Vegan

Cinnamon Raisin Bread

This is a yeast free bread recipe I’ve put together for when you want to bake a quick loaf without all that rising time!

It’s a fluffy, sweet loaf that goes really well with nut butters, jams or even by itself.

Personally – an inch thick worth of peanut butter works best 😉

Serves: 12

Cinnamon & Raisin ‘Bread’

Equipment:

  • Mixing bowl
  • Wooden spoon
  • Measuring cups/spoons
  • Loaf tin
  • Oven
  • Baking paper

Ingredients:

  • 2 cups whole wheat flour
  • 1 ½ tsp. baking powder
  • 1/3 cup almond milk
  • ½ cup organic raisins/sultanas
  • 1 tbsp. ground cinnamon
  • 1 tsp. olive oil, nutmeg, and salt
  • 1 cup fat and sugar free yogurt
  • 2 tbsp. organic honey

Method:

  1. Pre-heat oven to 180⁰C, and line a loaf tin with baking paper hanging over the sides to make it easy to lift the loaf out when cool.
  2. Combine all the ingredients in a mixing bowl and either kneed by hand or with a wooden spoon till a dough consistency.
  3. Pour into the lined loaf tin and bake for approximately 40 minutes – or until golden and crusty.
  4. Once cool enough lift the loaf out of the tin and leave to cool.
  5. Serve with nut butter, or your choice of spread!

nutrition cinnamon raisin bread

Raspberry & Pear Tart

I could rant on about how much I am in love with summer for days on end.

I mean how can you not love all the yummy summer fruit, ice-creams and those days spent by the beach or in the pool.

One of the best fruits available during summer are pears, which when combined with raspberries is one of the best fruit combinations out there. This tart is light and way too easy to devour, I managed to eat half of it after I came back from a 10km run… oops.

This is a simplistic pie to assemble, and even better: its vegan!

Serves: 10

Raspberry & Pear Tart

Equipment:

  • Food processor
  • Scales
  • Measuring cups & spoons
  • Oven
  • Pie/tart tin
  • Chopping board & knife
  • Timer
  • Rolling pin

Ingredients:

Crust

  • 1 cup oat flour (ground rolled oats)
  • ½ cup almond meal
  • 1 tsp. vanilla extract, nutmeg, and salt
  • 2 tsp. organic honey (or agave for a vegan alternative)
  • 5/6 tbsp. ice-water
  • 4 tbsp. coconut oil (chilled)

Method:

  1. Pre-heat oven to 200⁰C and prepare pie/tart tin.
  2. Place all ingredients into a food processor, and process until dough is formed (if the dough is too crumbly, add 1 tsp. of water at a time till uniform, if the dough is too dry, add flour till able to be rolled).
  3. Dust a bench with flour, then roll the dough out and gently transfer into your pie tin.
  4. Bake the pie crust for approximately 10 minutes or until golden.
  5. Take the pie out of the oven and leave to cool till the filling is ready to be baked.

Filling:

  • ¾ cup raspberries (fresh or frozen)
  • 3 pears
  • 3/4 cup light/dark muscovardo sugar (brown sugar substitute)
  • 1 tbsp. corn-flour/tapioca powder
  • ¼ cup rolled oats

 

  1. Reduce the oven temperature to 150⁰C.
  2. Take the raspberries and line them on the bottom of the pie crust.
  3. Sprinkle the sugar and corn-flour/tapioca over the raspberries.
  4. Slice the pear into thin sheets, and place on top of the raspberries till a ‘crust’ of pears covers the whole pie.
  5. Bake for at least 1 hour and 20 minutes, allowing the juice from the fruit to evaporate and thicken the raspberries into a jam-like consistency.
  6. Leave to cool, then slice and serve!

djasjldkas

 

 

 

 

 

 

 

 

Raspberry & Blueberry Healthy Pancake

This is a pancake for one recipe, but feel free to make mini ones as well.

High in protein, fiber, healthy carbohydrates for energy, and low in unhealthy sugars, this is the healthiest pancake recipe out!

(Trust me, I’ve seen them all)

These pancakes are also vegan friendly – dairy and egg free – but are so fluffy you wouldn’t know!

Makes: 1

Time: 15min

Raspberry & Blueberry Healthy Pancake

Equipment:

  • Mixing bowl
  • Scale
  • Whisk
  • Saucepan
  • Measuring cups & spoons

Ingredients:

  • ¼ cup raspberries
  • ¼ cup blueberries
  • 1/3 cup self-raising whole meal flour
  • 2 tbsp. rolled oats
  • 1/3 cup milk of choice (I used unsweetened almond)
  • 1 tsp. cinnamon
  • 1 tsp. vanilla extract

Method:

  1. Heat a saucepan on medium heat.
  2. Meanwhile, take a mixing bowl and whisk all ingredients till uniform, then leave for 10 minutes to thicken.
  3. When hot enough, cook the batter (I made one giant pancake, but you can cook mini ones too), and flip when ready.
  4. Serve with your choice of healthy toppings; I made a shortcut berry sauce by heating up blueberries and raspberries with a pinch of sugar and spices.

nutrition

Peanut Butter & Raspberry Mini Cookies

Tres healthy!

