Category Archives: Almonds


Baobab Energy Balls


Energy balls are a total lifesaver, I always keep some in my fridge as they’re the best snack with you’re in need of a pick me up or something to sate your sweet tooth. I’ve been eating them like crazy over the last few weeks as I work (a bit like a mad person) to finish my first book and they’ve really given me all the energy I need, and a lot of happiness as they taste so good. I made this recipe for the superfood company Organic Burst and I loved it so much that I really wanted to share it with you too, plus we made an awesome video together and I know that you all want more recipe videos – so here it is! The reason that these balls are so is that they’re full of goodness. The nuts and nut butter give you such an amazing boost of plant-protein, while the dates give you lots of fibre, the coconut oil is full of life-giving fats and the baobab doses you up on insane amounts of iron and vitamin C – so you’ll be buzzing after every bite!

P.S for anyone in the UK – I’m going to be talking on Channel Four’s Sunday Brunch show at around 10am on Sunday morning, which is so exciting so please tune in!

You can watch the recipe video below or on my you tube channel

Ingredients to make twenty balls:

- 1 cup of medjool dates

- 3/4 of a cup of almonds

- 2 tablespoons of chia seeds

- 1 tablespoon of coconut oil

- 1 tablespoon of almond butter

- 1 tablespoon of raw cacao

- 1 tablespoon of baobab

video Screen Shot 2014-05-20 at 20.57.18 video4

Place the almonds into a food processor and blend for a minute or so until they are crushed. Then put the dates and add them, plus all the other ingredients, to the processor with the almonds and blend until the mix is nice and sticky.

Roll the mix into small balls, place these in the freezer for an hour or so to set and then store in the fridge.

Creamy Banana Buckwheat Porridge

Creamy Banana Buckwheat Porridge

Creamy Banana Buckwheat Porridge

Before I tell you all about this amazing recipe, I have some huge and really exciting news to share! I don’t know how many of you have read the about me section of the blog but if you have then you’ll know that I first started eating in this really clean way to try and heal a chronic illness. Over the last eighteen months I have been getting better and better and finally a month ago something clicked and guess what… it seems that I’m actually better again! All of my symptoms have disappeared, I’ve come off every single one of my medications and I just feel amazing! Even when I caught flu this week none of my symptoms came back, when they would normally have been at their absolute worst. It’s just unbelievable, I’ve gone from not being able to stand for even 10 minutes to running around for 12 hours straight with energy to spare! This was an illness I thought I would be battling my whole life, taking medication forever and constantly struggling to keep up with everyone else, but through the incredibly power of food I really have healed myself and I just had to share my excitement about this with you! Food is the most incredible medicine ever and I feel so grateful to have found a way through this illness, so thank you all for supporting the blog as it really has been the best incentive to keep going and get to this point now!

Creamy Banana Buckwheat Porridge

Anyways moving on to this week’s recipe though! This week for me has been all about warming comfort foods as the weather gets colder and flu season moves in, so I’ve been experimenting with different types of winter porridges and this creamy banana buckwheat porridge with cinnamon, homemade almond milk and fresh berries was my favourite. It really is so delicious and it makes you feel so amazing, super light and energetic yet perfectly satisfied and full. The trick about cooking porridge is adding all the delicious ingredients at the begining so that as the buckwheat groats cook and expand they absorb all the amazing flavours making the final bowl a million times more flavoursome than if you add them at the end. I love stirring in manuka honey, slices of banana and ground cinnamon as they all totally melt into the buckwheat to make it so amazingly sweet and creamy, I then add almond milk for extra creaminess before stirring in some almond butter and baobab at the end. I add the baobab powder for a sweet fruity flavour and to get in some extra vitamin C, as it’s such a rich source of the immune-boosting vitamin – much richer than things like oranges, so it’s great for winter. A bowl of this is such an amazingly healthy way to start your day too, you’ll be getting lots of energising plant protein from the almond milk and almond butter, as well as lots of potassium from the banana, anti-inflammatory goodness from the honey, buckets of vitamin C from the baobab and lots of magnesium from the buckwheat, while the cinnamon will be working to regulate and stabilise your blood sugar to keep your energy levels, and therefore your mood, perfectly stable and happy. There’s so much fibre in each bowl of this too, which means that the energy will be released slowly throughout the morning so you won’t feel hungry for hours. The whole thing is also totally gluten free and grain free, so unlike oat porridge it will make everyone feel amazing no matter how many allergies they have, it’s really easy to make too and any adjustment of milk, toppings works perfectly! I love adding raisins, berries, banana slices, chia seeds, crushed hazelnuts and dried fruit.

