Perfect Vegan Pancakes 

These vegan pancakes are light and fluffy and have a tasty vanilla flavour. Perfect for brunch or whenever you are feeling like a decadent breakfast.

These are perfect for putting any topping or every topping. I love these with fresh berries and some maple syrup to satisfy my sweet tooth.

You can add dark chocolate chips or blueberries to the mixture to ‘spice’ it up.

Ingredients:

2 tablespoons self raising flour per person.

1/4 teaspoon baking powder per person.

1/4 teaspoon baking Soda per person

1 tablespoon applesauce per person

1/2 tablespoon coconut oil per person

1/2 tablespoon white vinegar per person

1 teaspoon vanilla

1 teaspoon sweetener (maple syrup/sugar) per person

1 cup almond milk (adding 1/4 cup more until you get a smooth batter)

Method:

1. Put the almond milk and vinegar in a small bowl.

2. In a large bowl put all the dry ingredients and mix well.

3. Add the coconut oil, vanilla, applesauce and milk mixture to the dry ingredients.

4. Don’t worry if there are a few lumps in the batter,they will cook out.

5. Heat up a non-stick pan on a medium low heat and cook.

Happy baking!

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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!