Vegan hundreds and thousands cake

Hello!

Once again, I’ve been absent whilst I’ve been muddling my way through being vegan. I would not have believed you if this time last year (whilst I was eating a Nando’s most likely) you told me I would become a full time vegan!

Being vegan has given me a new perspective on life, my hair grows faster and thicker, my skin is less blemished and my energy (despite the rumours) is high! Yes I take vitamins but I was doing that anyway, so other then trying to find different recipes each week which beat my go-to gnocchi and rice dishes, there is nothing negative about it. It’s encouraged me to try new foods, explore new flavours and encourage others, by proxy, to do the same.

I was looking for a cake to make for a summer party we were hosting and I came across this amazing cake by Nora Cooks (https://www.noracooks.com/vegan-funfetti-cake/comment-page-5/?unapproved=103792&moderation-hash=48637de2eba88da33e99ddc2b96dec64#comment-103792). After making it a couple of times, I felt it was too sweet and because I am conscious of eating healthily, I adapted the recipe to suit me.

A cake I made for my sister’s birthday.

Ingredients

  • 313g Plain flour
  • 2 Tbsp Cornflour
  • 1 Tbsp Baking powder
  • 300g white caster sugar
  • 177g canola oil or vegetable oil
  • 365ml Soy or almond milk (unsweetened)
  • 2 Tsp Apple cider vinegar
  • 1 Tbsp Vanilla bean paste (my favourite is Taylor & Colledge Organic Vanilla Bean Paste)
  • 80g rainbow sprinkles (my favourite is Lieber’s Rainbow Sprinkles- Not sold in the UK due to the E numbers they contain; however, they are the only ones I’ve found that stay bright in the cake)

Method

  1. Preheat the oven to 170 degrees (fan oven) or Gas Mark 4.
  2. Butter and line two separate cake tins with greaseproof paper.
  3. In a large mixing bowl sieve in the flour, cornflour and baking powder. Then add in the sugar. Mix with a wooden spoon till combined.
  4. To the same bowl, pour in the oil, milk, apple cider vinegar and vanilla. You can use a whisk or a wooden spoon here but don’t worry if it the mixture is slightly lumpy. If you mix too much the cake will be too dense.
  5. Fold in 1/2 of the sprinkles.
  6. Divide the batter evenly between the cake tins and bake for 35 minutes, until a knife comes out clean when inserted in the middle of the cake.
  7. Let the cakes cool in the tins completely. Use a knife to go around the edge to remove the cakes and either wrap in clingfilm and freeze (for up to a week) or place in the fridge to ice later.
  8. If making butter cream, I use Vitalite butter and add it to icing sugar. It doesn’t need milk as the butter is already much softer then cow’s milk butter.

I hope you love this recipe as much as I do!

A cake I made for my nephew’s birthday.

Have a great day,

Sophie x

Veganuary- Challenge accepted!

HAPPY NEW YEAR! 2022, please don’t disappoint!

My partner and I are challenging ourselves to have a go at Veganuary and I have created a week by week plan for the month (we’re starting a week later as we have food to eat up!).

As I know others may be on the same venture as us, I thought I would share the plan below (unfortunately it is not editable and please excuse any spelling mistakes!). I found several recipes from Pinterest, as well as from the web, but the names are included so hopefully you’ll be able to find the same recipes. If not, you can easily find alternatives. I am also gluten-free, so where I am having soup or Buddha bowls etc., he is having pasta or rice for lunches. I will use gluten-free pasta/wraps/bread for all the recipes that require it.

I hope you find inspiration and ideas from my plan, and enjoy the recipes as much as I’m hoping we will.

Good luck and here’s to a better, healthier you (and planet!)

Enjoy!

Sophie x

Go-to green cake

So I haven’t posted a recipe in a while (despite trying new things out each week!). Life gets in the way sometimes.

I’ve recently moved house and we had friends round for dinner for the first time. There were only 5 of us but I’ve never hosted for that many people before. It went well! The food went down a treat, especially this cake. It contains avocado, lime and almonds and it is delicious.

