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Fudgy Mocha Squares

Our guest blogger this month is Lauren Hunter a.k.a @thewholesomehunter. Her Fudgy Mocha Squares offer a healthier alternative to a flapjack, subbing out refined sugar and butter for other ingredients, and the protein powder and complex carbs in the oats make this a tasty filling post-workout treat. Won’t last too long in your cupboard (you’ve been warned).

Ingredients: (makes 12 squares)

200g Porridge oats

500ml Rebel Coffee Mylk

2 Bananas, mashed

2tbsp Coconut oil

1tbsp Cacao powder

1tsp Bicarbonate of soda

70g Walnuts, chopped or broken up

2 heaped tsp Instant coffee dissolved in 1tbsp boiling water

50g Raisins or sultanas

50g Dark chocolate chips (we use raw chocolate)

1tsp Vanilla extract

40g Protein powder (we used Sun Warrior Raw Vegan Protein)

Method:

1. Preheat the oven to 180°C fan. Grease a 20cm x 20cm baking tin with coconut oil and line with baking parchment.

2. Add the oats and Mylk to a saucepan and bring to a simmer, stirring frequently until it reaches a sticky, porridge-like consistency.

3. Add all of the remaining ingredients and mix together – the coconut oil and chocolate chips should melt easily into the mixture.

4. Pour the mixture into the baking tray and bake for approximately 25 minutes until firm and slightly crispy on top but gooey and moist in the centre.

5. Leave it to sit for about 10 minutes before removing from the tin and cutting into squares. It’s best served hot, so either eat immediately or gently reheat in the oven later on. They’re still super tasty cold – make sure to store them in the fridge and eat within a few days.

Enjoy!

P.S Grab 50p off your Coffee Mylk in Tesco for the whole of October 😉

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Chai Panna Cotta with Caramelised Banana

In the words of Britain’s most famed 90s girl group, time to Spice up your life  – with Lauren Hunter’s (@wholesomehunter) Chai Panna Cotta. The combination of Chai Mylk with caramelised banana is the perfect Autumnal blend of sweet and warming spices. This recipe is really quick and easy to make too (which means more time spent eating). Winner.

Ingredients: (makes 3)

400ml Rebel Kitchen Chai Mylk

1.5tbsp Agar Flakes

1 Banana, sliced

50g Pecans

1tsp Cinnamon

1/2tsp Coconut oil

Coconut flakes

Method:

1. Heat the mylk in a saucepan over a medium heat until it begins to simmer.

2. Add the agar flakes and whisk in until it has all completely dissolved.

3. Strain it through a sieve to ensure a smooth texture once set. If the agar agar flakes collect in the sieve then they have not dissolved, so add them back in to the mylk and continue to heat and stir until barely any flakes get caught in the sieve. Then pour it into three 7.5cm-wide ramekins. Once the liquid has cooled, cover the ramekins with cling film and leave in the fridge to set for at least 3 hours.

4. Just before you’re ready to serve, melt the coconut oil in a frying pan. Add the sliced banana along with the pecans, coconut flakes and cinnamon. Sauté carefully to coat the ingredients in the cinnamon but avoid mashing up the banana too much. Remove from the heat once the bananas have become sticky and slightly browned.

5. Use a palette knife to go around the edges of each panna cotta before gently turning out onto a plate. Divide the banana, pecans and coconut between the 3 panna cotta and serve immediately.

Enjoy!

 

 

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Raw Key Lime Matcha Tart

Lauren Hunter a.k.a @thewholesomehunter has gone (almost entirely) green with this sweet, zingy raw tart. It’s refined-sugar free, subbing out egg whites for avocado and adding in our delicious Matcha Mylk to finish. Wow your mates with this one the next time they’re over.

