VEGAN GLUTEN FREE HEALTHY TREAT RECIPES!
Well, two weeks into lockdown and with lots more time on my hands and trying to keep my life as ‘normal’ as possible! Still going to the studio, with only the resident pigeons for company!!
I’ve been working on art projects, and doing those boring jobs that I’ve been meaning to do for ages….
I have been leaving at a decent time for the first time ever, so spending equal time at home.
So, Sunday was a day of cleaning, tidying and sorting, basically doing all those boring jobs that I haven’t had the time to do, can you see a pattern here?!
I also spent a good deal if time in my kitchen making some much needed sweet treats, with only what’s in the cupboard, and thought I’d share my recipes;
CHOCOLATE DATE BLISS BALLS (top left)
Makes about 8
-60g any nuts
-90g pitted dried dates (soaked in a little hot water for about 10 minutes)
– 2 tbsp any dried fruit
– 30g raw cacao powder, or ordinary cocoa
– 30g desiccated coconut plus a little extra for coating
– Pinch sea salt
– 1 tbsp maple syrup or other liquid sweetener
1. Place nuts in a food processor or blender and process to a fine crumb.
2. Add the other ingredients to form a dough ball.
3. Scoop out spoonfuls and roll into small balls, coat in desiccated coconut.
4. Keep in an airtight container in the fridge for a couple of weeks, or a couple of months in the freezer.
You can swap any of the ingredients, I used sultanas, you could use sunflower seeds or shredded coconut instead of nuts and try rolling in cacao powder instead of coconut for an extra chocolate fix!
HOMEMADE OAT MILK
Makes about 1L
– 2 pitted dates
– 1 litre cold filtered water
– 90g rolled oats
– 2 tbsp sunflower seeds
– 4 nuts, any
– 1 tsp vanilla extract
– Pinch sea salt
1. Put everything in a blender and leave to soak for about 15 minutes
2. Blend until smooth, should take about 2 minutes
3. Pour through a fine sieve into a bowl or use a nut bag if you have one, but there is hardly any pulp left so a sieve should be fine
4. Transfer to an airtight container and keep refrigerated for about 5 days.
This milk is really rich and creamy, much thicker than commercial shop bought.
My favourite plant milks are both oat and almond, but I need to conserve the small amount of almonds I have in my cupboard so for now it’s the humble oat!!!
My last recipe I made two ways, in the form of a bar and a cup. This is the star of the show, really gives you that chocolate kick. I like to have some in the fridge for when the cravings arrive, or keep them in the freezer and just take one out when you fancy!
RAW CHOCOLATES
Makes about 4 bars or 8 cups
-50g melted coconut oil
-2 tbsp cacao powder or ordinary cocoa
– 2 tbsp maple syrup or other liquid sweetener
– 1 tbsp nut butter, I like almond but I only had peanut butter in
– Pinch sea salt
– 1 tsp vanilla extract
1. Place all the ingredients in a bowl and mix well
2. Pour into a mould or mini paper cases, ice cube trays or anything you have
3. Sprinkle over topping if using, can be flaked almond, sea salt, dried cranberries are good.
I left the bars plain, and sprinkled a little desiccated coconut on the cups
4. Freeze for about an hour or so
5. Pop out of the moulds and refrigerate in an airtight container for a couple of weeks, or store in the freezer for a couple of months.
Remember these melt very quickly, so keep them cold……
I hope these recipes inspire, and show that like me you don’t have to be a good cook, they certainly aren’t perfect and that you can make something with very few ingredients.
All these recipes are dairy free, unrefined sugar free and gluten free (if using gluten free oats) they are also vegan friendly and healthy (ish). Just have fun and remember to taste and adjust the flavours.