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Immune Boosting + Omega 3 Rich 'Porridge'
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This Immune Boosting + Omega 3 Rich 'Porridge' is sure to keep you powered up this season! With winter, comes the vulnerability to winter bugs. I have created this warming nutrient dense porridge to keep the bugs at bay with the help of Omega 3, Iron and Fibre to name a few.


Porridge is a household staple, with thousands of people enjoying this wholesome start to the day. I have given the traditional porridge one heck of a health kick makeover to create this thick and comforting 'Porridge'.


The benefits of Omega 3 are ESSENTIAL to the body and mind. During the shorter days of Winter, Omega 3 helps to bring light into the body and keeps hydration sustained. Iron is important for sustaining optimum energy levels. Fibre helps to aid digestion, keeping bowels working as they should.


The double boost of Omega 3 in this recipe comes from the Chia Seeds and Hemp Seeds. The Iron comes from the warming sweetness of Molasses and Fibre comes from the Gluten Free Oats (or Buckwheat Flakes) and Banana.  There is also the mellow sweetness throughout from the help of Carob Powder.


Get cosy and enjoy this winter morning treat 💛

Servings Prep Time
1 Serving 5 Minutes
Cook Time
5 Minutes
Servings Prep Time
1 Serving 5 Minutes
Cook Time
5 Minutes
Immune Boosting + Omega 3 Rich 'Porridge'
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
This Immune Boosting + Omega 3 Rich 'Porridge' is sure to keep you powered up this season! With winter, comes the vulnerability to winter bugs. I have created this warming nutrient dense porridge to keep the bugs at bay with the help of Omega 3, Iron and Fibre to name a few.


Porridge is a household staple, with thousands of people enjoying this wholesome start to the day. I have given the traditional porridge one heck of a health kick makeover to create this thick and comforting 'Porridge'.


The benefits of Omega 3 are ESSENTIAL to the body and mind. During the shorter days of Winter, Omega 3 helps to bring light into the body and keeps hydration sustained. Iron is important for sustaining optimum energy levels. Fibre helps to aid digestion, keeping bowels working as they should.


The double boost of Omega 3 in this recipe comes from the Chia Seeds and Hemp Seeds. The Iron comes from the warming sweetness of Molasses and Fibre comes from the Gluten Free Oats (or Buckwheat Flakes) and Banana.  There is also the mellow sweetness throughout from the help of Carob Powder.


Get cosy and enjoy this winter morning treat 💛

Servings Prep Time
1 Serving 5 Minutes
Cook Time
5 Minutes
Servings Prep Time
1 Serving 5 Minutes
Cook Time
5 Minutes
Ingredients
Toppings
Servings: Serving
Units:
Instructions
  1. Add the Buckwheat Flakes (or Gluten Free Oats), Chia Seeds, 1/2 Sliced Banana, Almond Mylk to a medium saucepan.
  2. Start by turning the heat onto a medium setting and stir together. A silicone whisk works well for this.
  3. Next, add in the Molasses, Carob Powder and Ginger Powder. Keep stirring, making sure it doesn't stick to the bottom.
  4. Add water when the mixture starts to thicken (I tend to use 1/2 Cup Water). Add more or less depending on how thick or thin you like the mixture.
  5. Stir continuously until the Chia Seeds have absorbed fully.
  6. Stir in the Maca Powder last and turn off the heat.
  7. Empty into your favourite bowl and add the toppings: remaining 1/2 sliced banana, Hemp Seeds and Almond Butter.
Recipe Notes

EQUIPMENT NEEDED:

1 Medium Saucepan

1 Silicone Whisk

Your favourite bowl

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Autumnal Crumble Bars using Foraged Apples, Blackberries and Cobnuts. Healthy, autumnal + seasonal eats.

