These Chocolate Hazelnut Muffins are not only are vegan but they are gluten-free too, so you’ll be able to cover all your food label bases with these bad boys! I know Easter has come and gone, but I’m not quite ready to say goodbye to chocolate inspired food just yet.
Before I became vegan I couldn’t imagine my life without Cadbury’s Dairy Milk, yes that was the extent of my chocolate range, maybe Galaxy too! I thought dark chocolate was gross and there was no way I could eat it! Fast-forward four years, and I’m a dark chocolate convert. 80% is my jam, my boyfriend bought be a 100% easter egg, I’m not quite there yet….but give me another four years and maybe…! Around Christmas time last year, I accidentally ate some Green and Black’s milk chocolate – turns out it no longer tastes good to me. It was so creamy and sweet that it hardly tasted of chocolate anymore. My tastebuds have been completely transformed.
Now these Chocolate Hazelnut Muffins are definitely for serious chocolate lovers who like their chocolate seriously dark and powered by cocoa! Definitely one for the grown-up palette!
Chocolate Hazelnut Muffins [vegan and gluten-free]
250g buckwheat flour
125g caster sugar
1 tspn xanthum gum
1 tspn baking powder
1/2 tspn bicarbonate of soda
200ml plantbased milk (I used coconut)
100ml vegetable oil
200ml plantbased yoghurt (I used soya)
1 tspn vanilla extract
50g dark dairy-free chocolate
For the icing:
80g icing sugar
1 tbsp boiling water
- Pre-heat your oven to 180C and line a muffin tin with paper muffin cases.
- In a large mixing bowl, add the flour, cocoa, sugar, xanthum gum, baking powder and bicarb. Stir until thoroughly mixed together.
- Add the milk, oil, yoghurt and vanilla, and gently stir until smooth.
- Chop the chocolate and hazelnuts into chunks and stir through.
- Dollop the mixture into the 12 paper cases.
- Place in the oven and bake for 15-20 minutes, until a skewer comes out clean when inserted.
- Leave to cool on a wire rack.
- Once thoroughly cooled, add the icing sugar and water into a mixing bowl and stir until smooth, using a piping bag or spoon, drizzle over the muffins.
Tis the season of indulgence and all that. I’m trying not to give in too much to my sugar cravings but I’ve succumbed to temptation and it is mainly in chocolate form. These brownies are so good. I like my brownies to be the perfect amount of gooey with a crisp/crunchy top, and these deliver my requirements. If you prefer more of a cakey texture keep these in for twenty minutes, if not, fifteen minutes and you’ll have your brownie of dreams. If you’re looking to give edible gifts this Christmas, these will make an ideal gift, wrapped in brown paper and tied up with string or a ribbon.
100g rice flour
100g buckwheat flour
1 tspn xantham gum
1 tspn baking powder
180g dark chocolate
150ml sunflower oil
100g caster sugar
1 tbsp cashew/almond butter
275ml oat milk
- Pre-heat the oven to 180C and grease a line a 20cm baking tin with greaseproof paper.
- In a heatproof bowl over a saucepan of simmering water, melt half of the chocolate along with all of the cashew butter.
- In a mixing bowl, add the flours, xanthum gum, baking powder, cocoa and sugar.
- Add the oil, oat milk, melted chocolate and cashew butter and stir until all is thoroughly mixed together.
- Chop the remaining chocolate into pieces and add to the mixture along with the pecans, and stir through.
- Spread evenly into the lined baking tin and bake for 15-20 minutes.
- Cut into even squares whilst warm, and once they’ve cooled a little turn them out onto a wire rack (although these are best eaten straight from the oven in my humble opinion!).
