There are arguably some recipes that we all should have in our repertoire and one of these is banana bread. We all need a good banana bread recipe for cold winter evenings and a cup of tea, just as much as for summer brunch outside, served with fresh fruit, and for that any-time-of-year moment when we realize those bananas just need to be eaten.Continue reading “Ultimate Banana Bread by Nourishing Amy”
It’s time to share with you another guest recipe – one that I can’t believe I’ve lived this long without: Vegan French Toast! This is something I didn’t think I would be eating after going plant-based, and it completely slipped off my foodie radar. Until, that is, I discovered Bianca Zapatka’s blog full of beautiful, mouthwatering recipes – including an irresistibly simple and incredibly delicious version of French Toast, using ingredients you probably have on hand.Continue reading “Vegan Banana Coconut French Toast by Bianca Zapatka”
Hi guys 🙂
Today I’m sharing with you a recipe by my wonderful friend and gifted foodie Rebecca (you may know her gorgeous account: @thezestylime – if not, I highly recommend you check it out for stunning plant-based food porn!).
Rebecca was sweet enough to surprise me with a slice of this blackberry vanilla cake at my farewell dinner in London, and I was blown away by how delicious and satisfying it was. It’s not very surprising, therefore, that hers was the first cake I baked upon being reunited with an oven! (My student flat’s kitchen reflected the widespread prejudice that students only live off of ramen noodles and microwave pizza).
I’ve been back in Switzerland for two weeks, and have already made this cake twice – if that’s not love than I don’t know what is 😉 It’s definitely a keeper, and I can’t be more pleased to share it with you today:
- 1 3/4 cups gluten-free flour blend
- 1 cup coconut sugar
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 flax egg (1 tbsp ground flaxseed mixed with 2 tbsp cold water)
- 1 cup oat milk (or other non-dairy milk)
- 3 tsp pure vanilla extract
- 1/3 cup coconut oil (melted)
- 1 tbsp apple cider vinegar
- 1 tbsp lemon juice
- 2 cups fresh or frozen blackberries (+ 1/2 cup)
- 1/2 cup coconut condensed milk
- 3-5 tbsp freshly squeezed lemon juice
- Preheat oven to 180 ° celsuis.
- Make a flax egg by combining 1 tbsp milled flaxseed and 2 tbsp cold water in a small bowl. Stir together and let sit to thicken up.
- Sift flour into a large bowl, then add rest of dry ingredients- coconut sugar, baking soda, baking powder, and salt. Stir together well.
- Make a crater in the middle of the dry ingredients and whisk in the flax egg, non-dairy milk, vanilla, melted coconut oil, lemon juice, and apple cider vinegar.
- Lightly grease a 7-9 inch pan (round or square, depending on which shape you prefer) with coconut oil and pour the cake batter in.
- Sprinkle the 2 cups blackberries into the batter, pushing some underneath so they will be baked through the cake and not just on the top. Save the 1/2 cup to sprinkle on top part way through baking if the batter rises to cover all the blackberries.
- Bake (1 hr 25 mins) on the middle rack of the oven. If using a spring form pan, place a baking tray underneath as it may leak. After approx. 55-60 mins check the cake, since baking times may vary depending on your oven and exact size of pan. Check every 10-15 mins until cake is fully baked.Remove cake from oven and cool for at least 30 mins. *Note* As oven temperatures can vary so much, I recommend checking earlier already – the cake only took 30 minutes to bake in my oven.
- For the topping combine the coconut condensed milk with the fresh lemon juice and combine. Set aside whilst cake cools. Then serve with lemon drizzle and fresh blackberries.
And don’t forget to tag the lovely Rebecca (@thezestylime) if you post your blackberry cakes on social media! 🙂
Is there anything better than chocolate brownies? Double chocolate chunk brownies of course!!
