To be perfectly honest, I used to think that people who made their own nut milk at home were on another level of the domestic goddess scale. That was until I discovered that making your own nut milk has never been easier, with this super simple quick recipe.
Pecan milk doesn’t require straining or fancy equipment, unlike almond milk, and these nuts don’t even need to be soaked if you’re in a rush. However, soaking nuts makes them more digestible, easier to blend, and considerably improves the smooth texture in my opinion.
The result is a delicious, buttery yet rich flavour, not to mention that from a nutritional standpoint, it’s rich in protein, fibre and Vitamin E.
Perfect to sip on its own, blended in a smoothie, poured over granola and in a homemade matcha latte (click here for the recipe). See ideas for Upgraded Pecan Milk below!
Whilst I know that pecans are not the cheapest of nuts, I think they are worth every penny, and I’m sure you will all agree when you take your very first sip of this creamy deliciousness! To save a bit of cash, try switching up a third or half or the pecans for cashews. 
Makes 2 tall glasses:
INGREDIENTS

  • 1/2 cup raw or freshly roasted pecans
  • 2 cups water, divided
  • 1 tablespoons maple syrup
  • 1/2 teaspoon cinnamon
  • ½ teaspoon pure vanilla extract
  • Sea salt, to taste

INSTRUCTIONS

1. Optional but recommended: soak your pecans in 1 cup of water for 2-4 hours. If you don’t have the time/patience, feel free to skip this step.

2. Rinse the pecans (soaked or not) under running water, then place the nuts in a blender and with 1 cup of water and blend until creamy (about 30 seconds).

3. Add the remaining 1 cup water, maple syrup, cinnamon, vanilla and a pinch of salt (to bring out the other flavours). Blend again to combine.

4. Best served chilled. This will keep in the fridge for up to 5 days. Stir before serving as pecan milk will separate over time.
UPGRADED PECAN MILK:

– Extra nutty: To enhance the intensity of pecans’ nutty taste, try using freshly roasted pecans instead of raw ones – just pop them in the oven on 170C for 5-10 minutes!

– Chocolate pecan milk: Add 1 tablespoon of cacao powder to the blender.

– Sweet pecan milk: Chop up a couple of juicy Medjool dates and add to the blender for some natural sugar.

Don’t forget to tag me on Instagram @cerealandpeanutbutter if you try this recipe!

Preparing your lunch in advance is an easy way to stay on track with your healthy diet whilst saving a huge amount of money over time that would be spent on shop-bought sandwiches and chemical-filled takeaways. I love filling my lunchbox with some sort of burger, whether it’s my Edamame Mushroom Burgers or these chickpea burgers, which are packed full of protein, high in fibre and most importantly, absolutely delicious! This recipe makes 4 burgers and you can freeze any leftovers to eat at a later date. Pictured below with a generous dollop of my Homemade Hummus (I added turmeric to my standard hummus recipe to give it that golden colour!)

 

 

 

 

 

 

 

 

 

 

 

 

 

Ingredients:

1 can of chickpeas
4 tbsp porridge oats
2 spring onions, chopped
1 tsp grated ginger
1/2 tsp cumin
1/2 tsp thyme
Pinch of salt
Method:
1. Add all ingredients to a food processor and blend until fully combined.
2. Roll into 4 patties.
3. Heat 1 tbsp coconut oil in a pan and fry on a low heat for 5 minutes on each side before serving or placing in tupperware in the fridge for tomorrow’s packed lunch!
I’d love to know what you guys think of this recipe – tag me on Instagram @cerealandpeanutbutter if you make them!

Pancake Day is coming up, so if you’re looking for a super easy recipe to whizz up that’s allergy-friendly (free from gluten, dairy, sugar, eggs and nuts), give these a go – they’re so tasty, you’d never guess they’re actually healthy!
Coconut Banana Pancakes
 
Ingredients:
3 tbsp coconut flour
1/4 cup coconut milk
1 tsp cinnamon
2 chia eggs (2 tbsp chia seeds soaked in 6 tbsp water for 20 mins)
1 very ripe banana, mashed
1 scoop vanilla protein
2 tsp baking powder
Method:
Simply mix all ingredients in a bowl until combined, and fry 3-4 tbsp batter per pancake in coconut oil, for 3 minutes on each side. Then top with as many toppings as you can fit on the plate!

Happy Friday! 

I’ve been a little quiet on here recently as I’ve moved to Paris for 6 months! Now that I’m all settled, I’m going to make it up to you by sharing the recipe for this Nutella Porridge – make it this weekend and thank me later!

The combination of FOUR different sources of chocolate adds so much depth to this breakfast, plus the pinch of sea salt really brings out the various chocolate flavours and will make your tastebuds dance! Scroll down to get your hands on this magical recipe.

























Ingredients:
1/2 cup oats, soaked in 1 cup hot water for at least 20 mins.
1 tbsp cacao powder (I use Creative Nature Superfoods – use my code “CPB10” for discount)
1/2 tbsp carob powder
1 tbsp cacao nibs
1-2 squares dark chocolate grated/very finely chopped
1 cup hazelnut milk
2/3 banana, mashed (use rest for topping)
1/4 tsp cinnamon
1 tsp date syrup
Small pinch of sea salt

Method:
1. Mix all ingredients except the cacao powder in a pan and bring to the boil.
2. Reduce to gentle simmer for 2 mins. 
3. Remove from the heat and stir in the cacao (this preserves it’s antioxidants and minerals so they are not overheated).
4. Transfer to a bowl, cover with toppings and dig in!

I’d love to know what you think of this recipe. Please tag me on Instagram if you make it @cerealandpeanutbutter #cerealandpeanutbutter .



This smoothie is a fabulous way to start your day as it incorporates all the major food groups – protein, natural carbs from the fruit and healthy fats from the coconut milk, as well as a wide variety of vitamins. It takes no time to whizz together and tastes absolutely delicious – let me know what you think on Instagram @cerealandpeanutbutter

Ingredients:
1 passion fruit
1/4 papaya
1/2 lime
1/2 lemon
1 handful frozen raspberries
1 sachet vegan protein powder – I used Miss Fits Nutrition mixed berry flavour (use code “CPB20” for a discount)
2/3 cup coconut milk

Method:
1. Cut the passion fruit in half and scoop out all the pulp.
2. Squeeze the lime and lemon juice, ensuring no pips fall in.
3. Add all ingredients to a blender and blend until smooth.