Only 3 Ingredients Needed – Banana & Chocolate Quesadillas
These banana and chocolate quesadillas just need 3 ingredients, you’ve guessed it, with just banana, chocolate and wraps. It’s so easy to make and perfect for a breakfast idea or for an easy dessert. This vegan friendly recipe is ideal for kids to make, and is also BBQ friendly too.
What 3 Ingredients?
Banana- I like choosing the ones that are a little more overripe as they’re naturally sweeter in flavour. Just slice it up to make lots of little banana coins ready to fill & garnish with.
Chocolate- Now I’ll let you decide what chocolate to use as we all have our favourites however my favourite is a creamier dark chocolate, maybe a one that has a little coconut oil in as it’ll help with the melting.
Wraps- I’ve just opted for your bog standard plain white wraps however you can get fancy and choose wholemeal, seeded, you name it. I used Aldi’s smaller taco sized wraps as they work perfectly when creating 3-4 of these quesadillas.
Extra Chocolate- I find drizzling extra chocolate over the top of the quesadillas makes them look even more delicious and perfect if you’re cooking for friends.
Extra banana- You get the hint, but leave a little extra banana on the size to garnish over the top along with the drizzled chocolate as it makes it look beautiful
Non stick pan / grill- If you’re grilling these you might find it helps to add a little vegan butter on each outside to help it prevent from sticking. If you’re frying in a pan, a non stick will work best, otherwise add a little oil or vegan butter to give a beautiful golden edge.
It really is that easy, just 3 ingredients and you have a simple but delicious banana and chocolate quesadilla, great for desserts or even breakfast.
3 Ingredient Banana and Chocolate Quesadillas
These banana and chocolate quesadillas just need 3 ingredients, you've guessed it, with just banana, chocolate and wraps. It's so easy to make and perfect for a breakfast idea or for an easy dessert.
- 2 to rtillas
- 1 banana
- 50 g dark chocolate
Simply layer up the chocolate and banana inside the wraps and place on the grill
Once turned golden brown, flip over, continue for another few minutes then slice up, add fresh banana on top with a drizzle more of chocolate & enjoy
If you like this recipe why not try my Oreo Cookies
Garlic Mushrooms & Chickpeas on Avocado Toast
Easy vegan breakfast idea perfect for brunch or lunch, with garlic mushrooms, crispy chickpeas on avocado toast. Ready in 10 minutes, this simple breakfast recipe is great for a lazy Sunday morning or a work-from-home lunch. If you’re stuck for brunch ideas this recipe will become a regular weekend brunch.
What’s in the recipe?
Chickpeas- I’ve used tinned chickpeas as they take minutes to fry in a pan. If you don’t have chickpeas swap them for butter beans instead.
Mushrooms– I prefer using chestnut mushrooms however any mushroom will work for this recipe whether you’re using chanterelle, oyster, cup or shiitake.
Garlic- Such an important ingredient for this recipe, but if you don’t have garlic powder use 1 large minced garlic clove instead.
Harissa- I have a homemade harissa recipe just here which works so well with the garlic and mushrooms. It’s a very mild spiced dressing made with cumin, paprika, red peppers and oil.
Chilli Oil-It also works really well with a chilli crisp oil. I highly recommend the Pippy Eats chilli crisp oil.
Chilli flakes– If you want a little bit of spice add chilli flakes on top.
Watercress- Using a peppery salad leaf will really compliment the creamy avocado and crunch bread.
Garlic Mushrooms & Crispy Chickpeas on Toast
Easy Vegan Breakfast Idea. Garlic mushrooms, crispy chickpeas and avocado on toast. Perfect for a weekend brunch or a lunch time recipe
- 1 tbsp olive oil
- 200 g mushrooms
- 1 tsp garlic powder
- 4 slices sourdough bread
- 1 creamy avocado
- 400 g tin of chickpeas
- 1 tsp smoked paprika
- 1 tsp cumin powder
- salt & pepper to season
- 2 tsp harissa or chilli crisp oil optional
Drain and rinse the tin of chickpeas then add to a frying pan with the olive oil in a pan, add 1 tsp smoked paprika and 1 tsp cumin powder and fry for a few minutes
After a few minutes add the chopped mushrooms with the garlic powder, season with salt and pepper, continue to fry for a further 5-6 minutes
Meanwhile pop the four slices of sourdough under the grill or in a toaster , once toasted mash the avocado on each slice and season
Once the mushrooms and chickpeas are cooked pile on top of the toast then drizzle over homemade harissa (recipe also on my website) or chilli crisp oil
Delicious and Easy Cheesy Vegan Quesadillas with a Creamy Corn Salsa
Whether you’re making these quesadillas for breakfast, lunch or dinner I feel like this recipe works at any time of the day. This vegan friendly recipe works in a hot pan or a George Foreman grill. This recipe was a sponsored post from Follow Your Heart over on my instagram.
Let’s get into the quesadilla recipe
Wraps– You want a good quality wrap for this recipe, you can use wholemeal, seeded or white wraps for this recipe. Whatever you can get your hands on will be fine!
Mixed Beans- I usually get a 300g tin of mixed beans which has chickpeas, kidney beans, black beans and borlotti beans. If you just have chickpeas, or one type of bean this will work of course!
Vegan Cheese- I’m a big fan of the smoked gouda from follow your heart too, it gives a delicious smokey flavour to this recipe.
