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Tag: gluten free vegan

Courgette Coffee Cake

Courgette Coffee Cake

Written by themindfulpeanut on . Posted in Posts, Recipes.

Courgette Coffee Cake
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Courgette Coffee Cake

Course: Breakfast, Snacks, Dessert
Prep time

10

minutes
Cooking time

45

minutes

Not just an amazing answer if you’re playing Scattergories, this Courgette Coffee Cake packs a healthy dose of nutrients & fiber. Cinnamon spiced coconut sugar makes it perfect with your latte!

Ingredients

  • DRY

  • 160g (1 1/4c) Buckwheat Flour (or flour of choice)

  • 100g (1/2c) Coconut Sugar (Or Brown Sugar)

  • 1/2 tsp Baking Soda

  • 1/8 tsp Salt

  • WET

  • 1 Mashed Banana

  • 1 Egg (Vegan Egg Replacer)

  • 125ml (1/2c) Buttermilk (Nut milk + 1/2 tbsp Apple Cider Vinegar)

  • 1/2 tsp Vanilla

  • 1 Grated Courgette (Squeeze out excess water)

  • CINNAMON SUGAR TOPPING

  • 100g (1/2c) Coconut Sugar

  • 1 tsp Cinnamon

  • 1 tbsp Vegan Butter

Directions

  • Preheat oven to 325F/140C Fan.
  • Combine DRY ingredients in one bowl, WET ingredients in another. Then mix DRY into WET. Place batter into prepared baking dish.
  • Combine CINNAMON SUGAR TOPPING ingredients and spread over top of batter.
  • Bake for 45-50 minutes.
Sweet Potato Muffins

Walnut & Sweet Potato Muffins

Written by themindfulpeanut on . Posted in Posts, Recipes.

Walnut & Sweet Potato Muffins
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Walnut & Sweet Potato Muffins

Cuisine: Breakfast, Snacks
Prep time

20

minutes
Cooking time

25

minutes

Vegan and Gluten Free, these cinnamon-spiced, warming muffins are lovely for breakfast, or goes superbly with a cup of tea! If you have the time, I love to roast my sweet potato in the oven low and slow. But a microwave can be used to quickly soften in a pinch!

Ingredients

  • DRY

  • 160g Flour (1 1/3c) (I use 80g Buckwheat & 80g Rice Flour Blend)

  • 1 tsp Baking Soda

  • 1.5 tsp Baking Powder

  • 1/2 tsp Salt

  • 3 tsp Cinnamon

  • 30g (1/4c) Sugar (I used Coconut)

  • 40g (1/4c) Walnuts (chopped)

  • WET

  • 1 Medium Sweet Potato (softened)

  • 2 Eggs (or Vegan Eggs I use Orgran)

  • 60ml (1/4c) Coconut Oil

  • 125ml (1/2c) Milk

  • 1 tsp Vanilla

  • 60ml (1/4c) Maple Syrup

Directions

  • Preheat oven to 160c Fan/350 F. Prep your muffin tin. Soften your sweet potato either in the oven (~45min) or microwave (~8min)
  • Sift flour and mix DRY ingredients in one bowl. Mix WET ingredients in another bowl. Slowly incorporate DRY into WET.
  • Spoon into muffin tins, filling up approximately 3/4 of each tin. This should make right around 12 muffins. Sprinkle some walnuts on top.
  • Bake for 25 minutes. Enjoy!
Vegan Pasta Bake

Vegan Alfredo Pasta Bake

Written by themindfulpeanut on . Posted in Featured, Posts, Recipes.

Vegan Pasta Bake

Vegan Alfredo Pasta Bake

This vegan pasta bake became a fast favorite in our household. A creamy Alfredo sauce with vegan butter, cheese and unsweetened almond milk – comforting yet leaves you feeling not bogged down by dairy. Broccoli, spinach, brown rice noodles, basil & sage finish off this NOMMY dish! This recipe is GF, Vegan, & low-FODMAP but can easily be modified to any dietary desire.
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Prep Time 20 minutes
Cook Time 20 minutes
Course Main Course, Side Dish
Servings 4

Ingredients
  

Alfredo Sauce

  • 4 tbsp dairy-free butter
  • 34 g Rice Flour (or GF Flour of your choice) (1/4c)
  • 600 ml Unsweetened Almond Milk (2.5c)
  • 57 g Vegan Cheese (1/2c)
  • 1 tbsp Nutritional Yeast
  • 1 tsp Dried Basil
  • Pinch Salt & Pepper

Pasta Bake

  • 240 g Al-Dente Pasta Penne or Fusilli
  • 500 g Extra Firm Tofu (cut into bite-size blocks)
  • 1 Head Broccoli (cut into florets)
  • 1 Bag Spinach
  • 1 T Spring Onion (Green tops only if low-FOD)
  • 57 g Vegan Cheese (for topping) (1/2c)
  • 2 tbsp Sage

Instructions
 

  • Preheat oven to 350/160c Fan. Set a pot to boil water (for Pasta)
  • In saucepan, whisk together Butter and Flour (1 minute). Add Milk small amounts at a time until incorporated. Then add Cheese, Basil, and generously season with Salt and Pepper. Allow mixture to heat through and thicken, stirring occasionally.
  • Cook Pasta ~5 minutes (undercook a bit, the pasta will finish in the oven). Meanwhile, saute Tofu for a few minutes per side, add Spring Onion, Spinach and Broccoli to pan to also cook a few minutes.
  • In a large oven-safe casserole or glass dish, mix together all of your components and top with Cheese.
  • Bake for 15-25 minutes, top with Sage before serving