Vegan Recipe: CARROT & BANANA CAKE

Vegan Recipe: CARROT & BANANA CAKE Sugar free and fat free! 

I woke up this morning and fancied making a carrot cake! So I thought I might as well share the recipe with you all. Unfortunately my first attempt failed horribly as I added water to the mixture so make sure you don't add any water, even if you think it's too dry. The carrots release a lot of moisture when cooking so don't worry about that. Here's the delicious recipe that worked!

(Makes 1 cake) 

Ingredients: 

2 ripe bananas 

4 gooey or soaked dates, pitted

1 medium carrot grated 

100g flour (plain wheat, or gf) 

1 tsp baking powder 

1/4 tsp allspice 

First of all preheat your oven to 180 degrees celsius. Peel and mash your bananas in a bowl along with the dates. Then mix in the grated carrot. To the flour add the baking powder and allspice, mix and gradually stir into your wet mixture. Once a sticky dough has formed add to a lined rectangular tin and bake for 35 minutes until a knife comes out clean. Serve warm or allow to cool then slice and eat with a warm cup of herbal tea. 

I hope you like the recipe!

Watch the video here: https://youtu.be/t_5CJlhS8O4

Lots of love, 

Robyn 

Vegan Recipe: CARROT & BANANA CAKE

Vegan Lunch Box Recipe: Wraps

Vegan Lunch Box Recipe: Wraps

I have been making these for lunch so much recently. Wraps are great as you can fill them with pretty much anything. These ones in particular were great! 

(Serves 1)

Ingredients:

1 seeded wrap (or gf wrap) 

3 large romaine lettuce leaves 

3 mushrooms

4 inches cucumber 

1 orange

1 tsp hummus 

Slice up the mushrooms into thin slices, cucumber into strips and orange into small pieces. Lay out a wrap and spread the hummus down the centre, lay on a lettuce leaf, couple or mushroom slices and a few cucumber strips. Roll up the wrap tightly from right to left and slice in two. Serve! Or make some raw wraps by using a lettuce leave as the wrap! Place in the hummus and a few veggies, snap up the bottom first then roll in the sides. Serve the excess veggies on the side.  Delicious! 

Really simple but oh so yummy! Why not trya out my cashew herb sauce instead of hummus recipe? 

Cashew Herb Sauce: http://bit.ly/1Rxpc8q

Lots of love,

Robyn x

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 Spicy Bean and Broccoli Fajita

Vegan Spicy Bean and Broccoli Fajita 

Made this tasty spicy open fajita! Just cooked in a pan broccoli, mushrooms, canned tomatoes, fresh chilli, kidney beans, sweetcorn & peas thickened with flour topped with nooch and lettuce 😋 Super incredible and I even made broccoli lettuce wraps! Here's the full recipe: 

(Serves 2-4)

Ingredients:

1/2 head broccoli diced 

5 small mushrooms diced 

1 can chopped tomatoes

1 red fresh chilli

1 tsp mixed herbs

1 can kidney beans

1/2 cup frozen or can sweetcorn 

1/2 cup frozen peas 

1 tbsp flour (gf or plain wheat) 

1-4 seeded fajita wraps (gf or wheat) 

Optional: nutritional yeast, cos lettuce, mixed lettuce 

In a large pan add 200ml water, the tomatoes, diced broccoli, mushrooms, chilli, herbs, beans, sweetcorn, peas and more water if needed. Bring to the boil and simmer. Once the broccoli is soft (about 10 minutes) add a paste of flour and water to the pan to thicken. Place a wrap on a plate and fill with the fajita mix! Optionally top with nutritional yeast and salad. 

If you have leftovers just place in a container and store in the fridge for 3 days or freezer for 3 months. 

Whist you're eating the filling how about wrapping some of the broccoli in cos lettuce wraps! Then once you've got a small amount of filling left fold up the wrap. 

I hope you enjoy as much as I did! 

Lots of love, 

Robyn x 

Vegan Spicy Bean and Broccoli Fajita 

Mushroom Puff Packages VEGAN

Mushroom Puff Packages VEGAN

Once again this was a spontaneous recipe. Turned out amazing so why not share with you all. I used Aldi's puff pastry - which is vegan Woop! This is more processed but to keep vegan long term add in variety. Now without further a do here's the recipe! 

