We actually cannot believe that Christmas has come around so quickly, how are we already thinking about what we are going to eat for breakfast on Christmas morning, its mad. We did however think it would be the perfect opportunity to share with you a little recipe that will help start your Christmas morning, nothing fancy just keeping v simple, v quick and most importantly vv tasty.
Christmas breakfast has always been quite a big deal in our households, we always start our Christmas with a super yummy breakfast and a glass or two of champagne. Christmas Day always revolves around food and every meal has got that extra bit of magic added to it usually in the form of champagne in our houses. We have therefore decided to jazz up our breakfast up this year to make it that little bit more special and went for waffles topped with cream cheese and smoked salmon YASSS! If you wanted to you could even shape the waffles into snowflakes or Christmas trees!
recipe below makes 5 waffle so double or tripple the recipe if you have more mouths to feed.
125g Plain Flour
½ tsp Caster Sugar
½ tsp Baking Powder
¾ tsp Mustard Powder
¼ tsp Smoked Paprika
½ tsp ground pepper
65g Unsalted butter
2 Medium eggs
Place the flour, sugar, baking powder, mustard powder, paprika, salt and pepper in a large mixing bowl.
Mix until all ingredients are combined
In a separate bowl, whisk the milk, butter and eggs.
Make a well in the dry mix, and pour the wet mix into it gradually, whisking until fully combined
Leave the batter on the side for 5 minutes
Switch the Waffle Maker on and lightly oil, close the lid and allow the waffle machine to heat up
Once the waffle maker is hot enough pour the mixture into the centre of each waffle
Close the lid and leave to cook for 4 minutes, without opening the lid
Open the lid of the machine carefully and remove the waffle
Repeat with the remaining batter and keep the rest of them warm in the oven on a wire rack to ensure they do not become soggy
It is really Christmas if you haven’t tucked into some delicious homemade gingerbread men? We think not! Ever since we were little it has been a tradition to make them and every year they taste just as good.
We use the same recipe year in year out as it has never let us down, they are rich and spicy and just so dam tasty. Everyone we know has tried them and they always ask for the recipe, so we thought we would publish it on our blog.
We are going away for the weekend to Bath with some of our school friends so these will definitely be coming along for the ride (if they make it that far).
275g Flour (plain or you can use spelt flour)
1tsp Baking Powder
100g Coconut Sugar
75g Unsalted Butter
1 large egg
50g Maple Syrup
- Line a baking tray with grease proof paper
- Sift the flour, baking powder, cinnamon and Ginger into a large mixing bowl
Add the Coconut Sugar and stir until combined
- Chop the butter into small segments and add to the dry ingredients. Use your fingers to rub the ingredients together, continue to do so until the ingredients look like bread crumbs
- In a measuring just whisk an egg and add the maple syrup and milk
- Make a well in the dry ingredients and poor the egg mixture in
Stir until all the ingredients come together and form a dough
- Wrap the ingredients in cling film and leave in the fridge to cool for 30 minutes
While the dough is in the oven preheat the oven to 160oc
- Flour a kitchen worktop and roll out the Dough to about a 1/4 inch thick. cut out gingerbread men (we did trees as well this time) with a cutter
- Bake in the oven for 15 minutes. Allow to fully cool before eating and decorating if you wish to do so
Well it isn’t going to snow know this December (when does it evaaaa)? So we had to take the matter into our own hands and make some snowball energy balls. This recipe is super quick, super simple and most importantly super delicious.
These snowball energy balls contain ingredients that you can find in your kitchen cupboards, apart from the chocolate because who has spare chocolate lying around the place? Not us it gets eaten within minutes of it entering the house, if it gets that far!
The recipe makes roughly 16 energy balls that you can keep in the fridge or freeze them to enjoy in the future. Don’t you just love it when you fancy something sweet and then you remember you have some delicious treats waiting for you in the freezer!
What you’re gonna need:
50g Flax seeds
150g Peanut butter
150g Maple syrup
100g White chocolate
100g Desiccated Coconut
Let’s get to it:
Line a baking tray with parchment paper
Add all the ingredients apart from the coconut into a large mixing bowl
Stir until all the ingredients are combined (you may need to use your hands)
Roll the mixture into balls (size of your choice)
Roll each of the balls
Place the desiccated coconut onto a plate
Roll the energy balls over the coconut until covered
Place in the fridge for an hour
Store in an airtight container and keep them refrigerated for up to a week- if they last that long of course
Sadly we didn’t have much time this year to bake bonfire goodies, unlike last year were we spent hours making bonfire cupcakes. So this year we went for quick and easy and when we say quick we mean really quick they literally took about 10 minutes.
