Peanut Butter Cups

by Lou Robbie

We are always on the hunt for the perfect ‘no bake’ homemade snack and this is one of the best yet!! They are cute, sweet, salty and delicious. We recommend keeping them in the freezer so they don’t disappear too quickly. They are incredibly moorish, a real treat.

The base is oat and ground almonds, centre peanut butter and coconut oil and top chocolate and coconut oil- with a bit of sweetness added.

If you’re a choc PB lover you’ll love these, we promise!

Lou 🙂

Ingredients: makes 12 mini cups

Method:

  1. Make the oat base; add the oats and almonds to a blender, pulse to blend. Add the honey and 1 tablespoon of milk, blend again until the mix comes together, add more milk if needed. Spoon the base into the mini mounds and push down with the back of a small spoon.
  2. To make the centre; melt the coconut oil in the microwave or small pot, stir in the peanut butter and honey, mix well. Pour on top of the base and chill for 1 hour.
  3. For the top; melt the chocolate and coconut oil together and spoon on top, smooth over with a spatula.
  4. Chill again for 15 minutes.
  5. Pop the cups from the moulds, sprinkle with sea salt and tuck in.
  6. They will keep in the fridge for 3 days or in the freezer for 1 month. Take from the freezer 30 minutes before eating.

Air Fryer Honey Roast Carrots w/ Whipped Feta

by Lou Robbie

Carrots are super versatile, economical and tasty! Carrots as a kid were boiled and boring but roasted with a bit of sweetness and spice they make a delicious sharing dish. We are hitting all the flavour profiles with this plate, sweet carrot, salty feta, bitter toasted pumpkin seeds and sour notes from the lemon zest!!! Try it out and get your taste buds tingling.

Serve up as a tasty snack, have it with a green salad or with some toasted sourdough..yum.

Try it soon and let us know what you think.

Lou 🙂

P.S. If you don’t have an air fryer simply roast the carrots with oil, s & p, for 15 minutes @ 180ºC then add the honey and cumin and roast for another 5 minutes.

Ingredients: serves 4 as a side dish

  • 500g carrots (about 5 medium)
  • 1 tablespoon honey or maple syrup
  • 1 heaped teaspoon ground cumin
  • 2 teaspoons oil
  • pinch salt and pepper

For the whipped feta

  • 150g feta
  • 100g greek yoghurt
  • 1/2 lemon zest
  • pinch black pepper
  • 2 tablespoons olive oil

Plus 80g toasted pumpkin seeds

Method:

  1. Scrub and peel the carrots
  2. Chop into 4 long pieces and add them to a mixing bowl and toss in oil, salt and pepper.
  3. Add a 1/4 cup of water to the bottom of the air fryer basket. Place the carrots on the rack and air fry for 15 minutes at 180ºc, shake half way through.
  4. While the carrots cook, make the whipped feta, simply add all the ingredients to a mixer and blend until really smooth. I used my Ninja smoothie maker, any small powerful blender will work.
  5. Back the carrots after the 15 minutes are up, drizzle over the honey and sprinkle the cumin, give the carrots a shake and cook for a further 5 minutes at 200ºc.
  6. When the carrots are done, toasted the pumpkin seeds in the air fryer for 5 minutes at 200ºc.
  7. Pour the whipped feta into a bowl, pile the carrots on top and scatter the pumpkin seeds over both.

Hot Cross Cookies

by Lou Robbie

I honesty don’t remember any special Easter baking recipes from my childhood in Tipperary. As kids we were too consumed with the thoughts of getting an easter egg to think about what was being baked. My mother would usually bake her famous apple tart and a giant pavlova to have on Easter Sunday after dinner.

I was much older when I learned about hot cross buns at Easter time. They have been baked for centuries across Europe to symbolise the Christianity and Jesus on the cross.

This is a twist on the cinnamon and yeast bun. It’s a lot quicker to make and like the bun uses spice, dried fruit, orange zest and of course the signature cross too.

Pick up most of what you need in our groceries.

Let us know if you make these.

