Deliciously Ella @deliciouslyella
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Celebrating plant-based living 🌱✨Books, an app, granola, muesli, energy balls, oat bars & natural meals. Find our deli at 18 Weighhouse St.
4k Posts
1.4m Followers
1k Following
Celebrating plant-based living 🌱✨Books, an app, granola, muesli, energy balls, oat bars & natural meals. Find our deli at 18 Weighhouse St.
Butternut squash, mushroom & pine nut wellington 🙏🏼 The best plant-based Christmas centrepiece. You’ll need the below to make it and the full video with all the details is on our YouTube now, the last video of 2018 😱Link in our bio 😘 1 roll puff pastry (we use the gluten-free vegan) ½ large butternut squash, peeled and deseeded 1 onion, peeled and chopped 1 garlic clove, peeled and chopped 500g button mushrooms, roughly chopped 1 teaspoon dried rosemary 1 teaspoon dried thyme 50g pine nuts 1 tablespoon brown miso paste 100g spinach, roughly chopped Splash of almond milk Salt to taste Olive oil
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We’ve made you the most serious chocolate cake this Christmas 🎄 For the Cake: 600g Buckwheat Flour 1 1/2 teaspoons Bicarb 3 Teaspoons Baking Powder 600g Coconut Sugar 75g Cacao Powder 150g Date Syrup 150g Coconut Oil, Melted 900ml Almond Milk For the middle: 400g Coyo Cooconut Yoghurt 4 Tablespoons Maple Syrup Handful of Cherries (optional) X1 200g Jar of Cherry Jam (optional – we used cherry jam) For the chocolate sauce: 50g Cacao Powder 6 Tablespoons Date Syrup 2 Tablespoons Coconut Oil Dash of Almond Milk For the topping Handful of Fresh Cherries Handful of Fresh Raspberries Handful of Fresh Blueberries Preheat oven to 180c, fan setting. In a large bowl, mix together the flour, bicarb, baking powder, coconut sugar and cacao powder - mixing well to remove any lumps. Once combined, mix through the date syrup, coconut oil and almond milk until a smooth batter forms. Pour equal amounts of the batter into three lined cake tins and bake each for 30-35 minutes, until well risen and a knife inserted in the centre comes out clean – if it doesn’t, place the tins back in the oven for 5 more minutes. Once ready, remove and leave the cakes to cool in their tins until room temperature, around 30 minutes. While the cakes cool, make the middle layer. Whisk the coconut yoghurt using an electric whisk – either a stand mixer or a hand whisk – until it becomes really thick, around 5–10 minutes. It’s really important to whisk the yoghurt on its own first, before adding the maple syrup. Once it feels very thick and holds its shape, add the syrup and continue whisking for a further minute. If you don’t have an electric whisk you can use a balloon whisk – just make sure you whisk long enough to get a good amount of air and thickness into the mix. Finally, make the chocolate sauce by placing all of the ingredients into a small pan over a low heat. Heat very slowly until everything has dissolved and the sauce becomes smooth, adding a dash of almond milk if it becomes too thick. Once all of the cakes are cool, spread a layer of jam over one cake, then a layer of coconut over the top, repeat & add the chocolate at the top ❤️
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Gingerbread biscuits for today’s Christmas recipe 🎄✨ 250g of ground almonds 100ml of maple syrup 1tablespoon of ground ginger (or fresh, grated) 1tablespoon of coconut oil 2tablespoons of brown rice flour For the piping icing: 150g date syrup, 1/2 cup 45g cacao powder, 1/2 cup 2tablespoons of coconut oil 1teaspoon of arrowroot powder Pre-heat the oven to 175c, fan setting. Place all of the gingerbread ingredients into a food processor and blitz until well combined. Once combined use your hands to roll the mixture into one large ball – place in the fridge to cool for 25-30 minutes. Once the mixture is cool, remove from the fridge and sprinkle a worktop with flour. Next, roll the mixture out into a sheet and begin to cut out your gingerbread biscuits. Once you’ve used all the dough; place the biscuits onto a lined baking sheet and place in the oven and cook for 20-25 minutes until golden. Make the piping icing by placing all of the ingredients into a pan and heating slowly until they form a thick sauce. Remove from heat and leave to one side. Once cool, spoon into a piping bag. Once your gingerbread biscuits are cool, pipe some fun faces on and enjoy.
