This is lower in fat and higher in fibre and omega 3’s than your regular dessert, plus it’s super easy and totally delicious. You make it in a pan and it’s on the table in 25 minutes. What could be better?
I love using oats in baking, their higher protein content makes them so filling, in a long lasting way that almost allows me to stop at just one of whatever I’ve made. Almost. These muffins are made with lovely wholesome ingredients and have just enough sweetness to feel like a treat.
Breakfast is such an important part of the day, and with a little bit of prep the night before, even just five minutes, these breakfasts can be ready and waiting for you in the fridge so you can simply grab them as you go out the door!
Breakfasts should be fun, easy and make you excited. A breakfast that sounds like a dessert definitely ticks those boxes. This one also takes so little time, is full of delicious goodness, and can be prepared the night before.
This weekend is clearly all about cooking for me! My boyfriend and housemates are away and I have been so tired that I’ve been losing my voice this week, so I am trying to rest. And this is my version of resting ha. I’ve made this a couple of times now, and this version uses maple syrup to sweeten and vanilla and tangy greek yoghurt to flavour. I’ve served it with candied nuts, warmed berries, fresh berries, lime all are good and I’m sure you can come up with you’re own delicious combinations so I am just posting the actual panna cotta recipe here, sans toppings. I have even had this for breakfast (whoops) with some light and crunchy superfood muesli!
I have a problem. I really like baked goods. Especially in the afternoon, anything sweet really, although fruit just hasn’t been cutting it lately. I need more. But when I eat too much processed food and sugar I sleep really badly; then I’m tired; and then I want more sugar in the afternoon to stay awake. It’s a sugary, circular battlefield. To solve this ‘problem’ (really I’m using that term in a pretty fast and loose way – my problem is on the pathetic side!) I’m trying to find low fructose, whole food solutions that are free of refined sugar to stop this cruel circle. Saving lives over here, solving world problems and the like haha.
I hate wasting food, and the other night when I made the KALE, LENTIL AND POMEGRANATE SALAD I made way too much quinoa and had a container of it sitting in my fridge waiting to be eaten. I really wanted to use it today and felt like something that would feel indulgent because it’s Friday and that’s always worth celebrating (even if I am still on holidays right now..)!
This cake tastes as delicious as it looks. it’s not overly sweet and the berries on top of the cake go a little bit jam like and tacky. You don’t have to bake it in a bundt tin (see note at bottom) I just like that this tin gives you more crunchy cake crumb around each piece.