Recipes

Banana & Coconut Vegan French Toast

Banana & Coconut French Toast

This delicious vegan French toast is made with ripe bananas, creamy coconut milk, and warm spices, creating a rich and flavorful breakfast treat.
Couverts4
Preparation 10 minutes
Preparation time:15 minutes
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Equipment

  • blender or food processor
  • shallow bowl
  • Frying pan or griddle
  • spatula

Ingredients

  • 2 ripe bananas
  • 1 cup coconut milk
  • 1 tablespoon vanilla extract
  • 1 teaspoon cardamom
  • ⅛ teaspoon nutmeg
  • ⅛ teaspoon cinnamon
  • 1 tablespoon flour
  • ½ teaspoon sea salt
  • 1 loaf bread thick slices
  • Drizzle of coconut oil

Instructions

  • Place all ingredients (except the bread) into a food processor or blender.
  • Blend until smooth and well combined.
  • Pour the batter into a shallow bowl and refrigerate for a few minutes.
  • Cut the bread into thick slices.
  • Heat a pan or griddle over medium-high heat and brush it with coconut oil.
  • Dip each bread slice into the batter, ensuring it is fully coated.
  • Place the coated bread slices onto the griddle and cook until golden brown on both sides.
  • Serve with your favorite toppings such as maple syrup, fresh fruit, or shredded coconut.

Notes & Wine Advice

Serving Tip:

Top with fresh berries, a drizzle of maple syrup, or shredded coconut for extra flavor.

Wine Advice:

Pair with a refreshing sparkling rosé or a light coconut-based cocktail for a tropical brunch experience.

Nutrition values

Calories: 280 kcal | koolhydraten: 45 g | Eiwitten: 5 g | Vet: 10 g | Suiker: 1 g
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Course; Bread / Dessert / Fruit
Cuisine; International / Global
Diets; Dairy-Free / Vegan

Pumpkin & Spice Quick Bread

Pumpkin & Spice Quick Bread

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Ingredients

  • 1 cup multi-flour gluten-free blend
  • 3/4 cup brown rice flour
  • 1 cup loosely packed brown sugar
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 tsp nutmeg
  • 1/2 tsp cinnamon
  • 1/2 tsp allspice
  • 1/4 tsp cloves
  • 1/8 tsp cardamom
  • 1 1/4 cup pumpkin purée
  • 1/4 cup plus 3 tbsp grapeseed oil or applesauce for low-fat version
  • 3 tbsp maple syrup or honey, agave or similar natural sugar
  • 2 tbsp water
  • 3/4 cup chopped walnuts almonds and pecans

Instructions

  • Preheat oven to 350 degrees Fahrenheit.
  • Grease and flour a loaf pan.
  • In a large bowl, mix together flours, sugar, soda, baking powder, salt, and all the spices.
  • Next, in a small bowl, stir together pumpkin, oil, syrup, and water.
  • Add the wet mixture to the dry mixture, combining until everything is just moistened and forms a thick batter.
  • Fold in chopped nuts.
  • Pour the batter into the prepared loaf pan and place in the center rack of the oven.
  • Bake for 45-50 minutes, or until a toothpick inserted in the center comes out clean.
  • Place on a wire rack and let cool for 10-15 minutes.
  • Using a butter knife or flat spatula, gently loosen the bread from the sides of the pan, and tip it out.
  • Set the loaf on the wire rack to finish cooling.
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Course; Bread / Dessert
Diets; Vegan

Gluten-Free Pumpkin Spice Quick Bread

Gluten-Free Pumpkin Spice Quick Bread

Enjoy the warm, cozy flavors of fall with this gluten-free pumpkin spice quick bread, packed with aromatic spices and crunchy nuts!
Couverts8
Preparation 15 minutes
Preparation time:50 minutes
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Equipment

  • Large mixing bowl
  • Small mixing bowl
  • loaf pan
  • Wire rack
  • spatula
  • Measuring cups

Ingredients

  • 1 cup multi-flour gluten-free blend
  • ¾ cup brown rice flour
  • 1 cup loosely packed brown sugar
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • ½ teaspoon nutmeg
  • ½ teaspoon cinnamon
  • ½ teaspoon allspice
  • ¼ teaspoon cloves
  • ⅛ teaspoon cardamom
  • 1 ¼ cup pumpkin purée
  • ¼ cup + 3 tablespoons grapeseed oil or applesauce for a low-fat version
  • 3 tablespoons maple syrup or honey, agave, or similar natural sweetener
  • 2 tablespoons water
  • ¾ cup chopped walnuts almonds, and pecans

Instructions

  • Preheat the oven to 350°F (175°C) and grease a loaf pan.
  • In a large bowl, mix together the flours, sugar, baking soda, baking powder, salt, and spices.
  • In a separate small bowl, combine the pumpkin purée, oil (or applesauce), maple syrup, and water.
  • Add the wet mixture to the dry ingredients, stirring just until combined into a thick batter.
  • Fold in the chopped nuts.
  • Pour the batter into the prepared loaf pan and place it on the center rack of the oven.
  • Bake for 45-50 minutes, or until a toothpick inserted in the center comes out clean.
  • Let the loaf cool in the pan for 10-15 minutes on a wire rack.
  • Gently loosen the bread from the sides of the pan using a butter knife or spatula, then transfer it to the wire rack to cool completely.

