Blueberry Struesel Muffins
Ingredients:2 cups all purpose flour1 1/2 teaspoons baking powder1/2 teaspoon salt1/2 cup unsalted butter, softened1 cup sugar2 large eggs2 teaspoons vanilla extract1/2 cup buttermilk2 cups blueberriesStreusel Topping:1/4 cup white sugar 2 1/2 tablespoons all purpose flour2 tbsp butter, softened3/4 teaspoon cinnamon
Preheat the oven to 350º and line your muffin pan with paper muffin liners.First, prepare the streusel topping in a small bowl by mixing the sugar, flour, butter, and cinnamon with a fork. Get it fully incorporated so that it has the texture of wet, crumbly sand. Set this aside.In a small bowl, whisk together your flour, baking powder, and salt.  Then, in a large bowl, cream the butter and sugar until light and fluffy. Add eggs, vanilla and milk. Add flour mixture and stir until just combined and gently fold in blueberries.Pour the batter evenly into 12 muffin cups, sprinkle them with streusel topping, and stick it in the oven! Bake at 350º for 20 to 25 min, until a toothpick inserted into the center comes out clean.
Vegan Bagel Sandwich

2 bagels
3 oz.vegan cream cheese
1/2 red onion, sliced thin
1 handful of sprouts, any variety
1/2 medium tomato

Cut bagels in half, toast and smear with vegan cream cheese. Top with red onion, tomato and sprouts.
Raspberry- Dark Chocolate Banana Bread
Ingredients:2 cups all-purpose flour3/4 teaspoon baking soda
1/2 teaspoon salt
1 cup granulated white sugar
4 tablespoons (1/2 stick) unsalted butter, at room temperature
2 large eggs
1 1/2 cups mashed ripe banana (about 3 bananas)
1/3 cup plain low fat yogurt
1 teaspoon vanilla extract1 cup dark chocolate chunks or chips1 cup halved raspberries, tossed in 1 tablespoon all-purpose flour
Directions:1. Preheat oven to 350°F. Spray a 9x5-inch loaf pan with cooking spray.2. In a medium bowl, whisk together the flour, baking soda and salt.3. In a separate large bowl, beat the sugar and butter with an electric mixer at medium speed until well blended (about 1 minute). Add the eggs one at a time, beating well after each addition. Add the banana, yogurt, and vanilla; beat until blended. Stir in the flour mixture; just until moist. Don’t over-mix. Stir in the chocolate chunks and then gently stir in the raspberries. If you want, you can sprinkle a few additional chocolate chunks and raspberries on the top to make it look pretty.4. Spoon the batter into the prepared pan. Bake for 50 to 60 minutes or until a wooden pick inserted in center comes out clean. Cool 15 minutes in the pan on a wire rack. Remove from pan and cool completely on the wire rack.

Since there have been some mixed reviews, we’re adding in some tips to help you make this recipe a success (added 9/25/12)*This recipe turns out perfect for us, so here are the details: We bake at sea level in a greased pyrex pan and we bake on the middle rack in a gas oven.*Don’t use frozen raspberries or freshly washed raspberries (they will add too much moisture).*If you bake in a dark metal pan or if you are baking at a different altitude or using an electric oven, you may possibly get different results.*Oven temperatures can vary quite a bit, so if you have an oven thermometer that is helpful to see if yours is recording the right temperature.*If the top is browning too quickly, cover the top with foil in the middle of baking to prevent it from browning further.Hope those are all helpful tips- don’t be afraid to try the recipe- it’s so yummy!
1/2 cup Oatmeal
3 tbsp Coconut Oil (preferably Organic)
1/2 cup Stevia
1/3 cup Plain, Nonfat Greek Yogurt
1 tsp Vanilla Extract
1/4 cup Unsweetened Baking Cocoa
1/4 cup Chocolate protein powder (preferably casein)
1 Egg and 1 White
1/3 cup Dark Chocolate Chips or Nuts (optional)
1. Mix dry ingredients together2. Mix wet ingredients together3. Combine everything together4. Put in 8 X 9 pan5. Heat Oven at 350 for about 20 minutes.6. These can be stored in the freezer if you cannot eat all at once or want to space out eating proportions.

