Coconut Vegan Double Cream!!

Coconut Vegan Double Cream!!

I discovered this incredible recipe the other day and was so blown away at how simple and delicious this coconut cream is! 

(Makes a whole jug) 

Ingredients:

1 can full fat coconut milk 

2 tbsp coconut syrup or golden or maple

1/4 tsp vanilla extract 

Place the can of coconut milk in the fridge until it's super cool. This is key for it to whip up. For speedy cooling place in the freezer for about 15 minutes. Open the can and pour into a bowl. Using either an electric whisk or a manual one whisk up until desired thickness, mix in the syrup and vanilla and serve! 

How easy is that! Serve over stewed fruit, apple crumble, vegan cake, frozen fruit, or even breakfast cereal. In the photo it's poured over my raspberry cashew cheese cake! 

Watch the video here: https://youtu.be/YPAMZLzfdd0

Coconut Vegan Double Cream!!

Oreo Cashew Cheese Cake!

Oreo Cashew Cheese Cake!

I made this amazing cheese cake for my house mates and they absolutely loved it! All you need is a cute pie dish, a blender and an oven.

(Makes 1 shallow cheese cake)

Ingredients:

2 packets of Oreo biscuits

500g cashews, soak for 1-3 hrs

1 lemon

4 tbsp coconut syrup or agave

100ml water

1 handful crushed raspberries

Chocolate Glaze:

1 tbsp coconut nectar

2 tsp cacao powder

2 tsp coconut oil

Twist the oreos and take out the creamy middle and set aside in two separate bowls. Crush up the biscuit part until its super crumbly and mix with a few tbsp of water to form a squishy mouldable dough. Line the dish with some baking paper, scrunch the paper up and then it will mould easier to the dish. Spread out the biscuit to form the base and place in the oven for 15 minutes  at 200 degrees celsius. Meanwhile,  place the soaked cashews into a blender along with the juice of the lemon, the syrup and about 100ml water. Blend until super smooth. Add in the cream from the oreos if you desire. Pour the thick mixture onto the cooled base, smooth out and top with the crushed raspberries. Mix the chocolate glaze ingredients together, melting the coconut oil in a pan if needed and drizzle on top of the cheese cake. Pop in the freezer for 2 hours or the fridge overnight. Serve! 

Oreo Cashew Cheese Cake!

Coconut Chocolate Chickpea Cookies | Healthy Vegan Gluten Free Sugar Free

Coconut Chocolate Chickpea Cookies | Healthy Vegan Gluten Free Sugar Free 

I absolutely love cookies as everyone does but it always requires either oats or flour. Today I came up with an amazing gluten free recipe using a can of chickpeas! I added coconut flour for an amazing coconut flavour but if you don't have it then just don't add it, they work delicious without. If you want to make these exactly with the coconut flour and coconut oil then head on over to Cocofina.com and use my 15% discount code: bestfollowers. http://www.cocofina.com/store/

(Makes 6 cookies) 

Ingredients:

1/2 can chickpeas

5 dates, pitted, soaked 

2 tsp coconut flour (optional)

1/8 tsp cinammon 

1/8 tsp vanilla powder 

10g coconut oil 

4 pieces of dark chocolate, finely chopped

Preheat oven to 180 degrees celcius. In a bowl add the chickpeas and dates and mash together with a fork. Add the coconut flour, cinammon, vanilla and coconut oil and combine well. Then mix in the dark chocolate. Using your hands form 6 medium patty like cookies and place on a baking tray lined with baking paper or tin foil. Place in the oven and cook for 15-20 minutes until golden. Take out of the oven and allow to cool thoroughly so the coconut oil can set hardening the cookies. Then enjoy! 

These are such a great snack food on the go. Hope you make them! 

Watch me make them: http://youtu.be/2uAk_ha20X8

Lots of love,

Robyn x

Coconut Chocolate Chickpea Cookies | Healthy Vegan Gluten Free Sugar Free 

Vegan Recipe: Cinnamon Rolls

Vegan Recipe: Cinnamon Rolls

I made these as a treat for my house mates for our weekly Sunday roast. They went down super well so thought I'd write a recipe for them. 

