When the days are growing darker and the sun seems to be retreating behind the clouds more everyday day, this is what I crave. I know for a lot of you summer is still in full swing. I mean, its August. But here in the UK however, it feels like October most of the days. The rain showers for hours on end although we still have those occasional summery moments but they are few and far between.
Who am I kidding anyway, it could be 30 degrees outside and I’d still want this. Its part of my DNA. Rarely does a day go by that I don’t reach for some chocolate. Lets be real.
So I bring you something that I loved to eat before becoming vegan and as always, anything can be made just as tasty vegan! I went a little crazy and added dark and white chocolate for added indulgence. I also popped in a hit of my favourite organic coffee because coffee always brings out the flavour in chocolate and seems to make it taste richer.
I love that all these ingredients are already in my cupboards and its so quick to make. Perfect when you’re in need of a quick chocolate fix. Just please don’t overbake this loveliness. Keep that centre gooey and a little underbaked. Keep that sponge dense and rich. Keep your belly, mind and taste buds chipper.
Continue reading “Vegan Gooey Mocha Brownie Pudding”
I made this cake about a month ago. I know, I should’ve shared it sooner. Especially since it was such a crowd pleaser with my family. However, work and life got in the way and before I knew it a month had passed. So has the beautiful summer weather it seems. If anyone feels like reminding England that its July and supposed to be sunny, that would be great.
As much as I love this cake; its simplicity, its humble inviting nature and its glorious taste. It didn’t come without its trial and tribulations. This photoed (and thankfully last) cake was actually attempt number three. After two attempts the previous day (my heart breaks at the amount of wasted lemons) I decided to give it one last shot on the morning of my sisters birthday meet up. THANK GOD it worked or I would’ve probably begun to question my ability as a pastry chef.
I have a big weak spot for a simple slice of cake. Add some fresh seasonal fruit and honestly, I’m yours. There’s something about a simple fresh sponge that just makes my heart sing. This beautiful loaf is light but packed with lemon flavour (three lemons worth!) In every slice you’ll find beautiful blueberry jewels, a generous amount of lemon syrup and sticky lemon icing.
Continue reading “Lemon & Blueberry Drizzle Cake with Summer Berries”
I really REALLY wish there was somewhere near me that sold vegan cinnamon buns. Because I would be there every single frickin day. I need more baked goods in my life; its making me mentally unstable. Alas, the only place that has a baked good that’s close to a ‘normal’ pastry is Crosstown Doughnuts who have started doing Vegan Doughnuts every Fri, Sat & Sun. All other vegan places near me are very health focused and their baked goods are either in fact raw, or are made with buckwheat flour and there’s no dough in site.
I have yet to venture to Crosstown to try the Vegan doughnuts but the dough (via instagram) looks so bloody tasty, I need to get there ASAP. (You’ll be seeing an update on that very soon via my instagram.) If anyone knows of any good bakeries in central London near the Victoria/Westminster/Mayfair area, PLEASE let me in on it.
I made these cinnamon rolls with the intention to freeze them in order to sustain me during the week ahead, but they never made it even close to the freezer. I shouldnt be surprised as that’s typical me, but you can’t blame a girl for trying.
This recipe is actually really similar to your average cinnamon roll recipe, and it was really easy to create a vegan version. I gave one of my non-vegan friends one and she soon sent through a lovely text about how amazing they were and how you would have no idea they were vegan. Those kind of words make me so happy; to know that living a vegan lifestyle you don’t need to miss out.
So here you are; a cinnamon roll that both you and your non-vegan friends and family will love. Ssh don’t tell them its vegan and I 100% guarantee they wont even know.
I love the idea of raw food. The idea that I’m eating my food closest to its natural form as possible and taking in those nutrients with minimal processing. I have done a lot of blending here but I’d much rather eat bananas, peanuts, dates and coffee in ‘cheesecake’ form rather than eating them on their own. This is much more appealing.
I love eating raw but right now, it’s not an option for me to do full-time. I love my hot food too much. England being generally chilly most of the year, hot food is a comfort and warmth I crave and need. If I lived in a hotter climate with an abundance of ripe, seasonal fresh fruit and vegetables, I think it would be a bigger possibility.
So I’ll stick with a few raw dishes here and there for now.
This recipe comes adapted from a book my mum gifted to me recently. Its called ‘Raw Cake’ by The Hardihood. It’s a great book full of smoothie/juice recipes, raw cheesecakes, tarts and desserts. A really interesting read in terms of ingredients, some I’ve never even heard of. Collagen powder? Camu Camu powder? This does put me off a few recipes as the ingredients would take more effort to source, but if I really like the look of something I’ll go searching for it.
I chose this recipe because, first of all, I’m obsessed with peanut butter and bananas. Second, it was one of the more simple recipes in the book and included ingredients I already have. As I was tinkering away in the kitchen I decided to add coffee into the base (because one can never have enough coffee) and played around with the liquid consistency in both the base and filling. The filling seemed quite stodgy so I added a good helping of nut milk to thin it out a little as well as adding in a layer of thick sliced banana to give a banoffee pie vibe. Because… BANANAS!
Continue reading “Raw Peanut Butter & Banana ‘Cheesecake’ (Raw/Vegan/GlutenFree)”
Pancakes are what I live for. A day off is not complete without pancakes in there somewhere.
If you follow me on instagram then you would’ve seen my insta-stories are always packed with these babies as their one of my favourite breakfasts. This recipe has been a firm favourite since day one. These aren’t a fluffy american-style pancake, they’re filling and a little spongy in the middle.
