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HEALTHYFRENCHWIFE

Healthy Vegan Recipes

Recipe

Recipe

Vegan Cherry Coconut Loaf

If you have been following me for a while you will know I like making those healthy loaves/ breads a lot! I have created quite a few in the past and I made a new one last week. Those vegan loaves are one of my favourite thing to bake as they are very practical to give to my kids, to my husband for his work’s morning tea. I have yet to freeze them but I am sure they could freeze well as individual slices for lunchboxes.



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Vegan Cherry Coconut Loaf 

  • 2 cups of wholemeal flour
  • 1 1/2 cup of coconut milk
  • 2 tsp of baking powder
  • 1/2 cup of coconut oil
  • 1 tsp of apple cider vinegar
  • 1/2 cup of maple syrup
  • 1/2 cup of shredded coconut
  • 1 cup of fresh or frozen cherries


  1. Preheat your oven to 185 degrees and like a loaf tin with baking paper.
  2. In a mixing bowl, mix the flour, baking powder, shredded coconut and add the apple cider vinegar.
  3. Then add the coconut milk and mix it then the maple syrup. Combine them together and add the coconut oil.
  4. Pour the dough into your cake tin then press down some pitted cherries and a bit more shredded coconut.
  5. Place in the oven and cook for 60 minutes.

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Recipe

Nut-free Caramel Cups

I know a lot of vegan desserts and especially raw sweets are made with a lot of nuts. I decided to try making one of my favourite dessert: raw vegan caramel cups and make them nut-free. Next time I will have to try to make a recipe coconut-free as I know a lot of little kids cannot have coconut too.



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Crunchy Chocolate Base:

  • 1 cup of sunflower seeds
  • 3 tbsp of cacao
  • 4 tbsp of flax meal
  • 1/3 cup of melted coconut oil
  • 1/3 cup of desiccated coconut

Caramel Layer:

  • 10 medjool dates
  • 1 tbsp of coconut oil
  • 1 tbsp of the water from the soaked dates
  • 1 tbsp of tahini

Raw Chocolate topping:

  • 3 tbsp of melted coconut oil
  • 2 tbsp of raw cacao powder
  • 1 tbsp of maple syrup


  1. Soak your dates in hot water
  2. In a food processor mix the dry ingredients and then add the coconut oil.
  3. Press in a muffin silicon tray and place in the fridge to set.
  4. Drain your dates but keep some of the water in which they soaked.
  5. Blend in your food processor with the rest of the caramel ingredients until smooth.
  6. Spoon on top of the chocolate bases and place in the freezer while you make the raw chocolate.
  7. For the raw chocolate mix in a glass the ingredients and whisk together with a fork or whisk to make it smooth.
  8. Pour on top of the caramel layer and leave to set for a few hours in the fridge.



Recipe

Lemon & Coconut Bircher Muesli

This is a loose take on the bircher muesli – I guess it is more like overnight oats!

I love this healthy breakfast recipe and love the lemon flavours combined with coconut.

This recipe is refined sugar-free, nut-free, wheat-free and dairy/ soy-free too!

I hope you enjoy it xx

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Lemon & Coconut Bircher Muesli

serves 2-3

  • 1 1/2 cup of rolled oats
  • 1 1/2 cup of coconut water
  • 1 tbsp of chia seeds
  • zest of 1 big lemon
  • 2 drops of lemon essential oil or 1 lemon juiced
  • 1/2 cup fo desiccated coconut
  • 2 tbsp of maple or rice malt syrup
  1. Combine in a bowl all the ingredients and leave ovenright or for a few hours for the oats to soak up the coconut water. You could also use coconut milk and coconut yogurt to top!

Recipe

The best healthy Hazelnut Brownies

I have been baking healthy sweets for the past 3 years and I think these healthy hazelnut brownies are my ultimate favourites!! Sweet enough, healthy and taste like nutella when you bite into the roasted hazelnuts combined with the gooey chocolate brownies. I love them! They disappeared within one day in our house!

For the nitty gritty they are also quite allergy-friendly as they are soy-free, egg-free, dairy-free, refined sugar free and gluten-free. They are however not nut-free!

For the sceptics- you cannot taste sweet potato in baked goods!

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Vegan healthy hazelnut Brownies 

  • 450 gr of steamed/ boiled sweet potato
  • 1/2 cup of maple syrup (more if you have a sweet tooth)
  • 1/2 cup of raw cacao powder
  • 1 cup of almond milk
  • 2/3 cup of ground almonds
  • 1/2cup of gluten free flour
  • 1 tsp of vanilla essence
  • 1/2 cup of hazelnuts

 

  1. Steam or boil your sweet potato, drain and leave to cool.
  2. Pre heat your oven to 175 degrees celsius and line a small brownie pan with baking paper.
  3. In a food processor add in the potatoes and all the other ingredients;
  4. Mix until very well combined.
  5. Spoon into your pan and press some hazelnuts in the dough + top with extra crushed hazelnuts.
  6. Place it in the oven and cook at 175 degrees Celsius for 45 minutes.