(Makes 12 rolls) 

Ingredients:

300g flour (gf or plain)

1 tsp baking powder

 50g sugar

100ml water 

1 tsp cinnamon

1 tbsp sugar syrup eg golden, maple, agave

In a bowl mix the flour, baking powder and sugar then gradually add the water with a spatula to form a dough. Split the dough in two and roll out each at a time to form a thin large rectangle. To make a thick cinnamon sauce mix in a small bowl the cinammon, syrup, 1/2 tbsp flour and 3 tbsp water. Mix to form a thick sauce and spread all over the dough saving some for later. Roll up the dough from the longest edge to form a long sausage. And place on a lined baking sheet, spread the rest of the sauce over the top and bake for 20-30 minutes 200 degrees Celsius until risen, fluffy and golden. Once cooked allow to cool and slice into inch thick slices. Delicious. 

Hope you enjoy!

Lots of love,

Robyn x

Vegan Recipe: Cinnamon Rolls

Vegan Blueberry Spice Cake

Vegan Blueberry Spice Cake

I needed to bake something yummy but didn't want to do a chocolate cake. I had blueberries in the freezer so thought ah let's try making a blueberry cake. And it turned out very well. And went down a treat with my non vegan friends! 

(Makes 1 cake) 

Ingredients:

300g flour (plain or gf)

1 tsp allspice

100g sugar 

1 tsp baking soda*

1 tbsp vinegar (apple or coconut)*

450ml water 

1 tbsp coconut oil (melt in microwave, pan or place a dish in the oven)!

100g frozen or fresh blueberries

Preheat oven to 160 degrees celsius. In a  bowl add the flour, sugar, allspice, and baking soda. Mix together then gradually add the vinegar and water, then the oil and blueberries. Place in a lined baking tin and bake for about 25-45 minutes until a knife comes out clean. Delicious!

*Top tip! You could replace the baking soda, vinegar and water for 400ml soda water.

This cake is incredible! I'd highly recommend it as I do all my recipes but this one in particular ;)

Lots of love,

Robyn x

Hazelnut Custard Apple Crumble! HCLF VEGAN

Hazelnut Custard Apple Crumble! HCLF VEGAN

Apple crumble is one of those comfort favourites everyone loves! I made this with my two lovely friends (one has even gone vegan!) They absolutely loved it and said the custard was even better than normal custard! It's low in fat and made with simple ingredients you probably already have! Here's the recipe:

(Serves 4-6)

Ingredients:

Filling~

2 large cooking apples 

2 tsp cinammon 

200ml water

Crumble~

200g flour (gf or plain)

200g oats

5 tbsp syrup (golden, agave, sweet freedom, maple)

1 tbsp coconut oil (optional)

50ml water

Custard~ 

600ml hazelnut milk

1 tbsp custard powder 

1 squirt date syrup (optional from sainsburys)

Preheat oven to 180 degrees celsius. Add the filling ingredients to a pan and simmer until nicely stewed and thick. Meanwhile in a large bowl add the flour and oats, then gradually add the syrup mixing continuously to form a crumbly texture. Then add the coconut oil and gradually mix in the water. Once the apple is cooked pour into a dish and sprinkle the crumble on top. Bake in the oven for about 25 minutes until golden! 

To make the custard gradually heat the hazelnut milk until steaming but not boiling. In a large bowl add the custard powder and about 4 tbsp cold milk, mix to form a runny paste. Once the milk is hot pour into the paste stiring continuously, then pour back in the pan and heat until thick. Serve poured over the crumble and topped with date syrup!

I hope you make this for all your friends and family. It's low fat and super delicious making you feel good after. 

Lots of love,

Robyn x

Chocolatey Peanut Cookies

Chocolatey Peanut Cookies

Super scrumptious soft and satisfying chocolate and peanut butter cookies. Just 4 essential ingredients topped with some coconut butter which you can get at Cocofina.com. I came up with a similar recipe in my eBook but this one is slightly different. I made these whilst cooking pancakes as you can see in the background nom nom. 

(Makes small 10 cookies)

100g porridge oats

150ml water 

2 tbsp peanut butter

1 tsp cacao

2 tbsp golden syrup or coconut nectar

2 tsp coconut butter 

First in a small bowl mix the cacao into the peanut butter then mix all the ingredients together but the coconut butter in a bowl, spoon into a cupcake tin and press down to form cookie shapes. My tin is a non stick but lining with tin foil or baking parchment works well. Bake in the oven for 10-15 minutes on 180 degrees celsius. Eat warm or save for later. Delicious! 

