After not being hungry for the best part of 2 weeks I finally found my appetite last weekend.. and that meant I finally felt like cooking! (Although I didn't get around to posting it until this weekend- oops! busy life) All in all it was an indulgent affair- I couldn't decide what I wanted so I just kept cooking! most of it is hiding in the freezer now as I am completely over it. I think it had more than a little to do with the fact it was that time of the month and I hadn't had chocolate in months. Here's a peak at the yumminess
Proper food first! Veggie before pudding :)
I forget what this one was... its been too long, I'm going to guess at a broccoli, spinach & millet stirfry.. most likely had some soy, ginger, chili in it.
1 small head of Broccoli
1 cup cooked millet
sauce:
handful of Cashew nuts
1tbsp chia seeds
1tbsp flax seeds
paw paw seeds (or black pepper) to taste
1 tsp turmeric
2 tbsp vegetable stock powder
3 cups water
This was so satisfying, tasted wonderful and was packed full of flavour- I must make it again! If you're new to millet give it a go- its more starchy that quinoa but not as heavy as rice and it doesn't hurt my tummy like pasta. Good all round! & you can make it sweet or savory, hot or cold, aldente or mushy, in baking or as a side.
(this makes enough to coat 2 big punnets of strawberries but I only did one so I could make fudge hearts)
1 big punnet of strawberries
8 tbsp coconut oil
5 tbsp cacao powder
8 tbsp sunflower seed butter
Zest of 1 lemon
1 tsp chocolate essence
tiny pinch of salt
stevia if needed? I didn't but just taste it and see
I used my intentional left overs to make..
Another recent addition to my fridge is
warm water to drizzle in (1 cup ish?)
salt to taste
4 tbsp tahini
2 cups cooked chickpeas
1 lemon juice & rind
2 cups cooked baby beetroots & some of their liquid (I used tinned, bad I know)
Next on the agenda was cake!
Makes 6 cup cakes & 1 mini cake
3 cups Rolled Oats
10 mejool dates (remove stones)
5 tbsp cacao powder
5 handfuls almonds
1/2 cup ground chia seeds
1/2 cup ground flax seeds
5 tsp chocolate essence
water to desired consistency (approx 2 cups?)
1/2 cup coconut + extra for sprinkles
6 tbsp mixed spices
Add an extra 1/2 cup coconut to the left overs to make a dryer consistency that will hold together then roll into balls & refrigerate...
So after all the glorious cooking I decided to give gluten free, sugar free, vegan baking another shot. I attempted to make another healthy cake, didn't go very well- again!... I think I need to add a gum and less water to reduce the baking time.. it tastes good regardless, the flavour profile isn't the problem, the texture is... its still too dense and wet- I was aiming for a dense flourless mud cake kind of texture so its not *that* far off but still not cakey enough for me. Oh well, I guess the wonders of gluten free, sugar free, vegan baking are yet to reveal themselves to me!
So here's what I did just incase you have any pointers or want to attempt it (with some additions/tweaks!) The icing was actually good though, I'd make that again.
I forget what this one was... its been too long, I'm going to guess at a broccoli, spinach & millet stirfry.. most likely had some soy, ginger, chili in it.
Millet & Broccoli in Turmeric & Seed Sauce
1 cup cooked millet
sauce:
handful of Cashew nuts
1tbsp chia seeds
1tbsp flax seeds
paw paw seeds (or black pepper) to taste
1 tsp turmeric
2 tbsp vegetable stock powder
3 cups water
- Grind seeds
- add all sauce ingredients
- let sit for an hour or so to thicken
- cook millet
- chop broccoli
- add everything & cook until the broccoli is tender
- enjoy!
This was so satisfying, tasted wonderful and was packed full of flavour- I must make it again! If you're new to millet give it a go- its more starchy that quinoa but not as heavy as rice and it doesn't hurt my tummy like pasta. Good all round! & you can make it sweet or savory, hot or cold, aldente or mushy, in baking or as a side.
Chocolate nut 'Fudge' Strawberries
... and some normal ones to balance it out!
