Week 9 Dish 2: Vegan strawberry banana coconut cookies

Seems like it's a cookie week for me! Cookies are just so easy to make and perfect to snack on. I still had 3 more very ripe bananas to use (I don't like wasting good food) and managed to buy some more strawberries, which were also starting to go bad. So I found a recipe which used both. I still had more bananas and strawberries than the recipe needed so I decided to make a strawberry banana milkshake too (recipe coming soon). Safe to say my family loved both the recipes, I mean, you can't go wrong with strawberries can you?!

Makes 18-24 cookies

Ingredients

2 cups oats (make this recipe gluten free by using gluten free oats!)

1/4 cup oat flour (or process some oats into a fine powder)

1 cup desiccated coconute/ coconut flates

2 tbsp ground flaxseeds/ linseeds

1/2 cup almonds, roughly chopped

1/4 tsp salt

2 medium bananas, mashed

2 tbsp maple syrup/ agave nectar/ honey

1/4 cup coconut oil, melted

1 cup roughly chopped strawberries

1 tsp vanilla extract

Method

1. Preheat the oven to 180 degrees C. Line two baking trays with grease proof paper.
2. In a large bowl, mix the oats, oat flour, desiccated coconut, flaxseeds/linseeds, almonds and salt.
3. Stir in the bananas, maple syrup, coconut oil, strawberries and vanilla until well combined.
4. Form 2 1/2 inch balls with your hands, place onto the trays and flatten gently. You don't need to leave a lot of space between then, they don't spread at all.
5. Bake for 25-30 minutes or until golden brown. Cool on the trays for 5 minutes before transferring to a wire rack to cool completely.

Original recipe: Strawberry coconut breakfast cookies

Vegan, gluten free, no-bake pecan pie bars

It's my team's first netball match today, wish us luck! One of my teammates cannot eat gluten so I decided it's time for a gluten free recipe. Like my raw cheesecake, this is another no-bake yummy recipe which has absolutely no gluten! I hope my teammates like it, they are going to try it later today.

Makes 16 squares/ small slices

Ingredients
For the crust
1 cup dates, pitted and soaked in water for 5 minutes if dry
1 cup pecans (I used walnuts)
1 cup desiccated coconut
1 tbsp coconut oil
1/2 tsp sea salt
For the filling
1 cup dates, pitted and soaked in water for 5 minutes if dry
2 tbsp maple syrup
2 tbsp coconut oil
1 cup pecans
1/4 cup water, or more as needed for blending
1/4 tsp salt
1 cup additional pecans peices (or whole pecans if you prefer) for topping
Method

1. Line an 8x8 baking dish (I used a pie dish) with grease proof paper for easy removal of the bars.
2. In a food processor combine the crust ingredients and blend until a sticky dough is formed. Press into the lined baking dish until even. Place in the freezer to set.
3. Combine the filling ingredients (except the extra pecans for topping) in a blender until smooth - you will need to keep stopping and scraping down the sides to allow everything to blend smoothly.
4. Remove the crust from the freezer and spoon on the filling using a spatula to smooth the top. Sprinkle the extra pecans on top and press into the filling slightly. Return to the freezer and set for at least 6 hours before cutting and serving. Store in the freezer too!

Original recipe: No-bake pecan pie bars

Week 9 Dish 1: Vegan banana nut cookies

Ahh my days are getting busier and busier. Netball season has started again and with 2 matches and one training session a week, free time is getting harder and harder to come by! But baking is pretty high on my priority list (can't give up all the yummy goodies) so I hope I can keep up with my two recipes per week.... I'm quite excited about some future bakes I have planned for Halloween and Diwali, which are both coming up. I managed to buy some very fun muffin and cake moulds, hope you're all excited too!

This week I once again had overripe bananas that needed to be used. I thought about making the bars from week 7 again because they we so quick and easy and yummy to boot, but then I found this recipe. It's pretty much the same as the bars but since it's cookies I think it's fair to use it as a whole new recipe (bit of a cheat I guess, cheeky me :p). As with the bars, this recipe contains absolutely NO ADDED SUGAR - it is sweetened with mushy bananas, making it as healthy as it is yummy :D.

