The Groovy Food Company have developed a new coconut oil, infused with turmeric, which seems to currently be the nation’s favourite spice! This combination makes their coconut oil perfect for adding to curries, stir fries or even granola bars, as I tried myself. I was sent a jar of their coconut oil and asked to try out a recipe their team have developed for these tahini and turmeric granola bars. Tahini and turmeric are both ingredients that have traditionally been used in Asian and Middle Eastern cooking, but is gradually becoming more and more popular in the UK. I must admit, that when I initially read the recipe, I was slightly apprehensive, as these are not ingredients that I’ve commonly used to prepare granola bars! However, the end product was great, you are left with a granola bar full of warming spices, that is not overly sweet.
The Groovy Food Company also have a whole collection of other great recipes on their website using their products.
Prep time: 15 minutes
Makes approximately 30 granola bars
- 400g rolled oats
- 100ml agave nectar
- 3 tablespoons tahini
- 2 tablespoons The Groovy Food Company Organic Virgin Coconut Oil infused with turmeric
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- 1/4 teaspoon cardamom
- 1/4 teaspoon ground ginger
- 1/4 teaspoon coriander
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 6 dates, pitted and chopped
- 100g pistachios, shelled and chopped
- 2 tablespoons sesame seeds
- Preheat oven to 180°C. Spread oats evenly on a large baking sheet and place in the oven for 8 minutes, until lightly toasted. Set aside to cool.
- Combine agave nectar, tahini and turmeric infused coconut oil in a small sauce pan. Cook over medium heat for 5 minutes. Remove from heat, add vanilla extract, cinnamon, cardamom, ginger, coriander, salt and black pepper and mix well. Add dates and set aside to cool slightly.
- Combine toasted oats, pistachios and sesame seeds in a large bowl. Add agave and tahini mixture and mix well to ensure the oats are well coated.
- Grease the bottom of an 8×8 inch baking dish and line well with parchment paper. Transfer oat mixture to the lined dish and flatten using your hands (compressing the mixture helps the bars hold together better).
- Bake for 25 mins and leave to cool for 15 before transferring out to a wire rack. Allow a further 10 minutes before cutting.
I recently jumped on the overnight oats bandwagon (a bit late, I know), but I think i’ve now found my favourite recipe, which lets you get your morning coffee and oatmeal all in one go. The oats and chia seeds combo helps keep you full all morning, whilst the coffee provides your caffeine hit. They’re also good as a mid-morning or pre-gym snack.
I am not exaggerating about the prep time. It will take you no longer than TWO minutes to prepare. So there’s really no excuse now to not start the day with a healthy breakfast every morning!! These should be prepared the night before in a mason jar, bowl, or tupperware box, so you can just quickly grab and go in the morning. You can use your milk of choice, I personally prefer full fat milk as you end up with a nice creamy coffee. Feel free to leave out the honey if you normally don’t put sugar in your coffee!
Prep time: 2 minutes (overnight refrigeration required)
- 50g rolled oats
- 3 tablespoons instant coffee (in liquid form)
- 100ml milk of your choice
- 1 tablespoon chia seeds
- Dash of honey (to taste)
- In your mason jar, mix your oats, milk, chia seeds and honey together. Pour the coffee over the mixture and stir.
- Refrigerate overnight.
Prep time required: 15 minutes
Makes 15 medium sized cookies
I broke my foot 7 weeks ago and was put on a strict ‘no-gym’ regime for a minimum of 3-4 months. This means no running, cycling, swimming and even no walking initially. As someone who usually hits the gym 4-5 times a week, I’m ashamed to say that the first thought that crossed my mind when I was diagnosed was ‘what will this do to my waistline!!!’. I initially tried to cut out chocolates and biscuits, but found it required a lot of willpower when you’re sat at home, resting your foot and doing mostly nothing all day. All I really wanted to do was reach for the nearest hob nobs packet!
Since then, I’ve been experimenting with ‘healthy’ baking, so I could have some treats and feel less guilty. My healthy carrot cake was my first stint at this, but if you prefer something more chocolatey I’d recommend these double chocolate chip cookies. I can’t say that they are 100% free from refined sugar, as they do contain a teeny bit of dark chocolate, but they are healthIER than their sugar filled alternatives. They’re great as an afternoon treat or snack for work.
- 150g plain flour
- 2 tablespoons raw cacao powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 4 tablespoons honey
- 85g dark chocolate chips (50g melted and 35g keep aside for mixing in whole)
- 1 tablespoon coconut oil
- 2 eggs
- 2 tablespoons milk
- 2 teaspoons vanilla extract
- Preheat your oven to 350 degrees/gas mark 4.
- In a mixing bowl, combine the eggs, vanilla essence and coconut oil and honey and beat until incorporated.
- Melt 50g of your chocolate chips in a glass bowl over a boiling saucepan of water. Stir into your mixing bowl.
- Add the remaining ingredients and mix together until combined.
- Cover a baking tray with baking parchment.
- Scoop tablespoon sized portions of the batter into balls and place on the baking tray.