These are the perfect treat for any bonfire night party, we know they are going to go down a treat at ours!
Ring donuts we got them from Tesco for 65p
50g icing sugar
2 teaspoons orange food colour
Go to the shops and buy some donuts
Let the butter soften and then cut into small chunks
Put in a medium sized mixing bowl and mix with an electric mixer
Slowly add the icing sugar and continue to mix until combined
Add the orange colouring a teaspoon at a time and mix well
Pipe the icing into the ring donuts
Sprinkle the flake on top
We were recently browsing the isles of homesense (which is something we do on a regular basis) and came across the Halloween isle, of course we had to stop and take a look. As we were looking we came across a pumpkin cookie cutter and imediatly thought we could make some pumpkin pancakes using it. The cutter was super cheap it only cost us £1.99.
So that is exactly what we did one Saturday morning after the gym, we came home mixed up a batter and got flipping. The cutter was fairly big so we had to make sure we made the pancakes fairly big, we didnt cut them into shape until they were cooked.
We decided to make protien pancakes this time and added some Wheybox toffee protein to add some flavour. You can make them with any flavour protein we have used vanilla & white chocolate in the past and they both taste fab.
For toppings we decided to go for stewed cinnamon apples and some cinnamon cream cheese which tasted bloomin fantastic.
You can find the ingredients we used for the pancakes below (we made 3 extra large pancakes. its really simple add all the ingredients into a mixing bowl and whisk until combined. Melt some butter or coconut oil in a hot pan, add a ladle of mixture and allow the pancake to cook on one side before flipping (you should see bubbles appear). Enjoy with whatever toppings you choose!
50g Oats Blended
1tsp Baking Powder
1 Scoop Protein Powder
100ml Almond Milk
Stewed Apples with Cinnamon
Cream Cheese with Cinnamon
Pumpkin chocolate chip energy balls anyone? YES PLEASE!
These literally take about 10 minutes to make, they contain 5 ingredients that you are likely to have in your cupboard this time of year. If you are unsure on where to get pumpkin puree (UK Folk) we found it in the world food isle of tesco.
This makes about 16 energy balls that you can either keep in the fridge or freeze them to enjoy in the future. Don’t you just love it when you fancy something sweet and then remember you have something tucked away in the freezer.
100g Pumpkin Puree
100g Peanut Butter
150g Maple Syrup
100g Dark Chocolate Chips
Line a baking tray with parchement paper
Combine all ingredients together in a large mixing bowl and stir until mixed through (you may find you need to use your hands)
Roll into balls
Place on the lined baking tray
Place in the frige for an hour
Store in an airtight container and keep them refregirated for up to a week (if they last that long).
As you have probably already guess by now we absolutely LOVE banana loaf. We make it ALL the time whenever we have some left over bananas that need to be used up. Our recipe is so simple and takes no time at all! In fact we made the one below before work one morning that’s how quick and easy it is.
We would suggest enjoying a slice when it is warm and freshly baked because it just tastes unreal!
When littles emailed us to ask if we we would like to take part in national bake week using their coffee we jumped at the chance! Our flavour of choice was the maple walnut coffee and we instantly new it would taste amazing in our refined sugar free banana loaf (original recipe available here).
1 1/5 Ripe Bananas (you will use the other half for the topping)
200G Oat Flour (we just blend oats that we already have in the cupboard)
8g Chopped Walnuts
1 tsp Baking Powder
100ml Milk of your choice we went for Almond
3tsp Little’s Maple Walnut Coffee mixed with 20ml water
1tbsp Coconut Sugar
1tbsp Coconut Sugar
5 Finely Chopped Walnuts
Pre heat your oven to 180oc
Line your loaf tin and grease with melted coconut oil or butter
Add 20ml boiling water to the coffee granules in a mug or measuring jug
Blend the oats until they are fine and resemble flour
Chop one of the bananas in half length ways and set one half aside
Mash the 1 1/5 remaining bananas in a mixing bowl
Add the oat flour, baking powder & walnuts
Once combined pour in the milk and stir well
Add the coffee mixture and continue to stir until combined
Pour the mixture into the loaf tin
Cut the remaining half of the banana length ways and place on top of the mixture
Sprinkle the handful oats, chopped walnuts and coconut sugar on top
Bake the banana loaf for 30 minutes until cooked through
When cooked let cool and enjoy with a Little’s coffee
Last year we saw so many posts about pumpkin pie (thanks American friends) it got us intrigued to see what all the fuss was about so of course we had to make one. Many of the recipes stated that you had to use pumpkin puree so we knew right away we would be making a trip to the world foods isle in the supermarket.
