quick

5 Minute One Cup Vegan Loaf Cake

one cup vegan loaf cakeI 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.

one cup vegan loaf cake

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

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

  1. Preheat the oven to 180ÂșC + grease your loaf pan.
  2. In the large mixing bowl add the first 4 ingredients + combine. Then add the remaining fruit puree + milk to form a cake batter.
  3. Transfer to the greased pan + bake for 40 minutes. Allow to mostly cool before tucking in.

Chickpea Omelette (Soy, Gluten, Grain free)

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.

chickpea omelette

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!).

chickpea omelette

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

Chickpea Omelette / Pancake

(makes 4/5)
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)

  1. Mix all the ingredients excluding the vegetables + allow to sit for 10 minutes.
  2. Meanwhile heat a non stick frying pan over a medium heat + ladle the batter to cover the pan to desired thickness.
  3. 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.
  4. If you are making a batch, keep them warm in a very low heat oven.

The Tastiest + Easiest Gluten Free Vegan Waffles Ever

My favourite breakfast recipe hands down.

Gluten Free Vegan Waffles

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!

Gluten Free Vegan Waffles Gluten Free Vegan Waffles

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

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
1 banana
2 – 21/2 cups dairy free milk

Method:

  1. Add the ingredients to a blender + whizz until smooth. Adjust liquid/flour until pancake consistency is reached.
  2. Heat + grease your waffle iron + cook waffles as per your maker’s instructions. Mine typically takes 6 minutes per batch.

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. 😉

Sugar Free Chocolate Brownie Loaf

A sugar free chocolate brownie loaf, sounds good for you right? It is.
Dates, oh how I love thee. I am head over heals with dates…….on their own, stirred through porridge, in smoothies, smothered with nut butter (oh you haven’t tried this? Please do, immediately!), in ice cream, pure date paste, in caramel sauce……I just REALLY like dates.

sugar free chocolate brownie

Naturally these brownies are jam packed with date loving, making them free from nasty sugar but rather packed full of goodness. Here’s 7 damn good reason’s to eat more dates from naturalsociety.com. Oh these brownies are whole grain too :-), just sayin’. Recipes like this sugar free whole grain brownie loaf highlight how redundant eggs + dairy really are in sweet treats. Not necessary at all.

sugar free chocolate brownie

Date + chocolate = so much yum. Guilt free yum. A sugar free chocolate brownie.
And did I say how easy these are? Yep, add this little lot to a blender/processor and Bob’s your Uncle and Annie’s your Aunt.

sugar free chocolate brownie

I reckon I’ll be whipping this up for future last minute dessert ‘needs’ as they’re really tasty as hell, healthy to boot and ready in a flash.

Sugar Free Whole Grain Brownie Loaf

200 grams pitted dates
1 teaspoon vanilla extract
250 ml almond milk
150 grams spelt flour
50 grams cocoa powder
1 teaspoon baking powder
100 grams dark chocolate chips

Preheat oven to 200 ÂșC. Blend the dates, milk + vanilla until smooth.
Add the flours + combine thoroughly. Stir through the chips + transfer to a baking pan.
Bake for 20 minutes.

Black Bean Mocha Brownies (Gluten and Sugar free, Vegan)

Black bean mocha brownies…for that day when you NEED brownies like now! Blender brownies that are not only super quick to make but oh so healthful. These are those brownies that tick every box – no dairy, grain, gluten, egg or sugar.

Black Bean Mocha Blender Brownies

But but but, honestly they are still tasty as hell. Oh, and oh so adaptable too. Swap out the black beans for white beans, sub the walnuts for pecans, tahini for PB or coconut oil, ditch the coffee altogether + sweeten as you like. See, really, these are like a brownie for anyone and everyone 😉

Black Bean Mocha Blender Brownies

Black Bean Mocha Brownies

(make 12-16)

2 tablespoons chia seeds soaked in 6 tablespoons water
3 tablespoons almond milk
1 teaspoon vanilla extract
2 tablespoons tahini
1/2 cup cocoa powder
1 can black beans, drained (230 grams drained weight)
2 tablespoons dark strong coffee granules soaked in 2 tablespoon hot water

Dark chocolate chips  + walnuts

Method:
1. Preheat oven to 175 ÂșC + line a small baking tin (8X8 inches is good).
2. Throw the lot into a blender (not the chocolate chips or walnuts) + blend until smooth.
3. Transfer to the tin, press copious amounts of chocolate chips and walnut pieces into the batter + bake for 25 minutes.
4. Remove from the oven, allow to cool, slice + enjoy. Freeze like a dream.

One Pot Veggie Pasta

vegan pasta pot

A great way to use leftover veggies or clear the fridge for a filling, healthy meal. This is pretty much a full meal in itself and can be on the table in less than 20 minutes. It’s super adaptable and really delicious.

vegan pasta pot

vegan pasta potThe end result is kinda soupy but definitely not soup! This recipe is an easy go-to recipe for when you’re short of time, have limited ingredients but still require a complete meal. A complete, healthy, delicious and quick as hell meal.

vegan pasta pot

One Pot Veggie Pasta

(serves 2)

1 tablespoon olive oil
2 cloves garlic, minced
1 onion, chopped
1 teaspoon rosemary/oregano/thyme
veggies (carrot, courgette, pepper, mushroom, spinach, brocoli, tomatoes, chili, olives)
200 grams pasta (I used spelt spaghetti, but GF brown rice pasta is great too)
750 ml vegan vegetable stock
1 can lentils/bean of choice

  1. Saute the garlic, onion + herbs until fragrant.
  2. Stir in your chosen veggies (I chose carrot, pepper, broccoli, mushroom).
  3. Add the remaining ingredients + bring to a gentle simmer until the pasta is cooked. You may need to add more stock/water to get the required soupy consistency.
  4. If using spaghetti, you may have to separate the strands at the beginning of cooking. Fusilli/penne are much easier options!

 

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 ÂŁ1, 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 ÂșC + 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. 

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. 

Classic Green Smoothie Ice Lollies

I love a good smoothie and with the current ‘heatwave’ i’m taking an all time fave and making a refreshing lolly.

green smoothie ice lolly

To me this is a classic green smoothie recipe and often I find that many green smoothies are full or a myriad of random ingredients. Don’t get me wrong I love spirulina and almond butter or whatever else every now and then, but at the end of the day there’s something very tasty and simple about this. This is a smoothie I would drink daily just as a snack and I really don’t want to be over complicating things. It’s not good on time, mess or my waistline! But we’re making ice lollies here and this is also perfect as a solid, creamy, banana-packed iced treat. These are naturally way healthier than your average ice treat but definitely not losing out on flavour. They take absolutely no effort whatsoever (aside for waiting for them to freeze!) and can be adapted very easily.

green smoothie ice lolly

If I haven’t convinced you to make your own asap then this will: these are….

packed full of bananas
contain zero refined sugars
dairy free
low in fat
just sweet enough
cheap as chips

Of course the variations are endless, so have lots of fun mixing it up and trying something new. I’m thinking peach pie flavour next……..:-)

green smoothie ice lolly

Classic green smoothie ice lollies

(makes 6)

4 frozen bananas
1 cup almond milk
handful spinach
3 tablespoons maple syrup or sweetener of your choice.

Blitz away until smooth + creamy. Transfer to a popsicle maker + freeze.

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