Safe to say these divert from the healthy option, in fact they’re the perfect example of what a pure indulgence is meant to be. However if you want to be creative they actually make the perfect gift! Gift box, tissue paper and this recipe serve you well for most occasions and it’s a lot more perosnalised that anything you can buy. Enjoy!
- 175g butter
- 40g unsweetened cocoa powder
- 2 eggs; lightly beaten
- 175g light brown sugar
- 5ml/1/2 tsp. Natural Vanilla Extract
- 55g Self-raising flour
For the Frosting
- 115g plain (dark) chocolate
- 30g butter
- 15-20ml sour cream
- Pre-heat the oven to 180 degrees Celsius and grease an 8” shallow cake tin; optionally line with greased baking paper.
- Place the butter and cocoa powder into a heated pan and melt together, stirring occasionally before setting the bowl aside and allow the mixture to cool.
- Whisk together the eggs, sugar and vanilla extract in a bowl before stirring in the cooled cocoa mixture.
- Sift over the self-raising flour and fold into the mixture using a metal spoon.
- Pour into the prepared cake pan and place in the oven for to cook for 30-35minutes. Remove from the oven when cooked – the mixture will remain quite wet but will dry when cooling.
- To make the frosting melt the chocolate and butter together in a saucepan and remove from the heat. Beat in the sour cream (if using) until the frosting is smooth and glossy. Leave the mixture to cool slightly for 5-10minutes and then spread over the top of the brownies – allow to set before slicing into 12 pieces.
A great recipe for baby at about 9-12months of age upwards depending on how well you mash it, this is enough to make about eight portions for your little one. But is also something the whole family can enjoy as a side dish to the main meal, providing four adult portions. The cheese adds some gorgeous creaminess and it’s a tasty dish for anyone with a sweet tooth who doesn’t naturally go for their veggies. Bon apetit!
- 600g sweet potato, peeled and chopped
- 180g broccoli florets, chopped
- 100g Sweetcorn
- 140g of medium cheddar, grated
- Generous knob of butter
- 1 1/2 tbsp Coriander
- Peel and chop the sweet potato and place in a pan of simmering water to boil for about 15minutes, or until tender.
- Chop the broccoli florets and steam for ten minutes.
- Drain the sweet potatoes and add divided portions of sweet potato, broccoli and sweetcorn to a large bowl and mash using a masher.
- Add the grated cheese and coriander halfway through mashing to ensure they melt well into the vegetable dish.
I’ve got a great recipe to help you boost the mid-week dip with delicious vegan chocolate brownies. These are a quick and easy solution to living vegan on the go, they fit in nicely with planning ahead i.e. planning for the moment that sweet tooth kicks in. With only four ingredients they are a neat way to keep going and really knock a chocolate craving on the head too.
- 150g Almonds
- 400g Medjool Dates (pitted)
- 5 Tablespoons of cocoa powder
- 3 tablespoons of maple syrup
- Place the Almond nuts into a food processor until they become crumbly, add in the dates, cocoa powder and maple syrup before blending the ingredients for a second time.
- When the mixture has reached a sticky consistency, remove it from the processor and place into a loaf tray lined with baking parchment.
- Press down with the back of a spoon so that the mixture smooths out and lies even and place into the freezer for an hour and a half.
- Remove from the freezer and cut into slices, remove each slice gently from the tray and place in a storage container to be placed in the fridge.
As a deliciously rich protein-filled snack these brownies are great for the vegan snackers looking to pack in their protein punch.
This is a great summer smoothie to wake-up to in the morning. With a mixture of fruits it gives the perfect blend of sweetness and contains ingredients which are enough to keep you fuelled for a portion of the morning. The mixed seeds pack a protein punch too, this is one I love to make during the summer months…enjoy!
Makes: One 400ml Glass
Preparation Time: 10 minutes
- 2 Apples
- 80g Mixed Berries
- 3 Tablespoons of Soya Yoghurt (Natural or Vanilla)
- 1/2 Ripe Banana sliced
- 2 Tablespoons of Mixed Seeds
- Handful of Ice
- Put the apples through a juicer to give about 150ml-200ml of fresh apple juice
- Pour the juice into the blender and add the berries, yoghurt, banana, seeds and a handful of ice.
- Blend for just a few seconds.
Tip: If you are using frozen berries, there is no need to add extra ice to the blender.
This Oaty Cinnamon Seed Granola is a wonderful recipe for those looking for what I call ‘brain-food’ first thing in the morning. The slow release carbohydrates really keep you going and the pecans, almonds and pumpkin seeds are a brilliant source of protein. Serve 40g of this granola in the morning with a handful of fresh fruit and some almond milk and you will be enjoying a deliciously healthy vegan breakfast all week long!
- 180g Pecans
- 150g flaked Almonds
- 300g Rolled Oats
- 175g Pumpkin Seeds
- 75g Sunflower Seeds
- 110g Flaxseed
- 4 Tablespoons Coconut Oil
- 4 Teaspoons Ground Cinnamon
- 4 Tablespoons Maple Syrup
- 120g Raisins
To Mix Up
- In a food processor blend in the almonds and pecans until light and crumbly.
