Vegan Gooey Mocha Brownie Pudding

 

IMG_6241When the days are growing darker and the sun seems to be retreating behind the clouds more everyday day, this is what I crave. I know for a lot of you summer is still in full swing. I mean, its August. But here in the UK however, it feels like October most of the days. The rain showers for hours on end although we still have those occasional summery moments but they are few and far between.

Who am I kidding anyway, it could be 30 degrees outside and I’d still want this. Its part of my DNA. Rarely does a day go by that I don’t reach for some chocolate. Lets be real.

So I bring you something that I loved to eat before becoming vegan and as always, anything can be made just as tasty vegan! I went a little crazy and added dark and white chocolate for added indulgence. I also popped in a hit of my favourite organic coffee because coffee always brings out the flavour in chocolate and seems to make it taste richer.

I love that all these ingredients are already in my cupboards and its so quick to make. Perfect when you’re in need of a quick chocolate fix. Just please don’t overbake this loveliness. Keep that centre gooey and a little underbaked. Keep that sponge dense and rich. Keep your belly, mind and taste buds chipper.

IMG_6237

IMG_6226

Continue reading “Vegan Gooey Mocha Brownie Pudding”

Lemon & Blueberry Drizzle Cake with Summer Berries

IMG_6206-2

I made this cake about a month ago. I know, I should’ve shared it sooner. Especially since it was such a crowd pleaser with my family. However, work and life got in the way and before I knew it a month had passed. So has the beautiful summer weather it seems. If anyone feels like reminding England that its July and supposed to be sunny, that would be great.

As much as I love this cake; its simplicity, its humble inviting nature and its glorious taste. It didn’t come without its trial and tribulations. This photoed (and thankfully last) cake was actually attempt number three. After two attempts the previous day (my heart breaks at the amount of wasted lemons) I decided to give it one last shot on the morning of my sisters birthday meet up. THANK GOD it worked or I would’ve probably begun to question my ability as a pastry chef.

I have a big weak spot for a simple slice of cake. Add some fresh seasonal fruit and honestly, I’m yours. There’s something about a simple fresh sponge that just makes my heart sing. This beautiful loaf is light but packed with lemon flavour (three lemons worth!) In every slice you’ll find beautiful blueberry jewels, a generous amount of lemon syrup and sticky lemon icing.

IMG_6202-2IMG_6210-2IMG_6213-2IMG_6198-2

Continue reading “Lemon & Blueberry Drizzle Cake with Summer Berries”

Vegan Rye Cinnamon Pecan Rolls

IMG_6158I really REALLY wish there was somewhere near me that sold vegan cinnamon buns. Because I would be there every single frickin day. I need more baked goods in my life; its making me mentally unstable. Alas, the only place that has a baked good that’s close to a ‘normal’ pastry is Crosstown Doughnuts who have started doing Vegan Doughnuts every Fri, Sat & Sun. All other vegan places near me are very health focused and their baked goods are either in fact raw, or are made with buckwheat flour and there’s no dough in site.

I have yet to venture to Crosstown to try the Vegan doughnuts but the dough (via instagram) looks so bloody tasty, I need to get there ASAP.  (You’ll be seeing an update on that very soon via my instagram.) If anyone knows of any good bakeries in central London near the Victoria/Westminster/Mayfair area, PLEASE let me in on it.

I made these cinnamon rolls with the intention to freeze them in order to sustain me during the week ahead, but they never made it even close to the freezer. I shouldnt be surprised as that’s typical me, but you can’t blame a girl for trying.

This recipe is actually really similar to your average cinnamon roll recipe, and it was really easy to create a vegan version. I gave one of my non-vegan friends one and she soon sent through a lovely text about how amazing they were and how you would have no idea they were vegan. Those kind of words make me so happy; to know that living a vegan lifestyle you don’t need to miss out.

So here you are; a cinnamon roll that both you and your non-vegan friends and family will love. Ssh don’t tell them its vegan and I 100% guarantee they wont even know.

 

IMG_6155IMG_6164IMG_6170 Continue reading “Vegan Rye Cinnamon Pecan Rolls”

Raw Peanut Butter & Banana ‘Cheesecake’ (Raw/Vegan/GlutenFree)

IMG_6122I love the idea of raw food. The idea that I’m eating my food closest to its natural form as possible and taking in those nutrients with minimal processing. I have done a lot of blending here but I’d much rather eat bananas, peanuts, dates and coffee in ‘cheesecake’ form rather than eating them on their own. This is much more appealing.

I love eating raw but right now, it’s not an option for me to do full-time. I love my hot food too much. England being generally chilly most of the year, hot food is a comfort and warmth I crave and need. If I lived in a hotter climate with an abundance of ripe, seasonal fresh fruit and vegetables, I think it would be a bigger possibility.

So I’ll stick with a few raw dishes here and there for now.

This recipe comes adapted from a book my mum gifted to me recently. Its called ‘Raw Cake’ by The Hardihood. It’s a great book full of smoothie/juice recipes, raw cheesecakes, tarts and desserts. A really interesting read in terms of ingredients, some I’ve never even heard of. Collagen powder? Camu Camu powder? This does put me off a few recipes as the ingredients would take more effort to source, but if I really like the look of something I’ll go searching for it.

I chose this recipe because, first of all, I’m obsessed with peanut butter and bananas. Second, it was one of the more simple recipes in the book and included ingredients I already have. As I was tinkering away in the kitchen I decided to add coffee into the base (because one can never have enough coffee) and played around with the liquid consistency in both the base and filling. The filling seemed quite stodgy so I added a good helping of nut milk to thin it out a little as well as adding in a layer of thick sliced banana to give a banoffee pie vibe. Because… BANANAS!

