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dessert Recipe

Salted Caramel Shortbread

Posted on July 7, 2019
salted caramel shortbread

Ingredients

For the base

1  ½ cups gluten free flour mix ( buckwheat & plain)| 230g

¼ cup demerara sugar | 40g

3 tbsp vegan margarine or coconut oil | 90g

1 tsp ginger

 

For the caramel

1  1/2 cups medjool dates | 230g

1 tsp water

1 tbsp almond butter or (biscoff spread if not gluten free)

½ tsp sea salt

 

For the chocolate

100g 70% chocolate

2 tbsp coconut oil

salted caramel shortbread

Method

For the base

Bring the vegan margarine or coconut to room temperature (should be soft texture but not runny)

Pop all of the ingredients into a food processor and blitz until a crumbly texture forms

Pat down the shortbread mix into a lined or silicone brownie tin (you want to be able to remove it easily)

*if you like an extra sticky base, add 2 medjool dates to the mix

 

For the caramel

Give the food processor a wipe then add the medjool dates and a splash of water and blend until a thick caramel forms, then add the biscoff spread (be generous with your portion) and the sea salt and blend again for another 10 seconds

Scoop the caramel onto the shortbread base and flatten with a silicone spatula

 

For the chocolate

Using a ban marie, melt the coconut oil then add the broken up chocolate, add another little pinch of sea salt (optional) and allow to melt together

Pour the chocolate on top of the caramel layer and allow to cool in the fridge

Slice up and enjoy!

 

*Storage - I've kept mine in the fridge only because it's unusually warm in the U.K right now, however they can live in an airtight container on your kitchen counter or work draw 😉

 

salted caramel shortbread
Breakfast Breakfast dessert Recipe

Musli Breakfast Bars

Posted on July 4, 2019
vegan musli breakfast bars

Ingredients

3 cups your favourite Musli (sub for 2 cups fast oats + 1 cup jumbo oats)

3/4 cup coconut blossom (or honey if you're not vegan)

1/2 cup peanut butter

1/2 tsp sea salt

 

Optional

1/4 cup pistachios

1/4 cup dried cranberries

 

Method:

Simply mix all of the ingredients together in a large mixing bowl until a sticky texture has formed

Pop the bowl in the fridge for 15 minutes to help you shape the bars

Spoon the ingredients into a baking tin (lined with grease proof paper) and flatten down with a spatula to make it compact

Pop the bars into the fridge to firm slightly, then take out to cut into bite size pieces

You can store these bites in the fridge, if you're freezing them remember to take them out around 40 minutes before wanting to eat.

 

 

vegan breakfast bar recipe
dessert Recipe

Easiest Vegan Banana Bread Recipes – 4 Ways

Posted on June 7, 2019
banana bread 4 ways

Banana bread has become an absolute staple in our home. Each week I find myself buying twice as many bananas so I'll have an excuse to bake. 

It's great to have some at the ready for any unexpected guests or to take in a pack up to work. I've popped together 4 ways to enjoy my banana bread, with a few changes to each recipe to hopefully cater for each of your cupboards. 

-the classic

-Gluten free option

-no added sugar option

-the holy grail of heavenly banana bread

 

peanut butter and chocolate banana bread

No. 1 The Classic

Dry ingredients

1 ½ cup plain flour

2 tsp baking powder

1 tsp cinnamon

¼ cup sugar

100g / ½ cup chocolate chips

Pinch salt

Wet ingredients

3 overripe bananas (+1 more for topping)

4 tbsp / 80ml coconut oil

3 tbsp runny peanut butter (pip n nut or aldi smooth)

*save a handful of chocolate chips and a tsp of peanut butter for the topping*

 

 

Method

Pour the flour, baking powder, salt and chocolate chips into a large bowl and mix together

Mash the bananas in a bowl then add the melted coconut oil and peanut butter and mix together

Add the wet ingredients to the dry and mix until combined

Pour the banana mix into a greased loaf tin then sprinkle the remaining chocolate chips on top

Drizzle the last tsp of peanut butter and 1 chopped overripe banana on top and pop in the oven

