It’s a big claim, I know, but I’m 100% certain that this Chocolate Peanut Butter Smoothie Bowl is simply the best….
Like everyone else in the world, I’m a salted caramel fiend. It’s. Just. So. Good….
I’ve realised recently that I am completely banana dependent. I eat them for breakfast (in pancakes, in & on top of porridge and granola, in smoothie bowls, on toast), in drinks (smoothies, especially my Vegan Choc-Banana Protein Smoothie), and for snacks (simply on its own, or in cookies, banana bread, and of course: muffins).
I kind of feel embarrassed admitting this, but I honestly feel a slight sense of anxiety when my banana supplies deplete, and I get a feeling of satisfaction when my fruit box is once again replete. Does anyone else get this, or am I a weirdo on my own here?
Regardless of my banana induced lunacy, here are some lip-smackingly good Vegan Chocolate Chip Banana Muffins which were the result of lots of overripe bananas and, big surprise, my banana fixation.
But they’re really, really, really good. Like really good. I would say I’m being biased, but my boyfriend gives them 9 out of 10, which is pretty high.
These Vegan Chocolate Chip Banana Muffins are succulent, fluffy and full of chocolate surprises thanks to the roughly chopped pieces of dark chocolate. The bananas add a beautiful richness and body to the muffins, as well as a heavenly taste paired with the chocolate.
1 cup oat flour (simply process 1 cup rolled oats to a flour)
1/4 cup whole rolled oats
1/4 cup brown rice flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp cinnamon
1 tbsp coconut sugar
1/4 cup melted coconut oil
1 tsp vanilla paste
3 mashed large bananas
1 tbsp plant-based milk, such as rice milk
1/4 cup roughly chopped Loving Earth Hazelnut Chocolate (or chocolate of choice)
Preheat the oven to 180c/350f and lightly grease a muffin tray with some coconut oil.
In a large mixing bowl, mix together the oat flour, rolled oats, rice flour, baking soda, cinnamon and coconut sugar.
In a separate bowl, combine the coconut oil, mashed bananas, vanilla and plant-based milk well.
Now add the wet mixture to the dry mixture and mix until well combined. Lastly, fold in the chocolate pieces.
Spoon the batter into the muffin tray, filling each hole 3/4 of the way (I was able to fill 10 muffins from the batter).
Place in the oven and bake for 18-20 minutes until golden on top and a skewer comes out clean.
Well, I’m not quite sure what to say about these Mini Berry Crumbles because anything I say probably won’t do these scrumptiously divine little desserts justice. But I’m going to try.
Sweet, crumbly, golden on top, deliciously gooey underneath, a little bit tart, bursting with vanilla, nutty and positively mouthwatering. Does that paint a worthy picture? If not, I hope the photos will.
Ever since the cooler weather has kicked in, I’ve been cravings all things warm: bed, the sun, soup, porridge and of course, hot berry crumble.
But instead of making a huge dish I would inevitably eat in one sitting (not that there’s anything wrong with that!), I decided to satisfy my cravings with these Mini Berry Crumbles for me and my boyfriend to tuck into while we watch Orphan Black in bed.
And they truly are satisfying. They’re just the right amount of everything. Sweet but not too sweet; full of flavour from the fusion of berries, vanilla, rice malt syrup and cinnamon; and let’s not forget that wonderful moment of breaking through the crumbly top layer and digging into that bubbling, syrupy baked berry goodness.
1 cup frozen or fresh mixed berries
2 tsp lemon juice
2 pinches of cinnamon
1/4 cup almond meal
3 tbsp rolled oats
1/8 tsp cinnamon
2 tsp pepitas
1 tbsp rice malt syrup
1/4 tsp vanilla bean paste/extract
1 tsp melted coconut oil
Start by preheating the oven to 180c.
Divide the berries between two ramekin dishes and add the lemon juice and pinches of cinnamon on top of the berries.
In a bowl, combine the almond meal, rolled oats, cinnamon and pepitas. Then add the wet ingredients and use your hands to create a crumbly mixture.
Now divide the crumble mixture between the ramekins, making sure each dish has an equal amount.
Bake them in the oven for 20 minutes, or until the crumbles are beautifully golden and smell like a dream.
For me this means thick woolly socks, enjoying steaming cups of tea in bed, oversized sweaters, warming veggie soups, long baths, and of course, big bowls of porridge.
My go-to porridge recipe is my Basic Oats Recipe, but sometimes I feel like something a little extra.
Enter Maple Cinnamon Roasted Pears. These pears are a perfect way to spice up a bowl of oats. The cinnamon spice and the maple bring out the rich, sweet flavour of the pears – taking a wholesome bowl of porridge to another level of deliciousness.
But these Roasted Pears aren’t reserved for Porridge alone. They are a beautiful accompaniment atop pancakes or simply as a dessert with a scoop of yogurt or icecream and a drizzle of date syrup.
Maple Cinnamon Roasted Pears
2 ripe pears
1/2 tsp cinnamon
1 tsp pure maple syrup
1 tbsp coconut oil
Preheat your oven to 180c and line a baking tray with baking paper.
In a shallow bowl, combine the cinnamon, maple syrup and coconut oil. Cut the pears in half and evenly coat the pears in the thick maple mixture.
Now place the pear halves with the cut side facing up on to the baking tray and put them in the oven. After 10 minutes, flip the halves over and roast for another 10-15 minutes, or until lovely, golden and soft.
Meanwhile, make your porridge using my Basic Oats Recipe.
Once the pears and porridge are ready, serve the porridge in a bowl and place two halves of the Maple Cinnamon Roasted Pears on top – don’t forget to drizzle the lovely sweet syrup from the baking tray.