As i write this post i am nibbling on one of these brownies. In my last post i suggested that as a meal prep you should prepare something sweet for the week. This recipe is perfect for that. It is simple, cheap, chocolaty gooey, glutenfree, refined sugar free and 100% nourishing.
I made a video that shows the whole process. For the exact measurements scroll down.
So seeing that it is getting colder here in these parts of the world and soon there will be Christmas and hot cups of cacao and lots and lots of chocolate. I have decided to make some chocolate myself, it is much better than all that stuff you can buy in the supermarkets and it is cheaper than buying that fancy expensive chocolate and it tastes amazing. Its also super easy to make. Less processed, vegan, refined sugar free, nourishing full of antioxidants and vitamins… the list of the goodness of making your own chocolate is endless. Make these for your friends and family, gift them, share them eat them and feel good.
1/2 cup of melted coconut oil
1/2 cup of cacao
3 tablespoons of rice syrup or maple syrup
Mix all the ingredients in a bowl, if the mix is too liquidy add more cacao if its too dry please add more coconut oil. mix it well it should be moldable pour on parchment paper and shape like a chocolate bar-make it which ever size you want really. Place in the freezer once it has firmed up remove from the freezer and let it sit outside for 20 minutes now cut it into barks and place in a container and keep cool, or wrap them and gift them.
I made one bar with raisins and walnuts and sprinkled some lacuma and aronia powderon top before freezing which made the chocolate really delicious and gave it a sweet rich taste. The second bar i made peanut butter with pecans which was also delicious, i just added a teaspoon of Peanut butter into the wet mixture and sprinkled some pecans on top before freezing.
1.Add in nuts to batter
2.top with nuts and then place in the freezer
3. Add raisins
4.Mix in peanut butter in the mix
5.Mix in hemp seeds
7. Cardamom seeds
The possibilities are really endless, i have decided to share a video by Taline Gabriel as she illustrates really well how to mix the mixture to make the chocolate.
So it has been 1 month since i last blogged. I am sorry for the missing in action, action. Its a failure of time management on my part honestly, however here i am now my friends. I come bearing banana bread recipes.
Banana Bread is really a magical thing so many good memories and things have happened in my life which can all be traced back to banana bread. I have met and had awesome conversations with people all because of banana bread seriously its magic if its mixed up and done right.
Banana bread for me needs to be simple, fast and easy to prepare. I think everybody can make banana bread and share it with people, its not difficult at all trust me! it is also a great thing as it does not require fancy ingredients and is free from sugar and from gluten ( well the banana bread i make is). I have tried several recipes and i have come up with three recipes that never ever fail so here they are.
Gluten Free Date Sweet Banana Bread
This recipe is one of the first banana breads i made. I must admit that the original recipe was not vegan however once i became vegan i realised that i needed to vegan this recipe up. I have one of the best memories with this recipe, i had my first kiss with my boyfriend because we couldn’t go out as I had just placed the banana bread in the oven when he asked me to meet me. So i told him to come over instead and the rest is history.
Ingredients: 2-1/4 cups Oat Flour
4 Ripe Bananas, mashed
1 cup Dates, pitted and chopped
1 tsp Baking Powder
1/2 tsp Baking Soda
1/2 tsp Salt
1/2 tsp Ground Cinnamon
1 tsp Vanilla Extract
1/4 cup Unsweetened Apple Sauce
3 Tbsp melted coconut oil
1/4 cup Unsweetened Almond Milk
Preheat oven to 176 degrees celsius.
In a large bowl mix together all the dry ingredients.
Toss in the chopped up dates.
In another bowl mix up all the wet ingredients.
Now pour the wet ingredients into the flour mix and stir well.
Line a loaf pan with parchment paper and pour in the mixture.
**If you want you can chop up a banana in to slices and place them on top of your bread. This is purely for optical reasons as it will look nice**
Bake for 1 hour and 15 minutes
let it cool for a while before serving did someone say Peanut butter!
Recipe 2: Taline Gabriels Banana Bread
Sadly i do not have the rights to share this recipe since it is not my own recipe. However i would recommend all of you to check out Taline Gabriel’s Hippielaneapp. This is an amazing app ( FYI this is not a paid promotion or some rubbish like that), I only promote things that i personally also use and have bought with my few student budget pennies. I would recommend this app to anyone who wants to try making their own vegan, raw, gluten free and refined sugar free treats. She has some real awesome and simple recipes. On her website there are a few free recipes that one can test out before deciding to download her app. Her banana bread recipe is gluten free and i made it because a housemate of mine is glutenfree and i wanted to bake something healthy that all my housemates could enjoy and then i tried her recipe and everybody loved it. We have all made this banana bread several times again in the house and it always tasted awesome.
