NUTTY BITES

I don’t know about you but in the winter I need even more energy. I literally need someone to kick me out of my bed!  I kind of want to eat more, do less and drink more! So I find that rather than getting into some internal struggle called ‘guilt’… feed into it (within reason). So I came up with this recipe, theses mini mouthfuls that satisfy a sweet craving and a great little energy boost, the kids love it too.

So when your bodies craving warmth and a sweet fix… pop one of these in your mouth and put a hat on!

Ingredients
100g walnuts
100g pistachio
100g almonds
100g hazelnuts
100g cashews nuts
50g sunflower seeds
50g melon seeds
25g of grated coconut

Method
Place all the nuts minus the coconut into a blender and blitz to a coarse consistency. Depending on your blender you may need to split the nut mixture in half.

Get a large frying pan and place it on a high heat, add the nuts that have been blitzed and roast. If the temperature seems to hot bring the heat to medium. Roast for a few minutes ensuring the nuts do not burn then take of the heat and add the honey. Mix well ensuring an even coverage.

Get a flat dish and using either a wooden spoon or flat palate knife smooth the mixture down. You are looking for  flat compressed even coverage and the depth should be between 1.5-2cm.

Leave to cool and set for at least 1hour. Once cooled get a sharp knife and score lines across and down making square like bite sizes. Or you could get creative and make diamonds… whatever floats your boat these nutty bites are oh so good!

SPOOKY PUMPKIN PANCAKES

These babies are so light, so fluffy and so good they will have you howling for more Awooooooo!

Ingredients
6 tbls pumpkin puree
1 1/2 cup of spelt flour
1 cup milk
2 tbls maple syrup
2 tsp baking powder
1/2 tsp cinnamon
1/2 tsp nutmeg
pinch of salt
2 tbls melted butter
maple syrup to serve

Method:
Whizz the pumpkin flash to a puree consistency making sure you don’t add any pips in. In one bowl mix the flour, spices, salt and baking powder. I another bowl whisk together milk, pumpkin, butter, egg, and maple syrup.

Fold the mixture into the dry ingredients. Grease a flat pan over a medium heat and pour about 1/4 cups of batter to make each pancake. Cook about 2-3 minutes on each side and serve with maple syrup:))))