Rhubarb and Apple Crumble

21 Jan

This is probably a rather healthy desert – I mean, it’s pretty much muesli disguised as pudding! (Although, probably anything could disguise itself as pudding if it sprinkled a bit of sugar on itself). With lots of fruit, seeds, and oats, it does provide a chunk of nutrition. And sugar… for energy…? The trick with crumbles is to use lots of apple; they’re nice and sweet, cheap, and bulky, so provide a good base to full out the crumble, and use smaller/more expensive tasty fruits for the flavour.

Rhubarb Crumble

INGREDIENTS

3 Apples
2 branches Rhubarb
3 Plums (or another branch of Rhubarb)
1 Tblsp Sugar
3/4 C Flour
1/4 C Margarine
1/2 C Oats
1/4 C Brown Sugar
2 Tblsp Pumpkin Seeds
2 Tblsp Sunflower Seeds
A pinch of cinnamon

INSTRUCTIONS

Peel the apples, then slice them up as well as the rhubarb and plums. Chuck them in a pot, sprinkle with the sugar and cover with some water. Bring to the boil, and let it do so until the rhubarb is nice and soft.

While you’re waiting for the fruit, in a food processor (or with your fingers) blend together the flour and marg to form crumbs. Then blend in the oats, brown sugar,  seeds, and cinnamon.

Drain the fruit, layer onto a dish, then sprinkle the crumbs on top. Bake at 200ºC until it starts to brown on top.

  *Authors note: If I wasn’t writing this for Tahini Sauce, which claims to be “low in sugar, low in fat”, I would probably also grate some chocolate onto the fruit before putting the crumbs on, and mix in some maple syrup.

Caramel Slice

27 Jun

This was yet another pregnancy craving, and a somewhat (I feel) epic undertaking of food-creation. I refused to drive across town and buy expensive vegan caramel sauce (or condensed milk), nor do I feel you should have to do this either. The flip side being that I had absolutely no idea how to make caramel sauce – of course, I didn’t dare tell the pregnant person this, and with utmost confidence declared that I could make caramel sauce easy-peasy.

If you do have an easy, delicious, cheap caramel sauce recipe you use, please do send it to me :)

INGREDIENTS

Base

50g Margarine
1/4 C Sugar
1 C Flour
2 tsp Baking Powder
1/4 C Water

Caramel

150g Margarine
1 1/2 C Brown Sugar
1 C Soy Milk
1 tsp Vanilla Essence

Chocolate Icing

100g Chocolate
1 1/2 C Icing Sugar
2 Tblsp Soy Milk

INSTRUCTIONS

Blend (or mush it all together with your hands) together the marg, sugar, flour and baking powder to form crumbs (or mush it all together with your hands). Stir in the water to produce a thick dough. Push this into a lined, greased tin and bake at 180ºC for 25 minutes, or until the top is just starting to brown. Leave the base to cool completely (feel free to accept the fridges help, but make sure the tin has cooled down first!). Keep the slice in the tray, as it will stop the caramel and chocolate going everywhere when you add it.

Melt the caramel ingredients in a pot over medium heat, and then turn the heat up until it starts to boil. Reduce the heat again and leave to simmer for about 5 minutes. Remove from the heat, and give it a good mix (you really want to try whipping it with a wooden spoon) – it should start to thicken. If it doesn’t start to thicken, boil it for a few more minutes then try again. Don’t worry about over boiling, it will take a long time for this; you may have to boil/whip a few times before it behaves right. Pour the sauce over the base, and again leave to cool completely.

Over a low heat, melt the chocolate. Remove from the heat and mix in the icing sugar and milk. Spread this on top of the caramel, and again leave to cool. Once it has cooled completely you can remove it from the tin and cut it up.

Raw Macaroons

26 Jun
Jessie takes credit for this - I'm just posting it for her x

Unlike everything else I claim is healthy, these ACTUALLY ARE HEALTHY. As good as they taste, you’d think they’re full of sugar, but the truth is it’s just wonderful nutty goodness. All of a sudden I feel less guilty for eating half a plate of these.

INGREDIENTS

1/2 C Brazil Nuts
1 handful of Almonds
1 C Shredded Coconut
3 Tblsp Agave Syrup
2 Tblsp Almond Butter (peanut is okay)
3 tsp Coconut Oil
3 tsp Vanilla Essence
2 tsp Cocoa (or cacao)
Cinnamon
Generous pinch of Salt

INSTRUCTIONS

Blend all ingredients in a food processor except cocoa and cinnamon. Make sure this is sticky and dough-like. If not add more almond butter.

For vanilla – Place bite-size biscuits onto a tray and sprinkle with cinnamon.

For chocolate – Blend the the mixture with cocoa, then place bite-size biscuits on the tray.

