Gingerbread waffles and pancakes

Thursday, 22 December 2016

Christmas is fast approaching so I'll keep this one short and sweet, but I just HAD to share with you this recipe as it's a perfect batter mix for both waffles and pancakes and so festive!

 Rich and spicy like a ginger cake and crispy on the outside like a gingersnap these give you the best of both worlds and basically taste like Christmas, they are super moreish and I have to say plenty of recipe testing went on as I couldn't stop eating them!

They would be great for Christmas morning as can be made in advance and freeze brilliantly, so you just have to pop in the toaster after father Christmas has been, load up the toppings and have a perfect breakfast with minimal prep on the big day.

If you really want to go to town use a festive cookie cutter to create Christmas pancakes and serve on a platter for your family to enjoy.

The recipe is vegan, gluten and dairy free so should suit most dietary requirements. If you are paleo you could sub the rice flour for more buckwheat flour. I know buckwheat is still a bit of a grey area but it's technically a seed, and well it's Christmas so totally fine ;)


1/2 cup buckwheat flour
1/2 cup brown rice flour
1/4 cup tapioca
1 tsp baking soda
1/2 tsp cream of tartar
 pinch of salt
2 tsp ground flax seed
2 tsp cinnamon
1 tsp ginger powder
pinch of mace

2 heaped tbsp coconut oil, melted
1 cup almond milk
1 tbsp blackstrap molasses
1 tbsp date syrup

you can do this in a blender or by hand
1. give the dry ingredients a quick mix
2. In a separate bowl mix together the wet ingredients until combined
3. Add the wet to the dry and blend/ whisk until you have a lump free mixture like a thick cake batter
4. leave to rest for 5 mins, if after this time it is too thick to pour add a couple more tbsp of almond milk

For waffles: lightly oil your waffle maker with coconut oil and ladle in the mix, I cook for around 4 mins but every waffle maker is different so keep an eye on your first one!

For pancakes: lightly oil a frying pan with coconut oil and spoon in your mix into 1 tbsp circles, when bubbling and slightly firm on the edges flip and cook the other side. Gingerbread man cookie cutter optional!

whole roast squash soup with rock salt seeds

Wednesday, 23 November 2016

As we head into winter and the temperature cools my body starts to crave soup, stews and copious cups of herbal tea. We've been having some particularly gloomy and wet weather in the UK at the moment so it's been the perfect time to get cosy indoors and curl up with a warming bowl of soup.

The idea of this soup came about when I had little energy to do things in the kitchen and I needed something quick to prepare but was big on flavour and nourishment. I literally didn't have the strength to chop up a squash so put it in the oven whole and the experiment paid off! It roasts beautifully and so much easier to scoop out the soft flesh once it's cooked. If you are into your batch cooking you can do a few at a time while you have the oven on for something else and keep the roasted squash flesh in the freezer for recipes that call for 'pumpkin puree' or making more soups. 

Things get even easier if you have a soup maker as you can just throw everything in and let it get on with it for you! I used the Cuisinart Soup Maker Plus which is great as you can sauté, simmer and blend all in the same container which saves on the washing up and is less time consuming than standing over a pan and stirring. Always on the look out for ways to save time and energy in the kitchen! 

I use Kuri squash for this recipe at the moment - mainly because I keep getting them in my organic veg box! A butternut squash or pumpkin would work equally well. If you are roasting more than one try and buy similar sizes or cut any huge ones in half so they roast in a similar time. 

Roast squash and sage are such a winning combination it's something that I return to time and again, the bone broth adds nourishment (feel free to sub for veg stock to make it vegan friendly) and the cashews make this soup even more smooth and creamy and add a little plant based protein as well to make it more substantial and filling.  

1 Squash
1 tbsp olive oil
1/2 leek, chopped
4 garlic cloves, peeled and roughly chopped
1 tsp sage
800ml chicken bone broth (or veg stock) 
50g cashews
salt and pepper to season

Toppings: Goat yoghurt/ coconut yoghurt and pumpkin seeds. 


1. Put the cashews in a bowl covered in cold water with a pinch of salt and leave to soak (ideally for around 1-4 hours but no longer) 
2. heat oven to 180 C - when at temperature put the squash in a baking tray and roast for around an hour or until soft when stabbed with a knife. 
3. Once roasted leave to cool. When you can handle it scoop out the flesh and reserve the seeds from the middle. 
4. In a soup maker (or pan) sauté for 5 minutes the leek and garlic in olive oil and season with salt and pepper. Slow stir occasionally if using a soup maker.   
5. Add the roasted squash flesh, bone broth (or stock) and sage. Heat on high for 3 minutes until boiling then simmer for around 15 minutes. 
6. Drain and rinse the cashews and add to the soup. 
7. Blend until smooth - 2 minutes speed 2 with a soup maker

This recipe will make 3/4 portions so stick a couple in your freezer and you'll have a lovely bowl of soup ready for those days where you don't have time (or energy) to prepare something. I hope you enjoy it! 

Rock Salt Seeds (optional):
 1. rinse the seeds you have saved from the middle of the squash until they are clean of stringy bits!
2. Add to a baking tray with a drizzle of olive oil and a good covering of rock salt 
3. Roast for around 15 mins at 180 C - keep an eye on them as they will catch quickly. 

These seeds will keep in an air tight container for a few days and are great for adding to soups or salads throughout the week. 

Cuisinart UK kindly sent me the Soup maker Plus to create some recipes. 

I'm back!

So my plan to blog every couple of weeks went well didn't it? I actually can't believe its been so long since I last posted. My illness got in the way (it has a habit of doing that) and as the weeks went on I decided to put all my focus into getting better and come back to blogging when I had the energy.

Good news!

I've come on absolute leaps and bounds in the last year or so. My energy levels are on the up and symptoms have become much more manageable to the point where i've been able to get back into most aspects of normal life. I still have the odd bad day and I am not 'cured' by any stretch of the imagination but I am continually amazed and grateful that I have responded so well to treatment and self-experimentation!

People often talk about a jigsaw when explaining ME/CFS management - with no cure its all about finding what personally makes you feel better or life more manageable. From complete diet overhauls to small lifestyle tweaks my jigsaw pieces have slot into place and I continue to try new things and learn every day.  I'm so glad I now have the energy to share the ups and downs of my recovery and what has worked best for me.

If you want to have a peak at what I've been up to recently head over to my health Instagram where I post much more regularly.

J x

Powered by Blogger · Designed by Pish and Posh