Pumpkin Spice Balls

We are well into October, but here in Bristol, we are being spoiled by beautiful weather this weekend. Walking around was so perfect and it certainly doesn’t feel like winter will be here soon. Taking advantage of the nice weather, I went to Zero Green in Bedminster, one of Bristol’s many plastic free shops. You bring your own containers, weigh, fill, then weigh again. The oats, chia seeds, pumpkin seeds, date/raisins, and pulp are from this shop. They also feature almond, cashew, and oat mylk in glass bottles from a lovely company called O!Mylk. They often leave leftover nut pulp for customers to take for free! So I took about a cups worth and decided to make these Pumpkin Spice Balls. Here is what you’ll need:

  • 1 cup almond pulp (or desiccated almonds if you don’t have pulp)
  • 1/4 cup porridge oats
  • 1/4 cup raisins and/or chopped dates
  • 1 tablespoon chia seeds
  • 2 teaspoons pumpkin spice
  • 1 tablespoon honey
  • 1 tablespoon peanut butter (or nut butter of your choice)
  • 5-6 tablespoons puréed pumpkin
  • Pumpkin seeds to coat

Place the pulp, oats, dates & raisins, chia seeds, and pumpkin spice in a bowl. The pulp is moist, so I found it best to mix together with a fork, working all the ingredients together as much as possible.

Once mixed, it should look a bit crumbly, as seen above.

Next, add the honey, nut butter, and pumpkin. Really stir it through so that all dry ingredients are well incorporated. If the mixture is too dry and not holding, you can add a bit more pumpkin. If it’s turned out too wet, just sprinkle on a bit more oats.

After rolling into a ball, I squished pumpkin seeds onto the outside. You really have to press them in as they don’t stick easily. Alternatively, you can drizzle the balls in chocolate or icing, then put the seeds on.

And there you have it, Pumpkin Spice Balls! They were super easy to make and would be a fun activity for little ones. There are also a lot of ways to adapt this recipe to your liking. You can always use maple syrup or golden syrup instead of honey. And if you like them sweeter, add more honey and slightly less pumpkin to bind. I think toasted pecans or chocolate chips would work really well in these treats. However you make them, this is a great way to create a healthy snack without producing much waste.

Enjoy the sunshine while it lasts! Thanks for reading and Happy Eating!

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Pumpkin Spice Scones

Happy October! Now it’s time for all things pumpkin, which really is one of my favourite things to eat. I’ve also noticed a lot more businesses are offering pumpkin spice flavored treats, which I plan on reviewing at a later date. Anyhow, on to these delicious scones. Here is what you’ll need:

  • 2 cups flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • 1/4 cup sugar
  • 1/4 cup brown sugar
  • 1 teaspoon chia seeds
  • 1 cup puréed pumpkin
  • 1 tablespoon almond milk
  • 1 teaspoon vanilla
  • Pumpkin seeds to top scones

First, combine all the dry ingredients. Mix very well, making sure you break up any brown sugar lumps.

Next, add the pumpkin, milk, and vanilla. Mix very well until the wet ingredients are fully incorporated, creating a sticky dough.

Place 8 even portions of the dough on your baking sheet. Top with pumpkin seeds. Since my seeds are raw, I like putting them on top so they end up with a nice, toasted flavor. Also, if any one likes my baking mat, I got it for £5 at Sainsbury’s.

Place into the oven at 350 F / 180 C for 15 minutes. Once done, take out the oven and let cool completely.

And there you have it, Pumpkin Scones that are vegan, egg free, dairy free, and delicious!

Even without butter, these are soft, chewy, and bursting with pumpkin spice flavor. They are easy to make as you just put all the ingredients into a bowl, mix it up, and bake. No fuss! And if you’re wondering where to find canned pumpkin, Sainsbury’s tends to have them in the American (junk) food aisle. Thanks for reading and Happy Eating!

Upside Down Plum Cake

The Bristol Half Marathon is tomorrow and I thought I’d bake up some pre-race fuel to use up some ripe plums. Not sure how the weather will turn out, but when all else fails, at least there’s cake. Here is what you’ll need:

For the plum topping:

  • 8-10 ripe plums
  • 3 tablespoons butter
  • 1/3 cup brown sugar

For the cake batter:

  • 1 1/2 cups flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup sugar
  • 3/4 cup almond milk (or any you like)
  • 1 teaspoon almond extract
  • 2 beaten eggs

First, wash and cut the plums as you like.

Next, mix the brown sugar and butter, spreading it on the bottom of your cake tin.

Then, neatly arrange the plums on top of the butter and brown sugar.

In a bowl, add the flour, sugar, salt, baking powder, almond milk, and almond extract. Stir it a bit, then do the eggs.

Last, beat the eggs separately before adding them to the batter. If you have a mixer, use it! If not, just use a whisk to get a good batter. For the record, I don’t have a mixer, but the cakes still turn out alright.