(Makes 4 puffs)

Ingredients:

1 packet (300-400g) puff pastry (jus-roll or Aldi)

1 can chickpeas

5 finely diced mushrooms 

1 tbsp tomato purée

1 handful fresh parsley or coriander 

1/2 tsp chilli

1/2 tsp lemon & thyme seasoning 

1/2 tsp marmite 

In a bowl add the chickpeas (drained but save the juice) and mash with a fork, add the diced mushrooms and diced parsley. Mix the marmite, tomato purée, chilli, seasoning with some of the juices and add to the bowl. Mix all together well. Spread out the pastry and using a knife slice into quarters. Place the mixture evenly divided between the 4 quarters. Fold over and secure with a fork around the edges. Pierce and pop in the oven for 20 minutes on 200 degrees celsius until golden and puffed up. Serve with kale chips! Just threw the kale on a tray and baked for 5 mins. Enjoy!

Watch the video here: https://youtu.be/tUoSLl7Fk88

Now you'll love this recipe so head on out to get the ingredients, whip them together, take a snap and send it to me on Instagram or snapchat (sweetsugarcrumb).  

Have a glorious day!

Lots of love,

Robyn x 

Leek and Potato Puff Pie!

Leek and Potato Puff Pie!

I absolutely love puff pastry and what better way to use it than in a pie! Filled with a deliciously creamy sauce that will blow you away. Can you believe the creaminess was made with just blending some of the potatoes. I did add some awesome violife cheese which you can get from Asda or Tesco but it's not essential.

 

(Serves 4)

Ingredients:

2 blocks jus-rol puff pastry

6 medium potatoes 

2 leeks

1/4 block violife (optional)

1 tsp sage

2 tsp parsley 

Pre-heat your oven to 200 degrees celsius. Roll out one of your pastry blocks  so it'll fit in your pie dish and lay it in, press down so it moulds the sides to form the pie base. Meanwhile, peel and dice the potatoes into small chunks and add to a pan. Bring to the boil and cook until firm but soft. Take out half the potatoes and set aside. Further cook the rest of the potatoes and add the violife. Blend with a hand blender to form a creamy sauce. Add the herbs and diced leek. Wilt the leek and turn off the heat. Add the rest of the potato back to the pan then pour the mixture into the pie dish. Roll out the second pastry block and lay on top of the pie. Using scissors cut the excess pastry away and use for decoration or be inventive ;). Twist the pie edges to seal the pie, pierce with a fork, then pop in the oven for 40 minutes until golden. Take out the oven and serve! Incredible served with peas. 

So that's the recipe! Everyone absolutely loved it and it even tastes fabulous the next day. 

Check out the video here:  http://youtu.be/v8LVNPiN6XE

Have a wonderful day,

Lots of love

Robyn x 

Wholemeal Flat Breads

Wholemeal Flat Breads

(Serves 1)

Ingredients:

100g wholemeal flour 

50ml water

2 tsp pb2

2 tsp syrup 

Mix the flour and water into a sticky dough, heat the ceramic frying pan to medium heat and spread a tbsp of the mixture onto the pan using the back of a spoon. Cook for about 3 minutes, flip and cook the other side. Repeat for the rest of the mixture. Mix the pb2 with a tsp  of water and syrup, spread on the flat bread and enjoy! 

Pitta Pizzas

Pitta Pizzas

(Serves 1)

Ingredients:

3 wholemeal pitta breads

3 tsp tomato purée 

2 handfuls spinach

1/3 cup sweetcorn

1 stick celery 

Preheat the oven to 180 degrees celsius. Spread the tomato purée onto the pittas, dice the celery and on each pitta place desired toppings. Place in the oven for 30 minutes until crispy and golden. Serve immediately. Delicious. 

