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Category: Recipes

Green Garden Salad Recipe

Posted on by Donna Mastriani

This green garden salad recipe is super quick and easy to make. It’s also free from all major food allergens and is packed full of nutrients!

For the Salad

  • 150g Broad Beans, podded and shelled
  • 250g White Cabbage, shredded
  • 150g pack mangetout, sliced
  • 1 Clery Stick, finely sliced
  • 3 Spring Onions, shredded
  • 1 Granny Smith Apple, cored and thinly sliced

For the dressing

  • 2 tbsp cider vinegar
  • 2 tbsp elderflower cordial
  • 3 tbsp rapeseed oil or olive oil
salad broad beans

Method

  1. Blanch the broad beans in boiling water for 1-2 mins. Then drain them and run under cold water to cool, before draining again.
  2. In a large bowl, whisk the dressing ingredients. Then add the cooled beans and the other ingredients and toss together.

Gluten-Free Brownie Recipe

Posted on by Donna Mastriani

Living gluten-free doesn’t have to mean eating brownie-free and to prove it; we’ve got an easy gluten-free chocolate brownie recipe for you to sink your teeth into. These brownies should come out with a crinkly top, chewy edges and, of course, a deliciously gooey centre.

Gluten-Free Brownie Stats

Calories Per Serving – 515

  • Fat – 33g
  • Carbs – 45g
  • Sugar – 37g
  • Fibre – 4g
  • Protein – 7g
  • Preparation Time – 20 Minutes
  • Baking Time – 40 Minutes

Ingredients

  • 300g golden caster sugar
  • 250g dark chocolate, roughly chopped
  • 250g unsalted butter, cubed, (with extra for baking tray)
  • 150g milk chocolate, cut roughly into chunks
  • 100g gluten-free plain flour sieved
  • 60g cocoa powder
  • 4 large eggs
  • ½ tsp vanilla extract or paste
  • ½ tsp fine sea salt

Instructions

  1. Preheat your oven to gas mark 4/180C/160C fan. Grease a 30 x 20cm non-stick baking tray with butter, and line the base with baking paper.
  2. Next, fill a small saucepan a third full with water, bring to a simmer and then place a snug-fitting heatproof bowl on top.
  3. Add the butter and chocolate to your saucepan, and gently melt over low heat. Remember to stir occasionally, and be careful not to let it burn to the bottom. Take it off the heat and leave to cool for a little while.
  4. Beat the eggs and sugar together using an electric whisk for around 8-10 mins (or until it’s thick enough to leave a trail).
  5. Gently fold through the vanilla and cooled melted chocolate, followed by the flour, salt, and cocoa. Lastly, fold through the chocolate chunks before pouring the batter into your lined tray.
  6. Then place the tray in the centre of your oven, and bake for 30-35 mins.
  7. Leave them to cool in the tin before cutting into 12 squares, ready to serve.

Vegan Coconut Pancakes

Posted on by Donna Mastriani

This week’s weekend treat is a well-loved old-fashioned breakfast; Pancakes. Since vegan food, incidentally, is often allergen-free, we’ve fished out a vegan recipe for you to experiment with. While some might see vegan breakfasts as a bit dull (usually a smoothie or porridge-concoction), we’d happily argue that these pancakes are anything but!

Its coconut base gives these pancakes a nice sweet hint to them, and you can add any of your favourite toppings to fully satisfy your sweet tooth.

Ingredients 

  • 240ml unsweetened coconut milk (or another non-dairy milk) 
  • 160g rice flour 
  • 2 tbsp water 
  • 2 tbsp shredded coconut 
  • 2 tbsp melted coconut oil 
  • 1 tsp vanilla extract 
  • 1 tsp egg replacement powder
  • 1 tsp baking powder 
  • 1/8 tsp cinnamon 

Description 

  1. Preheat your oven to Gas mark 1 (140 C) or slow cook, and place baking paper in the oven. You’ll be keeping the finished pancakes warm in here until you’re done and ready to serve them. 
  2. In a mixing bowl, baking powder, combine flour, and cinnamon with a fork until combined. 
  3. Next, take out a separate mixing bowl, and whisk together the egg replacement powder with water, then add the coconut milk, melted coconut oil, and vanilla extract. Whisk until combined. 
  4. Next, add the liquid ingredients to the dry, along with the shredded coconut, and stir just enough to get the mixture combined. Be careful you don’t over mix. 
  5. Heat a non-stick pan to medium, use kitchen roll to spread a light coating of coconut oil on the surface. 
  6. Then scoop approximately 60ml of the pancake mixture into the pan. 
  7. Once the surface bubbles, flip it. The other side should take 1 to 2 minutes. As you go, place your complete pancakes in the oven to keep them warm.
  8. Serve your pancakes with warm syrup, another sprinkling of shredded coconut and grated raw cacao on top with a little vegan butter. 

