Sweet Potato Choc Chip Pancakes

Okay. I think the name of these explains it itself. Like, what more could you want in life? Sweet potato IS life.

These were so moist and sweet and delicious and ugh just give them a go will you? You won't regret it I promise.

Pictured: Sweet Potato Chocolate Chip pancakes topped with coconut PB, Square Bar Chunks, Blend Co, Banana, Blackberries and Raspberries. 

Ingredients: 

1/2 cup buckwheat flour 

1 tsp baking powder 

1 tbsp maca powder (optional but recommended, I use this one ) 

1/2 cup steamed and mashed sweet potato (peeled before cooked) 

1 tbsp vanilla essence 

2 flax eggs (2 tbsp flax to 6 tbsp water, left in fridge overnight) 

1 mashed very ripe banana

1/2 cup plantbased milk 

Cinnamon, to taste 

Method: 

In a bowl combine all the dry ingredients and mix to combine. At the same time, chop your peeled sweet potato into chunks and steam it until soft. Then, put it through the blender until smooth. Put in bowl with dry ingredients and add mashed banana, flax eggs and milk. 

Heat a non-stick pan with your oil of choice (I love coconut oil) over medium heat, and one by one cook your pancakes until all cooked. Stack em up, and destroy them! It's easier than you think, especially if you add all your favourite toppings. But be prepared for a large portion, that's the only way I'll eat my pancakes. Hehe. 

Organic Burst Black Friday sales here, but only until Monday!

Lemon Poppyseed Pancakes

So fresh… so fruity… so perfect for the 38 degree and humid as heck day in Sydney on Sunday! Phwoar.

These really hit the spot though and as much as I love a decadent stack of 'cakes, fresh and fruity is so fineeeeee with me. Mmmhmmm.

Ingredients: 

About 1/4 cup buckwheat flour (plus a little extra) and just under 1/4 cup of brown rice flour (making half a cup in total of flour)

1 tsp baking powder 

1 tbsp baobab powder (Not necessary but recommended, baobab is such a wonderful superfood, so fresh and fruity! I use this one) 

1 banana, ripe and mashed 

2 flax eggs, left overnight in the fridge if possible (makes a better consistency) 

1/2 cup plantbased milk (or a little less, add as you feel) 

Juice of 1/2 a lemon 

1 tbsp of poppyseeds 

Vanilla essence, if you like 

Method: 

Mix the dry ingredients together to combine (flours, baking powder, superfood powders etc.) and then add the dry ingredients to the dry mix and stir all to combine (adding now banana, "eggs", milk, lemon juice, poppyseeds and vanilla essence). Now you are ready to cook! 

In a small pan heat coconut oil over medium heat until the pan is hot/ ready to cook. Cook pancakes one by one (turning over to cook on both sides before removing) until all are cooked and serve with whatever your heart desires! 

Pumpkin Pie Pancakes

Autumn flavours are some of the best I reckon. So delicious, so spiced and warming and yet fruity and delicious and decadent? It's got it all going on. Winner.

And I swore I didn't like pumpkin… but I realised I do. A lot. I love pumpkin. I'm a pumpkin bumpkin if you will. And especially in pancakes (and in my cake, which the recipe for is also on this blog). But these pancakes… woah man. Also another fun way to get some vegetables in even before lunch ;) What more could you want really?

Ingredients: 

1/2 cup buckwheat flour (the density of this flour alone works well with the pumpkin and the other liquids) 

1 tsp baking powder/ soda 

1 tbsp maca powder (optional but I love maca as it has many nutritional and health benefits, I use this one) 

1/4 cup pumpkin puree (I made it myself, just by steaming some pumpkin and popping through the blender until a nice puree consistency) 

2 flax eggs, preferably left overnight 

1/2 cup of plantbased milk (I used almond milk) 

1 banana, ripe and mashed 

Spices of choice (I used vanilla, cinnamon and nutmeg but if you have pumpkin spice that would be great) 

Method: Mix flour, baking powder and maca powder in a bowl until well combined. Then add your wet ingredients (puree, mashed banana, spices, milk, flax eggs) and mix in with dry ingredients until your mixture is a nice thick consistency (don't over-mix). 

Heat a small pan with coconut oil (my favourite) and then cook the pancakes one by one. Make sure the pan is hot enough before beginning, otherwise the first one is always a bit of a fail anyway (just saying… my first one rarely makes it to the plate because I say it was a draft and eat it… a lot of my pancakes end up that way actually… woops) 

When you have cooked them all, serve them up and add your favourite toppings (I ate mine with coyo yoghurt, banana, raspberry chia jam, blend co, strawberries and diced red apple… delicious and lots of fall flavours in there mmm) 

Enjoy poppets! 

