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.
2 cups GF oats
1 and half cups plant milk
2 ripe bananas
Half cup dried cranberries
2 tbsp melted coconut oil
1 tbsp cinnamon
Pinch of vanilla powder
Half cup walnuts
1 tsp baking powder
1 tsp bicarbonate of soda
- Firstly preheat your oven to 160 fan / 180 conventional and line a large baking tray with baking paper.
- To a bowl, mash your bananas and add your flag egg, milk, coconut oil and mix well.
- Then add all your other ingredients, ensuring you add the walnuts and cranberries last. Mix well.
- Using a spoon, make 9 large cookie shapes but do not flatten them. Bake for 20-25 minutes.
- Enjoy fresh or keep covered for 4 – 5 days.
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.
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
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)
- 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)
- 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!
- Bake them for 10-12 minutes.
- 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.
- 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.
- Top with the raspberries and cacoa nibs and enjoy!!
Thesee turned out delicious, they are perfect paired with the Black Bean Burger (previous post) or topped with absolutely anything you fancy! They are nice and fluffy in the middle and slight crisp to the outside! You could totally turn this mixture sweet and make chickpea pancakes too!
300g gram (chickpea) flour
1.5 tsp baking powder
Pinch salt and pepper
1 tbsp parsley
Sprinkle of nutri yeast
Sprinkle Bouillon vegan stock
1 clove garlic minced or use garlic powder
Dash of other spices of choice
Olive oil for frying
- Using a large mixing bowl, add in absolutely everything and mix until well incorporated. The mixture will be slightly thick. Allow to sit for 5 mins before you start frying.
- Once this has sat, heat your pan on a medium heat with the oil. Using a ladle or tablespoon, plop the mixture in (I made 1 at a time to avoid them joining). You want to keep it at this heat to avoid burning. They need just a minute or 2 each side.
- Ensure to scrape away any burnt bit or residue in the pan between each one you fry, this will avoid the outside tasting funny or going more darker in colour!
- As each one is done let them rest on a plate and you can serve immediately or store for meal prep! Enjoy:)
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!
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
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
- Firstly line a loaf pan with beking paper (although you are not actually baking) this will stop sticking!
- Then place all base ingredients into food processor and blitz until it comes together. Using a spatula press this into your loaf tin.
- 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!
- Freeze immediately and once set slice into squares or bars with a sharp knife.
Hope you enjoy these as much as I do!
Apologies for the lack of content, life gets in the way and I feel like I’m getting withdrawal symptoms from not making as much! This quick recipe is such a good idea for light on the go lunch or as a snack. Being plant based and missing one thing…egg muffins!! So discovered an alternative that tastes just as good without the egg YAY!
1 and 3/4 cup chickpea flour
2 cups water
1 tsp baking powder
1/4 cup nutritional yeast
Salt and pepper
(veggies you pick can be optional but here’s what I used)
1 red pepper
2 spring onions (mine were fairly large)
Sprinkle of paprika
Sprinkle of thyme
- Firstly preheat your oven to 180 fan / 400 farenheit and line a muffin tray with cases or oil them to avoid sticking.
- Next dice up all your veggies and put to one side whilst making batter.
- Whisk in a bowl the chickpea flour, water, nutritional yeast, thyme, paprika, salt and pepper and baking powder until incorporated well. Then add in all your veggies and whisk these in well.
- Then using a 1/4 measuring cup pour the mixture into 12 muffin holes/cases. Bake in the oven for 30 minutes!
- Once out allow to cool slightly before taking them out the pan/cases to eat or you can store these in the fridge and freezer! Enjoy:)
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.