Lou 🙂

Ingredients: makes 10

For the icing:

  • 50g icing sugar
  • 2 teaspoons boiling water

Method:

  1. Preheat the oven 180ºc. Line a baking tray with parchment paper.
  2. To a mixing bowl add the butter and beat for a minute to soften it, use an electric beater or wooden spoon.
  3. Add in the sugar and beat for a further few minutes and then beat in the eggs.
  4. Pour in the oats next and sieve in the flour, baking powder, cinnamon, mixed spice stir in the chopped date and orange zest.
  5. Stir and mix all the ingredients together until a large dough forms.
  6. Scoop or spoon onto the baking tray, push down to form round cookie shapes.
  7. Bake for 18-20 minutes, until nice and golden brown. Transfer to a wire rack to cool.
  8. To make the icing mix the icing sugar with 2 teaspoons of boiling water until you have a thick paste. Transfer to a piping bag or a zip lock bag leave to cool for 5 minutes then snip off the corner and pipe a cross onto the cooled cookies.
  9. Enjoy with big glasses of milk and mugs of tea.

2 Ingredient Chocolate Mousse (Chocolate & Butternut Squash)

by Lou Robbie

Chocolate mousse with hidden butternut squash, we couldn’t wait to try this one!! An indulgent chocolate mousse that is made mostly of healthy stuff sounds too good to be true.

This one pass the test with my kids and the butternut squash went undetected! The mouse is delicious on its own but if you want to give it a lighter texture try folding whipped cream through it, this is how I served it to my kids.

TIP: For a really tasty mousse its important to use a good quality chocolate.

Will you try it?

Lou 🙂

Ingredients:

  • 700g raw butternut squash – peeled and cubed
  • 400g good quality chocolate, chopped (you can use your favourite milk or dark chocolate)
  • Serve with a dusting of cacoa powder, whipped cream or cremé fraichê and toasted hazelnuts or almonds, banana or raspberries would be delicious too

Method:

  1. Peel, deseed and cube the butternut squash. Put it in a medium sized pot cover with cold water. Put on the hob, bring to a simmer and cook until completely soft, 20-30 mins.
  2. Melt the chocolate in a microwave or on a double boiler on the hob.
  3. When the butternut squash is cooked, strain and add to a blender along with the melted chocolate.
  4. Blend until silky smooth.
  5. Pour into a large bowl or individual bowls. Leave to cool on the worktop then transfer to the fridge to set for at least 4 hours, overnight if possible.
  6. Dust with cocoa powder and serve!

Blood Orange Sponge Cake

by Lou Robbie

Happy Mothers Day! Some of the best moments shared are with tea and cake. Theres nothing nicer than a homemade cake baked for someone special and theres no one more special than a mother (especially on Mothers Day). I couldn’t resist adding some beautiful blood oranges with their stunning crimson colour to a simple sponge recipe to make this delightful cake.

This cake tastes divine and is a real seasonal treat. If blood oranges are no longer in season try with regular oranges or lemon.

Lou 🙂

Ingredients

  • 225g butter – soft
  • 225g sugar
  • 3 eggs
  • 225g self raising flour
  • 1 blood orange, zest and fruit chopped
  • For the caramelised blood oranges
  • 2 blood oranges finely sliced
  • 1 cup of sugar
  • ⅓ cup of water 
  • Cremé fraiche to serve 

Method:

  1. Preheat the oven 170c. Line and grease a 9inc cake tin.
  2. Add the soft butter to a mixing bowl and, using an electric hand mixer, beat for a couple of minutes.
  3. Gradually add in the sugar and beat well until combined and the mix becomes pale in colour.
  4. Beat in the eggs one at a time and continue to beat to get air into the mix.
  5. Sieve in the flour and carefully fold in with a spatula.
  6. Zest 1 blood orange, then cut off the skin and white pith, remove any seeds and dice up the flesh.
  7. Add the zest and chopped flesh to the bowl and gently fold in.
  8. Pour the batter into the prepared cake tin and bake for 45 minutes until cooked through.
  9. In the meantime make the caramelised blood orange slices. Slice 2 blood oranges thinly, discard the ends and any pips.
  10. Add the cup of sugar and water to a wide pot and cook on medium until the sugar is dissolved.
  11. Add all the orange slices and simmer for 30 minutes turning half way through.
  12. Take the slices from the pot and put them on a plate to cool, pour the pink syrup into a jug.
  13. Top the cooled cake with the cooled blood orange slices. Cut and serve a slice with creme fraichê and pour the syrup over.

