PHOTOGRAPHY

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Healthy Snack Ideas for Sweet Tooths    *exclusive post*

  • Maddy Thorne


As summer gets closer, I always love to experiment with growing new plants. There is nothing better than being able to present food that you have grown yourself. Edible flowers are such a fun way to add colour and excitement to salads and other dishes, and are a great garden addition.


It is always disappointing that you can't have them all year round however, how good would it be if vegetables grew well at any time of the year?! My edible flower plants always go crazy over summer and I wanted to be able to use them in my baking later in the year rather than let them go to waste.


After some research, I discovered that you can actually crystallise edible flowers, to last for a year, with only a few simple ingredients. So here is how to do it:


Ingredients

Caster sugar

Egg white

Edible flowers


Method

Using a small brush, lightly brush egg white on to a flower, making sure to cover the front and back well. Place flower into a dish containing caster sugar and fully coat the flower. Lay on a baking paper lined tray or board. Repeat these steps with the desired number of flowers before leaving them in a shaded place for a few days to dry out completely. Store flowers in an airtight container for up to a year.


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  • Maddy Thorne

I am a sucker for a good slice, especially when chocolate is involved, and this recipe has to be by far my favourite yet! Almost all of the ingredients are pantry staples making it an easy slice to just whip up for a grab and go snack. The slice is refined sugar free, gluten free, nut free, dairy free, and vegan.




Vegan Coconut Heaven Slice


Makes: 8 pieces

Prep time: 30 mins


INGREDIENTS


BASE:

  • 75g Dates

  • 50g Rolled Oats (ensure they are gluten free if necessary)

  • 1 heaped tsp Coconut Oil

  • 1 tbsp Maca Powder (optional)

COCONUT LAYER:

  • 40g Coconut Oil

  • 30g Maple Syrup

  • 80g Desiccated Coconut

CHOCOLATE TOPPING:

INSTRUCTIONS

  1. Soften dates in boiling water for 15 minutes. Drain dates and combine base ingredients (excluding 20g of the oats) in a blender. Blend until combined and transfer to a bowl to mix in the remaining oats.

  2. Press the base mixture into a loaf tin lined with baking paper. Chill in the freezer for 5 minutes.

  3. In a medium-sized bowl, melt the coconut oil and maple syrup in a microwave. Mix in desiccated coconut and stir to combine. Press this mixture on top of the base layer and return to the freezer for another 5 minutes.

  4. Melt chocolate and coconut oil in a microwave safe bowl. Pour on top of the slice and spread evenly. Sprinkle with the Solomons Gold cacao nibs. Return to the freezer for a further 15 minutes or until firm.

  5. Remove from the freezer and slice into 8 squares. Serve and enjoy!


I hope you enjoy this recipe as much as I do! Let me know if you make it as I'd love to know.


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  • Maddy Thorne

I've always been a huge fan of breakfast, eating it often being one of the first things I do in the morning. I've tried many different breakfast ideas, hopping on the smoothie bowl trend and, of course, eating avocado toast whenever I can. As I became busier though, I decided to give meal prepping a go, or at least for breakfast anyway.



Over the past year or so I have been eating overnight oats for breakfast most weekdays. Unsurprisingly, I have created my ideal base overnight oats recipe which I add different fruit and flavouring combos to whenever I want to switch it up!


This breakfast is perfect for those who aren't big on eating breakfast and those who are, meeting in the middle with a smaller portion size that still leaves you feeling full all morning.


I've always liked how easily customisable overnight oats can be, a tablespoon of protein powder turning it into a protein packed breakfast, or a few spices creating gingerbread oats.


Here are a few of my favourite flavour combos:


Gingerbread oats: Add 1/4 tsp ground nutmeg, 1/4 tsp ground ginger, and 1/2 tsp ground cinnamon to oats before adding milk.


Coconut and Cranberry oats: Add 1 tbsp dried cranberries and 1 tbsp threaded coconut to oats.


Salted Caramel Protein oats: Add 1 tbsp/portion of salted caramel protein to oats before adding milk.


Peanut Butter Chocolate oats: Add 1 tsp cacao powder before adding milk. Add 1 tsp peanut butter along with the milk.


If you're not looking to create a specific flavour combo, try adding in whatever you can find in the pantry!

Other add in ideas:

  • Fresh fruit

  • Spirulina powder

  • Slivered almonds

  • Flavoured almond milk/milk

  • Natural sweeteners eg maple syrup

  • Dark chocolate chips


Overnight oats are great for saving time in the morning and can be kept in the fridge for up to 4 days (keeping in mind that certain fruits may go off quicker). I will usually prep 4 jars of oats on Sunday night to keep me going through until Thursday.


See below for my all time favourite overnight oats recipe.


Banana and Cinnamon Overnight Oats


Ingredients

  • 1/4 cup rolled oats

  • 1 tbsp chia seeds

  • 1 tsp cinnamon

  • 1/2 banana

  • 2/3 c almond milk (or any milk of your choice)


Method

Add the oats, chia seeds, and cinnamon into a jar or container of your choice. Mix to combine.

Chop the banana in half lengthways and then into slices and add into the jar.

Pour in the milk and stir to combine.

Leave to refrigerate overnight for a quick and easy breakfast the next day!



Overnight oats are super quick and can be customised easily, they may just be you're new go-to brekkie!


Maddy x



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