When I wasn’t plant-based, I used to make this recipe but it included an egg. After becoming vegan, I tried to adapt the recipe without the egg and without the need of a flax or chia ‘egg’. (Because my stomach can’t afford to wait 5 minutes for the chia to soak. Lets be real.) But I could never get the ratio of oats/milk right and they were always too liquid, too dense or they stuck to the pan like a motherf*****.
Alas I finally cracked it and have been eating these for a while now. I don’t take credit for this recipe, as I found it originally somewhere on the internet a long time ago, but have adapted it to fit my needs now. This morning I cooked a batch, jumped into my bed to eat them when I thought, ‘I should really put these on the blog.’ Not because this is some sort of earth shattering amazing break-through, but because I feel like everyone deserves to have such an easy and gratifying recipe. So I ran to grab my camera and took some quick snaps (these are probably the most impromptu, quickest photos I’ve ever taken; in my bed no less.)
What I love about these pancakes is that they’re so easy to knock up and are actually good for you! Just 4 ingredients. That’s it! No flour, no butter, no eggs, no sugar. Nothing. So yes, I know you’re thinking they probably taste like crap. But I assure you, you can say goodbye to your traditional pancakes and hello to these fibre and vitamin filled delights. A sweet breakfast to keep you full until lunchtime.
Continue reading “Quick, healthy Oat & Banana Pancakes (Vegan/Gluten Free)”
As much as I love a good, healthy, raw, vegan dessert; sometimes I just want a NORMAL cake. Full of chocolate, sugar and all things bad for me.
So much of being vegan or plant-based means that you don’t necessarily enjoy what you used to, or you have to settle with an ok version made with a crazy amount of nuts. Yes, I do adore these foods when you find THE recipe, but so much of the time it’s too good to be true and you’re left with a flavourless meal (that you really thought might taste like real cheese this time.)
Some vegans really don’t mind these knock-off versions of dairy-laden dishes, as do I sometimes. But I still love and crave dairy. I love the taste of meat, but I love animals more. So here I am, blasting through the world of dairy and meat substitutes.
One thing I can sure make is a vegan chocolate cake. This thing is what I’ve been waiting for! A cake with ingredients I recognise. Ingredients that I have in my cupboard. A cake crumb that’s moist and fudgey. AND IT DOESNT TASTE LIKE COCONUT! (You all know the wonders of coconut, but practically all sweet animal friendly foods taste like coconut, and I’m so sick of it.)
I honestly think this cake is just as good as a ‘normal’ sponge cake using butter and eggs. Everyone needs this recipe in their back pocket, armed for cake emergencies.
As the saying goes; a balanced diet is a chocolate bar in both hands. A slice of chocolate cake in each hand counts too right?
Continue reading “Rich Chocolate Cake, Raspberry Chia Seed Jam with Chocolate Orange Ganache”
This is what I live for. Delicious treats that are good for you. If you’re sick of being on the guilt train after eating your weight in chocolate (don’t worry we’ve all been on that journey before), I’m here to save you.
I used to be on a constant hamster wheel of cramming my body with healthy foods, cutting out all treats and going cold turkey on all things sugary. Then my cravings would get the better of me and I’d fall at the first hurdle crashing into an oblivion of chocolate and cake. After a few days of feeling sorry for myself and crap, I’d snap out of it and jump back onto the wheel of health and it starts all over again.
However, after discovering vegan baking, this isn’t so much of a problem for me anymore. Now I’m not saying all vegan baking is good for you; I have a recipe coming soon laden with sugar. But a lot of vegan recipes are considerably more healthy than ordinary dairy/egg versions.
I’m sure you’ve noticed recently that all my posts have been vegan. For multiple reasons, I recently decided to transition from a dairy/meat laden diet to a completely plant-based one. You’ll see some changes happening here but I’ll cover this more in a future post. It’s been hard, but not as hard as I thought. Its actually been really exciting and empowering.
As a child I HATED bounty bars. They were my mothers favourite, and luckily for her no one else is the family would touch them with a bargepole, so she always had ample left for her in the selection box. However, as I’ve grown up, I have a new-found appreciation for coconut and its delicate but rich flavour.
These little coconut bites are perfect to keep stashed in the fridge for those moments of sweet hunger. By keeping them small, I find that I’m much less likely to eat a lot of them. I think having these the size of an ordinary bounty bar would be too much. Although if you’re a bounty lover like my mother, then go for it and make vegan bounty bars the size of your face. No judgement here.
Please don’t be put off by the notion of vegan cookies. Trust me, I was a skeptic too. However, in light of recent events (which you’ll hear more about soon), this recipe testing was needed. Vegan cookies were needed.
I’m 100% sure that if someone gave me one of these cookies and didnt tell me they were vegan, I would think they were just normal butter-laden cookies. But guys, theres no butter in sight here! Its been replaced by those heart healthy friends, coconut oil and almond butter. Now I’m not at all saying these are healthy, seen as they’re still packed with sugar and chocolate. Its progress in the right direction though right?
On the other hand however, these babies are full of oats, almonds and pecans. All good for you and all filling. A few of these are a perfect snack pick me up to get you through to dinner time and if you’re anything like me, your need for a sweet treat throughout the day is covered. These can also be made gluten free with gluten free oats.
They’re basically the jesus of all cookies.
Continue reading “Vegan Dark Chocolate, Pecan and Almond Butter Oat Cookies (Gluten free)”