Lazy Chilli. 

A steaming bowl of chilli on a cold night is music to my ears. Or should I say taste buds?

I know everyone wants a dish that they can throw together in 20 minutes or less and still have leftovers for lunch the next day. 

This is super quick,  easy and there are not many steps involved. So if you are feeling lazy but don’t want to skimp on flavour this is the recipe for you. 

Ingredients:

1 can lentils (drained and rinsed) 

1 can diced tomatoes

1 tablespoon tomato paste 

1-2 cups of sliced mushrooms (depending on how much you love mushrooms)

2 tablespoons chilli spice mix

1 1/2 cups whatever frozen or fresh veggies you have on hand. (I used frozen mixed veggies with corn) 

 

Method:

  1. Put all the ingredients in a large saucepan and simmer on a medium to high heat for 15 min. Stir occasionally. 

Serve over spaghetti, mashed potatoes or just dip some toast in it and enjoy. 

Happy baking! 

Vegan Chocolate Pudding  Cake. 

I love chocolate. I mean who doesn’t? But when I crave it I am never satisfied with just a piece of chocolate. I have to make a cake or brownies or pudding. Something that I am going to eat way to much of then regret it for that extra 20mins spent at the gym. 

This cake is totally worth it though. It is fluffy and moist but doesn’t feel like you just ate a brick. It will satisfy those chocolate cravings and put a big smile on everyone’s face. Plus no one will even know it’s vegan until you tell them. 

Ingredients:

Cake:

2 cups selfraising flour 

1/2 cup cocoa powder

1/2 cup raw sugar

1/2 cup brown sugar

1 tsp baking powder 

1 tsp baking soda

1/2 tsp salt

1 tsp instant coffee

1 tbsp vegan chocolate spead (natvia) 

2 tbsp white vinegar 

1 cup water

7 tbsp sunflower oil

Pudding filling:

1 1/2 cups almond milk

1 tbsp custard powder

1 tbsp brown suagr

1 tbsp cocoa powder

Chocolate icing:

1/2 cup pudding mixture

1/4 cup non dairy butter/margarine

2/3 cup icing sugar

1/4 cup cocoa powder

Method:

Cake:

  1. Preheat oven to 180°C
  2. Line two 9inch cake tins with baking paper. 
  3. In a large bowl put the flour, cocoa powder, salt, baking power, baking powder and sugars. Whisk to combine. 
  4. Add the chocolate spread, vinegar and oil into the dry ingredients. 
  5. Put the instant coffee in the water and stir to dissolve. 
  6. Add the coffee to the bowl and stir all the ingredients until there are no lumps. 
  7. Pour evenly into the two cake tins and bake for 25 minutes. 
  8. Take out of the oven and allow to cool. 

Pudding filling:

  1. Put all the dry ingredients into a saucepan, add a tablespoon or two of milk and stir until there are no lumps. Add the rest of the milk and stir. 
  2. Place on a medium heat, storing constantly until you get a thick mixture. 
  3. Allow to cool. While you make the icing. 
  4. Put a 1/2 cup of mixture into a separate bowl. 

Icing:

  1. Add all the ingredients to the 1/2 cup of pudding mixture and whisk until smooth.*

Build the cake:

  1. Turn out one of the cakes and place on a plate or serving board. 
  2. Level out the top of the cake by taking a knife an cutting a layer off the top. 
  3. Put the cooled pudding layer on top. Place the other cake on top. 
  4. Spread the icing onto the cake. 
  5. Chill for 20 minutes before cutting and serving. 

*You can double the recipe if you like lots of icing. (Add 1/4 cup more icing sugar if you want it a little thicker) 

Happy Baking! 

Vegan Gooey Brownies

If you are in the mood for something deliciously gooey to satisfy that chocolate craving. Look no further. 

I tried the new craze of putting black beans in desserts and I have only one regret. That I didn’t do it sooner. Seriously these are so delicious and no one will believe that beans are the main ingredient. 

This recipe is gluten free, vegan and has no oil. So you can enjoy these without any remorse. 