- Add the crumbled mixture to a mixing bowl filled with the dry ingredients of oats, pumpkin seeds, sunflower seeds and flaxseed.
- In a saucepan over a low heat melt the coconut oil, cinnamon and maple syrup, stirring gently, pour the melted mixture into the dry ingredients and stir thoroughly using a wooden spoon.
- Once mixed pour the mixture into a baking tray and place in the middle shelf of a pre-heated oven for forty-five minutes. Stir the mixture regularly and thoroughly every 10-15 minutes to ensure that it is toasted well.
- Remove from the oven after this time and allow to cool before mixing in the raisins and pouring into a cereal container.
Another great element with this granola is that any fruit can be added to brighten it up further, try goji berries, fresh blueberries or raspberries with strawberries to give it some kick.
This midnight mint tea cake is a deliciously rich addition to any tea break and is inspired by a tried and tested recipe for mint chocolate-chip cookies. It didn’t last long in my house! The finished cake is a rare find and an even rarer bake, with the powerful scent of american peppermint extract it’s a treat I love to bake. This recipe can be baked in a cake tin but lately I’ve taken to baking a lot of my recipes in a loaf in because they fit easily and snugly.
Cooking time: 35 minutes
Preparation time: 20 minutes
Serves: 8 pieces
- 120g self-raising flour
- 120g butter, softened
- 120g caster sugar
- 2 free range eggs
- 1 tablespoon peppermint extract
- 100g dark chocolate, roughly chopped
- 55g porridge oats
- 55g roasted chopped hazelnuts
Getting to Midnight Heaven
- Pre-heat the oven to 180 degrees Celsius and grease and line a loaf tin with baking parchment.
- Whisk together using an electric whisk, the butter and sugar to produce a smooth and creamy consistency. Whisk in the eggs one at a time before stirring in the peppermint extract.
- Fold in the self-raising flour using a wooden spoon before folding in the hazelnuts, porriage oats and chopped dark chocolate.
- Spoon the mixture into the prepared loaf tin and bake on the middle shelf of the pre-heated oven for 20-30 minutes until golden brown and well risen. Remove from the oven and allow to cool for 30 minutes.
As a die hard for Mediterranean food it’s safe to say that this recipe makes a meal I love giving to our little girl. Really because she devours it so it’s a sign her mummy cooked well. The list below makes six portions which can be frozen too…so it’s not a bad recipe for busy working parents either.
- 100g Chopped Onion
- 250g Chopped and Peeled Sweet Potato
- 75g Grated Medium or Mature Cheddar Cheese
- 95g Organic Baby Shell Pasta Shapes
- 120gs Peeled and Diced Organic Carrots
- 1 Tablespoon Olive Oil
- 400g Tin of Chopped Tomatoes
- 225ml Vegetable Stock
1. Add the olive oil to a pre-heated saucepan and add the onions to sizzle until they turn a golden brown colour.
2. Add the sweet potato and carrots and mix well before pouring in the vegetable stock. Allow to simmer for 4-6minutes.
3. Pour in the chopped tomatoes and simmer for a further 4minutes whilst stirring frequently.
4. In a separate pot prepare the pasta shapes by filling the pot with boiling water and bringing to the boil for 8-10minutes.
5. In the pot of veggie sauce place the grated cheese and spoon about one-third to half of the cooked veggie sauce mix into a food processor, pulse a little before adding half of the cooked pasta shells and blend well.
6. Add the remaining vegetables and pasta and continue to blend until you reach the perfect consistency. Spoon the meals equally into food storage containers.
At about 7-9 months of age many babies will start to love the texture of foods so it’s an idea to not blend the pasta shells down too much. Another great thing about this recipe is that it’s so easy to adapt to satisfy everyone else at the table, simply swap the organic baby pasta shells for organic wholegrain penne and when you separate the pasta for adults and baby, simply blend the pasta for you little one and add the rest to the sauce for the older foodies.
It’s usually time to start trying baby purees when your little one is 4-6 months of age. Official advice in the UK states that 6months is ideal, however as I have found with my own little girl every baby is unique and nobody knows a child as well as their parents. So you have to go with your instincts.
This recipe for Pear, Pea and Broccali purée is an early basic to give little ones a taste for their greens. It’s not too bitter and the pear adds a hint of sweetness to the deal. It’s also really quick to whip up six portions which can be frozen too.
- 3-4 stalks of broccoli chopped
- One large Pear, cored and diced
- 200g Garden Peas
- 1-2 tablespoons of organic baby rice
- Sprinkle of Coriander
- Chop the broccoli and place in a pot of boiling water for 8-12 minutes, cover this and allow to steam.
- Chop and core the pear and add to the remaining vegetables about half-way through.
- Once the veggies have simmered drain them using a sieve or colander and add to a food processor. Pulse these well for 2-3 minutes until completely pureed.
- Add a sprinkle of coriander and 2 tablespoons of organic baby rice and pulse for a further 30 seconds.
- Separate into six individual food containers and serve or freeze where needed.