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. 

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.

Easy Banana Granola - SOS Free

I know I'm been MIA for quite some time.
Truth is that I've lost a lot of motivation to blog when there are soooooooo many blogs out there these days & I'm not sure that I offer anything extra special above others!
I started writing a cookbook, which I have dreamed of doing for about 9 years now.... but I fear my food photography skills are rather lacking. I haven't given up yet.... I am just doing it quite sloooooowly! 

Also we've been eating so simple lately that I kinda feel like our food is "boring"!
Not that it's boring to us because we have honestly found that our taste buds change, so that when we eat simple unrefined foods in their whole form, they are just delicious like that.

But recently I've had quite a few people ask me for various recipes, or asked me to get back into it.....
SO........
I shall attempt to find some motivation to get blogging again!
Some recipes may be quite simple - but hey - sometimes we just need simple ideas to motivate us to make a meal!


Today I bring you a simple breakfast recipe that I've been making for a few years.So many store bought varieties of cereal these days have so much junk added to them! My version is completely junk free! It's also very versatile. You can add any dried fruit or nuts to it if you wish. It can be a granola or muesli base, or just used as a cereal - which is what I do mostly. Just add motherless milk and fresh fruit for a delicious brekkie that's quick and easy to serve, and isn't too much effort to make either.

EASY BANANA GRANOLA

You'll need:
2 large overripe bananas
2 teaspoons vanilla essence
2 teaspoons cinnamon
1/4 cup ground flax seeds
3 cups rolled oats

Mash the bananas well. Add the vanilla, cinnamon and flax and stir til evenly distributed.
Stir through the oats until they are reasonably well coated by the wet banana mixture. 
Spread evenly onto a large lined baking tray.

Bake in a preheated oven at 160°C for 30 mins, stirring half way through. 

 

Allow to cool completely before transferring to a container.
This will keep for about 2 weeks in an air-proof container.  

QUESTION OF THE DAY:
To my other blogging friends.... have you ever lost your blogging mojo?
To my readers who follow along for the recipes.... What do you reckon- Does this look boring, or do you like the idea of simple recipes that don't include junk?

Summer breakfast ideas

I am a breakfast preson :-)
I just LOVE having breakfast - however, I must admit that I find I get bored with breakfast easily.
Here's 2 recipes that I've been loving over summer when it's too hot for having warm oats..... and I'm not bored with them!

Blueberry Buckwheat Breakfast

3/4 cup buckwheat
1/2 cup frozen blueberries
1 medjool date, pitted
splash of motherless milk
1 tablespoon ground flax seeds

Place the buckwheat in a bowl of water and soak overnight.
In the morning drain the buckwheat and place in a blender with the blueberries, date and motherless milk. Pulse a few times until the mixture is combined and broken down but not completely smooth.
Serve in a bowl with the flax. 

 

  So creamy and delicious :-)

Anything purple is appealing to me!

Banana Soaked Mango Oats

1 banana
1 teaspoon coconut essence
3/4 cup rolled oats
1 tablespoon ground flax seeds
1 mango

Place the banana and coconut essence in a blender with just enough cold water to cover it. Blend til smooth.
Place the oats and flax in a bowl and pour over the banana mixture. 
Place in the fridge for 10-15 minutes. 
The mixture will thicken and the oats will fluff up slightly.
Serve with a sliced mango.

Tropical flavours for breakfast :-)

So refreshing. 

 

Question of the day:
Do you prefer something different for breakfast in summer than winter?

Fruit & Oat Cookies - Sugar Free

My daughter doesn't like dried apricots...

My husband doesn't like ground flax seeds...

But I can get them BOTH to eat these cookies!!!

Fruit & Oat Cookies

(Makes 20)

You'll need:

2 over-ripe bananas

1/2 cup applesauce

1/3 cup each: raisins, dates, dried figs, dried apricots

1/2 cup ground flax seeds

1 teaspoons cinnamon

2 teaspoons vanilla

2 cups oats

In a large bowl combine the bananas and applesauce. Mash until smooth.

Finely chop all the dried fruit.

Stir the fruit, flax, cinnamon & vanilla into the banana/apple mixture.

Gently stir through the oats until well combined.

Using wet hands, roll 2 Tablespoons of mixture into a ball shape and press firmly til the ball holds together. Place onto a lined baking tray and press down gently to form a cookie shape.

Bake in a preheated 170C oven for 25 minutes until lightly golden brown.

