Apple crumble is one of those comfort desserts that makes you feel warm and fuzzy, particularly on a cold winter evening….
It’s a big claim, I know, but I’m 100% certain that this Chocolate Peanut Butter Smoothie Bowl is simply the best….
Don’t you just love waffles?…
Like everyone else in the world, I’m a salted caramel fiend. It’s. Just. So. Good….
Making smoothies can often be complicated and intimidating, but it shouldn’t have to be! So I wanted to share a recipe for an easy, accessible smoothie made with 4 simple ingredients. Although it can be nice to sometimes indulge, we don’t all have access to exotic ‘superfood’ powders. A pared back, wholesome smoothie is definitely enough and this smoothie in particular is just delicious.
Frozen berries, frozen banana, plant-based milk and protein. That’s it. Simple, wholesome and delicious.
This Vegan Berry Vanilla Protein Smoothie is perfect as a post-workout recovery snack, or for breakfast when paired with a slice of toast or some granola. I hope you enjoy!
Vegan Berry Vanilla Protein Smoothie
1 & 1/4 cup of rice milk (or other milk of choice)
2 heaped tbsp PSA Vanilla + Cinnamon Bio Pro Vegan Protein
1 frozen banana
1 cup frozen mixed berries
(optional) a handful of frozen kale/spinach
Almonds, brazil nuts and cashews. Three of my favourite nuts which, before this recipe, I had never thought to combine and make into nut butter.
I’m not sure why I hadn’t joined the ABC party before, but I’m glad that when trying to make almond butter I ran out of almonds and decided to throw in some cashews and brazil nuts.
ABC butter is not new by any means, but I think it’s definitely an underrated nut butter variety. While the almonds add the most flavour, the creaminess of both cashews and brazil nuts take the spread to a heightened level of butteriness. It’s silky, smooth and succulent.
One of my favourite ways to have this ABC butter is on thick sourdough toast with black cherry or strawberry jam. There’s just something special about the sweetness of the jam paired with the buttery texture and the hint of cinnamon.
This recipe is totally customisable, so if you’re not a cinnamon fan, try vanilla extract instead. Or leave it plain — the beauty of nut butter is that it’s completely up to you and your taste. I hope you enjoy!
Raw ABC Nut Butter
Makes one jar.
1 cup raw almonds
1 cup raw brazil nuts
1 cup raw cashews
1/4 tsp cinnamon (optional)
1 tbsp rice bran oil (or other oil of choice)
Process nuts in a Vitamix or food processor, making sure to stop every minute to give your machine a rest and to scrape down the sides. Blend until the mixture starts to become runny. Add in the cinnamon and rice bran oil and blend again until the nut butter is silky and smooth. Transfer to a jar and store in the cupboard.
I’ve realised recently that I am completely banana dependent. I eat them for breakfast (in pancakes, in & on top of porridge and granola, in smoothie bowls, on toast), in drinks (smoothies, especially my Vegan Choc-Banana Protein Smoothie), and for snacks (simply on its own, or in cookies, banana bread, and of course: muffins).
I kind of feel embarrassed admitting this, but I honestly feel a slight sense of anxiety when my banana supplies deplete, and I get a feeling of satisfaction when my fruit box is once again replete. Does anyone else get this, or am I a weirdo on my own here?
Regardless of my banana induced lunacy, here are some lip-smackingly good Vegan Chocolate Chip Banana Muffins which were the result of lots of overripe bananas and, big surprise, my banana fixation.
But they’re really, really, really good. Like really good. I would say I’m being biased, but my boyfriend gives them 9 out of 10, which is pretty high.
These Vegan Chocolate Chip Banana Muffins are succulent, fluffy and full of chocolate surprises thanks to the roughly chopped pieces of dark chocolate. The bananas add a beautiful richness and body to the muffins, as well as a heavenly taste paired with the chocolate.
1 cup oat flour (simply process 1 cup rolled oats to a flour)
1/4 cup whole rolled oats
1/4 cup brown rice flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp cinnamon
1 tbsp coconut sugar
1/4 cup melted coconut oil
1 tsp vanilla paste
3 mashed large bananas
1 tbsp plant-based milk, such as rice milk
1/4 cup roughly chopped Loving Earth Hazelnut Chocolate (or chocolate of choice)
Preheat the oven to 180c/350f and lightly grease a muffin tray with some coconut oil.