Spinach and Banana Pancakes

by Lou Robbie

St Patricks day is around the corner and we are very excited to cook and bake with all things green to celebrate! Spinach is a super food in so many ways. Great for fibre, vitamins K, C, A, iron and lots lots more. The flavour of baby spinach is subtle enough that it can be used in sweet recipes too and its perfect partner is the dominant flavour of a banana!

Tip: Use a powerful blender to mix the spinach along with the wet ingredients and you’ll get this lovely vibrant green colour through the pancakes.

We stock all the fresh and dry ingredients you need to make these fun green pancakes!

Lou 🙂

Ingredients:

Method:

  1. Tip the cup of spinach into a blender along with the banana, egg, plain yoghurt, milk and blend until really smooth and bright green.
  2. Sieve the plain flour, baking powder, bicarbonate of soda and sugar into a mixing bowl. Mix really well with a spoon.
  3. Pour in the green liquid mix and gently stir the batter until no flour remains.
  4. Warm a frying pan on a medium heat and lightly oil.
  5. Add 2 dessert spoons of batter per pancake to the frying pan and use the back of the spoon to make them round. Cook 3-4 pancakes at a time if they fit on the pan.
  6. Cook until little bubbles appear then flip and cook for a further minute or two until cooked through.
  7. Serve warm with your favourite toppings .

Air Fryer Croutons 3 ways

by Lou Robbie

Bread is Irelands most wasted food with 40% of households saying old bread makes it way to the bin. There are a few nifty thrifty ways to use up old bread and give it a new lease of life. There is “Less Waste and More Taste” with these homemade croutons in 3 different flavours (herb, chilli and curry) that go deliciously well with soup in winter and salads in the summer.

I joined the air fryer community a few months ago and I have to say making a batch of croutons in the air fryer with old cubed bread is a cinch and very satisfying. Raid the spice rack and add some exciting flavours while you’re at it. If you don’t have an air fryer just toast the bread in the oven.

Tip: Old bread works best for croutons. Cut the pieces of bread into roughly the same sized cubes for even cooking.

My young kids adore these with their soup…and we munch and crunch on them chat about which flavour we like best.

Lou 🙂

Ingredients: makes 3 different flavours and 3 small bowls

  • 6 slices old bread – white slice pan/ sour dough/ batch loaf/ GF whatever you have
  • 1-2 tsp dried mixed herbs
  • 1 tsp paprika, 1/2 tsp chilli flakes
  • 1-2 tsp curry powder
  • cooking oil
  • salt and pepper optional

Method:

  1. For the herby croutons: Slice and cube 2 slices of bread and add them to a mixing bowl.
  2. Sprinkle in the dried mixed herbs and mix, add a drizzle of oil to coat season with a small pinch of salt and pepper if you wish. Toss the croutons to coat in the oil.
  3. Pour the cubed bread into the air fryer basket.
  4. Air fry at 180ºC for 8-10 minutes shaking half way through.
  5. You can toast the croutons in the oven -Preheat your oven 180ºC, put the bread cubes on a baking tray and bake them in the oven for 20 minutes, check and shake half way through.
  6. The croutons should be evenly toasted and brown all over.

For chilli croutons: Repeat the method above but for step 2 instead of dried mixed herbs add paprika and chilli flakes.

For curry croutons: Repeat the method above but for step 2 instead of dried mixed herbs add curry powder.

BEANS beans good for your HEART!

by Lou Robbie

We are celebrating “Heart Health” this week and no better way to do so than with a warming bowl of homemade heart healthy beans!

The food we fuel ourselves with is so important when it comes to our hearts. This homemade beans dish packs in RED (like the heart) ingredients; onions, tomatoes, peppers and paprika these are all great for lowering the chances of heart disease. The beans of course are a great source of fibre that also contributes to a happy healthier heart!!

We’ve topped our beans with a protein packed poached egg, but add tofu if you wish.

