Kids Lunchbox Club: Chocolatey Spread

Apparently lots of kids still take nutella sandwiches to school even when their school is nut free! 
But it's not the nuts in nutella that bothers me (and hey let's face it, the nut content is truly quite pitiful)..... It's the milk and sugar and fat.
So here's a much more healthful version, and one that can be taken to nut-free schools guilt free!

CHOCOLATEY SPREAD

       You'll need:
             1 cup dried pitted dates
             1 1/2 cups cooked black beans
             2 Tablespoons cocoa powder
             1 teaspoon vanilla essense


Soak the dried dates in boiling water for about 10-15 mins until softened. Drain the dates and combine them in a food processor with the other ingredients. Blend until smooth, or until desired consistency. 
Transfer to a air-tight container and store in the fridge for up to a week.
Spread & enjoy :-)
 

Neapolitan Ice-cream

Who remembers those big tubs of ice-cream that had a mixture of chocolate, strawberry and vanilla flavours in them? I assume they are still available. We always had them in our house when I was growing up. My favourite flavour was chocolate, and my brothers was strawberry. Although, occasionally we would have a scoop of all 3 flavours and mix it together to make a big swirl of flavoured ice-cream in our bowl!

Here's a way to combine chocolate, strawberry and vanilla flavours into a healthy ice-cream swirl:

 NEAPOLITAN ICE-CREAM 

You'll need (per serving):

1 cup frozen strawberries, chopped into pieces prior to freezing

1 medjool date, pitted

1 Tablespoon cocoa powder

1 teaspoon vanilla essense

1-2 Tablespoons motherless milk of choice 

Combine all ingredients in a mini food processor or blender and blend until smooth.
The amount of milk will vary depending on your blender, and how smooth you want it.

Deliciousness! 

This one was made with more milk and more cocoa.

Question of the day?
Did you have Neapolitan Ice-cream as a child? If so, what was your favourite flavour?

Chocolate Berry "Cheesecake"

Does a recipe like this really need an introduction?!?
I think not, just try it - you'll want it every night.
It's quick, easy, healthy & delicious.

 

CHOCOLATE BERRY CHEESECAKE

Crust:
1 cup oats
1 cup dates
1 Tablespoon cocoa powder

Filling:
300g frozen berries of choice
200g medium firm tofu
1/4 cup soymilk (or other motherless milk of choice)
3 Tablespoons maple syrup
3 Tablespoons cocoa powder

Soak the dates in boiling water til softened. 
Drain and combine the dates, oats and cocoa powder in a blender or food processor.
Blend until well combined but not completely crumbed.
Press into a 20cm pie dish.

Blend the ingredients of the pie filling.
Pour into the pie dish on top of the crust. 

Place in the freezer for 3-4 hours.

Defrost 15-20 minutes prior to serving.

Serve for dessert,    no wait,    actually I think this is healthy enough to be BREAKFAST!  

Or turn it into "Birthday Cake".

 

Submitted for Healthy Vegan Fridays.

Add your recipe at:
Rock My Vegan Socks 
Vegan Dollhouse

Biscuit Base Maple Mousse Cake

I enjoy having dessert from time to time. But I rarely make anything in advance, I prefer to whizz up something just when I feel like it. So that means I need something that can be made quickly and easily.
That is when recipes like this come in handy!

Biscuit Base Maple Mousse Cake

 

Of course its not really biscuits, nor cake.
More like a yummy treat that is inspired by cheesecake!
 

To make 2 servings you'll need:
 
For the biscuit-style base:
     2 Tablespoons hazelnuts
     2 Tablespoons cashews
     1 Tablespoon chia seeds
     2 Tablespoons oat milk (or other plant milk)
     1 Tablespoon cacao
     1 teaspoon stevia (or other dry sweetener)

Combine in a mini food processor and process til nuts are crumbly and mixture has thickened and holds together well.
Line the base of 2 servings glasses with the biscuit base and press down gently.
 

For the mousse:
     150g soft silken tofu
     1/2 teaspoon vanilla essense
     2 Tablespoons pure maple syrup
     1 Tablespoon ground flax seeds

Combine in a mini food processor and process til smooth and thick.
Scoop mousse on top of the biscuit base.

Serve with fruit of choice.

If stored in the fridge this will thicken even more..... If you can wait that long!

Submitted to Healthy Vegan Fridays.

Add your healthy vegan recipe on these blogs:

My Healthy Chef 
Herbivore Triathlete 
Hello Veggy 
Rock My Vegan Socks

Kids Lunchbox Club - Choc Coco Sultana Slice

Who doesn't love a delicious warm chocolately cake coming out of the oven????
And with school starting back this week, what a wonderful treat to pop into a lunchbox.
Treats in our home don't come in packets and they aren't full of fat!
This one even warms the heart of those who aren't fond of fat-free baking!

