As you probably know by now, I bake all the lunchbox items and we love muffins! These ones are pretty simple, a bit decadent and very yummy.
I’ve used Whittakers 72% cocoa dark Ghana instead of chocolate chips. Only because I actually bought it to eat a few weeks ago and I forgot about it. Just goes to show that I’m not addicted to sugar and chocolate as I once was!!
So, these muffins will freeze really well if they last that long. They’ll keep for a week in an air tight container in the fridge.
This recipe made 12 small muffins and 2 large ones.
1 ripe banana, mashed
1 tsp vanilla essence
1 tbsp pure maple syrup (I didn’t use it, but if you want some extra sweetness put it in)
1 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
1 flax egg
3/4 cup of chopped dark chocolate or chocolate chips
2 cups wholemeal flour
2 cups plant milk (I used rice milk)
1. Pre heat the oven to 180°c
2. Prepare the flax egg and leave it in the fridge (1 tbsp ground flax seed mixed with 3 tbsp water)
3. Mash the banana
4. Add vanilla, cinnamon, flax egg and maple syrup if using and mix
5. Whisk together the flour, baking soda and baking powder
6. Add flour mix and milk to the banana and mix well
7. Stir in the chocolate
8. Spoon into muffin cases and cook for 15 minutes until golden and well risen
I tried these muffins last week and they didn’t rise properly, as I opened the oven door too early or so I thought. After another test batch, I’ve realized that almond meal doesn’t allow muffins to rise and stay risen once they’re out of the oven. So these are not your typical 3inches tall muffins. They are however really tasty and full of goodness.
I’ve made them with half wholemeal flour and half almond meal/flour for an extra boost of calcium and healthy fat. Plus the almond meal gives these muffins a lovely texture. I used apple sauce rather than pure maple syrup for these, but you could use any sweetener you like. All the fruit makes them quite naturally sweet anyway.
This recipe made 12 regular sized muffins and 2 extra large ones. You might want to make them smaller and use 2 trays.
My 2.5 yr old loves to help me make muffins. He loves putting the cases in the tin, mixing, pouring and licking the bowl of course!
They freeze and defrost really well and they’re perfect for the lunchboxes and finger food for babies. They last a week in an air tight container in the fridge.
1 cup wholemeal flour
1 cup almond meal
2 tablespoons apple sauce
2 overripe bananas mashed
1.5 cup unsweetened plant milk (I used rice milk today)
1 tsp baking powder
1tsp baking soda
1 tsp vanilla essence
1 cup frozen blueberries
1 flax egg
1. Prepare your flax egg and set it in the fridge
2. Mash your bananas
3. Add cinnamon, vanilla and apple sauce to the bananas and mix to combine
4. Add the flours, baking powder, baking soda and milk. Mix well to ensure all flours are combined
5. Add the blueberries and mix
6. Spoon into muffin cases and put on the top rack of the oven on 180° celcius. Cook for 25 minutes or until a skewer comes out dry.
I’ve been wanting to create a great sausage roll recipe and after a few attempts, here it is. I can’t take full credit though as I did get inspiration from a lovely lady on a vegan Facebook group I’m in called ‘what kiwi vegans eat’.
We love sausage rolls, who doesn’t? The crispy, crumbly pastry and delicious filling dipped into a yummy sauce is divine.
These are super easy to whip up and are perfect for lunchboxes, morning tea, lunch with a side salad, or even dinner with a larger serving of veggies.
I tried filo pastry and it didn’t really work for me. This time I’ve used a store bought pastry; while not whole foods because it has oil in it, it is vegan. It’s called New Way puff pastry and I got it at Countdown. You could make your own, but I don’t have the time or patience for that!
So all you need is a food processor and a lined baking tray.
This recipe uses 3 sheets of pastry and you can cut them to whatever size you need.
1.5 cups cooked cannellini beans (I use dried but you can use tinned)
1/2 brown onion, chopped
2 cloves garlic
2 tbsp nutritional yeast
1 tsp cumin
1.5 tbsp chopped fresh herbs (I used corriander)
1/2 cup baby spinach
1 tsp sesame seeds
2 tbsp plant milk
1. Preheat the oven to 180°
2. Take out your pastry sheets to thaw
3. Chop onion and garlic
4. Add all ingredients except spinach, milk and sesame seeds to a food processor.
5. Blend until combined, but you dont want the beans totally mushed up. A bit of texture is good.
6. Line one edge of pastry with spinach. Top with 1/3 of the filling.
7. Roll up the pastry, leaving a 2 cm at the end. Brush with plant milk to help it stick.
8. Repeat with the other 2 sheets.
9. Place on a lined baking tray, brush the rolls with plant milk and sprinkle with sesame seeds.
10. Bake for 15 mins or until the pastry is golden brown and puffed up.
Enjoy hot or cold.
If you make this receipe let me know what you think. x
Since coming home from our holiday, I’ve not been as motivated or inspired as I was before. I think it’s the coming back to reality and the routine of normal life.
However, I was inspired by the So Vegan recipe I posted to my Facebook page yesterday. I adapted their recipe as my basil plants aren’t doing so good and I don’t have any walnuts at the moment.
This recipe is so quick, it only takes 15 minutes from start to finish and uses only 1 pot! It’s perfect for lunch or a quick dinner. It’s not only quick; but it’s full of nutrients, fiber, protein and flavour.
Josiah whose 2.5 yrs ate a big bowl and Janayah who is 1 yr ate a decent bowl for lunch today. The rest will be eaten by Jamari after his rugby game and if there’s any left I’ll freeze it for Janayah’s lunches.
For the pasta:
2 cups whole grain pasta or spaghetti
1 large head of broccoli, chopped (you can also add mushrooms)
For the sauce:
1 can cannelloni beans, rinsed and drained
2 tsp garlic (I use 3 because we love garlic)
2 tbsp nutritional yeast (for a cheesy flavour. Leave it out if you don’t like it)
1 tsp mixed herbs (I used dried)
1 tsp onion powder
1 tsp garlic powder
Pinch of salt and black pepper
1 plant milk (I use rice milk as almond milk is too sweet)
1 tbsp fresh lemon juice
1. Boil the kettle
2. Cook pasta as per packet instructions
3. Chop brocolli
4. Add all sauce ingredients except the lemon juice into a blender
4.5 if using mushrooms, cook them in water in a frying pan for 5 minutes. Add the sauce, cook on low stirring occasionally. Add more milk if you’d like it thinner.
5. With 5 minutes cooking to go, add the broccoli to the pasta
6. Once the pasta is cooked and the broccoli is to your liking, drain the water
7. Add the pasta and broccoli and lemon juice to the sauce and mix through. We add salt and pepper once we’ve tasted our food.
Serve alone or with a salad or garlic bread
Easy peasy! Let me know if you make it and what you think xx