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dessert Recipe

5 Ingredient Vegan Chocolate Oreo Tart

5 Ingredient Vegan Chocolate Tart

5 Ingredient Vegan Chocolate Oreo Tart

Chocolate lovers will LOVE this recipe as it’s not for the faint of heart.  Chocolate, coconut milk, oreos and biscoff are the main ingredients for this recipe which takes less than 20 minutes to make. It’s a great recipe to use if you’re cooking for friends and family or if you’re looking for a no- bake recipe.

What’s in the recipe?

Chocolate- I like using a dark sugary chocolate such as Bournville. All though there’s rumours this isn’t vegan friendly so be sure to use your favourite brand.

Coconut Cream- I use the thick top of coconut cream you find in tinned full fat coconut milk. If you don’t have this, simply use coconut oil or vegan butter. It’ll make a thinner texture of ganache but still creamy and delicious.

Vegan butter-  I use just a little vegan butter to help bind the oreo crumb base

Oreos- If you blend oreos in a food processor they made a brilliant base for a tart or cheesecake. I find the ones with double thickness (so more of the creamy middle layer) are better as it binds the base better. To help bind it further I add melted vegan butter, but only enough to just bind it as too much butter will make it almost wet in texture.


5 ingredient vegan chocolate tart

Tips for making the tart:

Heating the chocolate- Using a bain marie will ensure the chocolate and coconut cream will melt down together. If you melt the chocolate then add in the coconut cream it might curdle the chocolate, so melting them slowly together will work beautifully.

Don’t add too much vegan butter- If you melt down the vegan butter and pour in a little at a time whilst mixing the oreo base it’ll ensure it doesn’t get too ‘wet’. If you add too much butter it’ll make the base really stodgy and difficult to cut.


5 ingredient chocoalte tart slice

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5 Ingredient Vegan Chocolate Tart

5 Ingredient Vegan Chocolate Tart

A delicious and easy vegan recipe using oreos, chocolate, coconut milk and biscoff. Such a simple tart recipe that's perfect for making friends and family.
Prep Time 10 mins
Cook Time 5 mins
Servings 10 servings

Ingredients
  

  • 2 packs 300g of Oreos
  • 2 bars 360g of bournville chocolate (quick before they change the recipe)
  • 2 tbsp vegan butter
  • 400 ml full fat tinned coconut milk
  • 2-3 tbsp biscoff spread

Instructions
 

  • Start by blitzing the oreos until a crumble, then add the melted vegan butter and mix until combined
  • Pour into a small cake tin with a removable base (18cm) and press down to form the base
  • In a Bain Marie melt the chocolate and the coconut cream you get at the top of the tin together (try to leave the liquid in the coconut tin as it’s just the thick coconut cream we want)
  • Pour on top of the Oreo base and tap on a solid surface to remove any air bubbles, pop in the fridge and leave to set for 2+ hours
  • Once set pour over a few tbsp of melted biscoff

If you like this recipe why not try my Banana & Chocolate Quesadillas Recipe

3 INGREDIENT QUESADILLAS

Breakfast dessert Recipe

3 Ingredient Banana & Chocolate Quesadillas

Banana and chocolate quesadillas

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.


banana and chocolate quesadillas

Tips:

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.


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Banana and chocolate quesadillas

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.
Prep Time 2 mins
Cook Time 5 mins
Servings 2 people

Ingredients
  

  • 2 to rtillas
  • 1 banana
  • 50 g dark chocolate

Instructions
 

  • 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

oreo vegan cooki

 

3 ingredient sweet quesadillas

3 INGREDIENT QUESADILLAS

dessert Recipe

Vegan Oreo Cookies

vegan oreo cookie recipe

Easy Vegan Oreo Cookies

These delicious and easy vegan Oreo cookies are crispy on the edge and gooey in the middle. Perfect vegan baking idea that is easy to make and tasty, and best yet – they’re plant based! You can freeze the cookie dough balls and bake straight from the freezer if you want to make the batch for yourself.

