The school holidays are the perfect time to get in the kitchen
with the kids and get creative. And we all know how hungry the kids are during
These chocolate brownies have been a hit in our house this
Slightly tweaked recipe from previous brownies and it has
taken a bit of trial and error – but that’s what baking is all about for me. I
love experimenting with flavours and recipes.
1 cup cacao powder
1 cup almond meal
½ tsp salt
2 tsp baking powder
½ cup coconut oil
½ packed cup grated zucchini
1 ¼ cup almond milk
1 tbsp apple cider vinegar
100gm vegan dark chocolate chopped.
Preheat oven to 180degreesC. Line a 20cm square tin.
Add ACV to almond milk and set aside. Mix all dry ingredients
in a large bowl.
Add remaining ingredients to the buttermilk bowl and stir.
Pour into the dry mix and combine. Stir through the chopped chocolate.
Bake for 40mins. The cake should be slightly sticky.
I like to bake this in the evening as it sets well
Icing is optional. I used 2 tablespoons coconut oil, 3
tablespoons cacao, 1 tablespoon of maples syrup. Melt the oil and mix through
the ingredients. Spread onto the brownie
once it has completely cooled and set.
Everyone loves a cookie (or two).
That morning coffee
indulgence, or 3pm (or even midnight) snack.
These cookies are
packed full of almonds. And with the added Tahini which is also rich in healthy
fats, amino acids as well as essential vitamins and minerals. Tahini is packed
full of all the goodness as well as being high in calcium.
Tahini can also help to balance hormones. Hormones plays an important role in managing our weight, sleep, hunger cues, libido, mood and our sanity! When our hormones are off balance from poor lifestyle habits and food choices we feel it pretty quickly.
If balancing hormones is your #1 priority this is the most delicious place to start, full of good fats, protein and nutrients your hormones (and taste buds) are going to love you for this!
Here is my recipe for the simplest & easiest minimum effort
5 I N G R E D I E N T Grain Free Vegan Almond cookies with Tahini.
A good option to make weekly if you want to snack better at 3pm.
I was just able to take a photo before these were inhaled.
Can substitute maple syrup for honey if you are happy to have a non-vegan option.
Vegan Almond Cookies
2 cups almond meal
3/4 cup tahini
1/3 cup maple syrup
Pinch of salt
2 teaspoons of the best quality vanilla extract you can get.
I’ve used sesame seeds as an optional garnish.
Mix all ingredients and roll into 12 balls. Press gently with the back of a fork (or don’t). Place on tray and press down ever so slightly. Bake for 10 mins in a pre-heated oven at 160c (or until they are lightly browned).
Because who doesn’t love a piece of plant based moist choc chip banana bread smothered in peanut butter?
This banana bread tweaked from my original banana bread
recipe as I need to cater for a vegan.
And, not too high in sugar so in my opinion you can have
your cake and eat it too!
And, while I don’t necessarily agree with some food alternatives, this one seems to tick the boxes.
I like to serve this with a dollop of dark roasted crunchy peanut butter.
Recipe is super easy
2 large ripe bananas
¼ cup maple syrup
½ cup peanut butter
½ cup coconut milk
½ tsp vanilla
Mash bananas and mix all wet ingredients in (except the ACV)
½ tsp baking powder
½ tsp baking soda
1 tsp ACV (apple cider vinegar)
Combine baking powder, baking soda and ACV and ex[pect a
little bit of magic (fizzing), then mix into the wet ingredients.
½ cup vegan choc chips
1 cup SR flower
1 cup buckwheat flour
Stir through the choc chips and flours.
Bake in a lined loaf tin for about an hour at 160c