Get your chocolate fix with no added nasties, as these are refined flour and sugar-free, naturally sweetened with dates, black beans for binding and darkness, cocoa for chocolatey richness and hazelnuts for a nice nutty crunch. Add all this to a creamy base of oats and you’ve got one tasty chocolate hazelnut cookies recipe. A future cookie. The future of cookies and baked goods is going this way, you heard it here first. Recipes like this prove that gluten, refined flours, sugar, dairy and eggs are not quite cutting it these days. Choose these chocolate hazelnut cookies and you’ll be feeling pretty good after too. Protein rich, fibre packed and only minimal healthy fats mean these are the cookies that just keep giving, lol (seriously, when I hear myself I just sound like such a dweeb!).
Like chocolate and hazelnuts, hello…..I’m thinking ferrero rocher but better. Yep, they were definitely better and way more filling too.
Did you know that cocao is the HIGHEST plant based source of iron? Just sayin’. It’s true. That’s why I have absolutely no shame in indulging in rich cocoa drinks and dark chocolate EVERY day. Iron is important to a girl. Ummmmm, 40 times more antioxidants than blueberries……well I’m impressed.
I recommend using a good quality cocao powder and the best place to purchase is no doubt online. I get a kilo bag of Peruvian organic raw cocao powder from Ebay for about £12 and it lasts ages and tastes soooooooo bloody good. Ummmmm, chocolate 🙂
Anyway, give these a go and see how you get on. I reckon you’ll be pleasantly surprised.
Chocolate Hazelnut Cookies
1 1/2 cups oats
1/2 teaspoon salt
1/4 cup chopped roasted hazelnuts
1 can black beans
1/2 cup date syrup
2 tablespoons coconut oil
3 tablespoons cocoa
- Preheat the oven to 180ºC + grease a baking tray with coconut oil.
- Add the oats, salt, hazelnuts to a large mixing bowl.
- Throw everything else into a blender + blitz until smooth. Stir this runny chocolatey mix into the dry to form cookie dough.
- Roll into 10 balls + flatten into cookie shapes. Bake for 20-22 minutes.
I adore this mix and match one cup vegan loaf cake, it’s so easy and so adaptable. If you don’t like baking then this is the cake for you. Or if you have absolutely no time whatsoever, again, this is the cake for you. It’s ridiculously simple and quick to throw together.
As the name suggests, you only need one cup and you’re good to go. No weighing, no sinkful of dirty cups and spoons, no frantic googling for conversions and no convoluted stages. Just get that bowl and that cup and go for it. You can really just adapt this according to your ingredients in the kitchen cupboards so again don’t feel like you have to stick to the recipe 100%.
One cup vegan loaf cake
1 cup shredded coconut
1 cup chocolate chips or nuts or raisins (or a mix)
1 cup spelt or any self-raising flour (if using plain add 1 1/2 tsp baking powder)
1 cup sugar (coconut is good)
1 cup banana or apple puree
1 cup nut milk
- Preheat the oven to 180ºC + grease your loaf pan.
- In the large mixing bowl add the first 4 ingredients + combine. Then add the remaining fruit puree + milk to form a cake batter.
- Transfer to the greased pan + bake for 40 minutes. Allow to mostly cool before tucking in.
There’s definitely now a chill in the air and that means porridge for breakfast. Spiced, fruity, creamy, healthy and speedy oats. I’ve always loved breakfast for pudding be it cereal, waffles, pancakes or PBJ toast but it’s always nice to actually jazz up an old favourite and make it taste better than dessert. Ok, maybe i’m exaggerating a little but this is pretty good.
I’ve always found things more enjoyable too if something is actually good for you…..this is normal, right? For instance say there was a large piece of refined flour, white sugar, fat laden carrot cake (with not much carrot in it!) or this carrot cake oatmeal for a dessert choice, I would actually choose the oatmeal. That doesn’t mean to say I wouldn’t want a healthier ramped up carrot cake itself but I’m just saying feeling good is such a priority for me. Especially with a little one to keep my energy levels up for. Healthy food always tastes better.
You may be interested in this super creamy healthy bowl of carrot cake oatmeal for the following:
no added oils
3 servings of fruit/veg
high in fibre
dessert for breakfast anyone?
