Category Archives: Coeliac

Pure, Fresh, Lovely: Vegan & Gluten Free Chocolate Banana Muffins

Vegan Chocolate Banana Muffins

A quick post: this was one of the first recipes I created on my very own, and I was very happy with how it turned out. I had gotten an assignment to cater for one of those typical post-meeting ‘cake half hours,’ and as the meeting involved an assembly of health care professionals, I wanted to be sure to cover all my bases in terms of coeliacs, dietary restrictions and food choices.

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Creme Fraiche Blueberry Raspberry Muffins

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If I could wish for anybody in the world to come to my house and make me food, it would probably be Dan Lepard. This is a very good, very easy recipe from one of his (in my opinion) best books. I’ve made it a couple times and never fail to be amazed at how little work really goes into it, despite the fact that there’s icing involved. The single modification I made to his recipe was to add raspberries to the mix.

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Vegan Apricot Banana Cashew Sunshine Bars

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Alright – these were another creation inspired by Sally. As you can see, I tweaked this recipe a little bit! I was a little nervous about ’em, being as they represented my first foray into the world of explicitly healthy/specialist bakes. Then I handed them out to people. And was met with a tidal wave of positivity, which made me very happy about telling everyone all about ’em.

Tried and tested on coeliacs, diet watchers, full time vegans, part time vegans and devoted carnivores. Everyone took to these. They’re filling, strangely healthy and that special kind of gorgeous. Did I mention they’re also very easy to do, and they keep a good four to five days after creation…?

Make sure you have a 20 by 20 or so cm baking tray for these babies. Apparently you can get sixteen bars out of these, but, uh, I cut big…I got about nine. Depends on your size preference 🙂

Ingredients: 

225g Rolled Oats

60g Peanut Butter (smooth or chunky to taste)

1 Large Banana, mashed up

125g Cashews (or more, to taste)

75g Soft Dried Apricots, chopped

75g Golden Raisins

230g Golden Syrup

1 Tsp Cinnamon

Directions: 

1. You want to preheat your oven – about 150 fan, or 170 non-fan. When it’s hit temperature, grab your nuts, quit giggling and throw them onto a baking tray. Shove ’em in the oven. You’re gonna toast them that way, which brings out their flavour much more. Give them ten minutes.

2. While all that’s going on, combine your banana mash, peanut butter, maple syrup and cinnamon. Attack it until it’s an even mixture. Please don’t literally attack it. You’ll make a mess.

3. Add in the oats to the mix and really mix them in thoroughly to get a complete combination – you’ll find that oats are evil and tend to hide in dry pockets in a mix. Be very diligent and get them all moistened and combined. If you’re finding your mix is a little too dry you can always add in some more maple syrup or peanut butter. The drier you do your mix, the crunchier you get your bars. Very moist mixes make gorgeous but rather impractical bars. Up to you really. I try and find the happy medium.

4. Remove nuts from oven. Assure them that everything will be okay. Now stir them into the oats. Add the chopped apricots and golden raisins. Please note that at this juncture you could add practically anything else that you want in here, along the healthy theme – dates? dried mango? vegan chocolate? There’s very little that could go wrong.

5. Press the mix into your baking tray. You may want to line it, you may not. Depends on how new your tray is 🙂 Make it even and bake for twenty five minutes. Dance while it bakes. Why not? Cool for at least an hour before cutting into squares – I left them for two, they turned out angelic.

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Enjoy!

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