DOUBLE CHOC HAZELNUT COOKIES

THESEEE are a winner, scrumptiously addicting and completely flour free! They are delicious as a snack, breakfast or any time of the day and I promise they will be gone very quickly. Even my absolute non-vegan boyfriend loved them!

Ingredients

1 1/2 cup oat flour (blitz oats)

1 cup ground almonds

1/3 cup cocoa powder

1/4 cup coconut sugar

Pinch vanilla powder

1 Lindt dark chocolate bar 70% or more

Handful hazelnuts

1 tsp baking powder

2 tbsp coconut oil melted

1/2 cup unsweetened oat milk

Method

  1. First of all preheat your oven to 160 fan / 180 conventional and line a large baking sheet with parchment.
  2. Next add all dry ingredients to your bowl apart from the chocolate and nuts. Stir this until fully incorporated the cocoa powder well.
  3. Now mix in all wet ingredients and the mixture forms a dough that comes together. Add in the hazelnuts and break up your chocolate and add in too. Save a little chocolate if you want to do a drizzle once the cookies are baked!
  4. After that, using a tablespoon plop large spoonful’s of the mixture onto your baking sheet making cookie shapes but do not flatten entirely.
  5. Bake for 25-30 minutes.
  6. Allow to cool slightly before doing a drizzle. I find that they seem to taste even more amazing and sweet when left overnight and eat the next day!

CHOCOLATE BANANA LOAF

Ingredients

2 cups GF oats

1/4 cup ground almonds

1/4 cup GF all purpose flour (I used Bob’s Red Mill)

2 ripe bananas

1/3 cup cocoa powder

1/4 cup coconut sugar

 2 tbsp melted coconut oil

1 cup unsweetened almond milk

Pinch vanilla powder

Pinch cinnamon

1 flax egg

Optional: Lindt dark chocolate with orange pieces (as much of the bar as you like)

Method

  1. Preheat oven to 160 degrees fan/180 conventional and line a loaf tin with parchment paper.
  2. To a bowl mash your bananas and add your flax egg and milk, mix well.
  3. Add everything else except the Lindt chocolate if using, and mix well.
  4. Pour mixture into your lined tin then if using the chocolate break as much up as you want and put into the mixture (or if you want it to be more inside then do this in the bowl before you pour into your tin)
  5. Bake in the centre of your oven for 45 minutes.
  6. Allow to cool slightly before slicing and enjoy!

CRANBERRY WALNUT AND BANANA GIANT COOKIES

Who want’s a yummy, gooey and warming cookie that’s quick and easy, ideal for breakfast or a snack? Great, your in for a treat! Have these with your glass of  mylk or tea / coffee and its a win.

Ingredients

2 cups GF oats

1 and half cups plant milk

2 ripe bananas

Half cup dried cranberries

Flax egg

2 tbsp melted coconut oil

1 tbsp cinnamon

Pinch of vanilla powder

Half cup walnuts

1 tsp baking powder

1 tsp bicarbonate of soda

Method

  1. Firstly preheat your oven to 160 fan / 180 conventional and line a large baking tray with baking paper.
  2. To a bowl, mash your bananas and add your flag egg, milk, coconut oil and mix well.
  3. Then add all your other ingredients, ensuring you add the walnuts and cranberries last. Mix well.
  4. Using a spoon, make 9 large cookie shapes but do not flatten them. Bake for 20-25 minutes.
  5. Enjoy fresh or keep covered for 4 – 5 days.

 

SILKEN CHOCOLATE & RASPBERRY TARTLETS

It has been a while since I posted so I do apologise, but I am trying to balance my day job with also blogging! So, here we are, these tartlets are super yummy, require minimal ingredients and have an awesome protein kick without any protein powders! The protein source comes from silken tofu to make the filling…… can you believe it?! I have wanted to use tofu in a dessert for such a long time and it has turned out so well in this recipe.

All you need is 4 tart pans, a food processor and you will be using your oven and freezer.

Makes 4-5

Ingredients

Base:

1/2 cup almonds

1/2 cup medjoul dates

1/4 cup millet flakes

1 tbsp peanut butter

2 tbsp maple syrup

1 tsp raw cocoa powder

Filling:

1 pack of silken tofu (I used Clearspring brand)

1 heaped tbsp raw cocoa powder

1/3 cup maple syrup (you may want to add more during the process so test and see how sweet you want it)

 Optional toppings:

Raspberries

Cacoa nibs

Method

  1. Firstly preheat your oven to 160 degrees fan and decide whether you need to line your tart pans (I didn’t but I advise if you want to take them out to present then do so, unless you have ones that can remove the bottom for easy removal)
  2. To your food processor add all base ingredients and blitz until a dough is formed. Then press the mixture into your tart tins using your hands, don’t make them super thick as you want to pour your mixture into them and still see the nice outer edge of your tarts!
  3. Bake them for 10-12 minutes.
  4. Whilst these are baking, add your filling ingredients to the processor and pulse until a smooth and creamy mixture is formed. Add maple to taste.
  5. Once the bases are baked, allow to cool for about 10 minuets. You then want to pour the filling into each tart evenly and place into the freezer until you want to garnish and serve or for at least 30 minutes.
  6. Top with the raspberries and cacoa nibs and enjoy!!

