Rosemary Sea Salt Crackers

What to do with leftover almond pulp, almond milk, baking with almond pulp

Homemade crackers are where it’s at and these are the easiest to make. The great thing about these is that they’re made with almond pulp. You know the leftover almonds if you’ve ever made your own almond milk? If you’ve never known what to do with it, this is a great recipe to ensure you use the entirety of your almonds and nothing goes to waste! These are nutritious and filling and you can add what you like to them. In this case, I’ve used fresh rosemary, lemon, and sea salt.

Ingredients:

3/4 cup almond pulp (leftover from making your almond milk)

1 tbsp ground flaxseed

1 tbsp coconut oil (melted) or extra virgin olive oil

2 tsp fresh rosemary, finely chopped

1/2 tsp sea salt

ground black pepper

Optional: Lemon zest & juice (you don’t need a lot, I use a little to bring all the flavours together)

Directions:

1. Preheat your oven to 350°. Add all ingredients to a large bowl and mix well until everything is fully combined.

2. Take two pieces of parchment paper and flatten your cracker dough between them. Roll this out until they’re about 1/2 cm in thickness.

3. Remove the top piece of parchment paper and add the other piece with the dough mixture to a flat baking sheet. Using a pizza cutter or knife, cut the crackers about 1 inch in width. (These don’t have to be perfect, sometimes I just bake the dough as it is and then break it into random pieces when it has cooled)

4. Bake these for about 10 minutes before pulling them apart from each other, flipping them, and allowing them to bake for another 5-10 minutes until golden on the edges. Allow these to cool and enjoy with hummus, guacamole, or on their own!

These keep stored in an airtight container for about a week but mine are usually gone before then! Feel free to play with flavour combinations- add herbs and seasoning you like best. Also please note the amount of almond pulp used in this recipe is from making one batch of my homemade almond milk. If you make the double batch of almond milk you’ll end up with about 1 1/2 cups almond pulp so adjust the other ingredients slightly. These are all approximate measurements but they’re really easy to make and will turn out great whatever you add to them! If you’re wanting some other ideas for leftover almond pulp add it to homemade granola, porridge, baked goods, and even in curries in place of cream.

 

 

 

Cacao Beet Smoothie

Cacao Beet Smoothie, chocolate and beets, chocolate and beetroot, gluten free, dairy free smoothie, beet smoothie, cacao beetroot, cacao beets

Okay, this had to turn out good because I am not the biggest fan of beetroot! There’s been a lot of vegetables that I’ve opened myself up to over the past few years and have really learned to love but unfortunately, beets are not one I can get on board with! However I still eat them, mainly by juicing them because they are very nutritious. They’re wonderful for cleansing your liver and detoxing the body. No matter what though, they still end up tasting quite “earthy” to me. Well, enter this smoothie! Combining beets with chocolate is a classic combination of late and this is an excellent way to get in some veggies AND enjoy chocolate. Guilt Free. Because using raw cacao allows you to keep all the wonderful properties of pure chocolate (such as magnesium which we all tend to be pretty deficient in!) And this is delicious. I promise even if you despise veggies at all, this is a winner. When I make this I don’t really measure too much so adjust the quantities to your liking as these are estimates. You may find you’d like to add more cacao or berries or even a frozen banana to the mix.

Ingredients:

1 cup almond milk (coconut milk, etc)

2 small beets

1/2- 1 whole avocado

1/2- 1 cup raspberries

2 tsp vanilla extract or a vanilla pod

Couple tbsp raw cacao

Pinch of cinnamon

Optional add-ins: raw cacao nibs, chia seeds, hemp hearts

Directions:

Add all ingredients to a blender and blend until smooth.

I added hemp hearts to mine for an added boost of protein. And a sprinkling of chia seeds and raw cacao nibs on top to make it that little bit more chocolatey!

Friday Class

My Friday class at All Saints Studios is now going to be taking place at 9:00AM so you can start the day energized and feel good going into the weekend! For further details, click on the “Classes” link. Don’t forget, there’s a discount for booking online, just use the code “fridayclass” when selecting the time/date. Have a lovely week! x

Pigeon Pose, Yoga, Yoga Class, Hertfordshire Yoga Classes, All Saints Studios, Ashtanga Vinyasa

Sweet Potato Poppy Seed Bread

Sweet Potato Poppy Seed Bread, gluten free bread, paleo bread, dairy free bread, yeast free bread, bread recipes

 

Sweet potatoes are used for many things these days. There’s good reason for this as they have a variety of nutrients, a great texture, and an almost sweet taste (making them great in desserts as well!) This bread is a great alternative if you’re looking for one that is gluten free, dairy free, and refined sugar free.

