Vegan pancakes – using milled flaxseed

Vegan pancakes – using milled flaxseed

Ingredients

  • 2 tbsp milled flaxseed
  • 90ml/6 tbsp warm water
  • 1 cup/130g flour
  • 1 tsp baking powder
  • 1 cup/250ml milk
  • 1 tbsp oil
  • Dairy free butter/margarine to fry

Methods

  • Mix water and milled flaxseed and beat with fork. Set a side for 10 minutes.
  • Mix all ingredients together, mix well. If you have time, it benefits from been set a side for 30 minutes.
  • Fry on medium temperature until golden brown. Use butter/margarine to fry.

Alternatives

  • Add a handful of blueberries.
  • Add a tablespoon of cocoa powder for chocolate treat.
  • Buckwheat flour is a great option for pancakes
  • Can be made using ground oats.

Fruity breakfast fingers

***Dairy free, egg free, nut free and gluten free***

Ingredients

2 tbsp milled flaxseed

half a cup/125ml warm water

1 banana

1 cup /125g raspberries/chopped blueberries/chopped strawberries/mixed berries

4 tbsp/50g any butter or oil

1cup/110g flour (any flour)

1 cup/110g millet flakes (or any other breakfast flakes)

4 tbsp/50g corn flour

Method

  • Preheat oven to 180 degrees Celsius
  • Mix the milled flaxseed with the water. Whisk with fork. Set a side for at least 10 minutes.
  • Mash the banana and other fruit and add all other ingredients. Mix well.
  • Put in lined tin and bake for 18/20 minutes. It should start going golden brown but not hard.

Alternatives

  • Add half a cup of raisins/dried fruit
  • Add 2 tbsp of maple syrup/honey/golden syrup
  • Add a grated apple
  • Add 2 tbsp of any nut butter
  • Add half a cup of chopped nuts
  • 2 tsp nutmeg / cinnamon
  • Half a cup of dairy free chocolate chips
  • Add half a cup of any fruit puree

Sweet potato and carrot cake

Sweet potato and carrot cake
Dairy free, soya free, egg free and gluten free

**Ingredients**
200g sweet potato
50g carrots
130g dairy free butter/margarine
200g flour (I used gluten free flour)
1 tbsp golden syrup (optional)

**Method**

  • Boil sweet potato and carrot until very soft (you can do this in microwave). Remove the water from the vegetables and add butter/margarine and mash well, even better if pureed with hand blender.
  • Sieve flour and add to vegetables. Add golden syrup and mix well.
  • Bake in oven at 180 degrees for 25/30 minutes.
  • Do not over cook as it’ll go hard.

Peanut butter porridge fingers

***Dairy free, egg free and gluten free***

Ingredients

1 banana

2 tbsp peanut butter (or any nut butter)

1 tbsp milled flaxseed

50ml warm water

50g flour (any flour)

50g millet flakes (or any other breakfast flakes)

2 tsp corn flour

2 tsp cinnamon

Method

  • Preheat oven to 180 degrees Celsius
  • Mix the milled flaxseed with the water. Whisk with fork. Set a side for at least 10 minutes.
  • Mash the banana and add all other ingredients. Mix well.
  • Put in lined tin and bake for 15/18 minutes. It should start going golden brown but not hard.

Alternatives

  • Add half a cup of raisins/dried fruit
  • Add 2 tbsp of maple syrup/honey/golden syrup
  • Add a grated apple
  • 2 tsp nutmeg instead of cinnamon
  • Half a cup of dairy free chocolate chips

Banana bites

Very simple banana bites. No added sugar.

3 ingredient banana snack

*** Dairy free, soya free, egg free, gluten free and no added sugar ***

Ingredients

1 ripe banana

100g plain flour

50g nut butter

Method

  • Preheat oven to 180 degrees celcuis.
  • Put all ingredients into blender and mix well. If it doesn’t come together, add a small a moment of water.
  • Roll out on floured surface and cut as required. You also cut after baking if you prefer.
  • Bake for 15 minutes.

Alternatives

  • If nut free, use any butter and add nutmeg or cinnamon for flavour.
  • Add a tablespoon of flaxseed.
  • Add raisins/dried fruit/chocolate chips.
  • Serve with chocolate spread or make a sandwich biscuit.
  • Add a grated apple.
  • Replace 20g of flour with 20g of cocoa powder.

Sweet potato chocolate biscuits

Sweet potato chocolate biscuits

*** Dairy free, egg free, gluten feee and no added sugar ***

Ingredients

150g sweet potato (peeled and chopped)

1 apple (peel and cored)

1 carrot (chopped)

100g nut butter

200g plain flour (any flour will work)

30g cocoa powder

Method

  • Preheat oven to 180 degrees Celsius
  • Boil the sweet potato, apple and carrot until very soft. Drain of most of the water, leaving about a tablespoon of water in the saucepan. Add the nut butter and mash well until smooth (I find it’s easier to use a hand blender to get it smooth).
  • Add the flour and cocoa powder and mix until completely combined. Add a little water if it’s too dry and doesn’t come together.
  • Roll out on floured surface and cut into shapes.
  • Bake in oven for 15/18 minutes.

