Month: October 2015

Carrot Cake Oatmeal

carrot cake oatmealThere’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.

carrot cake oatmealI’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.

carrot cake oatmealYou may be interested in this super creamy healthy bowl of carrot cake oatmeal for the following:

no added oils
dairy free
3 servings of fruit/veg
Low GI
high in fibre
10 minutes
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!

carrot cake oatmealAnyway, 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

(serves 2)
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)

  1. Add all the ingredients to a pan + cook on a low simmer for 10 minutes.
  2. Transfer to two bowls, sweeten as you wish + add desired toppings.
  3. Coconut + toasted almonds are good.

Coconut Tea Cake

Coconut Tea Cake

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.

coconut tea cake

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

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

Method:

  1. Heat the oven to 175 °C + grease a loaf tin.
  2. Combine the first 7 ingredients in a large mixing bowl.
  3. 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.
  4. Transfer to the pan + bake for 40 minutes.

Simple Vegan Oat Bars

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!

Simple Vegan Oat Bars Simple Vegan Oat Bars

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 BarsSimple Vegan Oat Bars

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

Method:

  1. Preheat oven to 190 ºC. Line + grease a square 20×30″ baking pan.
  2. Add the first 5 dry ingredients to a large mixing bowl + combine fully.
  3. Mix the remaining wet ingredients together + add to the dry oat bowl. Thoroughly combine until the mixture is fully coated.
  4. Transfer to the lined baking pan, flatten firmly + bake for 20 minutes. Allow to cool before slicing + store in the fridge.

Raw Coconut Lime Cheesecake Bars

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!raw coconut lime cheesecakeThere’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).

raw coconut lime cheesecake

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).

raw coconut lime cheesecake

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 raw coconut lime cheesecake

Raw Coconut Lime Cheesecake Bars

base:
1 cup shredded coconut
1 cup oats
1 cup dates
2 tablespoons melted coconut oil
pinch of sea salt
filling:
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

  1. Line a small baking pan with baking parchment.
  2. Blitz the base ingredients until a sticky dough forms. Press firmly into the pan + freeze.
  3. Blend the filling ingredients until super smooth + creamy. Pour over the base + freeze until set.
  4. To enjoy, remove from the freezer to thaw a little + slice away. Eat up or place in the fridge.