vegan

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 ºC. 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.

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!

 

Flourless Blondies (Grain + Dairy Free)

For completely grain free cooking, these look pretty darn good don’t they? Welcome flourless blondies….

flourless blondies vegan

Most people who are into cooking are likely to have a can of chickpeas in their cupboard, and as this is the bulk of this ingredient list, you’re doing well already!
This is a true floury brownie alternative with all the taste and texture of a small cakey snack (and the almond butter really does give this that extra satisfying bite).

flourless blondies vegan

One of the main purposes of this blog is to show people that delicious and healthy cooking/baking can be done with great results from just a few simple ingredients. So with very few exceptions, this is essentially an all natural recipe with an all-satisfying outcome. Once they’re out the oven start thinking about that cup or tea of coffee these are going to meet up with…

Grain free baking is becoming more and more popular with the explosion of paleo recipes everywhere as people shift their old ideas of using traditional all-purpose flours as their go-to baking staple. Oh yeah, we’ve got some great grain-free ideas for you too right here.
The great thing is these are also vegan of course (go team vegan! :-D).

flourless blondies vegan

Flourless Blondies (Grain + Dairy Free)

1 can chickpeas (drained)
1/2 teaspoon baking powder
1/2 teaspoon bicarbonate soda
1 teaspoon vanilla extract
1/3 cup agave syrup
1/2 cup almond butter
1/4 cup dark chocolate chips

  1. Line a 6″X8″ baking tin + preheat oven to 175C.
  2. Add all the ingredients apart from the chocolate chips to a food processor + process until smooth.
  3. Fold through the chocolate chips + transfer to the baking pan.
  4. Bake for 25-30 minutes.
  5. Cool in the pan for 30 minutes, slice + really enjoy.

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. 

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 190ºC + 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

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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