First smoothie in ages!

I forced myself to go to my Pilates class the other day after not getting much sleep. Seriously, it was a battle. But, guys, I did it! I promised myself that, afterwards, I’d go home and make a nice smoothie. Because all this cake baking is making me feel extra unhealthy, plus I miss making them. So here it is…

Oh, and I also used prickly pear cactus water instead of plant-based milk, and OMG, it’s the best thing ever! If you haven’t already, you gotta get yourself some and try it ASAP! Click here to buy.

Ingredients

4 tsp crushed almonds

4 mint leaves

1 parsley stem

1 tbsp pumpkin seeds

1 tbsp Hemp seeds

1 1/2 cups cactus water

1 tsp agave syrup

1/4 cup of blueberries

2 pears

1/4 cup of chopped celery

 

…yes, it’s very random but it’s yummy, I promise! Just chuck it all into a blender.

TIP:

It taste better cold so add a few ice cubes into the blender 😊 x

x

Mini chocolate filled biscuits

I made these ages ago and have only just recently remembered that I was meant to write-up the recipe for you lot, but completely forgot to do so. Sorry, here it is…

INGREDIENTS

Biscuits

1 1/2 cups of flour

Half a cup of sugar

3/4 cup of butter

2 tsp baking powder

1 tsp of cinnamon

Chocolate filling

1 large bar of dark chocolate

1/4 cup of vegan butter

1/4 coconut oil

4 tbsp agave honey

Continue reading “Mini chocolate filled biscuits”

DRAGON FRUIT and Chia layered smoothie

Firstly, you gotta make sure you check out the Pink Power Tonic by Misty Day Plant Potions. The powder gave this smoothie those beautiful shades of pink and a sweet but refresssshing flavour.

100% VEGAN. 100% Dragon fruit (Pitaya) powder. 100% natural and contains NO sugar. You can add a teaspoon of powder into hot drinks, desserts, smoothies, drinks and baking in general for extra nutrition and colour! I love knowing that I have a completely natural and vegan food colouring for my smoothies. It’s quite pricey for 50g BUT it will last if you use it well and is very much worth it.

Click here to view the product, they also do a range of other tonic powders that help provide energy, detox, calmness and have their own individual benefits.

Continue reading “DRAGON FRUIT and Chia layered smoothie”

VEGAN Chocolate Pretzel cake covered in a Chocolate and Date sauce

 

CAKE MIXTURE

1 can of coconut milk

1 1/2 cup of self raising flour

2 tbsp Cacao powder

2 tsp of Maca powder

1 tsp of baking powder

Pinch of salt

2 tbsp caramel syrup/flavour

1/4 cup of maple syrup

Bag of Pretzels – crushed  – Leave some whole pretzels for toppings

 

STEP 1. MIX ALL THE INGREDIENTS TOGETHER AND PLACE INTO THE OVEN FOR 30 MINUTES.

 

SAUCE

10 dates

1 cup of HOT water

2 tablespoons of Cacao powder

2 tablespoons of caramel syrup

pinch of salt

 

STEP 2. While the cake is cooking, BLEND ALL INGREDIENTS listed above for the chocolate and date sauce! It should become thick, if you find that it is quite runny, add some more dates to the blender.

STEP 3. Wait for the cake to completely cool down before coating it with the sauce.

STEP 4. Decorate your cake with the prezels in what ever way that you like, making sure to sprinkle the left over salt and crumbs over the top of the cake (that’s the best part) :)/

 


TIP:

Try to serve the cake straight away, or at least an hour or two afterwards. Avoid putting it in the fridge overnight as it makes the pretzels, and the cake in general quite soggy.


 

ENJOY

x

Apple and Cinnamon Christmas cupcakes

I hope everyone had an amazing christmas yesterday.

I literally finished making these at about 11pm last night. Yep, they should have actually been for christmas day but I somehow found the inspiration to bake late, what can I say.


So, here is my Apple and Cinnamon cupcake recipe… VEGAN AND GLUTEN FREE 🙂 Some are topped with caramel icing and some with Spirulina icing. Both just as nice.

