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Apple Chai-Spiced Baked Oats

I sip on herbal teas all day long. Give me a big mug of peppermint, fennel, nettle, jasmine or green- anything, just as long as it’s not “normal” tea. I guess that’s why I never got into the whole Chai latte thing, since it’s made with yucky black tea. In fact, “chai” is simply the Hindi word for tea and Masala chai is the proper name for what we’re referring to- that is, the spiced beverage made by brewing black tea with a mixture of aromatic Indian spices and herbs.

This lengthy introduction is all to say that, despite what I’ve called this recipe, there is no “chai” in it and really this should be called “Masala-spiced Baked Oats”. But, putting my pedantry aside…I prefer the word “chai” and figured you’d all know what I meant anyway…

On to the recipe! So, I do love all these sweet Indian spices, and beyond their delicious flavour they’re perfect for warming you up from the inside out. Coupled with one of my favourite morning meals- porridge- we’ve got the perfect winter breakfast.

I simply steeped whole spices in almond milk which I sweetened up with coconut sugar, poured the lot over a mixture of apples, oats and nuts and then let the oven do the work. Eaten warm with those chewy edges, it was like biting into a soft, spiced cookie!

Serve yourself a big scoop and top with a dollop of my Vanilla Bean Coconut Whipped Cream, Vanilla Bean Cashew Cream or just some non-dairy yogurt.

This reheats wonderfully, so if you’re not sharing it will see you through for a few days’ breakfasts.

Apple Chai-Spiced Baked Oats

2014-02-02 13:48:10

Serves 4

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Cook Time

30 min

Total Time

45 min

Cook Time

30 min

Total Time

45 min

Ingredients

3 Small/medium eating apples
1C (heaped) Rolled oats (GF if necessary)
1/3C Roughly chopped walnuts
3/4t Baking powder
1t Cinnamon
Grating of fresh nutmeg
1t Vanilla extract
1T Coconut oil
1T Ground flax + 3T water

For the Chai-spiced milk

1C Almond milk
2" Fresh ginger, sliced
1/4t Whole black peppercorns
1 Star anise
1 Cinnamon stick
1/2t Cardamom pods (4-5)
1/4t Whole cloves
1/4C Coconut sugar

Instructions

Preheat the oven to 190C/375F and lightly oil an oven-proof dish with coconut oil
For the chai-spiced milk, combine the spices, milk and coconut sugar in a small pan and bring to boil. Remove from the heat and allow to steep for 10 minutes. Strain and set aside
Wash and chop two of the apples into chunks and mix with the oats, half the walnuts, baking powder, cinnamon and nutmeg, in a large bowl.
In a separate bowl, whisk together the spiced milk, vanilla, coconut oil, flax and water.
Spread the oat-apple mixture into the prepared dish and pour the milk mixture evenly over the top.
Thinly slice the remaining apple and place on top. Sprinkle with a little cinnamon and the remaining walnuts.
Bake for 25-30 minutes.
Serve warm with coconut/cashew cream or non-dairy yogurt.

Notes

- This can be stored in the fridge or freezer and reheated.

Adapted from The Guardian

Coconut and Berries http://www.coconutandberries.com/

Are you a tea or herbal tea drinker? What’s your favourite kind?

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Vegan Carrot Cake Smoothie

If you’re an email subscriber, I’m sorry you didn’t receive notification of my last two posts. As you can see, Coconut and Berries looks a little different and I’ve moved over to a self-hosted blog. It took some time for my subscribers to be transferred over but things should now be back to normal. Apologies again!

One of my friends swears by smoothies for dessert. I admit when she told me this I thought it a little strange and kind of a sad excuse for a real “pudding” (as we call dessert in my family). But…I’ve seen the error of my ways and am a convert to the dessert smoothie thanks to this new recipe. It tastes decadent but is super healthy (and very filling) so definitely acceptable for breakfast too.

I love, love, love carrot cake. I’m still on the lookout for the perfect healthy, vegan recipe and will be sure to share it when I find it. Meanwhile, this carrot cake smoothie is keeping me more than happy.

I thought I was taking the easy option with creating a smoothie recipe instead of an actual cake but this was surprisingly hard to get right. Sweetness levels, thickness, spices and satisfaction all have to be taken into account. After a few rounds of experimenting I think I’ve hit the nail on the head and hope you agree.

Vegan Carrot Cake Smoothie

2014-01-29 10:32:24

Serves 1

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Ingredients

1 Medium Carrot, washed and chopped (or grated if you're blender is not high-powered)
1C Almond milk
2T Rolled oats (GF if necessary)
1T Chia seeds
1t Maca powder
1/2t Vanilla extract
3/4t Cinnamon
1/2t Ground Ginger
Pinch of ground Cloves
Generous grating of Nutmeg
1T Liquid sweetener (I use yacon syrup and like the slightly molasses-ey flavour, but agave nectar or maple syrup are fine)
1 Scoop vegan vanilla protein Powder (I like Sunwarrior) OR 1 Frozen Banana
1/4C Ice

Instructions

Add all the ingredients, except the ice, to your blender jar and blend on high until completely smooth. Scrape down sides, check for sweetness, add ice and blend again. Pour into a large glass and enjoy!

