Last year I baked alongside GBBO each week and posted the recipe here, creating something for the majority of the time the show was airing. This year I’ve decided to completely ignore whatever everyone else is doing, and just give you some random baking that I personally like eating each week. Starting with these fool-proof brownies topped with peanut butter.
The basic recipe is the recipe my brother and I would make with my mum when we were small. Very little batter was actually baked. I think the recipe came from a Blue Peter episode years ago (and I mean years ago, because I was never a Blue Peter fan, so it must’ve come from when my mum was young). But how do you make a good thing better? You add nut butter, that’s how… Continue reading
Since the last vegan cheesecake recipe I posted was such a success with you lot, I decided to make another flavour variation of this easy dessert. This particular flavour was actually made for my brother, who can never turn down a banoffee pie- and who told me that these cheesecakes were the first thing I’d made that didn’t “taste healthy” but tasted “like normal food”. Any other banoffee pie fans out there: you’re welcome.
Ingredients (Serves 9)
For the base
- 8 medjool dates, soaked for 10 minutes in boiled water, then drained
- 1 cup oats
- Pinch of salt
- Pinch of cinnamon – just a tiny one, omit if you don’t like cinnamon
About a week ago I was approached by SkinnyPop about- you guessed it- popcorn (brand name kind of gave it away there). Basically, SkinnyPop want to know what flavours I think would compliment the natural taste of popcorn the best. The brand make popcorn that is preservative, artificial flavour, GMO, trans fat and gluten plus dairy free. I love the idea of minimal ingredients in my popcorn, but also big flavours. The best flavour combos that various bloggers come up with are the ones that SkinnyPop get will be getting made into recipe cards. Seems like fun, and right now my competitive streak is showing…
You’ll only need to grab a few ingredients for this recipe, as its very much a throw-it-all-in snack, perfect for a movie night. Feel free to eat the entirety of the final product, but I gave this to my dad and even he said it was very rich due to the dark chocolate and coconut, so we split it in two. Depending on which dark chocolate you use this is veggie/vegan suitable as we aren’t using butter, but coconut oil for a bit more of a coconut hit. Let me know what flavour combos you would want to see in popcorn below (I might have to make a couple of popcorn snack posts in the future. Preferably featuring peanut butter).
Ingredients (Serves 2)
- 1 packet SkinnyPop Naturally Sweet Popcorn
- 1dsp* melted coconut oil
- 1.5tsp desiccated coconut
- 1tsp cocoa or cacao powder
- 10g dark chocolate, very finely chopped, or chocolate chips
- 1 pinch sea salt, or pink Himalayan salt if you’re feeling fancy (this cuts through the sweetness. I know sweet/salt isn’t for everyone, but I HIGHLY recommend it).
*dsp= desert spoonful (roughly 7.5g)
- Grab your popcorn and throw it into a bowl. Sprinkle on the cocoa or cacao, and toss it up.
- Pour on the coconut oil, followed immediately by the desiccated coconut. Toss again.
- Final step. Throw the dark chocolate over the popcorn, sprinkle on the salt to taste, toss it all up one final time…
- …and dig in.
For so long I have wanted to have a go at making a vegan cheesecake. The only thing that has prompted me to do so is moving home to Bradford, where these kind of desserts are pretty much unheard of. Which means I have to try and perfect making my own.
What has always put me off it the super-long list of ingredients for these cheesecakes. Admittedly, this list is longer than my usual recipes, but you actually only need 10 ingredients in total. All of them can be bought in a supermarket, or if you have a small “Express Supermarket” between that and Holland & Barratt’s (I got my cashews from the H&B’s fruit and nut ‘Pick N Mix’ section as it worked out slightly cheaper). These cheesecakes also don’t take that long to make, and are not difficult in the slightest. The longest thing you have to do is wait for your nuts to soak, and then chill everything.
Ingredients (makes 10 cheesecake cups)
For the base
- 8 dates, soaked for 10 minutes in freshly boiled water
- 1 cup oats
- Pinch of salt
- OPTIONAL: pinch of cinnamon
I know that around Christmas time we all like to whap out the sweet treats, and so today we’re making a Christmas fudge! Which tastes like mince pies…
This literally takes under 10 minutes to prepare, and then you whack it into the fridge for a minimum of five hours (overnight ideally), and you’re good to go! You needn’t tell anyone, but this recipe is also healthier than most fudge recipes you’ll come across, using just cashew butter, coconut oil, and mince pie filling. I used the Meridian mince pie filling, because it’s gorgeous, but feel free to use whatever you have kicking around (extra points if you made your own this year, because that sh*t is time consuming).
Anyway, these little cups of joy will melt in the mouth, and they’re ideal to pull out after Christmas dinner for the family to enjoy. You can also feel like you made something highly impressive, and pretend it took a lot of effort if you like…
- ½ cup cashew butter, or almond butter (for this recipe I used the meridian cashew butter)
- 3tbsp mince pie filling (again, I used the Meridian kind- but any will work)
- 2tbsp coconut oil
- Pinch each of cinnamon and of mixed spice
- In a small pan melt together the coconut oil, 2tbsp mince pie filling, and the nut butter, along with the spices. Keep this over a low heat while everything combines, stirring constantly to avoid burning.
- Transfer into reusable silicone, or paper, bun cases. Take the remaining tbsp. of mince pie filling and add a tiny bit to each fudge cup, then use a sharp knife to swirl this in and create a pattern.
- Chill for a minimum of five hours (ideally overnight)…
- Turn out of the silicone moulds, and serve up!
I don’t trust people who don’t like peanut butter. I’ll put that out there now.
Yet, for a good while, I had never had a PB & J sandwich. Banana, PB and cinnamon with a little bit of honey was THE way to go.
And though I plan on making a fudge featuring these flavours, I thought that PB & J would be a good place to start, because it seems to be a firm favourite with everyone on IG.
So, for today we’re making and eating some PB & J cups- they have a texture somewhere close to fudge, but more melt-in-the-mouth. And they only take a couple of minutes prep, plus 30 minutes in the freezer…
Ingredients (makes 8-10)
- ½ cup peanut butter, I used Proper Nutty’s Smunchy Peanut Butter
- 1tsp agave nectar
- 2tbsp strawberry (or raspberry) jam
- 2tbsp coconut oil
I eat a lot of banana bread. If I make a loaf of banana bread, it is gone in one week flat. And so I’ve experimented with several different variations of banana bread- including my Hunky Monkey Banana Bread (chocolate, hazelnut, and banana. Recipe right here: https://ecstaticallyem.wordpress.com/2015/12/01/hunky-monkey-banana-bread-chocolate-hazelnut-banana/ ). I’ve even made banana bread style muffins with banana, pecan, and maple flavour (recipe right here: https://ecstaticallyem.wordpress.com/2016/06/21/maple-pecan-butter-banana-blender-muffins/ ). Check both of these out, because I’m sure that you’ll love them.
But today we’re going all tropical (it is meant to be summer after all), with some banana and pineapple bread. This still tastes like a lovely, soft banana bread- but with a fruitier undertone , and with some pineapple kicks in the shape of chunks of that delicious fruit. And don’t worry- no fancy ingredients required: canned pineapple works just fine, and its what I opted for here.
This loaf freezes wonderfully, and can be defrosted when you need banana bread pronto. It’s delicious warm with a scoop of fro-yo or icecream, or toasted for breakfast. My freezer shelf is packed with it.
Lets get going… Continue reading