healthy

Plantain Chocolate Chip Cookies (Grain Free + Vegan)

Chocolate chip cookies…they’re a go-to comfort snack to match that cool refreshing glass of almond milk or your favourite hot drink during the day or evening. It’s a social snack, most people’s eyes light up when ‘cookie’ is mentioned as an offering. It’s a fact. As you may have guessed (from the way we do things on the blog here) it’s not any old cookie, it’s made with…plantain?!

Grain Free Vegan Chocolate Chip Cookies

Err, why? Well you searched for grain-free vegan paleo cookie recipe. And you got plantain chocolate chip cookies as your answer.
These are as good as they look too.
The facts:
Plantains are high in fibre, vitamin A & C, rich source of B vitamins (B6) and loadsa minerals too just look for yourself here livestrong will tell you more than you need to know.

DSC_2841 Grain Free Vegan Chocolate Chip Cookies

Personally, we love how these are healthy and yet you’d find it hard to find anything wrong with the taste and texture…they’re that good! Small, moreish, yet simple to make!

Grain Free Vegan Chocolate Chip Cookies

Plantain Chocolate Chip Cookies

(makes 12)

1 ripe plantain
2 tablespoons coconut oil
1 teaspoon vanilla extract
1/2 teaspoon bicarbonate soda
2 tablespoons coconut flour
2 tablespoons tapioca starch
2 tablespoons coconut sugar
2 tablespoons dark chocolate chips

Method:
1. Preheat oven to 175 ºC. Lightly grease baking tray.
2. Combine all the ingredients apart from the chocolate chips in a blender/food processor. Once processed fold through chocolate chips.
3. Spoon tablespoon sizes of cookie dough onto the baking pan + bake for 12-15 minutes.

Recipe minimally adapted from this recipe at Purelytwins.

Probably the Healthiest Chocolate Cake Ever – Guess what the unusual Ingredient is?!

I’ve said this is probably the healthiest chocolate cake out there, which is probably not much of a big deal to you. Yet. However, when you taste this you’ll soon realise that not only is it healthy but highly likely the best chocolate cake you ever had. Really.

healthiest chocolate cake

I’m completely in love with this cake. This chocolate cake. It’s rich, dark, light yet moist. The frosting is to die for and the chocolate chips give this a double smash of chocolate. I used dark chocolate chips with the first ingredient cocoa mass rather than sugar which really helps ramp up the richness and limit the sugar content.

Cauliflower. Yep, that’s right. Frozen cauliflower in your chocolate cake. I urge you to try this but if it really doesn’t float ya boat then you can replace with one cup of apple/sweet potato puree. But frozen cauliflower chocolate cake is the bomb!

Anyway, right now this is all hear say so just go ahead and make it. See for yourself!

healthiest chocolate cake

Healthy Cauliflower Chocolate Cake

3/4 cup spelt flour
1 teaspoon each of baking powder + bicarbonate of soda
2 teaspoons egg replacer
1/4 cup coconut sugar
1/4 cup cocoa powder
1 cup dark chocolate chips
2 cups loosely packed frozen cauliflower, thawed
1/2 cup coconut milk
4 tablespoons coconut oil

1. Preheat oven to 175 ºC + grease an 8″x8″ baking pan.
2. Combine all the dry ingredients, mixing well.
3. In a blender add the remaining ingredients including the frozen cauliflower + blend until very smooth.
4. Stir the two mixtures together, transfer to the pan + bake for 30 minutes.

Ice/Frost with this bad boy:

Original recipe here at Chocolate Covered Katie.

Wholegrain Coconut Raspberry Cake

You know we’re all about the health, the wellbeing and just straight to the point good food. Healthy doesn’t mean complicated and fancy – often it’s quite the opposite! So having been to our local greengrocers to get his fresh raspberries 2 punnets for £1, there had to be a cake somewhere down the line using these gorgeously soft beauties…I came up with this idea: a wholegrain coconut raspberry cake. What you think?