I’ve adapted the recipe from Tesco (https://realfood.tesco.com/recipes/avocado-lemon-and-poppy-seed-cake.html) by substituting the sugar for honey and by changing the lemon to lime (I prefer it). I also opted for pistachios rather than poppy seeds (they get stuck in my teeth!).

It isn’t vegan but it is dairy and gluten free, as well as being a healthy alternative when the sweet cravings kick in.

INGREDIENTS

  • 1 Avocado
  • 150g Ground almonds
  • 150g Honey
  • 2 Limes (zested, 1 juiced)
  • 2 Eggs
  • 1 Tsp baking powder
  • A handful of pistachios (chopped)

For the icing

  • 250g Icing sugar
  • 10ml Lime juice
  • Handful of chopped pistachios
Key ingredients that make this taste so good (image belongs to: https://thenutramilk.com/blogs/treats/raw-pistachio-avocado-cake)

METHOD

  1. Preheat the oven to gas 4, (180°C, fan 160°C) and grease and line a loaf tin.
  2. In a food processor, blend the avocado, ground almonds and honey until it becomes a paste.
  3. Transfer to a bowl and add the lime juice and half the zest. Add the eggs, one at a time, stirring the mixture well between additions.
  4. Mix in the baking powder and the chopped pistachios and stir until they are evenly distributed.
  5. Cover with tin foil (to prevent burning) and bake for 35-40 mins until a knife comes out clean when inserted into the cake.
  6. Remove from the oven and set aside to cool completely. Then transfer to a wire rack with a plate below (this is for catching any pesky icing that drips down).
  7. When the cakes are cool, mix the icing sugar and lime juice together. You may need to add water depending on how thick you want the icing (I prefer it runny).
  8. Use a knife to spread the icing over the cake and sprinkle on the pistachios and left over lime zest.
  9. The cake will keep, covered, in a sealed container in the fridge, for up to a week. Or it can be frozen for up to a month.

I hope you enjoy this recipe and let me know if you give it a try!

Sophie x

Duo of cookies

If there’s an excuse to make more than one cookie then I’m going to use it! These are two of my favourite go-to recipes for a small and not too unhealthy snack. They are both cooked at 350 degrees (Gas Mark 4) for 12 minutes, so you can make a batch each and cook together!

The first cookie is a peanut-butter and honey cookie. Super moreish, tasty and slightly naughty.

The second cookie is an oat and fruit cookie. Sweet, filling and a healthy alternative to flapjack.

I would love nothing more than to bathe in honey and peanut butter. Just me?…. okay then.

The ingredients and method for each are below. They have been adapted from: Healthy Oatmeal Chocolate Chip Cookies (V & GF) | Ambitious Kitchen and Healthy Peanut Butter Cookies {Easy + Healthy} | Eating Bird Food.

Peanut butter and honey cookies

INGREDIENTS

  • 100g Peanut butter (I used Meridian coconut peanut butter)
  • 100g Honey
  • 1 Tsp Vanilla essence
  • 120g Rice flour (you can also use plain flour for less of a grainy texture, or almond/oat flour too)

METHOD

  1. Preheat the oven to Gas Mark 4. Line a baking tray with greaseproof paper.
  2. Add peanut butter, maple syrup and vanilla into a mixing bowl.
  3. Once combined, add in rice flour and stir until incorporated.
  4. Use a tablespoon to scoop out a medium sized amount and roll into a bowl (the mixture will be fairly dry so won’t stick, but it’s also floppy so can be smushed easily).
  5. Flatten each dough ball with a fork, making a crisscross pattern.
  6. Bake in a preheated oven for about 12 minutes or until cookies begin to brown. Remove from oven, allow cookies to cool on a wire rack and enjoy.

