OIL-FREE BANANA BREAD

This oil-free banana bread is the perfect sweet treat. It is a great use for those spotty bananas and uses simple ingredients that can be found in the barest of pantries. The apple sauce is the stand in for oil in this recipe, but you could also use the same amount of mashed white beans. 

What you need: 

BAKED VEGAN LEMON CHEESECAKE

Two words - ABSOLUTELY LUSCIOUS! This baked lemon cheesecake is super easy to make (just a little pre-thought required to ensure you have enough time to chill it in the fridge) and tastes so incredibly heavenly. The crust is "buttery" and tastes just like an ordinary biscuit base (but adds fibre and healthy fats from the oats, buckwheat, and almonds). The filling is part-fluffy-lemon-curd, part-indulgent-vanilla-creaminess. I made this as a Mother's Day treat for dessert last night, so only had one slice left today to capture a quick shot of (before it too was devoured!) 

What you need:

CREAMY GREEK-STYLE COCONUT VEGAN YOGHURT

In a hurry for a tasty, creamy snack?! this vegan coconut greek-style yoghurt delivers a natural yoghurt tartness and is the perfect with some fresh (or defrosted frozen) fruits. top it off with a little rice malt syrup and enjoy! 

How? 

VEGAN CERTOSINO (SPICED ITALIAN FRUIT CAKE)

This vegan spiced fruit cake is a christmas staple in my house. Vegan or not, even fruit-cake-lover or not, this certosino will blow you away with its blend of fennel seeds, cinnamon, bitter chocolate and aromatic marsala!

How? 

RAW DECADENT DOUBLE CHOCOLATE CHERRY CHEESECAKE

october marks the end of birthdays for the year in my family. so i felt it fitting to go out with a bang! with no nasty refined carbohydrates and a decent whack of heart-healthy nuts, antioxidant rich raw cacao and some all-round vitamin-and-mineral-good-guys, this rich and decadent double choc cherry 'cheesecake' was super easy to make and fits the bill for a healthy dessert (if there is such a thing). 

how?

for the base…

1 ¾ cups of raw almonds

½ cup of raw buckwheat

1/8 teaspoon of sea salt

¼ teaspoon of cherry oil

1 tablespoon of raw cacao powder

¾ cup of raisins

for the filling…

3 cups of cashews, soaked for 1 hour, drained

1/3 cup of raw dark agave syrup

6 prunes, pitted

½ cup of fresh lemon juice

¼ cup of water

½ teaspoon of cherry oil

1 cup of coconut oil

¾ cup of raw cacao powder

add the almonds, buckwheat and salt to a food processor. blitz until coarsely ground. add the cacao powder, raisins and cherry oil. blend until the mixture comes together. (you may need to add 1 teaspoon of water if the mix is a little dry). press into a 9-inch springform pan lined with baking paper. place in the freezer whilst you make the filling.

add the soaked cashews, prunes, lemon juice, agave and water and blend until smooth – scarping down the side of the processor bowl as required. add the coconut oil, raw cacao and cherry extract and process until creamy. pour the filling onto the base and freeze until set.

remove the cheesecake from the freezer at least 1 hour before serving. for a little extra glam, top with mashed berries and a drizzle of agave – yum!

makes one 9-inch/23cm cheesecake (enough to serve 16-20)

MY FIRST EVER ATTEMPT AT VEGAN CHOC-CHIP COOKIES

i am super impressed with the results of my very first attempt at vegan chocolate chip cookies. these ones will be going on my "bring something sweet for morning/afternoon tea" list for sure! 

how? 

1 cup of brown sugar

1 cup + 1 tablespoon of raw caster sugar

3/4 cup of nuttelex, or other vegan-friendly margarine

1 teaspoon of vanilla extract

1/3 cup of vegetable oil

1/3 cup of non-dairy milk (i used vitasoy high-fibre soymilk)

3 1/2 cup of plain flour

1 1/2 teaspoons of baking powder

1 teaspoon of bicarbonate soda

1 teaspoon of salt

1 cup of vegan chocolate chips or vegan-friendly dark chocolate chopped into pieces (i used whittakers dark ghana)  

combine the nuttelex, dark and raw sugars, and vanilla extract into the bowl of a stand mixer (fitted with the paddle attachement). cream together for 2-3 minutes, scraping down the sides as you go. whisk together the oil and non-dairy milk in a separate bowl then slowly add this to the mixer. sift the flour, baking powder, bicarbonate soda and salt into another bowl then add this to the mixer cup-by-cup until a dough forms. add the chocolate chips and mix to combine. 

