Apple, almond and coconut cake.
It’s - gluten free, soy free, dairy free, corn free and sugar free! Blimey. It’s made using ground almonds, coconut oil, almond milk, vanilla, agave and eggs whipped up to create the volume. Then you pour the mix in to your tin and arrange apple slices, core side down, in a swirl from the outside right to the centre, topping with slivered almonds and shredded coconut. It’s a bit fiddly but very tasty! :)
Coconut crusted cinnamon and almond wholegrain French toast with banana slices, raspberries, crushed pecans, pumpkin seeds, chia seeds and a drizzle of maple syrup.
Brunch is my favourite meal of the day.
Lemon, polenta and ground almond cake. (Gluten and dairy free! :D)
I love citrus desserts but unfortunately, in most places, I’ve found that the lemon cake is dry. Team that with a lack of gluten and you’d expect a horribly dry cake but this is one of the tastiest I’ve ever had! I’m going to have to see if I can recreate this at home…
Quinoa chickpea salad, with courgette/zucchini, carrot, spinach, sweetcorn, tahini, nutritional yeast, cumin, fresh lemon juice, salt, black pepper, cinnamon and cayenne.
Small handful of red grapes and some whole almonds.
You may regret many things in your life, but I can guarantee there are two things you’ll never regret - making these cupcakes, and eating the entire batch by yourself. Do you like light, fluffy cupcakes when you pick them up that magically transform in to a gooey, decadent heaven in your mouth upon first bite?
Thought so. (And did I mention they’re 160 calories each but taste like they should be at least 500?)
Slightly adapted from Vegan Cupcakes Take Over The World.
What you will need; (Makes 12.)
- 1 cup unsweetened almond milk;
- 1 tbsp ground flaxseed;
- 3/4 C all purpose flour;
- 2 tbsp corn flour;
- 1/4 cup almond meal (ground almonds - you can buy these store bought or whizz some whole almonds up in the processor);
- 1/2 cup cocoa powder;
- 1 tsp baking powder;
- 1/2 tsp baking soda and salt;
- 1 tsp cinnamon;
- Pinch of cayenne (no more than 1/8 of a tsp);
- Just under a cup of granulated sugar;
- 1/4 cup canola/vegetable oil;
- 2 heaping tsp apple sauce;
- 1 tsp each of vanilla and almond extract.
1. Preheat your oven to 350F/170C and line a cupcake tin with 12 liners, then whisk together your almond milk and flaxseed in a bowl, leaving to sit for 10 minutes.
2. In a separate, larger bowl, sift together the flour, cocoa powder, cinnamon, cayenne, corn flour, almond meal, baking soda and powder and salt.
3. Whisk the remaining ingredients in to the almond milk mixture, then gently add the wet to the dry, stirring until combined, but do not over mix. Using an ice cream scoop, place the mix in to the 12 liners and bake for 20-22 minutes until a toothpick comes out clean.
4. Transfer to a cooling rack and wait until cool before decorating. (You have to eat at least one whilst they’re still warm. It’s the law.)
5. Once cool, whisk together some icing sugar, a few shakes of cinnamon and a drop or two or almond extract with some almond milk, until runny. Spoon a little on to each cupcake, smoothing around to form a thin layer/glaze, then sprinkle with slivered almonds. You could do a butter cream frosting, but I find frosting too sweet. :)
You can thank me later. ;D
Chocolate Banana Almond Oatmeal.
-Oats, cocoa, finely sliced ‘nana, almond extract, almond milk, agave and flaxseed, topped with more ‘nana, pumpkin seeds, sunflower seeds and a teeny drizzle of maple syrup.
I really love how hearty oatmeal is, yum.
Lunch today was just a mismatch of things that need to be used up.
Part 1 - green smoothie, using several cups of spinach, an orange, a small handful of grapes and 1/4 cup water.
Part 2 - half a toasted wholewheat bagel with almond butter, slivered almonds and cinnamon, and some veggie chips.
If you fancy something chocolately, fudgey and almost unhealthy tasting, try this!
- Mash 1/3 of a large banana in a small bowl with a fork, continuing to mash until it’s like a puree.
- Add as little or as much cocoa powder as you like - I used about 1/2 tsp, and stir until all mixed in. You could also add a natural sweetener like stevia if you wish, but mine was delicious without. (The riper the ‘nana, the better!)
- Spread on to a brown rice cake and top with slivered almonds and shredded coconut. You can really play around with toppings here! Cinnamon, pumpkin seeds and dried fruits would all be awesome too.
Voila! A healthy (vegan) chocolate snack. You can thank me later. ;D
Lunch today - fresh tomato and basil soup with Japanese rice crackers and pumpkin seeds, an organic brown rice cake and some Moroccan spiced almonds. :)
The almonds were soso good. Mmm.
(and those who are lactose intolerant)
Almond Milk is now on sale to the mass market! And it’s fortified with vitamins! :D
Alpro Soya have created their own brand of almond milk that’s available in Tesco’s for only £1.30. I’ve found almond milk before, but in a one off organic shop and it was £3 a litre, which is ridiculously expensive.
I know - Alpro Soya isn’t technically the most “vegan” brand, but still. Cheap, readily available almond milk, yay!
Mid-morning snack - dried mango, Japanese rice crackers, 3 almonds and a Brazil nut.
New favourite rice cracker combination. (I know, I know, there’s a new one every day, I know.)
Plain rice cracker with almond butter, agave, banana, crushed pecans and cinnamon. I’ve fallen in love.
PBJ Vegan Stir Fry.
I know - it sounds weird. But it’s really, really tasty. I fried some soya mince, diced onion and crumbled tofu in a little olive oil whilst boiling some broccoli, cauliflower and peas for five minutes, then transferred the veggies to the frying pan. I drizzled some agave (I’m sure maple syrup would work too) and sprinkled some cinnamon, stirred, then added a tsp of peanut butter and a tsp of raspberry jam, and continued to cook for a few more minutes. Sprinkle with slivered almonds and voila!
Snack - wholemeal lemon drizzle cake (ugh, so good), a few almonds, goji berries, dried cranberries and dark chocolate chips.