Rozanna Purcell’s Natural Born Feeder Peanut Butter Brownie Squares

I’m a BIG supporter of Rozanna Purcell‘s cooking philosophy, and her recipes are delicious. I am thrilled to have her as a Guest Blogger; feature a Natural Born Feeder recipe!

I have a soft spot for peanut butter. And brownies. These Natural Born Feeder Peanut Butter Brownie Squares are perfect when you want something sweet, minus all those additives. Guilt free, but I am finding it hard to stop at one!

Peanut Butter Brownie Squares




  • 150g dates
  • 200g almonds
  • 50g dark chocolate melted

Top Layer

  • 150g coconut oil
  • 200g peanut butter
  • 150g maple/agave/honey (although maple or agave taste a little better here)
  • 100g roughly crushed roasted peanuts


  1. For the base, mix all in the base ingredients until a fine bread crumb like mix.
  2. Press this mix down firmly and evenly into a square brownie tin (6″ or 8″).
  3. Set aside to the fridge while you make the awesome topping!
  4. For the top layer, melt the coconut oil over low heat( ensure there is no bubbling or boiling), stir in the peanut butter, maple and stir until there is no separation between the liquids.
  5. Remove from the heat and stir in the crushed peanuts, pour over the base. Place in fridge for 2-3 hours until set.


Pop over to Rozanna Purcell’s  Natural Born Feeder for more recipes!

Want to be a Guest Blogger/collab? Drop me a line at!

Raw Cacao Toasted Hazelnut Milk

A glass of this washed away any Monday blues I had! I also had to to have a little glass to celebrate I only have ONE more physio session for my ankle to attend YYAAYYY, and I can start pilates…this is huge!! Not being able to run has had a huge impact on me physically and mentally, more than I thought. But before I broke my ankle, I was getting back into my fitness; I found running was such a stress buster, it just felt good.

This tastes like Nutella, and I can’t wait to put a big splash in my morning coffee! Toasting the nuts adds that extra element of flavor. And it was a bit of an experiment toasting the hazelnuts but it came out really nicely! IT’S JUST DIVINE!


Raw Cacao Toasted Hazelnut Milk


1 cup of hazelnuts

water for soaking AS WELL AS 3 cups of water(the three cups you’ll be putting in blender)

1 teaspoon vanilla extract

2 tablespoons raw cacao powder

pinch of sea salt

Optional: teaspoon or two of agave nectar if you want it sweetened


I suggest turning this recipe into a two-day project!

Preheat the oven to 180C (360F). On a baking tray, toast the hazelnuts until the skins are blistered(about 12 minutes). Wrap the nuts in a tea towel, and rub until the skin falls off. Let the hazelnuts cool. Once the nuts are cool, in a large bowl, cover the nuts with water. Leave to sit for about 8 hours, or overnight.

Drain the hazelnuts the next day, or after the 8 hours. You can toss the water, as you won’t want to use this in the milk. Give the hazelnuts a little rinse.

Put ALL ingredients (soaked hazelnuts, cacao, 3 cups of water, sea salt and vanilla) in a blender and blitz on high until the hazelnuts are minced!

Strain milk and blitz again if you want it even smoother. To strain: use a VERY fine sieve or cheesecloth. Tip: You can use the leftover pulverized hazelnuts in smoothies or baking! Avoid food waste if you can!

Store milk in sealed container in fridge, and enjoy!



Homemade yogurt with a blackberry coulis

Making yogurt at home can seem quite daunting. It’s certainly a labor of love, but it’s incredibly rewarding! As a snack, in smoothies, or on pancakes, you’ll be so happy you made your own! This homemade recipe can also make a great frozen treat-line a bread tin with cling film, just pour in the yogurt, and set overnight!


The equipment you’ll need:

A HEAVY saucepan

Thermometer (one that can clip to the side of the pan makes things easy!)



Small measuring cup



½ gallon of milk (2% or whole is best!)

