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Month: March 2018

Fluffy Vegan pancakes

Fluffy Vegan pancakes

Who doesnt like pancakes right? I certainly do. And I was on the search for a delicious vegan pancake forever until I came across the fluffy recipe by thevegan8.com

I did try it out and thought it was a bit too starchy for me. So i adapted it a small bit and used Oatmilk instead of coconutmilk (just because I am not a big fan of coconut flavour in anything except on its own)

Anyway these turned out so so fluffy and delicious.

Please have a go and try them you will not regret it.

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Fluffy Vegan pancakes
Course Breakfast
Servings
Ingredients
Course Breakfast
Servings
Ingredients
Instructions
  1. In a large bowl sieve in the flour, corn flour baking powder and baking soda. Mix well
  2. In a separate bowl combine the apple cider vinegar and oat milk, whisk and let stand for 5 minutes.
  3. Now pour in the the milk mixture along with the maple syrup and vanilla essence into the dry ingredients. Whisk well and let stand for another ten minutes or so.
  4. Stir again and fry pancakes on a high-ish temperature in a non stick pan.
  5. Serve with berries and cashew cream.
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Chocolate Orange Cheesecake and Lemon Turmeric Cheesecake

Chocolate Orange Cheesecake and Lemon Turmeric Cheesecake

Want a cheesecake with a superfood in it? well youre in luck as I have created two very yummy cheesecakes and both feature a superfood. Whats not to like right.

 So are you an orange or a lemon fan? Or do you like both. Me for one I think I prefer lemon, although the orange one is pretty good too. So you can try both like I did and please let me know if you do. Id love to hear your opinion.

Scroll down for both recipes

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Chocolate Orange Cheesecake
Course Dessert
Servings
slices
Ingredients
Course Dessert
Servings
slices
Ingredients
Instructions
  1. To make the crust, place the flour sugar, butter and cacao in a big bowl and knead by hand until combined. Refrigerate for 30 minutes.
  2. Press the pastry into a tart base and bake in a preheated oven at 180 degrees celcius for about 20 minutes.
  3. Now place the rest of the ingredients into a food processor and blend until very creamy, scraping down the sides if needed. Depending on your processor this might take five to six blends.
  4. When the base is cooled down, pour the cheesecake mix and refrigerate until set. If you want to decorate with chocolate orange sandwich biscuits reserve some of the pastry and cut out biscuits. Bake for a bit shorter than the base. Also reserve some of the cheesecake mix and spread on half of the biscuits. Then sandwich them together.
  5. Enjoy
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Lemon Turmeric Cheesecake
Servings
slices
Ingredients
Servings
slices
Ingredients
Instructions
  1. To make the crust, place the flour sugar, butter and vanilla essence in a big bowl and knead by hand until combined. Refrigerate for 30 minutes.
  2. Press the pastry into a tart base and bake in a preheated oven at 180 degrees celcius for about 20 minutes.
  3. Now place the rest of the ingredients into a food processor and blend until very creamy, scraping down the sides if needed. Depending on your processor this might take five to six blends.
  4. When the base is cooled down, pour the cheesecake mix and refrigerate until set. If you want to decorate with lemon sandwich biscuits reserve some of the pastry and cut out biscuits. Bake for a bit shorter than the base. Also reserve some of the cheesecake mix and spread on half of the biscuits. Then sandwich them together.
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Chocolate Fudge Nut Bars

Chocolate Fudge Nut Bars

What did I want to create with this?

I am not sure, maybe a rich chocolaty fudgy bar that’s is full of good stuff and satisfies those chocolate cravings… Maybe.

If that’s what it was, then I got it right.

I actually wasn’t a fan when I first tried the bars, I am not sure why, but all my colleagues loved them, so I thought Id share them.

If you do make them and if you do like them. Please share a photo and tag me on Instagram, Id loooove to see your creations.

