Dont you just love granola? I havent made or had granola for breakfast for a long long time and that had to change. So I made a batch last weekend and guess what its nearly all gone.
Now Im not the only one eating it in my house. Theres also Alex the Gayola lover. He absolutely loves it. It takes him a while to chew each bite because of all the nuts but he loves it anyway.
BTW do you like nutty or fruity granola. i am more of a nut person but like the addition of fruit too. I might make a fruit version of this soon.
Like I said this is quite nutty so if you want to change it up a bit just take out some nuts and replace with oats.
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.
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.
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.
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!
This, my friends, could possible be one of the best desserts I ever made!
I am not joking the feedback I got was amazing. And guess what Its NOT my recipe.
The blueberry bit is, but the rest belongs to Amrita www.crazyvegankitchen.com or @crazyvegankitchen on Instagram.
Ever since I saw her original Vegan Riramisu recipe I really wanted to make it but was too lazy to make a sponge for it. Well then I saw her Match Tiramisu and I was totally in love with it. I had to make it.
Unfortunately not everyone loves matcha I had to come up with something else, heres where the blueberries come in. My freezer was full of blueberries (Im the kind of person who buys them every time I do the shopping, which is quiet often) so I thought lets try blueberries.
Guess what it turned out beautiful. I made it for a birthday party and I came home with one (they are big portions those glasses I had).
I was very tempted to devour it myself (remember I am still on my sugardetox) but had a tiny teeny bit of the cream and gave the rest to my cake loving colleague.
So here we are thats the story of the Blueberry Tiramisu and below all this talk is the recipe.
Although I am on my sugardetox I couldnt help but make cakes. I just love making cakes and I much too rarely make chocolate cakes.
So here is one that ive been thinking of making for a long time but never got to it.
The Rocher Cake (or tiny cakes in this case).
This will make about 5 small cakes depending on the size of your tins. I have made several different sizes so I wont give you guidance on the measurements.
As always if you recreate anything you see on my blog please tag me on Instagram. Id love to see your creations.
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.
- Plain flour 250g
- Sugar 150g
- Vegan Margerine or vegan Butter 150g
- Vanilla pod 1
- Binnamon 1/2tsp
- Bread Soda 1tsp
- Vanilla flavoured soya milk or plain if you like 200ml
- Chickpea brine 6 tbsp
- Apple Cider Vinegar 1 tbsp
- Frozen or fresh blueberries two handfuls
- Frozen or fresh cranberries two handfuls
- Preheat the over to 175-180degrees, note ovens vary so watch them.
- Line a 6 mould muffin tin for parchment paper or muffin cases.
- Mix all the dry ingredients in a large bowl.
- Mix the chickpea brine, apple cider vinegar and soya milk in a different bowl and let stand for a couple of minutes.
- Now add the wet ingredients into the dry ingredients and mix with a hand or stand mixer unti well combined.
- Dicide the mixtures in two and add the cranberries and blueberries each in a different bowl.
- Mix well.
- Pour into the muffin tins and bake in the over for about 25 minutes or until a wooden stick come out clear.