Once mixed, pour the batter evenly into the tin, making sure it covers the fruit.

Heat your oven to 180 C / 350 F, and bake for 35 minutes.

And there you have it, Upside Down Plum Cake! This cake is good, like real good! Gooey, sticky, sweet, and part of your 5 a day? Heck yeah!

This is the perfect way to use up your ripe plums. The recipe also works well with damsons, peaches, and nectarines. And who doesn’t like a serving of fruit? Hopefully a slice of this cake will propel me to the finish line. And at the very least, lots of leftovers, yeah! If you happen to be near the Half Marathon route, come out and cheer us on – with the weather we’re expecting, we’ll need it! Thanks for reading and Happy Eating!

Wild Fruit Crumble

This cooler weather has been so nice and comfortable. It’s the perfect temperature for running and cycling, and for foraging wild fruit on the way.

I loaded up on these berries and apples during a bike ride, and the most obvious thing to make was a warm and filling crumble. Here is what you’ll need:

  • 2 cups blackberries
  • 3 small apples
  • 1 tablespoon sugar
  • 1 tablespoon flour
  • 1/2 cup porridge oats
  • 1 teaspoon cinnamon
  • 1/4 cup sliced almonds
  • 1/4 cup raisins or sultanas
  • 1/3 cup almond milk

First wash the fruit very well, then peel and chop the apples into chunks. Put all the fruit into your baking dish.

Pour the sugar and flour over the fruit, and mix it around trying to coat the chunks as much as possible.

Next you will prepare the topping, which is essentially a bowl of porridge. Put the oats, cinnamon, almonds, raisins, and almond milk together. Let it sit for about 5 minutes so the oats absorb as much of the liquid as possible.

Spread the topping over the fruit. Make sure it’s as even as possible.

Place in the oven at 180 C / 350 F for 35 – 40 minutes, depending on your oven. It’s done when the fruit is soft and the topping is golden brown.

And there, you have it, Wild Fruit Crumble! You can pretty much use any fruit you want. Damson, blueberries, and red plums work well too! And the topping is on the healthy side compared to traditional crumble which often has a lot of butter and sugar. As I’m training for the Bristol Half Marathon, this is definitely a dessert I can get behind! And you can even have it for breakfast! It is part of your five a day and a lovely way to fuel your morning workout. Give this recipe a try and you can start by picking some wild fruit. Thanks for reading and Happy Eating!

Pumpkin & Butternut Squash Soup

November is finally here and Christmas is right around the corner. For me, that means there’s lots more baking to come, but I need a break from it at the moment. So, I decided this month will be about savoury things, and I’ll save the sugar for later. As I now have a hand blender, I thought I’d make a smooth Pumpkin & Butternut Squash soup. Here is what you’ll need:

2 tablespoons Olive oil

  • 2 leeks, sliced
  • 2 celery stalks, sliced
  • 1 medium onion
  • 1 clove/ 1 teaspoon crushed garlic
  • 1 can (~2 cups/425 g) puréed pumpkin
  • 1 pound (~3 cups/500 g) cubed Butternut squash
  • 6 cups water
  • 3 chicken stock cubes
  • 1/2 teaspoon sage
  • 1/2 teaspoon thyme


First chop up the leeks, onions, celery, and butternut squash. I like to have all my ingredients ready to go before I switch on the oven.


Heat about 2 tablespoons of olive oil in a pan on medium heat. Then add the leeks, onions, celery, and garlic. Cook 5-10 minutes, or until soft.


Once the veggies are cooked and soft, add the pumpkin and butternut squash.


Then add the water and stock cubes. If you’d like to make this vegan, just add vegetable stock.


Stir until the stock cubes are dissolved, then simmer for around 30 minutes, or until the squash is very soft.


Turn down the heat at this point. If you have a hand blender, you can then now make the soup smooth. You can also use a regular blender, or even a potato masher to smooth it up.


Lastly, add the sage and thyme. I tend to add dry spices at the end. Let simmer for another 10 minutes.


And there you have it, Pumpkin & Butternut Squash soup! This is healthy, tasty, and very filling. It’s full of fiber and vitamins, and is perfect for these cold, dark evenings.


You can enjoy it on its own, or you can add toppings such as pumpkin seeds or a bit of parmesan cheese. My husband cooked up some chorizo chunks to add to his soup which really added some amazing flavour. Try your hand at making this soup and you’ll have a very happy tummy, and lots of leftovers to boot! Thanks for reading and Happy Eating!