Right, I’m off to book my surf lesson as part of my ‘do more things outside of your baby’ plan. In truth, I kinda got side swept with being a first-time mum, exclusively breastfeeding (Eden rejected bottle from birth too) and focusing all my efforts on my princess. I wonder if it’s easy to do or if it’s just me and my personality but I’ve gotten to the point where I feel a little trapped and claustrophobic….I feel guilty even saying this as I’m sure there are plenty of Mums who wouldn’t. It’s 14 months since I gave birth and I don’t feel too good on an emotional level so it’s time for me to make a few changes. I need a break. I think I need my body back. I need a life outside of being a Mother. One thing I can say with certainty is, If it wasn’t for my healthy active lifestyle I truly believe I would be much worse off in terms of my wellbeing. I’m so thankful I have prioritised those elements, but I truly underestimated the importance of emotional wellbeing and taking care of the other stuff. That’s kinda why I’m having surfing lessons in the freezing cold (ha ha!) and also because I live 30 seconds from the beach!
Anyway, I’m scared as it’s 14ºC but I’ll be fine I’m told………wish me luck! At least I have carrot cake oatmeal to warm me up.
Carrot cake oatmeal
1 large carrot, finely grated
1 apple, grated
1/4 cup raisins
1/4 cup almond meal
1 cup porridge oats
2 tablespoons liquid sweetener
1 heaped tsp cinnamon
1/4 teaspoon nutmeg
3 cups dairy free milk (we used coconut)
- Add all the ingredients to a pan + cook on a low simmer for 10 minutes.
- Transfer to two bowls, sweeten as you wish + add desired toppings.
- Coconut + toasted almonds are good.
I’ve never been a real baker, like the kind who works hard to perfect that light airy sponge. It doesn’t interest me at all. Don’t get me wrong, I love cakes and making them, but I don’t really dig the technical side. ‘How’s the bake?’, fingers prodding here and tapping there…..kinda stuff. I’d rather concern myself with taste, health and do I feel good eating this.
I love it when something turns out particularly well, but my priorities lie more toward feeling good after and creating a balance between health and getting a sweet treat. A healthy treat! Cakes and desserts can taste equally good if not better when using more healthful ingredients such as whole ancient grains, substituting white sugar for coconut/date/maple syrup, thinking outside the box for icing inspiration (avocado, sweet potato, coconut, cashew bases) and ditching the eggs and dairy.
Now that Eden’s turning one, I feel a parental pressure to up my game and start wowing with my baking and I will…….and you can guarantee not only will it feel like a treat, it’ll be jammed packed full of goodness too.
There’s always coconut in our cupboard, so by using some of the desiccated variety, I feel makes this cake have that extra texture and taste you’re after.
This is a coconut tea cake, so enjoy the cake and enjoy the coconut with a gorgeous cuppa!
Coconut tea cake
1 cup spelt flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
2 teaspoons egg replacer (I used Orgran) or use chia/flaxmeal
1/2 cup desiccated coconut
1/4 cup brown sugar
1 cup coconut sugar-free yoghurt
1 banana, pureed
1 teaspoon vanilla extract
- Heat the oven to 175 °C + grease a loaf tin.
- Combine the first 7 ingredients in a large mixing bowl.
- Combine the last 3 ingredients in a separate bowl + add this to the dry mix. If the mixture is a little dry add a splash of milk.
- Transfer to the pan + bake for 40 minutes.
It’s become a thing, but I guess it always has been a thing – tea and cake in the afternoon? Around 3 o’clock, a hot cuppa and some lovely oatiness in the shape and form of these simple vegan oat bars really does go down well. Or late morning, depends how you do things?
Out with the idea that oat bars (flapjacks to British folks) have to be greasy and buttery – out with that and in with coconut oil, sugar-free nut butters and unsweetened nut milks. The sweetness is coming purely from nature in other forms, just check out the ingredients list!
You realise there’s a big plus to baking these and yes, apart from healthy vegan baking gone into these little beauties, they only take 20mins in the oven. Cool them on a rack or whatever you use and slice them! Great stored in the fridge until your next batch is made because….they aint gonna last too long 😉
So you’ve got the seeds, the cinnamon, the nut milk, the bananas…how is all this packed into these little innocent bars? Well they’re high up on the protein scale for a filling snack and we all know about the wealth of benefits associated with cinnamon to keep that blood sugar steady too. The bananas will also help for some slow release energy.