I hope you enjoy the recipe. Leave me a comment below or send me a snap of your creations (snapchat: sweetsugarcrumb)

Lots of love

Robyn x

Apple Crumble (4 Vegan Ingredients)

Apple Crumble (4 Vegan Ingredients)

Since the summer having an endless supply of amazing apples from our apple tree I’ve developed an absolute love for apple crumble! I think i’ve perfected this crumble recipe to the t so I thought it really was well worth sharing. This could easily be made gluten free using pure oats but I really do love flahavans jumbo oats which I use in this recipe. I do love this crumble with custard but if you don’t have any corn flour or custard powder I have a solution for you. Almond milk! Yes just adding almond milk  makes it taste incredible! I do hope you make this delicious crumble and tag me in your recreations on instagram or snapchat. Anyways without further a do here’s the recipe:

(serves 1)

Ingredients:

2 medium apples

50g flahavans jumbo oats

2 tbsp coconut nectar or maple syrup

1 tbsp water (optional)

1 cup almond milk (your preference)

To start with finely dice the apples and add to a small pan. Add enough water to just, but not quite cover the apple, then boil covered until soft. Meanwhile, mix the oats, coconut nectar and water in a bowl. Once the apple is cooked pour into a baking bowl or dish and top with the crumble. Bake or grill for 10 minutes on 180 degrees celsius until golden. Then serve topped with the almond milk!

I hope you enjoy this recipe as much as I do (eaten almost every day during summer haha)! 

Have a wonderful crumbleful day,

Lots of love,

Robyn x

Marble Sultana Sponge Cake

Marble Sultana Sponge Cake

(Makes 1 large cake)

Ingredients:

300g gram flour

1 tsp baking powder

500ml water

100g sultanas

6 pitted dates, halved

3 tbsp syrup (sweet freedom)

In a bowl add the flour and baking soda, mix in the water, sultanas and 2 tbsp of syrup. Line a tin with baking paper (crumple up to make it maluable) and pour in the mixture. Then with the remaining syrup gently swirl into the mixture and top with the date halves. Bake in the oven on 180 degrees Celsius for 1 hour. Serve warm with soy cream or banana ice cream or hot red bush tea. Delicious! 

Peanut Butter Nice Cream

Peanut Butter Nice Cream

Ingredients:

3 spotty bananas

1 tbsp pb2 

1/4 tsp cinnamon 

Break the peeled banana into pieces and freeze overnight, place in the blender with a drop of water about 1/4 cup and blend until smooth. Then add the pb2 and blend again, pour into a cute glass and top with cinnamon! Delicious! 

Cinnamon Banana Pancakes!

Cinnamon Banana Pancakes!

(Serves 1)

Ingredients:

150g self raising flour (or gf flour)

150ml oat milk

100ml water

1 spotty banana 

1 tbsp agave nectar

1/2 tsp cinnamon

In a jug or bowl mix the flour, oat milk and water. Then in a ceramic frying pan on medium heat pour into the pan and allow to cook. Flip and fry until golden, continue until all the mixture is used up. Then display on a cute plate, top with chopped banana, agave and cinnamon. Delicious! 

Gram Flour Cup Cakes

Gram Flour Cup Cakes

(Makes 9 cupcakes) 

Ingredients:

150g gram flour

20g icing sugar

1 tsp baking soda

25g sultanas 

200ml water

In a bowl add all the ingredients and slowly mix in the water to form a thick batter. Pour into cupcake cases in a cup cake tin and bake in the oven for 15 mins at 200 degrees celcius. Take out and dust with more icing sugar. Delicious! 

Battered Apple Slices!

Battered Apple Slices!

(Serves 3)

Ingredients:

2 apples

250g flour (plain wheat, gram, rice, gf bread flour mixture)

4 tsp PB2 (peanut butter)

1 tbsp agave nectar

In a bowl mix the flour with water to form a really thick batter. Slice the apples through the core to form thin rounds and remove the core. Heat a ceramic frying pan and dunk each apple slice in the mixture coating thickly and place straight in the pan. Do the same to as many slices that will fit in the pan, fry until cooked then flip gently with a spatula, fry the other side until golden then serve, drizzle with a mixture of the agave, pb2 and a little water. Super scrumptious! 

 

Pumpkin Pie

Pumpkin Pie

(Makes 8 slices)

Ingredients:

2 cups pumpkin purée or a small fresh pumpkin

200g pitted dates

100g oats 

1/2 cup finely chopped walnuts

1/2 cup sugar

To make the pumpkin purée just peel the pumpkin, chop into medium pieces and bake in the oven for 30 minutes around 200 degrees celcius. Then blend up with 1/3 cup sugar. 