 

Ingredients – makes 11 cupcakes

1 1/2 cups of self raising Gluten free flour

1/2 cup of brown sugar

1 cup of milk – I used rice milk

2 tbsp of vegan butter

1 tsp baking powder

1 tsp baking soda and 4 tbsp hot water – mix the two together

2 tbsp lemon juice

1 1/2 cup apple sauce

2 tsp of cinnamon powder

 

  1. Chuck all the sponge ingredients mentioned above into a bowl and stir until well combined. If the mixture is too thick, keep on adding a little bit of milk until it thins out.
  2. Pour evenly into cupcake holders and place into the oven for 25-30 minutes on 180º
  3. Make sure your cupcakes have completely cooled down before decorating them with icing.

 

Caramel Icing

3 cups of icing sugar

4 tsp of cinnamon powder

2 tbsp of caramel syrup

1 cup of vegan butter

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Spirulina Icing

1 1/2 icing sugar

1 tsp of Spirulina powder

2 tbsp of water

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VEGAN Rose flavoured biscuits

Sad to say that these aren’t gluten-free, I wish they were. I mean, I originally used gluten-free flour on my first attempt at making these, but I messed it up so badly and ended up wasting the entire packet of flour. Such a me thing to do. I couldn’t actually be bothered to go out in this freezing cold weather to buy more, so plain flour it was…

Makes 9 biscuits 

Ingredients

1/2 cup of vegan butter

1 1/2 cups of plain flour

1/4 cup of brown sugar

1 tsp of baking powder

4 tsp of rose-water

Method

1. Combine all the ingredients together.

2. Use your fingers to mix and rub into breadcrumbs.

3. Form the dough into a ball, knead and roll out flat using a rolling-pin.

4. Cut out your shapes and place them onto a non stick tray or grease proof paper.

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5. Cook for 15-20 minutes on 180°c

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Icing (optional)

2 cups of icing sugar

2 tbsp of vegan butter

4 tsp of rose-water

1 tsp water

Rose pigments (sub – pink food colouring

Method

1. Mix until thick and smooth!

2. Optional – Place the icing into 3 bowls,

3. Add the pigment (or food colouring) into each one, making sure you add more as you go along in order to get three different shades of pink.

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4. Wait until the biscuits have completely cooled down before decorating them with your icing.

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Hope you like these! They are super nice. If you do end up trying this recipe, let me know how they turned out 🙂


 

RAW VEGAN Cashew Cheesecake

Oh, you should have seen the mess I made trying to make this cheesecake. I had to make the base twice because I somehow decided to cook it first which ovvvvvbiously made it go into a hard kind of sponge. Don’t know how I didn’t think that through before, but this is me in general when cooking or baking.

 

OAT BASE:

2 cup of gluten free oats – 1 cups blended into flour, 1 cup whole

1 cup of prunes (soaked for 10 minutes and blended)

1/4 melted Coconut oil

1 tsp of cinnamon

Direction:

1 – Combine all ingredients into a bowl and mix until it becomes a doughy texture – Add almond milk if too dry.

2 – Roll into a ball and place into a circle non stick pan.

3 – Press down using your hands or a spoon until the dough takes the entire form of the pan. See image below.

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‘Cheese’:

4 cups of cashew nuts (soaked for 2 hours min)

1 cup of vegan cream cheese

2 tablespoons of lemon Juice

1 tsp of lemon zest

4 tablespoons of maple syrup

2 tsp of caramel syrup

1-2 cups of any nut milk – more if needed

Pinch of salt

For colouring: Indigo plant pigment

Direction:

1 – Firstly, blend the cashew nuts on their own, adding some of the milk to liquify it a little more if needed. The mixture should be thick and creamy, with no lumps!

2 – Add in the vegan cream cheese and all the other ingredients and blend until properly combined.

3 – Pour half of the cashew cheese mixture over the top of your oat base and flatten. Place into freezer for 10 minutes.

4 – Now, add your colouring to the remaining half of the cashew mixture and blend. ADVICE – If you are using Indigo plant pigment, only use a pinch! It is very strong and the colour spreads very easily. It also takes ages to get off your hands, so use a spoon.

