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Sunday, 30 September 2018

Apple & Ginger Loaf Cake / The Bake-Off Bake-Over Week 5

This week on The Great British Bake Off was cake week - one of the absolute best weeks, right? Everyone loves cake, especially at the weekend with a cup of English Breakfast just can't beat it. Being gluten free, vegan and trying to avoid refined sugars it can be tricky to find ready-made cakes available to buy and the ones I've tried honestly haven't been so good, SO I like to make my own.

The bakers first task was to make a ginger cake, which instantly excited me because I adore ginger cake but have never actually made one myself. I knew I had to try and create a healthier, free-from ginger cake alternative for this weeks Bake-Off Bake-Over recipe! I'm pleased to say my attempt was a great success with this super tasty, light, fluffy Apple & Ginger Loaf Cake.

I'm beyond proud of how this free-from cake turned out! If you've ever tried to make a cake without eggs, butter and gluten free flour you'll know it's really tricky and almost always goes wrong. It's very difficult to create that light, fluffy texture but I did it with this recipe so well and I think it's the best gluten free, vegan cake I've actually ever taste.
Not only is the texture spot on but the flavours are mouth-wateringly delicious with just the right amount of warm ginger coming through along with a hint of cinnamon and vanilla. I chose to use apple puree in this recipe to not only help with the texture but add this incredible taste and natural sweetness to the cake which worked so well. I even added a bit of the apple puree over the top for extra yumminess. As you can imagine the flavours are so comforting and warm, they really make you feel so autumnal and this cake is unbeatable with a little bit of dairy-free custard or even warmed up with a dollop of ice-cream. Yum!

Sunday, 23 September 2018

Chocolate & Vanilla Raw Roulade / The Bake-Off Bake-Over Week 4

This week on The Great British Bake Off was dessert week and it was undoubtedly an episode that left every viewer craving cake! The show started as always with the signature bake which was to create their take on the classic roulade. Some of the flavour combination sounded out of this world and it inspired me to try to make my own free-from roulade. I was a little worried I wouldn't be able to do it but with much planning I succeeded in making this mouth-wateringly delicious Chocolate & Vanilla Roulade complete with sweet sponge and creamy vanilla filling.
This roulade recipe is actually un-baked which makes it pretty darn easy to throw together and means there's no risk of burning it in the oven! It may be unbaked but the sponge is just the best texture and the flavours are unbeatable. The whole recipe is free from gluten, dairy eggs, soya and refined sugar so it's suitable for so many. I actually made this for my sisters 21st birthday for the whole family to enjoy and everyone came back for seconds! It's the perfect decedent weekend sweet treat, it's ideal for celebrations and it looks pretty awesome too. I can't wait to see your recreations!

Be sure to check in next week to see what I recreate from The Great British Bake Off WEEK 5!

Thursday, 20 September 2018

Chocolate Chip Banana Bread Muffins

Banana's are one of my absolute kitchen staples and I eat them pretty much every single day, whether that's for an energising snack, cut up onto porridge or a yogurt bowl, blended into a creamy smoothie or used in baking I always have to make sure bananas are in the house. As a true banana lover I'm really excited to be working with Fyffes, the number 1 importer of bananas and the leading marketer of organic & fair-trade bananas in Europe, to celebrate their 130th anniversary! I've always bought Fyffes bananas so I couldn't wait to get in the kitchen to come up with a delicious, nutritious recipe to celebrate this huge birthday of theirs. The recipe I've settled on is for these indescribably amazing Chocolate Chip Banana Bread Muffins that are gluten free, vegan and refined sugar free.

I love to use bananas in baking because they add a truly wonderful flavour, natural sweetness and work as a great binder in vegan recipes...almost like an egg replacer. I always let my Fyffes bananas become really ripe before using them in baking as this brings out the natural sweetness even more and makes them super easy to blend into all the other ingredients. The banana flavour comes through so well in these more-ish muffins and is paired perfectly with the sweet chocolate chips. The texture of the muffins is so melt-in-your-mouth fluffy and light but tastes so decadent and satisfying at the same time. The muffins contain all natural ingredients so make for the perfect healthy mid-morning snack, afternoon pick-me-up or you could even enjoy one for a breakfast on the go.

Wednesday, 19 September 2018

Roasted Vegetable & Butterbean Stew

The weather is definitely turning, I'm feeling the chill in the air and I'm getting excited for all things Autumn/Winter! A delicious stew is one of my go-to dinners as soon as it comes into the colder months, I just find them so comforting and so utterly satisfying every time. A stew is the most easy meal to make, the ingredients are generally very cheap, they're full of so many nutrients thanks to the variety of ingredients and it's hard for them to go wrong so they're a winner for all.

I thought I'd share one of my newest stew creations with you today as it's a breezy day and I know most of us in the UK are probably craving a hearty dish like this!

 My roasted vegetable & butterbean stew is full of wonderful veggies like aubergine, courgette, spinach and red pepper which all provide different vitamins & minerals to help you feel your best and also fight off any illnesses that might start flying around at this time of year. It's flavoured with a mixture of dried & fresh herbs, some chilli flakes, fresh lemon and garlic and I added the butterbeans to make the stew super filling and for a hit of plant-based protein and all important fibre. You can serve this plant-based stew with anything you fancy really, I paired it with quinoa for this recipe because I love the two together but you could also choice brown rice, buckwheat or even a baked potato!


