21 – Vegan Scones

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Ingredients – Gluten free flour, salt, raw sugar, almond milk, vegan butter & raisins (optional)

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The last few weeks have been pretty emotional in Scotland. This is why this week I thought I would do a very traditional Scottish treat, Scones! I remember my first scone. I bought it from a wee cake shop in Dumfries when I was 15. I didn’t have much money and I was hungry so I bought this weird little cake. I didn’t know what to expect and was really pleasantly surprised. My love story for scones started there. I then started making my own. I remember making all sort of scones with my friend Agathe years ago. Cheese, onions, raisins, peppers….we were putting anything and everything in our scones!

Here is how to make those vegan scones:

Makes 6 big scones

225g of self raising flour (I used gluten free flour)

40g of vegan butter

150ml of almond milk

2tbsps of raw sugar

Pinch of salt

- Pre-heat the oven at 220c

- Dust a baking sheet with flour

- Sift the flour into a bowl and rub in butter with finger tips until mixture looks like breadcrumbs

- Add a handful of raisins (optional)

- Stir in the sugar and salt. Carry on mixing then add the almond milk

- Knead mixture to a soft dough. Roll the dough out to approx 2 cm thick and cut out using shapes

- Put baking paper on tray, lightly dust with flour then put the scones on tray

- Bake for about 12 to 15 minutes

- Et voilà.

 

20 – Beetroot cups

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Ingredients – Raisins, walnuts, dates, all spice & beetroot

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This is just the same recipe more or less than my raw carrot cake recipe (number 2 recipe on the blog) but this time using beetroot. Beetroot is a great vegetable and goes well with raisin and spices. It also has a great color which makes good pictures. I know it may not seem that appetizing but it is really nice. Have a wee try!

Here is how to make those Beetroot cups (using a standard coffee mug):

1 cup of walnuts

1 cup of dates

1 big cooked beetroot

1 tsp of all spice

1/2 cup of raisins

- Grate the beetroot.

- Blend the walnuts with the all spice then add the dates.

- Remove from the blender and put the mixture in a bowl.

- Add the beetroot and raisins. Mix with your hands.

- Put paper cups in a cup tray then pour the mixture in the paper cups.

- Put the tray in the freezer for at least one hour.

- Once out of the freezer you can keep the cups for a week in your fridge.

-  Et voilà.

 

19 – Salted Caramel Heart

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Ingredients – Almonds, dates, sea salt, raw sugar, almond milk

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Those little heart bites are really lovely to look at and even better to eat! I love salted caramel or caramel au beurre salé as we call it in France. I am from Brittany and there we are serious about our beurre salé! I used fleur de sel from Noirmoutier a lovely island rich in minerals and full of salt marshes. Really lovely salt. But obviously you don’t have to be that serious with your salt and could use any sea salt really (preferable grounded coarse sea salt). The salted caramel can get pretty sticky and messy but that why it is so fun to bake with.

Here is how to make those little heart bites (using a standard coffee mug):

1 cup of almonds

1 cup of dates

3 tbsp of raw sugar

3 tbsp of almond milk

1 tbsp of sea salt

- To make the base just blend the almonds and dates together and then press the mixture at the bottom of a baking tray.

- Put the tray in the freezer for an hour then once out use a baking cutter to get the shape you want. I used a small heart cutter and cut quite a few hearts.

- To make the salted caramel, put the raw sugar in a pan then heat it up until brown. Add the almond milk  and use a wooden spoon to stir.

- Stir until the mixture becomes a bit sticky then remove from the heat and pour it on top of a wee heart. You can stack them up and put salted caramel between each heart like I did.

- Wait for the caramel to cool down before eating.

- Et voilà.