Ingredients:

1 can black beans (rinsed very well) 

1 cup dried dates (soaked in hot water) 

1/2 cup quick oats 

1 teaspoon baking soda

3 tablespoons cocoa powder

2 teaspoons vanilla essence

1/2 cup coconut milk (+1 tsp white vinegar) 

1/3 cup unsweetened applesauce

1/2 cup dark vegan choc chips 

Method:

  1. Preheat oven to 170°C
  2. Line a 12″ by 9″ baking tray with baking paper. 
  3. Measure out the dates and pour over 1 cup boiling water. 
  4. Put the white vinegar into the coconut milk and set aside. 
  5. Put the cocoa powder, baking powder and quick oats into the blender and blend until you get flour. Put into a large bowl.
  6. Drain the dates. 
  7. Put the black beans, applesauce, vanilla, dates and coconut milk mixture into a blender. Blend until smooth. 
  8. Add the bean mixture into the dry ingredients and mix well. 
  9. Add the choc chips. 
  10. Put the mixture into the lined baking tray and spread out evenly. 
  11. Bake for 20 minutes. 
  12. Take out and cool for 15 minutes before serving. 

Happy Baking! 

Apple Pie Oatmeal 

Apple Pie Oatmeal is the perfect start to a lazy morning. It takes less than 10 minutes to prepare and your taste buds will be singing your praise. But you won’t have to compromise on your health for this delicious breakfast that takes like apple pie. 

Ingredients:

1/2 cup quick oats

1 cup thin Coconut milk (or non dairy milk) 

1 teaspoon vanilla

1 peeled granny Smith apple (diced) 

1/2 teaspoon mixed spice

1/2 teaspoon ground cinnamon

1 Tablespoon maple syrup

2 tablespoons water

Method:

  1. Put the oats, coconut milk and vanilla in a small sauce pan. Cook on a low heat until desired creaminess is achieved. 
  2. Transfer the oats into your bowl. 
  3. Put the saucepan back onto low heat and add the water, spices, maple syrup and diced apple. 
  4. Cook for 5 minutes or until the apple is tender. 
  5. Put the apple and liquid on top of your oatmeal and enjoy. 

Happy baking! 

HCLF Vegan Pumpkin Soup

This savory pumpkin soup is light and creamy with just the right amount of kick. It is perfect on a cold night and is low in fat. 

It is a great meal to make for a super quick and easy dinner and reheat the leftovers for lunch the next day. If there is any left.

This recipe comfortably serves two. With a side of vegan buttered toast. 

Ingredients:

1 medium diced white potato

2 1/2 cups diced pumpkin 

1/3 cup silken tofu

1 large clove garlic

1/4 red onion

1/2 cup vegetable stock

1/2 teaspoon ground cumin

1/2 teaspoon pepper

1/2 teaspoon chilli powder (extra if you like more spice like me) 

1/2 teaspoon dried thyme 

Method:

  1. Put the diced pumpkin, potato, garlic and onion in a large saucepan and cover with hot water. Place on a medium to high heat and bring to a boil. Cook for 10 minutes, until tender. 
  2. Drain off the hot water and let cool for 5 minutes. 
  3. Put the cooked veggies, garlic,  onion vegetable stock and tofu into a blender and blend until smooth. 
  4. Put back into the saucepan on a low heat and add the spices. If you want the soup a little thinner you can add extra water or stock at this stage. 
  5. Simmer for 1 minute. 
  6. Serve immediately with hot buttered toast and extra spices of you like a bit of heat. 

Happy Baking! 

Overnight Oats.

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Being an avid lover of hot gooey, luscious oatmeal in the morning I was sceptical of overnight oats. I did avoid them for a little while but with busy mornings I just can’t be bothered to cook anything. I know I would rather sleep an extra 10 minutes than prep, cook and wait for regular oatmeal to cool enough so I can eat it.

So here is my simple overnight oatmeal recipes for you to try out. There is a peanut butter one (because I, for one can’t live without peanut butter). There is also blueberry, and chocolate caramel.

I usually put a little protein powder in mine but that is completely optional. They take just as good without. But it helps me get me through till lunch time.