Sunday, 16 September 2018

Buckwheat Super Seed Bread (Gluten Free) / The Bake-Off Bake-Over Week 3

It's week 3 of my Bake-Off Bake-Over and it's probably the week I was most excited for....Bread Week! I was most excited for this classic GBBO week because I couldn't wait to share a free-from bread recipe here on my blog that everyone can enjoy, even those of us following a gluten, dairy or egg free diet.

The recipe I've opted for is this delicious Buckwheat Super Seed Bread recipe. I decided I wanted to share a proper loaf recipe instead of copying any of the fancy recipes from the show or sharing something generic like a banana bread that's just SO easy to make gluten free and vegan. I wanted to share something a little different! It can be tricky to find a good free-from loaf in supermarkets and it can be hard to make one yourself at home too, especially if you want to go with healthier ingredients but I'm changing all that with this winning bread recipe!

The bread is made using a combination of buckwheat flour and ground almonds which really work so well in this recipe, and you can find both of these ingredients in many supermarkets or in Holland & Barrett. I used chia seed and flaxseed to help bind everything together and give a lovely texture, and these paired with the mixed seeds (I used pumpkin and sunflower) give the loaf such a boost of nutrients! I also love the seedy texture, it's just the best for avocado toast!
I also used an ingredient called psyllium husk which is absolutely essential for this recipe as it acts like gluten would, helping to create that bread structure. Psyllium husk is a fab source of fibre too!

I love to make this bread on a Sunday ready for the week ahead! It's delicious as it is but I love to toast it and enjoy it either with loads of peanut butter and slices of banana, smashed avocado and tomato or dunked into homemade soup. Delicious!

Sunday, 9 September 2018

Raspberry & Coconut Tray Bake / The Bake-Off Bake-Over Week 2

It's week 2 of the healthy Bake-Off Bake-Over! This week on The Great British Bake Off was cake week with the first task being to create a delicious tray bake, which is what I have decided to make for my healthy recreation! I've opted for this sweet Raspberry & Coconut Tray Bake with a vanilla/coconut sponge topped with juicy fresh raspberries and extra sprinkle of coconut. The flavour combination is a dream!

This tray-bake is heavenly, the spongy texture is spot on and it's perfectly sweet. Of course the recipe is all gluten free, vegan and refined sugar free as all my Bake-Off Bake-Over recipes will prove no-one has to miss out an anything, even if you're following a plant-based diet OR have an allergies.

Next week is Bread Week on GBBO so be sure to check in next Sunday for my free-from bread creation! I can't wait!

Wednesday, 5 September 2018

My Fridge Essentials

I'm always asked what my kitchen essentials are, foods and products I absolutely must-have in my kitchen at all times and what I'd suggest buying if you're getting into healthy eating. So I'm putting together a series of blog posts talking about all my different essentials in the kitchen, starting with what I need in my fridge!

These are foods I like to keep in my fridge at all times so I can easily throw together a range of amazing meals and there's some snacky foods in there too.

You'll always find at least one variety of fresh berry in my fridge but I like to have a selection to choose from. I eat berries every single day whether that's on top of my porridge, as a snack with some yogurt or simply to snack on straight from the punnet. Berries are absolutely loaded full of vitamins and minerals as well as being high in anti-oxdients, they're naturally sweet but actually have a low sugar content so make for a great snack to satisfy sugar-cravings during the day. I like to buy fresh berries seasonally but I also buy frozen berries too!

Sunday, 2 September 2018

Healthy Wagon Wheels - THE BAKE-OFF BAKE-OVER

The Great British Bake-Off is back for another series and I couldn't be more excited about it! This show is so popular every year with millions of people tuning in to see the bakers creating the most delicious looking treats. Every episode is always filled with amazing looking food, but it's never suitable for people like me following a free-from diet. I absolutely love seeing all the creations but it does leave me feeling a little sad I can't recreate the recipes at home...but that's when I thought, why can't I?

I know there must be loads of people feeling the same way I do so I've decided to start this new series on my blog called 'The Bake-Off Bake-Over' where every week I'll be choosing 1 recipe from the Great British Bake-Off to recreate at home....Nourishing Amelia style! Each recreation will be gluten free, vegan AND refined sugar free. This week I'm starting with Wagon Wheels!

The bakers on the GBBO had to make Wagon Wheels as their first technical challenge on this weeks bake-off which are a really classic treat you will remember from your childhood. Classically they consist of two biscuits with marshmallow and jam sandwich filling, covered in a chocolate coating...yep, pretty heavenly! But definitely not vegan or gluten free!

My spin-off is just as delicious but with a slight twist. I decided against attempting to make a vegan marshmallow and instead opted for a vanilla cream which is arguably more delicious, especially when combined with the sweet strawberry jam. The homemade gluten free biscuits are perfectly crunchy with a hint of vanilla and the dark chocolate coating is so smooth and rich. These Healthier Wagon Wheels may be made out of more natural ingredients and with less sugar but all the amazing tastes are still there. You have to try enjoyed with a cup of tea!

Live Happy, Live Healthy


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