Pancakes have become one of my favourite things about weekends. As I’ve been making more I think I’ve perfected their density and fluffiness, and this flavour combo is definitely a winner. These are pretty thick american styleee and the batter makes about four but you could probably make six at a push. The maple syrup takes the edge off the sharpness of the cranberries, and you’ve basically got Christmas morning done and dusted. Thank me later. 😉
Cranberry Maple Pecan Pancakes
Makes 4-6 pancakes
For the pancakes:
50g Rice flour
50g Buckwheat flour
1 tspn Xantham gum
1 tspn Baking Powder
1/2 tspn Ground cinnamon
250ml Oat milk
1 tbsp Coconut oil
For the topping:
50g Pecans (roughly chopped)
2 tbsp Maple syrup
1 tbsp Water
- In a mixing bowl, add the flours, baking powder, xantham gum and cinnamon. Whisk in the milk, until a batter has formed.
- In a frying pan, melt the coconut oil on a medium heat.
- Once melted, add spoonfuls of the batter and allow to cook for a few minutes.
- Meanwhile, add the cranberries to a saucepan with a tablespoon of water. Bring to the boil, and then allow to gently soften. Add the pecans, along with the maple syrup. It will become quite sticky, add a little more water if desired.
- Turn the pancakes over to allow them to cook on the other side. They will take about ten minutes in total.
- Serve the pancakes along with the cranberries and pecans along with a little extra maple syrup. I often add some cashew butter or almond butter for some added yum.
Perfect for Christmas morning! x
I promise I’m not lying when I say these courgette fritters may just be my best creation so far! When I had my allotment my kitchen was overrun with courgettes. It turned out planting five courgette plants meant you had about 50 courgettes to consume, and if you didn’t tend to your plants regularly they would look more like marrows. So, 50 marrow sized courgettes meant we were eating a heck of a lot of the vegetable! We had to get inventive with our mealtimes. I made this delightful courgette loaf that used some up. We used to have these fritters at least once a week, but now i’ve upped the fritter game with this peanut sauce AND it’s definitely a game changer. So if you’ve found yourself in a courgette predicament right now, or you’re wondering what else can you do with courgette other than slicing them and boiling them, THIS recipe has definitely got your name on!
Courgette Fritters with Thai Peanut Sauce
1 red onion
2 tbsp coconut oil
2 garlic cloves (crushed)
100g rice flour (or alternate flour)
1 tspn ground coriander
1 tspn cumin
1 chilli (finely chopped)
180ml oat milk
1 tbsp flax seed
Handful of fresh coriander (chopped)
1 juice of lime
Salt and pepper
For the peanut sauce:
2 tbsp peanut butter
2 tbsp tamari soy sauce
1 tbsp sesame oil
1 tbsp maple syrup
1 tspn dried chilli flakes (or fresh chilli)
1/2 lime juice
1 spring onion
- Grate the courgette and onion. Leave to drain for 10 minutes in a sieve and then squeeze and remaining water out of the mixture -the drier the better.
- In a pan, melt 1 tbsp of coconut oil and sauté the courgette, onion and garlic cloves for 5 – 10 minutes,
- In a large mixing bowl, add the flour, ground coriander and cumin and stir the spices through.
- Once the courgette mix has cooled slightly, add to the flour mix, along with the chilli, milk, flax seed, lime juice and coriander. Season with salt and pepper.
- Melt the other tablespoon of coconut oil and spoon the mixture into patties and cook on a medium high heat. Turn over once they have crisped up on the bottom. They will take about 10 – 15 minutes to cook through.
- Meanwhile, to make the peanut sauce – add the peanut butter to a bowl, along with the soy sauce, sesame oil and maple sauce – stir until creamy and smooth.
- Add the dried chilli flakes, lime juice and finely chopped spring onion, along with the water to make a runnier sauce, add more or less water depending on how thick you prefer the sauce.
- I served it with courgette ribbons and the peanut sauce drizzled all over them – super tasty!
Peace and love
This basil pesto carrot gnocchi may just be my favourite thing EVER! I mean, I’m not going to lie, this is not a weekday dinner – making your own gnocchi is a faff that’s for sure. This is definitely more of a weekend meal, one to take your time and not stress over. I promise, it is worth the effort though, for sure!
