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Natural Born Feeder

Tasty, Easy, #naturalbornfeeder NBF Cookbook No.1 Best seller😛 Recipe developer & photographer 📸 @rozannapurcell NEW RECIPE👇🏻👇🏻👇🏻

http://naturalbornfeeder.com/mini-christmas-pudding-balls/

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How do you get through January blues? ME: PANCAKES 🤣🤣🤣 You know where to find the best recipes & so many 👆🏻over on the blog! These are my simple oat pancakes 🥞 with a dollop of creamy PB @manhattanpopcorn ( ambassador) #naturalbornfeeder #pancakes #breakfastinspo #breakfast

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BAKED BLUEBERRY & ALMOND OATMEAL 😍 I know you guys love the baked proat recipes & some of you have been asking for a protein free version- well here you go 🙏🏻 The perfect meal prep breakie that is so comforting and easy to make. LINK IN BIO FOR THE FULL RECIPE made using @innocentireland new dairy free almond👆🏻👆🏻👆🏻 #ad #naturalbornfeeder #bakedoatmeal #breakfastrecipe #vegan

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I can't even begin to tell you my excitement to share my BALI food list with you soon 😍 I'm in food heaven ❤️❤️❤️ #balifood #bali #naturalbornfeeder.

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VEGAN CHOCOLATE PEANUT BUTTER MOUSSE👀 I just did a countdown on stories with swipe up links of some of my favourite EASY vegan desserts perfect for you or your vegan fam tomorrow. my favourite has to be this one its like that too mousse yogurt you used to get as a kid 🤤 link in stories for the recipe- it has only 4 ingredients🙌🏻 #vegandesserts

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This the season to ’treat yo self’🙌🏻 so many yummy brownies recipes over on the blog but these are particularly one of my favourites 👀 RECIPE right here for you feeders ❤️ Ingredients 70g dark chocolate 60g almond butter 2 tbsp. coconut oil 4 tbsp. maple syrup 2 eggs 18g coconut flour 1 tsp vanilla essence 1 tsp baking powder Ganache 70g dark chocolate 3 tbsp coconut cream (you can buy this in small 80ml tins or you can use 1 can full fat coconut milk and separate your self) – guidelines below Method Preheat oven 180°C Brownie Tin – 6×4 “ Start by Melting the coconut oil and whisking the eggs, place to one side. Melt the chocolate in a stainless steel or glass bowl over boiling water, add in the almond butter and combine into a creamy smooth sauce. Remove from the heat. Next stir in the melted coconut oil, eggs, maple, vanilla and baking powder into a smooth batter. Lastly stir in the coconut flour- don’t over mix just enough that there is none still visible. Pour into a lined brownie tin. Bake for 22-23 minutes until firm on top but nice and moist in the middle. Let the brownies cool for 5-10 minutes. For the Ganache, if you are using the can of coconut milk- place in the freezer for 30 minutes or fridge for 1.5 hours until the liquid separates. Once you open the can there should be a hard white cream and then a liquid- take 3 tbsp. of the hard cream for the ganache (don’t throw away the rest of the can you could use this in smoothies or to make overnight oats) Melt the chocolate and stir in the coconut cream -the chocolate will thicken. Spread over the brownies and let set. #glutenfreebrownies #naturalbornfeeder #brownierecipe #healthybrownies #recipeshare #glutenfreerecipe #chocolate #glutenfreerecipeshare #easybrownierecipe