Oat and fruit cookies

INGREDIENTS

  • 1 Egg (whisked)- (You could substitute this with chia/flax egg to make the recipe vegan)
  • 45g Oats
  • 50g Oat flour
  • 80g Raisins
  • 35g Desiccated coconut
  • 53g Coconut oil (melted)
  • 85g Coconut sugar
  • 1 Tsp Vanilla essence
  • 1 Tsp Baking powder

METHOD

  1. Preheat oven to Gas Mark 4. Line a baking tray with greaseproof paper.
  2. In a microwaveable bowl, melt the coconut oil for about 40 seconds and let it cool.
  3. Add the cooled coconut oil, coconut sugar, vanilla and egg to the bowl; whisk together until smooth.
  4. Then add in the oats, flour, coconut, baking powder and stir. Fold in the raisins.
  5. Use a tablespoon to scoop out a medium sized amount and squeeze into a bowl and place carefully on the tray. Flatten the cookie with flat fingers (it is quite crumbly so be careful here).
  6. Bake for 12 minutes and leave to cool on a wire rack.
Looks like my kind of dessert!

Both cookies will keep for 3 days in an air-tight container. The peanut butter cookies can be frozen but the oat ones cannot. They roughly make about 8 cookies each, depending on how big you want them to be!

I hope you enjoy these recipes and they satisfy your ‘trying-to-be-healthy-but-still-need-sweetness’ sweet tooth.

Sophie x

Scrumptious salmon parcels

These are quick, tasty and a great way of getting your vegetables and Omega 3. You can use a variety of vegetables (such as peppers, carrots, green beans, onions, tender stem broccoli or courgettes), but the best are those that are in season at the time of cooking. I served these parcels with new potatoes, but rice, quinoa or noodles could work too.

The only way you’ll get me to eat salmon!

INGREDIENTS

  • 2 Salmon fillets (skin removed)
  • Thumb-sized piece of ginger (grated)
  • 2 Tbsp butter
  • 1 Small red onion (very thinly sliced)
  • Selection of vegetables thinly sliced
  • Drizzle of honey
The more ginger the better. Only add a little honey because otherwise it is too sweet.

METHOD

  1. Preheat your oven to Gas Mark 6. Line a baking tray with 2 large pieces of foil (enough to create a small parcel that’s not too tight)
  2. Pile the cut veg in the centre of the foil and lay the salmon on top.
  3. Rub the grated ginger over the top of the salmon then pop a nugget of butter on top of each fillet.
  4. Season with salt and pepper. Drizzle over the honey
  5. Close the foil together to form a parcel (like in the picture below).
  6. Cook for 25 minutes.
  7. Carefully open the parcel – (hot steam releases from inside so be careful!).
  8. Serve with your side of choice and drizzle with the parcel juices!

I hope you enjoy this recipe!

Sophie x

Almond loaf cake

It was my grandpa’s 81st birthday last week and I wanted to create a cake for him that it suitable for diabetics. I found a great recipe from This Delicious House (Almond Flour Apple Cake | Gluten and Dairy Free – This Delicious House) which I adapted slightly.

The texture is almost like bread, yet softer!

The flavour comes from the almonds mostly, whilst the apple adds texture. It isn’t overly sweet, but that’s what makes it a good, healthy cake substitute!

INGREDIENTS

  • 256g Ground almonds
  • 1 ½ Tsp baking powder
  • 53g Coconut oil (solid) 
  • 4 Eggs
  • 6 Tbsp maple syrup (or honey)
  • 2 Tsp almond essence
  • 1 Apple, peeled and grated

METHOD

  1. Preheat oven to Gas Mark 4. Grease a load tin and line with greaseproof paper and put to one side.
  2. Peel and grate the apple and set aside.
  3. In a large bowl, whisk together the ground almonds and baking powder.
  4. Add in the coconut oil and use your fingers to incorporate it into the flour.
  5. Whisk in the eggs, one a time.
  6. Add in the maple syrup and vanilla and mix well.
  7. Fold in the grated apple to the batter and pour it into the prepared tin.
  8. Bake for about 30 minutes, or until a knife inserted in the middle of the cake comes out clean.
  9. Allow the cake to cool completely on a wire baking rack.

The cake will last a couple of days in an airtight container, or around a week if kept in the fridge. It will freeze also, but it changes the texture of the cake; I recommend eating it within 2 days for that reason 😉

I hope you enjoy!