What’s in the Oreo Cookie?

Oreos- I’ve gone for a double cream Oreo biscuit as the creamy filling spreads and makes the cookie even sweeter.

Sugar- You want to use two types of sugar for this cookie recipe. golden caster sugar and light brown soft sugar. They caramelise and work so well to create this golden and sweet texture.

Butter- I’ve made this recipe with loads of different vegan butters and it works fine with any! At the moment I love the Flora plant based butter block. But if I’m just picking something up from my local corner Sainsbury’s I’ll use the Pure free from spread. They have slightly different outcomes but you won’t really notice the subtle difference.

Chocolate Chips- I love using a dark chocolate chip which melts when baked and creates puddles of chocolate in the centre of the cookies.

Plain Flour- If you want a slightly thicker cookie, add 25g more plain flour. I like mine a little thin and crispy so prefer a buttery cookie in comparison.


vegan oreo cookie


Can you freeze?

Yes! If you want to make the Oreo Cookies ahead of time, or just baking for yourself and want to save the batter, simply roll the cookie dough balls, pop in a plastic tupperwear box and freeze. When freezing, if you make sure the dough balls aren’t touching or on top of each other that will help make sure they keep their shape and don’t just form into one huge cookie.

Add 3-4 minutes baking time on top when they are frozen.

vegan oreo cookie recipe

Vegan Oreo Cookie

Vegan Oreo Cookies made easy! Such a simple recipe and quick to make, they're gooey in the middle and crispy on the edges. The batch makes around 16-20 cookies depending how large you like them, great for making for friends or to leave in the freezer when you need something sweet.
Prep Time 10 mins
Cook Time 7 mins
Servings 18 cookies

Ingredients
  

  • 220 g plain flour
  • 200 g vegan butter
  • 130 g light brown sugar
  • 70 g golden caster sugar sub for white caster
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp vanilla extract
  • 1/2 tsp sea salt
  • 150 g chocolate chips
  • 1 pack of Oreos roughly crushed

Instructions
 

  • Preheat the oven to 180ºC (fan oven setting)
  • Add the room temperature butter, vanilla extract and two types of sugar to a large mixing bowl and beat together
  • Add the flour, baking soda and powder and salt to the bowl and mix together until smooth
  • Pour in the chocolate chips and roughly crushes oreos, mix together then shape into the cookie dough balls
  • Place the dough balls on a lined baking tray (only about 6 per tray as they will melt down and spread out on the tray)
  • Bake for around 10-12 minutes, until just baked, then take out of the oven and leave to cool for around 5-10 minutes

Notes

If you don't have golden caster sugar, regular white caster sugar will also work
If you want to freeze some of the batch, roll into cookie dough balls, add to a plastic container and freeze, bake straight from frozen, add an extra 3-4 minutes of baking time
If you wan't a super thick cookie, make two smaller dough balls and stack them on top of each other (sort of like a snowman)

If you like these why not try my Biscoff Sandwich Cookies

vegan cookie sandwich

vegan oreo cookies recipe lucy and lentils

dessert Recipe

Chocolate Chip Cookie Sandwich

vegan cookie sandwich

Vegan Cookie Sandwich Dipped in Chocolate

The ultimate vegan friendly chocolate chip cookie sandwich. Double layer of chocolate chip cookie sandwiched with biscoff spread and dipped in salted caramel chocolate. This cookie recipe can also be frozen and baked straight from the freezer for those evenings where you are craving a double layer chocolate chip cookie.

What’s in the recipe?

Chocolate Chips I’ve used Happi salted caramel chocolate for this recipe along with the cacao nibs bar to make the chocolate chunks.

Crackd Vegan Egg Replacement- Using the egg replacement helps create a delicious gooey cookie that holds together really well.

Caster and Light Brown Sugar- A good mixture of light brown sugar and caster sugar helps create a beautiful golden colour and fine in texture.

Biscoff- Using biscoff to make the sandwich layer works really well with the crunch of the cookie. You can use a vegan chocolate spread instead.