In a large mixing bowl, mix together the oat flour, rolled oats, rice flour, baking soda, cinnamon and coconut sugar.
In a separate bowl, combine the coconut oil, mashed bananas, vanilla and plant-based milk well.
Now add the wet mixture to the dry mixture and mix until well combined. Lastly, fold in the chocolate pieces.
Spoon the batter into the muffin tray, filling each hole 3/4 of the way (I was able to fill 10 muffins from the batter).
Place in the oven and bake for 18-20 minutes until golden on top and a skewer comes out clean.
Well, I’m not quite sure what to say about these Mini Berry Crumbles because anything I say probably won’t do these scrumptiously divine little desserts justice. But I’m going to try.
Sweet, crumbly, golden on top, deliciously gooey underneath, a little bit tart, bursting with vanilla, nutty and positively mouthwatering. Does that paint a worthy picture? If not, I hope the photos will.
Ever since the cooler weather has kicked in, I’ve been cravings all things warm: bed, the sun, soup, porridge and of course, hot berry crumble.
But instead of making a huge dish I would inevitably eat in one sitting (not that there’s anything wrong with that!), I decided to satisfy my cravings with these Mini Berry Crumbles for me and my boyfriend to tuck into while we watch Orphan Black in bed.
And they truly are satisfying. They’re just the right amount of everything. Sweet but not too sweet; full of flavour from the fusion of berries, vanilla, rice malt syrup and cinnamon; and let’s not forget that wonderful moment of breaking through the crumbly top layer and digging into that bubbling, syrupy baked berry goodness.
1 cup frozen or fresh mixed berries
2 tsp lemon juice
2 pinches of cinnamon
1/4 cup almond meal
3 tbsp rolled oats
1/8 tsp cinnamon
2 tsp pepitas
1 tbsp rice malt syrup
1/4 tsp vanilla bean paste/extract
1 tsp melted coconut oil
Start by preheating the oven to 180c.
Divide the berries between two ramekin dishes and add the lemon juice and pinches of cinnamon on top of the berries.
In a bowl, combine the almond meal, rolled oats, cinnamon and pepitas. Then add the wet ingredients and use your hands to create a crumbly mixture.
Now divide the crumble mixture between the ramekins, making sure each dish has an equal amount.
Bake them in the oven for 20 minutes, or until the crumbles are beautifully golden and smell like a dream.
From when I began primary school to when I finished high school, I was obsessed with these Chocolate Coconut Slices that the canteen used to sell. The slice was sweet, moist yet crumbly, and scrumptiously chocolatey and coconutty. My friends and I used to eat them at recess while we were playing handball or ‘1, 2, 3 home’ — such fond memories!
Now 23 years old, I still think about that Chocolate Slice. But gone are the days where I want to eat treats full of refined sugar + flour, milk and butter every day of the week. But that doesn’t mean I shouldn’t be able to enjoy one of my favourite childhood desserts, does it?
So here they are: my healthified Chocolate Coconut Slice.
Moist yet perfectly crumbly, and full of chocolatey, coconutty goodness — made with wholesome + nutritious ingredients, no refined sugar, no gluten, no dairy products, and no baking.
This Raw Chocolate Coconut Slice is so easy to make, perfect as a snack to curb those 3pm sugar cravings, and gives you long-lasting energy. Simply keep them in the fridge for up to a week, or freeze them so you always have a healthy treat to snack on.
Raw Chocolate Coconut Slice
Makes 8 slices
8 dried dates, soaked in water for 30 minutes
2 tbsp water from soaking the dates (or 2 tbsp liquid sweetener, depending on sweetness desired)
1/2 cup shredded coconut
1/2 cup raw buckwheat groats
1/4 cup nut butter of choice
2 tbsp cacao powder
2 tbsp desiccated coconut for topping
Start by lining a 20cm X 10cm tupperware container with baking paper and put aside.
Place the shredded coconut and buckwheat groats in a food processor, and blend until they form a course flour.
Add the soaked dates, nut butter, cacao powder and sweetener/date water, and process until you’ve got a crumbly mixture that sticks together if you squeeze it in your hand.
Transfer the mixture to the lined container. Firmly and evenly press the mixture with the back of a spoon.
Sprinkle the desiccated coconut on top and press it down slightly with the back of the spoon.