast on.

THREE

Spread on your avocado, layer your scrambled eggs on top and add seasoning. Enjoy!

I hope you enjoyed guys! Are you as breakfast obsessed as I am? Please let me know if you give these a go!

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RECIPE: Oreo Milkshake

I love me a good sweet treat (can you tell?) and this easy "recipe" was one that my gorge housemates kept making and I totally fell for.

As with all recipes I go for, it is easy, cheap and hella tasty; basically a complete win in my books!

YOU WILL NEED

Around 200ml of vanilla ice cream per person
4-5 oreos per person
A few splashes of milk, depending how thick you'd like it
A blender

STEP ONE

Pop your oreos in a freezer bag, secure it well, then break them up as much as you can. Your blender will thank you.

STEP TWO

Pop in some ice cream, milk and some of your massacred oreos and start blending. (GO HEAVIER ON THE ICE CREAM to start with. Less is more child, you don't want to break the poor blender.) Take your time, keeping your hand on the blender lid to avoid messy disasters, stopping to stir if things get stuck.

STEP THREE

Do Step Two again really, adding all the ingredients gradually until the desired thickness has been reached - for runnier shakes, you'll want to add more milk.

STEP FOUR

Pour into your serving glasses - I went for a jar because they are hella cute. For an optional touch of that lil summin' summin', separate a few oreos, put them back into your freezer bag leaving the cream halves out (you can eat them) and bash up again until you have a little crumble/powder. Cut a small hole into the bottom corner of your freezer bag and carefully tap so you get a nice dusting on top.

STEP FIVE

Drink. You can keep them in the fridge if needed as this size serving was a little decadent for yours truly!

A photo posted by Anna (@byhermirror) on Feb 28, 2015 at 5:31am PST

And there you have it crew! Do please let me know if you try this recipe, I think your tastebuds will definitely thank you! ;)

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RECIPE: Mini Nutella Croissants

Today is apparently Nutella Day! But as my bae housemate said, "Isn't every day Nutella Day?"

I said yes, and that is my excuse for this being so super late. I'm hoping you guys can forgive me once you've eaten some of these amazing Nutella croissants! They are delicious, cheap, quick and easy - basically all of the qualities that matter most to me in a recipe. I hope you enjoy!

A Deliciously Healthy Dessert

Anna gives you a recipe?! Momma said wah? Yep, we're going there folks, with a tried and tested tasty treat that came into my life via a very dear friend... Hey Emma, if you're reading this!

This ice cream, fro yo style pud is not only good for you (ish), it is insanely easy and insanely cheap too. You'll have seen a number of frozen banana ice cream recipes in your time but I am here today to offer mine, and urge you to try it. It is spectacular.

You will need...

2 bananas
1 tbsp peanut butter
1 tbsp hazelnut chocolate spread (Nutella really is the best but many substitutes are just as good)
A blender, be it handheld or otherwise

6+ hours freezing, 10 mins prep

This recipe makes enough for two very full ramekins. If you have no friends you can freeze this once made and enjoy at a later date. I know because I tried this.

Method

1. The night before: PEEL THE BANANAS. You will thank me later as you will waste a lot of time fighting with frozen banana skin otherwise.

2. Place the bananas in a freezer bag, pop said bag in freezer then leave to freeze over. If I know I am making this in the evening, I do this the night before, but shoving them in in the morning before also works.

3. Once frozen, take them out the freezer and leave them to thaw for no more than five minutes before you blend. Again, this just makes your life easier.

4. Place your bananas in a bowl and add your peanut butter and chocolate spread... then BLEND like your entire EXISTENCE was meant to BLEND. Be patient, especially if using a hand held blender like ours - things can get very angry. Blend until it is as smooth as you like.

5. Pop into your ramekins or bowls, depending on how fancy you feel.
6. EAT.

If you do make this recipe, feel free to tweet me your pics! My day would officially be made... My username is @byhermirror :) Bon appétit!

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