30 July 2016

Post image for yumbles

At the moment I am triathlon training. The other day a guy from a food company asked me why I don’t buy energy bars. When I explained that it’s because I can make them myself at home, he seemed utterly flabbergasted. Seriously, how hard is it to mix a few ingredients together, roll them into balls and whack ’em in the freezer? Mindboggling.

Spend less than 10 minutes making some of these and control what you put in your body at the same time as gleefully sticking it to Big Food. A win all round (apart from for their profits). <wicked cackle>

You will see snaps of edibles like this all over Instagram, with hashtags along the lines of #energyballs, #eatclean, #superfood and spurious things about protein. As you know, we don’t believe in ‘detoxing’ over here, so make these for no other reason than that they’re properly delicious, super portable and easy to cram into the mouth while running out the door to spent an hour in Tartarus a Kettlercise class (that shit works btw).

I call them yumbles because they are little balls of yum, with everything jumbled together.

Let’s go.


1 cup rolled oats
0.5 cup milled flax seeds
0.5 cup crunchy peanut butter (preferably one from the worthly/healthy end of the spectrum – just peanuts and maybe a pinch of salt; not a jar loaded with palm oil or sugar)
0.3 cup runny honey
PLUS whatever extra morsels you fancy. I like a teaspoon of vanilla extract and half a cup of chocolate chips, and maybe some toasted coconut. Your imagination and the depth of your wallet are really the only limits here. Raisins, cinnamon (or the two combined for an oatmeal-raisin-cookie vibe), raw cacao or matcha powder, orange or lemon zest, protein powder if that’s your thing… I don’t think I’m yet ready to talk about chia seeds on this blog but what you do in your own kitchen is your business. There are plenty of fancy nut butters around these days, so you could substitute one of those for the PB. As long as your final mixture has a rollable consistency, you’ll be golden.

Line a baking sheet with greaseproof paper and make some space in the freezer.

Put all your ingredients in a bowl and give them a mix until well combined. Take clumps of the mixture and roll into balls. If you find that it’s too sticky, putting the bowl in the fridge for 20 minutes or so should make things easier. This quantity of mixture makes around 15 depending on the number of additions you’ve made.

Put your balls on the baking sheet (as it were) then pop it in the freezer for about an hour. Once frozen, transfer the yumbles to your receptacle of choice to prevent freezer burn – ziplock bag, tupperware, whatever – and store until a craving strikes. It won’t be long.


bread stress? no knead

5 April 2016
Thumbnail image for bread stress? no knead

I was fairly sceptical about this one. No-knead bread that has an amazing crust and crumb, reaaaally? Well I’m very happy to say that I was wrong: it totally works. This is a keeper. The recipe below is based on the now-famous method that was originally published in the New York Times, courtesy of Jim Lahey of the Sullivan Street Bakery, […]

Read the full article →


25 April 2015
Thumbnail image for anzacs

Today, 25th April 2015, marks the centenary of the first major military campaign fought by Australian and New Zealand forces during the First World War. They landed on the shores at Gallipoli and after eight months of fighting, when the allied forces were evacuated from the peninsula, more than 8,000 Australian soldiers had been killed. My great-grandfather was […]

Read the full article →

peanut butter brownies

23 March 2015
Thumbnail image for peanut butter brownies

What can I say about these, except MAKE THEM NOW. They’re a very strong contender for my new signature bake. The basic brownie recipe came from a friend who has worked in the beautiful world of fine chocolate and really knows her stuff. I tinkered with it slightly, adding muscovado sugar to give an extra fudgy texture. Try to avoid […]

Read the full article →

banana, nut and dark chocolate cake

22 March 2015
Thumbnail image for banana, nut and dark chocolate cake

A conversation at a party yesterday has inspired me to revive this ailing blog. Life has been taken up with triathlon training, work and other things of late…time to get back to cooking and writing! We could all do with eating less refined sugar, and whilst I’m not about to advocate a celeb-worthy extreme deprivation […]

Read the full article →

save our spuds!

14 July 2014
Thumbnail image for save our spuds!

Today we are lucky enough to have a guest post from one of my very dear friends. He really knows his onions (and potatoes, and pastry), and I hope it will be the first of many. With the recently reported spud sales slump, this seemed a very timely contribution. Over to him… I suppose I’d better introduce […]

Read the full article →

bread & breakfast

17 May 2014
Thumbnail image for bread & breakfast

I was supposed to be running 17 miles in a team relay this weekend, but my sporting dreams were temporarily put on hold last week after I sprained my calf muscle whilst training. Instead, I have just walked home (45 minutes) through Bristol city centre, triumphantly carrying this tart in a pizza box. Many many […]

Read the full article →

Princess Victoria marmalade

6 February 2014
Thumbnail image for Princess Victoria marmalade

When I think of Costa Rica, several things come to mind: toucans, treehouses, a beautiful swimming pool sparkling in the sunshine, and the most delicious marmalade I have ever tasted, eaten whilst watching monkeys play in the trees outside the window. This recipe is my attempt to replicate that joyous breakfast. Seville oranges are something […]

Read the full article →

dark chocolate toblerone and amaretto mousse

14 January 2014
Thumbnail image for dark chocolate toblerone and amaretto mousse

January. The month of detoxing, diets and denial. Aren’t you sick of hearing about it? Frankly, if you don’t know by now how to eat a balanced diet that incorporates all the major food groups, it’s not for me to try to tell you. Let’s start the year as we mean to go on, with chocolate […]

Read the full article →

dancing with dough

6 July 2013
Thumbnail image for dancing with dough

As I write this, I’m chewing on a pecorino and olive breadstick. It is probably the best breadstick I have ever eaten. Not because it’s fresh, although that’s part of the appeal; not because it doesn’t contain any chemical nasties – anyone for mono- and diacetyle tartaric acid esters of mono- and diglycerides of fatty acids?? […]

Related Posts with Thumbnails
Read the full article →