½ gallon of yogurt (with active cultures)


  1. Heat the milk.Pour the milk into the heavy saucepan and set over medium to medium-high heat. Warm the milk to right below boiling, about 200°F. Stir the milk gently as it heats to make sure the bottom doesn’t scorch and the milk doesn’t boil over.
  2. Cool the milk.Let the milk cool until it is just warm to the touch, 112°F to 115°F. Stir occasionally to prevent a skin from forming.
  3. Thin the yogurt with milk.Scoop out about a cup of warm milk with a measuring cup and add the yogurt. Whisk until smooth and the yogurt is dissolved in the milk.
  4. Whisk the thinned yogurt into the milk. Pour the thinned yogurt into the warm milk while whisking gently.
  5. Transfer the pot to the (turned-off) oven. Cover the Dutch oven with the lid and place the whole pot in a turned-off oven — turn on the oven light or wrap the pot in towels to keep the milk warm as it sets (ideally around 110°F).
  6. Wait for the yogurt to set. Let the yogurt set for at least 4 hours or as long as overnight — the exact time will depend on the cultures used, the temperature of the yogurt, and your yogurt preferences. The longer yogurt sits, the thicker and more tart it becomes. If this is your first time making yogurt, start checking it after 4 hours and stop when it reaches a flavor and consistency you like. Avoid moving or stirring the yogurt until it has fully set.
  7. Cool the yogurt. Once the yogurt has set to your liking, remove it from the oven. If you see any watery whey on the surface of the yogurt, you can either drain this off or whisk it back into the yogurt before transferring to containers. Whisking also gives the yogurt a more consistent creamy texture. I love to add vanilla beans that I’ve scraped out of the pods-I just fold them in!


Transfer the to storage containers, cover, and refrigerate.


Homemade yogurt will keep for about 2 weeks in the refrigerator.






My fondest memories are those spent on Bere Island, during the summertime. There’s really no place quite like it in the sun! Amongst the wild herbs and plants that grow here, are blackberries. One of the activities we would do when were younger, was go on long walks and pick blackberries along the way, either to be made into jam or as a healthy snack!

This coulis goes great with homemade yogurt or ice cream…you’ll probably be eating it with a spoon!


What you’ll need:

250g blackberries

50 g caster sugar

1.2 tspn vanilla extract


Put the blackberries and sugar into a saucepan with 2 fl oz of water. Bring to the boil, and then let simmer. Stir in the vanilla. Remove from stovetop, and let the mixture cool. Once room temperature, blitz all the ingredients in our food processor. Strain through a sieve-be sure to use a ladle or spatula to really rub the blitzed mix to get as much out of it as you can! Keep in an airtight container, like a jam jar, and it should last anywhere from 3 weeks to 3 months.



Demo this Sunday!

What are your weekend plans?

Mark your calendars: the Celtic Festival of Bealtaine on Bere Island this May bank holiday weekend!

I’m giving a cookery demonstration on Sunday at 1pm, and it’s sure to be YUMMY! You’ll walk away with a print-out of my recipes, and try some samples!

All my recipes are going to be guilt-free, and the natural ingredients can be sourced from your back yard!

Details below, and hope to see some of you there:

Awakening Traditions: Bealtaine Festival on Bere Island

Tahini Banana Bread

If you haven’t tried tahini, you should, just don’t take a big tablespoon and plop it on your porridge! I learned that the pretty hard way as it’s quite bitter on it’s own, but mixed into a cake batter or some bread dough, it takes desserts and other sweet recipes to another level. I also use it in stir fries, but I love experimenting with  contrasting and unexpected flavors.

Bananas usually don’t last very long with me. I’m sure I eat two a day. But I had a real hankering for banana bread, and have way too many jars of tahini. This came out nicely, and it will for sure be a regular thing I make! It’s quick and easy. It’s a twist on the classic banana bread!



Here’s what you’ll need:

4 very rip bananas

About 1/4 cup veggie oil

1/4 cup Greek yogurt

2  eggs

1 tablespoon vanilla

1 1/2 cups flour (I used gluten free)

1 teaspoon baking powder

1 teaspoon cinnamon

3/4 cup sugar

Preheat oven to 155C. Oil or butter a bread loaf tin. In a bowl, sieve the flour, then add the baking powder, sugar and cinnamon. In a larger mixing bowl, mash the bananas. Add the veggie oil, yogurt eggs and vanilla and whisk well. Then add the dry ingredients. Pour the batter into the tin. Bake for approximately 45 minutes, or until skewer comes out clean. Let sit for about 5 minutes, then pop it out of the tin. Slather with almond butter and enjoy with a cup of coffee!



I scream, you scream, we all scream for NICE CREAM!

I’m on a smoothie kick-whether it be in a glass or a bowl-I’m slightly addicted to them lately. That also goes for nana ice cream. I made this last week, and have been kind of daydreaming about it! I also took it as an opportunity to up my food styling game. The wild flowers in the countryside are just beautiful!

Here’s my version of nana/nice cream:

2 frozen bananas

3/4 cup raspberries (I also had these frozen, but if you aren’t using frozen raspberries, just add 2 ice cubes!)

