Vegan Banana Buckwheat Chocolate Muffins

Vegan, Gluten Free, optional Sugar Free
IMG_2018_2

Guys, who here likes muffins.

I used to be so on the fence with muffins. I could take them or leave them, usually after eating the muffin top first. I think it’s because most of the muffins I used to eat were from the supermarket, and were a) HUGE so it was almost impossible to ever finish one without feeling obese and ill, and b) dry and super sweet and kind of…”clammy”. They also contained interesting ingredients like soy beans and monosodium glutamate.

No one wants that kind of muffin experience…no one.

IMG_1994 copy

But everything changed when I had one fateful muffin at Bourke Street Bakery. It was full of raspberries and dark chocolate chunks and so good I shed a little tear of joy. I think I ate one of those muffins after soccer every weekend for about a year, not gonna lie.

But sadly my friends, all good things come to an end. When I was given their cookbook as a present one year I realised why those muffins are so delicious! They’re literally little balls of sugary butter held together with some chocolate. Yuuuum. But also not yum when you’re lactose intolerant like me…

IMG_2003

Enter the muffin baking stage of my life. There have been some pretty exciting creations, including banana chai cupcakes with cinnamon cream and the best carrot muffin recipe I’ve ever tried. This weekend though I wanted fudgy chocolate cake and no messing about.

I decided to try a version of this cocoa banana bread with buckwheat flour instead of normal. A lovely reader let me know that she had great success with buckwheat flour, and I did too! I used only half buckwheat, half normal wholemeal but she used fully buckwheat so if you like the taste, give it a go!

Also add chocolate chips. No excuses xxx Have a great week guys!

One Year Ago: Peanut Butter Granola Clusters 

IMG_2019

Banana Buckwheat Chocolate Muffins:
2 cups mashed overripe banana
1 cup brown sugar (or maple syrup)
2 eggs, lightly beaten (or 2 tbsp chia seeds mixed with 6 tbsp water for vegan)
120ml olive oil
2 tsp vanilla extract
1/2 cup wholemeal flour
1/2 cup buckwheat flour
2 tsp baking powder
1 tsp cinnamon
pinch of salt

optional: 100g chopped dark chocolate, raspberries or nuts

IMG_2001

Preheat the oven to 160C (320F) and line 12 muffin cups with muffin papers.

Blend together the banana, oil, sugar, vanilla and eggs and set aside. In a large bowl, whisk together the flours, baking powder, cinnamon and salt. Mix the wet ingredients into the dry gently with a spatula, until just combined. Stir in any extras.

Fill the muffin cups 3/4 full and bake for 10-15 minutes, until the muffins bounce back at the touch and are cooked through. Enjoy!

IMG_1986 copy

Banana and Cinnamon Chocolate Cream Pie (raw and vegan!)

Vegan, Raw, Gluten Free and Refined Sugar Free
IMG_1237IT’S MY 100TH POST!! WOOH!
Guys, it’s happened. I finally made a banana cream pie. To say I’ve been thinking about making this for a while would win the understatement of the century award. I’ve had a little note in my phone saying “vegan banana cream pie!” for literally two years now. I never got around to making one because a) basically everyone and their grandma already has a recipe for it and b) I was scared it wouldn’t be nice enough to justify making a whole pie with no apparent purpose 😦 

But then I thought about it, and I knew there was a safe chance I would be able to eat the whole pie myself. Soooo vegan and raw banana cream pie time! And guess what, it’s probably the nicest thing I think I’ve ever made. I made it this morning, and literally half of the pie is already gone. Me and my sister demolished it

 IMG_1201_2
There’s so many good things going on in this pie. The base is packed with desiccated coconut and raw cacao and nuts for all those good omegas. Then there is a layer of fresh banana slices, encased in a creamy chocolate cinnamon avocado mousse, topped with vanilla scented coconut cream, topped with fresh passionfruit because YES passionfruit is amazing. End of story.
Screen shot 2014-07-03 at 1.42.43 PM
Guys, I’m really happy right now. This is almost as exciting as when I cracked the avocado brownie mystery. Or figured out the perfect vegan scones. Banana cream pie is kind of the most amazing dessert ever and I never even knew it. I never even tried it before. Who knows? I may have just created the most sacrilege, awful version of banana cream pie ever heard of. But I seriously doubt it 🙂

This is what you should make for your cynical bacon loving friends who think vegans, and especially “raw” vegans, are extremist crazy people. Just grab a big spoon of pie and waggle your finger at them as they rant at you and say “uh uh, shhh now, here you go” and shove that pie right in their pie hole. They will be forever grateful to you ❤ Have a great weekend everybody xx

