Vegan Mofo Day 10 Baking without Flour - Breakfast Brownie

Today's vegan mofo prompt is "Baking without Gluten".
Whilst this recipe *may* contain gluten due to the oats, it is a flour free recipe which is something that is very relevant to me as I shared in my Introduction Post! For a guaranteed gluten free version you can substitute quinoa flakes in place of the oats.
I am quite enjoying my flour free life and with delicious breakfast treats like this, it's no wonder that I am not feeling deprived at all!
It would also make a great dessert for anyone who wants a little after dinner treat! 

Single Serve Black Bean Breakfast Brownie

                                  You'll need:
                                        1/2 cup cooked black beans
                                        1 Tablespoon ground flax seeds
                                        1/2 teaspoon cacao powder
                                        1/4 cup rolled oats
                                        1 small overripe banana
                                        1 teaspoon vanilla

Combine all the ingredients together in a mini food processor and pulse until lightly combined (best to keep some chunks for added satiety - Chew your food!). Add a splash of water if it's needed to combine the mixture into a thick batter. The water may or may not be needed depending on the size and ripeness of your banana and how well your beans are cooked.
Pour mixture into a silicone baking mould. I press my mixture into a quarter of a large square one. It doesn't spread as it cooks so this works well. Bake in a preheated 200°C oven for 20 minutes until cooked through and edges are crispy.

Delicious served with yogurt and berries.

Showing the pieces of banana and beans so you can see it's not pulsed thoroughly. 

*I find this sweet enough with just the banana, however if you'd like a sweeter version you can add 1 Tablespoon date paste to the batter.
*Multiply quantities if you want to make a multiple serves. 

Vegan Mofo Day 3 Person Inspired - Chocolate Pear Bake

Following along the list of themes and prompts for vegan mofo.....

                 Today's inspiration is bought to you by a person!

I had to think about this one as I don't know that I am hugely inspired by other people as I do quite like to be my own person but then this idea came to mind! 

Now I must say that this recipe has been sitting in my 'drafts' since June 2015!!!! (OPPS! Just goes to show my lack of blogging lately!)
It's original inspiration came from Nigella Lawson! I used to LOVE watching her cooking shows and I recall one time her commenting how well pear and chocolate go together. I have to admit that I've never actually tried any of her recipes, nor do I recall the recipe she made to make that comment!! But I did keep in mind this flavour combo and started to experiment with this combo of flavours, and yes, I can say that indeed pears & chocolate do go incredibly well together!!!

Here's my take on a delicious, yet healthier version of pears and chocolate combined!
Using overripe pears in this recipe means you can use far less sugar than in traditional baked desserts as they are naturally more sweet. If you don't have overripe ones, that's fine too, under-ripe ones will work quite well and will soften as the dish is baked. This is a great way to use up any spare pears you may have if you've stocked up when they're on super special (speaking from experience)!! 

CHOCOLATE PEAR BAKE

(Makes 1 cake that serves 6-8)

                  

                    You'll need:

                   3 overripe pears
                   1 cup wholemeal flour
                   1 teaspoon baking powder
                   2 Tablespoons coconut sugar
                   1/4 cup cocoa powder
                   1/2 teaspoon cinnamon
                   1 teaspoon vanilla
                   1 cup motherless milk of choice

Slice the pears into thin pieces and remove any of the core. Layer in a 24cm pie dish with the large side out and the small ends meeting in the middle as shown below. 

In a mixing bowl combine the flour, baking powder, sugar, cocoa powder, cinnamon, vanilla and milk. Mix together til just combined using a whisk. Do not over stir as the mixture will then become too chewy as it bakes. Pour the batter over the pears.

Place dish in a preheated 180°C oven and bake for 40 minutes.  

 Slice and serve.

I find using a glass pie dish that it doesn't stick and can be served easily enough, however if using a ceramic or other dish, I would recommend lining it first with non-stick paper. 

If you wish to try a completely sugar-free version I reckon you could substitute the coconut sugar for 1/4 cup of date spread without it hugely affecting the way this bake turns out. 

I haven't tried it in this exact recipe but with my largely sugar free home these days that is what I would try! If you do give this version a shot - be sure to let me know what you think :-) 

Vegan Mofo Day 2 Emoji Inspired- White Bean Spread

This vegan MOFO I'm hoping to follow along the plan that has been set up! 

You can see a list of the upcoming themes and prompts by clicking here! 

That means I'm starting the month off with Inspiration Week! 

Today's inspiration is bought to you by Emoji's!!!

             

When I was thinking about emoji's I checked my phone to see my most recently used ones to get my inspiration, and other than smiley faces and blowing kisses (mainly to my husband!) my most commonly used ones are the tasty face and a thumbs up! Generally speaking I use the 'thumbs up' emoji when I'm thinking "too easy"!

So today I bring you a simple creation that truly is tasty and is so quick and easy it's worth a thumbs up!  

