Plant Based Recipes

Monday, 20 November 2017

Almond and Cranberry muffins

Okay so I've been playing around with a muffin recipe for a while now to get just the right texture. Those of you who do gluten free baking know how complex that can be. But i know I've finally cracked it with these muffins, perfect breakfast muffins as they don't contain much added sweetener either. 

7-8 large muffins;

100g ground almonds 
60g rice flour 
60g buckwheat flour 
1tsp baking powder 
1tsp baking soda 

1tsp vanilla 
1 large ripe banana 
1 egg replacement (1tbs flaxseed 4tbs water left for 10minutes)
150 ml thick yogurt 
2tbs maple syrup 
1tbs heaped almond butter 

150g cranberries 

Preheat oven to 170 fan oven. Mash the banana and add in the yogurt, maple syrup, vanilla, almond butter and flax egg. Add in all your flours, baking powder and soda. Fold in your cranberries and bake for 20-22 minutes. 

Thanks for visiting, hope you give these a try, don't forget to snap a picture of these if you do decide to make them. Im looking forward to making some variations of these in the future and sharing them with you all. Speak soon, Helen xx 


Friday, 17 November 2017

Dark Chocolate, Cranberry + Almond Cookies

Oh my these cookies are such a festive treat, loaded with juicy dried cranberries and chunks of  chocolate all coated in a chewy almond cookie. Really enjoyed coming up with this recipe, i based it off a classic chocolate chunk cookie I've been working on for some time now which I'm trying to get the right balance of almond flour in to make sure thats not all you can taste. 

Back to these delicious cookies, as the nights grow darker sooner and theres a horrible cold bite in the air, i love nothing more than standing in the kitchen with a hot oven baking treats. And with this combination you get that festive vibe, something I've been missing this year. Usually I'm so excited running round buying everyone presents but this year something seems all too soon about it all. Maybes because I've seen Christmas things out since September and I'm growing tired of it getting earlier and earlier... 

Lets dive in to what your going to need for these cookies just 10 simple ingredients 1 mixing bowl and we can be diving into these cookies within 30 minutes. Prefect for a spot of weekend baking, makes around 8 cookies that are quite large. 

what you will need; 
1/4 cup heaped of coconut sugar 
1/4 cup coconut oil
2tbs almond butter 
1/2 tsp vanilla 
1tbs maple syrup 
1/2 cup almond flour 
1/3 cup buckwheat flour 
1/4 tsp baking soda
50g dark chocolate
50g dried cranberries 

Preheat the oven to 160 fan oven. Mix the coconut sugar and coconut oil together, add in the almond butter and vanilla. Next add in the flour both almond and buckwheat make sure to add in the baking soda. Then add in the maple syrup it will now come together with your hands. Then squeeze into the mixture the chocolate and cranberries reserving some for the top of the cookies to press in before they go in the oven. Separate into 8 equal balls and gently press down so they are really small thick  flattened balls as they will spread a little in the oven. Place in oven for 10-13 minutes until lightly golden. Remove and leave to cool on the tray as they will not be holding any shape to move them. Once cool enough not to burn your mouth, serve with cashew milk and enjoy dunking. 

I hope you enjoyed this recipe if you do decide to make these be sure to tag me over on instagram! i love looking at your recreations. Speak soon, Helen xx 


Friday, 10 November 2017

Banoffee Chia Pudding

So this is my twist on the classic dessert. Ive used some trek toffee protein bites for this but i do have a toffee bliss ball recipe in the works as well if you can't get your hands on them. Quite enjoyed this twist on the classic desserts. Who knows this may well become a mini series on here. Lets dive straight into the recipe,  those who have followed me for a while know I'm not one for chit chat at the start of a recipe.

All i want to say is this is really easy and makes a great snack or a little indulgence for breakfast on the go.

serves 2-3

1/4 cup chia seeds
1 cup of plant milk
2-3 tbs vanilla or plain yogurt
1/2tsp vanilla

1/4 cup dates (soaked in hot water for a few hours)
1tbs cashew butter
1-2 tbs water

trek toffee trimpuh protein bites rolled into balls

1 ripe banana chopped

flaked chocolate

Soak your chia seeds in the milk for a few hours until a thick mixture forms. Then add in the yogurt and vanilla return to the fridge. To make the caramel add ingredients to blender and add a little water if you need it to get going. Roll bites into balls. Now lets assemble, layer up with some banana in the bottom and side of the glass. Then some chia pudding, next up some of the caramel, add in the bliss balls and top with a little flaked chocolate. Serve and enjoy.

I hope you enjoyed this recipe, if you decide to make it make sure to tag me over on instagram love seeing your recreations and posting them. Until next time, Helen xx


Friday, 3 November 2017

Cauliflower And Squash Soup

Squash is officially in season and while its a nightmare to get open and the skin off this soup is very much worth it, even those pesky seeds don't go to waste. Ive added a little curry powder and turmeric to this soup but its fine without it. Just taste it first to see what you think. 

What you will need
1 small butternut squash (roughly chopped skin off)
1 small cauliflower (florets and leaves roughly chopped)
1 white onion 
2 cloves of garlic 
1 large celery stick 
1tbs olive oil 
3 cups of veggie stock 
1 can of coconut milk 
salt and pepper to season 

1tbs mild curry powder 
2tsp turmeric

First off wash and dry the seeds from the squash place on greaseproof paper with a drizzle of oil for around 20 minutes at 180fan until crunchy keep checking them. Next get your pan over medium heat and add in the onion, celery and garlic let them fry for a few minutes then add in the squash. Let this brown off in the pan this adds lots of flavour to the soup. Then go in with the cauliflower and stock and coconut milk you want to hopefully cover all the vegetables with this. Bring to the boil then leave to simmer for 20 minutes until everything is cooked through till its soft. Blend until smooth add salt and pepper to taste. If you want to add the curry and turmeric now is the time to do so, stir into the soup while its still on the heat. Serve with swirls of soy cream and sprinkles of crunchy seeds. 

I hope you enjoyed this recipe if you do decide to make it be sure to tag me on Instagram with your recreations. Speak soon Helen xx 

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