Plant based recipes made with love
Oatmeal season is here and I’m loving every minute. A hot, creamy bowl of oats is one of the most comforting, cosy breakfasts in the world they never get old. I’m snuggling up with a bowl and giant cup of coffee every morning. As apple season is in full swing, it seemed only right to create an Autumnal twist on my porridge with this classic, spiced apple pie oats! …
Do you like pancakes? How about tropical fruits? If so, this recipe is for you! I’ve been trying to give all of my recipes a summery twist to celebrate this special season. These golden coconut pancakes with tropical fruits are my current favourite. Gluten free, dairy free and they pack a whole heap of tropical island vibes.
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It’s officially summertime! My favourite time of year, not only for the extra sunshine, but the seasonal produce. Cherry season is always one I look forward to. Although the birds got to most of them on my tree, there’s still an overflow of juicy cherries at my local market and I’m enjoying them on the regular….
Salted caramel. One of those flavours that almost instantly makes my mouth water. I’m usually too impatient to wait until after dinner for my sweet fix, so I love dessert flavoured breakfast bowls. These salted caramel smoothie bowls taste heavenly and I can’t wait to share this recipe with you! They only take a couple of minutes to prepare and are fuelling me through my busy days at the minute….
Hello, friends! I hope April has treated you well so far. The sun has been out all week here in the UK and I’ve been soaking up as much of that sunshine as possible. This means breakfast is usually a quick grab and go affair, so I’ve been prepping batches of these super delicious blueberry breakfast muffins to start my day….
If you’re following me on Instagram, you’ll have noticed I’m having a bit of a pancake moment. No longer just for the weekend, I’m whipping them up on the regular. It still feels like winter here at the minute and smoothie bowls just aren’t cutting it. I want something quick and nourishing for breakfast, but it has to be warm and sweet! Enter these simple and satisfying blueberry almond pancakes.
I used to love pancakes when I was little. Sprinkled with lemon and sugar, they were such a rare treat. I’m making up for lost time by making countless variations these past few weeks, and continuing on my mission to become a Pro at breakfast. This year I’ve linked up with Provamel for their Pro campaign, which is all about encouraging people to make positive choices when it comes to food and drink. This means being Pro 100% plant-based, Pro organic and Pro ethically sourced products that respect our environment – and it couldn’t be easier with their delicious range of plant-based drinks and alternatives to yogurt!
After a few attempts with different ingredients, I’ve struck pancake gold! Sweetened with only blueberries, cinnamon and banana and fluffed up with sparkling water, these may be my favourite pancakes yet. They’re studded with blueberries – naturally, I had to add blueberries on top and layer them up with drizzles of almond butter. Blueberry, cinnamon and almond butter is one of my favourite flavour combinations ever – my mouth is watering just thinking about it.
The base mix is made with Provamel Almond Unsweetened drink, which is organic, sugars free … and absolutely delicious! The almonds are sourced from the EU – I try and avoid buying things from the other side of the planet whenever possible to reduce my carbon footprint – another plus for Provamel.
It’s great to see more ethically sourced, organic options in the supermarket now, I firmly believe that we all have the power to creative a positive change for the future if we make small changes to how we shop. Having a carton of Provamel Almond Unsweetened drink in my fridge is super handy and saves me time in the morning. Plus it contains no sugars, which means I can feel a little better about that small drizzle of maple syrup!
This recipe is pretty flexible, so if you don’t have sparkling water, just add more Provamel Almond Unsweetened. No blueberries? Just sub any other berry or leave them out. If gluten-free is your thing, I’ve included a gluten-free option below, although they won’t be quite as fluffy.
I’m in heaven eating these blueberry almond dreams for breakfast. They’re fluffy, banana infused, naturally sweet and hearty enough to keep you going until lunch. You can even make the batter ahead of time and enjoy pancakes in a jiffy throughout the week (breakfast Pro style). If you cook up too many, just reheat them in a dry pan or toaster. They only take 15 mins to prep and by the end of it you’ll have a towering mound of delicious fluffy pancakes, ready to be demolished.
If you try this recipe, I’d love to hear from you. Leave a comment below, rate it or take a snap and tag me on Instagram @bos.kitchen so I can drool over your towering stack of pancakes!
Happy pancaking, friends!
xoxoxoxo
It’s been a hot minute since I updated the blog and I figured my go to aquafaba waffle recipe was definitely worthy of posting! I use this recipe pretty much every weekend and it’s really very flexible, so don’t worry if you don’t have all the ingredients. Apart from the aquafaba of course, that is essential! …
Tropical bircher bowls are just what this new month calls for. Zesty, vibrant, fragrant and fruity food is what I’m lusting for after what feels like an eternity of cold weather. The first blossoms are starting to appear on the trees, the birds are singing and I’m planting some edible flowers this weekend, which means spring is coming! I couldn’t be happier. …
This month has been full of change. In a really good way. So far I’ve been to a festival in a forest, spent five days in London with my best friend and made some really interesting new connections. It’s only the 19th already! I feel like I’ve learnt to embrace this rollercoaster of a year and welcome whatever else is coming my way with open arms. I definitely don’t feel like I’m the same person I was at the start of the year. It’s weird how sometimes a few months can make you feel like you’ve grown so much. I am truly grateful for the lessons this year has taught me. Without all of them, I wouldn’t be in this place right now. It’s a good feeling knowing it was all for a reason. I have so many plans for the next few months too, so it looks like the end of the year will continue to be eventful!
Anyway, back to breakfast cakes…. these little buckwheat babies are so simple to make and although they look like sweet little tarts, they are loaded with goodness. These raw, gluten free shells are free from nuts and sugar, and a couple in the morning will keep you going until lunch. Buckwheat is a super nutritious whole grain, great at fighting off those mid morning hunger pangs. Cacao is a natural anti depressant and improves your mood.. sounds like perfect Monday morning fuel to me! Load them up with yoghurt and your fave fruits, or make the shells in advance and decorate before serving. I guess these would make great party snacks too. I’m tempted to make them even smaller, into little canapés… I love tiny things! Unless we’re talking jars of peanut butter, then the bigger the better…
Cacao buckwheat breakfast tarts
For the tart shells (makes about 8 small tarts)
For the filling
Creamy, sweet, filling and nutritious. These little blueberry beauties are sure to get your day off to a good start! If you don’t have any black currants, just sub them for more blueberries. These take less than five minutes to prepare, just remember to soak your cashews and buckwheat the night before. You do need some frozen bananas too, so don’t forget to pop a couple in the freezer! I always have a tonne pre frozen, I think I presume most people are as banana obsessed as I am.
Buckwheat is naturally gluten free (it’s actually from the rhubarb family) and full of fibre and B vitamins, meaning it’s a great addition to breakfast. It also contains tryptophan which is a natural anti depressant! Just one cup of buckwheat provides 25% of your RDA of tryptophan. It’s pretty awesome stuff.
Blueberries and blackcurrants are from a powerful family of blue fruits and veggies. Anything blessed with this beautiful colour helps fight inflammation in the body, boosts your immune system and contains anti cancer compounds. I’d love to know if you try this simple breakfast parfait!
Blueberry buckwheat parfait (makes 2 parfaits)
Extra berries and mint for decorating (I used leftover brownie crumble too)
