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Vegan Chocolate Courgette Cake

 I love adding vegetables to cakes. Here, the courgettes are the secret and (very) discreet ingredient. You cannot taste them but they add moisture and texture as well

I love adding vegetables to cakes. Here, the courgettes are the secret and (very) discreet ingredient. You cannot taste them but they add moisture and texture as well

Ingredients

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  • 300g plain flour [UK 9oz / US 2 cups]

  • 250g Xylitol or brown sugar [UK 12oz / US 1 ½ cup] (I use Xylitol)

  • 85g cocoa powder [UK 3oz / US 3/4 cup]

  • 2 tsp baking powder

  • 1 tsp bicarbonate of soda

  • 2 tsp vanilla extract

  • 250g grated courgettes [9oz]

  • 300ml almond milk [UK 10 ½ fl oz / US 1 ¼ cup]

  • 75g dairy free butter (+extra for greasing) [UK 3oz / US 1/3 cup]

Pre-heat the oven to 180C/350F/Gas 4.

  1. Grease 2 x 23cm / 9in non-stick spring form cake pans with dairy free butter. Line bottoms of cake pans with greaseproof paper.

  2. In a large bowl, sieve together plain flour, caster sugar, 85g cocoa, baking powder and bicarbonate of soda.

  3. Add almond milk, vanilla extract and vegetable oil. Mix well.

  4. Add grated courgettes and mix until all is well combined.

  5. Divide the mixture evenly between the two cake tins.

  6. Cook for 25-30 mins until an inserted cake skewer comes out clean. Leave the cakes to cool for 5 mins in their tins then carefully remove sides of the spring form cake pans. Run a palette or rounded knife on the inside edge of the cake pans first to make sure the cake comes out neatly. Cool completely.

For the frosting

200g/7oz cashew or almond nuts

1 tsp nutritional yeast flakes

1tsp vanilla exctract

zest and juice of 1 lemon

50ml/2 fl oz melted extra virgin coconut oil

3 tbsp water

2 tbsp honey or agave syrup

Blend all frosting ingredients together until creamy and smooth. Spoon the frosting in between the layers. Decorate with Vegan Chocolate Sauce and chill for 2-4 hours before serving.

Vegan Chocolate Sauce

Ingredients:

  • 14 ounces coconut milk (from a can)

  • 1/3 cup cocoa powder

  • 2 tablespoons refined coconut oil

  • ½ tsp. vanilla extract

    Method:

    1. Whisk the coconut milk, sugar, and cocoa powder until very well combined.

    2. Pour into a saucepan and bring to a simmer. Allow to simmer lightly, stirring consistently for 10 minutes.

    3.  Remove from heat and add the vanilla extract and coconut oil. Stir until totally blended.

 And Happy Bday to my friend and PT colleague Lucy A. :)

And Happy Bday to my friend and PT colleague Lucy A. :)

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Oatmeal Peanut Butter Chocolate brownies

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INGREDIENTS:

  • 1 cup coconut milk yogurt (or your favorite yogurt)
  • 1/2 cup peanut butter (or other nut or seed butter)
  • 1/2 cup chocolate vegan protein powder or dark brown sugar
  • 1 tsp baking soda
  • 2 cups rolled oats (make sure they are certified gluten free if you have a gluten intolerance)
  • 1/3 cup unsweetened cocoa powder
  • 1 cup chocolate chips 

DIRECTIONS:

  1. Preheat oven to 350ºF. Lightly spray muffin tins with non-stick spray.
  2. Put rolled oats in a blender or food processor and pulse to a fine crumb, alternatively you can use already prepared oat flour.
  3. In a large bowl, combine yogurt, peanut butter, and brown sugar and mix with a spoon until well combined.
  4. Add the baking soda, oat flour, and cocoa powder and mix until combined (the batter will be thick)
  5. Fold in the chocolate chips.
  6. Scoop batter into prepared muffin tins, filling about half way full.
  7. Bake for 10-15 minutes, until a toothpick comes out clean.

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Peanut butter croissants

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Ingredients

  • 2 Tbsp maple syrup
  • 500g coconut flour
  • 50g vanilla vegan protein or caster sugar
  • 125g smooth peanut butter or dairy-free butter / vegan spread
  • 125g plant-based yoghurt (e.g. soy yoghurt)
  • 125g plant-based milk (e.g. soy milk)
  • 25g fresh yeast (diluted first for 5 mins in 20ml of soy milk)

METHOD

  1. Put the flour, protein (or sugar), yogurt, peanut butter (or vegan spread), soya milk in the bowl of a stand mixer
  2. Start the mixer at speed 2 or 3, making sure that all the ingredients get mixed nicely together. 
  3. After 3 minutes at speed 2 to 3, add the yeast and spin for another 3 minutes.
  4. You might have top add a couple of extra spoons of white flour in order that the dough gets a perfect elastic texture. Not too wet and not too dry .
  5. Let the dough rest for 2 hours.
  6. Pin-roll the dough – 5mm thick.
  7. Cut triangles and start rolling them into croissant shapes.
  8. Brush them with the mix soya-maple and place them on a tray lined with baking parchment.
  9. Bake in oven at 180*C (400*F) Fan for 10 minutes (depending on the size of the croissants). Remove when they're golden brown. 

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Banana, apple and sultana cinnamon flapjacks

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If you're looking for a sugar free flapjacks recipe why not try these apple and sultana cinnamon flapjacks? They have no added sugar at all and are sweetened only by the fruit in them. 

Ingredients

  • 2 apples
  • 3 bananas
  • 50 g ground almonds
  • 200 g oats use gluten free oats if necessary
  • 60g vegan vanilla protein ( not neccesary if you dont use any)
  • 1 tbsp flaxseeds optional
  • 3 tsp ground cinnamon
  • 60 g sultanas

Instructions

  1. Grease and line a 20cm square baking tin with baking paper. Pre-heat the oven to 180°C (fan)/200°C/gas mark 6.

  2. Peel, core and chop the cooking apples. Place in food processor. Add bananas and all dry ingredients.  Mix thoroughly and transfer to the prepared tin.

  3. Press down until the surface is even and bake in the oven for 25 minutes until golden on top.

  4. Remove from the oven and allow to cool in the tin before chopping into squares.

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