Banana and Oat Biscuits – Weekend Treats

Posted on by Donna Mastriani

While we’re all trying to be healthier it’s fair to say that not everyone can go without a quick snack between meals, but that doesn’t mean caving-in to temptations at every turn. We’ve got a light oat biscuit recipe to keep you powering through those mid-afternoon slumps, without the guilt and come-down that comes following a chocolate bar. 

These light banana and oat biscuits are the perfect, guilt-free solution to those midmorning hunger pangs. Low in fat, no excessive amounts of sugar and free from common allergens. You can use these biscuits to satisfy your sweet tooth while staying healthy.

Ingredients 

  • 90g rolled oats 
  • 60g cup quick oats 
  • 2 ripe bananas 
  • 30g chocolate chips (or cacao nibs)

Description 

  1. First, preheat the oven to 180 degrees C (gas mark 4).
  2. Next, pour all of the oats into a medium-sized bowl.
  3. Take a separate bowl and mash the bananas until they turn soft and liquidy. 
  4. Mix the bananas and oats together until they’re a combined mixture. 
  5. Scoop the mixture with a small cookie scoop, and place them on a lined baking tray, leaving plenty of space between each scoop.
  6. Flatten your cookies before baking and top them with a few chocolate chips. 
  7. Bake for 10-15 minutes, keeping an eye on them, and allow to cool before eating.

You can opt for gluten-free oats and chocolate chips to make this recipe gluten-free if it has shown up in your results. If you want to make these biscuits even more nutritious, swap out the chocolate chips for your choice of nuts – we recommend walnuts if you aren’t allergic to them.

To make the recipe vegan while keeping that chocolatey taste, try swapping the chips for these delicious cacao nibs from MyVegan. They’re rich in magnesium, iron and antioxidants too, giving you a nutrient-boost when you’ll need it most.

Eating healthier doesn’t have to mean constantly feeling hangry and renouncing all snacks that aren’t a piece of fruit or carrot sticks. Don’t be afraid to get baking and pack a few of these tasty light bites to help you through the day.

Allergen-Friendly Christmas Pudding Recipe – Weekend Treats

Posted on by Donna Mastriani

Christmas Pudding (It’s not too late!)

It’s not too late for you to bake your very own Christmas pudding before the big day! This allergen-friendly recipe is devoid of any nuts, gluten, soy and dairy, making it the perfect dessert for any family – whether you’ve got an allergy sufferer or someone with a food intolerance. The vast majority of people can enjoy this moist and boozy Christmas pudding.

Ingredients

  • 1 apple, grated (no need to peel it)
  • 1 tablespoon unwaxed orange zest (or substitute 1 teaspoon of orange extract)
  • 1 teaspoon ground ginger
  • 1 teaspoon mixed spice (or substitute a mixture of nutmeg, cinnamon and cloves)
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon bicarbonate of soda
  • 120ml unsweetened almond milk (or another plant-based milk)
  • 150g gluten-free flour blend (substitute plain flour you don’t need gluten-free)
  • 150g ground walnuts (or substitute ground almonds)
  • 2 heaped teaspoons baking powder (ensure it’s gluten-free if necessary)
  • 2 tablespoons lemon juice
  • 200g dried fruit, finely chopped
  • 4 tablespoons date syrup (you can substitute another sweetener)
  • 60g coconut oil (olive or vegetable oil will also do)
  • Generous amount brandy/sherry (use vegan/gluten-free if necessary. Or substitute with apple or orange juice)

Instructions

  1. Place the orange zest, grated apple, dried fruit, cinnamon, ginger and mixed spice in a bowl. Then add a generous amount of brandy or sherry, until roughly everything covered.
  2. Keep the fruit covered in the fridge for around 24 hours, to allow the flavours time to develop.
  3. Place your coconut oil in a large bowl and melt it over a saucepan of boiling water, or in the microwave (skip this if you’re using an already liquid oil).
  4. Once melted, add the milk to the bowl of oil along with lemon juice, vanilla, salt and ground walnuts.
  5. Sift the flour, baking powder and bicarbonate of soda into the mix.
  6. Add the dried fruit mixture, and add a tiny splash more milk if it’s looking a bit too dry.
  7. Next, grease a medium-sized deep glass bowl or pudding basin and transfer the pudding batter into it
  8. Place the bowl in a pan (one that’s bigger than the bowl) and fill it up with cold water to roughly halfway up the bowl.
  9. Then, cut out a circle of baking paper and place it directly on top of the pudding batter so that it’s completely covered.
  10. Use some foil to cover the top and fold it around the edges of the bowl.
  11. Then, place a lid on the pan and bring it to the boil.
  12. Then turn down the heat and cook on low for around 2 hours.
  13. Leave the cake to cool for a bit before continuing to take it out of the bowl.
  14. Carefully remove the foil and baking paper. Use a blunt knife around the edge of the bowl to help the pudding come away from the sides (this is much easier once the pudding’s cooled down).
  15. Now turn the bowl upside down on a plate and shake until the pudding pops out.
  16. Keep it covered in the fridge and serve either hot or cold. Both are lovely! The pudding should keep for a few days, but not much longer.

