Guilt-free Chocolate cake (with beetroot!)


You can’t beat a good chocolate cake and this is definitely a good chocolate cake! It’s totally vegan and totally yummy! This was inspired by a delicious cake my friend Vicky made so I thought I’d have a go at veganising and gluten-freeing it! 🙂

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You will need:

250g cooked Beetroot

250g unrefined Raw sugar (coconut palm sugar etc)

190g self-raising gluten free Flour

60g raw Cacao powder

1 tsp Bicarbonate of soda

3 tbsp Chia seeds soaked in 9 tbsp water

180 ml Almond oil (or other non flavoured oil)

1 tsp Vanilla extract

1 tsp Chocolate extract (or extra Vanilla if you don’t have this)

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Preheat the oven to 170 C. Lightly grease a 23 cm diameter cake tine.

In a large mixing bowl, sift together the flour, cacoa and bicarbonate of soda. Then stir in the sugar.  Pop the cooked beetroot in to a food processor and blend until smooth. Place this in to a sieve over another bowl and push out any juices with the back of a spoon. You don’t need the juice for this recipe but don’t bin it – you can throw it in to a smoothie 🙂

Put the beetroot pulp back in to the processor and then turn on the motor and add the soaked chia seeds, vanilla and chocolate extract (if using) and then slowly pour in the oil.

Mix until well blended. Make a well in the centre of the flour mix and add the beetroot mixture. Gently fold together with a large spoon. Pour the mixture in to the cake tin and place in the oven for 35 -40 mins (or until a skewer comes out clean). Remove from oven and allow to cool for 5 – 10 mins in the tin, then remove and place on a wire rack to cool.

Then enjoy with a cup of tea (and maybe a cat)! 🙂

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Malt loaf muffins! Dairy and Gluten free!


After seeing a post of some delicious looking malt loaf muffins my friend Vicky made I decided I simply had to have a go at gluten and dairy-freeing them! I love the spicy richness of malt loaf so was sure these would be divine. These also super easy to make and make a great grab and go brekkie if you’re on the run. Thank you for the inspiration Vicky! 🙂

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You will need:

1 2/3 cups gluten-free Oat bran (if you don’t need to go gluten free then go with wheat bran)

1 cup and 4 tsp Coconut sugar (or other raw, unrefined sugar)

2 tsp Rice malt syrup (or Agave)

2 cups Raisins and currants

2 tsp ground Cinnamon

2 tsp Allspice

1/8 tsp ground Cloves

1/8 tsp ground Nutmeg

pinch of Himalayan rock salt

2 cups of Almond or other non-dairy milk

2 cups of Gluten free flour (or Spelt flour)

2 tsp Baking powder

This mixture will make approx 12 medium sized muffins and 6 mini ones.

Pop all the ingredients apart from the flour and baking powder in to a large bowl and mix well. Allow to soak for a couple of hours so the bran absorbs the milk and forms a wet mush!

Preheat the oven to 180 C.

Mix the flour and baking powder together really well and then add to the wet ingredients. Combine thoroughly and then pop in to muffin cases, sprinkle some coconut sugar over the top and bake for 20 – 25 mins, or until a skewer comes out clean.

These are delicious straight out the oven while still warm or will keep for a few days in an airtight container. You can also freeze them to eat later.

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Chewy, Crispy Pumpkin Cookies – Dairy and Gluten Free


This is the last of my pumpkin-based goodies (for now!). It may be the last but it’s certainly not the least! This was my second attempt to make the elusive crispy pumpkin cookies and this time I think it worked! My first attempt was delicious but turned out more like a gingerbread-texture cakey cookie  (the recipe for the cinnamon glazed pumpkin cookie cakes is here). These ones however are just as I intended  – crispy on the outside and chewy and soft in the middle. They need to be eaten the day they’re cooked if you want them to stay crispy (trust me you’ll have no trouble wolfing them all down on day one!), but you can always pop them back in a low oven for a few mins to re-crisp them up if you want to 🙂

The best thing to do is split the dough and freeze half if you don’t want to eat them all at once. It freezes really well and will keep for several weeks in the freezer.

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The secret to these is the use of the pumpkin butter (recipe is here). So the first thing you need to do is make a batch of pumpkin butter! 🙂

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For the cookies you will need:

1 cup Dairy-free margarine

1 1/4 cups raw Coconut sugar or other unrefined raw sugar

1 cup Pumpkin butter (recipe here)

1 Egg (or 1/4 cup pureed apple)

2 tsp Vanilla extract

2 1/2 cups Gluten-free flour mix or Spelt flour

1 tsp Bicarbonate of soda

1 tsp ground Cinnamon

1/2 tsp ground Cloves

1/2 tsp ground Nutmeg

1/4 tsp ground Ginger

1 tsp Himalayan rock salt

Zest of 1 orange

1 cup dairy free Chocolate chunks (I used Willie’s Chef’s drops)

Preheat the oven to 170 C.

Place the margarine and sugar in a bowl and cream together using a hand mixer. Add in the egg (or apple), vanilla extract and pumpkin butter and mix well together.

