This is one of my fondest muffins. It’s my grandmother’s recipe that she’d use all the time when we were younger, always interchanging ingredients. It is so versatile, delicious and filling and I hope you enjoy it as much as I do.
Recipe – makes 12
1/2 cup course wholemeal flour
1/2 cup plain flour
1 cup oats
1 ripe banana (mashed)
1/4 cup coconut oil
1/4 cup mixed seeds
1/4 cup dried fruit
1/4 cup muscovado sugar
1 tsp bicarb
1/2 tsp baking powder
almond milk/water – add a small amount of liquid at a time until a thick consistency is achieved
Mix all those ingredients up
Throw into oiled muffin trays
Bake at 180º for 15 min
Cool in tin and transfer to wire rack
Or Eat straight away… 😉
*They keep for about a week in an airtight container
I wanted to get all the facts about the Chia seed because I’ve always confused them with a seed my grandmother used to make a delicious rose syrup milkshake/dessert (Falooda). The seeds she used resembled chia seeds but she called them ‘sabja seeds’ and after some investigation, I’ve found that they’re more commonly known as Basil/Sweet Basil Seeds which are native to India and the Mediterranean.
There seems to be quite a difference in Nutritional values and health benefits so I think I’ll dedicate my next post to the Basil Seed of my childhood.
Chia Seeds – Unearthed
The botanical name of the Chia plant is Salvia hispanica, and it is native to central and southern Mexico and Guatemala. The seeds of this plant were popular in Aztec and Mayan culture, and were consumed mainly as an energy food. These days, dietitians suggest to incorporate them in diets as they are considered a super food.
The seeds are rich in calcium, magnesium, potassium, and phosphorous. They contain an abundance of protein and good fat and they are also loaded with antioxidants and fiber. They help maintain normal blood sugar and blood pressure levels and make for excellent energy boosters.
You can simply add them to salads or sprinkle them on breads or soak them to make puddings.
*when soaked, they expand rapidly and form a mucilaginous mass
These super seeds are pretty expensive but a small amount really goes a long way.
Here’s how I threw mine together:
1/4 cup Chia Seeds
Almond milk/ Cashew milk/ Normal milk (I had some almond milk that I had already made) – enough to cover the seeds and possibly more to loosen them up
Whatever fruit you have. I’ve used a banana, pear, passion fruit and blackberries that we foraged last month and froze.
Alpro (plant-based yogurt alternative) – it’s the yummy coconut flavour, of course.
Soak a 1/4 cup of Chia Seeds in Almond Milk overnight in the fridge. Then in the morning, chop up whatever fruit you have and either throw them all into the soaked Chia seeds or package them up and add them when you’re about to eat.
Sometimes, that very embarrassing thing happens and your belly rumbles really loudly in a meeting or at school or work and you think; ‘I wish I had brought something more filling’, as everyone turns to stare at you. *CRINGE
Sometimes, you’re at home and you get the munchies. You pull out your hair while you search every cupboard for something to fill the void, that is rapidly becoming your stomach, and end up hoovering up all the very unhealthy chocolate bars you can find. I am always so annoyed with myself when I give in to that demonic milk chocolate.
So, in light of this, I decided to scour the interweb in search of the perfect (and very simple, nutritious and yummy) Cereal Bar Recipes.
I’m going to try out my favourite and share them with you all in the hope that you will find that lunch box/belly filler that suits you.
The first recipe I’ve tried has to be this oh so easy:
5 Ingredient (no bake) Granola Bar
The great thing about these is that you can chop and change as you go. You can change the flavour, the texture, what type of nuts you use, you can add things like dried fruit or cacao nibs. Change them according to your preference.
I am very happy with the way these turned out. I even went so far as to check with my personal nutritionist (my brother) as to whether they passed his test, now to get him to taste them.
If you want to try these, here’s the link to an amazing food blog.
I really can’t help my self, just One more (I promise):
Ok so what happens when you eat too many bell peppers? [WAIT FOR IT] You get a Bell(y)-ache!!
AHAHAHAHA (I’m still hysterical about this)
Yes, I am that weird 😛
(and I feel like these antioxidant-packed veggies don’t get enough attention.)
Are you sick of not knowing how to get those 5 a day into your meals without it being repetitive and boring.
Well I definitely am.
That’s why I decided it was time to spice things up, or is that sweeten things up?
*FUN FACT – Bell Peppers are sweet due to their limited amount of the compound capsaicin (which gives chili peppers heat).
Sometimes, when you’re sitting there, racking your brain for ways to change up meal time it’s good to have a list of sides that include all your powerhouse veggies. Kinda like a food roulette – spin the wheel and whatever it lands on is what you’re having/making. Only downside – if you’re like me and don’t like being told what to eat (even by something you’ve created to AID you in your meal planning – not crazy at all) then list them out and choose randomly.
So I started thinking, I should share my Powerhouse sides and hope that it helps you plan your meals better.
Powerhouse side #1
Stuff your Peppers
-cos it’s fun and it tastes good and…(Read on for more Fun Facts)
*FUN FACT – This versatile vegetable possess an overwhelming abundance of powerful nutrients, with over 30 carotenoids (Distinguished by their orange, yellow, and red pigments, carotenoids are found in many plants, algae, and bacteria. Carotenoids act as antioxidants within the body, protecting against cellular damage, the effects of aging, and even some chronic diseases) http://www.globalhealingcenter.com/natural-health/what-are-carotenoids/
Cooked brown rice
Chestnut mushrooms – quartered, diced courgettes, peas, sweetcorn, crushed garlic, finely chopped onion – all sautéed in a little olive oil
Add to brown rice and heat through. I added parsley, freshly ground black pepper and salt to taste.
Pack the stuffing into your peppers. I used some cheddar and spinach to finish mine off before putting on the ‘lid’ and securing with a toothpick.
Into the oven for 10-15min depending. We have a gas cooker so I guess just keep an eye on it.
I had to make a really quick dessert a couple of days ago and stumbled upon this easy to make chocolatey goodness.
If you’re a chocolate after food kinda person then you will love this. it is creamy and smooth but maybe a bit too much, i did fill those teacups up.
I’m a fan of using whatever i have in the house and find myself substituting ingredients if i have to go to the shop (yes i am lazy) but this recipe was so easy that the only thing i had to buy was the fresh cream. I even just used salted peanuts on top, just dusted them a little. but salt really does bring out the FLAVOuR in chocolate so it works