Posts Tagged ‘sweet’

Banana Bread is always a hit – this is my tried & tested recipe that I have shared with many, and it never fails! It’s just the way Banana Bread should be: moist, crunchy & not too sweet, with a delicate crust. I decided to jazz it up a bit by adding some Cocoa (so good!), but if you want to leave it out then add an extra 1/4 cup of Sugar. I didn’t want to overpower the Banans in this loaf, so if you want a stronger Chocolate flavour increase the Cocoa to 1/2 cup…And for extra chocolatey goodness, add Chocolate Chips instead of Nuts! Buy yourself some Bananas today, and let them sit for a few days until they are nice and spotty, before making this Banana Loaf.


(adapted from You Won’t Believe It’s Vegan!: 200 Recipes for Simple and Delicious Animal-Free Cuisine)

2 1/4 cups Barley Flour (or 2 cups All-Purpose Flour if you don’t want it Wheat-free)

1 1/2 tsp. Baking Powder

1/2 tsp. Baking Soda

1/2 cup Canola Oil

1/2 cup Brown Sugar or 1/2 tsp. Stevia (increase to 3/4 cups Sugar or 3/4 tsp. Stevia if making plain Banana Bread)

1/4 cup – 1/2 cup Cocoa Powder

1/2 tsp. Salt

1/4 cup Soy Milk (may need a little more if using 1/2 cup Cocoa)

1/4 cup Maple Syrup

1 tsp. Vanilla Extract

4 mashed, ripe Bananas (add extra 1/2 Banana if using Stevia instead of Sugar)

1/2 cup chopped Walnuts, or Chocolate Chips


Preheat oven to 180C/350F, and lightly oil 9X3 inch Loaf pan and set aside.

– In a large bowl, sift Flour, Baking Powder, Baking Soda and Cocoa.

– In another bowl, mix together Oil, Sugar/Stevia, and Salt. Stir in Soy Milk, Maple Syrup, and Vanilla. Add the Bananas to the mixture and mix well.

– Add the Banana mixture and the Nuts to the dry ingredients and stir in thoroughly.

– Pour batter into the prepared pan and bake for 40 – 50 mins., or until a toothpick inserted in the middle comes out clean.

– Allow to cool in pan 10 mins. and then turn out onto a cooling rack and cool completely.

*Makes 1 delicious Loaf…



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I bring you the secret to perfect Vegan Ice Cream: Coconut Milk & Agar Agar! Thanks to re-discovering an old Cookbook burried amongst my collection (The Ice Dream Cookbook), I am now churning sublime frozen dessert with this combo. Agar Agar, derived from Algae, is a vegetarian substitute for Gelatin (which basically comes from the boiled bones, skin, tendons, etc. of animals). It helps to improve the texture of the Ice Cream mixture, and stops it from icing too much once you freeze it. You should be able to find it in most Health Stores – it can be found as powder or flakes, but the powder form dissolves much faster and is used in this book. You can choose any Berry you like, but Blackberry & Blueberry blend well together…There’s a definate hint of Coconut due to the Milk used, but it works well with the flavours and creates a smooth, velvety texture. This honestly tastes like genuine Gelato!


1/3 cup Water

3/4 tsp. Agar Agar powder (or 4 1/2 tsp. flakes)

1 cup Blueberries

1 cup Blackberries

1/4 cup Agave Syrup

1/4 tsp. Stevia OR 1/4 cup Sugar/Agave Syrup

1 can Coconut Milk

1/4 cup Soymilk

1 tsp. Vanilla Extract

juice of half a Lemon (optional)



Add Water to small saucepan, sprinkle with Agar Agar and let stand for 2 minutes to soften. Warm on medium-low heat, without stirring, until Agar Agar dissolves.

– Scrape mixture into a blender or food processor, and add Agave & Stevia/Sugar. Process until smooth. Add Berries, Coconut Milk, Soymilk, Lemon juice & Extract and blend until combined & smooth. Taste and adjust to desired sweetness.