 

Recipe

Simple Chocolate Cake and behind-the-scenes photoshoot

This past week we had a friend and professional photographer Kirsten Cunningham come and do a photoshoot of us in the kitchen as I wanted some professional shots of us baking and to use for my blog and Instagram page. I couldn’t be happier by how they turned out and the twins had so much fun being photographed. They also enjoyed licking the chocolate and mixing the chocolate cake!

We made a simple vegan chocolate cake and despite being over mixed, me forgetting the sugar and being made while doing a photoshoot it turned out quite good!

So here are more pictures of the twins and I baking in my own kitchen. I hope you enjoy seeing a little behind-the-scenes action and seeing a bit more of the twins and myself. Annabelle also made an appearance!

I have included the recipe for the chocolate cake at the bottom of the post too. Enjoy and hope you have as much fun as us baking it! xxx

  Simple Vegan Chocolate cake (Soy-free, dairy-free and refined sugar-free)

  • 3 cups of wholewheat flour
  • 1 cup of coconut sugar or 1/2 cup and 1/2 cup of maple syrup
  • 3/4 cup of raw cacao powder
  • 2 tsp of baking powder
  • 2 tbsp of flax meal powder
  • 2 cups of nut milk of your choice
  • 1 cup of melted coconut oil
  • 100gr of dark chocolate melted (I use Lindt 70%)
  • 1 shot of espresso (optional)
  • pinch of salt
  • 1 tsp of vanilla
  1. Pre-heat your oven at 180 degrees Celsius and line a cake tin with baking paper.
  2. In a bowl mix all the dry ingredients together.
  3. Then add the melted coconut oil, combine, then the melted dark chocolate and combine.
  4. Finish with the nut milk and espresso. Combine together and place the dough in your cake tin.
  5. Cook for 45 minutes at 180 degrees Celsius or until a knife inserted comes out clean. Top with melted chocolate, berries or your favourite icing. I kept mine simple to make it extra simple!IMG_4535

 

Recipe

Halloween Pumpkin Spice Brownies

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Halloween is in a few days and I am looking forward to it. Australia does not celebrate it much but I want to dress up the kiddies and we live in a new street with lots of kids/teenagers around so we might get a few trick or treaters!

I will make some dark chocolate Halloween pumpkins to share with the twins.

I made these Pumpkin spice brownies on Saturday and as I type this on Sunday at 5pm they are all gone!!! They were a big hit I guess haha

They are vegan, soy-free, nut-free and refined sugar-free. (If you want to make them GF just use buckwheat or a gf baking flour mix)

I used homemade pumpkin puree as it is much healthier than the canned version which can be full of sugar.

I added Pumpkin Pie spices to make it more “pumpkiny” but you could omit them. I was out of ground clove and all spice so I used my DoTerra essential oils and used a drop of clove essential oil and a drop of On Guard essential oil.

And to make my brownies more spooky and Halloween-themed I tried to make a spider web using tahini and added little plastic spiders. It was fun to do with my kiddies haha




Vegan Pumpkin Spice Brownies

Ingredients:

  • 1 cup of puree pumpkin
  • 1/2 cup of coconut milk
  • 1 1/2 cup of wholemeal (whole-wheat) flour
  • 1/2 cup of coconut sugar
  • 7 tbsp of raw cacao powder
  • 1/3 cup of melted coconut oil
  • 3 tsp of cinnamon powder
  • 1 tsp of ground ginger powder
  • 1/2 tsp of ground nutmeg
  • 1/2 tsp of ground all-spice
  • 1/2 tsp of ground cloves

Steps:

  1. Pre-heat your oven to 180 degrees Celsius;
  2. Prep your pumpkin puree by cutting, peeling and steaming/boiling your pumpkin and then puree it.
  3. In a bowl, mix the dry ingredients and spices together.
  4. Add in your pumpkin puree then the coconut milk and melted coconut oil.
  5. Combine together but do not over stir.
  6. Place in your square brownie tin lined with baking paper and cook for 20-25 minutes at 180 degrees Celsius or until a knife inserted comes out clean.
  7. Optional: Trace circles with tahini and with a knife trace lines from the centre to the outside of the brownie to create spiderweb-like-lines. 

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Recipe

Healthy Coconut Avocado & Cucumber Gazpacho

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Today I am sharing with you my super-duper healthy vegan coconut avocado and cucumber gazpacho.

This is a super healthy, nutritious and refreshing spring & summer light meal! This would be great as starters or one big bowl for one person. I really liked it and I will make it often this summer. So simple too! Check out the recipe below.