Alternatives

  • Add 50g chopped nuts
  • Add a generous tablespoon of chocolate spread
  • Add 50g chocolate chips
  • Add 50g raisins or dried fruit
  • Replace the 50g cocoa with an extra 50g flour.

Sugar free Spinach muffins

Sugar free Spinach muffins

*** Dairy free, soya free, egg free and gluten free ***

Wet ingredients

1 tbsp milled flaxseed

3 tbsp hot water

1 avocado

1 apple (peeled and core removed)

Cup of Spinach

180ml/three quarters of a cup of milk (any milk will work)

100g dates

125m/half a cup flavourless oil (Sunflower oil, vegetable oil, rapeseed oil, corn oil)

Dry ingredients

225g/2 cups self raising flour (I use gluten free self raising flour)

1 tsp baking powder

Half tsp bicarbonate soda

Pinch of salt

1 tsp cinnamon

Method

  • Preheat oven to 160 degrees celcuis.
  • Add the water to the flaxseed and whisk with fork and set aside for 10 minutes.
  • Put at the wet ingredients into a blender and blend until smooth.
  • In a bowl, sieve all the dry ingredients together.
  • Add the wet ingredients to dry ingredients and fold in until fully mixed in.
  • Spoon into muffin cases.
  • Bake for 25 minutes.

These freeze well.

Great for a snack or putting into a lunchbox.

If you don’t have an avocado, you can swap with a banana

You can swap the apple for a carrot

Healthy sweet muffins

Healthy sugar free muffins

***Dairy free, egg free, gluten free, sugar free***

***Ingredients***

Wet ingredients:

  • 1 avocado
  • 2 carrots
  • 2 eating apples
  • 100ml sunflower oil (or any flavourless oil)
  • 100g dates

Dry ingredients

  • 220g self raising flour (I used gluten free flour)
  • 50g fine oats
  • 1 tsp baking powder
  • 1 tsp cinnamon

***Method***

  • Preheat oven to 180 degrees celcuis/350 degrees Fahrenheit
  • Put all the wet ingredients into a blender and mix well.
  • In another bowl, put all the other ingredients and mix.
  • Add the wet ingredients to the dry ingredients and fold together.
  • Put in muffin cases and bake for 20 minutes.

Alternatives

  • Instead of oats use millet flakes or buckwheat flakes or quinoa flakes.
  • Add 50g raisins
  • If not use gluten free flour then use wholemeal self raising flour
  • Add chopped nuts
  • Add 50g raspberries or strawberries or blueberries
  • Replace the apples with a grated carrot.

Ice cream

*

** Icecream ***
Dairy free, egg free and sugar free ice-cream

Ingredients

3 ripe bananas
150ml coconut milk (any milk will work)

2 tbsp cocoa powder

5 strawberries chopped in small pieces

2 tsp vanilla essence

1 tbsp golden syrup/maple syrup/corn syrup (optional)

Method

  • Chop banana and put in freezer over night.
  • If using canned coconut milk, put in fridge over night so you can take off the cream.
  • Blend frozen in blender and add milk and syrup, blend until you get a creamy consistency.
  • Split mix 3 into 3 separate bowls.
  • One bowl add the vanilla essence and mix well – Vanilla ice cream
  • One bowl add the cocoa powder and mix well – chocolate ice-cream
  • One bowl add the strawberries and mix well – Strawberry ice-cream.
  • Put back in freezer for at least 3 hours to set.
  • If you prefer soft ice-cream serve immediately.

Alternatives

  • Half a cup of Chopped raspberries (or any fruit)
  • 2 tbsp of peanut butter
  • 2 tbsp Chocolate chips
  • Broken up cookies

Brownies – no added sugar

*** Sugar free brownies ***
Dairy free, egg free and gluten free and sugar free

Ingredients

100g Sweet potato (peeled and chopped)
2 apples (peeled and chopped)
120g flour (I use gluten free flour, any flour will work)
30g cocoa powder
50g nut butter
20g dairy free butter

Method
• Preheat oven to 180 degrees Celsius
• Boil the sweet potato and apples until soft and remove most of the water but leave about 2 tbsp of the water in the pot.
• Add the butters and let them melt.
• Puree with hand blender.
• Mix in the flour and cocoa powder, mix well. Put in baking tin but do not flattened down.
• Bake in oven for 25 minutes.

Alternatives

  • Add 50g dried raisins/dried fruit/dairy free chocolate chips add after flour & cocoa.
  • 1 tablespoon of golden syrup/honey/maple syrup, add with the butter
  • Add 50g chopped hazelnuts, add with the flour