Serves 2

- 1 cup of buckwheat grouts

- 2 cups of homemade almond milk

- 1 cup of water

- 2 ripe bananas

- 1 tablespoon of manuka honey (or pure maple syrup if you don’t eat honey)

- 2 teaspoons of cinnamon


- 1 tablespoon of almond butter

- 1 tablespoon of baobab powder

Start by putting the buckwheat into a pan with one of boiling water, allow this to heat for a couple of minutes. Then stir in the sliced bananas, cinnamon and honey. Once the water is absorbed add one cup of almond milk and stir well. Allow it to keep cooking and gradually add in the second cup of almond milk when it’s needed – don’t let the buckwheat run out of liquid ever. It should take about 20 minutes to cook completely, at which point stir in the almond butter and baobab if you’re using them and then top with anything you like! Then serve and enjoy.

chocolate caramel slices

Caramel Chocolate Slices

These chocolate caramel slices are hands down the best thing I’ve ever made. Seriously they’re just so incredible. I can’t tell you how excited I was as I was making them, each layer kept on getting better and better so there were more and more squeals of excitement and then once the final thing was ready I was literally jumping around my kitchen forcing anyone and everyone to try them! The best thing about these slices is the way that the three layers melt together to create the most perfect melange of flavours and textures. The bottom layer keeps the whole thing together, it’s the firmest and acts like an almond and pecan biscuit; the middle is then the sweetest and creamiest and tastes just like a fudgy, maple infused caramel; and then the top is just pure chocolatey goodness, just like your classic chocolate bar! So together they taste like bites of heaven! I’m not sure if you’ve ever had millionaire shortbread or chocolate biscuit cake, but these basically taste like the perfect mix of the two, how awesome is that?!

Of course it’s super healthy too, especially as cacao is one of the world’s best sources of antioxidants so you can eat chocolate pudding knowing that it’s protecting you from disease! There’s also an amazing amount of plant protein in here too from the almonds, nut butter and pecans so each bite will energise you, leaving you feeling awesome instead of lethargic, while the dates dose you up on iron and fibre and the coconut oil gives you anti-inflamatory goodness! So each ingredient is feeding your body nutrients, vitamins and minerals to make it stronger and healthier so you’ll be glowing from the inside out!

Makes about twenty slices

For the Base:

- 1 cup of almonds

- 1 cup of pecans

- 2 cups of dates

- 2 tablespoons of almond butter

For the Caramel Layer:

- 2 cups of dates

- 6 heaped tablespoons of almond butter

- 1/2 a cup of water

- 2 tablespoons of maple syrup

- 1/2 a tablespoon of coconut oil

For the Chocolate:

- 1/2 a cup of cacao butter

- 2 tablespoons of raw cacao powder

- 2-4 tablespoons of maple syrup (depends how sweet you like it)

- 2 tablespoons of almond butter

- 1 cup of dates

Start by making the base – simply put the almonds and pecans in a food processor and blend for a minute until a grainy flour forms, then add the dates and almond butter and blend again until the mix becomes sticky. Then place the mix in the bottom of a baking tray, pushing it down firmly with a spoon or spatula before placing the tray in the freezer.