 


double chocolate chip cookie sandwichCookie Sandwich Layer

For the middle of the sandwich cookie I’ve used Biscoff spread as it’s vegan friendly. You can use a vegan chocolate spread or any other thick sweet spread of choice. Peanut butter will work if it’s a thick and smooth texture rather than runny.

I used around 1 heaped tbsp for each cookie filling then placed another cookie over the top to make the sandwich.

vegan cookie sandwich with biscoff filling

Melted chocolate layer

I used Happi Free From Salted Caramel for the chocolate layer. I simply melted it in the microwave but if you prefer a more traditional bain-marie, please use that technique.  80g was enough to create the edging on the chocolate chip cookies but if you want an extra thick layer you could always double dip then.


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vegan cookie sandwich

Chocolate Chip Cookie Sandwich

Vegan cookie sandwiches filled with chocolate chips and a vegan egg replacement. Perfect for a bit of easter baking, this easy recipe takes less than 30 minutes to make. With only 10 minutes baking time, they can also be frozen ready for those evenings where you want something sweet.
Prep Time 15 mins
Cook Time 9 mins
Servings 6 cookie sandwiches

Ingredients
  

For the cookies

  • 160 g dairy free butter room temperature
  • 100 g light brown sugar
  • 50 g golden caster sugar
  • 220 g plain flour
  • 2 1/2 tbsp Cracked
  • 1 tsp vanilla extract
  • 1 tsp baking powder
  • 1/2 tsp bicarbonate of soda
  • 1 bar of Happi Cacao Nibs cut into squares

For the middle:

  • 3-4 tbsp caramel spread or chocolate spread I used Biscoff

To coat:

  • 1 bar of Happi Salted Caramel
  • 3 tbsp sprinkles of choice

Instructions
 

  • Preheat the oven to 180ºC
  • Beat the vegan butter, caster sugar and brown sugar together then add the cracked egg replacement and vanilla extract and beat until smooth
  • In a separate bowl mix the baking powder, bicarbonate and flour then add to the mixing bowl and mix until all smooth and combined
  • Break up the Happi Cacao nibs bar and fold in
  • Roll into balls until you have 10-12 cookies (needs to be an even number)
  • Bake for 10 minutes, then when taking them out give them a tap on a hard surface to get the crackle effect
  • Once cooled spread on a layer of chocolate or caramel spread on one side of the cookie, then take another cookie and layer on top to make the sandwich
  • Melt the Happi Salted Caramel chocolate in a bowl and dip each cookie sandwich in to create the coating, add some sprinkles on top and leave to set

Notes

  • Roll out the cookie balls and pop on a tray in the freezer, once frozen place into a ziplock bag ready to bake. Add 4-5 minutes onto baking time when cooking from frozen
  • Using a flavoured chocolate, such as salted chocolate will really help make this cookie even more delicious. 

If you like this recipe, why not try my oat & raisin cookies vegan oatmeal and raisin cookie

dessert Recipe

Oat & Raisin Cookies with Chocolate Chips

vegan oatmeal and raisin cookie

Oat & Raisin Cookies Loaded with Chocolate Chips

The die hard oat & raisin cookie lovers might hate the idea of chocolate chips, but I promise you it just adds another level of delicious cooke heaven.  I experimented with two types of cookie dough, one with a slightly thicker cookie and one thinner and crispier. It’s out for public vote and it was split, so I’ve met in the middle and added around 80g of oats.

Let’s get into the recipe

Oats & Raisins- No surprise here, oats and raisins are pretty key for this recipe. I’ve opted for ‘fast oat’s which is basically just porridge oats however this recipe will work with whichever you have in your home.

Chocolate chips- I’ve gone for a dark chocolate chunk because I feel like chocolate makes every cookie recipe better. If you’re not a lover of the idea, simply add around 40g more raisins.