In a food processor blend the dates and oats to form a stif dough mixture and press it into the sides of the dish. Pour the pumpkin purée into the dish and spread out, top with the chopped nuts, sugar and bake in the oven for 15 minutes until golden, serve! 

Watch my video here: http://youtu.be/5S4LJf1-tsM

Warming Carrot Cake

Warming Carrot Cake

Ingredients:

(Serves 1)

150g oats

4 carrots

2 tbsp maple syrup

1 tsp cinnamon 

30g sultanas (optional)

In a food processor blend up the oats and add to a bowl, then chop the carrots roughly into chunks and blend them up too. Add to the bowl along with the maple syrup, cinnamon and sultanas. Mix well then add about 150ml water until it forms a thick dough like mixture. Spread on a tray coated in baking paper or in a cake tin and bake at 180 degrees celcius for 30 minutes. Serve and enjoy! 

Simple Apple Pie!

Ingredients:

(Serves 1-2)

200g wholemeal flour

2 apples

1/3 cup sultanas 

50g sugar 

1/2 tsp cinnamon 

About 100ml water

In a bowl mix the flour, sugar and water to form a dough. Split in two and on a floured surface roll out until they're round and thin. Then place one in a dish lined with baking paper. Chop the apples into small chunks and place them in the dish as well, then scatter with sultanas and cinnamon. Place the second rolled out dough on top, use a folk to squish the edges together, and pierce the top. Then bake in the oven for 45 minutes until golden. Serve. 

Peanut Butter Cookies!

Ingredients:

(makes 12 cookies)

300g oats 

110g flour (wholemeal/rice)

75g cane sugar

75g golden syrup 

1 tsp cinnamon 

1 tsp baking soda 

3 tbsp peanut butter 

1 bar dark chocolate 

200-300ml water

Using a knife finely chop the chocolate, leaving a few larger chunks. In a large bowl add all the ingredients (apart from the large chocolate chunks) and mix well with a spatula, then spoon onto a baking sheet covered with baking paper. Add the large chocolate chunks on top pressing them into the mixture. Bake in the oven for 10-15mins on 180 degrees celcius. Then enjoy hot or cold, warning: unbelievably tasty! 

Watch the video here: http://youtu.be/6ZoMBYxgMB0

Cinnamon Oaty Bites

Ingredients:

(Makes 10 bites)

1.5 cups oats

2 spotty bananas 

1/4 cup sultanas

1/2 tsp cinnamon 

In a bowl mash the bananas, add the oats, sultanas, cinnamon and mix together. Spoon onto a baking sheet and bake in the oven on 180 degrees celcius until golden for about 10 minutes. Then allow to cool and enjoy! 

Pumpkin Pie!

Ingredients: 

(Makes 1 pie)

250g dates

1-2 cups oats

1 medium pumpkin (4 cups puréed)

Alternatively use pumpkin purée

3 tbsp maple/golden syrup

2 tsp cinnamon 

1/2 cup chopped walnuts

Preheat oven to 200 degrees celcius. Slice the top off the pumpkin and scoop out the seeds, chop into slices and place on a baking tray. Cook in the oven until soft - about 45 minutes. Once cooked immediately peel off the skins, scooping out the flesh into a bowl. Then mash with a fork or blend until a smooth purée forms. At this point add maple/golden syrup, cinnamon and mix thoroughly. 

 In a food processor at the dates, pitted and the oats. Process until a thick sticky dough forms. Tip onto a pie dish and using the back of a spoon smoosh into the edges and up the sides to form a pie crust. Then temporarily place either in the freezer or oven to set. 

Then take your pie dish out and scoop in the pumpkin filling, top with chopped nuts and a sprinkle of sugar and bake in the oven for about 10 minutes until golden. Then serve! :) 

Simple Breakfast Pancakes

Ingredients:

(Serves 1-2)

100g plain flour

100g wholemeal flour

200ml water

2 tsp icing sugar

In a jug measure the flour and mix in the icing sugar and water. Using a whisk or a fork form a thick smooth batter. On the stove heat up your ceramic frying pan (found on amazon) to medium heat. Then pour in some of the batter and allow to cook. No oil needed. Once it appears to be cooked and the edges of the pancake start to rise using a spatula flip the pancake and fry the other side. Transfer to a plate and repeat for the remaining batter. Simple and delicious served with chopped banana and cinnamon :) 

Simple Pancakes