Recipe 3: Super Simple Banana Bread
This is a recipe that i came up with when i was broke( which is usually towards the end of the month, student problems!) but i still wanted to make banana bread i had just written my last exam and wanted to spread the love and joy. I had four ripe bananas and lotsa oats so i went ahead and came up with this super easy recipe which was inspired by a banana bread that a friend had made and brought over a week prior. His banana bread was awesome ( sadly i do not have the recipe…YET).
3 Cups of Oats flour ( place oats in a food processor and voila)
3 mashed bananas, chop up the fourth one and keep aside
1/2 cup of rice syrup
1 cup of plantbased milk
1 tsp of cinnamon
2 tsp of baking powder
1 cup of chopped up walnuts and pecans
Preheat oven to 160 degree celsius.
add all you dry ingredients in a bowl and mix.
mix all your wet ingredients in a separate bowl first and then add to the flour mix. Fold in half a cup of the nut mix.
line a loaf pan with baking paper and pour in the mixture. place the chopped banana pieces neatly on top and sprinkle the remaining nuts on top.
put in the oven and bake for 1 hour or until the fork comes out clean 🙂
So it has been a while… i know i haven’t been as consistent as i’d wish to be. I guess that is life but this blog has always been on my mind and i have so many ideas that i would love to share with all of you. Ideas that i have been wanting to share for such a long time, i have to write all these ideas down and bring them together somehow, so that i do not forget and actually get to share them with you all.
I am happy though that i am no longer very hard on myself, i used to really be mean to myself if everything that i set out to do didn’t turn out the way i had planned. I am a huge writer of lists and plans, I write a plan almost every night! Thing is that i hope to achieve most of the things and someday i will but wouldn’t life be a bore if every single day goes as planned its nice to have a guideline an outline but i think randomness and surprises are what makes life. Not everything needs to be fixed.
I think that if you try to predict everything, it can lead to a lot of disappointment and instead of understanding the new thing or unexpected event,person or action you start to beat yourself up because things didn’t go as planned and you miss an opportunity in actually learning or accepting this change.
A little spontaneity can create wonderful experiences, thoughts, things and feelings. I am all about good feelings! This is exactly how i stumbled on this recipe. A friend of mine told me how she tried to make oat cookies the other day and that the recipe didn’t quiet turn out the way she had hoped so she asked me if i had a good recipe. I said i would get back to her. The whole week i was planning on trying a good recipe, sadly several things got in the way till yesterday when i was talking to one of my housemates, I told her that i had been meaning to make oat cookies she said ‘me too’ and had a recipe on her phone that she had browsed earlier that day. It was a ginger cookie recipe from my green kitchen stories we looked at each other and said lets do it (even though i hadn’t planned on baking at all) and i got out the ingredients as we had almost everything and within 40 minutes we were munching on these delicious gluten free, refined sugar free and vegan cookies. All the other housemates loved them too!
My green kitchen stories is an amazing vegetarian blog run by the perfect couple. I love their recipes as they can all be veganised. When i got into the vegan lifestyle i used most of their recipes, which are super easy and i have never been disappointed. Till this day whenever i am planning a dinner or something i turn to their blog for inspiration. I can only recommend their website.
Now here is the recipe adapted from my green kitchen stories we added a bit of a twist and used fresh ginger and instead of maple syrup we used rice syrup. The original recipe can be found here http://www.greenkitchenstories.com/thin-oat-ginger-crisps/ check their site out really do!
4 tbsp of room temp. coconut oil
3 tbsp of rice syrup
2 tbsp of buckwheat flour
2 tbsp of any plantbased milk that you prefer or have
70g rolled oats
1 tbsp of freshly grated ginger
pinch of clove
pinch of cinnamon
pinch of salt
Preheat oven to 180 degree Celsius.
Mix all the ingredients in a bowl.
Line a baking tray with baking paper. One tablespoon should equal one cookie, this recipe should make twelve thin small round cookies however if you like bigger cookies you can make 6 big cookies. Press the cookies flat using the backside of a spoon or use your palms (wet them before though to avoid sticking).
Place in the oven and bake for 15 minutes, bake longer if your oven is weak they should be golden brown.
Take the cookies off the tray and let them cool. Let them cool as this well let them form and set, the wait is worth it!
Now enjoy, these cookies are great for dunking in tea or cold almond milk nomnomnom!
So after a long week of doing all kinds of things that have been filling the first five days of the week. It feels nice to have a Saturday morning that is relaxing. On Saturdays i like to treat myself to a nice breakfast. Under the week i usually just eat porridge or a quick smoothie and rush out of the house. However Saturday is a whole other story for me, its much more relaxed and slow.
