Gluten-free, sugar free, vegan breakfast muffins

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Sometimes I just fancy something new for breakfast, and sometimes that ends in disaster. Especially when it comes to baking as I’m no good at guessing quantities and figuring out how to bind ingredients together or make sure it rises. But much to my surprise my recent experiments with breakfast muffins have turned out very well. I looked at a few recipes online, realised we had none of the ingredients in the cupboard, and made something up myself. I used flax eggs and banana to bind the mixture, although you could also use a vegan egg replacer instead of the flaxseed mix (the banana may even be enough but I felt safer using something I knew would definitely work!) You can add anything you like, such as dried apricots, cacao nibs or nuts, and adjust the sweetness with your choice of natural vegan sweetener. I like the fact that it feels like you are eating a cake but there is nothing naughty in there at all! They are also great for when you need breakfast on the go or something to grab when you first wake up, which is why I have just made a fresh batch for our holiday. I try to be prepared so that we are not tempted to eat out too often which will no doubt be unhealthy and expensive (I have been baking bread and making soup today too!) These muffins are easy, tasty, great for little hands and full of goodness; perfect for baby led weaning as well as lunch boxes!

Ingredients:

3/4 cup chickpea flour

3/4 gluten-free self raising flour (I used doves farm)

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon cinnamon

1/2 teaspoon nutmeg

2 tablespoons milled flaxseed with 6 tablespoons non-dairy milk

3 bananas, the riper the better!

1/3 cup olive oil or coconut oil (melted)

1 tablespoon molasses

1/2 cup sweetener (agave, maple syrup, honey if non-vegan)

1 apple, grated

Small piece of ginger, grated

Mixed seeds of your choice (I used, chia, pumpkin, sunflower, golden flaxseed)

Handful desiccated coconut

Handful chopped dates

Method:

Mix flours, baking powder, baking soda, cinnamon and nutmeg in a bowl.

Prepare your flax eggs by combining the milled flaxseed and non-dairy milk and setting aside for a couple of minutes for the seeds to absorb the liquid.

Meanwhile, mash the bananas and add them to the flour mixture.

Add the flax eggs and combine well.

Stir in the oil, sweetener and molasses, followed by the rest of the ingredients.

Spoon into cupcake cases and bake in the oven at 180 degrees for around 20 minutes, or until they start to turn golden brown.

Leave to cool before serving with a cup of tea!

Enjoy!

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Cocoa-nut bites

photo 2-1There are hundreds of these delightful little balls circling the blogging scene! I usually just make them up as I go along, but this one was particularly good. I haven’t been updating you on my sugar free challenge at all! But because of little lifesavers such as these nutritious snacks, I have managed fairly well. It hasn’t been as hard as I imagined, but then again we haven’t cut out natural sugars, so I can still satisfy my sweet cravings. Although many people say sugar is sugar, processed or not, I have to disagree. The foods that I get my sweet fixes from have so many health benefits that far outweigh the sugar content, and the extra goodness in them helps your body to process the sugar more efficiently anyway. I do feel better as a result of the challenge, with no more energy dips mid afternoon. I slipped up yesterday when I was testing a brownie recipe for the party this weekend, and today I have been feeling so lethargic! The other girls are doing great too and the online food diary has helped us to share ideas and really evaluate what we are putting into our bodies. I have realised that I really don’t snack as much as I thought! Michelle has lost a heap of weight and we have both said we want to make it a more long term change. I am also pleased that I have managed to, pretty much, cut out all processed bread (and haven’t eaten anything else processed the entire time!) and am now considering asking for a bread maker for Christmas!

If you have ever thought about going sugar free you should definitely try it. If you are happy to eat natural sugars in fruit, honey and maple syrup, for example, then you may find it is a piece of *sugar free* cake!

So to get you started here is a quick recipe for those moments when you just need a treat:

Ingredients:

1 1/2 cup soaked cashews

2-3 cup soaked dates

2 tablespoons cocoa powder

1 tablespoon coconut oil

Handful raisins

Desiccated coconut to coat balls in

Method:

Puree or blend your dates, cashews and coconut oil (I used my juicer to do this which makes them much smoother than blending, but either works ok) If the mix seems too crumbly add more dates. It should be sticky, holding together easily but not wet.

