Toot Toot Truffles

Today I sat my driving test and passed…hurray! I was massively nervous about it and spent most of the week frowning and chewing my fingers. In an attempt to calm my nerves I kept super busy with the kids (nothing new there), abstained from all caffeine, alcohol and sugar and in the process created this bad ass recipe for raw truffles. Some people would call these energy balls; yes they do tick all the energy ball boxes, they contain many many wonderful ingredients for boosting energy…but they also really remind me of those delicious homemade truffles I remember from school fetes and birthday parties. Also truffles sound much fancier and fit for the celebration of passing my driving test. So here is the recipe. These are perfect for a party, a picnic or just an easy snack to have stored in the fridge.

Toot Toot Truffles

Ingredients

  • 1 small carrot (grated)
  • 1/2 cup oats
  • 1/4 cup flaked almonds
  • 1/4 sunflower seeds
  • 1 tsp chia seeds
  • 1 tbsp cacao powder (or good quality cocoa powder)
  • 4 tbsp almond butter
  • 2 tsp coconut oil
  • 3 tsp honey
  • 1 tbsp cacao nibs (or good quality dark chocolate chips)\
  • desiccated coconut for rolling

Method

Place the grated carrot, oats, flaked almonds and sunflower seeds in a food processor and blitz util fine.

Add the remaining ingredients except the cacao nibs and desiccated coconut and blitz again until combined.

Stir through the cacao nibs so they remain whole.

Take tablespoons of mixture and roll into balls.

Roll each ball in the desiccated coconut

Chill in the fridge for an hour or so

These will keep in the fridge in an airtight container for a few days.

 

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Super dooper cheese & veg scones 

So my kids aren’t too keen on green vegetables (with the exception of green olives) only Orange and yellow veg are acceptable. I assume it’s because veg of these colours are sweet….sweet potato, carrot, squash, sweet corn are all ok…as long as they are cooked in the correct manner of course. Oven roasted or in a soup but never steamed and never raw! Sounds delicious I hear you say. Yes oven roast veg is great, occasionally, oven roast veg every other day gets a little boring. So if there’s any way I can get away with serving vegetables in a different format I’m delighted. So for lunch we made scones full of veggies and I even managed to sneak in a red pepper which is not one of usual approved food types. Hurray. 
Super dooper cheese & veg scones

Ingredients 

  • 2 cups plain flour 
  • 1 tsp baking powder 
  • 1/2 tsp nutmeg 
  • Sprinkling of black pepper 
  • 1/3 cup veg purée (roughly 1/2 a small sweet potato, 1 small carrot, 1/4 of a red pepper) 
  • 1/4 cup butter 
  • 1/4 cup grated cheese
  • 100ml milk

Method

Preheat the oven to 204/gas mark 6 and line a baking tray with grease proof paper. 

Make your purée by steaming or boiling the veg and then puréeing or mashing them. 

In a large mixing bowl combine all the dry ingredients.

Mix in the butter with your fingers.

Add the cheese, veg purée and milk and mix with a butter knife. 

Form into a large ball, then on a floured surface flatten it slightly. 

Cut into 8 triangular scones.

Bake for 18 minutes. 

Cool on a wire rack. 

We enjoyed ours with butter and 100% fruit spread. 

Carrot & apple juice and juice pulp cookies 

We have been away the past week on holiday to Aberdeenshire which has been wonderful. Plenty of sun, sea, sand, parks,picnics and bbq’s.I have to say I was quite disappointed to get back to reality but very pleased to see my kitchen and get baking! Seeing as I’ve not been here for a while I have a double whammy for you all. Two recipes! Both quick and easy and nut free. A few people have asked for recipes free from nuts so hopefully these will go down well. The first recipe I want to share with you is some delicious carrot and Apple juice. My son loves this, it’s bright orange which is really appealing and it has a nice subtle taste. Not too sweet but delicious enough to temp little tastebuds. Then in the spirit of not wasting good fresh food we made some super healthy cookies using the left over pulp from making the juice. I mean what could be better? Two bakes in one and you tick veg off the daily to do list. 

Apple and carrot juice

Ingredients 

  • 1 Apple (peeled and chopped)
  • 1 carrot (peeled and chopped)
  • 250ml water 

Method

Place all the ingredients into a blender and blitz till smooth. 

Pour through a sieve into a jug. Let it drip through a while to make sure all the liquid comes through 

Set aside the pulp if you are making the juice pulp cookies 

Drink your juice with a few ice cubes so it’s nice and chilled. 


Juice pulp cookies 

Ingredients 

  • 150g oats
  • 1/2 cup carrot and Apple juice pulp
  • 1/4 cup sultanas
  • 1/4 cup coconut oil (melted)
  • 2 tbsp maple syrup 
  • 2 tbsp desiccated coconut 

Method

Preheat the oven to 180/gas 4 and line a baking tray with grease proof paper.

Simple combine all the ingredients in a large mixing bowl and stir thoroughly. 

Take tablespoons of mixture and form into balls. Poo them on the baking tray then flatten into cookies.

Bake for 20 minutes then cool on a wire rack.

Coconut & carrot breakfast bars

I’m guessing our house isn’t the only one that is sometimes a little chaotic in the mornings. Quite often we are a bit disorganised making breakfast. I make porridge and everyone decides they don’t want porridge, then I clean porridge from in between lots of tiny fingers and sometimes the curtains too. Oats are such a great way to start the day though so today I am prepared for tomorrow morning. I thought ahead and I’ve pimped up breakfast with these coconut and carrot breakfast bars. They are full of good things, oats, cashew butter, coconut and carrot! Yeehaw a vegetable hit before 7.30am is something worth celebrating for sure. If you have a little one who thinks of vegetables unfavourably I bet you they won’t detect the presence of carrot at all in these. So just enough time this evening to rustle up some up for the morning…

Coconut & carrot breakfast bars

Ingredients 

  • 100g oats
  • 1/4 cup desiccated coconut 
  • 1/4 cup raisins 
  • 2 desert spoons coconut oil
  • 2 tbsp. honey
  • 2 tbsp. cashew butter
  • 1/4 cup grated apple (about 1 small Apple)
  • 1/4 cup grated carrot (about half a carrot) 

Method

Preheat the oven to gas 5.

Mix together the oats, desiccated coconut and raisins in a large mixing bowl. 

Melt the coconut oil in a pan. Once melted take off the heat and transfer to a hand blender. Add the honey, cashew butter, apple and carrot. Blend until they combine into a smooth liquid. 

Pour into the dry ingredients and mix thoroughly.

Pour into the loaf tin and press down really firm until it is all flat. 

Bake in the oven for 15 minutes.

Cool on a wire rack then cut into fingers.