Christmas Day Buttermilk Pancakes with Fruit and Cream

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Pancakes are hands-down one of the best foods ever; I’m not even going to confine them to ‘breakfast foods’ because there’s no way you couldn’t eat them for every meal… As with everything sweet served at family meals, we made whipped cream to go with these but yogurt would be perfect too. I sprinkled the tangerines with a tiny bit of sugar and some cinnamon before serving.

Hope you had a lovely Christmas if you celebrate it, or at least a nice time with your friends and family!

There is an iced coffee with Bourbon and vanilla cream on top in the background there, which I asked my little brother to ‘hand model’ for in a photo below… 🙂

Christmas Day Buttermilk Pancakes with Fruit and Cream
Ingredients:
Pancakes:
2 cups flour
2 tsp baking powder
1 tsp baking soda
1/4 cup rice flour
1/4 cup white sugar
4 eggs
2&1/4 cups buttermilk
Zest of one orange or lemon
1/4 cup olive oil
To serve:
Whipped cream
Maple Syrup
Toasted coconut flakes
Fresh fruit of your choice

Instructions:
Mix all the dry ingredients together, then add the wet ingredients and mix the batter until combined.

Heat up a skillet pan or a frying pan and drizzle in a little oil. Cook the pancakes until golden (they will turn quite dark but they still taste great don’t worry), and keep warm by placing a tea towel over them while you cook the others.

Serve ASAP and enjoy with whatever toppings you wish!

Serves 8 people

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Make Nutella Cheesecake.

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Excuse the Snapchat screenshot (with entirely appropriate emojis) and the use of imperatives, but if you are able to eat nuts/dairy/gluten etc then please, I beg of you, make this cheesecake. It is bliss.
(if you can’t make it, don’t worry, there are things just as delicious that exist) 🙂

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It fed quite a few hungry students for days, and we even went as far as to make double chocolate cookie dough to put on top….

HERE is the link for the video!

Sorry for not posting much 🙂

Mini Whole Wheat Apricot Crepe Cake (DF)(RSF)

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Have had this recipe for longer than I care to admit….. anyway, it’s a quick and easy dessert that looks a little fancy and doesn’t require an oven either. Plus it’s refined sugar free too!

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I made small crepes and use a tart tin to cut them out and make a pretty scalloped pattern on the sides.

 

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The coconut cream I used to fill them was a little runny but it still tasted good, especially with the apricot filling! Anyway, take care this week everyone and I’ll get onto some more recipes soon 🙂

 

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Mini Whole Wheat Apricot Crepe Cake (DF)(RSF)
Ingredients:
1/3 of this recipe with soy milk and dairy free spread
2 apricots
A few blueberries to decorate
1/2 cup coconut cream

Instructions:
Make the crepes in a small pan, or make them to about 15cm diameter. Cut them out with a tart tin or any other cutter that is big enough.
Mash up the apricots and blast the in the microwave for 30 seconds on high, then mix. Repeat two more times until you have a pulp. Let cool.
Whip the coconut cream until stiff peaks form. Start layering the crepes starting with a crepe, some apricot pulp and a thin layer of cream. Repeat until you get to the top layer. Spread on a thick amount of cream and dollop some blobs of cream around the edges. Place a blueberry on each blob and voila, done!

It’s best eaten as soon as it’s made, and serves 2-4 depending on how hungry you are.

 

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‘Break Up’ Brownies (One bowl, 3 minutes)

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No, not my break up, but my best friend’s… and as far as that goes, her pain is my pain. Excuse the knife, I found it suited well hahah 🙂 The photos aren’t the best but neither is getting dumped sooo….

These brownies are so easy. Just mix in a bowl and bake. Done. No melting butter or beating egg whites etc…. the only hard work is very satisfyingly hacking up chocolate into chunks 🙂

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‘Break Up’ Brownies
Ingredients:
1 cup flour
1 cup white sugar
1/2 cup cocoa
1 egg
1/3 cup oil
1/3 cup milk
2/3 cup water
150g chocolate, hacked into pieces

Instructions:
Preheat the oven to 180 degrees Celsius and grease a large loaf tin (mine was silicon).

Mix all the ingredients together until combined and pour into the tin. Bake for 30 minutes until set on top. Cool slightly and devour immediately.

Makes about 8 nice slices and is just as amazing the next day.
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Lots of Vegan Cupcakes! (Baklava, Pumpkin Pie and Strawberry, Lemon and Coconut)

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I have been experimenting 🙂 Thank you internet and vegan margarine for these glorious cupcakes and addictive frosting….