I’m not gonna lie, if you’ve no intention of enjoying these because they’re ‘healthier’ than other oat bars and just want a tasty snack, then just enjoy them for what they are and how they taste!
Simple Vegan Oat Bars
2 cups rolled oats
1 cup dried fruit (raisins, sultanas, chopped dates/apricots
1 cup nuts/seeds (we used shredded coconut + sunflower seeds)
1/4 teaspoon salt
2 teaspoons cinnamon
1/2 cup melted coconut oil
1/4 cup maple syrup/honey/agave syrup/date nectar
2 tablespoons nut butter
1/4 cup nut milk
2 ripe bananas, mashed
- Preheat oven to 190 ºC. Line + grease a square 20×30″ baking pan.
- Add the first 5 dry ingredients to a large mixing bowl + combine fully.
- Mix the remaining wet ingredients together + add to the dry oat bowl. Thoroughly combine until the mixture is fully coated.
- Transfer to the lined baking pan, flatten firmly + bake for 20 minutes. Allow to cool before slicing + store in the fridge.
There are few people you meet in life who would wholeheartedly say, “Cheesecake? Nah, I’m good thanks” (unless they’re a pure savoury addict, then I’ll let them off). Which means there’s more of this raw coconut lime cheesecake for the rest of us. Just the title makes you want to read on, check out the pictures and zoom straight down to the recipe method!There’s something about raw desserts that just makes me want to have more and more. Charlotte decided to make this beauty of a cheesecake, slice it all up and freeze it…I was only happy to take some photographs and test for it’s authenticity and sheer indulgent taste (without all that nasty sugar and dairy).
As you can see from the ingredients list, the natural sweetness from dates and maple syrup are plenty to give this that satisfying sweet edge needed to be a real cake. It’s all natural and nothing processed added which means you can feel really good about asking people to give these a go (I doubt any kind of resistance will happen here).
The lime taste that comes through is subtle enough to really taste it’s “limey” but not overpowering, and the coconut….well you know goodnessgreen’s obsession with the white stuff! Thank you nature 😉
A vegan dessert or little treat you can be proud to put out on a dish and just leave people to pick and pick. Your freezer just got real exciting.
Raw Coconut Lime Cheesecake Bars
1 cup shredded coconut
1 cup oats
1 cup dates
2 tablespoons melted coconut oil
pinch of sea salt
1 cup soaked (at least 6 hours) cashews
1 cup coconut cream
1/4 cup melted coconut oil
1/4 cup maple syrup
juice + zest of 1 lime
- Line a small baking pan with baking parchment.
- Blitz the base ingredients until a sticky dough forms. Press firmly into the pan + freeze.
- Blend the filling ingredients until super smooth + creamy. Pour over the base + freeze until set.
- To enjoy, remove from the freezer to thaw a little + slice away. Eat up or place in the fridge.
It’s an omelette to me but I can see others would argue a pancake so let’s settle on pomelette…..more omelette than pancake though 😉 I love these kinds of recipes, super simple, tasty and obscenely healthy. These are a surefire way to get that lunchy brunchy savoury fix.
I love using chickpea flour in my recipes, and this chickpea omelette is further proof! In fact, I have a love affair with chickpea/gram/besan flour. It has magical versatility!! Chickpea + water = magic! It all started with the socca which is that good I made this daily for a while there! This sweet potato omelette blows my mind still. It makes mean waffles and sweet pancakes too not to mention pasta and tofu (yes really!).
It’s just a complete bonus to me that chickpea flour happens to be an amazingly healthy ingredient. This gluten free flour is packed full of protein, iron + fibre and if that’s not reason enough to invest in a big pack of this good stuff then check out these stats on it’s amazingness in terms of health and adaptability.
Chickpea Omelette / Pancake
2 cups chickpea flour
2 1/2 cups almond milk or water
1 tablespoon psyllium husk (optional)
2 tablespoons nutritional yeast (optional)
salt + pepper
1/2 teaspoon turmeric
favourite vegetables (onion/tomato/pepper works well)
- Mix all the ingredients excluding the vegetables + allow to sit for 10 minutes.