(You may notice the fruit in my cookies looks brown and not coloured - that is because I use non-sulphur dried fruit. I highly recommend you use it too - its available in health food stores.)


Question of the day:
What food do you dislike but enjoy when it's cooked into something else?

Banana Oat Slice

I love to mix up a quick & easy slice. 

They are great for sneaking into lunchboxes, for adults and kids! 

This is a really simple one that doesn't require many ingredients, most of them are just staples in our home so they are always on hand anyway. 

And.... it's easy enough for kids to make themselves!

BANANA OAT SLICE

You'll need:
2 Tablespoons ground flax mixed with 6 Tablespoons boiling water
1/2 cup motherless milk of choice
2 overripe bananas
1 teaspoon each baking powder, baking soda
1/4 cup coconut sugar  (*see below)
1 cup oats
1 cup oatbran

Whisk together the flax and water and set aside til thickened.
Combine all the dry ingredients in a large mixing bowl. Stir until well combined.
In a smaller bowl mash the bananas well.
Add the milk and flax seeds and stir. 
Make a well in the centre of the dry mixture and pour the wet ingredients in.
Gently fold the wet ingredients into the dry until just combined. Do not overmix.
Pour mixture into a 18cm square baking dish either lined or silicone.
Bake in a preheated 180C oven for 30 minutes.

*For a sugar free version omit the sugar and replace with 1 teaspoon vanilla.

Choc-Orange Pancakes

Welcome to the final edition of Meatless Monday A-Z.

Today's ingredient is Zest.

Although I have been eyeing off our neighbours overflowing lemon tree for the past couple of weeks, I decided not to pinch any without seeing them & asking them first!!!
So today, although I had high hopes of bringing you a lemon zest recipe, you instead have an orange zest recipe. But don't worry, I'm sure it won't disappoint!

Choc-Orange Pancakes

You'll need:

1 cup wholemeal flour

1 teaspoon baking powder

1 Tablespoon ground flax mixed with 3 Tablespoons boiling water

1/2 cup motherless milk

1 teaspoon apple cider vinegar

1/2 cup orange juice (freshly squeezed)

1 Tablespoon orange zest

1 Tablespoon dairy-free chocolate chips

Make a "flax egg" by combing the ground flax with the boiling water & whisking together with a fork. Set aside to thicken.

In a measuring jug combine the milk and apple cider vinegar and whisk til milk starts to separate and thicken slightly.

In a mixing bowl combine the flour & baking powder. 
Add the zest & choc chips. Stir through til evenly distributed. 
Make a well in the centre and combine all the wet ingredients. Mix well.
Pour spoonfuls of mixture onto a preheated frying pan & turn when bubbling. Give the final side a minute or so before removing and serving. Repeat until all the batter is used.

This will make about 12 small or 6 large pancakes and "should" serve 2.

Though they are reallllllllllllly good, so perhaps you're not willing to share ;-)

Question of the day?
What's your favourite chocolate combination flavour? 
I'm sure it will come as no surprise to you that mine is choc-orange, though I do also really like choc-mint!

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

Quick Savoury Corn Muffins

I really enjoy savoury muffins. My husband is not really a fan.
I think they make a great accompaniment for tomato based meals like chili's and stews.
But, I also quite enjoy eating them just plain.
I think these would also work really well in a lunchbox instead of traditional sweet muffins.

QUICK SAVOURY CORN MUFFINS

You'll need:
2 cups wholemeal self-raising flour
1 Tablespoon ground flax seeds mixed with 3 Tablespoons boiling water
1 cup soy milk (or other plant milk of choice)
1 cup creamed corn

Sesame seeds 

Mix all the ingredients together in a bowl. Do not over mix.
Scoop into a lined muffin tin. Sprinkle tops of muffins with sesame seeds.
Bake at 180C for 25 minutes or until cooked through.

Makes 10 muffins

PB Carrot Crackers

Meatless Monday has returned! :-) 

Today we're cooking with oats.

Peanut Butter Carrot Crackers

You'll need:

4 medium carrots

1 cup oats

1/4 cup ground flax seeds

1/4 cup natural peanut butter

1 teaspoon cinnamon

1/4 teaspoon each: nutmeg, cardamom, allspice

1/2 cup water

1/2 cup raisins

Using a food processor, shred the carrots. Add the oats, flax, and spices. Blend til oats are broken down and not chunky pieces remain.

Add the peanut butter and water. Blend til a thick paste is formed. The mixture will be very sticky.

Add the raisins and blend for a few seconds until they are distributed evenly but not broken into pieces.