Put mixture in a bowl and stir in cocoa powder and raisins until mixed well. You can add more or less cocoa depending on how chocolatey you want them.

Roll into bite sized balls and then roll through the desicated coconut.

Refrigerate for an hour before serving (unless you are desperate to eat them straight away, but they really are better after being in the fridge!)

Store them in an airtight container and pack them in a picnic, in your child’s lunch box, for a long journey. You could even put them in a pretty box and give them as a gift…or just demolish them all whilst watching your favourite tv!

Enjoy!
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Vegan banana pancakes

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These pancakes were our breakfast on bank holiday Monday, a little treat (but a healthy one!), when there was nothing else in the house. They are so simple and very tasty with no sugar whatsoever. The chickpea flour provides protein and we all know that banana’s are good for us! Serve them with whatever you fancy, we used more banana and maple syrup. I’ll definitely be making these again and again!

Ingredients (to make the amount shown in pic):

1 small mashed banana
1/2 cup chickpea flour
1/4 teaspoon cinnamon
1/4 teaspoon baking soda
1/4-1/3 cup water

Method:

In a mixing bowl combine the mashed banana, chickpea flour, cinnamon, baking soda and 1/4 cup water and mix.
Add more water if necessary to get the consistency somewhere between thick-runny and runny.

Preheat a non-stick pan over medium heat. I used a very small amount of vegan spread in the pan to stop them sticking.

Scoop about 1/4 cup batter into the pan for each pancake. (Notice how mine got smaller at the top?! I would use just less than 1/4 cup if you want a stack like this and you want them to be the same size!)

Cook on one side until the top is bubbly, then flip and cook for about another minute. The pancakes should be browned on both sides but nice and cakey! 

Enjoy! 

Raw Vegan Cheesecake

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So at the start of my sugar free challenge what better than a sugar free cheesecake to get me through my sweet cravings?! 

I took this recipe from http://www.therawtarian.com and it was a huge success. My Mum loved it (non-vegan) and I have loads left over for tomorrow which I know will please Tim. It wasn’t a perfect replacement for the cheesecake you might be used to, but I think it was nicer, and far healthier! It also could have been because I used maple syrup which has a distinct flavour, and I didn’t use a high speed blender. The base was quite crunchy and textured, but we really liked it like that. 

I did find that there wasn’t quite enough base mixture to cover a normal cheesecake dish, and so I used a smaller square pyrex dish, but then found there was too much ‘cheese’ mixture, making the layers quite thick in the smaller dish. It just meant we had smaller slices as it is quite rich, but we still both managed to have 2 of them! 

I will be trying this again with different fruit combo’s and think it could also work great with crumbled diary free ginger biscuits as the base and pineapple on top, for when the sugar free month is over. So here it is, simple and suprisingly healthy cheesecake! 

Ingredients:

Base:

1 1/2 cups macadamia nuts

1/2 cup dates (soaked over night to soften)

1/4 cup desiccated coconut

Pinch of salt

Cashew cheese filling:

3 cups cashews (I soaked mine over night to activate them and soften them)

3/4 cup lemon juice

3/4 cup agave/honey (I used maple syrup and honey)

1 tbsp pure vanilla extract

Water if you need to blend, I didn’t need any but use as little as possible

Topping:

2 cups frozen strawberries (I used raspberries!) 

1/2 cup dates (softened over night) 

Method:

Sprinkle your dish with the coconut and set aside

Using a high speed food processor, blend your macadamia nuts and dates until they are well processed but still airy. 

Press the nut mixture to the bottom of your dish (over the coconut which will stop it from sticking)

Blend all of your cashew cheese filling ingredients until smooth and pour on top of the nut base. 

Place in the freezer whilst you make your topping (the original recipe said an hour but I skipped this part completely and it still worked fine.)

Blend your fruit and dates in a high speed blender until smooth. It should look like a sorbet! Pour on top of the cheese filling and place back in the freezer, or the fridge like I did, until it reaches the desired consistency. The recipe says 5 hours in the freezer but I only put mine in the fridge for about 3 hours and it was perfect, the cheese had firmed up nicely.)

Mum left hers out of the fridge for a while before eating to take the chill off but I had mine straight away, your choice!  

Enjoy, guilt free! 

Thanks to http://www.therawtarian.com/raw-cheesecake-recipe for an amazing recipe!