Energy bites do what they say on the tin. They are jam packed full of good ingredients – oats, nuts (or seeds) and dates – which give you a boost of energy and get you through the afternoon slump, power you up that hill on your hike or keep hunger at bay in the car on your way to your staycation. This base recipe is really handy to have in your repertoire. Make it your own by using your favourite nuts or seeds, replace the dates with apricots or raisins, add cacao powder or dried spices like cinnamon or ginger for different flavours, coat them in melted chocolate or roll them in sesame seeds or desiccated coconut. It’s fun to play around with flavours here.
Did you know, many of our grocery products like oats, nuts and dates are packed plastic free? We are always working on adding more plastic free products to the list too so keep checking back. Please share your favourite energy ball combinations with us on our facebook community group.
Ingredients (makes 20)
1 &1/2 mugs of porridge oats
1 mug of nuts (or seeds, or a mix)
1/2 mug of pitted dates
a pinch of salt
a drizzle of maple syrup or honey
optional extra ingredients to taste (like melted chocolate, desiccated coconut, sesame seeds, cacao powder, cinnamon, ginger…)
Measure the oats, nuts, dates and salt into a food processor with the ’S’ blade attachment. (If you are making this in a blender, then divide it into smaller batches).
Pulse the ingredients together, stopping frequently to stir and scrape down the sides. You are aiming for an even, sticky, crumbly mixture.
Scrape the mixture into a large bowl. This is where you can stir in some extra flavours or textures if you like. Some cinnamon or ginger? Make it chocolate flavoured by adding some cacao powder?
Now test the stickiness of the mixture by picking up a small handful and squeezing. If it sticks together easily you don’t need the syrup – this depends on the freshness and variety of the dates. Otherwise add a small drizzle of maple syrup and stir. Test again and add more syrup until you get the right consistency.
Then squeeze and roll the mixture into little balls. If they are sticky enough you can roll them in seeds or desiccated coconut for extra flavour and fun.
Another fun option is to dunk them in melted chocolate and sit them on a tray in the fridge to set. While the chocolate is wet, you can sprinkle the bites with seeds or some flakey sea salt or anything you like to make them even more special.
Otherwise they are fabulous naked, just the way they are!
Pack in an airtight container in the fridge and eat them within the week.
Ok, yes, it’s a lockdown cliché, but banana bread is one of the most useful recipes to have in your arsenal against the war on food waste! Got any over-ripe or bruised bananas? Please don’t throw them in the bin! My recipe is easy and adaptable, dairy and egg free, and oh so delicious! Liz x
100g dark chocolate (Or lave plain. Or add other optional extras, like walnuts, dates, peanut butter…)
Pre-heat your oven to 175C and line two tins with baking parchment.
In a large bowl, mash 8 very ripe bananas.
Add the oil, milk, sugar and vanilla and mix well to combine.
Add the flour, bicarbonate of soda, cinnamon and salt and mix into a sticky batter.
Chop the chocolate (if using) and fold it through the batter. Here’s where you can fold through other optional extras too if you like. A swirl of peanut butter? Some chopped walnuts and dates?
Divide the batter into two loaf tins. Add slices of banana on top and an optional sprinkle of brown sugar and bake.
The loaves normally take around 30-40 minutes to cook through*. *TOP TIP – cover the loaves with a baking sheet or some foil or baking parchment after about 25 minutes in the oven to stop them colouring too much on top before they are cooked through in the middle.
Serve in thick slices as they are or with butter or my favourite, peanut butter!
We are celebrating 15 years of business this week and we’d love you to celebrate with us! To say thank you for all your support we are offering a whopping 15% discount code to anyone who wants one until the 6th of June 2021. Just fill out this form to receive your code. (Please pass the form link on to your friends and family too. We’d be honoured to have them onboard this sustainable food journey.)
Create vibrant, fresh salads with our range of incredible, organic ingredients. The Jay & Joy range of vegan cheeses are just brilliant paired with juicy fruits and crunchy fresh leaves. Add some salty olives and fresh herbs and red onions and you’re in heaven.
Millionaire shortbread has it all. Buttery, crumbly shortbread, sweet, sticky caramel and a shiny dark chocolate layer which just brings it all together. But to be honest, these days I find most shop bought millionaire shortbread a tad too sickly-sweet. My raw version is pretty quick and easy to put together and made with some great ingredients. Wholesome oats and dates, cocoa/cacao powder and it’s simply sweetened with a touch of maple syrup and bound together with coconut oil.
All the ingredients can be bought from the grocery section of our online shop and they are organic and plastic free! The dates come in a compostable bag. If you are not a fan of coconut flavour you can substitute with a refined flavourless coconut oil, some good butter/margarine or even better – cocoa butter. Give it a go and let me know what you think.
pinch of salt
8 tbsp coconut oil – melted (you may need more)
2 tbsp maple syrup
200g pitted dates
1 tbsp coconut oil
50ml coconut oil
3 tbsp maple syrup
Measure 150 ml of water into a jug then tear or chop in 200g of dates making sure no pits are present. Then leave to soak while you make the shortbread base.
Line a baking dish with baking paper (I use a 19x24cm dish) leaving plenty of overhang to make it easy to extract once it’s set.
Blend the oats with a pinch of salt into a fine flour then add the rest of the base ingredients (the coconut oil and maple syrup) and blend again to combine into a crumbly shortbread dough. Add more coconut oil if you need to until it comes together into a crumbly dough which stays together when squeezed.
Press the oat shortbread evenly into the lined dish then put the dish into the fridge to chill and start setting while you make the caramel.
Blend the soaked dates with all the soaking water and a tbsp of coconut oil into a smooth caramel. Carefully spread the caramel evenly over the shortbread layer and smooth it out as much as possible. Put the dish back into the fridge while you make the chocolate.
Melt the coconut oil then stir in the maple syrup. Get the dish out of the fridge and get ready to work quickly now.
Stir the cocoa/cacao powder in a tbsp at a time until you reach a shiny, smooth, pourable but thick consistency – a bit like double cream. You may not need to use all the cocoa powder. If it gets a bit thick/stiff then add a little more melted coconut oil.
As soon as you reach double cream consistency pour the chocolate over the caramel and tip the dish side to side to evenly spread a neat layer on top before it starts to set.
Put the dish in the fridge to set for a couple of hours before carefully pulling the shortbread out onto a chopping board and slicing into 12 or so biscuits.
Keep the biscuits in an airtight box in the fridge with parchment between the layers. They are ok at room temperature for a while but if it’s warm they can get a bit melty so they are best enjoyed straight from the fridge. Eat within 1 week. Enjoy!
Celebrate spring with some bright fresh flavours, have an Easter feast and bake some treats with the kids. There are loads of ideas up on the blog now. Let me point you in the direction of some delicious dishes which will work perfectly this Easter. Liz x