One Year Ago: Gluten Free Pear and Hazelnut Muffins

IMG_1228
Banana Chocolate Cinnamon Cream Pie:
Base –
1 cup dried organic apricots, briefly soaked in warm water
1/2 cup walnuts, crushed
2/3 cup desiccated coconut
3 tbsp raw cacao powder

Filling –
2 ripe firm bananas
1-2 medium, perfectly ripe avocados
2-3 tbsp maple syrup or agave nectar
1 tsp cinnamon

1 can full-fat coconut milk or cream
~ for fully raw use 1 cup cashew cream instead of coconut ~
3 tbsp maple syrup
1-2 passionfruit, for topping
IMG_1233_2
Process all the ingredients for the base in a food processor until combined. Press into a 21cm or small pie tin firmly with your fingers. Keep in the freezer while you make your other elements.
Slice the banana and lay in circles on top of your crust. In between each stage try and keep the pie in the freezer so you keep its shape.

Blend the avocado, cocoa powder, cinnamon and maple syrup until smooth and creamy. Sweeten according to your own tastes, but this was enough for me. Spoon this over the banana slices and smooth down well to cover all the banana pieces and form an air-proof barrier.

I used coconut yogurt – blend with the maple syrup and spoon over the chocolate cream. For coconut cream, keep the can in the fridge over night. Take out in the morning and spoon off the thick cream that has formed at the top. Whip this with the honey until fluffy.

Top with the passionfruit and keep in the freezer until ready to serve. Don’t leave it too long, you don’t want to freeze it solid! You can make it ahead of time and keep it in the freezer, then the fridge for the hour or two before you serve it. Enjoy! Serves about 8
IMG_1223

Banana Cinnamon Cupcakes with Mocha Icing

Optional Vegan and Refined Sugar FreeImage

 It was my beautiful lady-friend Maevie’s birthday yesterday. You may remember her from the Chocolate Raspberry Layer Cake of last year. (If you followed that link, please accept sincere apologies for the horrendous photography). Maevie and I have been friends every since year 3, when she became besties with my twin sister. I can’t believe she’s twenty! It seems only yesterday she and my sister were running around the playground playing their weird little games. While me and my friends played horses or card games, Maevie would go around pretending to eat people saying they were KFC chicken tenders. 

I once walked in on her covering my sister in duct-tape telling her she was now a prisoner. Another time I found them playing with little plastic horses and pigs pretending they were Simpson characters. This was in high school!  Such good memories ❤ Maevie, like me, loves cake a lot. So I thought the present she would appreciate most would be something of the baked and covered in chocolate variety. 

Image

 Maevie’s actually a very skilled photographer herself. She’s given me countless tips on why my photos often come out looking like hideous brown blobs. I didn’t want her cupcakes to consist of only shades of brown, but I didn’t really have time to do any fancy icing either. Cue rose petals! There was a big bunch of pink roses on the table and I stole a couple petals to decorate these. If I had more time I would have made sugared rose petals, or maybe designed them a little like this rose cake

I used David Lebovitz‘ banana cake with mocha frosting and halved it to make these, taking a slightly healthier route with the icing. You can use your favourite vegan chocolate icing, or if you want the original recipe, it just said to melt 140g dark chocolate with 70ml of brewed coffee, then stir in 70g unsalted butter until smooth. The smell of the coffee melting with the chocolate is amaaaaazing. If I ever meet David I swear I might cry from gratitude for all the delicious cakes and ice cream flavours he’s brought into my life. 

I’ve given vegan alternatives, most of which I have tested but I used a chickens egg so I can’t 100% assure the chia seeds will make an adequate alternative. There’s only one egg though so I’m sure it will work fine! Also my sister would like everyone to know these were “the nicest cupcakes she’s ever tasted”. 

One Year Ago: Rich Chocolate and Caramel Brownies

Image

Banana Cupcakes with Chocolate Icing (Adapted from David Lebovitz)

150g (1 + 1/4 cup) plain flour

1 tsp cinnamon

1tsp baking powder

115g/1/2 cup butter (or 115ml/1/2 cup vegan butter or oil) at room temperature

150g (2/3 cup) white sugar (or honey/agave syrup)

1 medium egg OR 1 tbsp chia seeds blended with 3 tbsp water, at room temperature

2 medium sized super ripe bananas, mashed (about 250g or half a pound)

45g (3 tbsp) yogurt (coconut yogurt for vegan)

For the icing: 250g (half a tub) coconut yogurt mixed with 200g (7 ounces) melted dark chocolate and 2 tbsp runny agave syrup

 

Image

 For the cupcakes, preheat the oven to 180C (350F) and line 8 cupcake holders with liners. Mash the banana with the yogurt and set aside. Cream the butter or oil and sugar or syrup until fluffy and well combined. Set to low and slowly blend in the egg. In a separate bowl, sift the flour, cinnamon and baking powder well. Stir in half the mashed bananas into the butter, then half the flour. Repeat with the remaining halves and stir just to combine. Spoon into muffin cases and bake for 15-18 minutes, until golden and fluffy. 