Sticky Date/ Banoffee Baked Quinoa Porridge

Oh yep. This was damn delicious. The end. We all lived happily ever after. (But seriously this was really good, it must be my love of dates and bananas and maca… but baked into a pudding like decadent hug like warm deliciousness )

Ingredients: 

1 cup of quinoa flakes (approximately, you can really use as much as you like, just make sure the liquid amount is the same) 

1 cup of almond milk (or any milk, I like almond though, again up to you on portion size but quinoa flakes to milk must be the same, and extra milk if required) 

1 very ripe banana, mashed (I used a biggggggg one) 

1 tablespoon vanilla essence 

1 tablespoon of cinnamon 

Maca powder (optional but I really find it makes it that caramel-y Banoffee flavour we want here, I use this one)

A couple of dates, seed removed and roughly chopped (as many as you like)

Pre-heat your oven to 180-200 degrees Celsius. Place the quinoa flakes and almond milk in a bowl together and combine well and allow to soak for 10 minutes or so. In the meantime, get your dates ready and mash your banana. After the time has elapsed, combine the soaked porridge with the mashed banana, vanilla, cinnamon, maca and stir the chopped dates through so it's all combined well. Pour the mixture into a ramekin and bake for approximately 20 minutes, or until golden brown on the top. 

I topped mine with fresh banana, strawberries, dessicated coconut, tahini and chopped dark chocolate. You can add things before baking or like me, after baking, up to you! Go crazy with it. And enjoy <3 

Pumpkin Streusel Cake with Maple Syrup Glaze

I'm just going to leave this recipe here… in hopes you find it and make it and eat it all and then you can tell me what a great friend I am (hehe) 

 Ingredients: 

Cake:

2 cups gluten free all purpose flour (I used Orgran)

3 teaspoons of baking powder

½ teaspoon salt

Approximately 2 tablespoons of cinnamon and 2 tablespoons of nutmeg (but you could add ginger and all spice or any other spice you wanted to if you have them, that’s just all I had)

1 teaspoon apple cider vinegar

1 cup dairy free milk of choice (I used almond- coconut milk)

1 cup pumpkin puree (how I made mine: steamed some cubed pumpkin in the microwave, and then put it through my food processor until a puree consistency)

½ cup raw sugar/ coconut sugar (you could use coconut sugar, I will try it with that next time!)

½ cup oil, both coconut oil and olive oil work (I used olive oil because I like the flavor it gives a cake)

Streusel layer:

½ cup raw sugar/ coconut sugar

¾ cup gluten free all purpose flour (I used Orgran)

5 tablespoons non-dairy margarine, at room temperature (I heated mine in the microwave for just a little bit, so it was warm-ish but not melting)

1 teaspoon ground cinnamon, approximately

½ cup of roughly chopped pecans (up to you if you want to swap the nut around, you can use walnuts if you wanted to!)

Maple glaze:

½ cup icing sugar, sifted well

2 teaspoons non-dairy milk (I used almond-coconut milk)

½ teaspoon maple syrup

Oil, to grease cake tin

Cake tin (I used a round 20cm one, but you can make it any shape you wanted to really, or into muffins! Muffins could be fun hehe)

Method:

Preheat your oven to 180 degrees Celsius. Grease your cake tin (or muffin tray) with oil of choice (I used spray on coconut oil for an easy solution).

First, make the streusel layer. In a bowl, combine the sifted flour, brown sugar, cinnamon, and chopped pecans, until well mixed through. Then, add your room temperature dairy free margarine (I used nuttelex) with your fingers combine all ingredients until it creates a crumble/ crumb. Set aside for now, and get going with the cake-y part!

Chop your pumpkin into cubes and in a steaming dish (or on the stove) steam your pumpkin until quite soft. Then, add it to your food processer and process until smooth.

In a bowl combine flour, baking powder, salt and spices and mix well. In a small bowl, whisk the dairy free milk and the apple cider vinegar together and leave to “curdle”. Finally, add the pumpkin, sugar and oil to the dry mixture as well as the curdled milk, and stir to combine. The mixture will be quite thick, so do not over mix.

In your greased cake tin, lay half the cake mixture down evenly, and then top with about half the streusel mixture. Then, as best you can, evenly spread out the remaining cake mixture and then crumble the last of the streusel on top of that.

The cake will need to bake for approximately 50 minutes, or until you can stick a knife in the center and it comes out clean or relatively so (I find it’s a moist cake anyway). When it is cooked through, remove from the oven and allow to cool for at least 15 minutes or so, or until it’s relatively cool to the touch.

When it is cool, you can make the maple glaze! In a small bowl, combine the icing sugar, milk and maple syrup well until it has formed a smooth runny mixture. Drizzle over the top of the cake, and then you’re done. You have one of the most delicious cakes I have ever eaten right in front of you (and that’s not testament to my cooking because I’m not even that good, the cake is honestly heavenly).

