Sticky Toffee Pudding
This one was influenced by reading Madeleine Shaw’s Get the Glow book. It is a healthy eating recipe book and although the recipe’s aren’t specifically Vegan, I have adapted this one to be 🙂
Although it doesn’t end up with a sponge like texture, it is still AMAZING. I was struggling not to eat all the mixture before I put it in the oven!
Ingredients (Serves 2-3)
50ml boiled water
125g Medjool Dates
1.5 Flax Eggs (Mix 1.5 tablespoons of Flaxseed with 4.5 tablespoons water)
50g coconut oil
130g ground almonds
1/2 tablespoon bicarbonate of soda
pinch of salt
1 tsp cinnamon
1/2 tsp ginger
1 tabsp agave nectar
2 tabsp almonds
1. Preheat oven to 160 degrees
2. Put the boiled water and dates in a pan and cook for 4 minutes, then whizz the dates and the water up in a food processor.
3. Add the flax eggs and coconut oil to the food processor and blitz again until all mixed.
4. Gently fold in the ground almonds, bicarb of soda, salt, spices, agave and nuts.
5. Put in a dish and cover with foil, cook for 25 minutes and then remove the foil and cook for 10 more minutes.
Would be great served with Alpro Custard or Dairy Free Ice Cream ❤
Pure Energy Flapjacks
These are great and can easily be adapted to contain different dried fruit/ nuts. They are quick and easy to make and require no baking. This recipe was found in the Vegan Pantry recipe book but I have seen it in a few others too 🙂
If you love the mug, you can find this at http://www.crumpetsandcoffee.com
Ingredients (makes 8 bars)
2 very ripe bananas
3 tabsp coconut oil
Zest of 1 ornage and a tablespoon of juice
15 unsulphured dried apricots
200g gluten free oats
3 tabsp raw cacao powder
pinch of salt
You can always sub the Orange Zest for Lemon, dried apricots for dates or other dried fruit, and I have also added almonds in to the mixture sometimes too and covered with seeds.
1. Mash bananas
2. Liquify the oil, add the zest, juice and dried fruit, then add to the bananas and stir well.
3. In a large bowl, combine oats, cinnamon, cacao and salt.
4. Add in banana and mix really well, dough should be thick and sticky.
5. Press mixture into a dish and cover with cling film. Refrigerate for at least 2 hours but best overnight. Cut into 8 bars and wrap individually.
I store mine in the fridge.
This one comes from my favourite Vegan Recipe book by Aine Carlie Keep it Vegan. It’s mega quick to make and you can swap and change the kind of dairy free milk you use and also the fruit too.
100ml almond milk
1 tabsp cacao powder
1/2 tabsp agave nectar
1 teasp vanilla extract
pinch of salt
150g gluten free oats
20g dairy free choc chips (Optional)
75g strawberries (or any fruit you desire)
1. Preheat oven to 180 degrees
2. In a bowl whisk almond milk, cocoa powder, agave nectar, vanilla extract until combined.
3. Add a pinch of salt to the oats and then mix with wet ingredients. Stir in the choc chips.
4. Add the strawberries to the bottom of the dish. Pour over the oat mixture and bake in the oven for 15 to 20 minutes.
5. Remove from the oven and eat warm.
I then like to top it off with Choc Shot chocolate sauce… PERFECTION ❤