 

 

LEMON GINGER BARS

I really just had to share this recipe, it was a bit of a test but worked out just lush! Super refreshing and light, so great when the weather picks up and these store super neatly in your freezer. I have been craving lemon and ginger anything but didn’t want to make a cake as I thought it would be to heavy for my tummy, sooo decided to make a bit of a spin off from the RASPBERRY CASHEW ‘CHEESCAKE’ BITES I made a few posts back! These require a food processor, soaked cashews overnight and a loaf pan. Be aware as this was a first go and experiment; that the filling had quite a bit left over so you can always try and incorporate it into another dish! I actually chucked it into some dried fruit spelt buns and they turned out fab!

Ingredients

Base:

1/2 cup ground almonds

1/2 cup soaked cashews

1tbsp maple syrup

6 deglet nour dates

1 tbsp ground ginger

1 tsp vanilla powder

Lemon filling:

2 cups soaked overnight then drained cashews

2 whole lemons juice

1 tbsp lemon zest

3 tbsp coconut cream (from top of canned coconut milk)

1 tsp turmeric (for added colour)

Pinch vanilla powder

Pinch sea salt

1/2 maple syrup

Method

  1.  Firstly line a loaf pan with beking paper (although you are not actually baking) this will stop sticking!
  2.  Then place all base ingredients into food processor and blitz until it comes together. Using a spatula press this into your loaf tin.
  3.  Next add all your filling ingredients to the processor until a creamy smooth texture is formed. Then pour this over your base (you will have some left over, you could test using all of it may just make it thicker!
  4.  Freeze immediately and once set slice into squares or bars with a sharp knife.

Hope you enjoy these as much as I do!

 

 

 

GOOEY CHOCOLATE CAKE

ATTENTION! TO ALL CHOCOHOLICS and cake lovers 😀 This is the PERFECT cake for you, it’s easy, refined sugar free, flour free, gluten free and of course vegan!!! Also only 1 bowl needed (we be loving these 1 bowl recipes right?) 

This recipe is slightly adapted from LIVIAS as I am oat intolerant so I use millet as a replacement for this. I must say I am so happy with how well I can use this substitute in my goods, it would be good to know if you guys have any other suggestions too! The cake is still oozing with gooeyness and absolutely delicious, no stodge like you get with regular floury cakes so this is a bonus. I admit I could fully eat the entire thing NO SHAME here…

Ingredients

CAKE BASE:

125g millet flakes

280g cashew butter

185ml maple syrup

250ml almond milk unsweetened

150g ground almonds

35g cacoa powder

Pinch of sea salt

FROSTING:

135g almond butter

125ml maple syrup

15g cacoa powder

PUFFED RICE TOPPING (optional):

2tsp coconut oil

2tbsp maple syrup

1/2 cup puffed rice

Method

  1.  Firstly preheat that oven to 160 degrees fan / 180 degrees conventional. Line a 8″ cake tin with parchment and set aside.
  2.  Whisk in a bowl, cashew butter, maple, almond milk and cacoa powder until smooth.
  3. Next add in the ground almonds, millet flakes and salt and use a spoon to stir until batter is formed.
  4. Pour this into your cake tin and bake in the oven for 30 minutes!
  5. Whilst the cake is baking you can make your topping if you are adding the puffed rice. Boil the coconut oil and maple until bubbling then add in your puffed rice stir well. Allow them to caramelise (takes about 2 minutes) but stir every now and again to avoid completely burning. Pour them onto a plate and flatten slightly allowing to cool.
  6.  Once cake is done, allow to cool completely before making the frosting. To do this just mix all the frosting ingredients together, then smother on top of your cake!
  7. Lastly break up your puffed rice, they would have clustered together and sprinkle on top. Serve immediately or keep covered for a few days (I can guarantee this will be eaten day 1!) Happy baking guys!

 

CHERRY POLENTA CAKE

Who would have thought polenta could make a cake ay? It can and it worked out pretty awesome. I will recreate this recipe again and amend however it is a good first try, the cake held together nicely, wasn’t dry but it is not sweet enough I think! You could play around with different sugars to see if this creates a sweeter cake. Cherries are one of my faveee fruits and they are in season so I figured why not pair them?! The cake is naturally gluten free too.