Caster & Light Brown Sugar- The key to a good cookie is a brown sugar, it adds a sort of molasses, caramel flavour. I’ve used caster and light brown for this recipe. Note if you change which sugar you use, it will change the outcome of the cookie. Baking is science!

Plain Flour- I haven’t tried this as a GF cookie, but I know a good tip is to mix the kind of GF you use, such as a GF plain and a rice flour.

Ginger & Cinnamon -Now these two spices work beautifully together. I prefer more ginger than cinnamon, so if like me you love ginger, change the amount to 1/2 tsp as opposed to 1/4 tsp.

oat and raisin vegan cookies


Thin and Crispy Cookie or Gooey & Chunky?

To get thin & crispy cookies – I added only around 40g of oats to get the result pictured above. It means the butter:flour ratio is more equal meaning a thinner and crispier cookie

Thicker chunky cookies- I used 80g of oats for the thicker cookie shown at the top. It just means there’s more of a dry ingredient so holds it’s shape a little more when baked.

vegan oatmeal and raisin cookie

Oat & Raisin Chocolate Chip Cookies

Oat & Raising cookies but with a chocolate twist, because I believe chocolate chips are always needed in a cookie recipe. Easy, vegan and beautiful! Hope you enjoy this vegan cookie recipe as much as I do.
Prep Time 5 mins
Cook Time 10 mins
Servings 16 cookies

Ingredients
  

  • 80 g caster sugar
  • 120 g light brown sugar
  • 200 g vegan butter (I used Pure vegan spread)
  • 220 g plain flour
  • 80 g oats
  • 1/2 tsp baking powder
  • 1/2 tsp bicarbonate of soda
  • 100 g raisins
  • 1/2 tsp cinnamon
  • 1/4 tsp ginger
  • 80 g chocolate chunks optional

Instructions
 

  • Preheat the oven to 200ºC
  • In a mixing bowl beat the brown sugar, caster sugar and butter together
  • In a separate mixing bowl mix the dry ingredients together then add the butter and sugar, then mix until combined (using a silicone spatula will work best)
  • Roll out two 3cm sized ball of cookie dough, then stack them on top of each other (sort of like a snowman) on a lined baking tray - note you should fit about 6-8 on a tray as they need to be spaced apart
  • Bake for 10 minutes (remember they continue to bake whilst on the tray, so don't leave them in too long)
  • Most important stage, leave them for at least 8 minutes to cool down and set, then enjoy!

If you like this recipe why not try my ultimate vegan chocolate chip cookies

Ultimate Vegan chocolate chip Cookie recipe

 

dessert Recipe

Christmas Biscuit Box

home made christmas biscuit box

Home Made Festive Vegan Biscuit Box

This Christmas I’m going to make 2 big biscuit boxes to share out between my family and Lewi’s. Filled with florentines, cookies and hazelnut bark this is going to be a delicious treat for everyone to tuck into with a cup of tea by the fire.

What’s in the box?

Well, this is up to you, however I’ve laid out some of my easier recipes to keep your time in the kitchen to a minimum and allow you to make multiple products with similar ingredients.

Florentines- These are possibly my favourite biscuit of all. Best when served from chilled to keep them in tact, they literally melt in the mouth.

Hazelnut Bark- This is brilliant, it’s just 2-3 ingredients (chocolate, hazelnuts and sprinkles) to make a delicious crunchy chocolate treat.

Cookies- I’ll link the recipe to my ultimate vegan chocolate chip cookies as these are perfect for a delicious treat to enjoy with the family.

Flapjacks- Now these aren’t in this biscuit box photographed but will definitely be in my next one so I’ll link that recipe here. Using the same ingredients as the florentines, they’re really easy to make!


christmas biscuit box


Hazelnut Brittle Recipe

120g pack of hazelnuts
80g chocolate (mint or orange flavour works well)
1 tbsp festive sprinkles of choice
1/2 tsp sea salt

Method

Preheat the oven to 200ºC

Place the hazelnuts on a tray and roast for 10 minutes

Once baked, spread out on a large place or lined baking tray

Melt the chocolate and coat the hazelnuts, mix until all the hazelnuts are coated, add the sprinkles on top and leave to set for around 30 minutes in the fridge

Enjoy!