Choc-Coco Sultana Slice

You'll need:
1 cup wholemeal self-raising flour
3/4 cup dessicated coconut
1/2 cup coconut sugar (or other dry sweetener of choice)
1/2 cup sultanas
1/4 cup cocoa powder
1 teaspoon vanilla
1 cup soymilk (or other plant milk of choice)
50 grams dark chocolate (I used Lindt 70%)

In a large mixing bowl combine the flour, coconut, sugar, cocoa powder and sultanas. Make sure the sultanas are coated well with dry mixture so they don't all sink when baked. 
Pour in the soymilk and vanilla. Stir until well combined.
Break the chocolate into little pieces and stir through the mixture.
Pour into a lined baking dish (I used 20x30cm) and bake in a preheated 200C for 20 minutes.
Slice and serve.
Or allow to cool before putting in a lunchbox!

Chocolate Prune Cookies

 

Sometime ago I made chocolate prune cookies using okara. I love the moistness that okara provides in baking. But its been in the back of my mind ever since that I should un-okara these cookies! And today that is exactly what I did! This version is not quite as moist, but equally as delicious :-)

I really do love the mix of dried fruit & cocoa. 

CHOCOLATE PRUNE COOKIES

You'll need:

1 cup wholemeal flour

1 teaspoon bi-carb soda

3 Tablespoons cocoa

1/2 cup chopped prunes

1/2 cup agave nectar

1/4 cup applesauce

1/4 cup plant milk of choice

Place all the ingredients in a mixing bowl and stir until well combined.

Place heaped tablespoons of mixture onto a lined baking tray & bake in a preheated 180C oven for 12-15 minutes until cooked through.

Makes 14 (depending on size)

I LOVE these new diced prunes that are available! They're so great for cooking with or adding to a breakfast bowl!

Chopping whole prunes is such a sticky job ;-)

Kids Lunchbox Club - Choc-Oat Slice

I think its quite possible that "Kids Lunchbox Club" needs to be re-named....... 

because whenever I make something for my daughter's lunchbox - it usually ends up going to work in my husbands lunchbox too!  

So feel free whenever necessary to call these treats "Husbands Lunchbox Club" ;-) 

Whatever you call them though, I guarantee everyone in your home will love this Choc-Oat Slice. It is so delicate, with a hint of coconut flavour but without the added fat of coconut. Sweetened just enough to satisfy yet so very rich and tasty.

You'll need:
 
1 cup oats
1 cup wholemeal self-raising flour
1/3 cup cocoa
1/3 cup brown sugar
50g dark chocolate (optional)
1/3 cup brown rice syrup
1/2 cup apple sauce
1/4 cup plant-milk (can substitute water if you prefer)
1 teaspoon coconut essence

In a large mixing bowl combine the oats, wholemeal flour, cocoa, and brown sugar.
If using the dark chocolate chop into little pieces, and stir through the dry ingredients.
Pour the brown rice syrup into a microwave safe jug and warm for 30 seconds until the syrup is slightly runny.
Make a well in the middle of the dry ingredients and pour in the rice syrup, apple sauce, milk and coconut essence. 
Gently fold the wet ingredients into the dry ingredients. Do not overmix. 
When mixture is just combined, pour into a 20cm square baking pan.
Bake in a preheated 180C oven for 25 minutes.
Allow to cool in the pan for 5-10 minutes before removing to slice into squares.

 (Makes 16 squares)

 

Maybe I need to remove the no grown-ups allowed bit ;-)

Christmas Drink #12 - Santa Choc-Cherry Milk

Drink #12 - Santa Choc-Cherry Milk

Are you going to leave milk out for Santa tonight?
How about leaving a real treat for Santa instead of just plain milk ;-)


 

In a blender combine:

1/2 cup frozen cherries
1 Tablespoon cocoa         powder
250ml ricemilk



Blend until well combined.



If you live where it's cold - you can always warm this milk treat over the stove & also melt 4 cubes of dark chocolate into the milk.




Serve..... with cookies of course - or other Santa treat!

Chocolate prune cookies

This is my idea of the perfect comfort food!

Cookies..... chocolate..... and mushy fruit!
That is love in bite-form!

These come from yet ~another~ batch of okara leftover from my making my own soymilk! But if you don't intend on making soymilk and therefore will have no leftover okara.... then never fear because it is in my plans to make a chocolate prune cookie that doesn't use okara very soon. You can substitue any leftover plant-milk pulp in these instead too. Or else you can grind some nuts and then add extra soymilk to get the right consistency!

Here's what you'll need:

3/4 cup wet okara

1/4 cup agave nectar

1/2 cup prunes, chopped into little pieces

3/4 cup wholemeal flour

1 teaspoon baking soda

2 Tablespoons cocoa powder

2 Tablespoons soymilk (or other plant milk)

Combine all ingredients in a bowl and stir until well mixed.

Put spoonfuls onto a lined baking sheet and bake at 180C for 15 minutes.

Such little effort for something so rewarding! :-)
Enjoy!

Unprocessed Weekend #1

Weekends usually have quite random for mealtimes for us!

I am not usually motivated to make anything special. And often our meals aren't at regular times.

 

Saturday's breakfast was had at 12 noon!
It was a chocolate smoothie made with blueberries, banana, spinach, and cocoa. So tasty!