Notes

- If you're using a frozen banana you may not need the ice.
- Like toppings on your smoothies? Crumbled coconut butter makes a wonderful "frosting"

Coconut and Berries http://www.coconutandberries.com/

If you’re like me and always keep carrots in the fridge then you too can be slurping on this in no time!

I’m submitting this recipe to the weekly link-ups, Wellness Weekends, Healthy Vegan Fridays and the Wholefood Blender Party

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Healthy, No-Bake Cranberry Jam Tarts

It’s only just occurred to me that many of you are probably not familiar with jam tarts. They’re very traditional in Britain and I have memories of them as a regular childhood treat, especially at birthday tea parties!

Usually a shortcrust pastry topped with a dab of jam and then baked, I always enjoyed them, especially when filled with my favourite- raspberry jam. You had to be patient and leave them to cool though as the jam would turn molten hot in the oven and you’d burn your tongue if you rushed to dig in!

Even if you’ve never tasted them I’m sure many of you have read Alice in Wonderland and might remember the scene with the Queen of Hearts and her jam tarts?

“The Queen of Hearts, she made some tarts all on a summer’s day;

The Knave of Hearts he stole the tarts and took them clean away.

The King of Hearts called for the tarts and beat the Knave full sore

The Knave of Hearts brought back the tarts and vowed he’d steal no more! “

My version is a little different to the norm. I went for a variation on my usual nut and date no-bake tart crust instead of the pastry, adding in some oats to cut the richness a tad. With the crust already being sweet I didn’t want a super sweet filling so tangy cranberries were the perfect choice for my quick “jam”. Lightly sweetened with coconut sugar, maple syrup and orange juice it worked wonderfully in these.

I recommend making a double batch of jam as it’s fabulous with plenty of other things: the perfect accompaniment to your Christmas meal, a lovely topper for pancakes or ice cream, swirled into non-dairy yogurt, and I recently discovered that cranberry and hummus are rather a delicious duo too.

Healthy, No-Bake Cranberry Jam Tarts:

1C Almonds
1/2C Rolled Oats (not quick-cooking)
3/4C Soft Dates
Pinch of Salt

Quick Cranberry Jam:

1 1/2C Fresh OR Frozen Cranberries
2T Maple Syrup
2T Coconut Sugar
1/4C Orange Juice
1/2C (approx) Water
Zest of half an orange
1/2t Vanilla Extract

Using a food processor, blitz the almonds and oats together to form a fairly fine flour. Add the salt and the dates and process until you have a thick mixture which holds together when pinched between finger and thumb. You may need to add a couple of extra dates if it’s too crumbly.

Divide mixture between the 12 holes of a shallow cake/tartlet tin and press firmly in the base and up the sides to form 12 neat tart shells.

Refrigerate or freeze until ready to fill.

For the jam, place all ingredients except vanilla in a medium saucepan and bring to a simmer. Allow to simmer gently for 10-15 minutes, stirring, until the cranberries have all popped and the jam has thickened up. Pour into a jar and refrigerate until cool. (I left mine chunky but blend with an immersion blender if you prefer yours smooth)

Runn a knife around the edges of the tart shells to loosen them and pop them out of the tin. Fill each with a couple of teaspoons of the jam.

Serve at room temperature

Makes 12

I’m submitting this recipe to the weekly link-up, Wellness Weekends.

Anything red and sparkly speaks Christmas to me at the moment so I think these pretty little tarts would be a nice bite-size dessert passed round with Christmas drinks or to accompany your cup of tea on those relaxed afternoons over Christmas.

So tell me, have you had a jam tart before?!

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Apple & Raisin Oaty Breakfast Cookies

I’m back, as promised, with a recipe!

I don’t talk much about breakfast around these parts. A little odd considering I’m a breakfast devotee. I understand that people are busy in the mornings and don’t have a lot of time to put something on the table, let alone eat, but for me breakfast is like lunch and dinner in that I don’t like to have the same thing day in, day out, even if it is easier to do so.

All the same, it tends to be variations on a theme- porridge, smoothies, muffins…pancakes, etc.

These “breakfast cookies” were borne out of my need for variety. They’re made from typical breakfast ingredients- all wholesome, sustaining, good-for-you things, just in a different form to the norm. I mean, who wouldn’t want to eat cookies for breakfast?!

I’ve seen quite a few recipes for breakfast cookies around but none of them were what I was looking for- either filled with sugar and definitely not something I’d want to start my day with, or just a bit too virtuous with no added sweetness or fat. My requirements were that they had to be healthy, satisfying AND tasty.

And so I set out on my mission…The batter looked and tasted good and fortunately the end result didn’t disappoint. After a 30-minute stint in the oven I was greeted with a tray of thick, chewy cookies, just sweet enough and with plenty of goodness to see me through a morning. These are ideal for days when my good intentions fall through and I find myself trying to choke down something whilst getting dressed and packing my bag…I can just grab a couple and run for the bus!

