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Tahini Biscuits

Tahini Biscuits

Ever since I got black sesame seeds Ive been wondering what to do with them except sprinkle them on some food.

Then I got my new food processor and what did I do?I made black tahini of course. It did take a while and it didnt turn out as smooth as shop bought tahini but it was delicious.

So then I though Ive never had Tahini biscuits, so I made some.

You can find the resipe below. Enjoy.

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Tahini Biscuits
Course Snack
Servings
biscuits
Ingredients
Course Snack
Servings
biscuits
Ingredients
Instructions
  1. Preheat the oven to 180 degrees celcius.
  2. Sieve the flower into a bowl and add ingredients in the order above except the last almond butter and coconut oil. Mix to combine into a pastry.
  3. Refrigerate for about 30 minutes.
  4. Roll out the pastry and cut out about twenty cookies with a cookie cutter.
  5. Bake the cookies for about 20 mintes .
  6. In the meantime mix the melted coconut oil into the almond butter and let it set.
  7. When the cookies are cooled down spread the almond butter on half of the biscuites and cover each biscuit with the other half to make sandwiched cookies
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Vegan Blueberry Blackberry Lime Cheesecake

Vegan Blueberry Blackberry Lime Cheesecake

Another Cheesecake finally. I haven’t made a lime cheesecake before and paired with fresh blackberries and blueberry powder by Arctic Powders and a base made with tahini and Chocolate Lovers powder by Yoursuperfoods it is absolutely fabulous.

 Ill make it short this time I just know if you love the tanginess of limes and the fresh taste of blackberries you will love this cake!

As always please tag me on Instagram if you do try it. Id be honoured.

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Vegan Blackberry Lime Cheesecake
Course Dessert
Servings
slices
Ingredients
Course Dessert
Servings
slices
Ingredients
Instructions
  1. Place the first five ingredients into a food processor and pulse until it all comes together.
  2. Press this mixture ino the base of a bread tin and refrigerate.
  3. Now place the remaining ingredients except the lime juice, matcha, blueberry powder and blackberries into the food processor and blend until very creamy.
  4. Divide the cream mixture into two and blend in the lime juice and matcha. Pour on top of the base of the bread tin and freeze until well set.
  5. Place the other half of the cream mix and add the blueberry powder and blackberries. Blend until combined.
  6. Pour on top of the lime mixture and freeze.
  7. When half set press some more blackberries into the cream and scatter some lime peel shavings on top.
  8. Enjoy
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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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Mango Chocolate Cheesecake

Mango Chocolate Cheesecake

Do you like mango?

I absolutely love mango and I think even though it is not the most common combination, I think it goes very well with chocolate. But what doesnt go with chocolate right? So to give my new cheesecake a summery feel and taste I combined the juiciness and sweetness of mango with a dark rich chocolate and created the summer mango chocolate cheesecake.

This treat like any most of my other cakes is refined sugar free and uses only natural ingredients. But like any other cake it is a treat and shouldnt be eaten too often. It does contain coconut oil and cashews so its high in fat and calories. one small piece goes a long way and is rich and filling.

Please dont be put off though, it is delicious and I really hope you like it.

For this recipe I used Oatly Chocolate milk as well as Oatly Organic Milk and I absolutely loved it.

As always if you don try it, please comment below or tag me on in you photo on Instagram and let me know how you like it. 

Until then enjoy!

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Mango Chocolate Cheesecake
Course Dessert
Servings
pieces
Ingredients
Course Dessert
Servings
pieces
Ingredients
Instructions
  1. For the base place the first 4 ingredients in a food processor and pulse until well combined and sticky but formable. Press into the bottom of a bread loaf tin lined with parchment paper. Refrigerate.
  2. Now place the next six ingredients into a powerblender and blend until very creamy. Dicide in three parts, leaving one part in the blender.
  3. Add the Oatly chocolate milk and cacao powder and blend again until well combined. Pour this on top of the base and freeze until set.
  4. Take the next third (plain vanilla) and pour over the chocolate layer. freeze until set.
  5. Pour the last third into the blender, add the mango and coconut oil and blend again.
  6. Now pour this on top of the vanilla layer. Freeze until set.
  7. enjoy
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Vegan Twix Bars

Vegan Twix Bars

Before I went vegan a little over a year ago I was a vegetarian. I didn’t really cook a lot and most days I was starving after work so Id stuff myself with cheese sandwiches because it was quick and because it was filling. As you might have noticed I have a very sweet tooth and when I was a vegetarian I was also consuming a huuuge amount of chocolate bars. Lets say I wasn’t a healthy vegetarian. My cholesterol level was through the roof and I wasn’t feeling great at all. So then I went vegan and all that changed except my love for chocolate bars. Only shortly after I went vegan I went to do the food shop and for some reason I remember being really stressed and angry and all of a sudden I was at the checkout eyeing up some twix bars. I was very very close to buying one and eating it right there in the shop. But I resisted I remember why I went vegan and I knew Id feel so bad after so I walked out.

