HEALTHYFRENCHWIFE- Claire Power

Healthy Vegan Recipes

nut-free

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

IMG_5976

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.

 

IMG_5973

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.



unnamed-3

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.

unnamed-2


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.



unnamed-1

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.