Sophie x

Fruit and oat no-bake bars

Hello! I know I’ve been absent lately but I think I have an excuse given the crazy year we’ve all had! I’m starting the year afresh, with health and happiness (as well as some new recipes!) in mind. Over lockdown, I prioritised my fitness and worked hard to eat well; however, since the second lockdown, the colder months and an Achilles injury I’ve sustained, my healthy eating has gone out the window.

So, here I am, starting the year on a detox and aiming to achieve a healthy mind, body and soul! What better way to begin then with these 10 minute snack bars, full of fruity goodness which vitalizes your body (and taste buds). I’m not sure about you, but for some reason, I prefer foods that are in bar form….just me? Ok.

The bars below contain: figs; high in minerals and fibre, coconut; high in manganese which is crucial for bone health, and apricots; high in antioxidants which prevent cell damage. Too much of each item can cause issues due to figs and apricots being high in sugar and coconut being high in saturated fat. Nevertheless, combined in a small bar, they are a powerhouse of nutrition.

Who could say no to these?

INGREDIENTS

  • 100g Oats
  • 100g Dried figs
  • 100g Dried apricots
  • 50g Desiccated or flaked coconut
  • 2 Tbsp Coconut oil
  • 2 Tbsp Crunchy almond butter (crunchy or smooth would work- I found mine in Aldi!)
  • 4 Tbsp Honey

METHOD

  1. Start by adding baking parchment to a baking tray (one that is fairly narrow but deep is best).
  2. Add the figs and apricots to a blender so that they form a crumbly, or slightly gooey, texture (the fruit shouldn’t need soaking beforehand).
  3. Empty the mixture into a mixing bowl and add the oats and coconut to the blender (even though it is already fine, it helps mix the oats and coconut together better). Whizz for a minute till they become fine.
  4. Add the oat/coconut mixture to the fig/apricot mixture and mix till it becomes combined. I used a rubber spatula to mesh the two together.
  5. Place the coconut oil, almond butter and honey in a small saucepan. Melt on a medium heat until the three have combined.
  6. Pour the mixture over the dry mixture and combine.
  7. With the rubber spatula, spread out the mixture across the baking tray, making it as thick or thin as you like-I prefer my bars quite thick.
  8. Refrigerate for a couple of hours and then slice into bars. Keep them in the fridge for freshness and so they hold their shape.

These will keep for about 3 weeks in the fridge but mine never last that long!

These are the brands I used. Aldi has a lot of unique products available, you just have to hunt for them!

I hope you like this recipe and I look forward to beginning our health journey together 🌞

Sophie x

Morning Matcha Muffins

Mmmm…smell good!

Long time no recipe! (Sorry, that was bad…). Life has recently got in the way of me uploading any new recipes. That isn’t to say I haven’t been baking, because this lockdown has given me the opportunity to try out lots of new flavours!

I love matcha and have done for a couple of years, and I recently reignited my love for it after finding some at the back of the cupboard. So, here is a recipe I’m sure you will love if matcha is your go-to superfood.

The reason I love matcha is that it gives me the same energy boost that coffee does, due to it being naturally caffeinated. It does have an earthy taste and is not for everyone, so I recommend making these if you have tried matcha before. I have adapted the recipe from-https://krollskorner.com/recipes/desserts/avocado-matcha-muffins/ – to make it lactose free, and I have also removed the chocolate chips to make it healthier.

I love how naturally bright the avocado and the matcha makes these muffins!

