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A Summer Smoothie Bowl

July 17, 2018 by Charlotte Markham

Ever since the advent of the NutriBullet and Vitamix we’ve all been going silly for smoothies. But if you haven’t got the latest kitchen gadgetry, you can still whizz up a storm for a nutrient-packed power punch. A basic liquidiser or humble hand blender will do the same job as some of the more expensive appliances on the market!

Lately, the smoothie has taken a new turn… Your breakfast blend just got slightly thicker, so you can serve it in a bowl! As the children sit down to summer holiday breakfasts, wave bye-bye to sugar-laden cereal and say hello to the summer smoothie bowl. One of the great things about the thicker, creamier-textured smoothie bowl is the fun you can have with toppings. Kids love sprinkles and toppings, so let them create their own from a selection of healthy choices. Olivia and I love using fresh or dried fruit, seeds, nuts and coconut chips. For a bigger boost of Va Va Voom, we often add some Frog Hollow energy bites to the mixture.

Here’s a recipe for you to try.

Summer Love Smoothie Bowl

  • 1 small pot of coconut yogurt
  • A handful of your favourite summer fruits, strawberries, raspberries, blackberries, etc
  • 2 medjool dates – pitted

Toppings:

  • Desiccated coconut
  • Kiwi fruit
  • Blackberries
  • Coco-currant energy bites
  • Strawberries

Method:

  1. Puree the fruits with the yoghurt and dates and pour into a bowl.
  2. Decorate the top with sliced fruits, coconut and a swirl of yogurt and the energy bites.

This summer smoothie bowl makes a fabulous start to the day, or a super sweet treat to replace ice cream and other sugar-laden desserts and snacks.

Why not have a smoothie bowl decorating competition in your house? Such fun! Upload your images to Instagram and add the hashtag #froghollowsummerlove

Buy your energy bites HERE.

Filed Under: Energy Bites, Recipes

We’re going bananas for baking at Frog Hollow!

February 22, 2018 by Charlotte Markham

I believe baking is a skill that can never be underrated, and I’ve always encouraged Olivia to join me in the kitchen. Baking teaches children so much more than how to create delicious treats… Following a recipe helps to teach maths, science and reading. Time in the kitchen will also equip your wee ones with important life skills; like patience, how to follow directions and the knowledge that hard work is generally followed with reward. Most importantly of all, baking with your family helps to make fabulous memories of spoon licking fun times!

February is a fabulous month for getting busy in the kitchen! Not only is the whole of February recognised as Bake for Family Fun Month, it’s also Banana Bread Day on the 23rd February! To help you celebrate these two most auspicious occasions, I’ve developed a new recipe for Healthy Vegan Banana Bread! Why not give it a go?

Healthy Vegan Banana Bread

  • 2 ½ large bananas – mashed
  • ½ tsp pure vanilla extract
  • 1 Chia egg – 1 tbsp ground chia seeds mixed with 3 tbsp water
  • 3 tbsp coconut oil – melted
  • 4 medjool dates – pitted, chopped small
  • 55g coconut blossom nectar
  • 2 tbsp pure maple syrup
  • 2 tsp baking powder
  • ½ tsp Himalayan pink rock salt
  • 1 tsp ground cinnamon
  • 180 ml unsweetened almond milk
  • 137g ground almonds
  • 200g gluten-free flour blend – (Doves)
  • 112g gluten-free oats
  • 50g walnuts- chopped roughly

METHOD:

  1. Preheat oven to 180C. Line a 9×5 inch loaf tin with silicone paper.
  2. Place the mashed banana in a large bowl, add all the ingredients and mix together well. Spoon into the lined tin.
  3. Bake for 50 mins – 1 hour. When it is ready, it should feel firm and have a light brown crunchy golden top.
  4. Turn out onto a cooling rack and when cold cut into slices.
  5. This is delicious served lightly toasted with nut butter and raspberry chia jam. Chia Jam recipe can be found here.

Filed Under: Recipes

Sussex Bounty

September 5, 2017 by Charlotte Markham

At Frog Hollow we’re grateful to be based in beautiful West Sussex, and we make the most of all the local bounty on our doorstep whenever we can.

You’ll find that we adapt the ingredients we use in our superfood cakes and energy bites to make the most of the delicious fresh produce on hand from season to season. It helps to tantalise your taste buds and by reducing our food miles whenever we can, we’re also doing our bit to preserve the planet!

Whilst strawberry season may be coming to an end, there is still some deliciously soft, ripe fruit out there, and it’s often these berries that are the best to make jam with. If you’ve been out walking the downs lately, you’ll have noticed the hedgerows are bursting with delicious blackberries; and while the rain may have dampened the spirits during the last few days of the school holidays, it will have done wonders to plump up the freebie fruit that’s available with just a little foraging!

