Fave Things Thursday – Food edition

I thought it was about time I shared some of my favourite things of the moment.  I love reading these type of posts on other people’s blogs (their love lists, what i’m loving wednesday, etc.).

This week Tom and I have decided to move our healthy eating up a notch so we’ve been starting our day with water and green smoothies instead of caffeine.  I’m feeling so much better for it, and I love that my day starts off in the right way.  Leaves more wiggle room for treats, of course.

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I haven’t quite found a smoothie that keeps us full until lunch but it’s a work in progress.  This one is banana, mixed berries, spinach, hemp protein and h2o.  I think I probably just need to make a bigger batch (and buy some bigger glasses to drink them from).

I’ve also started making green juices in the afternoon; just for me.  Tom’s not quite ready to up his game that much (ha!).

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I haven’t been brave enough to juice leafy greens yet; partly because of the expense but mostly because I’m being a wimp.

Just to balance out all the healthiness I’ve defo found my baking groove this week.  I’ve baked 4 batches of muffins since Saturday.

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Theo’s loving them too (I make sure I give him my sugar-free ones, minus the dark chocolate).

Finally I’m loving Nakd bars!

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Eating them has proven a little tricky since Theo is allergic to nuts and I’m paranoid about traces.  I usually end up eating them after he’s gone to bed and over the sink.  Anyway, review coming soon.

I’d love to hear what your favourite things are this week.  Please share <3

Dark Chocolate & Apricot Spelt Muffins

Happy Monday!

And what better way to start off the working week than with a muffin recipe?

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We were visiting my parents this weekend so I thought I’d take advantage of the extra Theo-watchers and become reacquainted with my baking past.  Plus it was a friends birthday BBQ on the Saturday night so I just had to bake something.

Since I hadn’t baked for a little while I thought I’d bake muffins- these are my foolproof baked goods.  I made a batch of double chocolate muffins for the BBQ.  Then decided to experiment, which is when this recipe was born.  I love happy mistakes.  Whilst I love the double chocolate muffins, I wanted to make a healthier muffin and one that would work for breakfast.  Also, the new gold standard I apply when I’m creating any recipe is “Am I happy to give this to Theo?”.  Some may think I’m a bit strict when it comes to what Theo eats, but I try to give him as healthy a diet as possible, with minimal processed foods, salt and sugar.  He also eats a vegetarian diet, and I try to make sure he doesn’t have too much wheat.  Thus, I decided to make a wheat-free, sugar-free, vegan muffin that I would happily share with Theo.  The addition of oats is more of a psychological bonus rather than a taste or texture thing; in my mind the muffins seem more breakfast-y because of the oats; anyone else have these strange food notions?

These don’t take long to make at all.  Time is of the essence, after all.  I usually end up squeezing blogging, baking and other tasks into the small windows of time when Theo is either asleep or happily playing on his own.  Thus, there is very little time!  Theo’s going through another sleep regression (why didn’t anyone warn me about these before Theo was born???) so we’re all sleep-deprived.

Dark Chocolate & Apricot Spelt Muffins

Vegan, nut-free, wheat-free, sugar-free and wholegrain.  These can also be made soy-free by subbing the milk and yogurt.

Makes 10.

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Ingredients

1 1/2 cups wholegrain spelt flour
1/4 cup oats
2 1/2 tsps baking powder
1/4 tsp salt
1/4 cup agave nectar
1 cup organic, unsweetened soy milk (or your preferred non-dairy, unsweetened variety)
1/2 cup rapeseed oil (or your preferred baking oil)
2 tbsps vanilla or plain soy yogurt
1 tsp vanilla extract
1/4 cup chopped dried apricots
1/4 dark chocolate chips

Method

Preheat oven to 180C, and line 10 out of a 12-muffin tin with liners.

Sift together dry ingredients (down to salt) in a large bowl, stir to combine.

Whisk the wet ingredients together in a large jug.  Add to the dry ingredients and stir to combine; careful not to over do it.  You just want to make the dry ingredients wet.

Stir in the dried apricots and chocolate chips and transfer back to the jug.  Pour mixture into the muffin cases and bake for 18 mins/until knife inserted into a muffin comes out clean.

Enjoy!

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