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!

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Easy Blackberry Jam

The weather is starting to turn, but we’re still having lots of sunny afternoons with cool breezes. And, there are still blackberries to be harvested. So, I thought I’d make some easy Blackberry jam with my last haul. It makes a small batch, which is approximately one jar. Here is what you’ll need:

  • 2 cups blackberries
  • 1 cup sugar
  • Juice from 1 lemon

After washing your blackberries very well, place in a small sauce pan with the sugar.

Next, grab a masher and spend several minutes smashing the heck out of those berries. You really want to get the juice flowing so that the berries become a liquid purée like mash up.

There will still be bits of berry, but as you can see above, it should have lots of juice. Place on the stove and set on high. I used mark 5.

Bring the berry mash to a boil, stirring it the entire time. By constantly stirring, you’ll ensure it does not burn. Once it boils for about 5 minutes, put on medium low and simmer until it thickens. You’ll know it’s ready when it coats the spoon.

Juice the lemon, and stir in the liquid while the berry mixture is still hot.

Make sure your jar is already prepared. It needs to be thoroughly cleaned and boiled to sterilise. While the liquid is still hot, spoon jam into the jar. It will firm up as it cools.

And there you have it, one batch of Easy Blackberry Jam! This is the perfect way to preserve the last of the summer fruit to enjoy into the cold winter months. Stir it in porridge, put it in yogurt, or enjoy on some toast! However you slice it, this jam is just too easy to pass up. Give it a try before the berries disappear. 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!

Coconut Banana Cookies

Hello Bristol! Anyone else loving these cooler temperatures? I get the feeling that autumn is upon us and that means I can finally fire up the oven! So, as I’m training for the Bristol Half Marathon, I wanted to make these cookies which are great snacks packed with energy. Here is what you’ll need:

  • 2 ripe bananas
  • 1 tablespoon vanilla
  • 1 1/2 cups finely grated coconut
  • 1/4 cup nuts or seeds (I used pumpkin)
  • 1/4 raisins (or chocolate chips)

First, mash your bananas very well. The riper they are, the sweeter they’ll be, and the easier they will mash up.

At this point, add some vanilla, stirring it in thoroughly.

Next, add the coconut, pumpkin seeds, and raisins. I will add that although the pink bag of coconut says flour, it’s more like finely shredded coconut. I do have actual coconut flour which is much finer. I suppose you can use that as well, and if so, let me know how it turns out.

Spoon out the mixture onto a cookie sheet, flattening them a bit. Place them in an oven heated to 350 F / 180 C for 15 minutes. If you want a bit more browning on top, add another 3-5 minutes to that.

And there you have it, Coconut Banana Cookies! These were super easy to make, and start to finish, took just over 30 minutes or so. You can also customize these as you like once you have the banana, coconut, and vanilla base. I think chocolate chips and walnuts would be great together, as well as dates and almonds. However you bake them, this recipe is hard to mess up. Give these a try this weekend as the cooler weather rolls in. Thanks for reading and Happy Eating!

No Bake Cookies

Anyone else hot up in here? Ok, ok, so I know that the weather we’ve been experiencing is called summer – I did grow up in California after all! But after living in Bristol, this sudden heat is all so sudden! I’ve not really baked anything lately because I don’t want to heat up my home any more than I need to. Most homes here don’t have that precious central air conditioning, so we kinda have to rely on harbour side breezes. However, I wanted something sweet to enjoy while watching football and I have to clear out my cupboards. Hence, no bake cookies… aka I’ve got coconut flour and golden syrup that needs to be used up. Here is what you’ll need:

  • 2 1/4 cups coarse coconut flour
  • 3/4 cup almond flour
  • 1/2 cup cranberries
  • 2/3 cup golden syrup
  • 1/4 cup almond milk
  • 1 teaspoon almond extract

Step one, pour all ingredients into a bowl! Great recipe right? I did make my own almond flour with raw almonds I got from the Zero Green shop in Bristol, and added some organic cranberries I got there as well. And if you’re looking for a coarse coconut flour, I got this one at Southville Deli ages ago, but I’ve also seen the same brand at Sainsbury’s.