Vegenaise- The product I was showcasing in the recipe is the Follow Your Heart Avocado Oil Vegenaise which works a treat! Creamy, silky smooth and works perfectly with the corn ‘salsa’ on top.
Cheesy Vegan Quesadillas With Corn Salsa
Cheesy vegan loaded quesadillas topped with a corn and red onion mayo 'salsa' on top. Ready in 12 minutes, so easy to make and perfect for breakfast or lunch.
For the quesadillas:
- 4 large tortillas 2 Per person
- 6 slices Follow Your Heart Smoked Gouda
- 400g tin mixed beans chickpeas, butter beans kidney beans, black beans
- 1 red pepper
- 1 red onion
- 1 tsp smoked paprika
- ½ tsp cumin powder
- 1 tsp oregano
- ½ tsp onion powder
For the corn mayo salsa:
- 2 tbsp Follow Your Heart Avocado Oil Vegenaise
- 50 g drained corn
- ½ red onion finely diced
- ½ red pepper finely diced
- Squeeze 1/2 lime optional
Start by dicing the pepper and onion and frying with a drizzle of olive oil for five minutes before adding all of the dried herbs and spices along with the mixed beans (drained)
Fry for a further 5 minutes then set aside
Load up one side of the tortilla wrap by layering on a few slices of the Smoked Gouda followed by the filling, top with more cheese then place the other tortilla on top, repeat with the other then fry or grill until the inside is melted
Make the salsa by simply mixing all of the ingredients together with the Follow Your Heart Avocado Oil Vegenaise then garnish on top of the quesadillas once toasted and beautifully melted on the inside
If you like this recipe why not try my easy Kimchi & Cheese Wrap
Vegan Pop Tarts
Who else has childhood memories filled with pop tarts before school? These are an absolute throwback to a sugary delicious brekkie or after school treat so I thought I would give them more of a ‘grown up’ feel. Using homemade shortcrust pastry, homemade jam and icing they are a little lower in sugar and filled with real fruit but still delicious.
Step by Step Ingredients
Shortcrust pastry – No where near as time consuming as puff pastry, this is a really easy pastry to make. This pastry is vegan and even be made gluten free by simply swap for 2 types of gluten free flour.
Homemade Jam – Depending on what fresh or frozen fruit you have, this can be changed to fit what you have. Whether you want a blackcurrant, raspberry or mixed berry it’s completely up to you. The measurements will work the same.
Cinnamon Icing – I chose to add a little cinnamon for colour and flavour but this isn’t essential. You can make the icing pink by simply adding 1 tsp of the blackcurrant jam to the mix.
Sprinkles – Now pop tarts are renowned for their sprinkles and toppings so please feel free to add any! I’ve just topped mine with icing and a few berries but if you’re making these with kids feel free to get creative.
Thin Pastry – Without running the risk of making it too thin, you want a thickness of around 0.8mm so that it’s thick enough to hold the filling but not too thick that it’ll just be a mouthful of pastry.
Seal the edges- By using a fork to prod the edges it really helps seal the pop tarts to stop any spillages.
‘Egg wash’- Instead of a regular egg wash I simply mix date syrup / sugar syrup with a splash of water to brush over the top to help get a beautiful crust.
Jam- No need to use blackberries, it can be whichever jam you would like to make, or even a good quality shop bought.
Homemade Vegan Pop Tarts with Blackberry Jam
Homemade shortcrust pastry with a delicious blackberry jam filling topped with a cinnamon icing. All homemade, lower in sugar than store bought pop tarts and a childhood classic!
For the Shortcrust Pastry
- 300 g plain flour
- 1 1/2 tbsp caster sugar
- 1 tsp salt
- 120 g plant based butter cubed at room temperature
For the Blackberry Jam
- 200 g blackberries
- 70 g caster sugar
- 2 tbsp chia seeds
- 1/4 tsp sea salt
- 1 tsp water
For the Cinnamon Icing
- 5 tbsp icing sugar
- 1/2 tsp cinnamon
- 1 tbsp plant based milk or water
- 1 1/2 tsp plant based butter
For the pastry
In a large bowl mix the flour, salt and caster sugar together then add the cubed plant based butter then bring together using your hands or a silicone spatula
Mix and fold together until a smooth ball of pastry has formed then place back in the bowl, cover and leave to rest in the fridge for a minimum of 30 minutes
For the jam
Simply pop all of the ingredients into a pot over a medium heat and allow to combine, bubble for around 8-10 minutes and set aside to thicken and set
Take the pastry out of the fridge and place on a floured work surface, then using a floured rolling pin roll out till around 1cm thick
Using a cookie cutter or just a knife slice out 12 equal rectangles to form the pop tarts *note, you can use which ever shape you would like*
Preheat the oven to 180ºC
Lay 6 of the rectangles onto a lined baking tray then spoon on the blackberry jam, around 2 tbsp per pop tart repeat until all are covered *if you have leftover jam either add more to the pop tart filling or set aside
Match up the other 6 pastry rectangles over the top then using a fork pinch the very edges of the rectangles to seal them, then give the top of each pop tart a brush with either oat milk or sugar water to help get a golden crust
Pop in the oven to bake for around 25-30 minutes until the pastry is golden on top
To make the cinnamon icing
Simply mix all of the ingredients together in a bowl until smooth. You may need to add a little more liquid or a little more icing sugar to get the right texture, but it need to be thick instead or runny to sit on top of the pop tarts
Cover each pop tart then add a tiny bit of jam to create a pretty pink stain