3 INGREDIENT CHOCOLATE ALMOND BUTTER COOKIES

IMG_7443

I guess you can tell that i’m completely obsessed with almond butter…. and chocolate…

Literally can’t believe how much these biscuits really taste and feel like biscuits even though they are FLOURLESS and only have 3 ingredients in!!! The chocolate just adds a delicious taste to them but you can always skip the chocolate. Just like you can sub the almond butter for peanut butter, still taste great! But if you do, make sure you add 2 extra minutes to the time ๐Ÿ™‚ They are also really easy to handle before cooking, just make sure that you really let them cool COMPLETELY before moving them when you take them out, because they are crumbly at first! I recommend popping them in the fridge and leaving them in there before having one. Also they taste even better with a glass of milk! So if you like the sound of these super quick, easy and yummy cookies give them a go and tell me what you think.

IMG_7444IMG_7454IMG_7459IMG_7466IMG_7469IMG_7473

Time: 15 min

Servings: 10 small cookies

INGREDIENTS

  • 170g almond butter
  • 3 tbsp sweetener of your choice (I used fruit syrup, but you can use date syrup and agave syrup too)
  • 4 tbsp cocoa powder

METHOD

  1. Preheat the oven to 180*c and line a baking tray with baking paper
  2. Combine all the ingredients and mix well until the mixture is easy to handle and easy to roll into a bowl (a little less than a tablespoon, and the consistency is like cookie dough)
  3. Squash the balls down with a fork and pop in the oven for 8 minutes
  4. Make sure you read my notes (above) about little tips for this recipe, just make sure you leave them to cool completely when you’ve taken them out, as they will be crumbly at first
  5. SERVE ๐Ÿ™‚ (with milk!)
Advertisements

EASY VEGAN CRUMPETS

IMG_7377

After college last week I was really craving something indulgent and just a little cheat. So I was looking for something really yummy and I knew I couldn’t get any typical ‘cheat items’ like chocolate and cake, because most store bought ones aren’t vegan, but I came across Warburtons giant crumpets and it turned out they were vegan! I bought some obviously and I think I genuinely forgot how delicious crumpets are. I’m finished the pack within a week and now I can easily say I am completely obsessed with them. I wanted to make my own because I want everyone to try crumpets, and granted they won’t be as delicious as the factory made ones you buy in the store, but mine are pretty damn delicious with a good amount of butter and warmed up. Enjoy!!

IMG_7381IMG_7382IMG_7383IMG_7388IMG_7392

 

Time: 1 hr 30 min

Servings: 8 medium crumpets

INGREDIENTS

  • 2 cups plain white flour (or your flour of choice)
  • 1 heaped tsp of yeast
  • 1 heaped tsp of baking powder
  • 1/2 tsp salt
  • 1 1/2 cups non-dairy milk

METHOD

  1. Combine the flour, yeast, baking powder and salt in a bowl and mix together well
  2. Pour the milk into a glass and put it into the microwave for 20 secs, just warmer tan room temperature
  3. Form a hole/well in the middle of the bowl and pour the milk into the middle, whisk everything together well
  4. Cover with a damp cloth and leave in a warm part of your house and leave for 1 hour
  5. Heat up a large frying pan with vegan butter (can sub with olive oil.) If you have a biscuit ring, then great! Use that to keep the shapes of the crumpets, as I didn’t have one I just scooped 3 tablespoons full of the mixture slowly onto the pan and formed a circle
  6. Usually takes around 3 minutes each side on a high heat. Prick the crumpets with a fork in the middle to let the heat through
  7. SERVE ๐Ÿ™‚ (warm with butter is my suggestion!)

