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Month: February 2017

Black Bean Brownies with Marshmallow Fluff

Black Bean Brownies with Marshmallow Fluff

I have made these delicious black bean brownies a really really long time ago and I think it’s time I make them again.

I was always sceptical about brownies made from sweet potatoes, beetroot and especially black beans. Until I tried them. The first two make delicious juicy and moist brownies and the latter have a bit of a bite to them. I’m guessing it’s the black beans (how did I figure that out??).

There is no refined sugar in the brownie at least (the marshmallow foam is a different story) and loads of fibre and protein due to the beans. As egg replacement I used aquafaba, my favourite egg replacement  and very versatile ingredient.

I found out about aquafaba when I saw delicious macaroons on Instagram last year and having looked up the recipe and ingredients list, I saw this strange ingredient I had never heard of before.

So what did I do? Of course I googled it (what else dummy!!!) 

Off I went first a bit sceptical then after the first deliciously firm foam that looked just like beaten egg white, totally convinced and made my first vegan macaroons. They had no feet, I knew nothing about macaroons and feet . Long story short aquafaba became my go to egg replacement and I used it in everything. As I did in this recipe.

It is used as egg replacement in the brownies themselves and also obviously for the Marshmallow Foam. My monkeys loved it and so did I.




Black Bean Brownies with Marshmallow Fluff
For the Brownies
Dry ingredients
  1. 1 1/2 cups almondmeal
  2. 3/4 cup Cacao Powder
  3. 1 cup Agave syrup
  4. 2 tsp baking powder
  5. 1/2 tsp Salt
Wet ingredients
  1. 125ml almond milk
  2. 2/3 cup (160ml) coconut oil, melted
  3. 2 vanilla beans
  4. 1 x 400g tin of black beans, drained and washed
  5. 2 tbsp Aquafaba
For the Marshmallow Fluff
  1. Aquafaba from one can of chickpeas, chilled
  2. 1 cup caster sugar I used brown
  3. 1 tablespoon arrowroot powder
  4. pinch fine grain sea salt
  5. 1 teaspoon apple cider vinegar
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To make the brownies
  1. Preheat the oven to 180 degrees Celcius
  2. Combine all the dry ingredients in a large bowl. Beat the aquafaba in a separate bowl until
  3. foamy
  4. Now mix all the wet ingredients (except the aquafaba) in a standmixer until thick and
  5. creamy
  6. Combine the wet (except the aquafaba) and dry ingredients.
  7. Now fold everything carefully into the aquafaba
  8. Pour the batter into a deep baking tin lined with parchment paper and bake for about 30-40.
  9. Please check every now and then because every oven is different. When you take out the
  10. brownies they will be very wet and you will need to let them cool down completely before you can spread the marshmallow foam on top. It’s best to let them cool down in the fridge
  11. for about ca. 20 minutes
For the Marshmallow Fluff
  1. Mix the AF in a standmixer until stiff and you can turn bowl upside down.
  2. Add the vinegar and arrowroot powder and continue mixing.
  3. Gradually add the sugar.
  4. Mix until the mixture is very stiff and shiny.
  5. You saw the picture its very stiff.
  6. Now to assemble spread the fluff on the brownie.
  7. Turn on your grill and brown the fluff under the grill. Watch it though I nearly burned it. Its very quick

Sweet Potato Burger with Cranberry Sauce and Minty Peas

Sweet Potato Burger with Cranberry Sauce and Minty Peas



I can’t believe how lazy I’ve been making dinners lately. Maybe it’s to do with the fact that I always have to make a non-vegan dinner for my other half and a vegan dinner for myself. But anyway apart from making all sorts of treats I’ve been surviving on nuts and dates in the evenings lately.
Not that there’s anything wrong with nuts and dates but I really want a nice dinner tonight and I might as well have a burger.

A burger you say? Not very healthy is it. Oh well this one is…

I have actually made this burger when I was trying to come up with fancy starter ideas for our Christmas Dinner this year. I was experimenting with sweet potato fritters and came up with this beautiful patty that I then just used as a burger patty and actually as my starter served with spinach and roasted pine nuts. 

But back to the burger. I always loved sweet potatoes and while I often have them as chips I thought the idea of having them in a burger instead of as a side was great.
Adding spinach and bell pepper gave them that bit of bite and additional nutrients and serving them with minty peas also added protein.

There is no nasties in this burger except the bun if you consider wheat a nasty but that’s a different topic for a different day.
Overall I just love the way this burger came together with the sweet potato patties the peas and of course that Christmassy cranberry sauce. Obviously you can have cranberry sauce any day but it always reminds me of Christmas. The burger was juicy and tangy and also sweet and made the perfect comfort food dinner or lunch that day.

Thinking back to that and my nut and date dinners I think Ill just make that for myself tonight and start reading that book that I bought over a month ago and haven’t had a chance to read because I am still fighting with that cold which I think is actually a sinus infection as it gives me awful facial pain. Maybe I should just roll up on the couch under my blankie and have a good rest and read that book.