Next make the caramel layer. To do this simply put all the required ingredients into the processor and blend until smooth and creamy, then pour onto the base layer and put the tray back into the freezer for about thirty-forty minutes so that the layer becomes firm enough to pour the chocolate layer onto.

Finally make the chocolate layer. Place the cacao butter in a saucepan and melt on a low heat with the almond butter. Once they’ve melted pour the liquid into the food processor with the remaining ingredients and then blend until smooth. After the caramel has become solid spread the chocolate layer on top, place the tray back into the freezer and freeze for about two hours before enjoying! If all the slices aren’t eaten at once then store in the freezer.


Blackberry, Apple and Maple Crumble

This crumble may be my go-to dish for breakfast, lunch and dinner all winter. It’s just so delicious and so wonderfully quick and easy to make, plus the leftovers seem to get more and more amazing as each hour goes by! I’ve always been a huge crumble fan, even when I didn’t like fruit or vegetables I still loved crumble – although I did quite often leave any larger pieces of fruit to one side and focus on the topping! The topping is still my favourite part though and I’m especially obsessed with the bottom part of it, you know the part that soaks up all the rich purple juices that ooze out of the blackberries and apples as the crumble bakes infusing the oats with a delicious fruity goodness? That part is the best! The rest is amazing too though, the soft sweet slices of apple, the melted wild blackberries mixed with cinnamon, the subtle caramel touches of pure maple syrup and the browned crispy layer of oats on the top – those are all pretty amazing. Nothing about this crumble tastes healthy either really, which is kind of fun, but trust me it really is so good for you and it’s filled with just a few, incredibly simple ingredients: apples, blackberries, oats, almonds, coconut oill, cinnamon and pure maple syrup. That’s it. So you can enjoy your dessert any time of the day knowing that you’re taking in so many vitamins and minerals as well as fibre, healthy fats, anti-oxidants and plant-protein. The final piece of awesome news about this dish is that both blackberries and apples are in season in England right now, which means that not only do they taste better than ever but you can go pick them too, which is really fun – there’s something really magical about collecting your own wild, organic food and turning it into something totally delicious!

On a totally separate note I was nominated for the best blog in the Free From People’s Choice Awards, which is pretty awesome and I would so love it if you would vote. It literally takes two minutes and I would so appreciate it! Just click on this link, scroll down the page a little and then choose Deliciously Ella from the drop down menu on the bottom row under the heading Best Free-From Food Blogger 2013. Thank you so much! bb pickingIMG_8314IMG_8407IMG_8271

Serves 4

For the topping:

- 1 and a 1/2 cups of oats

- 1 cup of almonds

- 1/3 of a cup of pure maple syrup

- 3 heaped tablespoons of coconut oil

- 2 teaspoons of cinnamon

For the fruit layer:

- 6 red apples

- 2 cups of blackberries

- 1 tablespoon of maple syrup (optional)

- 1/2 a teaspoon of cinnamon


Start by making the crumble layer. Simply place the almonds in a food processor and blend for a few minutes until a flour forms, then add this flour to a mixing bowl with the oats. Next place the coconut oil, maple syrup and cinnamon in a saucepan and gently heat until the coconut has melted and everything has mixed nicely – pour this over the oaty almond mixture and stir well until all the dry ingredients are coated with the maple mix. Then leave this bowl to one side.

Next peel the apples and remove the core, cutting the remaining section into roughly 8-12 pieces. Place these in a sauce pan along with the blackberries and a enough boiling water to just cover the bottom of the pan, probably about a cm’s worth. Then add the extra maple syrup if you’re using it plus the cinnamon before putting the lid on the pan and allowing it to simmer for about ten minutes, until the fruit is nice and soft. While this cooks pre-heat the oven to 180C.

Once the fruit is soft transfer it into the bottom of your baking dish and layer the topping above it. Then bake for 25-30 minutes, until the top is nicely browned. Finally serve and enjoy!