But, this delicious pesto you could make any day of the week. Mix it through some pasta for a quick simple weekday dinner, or stir it through some courgette ribbons and add it to your lunchtime salad. You’ll never want to buy another jar of pesto once you’ve made your own!
Basil Pesto Carrot Gnocchi
For the pesto:
120g pine nuts
1 1/2 tubs of basil (the pots you can buy in the supermarket)
70ml olive oil
1 clove garlic
Salt and pepper
- On a medium heat, toast the pine nuts in a dry pan for five minutes.
- In a food processor, blitz the garlic clove and basil. Add the toasted pine nuts and olive oil and blend together until it’s as fine as you want it to be.
- Season with salt and pepper.
For the gnocchi:
6 medium carrots
180g rice flour
Salt and pepper
- Peel and boil the potatoes until cooked. In a separate saucepan, peel and boil the carrots until cooked.
- Once they are both cooked, in a food processor, blend the cooked carrot until smooth, add the potatoes and mix until both are combined and no longer lumpy (use a potato masher if you don’t have a food processor).
- Add the rice flour and season with plenty of salt and pepper and blend together until a doughy consistency is formed.
- Shape into small balls using extra flour (this bit gets quite messy) and lay out on greaseproof. I used a fork to flatten them out a little and to give them an even shape.
- In a pan of salted boiling water, lower to a simmer, then place the gnocchi into the water (you may need to cook half at a time so it doesn’t clump together).
- The gnocchi will take two – four minutes to cook, once it has risen to the surface it is ready. Using a slotted spoon strain the excess water and place on a plate.
- Heat the pesto in a pan on a medium heat, and add the cooked, strained gnocchi. Stir the pesto thoroughly through the gnocchi. Serve straight away.
Happy gnocchi days 🙂
Christmas is coming and the goose won’t be getting fat in our house (well Turkey, we always used to have Turkey). This will be our third vegan Christmas and we’re slowly starting to plan what we’ll be serving up on the big day, Amy’s Brussels Sprouts and Pomegranate Salad will definitely be going down a treat, and I’m sure we’ll have some other tasty recipes to share with you before the 25th!
I feel like Christmas has definitely creeped in earlier this year, in fact we made this cake a few months ago, we were really excited to be asked to contribute to Gluten-free Heaven magazine so we got our festive on a little earlier than planned.
The cake is refined sugar free, so I will definitely be making this at Christmas, but the icing is far from sugar free, and has plenty of icing sugar, plus some delicate sugar coated cranberries, so feel free to eat your yearly intake of sugar in one sitting! Or you could always cut down the sugar or leave it un-iced – it is tasty enough not to need icing, but then you wouldn’t get to try the wonder of aquafaba. Yep – aquafaba is the juice in the tin of chick peas…who knew?! This wonder ingredient is making shockwaves through vegan baking….royal icing…meringue….macarons, there appears to be an eggless revolution happening!
Cranberry Christmas Cake
200g chopped dates
75g chopped walnuts
1 tsp cinnamon
1/2 tsp all spice
1/4 tsp nutmeg
1/4 tsp ground cloves
150g ground almonds
150g rice flour
1 tbsp + 2 tsp gluten free baking powder
150ml orange juice
For the icing and decorations
The water from 1 tin of chick peas (aquafaba)
500g icing sugar (sifted)
1 tbsp lemon juice
1 tsp vegetarian glycerine
1 tsp vanilla extract
100g caster sugar
3 tbsp granulated sugar
- Preheat the oven to 180C.
- In a saucepan, bring the dates to the boil with the water and simmer gently for 10 minutes.
- Meanwhile, in a large mixing bowl, add the raisins, sultanas, walnuts, cranberries and mix through all the spices. Stir through the ground almonds, rice flour and baking powder.
- Once the dates have softened down, add them to the mixing bowl along with the orange juice, and combine until everything is mixed together.
