Since the kids loved my carrot cake so much I decided to try a different vegetable in cake, beetroot! Beetroot goes nicely with chocolate and they had no idea they were eating veg. I also added some banana, ground flax seeds, cashews in the icing, and lots of berries on top, to make this extra nutritious. The cake was a huge success with the kids and me too!
I hadn’t made these in a while but when my kid wants cookies, and he wants them NOW, I know just what to make. They are the perfect snack, healthy, soft, and chewy, and they take about 15 minutes to make. You probably even have the ingredients already!
Makes about 4-5 cookies, so use the same ratio and increase the amount as you like
1 cup of porridge oats
A handful of raisins
Optional extras: whatever you like but I add a little ground flax seed and cinnamon
Preheat the oven to 180 degrees Celsius.
Mash all the ingredients together in a bowl. I find this easiest to do with my hands, if a bit messy.
Form into small cookie shapes with your hands, and bake for about 12 minutes until slightly crispy on the outside. Best enjoyed fresh from the oven!
As I’ve mentioned in some other blog posts, I have coeliac disease so eat a strict gluten-free diet. I don’t talk about it much on the blog, because it’s a vegan blog, and is not about health or gluten-free recipes, but all the food I cook does happen to be gluten-free, and my recipes on my blog are either all gluten-free or can be made gluten-free, depending on what type of flour, pasta, etc. that you use. I know a lot of people looking for gluten-free and vegan cake recipes, and in general for vegan cake recipes, so thought I would share this recipe.
It was such a lovely sunny day yesterday that we decided to have a picnic in the park. Me and the kids spent all morning baking some yummy and healthy vegan treats. They really love baking! It’s usually messy and slightly stressful for me, but also fun. We made blueberry muffins from Keep It Vegan by Áine Carlin, pumpkin seed breakfast bars from Plant Powered Families by Dreena Burton and also these cashew butter and blueberry cookies. The boys loved them!
I have found yet another way to combine oats and bananas to make a yummy, healthy breakfast! And blueberries and chocolate for good measure. These are so simple, you can add whatever you want, and they only take 10 minutes to bake, which is good because Rian really loves them now and keeps asking me to make them, so it’s only 10 minutes of listening to “Mommy, I want cookies!”Read More »
Baked oatmeal is still one of my favourite breakfasts. So warm and comforting and delicious, but healthy too. I had a bowl full of oranges and was craving chocolate so made these this morning. I love orange and chocolate together so much! The oatmeal has cocoa and fresh orange juice in it, it’s topped with a slice of fresh orange, and baked in the oven. I made it in individual portions, you can use mini casserole dishes, ramekins or a muffin tin to do this. Or just put the whole lot in a loaf tin or cake tin, and bake for about 5-10 minutes longer. Rian loves this breakfast and thinks it’s chocolate cake!
I always say this, but it’s just so handy to make baked oatmeal, just mix it up, put it in the oven and get other stuff done (or relax) while it bakes. Easier than standing over a pot of porridge stirring it. While it was cooking, I made fresh orange juice for me and Rian and then put the orange skins in some water to boil for a while so the house would smell even more orangey!
Here’s a photo of Holly and Fred being cute this morning, just because.
Here’s what it looks like baked in a cake tin as well. So pretty. It can be sliced up into wedges, which would be good for picnics or even a very healthy dessert.
Makes about 6 portions
3.5 cups of porridge oats
1/4 cup of cocoa powder (or cacao powder)
Juice of one orange (about half a cup, or store bought orange juice)
1.5 cups unsweetened soy milk (or other plant milk)
2 tbsp agave syrup (or other sweetener)
2 fresh oranges
How it’s made:
Preheat the oven to 180 degrees Celsius.
Use ramekins or line a muffin tin, loaf tin or cake tin.
Mix the oats, cocoa, orange juice, plant milk and agave syrup in a bowl big.
Put the mixture into the ramekins or tin you’re using and press it down.
Slice up the fresh oranges and cut off the skin. Press the slices lightly into the top of the oatmeal mixture.
Bake in the oven for 20 minutes if doing individual portions, and 25- 30 minutes if doing one big tin of baked oatmeal.
This is a variation of the 3 Ingredient Oat & Yoghurt Bread that I love so much, with a coconutty twist. I came up with the idea when I wanted to make the oat and yoghurt bread but Vegan Daddy had bought coconut yoghurt instead of plain soy yoghurt. I’m so glad that that happened otherwise I might never have discovered how delicious this bread is!
I like to make it slightly sweet with the addition of coconut sugar, and with a hint of vanilla. It’s really, really easy to make and makes a lovely and healthy treat. I like it on its own but it’d be nice spread with nut butter or blueberry jam.
If you don’t have coconut sugar or don’t want to add sweetener then you can simply leave it out, or can replace it with regular sugar, or other sweeteners like agave syrup or maple syrup.
1 500 ml tub of vegan coconut yoghurt
Desiccated coconut/coconut flakes
1 heaped tbsp. coconut sugar
1 level tsp. baking soda
1 tsp. vanilla extract
How it’s made:
Preheat oven to 180 degrees Celsius.
Pour the tub of coconut yoghurt into a mixing bowl.
Rinse and dry the empty yoghurt tub. Fill the tub with oats twice and pour them into the mixing bowl with the yoghurt.
Half-fill the tub with desiccated coconut and pour into the bowl.
Add the coconut sugar, baking soda and vanilla extract.
Mix it all up thoroughly with a spoon.
Use a non-stick loaf tin or line a loaf tin. Spoon the mixture into the loaf tin and press it down firmly.
Bake in the oven on a lower shelf for 40 minutes.
When done, leave to cool and remove from the loaf tin.