‘Cheesy’ Carrot & Potato Bake (Dairy-Free)

Real-life mum struggles here – don’t have time to write a huge post today! But wanted to upload this recipe that I made last week because Braxton loved it and it’s awesome for little ones. Nutritional yeast is a great vegan cheese substitute and makes it a bit ‘cheesy’. Sorry for the short post but hope you enjoy it!

Ingredients

6 carrots, peeled and diced into small pieces
2 white potatoes, peeled and diced
2 sweet potatoes, peeled and diced
1 tbsp almond or oat milk
1 egg, beaten
1 onion, finely chopped
1 tbsp parsley, finely chopped
1/2 cup brown rice breadcrumbs
4 tbsp nutritional yeast
Himalayan salt & black pepper

Method

Steam the carrots and potatoes until soft.

Preheat the oven to 180°C.
When the carrots and potatoes are ready, mash them and add the milk, egg, parsley, salt and pepper (to taste).
In a shallow baking dish, spread the mixture evenly.
Combine the breadcrumbs with the nutritional yeast and sprinkle over the mash.
Bake for half an hour.
It also freezes really well if you don’t finish it all.
Love & health,
Lauren

 

No-Bake Chocolate Coconut Flapjacks

First I’d like to say thank you to my best bud Gemma at Gemma Bateman Photography for teaching me how to use my camera – how good does this pic look! She takes awesome baby photos so contact her if you need baby pics 🙂

These are so bloody yummy and decadent, and totally gluten, dairy, sugar and egg free. I love the combination of coconut and chocolate so for me these are just delish. Probably one of my nicest recipes yet.

Ingredients 

Base:
2.5 cups organic rolled oats
1/3 cup maple syrup
1/2 cup coconut oil
2 tbsp almond butter
1/2 tsp vanilla powder
2-4 heaped tbsp desiccated coconut, depending on preference

Chocolate fudge:
1/2 cup cacao powder
1/2 cup maple syrup
4 tbsp almond or cashew butter
1/2 cup coconut oil

Topping:
Handful coconut chips

Method

First make the base by melting the coconut oil in a saucepan on a low heat, then add to a blender with the rest of the ingredients except the coconut.

Once blended add to a bowl and mix in the coconut.

Spoon into a lined square silicone baking tray and smooth down with a spoon or your fingers and put in the fridge for 30 mins.

Now make the chocolate by melting all the ingredients together in a saucepan on a low heat.

Once the 30 minutes are up, pour the chocolate on top of the base layer and put in the fridge for a couple of hours, or until set.

Once set sprinkle the coconut chips on top then cut into squares and store in an airtight container in the fridge.

Love & health,
Lauren

Easiest Yummiest Healthiest Brownies

Thanks to my friend Emma at Mrs Hollingsworth’s for the inspiration for these yummy brownies. These may become a staple when needing to bake something that’s quick and easy with very few ingredients.

They’re actually great for baby led weaning as all natural ingredients and a wonderful (albeit messy!) texture that babies will love. I’d advise leaving out the walnuts if making these for babies.

They’re gluten free, dairy free, refined sugar free and vegan. Oh and they’re shamazing! What’s not to love??

Ingredients

1 cup cacao powder
1/2 cup coconut oil, melted
1 cup medjool dates, pitted
1/2 cup maple syrup
2 flax eggs (2 tbsp ground flax seeds soaked in 3 tbsp water and left for 10 minutes to thicken)
1/2 cup ground almonds
1/2 cup cashew or almond butter
Pinch Himalayan salt
1 tbsp water (more if needed)
1/2 tbsp bicarbonate of soda
1/2 cup walnuts

Method

Preheat the oven to 150 degrees. This temperature really is key with brownies, any hotter and they won’t be gooey.

Now put all the ingredients except the walnuts into a food processor and blend until a smooth and sticky batter forms. If it’s too sticky (i.e. it forms a big ball), just add in a little more water a tablespoon at a time until you get the desired consistency. Crumble the walnuts into the bowl and stir in, then spoon the batter into a lined baking tin or mould and press down with a spoon to make sure it’s all nice and even.

Bake for 25 minutes, then leave for another half an hour to cool (as the brownies will continue to cook after they are taken out the oven).

Once cool, cut into squares and devour!

Love & health,
Lauren

Vegan Lunch Wrap

vegan-lunch-wrap

I got home today just in time to give Braxton lunch and I was starving. I thought, what can I have for lunch today that won’t take ages and will be healthy?

I had some gluten free wraps in the fridge and remembered all the Mexican flavours in Miami and decided to put together a very British Burrito!

It’s so easy, totally vegan and delicious!!

Ingredients

Gluten free wrap (I use BFree wraps)
Tsp dairy free ‘cream cheese’ spread (I use Violife)
Half a tin of black beans (I use Biona)
Paprika
Cumin
2 tbsp sweetcorn
4 cherry tomatoes, cut in small pieces
Half an avocado
Pinch salt

Method

Simply heat the beans in a saucepan with some paprika, cumin and salt, then spread everything over the wrap in whichever order you fancy!

Sprinkle with a little Himalayan salt, roll up and enjoy!

Love & health,
Lauren