using a medium sized spring-loaded ice cream scoop, place scoops of the dough onto two baking paper-lined cookie sheets (you should get around 24 scoops from this mix). leave space between your scoops as the cookies will spread slightly. using your fingers, gently flatten the cookies slightly and place into a 180ºC (350ºF) fan-forced oven for 11-12 minutes or until the edges of your cookies are golden-brown. 

remove from the oven and cool for a minute on the tray before transferring your warm, gooey cookies to cooling racks. leave to cool before packing into an air-tight container (but not before enjoying one fresh out of the oven!)

makes approximately 24 medium sized cookies

LEMONY VEGAN YOGURT

one word - delicious! ok, maybe two more words - seriously simple!! i have been researching vegan yogurt recipes for sometime, looking into where i could buy vegan starter culture or vegan yogurt with active cultures to create my own (and bring my yoghurt maker out of its redundancy). but today in my web-roaming i stumbled across a few recipes that totally by-passed the need for cultures. although this is more like your vegan yogurt-style dessert products, the consistency is something to get excited about - thick, creamy, yogurty! i am really impressed with the results and now totally inspired to explore the possibilities of this recipe [the savoury and the sweet]

how? 

1 cup of non-dairy milk (I used vitasoy's high-fibre soy milk) 

2 tablespoons of fresh lemon juice (roughly the juice of 1/2 a lemon)

2 tablespoons of agave syrup

1 teaspoon of lemon zest

1/2 teaspoon of vanilla extract

1 tablespoon of cornflour

combine the non-dairy milk and lemon juice in a microwave safe bowl, allowing the milk to curdle slightly (about 30 seconds). add the agave, vanilla essence and zest and stir to combine. sift in the cornflour and whisk, ensuring there are no lumps. place in the microwave on high for 1 minute. remove and stir. return to the microwave for a further 1 minute. remove and stir again. return to the microwave for a final time for 1 minute. remove, stir, and set aside to cool. once the mixture has cooled slightly (not still boiling hot) cover the bowl and place in the fridge to cool completely (2-3 hours). when you are ready to serve your vegan yogurt, remove from the fridge, stir and spoon into desired serving vessels. now enjoy the lemony vegan deliciousness!

serves 2

[424 kJ; fat: 2.9g; protein: 3.7g; carbs: 17.3g] / serve

VEGAN BANANA CHIA PUDDING

how?

2 bananas + a few extra slices for garnishing

4 tablespoons of black (or white) chia seeds

2 tablespoons of agave syrup

1 teaspoon of cinnamon

1-1 ½ cups of non-dairy milk (I used a light soy)

grind the chia seeds to a fine powder (i used the wet/dry mill with my bamix, but you could use a food processor or coffee grinder). empty the ground chia into a medium sized mixing bowl. place the bananas in the wet/dry mill (or food processor) and blend these until smooth, add to the ground chia along with the agave syrup, cinnamon and non-dairy milk. stir until thoroughly combined.

divide evenly into two serving glasses and top with a few slices of fresh banana. place these into the fridge for at least an hour before digging in.

serves 2

DECADENT VEGAN CHOCOLATE BIRTHDAY CAKE

happy birthday uncle paul!!! glad you liked this epic-ly decadent vegan chocolate cake! this recipe was surprisingly involved (as i failed to read the recipe in full before getting stuck in... lesson learnt!) but i was very pleased with how it turned out once it was all 'glammed-up' with some chocolate creme frosting and almond flakes.

thanks to sticky fingers' sweets: 100 super-secret vegan recipes for this decadent vegan creation - loving the book!

RICH VEGAN CHOCOLATE CAKE

for the times when you just need cake... this rich and chocolately [egg + dairy free] vegan cake recipe from not quite nigella will definitely work a treat! we whipped this 12-server up for father's day (and after a careful calorie count) i partook in a modest slice and enjoyed it thoroughly!

how?

