125g or ½ cup all natural cashew butter (or peanut or almond)
85ml or ⅓ cup pure maple syrup or agave nectar
2 tsp vanilla
½ tsp salt
¼ tsp baking powder
¼ tsp bicarbonate of soda
40g or ⅓ cup cranberries
40g or ⅓ cup walnuts
Method
Preheat oven to 180°C (or 170°C if fan oven) and line a 8×8 inch pan.
In a food processor, add all ingredients except cranberries and walnuts and process until batter is smooth. Fold in cranberries and walnuts. Note: Batter will be thick and super delicious, so you could actually just eat it on it’s own!
Spread batter evenly in prepared pan. (The batter may stick to your spatula, so I like to spray my spatula with nonstick cooking spray first.)
Bake for 20-25 minutes or until toothpick comes out clean and edges are a tiny bit brown. The batter may look underdone, but you don’t want them to dry out!
Cool pan for 20 minutes on wire rack.
Sprinkle with sea salt then cut into squares.
Makes 16 blondies. Store covered in the fridge for up to 3-5 days (if they last that long!)
3 cups oatmeal {make sure you use gluten-free oats}
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3 very ripe bananas, mashed
1 tablespoon olive, vegetable or coconut oil
1/3 cup brown sugar, plus 1 tablespoon
1 teaspoon pure vanilla extract
2/3 cup vegan chocolate chips (or roughly chopped dark chocolate)
1/3 cup desiccated coconut (optional
3 tablespoons oatmeal
Method
Preheat oven to 180 degrees C. Spray 9×5 inch loaf pan with cooking spray.
Make oat flour: Place oatmeal into blender and blend for 1-2 minutes until oatmeal resembles flour. You may need to stop blender and stir oats a couple of times to ensure that all oats have been blended.
Measure out just 2 cups of the oat flour and place in a medium bowl. Whisk in baking powder, baking soda, coconut and salt; set aside.
In a separate large bowl, beat mashed bananas, 1/3 cup brown sugar, vanilla extract, and oil for 1-2 minutes until the consistency is smooth and creamy. Slowly add in oat flour mixture and mix until just combined.
Gently fold in chocolate chips. Pour batter into prepared loaf pan and sprinkle 3 tablespoons oatmeal and 1 tablespoon brown sugar on top.
Bake for 35-40 minutes or until knife inserted into centre comes out clean. Cool 10-15 minutes, then remove from pan and place on wire rack to finish cooling. Cut into thick slices.
Bread will stay good for up to 3 days if wrapped well.
Whisk together the dry ingredients in one bowl. Whisk together wet ingredients in another bowl. Pour the wet mixture into the dry mixture and whisk until just combined. Do not overmix.
Pour into two 9” round cake tins, greased and lined. Cook at 175c in a Fan oven for about 28 mins or until a skewer inserted into the centre of the cake comes out almost clean. Cool on a cooling tray and then fill with jam or jam and butter (vegan marg) cream.
If not eaten quickly best kept in a fridge.
Sandy
Supporting and inspiring a lifestyle free of animal-derived products