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 loaf

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

Ingredients

150g sweet potato (peeled and chopped)

1 apple (peel and cored)

1 carrot (chopped)

100g nut butter (alternatively vegan butter can be used)

200g plain flour (any flour will work)

30g cocoa powder

Method

Preheat oven to 160 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. Any additional ingredients will be added at this stage. Add a little water if it’s too dry.
Put in a loaf tin
Bake in oven for 45/50 minutes.

Alternatives

Add 1 tablespoon of golden syrup/maple syrup/honey.
Add 50g chopped nuts
Add a large tablespoon of chocolate spread
Add 50g chocolate chips
Add 50g raisins or dried fruit
Add one grated apple/carrot
Replace the 50g cocoa with an extra 50g flour.

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

*** 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