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

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Ingredients

Base

  • 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

Method

  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.

Yummm!

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

Want to be a Guest Blogger/collab? Drop me a line at cookinwithcarmel@gmail.com!

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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!

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Raw Cacao Toasted Hazelnut Milk

Ingredients:

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

Method:

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!

 

 

Coming soon…RECIPE EBOOK

One of my goals is to have my own cookbook. I’ve just started a baby/junior cookbook…well a RECIPE EBOOK! AAHHH! I’m a little scared, excited!

It will be available for your Kindle come August!

I’m really excited, and have been working on it quietly the last while.

More details to follow in the coming weeks, so if you aren’t already subscribed, GO DO IT NOW…and follow me on Facebook, Twitter, and Instagram.

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Here it is-my FIRST WEDDING CAKE!

This is my proudest culinary moment And most special. This past spring I made my brother’s wedding cake. It was my first wedding cake, and I am pretty happy with the result!

The silver and white pearls are edible, the second tier has a marbled effect to it, and the flowers were picked that morning.

The wedding was an absolutely fantastic time-couldn’t be happier for you two!

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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!)

Spatula

Whisk

Small measuring cup

 

Ingredients:

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.

 

 

 

BLACKBERRY COULIS

 

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.

 

 

First live demo done!

Thank you everyone who came out to my live demo this past Sunday! A huge congrats to Helen and Niamh for organizing a fabulous Bealtaine festival! And thank you to all the speakers who shared their stories with us. It was a wonderful, and such unique weekend to be a part of.

It was my first live demo, and yeah I was a ball of nerves the size of Texas, but it went well!I wanted to give my first demo on Bere Island, because it’s where I started writing and photographing my blog. There was a big crowd, about 30, much bigger than I anticipated. Once I got a little more comfortable and my nerves calmed, it was a fun hour! So I’ll be publishing my recipes over the next couple of days, so stay tuned!

Thank you again for those who attended. Hope you learned something new, and are inspired to use what’s on our front doorstep here in West Cork!

Coming up on the blog this week:

NETTLE SOUP

WILD GARLIC AND CHEDDAR SCONES

COURGETTI WITH WILD GARLIC AVOCADO CREAM

HOMEMADE YOGURT AND A BLACKBERRY COULIS

YYYYUUUUMMMM!!

 

It is certianly not the last demo I’ll be doing, so stay subscribed!

 

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!

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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!

 

 

Date Caramel Sauce

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“Say my name, say my name”…sort of! Date Caramel is an INCREDIBLY easy way to make a healthier caramel sauce. It’s richer than the traditional. It has a lot of flavor, but also so many benefits! I found myself slathering it on banana bread, porridge, making a take on maple syrup for pancakes, it’s even good on it’s on (a tiny teaspoon!) it’s own!

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All you need is: 20 dates (Medjool are the queens of dates)

teaspoon of vanilla

little pinch of sea salt

a good food processor

A bowl of warm water, and a cup of warm water

Here’s what to do:

Soak 20 dates in a bowl of warm water for about 15 minutes. Strain after they’re soft. In your food processor, add a little bit of the cup of water. Blitz until smooth, you may need to add a little more of the cup of water, depending on what consistency you’re going for. Like I added about three tablespoons to make it more of a syrup for pancakes.

Let me know what you end up doing with the Date Caramel, love hearing from you guys!

 

Spirulina Buckwheat Pancakes, Coconut Cream and Date Caramel Sauce

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There’s no hiding my love for pancakes! These Spirulina Buckwheat Pancakes are something I’ve been tweaking, due to the spirulina. Spirulina has so many benefits, but doesn’t taste the greatest! After last weekend’s binge on Chocolate Easter eggs, this stack of pancakes was just what my body needed. Doing the Parkrun(ora bootcamp or yoga class) on Saturday? Cook off this prior to a run, and you have a delicious and wholesome meal to put all the vitamins lost back into your body.

You’ll want to put a can of coconut milk in the fridge the night before. Coconut cream is something I’ve become a little obsessed with lately, it’s a great and natural alternative to dairy whipped cream, or even frosting for cupcakes.

These pancakes are highly nutritious, low cal, and just overall delicious!

What you’ll need:

1/2 cup buckwheat flour

1/2 soy or almond milk

1/2 a teaspoon spirulina

1 teaspoon cinnamon

2 teaspoon vanilla extract

Toppings: 1 can of coconut milk

Date caramel sauce

 

For the pancakes: In a mixing bowl, whisk together the buckwheat flour, spirulina, and cinnamon. In a jug mix the soy milk and vanilla extract. Slowly pour the wet ingredients into the dry, all while whisking. Once mixed thorough, set the batter to the side to rest.

For the coconut cream: After putting the can of coconut cream in the fridge overnight. Open it up, and what you’ll want to scoop into  mixing bowl is the solidified/chunky part at the top of the can. With your mixer, just whip until the consistency of whipped cream. I folded in vanilla beans from the pod, but you can fold in vanilla extract or just leave on it’s own.

Now to make the pancakes! Melt a teaspoon of coconut oil up in a pan. Pour in the batter-just about half of a ladel. Repeat until batter is all gone. This batter should make about 5-6 depending on size. Top with coconut cream and a good lashing of date caramel sauce, and enjoy a guilt-free brunch!