 

18 – Joshua’s Pumpkin granola

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Ingredients – Pumpkin seeds, sunflower seeds, raisins, pumpkin butter, agave nectar, ground flaxseed, cinnamon, dry banana, salt

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I had quite a lot of seeds at home and someone gave me this pumpkin butter so I thought I would come up with a healthy granola style recipe. I understand that pumpkin butter is not something you can find easily (you get it in Roots and Fruits in Glasgow) but it is not an essential part of the recipe. You could either do without or change it for peanut or almond butter for instance. I added dry banana chunks (it is a fresh banana chunk on the pictures because I forgot to keep a dry one for the photographs!) for a bit of crunchiness and sweetness. It works really well!

This recipe is for my now former colleagues and early supporters of this blog (Kasia, Josh, Martin, Erika, Ali, Jane, Euan, Lynsey, Sylvia and Kim) xx

Here is how to make those Pumpkin granola bars (using a standard coffee mug):

Makes around 10 to 15 squares

1/3 cup of pumpkin seeds

1/3 cup of sunflower seeds

1/3 cup of raisins

1/3 cup of agave nectar

2 tbsp of ground flaxseed

2 tbsp of pumpkin butter

1 tsp of cinnamon

Pinch of salt

- Put the pumpkin, sunflower seeds, raisins, ground flaxseed, salt and cinnamon in the blender. Blend for a minute.

- Add the agave nectar and pumpkin butter then blend until the mixture gets all sticky.

-  Put baking paper at the bottom of your baking tray then press the sticky mixture down. Try to keep it quite thick.

- If you want to add a bit of chocolate (it works really well with chocolate) then mix cocoa powder with melted coconut oil then brush the mixture on top of your pumpkin granola.

- Put the tray in the freezer for at least an hour. Once out the freezer, cup squares and keep them in the fridge.

- Et voilà.

 

 

17 – Raw bounty

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Ingredients – Desiccated coconut, ground almond, agave nectar, coconut oil & organic cocoa powder

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Today I’ve had a coconut day. It started while doing my weekly shopping, there was this little packet of raw coconut pieces reduced. I bought it as I was hungry and thought it would be a healthy snack. When I came home I starting thinking about bounty bars and realised that I had not bought one in years! When I was a child I remember bounty bars were my mum’s favourite. I remember trying one with her when I was young and finding it disgusting. I then went on for years thinking that I didn’t like coconut because of this. Then one day when I was older I tried to taste a bounty bar again and loved it. Since then I have been in love with coconut! So today I have been inspired by those little coconut pieces and made my very own raw bounty bars.

Here is how to make those bounty bars (using a standard coffee mug):

Makes 10 little bars

1/2 cup of desiccated coconut

1/2 cup of ground almond

6 tbsp of agave nectar

1/3 cup of coconut oil (melted)

5 tbsp of organic coco powder

- To make the coconut filling, put in a blender the desiccated coconut, ground almond, 3 tbsp of agave nectar and 3 tbsp of coconut oil.

- Blend until the mixture becomes moist and you can form little balls or bars (whatever shape you want really).

- Put the bars on a baking tray and in the freezer for one hour.

- To make the chocolate sauce, mix the cocoa powder with the rest of coconut oil and add 3 tbsp of agave nectar. Mix with a fork.

- Take the coconut filling out of the freezer and cover them with the chocolate sauce.

- Once the bars are covered of chocolate, put them in a box and store them in the fridge.

- Et voilà!

 

 

 

16 – Ginger and All spice bars

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Ingredients – Raisins, pumpkin seeds, almonds, pecans, dates, apricots, all spice & ginger

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It’s been a while!! In the last few weeks I have been busy enjoying myself on holiday and partying…..with a bit of working in the middle. So I haven’t had much time for my blog. This weekend I went to my friend Vizzy’s wee festival and I had promised him some raw treats for the festival-goers. Here is one of the healthy bars I brought. Nothing better than a bit of healthy energy boost when you wake up with a hungover. This recipe is for Raif (sorry not sure of the spelling) who I met at Vizfest and who is a great cook and very nice person. x

Here is how to make those All spice & ginger bars (using a standard coffee mug):

2 1/2 cups of dates

1/2 cup of soft apricots

1 cup of almonds

1/3 cup of pecan nuts

1/3 cup of pumpkin seeds

1/3 cup raisins

1 tbsp of ground ginger

1 tbsp of all spice

- Put the almonds, pecan nuts and pumpkin seeds in the blender. Add the ginger and all spice. Blend for a minute then add the dates and raisins.

