oats

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.

Apple and Strawberry Breakfast Crumble (Dairy Free)

apple and strawberry breakfast crumble

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!
apple and strawberry breakfast crumble

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!

apple and strawberry breakfast crumbleThis 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.apple and strawberry breakfast crumble
This is a real dessert for breakfast………enjoy 😉

Apple and strawberry breakfast crumble

Serves 2

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

  1. Preheat the oven to 190ÂșC. Place the prepared apples + strawberries in an oven proof dish.
  2. 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.
  3. Top the fruit with the crumble + bake for 20-25 minutes. Top with yoghurt or anything you fancy.

Raw Carrot Cake Balls (Nut + Fat Free)

raw carrot cake balls

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

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

  1. Blend this pile of goodness until a smooth but slightly textured dough forms.
  2. 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. 😉

Fig and Tahini Energy Bites (Calcium Rich + Dairy Free)

So, like, where do you get your calcium? Just kidding.
But really, this here from MindBodyGreen is a great little visual piece if you were wondering the best sources or perhaps wanting a few quick fire responses up your sleeve!
OK, let’s get to it, fig and tahini energy bites.

Vegan RAW Fig Energy Balls There are tonnes of plant based sources of calcium that nourish our bones rather than acidify them as dairy does. Many people worry about folk on a plant based diet in terms of their protein (yawn!), iron and calcium intakes. Calcium has long been associated with dairy which is completely misleading as nature is chock full of it and more nourishing to our skeletal system. What I’m saying is don’t sweat the calcium, especially now you got balls of calcium steel.

Vegan RAW Fig Energy Balls

Calcium rich, protein pumped, fibre packed little balls of pure RAW goodness. Quick to knock up, these are ready when you are!

Vegan RAW Fig Energy Balls

Fig and Tahini Energy Bites, a calcium love affair.

1 cup dried figs
1/2 cup dried dates
3/4-1 cup oats
1/4 cup light tahini
1 tablespoon maple syrup

Add this little bundle of goodness to a food processor or blender + process til a real smooth dough forms. Divide into amazing balls of calcium rich energy. Enjoy.

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. 

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 175ÂșC + 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.

Way too Healthy Emergency Breakfast Cookies

breakfast cookies

You know how sometimes there’s a post claiming something really is the healthiest thing ever, like ever, ever? Like cookies that aren’t really that healthy, yeah it’s mostly not that true. Tragic. Of course I don’t do that here.

Way too healthy emergency breakfast cookiesSo I’m not gonna tell you about the health benefits of this cookie. I’m not even gonna tell you that these are gluten free, or that they’re dairy free also. And these cookies contain no saturated fats whatsoever. I won’t bother telling you that these way too healthy emergency breakfast cookies are good enough for breakfast and in fact probably a lot healthier than many breakfasts out there. In fact they’re definitely healthier than most breakfasts. Really.Way too healthy emergency breakfast cookies

Just take a look at the ingredients list (I know!). Not just a New Year ‘let’s be good’ cookie but a cookie to replace all rubbish and junk filled cookies out there.
Now we can grab a cookie(s) for breakfast, guilt free. It doesn’t need to be an emergency either.

A healthy breakfast cookie

These contain most of my favourite brekkie ingredients: nut butter, oats, brown rice, raisins, COCONUT, almonds. Gosh I love all these things so of course they’re gonna go in this cookie and make my day. Yay.Delicious, whole, plant based ingredients

For those days where you gotta leave in a rush, can’t stomach a full on breakfast or just want something delightful to snack on throughout the day! Oh, they dunk well too.Healthy breakfast cookies

Way too healthy emergency breakfast cookies

(makes 12-15)

wet:
1/2 cup apple puree/sauce
1/4 cup maple syrup/honey/agave
1/4 cup smooth nut butter of choice
1 teaspoon vanilla extract

dry:
1 1/2 cups gluten free oats
1/2 cup puffed brown rice cereal
1/2 cup shredded coconut
1/4 cup crushed almonds (any nut or seed would work well)
1/4 cup flame raisins (or dried fruit of choice)

method:

1. Heat oven to 180ÂșC + line a baking tray with parchment paper. Combine all the wet ingredients in a bowl. In a separate bowl add the dry ingredients + mix well.
2. Combine the wet + dry, combining thoroughly.
3. Using your hands or a spoon (i’m a hands on girl) form small lumps/balls + place on the baking tray. Flatten slightly.
4. Bake for 25 minutes + allow to cool fully before removing. These stay good for up to a week.

Baked Carrot Cake Oatmeal

carrot cake bake
I must admit I don’t at first think of carrots for breakfast but carrot cake, yes. Carrot cake in oatmeal form, yes oh yes. In oatmeal form topped with maple drenched salted nuts and seeds, yes, yes and yes. This breakfast is kind of a big deal for me. It tastes just like carrot cake but with all the nasties right outta there. See, it’s a big deal.A slice of carrot cake baked oatmeal

I ate this for breakfast warm and my it was sooo good. I also ate it cold the next day and it was even more delicious, cakier, sweeter, doughier, spicier. The great thing is you really don’t even need a plate and fork as it’s perfect for just picking up and eating on the go. Gosh, this kind of food is me food, me all over, in baked carrot cake oatmeal form!DSC_9363

The great thing is it’s pretty much as healthy as regular oatmeal or granola and packed full of healthy fats and protein. Plus you squeeze in a carrot first thing! This is the kind of breakfast that’ll keep you going until lunchtime, no blood sugar crashes in sight and packed full of delicious healthy ingredients. But then again this doesn’t even have to be brekkie as it’s way good enough as dessert. Amen. Delicious healthy ingredients

It was hard not to eat the whole tray. Severe restrain was exercised here. I wish I was more like Russ with his self control, maybe it’s a guy thing! Not that self control needs to be exercised as it’s so healthy but I mean I ate three pieces compared to his one………where’s the sharing eh?!! Not to worry as I’ll be making more of where this came from and might next time do an apple pie version, or pumpkin pie, or pineapple cake, chocolate brownie baked oatmeal……………………..A slice of carrot cake baked oatmeal

Here’s to having more desserts for breakfast and starting the day right with pudding!Carrot cake baked oatmeal

Baked carrot cake oatmeal

(serves2-4)

dry:
4 medium carrots, peeled + grated
1/4 cup raisins
2 cups oats
1 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon nutmeg + ground ginger
2 tablespoons soft brown sugar
pinch of salt

wet:
2 cups almond milk
2 tablespoons flaxseed combine with 6 tablespoons water
1 teaspoon vanilla

topping:
1/3 cup each of walnuts, sunflower seeds + pumpkin seeds
2 tablespoons maple syrup
2 tablespoons melted vegan butter

method:

1. Preheat oven to 200ÂșC. Combine all the dry ingredients in a large mixing bowl. Seperately whisk the wet ingredients together fully.
2. Add the wet to the dry + combine thoroughly. Transfer mixture to a baking dish, allowing to soak for 30 minutes.
3. Combine the topping mixture + spread evenly over the oats. Bake for 25 minutes or until set + browned on top.

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