- Grease the cake tin and line the bottom with greaseproof paper. Pour in the cake mixture and spread evenly. Wrap the tin with newspaper so the edges don’t burn and bake in the oven for 1 hour until a skewer comes out clean.
- Leave the cake to cool in the tin before turning it out onto a wire rack.
For the icing:
- In a bowl, whisk the aquafaba until frothy, add the icing sugar a tablespoon at a time until it has a meringue like consistency.
- Add the lemon juice, glycerine and vanilla extract and stir through. Spread a crumb coating over the cake, and ensure it is even.
- Leave to set for an hour before covering with a thick layer. Leave to set overnight.
For the sugar glazed cranberries:
- In a saucepan, melt the caster sugar in the water over a low heat until all the sugar has dissolved.
- In a bowl, cover the cranberries in the sugar syrup, drain the excess sugar syrup and leave until tacky, sprinkle over half of the granulated sugar and leave to set in the fridge for a couple of hours, turn them over and sprinkle with the rest of the granulated sugar. Leave overnight.
- The next day, the icing will be firm enough to allow you to decorate with the sugar coated cranberries.
If there is a time to feast on a sugar laden cake then Christmas is definitely that time. I’ll be enjoying this cake just when I think there isn’t another morsel of food that I can possibly eat, but come 7pm I’ll be on the hunt for some more food!
Enjoy the festivities December brings!
Whoop whoop it’s apple season and I’m celebrating with this hearty vegan and gluten-free Apple Bakewell Tart.
I’ve just returned from my holiday from a sunnier, warmer land (now I’m back wearing socks – boo!) and I definitely feel like Autumn has gotten into full swing. The difference within the week is quite dramatic, the leaves have turned more, they’re dropping daily AND it’s meant more apples have dropped from our apple tree. We never used to do anything with the windfall apples, they’d lie on the grass and go rotten – what a waste! Well things have changed around here, and I’m picking up these apples, picking out the bad bits and slicing up these bad boys, because these are too good to waste.
Apple Bakewell Tart
For the pastry:
4 oz ground almonds
4 oz buckwheat flour
1 oz xylitol
4 oz margarine
A couple of spoonfuls of non dairy milk of your choice
For the filling:
4 oz buckwheat flour
4 oz ground almond
4 oz margarine
1 oz xylitol
3 tbsp oat milk
1 tspn agave syrup
1 tspn baking powder
1 tspn bicarbonate of soda
2 tspn almond extract
1 cup of apple sauce
2 apples sliced thinly
Toasted flaked almonds
3 tbsp strawberry jam – I use one with no added sugar
- In a mixing bowl, rub the margarine together with the ground almond and buckwheat flour. Stir the xylitol through and then add a couple of spoonfuls of non dairy milk until it comes together to make a dough. Leave it in the bowl and pop it in the fridge for an hour or so.
- Once chilled, roll the pastry out onto a floured surface, you have to be quite careful as it is quite a fragile pastry so it may break up quite easily. Line your tart tin with the pastry, prick the pastry with a fork all over and then line with greaseproof paper and baking beads (I use scrunched up foil balls). Blind bake for 10-15 minutes at 190C. Leave to cool for a while then spread the jam over the pastry.
- In another bowl, mix together the xylitol and margarine then stir through the other ingredients. Pour over the jam and cover with the mixture, add the sliced apples (I left them with the skin on) and sprinkle with the toasted almonds. Bake for 20-25 minutes at 160C until golden and a skewer comes out clean when you insert it.
This is best served with custard or soya cream or soya ice cream.
With a little effort, these fallen apples can make a delicious pud, perfect to enjoy on these chillier days.
Just in case you hadn’t noticed last Tuesday was Shrove Tuesday, better known as Pancake Day! I have recently become pancake obsessed and love nothing more than having them at the weekend for breakfast or lunch, or dessert, or for a snack! Hah, told you, obsessed! So I certainly wasn’t going to miss out on having pancakes on their very own day just because I normally can’t summon the energy to make them mid-week.