Ingredients

250g polenta

1/2 cup ground almonds

1 tsp baking powder

1/2 cup unsweetened almond milk

1/3 cup maple syrup

200g cherries

2 tbsp coconut oil

2 flax eggs

Method

  1.  Preheat your oven to 160 fan/ 350 Fahrenheit and line a spring back cake tin with baking paper.
  2.  Make you flax eggs and let sit for 5 minutes/ In a bowl, mix your ground almonds, baking powder and polenta.
  3. Next melt your coconut oil and once your flax eggs are set add along with the rest of the wet ingredients to dry. Incorporate well.
  4. Stir in your cherries that are chopped ensuring no pips are left!
  5. Bake for 20 minutes. Allow to cool before slicing. Perfect served with dairy free custard or oat/soya cream!

Review: Leks Be Vegan

This lovely lady does some serious cooking and the flavours are INSANE! She provides a takeaway food service from home or delivers locally right to you, it’s every weekend only and it is ENTIRELY VEGAN! She creates an awesome platter of either 6 or 8 options that include pumpkin and coconut curry, brown lentil stew, mango salsa and plantain waffles, and don’t forget the Mac n ‘cheese’ pie…(plus more!!) and other times she creates one whole dish like her Popprawn and waffle combo. She definitely works hard in the kitchen and really inspires me to experiment with flavours in dishes. P.S these images are going to make your mouth drool…

 

Leks Be Vegan

I cannot recommend her enough so check out her page on Instagram by clicking the title above! Also for those of you that hadn’t seen on my Instagram I am working on doing deliveries of some sweet things, so me and Leks may well be doing a meal deal… 😉 Watch this space.

PB & JELLY TRAYBAKE

 

Super happy with this little creation, I am really obsessed with PB&J atm so it makes perfect sense. It’s fairly quick if you have ground almonds to hand otherwise you will need to process some (only takes 20 mins to roast some almonds and chuck in food processor). I really wanted to create a swirl on top with the jam however it didn’t look as picture perfect but MY GOD TASTES AMAZINGGG and texture is on point!

Ingredients

1 cup natural peanut butter

2 flax eggs ( 2tbsp flax and 6 tbsp water)

1/2 cup coconut sugar

2 tsp vanilla (I used powder form)

1 tsp baking powder

1 cup millet flakes

1/2 cup ground almonds

1/2 cup unsweetened almond milk

1stp apple cider vinegar

Topping:

Jam of choice, I used strawberry

More peanut butter

Method

  1.  First preheat your oven to 180 fan / 365 Fahrenheit and line a baking tray with baking paper. I actually used a large brownie pan and this was sufficient.
  2.  Next make your flax egg and let sit for 5 minutes, meanwhile add all dry ingredients to a bowl, give a good stir.
  3. Then add in all your wet ingredients (not the topping ingredients), and incorporate well to make a mixture that is pourable. Pour into your pan.
  4. Now you want to use a teaspoon to plot a bit of jam and a bit of peanut butter next to it and space them evenly. So about 3 along and 3 down. Then using a cocktail stick create your swirls!
  5. Bake in oven for 25 minutes. Once cooled slice into squares and there you have it! Enjoy baking!

 

RASPBERRY CASHEW ‘CHEESE’CAKE BITES

EEEEEEK! These are soooo scrumptious, they are easy to make AND they are raw not baked!! This makes them Paleo friendly too, as no grains are used. Perfect treat for this warmer weather, super refreshing. I am totally making these again but with a Lemon filling (so watch this space.)

I never actually liked normal cheesecake, I find it to heavy and sickly, not my kind of dessert, so I would actually pick these over a normal version any day. It still has the textures so trust me you will love them, but they are much more healthier plus all natural ingredients and no refined sugars!

Ingredients

For base layer:

2 cups almond flour

3/4 cup medjoul dates

1 1/2 cup cashews

1/2 cup coconut flakes or shreds

1 tsp vanilla powder

Raspberry Filling:

1/2 cup cashew butter ( I used Meridian)

1 cup raspberries

1 tbsp lemon juice

1 tsp vanilla powder

1/4 cup melted coconut oil

1/3 maple syrup

Method

  1. First put all the base ingredients into a food processor and blitz until a sticky mixture is formed. Press this into a lined loaf tin.
  2. Now place all filling ingredients into the processor and blitz until a creamy mixture is formed. Spread this evenly over the base.
  3. Freeze to set and then slice into bite sized pieces!
  4. You could even add an optional extra by doing a chocolate layer on top, just melting your fave choc and dipping each piece in!