RASPBERRY AND BLUEBERRY YOGHURT TARTS

IMG_7348

Spring is coming and these little treats are exactly what you need to get yourself into the mood! You can mix and match with whichever fruit you want, I prefer the raspberries and blueberries as those are my favourite fruits. This is also incredibly easy to make and they’re perfect if you just want a little snack in the afternoon as they are very low in calories and really very delicious. They also look really pretty so you can impress whoever you have round when you show them what you made. The alpro yoghurt I use is my favourite yoghurt as its completely sourced from plants and it’s so delcious. My sister who eats dairy has it instead of normal yoghurt, so I definitely recommend all of alpro products, especially the yoghurt and almond milk they have. Because fruit is already quite sweet, you don’t have to put too much vegan sweetener in the oats, which is another plus.

 

IMG_7349IMG_7352IMG_7355IMG_7360IMG_7362IMG_7364IMG_7368

Time: 20 min

Serves: 12 tarts

INGREDIENTS-

  • 2 cups rolled oats
  • 1/4 cup melted vegan butter
  • 5 tbsp vegan sweetener (I used date syrup)
  • 50g rasberries
  • 50g blueberries + 12 individual for topping
  • 500g dairy free yoghurt (I used alpro)

METHOD-

  1. Grease a muffin tin with a smidge of butter in each case. In a large bowl, add the oats, butter and vegan sweetener and give it a good mix
  2. Put 2 heaped tablespoons of oats into each case and press down firmly. Place in the freezer for 15 minutes
  3. In the mean time, in a small bowl squash the rasberries until all completely squashed. In another bowl, do the same thing with the blueberries and then put the blueberries through a sieve to take out the skin, but make sure you press firmly
  4. Take the muffin tin out of the freezer, and put two level tablespoons of the yoghurt into each case. Then add 1 teaspoon of squashed rasberries and swirl it around in the yoghurt, do the same then with the blueberries and put one individual blueberry on top
  5. Put in the freezer for at least 20 minutes, and you can leave them in there
  6. SERVE ๐Ÿ™‚

BANANA AND DATE PORRIDGE

IMG_7343 (1)

Personally I think porridge in the morning is the perfect breakfast. They have a slow release of energy that stays with you throughout the day and it keeps you full up for ages! For me, whenever I ear even a small amount of porridge, it really does fill me up for ages. And you can get creative with toppings and spices so that’s what I decided to do. I took two of my favourite things, bananas and dates, and put them in this delicious and quick porridge! I did mine in 10 minutes, and you can also make a big batch of it for the week, put it in the microwave each morning and done!

 

IMG_7341 (1)IMG_7344 (1)IMG_7345

 

Time: 10 min

Servings: 1-2 portion(s)

INGREDIENTS

  • 1 3/4 cup dairy free milk (almond tastes best!)
  • 1 cup oats
  • 2 tbsp brown sugar
  • 5 tbsp date syrup
  • 1 banana
  • 1 tsp cinnamon

METHOD

  1. Put the milk and oats in a small saucepan on high heat
  2. Slowly stir the oats until it starts to thicken slightly
  3. Add the cinnamon, brown sugar and date syrup and keep stirring until very thick and porridge-like consistency
  4. Pour into a bowl and slice a banana and put it on top. Drizzle with some more date syrup over top
  5. SERVE ๐Ÿ™‚

ALMOND BUTTER BLONDIE SQAURES

IMG_7319

…And they say vegans have boring diet…

I love the term blondies, because they’re basically brownies but not chocolate based, and basically just as delicious in my opinion! Especially when they’re filled with 3/4 cup of almond butter. YUM! The butter make these blondies so moist and smooth, with the dairy free chocolate chips it just makes these squares basically heaven.

Especially when it’s cold outside and you can enjoy a warm almond butter bar with a glass of milk. It goes so well together. And they’re really easy to make, just mix the oil and butter, then add the rest of the ingredients!