So, once you’ve got the kids on the school bus this week why not take some time for yourself again? Start with a stroll through the countryside. Pack your Tupperware with energy bites to fuel your steps, then fill that container with very berry goodness on the way home. To spur you on in your quest for Sussex bounty here’s my recipe for all natural, bursting with berries chia jam…

Fruit Chia Jam

  • 125g fresh or frozen berries, (defrosted). Use blackberries, blackcurrants, raspberries, strawberries, or any other berries you have.
  • 3 medjool dates – pitted
  • 2 tbsp chia seeds
  • 1 tsp lemon juice
  1. Add all the ingredients to a food processor and whizz until completely broken down. Leave for 10 minutes for the chia seeds to become gelatinous and then whizz briefly a second time to finish.
  2. Keep refrigerated and serve with scones, on toast or sandwiched between the layers of a cake!

Don’t forget to check the archives for my healthy scone recipe, perfect as a base for your berry jam, they are free from wheat, gluten, dairy and refined sugar.

Filed Under: Energy Bites, Recipes, Superfood Cakes

Beach days and backpacks… Picnics to nourish your nippers!

August 13, 2017 by Charlotte Markham

Hurrah, the sun is shining again! That can mean only one thing it’s time to pack a picnic and head into the great outdoors. But if you’re going to be out all day the owners of those tiny tummies will need nourishment to keep them on the go.

With that in mind, we asked our good friend Karen Lee at The Sensitive Foodie Kitchen, for some ideas and healthy alternatives to a cool bag laden with carbs or stuffed full of sugary snacks.

Here are Karen’s top tips for healthy picnic eats

  • Take crunchy snacks like carrots, celery, cauliflower chunks or breadsticks. Stack them in a lightweight pot where they will stay fresh longer, without going mushy or getting bruised. Grapes are always a good option too, but avoid strawberries (unless you can buy some wherever you are going).
  • Hummus, pea and mint dip (find the recipe here) or walnut and lentil pate (find the recipe here) all travel well in small pots and are easy to spread on rice and corn cakes.
  • Take bite sized food like sweet potato falafels (find the recipe here) or farinata (find the recipe here) cut into chunks.
  • For sensational sweet snacks, take cakes that travel well like banana and blueberry muffins or chewy tropical squares, or Frog Hollow energy bites of course!
  • When my kids were younger, I used to take a selection of the above and let them dive in and create their own smorgasbord of picnic food – they still like to make them now when they’re in their late teens!
  • Take bottled water to keep you well hydrated if it’s hot.
  • If you do get pulled in to buying junk snacks look for baked crisps rather than fried. Fruit lollies or sorbet are a healthier option than ice cream.

For the ultimate portable power packed snack order a Pick & Mix Jar of Frog Hollow Energy Bites HERE.

Disclaimer:  The sun was shining when I wrote this blog post… I hope it still is when you read it!

Filed Under: Energy Bites, Recipes

Rainy day activities that don’t cost the earth!

August 7, 2017 by Charlotte Markham

Let’s make no bones about it… It’s not been the greatest start to the summer holidays! It seems our mini heatwave from June has disappeared and Autumn has arrived early.

In the Markham household, we’re hopeful that we’ve not said goodbye to the sun for good, and that beach days are just around the corner, but in the meantime, we wanted to share a few rainy day activities that won’t cost the earth!

A Blue Peter Day – At Frog Hollow we’re all about reducing packaging, that’s why our energy bites come with a refill option. We also use recyclable, biodegradable packaging and avoid plastic wherever we can. Your recycling bin can gift hours of entertainment… Let creative minds run riot with empty egg boxes and loo roll holders. Add a paint set (and a pini!) for full “colour me happy” merriment!

Inside gardening – Just because the weather’s damp it doesn’t mean you can’t encourage green fingers… Just bring the gardening inside! Everybody loves a cress head! Check out this “how to” blog from Planet Science. Or, how about creating a miniature container garden? Clear a little space in the kitchen or utility room and let the littlies run riot with soil and stories. Here’s a great article with some tips and ideas for creating miniature gardens.

Tuppenny Barn – We couldn’t write this blog without mentioning the good people at Tuppenny Barn and their children’s activities. There’s something exciting going on every Tuesday during the holidays.

Get busy in the kitchen – Olivia had great fun making some healthy scones. Free from wheat, gluten, dairy and refined sugar. This recipe makes six scones.

  • 250g gluten free plain flour (Doves)
  • 2 level tsp gluten free baking powder
  • 50g coconut oil
  • 50g coconut blossom sugar
  • 1 egg
  • 150ml almond milk (any nut milk will work)
  1. Pre heat oven to 220C. Measure flour into a bowl with the baking powder and sugar, stir to combine. Whisk egg and 130ml of milk together. Then rub the coconut oil into the flour until it starts to look like bread crumbs. Slowly add the wet ingredients and stir to combine. It will look quite sloppy at this stage, its normal. Shape into scone shapes with a small cutter or tablespoon, then brush with the remaining almond milk and sprinkle with coconut blossom sugar. Bake for 15 minutes until golden brown.
  2. Leave to cool on racks. Store in a box in a cool dry place.
  3. Serve with coconut yoghurt and chia jam or fresh fruit.

When the weather cheers up again, you can pack your scones and take them on an outing, or order some portable power-packed Frog Hollow Energy Bites. Contact me to order yours.

Filed Under: Energy Bites, Ideas and Inspiration, Recipes

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