- Bake for 8 – 10 minutes.
Prep time required: 20 minutes
Wouldn’t life be so much better if you could eat cake completely guilt free? My healthy carrot cake is the answer!! It is free from refined sugar and is packed with vegetables, fruit and nuts…yet it really does taste as good as the sugary version (in my opinion). This means its not only good as a sweet treat, but also as an afternoon snack to take to work, or even a pre-gym pick-me-up.
- 320g carrots, grated
- 80g dates, finely chopped
- 1 tbsp honey
- 3 large eggs
- 150g coconut oil
- Zest of 1 orange
- Seeds from 8 cardamom pods
- 160g plain flour
- 120g desiccated coconut
- 1 tbsp baking powder
- 120g chopped walnuts
- Pre-heat your oven to Gas Mark 3 and grease and line a 20cm cake tin with baking paper.
- Mix the carrots, dates eggs, coconut oil and orange zest together in a mixing bowl.
- Stir in the rest of all the ingredients except the walnuts.
- Blitz the mixture in a food processor or blender and then stir in the walnuts.
- Pour the mixture into the cake tin and bake in the oven for 65 minutes. You’ll know when its cooked when a knife inserted into the centre comes out clean.
- Store in an airtight container.
I originally saw this recipe being made on Blue Peter over a decade ago! They called it ‘Blue Peter Party Cake’, but then a few years later my best friend came over with the same exact cake calling it ‘Polish Cake’. Either way, it’s been a firm favourite in our household ever since, and we now call it ‘Chocolate Biscuit Bites’ because, well, that’s basically what it is!
They are super buttery and delicious and basically taste like biscuits dunked in hot chocolate. What’s not to like?
Prep time: 15 minutes
- 225g plain biscuits (I used plain digestive biscuits)
- 110g margarine
- 1 tablespoon golden syrup
- 2 dessertspoons cocoa
- 2 dessertspoons drinking chocolate
- 1 dessertspoon caster sugar
- Break up your biscuits by placing them in a freezer bag and smashing them with a rolling pin. Break until they are around the size of 5p pieces.
- In a saucepan, mix the margarine, the golden syrup, cocoa, sugar and drinking chocolate over a low heat until combined.
- Once they’ve all melted together, pour the mixture over the biscuits and mix it all together with a wooden spoon.
- Spoon the mixture into a well greased cake tin, I used a square one so it can be cut into mini squares but you can also use a circular one if you prefer.
- Put some greaseproof paper on top and then, to keep it tightly packed together, stick a plate on top and then a couple of tinned soups or beans to weigh it down.
- Leave to set overnight in the fridge, then remove and cut into squares.
- Store in an airtight container at room temperature, enjoy!
Sometimes, the best cure for a Monday is… A big dollop of Nutella! Seriously, I actually believe that Nutella fixes most of life’s problems, or at least definitely improves them 🤔. Hence why I’ve just whipped up a batch of my Nutella granola. 😍
It can be eaten dry as a snack, or even served with milk to make a tasty cereal. It tastes even better if you use hazelnut milk. I’m normally one for healthy eating and would never usually have anything chocolatey for breakfast, but sometimes you’ve just gotta #treatyoself 🙈
- 250g rolled oats
- 2 tablespoons coconut oil
- 90g Nutella
- 2 tablespoons honey
- 50g walnuts
- 50g almonds
- 50g chocolate chips
1. Preheat your oven to Gas Mark 3 and line a baking tray with baking paper.
2. Melt the Nutella, coconut oil and honey over a low heat until combined.
3. Pour the rolled oats into a mixing bowl and pour the melted Nutella mixture over it and stir until all the oats are covered.
4. Stir in the almonds, walnuts and chocolate chips then lay the mixture on the baking tray
5. Bake for 30 minutes.
6. Leave to cool, then store in an airtight container at room temperature for up to 3 weeks.
With cold and flu season just around the corner I’ve been trying to incorporate more ginger into my daily food intake! Ginger is one of the healthiest spices on the planet, its great for digestion and warding off colds and flu, however, most of us don’t eat enough since its… well…an acquired taste! Blending them into these energy bites reduces its sharpness whilst also adding a hint of spice to these otherwise sweet treats.
Energy bites are my new favourite snack – they’re super easy to prepare, very healthy, can be stored for weeks and are perfect for taking to work to zap away the pre-lunch hunger pangs! Check out my cacao energy bites too if you haven’t done so yet!
Total time required: 15 minutes
Makes approximately 20 energy balls
- 50g cashew nuts
- 50g walnuts
- 1 tablespoon chia seeds
- 80g dried apricots
- A fresh piece of ginger, about 4cm – finely chopped
- 2 tablespoons honey
1. Place the nuts into a food processor and blitz until they are broken into tiny shards.
2. Add the apricots to the food processor and blitz again until the nuts and apricots are blended together.
3. Add the honey, ginger and chia seeds and process again until a sticky dough has formed
4. Roll into balls using your hands
Store in an air tight container in the fridge for up to 3 weeks! Bon appetit.