Plant based Munchies

A journey towards whole food, plant based, healthy eating….


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Chocolate self-saucing pudding

Chocolate self saucing pudding

Yesterday was mothers day. And in honour of my own mother’s awesome desserts and the fact that it was Mothers Day so I decided I “deserve” whatever i felt like 🙂 I made chocolate self saucing puddings. It suits the cold wintery weather and the huge weekend we had had – warm, decadent comfort food!

As you know, I really really ‘hate’ ordinary food photography so I find myself once again apologising for the photo. It was late when we ate and we were all keen to get into it, so I took a quick snap on the dining table before digging in. Hopefully you get the gist – and next time I’ll have to try again with better lighting and effort!

My goodness, these were amazingly rich and decadent and delicious! And Mr 5 and I who made them up were surprised that they work so well. Mr 7 moaned and groaned in heaven for a while and then said “Did you make these up? You need to blog them!”.

Gluten free, totally plant based and sugar free. They just shouldn’t taste this good.

The little hole in the top is because I put a square of dark chocolate in the middle of them before baking (that bit is not sugar free) so it made an indentation in the top. You can take or leave that idea. They would look more impressive without it but it was a good surprise for the kids.

 

Ingredients

1 cup buckwheat flour

1/2 cup tapioca flour

1/3 cup cacao

1 tsp baking powder

1/2 tsp bicarb soda

3/4 cup non dairy milk + 1 tsp apple cider vinegar

1/2 cup brown rice syrup or agave

2 Tablespoons of grape seed or melted coconut oil

1 Tablespoon chia seeds soaked in 1/4 cup water

1 tsp vanilla extract

 

Sauce:

1 cup warm water

1/4 cup cacao

1/4 cup brown rice syrup or agave

 

Mix the dry ingredients and mix in wet ingredients. Divide into lightly greased ramekins. (Add in a piece of dark chocolate or raspberries into the centre now if you wish). Hold a spoon above the ramekins and poor sauce mixture onto spoon (So as not to cause a pooling in the middle- aka, the spoon will make the liquid spread out) until the sauce mixture is evenly spread across the ramekins.

 

Bake in 180 deg C oven for 30 minutes.
The kids served theirs with vanilla soy ice cream and Dave and I enjoyed a coconut milk-coffee ice cream with ours! Delicious – but we were each defeated! The left overs are in the fridge for todays enjoyment!!

 

 

 

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Hot cross buns

Hot cross buns It’s Good Friday! Thank you to my brilliant husband, Dave, for having hot, gluten free vegan hot cross buns waiting for me on my arrival home from church on this Good Friday! Wooo! And I can attest to the winning combination these tasty treats are.

Firstly, it’s probably important to understand a little about how flours work when cooking with gluten free combinations. These buns have 50% medium flours, 25% light and 25% heavy. If you don’t have the exact flours, you can look here for more suggestions on how this works and use your own combinations. I think it is always safe to use more tapioca flour rather than less so feel free to use more light flour and less medium/heavy if you want to play with it.

Or…you can just follow this recipe. De-licious!

Dry ingredients: 

Medium:                   1 cup  red sorghum flour and ½ cup brown rice flour

Light:                        ½ cup tapioca flour and ¼ cup potato starch

Heavy:                       ½ cup buckwheat flour and ¼ cup almond meal flour

2 tsp xanthan gum

½ tsp salt

1/2 tsp all spice

1 tsp cinnamon

Wet ingredients:

4 dates blended in ¼ cup hot water

2 Tablespoons coconut palm sugar

2 teaspoons melted coconut oil

1 ½ cup warm water

¾ cup sultanas

Combine flour mix, xanthan gum, salt, sugar and dry yeast and mix together in a bowl. Set aside.

In a separate bowl, combine the coconut oil, warm water and pureed dates. Add in dry ingredients and mix on high with hand beaters until well mixed. Add sultanas and mix through.

Shape into a long thick roll and chop into sections ofHot cross buns pre-cooked
roughly equal size to form into rolls.

Place rolls on a greased & floured tray, cover with a tea towel and allow to rise in a warm place for 30 minutes.

For the crosses, mix some brown rice flour and water together to form a paste and squeeze onto rolls in a cross formation. (You can do this by putting the paste in a snap lock bag and cutting one corner off to squeeze through)

Hot cross buns c

 

 

 

 

 

 

Bake in 200 deg Celsius oven for 40 minutes.

