Vanilla Cashew Biscuits – Vegan and gluten free recipe

These are the perfect cup of tea biscuits. Subtly sweet with a delicious crumbly crunch.

cashew and vanilla biscuits

Like all the recipes here at Restorative wellbeing these biscuits are full or hidden nutritional benefits but inspired by comforting joy of the food you love.

We love biscuits!

Biscuits are a British institution, a cup of tea just wouldn’t be the same without them. However the typical biscuit holds very little nutritional value but clock up over 100 calories, 5 grams fat and 1.2 grams refined sugars! And none of us are eating just one biscuit!

But focusing on a nutritionally dense diet does not mean we have to miss out of biscuits or any of our other favourite treats. No, it just means we have to be aware that not all biscuits are created equal. So far I am yet to find a good substitute that can be bought, so I have created this and many other recipes to serve your biscuity cravings and keep you nutritional goals on track.

If you love this recipe also try;

Why your body will love these biscuits!

Lets break down what makes these biscuits so special.

Cashew butter – Creamy and subtly sweet cashew butter makes an excellent fat source for these biscuits, not only improving the biscuit consistency but giving you body a whole host of nutritional benefits. Cashew butter contains a wide variety of vitamins and minerals, healthy fats, including omega 3 and 6, and is made up of 17.5% protein. This makes it a good all round benefit to a balanced diet.

Vanilla – It is important to note that using natural vanilla extract holds many healing health benefits, however, synthetic vanilla extract is also very commonly sold, and doesn’t hold the same benefits. Here we are just going to talk about natural vanilla extract. High in anti-oxidants and with antibacterial capabilities, shows vanilla can aid towards healthy body functions. Whilst traditionally vanilla has been used as a treatment for gut inflammation and restpitory conditions.

Vanilla Cashew Biscuits

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Course Snack

Ingredients
  

  • 1 cup oat flour
  • 2 tbsp cashew butter
  • 2 tbsp xylitol
  • 1 tsp vanilla extract
  • 1/4 cup water (see notes)

Instructions
 

  • Preheat your oven to 180c
  • First mix together the cashew butter and xylitol
  • Then mix int he vanilla extract, followed but the flour.
  • The dough will seem stiff and dry at this point, but mix it as well as you can, before adding the water a small amount at a time, until you have a soft mouldable consistency (not sticky). If you accidentally go too far, add a little more oat flour.
  • Once you have a nice consistency to the dough, sprinkle some more oat flour over a clean work surface and roll your dough out to around 2 cm thick (these are nice thin crisp biscuits)
  • Use your favourite cutters to cut out as many cookies as you can, placing them on a lined baking sheet as you go along.
  • Place the cookies in the oven and bake for around 15 minuets, until slightly golden brown. Cook in batches until needed.
  • Once cooked through transfer to a cooling rack to cool completely, then enjoy with your favourite drink.

Oat Flour

Xylitol

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Plant based Camping recipes

Our favourite plant based camping recipes.

Family camping is one of my happy places. Spending any time in nature with my family is bliss, but it is my daydream to sell everything and live a more wild life. Camping allows me a little glimpse into that day dream of wild living.

Family camping

As with anything in our lives, there is always a big focus on food! Camping is no exception, I get so much joy out of planning our camping meals, and the atmosphere of cooking outside is my bliss.

We like to camp quite basic. I never want to have to set up or pack away more than necessary when camping. Let’s be honest it’s a tiring holiday, fun but tiring, why make it extra work. SO all of these recipes are only cooked using a basic 1 hob camping stove, a camping sauce pan, a camping frying pan and a camping kettle. Many can be done with less however.

I really like to hyper organise our food for camping, to ensure everything is packed neatly, to minimise space taken in the care and to make sure I can actually find thing when I need them.

When planning out your meals ensure you keep eat more perishable meals first and any dried long lasting meals later in your holiday.

Breakfasts

Having a good breakfast planned when camping is essential. Nothing is more beautiful that cooking breakfast in nature, embracing the morning air. Here are my two go to plant based breakfasts for a relaxed morning camping.

Pancakes
CAMPING PANCAKES
Instant porridge

Family Meals

Whether your looking for something for lunch or dinner these family meals are great for some alfresco vegan cooking. Make your plant based camping trip one to remember.

Nachos
Campfire vegan stew
Alfresco Soy Bolognese
Campfire bolognese
Campstove Tacos
Instant noodles
Home made instant noodles
Home made instant noodles

Deserts

It’s a holiday after all. End your day with one of these warm and deliciously sweet recipes.

Maca and Peanut butter Hot Chocolate
Peach Crumble Pie

No cook/Make before

These are things I find useful to bring ready made or connivence foods, to make life a little easier.

Energy Balls

Granola cookies

Flapjacks

Protein shakes – try our meal time Vanilla and chocolate!

Fruit – Avoid soft fruit, as it will spoil quicker if your tent gets warm during the day.