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Today we’re gifting two sets of all five of our books 💕🎄 I can’t quite believe we’ve published them all since the first in 2015! Just let us know the person you’d like to gift them to below and we’ll send them out to you, UK only ❤️❤️❤️ And if anyone wants to gift someone our new book, The Cookbook, just to let you know it’s only £7.99 right now on UK amazon and there are a limited number of signed editions left on WHSmith, I’ve put a link in our bio to those 😘
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Hello nut butter balls 😍 Never in a million years did I think we’d come this far with Deliciously Ella but each day brings an amazing new adventure and I’m so proud of our whole team and everyone we’re lucky enough to work with 💃 Feeling so inspired, so grateful and just beyond excited to launch these, which are probably my favourite thing we’ve ever made. These beauties will be in 1200 stores by the end of Jan, and these are the first boxes😱😱😱 Who’s excited?! 🙋🏻‍♀️🙋🏻‍♀️🙋🏻‍♀️🙋🏻‍♀️
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Christmas Pudding Recipe 🎄💕 For the Vanilla Cashew Custard 50g of cashews (1 cup) 125ml water (1/2 – 3/4 cup) 2 of tablespoons of maple syrup 1 teaspoon of vanilla powder For the Christmas Pudding 50g of halved dried cranberries (1/4 cup) 50g of quartered dried apricots (1/4 cup) 50g of raisins (1/4 cup) 50g of sultanas (1/4 cup) 75g of pitted, chopped medjool dates (1/2 cup) One apple cored and chopped into 1 cm cubes (100g) 1 1/2 tablespoons milled flax seed mixed with 3 tablespoons water 50g of buckwheat flour (1/3 cup) 150g of almond flour (1 cup) 100g of chopped mixed nuts (1 cup) Zest and juice of a small orange (200g) Three tablespoons of date syrup Two tablespoons maple syrup 2 tablespoons coconut sugar 1teaspoon of ground ginger 2teaspoons of ground cinnamon 1teaspoon ground or grated nutmeg 1teaspoon vanilla powder Start by soaking the cashews in a bowl of water for 2-3 hours. In a separate bowl, soak the flaxseed with the water for about 10 minutes so it starts to thicken. Then make the pudding by mixing all of the ingredients together in a large mixing bowl. Then line a 2 litre glass pudding bowl with baking paper. Spoon in the mixture into the lined bowl, place baking paper over the top and then tie a piece of string around it so the paper stays on top of the bowl like a hat. Put the bowl inside a wide pan and fill the pan with boiling water halfway up the bowl. Cover with a lid, bring to a medium heat and simmer the pudding for 2 hours. Make sure that the water doesn’t evaporate as it might burn the pudding and crack your bowl so check on it every half hour. Whilst the pudding is cooking, make the vanilla cashew custard. Blend the cashews in a blender with the vanilla, maple syrup and half of the water. Add the rest gradually to get desired thickness and taste. Blend for around 5 minutes or until completely smooth! Then pour the custard into a pan and gently heat until it warmed and slightly runny. Once the pudding has finished cooking, place an upside down serving plate on top of the bowl and flip to remove the pudding. Leave it to stand for about for about 10 minutes before drizzling on the vanilla cashew custard 🤗
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Our fave Christmas recipe for you today 🎄 A butternut squash & mushroom wellington, the perfect veggie centre piece for your feast on the 25th ✨ Squash & Mushroom Wellington * 1 roll puff pastry (we used a gluten-free vegan from Whole Foods) * ½ large butternut squash, peeled and deseeded * 1 onion, peeled and chopped * 1 garlic clove, peeled and chopped * 500g button mushrooms, roughly chopped * 1 teaspoon dried rosemary * 1 teaspoon dried thyme * 50g pine nuts * 1 tablespoon brown miso paste * 100g spinach, roughly chopped * Splash of almond milk * Salt to taste * Olive oil Preheat oven to 200c, fan setting. Place the butternut squash on a baking tray and drizzle with olive oil and salt. Cook for 30-35 minutes until soft and cooked through. While the squash is cooking, place a pan over a medium heat and add a drizzle of olive oil - add the onions, garlic and a pinch of salt and cook for 5-10 minutes until soft. Add the mushrooms and cook for a further 10 minutes, untouched, until soft - before mixing through the rosemary, thyme, pine nuts and miso paste. Cook for 5 minutes, before finally stirring through the chopped spinach to wilt. Roll out the sheet of puff pastry onto a baking tray. Spoon 3 quarters of the mushroom mixture onto one side of the pastry, before topping with the roasted butternut squash half. Top with the rest of the mushroom mixture and roll the pastry over to form a whole wellington. Cut thin slits into the top of the wellington and brush with almond milk to create a nice glaze. Cook for 25-30 minutes in the oven until golden and crispy. This is delicious served with our onion gravy, roasted sprouts and cranberry sauce. TIP: Long, thin butternut squashes work best in this recipe.
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Winter breakfast heaven ✨ Warm stewed maple blueberries piled on top of our original granola with toasted cinnamon oats, almonds, coconut chips and pumpkin seeds with coconut milk and almond butter 😍😍😍
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