Top with chocolate icing of your choice, and a rose petal if you want 🙂 The recipe makes 8 small cupcakes but can easily be increased for more! Enjoy 🙂 

Image

Coconut and Easter Chocolate Banana Bread (vegan!)

Vegan and Wholemeal

Image

 What happens when you have a law assignment + Easter chocolate + overripe bananas + desiccated coconut + free afternoon minus any rational thinking?

= The best banana bread in the world. 

It’s scientific and you can’t fight science. 

Image

 My house right now is like an Easter wonderland. There are so many eggs! Every kitchen surface is adorned with colourful piles of rabbits and caramel balls and chocolate freckles.  It’s beautiful but it’s so overwhelming! My tongue doesn’t even register sweet anymore: everything just tastes like chocolate. 

I put my fancy chocolate Belle Fleur egg to the perfect use this year, making David Lebovitz’ chocolate sorbet. It was so rich and just wow. I’m going to go have some more as soon as I finish writing this. 

But what to do with all the little Easter Eggs? I don’t want to hurt any Easter Rabbit feelings, but those little cadbury eggs you get buckets of every year aren’t exactly top quality. They’re kind of overly sweet and chewy. They somehow TRANSFORM when you add them to a banana bread. 

Image

 They melt into little pockets of Easter flavoured sunshine. I threw in all the little eggs on the counter, which included caramel eggs and white chocolate eggs. All of them tasted awesome! For a completely vegan bread, obviously use vegan chocolate. Bittersweet eggs went in there too and were amaaazing. 

I halved the amount of flour the recipe asks for and replaced it with finely desiccated coconut. The bread was softer and denser than normal, and in my opinion much better. The coconut gave the bread a slightly buttery texture? If that’s a thing? Super soft and crumbly and moist. (Mooooist.) 

I really recommend making this with your Easter chocolate, even if you have to freeze it for a week or two until you come out of your chocolate coma. I especially recommend making this right in the middle of the time you have allocated to writing your assignment. Trust me, it will make you feel much better.

One Year Ago: Chocolate Brownie Caramel Sandwich Cookies

Image

 Chocolate Coconut Banana Bread (Adapted from this recipe

Dry Ingredients- 

1 cup (125g) wholemeal or plain flour

1 cup (80g) desiccated coconut

1 tsp baking powder

1 tsp cinnamon

100g chopped up chocolate eggs, or normal chocolate

Preheat oven to 180C (350F) and line a loaf pan with baking paper. Whisk together all of your dry ingredients and set aside. 

Image

 Wet Ingredients:

110g (1/2 cup) brown sugar

110ml (1/2 cup) butter or olive oil, for vegan

2 eggs at room temperature (or 2 tbsp chia mixed with 4 tbsp water)

2 medium bananas, mashed 

80ml (1/3 cup) black coffee

Beat together the oil or butter and sugar until fluffy, Slowly incorporate each egg, until combined. Beat in the banana and coffee, then stir in the dry ingredients until just combined. Pour into the tin and bake for 35 minutes (check from this point, it may take longer) until the top is golden brown and a skewer comes out clean. Enjoy!

Image

Caramelised Banana and Mango Coconut Tarts (using Coyo!)

Vegan, Sugar Free, Gluten Free 

Image

When I was little I had what you could call a “dairy addiction”. I ate a lot of dairy. A LOT of dairy. I had a daily addiction to ice cream, I used to buy cartons of plain milk at school and chug them, I just loved all forms of dairy. I remember once eating a litre of dark chocolate ice cream whilst watching Gilmore Girls with my friend. (It was glorious). 

But last year I discovered to my horror that I’m lactose intolerant! Weep with me 😥 It started with a month or two of going without any dairy to see if that was causing my stomach pains, and lets just say when I tried introducing milk again…it was messy. I’ve pretty much found a substitute for everything now except yogurt. Yogurt is my life, I can’t really live without it for any stretch of time. That’s why the discovery of coconut yogurt for me was a BIG DEAL. And this coconut yogurt is really good!