I had a big old bag of buckwheat flour that had been sitting in my cupboard unused for a while so thought it was about time I put it to use and that’s when I threw together this batter and it just so happened to make the best pancakes I have ever made! I was so pleased with myself I have made them twice since, partly just to check it wasn’t a fluke… but it wasn’t! Who knew, vegan, gluten-free, sugar-free pancakes could be so awesome.
Now, no pancake set up would be complete without a delicious topping. Mine normally range from something as basic as lemon juice, to mashed banana and maple syrup or a fruit compôte. So I decided to use up the last of my frozen berry stash which I picked last summer and make this yummy compôte to drizzle over them. After all, Spring is on its way right…
Cinnamon and raisin, vegan, gluten-free pancakes
Makes 6 large pancakes
1/2 cup raisins
2 tbsp flax seeds
90 ml water
1/2 cup buckwheat flour
1/2 cup brown rice flour
2 tsp ground cinnamon
1/4 tsp ground allspice
1/4 tsp ground nutmeg
1/4 tsp salt
2 tsp baking powder
1 cup almond milk
Coconut oil for frying
Frozen summer berry compôte
1 cup frozen berries (I used red currants and raspberries)
1 tbsp maple syrup
- Soak the raisins in a small bowl of warm water and set aside.
- Finely grind the flax seeds in a spice grinder or high-speed food processor, whisk together with the water in a small bowl and set aside. The mixture should become gloopy and gelatinous.
- Mix the remaining dry ingredients together in a large mixing bowl. Before you mix in the wet ingredients, begin heating a frying pan on a medium-high heat and put the frozen berries in a small saucepan on a low heat. Stir occasionally and add in the maple syrup whilst you continue making the pancakes.
- Make a well in the dry ingredients and pour in the flax mixture and half the almond milk. Using a fork mix together the flax and milk and slowly begin to incorporate the flour. Add the remaining milk a bit at a time until everything is combined.
- Put 1/2 tsp or so of coconut oil in the hot frying pan and pour in just under half a cup of the pancake batter. Fry for about 2 minutes until the bottom has browned nicely then flip and further for a further minute or two.
- Keep the pancakes warm under the grill until you have fried them all. Serve warm with the berry compôte.
Enjoy! A x
Have you ever made brownies then felt great disappointment when you taste them and they are dry and cakey, not dense and gooey as a good brownie should be? Never fear, I can guarantee chocolatey gooeyness with these guys.
Not only are these absolutely delicious, they are really easy to make and a healthier alternative to your regular sugar laden brownie plus they’re gluten free too! Seriously what more do you want from us!
I’m not one to celebrate Valentine’s Day with my boyfriend but if you are…..these would be the perfect choice! Go on indulge yourselves!
Vegan & gluten-free chocolate brownies
Makes 15 brownies
1 cup of dates
1 cup of raw almonds
1/2 cup of cocoa powder
1/2 cup ground almonds
45g chopped dark chocolate (sugar free)
1/2 cup of raw walnuts
2 tbsp maple syrup
2 tbsp milled chia seeds mixed with 3 tbsp water (or use flax seeds)
1. Preheat the oven to 180C and line a baking tray (i used an 11″x 7″ one) with greaseproof paper.
2. In a saucepan add the dates and cover with water, cook down for 10-15 minutes on a medium heat until soft and gooey.
3. Into the blender add the whole almonds and blitz for 30 seconds. Add the cocoa power, ground almonds, dark chocolate and walnuts and blitz together until the walnuts are chopped up.
4. In a small bowl mix together the milled chia seeds and mix with water. Add to the blender along with the maple syrup.
5. Once the dates have boiled down add to the blender and mix everything together.
6. Spread the mixture evenly in the baking tin and bake for 15 minutes.
7. Leave to cool in the tray and once cooled cut into squares. Keep in the fridge.