Use a spatula to spread the mixture onto lined dehydrator sheets. Number of sheets will depend on the size of your dehydrator, I used three sheets.

Dehydrate for 10-12 hours.

Slice with a pizza cutter! 

 Store in a cookie jar. Will keep for a week. They will get crispier the longer they are stored.

I am also submitting this recipe to I am Vegetarian - Hear me Raw.

Question of the day:
Do you own a dehydrator?
Do you use it for more than just fruit and vegetables?

Meatless Monday - NUTS

Today's Meatless Monday food is nuts.

 FRUIT & NUT MUFFINS

To make 12 muffins you'll need:

2 cups self-raising wholemeal flour

1/2 cup mixed nuts (I used almonds, cashews, walnuts)

1/3 cup sultanas

1/4 cup craisins

1/4 cup currants

2 Tablespoons diced prunes (or sub extra sultanas)

1 tsp cinnamon

1/2 cup brown sugar

1/2 cup applesauce

1 Tablespoon ground flax seeds mixed with 3 Tablespoons boiling water

1 cup unsweetened apple juice

In a large mixing bowl combine all the fruit with the sugar, cinnamon and flour. Crush the nuts into small pieces and stir them into the fruit/flour mixture.

Make a well in the center and add the applesauce, flax mixture and the apple juice. 

Stir until just combined, don't over stir.

Pour into a lined muffin baking tray and bake in a preheated 180C oven for 20-25 minutes until cooked through.

Banana Sultana Loaf

 

Back to real baking today! 

So pleased that this loaf turned out as good as I hoped it would.
It was so moist and tasty :-)

BANANA SULTANA LOAF

You'll need:

2 over-ripe bananas

1/4 cup soft silken tofu

1/2 cup brown sugar

1 teaspoon vanilla

1 Tablespoon ground flax seeds mixed with 3 Tablespoons boiling water

1 cup sultanas

1 1/2 cups self-raising wholemeal flour

1/4 cup plant milk of choice (I used unsweetened vanilla almond milk)

Blend together the bananas, tofu, brown sugar and vanilla til smooth.

Add the flax mixture, and sultanas, followed by the milk and flour.
Stir until well combined.
Pour into a loaf tin (lined if needed).
Bake in a preheated 180C oven for 40-45 minutes until cooked through and golden brown.
Allow to cool before slicing.

Scrolls

 

SCROLLS

A family favourite in our home! Who doesn’t love a delicious scroll??

 

These are not difficult to make, but they are time-consuming. Definitely a weekend job! They don’t keep well, but then again, they won’t need to either ;-)

The fillings here are just suggestions – you can fill them as you desire.

 

You'll need:

3 cups wholemeal flour

¼ cup raw sugar
2 Tablespoons ground flax seeds
6 Tablespoons boiling water
7g yeast (one sachet)
1 cup soymilk

For the filling:

¾ applesauce

2 teaspoons cinnamon
¼ cup raisins
Soymilk

Mix the ground flax seeds with the boiling water, whisk until fluffy & thickened.

In a large mixing bowl combine the flour, sugar and yeast.  Stir in the flax-seed mixture.
Warm the milk in the microwave, but don’t boil (approx. 40 seconds). Stir the warmed milk into the flour mixture. Stir well. The dough will hold together and be slightly sticky to touch.

Turn the dough onto a lightly floured board and knead til elastic, approx 5 minutes.

Place in a warm spot and allow to rise for 1 hour.

The dough will double in size.

Once it has been left to rise, punch the air out of the dough.

Roll the dough out to form a large rectangle the size of a mixing board. (Be sure to flour your rolling pin.)

Spread the applesauce over the dough, then sprinkle with the cinnamon and raisins.

Roll the dough up into a log lengthwise. Be sure to press gently on the seal so it won’t undo.

Slice into 12 pieces.

Lightly spray a muffin tray & place each of the slices of dough in the muffin tray. Brush each scroll with soymilk.

Bake at 180C for 20-25 minutes until lightly golden brown and cooked through.

 

NB: I used home-made soymilk which was vanilla flavoured, which added a lovely taste. You can add a teaspoon of vanilla to the milk if you wish.

Tip:

You could make these a quick way by using self raising flour in place of the yeast! You won’t need time for kneading or raising then! They won’t work out quite as ‘bread’ like, more cake-like, but that’s not always a bad thing!

Submitted for Healthy Vegan Friday.
You can add your recipe at these blogs:
carrie on vegan

veggie nook

greenthickies