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
1Serving
5Minutes
Cook Time
5Minutes
Servings
Prep Time
1Serving
5Minutes
Cook Time
5Minutes
Immune Boosting + Omega 3 Rich 'Porridge'
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Rating: 0
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Rate this recipe!
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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.
Add the Buckwheat Flakes (or Gluten Free Oats), Chia Seeds, 1/2 Sliced Banana, Almond Mylk to a medium saucepan.
Start by turning the heat onto a medium setting and stir together. A silicone whisk works well for this.
Next, add in the Molasses, Carob Powder and Ginger Powder. Keep stirring, making sure it doesn't stick to the bottom.
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.
Stir continuously until the Chia Seeds have absorbed fully.
Stir in the Maca Powder last and turn off the heat.
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 🙂
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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!
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Servings
Prep Time
9Bars
15Minutes
Cook Time
Passive Time
35Minutes
30minutes
Servings
Prep Time
9Bars
15Minutes
Cook Time
Passive Time
35Minutes
30minutes
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 🙂
Â
Â
Â
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!
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
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.
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.
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.
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.
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.
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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This super easy Springtime recipe will help ease you into this delightful season, with its gift of berries that mother nature brings.
With only 3 ingredients needed to make this fresh Strawberry Jam. None of the ingredients are complicated and you’ll more than likely have everything you need already in your kitchen cupboards.
Most homemade jam recipes use up to 300g of Pectin Sugar, when using the same amount of Strawberries in this recipe!
Instead, this healthy version uses over 95% less Sugar ( only 9 grams in total )! The type of sweetener used here is much more wholesome, instead of the traditionally used Pectin Jam Sugar.
To create the thickness of this Jam, Chia Seeds are used. These magical seeds not only absorb a lot of liquids, they turn a perfect Jam-like consistency once hydrated. Chia seeds also pack a powerful Omega 3, Fibre and Protein punch – Win Win all round!
This wholesome Strawberry Jam is perfect for adults and kids alike. Whether you enjoy a PB + J sandwich or traditional Scone. The recipe can be enjoyed in numerous ways such as stirred into porridge, added into a smoothie, spooned over yogurt or used in baking.
Start by Rinsing your Strawberries and cutting them in half. This will aid in the breaking down process of the strawberries whilst cooking.
Add the halved Strawberries to a suitable sized saucepan and place on the cooker over a medium heat.
Add the Agave Nectar to the Strawberries and stir well until the Strawberries begin to soften - Approx 10 Minutes.
Once the mixture has softened, mash the strawberries using a fork or potato masher until you get an even consistency. You can have the jam a chunkier texture if you prefer.
Put this back onto the heat and add in the Chia Seeds. Continue to stir until the mixture comes to a slow boil.
Reduce to a low heat and continue to stir for approx 15 minutes.
Remove from the stove and simply pour the hot strawberry jam straight into a Jar of your choice and secure the lid. Mason Jars work well for this.
Allow the Jam to cool to room temperature before storing in the fridge. Once mixture has cooled for a couple of hours the mixture will continue to thicken to a perfect jam like consistency.
The Jam will keep for 10 - 14 days stored in the fridge.