Bake at 180ºC for 25 minutes

Take out of the oven and loosely in tin foil then bake for a further 30-35 minutes

 

gluten free banana bread

No. 2 Gluten Free Walnut & Chocolate 

Dry ingredients

1/2 cup GF plain flour

1 cup almond flour

2 tsp GF baking powder

1 tsp cinnamon

1 tsp ginger

¼ cup demerara sugar

50g / ½ cup chocolate chips

80g / 3/4 cup walnuts

Pinch salt

Wet ingredients

3 overripe bananas (+1 more for topping)

3 tbsp runny peanut butter 

*save a handful of chocolate chips and a tsp of peanut butter for the topping*

 

 

Method

Pour the dry ingredients into a large mixing bowl and stir together *leave a few chocolate chips and nuts for the topping*

In a shallow bowl, mash the bananas together to form a paste, then add the peanut butter and mix 

Add the wet ingredients to the dry and mix until combined

Pour the banana mix into a greased loaf tin then sprinkle the remaining chocolate chips and nuts on top

Bake at 160ºC for 35 minutes *stick a knife in the centre and make sure it comes out clean, if not add a further 5-10 minutes 

*tip, to stop the chocolate chips or nuts burning on top, loosely place tin foil over the top for the final 10 minutes of baking

 

biscoff banana bread

No. 3. The ultimate indulgent banana bread

Dry ingredients

1 cup plain flour

1\2 cup almond flour / oat flour

2 tsp baking powder

1 tsp mixed spice

1/2 tsp dried ginger 

¼ cup demerara sugar

50g / ½ cup chocolate chips

4 lotus biscuits

Pinch salt

Wet ingredients

3 overripe bananas (+1 more for topping)

3 tbsp biscoff spread

*save a handful of chocolate chips and a tsp of peanut butter for the topping*

 

 

Method

Pour the dry ingredients into a large mixing bowl and stir together *leave a few chocolate chips and the biscuits for the topping*

In a shallow bowl, mash the bananas together to form a paste, then mix together with the biscoff spread

Add the wet ingredients to the dry and mix until combined

Pour the banana mix into a greased loaf tin then sprinkle the remaining chocolate chips and lotus biscuits on top

Bake at 160ºC for 35 minutes *stick a knife in the centre and make sure it comes out clean, if not add a further 5-10 minutes 

*tip, to stop the top from burning, loosely place tin foil over the top after 25 minutes of baking 

 

No. 4 Banana Bread Muffins (No Added Sugar)

Dry ingredients

1 cup plain flour

1\2 cup almond flour / oat flour

2 tsp baking powder

1 tsp cinnamon

1 tsp vanilla essence

½ cup low sugar chocolate chips

Pinch salt

*save a handful of chocolate chips and a tsp of peanut butter for the topping*

Wet ingredients

3 overripe bananas (+1 more for topping)

 

 

 

Method

preheat the oven to 180°C

mash the bananas in a bowl and add the vanilla essence

in a large bowl, add all of the dry ingredients and mix together

combine the wet and dry, then pour into a greased non-stock muffin tray

bake on the middle shelf of your oven for 20 minutes until you can pop a knife in and it comes out dry

enjoy with a delicious cup of coffee

 

dessert Recipe

Biscoff, Pecan & Walnut Banana Bread

Posted on May 31, 2019
biscoff banana bread

TIP: If you're not needing this to be a gluten free loaf simply swap the oats and gluten free flour for 1 1.5 cups of plain flour, you can also use regular baking powder instead of gluten free.!

Ingredients:

Dry 

1 cup gluten free ground oats (sub for ground almonds)

1/2 cup gluten free flour

2 tsp GF baking powder

1/4 cup demerara sugar (optional)

2 tsp mixed spice

1 tsp ginger

1 cup mix of walnuts and pecans (save a few for the topping)

large pinch sea salt

Wet

4 overripe bananas*

2 tbsp biscoff spread or peanut butter

*don't worry if you have 3, it'll just make more of a bread texture than a gooey cake

Topping

3/4 lotus biscuits

a sprinkle of nuts

 

 

 

 

Method:

Preheat the oven to 180ºC

In a shallow bowl, mash the bananas with the back of a fork until smooth, then add the biscoff spread and mix together

In a large mixing bowl, add all of the dry ingredients apart from the nuts, and bring together

Scoop the wet ingredients into the dry and using a spoon bring the mixture together, pouring in the nuts as you go (save a few for the topping)

For the topping, add the lotus biscuits and nuts to the top then lightly push into the surface

Bake at 180ºC for 30 minutes

Loosely cover the topping with tin foil to stop the biscuits burning, then bake for a further 7-10 minutes (you should be able to stick a knife in the centre and it'll come out clean)

Take out of the oven and pop onto a cooling tray, then slice up and enjoy with a thick spread of peanut butter or biscoff spread

 

lotus vegan banana bread
biscoff banana bread
dessert Dressings and Sauces Recipe

Hazelnut Caramel

Posted on May 2, 2019
hazelnut butter caramel

Ingredients:

280g hazelnuts 
1 tbsp coconut nectar (can replace with maple syrup)
large pinch sea salt 
 

Method:

Roast the hazelnuts for 5 minutes at 160ºC
Pop the hazelnuts into a food processor and blend for 3 minutes intervals, making sure the mix hasn't gathered up the sides
Blend until creamy (this may take up to 10 minutes depending on your processor)
Add the coconut nectar and sea salt, blitz for further few seconds then pout into a jar to enjoy
hazelnut butter caramel recipe
Breakfast dessert Recipe

Banana & Chocolate Chip Breakfast Muffins

Posted on February 5, 2019

INGREDIENTS:

•3 large overripe bananas | 300g

•1 tsp vanilla essence

•1/4 cup light brown sugar | 75g

•1 cup plain flour | 150g

•1/2 cup jumbo oats |45g

•1 tsp cinnamon

•2 tsp baking powder

•1 cup chocolate chips | 100g

•pinch salt

METHOD:

•preheat the oven to 180°C

•mash the bananas in a bowl and add the vanilla essence

•in a large bowl, add all of the dry ingredients and mix together

•combine the wet and dry, then pour into a greased non-stock muffin tray

•bake for 20-22 minutes until you can pop a knife in and it comes out dry

•enjoy warm or once cooled, pop in an airtight container

banana chocolate chip breakfast muffins
dessert Recipe

Peanut Butter & Chocolate Chip Banana Bread

Posted on January 25, 2019
peanut butter and chocolate banana bread

 

Ingredients

Dry ingredients

1 ½ cup plain flour

2 tsp baking powder

1 tsp cinnamon

¼ cup sugar

100g / ½ cup chocolate chips

Pinch salt

 

Wet ingredients

3 overripe bananas (+1 more for topping)

4 tbsp / 80ml coconut oil

3 tbsp runny peanut butter (pip n nut or aldi smooth)

 

*save a handful of chocolate chips and a tsp of peanut butter for the topping*

 

 

Method

Pour the flour, baking powder, salt and chocolate chips into a large bowl and mix together

Mash the bananas in a bowl then add the melted coconut oil and peanut butter and mix together

Add the wet ingredients to the dry and mix until combined

Pour the banana mix into a greased loaf tin then sprinkle the remaining chocolate chips on top

Drizzle the last tsp of peanut butter and 1 chopped overripe banana on top and pop in the oven

Bake at 180ºC for 25 minutes

Take out of the oven and loosely in tin foil then bake for a further 30-35 minutes

Take out the oven, allow to cool (if you have the patience of a saint) and enjoy with drizzled peanut butter over the top.

 

 

 

peanut butter and chocolate banana bread
dessert Recipe

Baked Bramley Apples With Berries

Posted on December 5, 2018
vegan apple dessert

The perfect winter warmer using seasonal fruits. This recipe works beautifully with coconut sugar to counterbalance the acidity in the apples. I've topped it with blackberries and cranberries soaked in maple syrup and topped with salted caramel ice cream. I hope you enjoy this dish as much as I did!