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Ingredients:

Peanut butter date:

1/4 cup quick oats

4 dried dates (chopped)

1/2 cup almond milk

1 teaspoon peanut butter

1/2 teaspoon vanilla protien powder (+ 1 extra tablespoon almond milk)

Blueberry:

1/3 cup quick oats

2/3 cup coconut milk

1 teaspoon maple syrup

1 tablespoon vanilla protien powder

1/4 cup frozen blueberries

Caramel chocolate:

1/3 cup quick oats

1/2 cup almond milk

1 teaspoon chocolate protien powder (or replace with 1 teaspoon sweetener)

1 teaspoon pure cocoa powder

1 1/2 teaspoons date paste (for the caramel flavour)

Method:

  1. Grab a mug, ramekin or mason jar and dum all the ingredients into it.
  2. Give it a quick stir.
  3. Put cling wrap over the top and refrigerate overnight.
  4. Enjoy the next morning.

 

Happy Baking!

Vegan Banana Bread.

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Ever since I took that first bite of banana bread in a cafe I was hooked. I tried to replicate it but had no luck. Until today.

I have tried many banana bread recipes. Both Vegan and regular and through many attempts,  both good and bad, I have found the one. The one that is now my go-to recipe forever and I am kindly sharing it with you lovely bakers so you don’t have to spend hours, days and all your ingredients trying to find the perfect one.

This banana bread is light and moist on the inside and has a perfect golden chewy crust.

You can serve this to anyone and they will not know it is Vegan. Your friends and family will demand more once this loaf is gone. Thankfully it is super easy to make.

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Ingredients:

1 1/2 cups self-raising flour

1/3 cup plain flour

3/4 cup white sugar

2 teaspoons ground cinnamon

1/2 teaspoon salt

1 teaspoon baking powder

1 cup thin coconut milk + 1 tablespoon white vinegar

2 teaspoons vanilla extract

5 tablespoons sunflower oil

1 cup mashed banana

Method:

  1. Preheat oven to 165°C.
  2. Line a loaf pan with baking paper.
  3. Add the vinegar to the coconut milk and set aside.
  4. Mash the bananas in a small bowl.
  5. In a large bowl add the flours, baking powder, sugar, salt and cinnamon, mix well.
  6. Make a well in the center and add the oil.
  7. Pour over the coconut milk and vinegar mixture and mix until just combined.
  8. Add in the mashed banana and stir until incorperated.
  9. Pour into the loaf pan and bake for 55 minutes.
  10. Once the banana bread has cooked take it out of the oven and put it into the freezer for 10 minutes. (This will stop the cooking process and keep the moisture in)
  11. Take out of the freezer and cool for another 10 minutes before slicing and serving.

This can also be frozen and reheated in the microwave or toaster for a super quick breakfast.

Happy Baking!!

Lime Crazy cake.

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This lime crazy cake is packed full of lime to excite those tastebuds and is also comepletly vegan.

This cake is so simle to make. You only need one bowl, there is no whipping or seperating eggs and there isn’t 20 different ingredients.

This cake is perfect on a hot summer day straight from the fridge. You can taste the lime from the very first bite and it doesn’t dissapear. Its moist without being too dense and sweet without the sugar overload.

Whip this cake up and show off to your frinds and family. Or just keep it all for yourself. I won’t judge you.

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Ingredients:

1 1/2 cups self-raising flour

3/4 cup raw sugar

1/2 teaspoon baking powder

1/2 teaspoon salt

1 tablespoon lime zest

2 teaspoons white vinegar

Juice of two limes

5 tablespoons vegetable oil

3/4 cup cool water

Frosting:

1/2 cup icing sugar

1/2 cup coconut cream

1 teaspoon lime zest

1 teaspoon lime juice

Method:

Cake:

  1. Preheat oven to 180 degress Celsius.
  2. Line a 9 inch cake tin with baking paper.
  3. In a large bowl combine the flour, sugar, baking powder, salt and lime zest.
  4. Make 3 wells in the dry ingredients, one small, one medium, one large.
  5. Add the oil to the large well.
  6. Add the lime juice to the medium one.
  7. Add the vinegar to the small one.
  8. Pour over the water and mix until there are no lumps.
  9. Pour into cake tin and bake for 30 minutes.
  10. Cool for 10 minutes in the pan. Then turn out onto a plate or cake board. And allow to cool for 10 more minutes.

Frosting:

  1. Place all the ingredients into a small bowl and stir until well combined.
  2. If the icing is not thick enough. Keep adding icing sugar 1 tablespoon at a time to achive the desired consistancy.
  3. Spread over the cake.

You can either serve this streat away or keep it in the refrigerator for up to 5 days.