Paleo Pumpkin Pancakes


As you can see, I really like pumpkin, hence all the pumpkin recipes throughout October and November. It’s such a versatile gourd. It’s naturally sweet and full of fiber. It’s also a great substitute for butter in a lot of recipes, if you don’t mind the orange hue. So, I decided to try my hand at making paleo pancakes. Don’t get me wrong, I love carbs, but I also like to try new things. So, here is what you’ll need:

3 eggs, beaten

  • 2/3 cup (150 g) puréed pumpkin
  • 1/3 cup (75 g) almond milk (or whatever milk you like)
  • 1 teaspoon vanilla
  • 1 tablespoon honey
  • 3 tablespoons coconut flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon pumpkin pie spice
  • 1/4 teaspoon salt


First beat the eggs until smooth and yellow.


Next, add the pumpkin, almond milk, honey, and vanilla, mixing well.


You will then add the coconut flour, baking soda, salt, and spices.

Once the batter is thoroughly combined, heat up a greased pan and put a large dollop of the mixture in. I used a large cooking spoon which ended up giving me 6 like sized pancakes.


And there you have it, Paleo Pumpkin Pancakes!


Instead of syrup, I used some cranberry sauce I bought at the Bath Christmas market made by the company Victorian Kitchens.


It went really well with these pancakes, although maple syrup or whipped cream is nice too. These pancakes weren’t the easiest to make as they were a bit delicate, making them hard to turn over. Most likely because traditional flour was not used, hence, no gluten. I may add a bit of flour to help bind them next time. It was definitely worth a try making something different. The hardest part was finding the right temperature so they would cook without burning. I started at heat level 4 on my stove, then put it down to 3 if you’re wondering where to start. Hope you try making these pancakes this week! Thanks for reading and Happy Eating!

Pumpkin Chia Pudding 

Do you feel that chill in the air? Autumn is well under way here in Bristol. But it’s still nice enough to spend time walking around the harborside, watching the world go by. On days like this, I try to get all my errands done before the weather gets worse. So, I like to have something easy and filling for breakfast. Cue pumpkin chia pudding. It’s super easy to make as long as you remember to prepare it the night before. Here is what you’ll need:

1 cup (215 g) puréed pumpkin

  • 1 1/2 cups (300 g) almond milk (or any kind of milk or nut milk you like)
  • 1 teaspoon cinnamon
  • 1/2 teaspoon pumpkin pie spice
  • 1/3 cup (55 g) whole chia seeds


In a medium sized bowl, add the pumpkin, milk, and spices. Mix very well until the spices are incorporated throughout the milk.


Next, add the chia seeds and stir until covered by the liquid. At this point, the chia seeds will begin to get sticky. Put the bowl into the fridge overnight (or at least 3 hours).


When it’s ready, it should have the consistency of a dairy pudding. Serve it up in a bowl and add whatever toppings you’d like. I love adding bananas, cocoa nibs, and sliced almonds with a light drizzle of honey.


And there you have it, Pumpkin Chia Pudding! This is a healthy, filling breakfast perfect for a quiet morning or hectic workday. If you want a thicker pudding, add more chia seeds, or less liquid. And there are endless topping combinations, so experiment until you find what you like.


However you enjoy it, this breakfast is a great way to have a nice serving of fruit and fiber. Have a great breakfast Bristol, thanks for reading and Happy Eating!

Pumpkin Chocolate Chip Bars

Autumn is in full swing, so I will carry on with the pumpkin recipes. I don’t know what it is, but I love pumpkin and look forward to it’s arrival every October. So for today’s recipe, I used a lot of pumpkin. Here is what you’ll need:

3 cups flour

  • 2 1/2 cups porridge oats
  • 1/2 teaspoon salt
  • 2 teaspoons cinnamon
  • 1/2 teaspoon ground ginger
  • 1 teaspoon pumpkin pie spice
  • 3 eggs, beaten
  • 1/3 cup butter
  • 1/2 cup granulated sugar
  • 2/3 cup brown sugar
  • 1 teaspoon vanilla
  • 3 cups puréed pumpkin
  • 3/4 cup chocolate chips


First, combine the flour, oats, salt, cinnamon, ginger, and pumpkin pie spice.


Next, beat the three eggs.


Then add the butter, sugars, and vanilla.


Once that is combined, add the 3 cups of pumpkin.


Next, combine the wet and dry bowls. Make sure your main bowl is quite large, unlike what I have here. The rest of my mixing bowls are on the other side of the Atlantic, so I’ll have to get them later.


Lastly, add the chocolate chips and mix them in evenly.


Spread the mixture in a greased or lined dish or tin. This is the largest I had, so they came out kinda thick. But if you have a larger tin where you can spread the mixture out more, you’ll end up with a thinner bar.


Heat your oven to 350 F / 180 C and bake for 25-35 minutes. I had it in for 35 as the size of my dish made for a thick bar.


When the time is up, take out and let your beautiful bake cool. Then cut up your creation into bars and enjoy every bit of pumpkin chocolate chip goodness! These bars are hearty and decadent with less fat than a traditional cookie tray bake. The whole thing only uses 1/3 cup of butter, and if you really wanted to, you can omit the butter completely and add more pumpkin instead!


