Guilt-free vegan bakes

Posted on: 07 November 2016 by 50connect editorial

Whatever your reason, choosing to go vegan doesn't have to mean giving up your favourite treats.

Brazillionaires Shortbread

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Serves: 18
Takes: 15 minutes plus chilling

Ingredients

  • 100g raw whole oats
  • 100g ground almonds
  • 2 tbsp agave nectar
  • 70g coconut oil, melted
  • 90g Brazil nut butter
  • 100g vegan chocolate

Method 

  1. Line a loaf tin or similar sized tupperware with greaseproof paper.
  2. Whizz the oats in a blender until they are a similar consistency to the ground almonds. Add the almonds and agave and whizz again, then add 2tbsp water and blend until the mixture starts to form clumps.
  3. Press the mixture into the prepared tin then freeze while you make the next layer.
  4. Melt the coconut oil and combine 50g with the Brazil nut butter, spread it over the oat base and return to the freezer.
  5. Carefully melt the chocolate in a bowl over a pan of barely simmering water. Once completely melted, remove the bowl from the pan, stir in the remaining coconut oil and allow to cool for a few minutes.
  6. When the Brazil nut layer has set pour the chocolate over the top and spread to the edges. Put in the fridge until everything is firm.
  7. Cut into bite size pieces and serve. Keep in the fridge.

More vegan baking inspiration can be found at Meridian Foods

Raspberry and banana crumble

http://owl-group-staging.s3.amazonaws.com/upload_datas/44125/original.jpg?1478254722

Serves 1

Ingredients

  • 50g Organic Porridge Oats
  • 1 bananas
  • 100g raspberries
  • 2 tbsp. maple syrup
  • 15g desiccated coconut
  • 15g ground almonds
  • 10g chia seeds
  • 35g coconut oil, melted

Method

  1. Preheat the oven to 180°C
  2. Slice the bananas into small chunks and add to an ovenproof dish along with the raspberries. Drizzle with 1 tablespoon of maple syrup and place in the oven for 10 minutes.
  3. In the meantime, make the crumble topping by mixing the oats, desiccated coconut, ground almonds, chia seeds, coconut oil and 1 tablespoon of maple syrup
  4. When the fruit has finished its initial cook time, top with an even layer of the crumble mix and place back in the oven for a further 15-20 minutes or until golden brown on top
  5. Spoon into bowls and serve with vegan yogurt or ice-cream.

Recipe provided by Flahavan's, further recipes can be found at their food pages.

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