However sometimes i must admit that i feel awfully guilty, because in that time i could have done something for university or done some more exploring of my new environment. It feels like ever since i started university i have this constant feeling that i could be doing something for university because there is always something to do for university…
But I am learning to also appreciate the time that i spend for me.
So here is a simple vegan refined sugar free pancake recipe to treat yourself with on Saturday or on any day actually always take care of yourself!
makes 4 fluffy pancakes
1 tablespoon of ground flax seeds
1 tablespoon of chiaseeds
6 tablespoons of water
1 1/2 cups of whole wheat spelt flour
1 1/2 cups of water
2 teaspoons of baking powder
pinch of salt
2 tablespoons of rice syrup or raw cane molasses ( add more if you like it sweeter)
1 tablespoon of cinnamon ( add more or less depending on how cinamony you like it)
Mix the flax seeds and chiaseeds in a mixing bowl with the 6 tbsp of water. Set aside and let it gel up for 5 minutes. Add in the syrup, salt, baking powder and cinnamon and mix. Now add in the flour and water and mix well make sure there are no lumps because nobody likes lumpy pancakes!
The batter should be smooth but not too runny and not to dry it should drip off a wooden spoon but not run. I don’t know if i am making sense here.. but if you find it too runny add more flour and if it is not dripping or running at all add more water.
heat a pan on medium high heat and add as much coconut oil as you prefer if you have a non stick pan you don’t need any oil if that is what you prefer. I used 1 teaspoon of coconut for this whole recipe. Take a soup serving spoon and pure on pan( 1 spoonful equals one pancake) flip over once bubbles form on surface. Once both sides are golden brown then its done, now go on and make the rest of the batter 🙂
Since it is Autumn here, organic and locally grown plums and pears are available in abundance so that is exactly what i used for my toppings.
Extra topping recipe:
2 small very ripe pears
handful of raisins
1 tsp cinnamon
2 tablespoons of water
chop up the pears add cinnamon and put in a pot pour in the water bring to boil and then turn heat very low simmer for 10 mins. Serve warm on top of pancakes.
5 overripe plums
2 Tablespoons of water
vanilla bean (optional)
remove the seed from each plum and chop up roughly place in pot add water and vanilla simmer on medium heat for 10 minutes. It should be mashed up well if this is not the case let it simmer a bit longer. Serve and enjoy!
The first product that i want to feature is Oatly. Oatly is a proud Swedish company, that makes oat drinks that are a great alternative to milk. I am all about making my own milk alternatives but sometimes the time is not there to clean everything up, therefore when i buy, i buy Oatly. Other milk alternatives brands which are available in stores contain a ton of crap like sunflower oil, i don’t understand what oil is doing in there! I recommend Oatly because it tastes amazing, contains simple readable minimal ingredients, is creamy and delicious-making it great to cook and bake with. I love their vanilla, chocolate and pure oat drink. I find all three the bombdiggity 😀
Oatly’s products are organic and place a deep emphasis on producing only plant-based products that are environmentally and eco friendly. Their website is very informative, colorful, has funny illustrations and is enjoyable to read.
Oatly also contributed at the Way out West festival which is one of Sweden’s biggest music festival which decided back in 2012 to go completely meat free this cut the festivals carbon footprint by 25%. They topped this in 2015 by going milk free too with Oatly changing the festivals name to Way oat west. (see video below)
Toni Petersson the CEO of Oatly he also posts YouTube videos under a series called Toni Tv were he posts hilarious videos like the wow no cow song and also shares his thoughts.
Oatly has made it possible for me to remake a childhood dish that i loved and still love and that is Milchreis. As a child i would have done everything for Milk rice i was a milk rice monster. Milk rice is something that is known by most people in Germany and is especially loved by children, it is like a sweet milk risotto that is topped with hot cherries, applemus/applesauce or cinnamon usually. I have tried making milk rice with coconut milk but that reminded me more of the Thai sticky rice which i also like -don’t get me wrong- but i never really found the milk rice from my childhood till i tried to make it with Oatly. I hope you enjoy it, its super quick and easy to make and doesn’t really require much stuff 🙂
toppings: cinnamon, berries or whatever you prefer
Place the 4 1/2 Cups of Oatly and the rice in a pot and bring to boil once it is boiling turn down the heat to low and let it simmer. Stir occasionally, if it gets to dry add more Oatly. This takes about 25 minutes. Once the rice is ready turn off the heat take the pot away from the stove top and let the rice rest for 10 minutes in the pot with the lid on. Serve in a bowl add your toppings and enjoy. This is a great breakfast, lunch dinner or dessert! 😉