Next, mix it up! If you find the dough is still a bit dry, you can add a bit more syrup or almond milk to bind it together.

Once the dough is a bit sticky, roll into cookie like shapes and place on a plate.

Pop into the freezer for about 30-45 minutes to set.

And there you go, No Bake Cookies, made unique by whatever you’ve got in your kitchen. There are a lot of ways to personalise these as you see fit. You can add nuts and/or chocolate chips. And you can substitute honey or maple syrup for the golden syrup. Or drizzle caramel or chocolate on top. Oh go ahead, just dip them in the chocolate! And the best part is that you don’t have to power up the oven! Make these ahead of time for a cool summer treat, or to bring to a World Cup get together. Stay cool Bristol, thanks for reading and Happy Eating!

Stuffed Butternut Squash

Thanksgiving is just a few days away and hopefully you have all your ingredients in order. If not, there is still a bit of time. If you happen to have to cater for a vegan guest, this week’s recipe would make a great dish on your menu. Here is what you’ll need:

  • 1/4 cup cooked couscous
  • 1 tablespoon rolled oats
  • 1 tablespoon pumpkin seeds
  • 1 tablespoon sliced almonds
  • 1 tablespoon crushed pecan pieces
  • 1 tablespoon raisins
  • 2 tablespoons honey
  • 1 teaspoon cinnamon
  • 1 butter nut squash, cut in half, seeded

Add the couscous and oats to a bowl.

Next add the pumpkin seeds, almonds, pecans, and raisins.

Add the honey and cinnamon to the mixture and combine well.

Cut the butternut squash in half and scoop out the seeds. Place in a baking dish and measure out the filling evenly into each half.

Place in the oven at 350 F / 180 C, on the lower rack (to avoid burning) for ~45 minutes.

And there you go, Stuffed Butternut Squash! These were delicious and not too sweet. The nuts gave it a savoury bit of flavour and the cinnamon made my kitchen smell so good! I highly recommend trying this, especially since it’s easy to customize and change the filling as you see fit.

Enjoy your week and watch out for the rain in the forecast. Thanks for reading and Happy Eating!

Pea & Vegetable Soup

I know it sounds crazy, but I really like when the weather turns cold. It means I can use my slow cooker for a lot of meals, which means dinner is warm and ready when I get back from work. So continuing with savoury things this month, my slow cooker prepared a lovely soup for me the other night that was hearty and satisfying for a vegetarian soup. This Pea & Vegetable soup can easily be made vegan by substituting veggie stock instead of the chicken stock. Here is what you’ll need:

  • 1 onion
  • 1 leek
  • 2 stalks celery
  • 1 green bell pepper
  • 1 carrot
  • 4 small potatoes, or 1 large one
  • 5 cups frozen peas
  • 5 cups water
  • 3 chicken stock cubes (use veggie stock cubes to make it vegan)

First chop up the onion, celery, and leek, and throw it in the pot.

Next, chop up the bell pepper and carrot, adding it to the other veggies in the pot.

Chop up the potato and also throw that in. There isn’t really an order of chopping here. It will taste the same regardless of what you chop first, but this is the order I did it.

Next, add the frozen peas.

Lastly, throw in the stock cubes and add the water.

Place the lid on top and let it cook away on medium for ~6 hours. If on high, you can cook it for 4-5 hours.

Once the cooking has been completed, give it a good stir. Then, you can go ahead and use a hand blender to make it smooth.

If you don’t have a hand blender, you can get similar results by using a potato masher.

And there you have it, Pea & Vegetable Soup! This was the perfect thing to eat after a long day at work.

You can also add pepper to it to enhance the flavour. My husband modified his by adding cooked gammon (ham) bits. I didn’t add any other spices or seasonings other than the chicken stock and pepper at the end. This is because the recipe uses really fragrant vegetables, that when cooked together, gives it a wonderful flavour of its own. But of course, you can always add other spices if you’d like. That’s all for this week my lovers! Enjoy your weekend and if you get the chance, have a walk around Bristol and check out the Christmas market stalls around town. Maybe whip up a batch of this soup before you head out for an easy dinner, ready for you when you return. 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!

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!