Wholegrain Raspberry Coconut Cake Vegan

On goodnessgreen we love using the humble coconut. There are so many reasons why – follow the tag as shows our variations of this amazing fruit (well drupe technically) so far…

Wholegrain Coconut Raspberry CakeThe breakdown of why you want me:
I’m a quick to make cake,
super delicious,
so adaptable,
healthy as hell,
crammed full of coconut,
hello wholegrain,
dairy free,
what more do you want?

wholegrain raspberry vegan cake

Wholegrain Coconut Raspberry Cake

2 cups wholewheat spelt flour
3 teaspoons baking powder
1/4 cup dessicated coconut
1/2 cup coconut sugar (or replace with sugar of choice)
1/2 teaspoon salt
1 teaspoon cinnamon
1 cup coconut milk
1 egg replacer (chia, flax or NRG egg replacer powder)
4 tablespoons coconut oil
1/2 cup dairy free yoghurt
2 teaspoons vanilla extract
1 cup raspberries + extra coconut + raspberries for sprinkling

Method:

  1. Preheat oven to 175 ºC + grease an 8″ cake tin.
  2. Combine the first 6 ingredients in a large mixing bowl. Add the remianing ingredients except raspberries to seperate bowl and whisk thoroughly.
  3. Combine the 2 mixtures to form a cake batter. Fold through the 1 cup of raspberries + transfer to the greased cake pan.
  4. Top with a sprinkle of raspberries + extra coconut.
  5. Bake for 60 minutes or until an inserted skewer comes out clean.

Wholegrain Coconut Raspberry Cake adapted from Chocolate Covered Katie’s Raspberry Vanilla Coffee Cake. 

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

Vegan Cupcake Cheesecakes

vegan cupcake cheesecakes

We did a raw berry coconut cheesecake recipe once before and it turned out to be a real success – especially as a first go! So the thinking behind this recipe was to carry on with the cheesecake theme using coconut + berries and put a twist to the whole idea. Born were vegan cupcake cheesecakes.

vegan cupcake cheesecakes vegan cupcake cheesecakes

For regular visitors you’ll know that we think coconut is just amazing – and that flavour really comes through with these little gems. Producing cheesecakes with no cream cheese is so simple and this will most definitely impress all cheesecake lovers (and possibly convert them to the idea of using dairy-free baking ingredients, ha ha).

vegan cupcake cheesecakes

As it’s still January, people are giving the whole veganuary thing a shot (keep it going – you’re doing great) so why not give these sweet little treats a whirl…Mmmm!

vegan cupcake cheesecakes

Useful link: Veganuary – it will put your curious mind at ease…

Vegan Cupcake Cheesecakes

base:
1 cup oats
7 dates, no stones
2 tablespoons coconut oil
1/4 cup flax meal

filling:
1.5 cups cashews, soaked overnight
1/2 cup coconut cream
1/2 cup maple syrup
1/3 cup coconut oil
1 lemon, juiced

optional:
berry compote, chocolate, nut butter

Method:

  1. Prepare 12 silicone moulds (cupcake liners would also work) ready for your cheesecakes.
  2. Blitz the base ingredients + divide amongst the liners. Press down hard to compact with a glass or something like that. Place in freezer until set.
  3. Blitz the filling ingredients + spoon on top of the base. Decorate exactly as you fancy: some berry compote, caramel or alternatively flavour the filling with a nut butter or dark chocolate melted.
  4. Place in freezer for a 3-4 hours until set. These can be thawed for 15 minutes prior to eating or eaten straight from the freezer. Enjoy.

Recipe for vegan cupcake cheesecakes adapted from Minimalist Baker + My Whole Food Life. 

Pumpkin Spiced Doughnuts with Coconut Frosting ( Gluten Free + Dairy Free)

Pumpkin Spiced Doughnuts

OK, so i’m sure you’re wondering how you make a ‘healthy doughnut’? Do they even exist? Of course! But aren’t they supposed to be an indulgent treat when you just need something sweet and comforting to eat?
Well these are both of those, combined we’ll call them a ‘healthy treat’ as they are just the treat you’re looking for with that afternoon tea or coffee – all the pleasure, none of the guilt!

Pumpkin Spiced Doughnuts

Using coconut nectar sugar, no dairy, pumpkin purée (with all the goodness of high fibre, heart healthy, mood boosting pumpkins) these are already set to be a satisfying nibble.
Always the coconut fan, using coconut oil & sugar gives these a great taste and texture alongside the cinnamon/nutmeg/vanilla – not a processed ingredient in these, too right!