– Cover and chill in your refrigerator for atleast 6 hours (or overnight), then churn in your Ice Cream maker according to instructions. Serve immediately, or cover and freeze for a few more hours for a firmer texture.

Creamy, dreamy Bliss…

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Since I can remember, Tiramisu has always been my all-time favourite dessert (apart from Ice cream, but that’s a whole other story!). I would order it whenever I was at a coffee shop with my Mum, I would beg for it to be made when there was a big occasion, and I would prepare it myself to impress my sweetheart…But since going Vegan I have hesitated to attempt making this wonderful dessert, as I just had a feeling it would never compare to the real deal. Well, I was wrong – this Tiramisu was everything I was hoping for, and it brought me back to the days when I used to eat trays of this stuff! It is based on the one from The Urban Vegan: 250 Simple, Sumptuous Recipes from Street Cart Favorites to Haute Cuisine–  I just used another recipe for the sponge cake, as I wanted a Wheat-free version, but once it’s soaked in all that Coffee & Rum you can’t even tell. The overall texture is perfect, the only change I have made is to add more alcohol – it just wasn’t as boozy as I like mine to be! This is pure indulgence…


Sponge Cake (recipe from Simple Treats: A Wheat-Free, Dairy-Free Guide to Scrumptious Baked Goods):

 1/4 cup Canola Oil

2 Tblsp. Maple Syrup

1 cup Soymilk

1 tsp. Apple Cider Vinegar (or white vinegar)

1 tsp. Vanilla Extract

1/4 cup Brown Sugar OR 1/4 tsp. Stevia

1 3/4 cups Barley Flour

1 tsp. Baking Soda

1 tsp. Baking Powder

1 tsp. Salt


– Preheat oven 180C/ 350F, and oil a square brownie pan.

– Mix Oil, Syrup, Soymilk, Vinegar & Vanilla in a small bowl.

– In a seperate bowl, sift Sugar/stevia, Flour, Baking Powder, Baking Soda, and Salt. Whisk the wet ingredients into the dry until well incorporated.

– Pour into pan and bake about 30 mins. or until knife inserted in middle comes out clean. Let cool 10 mins., remove from pan and let cool completely. Cut horizontally & then into ‘fingers’ (long, thin rectangles).

Tiramisu Topping:

1 cup of Soya Too Soy Whip (or any other dairy-free whipping cream you like to use)

1 container Vegan Cream Cheese (80z) – I use Tofutti

5 Tblsp. Brandy, Rum, or Kahlua

1/2 cup Sugar OR 1/2 tsp. Stevia

1 cup freshly brewed Espresso/strong Coffee

2 Tblsp. good Cocoa powder



Whip up Cream according to package directions.

– In a large bowl or food proccessor, whip together Cream Cheese, 1 1/2 Tblsp. Liquor, and Sugar/Stevia until smooth. Fold in Cream.

– Have ready a glass rectangular dish. Mix remaining 3 1/2 Tblsp. Liquor with Coffee. Dip each cake ‘finger’ into the coffee mixture – should be soaked, but not dripping. Lay each piece into the dish, covering the the bottom.

– Using a spatula, cover the Sponge with the Cream filling, and smooth out. Sift the top with Cocoa Powder and allow to set in the fridge for atleast 6 hours, or overnight, before serving.

*Tastes even better the next day!

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This Mousse has been made with Carob which is a legume similar to the Cacao bean, but it has a sweeter taste and is not as bitter. Carob is also a great substitute for Chocolate when you are avoiding caffeine, as I am, and it only contains 2% fat against Cocoa’s 23%. However, I know that Carob is not as widely available, so you can happily replace it with Cocoa in this recipe and it will still taste delicious. ..And as there is none of the usual cream and milk chocolate in this Mousse, it will still be very low in fat, and therefore a guilt-free indulgence! This is not the most luscious Chocolate Mousse recipe I have (I plan to make that at a later stage…), but it IS really quick & easy to make.

