These recipes do not contain any obscure ingredients and can easily adapted to gluten free and sugar free
PEANUT BUTTER ICECREAM CUPS
I am a big ice-cream fan and these were so simple to make and a great reduced sugar option compared to commercial ice-cream. All you need is a food processor or blender.
- 1 cup of oats or almond meal
- 6 dates (soaked in hot water 1 min)
- 2 TBSP coco powder
- 1 TBSP agave or maple syrup
- 1 TBSP of water
Blend all ingredients in a food processor and pack into your choice of baking tin or muffin cups, I used a silicone muffin tray. Place in freezer while you prepare the ice-cream.
- 1 cup of coconut milk
- 5 pitted dates (soaked)
- 2 TBSP peanut butter
- 2 TBSP agave or maple syrup
- Pinch of salt
Blend all ingredients and spoon onto base. Freeze for a minimum of 4 hours.
I added a chocolate coating using 1 cup of melted chocolate buttons
BANANA CHOC CHIP MUFFINS
This recipe was inspired from simple-veganista.com. These muffins were fluffy, moist, perfectly banana-y and there were ready in 30 minutes!
- 2 cups of flour choice, I used chickpea flour
- 2 large bananas mashed
- 1/4 cup of monk fruit sweetener or sugar of choice
- 1/4 cup of melted coconut oil or olive oil
- 1 flax egg (1 TBSP ground flax + 3 TBSP water, sit for 10 minutes) or egg replacer
- 1 tsp cinnamon (optional)
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup of chocolate chips or buttons I used ‘sweet williams white chocolate baking buttons’
- 1/2 cup of chopped walnuts
- Pre-heat oven to 180 degrees.
- In a large bowl, mash bananas until smooth.
- Add all remaining ingredients to bowl and mix well.
- Fold in chocolate chips and nuts if using.
- Scoop batter evenly into muffin cups and bake for 15-20 minutes.
- Allow to cool for 5-10 minutes, enjoy!
I must confess, credit to my housemate for this recipe and handy work, this was her creation while I was baking muffins #bakingday. Dry yeast, plenty of flour and of course cinnamon are the key ingredients here. Due to the rising process the rolls were ready to eat after 3 hours, but the results are well worth the wait! The freshest, gooiest doughy treat. 11/10 recommend!
Ingredients Cinnamon Rolls
- 1 and 1/2 cup of warmed milk (I used soy) (50 degrees)
- 3 cups spelt, whole wheat or all-purpose flour
- 2 TBSP of olive or vegetable oil
- 2 tsp instant yeast
- 3 TBSP sugar
- 1 tsp vanilla extract
- 1 teaspoon salt
Cinnamon Sugar Filling
- 1/2 cup sugar
- 2 tsp cinnamon
- 1/2 cup sugar or icing sugar
- 1/4 cup of milk
- Heat milk on the stove or microwave, you want it to be warm but not boiling (50 degrees).
- In a large bowl combine warm milk, yeast, olive oil, sugar and vanilla. Set aside for 5 minutes or until the yeast has foamed.
- Sift the flour and salt over the bowl and mix until doughy, create a ball shape.
- Sprinkle some flour on a clean surface and need the dough by hand for 2-3 minutes, adding more flour if it becomes sticky. Form the dough into a ball and place back into the mixing bowl.
- Cover the bowl and allow the dough to rise for 60-90 minutes, or until it has doubled in size.
- Once the dough has risen, place onto a floured surface and roll into a rectangle, aproximity 1/4 of the thickness of your original dough ball.
- In a separate bowl combine the sugar and cinnamon, sprinkle the mix over the dough, gently pressing it in with a rolling pin.
- Starting at the short end, roll the dough in on itself and cut the roll into 8 equal slices.
- Prep an oven tray with baking paper and preheat the oven to 180 degrees.
- Arrange the 8 slices onto the paper, cover and let rise for 30 minutes.
- Bake the rolls for 40 minutes or until golden. Remove from the oven to cool while you prepare the glaze.
- To make the glaze, stir icing sugar and milk in a saucepan over medium heat for a few minutes.
- Drizzle the glaze over the warm cinnamon buns and enjoy!