Toasted Berry and Fig Charlotte


I still had some figs, locally foraged blackberries, blackcurrants and red currants left, so inspired by a recipe my friend sent me I thought I’d whip up a healthy, warm summer dessert.

This comes in at only 152 cals per portion (I made 6 portions) so it’s a great healthy pud! You could use any fruits you like – just make up the same total quantity.

You will need:

400g Figs

150g Blackberries

159g Blackcurrants

100g Red currants

6 thin slices of day old white bread

100g dairy free spread (or butter)

1 tbsp sugar (plus extra for sprinkling)

1/2 tsp cinnamon

Preheat the oven to 190 C.

Prepare the fruit – remove the stems from the currants, wash the blackberries and cut the figs into quarters (or if large cut even smaller). Pop the blackcurrants in a pan with a tbsp water and gently heat for a couple of minutes until the juices start to run. Add in the figs and continue to heat for another couple of mins until the figs are starting to soften.

Add in the blackberries and red currants and stir gently. Heat for a couple of mins until soft. I didn’t need to add sugar to my fruit but taste and if you feel it needs sweetening add a little sugar.

Spoon the fruit mixture into a medium dish or several small ones. I made three small ones and one slightly larger one!

Cut the bread into small triangles. Melt the spread in a small bowl, add the sugar and cinnamon and stir well. Dunk the triangles in the melted spread and arrange on top of the fruit in an overlapping pattern. Then sprinkle with a little more sugar and cinnamon.

Pop in the oven and bake for 15-20 mins or until golden and crispy. Best served warm!

Enjoy! 🙂

Xx

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Fig, blackberry and almond cake


I was lucky enough to receive some home grown figs from my lovely friend Claire, and I had some more foraged blackberries so I thought I’d put them together in this yummy fig, blackberry and almond cake!

It’s quick and easy to make and really tasty! It is dairy free but does contain eggs, however you can easily use soaked chia seeds as an egg replacer if you want!

You will need:

125g unrefined Raw sugar or Coconut palm sugar

200g Ground almonds

2 Eggs (or you can use 1tbps chia seeds soaked in 3 tbsp water to replace each egg)

100 ml Almond oil (you can use mild Olive oil if you prefer

1/4 tsp Vanilla extract

1/8 tsp Almond extract (if you have it)

Figs and blackberries (or any late summer fruits of your choice – plums, raspberries, apple etc)

Ground cinnamon (for dusting)

Pre-heat the oven to 180 C and line and grease a 20cm cake tin – if you have a springform tin then use that as it makes it easier to get it out without it breaking. If not a loose bottom tin is the best option.

Add the oil and sugar to a bowl and use a hand mixer to beat together (you can do it by hand with a fork if not). Beat in the eggs one at a time. Then add in the extracts and mix well. Fold in the ground almonds with a metal spoon. Once mixed pour in to the tin.

Prepare your fruit. Half (or quarter if they’re big) the figs and wash the blackberries. Place the fruit in to the batter. Push them down a little bit so they’re well bedded in there. Sprinkle the top with ground cinnamon.

Pop in the oven for 25 – 30 minutes. It is worth starting to check it at about 20 minutes. Once a skewer comes out clean then it’s done. Let it cool for 10 minutes in the tin and then carefully remove it and allow it to cool on a wire rack. Slice and enjoy!

Healthy blackberry and apple cinnamon crumble


I love blackberry season! You just can’t beat these delicious little berries and if you’re lucky enough to be able to forage for them too you get the additional fun of finding and picking them!

We got a great haul at the weekend so what better way to use some of them than in a crumble! This is a bit healthier than the standard crumble and comes in at about 184 calories per potion (I got 6 portions from mine) but tastes just as great! I didn’t add any sugar to my fruit at all – it was perfectly sweet as it was and with the sweetness of the topping you shouldn’t need to add any, but you can add if you feel you need it.

You will need:

3 cooking apples (bramleys work best)

A large punnet of blackberries (approx 200 – 300g)

1/2 tsp cinnamon

For the topping:

100g oats

50g flour (I used rice flour as it’s lighter)

30g sugar (I used ‘half spoon’)

1 tsp cinnamon

40g non-dairy spread

Prepare the fruit – peel, core and chop the apples into small chunks and rinse the blackberries. Place the apples in a saucepan with a tbsp of water and start to cook – they need a bit longer than the blackberries so this gives them a head start. Once they’ve started to soften a little add the blackberries and the cinnamon and stir well. Allow to simmer gently until the apples are cooked through.

Pre-heat the oven to 190 C.

Place the oats, flour, sugar and cinnamon in a bowl and mix well. Add the spread and then use a fork or your fingers to rub it in to the mixture creating little lumps.

Pour the fruit mixture into whatever dish you’re using – I made 4 individual portions and one double portion.

Add the topping and then pop in the oven for 15-20 mins or until the topping starts to brown.

Remove and serve warm. I had mine with some scoops of blackberry and cinnamon N’ice cream!

Enjoy! Xx

Easy Freezey Fruity Greek Yoghurt


I was very excited to spot the first blackberries of the year today so I had to pick them! We also had a small haul of gooseberries and red currants from the garden, and some other berries left over from last week so I thought i’d whip up a quick summery treat with them!

You can use any fruit you like in this and you could even add nuts, seeds or desiccated coconut etc too! It makes a fab low calorie healthy summer treat! This recipe made 14 little bars for me and they came in at about 25 calories each!