Vegan Gingerbread Muffins – Weekend Treats (gluten-free)

Posted on by Donna Mastriani

Gluten free Vegan Muffins

Gingerbread muffins are perfect as a breakfast treat or healthy(ish) snack. This vegan muffin recipe can get very hot during baking, so make sure to let some of the steam escape before eating them. They’re moist, like banana bread or cake, and taste best once they’ve cooled and set a bit. While you don’t have to wait, they do reach peak scrumptiousness after around 30 minutes of resting.

These delicious ginger muffins are vegan, gluten-free and nut-free, so their moist, warm flavour can be enjoyed by most. They’re also completely devoid of soy, so those sensitive to soya products needn’t worry either!

Ingredients

  • 250ml canola oil
  • 250ml plus 2 tablespoons light agave nectar 
  • 375ml unsweetened applesauce
  • 1 tablespoon ground ginger
  • 1/2 teaspoon salt
  • 360g Basic Gluten-Free Flour Mix
  • 3/4 teaspoon xanthan gum
  • 1 & 1/2 teaspoons baking soda
  • 200g plus 2 tablespoons raisins or currants

Instructions

  1. Preheat the oven on gas mark 4, then line a cupcake tray with 12 cake cases.
  2. In the bowl of a stand mixer fitted with the paddle attachment, combine the canola oil and agave nectar, by mixing on medium speed for roughly 20 seconds.
  3. Add the applesauce and ginger and mix for about 20 seconds.
  4. In a separate bowl, combine the flour mix, xanthan gum, baking soda, and salt.
  5. Add the dry ingredients to the wet and mix until just combined.
  6. Turn off the mixer and fold in the raisins.
  7. Fill the liners to the rim with batter.
  8. Bake in the centre of the oven for 40 minutes, or until golden brown. Rotate the pan halfway through.
  9. Let them cool in the pan for 5 minutes before transferring to a cooling rack. Let cool for at least 30 minutes before eating.

Vegan Banana Bread Loaf – Weekend Treats

Posted on by Donna Mastriani

Vegan Banana Bread Recipe

This week we’ve got a moist banana bread recipe for you to try out. Not only is this recipe vegan, (as usual) but it’s also nut-free! So it’s a great option for anyone suffering from common food allergies – almost allergen-free. Why not give it a go over the weekend and let us know how you like it? 

Ingredients

  • Cooking spray
  • 180g unbleached all-purpose flour
  • 1⁄2 tsp kosher salt
  • 1 tsp baking soda
  • 3 very ripe, mashed bananas
  • 50g sugar
  • 125ml plain soy-milk yoghurt
  • 125ml vegetable oil
  • 1 tsp pure vanilla extract

Method 

1. Preheat the oven to gas mark 4. Line the bottom and two long sides of a 9-by-5-by-3-inch loaf pan, with baking paper. Be sure to leave a 2-inch overhang on each long side, and lightly coat with cooking spray. 

2. Whisk the flour, salt and baking soda together in a medium bowl.

3. Whisk the bananas, oil, sugar, yoghurt and vanilla together in another bowl. Then, gently fold the wet ingredients into the dry, with a spatula until the batter just comes together (lumps are perfectly fine).

4. Transfer the batter into the loaf pan from earlier and bake for approximately 55 to 60 minutes – until a tester inserted in the centre comes out clean. You can tent the loaf with foil if it starts browning too quickly. 

5. Cool the loaf in the pan on a wire rack for at least 30 minutes. Then lift it out from the pan by the overhanging baking paper and cool the loaf entirely on the stand. Store the bread in an airtight container at room temperature for up to 5 days. 

No-Bake Cacao Round – Weekend Treats

Posted on by Donna Mastriani

If you’re in the mood for some chocolatey goodness, we’ve got the recipe for you this week. This gluten, wheat and dairy-free recipe needs no oven and is ready in just 4 steps. For those of you with a nut allergy or almond intolerance, it does contain almond butter so you’d be better off trying out a replacement.  