1 1/2 cups of plain flour

1 1/2 cups of brown sugar (or dark brown sugar if you want it even richer)

6 tablespoons of cocoa powder

1 1/2 teaspoons of bicarb soda

1 teaspoon of salt

1 1/2 cups of water

1/2 cup of vegetable oil

3 tablespoons of white vinegar

4 teaspoons of vanilla extract

75g of dark (dairy-free) chocolate (i used whittakers), finely chopped

... and for the icing

1/2 cup of water

1/2 cup of icing sugar 

1 teaspoon of cocoa powder

100g of dark (dairy-free) chocolate, roughly chopped

prepare a 20cm round cake tin with baking paper and turn your oven on to 180℃. in a large bowl (or the bowl of a standmixer) combine the dry ingredients. add the water, oil, vinegar and vanilla together in a separate bowl, mix to combine. add the chocolate to the wet mix and add this to the dry mix, mix to combine and pour into your prepared cake tin. put into the oven for 25-30 mins or until a skewer comes out clean. 

while your cake is baking away, start making your icing. bring the water, icing sugar and cocoa to the boil in a small saucepan, continue cooking until a thick syrupy consistency develops. add the chocolate, allow it to melt then whisk to remove any lumps. 

once your cake is done, remove from the oven and set aside to cool - taking it out of the tin after 5 mins and place on a cooling rack. when your cake has cooled, smear on the icing and garnish as desired - i used colourful vegan friendly sprinkles on mine. 

divide your decadent creation into 12-slices and serve - so yum! 

MUM'S VEGAN RHUBARB CRUMBLE

ok... so rhubarb isn't on the top of most people's favorite fruits list, but my mum's vegan rhubarb crumble is certainly a mind changer!

made with vegan margarine (full of 'good' fats - the PUFAs and MUFAs) and an oh-so-healthy wholegrain crumble topping, a small bowl is definitely allowed in my vegan weight loss menu plan - yum!

VEGAN MICROWAVE ROCK CAKES

i heart rock cakes! and in keeping with my microwave dessert making investigations, i decided a batch of fresh rock cakes would definitely be worth a try!  

how? 

1 cup of wholewheat flour

2 teaspoons of baking powder

pinch of salt

1/3 cup of vegan margarine, cubed

2-3 tablespoons of non-dairy milk (i used light soy)

1/4 cup of sugar

mix the flour, baking powder and salt together. rub in the vegan margarine to the flour mix until it looks like breadcrumbs. fold in the sugar. gradually add the non-dairy milk until the mix comes together into a dough, being careful not to over knead. gently shape the dough into a square and divide into 4-5 pieces. place the rock cakes onto paper towel and into the microwave, on high power, for 3 minutes or until a cake tester/toothpick comes out clean. leave the rock cakes in the microwave for 2 minutes to cool slightly. remove gently, allow to cool on a cake rack for 3-5 minutes and dry out a little, plate up and chow down.

CHOCOLATE, CARROT + COCONUT MILLET PUDDING

inspired by last nights mexican millet creation, dessert tonight featured a 'heathy' chocolate, carrot and coconut millet pudding... totally impressed with millet's versatility right now! 

how? 

1/4 cup of millet

3/4 cup of water

1 tablespoon of raw cacao

1 tablespoon of sugar

1 tablespoon of desiccated coconut 

2 carrots, finely grated

1/2 tablespoon of agave syrup

2 teaspoons of desiccated coconut to garnish

1/4 cup of non-dairy milk (i used light soy)

add the millet and water to a small sauce. bring to the boil, reduce heat and cover. cook for 8 minutes. add the cacao, sugar, desiccated coconut and carrot. cook for a further 5 minutes. add the non-dairy milk and cook for a further 3 minutes until the liquid has been absorbed and the millet has softened. leave covered to stand for 3-5 minutes. remove the lid and fluff the grains with a fork. serve sprinkled with coconut and a drizzle of agave syrup

serves 2

OATY BANANA WALNUT CRUMBLE

craving something sweet, i decided to 'invent' a spin on the classic apple crumble - the result... a quick microwave oaty banana walnut crumble - yum! 

how? 

