Nutella Porridge

Happy Friday! 

I've been a little quiet on here recently as I've moved to Paris for 6 months! Now that I'm all settled, I'm going to make it up to you by sharing the recipe for this Nutella Porridge - make it this weekend and thank me later!

The combination of FOUR different sources of chocolate adds so much depth to this breakfast, plus the pinch of sea salt really brings out the various chocolate flavours and will make your tastebuds dance! Scroll down to get your hands on this magical recipe.

Ingredients:

1/2 cup oats, soaked in 1 cup hot water for at least 20 mins.

1 tbsp cacao powder (I use Creative Nature Superfoods - use my code "CPB10" for discount)

1/2 tbsp carob powder

1 tbsp cacao nibs

1-2 squares dark chocolate grated/very finely chopped
1 cup hazelnut milk

2/3 banana, mashed (use rest for topping)

1/4 tsp cinnamon

1 tsp date syrup

Small pinch of sea salt

Method:

1. Mix all ingredients except the cacao powder in a pan and bring to the boil.

2. Reduce to gentle simmer for 2 mins. 

3. Remove from the heat and stir in the cacao (this preserves it's antioxidants and minerals so they are not overheated).

4. Transfer to a bowl, cover with toppings and dig in!

I'd love to know what you think of this recipe. Please tag me on Instagram if you make it @cerealandpeanutbutter #cerealandpeanutbutter .

How To Make Raw Chocolate Bark

Chocolate ingredients:

1/4 cup coconut oil

1/4 cup maple syrup

1/3 cup cacao powder

1/3 tsp vanilla extract

Topping variations:

Goji berries + flaked almonds

Sultanas + chopped pecans

Cranberries + dried coconut

Method:

1. Blend all raw chocolate ingredients, place in a lined baking tray/glass dish. 

2. Decorate with toppings of choice.

3. Place in the fridge for 2 hours - or if you're impatient like me, simply freeze for half an hour to enjoy it sooner! Once hardened, break into slabs and enjoy!

The Peanut Butter brand to supplement your workouts

For those of you who, like myself, enjoy regular exercise as part of a healthy lifestyle, what better way to supplement your workouts and help your muscles recover than with a delicious and natural source of protein in the form of my all-time favourite spread: peanut butter!

Hi-PRO Nutrition has released both crunchy and smooth varieties, which have the perfect creamy consistency and endless nutritional benefits. First of all, every 2-tablespoon serving boasts 10g of protein – that’s 25% more than most peanut butters – all of which comes exclusively from natural peanut ingredients, making it suitable for anyone lactose-intolerant or vegans since it does not contain whey.

Whilst it is calorie dense, coming in at 203 cals per serving, this combination of healthy fats and protein will keep you feeling full. Despite no added sugar or salt, Hi-PRO remains incredibly flavoursome, whilst offering a generous dose of fibre (2.4g) and a whole range of vitamins and minerals, including niacin, folate, magnesium, zinc, and vitamins B3, B6 and E.

It is also really versatile – it can work well as a spread on toast, as a dip for apple slices or medjool dates (my favourite!), whisked into pancake batter, blended into smoothies, stirred into porridge or overnight oats, or used in baking for cookies and other sweet treats.

The only downside is that it can be dangerously addictive and I have found myself on more than a few occasions simply eating it straight out of the jar with a spoon!

Check out their website, pick up a jar in your local Sainsbury's for £2.70 or order it on Amazon.

Below are a few of my recipes using Hi-PRO, and I have also incorporated Hi-PRO peanut butter into my recipe for Açai Chia Overnight Oats (click here) - or head over to @cerealandpeanutbutter on Instagram for many more! 

 

Post-workout chocolate milkshake

1 frozen banana

½ avocado

1 tbsp Hi-PRO crunchy peanut butter

1 tbsp chia seeds

2 tbsp raw cacao powder

1 tbsp cacao nibs

1 scoop chocolate protein powder (optional)

2 chopped medjool dates

1 cup almond milk

Whizz up all ingredients in a blender, pour into a bowl and top with fruit, seeds and granola.

Açai Smoothie Bowl

1 frozen banana

2 tbsp acai powder

1 tsp ground cinnamon

1 tbsp Hi-PRO smooth peanut butter

1 cup brown rice milk

1/2 cup coconut milk

Handful of blackberries

Handful of blueberries

Whizz up all ingredients in a blender, pour into a bowl and top with fresh fruit, nuts and granola.