These cookies are (get ready for it):

VEGAN
HAVE RASPBERRIES (ABOUT TIME KRISSY)
HAVE CHOCOLATE

HAVE PEANUT BUTTER

ARE ONLY 40 CALORIES PER COOKIE

(although I almost consumed the whole batch the minute they came out the oven…wooops)

It was a cold summer night (bit of an oxymoron) but I had the biggest cravings for cookies – and not the healthy kind.

Now I knew I needed to find a healthier alternative, and dug through some old vegan recipes I had been saving for a rainy day, and discovered a cookie recipe worth its weight in gold.

It doesn’t get any better than peanut butter and raspberries in a cookie!

Makes: 16

Time: 30min

Peanut Butter & Raspberry Mini Cookies

Equipment:

  • Mixing bowl
  • Weights
  • Hands (best tools for mixing)
  • Oven
  • Timer
  • Measuring cups & spoons

Ingredients:

  • 1 tsp. cocoa powder
  • 120g ground rolled oats (oat flour)
  • ¼ cup sweetener of choice (I used stevia)
  • Pinch salt, cinnamon & nutmeg
  • 128g unsalted peanut butter
  • 3 tbsp. milk of choice (I used unsweetened almond milk)
  • 1 tsp. baking soda
  • 1 tsp. vanilla extract
  • 16 raspberries (fresh or frozen)

Method:

  1. Line several baking trays with baking paper, and turn oven to 180⁰C.
  2. Place all the ingredients into a mixing bowl and using your hands, combine till a uniform ball of dough.
  3. Roll the dough into 1 inch cookie balls, then place onto a baking tray, finishing off with a raspberry on top of each cookie.
  4. Bake each tray for 12 minutes and leave to cool on the trays.
  5. Consume!

cookienutrientsyaaay

 

 

 

Skinny Chickpea Salad

I have a love affair with all things chickpea.

Hummus, in curry, in salad, in soup, in everything.

What they lack in visual flair, they make up in taste!

This salad is great when eating clean and working on a healthier lifestyle, and the ingredients are not hard to come by.

I didn’t include a dressing with this recipe, however I love using a dash of apple cider vinegar with a pinch of salt and cracked pepper (simple is sometimes best – but if you like creamy dressings, try a combination of a healthy yogurt with mint or basil and garlic.

The nutritional benefits on this recipe are too many to list myself, so check out the stats below 🙂

Serves: 3

Time: 10 minutes

Skinny Chickpea Salad

Equipment:

  • Chopping board
  • Knife
  • Peeler (if required)
  • Large salad bowl
  • Salad servers

Ingredients

  • 2 large carrots (purple or orange)
  • 2 large cucumbers
  • 2 red bell peppers (capsicum)
  • 1 tomato
  • 150g chickpeas
  • 1 head ice-burg lettuce

Method:

  1. Wash and prepare the vegetables according to preference, I prefer to leave the skin on as it has valuable nutrients, but that is personal taste.
  2. Chop the carrot, capsicum, and cucumber into roughly equal sized cubes, throw into the salad bowl.
  3. Carefully dice one tomato and likewise with the ice-burg lettuce, and add to the bowl.
  4. Throw in cooked chickpeas and mix using salad servers.
  5. Serve with your desired dressing and enjoy!

klkjlj

 

 

Basil, Vinegar, & Garlic Sweet Potato

I got a little carried away in Photoshop today, but isn’t that what photography is all about?
Holidays right now and life is fantastic, I managed to get my P plates today (so I can officially drive solo) 😉
I think I will panic the first time I drive by myself, I mean shouldn’t someone be in the seat next to me?
The freedom will be incredible though – I can’t wait just to drive anywhere and everywhere!

What was your first solo drive? Did you buy your own car?
I’m not buying a car, luckily my mum is happy to share hers. I’m probably moving somewhere to study after high school, so I can do without for a while.
My dream car is a mini cooper though – how cute are they!

Back to the recipe.
I have this recent obsession with sweet potato, this vegetable is packed full of nutrients – protein, vitamin A, vitamin C, etc. Couldn’t get much better.
This recipe is great as a quick snack or a small meal,  just add more sweet potato for a bigger serving.
If you are a peanut butter nut like I am, try having steamed sweet potato and peanut butter – it’s INCREDIBLE.

