Home-made Sweet Almond Milk

I love this almond milk as its so creamy and nutty! I use it for baking, I add a splash in my coffee or I love to simply pour it over my Home-made Granola! Its even delicious just by itself, I always finish a big glass of it straight after I finished making it!

Almond milk is extremely healthy and its full of amazing vitamins. But its very hard to get a delicious and healthy almond milk in shops as its usually full of sugars and hardly any almonds have been used to make it. This is why its so good to make your own batch! Plus, its easy!

Ingredients

 

Makes one bottle

 

  • 2 large cups raw organic almonds
  • 8 cups water plus more for soaking
  • 1 teaspoon vanilla powder
  • 4 unpitted dates
  • Tiny pinch sea salt

 

Method

 

  1. Soak the almonds for at least 12 hours in a large bowl of water  with a pinch of sea salt. The longer you leave the almonds to soak, the creamier your milk will become!
  2. Drain the soaking water and rinse the almonds well.
  3. Place all the almonds in a blender and add the water, vanilla powder and dates.
  4. Blend this for about 2-3 minutes until the mixture is smooth and creamy! (Make sure you aren’t filling up your blender to the top as the almond mixture will expand so make sure it does not overflow)
  5. When blended pour the almond mixture into a large bowl through a cheesecloth.
  6. Once you have drained all the almond milk you have the almond flour left over – which you can dry in the oven and use it to bake something else delicious with!
  7. Pour your almond milk into a glass jar and make sure to close the lid when keeping it refrigerated!

 

 

 

All images shot with my beautiful Leica Q

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Special ‘Power Smoothie Bowls’ flash book – FREE Giveaway!

 

Wherever I go I have always been the biggest smoothie bowl lover. Somehow I always manage to find myself an Acai bowl but if not I just make my own! Lately my obsession has become a lifestyle and I now have lots of different smoothie bowl recipes I love to make daily for myself and for everyone around me!

Just for you guys I have decided to make a special selection which are released in the form of an online flash cookbook! Here you’ll be able to read about my favourite smoothie bowls, including the ultimate ‘Nutty Chocolate Dream’ bowl – trust me, you’ll want to know all about this one!

Download the special ‘Power Smoothie Bowls’ flash book for FREE here

 

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Apple & Blackberry Crumble

 

Since I made it for the first time I completely became obsessed with this recipe! It’s perfect for those wintery days to have a cheeky dessert that’s comforting as well as super healthy. However, it’s a total winner in the summer too as you can serve it with a bit of creamy vegan vanilla ice-cream on the side – yum!

 

Ingredients

Crumble layer 

  • 180 grams oats
  • 200 grams almonds
  • 3 tablespoons coconut oil
  • 2 teaspoons cinnamon
  • 1/2 teaspoon vanilla powder
  • 80 ml maple syrup

 

Bottom fruit layer

  • 7 red apples
  • 200 grams blackberries
  • 1 tablespoon maple syrup
  • 1/2 teaspoon vanilla powder
  • 1 teaspoon cinnamon

 

Method

 

  1. Preheat your oven to 180c.
  2. First start by making the crumble layer. Place the almonds in a food processor and blend until it forms a flour.
  3. Then mix the almond flour with the oats in a bowl.
  4. Place a sauce pan on low heat and add the coconut oil, cinnamon, vanilla powder and maple syrup. Mix for a minute until the coconut oil is fully melted and all the ingredients are well mixed together.
  5. When ready pour this mixture into the bowl with the almond flour and oats and mix well until all the dry ingredients are coated with the coconut maple mix.
  6. Leave this bowl aside, get ready to make the fruit layer.
  7. Peel all the apples and cut out the core. Then cut the apples into small cubes of about 1-2 cm.
  8. When you are done place all the apple cubes into a large saucepan together with the blackberries, maple syrup, vanilla powder and cinnamon. Before turning on the heat pour in a layer of 1 cm of boiling water, just enough to cover the bottom.
  9. Turn the heat on medium, cover it with the lid and let it simmer for about 15 min until all the fruit is nice and soft.
  10. Once your fruit is ready place them at the bottom of your baking dish, make sure not to transfer a lot of the liquid as you don’t want your crumble to become soggy.  Then add the crumble on top and spread it out nice and evenly.
  11. Place it in the oven for 20-25 min until the top is beautifully golden.

 

Now get stuck in while it’s still warm – it’s the best!

