Autumn Overnight Oats

by Liz Child

Overnight oats are so creamy and delicious, they fill you up and feel a bit special. Make these and give your past self a pat on the back in the morning! This autumnal version is probably my favourite. A creamy and sweetly-spiced pumpkin and cashew cream layer topped with an apple, oat, chia and pumpkin seed layer. I eat mine with a dollop of natural yoghurt on top.

Overnight oats last well in the fridge for 3 days. Mix up the ingredients and layer them up in jars or glasses and that’s breakfast sorted for a few mornings. This recipe makes 6 portions. Enjoy! And don’t forget to share your recreations with us in the comments or over on our friendly community Facebook group.

Liz x

Ingredients (serves 6)

Pumpkin Cashew Cream:

  • 500g kuri squash pumpkin (or sub with butternut squash or similar)
  • 100g cashew nuts
  • 6 tbsp maple syrup
  • 1 tsp ground cinnamon
  • 1 tsp ground ginger
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground cloves

Apple Overnight Oats:

  • 180g porridge oats
  • 3 tbsp chia seeds
  • 6 tbsp pumpkin seeds
  • 2 apples, grated
  • 500g milk (any milk you prefer)
  • pinch of salt
  • 1 tbsp cinnamon
  • 2 tbsp maple syrup
  • Yoghurt to serve

Method

  1. Chop the kuri squash into bite sized chunks, no need to peel but do remove the seeds, and roast at 200C until soft. This usually takes around 20 minutes.
  2. Spoon the cooked squash into a blender with the rest of the Pumpkin Cashew Cream ingredients and blend into a smooth, thick cream. Taste and add more maple syrup if you prefer it sweeter.
  3. Mix all the Apple Overnight Oats ingredients in a large bowl.
  4. Divide the pumpkin cream between 6 bowls/glasses/jars. Top with the apple-oat mixture.
  5. Cover the portions and refrigerate overnight (or eat right away). They should stay fresh for 3 days in the fridge.
  6. Serve with a dollop of natural yoghurt. Scoop down to get a bit of both layers in each bite!

Raw Carrot Cake

by Liz Child
Illustration from my cookbook, Cook Draw Feed – available to add to your next order here.

For a healthy cake, this tastes incredibly decadent. It’s not too sweet and full of great flavours and satisfying whole-foods. So simple to make too – it’s simply a case of squishing together the base ingredients and blending up the cashew-cream cheese frosting, then putting it together and letting it set overnight in the fridge. Easy! I love this cake with a big mug of chai tea, have you tried our new Rooibos Cacao Chai?

Ingredients

Method

Start off by soaking the cashew nuts – simply cover them with fresh water and leave to soak and swell up for at least an hour. Line a baking dish with baking parchment.

Base

While the cashew nuts are softening, grate the carrots into a large mixing bowl. Then pulse the dates and walnuts together in a food processor until they are finely chopped and sticky. Scrape this mixture in with the carrots. Then add the desiccated coconut, ground spices and a pinch of salt. Use your hands to mix the base ingredients really well, then squish the mixture evenly into the lined baking dish.

Frosting

Use the same blender you used to pulse the dates and walnuts, no need to clean it out, just make sure you scraped the date/walnut mixture out thoroughly. Drain the soaked cashew nuts and pop them in the processor with 50ml of water and the vanilla, lemon juice, maple syrup, melted coconut oil and pinch of salt. Blend until totally smooth, thick and creamy. You may need to stop the blender and scrape down the sides every so often to get a silky smooth cream cheese frosting. When you are happy with the texture, pour it over the base, cover the baking dish and refrigerate overnight to let the cake set. Then you can carefully take the cake out onto a chopping board, dust it with cinnamon and decorate it with walnuts. Slice it with a large, sharp knife and enjoy!

Liz

Tips: It’s best to keep the cake in the fridge when you are not serving it to make it last longer, and as the cashew cream can sometimes get a bit melty in a warm house. You can also portion it up and freeze it. It will last in the fridge for around 5 days and in the freezer much longer.

Did you make this recipe? Let us know in the comments how it went and please share your photos with us @greenearthorganics1 on Instagram or on our Green Earth Organics Healthy Eating page on facebook. If you like this recipe you’ll love my book. Available to add to your regular order from the farm here.

This recipe was featured on Twinkl as part of their Easter Bakes campaign.