Makes 24
Ingredients
2 cups oats (make this recipe gluten free by using gluten free oats!)
1 cup raisins
1 cup chopped walnuts
1/2 tsp salt
1 tsp cinnamon
1 1/2 cups mashed bananas (about 3 large ones)
1/2 cup vegetable oil
1 tsp vanilla extract
Method

1. Combine the first 5 ingredients in a large bowl and stir well.
2. Mix the banana, oil and vanilla extract in a separate bowl and add to the dry mixture. Combine well and let stand for 15 minutes. 
3. While you wait, preheat the oven to 180 degrees C and line two baking trays with grease proof paper.
4. Drop rounded tablespoonfuls of dough on to the baking trays and bake for 15 minutes or until lightly golden. Transfer to a wire rack to cool completely before storing in an airtight container.

Original recipe: Banana-nut cookies

These are just so yummy, they will be gone before you know it! In my opinion this is definitely a recipe you don't want to miss - let me know if you agree when you've tried them :D

Week 8 Dish 2: Vegan piña colada cupcakes

For my friends birthday, I decided I finally need to take the plunge and do some decorating! As you can see from my previous posts, I'm not really one for icing and frosting etc. I prefer something yummy, healthy and quick. Though decorations are definitely yummy, they are not healthy and definitely not quick to do. But if there's anything that makes it worth the time, it's a close friends birthday! So here is the recipe for my first alcoholic bake, piña colada cupcakes!

Makes 14-16

Ingredients

For the cupcakes

2 cups plain flour, sifted

1 cup sugar

2 tsp baking powder

1/2 tsp salt

1 cup crushed pineapple, drained

2 tsp vanilla extract

1 cup coconut milk

5 tbsp coconut rum

1 tsp coconut extract

For the icing

1 cup vegan margarine

2 cups sifted icing sugar

1 tsp vanilla extract 

1 tsp coconut extract

2 tbsp coconut rum

1/2 cup desiccated coconut

Glacé/ maraschino cherries

Method

1. Preheat the oven to 180 degrees C and line a muffin tray with cupcake liners. 
2. In a bowl, mix all the dry ingredients and leave to one side. 
3. In blender, blend together all the pineapple and other wet ingredients until completely smooth. 
4. Add the wet ingredients to the dry and mix until just combined. Spoon into the cupcake liners and bake for 18-20 minutes or until a toothpick inserted into the centre comes out clean. 
5. For the icing, beat all the ingredients except the desiccated coconut and cherries together until smooth and fluffy and pipe onto the cupcakes when they are completely cool. Sprinkle with the desiccated coconut and top with a cherry to decorate. If you have umbrellas, you can use them, or even a pineapple piece! 

Original recipe: Pina colada cupcakes
They look so pretty, don't you think? I'm not the best at piping, but I guess only practice can help with that. Maybe I'll do a few more decorated bakes in the future....

Week 8 Dish 1: Vegan plum cake

I love fruits - which I'm sure you've all noticed with all my fruity bakes. But I really do love fruits, so I've been working my way through as many as I can. This week I've baked with a new fruit - plums! I bought them from Aldi - it was one of their Super 6 last week. I actually bakes this on Tuesday after Bake Off but I've been so busy that I just haven't had a chance to post it up - sorry for making you all wait. I also managed to find cheap strawberries again from another fruit shop but decided that I want to eat them this time rather than make a baked good. So here is the recipe for the very simple, not too sweet plum cake!