Apple & Raisin Oaty Breakfast Cookies

Yield: 12 Cookies

Apple & Raisin Oaty Breakfast Cookies

Ingredients

Apple & Raisin Oaty Breakfast Cookies:
1 C Unsweetened Apple Purée
1/3 C Almond Butter
3 Tbsp Maple Syrup
1 tsp Vanilla Extract
2 C Rolled Oats (+ more to decorate)
1/2 tsp Cinnamon
Large pinch of salt (Omit if your almond butter is salted)
1/2 C Almond Meal (Scant 1C almonds ground in a food processor or spice grinder until a fine meal)
2/3 C Raisins (OR substitute other dried fruit/nuts)

Instructions

Preheat oven to 180C/350F. Line a baking sheet with parchment paper.
In a small bowl, stir apple purée, almond butter, maple syrup and vanilla extract until smooth. In a large bowl, combine oats, cinnamon, salt, almond meal and raisins.
Add wet to dry and stir well so everything is coated.
Using a cookie scoop or 1/4 C measuring cup, scoop batter onto prepared baking sheet. Flatten slightly with moistened fingers and sprinkle with dry oats to decorate.
Bake for 25-30 minutes, or until lightly browned. Allow to cool before removing from baking sheet

http://www.coconutandberries.com/2013/12/04/apple-raisin-oaty-breakfast-cookies/

Are you a breakfast person? If so, are you happy to eat the same thing every day?

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Maple-Oat Plum Crumble

O is for…Oats!

I almost skipped posting today but knew I’d be disappointed if I missed a day of Vegan MoFo.

If you follow me on Instagram you’ll have seen that I graduated from university today! I actually took my finals way back in May/June but had to wait until now for the ceremony. Having only just moved to a new city a few days ago I hopped on the train back to Oxford last night for the occasion. It’s been a lovely day- lots of reminiscing with friends, chatting, enjoying the sunshine, photographs, and clapping!

Another reason I had to post today is so you can make this recipe over the weekend!

I’m highlighting oats today. First and foremost a breakfast staple. I love a good bowl of porridge, plain and simple or “fancied” up with lots of mix-ins and toppings. Just yesterday I came across two great looking porridge ideas from A Vegan Obsession. I’ve also got into overnight oats this summer- oats soaked overnight with non-dairy milk and other goodies and eaten cold from the fridge. Oats are a great way to bulk up breakfast smoothies too.

Granola bars, flapjacks, pancakes, waffles, muffins…oats are great in them all. Have you used oat flour in baked goods yet? If you have oats of any kind on hand and a blender you can make your own in an instant.

On the savoury front, I’ve learnt that oats work brilliantly as a binder in veggie burgers and loaves. I haven’t yet got into savoury porridge, but I’m sure it’s only a matter of time!

The quintessential English dessert has got to be crumble and although It doesn’t traditionally use oats, I much prefer it with an oaty topping.

Crumbles aren’t much to look at, but make up for their rustic appearance with their heart-warming flavours. Simple to prepare, they are outstanding desserts that anyone can make, and they require only a handful of basic ingredients and no fancy kitchen tools.

My Maple-Oat Plum Crumble is perfect for this time of year. It’s getting colder, so warm, comforting dishes are very welcome and plums are still in season here into October.

Our own garden plums were finished long ago but I’ve just come home to find a big bag of plums gifted to us by a neighbour! I might just have to make this dessert again this weekend….

I made a mini version just for one yesterday and it was no effort at all. I simply tossed a couple of chopped plums in a little maple syrup in a ramekin and cooked in the oven for a short time, then sprinkled over the oaty crumble topping and baked for a few minutes longer.

Crispy, crunchy topping, juicy maple-kissed fruit.

Maple-Oat Plum Crumble

Yield: 1 Serving

Ingredients

2 Medium plums, quartered
1 tsp Maple syrup
2 Tbsp Oats
2 tsp Wholegrain flour (I usually just use oat flour which I grind from whole oats but any is fine)
1/2 Tbsp Coconut sugar
1/2 Tbsp Coconut oil, solid
Generous pinch of cinnamon (optional)

Instructions

Preheat oven to 180C/350F
Toss the plums with the maple syrup in an oven-proof ramekin and bake for 10 minutes
While baking, mix together oats, flour and coconut sugar. Rub in coconut oil using your fingers until crumbly. Add a dash of cinnamon if you like.
Sprinkle crumble mixture on top of fruit and bake for another 15 minutes, or until golden brown and crisp.
Serve with non-dairy yogurt, ice cream, cream, or custard if you’re a purist (!)

http://www.coconutandberries.com/2013/09/20/maple-oat-plum-crumble/

It has oats and fruit so you can definitely eat this for breakfast! Top with non-dairy yogurt to cool it down so you can dig in straight away!

Maybe not if you top it with ice cream though….

This was a big one I made a little while ago. Just scale up the ingredients and cook in a large dish.

What are your favourite crumble variations? Blackberry and apple is another firm favourite here.

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