1 big punnet of strawberries
8 tbsp coconut oil
5 tbsp cacao powder
8 tbsp sunflower seed butter
Zest of 1 lemon
1 tsp chocolate essence
tiny pinch of salt
stevia if needed? I didn't but just taste it and see
- melt coconut oil over a bain marie
- add cacao powder, lemon & choc essence & salt
- stir through sunflower seed butter
- when combined dip strawberries in & leave to set in the fridge
- *remember to use baking paper/non stick mat* I forgot and there was some mess getting them of the plate... not that that mattered, it was fun to clean up!
- Leave to set in fridge for 1 hr
- Serve with coconut cream & vanilla paste
- Enjoy with a bubbly drink for complete indulgence :)
I used my intentional left overs to make..
'Fudge' Hearts
Just using a little heart shaped ice cube maker in the fridge I made the left overs into cacao, coconut, sunflower seed 'fudge' pieces. Yum Yum Yum. Rich, indulgent & satisfying.
Beetroot Hummus
1 tbsp vinegarwarm water to drizzle in (1 cup ish?)
salt to taste
4 tbsp tahini
2 cups cooked chickpeas
1 lemon juice & rind
2 cups cooked baby beetroots & some of their liquid (I used tinned, bad I know)
- cook the chickpeas
- blend all ingredients whilst drizzling in the warm water to combine
Choc-Spiced Oat & Almond Cake
Choc-Spiced Oat & Almond Cup-cakes
3 cups Rolled Oats
10 mejool dates (remove stones)
5 tbsp cacao powder
5 handfuls almonds
1/2 cup ground chia seeds
1/2 cup ground flax seeds
5 tsp chocolate essence
water to desired consistency (approx 2 cups?)
1/2 cup coconut + extra for sprinkles
6 tbsp mixed spices
- Preheat oven to 180
- grind flax & chia seeds
- process rolled oats
- add cacao powder & coconut & choc essence & mixed spices
- remove stones from dates & add to food processor
- add almonds now for more texture or grind with the seeds for a smoother texture
- drizzle in water (keep fairly dry)
- spoon into tins
- sprinkle with coconut
- bake at 180 for 45 minutes or until the coconut is browning
- Serve with coconut cream & vanilla paste
Add an extra 1/2 cup coconut to the left overs to make a dryer consistency that will hold together then roll into balls & refrigerate...
So here's what I did just incase you have any pointers or want to attempt it (with some additions/tweaks!) The icing was actually good though, I'd make that again.
Cake:
1 cup coconut flour
1 cup coconut flour
1 cup millet four
stevia to taste
3/4 cup cocoa powder
1 tablespoon baking powder
1/4 teaspoon salt
3 cups soy milk
1/2 cup coconut oil
1/2 cup ground flax
1 teaspoon no egg
1/2 cup desiccated coconut
1/2 cup beetroot juice
1 cup of water
- pre-heat oven
- make no egg according to packet instructions & add ground flax seed
- sift dry ingredients, combine
- add wet ingredients, combine
- line & spray tin
- Bake for 2 hrs 15 minutes at 180, let cool in tin before removing and icing when cold
Icing:
coconut milk
vanilla paste
vanilla paste
1/2 cup cocoa powder
8 tbsp coconut oil
20 drops stevia
desiccated coconut
pinch of salt
I hope you're all well and smiley- I'm getting there, life's been a challenge lately.. I just need to remind myself that I am a wonderful person capable of making my own luck. Let the challenges wash over me without taking any of me with them... well that's the plan anyway.
All the best with whatever your day brings you, lots of love xxx
- stick everything in a pot, heat and combine
- leave to cool & solidify a little before icing the cake
- enjoy! but only a little- its strong!!
I hope you're all well and smiley- I'm getting there, life's been a challenge lately.. I just need to remind myself that I am a wonderful person capable of making my own luck. Let the challenges wash over me without taking any of me with them... well that's the plan anyway.
All the best with whatever your day brings you, lots of love xxx
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