HEALTHYFRENCHWIFE- Claire Power

Healthy Vegan Recipes

dessert

Recipe

Strawberry Oat Crumble Slice

I absolutely love this super easy strawberry oat crumble slice recipe. It can be made in less than 5 minutes (especially if you use store-bought healthy jam) and is really healthy as well as being vegan, wheat-free, refined-sugar-free (depending on jam used!) and also nut-free. The perfect afternoon tea treat! And is so healthy can be eaten for breakfast too!!IMG_5969

Strawberry Oat Crumble Slice (Vegan, wheat-free, refined-sugar-free, nut-free)

• 1 ½ cup of quick oats;

• 1 cup of buckwheat flour;

• 1 tsp of cinnamon powder;

• 2 tbsp of sweetener of choice;

• ½ cup of melted coconut oil;

• ½ cup of homemade strawberry jam;

• handful of fresh strawberries

Strawberry Jam:

• 1 lemon

• 2 cups of fresh strawberries;

• 1 tbsp of sweetener

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1. Pre-heat your oven to 200 degrees Celsius;

2. Blend the strawberries in a blender then cook on low heat on the stove with the added lemon juice and sweetener;

3. Store in the fridge for up to 1 week

4. While you make the strawberry jam, mix the quick oats and buckwheat flour in a mixing bowl.

5. Then add the cinnamon and sweetener then combine with the melted coconut oil.

6. In a small square tin lined with baking paper, press down ¾ of the crumble mixture.

7. Spread a layer of strawberry jam on top and some cut up strawberries.

8. Then sprinkle the remaining crumble mixture on top and place in the oven.

9. Bake for 45 minutes at 200 degrees Celsius.

 

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Recipe

Why I choose Califia Farms!

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Have you reached your #chocolatelimit this past Easter weekend? Are you already
thinking of what recipes to make for Mother’s Day? I have a great new recipe for you: Almond Raspberry Buckwheat bread – this recipe is gluten-free, vegan and refined sugar-free so you can feel good about enjoying a slice or 2!

I collaborated with Califia Farms to create this recipe and used their Unsweetened Almond Milk. I love that their plant-based milks have no added sugar and are carrageenan-free. They also have great taste, texture and the bottles are pretty cool! You can find them nationwide (Australia) in the main supermarkets as well as independents like your local IGA. They also have an awesome range of cold brew coffees and I need to try them next for my morning coffee – especially their XX Espresso Cold Brew! I have been making vegan sweets for over 4-5 years and using a quality plant-based milk such as Califia Farms Almond Milk can really make or break plant-based baking!
So here is the recipe- I hope you like it! Don’t forget to tag me @healthyfrenchwife
on Instagram if you make it! I love seeing your recreations.

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Almond Buckwheat Raspberry Bread

  • 1 cup of buckwheat flour
  • 1/2 cup of almond meal
  • 1 cup of Califia Farms Unsweetened Almond Milk
  • 1/2 cup of coconut sugar or sweetener of choice
  • 2 tsp of baking powder
  • 1/4 cup of melted coconut oil
  • 1/2 tsp almond essence
  • 1/2 tsp vanilla essence
  • 1 cup of frozen raspberries
  • slivered almonds to top

1. Preheat your oven to 180 degrees Celsius
2. Line a loaf tin with baking paper
3. In a mixing bowl, add the buckwheat flour, almond meal, essences, sweetener,
baking powder and combine.
4. Then add the almond milk and stir.
5. Add the melted coconut oil and combine well.6. Pour into your loaf tin and press some raspberries in the dough as well as top the
bread with extras and the slivered almonds.
7. Bake for 50 minutes at 180 degrees Celsius.

Recipe

Vegan Hazelnut and Chocolate Mini Cheesecakes

Who does not like hazelnut and chocolate together??! I looove love love this flavour combination and I can eat vegan homemade healthy nutella by the spoonful. I made these mini vegan hazelnut and chocolate cheesecakes for my dad’s birthday last week. We all loved them!

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Vegan Hazelnut and Chocolate Mini Cheesecakes

Base:

  • 1/2 cup of almonds
  • 1/2 cup of hazelnuts
  • 1 cup of pitted dates
  • 1 tbsp of water
  • 1 tbsp of cacao

Cheesecake Layer:

  •  1 cup of soaked cashews 4-6 hours
  • 6 tbsp of raw cacao powder
  • 1 tsp of vanilla powder
  • 1/2 cup of rice malt syrup
  • 1/3 cup of melted coconut oil
  • 1/3 cup of roasted hazelnut butter (homemade nutella)
  • Melted raw chocolate + roasted hazelnuts to top
  1. First make some homemade vegan chocolate hazelnut butter by roasting 1 cup of hazelnuts in the oven for 10min at 200 degrees and blending with 1/4 cup of maple syrup, 1/3 cup of cacao and 1/3 cup of coconut oil. (This recipe will make more than you need for the cheesecakes – you can top them with it or use it for toast/ dipping fruit! )
  2. In a food processor blend the base ingredients together then press down into silicon muffin moulds.
  3. Then drain your soaked cashews and blend with the cacao, coconut oil, rice malt syrup and hazelnut cacao butter and the vanilla.
  4. Pour on-top of the raw bases and freeze for a few hours.
  5. Top with melted chocolate and extra hazelnuts and keep in the fridge for a few days or freezer for a few weeks.
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If you make this recipe or any of my recipes I would love to see it so please tag me on Instagram @healthyfrenchwife thanks xx

Recipe

Vegan GF Baked Raspberry & Vanilla Donuts

Happy late Valentine’s day! I did not make anything special for the day but I did make these cute donuts the day before. These are gluten-free, soy-free, vegan (dairy-free, egg-free), refined sugar-free and very yummy.



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Vegan GF Baked Raspberry Vanilla Donuts 

Makes 6 large or 12 small donuts.

  • 1 cup of GF flour
  • 1/2 cup of almond meal (or extra flour to make it nut-free)
  • 1/2cup + 2 tbsp of nut milk (or rice milk to make it nut-free)
  • 1 tsp of baking powder
  • 1/2 cup of coconut sugar
  • 1 1/2 tsp of vanilla essence
  • Handful of frozen raspberries .


  1.  Preheat your oven to 180 degrees and spray a donut tray with coconut oil or grease with oil.
  2.  In a mixing bowl mix all the ingredients together apart from the raspberries.
  3. Spoon the batter in the donut moulds -about halfway, press some raspberries in them and place the tray in the oven.
  4.  Cook for 15-20 minutes at 180degrees Celsius.
  5. Top with melted dark chocolate or your favourite icing.

Best enjoyed the same day.

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.