Inspired by the Bakewell Tart, which is typically made with raspberry jam, frangipane and flaked almonds.
I made this around Christmas time, so I decided to use cranberry juice, and I love how the tart flavours of the juice combined nicely with the amaretto.
It only has two ingredients – it’s a sweeter cocktail, but you can of course use half vodka and half amaretto for one that is less sweet.
The Recipe – Cranberry Bakewell Cocktail
Ingredients:
–50ml amaretto
–50 ml cranberry juice
–fresh or frozen cranberries, to garnish
Add to a cocktail shaker along with ice, shake and strain into your glass of choice. Enjoy!
For a less sweet version, here’s an easy recipe:
–25ml amaretto
–25ml vodka
–50 ml cranberry juice
–fresh or frozen cranberries, to garnish
Add to a cocktail shaker along with ice, shake and strain into your glass of choice.
I used Walcher’s Organic Amaretto and the Utkins No 5 Vodka, both available through Vintage Roots
Enjoy!
]]>Taylor Swift’s popular new cocktail – ‘The French Blonde’ – has been taking social media by storm lately.
It’s made with grapefruit juice, Lillet Blanc, gin and lemon bitters.
I gave it a go, and I have to say I really like this one. I also just love its pretty pink colour 
For a lighter version, try skipping the gin.
You could also try this recipe with your favourite vermouth instead of the Lillet Blanc if you don’t have that on hand.
THE RECIPE – FRENCH BLONDE COCKTAIL (in ml)
INGREDIENTS:
Add all ingredients to a jar or cocktail shaker along with ice. Shake and strain into your glass of choice. Enjoy!
For this recipe, I used an organic gin from Juniper Green here in the UK, alongside an organic Elderflower liqueur from Gibson’s in the Cotswolds, both available through Vintage Roots.
Note, since 60ml is about 1/4 cup – this, recipe is easy to make using cup measurements too:
I hope you enjoy this recipe 
PROTEIN COOKIE DOUGH BALLS INGREDIENTS
—3/4 cup natural creamy peanut butter
—1/2 almond flour
—1/2 cup protein powder- I used a pea one from a company called Pulsin here in the UK
—2 tablespoons maple syrup
—1/4 cup dark chocolate chips
—1/4 teaspoon salt
PROTEIN COOKIE DOUGH BALLS INSTRUCTIONS
Add all ingredients to a bowl and mix well, then roll into balls. Refrigerate for 30 minutes before eating … store in an airtight container in the fridge for up to a week.
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This was such a nice treat … I can’t wait to make this again!
For the chocolate, you can use chopped dark chocolate or dark chocolate chips (or milk ones), or even a drizzly chocolate sauce … 
Ingredients for the ‘Nice Cream’:
- 4 medium-size bananas, sliced and frozen
- 1/2 cup thick yogurt (I used a sweetened vanilla-flavoured one this time)
- 1 teaspoon vanilla extract or vanilla bean paste (optional)
Toppings:
crushed graham crackers
chopped dark chocolate or dark chocolate chips/chocolate sauce
marshmallow fluff
Instructions:
Add all the Nice Cream ingredients to a powerful blender or food processor and blend. If your blender is not strong enough, you’ll likely be better off using a hand blender, which is what I did this time 
Note: this will get quite firm in the freezer, so you can either store it in the fridge or take it out of the freezer 15 minutes before serving.
You can also add water to this (1/4-1/2 cup) for a thinner ‘Nice Cream’ bowl
Enjoy 
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Did you know that you can easily make ice cream … aka ‘NICE CREAM’ … from frozen bananas?
They have such a creamy, silky texture when frozen.
The flavour combinations are endless, this one is pretty much a plain version … it’s purple because of a powder I used from a Swedish company called Raw Nice made from black carrots.
Ingredients:
- 4 medium-size bananas, sliced and frozen
- 1/2 cup thick yogurt (I used a sweetened vanilla-flavoured one this time)
- 1/4 cup water
- For the colour: 1 tablespoon of Rawnice’s Amethyst powder (optional)
Instructions:
Add everything to a powerful blender or food processor and blend. If your blender is not strong enough, you’ll likely be better off using a hand blender, which is what I did this time
Note: this will get quite firm in the freezer, so you can either store it in the fridge or take it out of the freezer 15 minutes before serving.
You can also add less water than 1/2 cup if you want a thicker ‘nice cream’
I can’t wait to try out other flavours for this too 
Enjoy
(The label of the black carrot powder from Raw Nice … I had to cut off the label from the package because my dog actually chewed the package, so it would have looked pretty rough in a photo … )
]]>Ingredients:
- 1 cup oats
- 1/4 cup protein powder (I used a vanilla flavoured pea protein one)
- 3/4 cup peanut butter
- 1/3 cup liquid honey
- 1/2 cups dark chocolate or chocolate chips + 1 tablespoon oil (I used canola; coconut or another light tasting oil will work too)
- sea salt
Instructions:
- Mix the oats, protein powder, peanut butter and honey together in a mixing bowl, then press into a muffin tin or silicone muffin moulds. This makes enough for about 6 large cups, or you can do smaller/thinner ones with less chocolate on the top … fill the 6 cups about 3/4 of the way full.
- Melt the chocolate in the microwave (1-2 minutes on high), then mix in the oil and pour on top of each of the oat cups.
- Place in the freezer or fridge to set – you can add the sea salt either before they go in the fridge/freezer or after they come out. In the freezer these will set in 20 minutes, in the fridge an hour or so.
These are an amazing easy-to-make snack … you can also use white or milk chocolate for the top.
You can of course double the recipe to make 12 cups at a time.
~Enjoy
PS – you can watch a video tutorial of this recipe on Instagram here.
They are not baked – you just mix everything together, then melt the chocolate, pour it on top and set the bars in the fridge or freezer to cool.
Ingredients:
- 1+ 1/2 cups of natural/unsweetened peanut butter
- 3/4 cup vegan protein powder
- 1/4 cup liquid honey
- 1/2 teaspoon salt
- 1/2 cup semi-sweet or dark chocolate (=~80g)
Mix this all together then spread into a pan. Next, melt a 1/2 cup of dark chocolate or dark chocolate chips and spread this over the mixture in the pan. Pop the pan into the fridge or freezer to cool. Then slice and enjoy 
if you make these, let me know!
Instructions:
- Mix all the ingedients except the chocolate in a mixing bowl.
- Press the mixture into a loaf pan.
- Melt the chocolate on the stove or in the microwave and pour it over the mixture in the pan, spreading the the melted chocolate evenly with a spoon or spatula.
- Pop the pan into the fridge (for an hour) or freezer (for 15 minutes) to cool.
- Slice and enjoy!
Notes: be sure to use a vegan protein powder that you like the taste of. If you don’t, it will overpower the flavour of these bars. I think they would also be nice with chocolate flavoured protein powder.
If you don’t have honey on hand, I think adave syrup or even maple syrup would do.
These can be stored in a container in the fridge.
Enjoy~!
