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Vilma, reporting live from London

Hazelnut brownies

These brownies are a dream. Crunchy base coupled with perfectly creamy icing makes these brownies a winner!

To make a batch of 20 brownies you’ll need:

1 cup of roasted blanched hazelnuts

1, 1/2 cups of dates (soaked in hot water for 5 mins and drained)

5 tbsp raw cocoa powder

Pinch of salt

Icing:

1 avocado

3 tbsp raw cocoa powder

3 tbsp honey

2 tbsp milk (any)

To make the brownie base simply start off by pulsing hazelnuts in the food processor until they have crumbled. Next add the rest of the base ingredients to the food processor and mix until a sticky dough forms. Fill the cake tin with the dough and set aside.

Move on to making the icing. Simply add all the icing ingredients to the food processor and mix until smooth. Spread the icing onto the brownie base and garnish with some hand-chopped hazelnuts. Store in the fridge for up to 4 days.

Lazy mini cinnamon rolls


There's nothing I love more than a smell of freshly baked cinnamon rolls. Deliciously sweet and fluffy, these lovelies will satisfy even the fussiest eater. And the best of all – they take less than 5mins to prep!

To make 20 mini cinnamon rolls you'll need:

1 pack of ready rolled puff pastry
3 tbsp sugar (I used coconut sugar)
2 tbsp cinnamon
3 tbsp unsalted butter
1 tbsp honey

Preheat the oven to 180C.

Start off by rolling out the puff pastry. Set aside.
Melt the butter, add sugar and cinnamon to the butter. Spread the butter & cinnamon mix across the pastry, ensuring every corner and edge is well covered.

Roll the pastry lengthwise and cut into 20 mini rolls. Reuse the baking paper supplied with the puff pastry and line mini rolls with a small distance from each other.

Garnish with a small dash of honey and pop in the oven for 20mins. Voila! Enjoy with some cold milk for an ultimate afternoon treat.


Strawberry – hazelnut – chocolate owls

These cute little chocolate owls are guaranteed to brighten up even the grumpiest of moods. Deliciously creamy and smooth, they will satisfy even the pickiest sweet tooth.

To make 12 mini owls, you’ll need:

1 silicone tray of owl moulds

2 tbsp cocoa butter

3 tbsp raw cocoa powder

2 tbsp honey

3 tbsp hazelnut butter

Garnish – 1 tbsp freeze dried – hand chopped

Start off by melting cocoa butter in a double  broiler. When cocoa butter is completely melted, add in cocoa powder, honey & hazelnut butter. Stir well and pour the mass into moulds.

Next sprinkle freeze dried strawberries on top and let the mass cool in the fridge for 30mins. Voila!


Mango dhal with cauliflower rice


Mango dhal with cauliflower rice – seriously the comfort food ever!

Dhal is so lovely & fragrant, it fills home with such a joyous fragrance. Cauliflower rice will forever remind me of my sister who introduced me to this amazing alternative to rice.

To serve 4-6 you’ll need:

Mango dhal:

2 large mangoes – cubed

2 cups of lentil

1 tin of coconut milk

3 cups of boiling water

1/2 onion – finely diced

3 cloves of garlic

1 tsp coriander

1 tsp smoked pepper

1 tsp cumin seeds

1 tbsp cinnamon

1 tsp tumeric

3 tbps curry powder

1 tbsp chilli flakes

1 thumb sized ginger – minced

Salt & pepper

Cauliflower rice:

1 cauliflower head (with leaves)

1 tbsp garlic powder

Olive oil

Salt & pepper

Start off by frying onions with olive oil, ginger & chilli flakes. When onions start to brown add all other spices and fry for about 3 mins until well combined.

Add mango and fry for few minutes, add coconut milk, lentils and boiling water. Simmer on a low temperature for about 30mins or until ready. Whilst dhal is simmering, stir it time to time so that lentils don’t burn to the sides of your pot.

Whilst dhal is simmering, place cauliflower head in a food processor and dice it until it turns to a rice-like consistency. If you don’t have a food processor, you can grate cauliflower with a box grater.

Preheat the pan with some olive oil. Add Diced cauliflower and garlic powder and lightly fry for about 10mins. This will ensure cauliflower is a bit softer and will give cauliflower rice lovely fragrance.

Garnish with sour cream, parsley and serve with some flat bread. Tuck in!