Ingredients: (modified from the Vegan Epicurean site)

1 asceptic box of Firm Silken Tofu

6 Tblsp. Agave (or: 1/4 tsp. Stevia, 1/2 Tblsp. Agave & 4 Tblsp. Soy Milk)

3 1/2 Tblsp. Carob powder/Cocoa powder

pinch of Salt

1 1/2 Tblsp. Kahlua or other Liqueur

1/2 tsp. Vanilla Extract

1/4 cup Carob chips/chocolate chips, melted

Cacoa nibs or Chocolate shavings for sprinkling on top



– Blend all ingredients in a food processor/blender, and combine thoroughly.

– Transfer to small serving bowls and cover with plastic wrap. Refrigerate for atleast 1 hour before serving.

– Sprinkle with Chocolate shavings and dig in!


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I love a good Apple Crumble – who doesn’t!? But unfortunately, my recipe of choice contains Wheat and Sugar – both of which I am currently trying to avoid…It really is a great recipe though, so I’ve included it here anyway and just put my modifications in brackets so you can decide for yourself which way to make it. I had some Blackberries in the fridge that were at the end of their days, so I decided to pop those in along with the Apples, and I also needed to use up some Hazelnut meal i had lying around . Originally from The Joy of Vegan Baking: The Compassionate Cooks’ Traditional Treats and Sinful Sweets (my favourite!), this Crumble takes about 10 minutes to prepare – the most time consuming thing being the peeling of the Apples…And then sit back with a good book while it bakes in the oven!


4 large Apples, peeled, cored and sliced (I used 2 Granny Smith & 2 Red Gala)

1 cup Blackberries

1/4 cup Granulated Sugar (1/4tsp. Stevia Powder)

1/2 tsp. Vanilla Extract

3/4 cup plus 1 Tblsp. Unbleached All-Purpose Flour (Barley Flour)

1 tsp. Cinnamon, divided

1 cup (125g) finely ground Almonds (I mixed with half ground Hazelnuts)

1/2 cup Brown Sugar (Coconut Sugar)

1/4 tsp. Nutmeg

1/4 tsp. Salt

1/2 cup non-dairy butter, melted (1/4 cup Coconut Oil)



– Preheat oven to 375F/190C. Lightly grease 8-inch square/round baking dish.

– In a medium bowl, toss together Apples, Blackberries, Sugar, Vanilla Extract, 1 Tblsp. Flour, and 1/2 tsp. Cinnamon until Apples coated. Arrange in prepared baking dish.

– In another bowl, combine the 3/4 cup Flour, Almond & Hazelnut meal, Brown Sugar, Nutmeg, remaining 1/2 tsp. Cinnamon and Salt. Cut in the Butter/Oil until mixture is fine and crumbly. Sprinkle topping over Apple & Blackberry mixture.

– Cover with foil and bake 45 mins., until apples soft when pierced. Uncover, and bake 10 more mins. or until crumble is crisp and golden in colour.

*Serve with Custard or Ice cream…

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Mmmmm…There’s nothing better than the smell of a batch of cookies baking in your oven filling your apartment (or house, if you’re lucky!). These aren’t actually Coconut cookies, but they both have coconut in them – as you can see, I’ve been on a bit of a Coco-hype lately since my holiday in Thailand… This is my favourite cookie recipe from a book called Simple Treats: A Wheat-Free, Dairy-Free Guide to Scrumptious Baked Goods, and I usually just modify it depending on what I feel like. You’re welcome to play around with it, there are so many possible variations! I like that it uses Maple Syrup instead of Sugar (which can be a bit pricey, but totally worth it), as well as Barley & Oat Flours in place of Wheat – making them easier on your digestive system. Incidentally, I just found out today that I have a Wheat intolerance, so I guess I’ll be making these more often! This particular batch was photographed in the plane on my way to visit my dear friend in the Philippines, and was made especially for her, as she is a fellow Vegan 🙂