Of course that meant I wasn't particularly hungry come 'lunchtime'! ;-)

At about 3pm I made myself a mini pineapple microwave cake. 
I mixed some spelt flour with some pineapple and maple syrup. 
Put it in the microwave for 2 minutes and then covered it with pure prune spread. 


So simple and so tasty!

For dinner we enjoyed a pizza and movie night :-)
I used the polenta base I had made earlier in the week. It kept well in the freezer. 
Topping was mushrooms, onion & capsicum with my pizza cheeze sauce on top.

Sunday
Breakfast was blueberry choc-oat pancakes. They are soooo tasty. I LOVE using oatbran in pancakes - makes them so delicious. I definitely recommend trying this recipe.

We went out for the day & had lunch at a cafe.
I ordered a chick-pea salad with sourdough....
And this is what I got?!?!?!?!?

I'm not quite sure how this is a chick-pea salad with sourdough... but I didn't dare complain since it took them 45 minutes to bring this out! I couldn't bare the thought of waiting another 45 minutes for what I actually ordered. It looked quite nice but it was so dry :-( I definitely WON'T be going back to that cafe.... ~ever~. None the less, I should just be grateful I got a vegan meal :-)

 

At 6pm I realised it was that time of day when I'm supposed to be sorting out dinner! Sometimes that really just feels overwhelming doesn't it?!?!?!? Am I the only one who feels like that? lol
I felt hungry and didn't want to be tempted to grab a ~packet~ of something to nibble on so I had a banana while I decided what to make for dinner.



Come to think of it - a banana is quite a funny looking thing isn't it!!!!???

I reckon if you'd never seen one before it could provide a little bit of a chuckle!



For dinner I ended up making a 'stew' type thing?!? I don't really know what to call it.
I just water sauteed 1 onion, 1 potato with a handful of button mushrooms and lentils. Added a tablespoon of salt free tomato paste. Topped with oregano.

Results = AMAZINGLY TASTY DINNER THAT WAS HASSLE FREE! Perfect for weekends!

Chocolate Popeye Ice-cream!!!

We all know how much Popeye loved his spinach! So if he ever did eat ice-cream, I'm sure he would of had it like this!!!

Ice-cream Popeye would love!

Combine:

 --> one chopped frozen banana
 --> 1 cup of frozen spinach leaves
 --> 1 Tablespoon cacao or cocoa powder
 --> 2-4 Tablespoons plant-milk    

Blend in a food processor or blender until smooth.

Blend really well so you don't get any large pieces of spinach.

The amount of milk you need will depend on your processor. Add it Tablespoon by Tablespoon til you find the amount you need - you want enough to combine and blend the ice-cream but not too much that it becomes runny.

Click here to find out all the amazing nutrients that spinach contains.
I guess Popeye was right.... spinach really does pack a powerful punch!

Mixed fruit dessert

As you probably know by now - I am addicted to freezing bananas and using them to make dessert :-)

Have you tried any of these tasty desserts yet?

• banana soft serve
• choc-cherry dessert
• pumpkin pie mousse

Here is another variation you can whizz up in no time & enjoy as a guilt free evening treat.

In a mini food processor combine

1 frozen banana

1/4 cup frozen blueberries

3 medjool dates (pitted)

1 Tablespoon cocoa or cacao powder

100ml almond milk (or other milk of choice)

Blend until smooth

Enjoy :-)

Banana Soft Serve

This is a quick & easy way to make "ice-cream"
Fantastic for kids too - not full of sugar like store bought soft serve.

You'll need:

2 frozen bananas
1 heaped tablespoon smooth        natural peanut butter
1 tablespoon of cacao powder (or cocoa powder if you choose)
2 tablespoon chocolate soymilk

Put into a mini food processor and blend til well combined.

Pour into a serving glass & sprinkle with granulated nuts.

Choc-molten Cake

mmmmmmmmmmm, so goo-d!
Who doesn't love warm & gooey chocolate inside a cake???

OK, so yes I was craving chocolate!
I just wanted the most chocolate I could put in my mouth at once.....
And chocolate I got!


In a small jug or bowl, combine:

1/3 cup self raising flour
1 heaped tablespoon cocoa powder
1 heaped tablespoon brown sugar
1/4 cup soymilk
Stir until well combined & the mixture forms a batter.

Lightly spray with oil a ramekin.
Pour half of the batter into the ramekin.
Gently press 2 cubes (or more if you desire) into the batter - not all the way to the bottom though.
Cover the chocolate cubes with the remainder of the batter.
Optionsal: Put 2 more chocolate cubes on the top of the cake and gently press into the batter.

Microwave for 1 minute.
You could also place it in the oven if you desired, 15 mins on 180 should do the trick. But that would be far too long for me to wait when craving chocolate ;-)


Be careful when removing the ramekin from the microwave as it could be quite hot.

Scrap down the sides of the ramekin to help release the cake.
Put in a bowl & devour....
Serves one ONLY!

Added Choc Top Option