 

IMG_7320IMG_7325IMG_7334

Time: 35 min

Servings: 12 bars

INGREDIENTS:

  • 3/4 cup of self raising brown flour/wholemeal flour/white flour (I used white self raising)
  • 1/4 cup coconut oil
  • 5 tbsp date syrup (or agave syrup)
  • 3/4 cup almond butter
  • 1 tbsp almond milk
  • 2 tsp vanilla extract
  • 2 tsp baking powder
  • 1 cup dairy free chocolate chips (I used 1 bar of chopped up dairy free chocolate)

METHOD

  1. Preheat the oven to 180*/C and line a brownie baking tray with baking paper
  2. Beat together the coconut oil and almond butter until creamy
  3. Add the rest of the ingredients and beat together well, do not over mix!
  4. Pour the mixture into the baking tray and bake for 20-25 minutes
  5. Let it cool in the pan before cutting into squares
  6. SERVE ๐Ÿ™‚

 

 

 

 

RICE NOODLE SOUP WITH GINGER MISO BROTH

IMG_7303

YUM this is possibly one of the nicest things i’ve ever put in my mouth and it’s unbelievably low in calories because its just vegetable broth, vegetables and super low-cal rice noodles. With delicious flavourings which has a Chinese style twist, with the ginger and miso going so well together, all the flavours taste so good together! This recipe is an adaptation from an original recipe i found, and adjusted perfectly to my taste-and hopefully yours too. Serving this hot is best, so always heat it up if you’re storing it up. Eating it cold has a completely different effect, trust me.

IMG_7301IMG_7305

 

Time: 45 min

Servings: 3

INGREDIENTS:

  • One chunk of 5cm ginger
  • 2 big garlic cloves
  • 2 carrots
  • 6 cups vegetable broth
  • 10 sprigs coriander
  • 3/4 cup rice noodles per serving (approx. 2 1/2 cups for 3 portions)
  • 1 1/2 tsp soy sauce
  • 1 large broccoli stem
  • 2 tsp miso paste (red or black)
  • 1 cup sugar snap peas
  • 1/2 cup spring onions
  • 2cm sliced chili

METHOD

  1. To make the broth, peel and chop the ginger thinly and crush the garlic. Cut the carrots into long thin strips, or put it in a spiralizer. Put a medium pot on highย heat and toss in the ginger, garlic and carrots Stir them around a bit
  2. Pour in the broth and add the coriander and let it simmer for 15 minutes. After 15 minutes, take out the carrot and add the soy sauce, miso paste, broccoli and chili (leave a few slices for serving) and simmer for another 2 minutes
  3. Turn off the heat and assemble the bowls pour 3 even amounts of broth into the bowls, then add the rice noodles and stir around a bit. Then add the carrot, chopped up sugar snap peas, spring onions and a dash of chilli on top of each one.Add a dash of salt and pepper
  4. SERVE ๐Ÿ™‚

 

 

CARROT AND APPLE MUFFINS

IMG_6002

These are made in one bowl! Meaning you literally just mash and stir everything together in one ball, and that is by far my favourite type of cooking because it’s so easy!! No different times or different bowls, just stir together and cook in the oven.

They are so tasty and so good for you! 2 fruits and 1 vegetable all in these muffins. You can have them as a snack with yoghurt, or for a quick breakfast in the morning.

IMG_6013IMG_6025IMG_6015

 

Time (inc. cooking): 45 min

Servings: 12 mini muffins

INGREDIENTS

  • 1ย cup dairy free milk
  • 2 cups oats
  • 1/2 cup brown flour
  • 3/4 cup grated carrot (approx 2 small carrots)
  • 1ย grated apple
  • 1/3 cup brown sugar
  • 3 tbsp natural sweetener (e.g. fruit syrup)
  • 3/4 cup roughly chopped walnuts
  • 1 tbsp cinnamon
  • 1 mashed banana
  • 2 tsp baking powder
  • 1 tbsp coconut oil (for greasing)

METHOD

  1. Preheat the oven to 180* and get out a cupcake tin and grease it all with the coconut oil
  2. Literally just mix everything together in one bowl! You’re done. Spoon the mixture into each case and pop in the oven for 25-35 minutes.
  3. Take out and leave to cool.
  4. SERVE ๐Ÿ™‚