Homemade Pumpkin Puree

Ever wondered how you make pumpkin puree for those autumn/Halloween bakes? Look no further…

Ingredients
A pumpkin!

Instructions 
Preheat the oven to 175c and slice your pumpkin in half. Take care to remove all the seeds and stringy bits and then slice into smaller segments.

Place the segments of pumpkin onto a baking tray and place in the oven for 50-60 minutes – the pumpkin will be done once it falls off the fork when pierced.

Let the pumpkin cool for a couple of minutes, then begin to peel the skin off the back of the segments – you should be able to do this with your hands but you can use a knife if needed! Pop the pumpkin in a food processor and blend until smooth.

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Pumpkin & Chocolate Chip Bread for Halloween

This is so delicious, perfect treat for this years Halloween :)

Ingredients (serves 12):
* Chocolate Chip Pumpkin Bread
* 220g plain flour
* 1 tsp baking powder
* 2 tsp ground cinnamon
* ¼ tsp nutmeg
* ¼ tsp ground cloves
* ½ tsp salt
* 2 large eggs
* 150g granulated sugar
* 100g dark brown sugar
* 340g pumpkin puree
* 120ml melted coconut oil
* 60ml orange juice
* 120g chocolate chips

Instructions:
Preheat the oven to 175c and grease a loaf tin with some butter. In a large bowl, pop the flour, baking powder, cinnamon, nutmeg, cloves and salt in and mix together.

In a separate bowl, mix the eggs, granulated sugar and brown sugar together until combined. Then add the pumpkin, orange juice and oil. Once all combined, add the wet mix to the dry mix and mix together gently with a wooden spoon. Fold in the chocolate chips.

Pour the cake mixture into the prepared loaf tin and bake for 60 minutes in total – cover the loaf with some tin foil after 30 minutes to stop the top burning! The cake should be moist so will be done once a toothpick comes out clean with a few moist crumbs. Enjoy!

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Healthy Cheesecake

A fun way to enjoy breakfast, pretending you are being naughty!

Ingredients (Makes 2):
* 2 x ryvitas
* 2 tbsp flaxseed
* 2 tbsp honey
* small handful of unsalted peanuts
* 8 tbsp natural yoghurt
* 1 tsp chia seeds
* 1/2 tsp vanilla extract
* 75g raspberries

Instructions:
Let’s start with the base! Pop two ryvita (or rye crackers) in a food processor and add the flax seeds, nuts (we used peanuts) and honey. Pulse until it begins to look like the biscuit base of a cheesecake. Spoon out into the jar and pat down lightly to create the base.

To create the creamy middle, add natural yoghurt into a bowl and add the chia seeds. Mix together and leave for a couple of minutes to allow the chia to absorb the yoghurt to make it a little thicker. Then add a little bit of vanilla extract and mix through until evenly distributed.

Now for the fruit topping! We chose raspberries but you could choose anything you like – smash these up in a bowl and then pop on top of your ‘cheesecake’.  Place in the fridge to chill, then enjoy!

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Quick, Hearty Chorizo & Veg Stew

A great quick midweek meal for after work :) 

Ingredients (serves 2):
* 1 xRed Onion
* Chorizo
* 300g mixed beans
* 1 x portobello mushroom
* 390g chopped tomatoes
* 1 whole tomato
* 1 medium carrot
* 1 yellow pepper
* 1 tbsp paprika
* 1 tbsp basil
* 1 tsp chili flakes
* salt and pepper
* 70g flour
* 15ml water

Instructions:
Chop up all your ingredients. Add the red onion to a hot pan to soften and then add the chorizo and carrot. Then add the pepper, mushroom and tomatoes. Drain your tinned beans and add them to the mix, followed by the chopped tomatoes. Add chilli flakes, basil and paprika to taste, followed by a little salt and pepper.

Leave to simmer on the hob while you make your flatbread. Place the flour and water in a food processor and mix until it forms a big ball. Roll out the dough so it's flat and heat up a griddle pan. place the flatbread in the pan, and flip over once it looks cooked on the underneath.

Once the flatbread is cooked, your stew will be ready! Serve together and enjoy.

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