Last night it was a bit chilly, and I was a bit stressed out. This means my tummy felt like something warm, soft and sweet. Flapjacks sprang to mind.
So I did a bit of poking around and found this easy-sounding recipe over on A Spicy Perspective; a fab place to find tons of great recipes put together by Sommer Collier.
The great news is that this recipe totally fit the bill, it WAS easy AND delicious. Who would’ve guessed that 3 ingredients could taste so good.
There was even enough left over to pack for my husband for breakfast this morning!
Original recipe link: Paleo pancakes
Adaptations: Served with strawberries, a drizzle of raw honey and some melted down 70% Lindt. Yay.
These were delicious. Ridiculously so, in fact. The original recipe is from Laura Poe of Rising moon nutrition. I found it on her blog while searching for a good gluten free cupcake recipe.
It is almost spring here but it seems one final cold snap has arrived this morning. I am hoping it lasts some of the weekend so I can make these babies again. Not that they won’t be amazing in warm weather, but the spice and the pumpkin just go SO well with the chilly air.
I kept pretty much to the recipe, but decided to use marscarpone instead of cream cheese due to the sweeter taste. I also chose to use half chocolate chips (Woolworths organic dark) and half (bashed) walnuts. It was a good decision. You can’t really get pre-made pumpkin puree in this country (especially one with no additives), so I made my own. Boiled up about 500g of pumpkin cubes until very soft, and blitzed with the hand blender.
Original recipe link: Grain-Free Pumpkin Chocolate Chunk Cupcakes with Cinnamon Cream Cheese Frosting
Adaptations: Marscarpone in place of cream cheese, half chocolate half walnut.
It seems only fair that the first post on my bright and shiny new blog should be dedicated to one of my most favourite and frequently used recipes: Juli Bauer’s (of PaleOMG) Overnight chocolate coffee chia breakfast pudding.
I have no words to describe how simply amazing this is. I really didn’t adapt it much as it’s quite perfect on its own, but found the addition of cranberries and shredded coconut to be simply divine. I really love the texture of soaked chia seeds and the berries and coconut just takes it to that next level.
Fab served warm or cool. Just yum.
Original recipe link: Overnight chocolate coffee chia breakfast pudding
Adaptations: Include 1 tbsp dried, unsweetened cranberries and 1 tbsp shredded, unsweetened coconut.