I warn you, if people see or hear about you making it, they will want to come over. So if you want it all to yourself, I suggest locking your doors and closing your blinds hehe, otherwise you will have visitors! But honestly, what is cake without someone to enjoy it? Share it around and celebrate deliciousness together J

Let me know if you make it, would love to hear your opinion on it! 

Bliss Ball (or Bounty) pancakes

Oh holy bliss. Get it? Bl- never mind haha. I'm being a loser. However, these pancakes were a winner. Well, in my eyes anyway. In yours? Who knows (probably yes because let's be real coconut and chocolate is the perfect mix) but try 'em for yourself and see :) oh and if you do, tag me on instagram or send me a comment here or just tell me! Tell the world! Celebrate the great things in life.

Ingredients: 

Approximately 1/4 (or a little more) of buckwheat flour, and approximately 1/4 (or a little less) of brown rice flour (can use just 1/2 cup buckwheat instead if you like) 

2 flax eggs (2 tbsp ground flax and 6 tbsp water) 

1 banana, extra ripe, mashed 

1 tbsp maca powder (I use this one, this is optional but highly recommended for extra nutrition from your pancakes) 

1 tsp baking powder 

1/2 cup milk of choice (I used almond-coconut milk) 

Sweetener of choice (I found it needed it due to the cacao, so I used maybe about a tablespoon of agave syrup) 

2 tbsp raw cacao powder (I used loving earth, you could use a mixture of cacao and carob if you don't want sweetener perhaps!) 

2 tbsp of desiccated coconut (I used maybe a touch more but it's up to you how much or little you like) 

Method: 

If you haven't made your flax eggs over night, do that first by mixing the water and the flax together and placing in the fridge. Meanwhile, mash your banana and set it aside. In a bowl, combine all the dry ingredients (flour, maca, cacao powder, coconut) and mix. Then, add the wet ingredients (flax eggs, banana, milk of choice, sweetener of choice if using) until all well combined. 

Heat a non-stick pan with a little oil of choice (I love using coconut oil for my cooking) and then cook the pancakes one by one, using a few tablespoons of batter per pancake until all cooked. Remember to flip when the pancakes are showing bubbles on the first side, and the underneath and outsides are cooked well. 

Stack em up, topping em up and eat em up! I personally added for this first run coconut yoghurt and coconut peanut butter (keeping within the theme), banana, strawberries, blend co superfood sprinkle and some rose petals. Ooft. 

Peanut butter ice magic sauce

Mmmmmm it's like two of my favourite things combined and I loves it.

Ingredients: 

Peanut butter or nut butter of choice (if you don't like or eat peanuts) 

Coconut oil, melted 

You will have to play around with amounts yourself as it will depend on how much you're making but I generally think I do two tablespoons of peanut butter to one tablespoon of coconut oil (depending on how runny you want it and how thick your PB is) 

Method: 

Melt down the coconut oil and then add your peanut butter to it, stirring to combine and then quickly add it to your dish and watch as it goes all ice magic like :) 

Gluten free RAWnola (inspired by Loni Jane)

Guys this is so tasty and so simple to make and so wholesome. Get. on. the. LJ. Rawnola. Train. No stops, end destination of deliciousness.

Recipe adapted from Loni Jane 

Ingredients: 

1/2 cup quinoa flakes 

7-8 dates, pitted 

1/2 cup coconut, shredded 

Cinnamon, optional (but recommended) 

Method: 

Place all things in blender. 

Blend. 

When combined in a luscious crumble, remove from blender. And try not to eat it all at once. 

But if you did there would be no shame in it because SO GOOD. ;)

Mediterranean Falafels

These may not be perfect just yet! But I did a thing and it was delicious. And I've decided that making things from scratch yourself is way more fun anyway, and so rewarding!

And I love falafels and hummus and this was a fun experiment that kind of worked out well and I am proud of myself. I will make them again until I'm 100% happy with them but yay falafel!

Served here with paprika sweet potato chunks, hummus, olives and vegies. Oh and a mango banana baobab smoothie of course! 

Ingredients: 

2 cans of chickpeas, drained 

2 tbsp of lemon juice 

2 tbsp of garlic paste 

1/2 cup of parsley 

1/4 cup coriander (or other herb if you want to swap it up) 

1 tbsp of paprika 

1 tbsp of sumac (or any spice you want to use)

Method: 

Put all ingredients in a food processor and blend until a fine crumb has formed. Roll falafels into balls individually in your palm, and then place on a lightly greased oven tray and bake until crisp, and then flip to other side. Remove when cooked through on both sides. Alternatively, heat a frying pan with oil of choice and fry falafels in the pan. 

I also made my own hummus and served it in a big bowl of goodness and it was delicious. If you make, I hope you enjoy! 