Thankfully we managed to find some pumpkin puree in the American section of the world foods isle (we did buy it back in September as we didn’t want to risk them selling out). So after researching lots of different recipes we decided to re-create our own using lots of tips and tricks we had found along the way.
Now we didn’t really know what to expect from our pumpkin pie but we were so excited to try the first bite to see if it was delicious or repulsive. We were pleasantly surprised with how delicious it tasted however we must say it is incredibly sweet so after one slice you have had more than enough which is probably a good thing!
1 tin pumpkin puree
1 tin condensed milk
150g coconut or brown sugar
500g Shortcrust pastry homemade or shop brought
Pre heat the oven to 180oc
We were lazy this time and decided to shop buy the pastry but you can always Find an easy to follow pastry recipe online if you want to make it yourself
Roll out the pastry using a rolling pin
Place the pastry into the baking tin
Line with parchment paper and fill with baking beans
Bake in the oven for 15 minutes
Remove the parchment paper and bake for a further 10 minutes
Remove from the oven and set aside
Pour the pumpkin puree into a large mixing bowl
Add the condensed milk and stir until combined
whisk the eggs in a separate bowl and then add them to the mixture
Pour the mixture into the pastry
Cut out leaf shapes with the pastry scraps and place them on top of the pie
Place in the oven and cook for 35 minutes
We recently saw the Body Coach post a recipe on all his social media channels and it just looked so delicious that we had to make it. As you may or may not be aware one of us has to follow a a special diet due to severe IBS. This means no onion, garlic and a reduced amount of some types of dairy and also wheat.
Thankfully hard cheeses, such as cheddar can still be eaten.
We hope you enjoy this as much as us, we will definitely be making it again soon.
25g dairy free butter
25g gluten free flour
300-400ml almond milk
200g gluten free pasta
1) Pre-heat the oven to 180 degrees
2) Bring a pan of water to the boil
3) Melt the butter in a separate pan
4) add the flour to the butter and stir and cook for a couple of minutes
5) slowly add the milk stiring as you go, a whisk may be useful to reduce lumps and bring to the boil. Then simmer for about 8 minutes
6) Whilst your cheese sauce is simmering, add the pasta to the boiling water and cook as per instructions
7) In a separate pan, add the coconut oil and fry the chicken until cooked. Then add the paprika.
8) Stir in a handful of grated cheese to the pan that had been simmering and allow it to melt, taste and add more cheese if you want
9) Drain the pasta and then pour into a large baking dish.
10) Toss the cooked chicken in followed by the cheese sauce and mix together
11) Sprinkle on bread crumbs and grated cheese and cook for 20-30 minutes
Friday evening baking is back in full swing and this time we chose to bake these delicious white chocolate and cranberry muffins. We usually have white chocolate and cranberry cookies but we haven’t ever made white chocolate & Cranberry muffins before so we thought we would give them a go.
They were absolutely incredible and we will definitely be making them again soon, Annie took them to her boyfriend’s football match and they all loved them which is always a good sign.
Top tip on making cupcakes and you cannot be bothered to follow a recipe, weigh the eggs and whatever they weight you should use for the butter, sugar and flour!
2 Medium eggs
110g Butter (softened)
110g Caster sugar
1tsp Baking powder
200g White chocolate bar
100g Dried cranberries
Pre heat the oven to 180oc
Line a cupcake tin with baking cases
In a large mixing bowl cream together the butter and sugar
Add the eggs and mix well
Pour in the flour and stir in the figure of eight until mixture is combined
chop the cranberries and chocolate into small pieces and add to the mixture
Spoon the mixture into the cases and then cook in the oven for 14 minutes. A skewer should come out clean.
Place to one side and leave to cool