A few Vegan Treat Recipes

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!

photo (35)

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

Method

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

photo (12)

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.

Method

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.

Breakfast Brownie

 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.

photo (36)

Ingredients

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)

Method

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 ❤

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