Friday 19 January 2018

Raspberry cashew energy bites

Do you ever need some extra energy?  I always find that in winter I need a bit more of a boost and rather than head to the staff vending machine, I prefer to make my own.  These energy balls are ideal because they travel well (my handbag is never without a snack), last for ages in the fridge and keep your energy and blood sugar levels up.

And they are super easy to make…

Blend the cashews until they are a chunky crumble.  If you prefer, you can swap cashews for almonds, hazelnuts or walnuts.  

Then add the dates.  

I’d strongly suggest hunting down Medjool dates.  They really are the best - they are bigger, softer and stickier than the dry ‘normal’ dates and will hold your mixture together - plus I think they have a far superior taste.  If you don’t like, or can’t find, dates then replace with dried figs or cranberries.

Pulse the dates and nuts in the blender until a sticky dough is formed.

Then add the vanilla extract and salt, blending a bit to combine.

Lastly add your freeze-dried fruits - I went for the delicious SUPERGOODFRUITS freeze-dried raspberries.  

Blend again, but not too much.

Then, using your hands, roll the dough into little balls.

Pop into the fridge and / or eat!
Ideal for eating before a workout or when you have a mid-afternoon slump.  As you can see, they’re easy to make and you can experiment with other ingredients too - such as chia seeds, cocoa powder, coconut…

 But feel free to double / triple this recipe as the balls will last at least a week!

*This post was sponsored by SUPERGOODFRUITS. The opinions are completely my own based on my experience.*

Friday 12 January 2018

Super Muesli

Breakfasts in winter need to be heartier than in the summer.  I definitely need more ‘fuel’ to get me through the cold dark days!

So this muesli is ideal.  

It’s also so much better to make your own.  All you need is grains plus fruits and nuts/seeds.  

I used oats for this one which I toasted slightly in the over to firm them up.  But you can use any grain such as barley, spelt or rye - or even a mixture.  Look for ‘rolled’ grains, rather than “quick-cook” ones as the latter is often very processed.

For your fruits you can use anything you want here - I’m using SUPERGOODFRUITS freeze-dried bilberries for mine for an antioxidants boost.  You can also add raisins and other fruits, but just be careful not to overload with the fruit sugars as dried fruits are far more concentrated than fresh.  
Nuts and seeds add a perfect finish to muesli.  I always toast mine in the oven (as I do the oats) as it brings out the taste.  For this combo I used sunflower seeds, pumpkin seeds and desiccated coconut.

Serve up with milk or yoghurt for a tasty start to your day.  You can also add a sprinkle of cinnamon, ginger or nutmeg if you want.

Don’t you just love how the SUPERGOODFRUITS bilberries turn the milk purple!?  

Make a batch at a time and your breakfasts are sorted for the next week or so…


Any ratio of these ingredients is fine - just make it how you like it!

*This post was sponsored by SUPERGOODFRUITS. The opinions are completely my own based on my experience.*

Saturday 6 January 2018

Bilberry & Apple coconut crumble

Apple crumble is such a winter comfort food.  Whether you’re a Brit missing the taste of home, or when you, or someone you know, is having a down day, there’s nothing quite like this warming hug-in-a-bowl dish.

I use a mixture of red and green apples in mine because I like the combination of the more tangy Granny Smiths with the softer Braeburns.  But you can use any apples you like!

Peel the apples and then chop the flesh into smallish chunks.

Put the apple into a saucepan with the sugar and water.  I used coconut sugar because I love the deeper taste, but again you can use any sugar you want!

Cook the apple mix for about 10 minutes on a low heat, until they soften.

Then add the SUPERGOODFRUITS freeze dried bilberries.  

They give the mixture a gorgeous purple tinge, as well as additional flavour and texture - and, of course, nutritional benefits as they’re chock full of antioxidants - perfect for fighting off winter!

Then put your mixture into an oven-friendly dish.

If you’re going to cook the crumble straight away, then preheat your oven to 190’c.

Now it’s time for the topping…

Put the flour and sugar in a mixing bowl, stirring well.  Then add small chunks of the butter at a time.  Rubbing the mixture together with your hands until it looks like breadcrumbs.  

I also add some desiccated coconut to mine for extra flavour and texture.

Cover your fruit with the crumble mixture.

Then bake for approx 20 minutes, until the topping has turned golden.

Serve with custard, vanilla sauce, cream or ice cream - whatever takes your fancy!

Just enjoy this classic dish.


  • 400g chopped apples (any type - I used a mixture of Granny Smith & Braeburn)
  • 50g sugar (any type - I used coconut sugar)
  • 50g SUPERGOODFRUITS freeze dried berries (any type - I used wild bilberries)
  • 1 tbsp water

  • 300g plain flour
  • 200g unsalted butter
  • 150g sugar (any type - I used caster sugar)
  • 50g desiccated coconut

*This post was sponsored by SUPERGOODFRUITS. The opinions are completely my own based on my experience.*

Saturday 16 December 2017

Raspberry, pistachio & chocolate loaf

One of my favourite activities on a cold winter day is to bake…then of course enjoy the results of my labour!

This loaf cake was inspired by a delicious recipe I saw by Candice Brown, the winner of Great British Bake Off last year.  I love the combination of raspberry and pistachio (as you may have realised from other recipes!). It uses coconut sugar which I think adds a really lovely extra flavour depth to the cake.  I also love the way that freeze-dried raspberries really add to the fruit flavour of the cake - and make a decoration that lasts.  As much as I love raspberries, they go bad so quickly.
First of all, toast your pistachios by putting them on a baking tray in the over (at 160c fan) for about 10 mins before leaving to cool on the side.  

While they’re cooking/cooling, line a loaf tin.  I tend to make little cakes so this one makes 4 generous slices but you can easily increase the ingredients if you want to make a bigger cake.

In a mixing bowl put the butter, coconut-nutmeg sugar, flour and crumbled SUPERGOODFRUIT freeze-dried raspberries, mixing them together with the egg, baking powder and a splash of milk (I used hazelnut milk but you can use any flavour you like!).

Coat your fresh raspberries with a sprinkle of flour (this stops them sinking to the bottom of your cake) and chop 2/3 of your chocolate.

The pistachios should now have cooled, so put almost all off them into a food processor/blender (make sure you save some for the topping).  Blast the non-topping pistachios until they are the size of large breadcrumbs.

Add the raspberries, pistachios and chocolate to the cake mix and gently fold together.

Then pour the mixture into your lined loaf tin.  Bake in the over for about 45 minutes.

Check your cake is done by putting a skewer through it and seeing if it comes out clean.  If mixture is stuck to the skewer, then it needs more cooking time!

When it’s ready, leave it to cool for 5 minutes in the tin before removing it and putting it on a rack to cool completely.

Using the bain-marie method (a bowl over a pan of simmering hot water), melt your remaining third of chocolate.  Roughly chop your remaining pistachios and crumble the SUPERGOODFRUITS raspberries.

When your cake is cooled pour the melted chocolate over it and sprinkle the pistachios over the top...

...and finish with scattered freeze-dried raspberries.

Then serve…

…and enjoy!

  • 40g coconut sugar mixed with 1 teaspoon ground nutmeg
  • 75g pistachio nuts, shelled (also used in topping)
  • 40g unsalted butter
  • 35g self-raising flour
  • 1 teaspoon baking powder
  • 40g fresh raspberries
  • handful SUPERGOODFRUITS freeze dried raspberries (also used in topping)
  • 50g dark chocolate (also used in topping)
  • 1 egg
  • splash of (hazelnut) milk

*This post was sponsored by SUPERGOODFRUITS. The opinions are completely my own based on my experience.*
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