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Nutty Chocolate Gluten Free Granola (+ Video)

This Gluten Free Granola is packed full of five different types of nuts, raw cacao nibs, raisins and peanut butter. It has tonnes of protein from almonds, brazil nuts, pecans, peanuts and hazelnuts and is sweetened with pure maple syrup, this is a breakfast option that will fill you up until lunch time, tastes totally delicious, and is easy and quick to make ahead! It’s also naturally gluten free and vegan (just make sure you’re using gluten-free certified oats, as some oats are processed with wheat). What more could you want from a breakfast? Watch the recipe video now!

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Gluten Free Nutty Chocolate Granola (+ recipe video) - with five types of nuts, peanut butter, raisins and natural sweetener (maple syrup), this gluten free granola is an easy, delicious breakfast that will keep you full until lunch time!

If you follow me on instagram , you may have seen that I started a diet this week (or a “lifestyle change” as my BFF would make me say!) and that diet is Weight Watchers. I did it last year and lost over 30lbs, which was pretty awesome (and my BFF has lost 53lb and counting since September ’16!!). I didn’t get to my goal weight though and I kind of fell off track, and I’ve put about 5lb of that weight back on. Which isn’t really a big deal, I’m not all that unhappy with my weight. However, I do want to eat healthier and not put so much processed crap in my body, and losing a little weight would be nice too!

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Peanut Butter & Jelly Stuffed French Toast Bites with Balsamic Dipping Sauce

Delicious brioche french toast stuffed with peanut butter and strawberry jam, in bite size pieces! Plus an amazing balsamic dip to really take this awesome breakfast to the next level! It’s an easy, yet impressive breakfast or brunch that everybody will love! 

 Peanut Butter & Jelly French Toast Bites with Balsamic Dipping Sauce - Delicious brioche french toast stuffed with peanut butter and strawberry jam, in bite size pieces! Plus an amazing balsamic dip to really take this awesome breakfast to the next level! It's an easy, yet impressive breakfast that everybody will love!Who doesn’t love French Toast? It’s such a simple, yet delicious breakfast food – and so versatile too, if you can dream it up you can make it into french toast! I have no idea why it’s called French, because it isn’t – but who cares? As long as I get to enjoy some, I don’t mind what you call it! French toast is a staple brunch food too, which is my favourite meal ever – it’s basically breakfast but it’s acceptable to drink during it, that’s my kind of breakfast! Brunch hasn’t really taken off here in the UK in the same way it has in the US, but it’s my mission to make it as common and loved here – and I’m starting with these PB & J Stuffed French Toast Bites – because who wouldn’t love a brunch where these are served?Peanut Butter & Jelly French Toast Bites with Balsamic Dipping Sauce - Delicious brioche french toast stuffed with peanut butter and strawberry jam, in bite size pieces! Plus an amazing balsamic dip to really take this awesome breakfast to the next level! It's an easy, yet impressive breakfast that everybody will love! Continue reading →

Mango Banana Bread

Sweet, moist banana bread with chunks of sweet mango throughout. You won’t believe how delicious this bread is until you try it! 

This post may contain affiliate links. Read full disclosure here

Mango Banana Bread

{disclaimer: I received products from Kitchen Craft to review, all opinions and words are my own}

Is it just me or does this winter seem to be dragging on forever? We’ve been pretty lucky here in my part of the UK, we barely had any snow so I can’t complain too much. But the days are just so grey and dreary, it’s becoming very depressing. Trying to take decent photos in this weather is not a fun task either. The sun is out today though so I’m happy! We did have a solar eclipse this morning (that I slept through, oops!) so I think the sun may be protesting over the moon stealing it’s light! Did anybody see it? I think it was only visible in parts of Europe, and you only got the full effect if you’re very north like Scotland and Norway. 