Toffee Granola Bars
Ingredients (12 bars)
1 ½ cups oats
¼ cup buckwheat flour (or other similar textured flours could be used)
2 tbs ground flax
1 tsp cinnamon
1/2 tsp salt
1 cup coarsely chopped nuts- I used cashews and hazlenuts
½ cup date syrup (homemade see note) or brown rice syrup- or a bit of each
2 tbs coconut butter
¼ tsp stevia
¼ cup peanut butter
1 tsp vanilla extract
½ cup cacoa nibs or dark chocolate chunks

Mix dry ingredients together in a large bowl (excluding cacoa/choc chunks).
Add the wet ingredients (date syrup, coconut butter, peanut butter, vanilla) to a small microwaveable bowl and microwave on medium power for approx. 2 minutes until the coconut butter has melted. (alternatively melt in a saucepan over the hob).
Spoon wet mixture over the dry and mix well- use your hands as the mixture is very stiff! Add cacoa nibs/chocolate chuncks last making sure mixture is cool so chocolate doesn’t melt (if using).
Line an 8” pan with baking parchment and spoon the mixture in pressing it down as level as possible with the back of a spoon.
Bake at 180C for 25-30 minutes until the surface is beginning to go golden. Allow to cool completely in the tin on a wire rack for approx. 30 minutes before attempting to slice with a very sharp knife, as otherwise the edges have a greater tendency to crumble.
Note: To make date syrup, soften dates with an equal amount of boiling water. let stand for 30 minutes or so until soft and then blitz in a blender/food procesor until smooth. you can also add a little vanilla extract if desired.
Raspberry Crumb Cake

Ingredients (1 9” cake pan)
Cake base:
¾ cup soy milk
1 tsp cider vinegar/white wine vinegar
¼ cup rapadura plus ¼ tsp stevia
2 tbs coconut butter
2 tbs apple puree
1 tsp vanilla extract
1 ¼ cups white spelt flour
2 tsp baking powder
½ tsp salt
½ cup sugar free raspberry (or other berry) jam
½ - ¾ cup raspberries
1 cup white spelt flour
1/3 cup rapadura (using agave may be better as will be stickier)
1 tsp cinnamon
¼ tsp nutmeg
1/3 cup coconut butter melted

Mix the soy milk and vinegar and set aside to curdle in a large bowl.
For the topping mix the dry ingredients then add the coconut butter (and agave if using) and mix with fingers until the mixture clumps into fairly large lumps that don’t crumble away immediately. Add extra oil if needed.
For the cake base, mix the remaining wet ingredients with the curdled soy milk. Add the dry ingredients and mix well until the batter is very smooth.
Pour the batter into a greased/lined cake pan. ‘blob’ the jam onto the top and mix through a little. Break up the raspberries a bit and evenly cover the top of the batter.
Sprinkle the crumb topping across the cake evenly and press down into the batter a little.
Bake for approx. 30 mins at 180C until a toothpick comes out clean.

Lentil Spaghetti Bolognaise
Ingredients (serves 2)
1 tbs olive oil
1 small red onion
1 1/2 cups cooked dark green lentils- either cooked from dried or tinned (important to use lentils that hold their shape stay firm once cooked)
1 small tin (200g) chopped tomatoes
1-2 cloves garlic or ¼ tsp garlic powder
¼ cup beetroot chutney (optional for richness of flavour)
1/2 tsp mixed dried Italian herbs (or use fresh)
2 courgettes or use pasta or choice

Saute the onion for 5 minutes until softening. Add all remaining ingredients other than the courgettes and simmer for 5 mins.
Whilst the ‘bolognaise’ simmers, slice the courgette into noodles using a julienne peeler. I set the bolognaise aside once cooked and used the same pan for the courgette (to save on washing up) but you can use a separate pan if desired to cook the courgette for 3-4 minutes.
Serve the courgette ‘pasta’ around the edge of a plate and pile the bolognaise in the centre. Serve immediately.

Chocolate Orange Smoosh Bar
Ingredients (7 bars)
100g pitted dates
60g cashew nuts
47g raisins
25g coconut flour
15g cocoa powder
3g chia seeds (optional)
1 tsp orange rind
1 tsp orange extract

Put everything into a food processor and smoosh together until chopped up into tiny pieces and the bowl is filled with a fine sticky powder (and the air is filled with the heady smell of chocolate orange). If you prefer a smoother bar with less chunky nuts (the cashews in the pics are fairly chunky) then process these for a bit on their own first before adding all the other ingredients in with them.
To form into bars I press the mixture into a tin lined with baking parchment or cling film and use the flat end of a rolling pin to firmly pack the mixture down. You could also form into balls or rolls with your hands. Chill for a while before lifting out if the tin and cutting into bars.
Store in the fridge or cupboard if eating within a few days. These also freeze well.