Anyway enough moaning. Here’s the recipe

Sweet Potato Burger with Cranberry Sauce and Minty Peas
  1. 2 smallish sweet potatoes
  2. 1 tbsp plain flour
  3. 1 tbsp corn flour
  4. 1/2 bell pepper
  5. one handful coriander leaves
  6. salt and pepper
  7. oil for frying
  8. 1 cup frozen peas
  9. 1 tbsp mint leaves
  10. 2 tsp vegan butter
  11. 2 burger buns
  12. one handful spinach leaves
  13. 1 red onion
  14. Cranberry sauce
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  1. Grate the sweet potatoes on a coarse grater and chop the bell pepper as finely as you can.
  2. Squeeze out most of the juices from the sweet potatoes but leave a bit of moisture in.
  3. Chop the coriander leaves.
  4. Combine the pepper sweet potatoes and coriander in a bowl.
  5. Now add the flour and corn flour, salt and pepper and mix everything until evenly combined and a bit sticky.
  6. Divide the mixture into four and form four flat patties.
  7. Fry in a shallow pan until cooked through in the middle and crispy on the outside.
  8. In the meantime chop the mint leaves and combine them with the peas and butter and heat in a small saucepan until the butter has melted and the peas are hot throughout. Do not cook
  9. Assemble all by starting with the bottom of the bun then the spinach then one burger patty and red onion on top followed by some cranberry sauce and another patty.
  10. Finish off with dripping pea sauce and the top of the bun
Valentines Day – Just my humble opinion

Valentines Day – Just my humble opinion

Just my humble opinion…
So today is Valentine’s Day and I am not sure how I feel about that. I see all these beautify photos on Instagram of heart-shaped dishes from cookies to pancakes to full sized cakes and so many many other lovely treats. To be honest I love the look of all of them and the creativity and thought behind them.
And I just love the colour pink so anything pink I see (or maybe most pink things) I love.

When you go out to the shops today you see all these men rushing around buying roses and chocolates. And I can’t help but thinking isn’t this all a bit silly?

Is it because we never do anything like that (my other half and me), I don’t get flowers or chocolates and we don’t go out for a romantic dinners on Valentine’s Day.
But honestly who does?

I think if I came home with some pink cake or chocolates I’d be getting very highly raised eyebrows.

I remember the only time I got a present (roses a big teddy and chocolates) on Valentine’s Day was the very first year I was going out with my significant other, and I think the pressure of it all got to him.

Breakfast Bowl

On the other hand, my little James came home yesterday with a handmade Valentines Card for his dad, brother and mum and I thought that was so cute. They made them in school yesterday and now it’s on my kitchen press.

The girls in the office had the idea of making our own cards this year, too. And so we did.

But is anybody really taking today seriously. Are there people out there who would spend a fortune going out for dinner and buying expensive presents? I am sure there are, otherwise restaurants wouldn’t be fully booked tonight and the guys would be running around buying all that stuff.

Anyway Ill be off to Instagram now looking at all the pink heart shaped food and maybe next year, if I don’t forget Ill create something myself and post the recipe her. Until then you have my delicious pink breakfast bowl to look at which I made today and it coincided with the pinkest day of the year. HAHA

Pink Valentines Breakfast
Deep Pink Plum and Berry Smoothie

Deep Pink Plum and Berry Smoothie

I’m still fighting this nasty cold that I got about 4 days ago and I am really not happy. I haven’t been sick for over a year and I have way too much to do to be sick.

My two monkey are getting bolder by the minute and wont listen to anyone especially the small guy. Well actually both of them are just as bad as each other.

Work is busy and I have so many ideas fro recipe that I just don’t want to be sick.

Anyway to boost my immune system and hopefully get back on track very soon, tomorrow would be good 🙂 or Id prefer later today actually, I made this really old favourite of mine. The Pink Plum and Berry smoothie.

I don’t know about you but I try to buy seasonal fruit and veg but sometimes I’m in the mood for some berries and guess what when I buy them out of season they’re just so disappointingly sour. But frozen berries are always in season right? So This smoothie is nearly seasonal except for the plums and strawberries, I guess which were quite sour though.

So if you need a boost of vitamins here comes my recipe for the Deep Pink Plum and Berry Smoothie.

Deep Pink Plum and Berry Smoothie
Makes one medium sized bowl
  1. 3 very ripe fresh bananas
  2. 1 ½ plums de-stoned
  3. 2-3 strawberries
  4. 75g frozen mixed berries and some for decoration
  5. Granulated pumpkin seeds for decoration
  6. Sweetener of choice, I used agave syrup
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  1. Blend all ingredients except the decorations in a blender until smooth.
  2. Pour into a bowl and decorate as you wish
Hazelnut Pumpkin Seeds Date Bar

Hazelnut Pumpkin Seeds Date Bar


Who doesn’t love breakfast bars, right?

They’re small and handy and if you have no time for breakfast in the morning just throw one in your bag and have it with your coffee or tea on the way to work, school, anywhere really. But are they good for you? With the huge amount of different bars on the market its hard to chose the right bar. They are all being marketed as really good for you with loads of fruit and nuts and cereal. But have you checked the ingredients list? First of all its usually a really long list and then one of the first ingredients listed is usually sugar.
SO they are full of sugar. Most of them anyway.
And while I have also been guilty of buying them because they are so nice with your morning caffeine fix I think there is a better solution and it doesn’t involve much work!
WIN WIN right?
So let me introduce you to the three ingredient breakfast bar. Or elevenses bar or anytime you want a snack bar really.
I try to make loads of them and keep them handy to bring to work or feed my kiddies with their plant milk when they’re that bit peckish.
I hope you’ll like them as much as I do.
Print Recipe
Hazelnut, Pumpkin seed & Date Breakfast Bars
Delicious healthy nutty bars, ideal for elevensies
  1. Chop all the ingredients with a sharp knive until they are very small. I usually do this because I like my bars chunky. You can also throw them into a food processor and process until you get a sticky mass that can be rolled out. If it is too crumbly add a drop of water. Really only a drop until all the ingredients come together.
  2. Roll out into a square about 1cm high, obviously you can make thicker bars but then you will have less bars.
  3. Cut into bars
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