Blueberry Pie Pancakes

Mmm these were like a warm hug, tasted like my childhood and went down easily and tastily. My stomach didn't have one bad thing to say about this stack. Fresh, fruity and tasty as hell.

Ingredients: 

1/4 cup buckwheat flour and 1/4 cup brown rice flour (approximately, would work with just buckwheat or a little less than half a cup brown rice flour, which is what I tend to do) 

Approx 1 tbsp maca powder (I use this one) and 1tbsp Mesquite powder (optional) 

1 tbsp vanilla extract, or real vanilla if you have it 

2 flax eggs (2 tbsp flaxseed and 6 tbsp of water, left for at least half an hour but for as long as possible) 

1/2 cup milk of choice 

1 tsp baking powder 

One banana, mashed, ripe

As many blueberries as you like! 

For the compote: 

A couple of handfuls of your favourite berries 

Between 1/4-1/2 cup of water 

A few drops of vanilla, and spices of your choice (if you like, not necessary, could also add maple syrup or agave if you want it sweeter) 

Method: 

Make the pancake batter in a big bowl first! Have your flax eggs in the fridge and your banana mashed and ready. Combine the flours, baking powder and maca powder and mesquite powder to the bowl and combine. Next, add your wet ingredients (almond milk, banana, vanilla extract, flax eggs) and combine to make the mixture nice and smooth. 

In a well greased pan, cook your pancakes one by one, adding a few blueberries straight away after placing a couple of spoonfuls of the mixture in the pan. Cook until bubbles start to form on top, and then flip. Remove when cooked, and repeat until all finished. 

For the compote, simply place berries in a saucepan with the water and the vanilla/ spices/ extras and bring to the boil, then reduce down to a simmer until thickened up, mashing berries as you go, to form a thick sauce. 

And hey presto, got yourself some pie pancakes! Make sure you wash your hands after though, my hands were looking a little blue by the end of breakfast (hehe) 

Mango nana ice cream

Holy mango, I found mango and I am in love with mango and hi (haha). Sorry, I just love mango.

This was so refreshing and tangy and literal summer in a bowl :)

Ingredients: (up to you on portion sizes etc.) 

Frozen banana, peeled 

Frozen mango, peeled and cut up 

Coconut water/ almond milk/ liquid of choice 

Baobab powder (optional, but I recommend) I use this one

Method: 

Blend all ingredients in the blender until smooth, and once done, place in bowl and add toppings (or eat it straight from the blender if you want haha!) 

I topped mine with banana, strawberries, coconut chips, buckinis, and cocotella (chocolate coconut spread… oh my!) 

The baobab gave it an extra tangy hit BUT it gave me so so much energy, oh my word. Recommend it 100 percent if you want some extra energy for throughout the day! 

Good food to make you feel good. 

Peanut Butter Cup Pancakes

Holy moley guacamole! These pancakes may be the most sickeningly delicious things I have ever eaten in my life. I am actually dead (in the good way). Peanut butter galore, pancakes galore, chocolate galore, coconut galore, fruit galore, delicious fudgy bites of Square Bar (they are so good by the way, read my review on them and how you can get them yourself because they are actually the best bar I think I've ever eaten). There is nothing wrong with this meal… Except my presentation and cooking skills haha! Not so beautiful, except for in regards to the taste. And that's what counts right? Maybe I'll nail it someday.

Ingredients: 

1/4 cup buckwheat flour and 1/4 cup brown rice flour (you could probably do all buckwheat flour) 

1/2 cup almond milk 

1 ripe banana, mashed 

1 tsp baking powder/ soda 

1 tsp vanilla extract or real vanilla (optional, but recommended) 

2 flax eggs (2 tbsp of flaxseed meal and 6 tbsp of water), at least left in the fridge for half an hour but the longer the better

Coconut oil, for cooking 

1-2 (or as much as you want, like me) cacao or carob powder 

Maca powder (optional, but recommended) I use this one

Approximately 2 tablespoons of peanut butter (I used Mayver's food coconut PB) 

Recipe:  

Make the pancake batter in a big bowl first! Have your flax eggs in the fridge and your banana mashed and ready. Combine the flours, baking powder and maca powder to the bowl and combine. Next, add your wet ingredients (almond milk, banana, vanilla extract, flax eggs) and combine to make the mixture nice and smooth. Then, place approximately half the batter into a smaller bowl. Add the peanut butter to this half, and stir to combine. And to the other half, add the cacao or carob powder and the maca powder and combine until all mixed together. 