Notes & Wine Advice

Serving Tip:

Serve warm with a spread of dairy-free butter or a drizzle of honey for an extra indulgence.

Wine Advice:

Pair with a light dessert wine like Moscato or a warm spiced apple cider for a cozy autumn treat.

Nutrition values

Calories: 280 kcal | koolhydraten: 38 g | Eiwitten: 4 g | Vet: 13 g | Suiker: 18 g
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Course; Bread / Breakfast / Dessert
Cuisine; International / Global
Diets; Dairy-Free / Gluten-Free / Vegetarian

Creamy One-Ingredient Banana Ice Cream

Creamy One-Ingredient Banana Ice Cream

This one-ingredient banana ice cream is naturally sweet, creamy, and unbelievably delicious! No added sugar or dairy needed!
Couverts2
Preparation 5 minutes
freezing time: 12 hours
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Equipment

Ingredients

  • 3 very ripe bananas with at least a few brown spots on the peel

Instructions

  • Peel the bananas and cut them into 1-inch pieces.
  • Place the banana slices into an airtight container and freeze overnight until solid.
  • Once frozen, remove from the freezer and break the pieces apart.
  • Transfer the banana slices to a blender or food processor.
  • Blend for 2-3 minutes until smooth and creamy, stopping occasionally to scrape down the sides.
  • Serve immediately for a soft-serve texture, or transfer back into an airtight container and freeze for a firmer consistency.

Notes & Wine Advice

Serving Tip:

For extra flavor, mix in cocoa powder, peanut butter, or cinnamon before blending!

Wine Advice:

Pair with a sweet Moscato or a lightly chilled Riesling for a refreshing dessert pairing.

Nutrition values

Calories: 105 kcal | koolhydraten: 27 g | Eiwitten: 1 g | Vet: 0.3 g | Suiker: 14 g
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Course; Dessert / Fruit / Ice cream
Cuisine; International / Global
Diets; Dairy-Free / Fat free / Low Calorie / Sugar Free / Vegan / Vegetarian

Vegan Peanut Butter Chocolate Chip Cookie Dough Ice Cream

Vegan Peanut Butter Chocolate Chip CookieDough Ice Cream

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Ingredients

ICE CREAM

  • 1.25 cups raw cashews soaked overnight (or at least 6 hours), then drained
  • 1/4 cup brown sugar or granulated
  • 1/4 cup agave necta r or maple syrup (or honey if not vegan)
  • 1 14- ounce can full fat coconut milk reserve 2 Tbsp for the cookie dough
  • 2.5 Tbsp coconut oil melted
  • 1 tsp pure vanilla extract

COOKIE DOUGH

  • 3 Tbsp vegan butter or coconut oil
  • 1/2 cup crunchy or creamy salted natural peanut butter (I like Trader Joe’s)
  • 1/2 cup brown sugar
  • 1 tsp pure vanilla extract
  • 3/4 cup unbleached all purpose flour you could sub a GF blend, but it will be slightly grainier in texture
  • 1/4 cup dairy free mini chocolate chips such as Enjoy Life
  • 2 Tbsp coconut milk or other non-dairy milk

Instructions

  • The night before, place your ice cream churning bowl in the freezer to properly chill.
  • Also, make sure you soak your cashews overnight OR for at least 6 hours.
  • Be sure to drain before adding to blender.
  • Add all ice cream ingredients to blender and blend until creamy and smooth, scraping down sides as needed. Use the “liquify” or “puree” setting if you have it.
  • Make sure it is completely creamy and blended.
  • Chill mixture in the freezer for 1.5-2 hours, or in the fridge overnight.
  • Add chilled mixture to ice cream maker and churn according to manufacturer’s instructions – about 45 minutes.
  • It should look like soft serve. If for some reason it doesn’t thicken enough, put the mixture (still in the ice cream churning bowl) and pop it back in the freezer to thicken before churning once more.
  • In the meantime, add vegan butter, peanut butter, brown sugar and vanilla to a mixing
  • bowl and use a mixer or wooden spoon to combine. Add flour a little at a time and
  • stir until thick and slightly crumbly.
  • Add in a little coconut or other non-dairy milk to add moisture.
  • Lastly, add chocolate chips and stir once more.
  • Transfer to fridge or freezer to chill.
  • Once the ice cream is thick like soft serve, add in 3/4 of the cookie dough, crumbling t with your hands as you add it in.
  • Then transfer to a freezer-safe container and sprinkle in the last bits of cookie dough for extra texture.
  • Cover well and freeze for at least 4-6 hours or until firm.
  • Set out for 15-20 minutes before serving to soften.
  • Will keep for up to 1 week, though best when fresh.
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Course; Dessert / Ice cream
Diets; Vegan