Chill in the freezer briefly, then enjoy.

Passionfruit Cheesecake

22 Jun
Jessie takes credit for this - I'm just posting it for her x

Cheesecake is probably a vital piece of baking in an activist-vegan’s arsenal. I mean, it’s CAKE made out of CHEESE (well, not really, at all, but, you know..). No one would ever imagine they could go vegan and still have CHEESEcake, but now they can! Next time someone asks you that annoying question, “so what can you eat!?”, you can whip out a cheesecake and eat it in front of them.

INGREDIENTS

Base

1 C Ground Almonds (or almond flour)
1/2 C Soaked Sultanas
2 Tblsp Coconut Oil
2 tsp Vanilla Essence

Cheesecake

2 C Cashew Nuts, soaked overnight, drained
1/4 C Coconut Oil , melted
1/2 C Lemon Juice
1/4 C Maple Syrup
3 Tblsp Vanilla Essence
1 C Water

Topping

5 Passionfruit
1/3 C Maple Syrup

INSTRUCTIONS

Blend all base ingredients and press into tin.  Put in freezer. Blend all cheesecake ingredients, slowly adding in the water. Keep blending until smooth and creamy – this takes a wee while to become creamy. Bear with it, it will eventually. Drizzle atop of base and place in freezer. Mix passionfruit pulp with maple syrup, add more syrup if need be and blend well so that the passionfruit flavour distributes amongst the syrup. When the top has sufficiently solidified, drizzle the topping on top and freeze.

You may like to eat this straight out the freezer (like Jess), or leave it to sit for half an hour so it’s not freezing cold when you put it in your mouth (like me).

Dark Chocolate Ganache Tart

22 Jun
Jessie takes credit for this - I'm just posting it for her x

This is what I imagine a ‘Death by Chocolate’ pudding would be made from – just add chocolate ice cream! It was adapted from a raw recipe book, which talked about how bad unhealthy foods are, which means DUN DUN DUNNNNNN!!! This is totally healthy and good for you! (Just like that Banana Cake). Unlike the banana cake though, this is really rich and so somewhat self-moderating – and when I say something is rich, you should trust me on that.

INGREDIENTS

Tart Crust

3/4 C Cocoa
3/4 C Ground Almonds (or almond flour, if preferred)
1/2 C Maple Syrup
1/4 C Coconut Oil
Pinch of Salt

Ganache Filling

2 1/4 C Cocoa
2 1/4 C Maple Syrup
1 C Coconut Oil

INSTRUCTIONS

Tart Crust

Blend all ingredients in a food processor and press into base. Chill until set.

Ganache Filling

Blend all ingredients. Pour onto base. Chill or freeze until firm (approx 3 hours). Lick spatula. Get overtaken in a frenzy.

When cutting, be sure to do so with a hot knife, then clean and heat it between cuts. It’s sticky.

Banana Cake

17 Jun

For once, I have made something healthy! This cake uses 3 whole bananas, and 3 bananas is probably quite good for you. Eat a whole cake every day and you’re bound to be healthier than everyone you know!

<DISCLAIMER: There is also 2 cups of sugar in the cake, and the above is just a joke. I take no responsibility if you eat one of these every day and die.>

INGREDIENTS

125g Margarine
2 C Sugar
2 tsp Vanilla Essence
3 Large Bananas
2 C Flour
2 tsp Baking Powder

INSTRUCTIONS

Soften the marg, then beat in the sugar and vanilla essence. In a separate bowl, mash up the bananas, and then stir into the marg/sugar mixture. Sift in the flour and baking powder, mix, and pour into a lined cake tin.

Bake at 180ºC for about an hour. Leave to cool, then cover in chocolate icing.

Chocolate Crackles

8 Jun

Wiki says that these are great for kids to make, as they don’t require baking. What Wiki doesn’t tell you though, is that these are amazing! Probably because of all the sugar. Sugar being something you probably don’t want to feed your children too much of (hyperactive kids stuck indoors on a rainy winter day? No thanks!) – I propose that you get your kids to make these, and then eat them yourself.

INGREDIENTS

250g Vegetable Shortening
1/2 C Icing Sugar
1/2 C Coconut
5 Tblsp Cocoa
4 C Rice bubbles

INSTRUCTIONS

Melt the vege shortening in a pot over medium heat. While it’s melting, sieve the cocoa and icing sugar into a bowl. Mix in the coconut and rice bubbles. Once the vege shortening has melted, pout into the mixture and stir it up.

Spoon the mixture into cupcake cases, and refrigerate for 5 – 10 minutes.

 

Edit: I have since been informed you should add 1 tsp Raspberry essence and a small pack of dried cranberries to make these even better!

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