Mango Banana Bread

 

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Red Velvet Pancakes

Red Velvet Pancakes

Happy Galentine’s Day! No, that isn’t a typo! Those of you who are fan’s of the awesome show, Parks & Recreation, know what I’m talking about. Galentine’s Day is celebrated on February 13th and is a day for women to leave significant others behind and hang out with their lady friends and have breakfast (if your S/O is also a lady, you can bring her along too) – ladies celebrating ladies! That’s my kind of holiday – breakfast foods and supportive female friendships! And is there anything more wonderful than female friendships? Or just women supporting other women? Us ladies have got to look out for each other, particularly when a lot of the world is constantly trying to tear us down by telling us we’re too fat or too thin, we wear too much make up or not enough, be attractive but don’t have any self confidence lest you be vain, don’t be a prude but don’t be too sexual either… the list goes on! It can be hard being woman sometimes, so today is about celebrating the unequivocal love and support that empowered women give other women – from genuine compliments given without strings attached, to unwavering emotional support, to dedicated commitment to friendship, and everything in between. Uteruses before duderuses!  

“We need to remember what’s important in life: friends, pancakes, work. Or pancakes, friends, work. Doesn’t matter, but work is third.” – Leslie Knope (kind of)

Red Velvet Pancakes

I thought about baking something for Valentine’s Day but I don’t really care for the holiday, but Galentine’s Day I am all over! And what better way to celebrate than with red velvet pancakes? They’re full of love and yummy goodness! I wanted to cut them into heart shapes but my heart cutter seems to have gone walkabouts, so questionable rounds it is! And you can’t have red velvet without cream cheese, so it has a sweet cream cheese topping to really push it over the tasty top. 

Red Velvet Pancakes

Breakfast is the most important meal of the day and that doesn’t stop being true on special holidays, these red velvet pancakes will definitely be a winner for your loved one(s) whichever of the two loved filled holidays you’re celebrating – or both! I do encourage you to try celebrating Galentine’s Day though, it doesn’t have to be on February 13th – just any morning you and your lady friends can get together and enjoy breakfast foods and good company – and you’ll totally impress them with these yummy pancakes! I won’t be offended if you choose to make these for Valentine’s Day breakfast though, your S/O will be a very lucky person! Valentine’s Day also happens to be my cat’s birthday, which is it’s own reason to celebrate

Red Velvet Pancakes

 

And hey, if you’re single this Valentine’s Day and not too happy about it, these bright and delicious pancakes will be sure to cheer up your morning and make the day ahead a lot easier! Although I do feel obliged to tell you that you are awesome and you don’t need another person to validate how awesome you are, so treat yourself this weekend and celebrate you, you deserve it! P.S. It’s totally okay to want somebody to share life with you in a romantic way though, just know you’re wonderful by yourself too! 

Red Velvet Pancakes

Now, let’s talk about these pancakes – they’re soooo good. They’re moist and fluffy with a wonderful vanilla flavour and that subtle hint of chocolate – it really is like eating red velvet cake for breakfast, but in a less frowned upon form than a big slice of cake (I fully support cake for breakfast though). And the sweet and tangy cream cheese topping drizzled all over compliments the buttery sweet pancakes perfectly, this really is a mouth watering breakfast or brunch. And the colour is just so fun and festive, they’re sure to make you and your loved ones smile – what a fun, special breakfast for the kids too! 

To make these amazing pancakes buttermilk is an absolute must, there’s no way around it I’m afraid – but worry not, it’s easy to make your own, just add 1 tbsp of lemon juice or white vinegar to each 500ml of milk, whisk and let stand for 5-10 minutes, then you’re good to go! The acidity combined with the bicarb/baking soda is what makes these pancakes so fluffy, and it also gives you that unique red velvet taste! These pancakes have red food dye in them to make them a fabulous bright red, but the first hint of redness comes from the acidity of the vinegar reacting with the cocoa powder – you can make red velvet without need for dye at all (it just won’t be very bright!). 