 

vegan florentines


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home made christmas biscuit box

Home Made Festive Biscuit Box

Prep Time 30 mins
Cook Time 1 hr
Servings 25 biscuits

Ingredients
  

  • 3 tbsp coconut oil
  • 2 tbsp peanut butter
  • 3 tbsp light brown sugar
  • 80 g oats you can use porridge or steel cut for this
  • 1 tbsp raisins swap for dried cranberries
  • 50 g chocolate mint flavoured or orange is best!
  • 6 pretzels broken up for any Americans, these are the pretzel crisps not the bread.

Instructions
 

  • Simply mix all of the dry ingredients together in a bowl
  • Heat the coconut oil and peanut butter until melted then mix in with the dry ingredients then spoon a cookie size portion onto a baking tray, flatten then bake for 12 minutes at 180ºC
  • Cool, then melt the chocolate and top each florentine with a spoonful, add a few with the sprinkles on top then pop in the fridge to chill and set for 1 hour.

Notes

Add a pinch of sea salt to the top of each florentine for a delicious salty kick to balance out the sweetness.
dessert Recipe

Mocha Ice Cream Cookie Sandwiches

vegan ice cream sandwich

Ice Cream Cookie Sandwiches Recipe

Inspired by seeing ice cream cookie sandwiches from U.S and Australian food bloggers I thought I would give it a go! They’re made used a mocha based homemade ice cream for the centre. The cookie are also homemade, you can find the recipe just here.


Recipe Breakdown

Mocha Ice Cream – I had teamed up with Califia Farms to create a sponsored post for Instagram using their Mocha Cold Coffee Drink. So I Used this to inject the mocha flavour into the ice cream, it’s available across the U.K and the U.S.

Good Quality Cookies- There’s no pressure to bake your own if you are a little stretched for time, however I’ve shared a simple recipe that you can have up your sleeve.

Coconut Cream- This really helps create a delicious thick ice cream that’ll scoop perfectly. You can a really high fat content to make sure it’s not too runny.

Condensed Coconut Milk- I haven’t actually used this ingredient for this recipe as it can be a little tricky to get ahold of, however if you have condensed coconut milk from a plant based shop, it’ll work beautifully at holding the ice cream together and giving a real sweet kick.


mocha ice cream cookie sandwiches recipe


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vegan ice cream sandwich

Cookie Ice Cream Sandwiches

Perfect for summer or for dessert - these ice cream cookie sandwiches are perfect for hot sunny days. Homemade chocolate chip vegan cookies filled with a mocha flavoured ice cream.
Prep Time 15 mins
Servings 12 cookies

Ingredients
  

For the Cookies

  • 220 g plain flour
  • 180 g vegan butter margarine
  • 120 g sugar golden caster
  • 80 g soft brown sugar
  • 1/2 tsp baking powder
  • 2 tbsp ground flax seed + 2tbsp water
  • 1/2 tsp baking soda
  • 1 tsp vanilla extract
  • 1/2 tsp sea salt
  • 80 g chocolate chips or chopped chocolate

For the Ice Cream

  • 400 ml full fat coconut milk
  • 100 g coconut cream
  • 100 ml Califia Mocha flavoured Oat Drink
  • 1 tbsp cocoa powder
  • 2 tbsp maple syrup
  • 3 tbsp maple syrup

Instructions
 

For the cookies

  • In a small bowl mix the water and ground flax seed and set aside
  • Add the room temperature butter to a bowl along with the vanilla extract and two types of sugar and mix together using a silicone whisk or spatula until smooth
  • In a separate bowl mix the flour, salt, baking powder and soda together then slowly add to the bowl of butter, mixing it together as you add
  • Pour in the flax seed then and fold in then the chocolate chips. Pop the mix in the fridge for at least an hour (even better left overnight)
  • Once ready to bake, preheat the oven to 200°C
  • Using an ice cream scoop or just your hands, roll out equal sized balls and place on a baking tray (at least 4cm apart as they'll expand)
  • *top tip, double up the cookie size by playing another equal sized ball of cookie dough directly on top of each ball - this'll make them a little thicker*
  • Bake for 7 minutes, then take them out of oven and tap them on a surface (this helps give the crackle effect) then pop them back in for a further 2-3 minutes
  • Leave to set for 15 minutes then scoop in your favourite ice cream and enjoy!