 

Seasonal GF + Vegan Blackberry, Apple and Cobnut Crumble bars
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Autumn has got to be the most magical time of the year! September, October and November has bought an abundance of foods found in nature and the harvest season has rewarded us with the fruits of natures hard work. It has been a pleasure to go out and forage such delightful seasonal foods found a stones throw from away from my doorstop in Wales. I have been particularly lucky to find plenty of Blackberries, Apples and Cobnuts! I have never foraged Cobnuts before and after researching them I am shocked to discover how nutritious and tasty they are. Cobnuts are part of the hazel nut family and when picked young and fresh they have a yummy sweet creaminess to them. They are also very tasty roasted! Cobnuts are growing in popularity, so much so that this year I found Waitrose selling them! So, If you are lucky enough to pick them fresh I highly recommend it 🙂

 


 


 

There is so much joy that comes with sourcing your own food in nature. Not only is there the benefits from eating seasonally and locally - Foraged foods are packed full of nutrition and contain no unnatural chemicals that can be found in supermarket produce. It gives you a chance to be experimental too which is where these Gluten Free, Refined Sugar Free + Vegan Apple, Blackberry and Cobnut Crumble Bars come in!

 
Servings Prep Time
9 Bars 15 Minutes
Cook Time Passive Time
35 Minutes 30 minutes
Servings Prep Time
9 Bars 15 Minutes
Cook Time Passive Time
35 Minutes 30 minutes
Seasonal GF + Vegan Blackberry, Apple and Cobnut Crumble bars
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Autumn has got to be the most magical time of the year! September, October and November has bought an abundance of foods found in nature and the harvest season has rewarded us with the fruits of natures hard work. It has been a pleasure to go out and forage such delightful seasonal foods found a stones throw from away from my doorstop in Wales. I have been particularly lucky to find plenty of Blackberries, Apples and Cobnuts! I have never foraged Cobnuts before and after researching them I am shocked to discover how nutritious and tasty they are. Cobnuts are part of the hazel nut family and when picked young and fresh they have a yummy sweet creaminess to them. They are also very tasty roasted! Cobnuts are growing in popularity, so much so that this year I found Waitrose selling them! So, If you are lucky enough to pick them fresh I highly recommend it 🙂

 


 


 

There is so much joy that comes with sourcing your own food in nature. Not only is there the benefits from eating seasonally and locally - Foraged foods are packed full of nutrition and contain no unnatural chemicals that can be found in supermarket produce. It gives you a chance to be experimental too which is where these Gluten Free, Refined Sugar Free + Vegan Apple, Blackberry and Cobnut Crumble Bars come in!

 
Servings Prep Time
9 Bars 15 Minutes
Cook Time Passive Time
35 Minutes 30 minutes
Servings Prep Time
9 Bars 15 Minutes
Cook Time Passive Time
35 Minutes 30 minutes
Ingredients
Apple and Blackberry Jam
For the Base
Crumble Topping
Servings: Bars
Units:
Instructions
  1. First things first! Start by making the Blackberry and Apple jam filling. Add the blackberries, prepared apples, water and maple and syrup into a saucepan
  2. Gently heat until the mixture breaks down and becomes syrup like in texture. At this point add the lemon juice and chia seeds and stir together. Mash the mixture with a fork or potato masher and set aside for 30 minutes to help thicken.
  3. Meanwhile, preheat your oven to 180C. Begin to make your crumble base by adding all the ingredients to a food processor and blend until the ingredients start to clump together. If the mixture is too dry add more oil, if too wet add more flour.
  4. Now you can press the crumble base into your desired lined brownie tin. For this I recommend a square 20x20cm tin and bake for 20 minutes or until lightly golden. Set aside once ready.
  5. To make the crumble topping, simply rub all the ingredients together with your fingers, just as you would with a regular crumble topping. Set aside.
  6. Once the jam has thickened, evenly spread the jam on top of the crumble base, then sprinkle over the prepared crumble topping. Place this back into the oven for 10-15 minutes or until the jam is bubbling and the topping is golden.
  7. Let the Crumble bars cool before cutting into slices and lastly...Enjoy 🙂
Recipe Notes

*Note: To roast the Cobnuts, place de-shelled nuts evenly onto a baking tray and roast on 160C for 10-15 minutes, until nicely roasted in colour and have a crunch to them.

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