Raspberry Jam Chocolate Chip Pancakes! (Vegan, Gluten-Free, Refined Sugar Free)

Hi guys.

This is my recipe for my favourite buckwheat chocolate chip pancakes with raspberry jam! These are super quick to make and really healthy so a perfect breakfast to have before school or a busy day. I used flaxseed to bind them together which has lots of nutritional benefits. They contain loads of omega-3 fatty acids which are very healthy fats! They are also an antioxidant and very rich in fibre. They make the perfect egg substitute to bind everything together, but if you don't have any flax and aren't vegan you can replace them for 1 egg.

You will need:

• 2 flax eggs (2 tbsp flax seed mixed with 6 tbsp water and left to form a gel)
• 1/2 cup buckwheat flour
• 1/2 cup almond milk
• 1 mashed banana
• 1 tsp baking powder
• 1 tsp vanilla essence
• A handful of chocolate chips
• 1 cup frozen raspberries
• 2 tbsp date syrup or liquid sweetener of your choice!

Combine your water with your flaxseeds and leave to set to form a thick gel. In a mixing bowl, combine your flour and baking powder. Add your almond milk, mashed banana and vanilla essence and mix together. Once they've formed a gel, add your flax egg. Then mix in your chocolate chips! 

Heat a pan with coconut oil, and add 1/4 cup of the mixture at a time to make a small pancake. Once they start to bubble on top, flip them over.

While your pancakes are cooking you can make your jam. Heat the raspberries and sweetener until the raspberries have melted down into a sauce.

Then remove your pancakes from the pan and top with your raspberry sauce and other toppings of your choice! I like to use flaked almonds, goji berries and pumpkin seeds on mine. 

Don't forget to tag me in your pictures if you make them! Use the hashtag #MoosFood

Hope you enjoy!

Moo x

Chocolate Iced Oat Cookies! (Vegan, Gluten-free)

Hi everyone!

Today I'm going to be telling you how to make my chocolate chip oat cookies. These are a great quick and easy snack and really cheap to make! I love taking them in my lunch boxes to school or on a picnic. 

Due to the oats they are very high in fibre, so unlike bought cookies they will keep you full for longer and give you lots of energy throughout the day. As they have no refined sugar in, they will also keep your blood sugar levels stable so you won't get a sugar high and then sugar crash after eating them! Maple syrup also contains more minerals than honey, it is a good source of calcium, iron, potassium and manganese making it a really beneficial sugar substitute!

You will need:

• 100g self raising gluten free flour
• 100g melted coconut oil (plus a bit extra for icing)
• 75g maple syrup or liquid sweetener of your choice
• 75g rolled oats
• 1 chia egg (mix 1 tbsp chia seeds with 3 tbsp water and leave to form a gel)
• 100g dark chocolate (you can buy this, or sometimes I make my own to make it healthier using coconut oil, cacao and maple syrup)
• A splash of almond milk if necessary

Simply mix your wet ingredients, combine with the dry ingredients and add a little almond milk if the consistency is too crumbly. Form into balls and flatten on a baking sheet, then bake on 180C for around 15 minutes or until they are golden brown.

While the cookies are cooling begin to make your icing by melting your chocolate with a little coconut oil. Once melted, take off the heat and stir constantly until you get a thick icing (this way it won't drip off the sides of your cookies). Spread onto the cookies once they're cool, and decorate with toppings of your choice. I like almonds, goji berries and more chia seeds on mine!

Hope you liked the recipe, please tag me on instagram if you make any of my recipes so I can see your pictures!

Moo x

Raw banana and raspberry ice cream!

Hi everyone!

This recipe is for my favourite banana and raspberry ice cream. Its super easy to make, you only need 2 ingredients and a blender!

You will need:

• 4 frozen bananas (make sure you freeze these overnight at least)
• 2 cups frozen raspberries

Simply place all of the ingredients in a blender or food processor and combine! If you're using a blender you may need to add a splash of almond milk or water to help it blend. I like mine in a bowl with extra raspberries on top or in a cone, I even have it for breakfast! You can also freeze the ice cream again if you'd like to save it for another day.