3-4 frozen bananas, thawed in the microwave and roughly chopped/mashed

1/2 cup of rolled oats

2 tablespoons of quick cooking oats

2 tablespoons of crushed walnut pieces

1/2 teaspoon of cinnamon

2 teaspoons of sesame seeds

2 tablespoons of golden syrup (or molasses/treacle - which is what i have used in this recipe, giving my crumble mix a slight bitterness which would be deliciously offset by a scoop of vegan vanilla ice-cream)

1/2 tablespoon of vegan margarine

combine the oats, sesame seeds, cinnamon, walnuts, golden syrup (or molasses/treacle) and vegan margarine. place the mashed, thawed bananas in a microwave safe dish and cover with the crumble. press the topping gently to form a 'lid'. place the dish into the microwave and cook for 5 minutes or until you can see the topping moving and bubbling at the edges. remove from the microwave and leave to cool slightly before serving - to avoid any burnt mouths! you may like to serve this with some vegan ice-cream or enjoy it on its own (for a healthier option), either way it was a success! (thanks to my taste testers for trusting in my creative cooking skills!) 

MUM'S VEGAN WAFFLES

what could be better than a plate of crispy, warm vegan waffles served with sticky maple syrup? ... a plate of crispy, warm vegan waffles served with sticky maple syrup made by your mum, served to you in bed, whilst you are cramming for an exam! thanks mum... miss you and your yummy vegan waffles!

VEGAN HOT CHOCOLATE

generously garnished with some vegan marshmallows, this hot chocolate was delish! and definitely assisted in exceeding my calorie quota for the day... but an enjoyable treat for a rainy night in all the same!

how?

2 heaped teaspoons of 100% cacao powder

2 teaspoons of sugar

300mL of non-dairy milk (i used light soy)

combine the sugar and cacao in the bottom of a large mug. add a little non-dairy milk to make a paste, then slowly add the rest of the non-dairy milk to combine. place in the microwave for 2-3 minutes until hot. serve with vegan marshmallows and enjoy! 

FRUIT 'N SEED SALAD

a great low energy way to start your morning! at less that 900kJ (215 calories), this fruit 'n seed salad is a super healthy, super nutritious breakfast idea.

how?

1 cup of diced pineapple
1 cup of diced watermelon
1 cup of strawberries, quartered
1/4 of a green 'granny smith' apple
1 teaspoon of chia seeds
1 teaspoon of sesame seeds
2 teaspoons of sunflower seeds

mix the fruit and sprinkle over the seeds... simple!

STRAWBERRY JAR-SET JELLIES

pretty in pink these super cute vegan-friendly jar set strawberry jellies are a perfect snack for when you're on-the-go or craving a sweet dessert treat! 

how?

2 cups of water

1 tablespoon of agar agar (china grass)

2 tablespoons of sugar

6 strawberries

an extra strawberry for garnishing

4 small jars

to prepare the jars, wash them thoroughly and then place into a hot over for 10 minutes to sterilise. remove from oven and allow to cool in a dry place.  

bring the water and the agar agar to the boil and reduce to a simmer. cook until the agar agar is completely dissolved. add the sugar and stir until it is completely dissolved. remove from heat and allow to cool slightly. whilst the agar agar solution is heating blitz the strawberries with a bamix/handmixer until they are of liquid consistency. add the strawberry juice into the agar agar solution and stir to combine. transfer to a pouring jug and pour into the prepared jars. this mix filled 4 small jars for me. garnish with strawberry  slices and put the jar lids on before popping them into the fridge to set over night. 

VEGANZ CAFE

not only does veganz have a great (and extensive) vegan supermarket but it also runs a small cafe with some delicious looking cakes, sandwiches, hot food and fresh baked bread!

like im sure someone says "when in berlin!" i had to try a slice of their walnuss-creme cake and a cappuccino (with soy by default!) 

very satisfying... perhaps a little too much after such an epic lunch - but worth feeling super full all afternoon! 

veganz can be easily access via the u-bahn and a short walk to schivelbeiner straße

CHOCOLATE (AGAR-AGAR) PUDDING

this chocolate pudding is deliciously gelatin free! i picked up some agar agar (or china grass) from the asian alimentacion and was keen to find a recipe to try it out. this was was a winner and super simple to make!

how?

2 cups of soy milk (or non-dairy milk of your choice)
2 tablespoons of agar-agar
2 tablespoons of sugar
2 tablespoons of cocoa powder (unsweetened)

mix a little of the soy milk with the cocoa powder, then combine with the remaining soy milk to avoid any lumps. place the 'chocolate' soy milk and agar agar in a small saucepan and bring to the boil, then turn down the heat to a simmer and stir continuously until the agar agar has dissolved. add the sugar and cook until it has dissolved. check the sweetness and add extra sugar as desired. pour the mixture into a small square dish and place into the fridge to set. once set remove the pudding from the dish and slice into small squares. enjoy!