For the Ice Cream

  • Add all of the ingredients together in a food processor until smooth then pour into a pan, bring to a low heat to combine the flavours before pouring into a small loaf tin
  • Leave to cool in the freezer for around 2 hours
  • Take out of the freezer for a few minutes to soften then scoop in-between each cookie
  • Enjoy
Keyword cookie, ice cream, ice cream sandwich, summer recipe

If you like this recipe why not try my Ultimate Vegan Chocolate Chip Cookies on their own.

Ultimate Vegan chocolate chip Cookie recipe

Bread & Dough dessert Recipe

Cinnamon Bun Knots

cinnamon bun knot

Cinnamon Knot Bun Recipe

Whether you’ve been to Sweden or not, you might have seen their fantastic kardemummabullar knots. Instead of using cardamom (I’m yet to master the balance of this ingredient) I’ve just used a simple cinnamon butter filing. You can get creative and use a chocolate spread of even the classic biscoff spread.

Ingredients Breakdown

Cinnamon- The key flavour within this recipe which instantly makes me think of our trip to Copenhagen where everything was sweetened with this spice. If you would rather swap the filling for a chocolate spread of biscoss that it also a really good option.

Flour- Again with this recipe (similar to by tahini and date buns recipe)  I’ve used 00 flour which is a flour traditionally used to make pasta and pizza dough. I just found that it created the lightest fluffiest dough for this recipe. You can swap for plain flour.

Vegan Butter- As always when I refer to butter I mean a vegan spread, you can use any that are available in the shops whether it’s coconut based, soy based or oil based.


cinnamon bun knot recipeCreating the knot

Like a shoe lace – The easiest way I can describe making the knot is by taking both ends of the strand (the cinnamon filling should still be in the middle) and folding them over each other exactly like you would tie a shoe lace before the bow.

Tucking the ends- By tucking each loose end under the surface it’ll create a circular shape ready to stretch out on it’s second prove.

Slightly different- Don’t worry if not each shape is exactly the same, it’ll give them a rustic feel. Plus once they’re baked they will look beautiful with a dusting of powdered sugar over the top.


cinnamon bun knot recipe vegan


cinnamon bun knot

Cinnamon Bun Knot

Inspired by the Swedish Kardemummabulla (cardamom buns) I've created a cinnamon filled version instead. The knots are really simple to create once you've seen how they're done.
5 from 1 vote
Prep Time 15 mins
Cook Time 25 mins
Proving time 1 hr

Ingredients
  

  • For the dough
  • 2 1/4 cups 00 flour 320g
  • ½ tbsp fast yeast around 3g
  • 3/4 cup luke warm water 200ml
  • ¾ tsp sea salt
  • ½ tsp caster sugar 5g
  • 2 tbsp olive oil 30ml
  • For cinnamon filling
  • 150 g room temperature butter
  • 100 g golden caster sugar
  • 1 tsp cinnamon powder
  • OPTIONAL Frosting
  • 5 tbsp icing sugar
  • 1 tbsp vegan butter margarine
  • 1 tsp cinnamon
  • 2 tbsp plant based milk or water