You will need:

A tub of Greek yoghurt (I used the 0% one, you can also use a dairy free option)

A couple of handfuls of fruit (approx 100 – 200g but it depends on the fruit)

Optional sweetener (honey, agave, maple syrup, sugar free syrup etc)

If it needs it then chop the fruit up into small pieces, remove any stalks, pips etc. Empty the Greek yoghurt into a bowl and add some of the fruit and stir really well until well mixed.

You want the fruit to be well coated so start with a little at a time and keep adding until you the fruit is coated and there’s a bit of excess yoghurt too. If you plan to use sweetener add it in now too (I didn’t as I like the tartness of the yoghurt and the fruit added enough sweetness for me).

Line a small tray with parchment paper and then spoon the yoghurt mixture in. Smooth down to a layer approx 1 – 1.5cm thick. If you have extra you can pop it in bowls for a healthy snack, brekkie or pud!

Place a layer of cling film over the top and then pop in the freezer for a couple of hours until set! Slice and store in a tupperware box in the freezer for an easy ice cream alternative.

Then enjoy!

Xx

Banana blueberry oat bites


I had a spare half an hour and some over ripe bananas so whipped up these super quick, easy, healthy banana blueberry oat bites! These are a perfect snack at only 184 kcals (and really good fresh out the oven!) – a couple would make a great brekkie on the go too!

You can experiment with different options instead of blueberries – raspberries, coconut, chocolate chips etc would all work brilliantly! They are dairy free and can easily be made with an egg replacer if you want a vegan option, and can easily be made gluten free too if required (see below).

This made 9 bites (you could squeeze 12 out of the mix if you wanted smaller ones of about 154 kcals).

You need:

2 ripe bananas mashed

1 egg (or egg replacer if required)

1/4 cup liquid sweetener (maple syrup/agave etc)

1/3 cup nut butter (I used almond but any would work)

2 tbsp soya (or any) milk

A dash of vanilla extract

1 tsp baking powder (gluten free if required)

2 cups jumbo rolled oats (gluten free if required)

1 cup blueberries

Add everything except the oats and baking powder to a large bowl and mix well. Add the oats and baking powder and combine, then fold in the blueberries. Bake for 15 mins at 180 C (or until set).

Eat! 🍌🍒🍪

Apple, Plum and Blackberry Almond Cake 


I love this time of year – all my favourite fruits are just coming in to season. I was lucky enough to receive some delicious homegrown plums from my mum’s garden, some apples from my lovely friend Mandy, and we foraged for some wild blackberries locally so I couldn’t resist putting them all together in this yummy almond cake!

It’s so quick and easy to make and is gluten and dairy free too!


You will need:

125g unrefined Raw sugar or Coconut palm sugar

200g Ground almonds

2 Eggs

100 ml Almond oil (you can use mild Olive oil if you prefer

1/4 tsp Vanilla extract

1/8 tsp Almond extract (if you have it)

Late summer fruits of your choice – plums,apples, blackberries etc 

Ground cinnamon (for dusting)

Pre-heat the oven to 180 C and line and grease a 20cm cake tin – if you have a springform tin then use that as it makes it easier to get it out without it breaking. If not a loose bottom tin is the best option.

Add the oil and sugar to a bowl and use a hand mixer to beat together (you can do it by hand with a fork if not). Beat in the eggs one at a time. Then add in the extracts and mix well. Fold in the ground almonds with a metal spoon. Once mixed pour in to the tin.

Prepare your fruit. Half (or quarter if they’re big) the plums, remove the stone. Peel, core and slice the apples, wash the blackberries. Place the fruit in to the batter. Push them down a little bit so they’re well bedded in there. Sprinkle the top with ground cinnamon.


Pop in the oven for 25 – 30 minutes. It is worth starting to check it at about 20 minutes. Once a skewer comes out clean then it’s done. Let it cool for 10 minutes in the tin and then carefully remove it and allow it to cool on a wire rack. Slice and enjoy!🙂

Ape Crispy Coconut Curls – A review of a delicious savoury snack!


Well these kinda won me over right from the off – the anthropologist and monkey Dr in me was naturally drawn straight to any snack called Ape Crispy Coconut Curls and thrilled to be sent some to try. They’re made by a small london based company which also ticks lots of boxes for me as I’m always keen to support small businesses.

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So unlike most coconut-based snacks these are actually savoury, not sweet – which is fab! Finding a healthy, tasty alternative to things like crisps can be really tough and I’ve tried lots of savoury snacks in the past but I think these hit the spot the best. They are little bags of delightfully crispy coconut shavings with either a light dusting of black pepper or salt.

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Coconut is an awesome thing to snack on – it’s full of fibre and has more protein and less carbs than other savoury snacks like popcorn or potato crisps. They’re also full of good fats – medium-chain triglycerides which are linked to lots of healthy benefits increased calorie burning and make a great fuel as they’re easy for the body to metabolise. They also have antioxidant, antiviral and antimicrobial properties.

So on to the curls themselves. They’re completely natural with only two ingredients – the coconut and seasoning and are dried, not fried. I tried both flavours and loved both of them! So much I wolfed them down!

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The slightly peppered flavour has just enough punch to give you a peppery hit without being overbearing and is super tasty. The lightly salted variety is also delicious – again not too salty but just enough to hit any savoury craving. The packs do look small so I was a bit worried they wouldn’t be enough but actually because coconut is so filling it was the perfect portion size.

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I will definitely be getting these again – they’re a brilliant on-the go snack, they’re only 107 – 109 kcals and are gluten-free and vegan so everyone can enjoy them! Grab yourself a few bags and start munching happy!

If you want to find out more check out their website www.apesnacks.com or their facebook page  and look out for them in Ocado, Morrisons, Planet Organic, As Nature Intended, Revital and Nourish (as well as some independent cafes etc).