The ''I don't have time to have breakfast'' Vegan Flapjacks

Time for school!!

My daughter Esme had her first day at school last week, she is such a grown up girl! I figured there would be many days we would be in a rush and wouldn't have time for breakfast, sometimes so much of a rush that we have to grab something on the way to school, so I threw a load of ingredients together, and made a flapjack of sorts. This is Gluten Free too, so tummy friendly :)

The ''I don't have time to have breakfast'' Vegan Flapjacks

The question is, what are the measurements for the ingredients? The answer to this is, I haven't the foggiest! I would really just add until you get the right consistency. Right now I have an 11 week old baby so I don't get a lot of time so make food, so a recipe throwing everything in a bowl is ideal really!!

This is a mysterious recipe, like that on the great british bake off *rotfl*

Ingredients:

Cup of dates, soaked 

Cup of Cashews, soaked

Slug of maple syrup (no not a real slug ^_^)

Tablespoon of melted non-dairy marg

Quinoa Flakes

*Whizz up the dates and cashews in a food processor or nutribullet

*De-cant into a bowl, add the Quinoa flakes and mix until they are all combined.

*Melt the non-dairy marg in a pan, add the maple syrup

*Pour into the mixture and stir

*Line a tin with baking parchment, press down mixture into the tin, then throwww in the oven!

*Bake for 15-20 mins, take the flapjacks out and cut into squares.

*Cool the flapjacks and put them in a tub, ready to eat!!

I plan on making these again soon with a carob style chocolate on top (chocolate makes my daughter rather loopy!) They are nutty and delicious!

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

Stuffed Butternut Squash with Tomato Chickpea Sauce Recipe

Stuffed Butternut Squash with Tomato Chickpea Sauce Recipe

OH MY GOSH I seem to have acquired an actual working oven!! This is wayy too exciting for me, life without an oven isn't impossible, just makes life a little more difficult. Plus having to fry everything isn't the most healthy way to live!!

I have been ridiculously busy today, toddlers are really amazing, but exhausting! If you still have a toddler running around, trying to sleep in the cupboards or taking things out the fridge, giving them a few tasks to do with this will keep them occupied and be pretty helpful! Anyway, FOOD!

What you need:

1 Butternut Squash

Punnet Mushrooms

Basil

1 Onion

2 - 3 Cloves Garlic

1 Tin Chick Peas

Carton of Passata (or tin of tomatoes)
Cherry Tomatoes (optional)

Bag of Spinach
10 olives

Salt/Pepper

1 tsp chilli powder 

Olive Oil

What you need to do:

• Preheat the oven at 180 degrees
• Slice the Butternut Squash in half, scoop out the seeds with a spoon
• Lattice (make grooves across and down the flesh) but very lightly (treaadd lightly)
• Drizzle olive oil, sprinkle with salt and pepper and put in the oven for 45mins - 1 hour (depending on how big it is - check with fork for softness!)
• MEANWHILE... (in another universe)
• Chop mushrooms finely.. I got my daughter Esme to chop them with a blunt knife, and then went over with them with a sharp one. Alternatively throw them in the food processor.
• Chop 3-4 leaves of Basil and 3/4 bag of Spinach finely, then 1-2 large cloves of garlic, and the onion, as finee as you possible can!! Try to chop the olives, if your 3 year old doesn't try to eat them all.
• Fry up the onion, garlic, olives and mushrooms with a slug of olive oil. Put to the side
•  In another pan, fry 1 clove of garlic, empty a tin of chick peas and the passata, and stir. Add the chilli powder, cherry tomatoes and 3-4 leaves of basil (roughly tear up), cook on low heat, then turn off.
• If you have time, put your feet up for 10 minutes! I went for a run, like a crazy person.
• Check the butternut squash, if getting softer, move onto next step
• Turn on the heat to the mushroom mixture, add the spinach and basil, and heat for a few minutes.
• Once wilted, scoop into the hollow parts of the squash, and bake for another 10-15 minutes
• Heat the tomato sauce through, place onto plate with extra spinach if you fancy :)
• Serve, eat YUM! I added seeds and nutritional yeast to mine, but then I am obsessed with nutritional yeast.

Extra Puddingy part!:

I spotted a discounted pineapple at my local co-op, so I thought it was only fitting to do something with it. Spending hours making a roasted butternut squash didn't leave a lot of time to cook anything else. So I just threw something together:

All you need is: 1 Pineapple, Coconut Cream (just buy coconut milk in a tin, scoop the cream off the top - I bought quite a few of these on offer for 3 for £2), Sweet Freedom or syrup of your choice, Coconut oil (not required, just tasty!)

What you need to do is: Cut the pineapple into rings (or just buy ones in a tin!), prepare a baking dish with a little coconut oil. Place the pineapple rings on the dish, add a little sweet freedom/maple syrup/anything and bake or grill for 5-10 mins. Add the coconut cream and voila! Pudding! 

Time to zzzz
 Hannah x

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

Vegan Pancake Day!!

Vegan Pancake Day!!

 Oh hai!

Didn't see you there!

I was too busy EATING DELICIOUS PANCAKES!!

I thought I'd make an actual effort this pancake day, so I searched around the internet for pancake recipes. I did notice that a lot of them were American (when it says ''put 1/2 a cup in - I think, now how can I stir in this cup?) but managed to find a recipe with grams in, and tweaked it! (Original link at the bottom!)

So here it is! Vegan, Gluten Free Pancakes!!

What you need is: ( Some Ingredients)

275g Flour ( I used Dove's Gluten Free)

2 tsp Baking Powder (GF)

250 ml Rice Milk (or soy/coconut/almond - just what I had in!)

125 ml Water

Pack of Blueberries

Sweet Freedom or Maple Syrup (sweetener)

Oil for frying

What you need to do is:

* Sift the flour into a large bowl, add the baking powder and stir. Make a well in the middle (or a hole in the flour - hehe!)

* Mix the Milk, Water and a good squirt of the syrup into a jug, mix

* Pour the milk mixture into the bowl with the flour

* Give it a gooood mixing!

* Add about 3/4 of the Blueberries

* Happen to have a frying pan nearby

* Put some oil in the pan and heat!

* When HOT add a dessert spoonful or two into the pan, you can make maybe two or three little pancakes using the space

* Fry until golden, then FLIP

* While flipping you may squish the blueberries, do not worry about this, as they will be in your tummy soonish.

* When golden on the other side, remove from pan, cover in syrup, put a few blueberries on top.

*Repeat until batter is finished

*Scoff them all

Enjoy! 

Original Recipe

*Hannah*