Peanut butter caramel slice

Peanut butter caramel slice

I’ll keep this brief as I know you just want the recipe!

A few things to remember.

* it is plant based so there is no added oil, no dairy, no refined sugar and no refined flours

* it won’t taste exactly like the one filled with the above ingredients; it’s better!

The recipe makes around 20 smallish slices, depending on how big you cut them.

Store them in the fridge for as long as they’ll last…around 4 days in our house.

Ingredients:

2.5 cups dates, soaked for at least 2 hours in boiling water (the longer you soak the dates, the easier it’ll be to process them)

3 tbsp of the date water

1 tbsp pure maple syrup

3 tbsp organic smooth peanut butter (use one which is made with only peanuts and no added salt or sugar)

3 cups organic rolled oats

200g quality dark chocolate (I use Whittakers 70% cocoa dark Ghana)

3tbsp plant milk

Method:

Preheat your oven to 180°

Line a large rectangular baking tray with baking paper. The tray needs to be at least 4cm deep

Drain the dates reserving 1/4 cup of the water

Transfer the dates to a food processor and blend to a paste. Add a tablespoon or 2 of water if required. You may need to scrape the sides of the bowl a few times

Add the peanut butter and pure maple syrup, blend until mixed

Add the oats 1 cup at a time. Blending until mixed, in between adding each cup. Scrape the sides of the bowl if needed. If your food processor bowl is too small, transfer the mixture to a regular mixing bowl and mix by hand

Pour the mixture into your lined tray, pressing it down evenly with a metal spoon

Cook for 20 minutes

Remove the tray from the oven and allow to cool

Break up the chocolate and place into a microwave safe bowl with the plant milk

Heat on high in 30 second increments, stirring in between until the chocolate is melted

Pour the chocolate onto the oat base and spread evenly

Place the tray in the fridge for at least 45 minutes (this part is torture but well worth it!)

Remove the slice from the tray by lifting the sides of the baking paper

Place onto a chopping board and slice into desired sizes

Store in an air tight container in the fridge.

* For a smoother base, blend the oats into flour before adding to the date mixture

* For a crumbly base, sub 1.5 cups of oats for almond flour

Enjoy and don’t forget to let me know if you make it x

Lemon bliss balls

Lemon bliss balls

I have so many lemons, I thought it would be nice to use them in a bliss ball. I’ve tried a lemon cheesecake version from a packet and I didn’t really like it.

I like a very lemony flavour so I used the zest as well as the juice. I used sunflower seeds as they have a delicate flavour which doesn’t overpower the lemon.

They’re so easy to make and extremely moreish. I found it really hard not to keep eating them after I’d made them.

It’s lovely to have a sweet treat now and then. These are perfect because they’re full of the good stuff and just sweet enough to satisfy your sweet tooth in just 1 bite; or maybe 3 or 4!

This recipe made 21 pieces. They’re perfect for a quick snack and for the lunchboxes. They store best in the fridge but can be frozen.

Ingredients:

1.5 cup dates, soaked in boiling water for at least 30 minutes

Zest and juice of 2 lemons

1/4 cup organic chia seeds

1/4 cup organic sunflower seeds

1/4 cup dessicated coconut for rolling

Method:

Soak the dates in boiling water

Blitz the sunflower seeds in a food processor until they’re nearly ground. You want a coarse mixture to give some bite. Transfer the seeds to a bowl.

Grate the zest of the lemons. Be careful not to get the pith (the soft white bit just covering the fruit). Juice the lemons and remove the pips

Pour the coconut onto a plate or bowl

Drain the dates, reserving a few tablespoons of water

Blend them in the food processor until smooth. You might need to add a little of the reserved water as you blend them

Add the sunflower seeds, chia seeds, lemon juice and zest to the dates. Blend until just mixed and starts to form a ball

Wet your hands and scoop out small amounts of mixture. Roll into balls and coat with coconut

Place them into an airtight container and store in the fridge for a week.

Or just eat them!!

Enjoy x

Banana & Buckwheat Pancakes

Banana & Buckwheat Pancakes

These pancakes are so quick and easy to make, my 11 yr old can make his own in no time!

Buckwheat flour is a great alternative if you’re gluten free or if you just want something different. The flour soaks up a lot of liquid and binds really well, so there is no need to use a flax egg. They also cook much quicker than when you use regular flour. I don’t add any sweetener to the batter, but feel free to add any sweetener that works for you.

I have added grated apple to the mixture and that worked really well. You could also make them savoury, by adding peas and sweet corn.

I have frozen these pancakes and used them for lunchbox fillers. They are also great for little hands.

This recipe makes about 11 medium pancakes.

Ingredients:

  • 1/2 cup buckwheat flour
  • 1 ripe banana
  • 1 cup almond milk (or any other plant milk)
  • 1 tsp baking powder
  • 1 tsp vanilla essence

Method:

  •  Pre heat a non stick frying pan to a medium heat
  • Mash the banana in a large bowl
  • Add the vanilla essence and mix
  • Add the flour, baking powder and milk. Mix well
  • Add more milk if you want a thinner consistency
  • Spoon the batter into the hot pan, ensuring there is space between each one
  • Cook for around 2 minutes or until bubbles start forming
  • Flip and cook the other side until brown
  • Continue until you’ve used all the batter

Serve with pure maple syrup, coconut yoghurt,  fruit or all 3!

 

Dark chocolate rice crispy slice with a twist!

Dark chocolate rice crispy slice with a twist!

I had been dreaming of rice crispy cakes for a few days before I finally made these. They’re so simple and fun to eat; perfect for a snack, party food or dessert for all ages!

I made a slice rather than cakes, but you can make cakes if you like.

These are an occasional treat in our house, but one I don’t mind my baby eating. They will keep in the fridge in an air tight container. Mine lasted 2 days before we ate them all!

Ingredients:

1. 125g Whittakers 70% dark Ghana chocolate (or any dairy free dark chocolate with a high cocoa content)

3. 2 tbsp of plant milk

2. 4 cups of rice crispies (puffed rice)

3. 2 tbsp chia seeds

Method:

1. Line a tray with baking paper. It needs to be at least 2 inches deep

2. Break up the chocolate roughly and place in a large non metallic bowl with the milk

3. Microwave in increments of 30 seconds, stirring until chocolate is melted

4. Add the rice crispies and chia seeds to the chocolate and mix well until all the rice crispies are coated

5. Press mixture into the lined tray and place in the fridge or freezer to chill (I put them in the freezer so they chill quicker, around 20 minutes)

6. Remove slice from the tray, cut into pieces and eat!

Enjoy xx

Banana & dark chocolate muffins

Banana & dark chocolate muffins

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.

Ingredients:

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)

Method:

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

Let me know what you think if you make these xx

Banana & blueberry muffins

Banana & blueberry muffins

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.

Ingredients:

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

.5tsp cinnamon

1 cup frozen blueberries

1 flax egg

Method:

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.

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