Vegan, Chocolate Flapjacks

No sugar, no dairy, high protein and packed with vitamins…

Preparation time: 10 – 15 minutes

Cooking time: 20-15 minutes

Makes about 20 flapjacks

Ingredients

• 360g oats
• 30g raw cocao powder
• 2 bananas
• 6 tbsp maple syrup
• 6 tbsp cashew, almond or smooth peanut butter (use organic)
• 4 tbsp coconut oil. plus extra for greasing

Method:

1. Preheat the oven to 200°C (fan 180°C).
2. In a saucepan, mash the bananas with a fork then add the maple syrup (or honey), nut butter and coconut oil. Allow to simmer until a smooth paste forms.
3. Add the oats and stir well so that they’re fully covered.
4. Grease a baking tray with coconut oil and transfer the flapjack mix into the baking tray, pressing it down firmly with a spatula so that it’s very compact.
5. Bake for 15-20 mins until the top starts to brown.
6. Once it’s cooked, remove the tray from the oven and leave it to fully cool before slicing the flapjacks.
7. Serve with a nice cup of chai tea!

Raw-Vegan Chocolate Pudding – HAPPY EASTER!

Now its Easter…. a holiday previously seen with me stuffing my face with copious amounts of chocolate that my parents had hidden from me, this time for my own pleasure, but sillyly enough left me clues as to where to find it. But say goodbye to the ‘unhealthy’ chocolate / pudding myth! Easter CAN and WILL be healthy, and not without chocolate!

I crave chocolate, like most people, but there is absolutely no need to blow the calorie bank whilst doing it! Being vegan, on a massive budget, restricts me from buying all these vegan chocolates and such, and buying stuff…. where’s the fun in that!

You can even get in two of your five a day with this recipe, or even more if you are really pushing the boat out! You could add blueberries (they don’t blend too well through so could be a bit grainy!) Raspberries would be divine in this recipe. When I try it out I’ll add it to the recipe if needs be!

Nuts can also be added to this recipe bumping up the cals and fat, but they’re good cals and fat, nothing better than a new nuts!

 

 

Ingredients

• 1 banana
• 3 strawberries
• 2 tbs raw cocoa powder
• (some kind of sweetener if you want, but it really doesn’t need it!)

Method

1. Blend the strawberries and banana till a thick paste
2. Add the cocoa powder and blend in well
3. Serve!

 

You’ll never go back!

Fruit Crème Brûlée

The first time that I was introduced to fruit crème brûlée I must have been age 13. My brother had just started food tech at school and this was one of his assignment, he came home, told my mum that he liked them (to her astonishment, as sometimes it seems like he doesn’t like anything) and it became a family favourite!

The earliest known reference to crème brûlée as it is known today appears in Francois Massialot’s 1691 cookbook, and the French name was used in the English translation of this book, but the 1731 edition of Massialot’s Cuisinier roial et bourgeois changed the name of the same recipe from “crème brûlée” to “crème anglaise“. In the early eighteenth century, the dessert was called “burnt cream” in English.

This take on the crème brûlée adds summer fruits and uses 0% fat Greek yogurt and is probably one of the tastiest health desserts out there!

Ingredients

• Summer Fruits
• 0% Fat Greek Yogurt
• Brown Sugar

Method

1. In ramekins, place half of it full of summer fruits and the other half of the yogurt
2. Cook in a pre-heated oven (180 ‘c)  for 10 minutes
3. Sprinkle brown sugar on the top of the yogurt (the pro’s use a cooking blow torch but I just use a grill and it works just as well) ad put under the grill until the sugar has melted.
4. Remove from the oven and cool until the sugar has formed a hard surface and serve!