corn-free

December 13, 2018 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.

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

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

December 13, 2018 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.

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

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

December 4, 2018 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

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

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!

November 27, 2018 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!

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

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

October 18, 2018 Recipe

Vegan Chocolate Marble Banana Bread

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

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

Main navigation

corn-free