Month: February 2015

Chocolate Coconut Flour Mug Cake (No Dairy, No Egg, Paleo)

Before going fully vegan I was kinda hooked on coconut flour mug cakes……like eating them every day type hooked. The trouble they mostly contain egg so I’ve been meaning to, for like ever, get experimenting with a vegan chocolate coconut flour mug cake. I’m now done. And it’s good. Really good.

chocolate mug cake paleo vegan

A few minor points first. I no longer have a microwave so this was cooked in the oven………and not in a mug but more a generously proportioned ramekin dish. So this is kind of like a selfish single serving of moist chocolatey coconut cake! However, I have high hopes you can in fact put this in a mug and then the microwave 😉 and voila – a selfish single serving microwave mug cake!

chocolate mug cake paleo vegan DSC_2222

Besides, the cooking method this is a real gem of a cake. I’m in love:

a truly healthy snack
no grain – low carb
higher in protein + fibre than your average ‘cake’
low calorie, if that’s your thing
super quick, like super, super
full of the goodness of cocoa + coconut flour
rich chocolatey cake texture + taste

By the way, there’s never anything wrong with chocolate sauce on top. Never.

chocolate mug cake paleo veganchocolate paleo vegan mugcake

Chocolate Coconut Flour Mug Cake (No Dairy, No Egg, Paleo)

(for just you)

1 vegan Orgran egg (1 heaped teaspoon egg replacer : 2 tablespoons water)
3 tablespoons coconut milk
1 tablespoon maple syrup
1/4 teaspoon vanilla extract
1/2 teaspoon baking soda
1 tablespoon cocoa powder
1 heaping tablespoon coconut flour
optional (but probably wise!): dark chocolate chips

1. Preheat the oven to 190ÂșC + add the egg replacer to a small ramekin pot or mug.
2. Add the remaining ingredients + make sure the mixture is a smooth consistency. Fold through chocolate chips if using.
3. Bake for 20 minutes + devour after a little cooling.

Notes: As I no longer have a microwave I decided to use the oven as it really doesn’t take that long. However, my previous mug cake was cooked in the microwave (800w for 90 seconds on high). I’m almost certain this would work here but as I haven’t tried it I can’t make that a promise 😉

Sugar Free Breakfast Oat Cupcakes

Breakfast to go, well actually healthy breakfast to go…..AND in cup cake form too. It’s as good as it sounds, honestly.

breakfast oat cupcakes

The amount of sugar-laden cereal ‘breakfast’ bars out there are really NOT breakfast at all and kind of just rude. These beauties use very few easily accessible ingredients that actually make a ‘breakfast to go’ worth shouting about. Really.

I’ve never been the sort of person to miss breakfast as I absolutely love breakfast foods!………….BUT…………………

breakfast oat cupcakes

If you struggle for time in the morning, no need to miss breakfast with these simple, healthy breakfast oat cup cakes to go. A couple of these (yeah, maybe make double!) combined with good coffee (our current favourite: UK-based Smokey Barn), maybe a banana there’s no need to EVER miss breakfast again! They can even be frozen so go ahead and make a month’s worth 😉

breakfast oat cupcakess

So let’s look into some of the lovely things up close.
They’re easy + healthy,
sugar free,
gluten free,
dairy free,
under 90 calories,
and they’re take away.

The apple can be subbed with banana puree and if you do need that little extra bit of sweetness then some maple syrup or stevia would be healthier alternatives to the crunchy white stuff.

breakfast oat cupcakes

Sugar free breakfast oat cupcakes…to go

(makes 12 but in hindsight not enough!)

2 1/2 cups oats
1/2 teaspoon salt
1 cup apple puree (ripe banana puree would be good too)
3 tablespoons melted coconut oil
1 cup water + a splash more
optional: sweetener of choice, vanilla extract, cinnamon, dried fruit, nuts, chocolate chips

  1. Line a muffin tray with 12 liners + preheat oven to 190C.
  2. Combine first two dry ingredients in a large bowl and combine all remaining wet ingredients in a jug.
  3. Pour the wet mixture into the dry and mix until fully combined. Of course feel free to add any additional extras- cinnamon, raisins + walnuts would be too good. If the mixture seems a little dry add a splash more water.
  4. Transfer mixture to muffin tin + bake for 20-25 minutes. Leave until fully cool (overnight) + enjoy breakfast on the go.

Breakfast Oat Cupcakes adapted from this awesome recipe at Chocolate Covered Katie.
Amazing coffee, online (UK) here Smokey Barn Coffee.

Vegan Soft Cheese With Pumpkin + Sun Dried Tomato (Soy, Nut + Gluten Free)

Like our cheesecake recipes, we made one version of a vegan cheese – amended it slightly and here is the next attempt…this time it’s vegan soft cheese, low fat and has gorgeous sun dried tomatoes in.
Clearly from the images you can see it’s been sliced (straight from the refrigerator) but this really is a soft and tasty cheese. Ready to spread or whatever you like!

vegan soft cheese

Combined together with oats, nutritional yeast and cooked pumpkin (or puree), this is a very healthy vegan soft cheese – you just have to look down at the basic ingredients list to see for yourself.
Treat this as a simple go-to recipe for a vegan, dairy-alternative to homemade soft cheese!
Enjoy 😉

Pumpkin + sun dried tomato vegan soft cheese

1 cup water
1 cup pumpkin puree/cooked pumpkin
1 cup oats
1/2 cup nutritional yeast
6 sun dried tomatoes (I used tomatoes preserved in oil)
1 teaspoon himalayan sea salt
1 teaspoon white pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 cup water

1 1/4 cups water
2.5 tablespoons agar POWDER

Method:

  1. Add the ingredients in the order listed (not the agar + 1 1/4 cup water) + blend until very smooth with zero lumps.
  2. Heat the water + agar over a low heat until it becomes very thick + gloopy. Once thick, transfer to the cheese base + pulse until fully combined.
  3. Transfer the cheese to a mould of your choice. I used a loaf tin.
  4. Refrigerate for 30 minutes before using + store in the fridge for 5-7 days.

Adapted from Vegan paprika cheese from Cooking with Plants