Camping

I’ve really enjoyed making these camping style recipes, but they are not only useful for camping. Thee recipes use very little prep, and the majority of ingredients can be stored much longer than fresh; making these recipe ideal for those who are either very busy or struggle with mobility restrictions that can effect their cooking abilities.

It is important to me to include these types of recipes within the circle, as I know first hand how difficult it can be to make the transition to healthy eating when mobility is restricted.

When I was starting my healing journey, I was struggling so much with fatigue, the thought of having to cook everything from scratch was overwhelming. And that doesn’t even begin to cover the stress of managing what food I had in the house and using it before it went off. After all the appeal of uber-processed convenience foods is their speed, low prep and long shelf life right?!

Thats where recipes such as these really helped. Knowing they would take very little of my energy to make AND I couldn’t always have the ingredients to hand. Although they used alot less energy to make, the big difference between these and eating uber-processed foods, is how nutrient dense they are. Yes they are not as nutrient dense as some of my other recipes BUT they are a huge step above.

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Please be aware all information in this blog is based on my own personal experience and research, and I am not a medical professional. If you are needing advice about a medical condition, please seek advice from a medical professional.

Campfire Tacos

Quick spicy tacos, made with a textured soy protein and chopped tomatoes. The perfect warming family meal after a long day of adventures!

These delicious vegan tacos are the addictive, they will have your family coming back for more and more. We never go camping without making them.

The secret?

The spice mix. simple as that once you’ve nailed, that you simply cannot fail. Even if you add to much water, its simple fix, simmer it off till you get the right texture, beautiful. This recipe, as with all recipes using textured soy protein is about the seasoning.

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And the outcome;

Want to try out some more plant based camping recipes? We have you covered.

If you want to support what we do  …….

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Send me an email! Emily@restorativewellbeing.com

Please be aware all information in this blog is based on my own personal experience and research, and I am not a medical professional. If you are needing advice about a medical condition, please seek advice from a medical professional.

Vegan Campfire Nachos

Nachos are a great sharer food, perfect for camping. There is something so cosy about sitting round a big dish of nachos with family. Just like usual nachos recipes these are simple to make and packed full of flavour.

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If you want to support what I do  …….

…. you can donate a coffee here : http://ko-fi.com/restorativewellbeing

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Send me an email! Emily@restorativewellbeing.com

Please be aware all information in this blog is based on my own personal experience and research, and I am not a medical professional. If you are needing advice about a medical condition, please seek advice from a medical professional.

This blog follows my personal research and learning into health and wellbeing, as well as my own personal comments on the subject matters. All blog posts contain my own personal opinions and does not reflect the opinions of any organisations I may be affiliated with. Any information I provide on my blogs is accurate and true to the best of my knowledge but there may be omissions, errors or mistakes that I am unaware of. All information presented on this blog is for informational purposes only and shouldn’t been seen as advice. I reserve the right to change how I manage or run my blog and may change the focus or content on my blog at any time 

Favourite Plant-based Picnic Recipes.

Pesto Pasta Salad

Make this delicious nutrient dense pesto with your favourite pasta shape, allow to cool and refrigerate overnight for a great make it advance pesto salad.

PUMPKIN SEED PESTO

Paprika potato salad

Energy Balls

Caesar salad

Falafel wraps

Baked falafel wrap

Berry Chia Pudding

Berry Chia Pudding

Jewelled Quinoa

Peanut butter cookies

Crunchy Cinnamon Chickpeas

Golden Quinoa

Beetroot Hummus

BEETROOT HUMMUS

Chocolate Chia Energy Balls

A rich nutty chocolate flavour and a yummy chewy texture, these energy balls have become our family staple snack.

I’m not sure how I haven’t posted these before. These energy balls have been a staple in our home for years, and they always disappear so quickly. High in healthy fats and a mixture of plant proteins, it makes a great snack for growing kids, and has passed the test with some of the fussiest eaters I’ve ever met!.

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If you want to support what we do  …….

…. you can donate a coffee here : http://ko-fi.com/restorativewellbeing

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Send me an email! Emily@restorativewellbeing.com

This blog follows my personal research and learning into health and wellbeing, as well as my own personal comments on the subject matters. All blog posts contain my own personal opinions and does not reflect the opinions of any organisations I may be affiliated with. Any information I provide on my blogs is accurate and true to the best of my knowledge but there may be omissions, errors or mistakes that I am unaware of. All information presented on this blog is for informational purposes only and shouldn’t been seen as advice. I reserve the right to change how I manage or run my blog and may change the focus or content on my blog at any time 

Paprika potato salad

There was a time when I was travelling around almost every day with my eldest daughter. Taking various buses and trains to get to our next adventure. Exploring nature, visiting friends, and enjoying the freedom our lifestyle brought. It is something I look back very fondly upon. But one of the things that made it doable was my habit of making the same easy nutrient-dense meals for us to take with us. For me, this was this beautiful paprika potato salad.


Every night before we set off, I would prepare the potatoes and veggies while I packed our bags and checked travel times. It became a ritual that set the tone for the journey ahead.