5 – Pour on top of the first layer of cashew cheese, flatten and place into the freezer until it hardens. Take it out of the freezer 2 hours before you plan to eat it.

 

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Chocolate fudge cups with coconut & peanut butter filling

For the chocolate fudge base and top:

4 bars of dark chocolate

1 cup of vegan butter

2 tablespoons of coconut oil

3 tablespoons of maca powder

1 tsp of salt

2 tabespoons of maple syrup

Step 1

Add all of this to a frying pan until the chocolate has melted! Once it has melted, pour half of the chocolate fudge mixture into silicone cupcake holders and place them into the fridge for 30-40 minutes, longer if you have time!

Middle part/filling:

Half a cup of desiccated coconut

Half a cup of peanut butter

1/4 cup of maple syrup or agave

2 tbsp of matcha powder

1/4 cup of almond milk

Step 2

Blend it all until thick and smooth. Place it in the fridge for 15-20 minutes. Only when your chocolate fudge has hardened can you then add this on top…

Step 3

Use the remaining chocolate to pour on top of the coconut and peanut butter mixture! Your are basically layering!

Step 4

Top with pistachios, coconut flakes, maca powder. Whatever you like. Then place them back into the fridge for at least an hour until they have all hardened!

Optional – chocolate icing

I had to add this because I am literally a fan of icing. I’m that person who will eat all the icing and leave the actual cake.

1 cup icing sugar

3 tbsp almond milk

Step 5

If you do have chocolate let over, simply add the icing sugar to it and stir until it becomes thick. Add a bit of almond milk if you have to.

‘Budgie Smoothie’ according to my mum…

So it kind of went like this,

Me: “Mum if I wanted to name this smoothie, what would be a good name?”

Mum: “Hmmm, I’m not sure”

Me: whilst holding it and walking next to my budgie: “Omg look, it matches lily(my bird)”

Mum: “That’s it! Name it budgie!”

Me: “No mum that’s weird”

Mum: “Oh shit, you can’t any way, it’s supposed to be vegan”

😂😂😂

This yummy smoothie contains:

• Two large handfuls of Spinach and 1 pear.

• A whole mango with half a banana just to thicken it up so that I can layer both flavours because my blender is absolutely rubbish that it can’t really blend frozen fruit. Should probably invest in one. I much prefer frozen fruit to layer. But the smoothie still tastes quite amazing 😌

• Blend the different layers separately and place in the fridge to thicken and cool before pouring it into your glass.

Xxx

Dates and Banana chocolate cake

I admit, I actually had no idea what I was doing whilst making this cake. But somehow that’s when it ends up being better because you have no expectations.

So the day before making this, I made some vegan chocolate brownies (coming soon) and had left over chocolate sauce that I did not want to go to waste because it tasted like heaven 😍 Also had 2 bananas that were so so soft and I would have no eaten them like that. So here it is…

INGREDIENTS

2 cups of oats

2-3 bananas

1 cup of gluten free self raising flour

 

For the chocolate sauce

2 bars of dark chocolate

1 cup of almond milk

 

For the dates topping

1 Cup of dates

1 cup of almond milk

2 large tbsp of vanilla soy yogurt

1/2 cup dried banana


DIRECTIONS

1. Firstly pour the self raising flour, oats and chopped bananas into a bowl

2. Melt the dark chocolate by heating up 1 cup of almond milk into a bowl using the microwave. Once heated, put the chocolate into the milk and stir until melted an combined together.

3. Pour the chocolate sauce into the bowl with your oats and flour and stir. If it’s too lump add some more almond milk.

4. That’s it! Pour your mixture into a non stick cooking tin and top with some bananas and dates.

5. Cook on low heat for 40-50 minutes

Now for the date topping. Mmmm…

1. Chop the dates into little pieces and put into the blender.

2. Add almond milk and vanilla yogurt to it.

3. Blend until thick and smooth. If it ends up quite runny just add more dates, the dates will thicken it up.

Once your cake is cooked, leave it to cool down before putting your date topping over it. Decorate with dried banana and place into fridge xx

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