Place all the dry ingredients in a separate bowl mix really well. Add the wet ingredients to the dry and stir until combined. It will form a sticky dough. Stir in the orange zest and the chocolate and then wrap in clingfilm and pop in the fridge for 30 mins to rest.

Take small chunks of dough (about a tbsp in size) and flatten on to a lined baking tray. The cookies won’t spread so make sure you spread them out on the tray a little. If they are too thick they will still be delicious but will be a bit more “cakey”.

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Pop in the oven for 15 – 20 mins until starting to change colour and slightly crispy. They will harden further as they cool. Allow to cool on the tray for 5 mins then transfer to a wire rack.

Enjoy!

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Pumpkin Breakfast Muffin Loaf – Gluten and Dairy Free


This little beauty really packs a punch – it’s strong on the spices and will satisfy you for the day ahead. It is quite a dense little loaf and is more like a tea-loaf than a muffin and it’s lovely smothered in the pumpkin butter (recipe here)

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You will need:

1 cups Rice flour (or gluten-free flour of choice!)

1 1/2 tsp Baking powder

1/2 tsp Himalayan rock salt

2/3 cups Coconut sugar

2 tsp ground Cinnamon

1/2 tsp Ground ginger

1/4 tsp ground Cloves

1 tsp Vanilla extract

2 tbsp ground Flax (linseed)

4 tbsp Water

1 cup Pumpkin purée

1 ripe Banana

1/4 cup Coconut oil

2 tbsp Maple syrup

For the topping:

4 tbsp Rice flour

2 tbsp Coconut oil

1 tsp ground Cinnamon

2 tsp Raw pumpkin seeds

Mix together the flax seed and water in a small bowl. Whisk it with a fork and then pop in the fridge for 15 mins or so.

Preheat the oven to 200 C.

Add all the ingredients in to a large bowl (except the topping ingredients). Mix well together and then add the flax seed mix. Depending how ripe your banana is you may find the batter is a bit too thick so add some warm water until it forms a thick but spoonable batter.

Add the batter to muffin trays or mini loaf tins.

Combine the topping ingredients in another bowl and then sprinkle on the top of each loaf. Press the topping into the batter a little bit.

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Bake for 15 – 20 mins, or until a skewer comes out clean. Allow to cool and then eat!

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Cinnamon Glazed Pumpkin Cookie Cake Gingerbread Yumminess! Gluten and Dairy Free


Sometimes the best bakes are created by accident! This is one of those bakes!

Ok, so these did not turn out in any way like I intended! However, I absolutely LOVE what I’ve created! I don’t know what to call it – is it a cake? is it a biscuit? is it a pumpkin gingerbread? who knows! All I know is that it is scrummy! It’s moist on the inside and so full of flavour and you would never know there was pumpkin in there 🙂

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I set out to make a cookie-type of biscuit using pumpkin. These have come out less like a cookie and more like cake or soft gingerbread in texture – a failure? No – not in any way shape or form! They are simply divine – especially with the cinnamon glaze!

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This will make around 24 – 30 cookie-cakes.

You will need:

2 cups Rice flour or Spelt flour (spelt is an option if you don’t need gluten-free but want to go for a low-gluten option, or you could also use a gluten free flour blend)

1/4 tsp Xanthan gum (unless you choose to use a ready-mixed gluten free flour blend which has it in – check the ingredients!)

1 tsp Bicarbonate of soda

1 1/2 tsp ground Cinnamon

1/2 tsp ground Nutmeg

1/2 cup Coconut oil

1 cup unrefined Coconut or other raw sugar

1/4 cup Molasses

1 Egg (or this can be replaced with 1/4 cup of ripe mashed banana or 1/4 cup of puréed apple if you prefer)

1 cup Pumpkin purée (recipe here)

1/3 cup Coconut, almond or soya milk

1 tsp Vanilla extract

 

For the glaze:

1 cup unrefined Icing sugar

1 tbsp Coconut, almond or soya milk

1 tsp Vanilla extract

1/4 tsp ground Cinnamon (or more – just add to taste)

 

Preheat the oven to 180 C.

Put the flour, xanthan gum, bicarbonate of soda, and spices into a large mixing bowl. Combine well (using a whisk or fork works well for this).

Put the oil and sugar in a separate bowl and mix together. Add the molasses, egg (or egg substitute), pumpkin, milk and vanilla and use a hand mixer (or whisk) to blend together.

Add the flour mix to the wet ingredients and stir well until completely combined. Place generous heaped teaspoons of the mixture on to a greased and lined baking tray and place in the oven for 10 – 13 minutes (until they are slightly crispy on the outside and are starting to turn colour – it’s hard to see as they’re dark but you will see a change).

Place the icing sugar and other glaze ingredients in a bowl and mix together well.

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Once the cookie-cakes are done, remove from the oven and let them cool for a couple of minutes. Then spoon the glaze over them whilst they are still warm.

Then enjoy with a cup of tea! 🙂