 

 

All images shot with my beautiful Leica Q

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Summery Strawberry Tarts

 

These strawberry tarts are the perfect dessert to make in the summer. It’s healthy, super delicious and you will definitely impress your friends when you serve them this perfect little tart!

If you are having a big crowd over or you would like to make a birthday cake, instead of making small tarts you can also triple the recipe and make a big tart out of it. Just as yummy and of course, more cake equals to more happiness!

 

Ingredients

 

Makes 4 tarts

For the base

  • 25 grams cashew nuts
  • 75 grams pecan nuts
  • 2 tablespoons rasped coconut
  • 3 medjoul dates
  • 1 tablespoon water
  • 1 teaspoon hempseed

 

For the filling

  • 300 grams plant based yoghurt (I used soya)
  • 1 tablespoon rasped coconut
  • 1 teaspoon vanilla powder
  • 3 tablespoons chia seeds
  • 1 tablespoon agave syrup
  • 3 hands full of strawberries

 

Method

 

  1. First place the chia seeds in a bowl with about 5 tablespoons of water. Wait for the chia seed to expand and form a jelly, this will take about 10 min.
  2. Then place all the ingredients for the base in a blender and blend until it forms a sticky mixture.
  3. Cut baking paper into smaller pieces and place them in your muffin tin. Divide the sticky nut mixture over 4 bottoms to make a base for your tart. Make sure to put some pressure to create a good base.
  4. Place the yoghurt in a bowl and add the rasped coconut, vanilla powder, agave syrup and the chia seed jelly and mix well.
  5. For the next layer get a heaped tablespoon full of the yoghurt mixture and place it on top of your nut base.
  6. Cut your strawberries into small pieces and add it to the remaining yoghurt mixture.
  7. Use the strawberry yoghurt mixture as a last base to your tart.
  8. Cut half a strawberry and place it on top as a finishing touch.
  9. Then simply place it in the fridge for at least 1.30 hours to make sure your tart sets.

 

Don’t they look great! Summery, flowery and simply beautiful! Enjoy!

 

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All images shot with my beautiful Leica Q

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Cashew & Coconut Oat Pot – the healthiest way to start the day

This is one of the healthiest breakfasts you can have and it’s super quick to make! Perfect for those with busy mornings but wanting to have a healthy start to the day.

It gives you lots energy and it’s full of healthy oils. Also, as it’s quite filling it will keep you full until lunch! Which is a win if you are on a diet.

 

 

Ingredients

 

  • 150 grams oats
  • 2/3 cup of cashews
  • 6 soft dates
  • 3 tablespoons rasped coconut
  • 1 tablespoon coconut oil
  • 1 teaspoon cinnamon
  • squeeze of lemon

 

Method

 

  1. Soak the cashews and oats in some water for at least 5 hours or overnight if you are wanting to have it for breakfast. Also make sure your dates are soft – if their not put them in a cup of boiling water and leave to soak for a bit so they can soften up.
  2. When you’ve soaked everything drain the access water and place all the ingredients together in a blender.
  3. Simply blend until it forms a smooth mixture.
  4. Pour it in a cup and top it off with some more cashews or even some blueberries!

 

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All images shot with my beautiful Leica Q

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Chewy Breakfast Cookies

Breakfast, my favourite time of the day! And what’s a better way to wake up than with a cookie! These Breakfast Cookies are the ultimate breakfast for people that don’t have much time in the morning so you can quickly grab a few to go and still have a healthy start to your day! Plus, they are cookies..isn’t that the ultimate breakfast for anyone?!

They are super quickly to make and you don’t need many ingredients to whip them up!

Personally I love to have them together with my morning coffee as the flavours go perfect together! They never fail to make me smile – which is just what we need in the morning!

 

Ingredients

Makes 8 cookies

  • 1 teaspoon cinnamon 
  • 1 teaspoon vanilla powder
  • 1 tablespoon chia seeds
  • 2 tablespoons rasped coconut
  • 150 grams oats
  • 2 ripe bananas

 

Method

  1. Preheat your oven at 180c.
  2. Place the bananas in a bowl and mash them with a fork until smooth.
  3. Add all the remaining ingredients and mix well.
  4. To form the cookies use a tablespoon to scoop out the mixture on at a time, then use your hands to form them into balls which you then place on a lined baking sheet. Then use your fingers to squish them down to form the cookie shapes.
  5. Bake them for about 15 min.

 

You can keep them good for about 3 days in an airtight box (that is if you haven’t eaten all of them yet!)

 

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All images shot with my beautiful Leica Q

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Click here for more info about the Leica Q and other cameras