- Spread the sticky mixture in a baking tray (put some baking paper at the bottom first).

- Freeze for at least one hour. Once out cut the bars in small squares and keep them in an hermetic box in the fridge. You can keep them in the fridge for 2 to 3 weeks.

- Et voilà!

15 – Tahini cups

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Ingredients – Tahini & coconut oil

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Those little cups are so easy to make that my recipe could literally be just 2 sentences! They are quite rich and melt in the mouth. They have the consistency of butter but taste much nicer and are a nice little addition to a meal or a wee snack.  Tahini is not that well known which is unfortunate because it is a great natural paste made of crushed sesame seeds. You can add it to your veg, stir fries etc…You can now find Tahini in big supermarkets too and it is cheap. What is not to like!?

Here is how to make those Tahini cups (using a standard coffee mug):

Makes about 12 little cups

1/2 cup of tahini

1/2 cup of melted coconut oil

- Mix the Tahini and coconut oil in your blender.

- Fill your little muffin tray with paper cases then pour the tahini/coconut oil mix. If you want you can fill 1/3 of the cup then add a nut and pour the rest of the tahini/coconut oil mix on top until the paper case is full.

- Put the tray in the freezer for at least one hour.

- Keep the cups in a sealed box in the fridge. They keep for weeks.

-  Et voilà

 

14 – Choco Bonbon

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Ingredients – Dates, pecan nuts, coconut flakes, organic cocoa, home made peanut butter and coconut oil

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Those are great energy bites. I keep a box of those bonbons in my fridge and have one every time I feel a bit peckish. It is a good and healthy way to treat yourself and satisfy chocolate cravings. I added my home made peanut butter which add a delicious nutty flavour. I will tell you how to make your own peanut butter soon!

Here is how to make those Choco BonBons (using a standard coffee mug):

Makes about 20 bonbons

2 cups of dates

1 cup of pecan nuts

1 tbsp of organic cocoa butter

1 tbsp of home made peanut butter

1 tbsp of melted coconut oil

2 tbsp of coconut flakes

- First put the pecan nuts, coconut flakes and cocoa powder in a blender. Blend well than add the dates, one at a time while keeping the blender on.

- Add the peanut butter then the oil.

- Form little balls with the sticky mixture.

- Put the balls in the freezer for at least one hour.

- Once out of the freezer, keep them in the fridge. You can keep them for days or even weeks…if you can resist!

– Et voilà

13 – Banana bread

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Ingredients – Banana, apple, raw sugar, ground flaxseed, gluten free self-raising flour, almond milk, non dairy butter, vanilla.

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Last month it was one of my very good friends’ womanisation aka 30th! She is a funny lady, she doesn’t like cakes. Yes, that’s true! I always thought you shouldn’t trust a skinny cook……what about someone who doesn’t like cakes?! Well, I think I can trust her, she still is a good person. Why am I telling you this? Because Emma (that’s it, I said her name…Emma is the person on this world who doesn’t like cake) only like Banana Bread. This is as close a cake as she can eat! So I tried to make a vegan banana bread for her. Here is the result!

Here is how to make this banana bread:

125 g of non-dairy butter (soya or vegetal)

150g of raw sugar

1 tsp of vanilla

1 flaxseed egg

2 very ripe bananas

190 self-raising flour

60 ml of almond milk

- First melt the butter, sugar & vanilla in a saucepan.

- Remove from the heat and add the bananas (mash them before)

- Add the flaxseed egg (to make a flaxseed egg add 3 tsp of luke warm water to 1 tsp of ground flaxseed. Leave it to set for 1 or 2 minutes then stir well)

- Stir in the flour and then the milk.

- Pour in tin.

- Bake for 170c for about 35 minutes.

- Et voilà!