Cinnamon apple crumble

Monday, 31 October 2016
Vegan cinnamon apple crumble recipe

My current obsession is fruit crumble. There's just something about autumn and winter that makes me want to eat all the crumble all the time. This cinnamon apple one has become one of my favourite breakfasts at the moment. Yes, breakfast. When I tell people I have crumble for breakfast they look at me like I'm mad but this recipe isn't really sugary like a dessert crumble is so you can totally have it for breakfast and it is so good. Serve with some soya yoghurt or a little milk and it makes the perfect breakfast for a cold and dark morning.

Vegan cinnamon apple crumble recipe

You will need (serves 2-3 as breakfast or 4 as a dessert): 
for the fruit layer
5 apples (I use Gala)
1/2 cup sultanas 
1 teaspoon cinnamon 
1 teaspoon mixed spice 
1/4 cup water 

for the crumble topping 
1 1/2 cups oats 
1/2 cup oat flour
1 teaspoon cinnamon 
1 1/2 tablespoons coconut oil 
2 teaspoons maple syrup 

Method:
- Pre-heat the oven to 180 degrees celsius. 
- Chop up the apples into chunks and pop into a pot with the sultanas, cinnamon, mixed spice and 1/4 cup of water. Put this over a low heat with a lid on and leave to simmer for 10 minutes. 
- While the apples are cooking, make the crumble topping. Put the oats, oat flour, cinnamon and flaxseed blend into a bowl and mix. 
- Melt the coconut oil and then pour this along with the maple syrup over the oat mixture. Mix well to ensure everything is coated. 
- Once cooked, pour the fruit mixture into a baking dish and then top with the crumble. 
- Pop in the oven the bake for around 25 minutes.

Download this recipe

Vegan cinnamon apple crumble recipe

'Nutella' filled banana muffins

Monday, 17 October 2016
Vegan Nutella filled banana muffins recipe

A few weeks ago I posted a recipe for vegan chocolate hazelnut spread, or 'Nutella', and having made a lot of it because it's so good, I thought I'd try using it in a recipe rather than just eating it all out of the jar with a spoon (no regrets). These filled banana muffins were the result. The chocolate hazelnut spread goes so well with the moist banana muffin, especially when eaten warm from the oven. You can also use this recipe without the nutella spread to just bake banana muffins, which are delicious too. 

Vegan Nutella filled banana muffins recipe

You will need (makes 6): 
1 1/2 cups plain flour
1/2 cup caster sugar
1 teaspoon baking powder
2 ripe bananas
1/4 cup coconut oil (solid) 
3 tablespoons soya milk
1 teaspoon vanilla extract
chocolate hazelnut spread (recipe

Method: 
- Pre-heat the oven to 180 degrees celsius.
- Combine all the dry ingredients together in a bowl. 
- Mash up the bananas and melt the coconut oil. Combine these together along with the soya milk and vanilla extract. 
- Add the wet ingredients to the dry ingredients and combine together gently.  
- Line a muffin tray with six cases and spoon around 2 tablespoons of the mixture into each case. Add 1 tablespoon of the chocolate hazelnut spread into each case and then add the rest of the banana mixture on top. 
- Bake for 20-25 minutes.

Download this recipe

Vegan Nutella filled banana muffins recipe

Lentil and spinach curry

Monday, 10 October 2016
Vegan lentil and spinach curry recipe

I've made quite a few different vegan curries this year, always trying out different spices, vegetables and pulses in search of that perfect combination and this one is by far the best I've come up with. Making this was the first time I had tried cooking with creamed coconut rather than coconut milk and I think it works much better. It's also much more cost effective as I managed to make this curry four times using one block, which was the same price as one tin of coconut milk. I am absolutely in love with this dish and have made it so many times already. It's definitely become my go-to curry and probably will be for a long time to come! It's great for cooking in a big batch to eat throughout the week and it also freezes really well so I always pop a portion or two away for another day. It's just so yummy!

Vegan lentil and spinach curry recipe

You will need (serves 4): 
1 onion 
2 carrots 
1 cup red lentils 
200g spinach 
50g creamed coconut 
1 tin chopped tomatoes (400g)
3 tablespoons tomato puree
1/2 vegetable stock cube 
2 teaspoons mixed herbs 
1 teaspoon cumin
1 teaspoon coriander
1 teaspoon turmeric 
1 teaspoon curry powder
1/2 teaspoon garlic granules 
1/2 teaspoon dried chilli flakes

Method: 
- Finely chop the onion and peel and chop the carrots into small chunks. 
- Add a little water to a large pot and fry off the onion for 2-3 minutes over a medium heat. 
- Add the carrots, tomato puree and all the herbs and spices to the pot to make a paste. Add a little extra water if required and fry all this together for 4-5 minutes. 
- Add the chopped tomatoes, lentils, creamed coconut and the stock cube to the pot along with 2 1/2 cups of water. 
- Bring to the boil and then reduce the heat and simmer for 30 minutes. 
- Stir through the spinach.

Download this recipe

Vegan lentil and spinach curry recipe