The other day we watched Rebecca Pawsey make a mango cake on her YouTube channel. It just looked so easy and so delicious. The recipe had come from the wonderful blog Blend With Spices and we just had to make and share it. The wonderfully simple base recipe got me thinking about how I could switch things up to make it more tropical and replace the oil! So this mango and passion fruit switch up of Blend With Spices recipe was born!
I was watching my friend’s awesome YT channel – Greek Vegan – and she made an amazing orange cake her grandmother used to make. That got me thinking… how would this come up as a breakfast muffin which was oil and gluten free and low in sugar (you can leave the sugar out if you want).
These cookies are so simple and so tasty. A great alternative to banana bread when you have over ripe bananas, they stay moist without oil thanks to the coconut and are naturally gluten free thanks to the oats. Kids and bigger kids will love these!
Prep time: 5-10 minutes
Cooking time: approximately 1hr 20 minutes
180g (2 cups) oat flour
70g (3/4 cup) coconut
60g (1/2 cup) sugar
3 very ripe bananas
70ml (1/3 cup) water
1.5 tsp baking powder
¾ tsp ground cardamom
¾ tsp cinnamon
- In a large mixing bowl mash bananas
- Add sugar, water and spices and mix thoroughly
- Add baking powder and coconut and mix thoroughly
- Add oat flour in two batches and mix thoroughly
- Spoon tablespoon portions onto a lined cookie tray, these will spread so leave space between them
- Bake in a preheated oven (180°c fan / 200°c / 400°f) for 25 – 30 minutes
- Remove from parchment and cool on a rack
Watch me make it:
This quick and easy dessert is popular in my house! Using simple and healthy ingredients it’s the perfect thing to make if you need to whip up a quick dessert for guests or a party. Can be made gluten free by using gluten free bread. Absolutely delicious served with a plant-based ice cream or cream. Using sugar syrup gives the rolls a lovely crisp caramelised outside and makes the bread easier to roll up.
Prep time: 15 minutes
Cooking time: approximately 30 minutes
(Makes 12 rolls)
100g dates (3.5 oz)
40g crushed pecans (1.5 oz)
200g pumpkin puree (7 oz)
2 grated apples (sweet ones preferably) skins on
1tsp mixed spice
30g sugar (1 oz)
12 slices of bread (with crusts removed)
Sugar syrup (optional but highly recommended)
300g (10.5 oz) sugar dissolved in 200ml (7 fl oz) boiling water
Filling the bread slices and folding into the middle
- Preheat oven (180°c fan, 400°f, 200°c conventional)
- In a small glass jar cover dates in boiling water (just cover, you don’t want to make the date paste too runny). Leave to stand for 10 minutes.
- Whip dates and water into a thick paste with a fork.
- Add date paste, crushed pecans, pumpkin puree, grated apples, mixed spice, cinnamon and sugar into a bowl and mix thoroughly.
- Mix sugar syrup by dissolving the sugar in boiling water in a shallow bowl.
- Dip each slice of bread in the sugar syrup, not so they are drowned in it, but moistened and coated on both sides.
- Spoon about 2 tablespoons of the pumpkin mixture into the centre of the slice and fold over either side so they resemble a roll with a join in the middle. Place on a lined baking tray join side down.
- Repeat until you have run out of bread and filling.
- Cook in a preheated oven for 15-20 minutes until browned on top side.
- After 20 minutes turn rolls over join side up and return to the oven for a further 10 – 15 minutes until browned.
- Delicious served with vegan ice cream, soya cream or on their own as finger food.
Watch me make it:
Apples are coming into season in the UK – time for a crumble. This is a healthy alternative to high fat, high sugar crumbles, using whole foods for sweetness, no oil, butter or margarine and a small amount of coconut sugar. It would be lovely with vegan ice cream, custard or cold with nice cream, but I also show you how to make a low sugar, low fat cream to top it with.
Prep time: 10 minutes
Cooking time: approximately 20 minutes
(Serves 4 – 6 )
Ingredients – crumble top
100g pitted dates (not medjool)
1tbsp apple sauce
1tbsp peanut butter
80g oats (ideally fine milled oats and not rolled)
120g flour (any will do – I used Spelt, gluten free should work also)
20g desiccated coconut
2 tbsp coconut sugar (for sprinkling on top)
Ingredients – filling
3 large apples (I used Bramley cooking apples)
130 g blueberries
2 tbsp flour
4 tbsp coconut sugar
Preheat oven to 160°c / 320f / 180 convection
- Core and peel apples, cut in half and slice into half centimetre slices
- Add to a medium sized baking dish and rub the sliced apples with the flour
- Add the blueberries and coconut sugar and mix through
- Cover dates with boiling water and leave to sit for 5 – 10 minutes, then stir vigorously with a fork into a butter thick paste
- Put the date paste, the peanut butter and apple sauce into a bowl and mix thoroughl
- If you are using rolled oats, pulse these in a food processor until fine
- Add the oats, flour and coconut into a large bowl
- Add the wet ingredients to the dry ingredients and massage through thoroughly until it has a crumbly consistency
- Pour the crumble over the top of the apples and blueberry mix in the baking dish and pat down. Sprinkle with coconut sugar (optional).
- Cover with foil and bake for 30 minutes.
- Remove foil and bake for a further 30 – 40 minutes.
Soya & cashew vanilla cream
1 pack of silken tofu – 300g Tetra pack
20g cashews (soaked in boiling water)
½ tsp vanilla powder
4 tbsp coconut sugar (or other sweetener – Xylitol, sugar etc.)
- Place all ingredients in a blender and blend until smooth
- Pour into a jar and refrigerate until it sets into a thick cream
Watch me make it: