gluten free – Tina's Vegan Treats

OATS breakfast bowl

January 28, 2018May 12, 2018Leave a comment

Truth is, I haven’t been wanting to make many smoothie breakfast bowls recently because it’s so cold and no one really wants to have freezing cold stuff for breakfast, especially when it’s like 8 in the morning. And you can’t even be lazy because you’ve run out of cereal and milk to fall back on! So grab yourself some fruit and oats for this one.

This is an oats breakfast bowl, topped with loads of yummy fruit that go really well together, plus some pumpkin seeds (my favourite) and chia seeds. Oh yh, and a little bit of chocolate sauce. To be honest that chocolate sauce absolutely made it!

Just boil together 1 1/2 cups of oats and 2 cups of water in a sauce pan for about 4 minutes (2 minutes on high heat, 2 minutes on simmer) Add a little more water if your oats become quite lumpy and start to stick to the pan. Prepare as many fruits and seeds as you like while it’s cooking and that’s it 😊 so simple and so worth it.

Apple and Cinnamon Christmas cupcakes

December 26, 2017May 12, 20181 Comment

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

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.
Pour evenly into cupcake holders and place into the oven for 25-30 minutes on 180º
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

Spirulina Icing

1 1/2 icing sugar

1 tsp of Spirulina powder

2 tbsp of water

Oats and Green smoothie Energy balls

November 19, 2017May 12, 20181 Comment

As usual, I didn’t plan to make these cute little energy balls. I really just wanted to make a nice green smoothie. But here, this is what I came up with…

Just so you know, they taste really nice and are super healthy! (Apart from the maple syrup)

INGREDIENTS

1 cup of oats (blended into flour)

1/4 cup of oats (whole)

2 tablespoons of Maple Syrup

3 tablespoons of Chia seeds

3 tablespoons of melted coconut oil

1 tablespoons of VEGAN dark chocolate sauce – or make your own. But that is kind of long when all you want to do is hurry up so you can eat them.

4 tablespoons of the green smoothie from my previous post (This basically replaces the milk as well as giving the energy balls a greenish colour)

INSTRUCTIONS

Probably the most easiest recipe.

Add and mix all of the above ingredients, including the 4 tablespoons of green smoothie, into a bowl.
Using your hands, combine the ingredients together until it forms into dough. If you find that your dough is quite dry, add a little bit more of the green smoothie into it. Alternatively, just use milk.
Roll into little balls.
Top with the chocolate syrup and then leave in the fridge for a few hours.

Vegan & Gluten Free Carrot Cake!

October 22, 20172 Comments

SPONGE INGREDIENTS

2 cups of gluten free self raising flour

1 cup of xylitol sugar

1/4 cup of maple syrup

2 tsp of rapeseed oil

1 tsp of baking soda

1 tbsp of baking powder

1 tsp of cinnamon

1 tsp of nutmeg

1 tsp of salt

1 1/2 cups of apple sauce (alternative for eggs)

130 grams of grated carrot

2 cups of coconut milk

ICING INGREDIENTS

3 cups of icing sugar

1/4 cup of vegan butter

INSTRUCTIONS

1. Combine all ingredients into a bowl and stir!

2. pour evenly into two circle non stick baking trays.

3. Place into the oven for 30 minutes on 180ºc.

4. Leave on the side to completely cool down.

5. Whilst the cake is cooling, prepare icing by mixing together the icing powder and vegan butter until it becomes thick and creamy.

6. Once both layers of the carrot cake have cooled down, start adding the icing to both sides and carefully place them together.

7. Spread the icing on the top of your cake, in any way that you like and decorate 🙂

Glad to say this is the first cake i’ve made that everyone actually liked.

VEGAN PROTEIN SMOOTHIES

September 28, 2017May 12, 2018Leave a comment

• DAIRY FREE • GLUTEN FREE • NO SOYA • NO ADDED SUGAR •

Seriously though, don’t you love the idea of having a natural protein shake/smoothie instead of raw eggs, or protein powder that lets be real, you don’t actually know how they’ve made it, no matter how healthy the ingredients may look to you. Plus why not have a tasty smoothie as well as gaining the right amount of protein you need from it??

I had someone suggest that I do a post on this so I literally put my maths to work and managed to put together a few smoothies for you that contain between 25-36 grams of protein. It took quite some time considering that I am the WORST at maths. Just realised, that probably doesn’t make this seem accurate to you guys now, but take my word for it, it is.

I am not one to keep track of all the protein I consume a day, to be honest I couldn’t really care, I probably should though right? Anyway, I’m not one of those people who obsess over the amount of calories etc they have a day, I kind of just listen to my body and see what it needs then and there. But that’s mostly because I know that I have a balanced and healthy diet! A lot of you do keep track and I 10000000% admire that, so this is for you.

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