IMG_6117

IMG_6181

IMG_6114

IMG_6118

Continue reading “Raw Peanut Butter & Banana ‘Cheesecake’ (Raw/Vegan/GlutenFree)”

Vegan Dark Chocolate, Pecan and Almond Butter Oat Cookies (Gluten free)

IMG_5929

Please don’t be put off by the notion of vegan cookies. Trust me, I was a skeptic too. However, in light of recent events (which you’ll hear more about soon), this recipe testing was needed. Vegan cookies were needed.

I’m 100% sure that if someone gave me one of these cookies and didnt tell me they were vegan, I would think they were just normal butter-laden cookies. But guys, theres no butter in sight here! Its been replaced by those heart healthy friends, coconut oil and almond butter. Now I’m not at all saying these are healthy, seen as they’re still packed with sugar and chocolate. Its progress in the right direction though right?

On the other hand however, these babies are full of oats, almonds and pecans. All good for you and all filling. A few of these are a perfect snack pick me up to get you through to dinner time and if you’re anything like me, your need for a sweet treat throughout the day is covered. These can also be made gluten free with gluten free oats.

They’re basically the jesus of all cookies.

IMG_5835IMG_5840IMG_5847IMG_5848IMG_5928

Continue reading “Vegan Dark Chocolate, Pecan and Almond Butter Oat Cookies (Gluten free)”

Apple, Pear, Plum and Ginger Oat Crumble (Vegan/GlutenFree)

IMG_5894

The humble Apple crumble. To many brits out there, this is a childhood favourite filled with nostalgia and memories.

I can remember my mum making apple crumbles throughout my younger years, be it summer or winter. Although, its only been in the last few years I’ve come to love them. Don’t ask me what my aversion to it was when I was growing up, because I can’t understand why anyone wouldn’t love sweet baked fruit with crunchy doughy topping. But it just wasn’t my thing back then.

I adore making crumbles. They’re quick, simple but deliver bags of flavour. Theres nothing fancy or ornate about them, but they seem to have the ability to both please everyone and bring people together around the dining table.

Plums are delicious this time of year, as are pears. Once baked, they turn soft and syrupy which counters the sharp tang from the trusty bramley apples.

So bring your loved ones together, scoop some ice cream on top and hand out the spoons. No bowls necessary.

*This recipe, and a few others by some different lovely food bloggers, is also available on the HelloFresh blog. Head over there for some more alternative crumble recipes! Click this link to see my crumble and some more Alternative Crumble recipes *

IMG_5817IMG_5822IMG_5827IMG_5888

Continue reading “Apple, Pear, Plum and Ginger Oat Crumble (Vegan/GlutenFree)”

Peanut Butter, Date and Fig Granola (Vegan/GF)

img_5803

Breakfast is by far my favourite meal. It’s maybe the only thing I’ll get up early for in the morning. Theres not a better prospect going to bed at night, than knowing that there’s a beautiful planned breakfast awaiting you in the morning. However, on a week day working 60 plus hours, something I’m short on (as many of you probably are), is time.

I simply don’t have time to stir porridge on a stove top or whip up a batch of pancakes. Especially on only a few hours sleep after staying up late in bed scrolling through the internet (I’m sure we can all relate.)

Something I really love to make is Granola. Make a large batch to last you the week on your days off and you have one less worry for the week ahead. Weekday breakfasts needs to be quick, filling and satisfying. Bland, sugary, box cereal simply doesn’t cut it anymore.

So venture into your store cupboard, follow my recipe or pick out what you love and make it your own. Change the peanut butter for almond butter or switch out the dried cranberries and add in some cocao nibs for some chocolatey crunch. Now I’ve typed that, that sounds damn good! Definitely going to throw some of those in my next batch.

Heres to easy fulfilling breakfasts which hit the spot on a monday morning.

P.s my recipe and video use honey as part of the ingredients, but for a totally vegan granola, change the honey to another sweetener (agave syrup/coconut nectar/maple syrup.)

img_5794img_5790img_5810img_5800

Continue reading “Peanut Butter, Date and Fig Granola (Vegan/GF)”

Rhubarb and Raspberry Cobbler (with a hint of Grapefruit)

img_5767

Rhubarb will always have a special place in my heart, as does most seasonal fruit. Although, Rhubarb has a certain charm that entices me every year without fail more so than anything else. I obsess over it at work; wanting every dish to contain Rhubarb and its lustrous hue. There isn’t a way Rhubarb has been baked, stewed, compressed or poached that I haven’t enjoyed. My most favourite being hearty chunks macerated in sugar for an hour or two, eaten in their raw state with a little hint of sweetness to tone down that bite.

I adore the moment when its juices gets you round the teeth; you love it and hate it at the same time, a flavour unlike anything else and immediately recognisable.

I’ve never made a cobbler before and only eaten it once. I’m more inclined to lean toward a crumble because that’s what my British roots have instilled in me. However, this time, I felt like I wanted more of a cakey topping so I turned to the cobbler instead. I paired Rhubarb with fresh Raspberries and a large squeeze of Red Grapefruit to really intensify the bitterness against the sweet doughy topping. Adding in ground and roughly chopped almonds into the dough gives the cobbler a delicate nutty flavour.

Hands down, my favourite part to a cobbler is the variety in texture. One mouthful is crunchy, crisp and clean and the next is a smack in the mouth filled with sharp Rhubarb juices and soggy dough that’s been drinking it all up.

img_5724img_5740img_5754img_5770img_5786

Continue reading “Rhubarb and Raspberry Cobbler (with a hint of Grapefruit)”