Vegan Beetroot Chocolate Cupcakes

Vegan Beetroot Chocolate Cupcakes

These moist and chocolatey vegan beet cupcakes are packed with nutrients and natural sweetness from roasted beets!
Couverts12 Cupcakes
Preparation 20 minutes
Preparation time:1 hour
baking 25 minutes
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Equipment

  • Muffin pan
  • Paper cupcake liners
  • Large mixing bowls
  • Blender or grater
  • Sifter
  • Hand or stand mixer
  • Whisk
  • Cooling rack

Ingredients

  • 2 medium beets washed and scrubbed
  • 1 cup unsweetened vanilla almond milk
  • 1 teaspoon white vinegar or apple cider vinegar
  • ¾ cup raw turbinado sugar or granulated sugar
  • ¼ cup canola oil or melted coconut oil
  • 2 teaspoons pure vanilla extract
  • 1 cup whole wheat pastry flour or unbleached all-purpose flour
  • ½ cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • Pinch of salt
  • Additional cocoa powder for dusting

Instructions

  • Preheat oven to 375°F (190°C).
  • Remove stems and roots from the beets, scrub clean under water, and wrap in foil with a drizzle of canola oil.
  • Roast the beets for 1 hour or until a knife easily pierces through them.
  • Let cool completely in the fridge.
  • Once cooled, peel and grate or puree the beets in a blender with a little water or orange juice.
  • Measure ½ cup of beet puree and set aside.
  • Line a muffin pan with paper liners.
  • In a large bowl, whisk together almond milk and vinegar; let sit for 5 minutes to curdle.
  • Add sugar, oil, vanilla extract, and beet puree, then beat until the mixture becomes foamy.
  • In a separate bowl, sift together flour, cocoa powder, baking soda, baking powder, and salt.
  • Slowly mix the dry ingredients into the wet mixture, using a hand or stand mixer, until no lumps remain.
  • Fill cupcake liners ¾ full with batter.
  • Bake for 22-25 minutes, or until a toothpick inserted into the center comes out clean.
  • Let the cupcakes cool completely on a cooling rack before serving.
  • Dust with cocoa powder before serving.

Notes & Wine Advice

Serving Tip:

For an extra treat, top these cupcakes with vegan chocolate ganache or whipped coconut cream.

Wine Advice:

Pair with a sweet dessert wine like Port or a light-bodied red wine such as Pinot Noir.

Nutrition values

Calories: 180 kcal | koolhydraten: 30 g | Eiwitten: 3 g | Vet: 7 g | Suiker: 15 g
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Course; Cupcakes-Brownies / Dessert / Superfood
Cuisine; International / Global
Diets; Dairy-Free / Vegan / Vegetarian

Chocolate Cupcakes with Strawberry Filling

Chocolate Cupcakes with Strawberry Filling

Couverts4
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Ingredients

  • 3 cups flour wheat flour / gluten-free multi-flour blend
  • 6 Tbsp cocoa powder
  • 2 Tsp baking soda
  • 1.5 cups raw cane sugar
  • 0.5 cups brown sugar
  • 1 Tsp salt
  • 10 Tbsp vegetable oil
  • 2 Tbsp freshly squeezed lemon juice
  • 2 Tsp vanilla
  • 2 cups cold water
  • 2 cups strawberries fresh diced organic
  • 0.5 cups raw cane sugar
  • 3 Tbsp cornstarch

Instructions

  • Preheat your oven to 350.
  • In a large mixing bowl, combine flour, baking soda, cocoa powder, sugar and salt until thoroughly mixed.
  • Form a well in the middle of the dry ingredients.
  • Add the oil (or applesauce if substituting), vanilla extract, lemon juice and cold water.
  • Stir until completely combined and free of lumps.
  • Grease the muffin tins with oil or nonstick spray, or line with parchment cups.
  • Fill each well to about three-quarters full.
  • Place the muffin tins in the center rack of the oven and bake for 20-25 minutes.
  • While the cupcakes are baking, start your strawberry filling.
  • Over medium heat, add the chopped strawberries to a saucepan and stir constantly as they heat up and begin to soften.
  • When the strawberries are mostly liquid, add the sugar and cornstarch.
  • Continue to stir constantly for a few minutes more as the mixture thickens to a jelly-like in consistency.
  • Remove from heat, transfer to a bowl and allow to cool.
  • When the cupcakes are done — check that a toothpick inserted in the center of one cupcake comes out clean — transfer the tins to a wire rack to cool.
  • After the cupcakes have cooled, prepare them for the filling.
  • Using a paring knife, cut a cone out of the top of each cupcake, going deep enough to allow plenty of filling but not so deep that you cut through to the bottom.
  • Remove the cone and fill the space with the strawberry mix almost to the top but not quite.
  • Cut the “iceberg” portion off the cone you pulled from the cupcake so you have just the thin disk for the top and replace the “lid” over the strawberry filling.
  • Decorate with a little powdered sugar or sliced strawberries, and serve.
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Course; Chocolate / Cupcakes-Brownies / Dessert / Fruit
Cuisine; American
Diets; Vegan