The recipe makes 6 pumpkin spiced doughnuts, you may however be referring back to this recipe and letting your friends and family know that there is life beyond Krispy Kremes…

Pumpkin Spiced Doughnuts

Pumpkin spiced doughnuts

(makes 6)
1 cup oat flour
1 tablespoon cornstarch
1 teaspoon baking powder
1/4 teaspoon baking soda
pinch salt
1/4 cup coconut sugar
1/2 teaspoon ginger, nutmeg + cinnamon

3/4 cup pumpkin purée
1 tablespoon flaxmeal + 1/4 cup coconut milk
2 tablespoons coconut oil
3 tablespoons maple syrup
1/ teaspoon vanilla extract

coconut cream frosting:
3 tablespoons coconut cream,1 tablespoon maple syrup, 1 tablespoon shredded coconut + 1/2 teaspoon vanilla extract

Method:

  1. Preheat oven to 180 ºC. Combine the flax + coconut water in a small bowl.
  2. Add the first 7 dry ingredients to a bowl + mix thoroughly.
  3. Add the pumpkin, oil, maple syrup + vanilla to the flax mixture + whisk well. Add this mixture to the dry bowl to produce a thick batter.
  4. Transfer the batter to a silicone or greased doughnut pan. Bake for 20 minutes or until inserted toothpick comes out clean.
  5. Blitz the icing ingredients together + smother. Eat any leftovers.

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Wholegrain Banana Bread – (Low Fat + Vegan)

Wholegrain Banana Bread

What to do with those old bananas? Unless you buy them super green and unripe, they don’t last long (especially when you LOVE bananas). So when they’re turning overripe, this is a simply delicious bread that will really impress!

Wholegrain Banana Bread

The good stuff:
It contains bananas!
It’s low fat and vegan.
Made using heart healthy oat flour.
An excellent source of niacin to boost your metabolism from the spelt flour.

Wholegrain Banana Bread

I know this time of year many people are interested in chocolate and savoury snacks, but this won’t disappoint. There’re too many positives about bananas: they’re really cheap, healthy and they’ll keep your blood sugar steady throughout the day.
Eat this wholegrain banana bread any time of day too – not just with that afternoon cuppa! Yummy…

Wholegrain Banana Bread

Wholegrain Banana Bread (Low Fat + Vegan).

2 cups oat flour
1 cup spelt flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon cinnamon
1/4 teaspoon salt
4 very ripe bananas
1/4 cup coconut milk
1/2 teaspoon apple cider vinegar
3 tablespoons liquid sweetener (I used maple syrup)
1 teaspoon vanilla extract
3 tablespoons coconut oil

Method:

  1. Preheat the oven to 175ºC + grease a loaf pan. Combine the first six ingredients in a mixing bowl. I make oat flour with oats in the Vitamix on high for 30 seconds.
  2. Add the ACV to the milk + set aside. Mash your bananas to form a smooth puree or just throw in the blender.
  3. Now add the remaining ingredients to the smooth bananas including the coconut milk + mix thoroughly. Add this to the dry mix to form a smooth batter.
  4. Transfer to the loaf pan, top with brown sugar (optional but delicious) + bake for 50 minutes or until an inserted skewer comes out clean. Cool a little before devouring.

Pumpkin Chocolate Brownies (Dairy Free + Gluten Free)

Pumpkin Chocolate Brownies

OK so time for something sweeter on the blog, it’s been a little while we know! These simple pumpkin chocolate brownies really have very few ingredients and are just truly satisfying. It’s getting cold outside and when someone’s made you a hot drink, these accompany that quite nicely.

Pumpkin Chocolate Brownies

With some pumpkin puree leftover and the urge for a chocolatey gluten free treat, these came to mind and proved a real success! Made with healthy brown rice flour and almond flour, combined with some other truly special plant based ingredients, you really do feel good eating these (well we did anyway!)

Pumpkin Chocolate Brownies

Invite over a friend or take to someone’s and share a heathy indulgent moment or two.