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Sometimes things aren’t the same without dairy or eggs…. but it’s the thought that counts and you can still have buttercream without the butter. Some purists would disagree (and hey, all things in moderation I guess!) but life is too short to go without the things to you want, especially when they fit your lifestyle choices. Hence, let them eat cupcakes! In three flavours, depending on the mood.

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Or the season perhaps! These pumpkin pie cupcakes above scream ‘winter’ and the coconut ones below remind me of a summer mocktail or smoothie.

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Plus cupcakes are pretty 🙂 Shout out to Anna Olsen for the cupcake recipe and to all the customers at the work who picked up one for an afternoon or morning weekend treat 😀

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For the Baklava Cupcakes
Ingredients:
Cupcakes:
Make these cupcakes with HALF the recipe, adding 1 tsp cinnamon and 1/4 tsp cardamom to the dry mixture
(makes 12)
Filling:
1/3 cup berry jam
1/2 tsp ground cardamom
Icing:
75g vegan butter substitute
1&1/2 cups (roughly) icing sugar
2 tsp vegan milk
1 tsp rosewater
Dye or berry juice to tint if desired
To decorate:
Walnut pieces
Flaked almonds
Toasted pistachios, chopped

Instructions:
Mix together the jam and cardamom. Once the cupcakes are cooled, cut out the insides and fill with jam. Cut off a but of the piece you cut out of the cupcake and place back on top, like a delicious cake lid.

Beat the icing ingredients together until nice and light and fluffy, adding the icing sugar gradually. Depending on the butter substitute you use, you may need to use a bit more or less milk to get a nice airy pipable frosting. Also adjust the rose water to your taste too 🙂

Spoon the frosting into a piping bag and pipe away! As you can see from the photos from the top view, I tried two ways to pipe with a star nozzle; from the outside to the inside (top cupcake) and the opposite, centre to edges (bottom). Do whatever you like 🙂 Decorate with the chopped nuts.

Makes 12, which are just as delicious the next day!

For the Pumpkin Pie Cupcakes
Ingredients:
For the cupcakes:
Make these cupcakes here (I didn’t make them gluten free), up the cinnamon to 1 tsp and add some 1/2 tsp ground ginger too, and leave out the chocolate chips
For the caramelised walnuts:
Handful of walnuts
2 tsp maple syrup
Dusting of cinnamon
For the frosting:
75g vegan butter substitute
1&1/2 cups (roughly) icing sugar
1 tsp cinnamon
2 Tbsp maple syrup
To decorate:
The walnuts from above,
Plus chopped dried apricots
Also some pumpkin seeds (which I didn’t have)

Instructions:
Heat the oven to 180 degrees. On a lined tray, mix the walnuts, maple syrup and cinnamon together until the nuts are coated and toast for about 15 minutes until golden. Leave to cool.

For the frosting, beat all the ingredients together until light and fluffy (may need a little less or more sugar depending on your margarine/butter substitute). Ice the cupcakes, and decorate with the chopped walnuts and apricots.

Makes 12 and they last very well 🙂

For the Strawberry, Lemon and Coconut Cupcakes
Ingredients:
Cupcakes:
Make these cupcakes (half the recipe) replacing half of the milk with coconut cream and adding 1 tsp lemon zest to the batter (makes 12)
Filling:
1/3 cup coconut cream
1/4 tsp lemon zest
2 strawberries, finely chopped
Frosting:
75g vegan butter substitute
1&1/2 cups icing sugar
1/4 cup chopped strawberries
2 tsp lemon juice
Pink dye or some beetroot juice to colour if desired
To decorate:
Coconut threads
Lemon zest and/or slices

Instructions:
Start with preparing the strawberries for the frosting: heat them in the microwave for 20 second bursts on high until the juices come out of them and they are soft. Chill until cool.

Whip the coconut cream until light and fluffy and then mix in the lemon zest and berry pieces. ‘Core’ the cupcakes and trim the core. Fill with the cream filling and place the ‘lid’ back on top.

Beat the butter substitute, icing sugar (adding a bit at a time), lemon juice and as much of the strawberry juice that you chilled as you can get from them (eat the pulp leftover with yogurt!). Beat until light and fluffy, adding more or less icing sugar as needed. Ice the cupcakes, then decorate with the coconut threads and lemon zest.

Makes 12 and they are delicious the next day 🙂

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