SATURDAY MORNINGS ARE FOR DESSERTS

After a busy school week I like to create a chill and cosy Saturday morning so the kids can feel relaxed.

This morning I conjured up a made up apple pie recipe using some leftover apples (tossed with cinnamon, sugar, lime juice and flour) and puff pastry that was laying around in the fridge. 

I had made some chocolate coated dates filled with almond butter from a couple of days before and put those on the side. 

Both topped with milk and white chocolate hearts!

APPLE SPICE LATTE

It's already almost October, my favourite month. Partly due to delicious pumpkin spice lattes ...oh yeah!

However, recently, I saw apple spice latte on he menu and I thought I must search this!

I found and tried this recipe. There weren't many out there.

The apple spice syrup didn't end up having a syrupy texture as I imagined and I used a medium roast instant coffee as this is what I had on hand. Also had no whipped cream so my work was no match for store bought I am sure but it did satisfy my spicey coffee cravings!

I used this chai spice blend instead of the recommended apple pie spice since I am in the UK and the spices included didn't seem much different. I love the taste of this!

ONE PAN VEGGIE ROAST

Ingredients

3 potatoes

3 courgettes

5 small sweet peppers

1 aubergine

3 tomatoes

2 cloves of garlic

1 tspn salt

1/2 tspn black pepper

Lots of olive oil

Method

Preheat oven to 180c

Peel and chop all ingredients and add to roaster.

Mix with hands!

Put roaster in oven and cook for an hour at 180c.

Tip. 

Mix contents after half hour of cooking just to cook evenly.

Chop everything into very small pieces. This gives a nice texture to the roast.

KETO GARLIC BREAD

I made a keto garlic bread yesterday morning and it turned out pretty alright. I used this recipe but substituted the garlic powder with two fresh gloves of garlic and skipper the parmesan cheese coating. Also used a mild shredded cheddar melted on the stove instead of the mozarella and microwave.

Enjoy!

PALEO CUPCAKES, A MOUSSEY STAPLE

I despise long winded introductions to recipes so I've just attached the recipe and the finishes product to this blog post.

Enjoy x

Dairy-Free Matcha Latte

1 cup unsweetened almond milk

1 teaspoon matcha green tea powder

1 teaspoon stevia (or 1 sachet)

1 teaspoon collagen protein powder (optional)


STEPS

Blend everything together!

There you have a wonderful, slightly nutty matcha latte fit for the fanciest of vegan cafes.