Grease a pre-heated pan with coconut oil, and add a few spoonfuls of the cacao mixture to the pan. Then, in the centre of the not yet cooked pancake, add a spoonful or two of the peanut butter mixture. Allow to cook on the first side, and then flip to the other side and cook, then remove from the pan. Repeat procedure with the rest of the batter until all cooked :) 

I topped mine with a cacao peanut butter sauce, banana, blend co, and served with chopped up pieces of Square bars cocoa crunch bar and strawberries… oh gosh, I can't even begin to explain. Heaven is a place on earth with you (this stack) 

Sundays are for stacking, and if I'm going to stack, I'm going to do it right ;) 

Vanilla maca quinoa porridge

Simple is sometimes best. Especially if you're not feeling well, or indecisive about your toppings (I was a bit of both on this particular morning). I love porridge because it's quicker than you think to make, it's really versatile, and it's super filling and nourishing… and on mornings when I can't feel my fingers, it goes down super well! (So cold on those winter mornings, as much as I would love a big bowl of nana ice cream sometimes it just ain't going to happen)

Porridge is made out to be so not delicious, which is a shame, because with the right kind of attitude, it can be  the most delicious of them all!

Ingredients: 

2/3 cup quinoa flakes 

2/3 cup of almond milk (plus more, for as you go) 

Maca powder (I use this one) 

Vanilla extract, a couple of drops 

1 ripe banana, mashed 

Toppings of choice (go hard or go home I always say) 

Method: 

Add your flakes and milk to a saucepan, bring to the boil and then down to a simmer. After a few minutes of stirring and combining and cooking, add the mashed banana and shortly after, the maca and the vanilla extract. Combine and cook for a couple of minutes more, adding more milk if you need (I usually do) and then pour it all into a bowl with some delectable toppings and enjoy like only you know how! 

I topped mine with a big dollop (plus more after the picture) of Mayver's coconut peanut butter, slivered almonds, cacao nibs, dessicated coconut and lots of delicious fruit (banana, blueberries, strawberries) 

Yum yum in the tum! 

Carrot Cake Quinoa porridge

My favourite flavour combo. Porridge style. What more could a girl ask for really? Like a big cosy hug in a bowl. Heaven. Bliss.

This makes a nice big bowl due to the addition of the carrot cake, and it gets a serve of vegies in before 9am. It's love? I think so. 

Ingredients: 

2/3 cup quinoa 

1 plus 1/3 cup almond milk (or as much as you need)

1 carrot, finely grated 

Cinnamon and nutmeg, to your discretion 

1 banana, mashed

Chopped dates (optional but I love adding dates to porridge) 

Maca powder (optional) I use this one

Toppings of choice 

Method: 

Grate your carrot and mash your banana, and set aside. 

In a saucepan, add your quinoa and your milk, and bring it to boil and then down to a simmer, stirring continuously. After a few minutes, add the grated carrot and the mashed banana and stir through until combined, and allow to cook for a little while. At the last second, add your spices and maca (if you're using, I do recommend though!) and remove from the heat. Pop into a bowl with all your favourite toppings (you don't need heaps for this one as it is quite hearty, but I like using more banana, fresh figs (or dried figs, oh boy!), peanut butter (I used Mayver's foods coconut peanut butter) and blend co super sprinkle. 

You can't not at least feel a little better after this kind of morning. 

Coconut Quinoa Porridge

Oh this was a big bowl of love, just what I needed on this particular morning. Sometimes, food feels like a best friend you've had for a long time. It knows what you need, and it's there for you like a friend would be.

I love coconut, a lot. I also am loving porridge. And even though today is the last day of Winter, and I'm super excited for Spring, I'm hoping I'll still find opportunity to eat porridge. It's so delicious, any time of the year, right?

Ingredients: 

2/3 cup of quinoa flakes 

2/3 cup of almond milk (with extra to add as you go) 

1 ripe banana, mashed 

Coconut essence, a few drops 

Maca powder (optional, but recommended) I use this one 

Toppings of choice 

Method: 

Mash your banana, and set it aside. In a saucepan, add your quinoa and your milk and bring it to the boil, and then down to a simmer. After a few minutes, add the coconut essence and the maca powder, and stir to combine. Right at the end of your cooking, add the mashed banana and stir through and let it cook together for 1-2 minutes. Then, remove from heat. 

I topped mine with Mayver's foods coconut peanut butter, strawberries, a bit more banana, a few blueberries, Loving Earth Buckinis and Blend co superfood sprinkle. And I had it with a mug of coffee not coffee (which is delicious by the way!) 

Mmmmm food to warm the soul is always welcome in my apartment. 

Quinoa stuffed baked sweet potato

Oh my sweet hallelujah, I created the mega lunch to end all lunches. Seriously, I can't stress enough how delicious this was. So so so easy too. And so wholesome. Kept me full for hours, this will be a new staple in my life for sure. Versatile too (this is just one way you can fill a baked potato!)

Ingredients: 

1 sweet potato/ normal potato (if you like), with a small cross incision in the top 

Lemon juice 

As much quinoa as you like (I didn't measure it but I got leftovers from it which is good!) 