INGREDIENTS:

1 Bramley apple per person

For the crumble

¼ cup ground almonds (could also use ground oats)

1 tsp mixed spice

1 tsp coconut oil

¼ cup sugar (I used coconut but you could use demarara)

Pinch salt

 

 

Filling

1 cup berries (I used blackberries & currants)

1 tsp cinnamon

¼ cup maple syrup or coconut sugar

 

Additional

1 tbsp coconut oil

 

 

Method:

-Preheat the oven to 180ºC

-Slice the very top off each apple and using a spoon, scoop out the core and make a hollow

-In a small pan, heat the berries, cinnamon and sugar together, taste test and add a dash more sugar if needed

-In a small bowl mix the crumble ingredients together

-Score around the circumference of the apples to ensure they don’t explode in the oven then pop them in a baking tray with a dash of oil to stop them sticking

-Add a drizzle of melted coconut oil in the hollow of each apple then fill with the berry mix

-Top with the ground almond mix and pop in the oven for around 25 minutes into beautifully baked

-Take out and top with a scoop of ice cream on each apple and enjoy!

vegan apple dessert
Breakfast dessert Recipe

French Toast with Caramelised Banana Crust

Posted on October 24, 2018
vegan french toast recipe lucy and lentils

 vegan french toast recipe lucy and lentils

One of the ultimate decadent brunch recipes - french toast with a caramelised banana crust. This recipe is vegan and gluten free, however you can enjoy this with plain flour and plain white bread

The main ingredients are as simple as: bread, almond milk, banana, cinnamon & berries. It's so simple to put together and perfect for enjoying with friends. 

Ingredients:

  • 3 Slices of GF White Bread (the more stale the better)
  • 1 ripe banana
  • 2 tbsp GF flour
  • 1 cup innocent almond drink
  • 1 tsp cinnamon
  • 1/4 tsp ground nutmeg
  • 1/8 tsp ground cardamom •pinch salt
  • tbsp coconut oil
  • 1/2 cup blueberries
  • Handful of blackberries
  • Pinch of fresh mint
  • maple syrup (optional)

Method:

  • Mix the flour, spices and salt together in a bowl then slowly add the innocent almond drink •Mash the banana into a paste then add to the bowl and whisk together
  • Submerge each slice of bread into the mix then one by one fry in a pan on a medium - high heat
  • Fry until golden (adding a little more coconut oil if needed) and place on a hot plate whilst you fry the other slices
  • In a separate pan ad a little coconut oil then heat the blueberries through
  • Assemble to toasted bread adding the hot blueberries, and decorate with the blackberries and fresh mint

Enjoy

vegan french toast
vegan french toast recipe lucy and lentils
dessert Recipe

Berry Crumble

Posted on June 28, 2018
winter berry crumble vegan

I'm sharing the recipe for my berry crumble. A simple and easy to follow one-pot kind of recipe (the best kind) which requires very little skill but has maximum comfort! 

For the Berries

1 heaped cup frozen berries ( I used blueberries & Blackberries)

1 tsp Cinnamon

1 tsp Ginger

1 tsp Coconut Sugar

1 cubed small braeburn apple

1 tbsp water

For the Crumble

½ cup large rolled oats

1/4 cup organic instant oats

½ cup melted coconut oil

2 tbsp maple syrup

½ tsp cinnamon

½ tsp ginger

Method

Preheat the oven to 180˚C

For the Berry Layer

Heat a pan on a low heat and add all of the ingredients 

Simmer on a low heat, stirring every few minutes until it starts to bubble

Take off the heat and place inside an ovenproof dish (I used a skillet)

For the Crumble

In a mixing bowl, add the dry ingredients and stir together

Add the wet ingredients to a small bowl, give a stir, then add to the dry ingredients

Add the crumble to the top of the berry layer in the ovenproof dish. 

Bake in the oven for around 25 minutes, adding an extra 10 if the oats need to golden

Enjoy with a dollop of coconut ice cream 

winter berry crumble vegan