… Which is why I’m so excited to be sharing this recipe by my wonderful friend, gifted chocolatier, raw treats creator and boss lady Jordan Leitch from Leitchy Creates. If you’re in Sheffield, keep your eyes peeled for her stalls where you can buy her fabulous creations. For the rest of us, luckily her artisan chocolate boxes are available to order online. I’ve had two of them and they were both an absolute delight (trust me, I’m not just saying that because she’s my friend 😉 ) She also shares tons of inspiring recipes, so definitely go check her out! Hope you enjoy these brownies and have a wonderful day! xoxo
Morning morning! I thought I’d share a wonderfully indulgent, luxury, gooey, moist, fudgey, rich and all round incredible brownie recipe to get you through the week! These warm are some what magical! Drizzle them in nut butter and nice cream and you’ll be in a really magical wonderland! Trust me, these may be the best brownies you’ll ever make! Big statement I know and because I don’t know how wide your brownie pallet is, I’m going with may… But be sure to let me know if they’re the best! Because they’re certainly the best I’ve ever had!
INGREDIENTS – MAKES 16
1 can of butterbeans, drained and rinsed
220g ground almonds
80g buckwheat flour
85g raw cacao powder
2 pinches of salt
300ml hazelnut milk
60g coconut oil
100g almond butter
100ml maple syrup
100g coconut sugar
1 tsp vanilla extract
45g raw chocolate, cut into chunks – I used Well and Happy zesty bar
Preheat the oven to 180 degrees and line a square tin with parchment.
Pop the first set of ingredients into a food processor and blend until combined and smooth.
Pop the second set of ingredients into a small pan and place over a low heat.
Once melted and combined, pour the contents into the blender with the first set of ingredients and blend until smooth.
Add the chocolate chunks and pulse to combine.
Pour the brownie batter into the lined tray and level with a spactular.
Pop in the oven for 25 minutes – cooked through.
Remove from the oven and cut into 16 slices, leave to cool a little before removing from the tin and popping on a wire rack to cool fully.
Try warm with cinnamon nice cream!
Hi everyone! Today I’d like to share a recipe with you from the lovely Emma. I had a tough time choosing as all her recipes look and sound amazing and are mostly centered around breakfast or dessert (or both! check out her latest recipe for Banoffee Pie Oats!) , which is my absolute favorite kind of food.
These fudgy sweet potato brownies look incredible and I can’t wait to make them once I have an oven again!
Do check out her site for more fabulous recipes, as well as all things running-related. Hope you enjoy! xoxo
Ingredients – makes 16 squares (or 12 larger ones)
-1 small sweet potato (about 300-350g)
-150g pitted medjool dates, soaked in boiling water for 10 minutes if necessary
-50g wholemeal spelt flour
-6 tbsp raw cacao powder (roughly 40g)
-4 tbsp virgin coconut oil (60g)
-3 heaped tbsp smooth peanut butter (100g)
-3 tbsp (unheaped) hulled tahini (75g)
-50g coconut sugar plus 2 generous tbsp pure maple syrup
-2 tbsp ground flaxseed mixed with 6 tbsp water to make your “flax eggs”
-1 tsp vanilla extract & a pinch of sea salt
- Preheat the oven to 200C/ fan 180C. Stab your sweet potato a few times with a knife, then bake in the oven for about 55minutes – 1 hour, until tender all the way through. Set aside to cool, then peel away and discard the skin.
- Meanwhile, melt the coconut oil, coconut sugar, maple syrup, peanut butter and tahini in a sauce pan over a low heat, stirring constantly until smooth and completely melted. Set aside to cool before stirring through the cacao powder until combined.
- Drain the dates (if soaked), then whizz them up in a food processor until mostly smooth, then add the sweet potato flesh and blend until smooth.
- Combine the sweet potato mixture with the chocolate in a bowl, adding the remaining ingredients and stirring until combined. Now is your chance to incorporate any optional add-ins!
- Grease and line a baking pan with greaseproof paper, then pour in your batter and press down with a spatula. Bake in the oven (at the same temperature as above) for 25-30 minutes, checking after 20 minutes and every 5 minutes after to ensure it doesn’t burn. The edges should be firm and the centre still a bit wobbly – this is perfect, just make sure you leave it to cool in the pan for 10 minutes and then turn it out and leave until entirely cool before cutting into 12 or 16 slices! I love warming them through gently in the oven and serving with Booja booja ice cream!