Whatever vegetables you want to use (for the stir fry part I used cherry tomatoes, capsicum, zucchini, carrot and a little spinach, and then for the quinoa part I used spinach and mushrooms) 

Tahini, hulled or unhulled (I used Mayver's food) 

Olives, or any other toppings you would like (it's optional) 

Oil of choice, for cooking 

Method: 

I put the sweet potato on a piece of baking paper in the oven, and put it on 180 degrees celcius. Check as it's cooking, but it should take around 20 or so minutes (depending on the size/ length of your potato) 

Meanwhile, in a pot, add your quinoa and some cold water to the stove and bring it to the boil, and then to a simmer with the lid on, stirring occasionally. 

Put some coconut oil in a hot pan (or whatever oil you're using) and when it has melted, add your vegetables (except the tomatoes and the spinach) and saute until almost fully cooked, and then add your tomatoes. Keep them cooking for a minute or so more, until the tomatoes have started to blister, and then add the spinach. Remove from the stove and place at the bottom of the bowl, except for the spinach and the mushrooms. 

When the quinoa is fully cooked, drain it and add lemon juice and the vegetables you're tossing through and stir to combine. Then, when the potato is ready, remove it from the oven and split it open in the bowl, and spoon your quinoa mixture on top of the potato. 

In a small bowl or ramekin, add tahini, lemon juice and a little bit of water and combine (adding more or less of ingredients if required to perfect consistency) until a runny dressing consistency. Then, add it to the dish. 

And eat it all up and smile at how delicious it is :) (well, I did anyway) 

I also had it with an Organic Burst acai maqui banana coconut water smoothie topped with chocolate Loving Earth buckinis and JT's coconut essence coconut chips, and of course a block of Pana Chocolate because lunch dessert is absolutely a thing. 

Vegan "Ice Magic" (chocolate hardening sauce)

Guys. Remember ice magic? That stuff you used to pour on your ice cream or frozen desserts and it would go all hard and crunchy and delicious and it was the love of our lives? But so full of processed crap and no good for us?

Well, I have a version that will make your mind, body and soul sing (I don't call myself feedingmindbodysoul on instagram for nothing, hehe)

SUPER EASY. Super tasty.

Pictured: The "ice magic" on top of Sticky Date nana ice cream. Recipe in index for this one. 

Ingredients:

Melted loving earth chocolate (depending on how much you want to make, I used 2-3 squares for this one)
A tablespoon of coconut oil (would need more for more sauce, or less for less sauce)

Method:
Melt the chocolate (whatever chocolate you are using, doesn't have to be L.E. but it is my favourite hehe) until almost entirely melted (still in tact) and then add the coconut oil and stir/ combine until it is mixed together thoroughly, then quickly add to whatever you are using it for. It will eventually harden and be amazing.

Enjoy that, eat it all up and smile for me baby!

Sticky Date "nana ice cream"

Oh boy, do I love sticky date. So.much.yum. Dates really are just too delicious to even try to explain. I'm sure (or hope) you agree. Combined with maca… flavour sensation. Combined with bananas… even better. Unf.

So here is my recipe for a dish that combines all three rather nicely, if I do say so myself.

Pictured: Sticky date nana ice cream, topped with raspberries, fresh banana, Loving Earth Chocolate Buckinis, JT's Coconut Essence Coconut Chips, vegan "ice magic" hardening chocolate sauce (recipe in recipe index) and chunks of Square Bar! 

Ingredients: 

7-8 frozen bananas, frozen at least over night 

Almond milk, a few splashes (just enough to blend) 

A few chopped dates 

Maca powder (optional, but recommend. I recommend this one) 

Method: 

Chop dates into small chunks, and add to blender with maca powder (if using, as much as you like really!). Then, add your frozen bananas (broken into chunks so you don't break your blades) and a splash or so of almond milk (you can add more during blending process if required) and blend until all combined in a smooth ice cream consistency. 

Place in a bowl, and top with your desired toppings (the more the better if you ask me hehe). 

You can use as many or as little bananas as you like, I personally enjoy a large bowl of the stuff because it's so damn tasty, but live your life poppets :) 

Carrot Cake Pancakes

Pictured here: carrot cake pancakes, topped with coconut yoghurt, a cacao peanut butter sauce, banana, blend co superfood sprinkle and some raspberries! 

As you probably know, I love my carrot cake. A lot. It's just so delicious and such a fun way to get some veggies in, if you don't like them :)

I love carrot cake oatmeal and usual carrot cake on illegal levels, but carrot cake pancakes… unf. They make take the cake(s) on this one!

I add maca (from Organic Burst) because not only does it add an extra level of deliciousness to my meals, it gives me a good hit of energy in the morning to keep me going, and it has so many nutritional benefits, and balances out your hormones… how good is that? But it's optional, but I do recommend. You can barely taste it anyway, depending on how much you put in of course.