Creamy coconut muesli bircher


I made this deliciously creamy coconut muesli bircher this morning. It was so good I wanted to share the recipe with you straight away!

To serve 2 you’ll need:

1 banana

10 tbsp muesli (recipe here)

1/4 mango – cubed

1/2 cup of milk (plant based or regular)

Star fruit & toasted sunflower seeds for garnishing

Coconut cream:

1 tin of full fat coconut milk – stored in the fridge overnight

Dollop of honey

1/4 tsp vanilla powder

Start off by scraping the coconut cream straight into a bowl, leaving the water at the bottom. Then whip the cream with either a hand or stand mixer until light and fluffy and resembling whipped cream. Add honey and vanilla powder and whip for another 10 seconds until well combined. Set aside.

Take couple glasses, slice banana and line at the bottom of your serving glasses.
Next add 5 tbsp muesli in each glass and add mango on top. Then pour over milk just enough to cover the muesli.

Scoop whipped cream on top and garnish with star fruit & toasted sunflower seeds. Heaven!

Beet burger


Utterly delicious beetroot burger with lettuce, smashed lemon avocado, tomato and spicy fried mushroom. So simple, so yum!
To make 4 beet burgers you’ll need:

Burger:

1 medium beet

1 tin chickpeas

1/2 yellow onion

4 medium mushroom

2 tbsp milled flax seeds

Dollop of extra virgin olive oil 

Chilli flakes

Filling:

1 avocado – smashed with a squeeze of lemon juice

Pan fried spicy mushroom (chilli, salt)

Lettuce & tomato

Start off by cubing and pan frying beets for 20mins until they’re slightly soft.

Then lightly fry onions, diced mushroom and chickpeas until they start to brown. Add chilli flakes & seasoning.

Transfer beets, chickpeas, mushroom & onions to the food processor, add 2 flax seeds, olive oil and blend until smooth.

Take the burger mix and mould into 4 burger patties. 

Pre heat the oven to 180C. Place the burger patties in the oven and bake for 30mins or until the burgers start to crust.

When ready build your burger. I had my beet burger with lettuce, smashed lemon avocado, tomato and spicy fried mushroom.

Serve with mushroom & chips. Voila!

Nut free matcha – lemon energy balls

Matcha is known for its amazing health benefits. High in antioxidants, it’s considered one of the most powerful super foods in the world.

Having just returned from Japan and enjoyed much of their beloved green tea, I wanted to make Japan-inspired energy balls.

This recipe is incredibly simple. It contains only 4 ingredients and can be whipped together in 5 minutes!

To make a small batch of 12 energy balls, you’ll need:

1 cup of dried figs

1 cup of oats

5 tsp green tea powder (matcha)

Zest of 1 lemon

Simply blend all ingredients in a food processor and roll into balls. When done, coat the energy balls in green tea powder and you’re done!

Coconut – cocoa energy balls

Whenever I travel, I love to have some healthy snacks with me. I’m jetting off to Japan tomorrow and wanted to make something nutritious and familiar whilst I’m on my way.

To make these coconut – cocoa energy balls you’ll need:

3/4 cup of desiccated coconut

1 cup of cashews

1 cup of oats

1, 1/2 cup of dates

6 tbsp raw cocoa powder

1 tbsp coconut oil – melted

Simply add all ingredients to a food processor and process until the mix starts to become a bit sticky.

Roll into bite-size balls and enjoy!

Peanut butter – lentil brownies

These lentil brownies are seriously good. So gooey, nutritious and delicious, you can’t even tell they contain lentils. The best part is that this recipe requires only few ingredients and can be whipped together in a few minutes.

To make a small tray of these brownies you’ll need:

1/2 cup of lentils

1 cup of oats

3 tbsp raw cocoa powder

3 tbsp coconut oil – melted

1/3 cup of maple syrup

3 tbsp chunky peanut butter

Pre-heat the oven to 180C.

Start off by cooking lentils. Pop them in a sauce pan, cover with water (proportions are 3 cups of water to 1 cup of dry lentils) bring to a boil, reduce heat and simmer for about 10 min until they are tender. Drain and set aside to cool for 10 min.

Next mix lentils, oats and maple syrup in a food processor (you can skip this step for a chunkier dough) until the dough becomes smooth. Add cocoa powder, coconut oil & peanut butter and mix thoroughy. If the dough is too thick, add a dash of water for thinner consistency. 

Pour the dough into a lined baking tray and bake for 20 minutes. Voila!

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