Marmite Pasta Salad

Marmite Pasta Salad

(Serves 1)

Ingredients:

130g Italian penne or corn pasta

1 tsp marmite

1 carrot

2 hand fulls mixed salad leaves

Black pepper to taste 

Boil the kettle with about 4 cups of water and add to a pan, bring to the boil and add the pasta, cook for 12 minutes. Meanwhile, finely grate the carrot and wash the salad, add to your bowl. Once the pasta's cooked drain and stir in the marmite, pour on top of the salad and top with black pepper. Delicious. 

Sweet Potato Brownies

Ingredients:

3 medium sweet potatoes

200g Flour (wheat or gf)

1 tsp Baking soda (optional)

1-2 tbsp Choc shot or cocoa powder

3 tbsp Golden syrup or sugar

About 150ml Water

Icing sugar 

In the oven bake the sweet potatoes in there skins for 45 minutes at 200 degrees Celsius. Allow to cool and peel the skins off (eat the skins) and add to a bowl, add the flour, sugar, baking soda, choc shot and water then using a hand blender blend into a smooth batter. Pour into a brownie tin or into cupcake tins and bake for 15-20 minutes at 200 degrees Celsius, allow to cool and top with icing sugar. Delicious when allowed to completely cool and eaten the next day. 

Savoury Pancake Wraps

Savoury Pancake Wraps

(Serves 1-2)

Ingredients:

100g flour (wheat or gf)

2 carrots

4 stalks cavolo greens

2 tbsp humous (optional but so tasty)

Mix the flour with enough water to make a batter. Boil the kettle, chop the greens up with scissors and add to a bowl, pour over boiling water, grate the carrot and set aside. Pour the batter into a dry ceramic frying pan on a medium - high heat. Cook, flip then fill with a spread of humous, grated carrot and greens. Roll up and enjoy! 

Biscoff Crumpets!

Biscoff Crumpets

(Serves 1)

Ingredients:

3 crumpets

3 tsp lotus biscoff spread

1 tsp cinnamon 

Place the crumpets in the toaster for 4 minutes to become hot and crispy. Top with the spread and sprinkle with cinnamon. Delicious! 

Carrot Pitta Breads

Carrot Pitta Breads

(Serves 1)

Ingredients:

2 pitta breads

4 stalks cavolo greens

2 medium carrots

2 tbsp houmous 

Halve the pittas and pop in the toaster. Boil the kettle and in a bowl chop the greens up with scissors, rinse and pour over the boiling water. Grate the carrot. Pop open the pittas, spread with houmous, stuff with greens and carrot. Enjoy! 

Roasted Veg Couscous

Roasted Veg Couscous

(Serves 1)

Ingredients:

1 red pepper

1 yellow pepper

1 medium beetroot

1 courgette 

100g couscous 

Slice the peppers in half width ways and scoop out the seeds. On a baking tray place the veg on there as they are, slice in half to cook quicker. Cook in the oven on 200 degrees for 45 min. Once cooked dice into small chunks and place in a bowl. In another bowl place the couscous and add boiling water, allow to absorb and mix into the veg and serve. Delicious! 

Veggie Pasty!!

Veggie Pastie!! 

(Serves 1)

Ingredients:

100g flour (whole meal/plain/gf or mixture)

About 50ml water

1 carrot spiralized 

1/3 courgette spiralized 

1 tbsp tomato purée (mix with water to form a sauce) 

Preheat oven to about 200 degrees celcius. In a bowl mix the flour and water to form a dry dough ball, flour a surface and roll out until about 1/2 cm thick. Place a cup under one side to form a ridge, pile up the spiralized ingredients and pour over the tomato purée. Then fold over to seal the ingredients inside and twist shut starting from one corner to  the other. Pierce the top to allow steam to escape and place in the oven for about 20 minutes until slightly golden. Serve! 

Simple Carrot and Tomato CousCous

Simple Carrot and Tomato CousCous

(Serves 1)

Ingredients:

1/2 cup dry couscous

1 carrot

6 cherry tomatoes 

In a bowl add the couscous and pour over a cup of boiling water then cover until all the water is absorbed (about 5 min). Meanwhile using a peeler (I used a julienne peeler) create long strips of carrot and chop your tomatoes in half. Once the couscous is fluffy mix in the carrot and tomatoes and serve! Tastes great with balsamic vinager!