Go wild with the toppings, experiment with what you like best. I always try to mix it up, more fun that way.

Ingredients: 

1/2 cup buckwheat flour (this flour works best as the carrot is too moist for other flours I have tried) 

2 flax "eggs" (or chia eggs, 2 tbsp of flax to 6 tbsp of water, ideally left for as long as possible in the fridge) 

1 carrot, grated finely 

1 tsp of baking powder 

As much maca as you please (I use this one, and go crazy with it) 

1 ripe banana, mashed (you can leave some out for topping if you want, I used a whole one though) 

1/2 cup of plant based milk (I used almond milk) 

As much cinnamon and nutmeg as you want (I won't limit you here, go wild) 

1-2 dates, chopped into small pieces (optional again, I love it though) 

Method: 

Make your flax eggs first (or make overnight) and leave in the fridge for as long as possible. Then, grate your carrot finely and put it in a big bowl. Add your dry ingredients (flour, baking powder, maca, spices) and mix til combined. After that, mash your banana and add it to the bowl with your other wet ingredients ("eggs", milk and your chopped dates) and mix until everything is combined.

Grease a non-stick pan with coconut oil, and then cook your pancakes one by one in your desired size/ thickness, until you have made the whole batter. You should flip after a minute or so, or when it starts to go golden on the bottom and bubbles form at the top.

Add yoghurt, a sauce, lots of yummy toppings, a scoop of banana ice cream, or even some icing would be cool! Don't hold back. Enjoy that stack and enjoy your day beautiful people!

Chocolate Chunk Raspberry Brownies

So I wasn't prepared to post this recipe because I was like "this is the biggest guessing game ever and it probably won't work out too well" but YOU KNOW WHAT. I have too little faith in myself! These were really gosh darn tasty, if I do say so myself. And then I was like "ugh but they could be even better than this, this could be just mediocre for their potential…" but so many lovely folk asked for a recipe anyway so you know what? I just decided to give it a crack and post it and see (if any of you make them) what you think, if they are good enough.

 Warning: because of the raspberries, part of the mix might appear a bit more moist and wet than the rest of it when it's fully cooked. Don't panic, it's just the fresh fruit playing part. You'll just have a little moist bit in the brownie when you bite in… so delicious. 

Ingredients: 

1 cup of almond meal (either make your own or store bought) 

2 tbsp of olive oil (you could use any oil but I like olive oil in baking) 

1 cup of dates, pitted (can be chopped if you like) 

3-4 tbsp of cacao powder (depending on how rich you like your brownies) 

1/3 cup of rice flour and 1/3 cup of buckwheat flour (experimenting with the flour combos is okay, just make sure you're ready to adjust liquid amounts!) 

1 tsp vanilla essence 

2 tbsp baking powder 

2/3 cup of applesauce (you could probably also used mashed banana if you like, or flax eggs even) 

2/3 cup almond milk (I think I added a splash more during the mixing process, play by ear) 

Optional: maca powder (as much as you like if you're using it, really) 

My add-ins (also optional and you could add nuts or whatever else you wanted to) raspberries and Loving Earth dark chocolate, chopped 

Method: 

Preheat your oven to 180 degrees celcius. 

In a blender,  combine your almond meal, dates, oil, cacao, maca and vanilla until it makes a biscuit crumble-like mixture. 

Combine blended ingredients with the rest of your ingredients (except your raspberries, if you're using) and adding the milk slowly and mixing whilst adding, until a desired consistency is reached. Mix in half the raspberries until combined.

Pour mixture in a baking tin/ loaf tin, pop on top a few raspberries and spread evenly and allow to bake for 20-30 minutes.  

Tip: don't remove the brownies from the tin for at least 1-2 hours after baking, to prevent lots of cracking. 

AND ENJOY. I personally ate them really quickly because I love brownies… but up to you. Freeze them if you want them to last longer, so you can always have a little snippet of heaven ready for you when you are. 

Lots of love! 

Caramel Apple Pie Pancakes

I used to love Apple Pie. Especially with whipped cream. Whoops. Not sorry about it.

But when I became a coeliac with a dairy allergy and then a vegan, all of those dreams of being able to just simply go to the bakery and pick up a good old apple pie or an apple turnover, still piping hot and all, died. They have been long dead. I haven't done that kind of thing in years. If I could, I would. Believe me. Every day (hehe).