And just see if you can stop at one slice…

Ingredients: (makes 1 tart)

For the base:

60g Desiccated coconut

200g Ground almonds

5tsp Ground ginger

3 tbsp Maple syrup

1tbsp Water

For the Matcha mousse filling:

1 Large avocado, chilled

1 Large chopped and frozen banana

2tbsp Maple syrup

Juice of 1 lime

150ml Rebel Matcha Mylk

For the topping:

Refined sugar-free chocolate sauce (we used Choc Shot) or 50g dark chocolate

Method:

1.Gently line a 20-cm wide circular baking tin with cling film, using enough for it to come over the sides of the tin so that the tart can be easily removed when it’s ready (we used a loose bottom tin; makes it easier to push the tart out when it’s ready).

2. In a bowl, mix together all of the ingredients for the base until it becomes sticky. Tip the mixture into the cling-filmed tin and push down to form an even base. Push the mixture upwards around the sides and mould to form a crust.

3. Place the base in the freezer for 30 minutes. Meanwhile start making the green mousse. Halve the avocado, remove the stone and scoop its flesh into a food processor. Add the other ingredients and blend until smooth.

4. Remove the base from the freezer and pour the filling inside the crust, using the back of a spoon to smooth it down. Return the tart to the freezer for at least 1 hour to set.

5. Remove from the freezer 15-20 minutes before serving to allow it to soften slightly and become more mousse-like.  Drizzle with Choc Shot, if using. If you’re melting dark chocolate instead, gently heat the dark chocolate in a glass bowl over a pan of simmering water. Leave it to cool slightly before drizzling it over.

Enjoy!

 

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10 ways to alleviate hayfever… naturally

 

Hay-lo, it’s hay fever season. Sigh.

 

If you’re not already suffering, chances are, someone else you know is. Did you know there are heaps of natural remedies that can help alleviate the symptoms? No need for over-the-counter meds.

 

NB: Raw onions and garlic feature so plan ahead when it comes to date night.

  1. Grab some garlic – anti-romance it may be, however garlic boosts the immune system; a good immune system means a body that’s fighting fit and more able to combat the worst of hay-fever symptoms. Garlic can be taken as a supplement and is great for good health all year-round.
  2. Sip on green tea – green tea blocks the production of histamine. Have a cup or two a day to help alleviate symptoms. If you’re not a fan of its slightly bitter taste, try mixing with a teaspoon of local honey to sweeten (see below)
  3. Source local honey – because it contains local pollen, local honey can help to acclimatise the body and reduce hay-fever symptoms. It’s not always that easy to come by in the city. However, this article lets you know the best places to source the stuff: http://www.timeout.com/london/restaurants/londons-best-honey-1 Try adding a teaspoon a day to your breakfast or tea.
  4. Limit your dairy intake – dairy can increase the production of mucus so try and avoid this at the height of your hay-fever onslaught
  5. Get steamy – steaming can really help to flush out your nose and nasal passage. Fill a bowl with hot water then place a towel over your head. Breath in deeply (avoid doing this in the public loos at work). Add eucalyptus for an extra boost.
  6. Add hot pepper and chili to meals –these contain capsaicin, which reduces congestion in the nasal passages. Add a sprinkling to your food for a bit of kick.
  7. Shot some spirulina in the AM– this green algae powder stops the release of histamine. If you’re feeling hardcore, try a shot of orange juice (rich in Vitamin C) mixed with a teaspoon of spirulina first thing in the morning. Alternately, add a teaspoon into your daily smoothie.
  8. Drink apple cider vinegar – this will boost your immune system and help to break up mucus. Try ingesting three times a day; mix a tablespoon with lemon juice, honey and water and accompany with meals.
  9. Load up on vitamin C – this contains natural antihistamines and is a proven effective means to treat summer sneezes. Find an abundance of it in oranges & dark leafy greens, or in the form of a supplement.
  10. Chomp a raw onion – onions are a natural antihistamine, anti-inflammatory and natural source of antioxidant. Eating a raw onion a day could help keep the sniffles at bay and ease any soreness in the nose. Given that’s not most people’s first choice, try finely chopping one then leaving it to soak in cold water for an hour. It’ll knock the sharpness off and then you can drain and mix it into your salad of choice.