I really hope you get the chance to bake these Pumpkin Chocolate Chip bars. And right now, at least here in Bristol, Sainsburys have cans of puréed pumpkin for £1! Thanks for reading, and Happy Eating!

Pumpkin Pecan Cookies


October is finally here, and although the weather is crisp, it is absolutely beautiful outside today! I walked up park street and had the most delightful pumpkin spice tea latte at Bluebird Tea Company. So much flavour! I ended up buying some tea to take home, and thought what could I made that would accompany this cuppa? The answer is these cookies, here is what you’ll need:

1/2 cup (100 g) coconut oil

  • 1/4 cup (50 g) white sugar
  • 1/3 cup (75 g) brown sugar
  • 1 egg, beaten
  • 1 teaspoon vanilla
  • 1/3 cup (35 g) puréed pumpkin
  • 1/4 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/4 teaspoon ground ginger
  • 1/2 teaspoon pumpkin pie spice; all spice works just as well.
  • 1/2 teaspoon baking soda
  • 1 1/2 cups (190 g) flour
  • 1 cup pecans


First, cream together the coconut oil and both sugars.


In a small bowl, beat one egg then add to the sugar mixture. It helps if the egg is room temperature.


Next, add the vanilla and pumpkin. Mix well, until smooth.


You will then add the salt, cinnamon, ginger, pumpkin pie spice, and baking soda. Stir well until evenly distributed.


Next add the flour and pecans. I would suggest mixing in the flour first, then add the pecans (unlike what I did above).


Once the cookie dough comes together, place it into the fridge for an hour to chill. The dough needs to be cold, otherwise the cookies will be too flat.


Once chilled, arrange on a lined cookie sheet. As far as size, I used a cereal spoon and scooped up a heaping of dough. This resulted in cookies that were about 2 inches / 3-4 cm across when baked.


Preheat your oven to 350 F / 180 C and bake for 12-15 minutes.


After cooling, you will have a warm plateful of Pumpkin Pecan Cookies! These were the perfect treat after walking around the harbour side. I will say, if you’re not too big on strong pumpkin flavours, then you may like these as they tasted more of the spice. I think when I make these again, I may increase the cinnamon and pumpkin pie spice a bit more. Now, if like me, you really like a strong pumpkin flavour, I may even add 2/3 cup pumpkin and only 1/4 cup coconut oil. Either way, the cookies will be awesome. My favourite part is pairing it will the spiced pumpkin pie tea I bought at Bluebird Tea Company up on park street. It really is a great way to welcome autumn! I hope you have fun making these as the leaves fall outside. Thanks for reading and Happy Eating!

Upsidedown Spiced Apple Cake – no flour!

Fall is here! I love walking along the harborside amongst the changing colours of the leaves. It’s also a reminder that winter is not far behind, so I definitely enjoy taking advantage of these afternoon strolls before the weather becomes truly cold. The only thing to make this better is an upside down apple cake with lots of spice! Here is what you’ll need:


For the bottom on the pan:

  • 1 tablespoon butter
  • 1 tablespoon brown sugar

For the apples:

  • 3 apples (I used Granny Smith)
  • 1 tablespoon brown sugar
  • 2 teaspoons lemon juice
  • 1 teaspoon cinnamon
  • 1/2 teaspoon vanilla

For the batter:

  • 1/2 cup (100 g) butter
  • 4 tablespoons sugar
  • 2 teaspoons cinnamon
  • 2 teaspoons pumpkin pie spice or allspice
  • 1 teaspoon vanilla
  • 4 eggs, beaten
  • 2 cups (200 g) almond flour


First, line your baking tin with paper. In a small bowl, cream together the tablespoons of butter and sugar, then spread it on the bottom of the tin.


Next, peel and chop the apples into chunks.


You will then add the brown sugar, lemon juice, vanilla, and cinnamon. Mix well, ensuring the apples are coated well.



Pour the chopped apples into the pan, spreading them out so the bottom is lined with them as much as possible.


For the batter, soften the butter and cream with the regular sugar.


You will then add the cinnamon, pumpkin pie spice (or all spice), and vanilla.


Mix well until smooth, as seen above.


You will then add the almond flour and eggs, mixing very well. I would suggest using a mixer or a whisk to get all the lumps out. Then pour the mixture over the apples (which I forgot to take a photo of) and place it in the oven at 350 F / 180 C for 25 minutes.


And there you go, Upsidedown Spiced Apple Cake. It tasted just like autumn, but for some reason it didn’t rise much. I may try some baking powder next time. Anyway, it kind of reminded me of a steamed pudding, so I think in the end it still ended up a nice treat. Hope you had a nice weekend, thanks for reading, and Happy Eating!