Red Velvet Pancakes

I only wish my photos did these pancakes justice, my photography skills were lacking more than usual when trying to take these I don’t know what it was! I bought a tripod and a wire shutter release for my camera and this was my first time using them, I think I just need to get the hang of them a little better maybe. I also need a better staging area, but that’s always been true! I’ll get there eventually, I’m sure. In the mean time, you’ll just have to make these pancakes yourself so you can fully appreciate them in all their glory – see what I did there?!

Red Velvet Pancakes

I’m going to bring these delicious pancakes along to Fiesta Friday today to celebrate Galentine’s Day with all those wonderful people (if you’re not a lady, you can have some of these pancakes as a Valentine’s treat instead!) So happy Galentine’s Day y’all and happy Valentine’s Day for tomorrow. An extra special Galentine’s greeting to our wonderful host Angie and co-hosts this week – Suzanne and Sue 😀

I’d love to see what you’re up to this weekend on social media, you can find me on Instagram Twitter and Facebook 

Also, if you liked this post, why not enter your email address into the subscription box on my side bar to get my future posts directly into your inbox!

Red Velvet Pancakes with Cream Cheese Topping
Yields 12
Delicious moist and fluffy red velvet pancakes with a sweet and tangy cream cheese topping
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For the pancakes
  1. 250g plain flour (all purpose)
  2. 40g cocoa powder, sifted
  3. 70g caster sugar
  4. 1 1/4 tsp baking powder
  5. 1/2 tsp bicarbonate of soda (baking soda)
  6. 1/4 tsp salt
  7. 2 large eggs
  8. 280ml buttermilk
  9. 1 1/2 tsp vanilla extract
  10. 1 tsp white vinegar
  11. 100 unsalted butter, melted and slightly cooled (plus extra for greasing griddle)
  12. Red food colouring, approx 1tsp gel
For cream cheese topping
  1. 100g cream cheese
  2. 100g icing sugar (powdered/confectioners)
  3. 1 tbsp milk
Instructions
  1. Put the flour, cocoa, sugar, baking powder, bicarb and salt on a bowl and whisk to combine. Set aside.
  2. In another bowl, whisk together the eggs, buttermilk, vanilla and vinegar. Add butter (it can be warm, but not hot) and whisk again to combine.
  3. Pour the egg mixture into the dry ingredients and whisk to combine well. Add the food colouring, how much you add depends on what type you use and how bright you want it, add a little at a time until you get your desired colour. The colour of the pancakes will turn out pretty much the same colour as the batter, so it's a good indicator.
  4. Heat griddle/pan on a medium heat/flame and grease with a little butter. Pour batter on griddle, use about 1/4 cup batter per pancake, and cook for about 1 and a half minutes, when the edges are bubbly and starting to look dull, flip and cook for another 1 and a half minutes.
  5. Keep pancakes in warm oven while cooking rest.
  6. To make the topping, put all ingredients in a bowl and whisk to combine. Pour generously over stack and serve
Notes
  1. Pancakes will keep well wrapped in the freezer for up to 2 months
Giraffes Can Bake https://www.giraffescanbake.com/
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Raspberry Buttermilk Waffles

Raspberry Buttermilk Waffles

Ah, waffles! Crispy on the outside, fluffy on the inside – a delicious, sweet breakfast! Waffles are definitely more of an American thing (and a Belgian thing, I guess!), that’s not to say us Brits don’t enjoy a good waffle you just don’t see them as much here. America has their pancakes and waffles, we have bacon and baked beans! I’m not really a big breakfast person in general, I love breakfast foods I just tend to eat them later in the day (I know, I know I should eat breakfast everyday but I don’t) – I’m a big fan of Brinner personally and these waffles definitely fit that bill!

