Sarah Cupcakes - Vegan Gluten Free Chocolate Cupcakes!

Sarah Cupcakes - Vegan Gluten Free Chocolate Cupcakes!

Soon it will be my lovely daughter's birthday! She will be 3 (I know right!! Time flies!). I was looking for a good vegan cupcake recipe to make, and preferably one that I could taste! Luckily, my lovely friend Sarah sent me one of hers! The design above was a fluke, but amusing! I think I'll probably change the design for a 3 year old's birthday party!! The first vegan AND gluten free cake I have made, really delicious.

Makes 12-14 cupcakes

What you need:

*50g Cocoa Powder

*6 tbsp Boiling Water

*3 Egg replacer eggies ( make them up with the instructions on the box - you can find them at most health stores :) )

*4 tbsp almond/rice/soy milk

*175 Gluten Free Flour (we used Dove's Farm)

*1 rounded tsp baking powder

* 100g Vegan Marg

*200g Caster Sugar (you can get away with less though :) )

*1/2 tsp Xanthin Gum

*Almond Flavouring ( I used maybe a tsp in the cake and 1/2 tsp in the icing)

* Cupcake cases (12-14)

For the icing:

*Icing sugar

*Coconut Oil - Melted over a stove

*Almond Flavouring 1/2 tsp

*Cocoa Powder

What you need to do:

• Preheat the oven to 180 degrees
• Mix cocoa powder and boiling water in a cup/jug until it forms a paste. Add almond flavouring

• Cream butter and sugar in another bowl
• Add the egg replacer, then sift in the flour, baking powder and xanthin gum.
• Place the cupcake cases on a tray, then scoop the mixture into the cases. Should look something like the above picture.
• Into the oven!
• Bake for 20-25 minutes until they look and smell delicious! Check with a fork or skewer, if it comes out clean it should be done.
• Cool on a wire tray

• Now time for the icing! The measurements are kind of sketchy on this so just make as much as you feel you need! If you make too much, then you can just eat it! Omnomnom!
• Sift the icing sugar in a small bowl
• Melt the coconut oil in a pan, and pour into the icing sugar once liquid.
• Add the cocoa powder
• Add the almond flavouring
• Mix!
• Spoon over the cupcakes, and leave to dry. Before it sets, decorate! 

So there you go, delicious chocolatey vegan gluten free cupcakes!! Deelicious. :)

Thank you to Kate for delegating, and Sarah for the lovely recipe!

Hannah x

Vegan Nanaimo Bars Recipe

Vegan Nanaimo Bars Recipe

Ahh the elusive Nanaimo bar (or Noonoo bar, when I'm too tired to pronounce things right!). I have been meaning to blog about these since we made them last week, but have been wayy too distracted by reality. Damn you reality!

The above picture is from the raw vegan food night we went to, and although they aren't 100% raw, we brung them along anyway!! The bar is the one right at the back. Being organised humans as we are we took a lot of photos, but had to rush out at the end to eat all this delicious food. Whoops!

We used the recipe from this blog here. As I have worked out from many American recipes on the internet, it is well worth investing in a set of cup measurements, so as to spend less time converting measurements.  

So here is is! Much deliciousness in a bar!:

What you need: ( A lot of stuff!)

Base:

3 Tbsp Cacao Powder

4 Tbsp Coconut Oil

3 Tbsp Maple Syrup

1/4 Cup + 1 Tbsp Dates

1 1/2 Cup Walnuts

1 3/4 Cup Unsweetened Coconut Flakes

Middle:

1 1/4 Cup Cashews (soaked overnight) (alt. 1 Cup Cashew Butter)

4 Tbsp Coconut Oil

5 Tbsp Maple Syrup

1 Tsp Vanilla

Top:

1/4 Cup + 2 Tbsp Cacao Powder

2 Tbsp Coco Butter

2 Tbsp Coconut Oil

2 Tbsp Maple Syrup/ Agave

(We left out the salt in the recipe, but feel free to add if you feel it needs it!)

What you need to do:

• Base:  Whizz up (or if you are using a Masha aka Marsha then mash!) all the ingredients in a food processor. Press into a lined 8'' x 8'' tin. Set in the fridge while you make the filling.
• Middle: Puree the cashews, then add the oil, maple syrup, and vanilla, and then continue puree or mash! Spread over the base and put in the fridge for 30 mins.
• Top: Melt ingredients together. If you want to do this at a low temperature you can put a jug in a pan, and surround the jug with warm water out of the tap. Add ingredients to the jug and stir, refilling the pan if the water becomes cold quickly. Pour over the middle of the middle section and set in the fridge.
• Cut into squares, eat all the squares, become wayy too excited because of the deliciousness :) *bounces*

We hope to make these again soon, because they are sooo addictive, so may actually post proper pictures of the finished product. Cannot guarantee 100% because OMNOMNOMNOM

Hannah xx

All The Kale Please Vol. II..The Coconut Edition

All The Kale Please Vol. II..The Coconut Edition

I was inspired today by going on a play date with Esme. The kids were eating Thai Green Curry and the house just smelled amazing! It made me SUPER hungry! So I thought, what do I have in my cupboards or fridge that can even remotely replicate this? Being the beginning of the month, we had slightly more of an abundance of food than usual. So this means..KALE!! YUM!!

It was definitely a 15 minute throw everything together sort of meal! But pretty delicious and worth it :)

Note: This does not taste like Green Curry, but the nearest I could get with the ingredients in my cupboards!!

What you need: (feeds 2-3 people)

Tofu (1/2 block for 2 people)

Kale (1/2 bag, more if needed!)

Olive Oil/Coconut oil

Rice

Onion

Garlic (2 Cloves)

1 tbsp flour (GF)

1-2 tsp chilli powder

Salt & Pepper

Tin of Coconut milk
Seeds

What you need to do (apart from save the world)

• Put on enough rice to feed ALL the people
• Fry Onions and Garlic for a couple of minutes, throw in the chopped tofu. Saute until Tofu is brown
• Add the Kale, saute, then the chilli powder.
• Scoop the cream off the top of the coconut milk
• Add the flour, stir, then the water from the tin of coconut milk
• The sauce should thicken, add as much coconut cream as you think is needed!
• Add salt and pepper to taste
• Decorate with seeeds
• EATS!!!

Hannah xx