Category Archives: Oats

pancakes

Ten Minute Mango Pancakes

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I woke up really craving something this week and couldn’t figure out for hours what is was, so I decided that it must be pancakes, mainly because pancakes are amazing and I hadn’t had them in a while. The problem was that I was away from home and so didn’t have all my ingredients with me, which meant that I had to make something really simple. I really didn’t think they were really going to work as I just threw anything we had into a food processor and whizzed it into a mix, but I was happy at the thought of enjoying a sort of pancake-esq mess so it didn’t matter, but I was so wrong – they were the best pancakes I’d ever made! Sadly I hadn’t written down the recipe as I thought it wouldn’t be worth sharing so I then spent ages yesterday trying to recreate them and finally did, so I hope you love these as much as I do! They’re honestly so simple and require so few ingredients, it’s so awesome – all you need are oats, ripe bananas, nut butter, water and some mango. So much goodness, so much simplicity, so much happiness! The ingredients take about two minutes to whizz together and then you just need to fry them up, serve them and enjoy!

Whilst I’ve been away I’ve been focusing on my book too, which is so much fun. Anyways the book is dedicated to all my amazing readers, as without you I would never be where I am today – so really thank you so much for reading this, it means so much. Anyways I would love to ask you two things, firstly I’m going to include a big questions section so that I can cover all your most frequently asked questions in depth. So I would love you to comment with all your questions under this blog post. And secondly I’d also love to include some quotes from you about the effect that Deliciously Ella food has had on you and your life, so if you’d like to share something with me then I’d absolutely love to hear from you via email to ella@deliciouslyella.com. Have a lovely Easter everyone!

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Ingredients for twenty five small pancakes:

- 2 ripe bananas (270g)

- 4 slices of mango (180g)

- 1 cup of blueberries (150g)

- 1 and a 1/2 cups of oats (240g)

- 3 tablespoons of nut butter (I used cashew butter)

- coconut oil, for greasing the pan

- 2 cups of water

- a pinch of salt

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Simply peel the bananas, then place the bananas, mango, oats, nut butter, water and salt into a food processor and whizz for a minute of so until the mix is nice and smooth. Then transfer the mix into a bowl and stir in the blueberries, if you’re using them. Let the mixture sit for a couple of minutes before you start cooking so that the oats can absorb some of the liquid. 

While the mixture sits, heat up a non-stick frying pan and grease it with a little coconut oil. Once the pan is really hot place a heaped tablespoons worth of mix onto it and allow it to cook for about two minutes, before flipping it over and letting the other side cook until it begins to brown. It’s really important that you don’t flip the pancakes too early though – wait until the top side no longer looks like the runny mix in the bowl, but it’s starting to look firm and cooked, at which point flip it over.

These pancakes are really small so even in a small pan you can get three or four going at the same time.

Then serve and enjoy!

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Bircher Muesli with Almond Milk

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Someone on instagram asked me this week for a bircher muesli recipe, I’m not sure why I hadn’t made one before but I’m now obsessed – I had totally forgotten how delicious it is!  Each bite is so awesomely creamy and it’s the easiest breakfast ever. It takes just five minutes to throw together in the evening and then you can just grab it and go in the morning. It’s full of so much goodness too so you’ll feel amazing. Each bowl is made by simply mixing oats with mashed banana and raspberries, lots of almond milk and blueberries, and then an amazing combination of sunflower seeds, chia seeds, pumpkin seeds, maple syrup and cacao nibs. I love topping my bowl with more berries, seeds and some raisins in the morning but it’s also amazing with things like granola, coconut yoghurt, mango and dates. The only thing I’d say with this recipe is that you really should try and use homemade almond milk as it’s much creamier than anything you buy in a supermarket which is just a bit too watery for this recipe – almond milk is really the easiest thing to make though, and you can find a recipe here.

The other exciting thing is that I’ve just launched an incredible Easter giveaway competition to celebrate reaching 100,000 followers on instagram, full details for the competition are here – I can’t wait to see all your photos!

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Serves 2

- 1 cup of oats

- 1 over ripe banana

- 1 and a 1/2 cups of homemade almond milk

- 2 tablespoons of maple syrup or honey

- 1 tablespoon of chia seeds

- a handful of sunflower seeds

- a handful of pumpkin seeds

- 1/4 of a cup of raspberries

- 1/4 of a cup of blueberries

- a handful of cacao nibs

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 Start by slicing up the banana, then place the slices in a mixing bowl with the almond milk and raspberries and mash them all together with a fork. Then add in the oats, seeds, cacao nibs, chia seeds and sweetener and stir together. Place the bowl in the fridge and allow it to thicken overnight.

 

coconut and quinoa porridge

Coconut Porridge

I might go as far as to say this is the world’s best porridge. It’s just so insanely rich and creamy, yet so nourishing and health enhancing! The trick to getting the perfect consistency here is using a mix of coconut milk, coconut oil, banana and almond butter – such a winning combination, and trust me it’s so addictive! I’ve been waking up craving this porridge most days. It’s such a speedy breakfast too, it literally takes ten minutes and will keep you energised and buzzing for hours thanks to all the incredible metabolism boosting fats, plant protein and fibre. I love how warming it is too, so perfect for the wintery months. It tastes unbelievably good just on its own as the banana gives a wonderful sweetness, the almond butter adds a nutty touch and the coconut adds a tropical blend, but the toppings are pretty fun too – I love my toppings! My favourites are fresh blueberries, raw cacao nibs, juicy raisins or goji berries, bee pollen, raw honey and crushed nuts or seeds. Once you’ve added all of the toppings you will have more goodness and energy in your body than you know what to do with! If you’re in a rush it’s a lovely dinner for one too, especially if you’re after something sweet!

I know people are nervous of fats, but please trust me on this one – they’re so good for you and we all really need them to look and feel our best! Coconuts are the perfect fat source too as they have been shown to help balance blood sugar, improve metabolism, help thyroid function and improve good versus bad cholesterol levels. They also contain lovely antioxidants that help to protect our bodies from disease! If you want to read more on it there’s a great Huffington Post article here.

Coconut and quinoa porridge

Serves 1

- 1 cup of water

- 1/3 a cup of oats

- 4 tablespoons of coconut milk

- 1 tablespoon of almond butter

- 1 tablespoon of coconut oil

- 1 banana

- Optional: 1 tablespoon of maca powder for an extra energy boost

My favourite toppings:

- fresh blueberries

- bee pollen and raw honey

- crushed nuts or seeds

- raisins and goji berries

- cacao nibs

Coconut and Quinoa Porridge

Simply add the oats, water, coconut milk and slices of banana to a saucepan and allow it to heat for about ten minutes, until the liquid has all been absorbed. Then stir in the almond butter and coconut oil and let them dissolve into mix. Once it’s all nicely mixed pour it into a bowl, add all your favourite toppings and then it’s ready to enjoy!

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Chocolate Oat Cookies and a Cookbook!

So this cookie recipe comes with an awesome announcement – I’m writing a cookbook! I’ve been dying to tell you all about it since Christmas but I had to keep it under wraps until it was all signed and sealed. Anyway it’s now official so I can share all my excitement with you! I’ve been having so much fun creating incredible new recipes for it, which I think you’ll all love. It’s being published by Yellow Kite, a new list at the renowned publisher Hodder and Stoughton, which is such an honour as they’ve published the best books from people like Gordon Ramsey, Hugh Fearnley-Whittingstall and Delia Smith. The book will be based on totally new recipes, but I’d like to include a couple of your favourites from the blog too, so please get in touch either by comment, Facebooktwitter or email and tell me which recipes you’d love to see in there! The book would never have been possible without all your amazing love, support and encouragement so I really want to say thank you all so much, I’m so unbelievably grateful to all of you. If you’d like to you can pre-order it now on Amazon by following this link!

I also want to quickly apologise for anyone that had trouble accessing the site yesterday, we had a crazy amount of traffic and the site was just overwhelmed! The Daily Mail ‘You’ magazine and the Telegraph Saturday Magazine are both running features on Deliciously Ella this weekend, which is so unbelievably exciting. The online versions of the article went up at the same time last night and amazingly there were just too many hits on the site all at once! The issue has been solved so hopefully it won’t cause anymore issues for you – I’m so sorry! If you’d like to read the articles this is the Telegraph one and this is the Daily Mail one.

Anyways moving on to this week’s delicious recipe – chocolate oat cookies! These cookies are such winners, they take just 20 minutes to make, contain only five awesome ingredient and taste amazing – I mean what more could you ask for! They’re one of the best things to whip up when you need something sweet and don’t have any time. Believe it or not they’re stuck together with black beans, which I know may seem a little strange and potentially off-putting at first but just trust me on this one, it’s amazing! You can’t taste the beans at all but they add a wonderful gooey texture that really brings the whole thing together. They’re then sweetened with pure maple syrup which adds a caramel like flavour, while the coconut oil adds a subtle touch of tropical goodness and the raw cacao nibs add the perfect chocolate-chip-esq crunch! They’re very simple but they’re full of amazing flavours and lots of health-boosting goodness. The beans and oats together give you a serious boost of fibre, so each cookie leaves you feeling satisfied and energised for hours!

Makes 10 – 12 large cookies

- 1 and a 1/2 cups of oats

- 2 cups of black beans

- 1/2 a cup of pure maple syrup

- 2 heaped tablespoons of raw cacao

- 2 tablespoons of coconut oil

Optional:

- a large handful of cacao nibs, you could also use dark chocolate chips

In this recipe I used normal oats, but you can also use gluten free ones. For the beans I used two cans,  but you could use dried ones – just soak them for about six hours first and then boil them for an hour or so before using.

Pre-heat the oven to 180C.

Start by rinsing and draining the beans. Then place them in a blender with the coconut oil, cacao and maple syrup and blend until smooth.

Transfer the bean mix into a mixing bowl and stir in the oats and cacao nibs.

Grease a baking tray with coconut oil

Scoop the cookie mix out of the bowl, using about a tablespoon of mix per cookie. Moulding each one into a ball in your hand, then push it onto the tray to form thin circles.

Bake for twenty minutes, then remove the tray from the oven and allow the cookies to cool before enjoying!

Store in an air-tight container for a week or so.

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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

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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!