Long time no see my fellow Hopscoff Friends!
So let’s just address the elephant in the room (or on the web) first… yes I am well aware that apologies are coming in thick and thin from Hopscoff at the moment :/ But rest assured that blog posts will be flying in from now on!
Let’s just say that Hopscoff and I have been on a journey of self discovery for a little while.
If you have been following my Instagram @hopscoff (or my newly launched youtube channel) you would have noticed that there is less icing sugar and Bespoke cakes flying around and now instead you will find more baked protein goods and vegan recipes – why the change!? Well for the last year or so I have been adopting a plant based diet with the definitive decision to cut out all animal products back in June. Yes that means I am, in layman’s terms, Vegan.
This having been said, no I do not go on activist protests, no I do not try to make you feel uncomfortable if you eat meat and also for the record no I do not eat honey.
I do largely try to avoid labels as with an increase in ‘Flexitarians’ these days, I believe that everyone should be free to eat what they want when they want without having to conform to a label or feel subject to scrutiny. In additon to a plantbased diet I also try to reduce refined sugars and preservatives where possible, but I do still rustle up the odd fluffy and cesty Vegan lemon loaf that is full of sugar. As I said, I do try where possible! (recipe coming soon!).
Right now that’s over with, on to quick update number 2. I have a goal for 2018, to get lean! This means building muscle, toning up and following a weight training exercise regime which is completely different to my previous heavy cardio running lifestyle. I am 6 weeks in and am feeling stronger everyday. I am adopting a long-term training plan which I am hoping will give me the results I want in a year’s time 🙂 This has been a huge lifestyle shift for me and has mentally helped me overcome so much in the last few months.
This is why Hopscoff has undergone a bit of a transformation recently. I am however feeling extremely positive about 2018 and Hopscoff’s new direction. You will shortly see some new Hopscoff products coming to Market soon which I am extremely excited about! Thank you all for your support thus far and in advance for all your continued support! 🙂
Right enough of the boring explanations, now on to today’s Hopscoff recipe! The Sweet Potato Chocolate Oaty Breakfast ‘Brownie’! I have dubbed it the Broatie Bar 😉 meh it kinda works! These are packed full of fibre, healthy fats, protein and antioxidants – a perfect way to start the day!
Here is the recipe, feel free to top with whatever takes your fancy!
- 500g Sweet Potato
- 50g vanilla protein powder
- 1 cup oats
- 1 cup almond milk
- 2 tsps apple cider vinegar
- 6 tbsps coconut sugar
- 2 tbsps chia seeds
- 4 tbsps cocoa powder
- 1 tsp baking powder
- Preheat oven to 180/gas mark 4
- Mix the almond milk and apple cider vinegar in a small bowl. This will curdle instantly and will give you a ‘buttermilk’. Leave to one side.
- Peel and chop sweet potatos into chunks and either stem or boil until soft (about 40mins)
- Weigh out all your dry ingredients and place in a food processor.
- Once the sweet potatos are super soft drain the water (if you boiled them) and place them in the food processor along with the dry ingredients and ‘buttermilk’.
- Mix together until well combined.
- Place batter in a lined loaf tin and bake for about 1hour.
- Take out of the oven and leave to cool slightly. You can eat this straight away or leave to cool and then place in the fridge to enjoy later on 🙂
- I topped mine with raspberries, pecans and a dollop of peanut butter!
This recipe makes enough for 3 servings. The macros for each serving (without toppings) are as follows:
Have a Beau-TEA-ful day!