This is the ultimate cosy autumnal recipe! Fab for batch cooking and freezing!⠀⠀⠀⠀⠀⠀⠀⠀⠀
2 large sweet potatoes, chopped into cubes (you can leave the skin on)
200g green lentils
1 x 400g tin black beans
1 x 400g tin kidney beans
1 x 400g tin butter beans
1 x 400g tinned tomatoes
1 medium onion, finely chopped
250ml vegetable broth
1 tbsp olive oil
1 tsp paprika
1/2 tsp cumin
Salt and pepper to taste
1. In a large pan, heat the olive oil over a medium to high heat. Add the onions and cook for a few minutes then add the spices. 2. Add the tinned tomatoes, sweet potatoes, lentils and vegetable broth and bring to a low to medium heat. Drain and rinse the 3 different beans and add to the pan. Cover the pan and leave to simmer on a low heat for 30 minutes, stirring every so often. 3. Top up with water if it starts to become a little dry. Make sure the sweet potato is soft and you can serve up! ENJOY!
It’s pumpkin season! Autumn may be my favourite season in regards to delicious foods that are available to us and the first fall recipe this year had to include pumpkin! I find this recipe to be the perfect bread for snacking…
2 medium eggs
1 mashed banana
2 tbsp melted ghee butter (normal butter also works)
1 tsp vanilla paste or extract
1/2 tin of pumpkin puree
2 tsp pumpkin spice
1 tsp baking powder
1/2 cup ground almonds
1/2 cup coconut flour
Preheat the oven to 180 degrees celsius and line a 1lb loaf tin with butter or baking paper. In a bowl, combine the eggs, banana, pumpkin puree, butter and vanilla. Then stir in the dry ingredients until smooth. Pour into the prepared loaf tin and bake in the over for 30 mins (until knife comes out clean).
For the icing: Mix cream cheese with 1 tsp vanilla paste. (I use Nush vegan cream cheese). Allow the bread to cool completely before icing. Optional* sprinkle with flaked almonds and pumpkin seeds. Enjoy! x
Now this recipe is very similar to my strawberry oat bars as I used the recipe for them as a template for this one. However, my apple cinnamon oat bars are also inspired by the autumn season and taste absolutely delicious as the flavours I have use have worked perfectly together. Whether you keep them in the fridge as a snack, or grab one before you leave the house for a breakfast on the go… these little bars are perfect being that they contain complex carbs, healthy fats, fruit and protein which is provided from the oats. (and of course they are sweetened with a little bit of sugar)!
1 cup of rolled oats
3/4 cup of whole wheat flour (can use plain or self raising)
1 teaspoon of cinnamon + an extra sprinkle
1/3 cup of brown sugar + 1 teaspoon
4 tablespoons of melted ghee butter
4 tablespoons of water
1 teaspoon of vanilla essence
1 medium apple (cut into thin slices)
Pre-heat the oven to 180 degree celsius. Prepare a baking tray around 2- 3 inches deep and 10 inches by 8 inches (these are rough measurements). Place baking paper in the tray.
In a bowl, combine the oats, flour and 1/3 cup of brown sugar. Add the melted ghee, water, 1 teaspoon of cinnamon and vanilla essence, and mix until all ingredients is combined together.
Set aside 1/2 a cup of this mixture and use the rest to line the baking tray. You can use your hands to spread the crust evenly in the tray and then set aside.
Cut your apple into think slices and cover the top of the crust (as shown in the photo). Then sprinkle across 1 tablespoon of brown sugar and finish off with a dusting of cinnamon. Then spread the 1/2 cup of the crust mix that you set aside across the top of the apples.
Bake in the oven for 35-40 minutes. Once baked, it is important to let them cool properly as the bars will harden slightly whilst cooling.
You can then remove them from the tray, allow to cool further and then cut evenly into squares.
Note: these oat bars should be stored in the fridge (in a container or wrapped in cling film) and will last for around 5 days. You may also freeze these bars by cling filming them and storing in the freezer.
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