Posts tagged strawberries
Creamy summer shake... only takes a minute!

Today I have a simple 'Summer Shake' recipe. After I'd been experimenting with ice cream combos I had some remains of a berry mixture in my blender. Never one for wanting to simply wash it up I like to use all the scraps, so in this instance I added some water to the plantain strawberry mix in the bottom of the blender and the result… a perfect creamy summer smoothie.

I then tried it again with more specific ratios to write up for you, but really I encourage you to play around with the ratios to see what suits you. Obviously the more liquid you add the thinner it is. I personally liked it both ways- either a thick smoothie or as a thinner milkshake, I added a little sweetener to the milk version as it is less sweet when more diluted, you may decide you want a little extra sweetness for the shake also. I used strawberries and I think these are the best berries as the fleshiness creates a great creamy texture and lovely light pastel pink colour, but you could try other berries or how about some of the fleshy stone fruits in season! 

This is a great beverage to make it's own or to use remains in your blender like I did. I chilled mine before drinking but you could blend up with ice to chill and also help thicken it further.

Recipe: Strawberry plantain shake

Serves 1-2 (measurements are approximate)


  • 1/4 cup plantain 
  • 3-4 strawberries
  • 1 tsp nut butter
  • a dash of vanilla powder or paste
  • a couple of drops of stevia or sweetener of choice
  • 1-2 cups water to suit your preference of thickness (sub some water with ice if desired)


Blend everything until smooth. 

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Strawberry balsamic oats... 2 ways!

Strawberry season is in full swing and each week we've been armed with a punnet of fresh English strawberries. So following on from the success of my sugar-free strawberry cake I wanted to create something of the single-serve, breakfast and 'bressert' variety… I wanted to keep the strawberries to myself but of course you can increase the recipe quantities and share the love if you decide!

In the oven...thick, creamy and chunky!

In the oven...thick, creamy and chunky!

I had a play with my basic oatmeal recipes and with a very small tweak I came up with two different variations… cook either on the stove top or in the oven- both pretty simple, both pretty delicious! The ingredients are very simple, wholesome and sugar free... a cross between a warm comforting winter breakfast and a fruity summer pudding! A contradiction indeed.

I've seen so many recipes pair strawberries with balsamic vinegar and I've always been curious but until now had not tried it myself. You can make the recipe without the vinegar, but in my opinion it really does make the flavours pop and enhances the sweetness of the fruit. Just don't add more than the recipe states as you risk tasting the vinegar which is not the aim at all!

on the stove top... smooth and creamy!

on the stove top... smooth and creamy!

Serves 1-2


  • ½ cups jumbo porridge oats
  • 2 tbs flax
  • 1 ½ cup non dairy milk (more at end if needed)
  • 1 cup chopped strawberries
  • 2 tsp balsamic vinegar
  • extra strawberries for decoration- sliced

  • For baked option:
  • Add extra ¼ cup oats
  • ½ tsp baking powder
  • few drops stevia if desired (for dessert-like sweetness)
  • Garnish (optional): coconut cream/vegan yoghurt and coconut flakes


Cook the oats with the milk on the stove top for approx 7-8 mins.

Chop the strawberries and add these along with the balsamic vinegar and flax after the oats have been cooking for a couple of minutes.

When the porridge has reached the desired consistency and the strawberries have softened. Serve with extra sliced strawberries (and cream/yoghurt) on top.

For the baked version add extra oats towards the end of the cooking time. Remove from the heat and add the baking powder and stevia before spooning into a small baking dish. Bake for approx. 15 min until the topping is golden and caramelized.

*Note: the above amount made one bowl of oatmeal and 1 small baked oatmeal portion. I have not tried a baked oatmeal from scratch i.e without the pre-stove cooking as it was a last minute idea when I saw I had left over mix. However based on my other baked oatmeal recipes, I see absolutely no reason why it would not work that way!


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Quinoa flake breakfast bake

I have never really baked with quinoa flakes before, mainly because I struggle to get hold of them around here. But a few a weeks ago when I visited Wholefoods on Kensington High Street in London for the very first time (much, much excitement) I picked up a bag.