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If there was ever a night for Mac’N ’Cheese 😍 can you guys believe it's only 5 days away- where did this year go 😲 I’ve had such a fun food year & I’ve already started filming recipes for January that I cannot wait to share! But until then SAVE this easy comforting vegan #macncheese Ingredients 100g butternut squash peeled and diced into small cubes 1 tbsp oil 150g cashews soaked in water overnight 4 tbsp nutritional yeast 5 tbsp almond milk 1/2 tsp paprika pinch sea salt 2 servings macaroni pasta or pasta of choice Method Preheat oven to 200°C Start by roasting the butternut squash. Place the cubes onto a flat baking tray and drizzle over the oil mixing it around to cover all of the squash. Roast for 20 minutes until browned along the edges and soft. The smaller the pieces of squash the faster it will roast. While this is roasting cook off the pasta as per instructions on the bag. Once cooked place it to one side until already to use. Drain the cashews to get rid of any access water after soaking. In a food processor or blender add the roasted butternut squash, cashews, nutritional yeast, paprika and salt. Blend into a smooth thick sauce. Pour over and mix into the cooked pasta and enjoy! #vegan #veganrecipes #naturalbornfeeder #veganchristmas #pasta #pastadish

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MINI Christmas pudding Balls get them saved for the big day- recipe below👌 I must apologise guys I locked myself out of this account changing phones hence why I didn't post yesterday 😭 But I’m back✊🏻 Today I'm shooting tonnes of January recipes I'll share some behind the scenes ❤️ until then it's Christmas from me 🎄🎄🎄 Serves 15 balls 150g hazelnuts 200g walnuts 100g dates 70g dried cranberries 50g raisins/sultanas zest of 1/2 and orange 1/2 tbsp. cinnamon 1 tsp nutmeg 1 tsp vanilla extract Marzipan Topping 80g Ground Almond 2 tbsp. maple syrup 1 tsp almond extract 1/2 tsp spirulina or matcha powder 1/2 tsp beet juice or powder Method In a food processor combine all the ingredients for the balls into a thick sticky dough. Using your hands roll 15 balls. For the marzipan, in a small bowl combine the ground almond, maple and almond extract into a dough. Divide the marzipan into 3 sections, one large and two smaller portions. In the smaller portion bowls add red colouring to one( beet) and green colouring( spirulina) to the other. Stir each bowl until you have a smooth red marzipan in one bowl and a green marzipan in the other and the large portion will be plain (a light beige colour with no colouring.) With the green, using your hands mould little leaves and with the red mould little cherry balls, just like the above picture. Add the plain marzipan to the top of each Christmas ball pressing down into a circular shape followed by adding the green leaves and red cherry balls. Store in the fridge for up to 10 days.

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⭐️Its Christmassssss! ⭐️ ____________________________ I know you guys are stuck inside with this weather so its the perfect time to get some Christmas baking under way. These are an easy no fuss way to get that Christmas pudding hit. They’re also handy as they can be prepped far in advance so on the day you can relax knowing the after dinner treats are sorted. You can make these balls without the marzipan but if you love it like I do you’ll love this easy version. Ingredients Balls 150g hazelnuts 200g walnuts 100g dates 70g dried cranberries 50g raisins/sultanas zest of 1/2 and orange 1/2 tbsp. cinnamon 1 tsp nutmeg 1 tsp vanilla extract Marzipan Topping 80g Ground Almond 2 tbsp. maple syrup 1 tsp almond extract 1/2 tsp spirulina or matcha powder 1/2 tsp beet juice or powder Method In a food processor combine all the ingredients for the balls into a thick sticky dough. Using your hands roll 15 balls. For the marzipan, in a small bowl combine the ground almond, maple and almond extract into a dough. Divide the marzipan into 3 sections, one large and two smaller portions. In the smaller portion bowls add red colouring to one( beet) and green colouring( spirulina) to the other. Stir each bowl until you have a smooth red marzipan in one bowl and a green marzipan in the other and the large portion will be plain (a light beige colour with no colouring.) With the green, using your hands mould little leaves and with the red mould little cherry balls, just like the above picture. Add the plain marzipan to the top of each Christmas ball pressing down into a circular shape followed by adding the green leaves and red cherry balls. Store in the fridge for up to 10 days. #naturalbornfeeder #christmasrecipes #veganrecipes #veganchristmas

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PROATS PROATS PROATS😅 some serious breakfast inspo for the weekend guys 😛 you know where to get the recipe 👆🏻👆🏻👆🏻 on the blog ( link in bio) ❤️ HAPPY WEEKEND FEEDERS #naturalbornfeeder #vegan #proats

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