Sunday, October 29, 2017

Apple and mango flapjacks

Every now and then I buy dried mango, and then don't quite know what to do with it. I could (and sometimes do) just eat it plain, but these flapjacks proved a delicious way to use it in a slightly different form. Blending oats, apple, dried mango, cashew butter, soya milk and vanilla, this is a simple recipe that creates a delicious whole food snack or breakfast.

Tuesday, October 24, 2017

Creamy vegan tomato and basil pasta

It turns out the old adage about children and pasta is true. Mini Bite is pretty good with most foods, but she loves pasta and is capable of tucking away an enormous amount of it when hungry. My go-to easy sauce for her is a mix of tomato pasta, tahini, dried oregano and nutritional yeast, but recently I have been looking for some different sauces that we can all enjoy. This creamy tomato basil pasta was one result.

Tuesday, October 17, 2017

Carrot coconut and strawberry breakfast biscuits

These biscuits were not what I intended to make on Sunday afternoon. I had planned to make carrot and strawberry pikelets (pancakes), but in the end, I didn't feel motivated to stand at the stovetop flipping pikelet batter. When thinking about something easy and quick to make instead, I pulled out my food processor to make no bake carrot and strawberry oat balls. However, the mixture didn't seem right unbaked and so I turned the oven on and created these instead.

Given their origins, it is perhaps unsurprising that these biscuits are average rather than excellent. They are not very sweet and I can't clearly detect the strawberry. However, as a breakfast or low sugar snack (especially with a cup of tea) they are enjoyable, and the ingredient list is pleasingly free of refined ingredients. They seem worth documenting and sharing for these reasons

To make these more like a traditional biscuit / cookie, do feel free to add some sugar or even to use these as the exterior to a (vegan) buttercream cookie sandwich.

Carrot coconut and strawberry breakfast biscuits
Minimally sweet biscuits suited to breakfast or a low-sugar snack
Makes 30 or so small biscuits
Vegan and refined sugar free

Food processor required

Author: Bite-sized thoughts

1 cup grated carrot
1-1/2 cups hulled strawberries
1-1/3 cup whole rolled oats
1/3 cup desiccated coconut
1/3 cup coconut flour
1/3 cup plain flour
2 tbsp cashew butter

Preheat your oven to 160'C (320'F) and line two baking trays with non-stick paper.

Combine the grated carrot, strawberries and oats in your food processor and process until fully combined. Add the remaining ingredients and process until incorporated and the mixture clumps together.

Roll dessertspoons of mixture into balls and place on your prepared baking trays. Press the tops down slightly with the back of a fork.

Bake for 8 or so minutes, until golden and firm to the touch but still soft within.

Have you made anything unexpected recently?!

Thursday, October 12, 2017

Vegan pizza pinwheels

If you have children or use Pinterest, you are probably familiar with the internet phenomenon that is pinwheels. These are rolled up swirls of puff pastry that can be filled with savoury or sweet ingredients. They are renowned for being easy to make, easy for children to eat and delicious.

I finally jumped on board the pinwheel trend last weekend. Indeed, they are easy to make, easy to eat (for children and adults alike) and delicious. I don't tend to cook with puff pastry regularly and so I'm not likely to make these on a frequent basis, but they will be going into rotation in my kitchen. My pinwheels were pretty messy and I'm sure you could make neater ones, but even with my sub-par pastry skills they held together and cooked with no problem.


Sunday, October 8, 2017

Cookbook reviews + giveaways: Sweet, Savory & Free and The One Peaceful World Cookbook

I recently reviewed two digital cookbooks kindly sent to me by BenBella Books. I am pleased to share them with you today and give you a chance to win a digital copy of each, or a print copy if you live in the US or Canada.

Sunday, October 1, 2017

In my kitchen - October 2017

I am linking this in to the monthly In My Kitchen round-up, currently hosted by Sherry of Sherry's Pickings.

In my kitchen are some old favourites and new finds. The old favourites include English muffins (topped with hummus, Marmite, jam, or nothing at all) and autumn-appropriate porridge. A decadent English muffin twist includes almond butter with raspberries and vegan-friendly, sugar-free chocolate sauce. A fork is required!

Other favourites include Nakd bars picked up on offer from Sainsburys, who currently have a 50p deal happening. I was able to try out the new cocoa coconut flavour, which is now my new favourite. It tastes just like I remember coconut rough chocolate! I expect I'll buy a few more bars before the 50p offer ends.