Monday, September 29, 2014

Gluten-Free Banana Peanut Butter Chocolate Muffins

These muffins are to die for! They are vegan, gluten free, refined sugar free, I won't say completely guilt-free but they are DELICIOUS. The combination of the banana, peanut butter and chocolate is just so decadent. Super easy to make and packed with goodness too.

1 cup gluten free flour
1 cup almond meal
1 TBS baking powder
2 large ripe bananas, mashed
1/4 cup almond milk
1/4 cup crunchy peanut butter
1/4 cup vegetable oil
1/4 cup rice malt syrup
1/4 tsp salt
1/4 tsp cinnamon
50g Loving Earth Cococnut Mylk Chocolate (optional, for the top)

Preheat the oven to 180 degrees. Line a 12-cavity muffin tray with paper baking cups.

Mix the wet ingredients and dry ingredients in two separate bowls until combined; then mix together well.

Spoon mixture evenly into the baking cups, it will be about 1 large TBS per cup. Don't worry if the amount in each looks small, they will rise, however do keep in mind they will be smallish muffins (good things always come in small packages!). Bake for 25 mins or until a skewer comes out clean.

Once the muffins have cooled, melt the chocolate, if using (about one minute in the microwave should do it). Drizzle the melted chocolate over the top of the muffins and allow to cool. These will keep for about a week in an airtight container (best refrigerated if keeping for more than two days). Enjoy!!

Broccoli Pie

This vegan, gluten free broccoli pie is what I consider clean eating at its best. The crust is made from just two ingredients, cannelloni beans and potato, with a nutritious filling of broccoli and cauliflower, and gently flavoured with Indian spices. This recipe makes 4-6 hearty serves, it's low in calories while being dense in nutrients and goodness. Original recipe from here with some slight tweaks.


4 large potatoes
3 cups canned cannelloni beans (rinsed and drained)
1 tsp finely chopped garlic
1 tsp salt
1 tsp cracked black pepper
1 tsp garam masala

3 cups broccoli, very finely chopped
3 cups cauliflower, very finely chopped
1 tsp garlic
1 tsp garam masala
1 tsp cumin
1 tsp smoked paprika
2 tsp olive oil
1 large tomato, for the top

Boil the potatoes until cooked. Add the cannelloni beans, garlic, salt, pepper and garam masala, and mash well. Refridgerate for one hour.

In a large frypan, heat the olive oil, and then sauté the cauliflower and broccoli. Add the garlic and spices. Cook for 4-6 minutes.

Press the "crust" into a baking paper-lined pie dish, making a cavity for the filling. Add the filling, pressing down to pack. Top with sliced tomato. Bake on 180 degrees for 40 minutes.

Slice and serve on its own, or with a fresh green salad on the side. Yum!

Saturday, September 20, 2014

Raw Strawberry Shortcake Slice

Strawberries were on special this week, and I bought three punnets. Two of them went into this delicious, raw and vegan strawberry shortcake slice!

No extra sugar has gone into this recipe except the natural sweetness of the strawberries and the dates, however if you don't find this sweet enough to taste you could add a little rice malt syrup. The texture is dense and moist, with a delicious berry/coconut flavour and wonderful crunch from the nuts and cacao nibs.

2 punnets (500g) fresh strawberries
3 cups almond meal
2 cups desiccated coconut
2 cups rolled oats (1 cup whole, 1 cup ground into flour)
1 cup pitted dates
1/4 cup cacao nibs
1/4 cup coconut oil
1/4 cup cocoa butter
3 TBS pumpkin seeds or flaked almonds, for the top

In a blender, blend the first cup of oatmeal into a rough flour consistency. Set aside.

In the blender, blend the strawberries (tops cut off first), the dates, and the desiccated coconut.

In a large bowl, stir the strawberry mixture with the oat flour, almond meal, whole oats, and cacao nibs, until well combined.

Melt the cocoa butter and coconut oil to a liquid in the microwave, then stir this through the main mixture.

Press into a greased, paper-lined slice tray. Press the pumpkin seeds and/or almonds into the top and refrigerate for at least 4 hours. Once the slice is set, cut into small squares. Will keep in an airtight container for about a week. Enjoy!

Monday, September 1, 2014

Raw Pumpkin Cupcakes

I have to say this was one of the more ambitious recipes I've tried, and when I first read about them I was a bit sceptical. I thought to myself, can you even eat raw pumpkin? But as it turns out … you can! And it's delish. These "cupcakes" are raw, sugar free, gluten free and dairy free. Plus super healthy and filling. They make a great snack or dessert. Original recipe from here.

Cupcake base
2 cups almonds
1 cup cashews
1 cup walnuts
1/2 tsp cinnamon
1/2 tsp nutmeg
1 cup kent pumpkin, peeled and chopped (and yes, RAW!)
1 cup dates
1 tsp vanilla extract

Cupcake icing
2 cups cashews
1 cup kent pumpkin, peeled and chopped
1/2 tsp cinnamon
1/2 tsp nutmeg
2 TBS rice malt syrup
2 TBS water (if needed)
Walnut halves, for decoration

Put all the nuts and spices for the cupcake base into a blender or food processor and blend until it reaches a breadcrumb-like consistency. Put aside. Now blend the rest of the cupcake base ingredients in the blender until smooth. Mix the two together. Press the mixture into mini-cupcake trays. I also recommend using mini-cupcake papers to avoid sticking (plus, they look cute). Allow to set in the fridge for minimum 4 hours.

Prepare the icing by blending all the icing ingredients until smooth. Add the water only if you need to, remember that you want the texture thick enough to be able to pipe it.

Remove the cupcake bases from the fridge and pipe the icing on. Top each with a walnut half. Store in the fridge in an airtight container for up to one week.

Enjoy your delicious raw goodness!