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Coconut Avocado & Cucumber Gazpacho 

(Vegan/Gf/nut-free/soy-free)

Serves 2 for a small meal.

Ingredients:

1 cucumber

1 handful of spinach

1 handful of mint

1 clove of garlic

1 lemon juiced

1 avocado

250ml of coconut water

1 tsp of sea salt

1/2 tsp of chili flakes

1/2 tsp of cumin powder

  1. Just blend all the ingredients like a smoothie in a blender.
  2. Adjust the seasoning to taste.
  3. Enjoy chilled!




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Recipe

Vegan Chocolate Marble Banana Bread

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I have not posted on my blog for a little while as we welcomed a new addition in our family. Miss Annabelle was born on 11.09.18 and since we have been very busy (with relatives staying with us and flying to Perth to attend not one but 2 weddings with a newborn and toddler twins! it was a bit crazy!).

Anyway…

I am finally back in the kitchen baking and creating new recipes and this one is definitely one to share with you. Let me know if you make it.

It is vegan, refined sugar free and easy to make. You can easily make it nut-free by using soy/ coconut milk instead of nut milk.

Vegan Chocolate Marble Banana Bread 

  • 2 cups of wholemeal flour
  • 1 cup + 2 tbsp of soy or nut milk
  • 3 ripe bananas
  • 1/2 cup of coconut oil
  • 2 1/2 tsp of baking powder
  • Pinch of salt
  • 1/2 cup of maple syrup or stevia
  • .
  • 1/2 cup of cacao

1 extra banana to top

  1. Preheat your oven at 180 degrees Celsius
  2. Line a loaf tin with baking paper.
  3. In a blender mash the bananas (or use a fork).
  4. In a bowl mix the dry ingredients together then add the bananas mashed and the wet ingredients apart from the cacao.
  5. Put half of the batter on the side then add the cacao in the remaining batter.
  6. Spoon a layer of the banana layer then a layer of chocolate layer until you use them both.
  7. Top with a sliced banana.
  8. Cook in the oven for 50-60 minutes.

 

Recipe

Vegan Rustic Strawberry Galette

Spring is on its way and I couldn’t be happier after a very cold and long winter here in Orange. It is still really cold at the moment but it feels like it is the end. I look forward to seeing leaves and flowers on trees because I know it also means my little baby will come very soon!

 

Anyway we found some very cheap strawberries in the shops the other day and bought 2 trays so I could freeze a lot of them, we ate most of them in 2/3 days and I used a little bit for making this delicious, simple and healthy vegan rustic strawberry galette. It was a big hit with my dad and the twins.

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Rustic Strawberry Galette with a wholemeal olive oil crust

  • Crust:
  • 1 1/2 cup of wholemeal wheat flour
  • 1/2 cup of cold water
  • 1/4 cup of olive oil
  • Strawberry filling:
  • 1 large punnet (500gr) of strawberries rinsed and dried
  • 1 tbsp of arrowroot
  • 1 tbsp of coconut sugar
  1. Preheat oven to 180 degrees Celsius.
  2. Rinse and dry your strawberries then cut off the greens and slice them in 2 or 3.
  3. Mix in a bowl with coconut sugar and arrowroot powder. Leave them in a bowl for 10 minutes to release some juice and make your galette less watery.
  4. While the strawberry filling rest make your dough by mixing in a bowl the flour, cold water and olive oil until it forms the dough.
  5. Between 2 sheets of baking paper, roll your dough in a large flat circle shape using a rolling pin and place on an oven tray.
  6. Remove the strawberry juice and assemble your galette by spreading the strawberries in the middle of your crust.
  7. Fold the edges in a rustic manner overlapping and cook the galette in the oven for 35-45 minutes at 180 degrees Celsius.




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Recipe

GF Vegan Black Bean Walnut Brownies 

I forgot to include this yummy recipe on my blog! sorry! This was a big hit in my house and on my Instagram page. These brownies are fudgy, GF, vegan, low sugar and made with black beans. I promise you can’t tell that these brownies have beans in them!

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GF Vegan Black Bean Walnut Brownies 

  • 1 can of black beans- drained and rinsed.
  • 3/4 cup of GF flour (I used Teff flour)
  • 1/3 cup of soy milk
  • 1/3 cup of melted coconut oil
  • 1/4 cup of maple syrup
  • 100gr of vegan cooking dark chocolate melted
  • 2 tbsp of cacao powder
  • 1/2 tsp of baking powder
  • 1 tsp of vanilla extract
  • 1/4 tsp of salt
  • 1/3 cup of chopped walnuts
  1. Preheat your oven to 200 degrees Celsius
  2. Blend a can of black beans in a food processor then add the rest of the ingredients apart from the walnuts.
  3. Line a brownie tin with baking paper then spread the brownie batter and add in the walnuts.
  4. Cook at 200 degrees Celsius for 30-35 minutes.