Image

 I don’t know if you’ve heard of Coyo, but it’s a delicious all natural product made out of pure coconut milk. They have fruit flavours, plain yogurt, and even ice cream which I can affirm is very creamy and lovely. Coconut is packed full of health benefits. It can aid in weight loss, indigestion, blood pressure, it boosts your metabolism and is wonderful for your skin. It’s high in fat, but this ‘saturated fat’ is not the terrible idea of saturated fat you have from pictures of beef lard and butter. The fat from coconuts is low in palmitic acid, which is the bad stuff in animal sources of saturated fat. While it does raise your bad cholesterol levels by a degree, it also raises your good cholesterol levels. 

Basically if you’re trying to decide between ice cream and coconut, coconut is the healthy option. It doesn’t deserve it’s reputation as a dangerous fat source. (Coconut oil on the other hand is a whole other kettle of fish and I personally don’t cook with high amounts of it). Anyway my point is, Coyo is a very healthy and creamy product. It has no added nasty’s so doesn’t last long in the fridge, but it tastes pure and sweetly of coconut and is a very nice alternative to yogurt. 

Image

 I’ve decided that this week should be coconut appreciation week. In honour of that I’m making coconut recipes all using Coyo to show you my favourite ways of eating it. (I will admit a lot of it was eaten from a spoon standing in front of the fridge). The caramelised banana and mango combination was inspired by this weeks beautiful clear weather. Goodbye Summer! There is a coconutty walnut base, creamy sweet banana slices and a topping of delicious mango flavoured Coyo sweetened with a little maple syrup. 

This was just the way I wanted to take these tarts this morning. You can be as creative as you like! Fill the bases with whatever flavour you choose and I bet fresh berries on top wouldn’t go astray. Make sure you keep these little babies in the fridge so that the bases keep strong. And always use a clean spoon when eating your Coyo! Because there are no added preservatives you have to be a teeny bit more careful. Hope you enjoy!

One Year Ago: Brownie and Fresh Berry Cheesecake

Image

 Coconut, Banana and Mango Tarts:

Base:

1 cup walnuts

1 cup sultanas or dates, soaked briefly in water

1/2 cup desiccated coconut

Drain the sultanas or dates well and blend everything together until it forms a loose dough. If you don’t have a strong blender, make sure you crush up the nuts and cut the fruit first. Line 8-10 small tart moulds with plastic wrap or paper and press in the dough on the bottom and up the sides (make sure the bottom is quite thick). Keep in the freezer until ready to fill, to make them easier to use. 

Image

For the filling:

1 banana, sliced into dimes

1 tablespoon coconut butter 

2 tsp raw sugar

1 tub mango coconut COYO

2-3 tablespoons maple syrup or agave syrup, depending how sweet you want it

Combine the coconut butter and sugar in a small pan. Once melted, add in the banana slices and fry until just caramelised on each side. Place 2-3 pieces in each tart. Blend the coconut yogurt and agave together well. Spoon over the banana pieces. Keep in the fridge until ready to eat. Enjoy! 

Image

Fudgy Cocoa Banana Bread with Chocolate Chunks (vegan)

Vegan, Refined Sugar Free

IMG_8917

 Tomorrow is me and my boyfriend’s two year anniversary! Two years ago this week I’d been waiting for him to properly ask me out for four months, and he kept texting me but never actually asked! So finally I just thought this is ridiculous, and invited myself over to watch a movie. I got lost on the train and was an hour late to the station, but I made it! We watched the Hangover. His favourite line is when Alan says “that’s how I’ve managed to stay single this long”. He drove me home at 2 in the morning because the last train had left. We’ve been together ever since. 

I made him a chocolate banana bread because he loves dark chocolate, and he loves banana bread. His ultimate dessert is probably brownies but I’ve made so many of those recently I don’t think I could face them again for a while. So this here is a rich, fudgy and very very chocolatey banana loaf. (Definitely more on the cake side of loaf). 

Image

I was inspired to make this after seeing Smitten Kitchen‘s amazing banana chocolate bread last week. I adapted my classic vegan banana bread to make a chocolate version, because I wanted the cake to be healthy too. (I’m that sick kind of person that thinks ‘whole-grains’ and ‘healthy fats’ in a cake make a better present than delicious sugar and butter…I know). So there is raw cacao powder as well as the rich dutch-processed kind, chia seeds, maple syrup and of course lots of banana 🙂 

I wasn’t expecting this to come out so moist and chocolate flavoured. The espresso really brings out the chocolate flavour, so don’t leave it out even if you’re a coffee fan! When I was in year 9 I did a term project which involved baking a chocolate cake every single week using different rising agents. It got to the point where I didn’t need a recipe, I didn’t need a scale, I probably could have made it blind-folded. I don’t have that recipe anymore but I remember the strong smell of warm coffee that would come out of the oven as it baked. It was such a good chocolate cake! And not coffee flavoured at all despite using a whole entire cup. 