Pumpkin Chocolate Brownies

Pumpkin Chocolate Brownies

1 cup pumpkin puree
2/3 cup dates
generous sprinkle cinnamon
pinch of sea salt (I used pink himalayan)
1 cup almond flour
1/3 cup brown rice flour
1/3 cup raw cocoa
4 tablespoons liquid sweetener (I used maple syrup)

Entirely optional but you could also drizzle with raw chocolate sauce:

2 tablespoons coconut oil
2 tablespoons cocoa
1 tablespoons maple syrup

(just combine this little lot over a low heat + drizzle away)

Method:

  1. Preheat oven to 180ºC + line a small baking dish. Blitz the pumpkin + dates until smooth.
  2. Add this mixture to a bowl with remaining ingredients, combine well + transfer to the baking dish.
  3. Bake for 20-25 minutes or until inserted skewer comes out clean. Once removed allow to stand for 20 minutes before slicing.
  4. Enjoy now as is or drizzle with chocolate sauce.

Wholegrain Pumpkin Vegan Sushi Rolls

Pumpkin Vegan Sushi
These pumpkin sushi rolls have been something we’ve been just dying to try, not for the pumpkin necessarily (although this time of year is all about the root veg) but because:
a). they’re vegan (and everything vegan rocks!)
b). there’s a first time for all experienced sushi rollers and this was that time in our household. Of course, this now means we’re going to become ‘experts’…

Pumpkin Vegan Sushi

The pumpkin idea is simple, Halloween has been and gone and there’s a few leftover edible pumpkins left in the supermarkets (although not many) and as pumpkin is an autumn/winter seasonal veggie, why not put some in the sushi?

But, this isn’t just any kind of sushi – your standard white rice kind, these pumpkin vegan sushi rolls are made with uber-healthy organic brown short grain sticky rice. That’s what makes this extra special, knowing you’re getting all that organic wholegrain into your sushi life. When you’ve got the choice, go brown over white every time.

Pumpkin Vegan Sushi

Brown sticky rice notes:
One rinsing will do before cooking,
Allow more cooking time (according to packet, around 40mins),
Brown rice does not have to be drained (unlike white),
Works best with a handing rolling mat (rice on the inside of the nori seaweed too).

Some nutritional bits for you about brown rice:
*Easier to digest as it’s much ‘lighter’
*Low GI, reducing insulin spikes (slow-release sugar)
*High in Manganese
*High fibre – good for weight loss
*A ‘whole grain’
*Rich in antioxidants
*Perfect baby ‘first food’ as it’s nutrient rich (ideal as we’re new parents!)

Pumpkin Vegan Sushi

Armed with the raw ingredients including avocado, red pepper & green onion as well as a brand new rolling mat, it was time to get stuck in. It’s quite calming really once you’ve got the hang of spreading the rice thinly and evenly, as it’s something to keep a busy mind distracted as you gotta concentrate. It’s a situation whereby once you commit, you have to go the whole way much like walking into the (cold English) ocean up to your waist: 3, 2, 1 under! I found the trick was once you start rolling don’t be afraid, just carry on – who cares if it’s not perfect, that’s what the other 4 sheets of nori in the packet are for…to make more delicious sushi.

Pumpkin Vegan Sushi

These sushi rolls are gluten, dairy, egg, nut, and soy-free (as long as you leave out any tofu and no tamari for dipping). However, we jazzed the serving up with a generous squeeze of wasabi and some organic tamari…just yummy. This made a great weekend lunch, and yes we’ll be making again and using some more of our 10kg stash of brown sticky rice!

Pumpkin Vegan Sushi

Choose your fillings and enjoy!

Wholegrain Pumpkin Vegan Sushi Rolls

(makes 5 rolls)

1 cup of uncooked short grain brown rice, cooked according to packet instructions
5 nori sheets
1 cup roasted pumpkin, mashed
1 tablespoon wasabi
1/3 cucumber, sliced into strips
1/2 red pepper, sliced into strips
2 spring green onions, sliced into strips
1 avocado, sliced into strips
(any other filling that takes your fancy)
serve with the usual wasabi, pickled ginger + tamari

  1. Mash the roasted pumpkin + wasabi to a smooth consistency.
  2. Arrange all your prepared vegetables including your pumpkin paste, rice + nori sheets on a chopping board.
  3. Lay out your nori, spread rice thinly + evenly (rolls better that way) and lay filling on the top of the rice not quite half way up the nori sheet. Using your sushi mat start rolling your sushi according to the package instructions. Most packets have instructions, but this video was pretty useful.
  4. Slice up each roll + devour with condiments.

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