One of my friends has recently gone vegan and I have to admit, it’s made me want to try a few more vegan options myself. Including some vegan baking options.
These muffins are incredibly easy and have that soft, moist texture that a traditional banana bread does, with a crisp top. It’s just a case of throwing everything into the food processor, and baking.
A word on the baking process: these muffins will be cooked when they come out of the oven, but due to the coconut flour-banana combination they will be slightly mushy until they set. This means you have to hold off eating them until they’re completely cool!
Recently on IG and Pinterest I’ve noticed a few recipes for “Dessert Hummus” popping up. If you’re more of a sweet snacker then it’s definitely something you might want to try dipping some fruit, rice cakes, or pitta chips into. Maybe try spreading it onto some crumpets or toast. Perhaps pop it into a wrap with some banana. You can pretty much make a sweet version of whatever you would use regular hummus for, without the garlic breath afterwards.
Chocolate-Banana not sounding like your thing? Then check out my Sticky Ginger or Choc-Chip version instead… Continue reading
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
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