- Meanwhile heat a non stick frying pan over a medium heat + ladle the batter to cover the pan to desired thickness.
- Add your prepared veg + cook for 4-5 minutes. Bubbles will form + it will be obvious when to flip the omelette or fold over for a minute or so. Both options work well.
- If you are making a batch, keep them warm in a very low heat oven.
So apparently there’s this rule that says a crumble is a dessert and is for ‘afters’? What I take from that is after you’re way too full to eat a sweet pile of something delicious, but you’ll devour anyway, causing the well-known food coma. We all have been there at some point, it simply cannot be denied!
This recipe is one put together because it looks equally appetising before the day has started as opposed to at the end of the day, it’s made with healthy low gluten spelt flour and oats…so that is a good beginning to your day, right? Throw in some fruit and seeds and sprinkle on some cinnamon. And a yoghurt dollop or some banana nicecream!
This recipe is another idea for the weekend. What should we have for breakfast that isn’t something quick and convenient before it’s time to dash out the door. This is a simple recipe and can be put together easily without too much mess.
This is a real dessert for breakfast………enjoy 😉
Apple and strawberry breakfast crumble
4 apples, chopped into chunks
handful of strawberries, halved
100 grams spelt flour
80 grams oats
1 teaspoon cinnamon
4 tablespoons coconut oil
6 tablespoons maple/date syrup
2-4 tablespoons water
- Preheat the oven to 190ºC. Place the prepared apples + strawberries in an oven proof dish.
- In a separate bowl combine the flour, oats + cinnamon. Combine the remaining wet ingredients (you may need to melt the oil) + add to the dry to form a crumbly texture.
- Top the fruit with the crumble + bake for 20-25 minutes. Top with yoghurt or anything you fancy.
My favourite breakfast recipe hands down.
These gluten free vegan waffles are as light as a feather, free from oil, dairy, egg and gluten but best of all, absolutely delicious. Just as important, they are so simple I can make them in my sleep. Literally measure the whole lot into a blender + whizz away. I’m sure there’s a more technical way of preparing waffles, but why would you when these are tasty, fluffy and so simple that you really can get away with waffles for breakfast whenever you want!
I’ve played around with the flours a lot and have settled on sorghum and millet for the taste more than anything. Oat and almond flour are also pretty good. Adding the coconut flour gives a great consistency and a hint of sweetness too, but as it makes the batter thicker please add more of the sorghum or gram flours if you are omitting. I find that once the batter sits for 5-10 minutes it thickens a little. Depending on which coconut flour/flours you use, be sure to adjust the liquid accordingly to get the right pancake consistency. I haven’t sweetened the batter as I usually don’t find it necessary as I like to smother in date syrup but if you’d prefer a sweeter waffle then add liquid sweetener of choice or some regular cane sugar.
Gluten Free Vegan Waffles
(makes 10 waffles)
1/2 cup gram flour
1 cup sorghum flour (millet works well too)
2 tablespoons coconut flour (or add more sorghum or gram)
1/4 cup tapioca starch
1 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon cinnamon
2 – 21/2 cups dairy free milk
- Add the ingredients to a blender + whizz until smooth. Adjust liquid/flour until pancake consistency is reached.
- Heat + grease your waffle iron + cook waffles as per your maker’s instructions. Mine typically takes 6 minutes per batch.
Quick, delicious, healthy on the go fuel. Carrot cake balls.
Dates, carrots, oats, coconut, cinnamon = some of my favourites. So you just know how I feel about these already. I have quite the love for cinnamon (and it’s amazing health benefits) so I used a generous amount. Also cinnamon is super good for blood sugar control so a great condiment to add to anything and everything. A quick and simple post today…enjoy your cake!
Raw carrot cake balls
1/2 cup soft dates
2 tablespoons maple syrup or agave syrup
2 tablespoons coconut milk
1 cup oats
1/4 cup coconut flour
1/2 teaspoon ginger
1/4 teaspoon nutmeg
1 teaspoon cinnamon
1 cup of carrots
desiccated coconut for rolling
- Blend this pile of goodness until a smooth but slightly textured dough forms.
- Make into as many balls as you like + roll in coconut. Store in the fridge in an airtight container.Note: You may need to adjust the milk quantities according to how much liquid your particular coconut flour absorbs. 😉