BUT LET US NOT GET ALL SAD NOW. These pancakes… wow. It was a taste of my childhood again. A taste of pre-ballet training program, Mum's shout kind of afternoons. And it tasted good man. It tasted so good. Next time, I will be trying with coconut yoghurt, for the full blown effect. Try it with me. Here comes the recipe loves…

Ingredients: 

1/4 cup Brown Rice flour 

1/4 cup Buckwheat flour (you can use all the one type of flour if you want) 

1 tsp Baking powder/ soda 

Maca powder (as much as you like, I use this one) 

1 apple, half very finely chopped or grated and the other half in bigger chunks, all peeled 

2 flax or chia eggs (1 tbsp flax or chia to 3 tbsp of water is one egg, so two of those) 

1/2 cup of almond milk/ any plantbased milk 

1 banana, mashed (you can leave half of the banana out for decoration if you like, in which case don't mash the whole thing) 

Optional: cinnamon (not really an option, you need cinnamon in there c'mon guys hehe but as much as you like, I personally put illegal amounts in there) and maca powder (not necessary, but I love maca and it gave it the caramel flavour) 

Method: 

Make your flax eggs first and foremost, and pop them in the fridge for a little while. In the mean time, peel your apple and cut it in half, with one half for the poached apple and the other for the pancakes themselves. For the poached apple, cut them into bigger chunks. Put a saucepan of water on to boil and coat your apple pieces in a mixture of vanilla, cinnamon and maca and pop them in the boiling water. Reduce the heat so that the apples can simmer for 10 minutes or so, until soft. Remove from the heat. 

Move onto the pancakes now! Put all the dry ingredients (so the flour/s, the baking powder, and the cinnamon and maca if you're using them) in a bowl and combine. Then, add the wet ingredients (mashed banana, flax eggs, milk) and the grated or finely chopped bits of apple and mix with the dry ingredients, until all mixed together. 

Heat a pan with oil of choice (I used coconut oil) and make your pancakes one by one until all the mixture has been made. Feel free to reheat your poached apple too, and serve it all hot hot hot! 

I topped mine this morning with Mayvers Coconut Peanut Butter (about half a jar… at least), the rest of the banana, the poached apple and Blend Co sprinkle. But it would go with so many things! Coyo, berries, maple syrup, whipped coconut cream…. the options are limitless. 

Go crazy kittens!  

Tiramisu Pancakes

I am Italian, and come from a large Italian family who love to cook (and eat). Before becoming allergic to gluten and dairy and now being a vegan, I would eat a whole batch of my Nonna's tiramisu with a spoon in one sitting, no sweat. Now, it makes me feel sick to think about it, because I know how badly my body would react. And ever since becoming allergic and not being able to eat it, nothing has ever quite lived up to it. I've tried raw tiramisu cakes countless times and yet… they are delicious, but not the same.

UNTIL NOW.

Holy dooley these pancakes change everything. I am in love. My favourite things: coffee, cacao, coconut. All in one. Boom. Bingo. So easy too. But they seem so decadent, but in a sophisticated way.

I also changed around the recipe for the batter for these bad boys, so they were extra fluffay today (so fluffay, I'm going to die!)

Pictured: Tiramisu pancakes topped with Coyo yoghurt, homemade raw cacao sauce, banana, blend co superfood sprinkle and Loving Earth Raw Caramel Chocolate shavings 

Ingredients: 

1/4 cup buckwheat flour and 1/4 cup brown rice flour (the new addition was adding 1/4 cup brown rice flour in place of 1/4 cup buckwheat flour, and I liked it!) 

1 tsp baking powder/ soda 

1 tbsp maca powder (optional, or as much as you like) 

1 as ripe as possible mashed banana (I just started a new banana for decoration purposes, the more banana in the pancakes the better in my opinion) 

2 flax or chia eggs (2 tbsp flax/ chia to 6 tbsp water) (tip: it's best to make these at least half an hour before, or even the night before if possible) 

1/2 cup almond milk/ any dairy free milk 

1 tbsp sweetener, if desired (coconut sugar, agave, maple etc.) 

As many coffee granules of espresso powder as you please (depending on your tastes for coffee flavour) 

Method: 

Combine all dry ingredients (so in this case the flours, the baking powder, the maca powder) and mix mix mix. 

 Then add all wet ingredients  (time for the milk, "eggs", sweetener if you're using it) and combine with the dry. Mash your banana and add it to the mixture, in addition to the coffee, and don't stop til you've mixed it all up! 

Heat a pan with oil of choice (I use coconut oil) and cook pancakes one by one, until your stack is complete. Add the toppings that make your heart sing. Mine were coyo yoghurt, raw cacao sauce (recipe following), banana, blend co sprinkle and some Loving Earth caramel chocolate I grated up mmmmhmmm baby. 

Raw cacao sauce: 

Ingredients- equal parts cacao powder, coconut oil and sweetener (as much sauce as you want to make, I used 1tbsp of each for this recipe) 

Method: 

Melt the coconut oil (cold pressed) with the cacao powder and sweetener until runny and combined. It will harden and thicken, so pour it on top as you please. 

And enjoy babies!