This isn’t your average potato salad; with heavily seasoned roasted potatoes and all the veggie trimmings, we have entirely skipped the heavy, greasy dressings.

Paprika potato salad

Print Recipe
Servings 1

Ingredients
  

Potatoes

  • 450 grams Small potatoes
  • 1/2 tbsp oilive oil
  • 1/2 tsp smoked paprika
  • 1/4 tsp salt

Veggies (my favourites but use whatever you love)

  • 1 cup lettuce shredded
  • 1 cup spinach
  • 1/4 cup grated carrot
  • 1/4 cup gherkins
  • 1/4 cup green olives chopped

Instructions
 

For the Potatoes

  • Preheat your oven to 200c
  • Chop the potatoes into bite sized pieces (leave the skins on)
  • Place them in an oven proof dish along with the oil, paprika and salt, rubbing the oil and seasoning all over the potatoes.
  • Place the potatoes in the oven and allow to bake for 30mins, turning half way through.
  • Once the potatoes are cooked through remove from the oven and set aside too cool.

For the Salad

  • Add all the veggies into a large bowl or lunch container, along with the cooled potatoes. If not eating straight away store in the fridge, but for no longer than a day (the potatoes will get soggy)

Notes

I find this salad works well without dressing but feel free to add your favourite, or a splash of balsamic vinegar.

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Please be aware all information in this blog is based on my own personal experience and research, and I am not a medical professional. If you are needing advice about a medical condition, please seek advice from a medical professional.

Golden Turmeric Latte

The best night time drink without fail. Filled with anti-inflamtory ingredients but with the soothing comfort of warm with to help you drink off into a peaceful deep sleep.

For a long time I really struggled with poor sleep. From insomnia, night terrors, and general all round restlessness. Over the years I have tried so many different ways to improve my sleep, and one that I found really helpful was warming bedtime drinks. One of my favourites, and perfect after a workout is Golden turmeric lattes.

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Please be aware all information in this blog is based on my own personal experience and research, and I am not a medical professional. If you are needing advice about a medical condition, please seek advice from a medical professional.

Tofu Caesar Salad

The perfect vegan caesar salad.

Mountains of crisp crunchy lettuce smothered in an addictive dressing and topped with delicately seasoned crisp tofu.

This salad has quickly become a summer staple in our house, its packed full of flavour but so simple to make. Since we started making the dressing for this salad I have eaten so much lettuce, getting the daily greens in has become so easy!

Ofcourse this isn’t any normal caesar salad. Low in fat and high in protein, with a plant based creamy and tangy dressing. Quick to prepare it makes the perfect lunch for those with little time but big health goals. Packing in the equivalent of a whole head of lettuce, juicy tomatoes for vitamin C and lots of crips tofu to keep see to your rebuilding protein needs.

Tofu Caesar salad

Tofu Caesar Salad

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Course Salad
Servings 1

Ingredients
  

Dressing

  • 80 grams Dairy Free Greek Yoghurt
  • 20 grams Dijon Mustard
  • 1 gram Garlic Powder
  • 1 gram Onion
  • 1 gram salt
  • pinch french ground pepper

Salad

  • 150 grams Rommain Lettuce
  • 90 grams Tomatoes

Tofu

  • 150 grams Firm Tofu
  • 1 tbsp Corn Flour
  • pinch Salt
  • pinch fresh ground pepper
  • 1 tsp nutritional yeast
  • 1/2 tbsp olive oil

Instructions
 

  • Mix together the corn flour, salt, pepper and nutritional yeast for the tofu.
  • Dice the tofu (no need to press the tofu for this recipe) and roll it around in the flour mix.
  • Heat the olive oil in a frying pan over a medium heat.
  • Add the tofu to the pan and let it cook and crisp up before turning over and repeating until crisp all over.
  • Once the tofu is cooked set aside and leave to cool (This is a great opportunity to batch cook)
  • While to tofu is cooking weigh and mix together all of the dressing ingredients in the bottom of a large bowl.
  • Add your lettuce, shredded, into the bowl along with the tomatoes. Now stir well so everything is covered.
  • Top with the tofu and enjoy.

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Please be aware all information in this blog is based on my own personal experience and research, and I am not a medical professional. If you are needing advice about a medical condition, please seek advice from a medical professional.

Broad Bean Dip

Deliciously creamy high protein dip.

It’s our first year learning to grow our own organic food on our family allotment. It was actually 8 years ago that we decided to venture into organic living and its been a waiting game to get the same. But ofcourse the reality of having the space to grown our own food comes with its own learning curves. From learning the many many ways of pest control, understanding our soil condition, and working out how many plants we need of each food.

All of this will come with time over the next few years, but right now we have a glut of broad beans, and I don’t even like broad beans…..

But I am not one to simply give up on a vegetable.

So I got experimenting and came up with this deliciously creamy broad bean dip!. Similar to a hummus it goes delicious in wraps, salads or simply as dip for some chips or veggie sticks.

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