WHITE BEAN SPREAD

You'll need:

(to serve one)

1/2 cup cooked white cannellini beans
1 small overripe banana

1/2 teaspoon vanilla

1/4 teaspoon lemon juice

pinch of cinnamon powder

Combine all the ingredients in a mini food processor and pulse until the mixture forms a smooth spread. 

Use as soon as it's made because the banana will begin to brown if stored. 

Delicious served over rice-cakes, with berries, nuts and/or nut butter! 

This spread is delicious and has no 'beany' taste due to the other ingredients! 

I highly recommend you give it a try! 

Want to try another delicious alternative - replace the white beans with black beans and substitute the lemon juice for 1/2 teaspoon cacao powder! 

Let me know in the comments below what creative ways 

you would like to eat this delicious spread....
And don't forget to use the 'tasty' emoji if you take a picture!!! 

No Junk Muesli Bars

When it comes to muesli bars, the ones in the shops are usually so full of junk! But sadly even many homemade recipes use oils or sweeteners in excessive amounts too. Here's a great recipe that has no junk and is still quick & easy to make! You'll wonder why you ever bothered to buy them when they're so easy to make yourself!
 

NO JUNK MUESLI BARS(Makes 8 bars)

                   You'll need:
                   1/2 cup dried dates
                   3 overripe bananas
                   3 cups rolled oats
                   1/4 cup ground flax seeds
                   1 teaspoons vanilla essence
                   1 teaspoon cinnamon
                      
                   Optional: 2 Tablespoons extra dried fruit, any other flavour you like:         
                   raisins, craisins, inca berries.

Place the dates in a food processor and pulse a few times until broken into small pieces.
Add the remaining ingredients and pulse until the mixture comes together and the oats are slightly broken down but not completely turned into mooch! ;-)
Press the mixture evenly into a 20cm square baking tin, either lined or silicone base.
Bake in a preheated 180°C oven for 25 mins until golden brown. 
Once cooled, remove from the baking tin & slice into 8 pieces.

Chocolate Caramel Date Tart

Now I'm not going to pretend that this is everyday kind of food...... But if you're looking for a special occasion treat then I highly recommend giving this tart a try. It's deliciously sweet without added sugar. It's filling is so smooth and it will give you a great chocolate hit. We served this in place of birthday cake and it was a huge hit!  

CHOCOLATE CARAMEL DATE TART

(Serves 10-12)

                You'll need:
                BASE
                1/2 cup raw hazelnuts
                2 Tablespoons ground flax seeds
                1 Tablespoon cocoa powder
                4 pitted medjool dates
                2 Tablespoon motherless milk of choice

                FILLING
                1 1/2 cups pitted medjool dates 
                1/4 cup motherless milk of choice
                1 teaspoon vanilla essence

                TOPPING
                100g bar of dairy-free dark chocolate (I use Lindt 70-85%)
                100ml motherless milk of choice
                1 teaspoon vanilla essence 


Soak the dates for the filling in a bowl of boiling water for 10-15 minutes while you prepare the base.
Put all the ingredients for the base into a food processor and pulse until the mixture comes together. It will be a bit sticky - that's ok! Press the mixture into a glass 20cm pie dish. You can use another pie dish if you'd like, but I find that the mixture doesn't stick to the glass ones and therefore I don't need to use oil or line it. Place in the freezer while you prepare the filling.
Strain the dates and place all the filling ingredients in a food processor and blend til completely smooth and creamy.
Pour the filling mixture onto the base & return to the freezer.
In a small saucepan, combine all the ingredients for the topping. Stir continually on low heat until the chocolate has completely melted and the mixture is smooth and shiny.
Pour the topping over the filling mixture.
Place the pie in the fridge and allow the topping to cool.
Once cooled, you can slice and serve (as many pieces as you like hahahahaaaa!)! ;-)

Question of the day:
Do you make yourself treats like this 'just because', or do you save them for special occasions?

Thanksgiving Recipe - Pumpkin Pie

It's about this time of year when many people start thinking about thanksgiving.
We don't celebrate thanksgiving, but I previously tried this recipe for a dinner party with friends and it worked so well that I wanted to try it again and make sure I posted it in time for thanksgiving if it worked out.
I'm pleased to say that it works so well and is totally delicious :-)
It's not very difficult to make either which means it's a winner in my books! 

EASY PUMPKIN PIE

(This recipe makes 1x 24cm pie - serves 8-12 depending on cutting size.)
You'll need:
For the crust:
1 1/2 cups rolled oats
1/2 cup unsweetened applesauce
1 teaspoon vanilla essence (optional, works without it)
For the filling:
1/4 medium size pumpkin
300g tub soft silken tofu
1/4 cup maple syrup
1 teaspoon vanilla essence
2 teaspoons pumpkin pie spice (don't have this - use 1t cinnamon, 1/4t each ginger, nutmeg, allspice and cloves)

Peel and de-seed the pumpkin. Cut into pieces and cook until tender however you choose, my preferred way is in the microwave. This takes approx 7 mins with a small amount of water in the bottom of a microwave safe dish. You need 1 1/2 cups of cooked pumpkin pieces, though don't stress if you are a little over or under as this recipe is very forgiving.
Set cooked pumpkin aside.
In a food processor combine the crust ingredients and pulse until the mixture is lightly crumbled and comes together.