PB&B Toast

1 banana, mashed

2 tbsp Hi-PRO smooth peanut butter

2 pieces rye bread, toasted

Handful of berries

Mix the banana and peanut butter together, spread over toast and decorate with berries.

Chocolate Zoats Baked Porridge

If you are yet to try 'Zoats', it's time to jump on the band-wagon. Although I am fully aware that adding courgette (zucchini for the 'Z') to a bowl of porridge sounds totally bizarre at first, I have discovered that it actually tastes incredible whilst enhancing the creamy texture.

Needless to say this dish is ridiculously good for you - free from refined sugar, dairy and wheat, it packs in green goodness from the courgette, and the hidden chia seeds to increase the protein and omega 3 content.


Ingredients


3/4 cup oats

1/2 courgette (zucchini) grated

1 tbsp chia seeds

1 tbsp cacao powder

1 tbsp carob powder (or double the cacao)

2tsp cinnamon

1 tbsp liquid sweetener (maple syrup/agave/honey)

1 cup almond milk of choice

1/2 a banana




Method


1. Pre-heat oven to 180C.


2. Combine all ingredients except banana in a bowl and mix well.


3. Transfer to stove and cook on a low-medium heat for 3 mins.


4. Chop the banana and stir through half.

5. Transfer to an oven-proof dish and decorate the top with the remaining banana.


6. Bake for 15 minutes and enjoy!

Raw Cacao vs. Cocoa

Anyone curious about my favourite chocolatey superfood - Cacao - would probably wonder how it differs from cocoa.

I recently undertook a "chocolate-making course at Rococo's flagship store in Knightsbridge, where I discovered the whole process. Cocoa comes from the cacao bean. The beans are a natural antioxidant that have been proven to lower blood pressure, improve circulation, neutralise free radicals, improve digestion, and enhance physical and mental well-being. The seeds are extracted from the raw cacao pods, and they undergo a natural fermentation and drying process that takes up to two weeks. The cacao retains all of its nutrients and is used for raw cacao powder or cacao nibs.

However, to make cocoa, the raw cacao beans are roasted and combined with sugars and fats. The levels of antioxidants are reduced by the heat during the roasting process, which minimises the health benefits.

So if you are looking for a healthier, raw and more natural choice, go for cacao!

Healthy Reece's Peanut Butter Cacao Carob Cups

My healthy Reece's Peanut Butter Cacao Carob Cups make the most scrumptious guilt-free dessert or the ideal mid-afternoon pick-me-up bursting with superfood powers from the coconut oil, coconut sugar, cacao and carob powder.

Here is the recipe I'm sure you've all been dying to get your hands on!

Ingredients (makes 8 cups) :

8 tbsp coconut oil

3 tbsp cacao powder

3 tbsp carob powder

5 tbsp sweetener of choice - I use half coconut sugar and half maple syrup but agave nectar works too!

1/2 cup organic peanut butter

4 drops vanilla essence

3/4 tbsp honey

Instructions:

1. Melt the coconut oil in a frying pan on a low heat. Stir in the cacao powder, carob powder and your sweetener of choice until it forms a liquid consistency.

2. Place 8 cupcake cases on a lined baking tray.

3. Add 3/4 tbsp of the melted chocolate mixture to each cupcake case.

4. Place in the freezer for 12-15 mins while the chocolate hardens.

5. Meanwhile, put the peanut butter, vanilla essence and honey together in a bowl in the microwave for 30 seconds on a low heat and then stir well.

6. Add an equal amount of the peanut butter mixture to each case then put back in the freezer for 8-10 mins

7. Add 1 tbsp of the remaining chocolate mixture to each case with any toppings you like: try fresh blueberries, dried goji berries, raw cacao nibs, dessiccated coconut or sultanas! Put in freezer for 15 mins.

8. Enjoy!!

Chocolate Chia Oats

Ingredients:

2 tbsp chia seeds

3/4 cup oats

1 cup almond milk

A splash of coconut milk for creaminess

1 heaped tbsp raw cacao powder

Optional: 1 mashed banana, vanilla essence, pinch Himalayan salt

Instructions:

Simple - just throw everything together in a bowl, let it sit for 10-30 mins, and decorate with your choice of toppings - in the photo above I used passion fruit, blackberries, strawberries, blueberries, almonds and raw cacao nibs.

Enjoy!