Raspberry Buttermilk Waffles

 

I haven’t made a lot of waffles in my time and that’s mostly because I didn’t own a waffle iron or maker. The wonderful people at Kitchen Craft recently sent me a couple of their products to try out and this Non Stick Waffle Maker was one of them, needless to say I was very excited to try it out! The first thing I made was Cinnamon Raisin Peanut Butter Waffles, but me being the numpty that I am I lost the notes for that recipe, they were super yummy though so I will try them again soon and write down the recipe for y’all. Next up was these waffles though, and luckily I still have that recipe! This waffle maker is great, it’s not your more standard waffle iron that you plug in, this one you heat on the stove top. I imagine this waffle maker takes a little longer than a waffle iron (I’ve not used a regular waffle iron so I can’t say for sure) but it does a wonderful job and it gives you crispy, fluffy waffles that don’t stick to the maker! One of the biggest advantages to this maker over an iron is it takes up way less room, the handles are removable and then it’s approx 8″ – 5″ in size – easily put away somewhere, out of the way and ready to use again soon! I have a gas stove top, but the instructions say it works on every type of top other than induction. All in all, I would have been very happy to pay for this – particularly because I have a very small kitchen with very limited storage. 

Raspberry Buttermilk Waffles

These waffles are made with buttermilk which is essential in getting that fluffy texture inside, if you can’t get your hands on buttermilk it’s easy to make your own – just add 1 tbsp of white vinegar or lemon juice to each 250ml regular milk and leave to stand for 5 minutes. I used raspberry puree in the batter, however you could also use raspberry preserves or jam and I think it would be really yummy – particularly while we’re out of berry season if you didn’t freeze a bunch during the summer. And I served these with raspberry syrup for that added kick of raspberry flavour, they’re really good with maple syrup too though! 

Raspberry Buttermilk Waffles

It’s been a long week and I’ve had pretty much no time to bake or blog, here’s hoping next week is a little less hectic so I can spend more time in the kitchen and more time on here with you guys! Of course, last week was the second part of the big Fiesta Friday Anniversary Party and what a party it was! I hope you all had fun and aren’t too tired out from the festivities to party again this week! I come baring these yummy waffles, perhaps they’ll serve as a bit of a hangover cure for some of you (you know who you are!). Click here to join in the party, all are welcome!As well as the lovely Angie, we have awesome co hosts too – Sonal and Josette

Do come hang out with me on social media, even if I’m too busy to spend a lot of time blogging I’m still pretty active on there and would love to see what you guys are up to. You can find me on TwitterInstagramPinterest and Facebook

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[This recipe was created using items I received for free, however all opinions and words are my own. This blog post may contain affiliate links]

Raspberry Buttermilk Waffles

Raspberry Buttermilk Waffles
Yields 12
Crispy on the outside, fluffy on the inside - delicious raspberry waffles
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Ingredients
  1. 200g raspberries, fresh or frozen
  2. 230g plain flour (all purpose)
  3. 1.5 tsp baking powder
  4. 1 tsp bicarbonate of soda (baking soda)
  5. 1/4 tsp salt
  6. 3 large eggs, separated
  7. 115g unsalted butter, melted
  8. 75g caster sugar (super fine granulated sugar)
  9. 230ml buttermilk
  10. 1tsp vanilla extract
  11. Syrup for serving
Instructions
  1. Preheat your waffle maker on a medium high flame (or equivalent setting on waffle iron)
  2. Put 150g of your raspberries in a blender or food processor and blend until smooth. Roughly chop the remaining 50g raspberries and stir into the puree. Set aside.
  3. Mix the flour, baking powder, bicarb and salt in a large bowl and set aside.
  4. In another bowl, whisk the egg yolks, butter, sugar, buttermilk and vanilla together.
  5. Pour the wet ingredients into the dry ingredients and very gently whisk together until smooth.
  6. Whisk the egg whites until you have stiff peaks (the whites will hold peaks and not flop over when whisk is lifted out). Fold the egg whites into the batter mix until combined. Gently fold in the raspberries until well dispersed.
  7. Use about 1/3 cup of batter per waffle (dependent on the size of your waffle maker) and cook each side until a deep golden brown - about 3 minutes on each side.
  8. Serve immediately with butter, syrup and more raspberries
Giraffes Can Bake https://www.giraffescanbake.com/
Raspberry Buttermilk Waffles

 

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