Lemon-Poppy Seed-Coconut Cookies (makes 18 cookies)


1 cup Rolled Oats

1/4 cup Canola Oil

1/2 cup Maple Syrup

1/2 tsp. Vanilla

2 Tblsp. fresh Lemon Juice

1 cup Barley Flour ( Spelt or Whole Wheat Pastry Flour will do too, if you prefer)

1/2 tsp. Baking Soda

1/2 tsp. Baking Powder

1/2 tsp. Salt

1 3/4 Tblsp. Poppy Seeds

1/2 cup dessicated Coconut

1 Tblsp. Lemon Zest



Preheat oven to 350F/180 C.

– Process Oats in Food processor or Blender until they are the consistency of coarse flour.

– In small bowl, mix Oil, Syrup, Lemon Juice and Vanilla.

– In a separate bowl, place ground Oats, Poppy Seeds, Coconut and Lemon Zest. Sift in flour, Baking Soda, Baking Powder, and Salt.

– Pour wet ingredients into dry, and mix with a spatula until well incorporated.

– Using 2 spoons, scoop out 1 heaped Tblsp. of batter onto lined cookie sheets. Flaten cookies slightly with bottom of a cup or glass (Dip in warm water before).

– Bake for 11 mins. then rotate cookie sheets a half turn (to ensure even baking), and bake 5-6 mins. more – until cookies golden around the edges.

– Let them cool on the cookie sheet 5-6 mins. and then remove onto a cooling rack.


Chocolate Chip-Oatmeal-Coconut Cookies (18 cookies)


1 1/2 cup Rolled Oats

1/4 cup plus 2 Tblsp. Canola Oil

1/2 cup plus 2 Tblsp. Maple Syrup

1/2 tsp. Vanilla Extract

1 cup Chocolate Chips

1/4 cup dessicated Coconut

1 cup Barley Flour

1/2 tsp. Baking Soda

1/2 tsp. Baking Powder

1/2 tsp. Salt

1/4 tsp. Cinnamon

dash Nutmeg



Follow method for previous cookies (Lemon poppy-coconut), only processing 3/4 cup of Oats, and adding the rest whole to the dry ingredients.

* Enjoy with a cuppa

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In keeping with my Thai surroundings, I decided to go for a Sago Pudding as every Supermarket here seems to be stocked up with different sizes of Tapioca Pearls in their Dessert section…My mum’s Sago was always made with Evaporated Milk, and baked for about 2 hours – so that was out of the question! I really wanted to try and make a Chocolate one, so I decided to use some Chocolate Soymilk I had found in one of the better Supermarkets in place of Cocoa and Sugar. The Coconut Cream, as always, gives it a rich & luscious taste, without being too sweet. Very simple, with just three ingredients, this recipe takes a bit of time as you need to stir constantly. The longer you soak the Tapioca, the less time it will take to cook. Don’t use unsweetened Chocolate Soymilk, as you will then need to add extra sugar for sweetness…


3/4 cup Tapioca (small pearls)

2 cups Chocolate Soymilk

1 1/2 cups Coconut Cream

Dried Coconut for garnish

*If you don’t find it sweet or chocolatey enough at the end, swirl in 1-2 blocks of Dark Chocolate



Soak the Tapioca in Soymilk for 30mins. or more (a few hours is ideal)

– Add Coconut Cream and bring everything to a low boil in a saucepan, then reduce heat and simmer. Stir constantly for 20 -30 mins. until Tapioca becomes translucent. Add more Coconut Cream while cooking if it gets too thick.

– Serve hot, or for a cold pudding put in a container and refrigerate for 2 hours. Then spoon into bowls, drizzle with Coconut Cream and sprinkle with Dried Coconut.

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