All the organic ingredients can be found in our groceries www.greenearthorganics.ie/

Lou 🙂

Ingredients:

  • 1 tablespoon oil
  • 400g beans (choose black, kidney, butter or cannellini) – drained
  • 400g chopped tomatoes
  • 1 red onion, finely diced
  • 1 red pepper, finely diced
  • 2 teaspoon paprika
  • 1 teaspoon ground cumin
  • 1/2 teaspoon chilli – optional
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 teaspoon honey or maple syrup
  • To serve poached eggs or tofu and fresh chopped parsley to sprinkle

Method:

  1. Warm a frying pan on a medium heat and add the oil.
  2. Add the diced red onion and cook to soften for 5 minutes.
  3. Tip in the diced red pepper and cook for a further 5 minutes.
  4. Add the salt, pepper, paprika, cumin, chilli and honey, stir in and cook the spices for a few minutes, if they begin to catch add a tablespoon of water.
  5. Pour in the tinned tomatoes and stir in the drained beans.
  6. Simmer on low for 30 minutes. Taste the beans and adjust the seasoning if needed.
  7. Poach an egg or two in a separate pot then serve up.
  8. Scoop the beans into a bowl top with an egg or two and some chopped parsley if you are feeling fancy.

Apple & Walnut Traybake

by Lou Robbie

Irish apples are the all year round “fruit” hero! Delicious to eat as they are and fantastic to bake with too. We are all familiar with the apple tart but believe me when I tell you this traybake is much easier and quicker to make and equally delicious!

The walnuts not only compliment the tasty sweet organic apples they also add texture and nutty goodness.

We really hope you try this one soon, remember to serve large slices with giant mugs of tea and chats.

Lou 🙂

Ingredients:

  • 225g self raising flour (or 215g plain flour + 2 teaspoons baking powder)
  • 175g soft butter
  • 150g light brown sugar
  • 1 teaspoon baking powder
  • 2 organic eggs
  • 2 large apples, peeled and grated
  • 100g chopped walnuts, plus 30g extra to decorate
  • 1 teaspoon ground cinnamon
  • 2 tablespoons icing sugar to decorate, optional

Method:

  1. Preheat the oven 170c and line a rectangle baking tray (12 x 8 inc) with parchment paper.
  2. Peel and grate the apples. (eat the apple peels with peanut butter as a snack)
  3. Measure the sugar and butter into a mixing bowl and beat together using an electric beater or a hand held whisk.
  4. Next beat in the eggs.
  5. Sieve in the flour, baking powder and cinnamon, mix until combined.
  6. Fold in the grated apple and chopped walnuts.
  7. Add the mixture to the prepared baking tray and bake for 30-40 minutes. Check that the cake if cooked by inserting a cocktail stick when it comes out clean its ready.
  8. Set aside to cool.
  9. To decorate add the icing sugar to a small bowl, add a teaspoon boiling water and mix to a paste, it should be thick like glue. Drizzle over the cake and top with the extra chopped walnuts.

Chocolate Raspberry (Chia Seed) Hearts

by Lou Robbie

These chocolate raspberry chia seed hearts have been trending on the social channels and are the perfect Valentines sweet treat!

We love berry chia seed jam and these chocolate centres have something similar. The chia seeds swell up and give this jammy consistency that works perfectly with raspberries.

Raspberries and chocolate (milk or dark) work so well together. Make these for the one you love, your kids or treat yourself. #selflove

Happy Valentines,

Lou

Ingredients:

Method:

  1. Pop the fresh raspberries into a bowl and mash with a fork, add in the chia seeds, mix well and set aside for 30 minutes to let the seeds swell.
  2. Line a baking tray with parchment paper. To make the heart shapes, use a teaspoon to scoop a small amount of the raspberry mix and put it on the tray in the shape of a ball, flatten with the back of the spoon to make one side of the heart. Put another ball right beside the first one and smooth to make the other side of the heart and make a point for the bottom of the heart. Repeat with all the mix.
  3. Put the tray in the freezer for 2 hours.
  4. Melt the chocolate and butter together in a bowl over a pot of boiling water or in the microwave.
  5. Place one of the frozen hearts in the chocolate and spoon over more chocolate, put it on a tray to set.
  6. Melt the white chocolate and drizzle over – this is optional.
  7. These chocolate hearts will keep in the fridge for 3 days.