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Chocolate Fudge Nut Bars
Course Dessert, Snack
Servings
bars
Ingredients
Course Dessert, Snack
Servings
bars
Ingredients
Instructions
  1. Place the first four ingredients into a food processor and process until well combined. Press half of the mixture into the bottom of a loaf tin lined with parchment paper.
  2. Place hazelnuts on top, pushing them in a bit. Refrigerate
  3. Now make the caramel by placing the tahini peanut butter and maple syrup into a pan and keep heating on a medium temperature and stirring until it starts thickening and getting crumbly.
  4. Take half of the caramel and mix with the other half of the nut and date mix. Spread on top of the hazelnut layer. Refrigerate
  5. Now stir the cacao into the other half of the caramel and spread again on top of the last layer. Refrigerate
  6. Pour the melted chocolate on top and freeze until set.
  7. Cut into bars and enjoy
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Vegan Lemon Meringue Pie

Vegan Lemon Meringue Pie

WARNING! This is not a healthy cake! Its full of sugar and white flour.

But on the other hand its my little James’ favourite cake and I had to perfect the vegan version of it. So here it is your treat that is to be enjoyed sparingly but nevertheless enjoyed.

Aquafaba is very temperamental so let me know how it works for you. Every tin of chickpeas could be different in aquafaba quality so maybe try different brands if it doesn’t work well at first. I had a few terrible outcomes but this one turned out perfect.

So enjoy!

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Vegan Lemon Meringue Pie
Course Dessert
Servings
pieces
Ingredients
Course Dessert
Servings
pieces
Ingredients
Instructions
  1. To make the shortcrust pastry mix together the first three ingredients and knead until well combined. Shape into a ball and refrigerate for about 30 minutes
  2. To make the Lemon curd filling place the juice of three lemons and sugar into a saucepan and heat until the sugar is dissolved. mix the cornflour with the cold water until dissolved and stir into the hot juice sugar mix. Stir constanly until it thickens. Now add the coconut milk, stir well and let it cool.
  3. Roll out the pastry. Grease an eight inch tart tin and press the pastry into it. Blind bake the pastry for about 15 minutes at 175 degrees C. Pour in the lemon curd. let it cool completely.
  4. To make the meringue. Pour the aquafaba into a bowl add the cream of tartar and mix at full speed until its very firm. Gradually add the sugar and vinegar and mix until very very firm peaks appear.
  5. Pipe or slather onto the now completely cool base and lemon curd and bake in a preheated over at 130 degrees C for about 45 -50 minutes or until the meringue is crunchy.
  6. Enjoy
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Raw vegan Chocolate Chilli Cake

Raw vegan Chocolate Chilli Cake

So I’ve been wanting to make this cake forever and never had the time or always forgot.

I’ve always loved the Chocolate Chilli bar by a well known brand when I wasn’t vegan and I always wanted to make a dessert that recreated that combination.

Now last week I finally made it! The Chocolate Chilli Cake. And I’ve been talking about it since…my colleagues will know all about the hunt for Birdseye chillies as well. All day Friday that’s all I was talking about. No I didn’t actually do any work but was looking for a place to buy them.  And do you know what by the end of the day I found a place only a 10 minute drive from work. Success.

Anyway some people weren’t convinced by the idea of quote “food that hurts you” combined with chocolate and some were intrigued.

So when I brought it in the following week all of them loved it. “Maria I have to say, compliments on the cake, I would never have ordered it if I had seen it on a menu, but it works so well”. Yaaaay that was the person who doesn’t like food that hurts.

The funny thing about this cake is and it is not intended whatsoever but I think that’s the combo chocolate and chilli, that you can only taste the chilli at the very last moment when the chocolate flavour is nearly gone and you get that kick, that tingles your mouth. Its unbelievable.

Please guys try it out, I think that’s my new favourite cake so id love for you to try it.

As always tag me in your recreations on Instagram, Id love to hear from you.

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Raw Vegan Chocolate Chilli Cake
Course Dessert
Servings
cakes
Ingredients
Course Dessert
Servings
cakes
Ingredients
Instructions
  1. Place the first five ingredients into a food processor and blend until combined and sticky. Divide the mixture between three 3 inch square cake tins and press it into the base.
  2. Now place the rest of the ingredients except the coconut oil into the food processor or high speed blender and blend until very very creamy. Add the melted coconut oil and blend again. with the chillies you might have to add them gradually depending on your spice tolerance levels.
  3. Pour the creamy mixture on top of the bases and freeze for about 3 hours. Defrost completely in the fridge before serving.
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