INGREDIENTS

  • 1 Avocado
  • 118ml Maple Syrup
  • 60ml Plant-based milk (I used coconut milk)
  • 1 Egg
  • 240g Plain flour
  • 1 Tsp. Baking powder
  • 1 Tsp. Vanilla essence
  • 1 Tsp. Almond essence
  • 1 Tbsp. Lemon juice
  • 2 Tbsp. Ceremonial grade matcha powder
  • 90g White chocolate chips (optional)
  • Handful of sliced almonds

METHOD

  1. Preheat the oven to Gas Mark 4. Line a muffin tin with 9/10 muffin cases (you could use a fairy cake tin but the cakes will be shallower).
  2. In a blender, place the avocado and maple syrup and blend until no bits remain. Add in the egg, milk, both essence’s and lemon juice. Blend and then place to one side.
  3. In a mixing bowl, sieve in the flour, baking powder and matcha powder. Pour in the wet mixture and gently fold together using a wooden spoon.
  4. Using a tablespoon and teaspoon, measure out the mixture equally between the muffin cases.
  5. Sprinkle each muffin with a few almond slices.
  6. Place in the oven for 15-18 minutes, or until a knife comes out clean when inserted into the cakes.
  7. Take out of the tin and leave to cool on a wire rack. Place the muffins in an air-tight container, where they will keep for 3 days. They can be frozen too for up to 2 months.

I hope you enjoy these muffins as a morning boost. Why not try experimenting with matcha by sprinkling it into pancake mix, blending it into smoothies or mixing into your morning porridge? You won’t be disappointed and neither will your body!

Have a great day and stay safe,

Sophie x

Butternut squash, raisin and pecan loaf

I saw this recipe on the Gimme Delicious blog (https://gimmedelicious.com/healthier-butternut-squash-bread/) and decided to adapt it to make it guilt-free! I had to convert the recipe into ounces and grams, and I ended up with a lot of mixture (so much so, I got 9 muffins out of it as well as the loaf!). So, I recommend halving my recipe if you only want one loaf cake.

Butternut squash is around during the winter months and is high in vitamin C, A and E, as well as being a good source of fibre. This loaf is tasty, filling and counts towards one of your five a day. What more could you want from a loaf cake?!

An easy excuse for eating cake at breakfast time…

INGREDIENTS

  • 14 ounces of Butternut squash (de-seeded, skin left on but chopped into small cubes)
  • 200g Coconut sugar
  • 85g Honey
  • 85g Coconut oil
  • 320g Self-raising flour
  • 4 Eggs
  • 1 Tsp. Baking powder
  • 1 Tsp. Vanilla essence
  • 2 Tsp. Cinnamon
  • 70g Raisins
  • 50g Pecans (chopped)

METHOD

1. Turn on the oven to Gas Mark 4.

2. Grease a loaf tin and line with grease proof paper.

3. Place the chopped butternut squash into a food processor and whiz until finely chopped. Place the squash into a large bowl.

4. Add the sugar, vanilla and eggs into the bowl and mix until combined.

5. Melt the honey and the oil in the microwave until fully melted. This will likely take 1.5 minutes. Add this to the bowl and mix well.

6. Add the flour, cinnamon and baking powder into the bowl and mix until combined. Do not over mix however.

7. Place the tin into the oven for 55-60 minutes. Check that the cake is cooked by inserting a knife into the centre and checking it comes out clean. Leave the loaf to cool in its tin for at least 15 minutes before cutting.

This loaf cake will keep for up to 3 days when kept in a container. It can also be cut into slices and placed in the freezer for up to a month.

I hope you enjoy this recipe!

Sophie x

New Year, New Me smoothie

Merry Christmas and Happy New Year to all my followers!

If you’re looking to detox after a heavy Christmas and New Year, then this smoothie is a good starting point. Full of fat fighting, iron rich vegetables (with the addition of juicy fruits), this smoothie gives you a real flavour punch of goodness!

Go green this New Year!

INGREDIENTS AND METHOD

  • 2 Sticks of celery (chopped)
  • Large handful of curly kale (washed)
  • 1/5 of a cucumber (chopped)
  • 1 Kiwi
  • 1 Apple (not peeled, seeds removed and chopped)
  • 100ml Orange juice
  • 100ml Water

1. Blend all ingredients in a blender. If you would prefer it smoother, place a sieve over a large jug and strain the liquid.

I recommend that it is drunk straight away, otherwise the tastiness is reduced and it becomes slightly sharp.

I hope this leaves you feeling fresh and ready for the day ahead!

Sophie x