Ingredients
1 tsp dry yeast
1 tbsp warm water
1 1/2 cups plain flour
1 1/2 cups wholemeal flour
3/4 cup sugar (this amount just gives a slight sweetness, double if you want a sweet cake)
1 1/2 tsp baking powder
3/4 tsp salt
2 tsp cinnamon (this gives a very strong flavour so reduce to 1 tsp if you prefer)
1 1/4 cups soya milk
5 tbsp melted coconut oil
2 tsp vanilla extract
8 plums, sliced or quartered
1 tsp grated orange zest
Method

1. Dissolve yeast in the tablespoon of warm water and set aside. Preheat the oven to 180 degrees C and grease and flour a 9-inch cake dish.
2. In a large bowel, mix the flours, sugar, baking powder, salt and cinnamon.
3. Stir in the milk, coconut oil, vanilla extract, yeast mix and orange zest and fold in until combined. The batter should be fairly stiff.
4. Spoon into the cake dish and arrange plums atop batter, pushing them in slightly.
5. Bake for 40-45 minutes until golden brown on top, or until tester comes out clean. Allow to cool in the tin for 10 minutes before removing and cooling on a wire rack. Serve while still warm or when cool.

Original recipe: Vegan plum cake

I'm making my next dish tomorrow morning, and let me tell you it's going to be amazing!! It's a treat for my friends who are doing their joint birthday celebration tomorrow, can't wait to see what they think of it!!! :D

Vegan crispy courgette crostini

I think it's about time for another non-baked, savoury dish to break up all the sugary dishes! This simple dish is perfect for a quick snack, especially if you're entertaining and want to try something new!

Serves 6
Ingredients
1 courgette (~200 g), grated
1 tsp salt
1/2 apple, peeled and grated
1 tbsp chopped fresh mint leaves
2 spring onions, finely chopped
6 slices of vegan french bread
1 garlic clove, crushed
pepper
Method

1. Coarsely grate the courgette and spread over a clean, dry tea towel. Sprinkle with the salt and set aside for 5 minutes. Wrap the tea towel around the courgette and squeeze to remove as much juice as possible.
2. Transfer the courgette to a mixing bowl and stir in the apple, mint, spring onions and garlic
3. Toast the bread lightly on both sides and top with the courgette mixture. Grind pepper over them before serving.

I never really would have thought that apple and courgette go well together but it tasted surprisingly good! Definitely one I will try again.

Week 7 Dish 2: Vegan fresh strawberry crumble bars

It's the end of another week and what an eventful week it was! Highlight was definitely Malaysia night 2013 which was yesterday (4th October) in Trafalgar square. Brilliant atmosphere, some good entertainment, and most importantly yummy Malaysian food! I never knew that this was a yearly event, but now I do I will definitely be on the lookout for more events like it!

I've cut it close again this week, just finished my second recipe of the week today. This time it was because I bought a pineapple (yum) and wanted to make something from it but it still hasn't ripened! So I will have to use it next week. Instead, I came across some cheap strawberries (double yum) - 3 punnets for £2, bargain - and of course I made something scrummy from it. It was a big hit with my family, my dad even had 2 helpings! Win! Definitely give it a go....

Makes 10 bars
Ingredients
For the crust
6 tbsp soya margarine, chilled
1 cup plain flour
1/3 cup light brown sugar
1/4 tsp salt
For the filling
3 1/2 cups chopped strawberries (about 500-550 g)
1/3 cup white sugar
2 tbsp sugar
3 tbsp lemon juice
For the topping
1/3 cup plain flour
2/3 cup oats
1/4 cup ground almonds
1/2 cup light brown sugar
6 tbsp soya margarine, chilled
Method

1. Preheat the oven to 180 degrees C. Line an 8x8 baking dish with grease proof paper.
2. Using your fingertips, combine the crust ingredients until like bread crumbs. Press into the baking dish and bake for 15 minutes until slightly browned. Remove and set aside.
3. Combine the strawberries, sugar and lemon juice in a bowl. Add the flour and mix until well blended. Set aside.
4. For the topping, once again use your fingertips to combine the ingredients until like oaty bread crumbs.
5. Spoon the stawberry mixture over the crust, top with the crumbly topping and sprinkle with the ground almonds.
6. Bake for 40-45 minutes or until the top is a nice golden brown. Let cool completely before cutting into bars. To be completely sure, refregerate for 30 minutes too. Tastes really yummy while still warm but its very gooey :D - so up to you!

Original recipe: Fresh strawberry crumble bars