Raspberry Almond Cocoa Cookie
Ingredients (1 large cookie)
¼ cup oats
2 tbs buckwheat flour (other flours would probably be fine too)
1 tbs cacoa powder
¼ tsp baking powder
2 tsp ground flax/chia
Ground cinnamon and vanilla or almond extract to taste (approx. ½ tsp each)
1 tbs agave syrup
2-3 tbs soy yoghurt (or regular yoghurt for non-vegan)
Handful of frozen raspberries
Sprinkling of flaked almonds
A little grated dark chocolate-optional

Mix and mash all ingredients (other than almonds and raspberries) together well to form a thick mixture, add the raspberries last and mix through so they are still chunky. Bring the mixture together as a ball and roughly flatten the ball with your palm and place on a small microwaveable plate. Sprinkle the flaked almonds over the top and lightly press them in.
Cook on full powder in the microwave for 1 minute (you may need an extra 20 seconds depending on your microwave power). Press with your finger and if it springs back and there are no visibly sticky bits and the berries are fully cooked you’re done.
Grate a little dark chocolate over the top if desired before servin

Choc Chunk Breakfast Cookie
Ingredients (1 fat cookie)
¼ cup oats
2 tbs buckwheat flour (other flours would probably be fine too)
¼ tsp baking powder
1 tbs ground flax
Ground cinnamon and vanilla extract to taste (approx. ½ tsp each)
1 tbs choc chunks
1 tbs chopped nuts or your choice
1 tbs agave or maple syrup
3 tbs soy yoghurt (or regular yoghurt for non vegan)

Mix and mash all ingredients together well to form a thick sticky ball of dough. Roughly flatten the ball with your palms and place on a small microwaveable plate.
Cook on full powder in the microwave for approx. 1 minute. Press with your finger and if it springs back and there are no visibly sticky bits you’re done! Eat immediately whilst chocolate is melty!
Berry Oat CupsServes 1 (makes 2-3 oat cups)

Ingredients- Cookies:1/3 cup oats
3 tbs buckwheat flour (other flours would probably be fine too)
1 tbs ground flax
Ground cinnamon and vanilla extract to taste (approx. ½ tsp each)
1 tbs agave
3-4 tbs vegan yoghurt

Ingredients - Filling:3 tsp sugar free jam
3 tbs vegan yoghurt
Handful fresh fruit

MethodMix and mash all the cookie ingredients together well to form a thick sticky ball of dough. Divide into two or three equal pieces (depending on size of muffin tin) and press into the tin to fully line each pan.
Cook on full powder in the microwave for 1 min or bake at 180C in the oven for approx. 10 minutes until just cooked. Allow to cool slightly before adding a dollop of sugar free jam (to compliment flavour of fruit) topped with a dollop of yoghurt. Add fresh berries or seasonal fruit to serve.
Whilst the cookies are cooking, chop the fruit into 1-2 cm sized chunks.  Place the apple is a microwaveable bowl and cook in the microwave for 1 min Add the remaining ingredients and cook for a further 1 minutes. Mix to coat evenly.
Lay one cookie as a base and pile on the filing, adding the other cookie as a top. Dust with cinnamon if desired. Serve immediately.
Vegan Shortening
¾ cup refined coconut oil
¼ cup canola oil, safflower oil, or sunflower oil
1)Melt the coconut oil in a microwave so it’s barely melted and as close to room temperature as possible. Measure it and add it and the canola oil to a food processor. Making smooth shortening is dependent on the mixture solidifying as quickly as possible after it’s mixed. This smoothness depends on the fats solidifying before they get a chance to separate. This is why it’s important to make sure your coconut oil is as close to room temperature as possible before you mix it with the canola oil.2)Process for 1 minute, scraping down the sides halfway through the duration. Pour the mixture into a mold and place it in the freezer to solidify. An ice cube mold works well. The vegan shortening should be ready to use in about an hour. Store it in an airtight container in the refrigerator for up to 3 months or wrapped in plastic wrap in the freezer for up to 2 years. Makes 1 cup, 215 grams, or the equivalent of 2 sticks vegan shortening.
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