So on Sunday morning when I was debating breakfast, I figured a little experimentation with my new purchase was in order! As it turned out, this little experiment became a rather yummy breakfast experience. This single serve breakfast bake will see you right through to lunch…and it’s so pretty too, the perfect start to your day. This could easily be served as dessert as well, maybe add a little more sweetness if serving as dessert as I was going for more of a ‘breakfast level’ sweetness with this bake and let the banana provide all the sweetness, other than a light drizzle of brown rice syrup on the top. You can use any summer berries you wish, I happened to have a few stranwberries to hand at the time. You could mix berries through the batter, but I would be careful not to make the batter too wet.

I mixed in a few oats with my quinoa flakes, but feel free to use all quinoa if you like (it may work with all oats as well but I haven’t tested this yet). The quinoa provides a lovely light texture in an otherwise moist and dense and bananary bread. Be sure to use a dish that allows the batter to be no more than 15mm thick as you may find it does not cook all the way through if much thicker.

I used a mini fluted ceramic pie dish (a recent new purchase that I was desperate to use for something!) and the bake was quite difficult to remove neatly. You can either it eat straight from the dish or make sure you use a greased/lined tin with a removable base which should make things much easier.

Recipe: Quinoa flake breakfast bake

serves 1


  • 1 large ripe banana- very well mashed
  • Agave to taste if necessary (I didn’t use any extra)
  • ½ cup quinoa flakes
  • ¼ cup oats- GF if needed (or more quinoa flakes)
  • ½ tsp baking powder
  • ½ tsp vanilla extract
  • ½ tsp cinnamon (optional)
  • ¼ cup chopped nuts of choice
  • Soy yoghurt to mix (I used approx. 3 tbs)
  • Handful of berries to decorate
  • Brown rice syrup/agave/maple syrup to drizzle


Mix all ingredients (other than berries and drizzle) together in a small bowl adding the soy yoghurt last to achieve a thick smooth consistency. Spoon the mixture into a greased/lined mini pie dish  and decorate the top with the berries. Make sure the mixture is no more than roughly 1.5cm thick as it may not cook through properly.

Bake in a preheated oven at 180 for approx. 15 minutes until the top is lightly golden.

Whilst still warm drizzle with a little syrup and serve immediately.

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Angel delight

I know the name of this dessert will confused many of you...because Angel Delight is simply a British phenomenon. I did a little search to see what the US equivalent was and there didn’t seem to be one (feel free to correct me if I am wrong!)

Angel Delight is an instant powdered pudding mix whisked with milk to create a mousse-like custardy sweet dessert. It comes in various flavours and is something of a childhood staple in the memories of most of the UK population.

So, I wanted to create a healthy vegan equivalent that cuts out the dairy, the sugar and all the scary 'unknowns’ of the powdered packet mix. I think I’ve cracked it…well it certainly went down well for dessert when I layered it up in little glass bowls and served it up for my family at the weekend.

‘Angel delight’ makes your perfect creamy moussey parfait.

Give it a try, I know you are curious now!

There are so many flavour combos you could try, here I went for strawberry and mango (I preferred the strawberry out the of two), but you could also go for other berries, banana, chocolate or maybe even orange although I think fruits with a higher level of natural pectin would work best as they would give the creamiest result when combined with the tofu.  I made my dessert by mixing the ‘base’ i.e everything but the fruit, then divided it into two before mixing in the fruit separately. The key is to blend really well.

Chill first (to allow the cashew and coconut butters to thicken slightly), then either serve it straight or with fruit and granola crumbs as I did here…basically layer up your own parfait. So pretty!

Recipe: Angel delight

Serves 1-2 (can easily be doubled)


  • ½ cup silken tofu
  • ½ cup fruit (mango/strawberries)
  • 1 tbs cashew butter
  • 1tbs coconut oil melted
  • 1tbs agave plus a pinch stevia if needed
  • 1 tsp vanilla extract
  • 1tbs tapioca flour (or alternative thickener)


Mix all ingredients together in a high powered blender (ideally with whisk attachment) until smooth. Pour into serving bowls and chill for min. 30 mins prior to serving.

Seving suggestion: Layer up different flavours with nuts/granola in between and chunks of fruit on top.

This will keep in the fridge for a couple of days.

This recipe is shared at: Slightly Indulgent Tuesday and Hearth and Soul Blog Hop


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