Image

 This cake freezes really well (although I don’t think it will have to it’s so popular). Just cut into slices and wrap well with plastic wrap. You can eat it with ice cream and chocolate sauce if you want a crazy good dessert, or just slice it up with tea. It’s a very versatile cake. It only takes about an hour to make from start to finish too! So really, what are you waiting for???

Also, I’ve put chocolate chips as ‘optional’ in the recipe. That was a lie. There’s not really an option is there. Especially not if this cake is for someone you love!

One Year Ago: Plum Jam Swirl

Image

Chocolate Banana Bread with Chocolate Chunks:

2 very ripe bananas, mashed well

80ml (1/3 cup) brewed coffee

110g (1/2 cup) sunflower oil or butter for non-vegan

100g (1/2 cup) brown sugar or 1/2 cup maple syrup

3 eggs, or 3 tbsp chia seeds mixed with 6 tbsp water to make gel

120g (1 cup) plain white flour

120g (1 cup) cocoa powder, half cacao powder optional

2 tsp baking powder

optional: 1/2 cup dark chocolate chunks, 1 tsp vanilla extract, 1 tsp cinnamon

Image

Method: Preheat oven to 180C (356F) and line a loaf pan with baking paper. In a medium bowl, whisk together the cocoa, flour and baking powder. In a large bowl whisk the oil and syrup or sugar until well combined. Add in the vanilla if using, and the chia or eggs. Whisk well until combined. Add in the espresso and mashed banana and mix the wet ingredients well. Sift in the dry ingredients and stir just to combine. Stir in the chocolate chunks. Pour into the tin and bake for about 30 minutes, checking five minutes beforehand to stop it overcooking. Lasts 4-5 days, serves about 8-10. 

Image

Cinnamon Chocolate Mousse with Raspberries

Raw, Vegan, Gluten Free, naturally Sugar FreeImage

 I was so unprepared to go back to uni this year. For starters I didn’t realise we went back a week early until the Saturday before, so I turned up to my first class with a highlighter and a notebook from last year with half the pages ripped out. I sat down in the wrong room, finally arrived to my class 20 minutes late and had to sit by myself in the front row. I’m a smooth operator what can I say. 

For another class I have a presentation that I haven’t started due next week, where I’m pretty sure I have to do a standup poetry and video performance in front of the class…lord help. 

Image

As a result of my study stresses I’ve been making this chocolate mousse on a weekly basis. The only thing standing between me and chocolate mousse every day for breakfast is the price of avocados! I mean come on green grocers. 2 avocados for $10 is not a laughing matter. 

The other day as I was preparing to watch an entire season of Supernatural instead of reading my TORTS cases, I struck upon chocolate mousse gold. It was so amazing I had to instagram it before I’d even eaten it! Noooo way. 

Image

 I had decided to take it down the Mexican chocolate road and added a pinch of cinnamon, a teeny tiny bit of ginger and the TINIEST little wisp of chilli. It was a flavour explosion in my mouth, all I’m going to say. With a sprinkling of fresh raspberries on top you can’t really get any closer to chocolate heaven. 

I promised myself this week I would try and make something without chocolate for the blog. But then I realised it’s been two whole weeks since I posted a chocolate recipe! That’s not right and it sure isn’t normal, so chocolate mousse get in my belly. Also how cute is my new rose teacup! The family I babysit for gave it to me as a present and I got way overexcited…I might have scared the children a bit. You can play with the flavourings of the mousse to suit your preferences. Even leaving out the spices all together tastes great. My favourite at the moment is just with cinnamon and almond milk, but I can imagine a little vanilla wouldn’t go astray. 

One Year Ago: Fluffy Cinnamon Apple Pancakes

Image

Cinnamon Chocolate Mousse with Raspberries:

2 medium avocadoes, perfectly ripe

2 medium bananas, perfectly (not overly) ripe and frozen

1/4 cup coconut or almond milk

1 tsp cinnamon

1/4 tsp ginger, or chilli, or both

3 tbsp cocoa powder

2 tbsp agave nectar or runny honey

Fresh berries, to top. 

Blend everything together and pour into cups. Top with fresh raspberries or other mixed berries. Chill for at least an hour before eating. 

Image