Brush the tops of buns with a light coating of melted coconut oil after they come out for a gloss.

Our buns were brown and crunchy (which we enjoyed) but if you prefer them softer and less crunchy, put foil over the tray after 15 minutes of cooking.

Hot cross buns

 

Happy Easter everyone!


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Rich chocolate pots

 

Rich chocolate pots

Rich chocolate pots

Is anyone in the mood for a chocolate hit? (Actually, is anyone ever not in the mood…?)

These are rich and decadent. And they will surely satisfy any chocolate craving.

* This mixture made enough for 12 chocolate pots in medium sized cup cake papers.
Base:

1 cup raw cashews/macadamias or almonds

1/2 cup hazelnuts

12 pitted medjool dates

1/3 cup cacao

1 T water

Process the nuts until ground in a meal, then add remaining ingredients. Press spoonfuls into little cup cake holders until each has an equal base.

 

Top:

1 pkt silken tofu (non GMO)

100g dark (dairy free) chocolate, melted

1/3 cup cacao

2 T rice syrup

1/2 tsp coffee essence

 

Blend the tofu briefly until a creamy consistency. Add the remaining ingredients and process into a mousse. Spoon the mousse into cups on top of the base evenly, and bake in a 180deg C oven for 20 minutes.

Refridgerate for at least 1 hour before serving. Enjoy 🙂

Rich chocolate pots

Rich chocolate pots

* This recipe uses coffee essence for a richer flavour. You can sub this for espresso or even just vanilla extract (which at least does not have additives etc). You could also use Franjelico if you do alcohol, which has a hazelnut flavour. The recipe will also make a larger tart if you would prefer this to 12 little ones. I made these for a picnic which worked beautifully to serve them out individually!


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Sweet buckwheat waffles

Sweet buckwheat waffles

Sweet buckwheat waffles

Woweee. I have pronounced my love for Sloveig’s blog, the Gluten Free Vegan Girl many a time, and she has delivered again on this one. This is her recipe, it is pure, healthy and delicious. Breakfast, dessert, or snacks throughout the day – these waffles are awesome 🙂 I have to share.

I have halved the recipe because it makes LOADS. Also, my waffle maker sadly only does animal shapes (haha) so here we have a giraffe and a lion – looking slightly more like a map of Australia actually… not to worry!

I’ve also done this recipe with half buckwheat and half brown rice flour and I have to say, I really loved that also. It seemed a little lighter to me. But please yourself.

 

  • 2 cups unsweetened plant-based milk
  • 1.5 cups buckwheat flour
  • 1 cup pitted dates
  • 1.5 tsp baking powder
  • 1 tsp vanilla [extract]
  • 1/4 tsp maldon salt
  • 1/2 tsp ground cardamom, optional but recommended
  • juice from 1/2 lemon, optional but recommended

Directions:

1. Place all the dry ingredients together in a mixing bowl and stir together.

2. Place the pitted dates, lemon juice, vanilla essence and milk in a high-speed blender (or use a hand blender) and run until completely smooth. Pour this into the bowl with the dry ingredients and stir until well-combined. Keep in mind that the batter will be slightly thicker than regular wheat waffles. Do not add any more liquid to make it thinner! This will prevent the batter from sticking together properly, and you will end up with a runny gooey mess.

3. Heat a waffle maker and add your mixture. Depending on your maker, you may need spray oil to stop it sticking. I use brushed melted coconut oil.

 

Sweet buckwheat waffles

Sweet buckwheat waffles

I have added fresh chopped strawberries and a homemade chocolate hazelnut sauce. Try this:

 

2 dates, pitted, soaked and pureed (alternatively substitute with rice malt syrup)

1 heaped Tblspn cacao

2 Tblspn melted coconut oil

1 heaped Tblspn hazelnut meal

2 Tblspns non dairy milk

dash of vanilla extract
Whisk together and enjoy. Add more milk if you prefer it runnier.


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Green peppermint slice

Green peppermint slice

Green peppermint slice

This slice converted my 3yo to peppermint. Woohoo 🙂 Not to mention it being the usual – gluten free, vegan, sugar free and absolutely yummy. I have another peppermint slice that I made up on this blog but I have to say, this one is much easier and very delicious.

