Cashew Oatmeal Bites by Pip & Nut

Hello 2018.

I spent a good chunk of 2017 obsessing over Pip & Nut’s Nut Butter Cookbook and I think it’s safe to say I will be spending a similar amount of time drooling over the recipes and telling you all about it in 2018 too.

When I bought The Nut Butter Cookbook home last year I spent a hearty Sunday in the kitchen baking my way through 3-4 of the Snack recipes. I never got round to sharing them all with you and to be honest I didn’t want to bombard you with too many so I’ve decided now is as good a time as any to share some of the others, starting with the Cashew Oatmeal Bites.

The Cashew Oatmeal Bites are packed full of healthy fats, slow release carbs and unrefined sugar, making them the perfect healthy tea time treat or elevenses pick me up. The only issue I found with them is that they don’t stick around for long.

Buy the Pip & Nut Cookbook here

Preparation Time | 10 minutes

Baking Time | 20 minutes 

Makes | 20 

280g rolled oats

180g cashews, chopped

200g cashew nut butter

320g agave nectar or honey

240g raisins

2 eggs, beaten

Preheat the oven to 180C/gas mark 4 and line a couple of baking tray with baking paper.

Combine all the ingredients in a large bowl until you have a wet but firm batter.

Drop tablespoons of the batter onto the prepared baking trays, leaving an inch between each. Bake for 20 minutes, until golden brown.

Cool on a wire rack and store in an airtight container for up to 1 week.

Festive Rocky Road

So apparently it’s been snowing outside across the UK today…well everywhere expect above my house. To say I’m devastated would a tremendous under statement, so I’m filling my Sunday creating my own indoor winter snug fest watching Christmas films, drinking tea and mulled wine, and roasting a yummy pork loin.

I’m also adding to the snug by sharing with you my Festive take on Rocky Road. This no bake recipe is a super fun treat to bake with children when you’ve managed to drag them in from the snow, and also doubles up as a perfect edible gift to share with friends and family; simply package it up in some cellophane wrap and tie it with a ribbon.

Makes| 12 squares

Preparation| 1 hour 30 minutes

250 grams dark chocolate

150 grams milk chocolate

175 grams soft unsalted butter

4 tablespoons golden syrup

200 grams ginger biscuits

150 grams brazil nuts

150 grams red glace cherries

125 grams Cake Angels mini marshmallows

Cake Angels 2D cake decorations

Cake Angels Winter Wonderland Sprinkles

4 peppermint Candy Canes

1 tablespoon icing sugar

Line a square tin (20cm x 20cm) tin with parchment paper and set aside.

Chop both the milk and dark chocolate and then put into a  pan to melt with the butter and syrup over a gentle heat.

Put the ginger biscuits into a freezer bag and crush them with a rolling pin to get a mix of sandy crumbs and larger pieces of biscuits.

Put the Brazil nuts into another freezer bag and also bash them so you get different-sized nut.s

Take the pan off the heat, and add the crushed biscuits and nuts, whole glacé cherries and mini-marshmallows. Fold carefully to coat everything with mixture.

Tip the mixture into the lined tray, smoothing the top as best you can and top with the cake decorations, sprinkles and candy canes

Refrigerate until firm enough to cut, roughly 1½–2 hours. Then take the set block of rocky road out of the lined tray ready to cut.

Push the icing sugar through a small sieve to dust the top of the Rocky Road, then with the long side in front of you, cut into it 6 slices down and 4 across, so that you have 12 squares.

Halloween Milk-Free Peanut Butter Spider Biscuits

It’s that time of year again – Halloween season! I love Autumn for a number of reasons; the changing colour of the leaves, the excuse to finally wear boots and jumpers, and the baking. Summer’s great while it lasts, but you can always rely UK to pull off a good Autumn, not just with the weather but with the baking options too. I’m such a huge fan of themed baking and Halloween has become one of my favourite of them all – I mean when else are bugs, brains and blood stained baked goods appropriate to serve?

So with that I wanted to share with you all some little Halloween creatures I’ve been baking this weekend. As an Arachnophobic I must say these were a little creepy to bake but my goodness they are delicious.

I’m not going to claim these cuties as my own as I found them on pinterest and followed the link to the but I have made a few adjustments. I have developed a milk allergy so these are milk free, and the recipe below will be in UK Conversions as opposed to U.S. which some of you followers may find useful.

I hope to be able to share some more Halloween recipes soon so do keep your eyes open for more.

Makes: 16 biscuits

Preparation time: 45 minutes

Baking time: 10-12 minutes


125g soy butter, softened

130g crunchy peanut butter

100g brown sugar

100g caster sugar

2tbsp soy milk

1 egg

1tsp vanilla

225g flour

1tsp baking powder

1/2tsp salt

16 Reese Buttercups, fridge cold

32 Wilton Candy Eyes – buy here

100g dark chocolate chips

Preheat the oven to 190C/Gas 5

Place the soy butter, peanut butter, caster sugar, brown sugar, egg, vanilla and soy milk into a large bowl and beat until well combined.

In another bowl mix together the flour, baking powder and salt, then gradually fold the dry mixture to the wet mixture until blended into a dough.

Pour caster sugar out onto a plate and leave to one side. Form the mixture into 1″ balls and roll them around in the sugar before placing a couple of inches apart, onto a lined baking sheet.

Bake for 10-12 minutes until golden then place on a wire rack and immediately gently press a Reese’s buttercup on top of each biscuit.

The heat from the biscuits will gently melt the chocolate on the buttercup allowing you to then stick down two eyes onto it.

Place the chocolate chips into a small microwavable bowl and blast in the microwave for 30 seconds at a time until fully melted then transfer the chocolate to a small piping bag.

Cut the end of the piping bag and pipe the legs either side of the Reeses buttercup (you’ll need 8 legs unlike my photo where there are only 6 – eyerolling emoji) Lets say mine are a new breed of 6 legged spider.