Ingredients:

2 cups sweet potato, cubed & heaped

1 1/3 cups buckwheat flour

4 tbsp coconut oil

2 eggs

1 tsp baking powder

1 tsp baking soda

1 tbsp poppy seeds

pinch of sea salt

Directions:

1. Preheat your oven to 350° while you steam the sweet potato until it’s very soft (about 15-20 minutes) set aside to cool slightly before adding to a food processor.

2. Blend with eggs and coconut oil until smooth. Add the flour, baking powder, baking soda, and sea salt processing until all is combined.

3. Add to a coconut oil greased, lined baking pan and sprinkle the poppy seeds across the top of the bread to create the crust. Bake for 45 minutes- 1 hour.

The bread is ready when a toothpick comes out clean. Enjoy this with eggs for a savoury touch or add some coconut oil and almond butter for a sweet afternoon snack.

 

March Classes

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Starting one week from today I have two new classes coming to Hertfordshire! They will be taking place at All Saints Studios in St. Albans/Sandridge. You can get 20% off your first class when you book online with the discount code “mondayclass” for Monday’s evening class or “fridayclass” for Friday’s lunchtime class.

For more details and to book online, click on “Classes” which will take you through to the booking site: http://www.popupyogaclasses.com

Hazelnut Pecan Nut Butter Balls

Hazelnut Pecan Nut Butter Balls, Peanut Butter Balls, dessert, Valentine's Day, gluten free, dairy free, sugar free

These are a healthy, nutritious version of a much-loved family favourite recipe I’ve been having ever since I can remember. Peanut Butter Balls are the original favourite and for every time we’ve had a holiday, they’ve always been the first to go. I get requests to make them all the time by my family in the UK and while they have always been delicious, they are made with an unhealthy amount of icing sugar. I wanted to make a healthy version but equally delicious and what a better time of year than now for Valentine’s Day?

These are made with homemade nut butter (I chose to make a hazelnut pecan blend) over peanut butter. They actually make these nut butter balls taste a bit more like a healthy Ferrero Rocher! As peanuts are quite prone to mold and contamination, I tend to favour other nuts over them. Of course, if you really love peanut butter, substitute that. Make it yourself with organic peanuts or buy a high quality peanut butter. Whichever you choose will taste great with chocolate.

Instead of using icing sugar to sweeten and make up the bulk of these I have made my own version using coconut sugar. You can simply add coconut sugar to a food processor and blend well until very fine. I keep a small quantity of this available to use in place of icing sugar if needed. For the most part I’ll use sweeteners such as maple syrup, honey, dates, etc. Feel free to use more maple syrup in these instead of coconut icing sugar if you like. I’d start with two tablespoons as it also acts as a thickener.

And if you haven’t made your own chocolate, you don’t know what you’re missing! Raw chocolate is phenomenal and you don’t ever have to feel guilty about it because the real stuff is pretty good for you. The combination of both the nut butter and chocolate is amazing and I guarantee you will love these. These make approximately 18-20 nut butter balls. So you can make some for your husband/wife, boyfriend/girlfriend, someone special, and keep some behind for yourself!

Ingredients:

Filling:

1 cup hazelnut-pecan nut butter (or other nut butter of your choice)

3 tbsp coconut icing sugar

2 tbsp coconut flour

1 tbsp maple syrup

½ cup puffed brown rice (I used Rude Health’s; you can use some organic rice krispies)

Raw Chocolate:

½ cup cocoa butter

2 tbsp maple syrup (honey, date syrup)

½ tsp vanilla extract

pinch of sea salt

3 ½ tbsp raw cacao

Directions:

Add the nut butter, coconut icing sugar, coconut flour, and maple syrup to a medium sized bowl and mix until combined. Add in the puffed brown rice. Set aside in the fridge for about 20 minutes to firm up. When you’re ready, take the mixture from the fridge, make ½ tablespoon balls, and set on a lined baking tray. You can then pop these back in the fridge for a couple of hours, or just pop them in the freezer for another 20-30 minutes.

While the balls are setting in the fridge/freezer, make the raw chocolate. Add the cocoa butter to a double boiler on a low simmer to melt. Add in the maple syrup, vanilla, and sea salt. When all is combined and melted, take it off the heat and whisk in the raw cacao. Allow this to stand to the side for 10-15 minutes so it’s not too hot when you dip the nut butter balls.

When you’re ready to dip the balls, remove from the fridge/freezer and dip them into the chocolate with a dessertspoon until completely covered, then let them set on a lined baking tray.

You can let these set in the fridge and then dip them again if you have some chocolate leftover. Dish them up on a pretty plate to serve or box them up as a lovely gift for someone to enjoy. Spread the love of chocolate with those around you and have a Happy Valentine’s Day! x