Here’s what you’ll need for this weekend pick-me-up;

Ingredients 

  • 30g coconut flour 
  • 30g almond butter 
  • 30g cacao powder (or cocoa powder) 
  • 60ml applesauce 
  • 60ml water 
  • 1 tsp vanilla extract 
  • 1/4 tsp liquid stevia extract
  • 30g cacao nibs 

Description 

  1. Combine the coconut flour, almond butter and cacao (or cocoa) powder into a bowl and mix thoroughly.
  2. Next, add in applesauce, water, vanilla extract, and stevia. Mix it all thoroughly.
  3. Scoop out the dough and roll them into equal-sized balls.
  4. Coat with cacao nibs and enjoy!

We recommend storing them in the fridge and consuming within 3 days (in case you needed an excuse). If almond butter is off the table for you, another nut or seed-based butter, such as; peanut butter, sunflower seed butter or cashew butter should work well while keeping the recipe vegan too. Tahini (sesame butter) is also a decent choice.

Scrumptious Coconut Truffles – Weekend Treats

Posted on by Donna Mastriani

These coconut-based sweets are almost guilt-free. You may have noticed that a lot of vegan treats make use of coconut or nuts (or both!), but that doesn’t mean they’re all the same! And besides, who doesn’t love the taste of coconut?

They’re vegan (and, hence, dairy-free) and take no baking, so you can get your little ones involved without worrying about any burns. But the best part of this recipe is that it’s straightforward, with only four steps before you’ve got some yummy nibbles to hand.

Quick note: This recipe does contain nuts, for those of you who are allergic or intolerant, though you may be able to substitute for another butter.

Ingredients 

  • 30g coconut flour 
  • 30g almond butter 
  • 60ml / 30g cup applesauce
  • 45ml Tbsp water 
  • 2 tsp vanilla extract 
  • 2 tsp cinnamon 
  • 12 drops liquid stevia extract
  • 3 Tbsp reduced-fat shredded coconut

Description 

1. Combine the coconut flour and almond butter in a bowl and mix together thoroughly. 

2. Add in applesauce, water, vanilla extract, cinnamon, and stevia. Mix thoroughly. 

3. Next, scoop out the dough and roll it into equal balls. 

4. Coat each ball with shredded coconut and enjoy. 

As I said, it’s super simple — a wonderful treat for the lactose intolerant, gluten intolerant and vegans among you. But you don’t have to have special dietary requirements to enjoy them! 

You chocoholics can substitute the cinnamon for cocoa or cacao powder if you’d prefer a chocolatey taste. If you have any more substitutes, feel free to get in touch and comment below. We love to hear your recommendations.

Vegan Chocolate Chip Cookies – Weekend Treats

Posted on by Donna Mastriani

We’ve found another nut-free and dairy-free treat for you all to try out this weekend (provided you use nut-free and vegan ingredients). It’s perfect for anyone with a dairy intolerance or allergy. Unfortunately, this delicious cookie recipe isn’t gluten-free, but those adventurous bakers among you could always give this a go with some wheat flour alternatives.

Ingredients 

  • 120g coconut oil, solid (be sure it’s not melted at all) 
  • 270g light brown sugar, packed 
  • 2 teaspoons vanilla extract 
  • 60 ml cup coconut milk 
  • 60 ml unsweetened applesauce 
  • 270g all-purpose flour (be sure not to pack your flour) 
  • 1 teaspoon baking soda 
  • 1/2 teaspoon salt 
  • 300g chocolate chips (use vegan chocolate chips if vegan)
  • Flaky sea salt, optional 

Instructions

  1. Start by Preheating the oven to Gas Mark 5 (190 C) and Line a large baking sheet with parchment paper and set it aside.
  2. Whisk together the brown sugar, coconut oil, and vanilla, in a large bowl, beating until it’s all well-combined.
  3. Whisk in the coconut milk and applesauce until well combined and set it aside.
  4. Next, in a separate bowl combine the flour, baking soda, and salt; whisk well to mix them. 
  5. Add all dry ingredients into the wet mixture and stir until the ingredients are combined, with a wooden spoon. The batter will be very thick – don’t worry, that’s normal!
  6. Fold in roughly 260g of the chocolate chips. 
  7. Next, scoop three tablespoon-sized mounds of dough onto the prepared cookie sheet, leaving a few inches between each cookie for spreading.
  8. Bake your cookies for 9 to 10 minutes, or until the edges are golden and the centres have set.
  9. Press the remaining chocolate chips onto the cookies while they’re still warm, and sprinkle with a little sea salt.
  10. Leave the cookies on the baking sheet for 15 minutes to cool before transferring them to a cooling rack.