1/3 cup almond milk

1 teaspoon vanilla extract

Optional: 1 drop of agave nectar

In your blender, add all ingredients and blend until smooth. Put in a bowl, and it’s a more forgiving sorbet!

c.hall 2015
c.hall 2015

Avo-cacao shake–a healthier chocolate milkshake

c.hall 2015
c.hall 2015

So last night I indulged in a little bit of my cheddar and thyme risotto(which I’ll share the recipe for that in next couple of days!)-I think I just needed comfort food after traveling from Dublin! It was clean eating for me today, and that included an avo-cacao shake! A feel-good version of a chocolate milkshake! So quick, and it was a perfect pick-me-up!

Avo-cacao shake (serves 1):

1 ripe avocado (pitted)

1 cup of almond milk

3 tablespoons cacao powder

I used about 2 drops of agave nectar(feel free to add more if you have a sweeter tooth than me!)

3 ice cubes

1 tablespoon of vanilla extract

Put all ingredients in a blender, and blend until smmmoootthh! Enjoy, and be sure to tag #cookinwithcarmel if you make this!

Faux chocolate chip cookie dough!

c.hall 2015
c.hall 2015

Today is game day-rugby and the All-Ireland, so there’s definitely going to be some snacking! I can’t be the only one who likes to eat cookie dough, right? Below is a recipe for cookie dough-vegan, gluten free, and EGG FREE!! It’s also full of vitamins, protein, fiber, and anti-oxidants. I chilled the bowl of faux dough overnight before rolling it into balls, chilling it-even just for a half hour-really enhances the flavor. This snack is really rich so a little goes a long way!

Faux choc-chip cookie dough:

1X 225g (small)can chickpeas

3 heaped tablespoons peanut butter

1 1/2 teaspoons vanilla extract

2 teaspoons maple syrup

Tablespoon of cacao nibs

I chopped about 2 squares of dark chocolate into it too

In your food processor, blitz the chickpeas until smooth. Remove from food processor into mixing bowl, and add in rest of ingredients-you can add a few more drops of agave nectar if you like it a little sweeter but the maple syrup really does that job! Place in fridge for at least half an hour. Shape into walnut sized balls (you can make bars, but it is a really filling dough!) and enjoy! That’s it! So easy!

No-bake sweet treat: Super sprout almond butter oat bars

*You can refer to my ‘Saintly’ category on how to make almond butter.

c.hall 2015

This past week I have been helping in my aunt’s shop on Bere Island, and chocolate covers the countertops calling out ‘Eat me!’. I somehow turned it all down, but left the shop pretty hangry for something sweet. So I used up a jar of almond butter that I’d made and quickly put this bars together. I feel a lot less guilty than if I had eaten a Cadbury’s chocolate.

What you’ll need:

1 cup of almond butter (peanut butter can be used in place of almond!)

1 teaspoon of tahini (it adds a tanginess)

1/2 cup agave or honey

1 1/2 cups of oats

3 tablespoons of your choice of sprouts, seeds, or dried fruit

In a saucepan over medium heat, melt the almond butte, tahini, and agave nectar. Pour over the oats, in a mixing bowl. Stir with a spatula, and add about 3 tablespoons of (I used buckwheat and quinoa). With the spatula, firmly press down mixture into a parchment lined brownie tin. Set in the fridge for about a half hour to forty minutes, until firm. (I was a little impatient and stuck the mix in the freezer for about 10-15 minutes!) Slice and enjoy!

Now I’m going to go drizzle melted dark chocolate on the rest of those slices! x

The Hulk Smoothie Bowl

c.hall 2015
c.hall 2015

Green smoothies have been all the rave for a while, and it’s actually a good thing that they are, as they do your body wonders! The amount of nutrients really do pack a punch, and it’s a sneaky way to get your greens before noon. But sometimes they’re actually hard to finish-too bitter or sometimes too gritty from the spinach! So here it is, my Hulk Green Smoothie:

1/2 cup of almond milk

1/2 an avocado (save the other half for your avo toast!)

1 frozen banana (tip:the night before, peel and slice and place in freezer)

3/4 cup of spinach

1 teaspoon of spirulina

1 teaspoon tahini

1 teaspoon almond butter

1/2 cup of blueberries (or use blackberries as they’re in season!)

1 tablespoon vanilla

2 drops/about a tablespoon of agave nectar or honey

Place in all ingredients in a blender, and mix until smooth. Pour in a bowl, and top with your favorite nuts, chia seeds, even a dollop of coconut yogurt. Enjoy for breakfast, a snack, or post-workout.