Instructions
 

  • For the dough
  • Add the flour, yeast, salt and sugar into a large mixing bowl and combine then slowly pour in the luke warm water and olive oil and bring together
  • Once combined move onto an oiled clean surface and knead for around 5 minute, if the dough is difficult to work with heavily flour the work surface. The texture should be soft and well brought together (you should be able to stretch the dough without it ripping)
  • Clean the mixing bowl and drizzle a little olive oil around the bottom, then place the dough inside, cover with a tea towel and leave to prove for around 1 hour (or until doubled in height)
  • Create the cinnamon filling by simply creaming the butter and sugar together and setting aside
  • Once the dough has risen knock back the air then form into a neat ball of dough
  • Flour the work surface and a rolling pin and roll out into a rectangle less than 1cm thick
  • Spread the cinnamon filling over the top of the rectangle until covered then fold the sheet of dough in half (bringing the two shortest sides together)
  • Using a sharp knife, (score first) then slice down the shortest side of the dough to create 8-10 thin strips
  • Take each strip and begin the knot by by grabbing each end like a shoelace and forming the first know (just like tying your laces before the bow) then once the knot is in the middle, simply take each loose end and tuck under itself to create the circular shape
  • Don't worry if they don't look 'perfect' they will look beautiful once proven and baked
  • Place into a greased baking dish or muffin tin and leave to rest for a further 20 minutes
  • Preheat the oven to 180ºC and bake for around 25-30 minutes (if you notice the top catching simply cover loosely in baking parchment)
  • Allow to cool fully before dusting with icing sugar and enjoy
  • OPTIONAL FROSTING
  • Simply mix the ingredients together until a thick creamy frosting has formed then drizzle over the top

Notes

You can find the tutorial over on my instagram story highlights which I've just linked here. It's titled 'Knots'.
You can finish these by simple dusting with icing sugar instead of creating a thick frosting. 
Keyword cinnamon buns, cinnamon knot, cinnamon twist bread, kardamommabulla

If you like this recipe why not try my tahini & date filled cinnamon buns here.

tahini and date cinnamon buns

Breakfast dessert Recipe

Vegan Pop Tarts with Blackberry Jam

homemade vegan pop tarts with blackberry filling

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.

vegan pop tart with blackberry jam vegan

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.


vegan pop tart with blackberry jam vegan

Useful Tips

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 filling


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homemade vegan pop tarts with blackberry filling

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!
Prep Time 20 mins
Cook Time 30 mins
Dough resting 30 mins
Servings 6 pop tarts

Ingredients
  

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

Instructions
 

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
  • Enjoy!
Keyword 90's breakfast, blackcurrant jam, breakfast ideas, easy sweet desserts, homemade jam, pastry ideas, pop tarts

If you like this recipe why not try my cinnamon iced buns recipe here.

vegan cinnamon buns recipe

Bread & Dough dessert Recipe

Tahini & Date Syrup Sweet Rolls

tahini and date cinnamon buns

Tahini and Date Syrup Filled Rolls

Inspired by my trip to Israel, these tahini rolls are an adaptation of the ones we created at Sweet Petite’s Bakery in Tel Aviv. Having never tried halva before, this recipe was a brilliant way to introduce this sweet treat into my life. The filling was 1:1 ratio of date syrup and tahini with a sprinkle of halva over the top, however this is completely optional depending on whether you can find some.


Breakdown of Ingredients

00 Flour – I’ve found since swapping from plain flour to 00 flour the texture of my sweet bread recipes has been incredible. 00 flour is usually used for pizza dough or pasta due to the extra fine grind. You can use plain flour or even strong white bread flour to create this recipe – but if you can find 00 then give it a go.

Tahini- Finding a good quality tahini is key. Visiting your local international food store will usually be your best bet. The best brand you can find is Al Arz tahini. Produced in Israel, the quality of this tahini has been the best I’ve tasted.

tahini and date cinnamon buns


Trip to Israel with Vibe Israel

As mentioned before, the inspiration for this recipe is from the most incredible trip to Israel with the team Vibe Israel. Sweet Petite Bakery is based within Tel Aviv and focuses on vegan patisserie, which is a mix of art and science! From vegan macarons to the most beautiful cinnamon buns, we gave a few recipes a go. 

What is halva?