You might think I went home and made my own vegan twix bars but I didn’t. My craving has passed and I was ok again. Only months and monthS later I thought I’m sure a vegan twix isn’t too hard to make and off I went to the kitchen. I made my first vegan twix and it wasn’t too bad except the shortcrust biscuit wasn’t great.

So I tried again and this time I think its delicious.

Heres my vegan twix bar. Let me know what you think and if you try it let me know on Instagram by tagging me or leaving a comment here.

Vegan Twix Bars
Serves 4
For the short crust biscuit
  1. 1/6 cup almond flour
  2. 1/6 cup coconut flour
  3. 1/3 cup brown soft sugar
  4. 1 tbsp. vegan margarine
  5. 1/2 vanilla pod scraped out
For the Caramel
  1. 1/4 cup Tahini
  2. 1/4 cup maple syrup
  3. 1/4 cup coconut oil
For the chocolate
  1. 1/8 cup coconut oil
  2. 1/8 cup cacao butter
  3. 1/4 cup cocoa powder
Add ingredients to shopping list
If you don’t have Buy Me a Pie! app installed you’ll see the list with ingredients right after downloading it
For the shortcrust
  1. Preheat the oven to 180C degrees.
  2. Combine the dry ingredients and mix in the margarine with your fingers until you have a dough ball, not sticky and not crumbly.
  3. Line a 6X4' tin with parchment paper and press the dough into it. It will be a thin layer
  4. bake in the over for about 10-12 minutes
For the Caramel
  1. Pour all ingredients into a saucepan and bring to the boil.
  2. Simmer for about 5 minutes on a low heat whisking constanty.
  3. Take off the heat and it should start to thicken up, let it cool
  4. Cut into 4 bars.
For the chocolate
  1. Melt all ingredients in a saucepan without bringing to a boil. Coat the bars in chocolate and let them cool in the fridge until chocolate is set.
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http://the-vegantwins-plantry.com/
Fluffy Blueberry and Cranberry Muffins

Fluffy Blueberry and Cranberry Muffins

I am going to be honest with you guys. Since I went vegan and even before that I struggled to make my own very fluffy muffins. The kind that you would get in your local coffee shop. And I tried so so many times. Everytime they were either too dry or just plain boring. So I kept baking and kept trying and NOW I have succeeded. I have created the most juicy and fluffy muffins ever. Better than the ones in the shop. And they are are non-vegan and child approved.

I do hate to say that there is sugar in them though which is a fact I really dislike and I might try to improve this recipe to make it refined sugar free but I might mess it up.

So for now I will share this sugary treat with you and hopefully you will like it as much as my colleagues, kids and me.

Blueberry and Cranberry Muffins
Serves 6
The fluffiest muffins youll ever make
Ingredients
  1. Plain flour 250g
  2. Sugar 150g
  3. Vegan Margerine or vegan Butter 150g
  4. Vanilla pod 1
  5. Binnamon 1/2tsp
  6. Bread Soda 1tsp
  7. Vanilla flavoured soya milk or plain if you like 200ml
  8. Chickpea brine 6 tbsp
  9. Apple Cider Vinegar 1 tbsp
  10. Frozen or fresh blueberries two handfuls
  11. Frozen or fresh cranberries two handfuls
Add ingredients to shopping list
If you don’t have Buy Me a Pie! app installed you’ll see the list with ingredients right after downloading it
Instructions
  1. Preheat the over to 175-180degrees, note ovens vary so watch them.
  2. Line a 6 mould muffin tin for parchment paper or muffin cases.
  3. Mix all the dry ingredients in a large bowl.
  4. Mix the chickpea brine, apple cider vinegar and soya milk in a different bowl and let stand for a couple of minutes.
  5. Now add the wet ingredients into the dry ingredients and mix with a hand or stand mixer unti well combined.
  6. Dicide the mixtures in two and add the cranberries and blueberries each in a different bowl.
  7. Mix well.
  8. Pour into the muffin tins and bake in the over for about 25 minutes or until a wooden stick come out clear.
  9. Enjoy
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http://the-vegantwins-plantry.com/