Pumpkin Pie Overnight Oats

September 26, 2016 at 1:36 pm (American, Breakfast/Brunch, Dessert, Recipes, Vegan/Vegetarian) (, , , , , , , , , , , , , , )

For fall, I’m swapping out my regular breakfast smoothies for pumpkin pie!  This is a decadent-tasting but completely guilt-free recipe that will let you eat dessert for breakfast and provide a healthy dose of fiber at the same time.  Also a perfect trick to have up your sleeve to use up any leftover pumpkin puree and satisfy that pumpkin spice craving whilst keeping the calorie intake under control 😛

This makes a great base for mixing and matching with your favorite smoothie bowl toppings.  In these photos, I stayed with the pumpkin theme – maple yoghurt, pumpkin seeds, with some pumpkin spice Special K and the last of this week’s Pumpkin Loaf just for fun.

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Ingredients (serves 2)

  • 2/3 cup organic pumpkin puree
  • 1 small banana
  • 1 1/3 cup gluten-free rolled oats
  • 1 1/2 cup almond milk or skim milk (coconut milk has too strong a flavor)
  • 1/4 tsp pumpkin pie spice
  • 1/4 tsp ground cinnamon
  • 1/2 tsp vanilla extract
  • 2 tbs maple syrup
  • your choice of toppings to serve (e.g. yoghurt, chopped pecans, pumpkin seeds, granola)

Method

  1. Place all smoothie ingredients into a blender and process until smooth.
  2. Divide the mixture between two glasses/jars and refrigerate overnight.
  3. Pull out the glasses/jars in the morning and add your toppings to serve.

 

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Banoffee “Cheesecake” Mousse

May 18, 2016 at 2:34 pm (Recipes, UK) (, , , )

For someone who loves baking, I sure do spend a lot of time thinking about desserts that don’t require firing up the trusty oven.  But when you’re time-poor (or have a temperamental oven), these are the recipes you want to have in your back pocket, ready to pull out for some wow-factor with minimal effort.

This number has been the most successful to date; a spin on the classic banoffee pie for Luke’s birthday.  It’s all his favorite things, easy, foolproof and just a little bit fancy.  Add some toasted chopped nuts (pecans or walnuts would be delicious) or crushed biscuits if you miss the actual ‘pie’ component.

Banoffee Cheesecake Pots

Ingredients (serves 2)

Mousse:

  • 8oz / 225g cream or Neufchatel cheese, softened at room temperature
  • 3/4 cup  / 175mL heavy cream, whipped
  • 1.5oz / 45g brown sugar
  • 1 tsp vanilla extract
  • 1/2 tsp ground cinnamon

Banana caramel:

  • 1 large banana, sliced diagonally
  • 1oz / 28g brown sugar
  • 1 tbs coconut oil
  • 2oz / 60mL heavy cream
  • 1 tsp vanilla extract
  • 1/2 tsp ground cinnamon
  • 1/8 tsp salt

Banoffee Cheesecake Pots 2

Method

  1. For the caramel, place all ingredients, except the banana, into a small saucepan.  Cook over low heat for ~2mins, stirring regularly, until the sugar has melted.  Add the banana, reserving a few slices for serving, to the caramel and cook for a further two minutes.  Take off the heat and allow to cool slightly before dividing between two glasses, reserving 2 tbs.  Cover and refrigerate until required.
  2. To make the mousse, beat together the cheese, sugar, vanilla extract and cinnamon in a large mixing bowl until well combined and fluffy.  Set aside 1/4 of the whipped cream and refrigerate.   Gently fold the remaining 3/4 of the cream into the cheese mixture with a spatula- do this batches to make it easier to incorporate without over-working the mixture.  Spoon the mousse into a ziploc bag and seal, making sure to remove all the air from the bag.  Snip off one corner of the bag and pipe the mousse into the two caramel-filled glasses.  Refrigerate for at least 2 hours.
  3. Serve chilled, topped with reserved whipped cream, caramel and banana.

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