Caramel Slice – Vegan, Healthy, Refined Sugar Free & Gluten Free

A different, healthy take on the classic caramel slice that doesn’t take away any of deliciousness  but only the animal products and adds a kick of health!

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Base Layer:

1 cup Oats (used GF oats for Gluten Free)
1 cup Dates (soaked prior)
1 cup almonds

Blend, adding splashes of water when necessary till the mixture holds well.

Press mixture well into a cling wrap lined baking tin and pop in the fridge while preparing your caramel layer.

Caramel Layer:

1 cup dates (soaked prior)
4-5 tbsp tahini
crack of salt

Blend well, add splashes of water when necessary to combine mixture.

Add to the baking tin and spread evenly onto the prepared slice base and pop it back into the fridge.

Chocolate Layer:

Melted chocolate. I used a chocolate making kit from Meraki & Co. but you could also melt down your favourite vegan chocolate and use that!

Pour on top of the caramel layer in the tin, making sure it covers well.

Store in the fridge until the top layer has hardened.

To serve, use a hot knife to cut the slices otherwise you’ll end up with a beautiful mess like I did… not that that’s a bad thing 😛

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Recipe inspired by laurasmess.me

 

 

Vegan, Oil Free, Low Fat & Gluten Free Gingerbread Cookies

Inspired by Veggieful‘s recipe, I wanted to make a healthier & lower fat version! 20151219_114121.jpg

2+1/4 Cups teff flour (or gluten free flour of choice, but teff or buckwheat is best!)

1 tbsp ground ginger

1tsp ground cinnamon

3/4 cup coconut sugar

1/2 tsp bicarb soda

3/4 cup apple sauce

1/4 cup agave nectar or maple syrup

 

  • Preheat oven to 180 degrees, fanforced.
  • Add all the dry ingredients to a bowl and combine.
  • Add in all the wet ingredients and combine together with your hands to form a ball.
  • Sprinkle some flour onto your workspace/bench and put the dough ball in the middle.
  • Roll out your dough with a rolling pin & cut out shapes with a cookie cutter of your choice.
  • Place the cookies onto a baking try lined with baking paper and bake in the oven for 15 minutes.
  • Allow to cool on a baking rack before icing if you wish. I enjoyed mine plain & they were delicious!
makes 23 cookies, but of course this depends on your cookie cutter 🙂

Chocolate Cookies (Vegan, Healthy, Low Fat, Oil Free, Gluten Free)

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A chocolatey take off my Caramel Cluster Cookies!

WET INGREDIENTS:
1 banana, mashed
5 tbsp almond milk
DRY INGREDIENTS:
(All from The Source Bulk Foods)
1 cup teff or buckwheat flour
2 tbsp cacao powder
1 tbsp chia seeds
1 tbsp Tropeaka boost powder (can sub for more cacao powder)
a shake cinnamon
2 – 3 tbsp chocolate buckinis (or 1 tbsp plain buckinis & 1 tbsp cacao nibs)
3 tbsp rapadura or coconut sugar

METHOD:
– Preheat oven to 180° fan forced & line a baking tray with baking paper
– Combine the dry ingredients in a bowl and the wet ingredients in a seperate bowl.
– Make a well in the dry ingredients & add in the wet. – Combine well, you’ll need to end up using your hands.
– Roll into balls and place them onto the baking tray, evenly spread.
– Press a fork onto each ball to squish the cookie down.
– Bake in the oven for 15 minutes.
– Allow to cool on a rack & store in an airtight container for a few days.

Crunchy Caramel Cluster Cookies (Gluten Free, Low Fat, Vegan & Healthy)

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WET INGREDIENTS:
1 banana, mashed
1 flax egg (1tbsp flaxmeal + 3 tbsp water, sit for 15 minutes)
3 tbsp almond milk
DRY INGREDIENTS:
(purchased from The Source Bulk Foods)
1 cup teff or buckwheat flour
1 tsp cinnamon
2 – 3 tbsp caramelised buckinis
3 tbsp rapadura or coconut sugar

– Preheat oven to 180° fan forced & line a baking tray with baking paper
– Combine the dry ingredients in a bowl and the wet ingredients in a separate bowl.
– Make a well in the dry ingredients & add in the wet.
– Combine well, you’ll need to end up using your hands.
– Roll into balls and place them onto the baking tray, evenly spread.
– Press a fork onto each ball to squish the cookie down.
– Bake in the oven for 15-20 minutes.
– Allow to cool on a rack & store in an airtight container for a few days but they are best fresh.

Chocolate Oatmeal

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1/2 cup oats, soaked in 1/2 cup water for an hour minumum.
1 small zucchini, grated
1 banana
1 tsp chiaseeds
2-3 tsp coconut sugar
2 tsp cacao powder
dash of cinnamon
● add 1/2 cup or so of water to a small pot & add everything else, cook on medium heat adding dairy free milk to keep a good consistency.
● once it’s cooked stir through 2 tsp of cacao powder, check for sweetness & add more coconut sugar if necessary.
● OPTIONAL: add 1 tsp maca powder
● serve!

3 Ingredient Low Fat & Vegan Alfredo Pasta

I picked up a half of some super cheap cauliflower for 99c & decided to make a super quick, easy & light throw together alfredo pasta.

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– 1/4 of a cauliflower
– 1/4cup dairy free milk (i used almond & coconut)
– 1 heaped tbsp of nutritional yeast
– small squeeze of lemon juice

So technically it’s four ingredients but it’s the tiniest amount of lemon juice so that’s why it’s a 3 ingredient alfredo! 😉

● steam the cauliflower florets until cooked
● add to a blender with the rest of the ingredients.
● keep adding milk until prefered consistency is reached & it’s nice a smooth.
● cook your pasta as per packet instructions. i used gluten free to keep it light.
OPTIONAL: chop 2 mushrooms into slices and sauté in a pot with a splash of water.
● add the pasta to the pot with the sauce and stir through & serve!