Serves: 1-2

Basil & Garlic Sweet Potato

Ingredients:

  • 1 large sweet potato (preferably organic)
  • 2 garlic cloves
  • 1 bunch fresh basil leaves
  • Pinch salt
  • Pinch white pepper
  • Pinch cayenne pepper
  • 1 tsp. balsamic vinegar
  • 1 tsp. olive oil

Method:

  1. Set up steamer of choice. I use a steamer that works in the microwave, which cooks the sweet potato in approximately 5 minutes.
  2. The skin of the sweet potato contains valuable nutrients, however needs to be cleaned before consumption. Scrub the skin of the potato till shiny and dirt free, then proceed to slice into coins of approximately 5-8cm thickness.
  3. Place the sweet potato into the steamer and cook until soft, but not too long, or they will collapse when tossed.
  4. Set aside to cool.
  5. Finely dice garlic and place into a serving bowl alongside the peppers, salt, vinegar and oil.
  6. Wash the basil leaves thoroughly, and then shred using your hands or a knife. Place into the serving bowl.
  7. Toss the sweet potato in the serving bowl, distributing equally.
  8. Viola! An easy snack or small, nutritious meal (:

ksdjaskldas

 

Coconut Spinach Chickpea Curry

I’m so so so so sorry for neglecting my blogging responsibilities!
I have been snowed under just with school, but I’ve also been training for a 12km marathon run, so you guys can forgive me right? 😦
I also got my own electric guitar last weekend – I COULD NOT BE MORE EXCITED!
It’s a really amazing Ibanez second hand guitar, but I love it none the less.

Back to the recipe 😛
This is for all you chickpea lovers out there – yes you!
I have to say, this recipe is definitely wonderfully creamy and reminded me of home (Malaysia) a lot :’)
It’s a healthier, more vitamin packed version of your average curry, with protein from the chickpeas and plenty of goodness from spinach, not to mention the fact that it contains no oils or fats (other than the coconut).
So serve this as is, or with your fav healthy carbohydrate for a complete meal!

Serves: 2/3

Coconut Spinach Chickpea Curry

Ingredients:

©       100g organic baby spinach

©       1 brown onion (sliced)

©       3 garlic cloves (crushed)

©       ½ tbsp. Amchar powder (green mango powder – optional)

©       1 tsp. crushed ginger paste

©       ½ tsp. garam masala

©       250mL water

©       15g coconut powder

©       1 tsp. turmeric powder

©       1 can drained chickpeas

©       1 tbsp. apple cider vinegar

©       2 tomatoes (diced)

©       2 dried chilies

©       1 tbsp. rolled oats

©       Pinch salt

©       Pinch pepper

Method:

  1. Heat a large frying pan on medium heat.
  2. Pour in 50ml water, onions, garlic, coconut powder and spices; Boil until the onion is translucent.
  3. Stir in tomatoes and spinach leaves; add the rest of the liquids.
  4. Boil until the mixture has thickened and become almost dry.
  5. Add in chickpeas and stir well.
  6. Take off the heat.
  7. Serve in dish of choice, with rice, naan, roti, or any other medium, or just by itself!

nutrion info

Godly Guacamole

This guacamole recipe is so so SO delicious.
Imagine creamy, vegan, healthy, tasty goodness.

Godly 😉
That’s pretty much it.
I’m kidding, but this guacamole is absolutely the best you will ever try.
I served it at a dinner party I hosted on Saturday and I think I managed to get a quick taste before it all went!
Enjoy this as a spread or as a dip, or maybe even with a spoon 🙂

Serves: 15

Godly Guacamole

Ingredients

©       1 ripe avocado

©       Juice of 2 limes

©       1 tomato

©       1 tbsp. fat free unsweetened yogurt

©       Pinch paprika

©       Pinch salt

©       Pinch cayenne pepper

©       1 tsp. hummus

©       ½ tsp. harissa paste

Method

  1. Mash avocado in a bowl, until a paste.
  2. Dice the tomato, and add to avocado paste.
  3. Mix in lime juice, skim yogurt and spices.
  4. Serve with slices of lime wedges.

guaca

Skinny Hazelnut Cookies

I needed a cookie fix. Quick.

But I didn’t want to kill my hard work, so I decided to adapt my favorite 2 ingredient cookie recipe.

These cookies are filling, delicious and chewy (just the way I like them) without the butter, sugar and other nasties.
All natural, vegan friendly, get baking!

Serves: 4

Skinny Hazelnut Banana Oat Cookies

Ingredients:

©       1 banana

©       30g hazelnut meal

©       1 cup rolled oats

Method:

  1. Preheat oven to 180C. Line a baking sheet with paper.
  2. Mash the banana. Mix in the hazelnut meal and oats.
  3. Split the dough into 4 cookies, arrange on the tray.
  4. Bake for 8 minutes, then leave to harden until cool.
  5. Indulge in healthy goodness!

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