Press the mixture into the pie dish with the back of a spoon. You can be as precise or rustic as you desire. Make sure there are no holes in the button layer as the filling will leak through if there is.
Place pie base in a preheated 160°C oven and baked for 20 minutes. 
In the meantime, prepare the filling.
Make sure the pumpkin is well strained of any water. Strain the tofu.
Combine all the filling ingredients in a food processor and blend until very smooth.
Pour the filling over the baked pie base.

Spread with the back of a spoon to get a nice even surface on top.
Return to the oven and bake for a further 40 minutes, still at 160°c.

Once cooker, remove from the oven and allow to cool completely before slicing.

Note: 
* We have found that so long as we are using a glass pie dish it doesn't need to be sprayed with oil, the pie slides right off it when it's cooled.
* This is a lightly sweetened pie, you can use more maple syrup if you'd like a sweeter pie.

Question of the day:
Do you celebrate thanksgiving?

Fruity-Yum Cookies

As I bit into these cookies and was trying to explain them I said "they are so fruity & so yum"..... thus why they are called "Fruity-Yum Cookies"!

This is my idea of a perfect cookie! They are just so tasty - and full of nutritious goodness too.
Great for kids lunchboxes (and adult ones too!).
They are really easy to make and not too time-consuming. They use ingredients that are quite often considered staples.
Now that's what I call a ~Completely Hassle Free Cookie~.

~Add these to your must try list!~

To make 12 cookies you'll need:

• 1 cup wholemeal flour
• 1 teaspoon baking soda
• 3/4 cup rolled oats
• 2 over-ripe bananas
• 1/4 cup prunes
• 1 Tablespoon flax seeds
• 1/2 cup currants
• 1 teaspoon cinnamon
• 1/4 cup pure maple syrup
• 1/4 cup plant-milk
• 1 teaspoon vanilla

To get started:
Mash the bananas til smooth. 
Puree the prunes (alternatively use prune spread).
Grind the flax seeds.

Mix all ingredients together in a large bowl.
It may look like its not 'wet' enough but just keep stirring and eventually all the ingredients will combine and hold together.

Place spoonfuls of the mixture onto a lined cookie tray & bake at 180C for 15 minutes until golden brown.

                    Allow to cool.

 

~CONSUME~

These cookies will keep for approx 3-4 days.

Strawberry Mousse

BEST DESSERT EVER!!!!!!!!!

I think this even beats my choc-cherry dessert which up until now has been my favourite!

In a mini food processor combine

1 cup frozen chopped strawberry pieces

150g soft silken tofu

2 Tablespoons pure maple syrup

1 teaspoon vanilla

Blend until smooth

Devour!

This makes enough to serve 2 - if you can bear to share it ;-)

Hot Days call for Cool measures

This is the perfect afternoon snack for children on hot days!
Who needs zooper doopers when you can make this in 5 mins flat!

I like to keep a decent stash of frozen fruit in my freezer - it always comes in handy.

You'll need:

1 cup frozen pineapple
1 cup frozen chopped strawberries pieces.
2 oranges, juice freshly squeezed - (of course you must eat all the guts out of the oranges once you have juiced them!!!!!)

Put it all in a food processor, or hand held blender.
Blend til smooth!


This amount will  make you 2 large servings or 4 smaller size servings.

~Very delicious~

No-cook pudding

This is a tasty treat for when you feel like something chocolatey but don't want to eat chocolate!

You'll need:
1 banana
6-7 fresh dates
100ml chocolate soy milk
cinnamon

Chop banana into thin slices.
Layer half of banana slices in a dish or tray.
Chop dates into 3 pieces longways and remove pip. Flatten as much as possible. Layer on top of the banana.
Repeat the banana then date layer.
Pour chocolate soy milk over the layers. Sprinkle lightly with cinnamon.
Put in fridge for at least 1 hour, up til 2 days.
The dates and banana will absorb some of the milk.

Delicious fuss-free, healthy treat.   :-)

Quick & Easy Fruit Cake

Can you believe I finally remembered to take pictures as I was preparing the cake but then forgot to take a picture of the finished product! lol SORRY!
This cake has no fat or added sugar, so it's great for everyone.


QUICK & EASY FRUIT CAKE
Ingredients:
1kg dried fruit (either from a packet or chop your own)
850ml apricot nector (or pear juice)
2 cups self raising flour

1/ Pour dried fruit into a mixing bowl.

 2/ Pour over the nector or juice.

3/  Leave covered (or in the fridge) to soak for 12-48 hours. The nector will have been absorbed into the fruit.

4/ Pour into a lined baking dish. I tend to use my roasting dish because it is quite a large cake.
Bake for 1 hour at 180C, until a skewer comes out clean.
Allow to cool before cutting.