Happy Baking!

Cocolate Roll Cookies.

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Melt in your mouth sugar cookie and chocolate ganache is a delicious combination. Your tastbuds will be begging you for more but rashion these out as much as you can because you will not want them to run out. Or if you can’t resist these sweet treats, like me, just make a double batch.

This cookie dough can be easily stored in the freezer so when you are in need of a treat or two just pop them in the oven and you wil have delicious melt in your mouth cookies in under 15 mins. Just enough time to make your tea and put on you favourite show.

This recipe makes 24 swirling chocolate cookies.

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Ingredients:

Cookies:

2 cups plain flour

1/2 cup raw sugar

1/4 cup brown sugar

1/2 cup nuttelex (or coconut oil)

1 egg

1 tablespoon almond milk

2 teaspoons custard powder

Chocolate spread:

100g dark chocolate

2 tablespoons coconut cream

1/4 teaspoon salt

Method: 

Cookies:

  1. Beat the nuttelex and sugar together until light.
  2. Add the egg, custard powder and almond milk. Incorperate well.
  3. Add in the flour little bits at a time until a soft dough forms.
  4. Divide the dough into two and wrap in plastic wrap. Refrigerate for 2 hours.
  5. Once the dough has been chilled, roll it out until you have achived 3/4 cemtimeter.
  6. Spread on the chocolate with a spatular.
  7. Starting at one side, begin to roll the dough so the chocolate is on the inside. Keep roling until you have a log.
  8. Wrap in plastic wrap and place in the freezer for 1 hour.
  9. Take out of the pastic wrap and with a sharp knife cut 1cm rounds.
  10. Place on a baking tray and place in the freezer again while your oven is heating to 180°C.
  11. Once your oven has heated, bake the cookies for 12 munutes on baking paper. Or 10 if you want a softer middle.

Chocolate Spread:

  1. Place the chocolate, salt and coconut cream into a microwave safe bowl and microwave for 30 seconds.
  2. Take out and stir until everything is melted and emulsified.
  3. If you have some left over you can add 1 teaspoon coconut oil, mix and drizze all over your cookies oonce they have cooled down.

Happy Baking!

Chocolate Pretzel Cupcake

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These little cupcakes will satisfy every craving as soon as the first bite hits your tongue. Sweet, salty, rich and perfectly fluffy.

One night I was craving pretzles but I also wanted somthing sweet. I looked in the pantry and the adorable cardboard  cupcake moulds were just begging me to use them. Okay maybe I just wanted cupcakes but they are super cute.

These can be made gluten free and of course they are completely dairy free. What could be better than that?

These are not overly sweet and even were approved by someone who (don’t freak out) isn’t a fan of sweets.

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Ingredients:

Cupcakes:

1 cup warm water

1 cup cocoa powder

1 1/2 teaspoons white vinegar

1/2 cup nuttelex (or dairy free butter substitute)

1 cup raw sugar

1/4 cup coconut or brown sugar

1/4 cup coconut oil

2 eggs + 1 egg yolk

1 3/4 cups self raising flour

1/2 teaspoon salt

1/2 teaspoon baking powder

Caramel Icing:

3/4 cup nuttelex

3 1/2 cups icing sugar

2/3 cup coconut caramel

Pinch of salt

1-2 tablespoons coconut cream

2 cups mini pretzels.

Method:

Cupcakes:

  1. Preheat oven to 180 degrees Celsius.
  2. In a small bowl combine the cocoa powder, water and vinegar.
  3. In a seperate bowl cream together the nuttelex and sugars. Add the eggs  one at a time and mix well.
  4. Add in the flour, baking powder and salt and oil. Stir.
  5. Add the cocoa mixture and mix until it is all combined and delicious looking.
  6. Fill cupcake moulds about 2/3 way.
  7. Bake for 12-15 minutes. (Depending on how powerful you oven is.)
  8. Allow to cool.

 

Caramel Icing:

  1. In a medium bowl beat the nuttelex until soft and smooth.
  2. Beat in the icing sugar until smooth.
  3. Whisk in the caramel sauce, salt and enough coconut cream to achive the soft and delectable consistancy.
  4. Spread or pipe the icing onto the cooled cupcake and top with crushed pretzels and a few whole ones.

Happy Baking!