Almond, Quinoa & Pumpkin Seed Bread

Superfood Bread

I’ve always been a bit nervous of making a delicious gluten free, vegan, super healthy bread, it just seemed like a very daunting and slightly impossible task, but after the success of my burger buns two weeks ago I realised that it was time to attempt it and what a simple success it was! I can’t tell you how easy this recipe is and how insanely awesome it tastes, it also left me feeling like a serious domestic goddess: seriously I was jumping all around my kitchen in such excitement! The bread is just perfect, with a beautifully rich, wholesome, nutty flavour and a wonderfully soft texture. It’s so great to have bread back in the house again too and I’ve been really enjoying slices of it toasted with all my favourite toppings – think creamy avocado with lemon juice, chilli salt and sliced tomatoes; homemade almond butter with banana slices and medjool dates; roasted red pepper hummus with bean sprouts and black pepper, healthy nutella with pieces of roasted hazelnuts… the list is just too awesome!

Something tells me this might be my most popular recipe yet and I know it’s something that a lot of you have been asking for for a while so I hope you love it! This type of nut and seed bread is so popular at the moment and seems to be popping up on blogs everywhere so I’m sure you’ll have come across similar versions on places like Green Kitchen StoriesOh She Glows or My New Roots (three of the best blogs ever) as well as lots of paleo versions using eggs not psyllium. I’ve changed the consistency of the typical bread though to make is smoother and softer as I like my toast to have a more traditional texture that kind of melts in your mouth, although I’ve left some whole pumpkin and sunflower seeds in there for a little crunch! Mine’s also totally gluten free as most of these types of recipes use oats, so I’ve moved to brown rice flour to make it easier for you all.

Almond, Quinoa & Pumpkin Seed BreadAlmond, Quinoa & Pumpkin Seed BreadAlmond, Quinoa & Pumpkin Seed Bread

Makes one loaf

- 2 cups of cold water

- 1 and a 1/2 cups of pumpkin seeds

- 1 cup of buckwheat or brown rice flour

- 1 cup of almonds

- 1/2 a cup of sunflower seeds

- 3 heaped tablespoons of psyllium husk powder

- 2 tablespoons of chia seeds

- 2 tablespoons of dried mixed herbs (I used herbs de provence but basil, rosemary, thyme, oregano etc are all great)

- salt and pepper to taste

Unfortunately there is no substitute for the psyllium husk powder – they work to stick the loaf together and I’m so sorry but they’re just essential for the recipe, I tried it without them and it was just too crumbly! They’re really easy to get hold of though, every health food shop sells them and google has endless links to sites that sell them too.

P.S. I just changed the recipe a little to the original changing the quinoa flakes which lots of you were struggling to find and instead using brown rice/buckwheat flour, I’ve also taken out the flaxseeds. I find this version works much better and I hope you do too!

Almond, Quinoa & Pumpkin Seed Bread

Simply place the almonds and one cup of the pumpkin seeds in a food processor and blend for a couple of minutes until a smooth flour forms. Transfer this flour into a bowl and stir in the remaining half a cup of pumpkin seeds plus the buckwheat flour, sunflower seeds, psyllium husks, dried herbs and salt. Stir the mix well before gradually pouring in the water.

You’ll then need to let the mixture sit for an hour or so to let it fully absorb all the water and firm up. During which time you can heat the oven to 180C.

Once the mix is nice and firm (I mean really firm, it can’t even be a tiny bit runny – if it is then add another spoon of psyillium) grease the base of a loaf tin with coconut or olive oil, pour the mix in and firmly press it down with a spoon or spatula. Then place the bread in the oven and bake for forty minutes to an hour, until the top begins to brown and you can pull a knife out of the middle without any mix sticking to it. Finally, slice, smother in your favourite toppings and enjoy!

I normally store the bread in the fridge as it makes it last longer, and if you want to freeze it that works too, I normally slice it before freezing first though to make toasting easier!