Base

2 cups walnuts

20 medjool dates, pitted (and soaked if not already soft)

1/4 cup cacao powder

1 heaped T coconut oil

pinch salt

Blend the walnuts in a food processor, then add remaining ingredients. Once blended, press into lined tin and pop in the freezer.

Peppermint layer

1 cup dessicated coconut

3/4 cup macadamias

1/4 cup coconut oil

3 T rice syrup or coconut palm sugar

handful of fresh mint leaves

1 tsp peppermint extract

drizzle natural green food colouring if desired

Process coconut and macadamias into a fine consistency before adding other ingredients. Process, then spread over chocolate base and return to the freezer.

Top

1/4 cup cacao powder

1/2 cup melted coconut oil

1/4 cup rice syrup

1 tsp vanilla

Melt coconut oil and stir in remaining ingredients until smooth. Pour over peppermint layer and refrigerate until set. *Actually i put mine in the freezer and was able to cut the slice into squares after about 10 minutes. It does not take long!

Really, this is beautiful. I got a great idea from another site about whizzing up goji berries as a red festive splash and this is what is sprinkled on the top of the platter of slice pieces. Enjoy! And merry Christmas!

 

(And this is what it looks like with a festive sprinkle of chopped goji berries:)

P1150496-001

 


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Orange chocolate fudge cakes

Chocolate fudge cakes

Chocolate fudge cakes

I have always loved orange chocolate. I know it’s not everyone’s favourite but wow, I used to consume a lot of it. My favourite was about 15 years ago when Crunchies brought out an orange version. Wowww….my house mate and I used to stock up on them and lucky we did because they didn’t hang around long! We thought perhaps we were the only people buying them!

15 years later and I would get an instant migraine if I tried to eat a crunchie now anyway 🙂 And let’s face it, they are not great on a number of levels. Lucky I can cook!

Early in my blogging days I posted links to recipes relating to red kidney bean cakes and to be honest, I haven’t ever made them since. Today I thought I would dig it out and revamp the recipe. It truly is incredible to me that these work as cakes – with no butter, no sugar, no flour, no eggs. The staples. But truly, these work. And they are a brilliant fibre and protein hit for kids on the go.

I blended some dates and almond butter into a caramel and pasted them on top for “icing” but they are great without it.  You don’t have to make them orange of course. You can just do straight chocolate. Or add in some peanut butter for something different.

Ingredients:

1 tin red kidney beans (rinsed and drained)

2 tsp vanilla extract

8 dates (pitted and soaked)

2 T rice malt syrup

2 T (heaped) cacao powder

1 tsp baking powder

1/2 tsp bicarb soda

1-2 tsp orange zest

1/4 cup orange juice

Process the red kidney beans in a food processor (keep scraping down the sides, you DONT want bean lumps in your cakes :)). Add vanilla, syrup and dates and process further. Add remaining ingredients and process until mixed.

Spoon into muffin tins and bake at 180 deg C for 25 minutes or until cooked.


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Choc chip cookies

Choc chip (Chick pea) cookies

Choc chip (Chick pea) cookies

It is so remiss of me not to have this on the blog, given how often we make them. I kind of thought everyone knew of this recipe – I can’t claim it as mine because it is ALL over internet land. But it turns out not everyone does!

So quick, I better post this so we can spread it even further around internet land. It really is a healthy, nutritious take on an age-old favourite. And I make double the recipe now because they disappear too quickly!

Ingredients:

2x 400g tins chick peas, rinsed and drained

1 cup peanut butter (100% peanuts )*

1/2 cup brown rice syrup

1 1/2 tsp baking powder

2 rows dark chocolate, chopped

Blend all ingredients except dark chocolate together in a food processor (I do the chick peas first then add the rest). Then stir through dark chocolate pieces.

The mixture will be sticky but I still roll into a ball and press flat onto baking paper on a tray. Alternatively you can just “drop” teaspoons onto the paper. Whatever shape they are on the baking tray is what they will remain (they don’t grow or flatten with cooking).

Bake at 180 deg C for 15 minutes or until browning.

* As always i recommend 100% peanuts for your peanut butter. FYI, the health food shop I go to has  a peanut butter machine – you bring a bucket, and pull the handle, and it will grind the peanuts into peanut butter straight into your bucket. It’s brilliant! Check out if yours does it too?