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Tag: vegan snacks

Banana Oat Cake

Banana Oat Snack Cake

Written by themindfulpeanut on . Posted in Posts, Recipes.

Banana Oat Snack Cake
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Banana Oat Snack Cake

Course: Breakfast, Snacks
Prep time

20

minutes
Cooking time

30

minutes

This healthful cake is gluten-free, vegan & refined sugar free with wholesome oats and buckwheat flakes. Plenty of natural sweetness from ripe bananas, yogurt, maple syrup and a dark chocolate topping. Satisfying and nutrient-rich at the same time! Perfect with a cuppa.

Ingredients

  • 100g (1c) GF Oats

  • 50g (1/2c) Buckwheat Flakes (or just additional oats)

  • 150g (1 1/4c) GF Flour (I used a blend of Plain & Buckwheat)

  • 1.5 tsp Baking Powder

  • 1/2 tsp Baking Soda

  • 1 tsp Cinnamon

  • 1/2 tsp Salt

  • WET

  • 1 TBSP Coconut Oil (melted)

  • 1 Vegan Egg

  • 1.5 tsp Vanilla

  • 2-3 Medium Ripe Bananas (mashed)

  • 120g (1/2c) Coconut Yogurt (or regular, Greek)

  • 60ml (1/4c) Maple Syrup

  • 60ml (1/4c) Almond Milk (or milk of choice)

  • TOPPING

  • 60g (1/3c) Dark Chocolate

  • 3 TBSP Peanut Butter

  • Walnuts

Directions

  • Preheat oven to 180c/160c Fan/350F. Line a 8×8 or approx tin with parchment paper
  • Sift together Dry ingredients in one bowl, Wet ingredients in another bowl. Add Dry to Wet to slowly incorporate.
  • Spread batter into prepared tin and bake for 30 minutes.
  • Melt Dark Chocolate & add Peanut Butter to form chocolate spread. Once cake is cooled, spread over top and add any additional toppings you’d like! (I enjoy walnuts!)
Pumpkin Blondies

Gluten Free Vegan Pumpkin Blondies

Written by themindfulpeanut on . Posted in Posts, Recipes.

Pumpkin Blondies
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Pumpkin Blondies

Course: Breakfast, Snacks, Dessert
Prep time

10

minutes
Cooking time

30

minutes

Adding pumpkin to anything should just be a year long practice. It makes bakes, especially GF bakes so soft and luscious! These healthy blondies are filled with a generous portion of pumpkin, autumn spices and peanut butter!

Ingredients

  • DRY

  • 120g (1c) Flour (I used Buckwheat)

  • 34g (1/4c) Coconut Flour

  • 1 tsp Baking Soda

  • 1 tbsp Pumpkin Spice (I use 1/2 tsp + extra Cinnamon!)

  • 1/4 tsp Salt

  • 1/2c Chocolate Chips

  • WET

  • 160g (2/3c) Peanut Butter (I make runny PB with PB Powder)

  • 150g (2/3c) Pumpkin Puree

  • 130g (2/3c) Sweetener (Maple Syrup, Brown Rice Syrup, etc)

  • 1 “Egg” (vegan)

  • 1/2 tsp Vanilla

Directions

  • Preheat oven to 170c Fan/375f. Prep brownie baking dish with parchment
  • Combine Dry ingredients in one bowl. Wet ingredients in another bowl. Add Dry to Wet, combine through.
  • Add mixture to dish and bake for 30 minutes.
  • Enjoy!
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!
Healthy Rice Treats

Healthy Maple/Ginger Rice ‘Scotcheroos’

Written by themindfulpeanut on . Posted in Posts, Recipes.

I used Ginger Syrup by the Ginger People for this recipe. I found it at my health food shop, but you can also order online! It is great to use in place of maple syrup in some bakes.

Healthy Maple/Ginger Rice 'Scotcheroos' (GF, Vegan, low-FODMAP)
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Healthy Maple/Ginger Rice ‘Scotcheroos’ (GF, Vegan, low-FODMAP)

Course: Snacks, Breakfast
Prep time

10

minutes
Cooking timeminutes

These no-bake rice bars are simple to put together and make for a delish, healthy alternative to other rice treats. Here we use ginger syrup for sweetness and spice, as well as powdered peanut butter for protein while keeping the treat light and airy.

Ingredients

  • 50g (2c) Rice Cereal or Puffs (if using puffs, blitz them a bit to finer texture)

  • 150g (1/2c + 2 tbsp) Peanut Butter *see note

  • 2 tbsp Maple Syrup

  • 4 tbsp Ginger Syrup

  • 1/2 tsp Vanilla

  • 1/2 tsp Cinnamon

  • Baking Dark Chocolate (I used 1/3 of bar)

Directions

  • Add all ingredients except chocolate to bowl and mix until thoroughly incorporated and it begins to stick together. If too dry, don’t hesitate to add more PB/Syrup, you want to be able to mold these by hand.
  • Shape to desired balls or squares, bite size pieces.
  • Melt baking chocolate and drizzle over top of rice pieces. Add PB drizzle, if you’d like!
  • Fridge for 30 min.

Notes

  • I love to use powdered peanut butter, with a pinch of salt and coconut milk to thicken. See pic below!
I love to sweeten powdered peanut butter using coconut milk. Rude Health is my favorite!