Halva is a Middle Eastern sweet treat made from sesame, flour and a sweetener (honey if not vegan). Its slightly flakey and powdery in texture and taste. It works perfectly in sweet recipes such as these buns where it compliments the sticky syrup. You can find Halva in the U.K in your local international food store or you might be lucky enough to find it at a local supermarket within the Middle Eastern Food Isle.

 

tahini and date cinnamon buns

The trip to Israel with Vibe Israel was made up of five of us (myself, Candice, Phillip, Izzy and Alexa) with the most incredible woman Bar. Focusing on food and the influence behind the recipes we were trying, it was a week full of discovery. Having never really liked tahini, I was sceptical as to whether I’d love visiting the ancient town where there was a 100 year old factory for tahini – rest assured I came away obsessed.

The day we visited Sweet Petite’s studio, we were eager to get stuck in and get baking. The recipes we created were incredible and hopefully this one I’m sharing will get you as close to the real thing as possible.


halva tahini date buns vibe israel

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tahini and date cinnamon buns

Tahini & Date Cinnamon Buns

Inspired by my trip to Israel, I've adapted by simple cinnamon bun recipe and used Tahini, date syrup and the addition of halva. The original recipe is heavily inspired by Sweet Petite Bakery based in Tel Aviv where we made a similar bun which was delicious.
Prep Time 15 mins
Cook Time 25 mins
1 hr

Ingredients
  

For the dough

  • 2 1/4 cups 00 flour 320g
  • ½ tbsp fast yeast around 3g
  • 3/4 cup luke warm water 200ml
  • ¾ tsp sea salt
  • ½ tsp caster sugar 5g
  • 2 tbsp olive oil 30ml

For the tahini & sugar filling

  • 100 g date syrup
  • 100 g good quality tahini
  • 1 heaped tsp cinnamon powder optional
  • 30 g halva optional

For the Frosting

  • 5 tbsp icing sugar
  • 1 tbsp vegan butter margarine
  • 1 tsp cinnamon or tahini
  • 1 tbsp halva to dust over the top (optional)
  • 2 tbsp plant based milk or water

Instructions
 

For the dough

  • Add the flour, yeast, salt and sugar into a large mixing bowl and combine then slowly pour in the luke warm water and olive oil and bring together
  • Once combined move onto an oiled clean surface and knead for around 5 minute, if the dough is difficult to work with heavily flour the work surface. The texture should be soft and well brought together (you should be able to stretch the dough without it ripping)
  • Clean the mixing bowl and drizzle a little olive oil around the bottom, then place the dough inside, cover with a tea towel and leave to prove for around 1 hour (or until doubled in height)
  • Create the tahini and date syrup filling when the dough has nearly finished proving, by simply mixing the tahini and date syrup together in a bowl (a silicone spatula will be the best mixing tool) and set aside
  • Once the dough has risen knock back the air then form into a neat ball of dough
  • Flour the work surface and a rolling pin and roll out into a rectangle less than 1cm thick
  • Spread on tahini filling (then sprinkle over the halva if adding) and then roll up the dough to make a long sausage shape
  • Using a sharp knife slice down the middle of the dough (widthways) then repeat until you have 8-10 cinnamon rolls
  • Place into a greased baking dish or muffin tin and leave to rest for a further 20 minutes
  • Preheat the oven to 180ºC and bake for around 25-30 minutes (if you notice the top catching simply cover loosely in baking parchment)
  • Allow to cool fully before dusting with icing sugar and enjoy

To make the frosting

  • Simply mix the ingredients together until a thick creamy frosting has formed then drizzle over the top
Keyword babka, cinnamon buns, halva, israeli dessert, sweet bread, sweet rolls, tahini

If you want more recipes inspired by my trip to Israel, you can find my delicious za’atar pita’s just here. 

za'atar pita recipe vegan

I also have a za’atar flavoured pulled ‘chicken’ toasted wraps with a creamy tahini dressing here

vegan pulled chicken wraps