Apple and Pear Pie with Fruit Sauce

Apple and Pear Pie with Fruit Sauce

Couverts6
Deel op Facebook Print Recipe

Ingredients

For the pastry

  • 375 g strong white flour
  • 250 g caster sugar
  • 125 g butter softened
  • 1 medium egg
  • 30 mlwater

For the filling

  • 8 apples peeled, cored and chopped
  • 8 pears peeled, cored and chopped
  • 40 gsugar

For the topping

  • 1 egg beaten, for eggwash
  • caster sugar for sprinkling

For the sauce

  • 2 punnets raspberries
  • icing sugar

Instructions

  • Preheat the oven to 200°C/400°F/gas mark 6.
  • To make the pastry, using a beater on an electric mixer, blend all the ingredients together to make a smooth pastry.
  • To make the filling, put the fruit and sugar into a pan and cook over a med To make the filling, put the fruit and sugar into a pan and cook over a medium heat for 5 minutes to soften the fruit.
  • Roll the pastry out onto a 30. 5 cm/ 12 inch pie plate and spoon on the filling.
  • Roll out the excess pastry to make the lid and place on top.
  • Trim the pastry edges and crimp around the edge, brush with eggwash and sprinkle with sugar.
  • Bake for 25 minutes until golden brown.
  • Meanwhile make the raspberry sauce.
  • Pass the raspberries through a sieve then stir in a little icing sugar.
  • Serve with the pie.
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Course; Fruit / Pie

Apple Pie

Apple Pie

Couverts6
Deel op Facebook Print Recipe

Ingredients

For the pastry

  • 375 g strong white flour
  • 250 g caster sugar
  • 125 g butter softened
  • 1 medium egg
  • 100 g ground almonds

For the filling

  • 1.4 kg apples peeled, cored and sliced
  • splash Calvados
  • 3 lemons juice of it
  • handful sultanas
  • pinch cinnamon

For the topping

  • 1 egg beaten, for eggwash
  • caster sugar for sprinkling

Instructions

  • Soak the sliced apples in the Calvados and lemon juice for 2 hours.
  • Mix all the pastry ingredients together and leave to rest for 1 hour.
  • Preheat the oven to 200°C/400°F/gas mark 6.
  • Roll out the pastry to fit into a 30.
  • 5 cm/12 inch pie tin or foil base and fill with the apples and sultanas.
  • Sprinkle with cinnamon.
  • Roll out the pastry trimmings for the lid, cover the pie and crimp the edges together.
  • Brush with the eggwash and sugar and bake for 25 minutes until golden brown.
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Course; Fruit / Pie

Hollywood Mince Pies

Hollywood Mince Pies

Couverts25 pies
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Ingredients

For the pastry

  • 375 g strong white flour
  • 250 g butter softened
  • 125 g caster sugar plus extra for sprinkling
  • 1 medium egg
  • splash water to mix

For the filling

  • 2 jars mincemeat
  • ½ large tin mandarins drained and chopped
  • 2 apples finely diced

Instructions

  • Preheat the oven to 200°C/400°F/gas mark 6.
  • To make the sweet pastry, rub the flour, butter, sugar and egg together with a splash of water to make a paste.
  • If using a mixer, use the paddle and mix for 2 minutes.
  • Do not overmix.
  • To make the filling, turn the mincemeat out into a bowl, throw the mandarins and apples into the bowl and blend in by hand.
  • Use deep muffin moulds.
  • Rip off a small piece of sweet paste and line the sides and bottom of each mould.
  • Fill each one with a good helping of the mincemeat mixture so that it reaches three-quarters of the way up the side of the mould.
  • Using a rolling pin, roll out your lids and cut to slightly bigger than the top of the moulds.
  • Place a lid on top of each pie and gently push down.
  • Prick the lids with a knife and sprinkle with sugar.
  • Bake for 20 minutes, then transfer to a wire rack to cool.
  • Serve warm with fresh cream.
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Course; Pie