Tuesday, 15 July 2014

Apricot, coconut and white chocolate dream biscuits

My blogs on here are getting pretty sparse which is a real shame. I have been working 6 days a week but it isn't a very good excuse.
Today is my day off so my boyfriend and I went to our usual breakfast spot as per every week on a wednesday. Last week we thought it might be nice to try a different breakfast spot as we were getting in a bit of a rut. We went to a new cafe down the road from us that isn't vegan or even vegetarian but you can usually get something to eat at any cafe. We ordered our coffees, looked at the menu and there was absolutely nothing that was vegan or even veganisable. LAME. We drank our coffees and left, on route to our regular breakfast spot and had our usual avocado on toast with lime and green tomatoes. I will never stray again. :)

 Having the afternoon off means cooking! These biscuits are so yummy and crumbly and extremely moorish. They are also super quick to throw together.
There is one thing I have to stress about the dried apricots I use. DO NOT buy those disgusting orange, full of chemicals dried apricots you get in a bag from the supermarket. They are tasteless. Buy Turkish apricots from a health food store. They are juicy and soft and so full of flavour. They are brown rather than  the chemically, orange ones you can find. The taste is much better and make for a better biscuit!

 Just before this photo was taken I picked off all my nail polish hence the disgusting nails!

 Apricot, coconut and white chocolate Biccies


1 1/2 cups self raising flour
3/4 cups brown sugar
3/4 cup melted virgin coconut oil
1 teaspoon vanilla extract
1/2 teaspoon good quality salt (Himalayan)
1 'egg' of egg replacer
1/2 cup finely chopped dried turkish apricots
1/2 cup  shredded coconut
1/2 cup vegan white choc chips (I used sweet williams)


Pre-heat oven to 180 degrees celsius
Beat the coconut oil and sugar together in  large bowl.
Add the flour and beat again.
Add vanilla, egg replacer and salt and combine well.
Add chopped apricots, coconut and choc chips and use your hand to combine the ingredients well.
Roll into balls and place on a lines flat tray.
Using a fork, press down on each of the balls till flattened.
Bake in the oven for about 12 minutes or until golden around the outside.

Monday, 30 June 2014

Spiced Beetroot Dip

Beetroot are so unbelievably sweet at the moment so I thought beetroot dip would be the best thing to showcase these little beauties.
These particular beets were so sweet I had to add lots more lemon and salt than I normally would just to balance out the flavours!

Spiced Beetroot Dip


3 large beetroot
1 large clove of garlic 
1 lemon, juiced 
2 Teaspoons ground cummin seed
2 Tablespoons of Tahini 
2 teaspoons apple cider vinegar
Salt to tast 
About 1/4 cup olive oil

Bake, peeled beetroot in a moderate oven until soft when poked with a fork. (about 35 minutes) 
Combine all ingredients including the beetroot in a food processor and blend until a good 'dip' texture. 
Refrigerate and serve with crackers.

Note: I made this with very sweet beetroot that were perfectly in season so adjust the lemon according to taste. 

 I promise I didn't mess with the colours between these two photos.
 Look at the difference. I think it must have been the beets oxidising after i blended them.  WEIRD!

I usually get a really upset stomach when I eat beetroot. Like really upset. Once after eating it I though my appendix were about to rupture. I have read a bit online about it and apparently its not that uncommon for it to affect the stomach. Anyone else get this when they eat it?

I find it hard to resist though so I just put up with the pain! ;)


Tuesday, 27 May 2014

Thai, kaffir lime, ginger and coconut raw balls!

Just a little post today and a little recipe.
I have been making different flavoured raw ball almost everyday for a week. They are just so easy and pack such a punch of flavour.

I made chocolate, chilli and orange flavour a few days ago but my boyfriend liked them so much he ate them before I got to photograph them. :(  They are his favourite. I think my favourite flavour is the apricot.
I will post the recipe for the chocolate ones here too.

Heres the recipe

Thai kaffir lime, ginger and coconut raw balls


4 large mejool dates
1 1/2 cup coconut flakes
1 teaspoon shredded kaffir lime leaf (I used the stuff in the jar as it is soft)
3 large pieces of finely chopped crystallised ginger
1/2 rind of a regular lime
2 Tablespoons agave
2 Tablespoons melted coconut oil
pinch of Himalayan salt

Combine all ingredients in a food processor until malleable.
Roll into balls and refrigerate over  night.

Heres the recipe for the orange chilli ones

Chocolate, orange and chilli raw balls

5 chopped dried turkish apricots
2 Mejool dates
1 1/2 cups coconut flakes
3 Tablespoons raw cacao powder
1/2 teaspoon cayenne powder
1/2 orange zest and juice
2 Tabelspoons melted coconut oil
1/2 teaspoon himalayan salt


In a small bowl combine melted coconut oil, salt and cacao powder.
Blend all other ingredients in food processor. Add cacao paste you just made and blend until mix can be squeezed into shape and it holds.
Roll into balls and refrigerate over night.
Optional: Make a raw chocolate from cacao, salt, coconut oil and agave and coat balls. Refrigerate again until chocolate has set!!

Today I am making Chickpea tofu from besan flour! If it goes any good ill definitely post about it.


Monday, 19 May 2014

Lemon and apricot almost raw bars

Im pretty excited about these bars!
I pulled a whole bunch of lemons from a friends tree last week so I used them in this recipe. The lemons were so sweet and pungent and made these bars real tasty and fresh! 

I used melted dark chocolate buds hence the "almost" raw title. These are easily rawable though by using a recipe for raw chocolate and dipping them in that.  I just couldn't be bothered. 
These turned out chewy and sweet and the perfect snack with coffee or cuppa tea.

Almost raw lemon and apricot bars


1 1/2 coconut flakes
10 dried apricots (use the dark brown ones that are not full of chemicals)
3 Gooey mejool dates
1/2 cup raw chopped almonds
1/2 teaspoon cinnamon
1/2 teaspoon raw vanilla extract or the seeds of a vanilla bean
1/2 teaspoon Himalayan salt
2 Tablespoons melted coconut oil
Rind of 2 lemons


Combine all ingredients in a food processor. You should be able to squeeze it in your hand and it should stick together.
Roll or flatten into individual servings and refrigerate.
Cover in chocolate and refrigerate again.

I have been eating rawish lately during the day. Mainly because I have been having bad tummy issues. I have had 2 stomach bugs in a month which was awful and after 25 years I have realised that eating crap makes me feel crap so........ Im really giving up on bad stuff. Im sick of being bloated and feeling gross.

Lately I have been wanting to brew Kombucha.
My Dad used to brew it when I was a kid and no one knew what it was but lately its become pretty popular in Melbourne. I  really think it will be good for my tummy so I asked the universe for a scoby and it provided. Someone on facebook had a scoby mother and I went and picked it up a couple of days ago.
I have it brewing as I type so it should be ready in a couple of weeks. Very excited.

xxxx These are so easy to make. They honestly took about 10 mins to put together. Make em'

Tuesday, 13 May 2014

This is why I haven't posted in a while!

It has literally been ages since I blogged on here!
I miss it so much but I have been sooo busy with my amazing new job!! 

I am a cupcake baker and froster at a vegan bakery!! Basically the perfect job for me.

I took a few piccies to show yall what I have been doing.

I have no idea how this perfect love heart showed up in chocolate batter. Its very cute though.

The bakery is allergy friendly as well as vegan so these cupcakes below are strawberry choc, Gluten free and fructose free that is sweetened with rice malt syrup.
We also do a sugar free that is sweetened with agave.

RAINBOW. So time consuming but they look so cute!

This my friends is a whole saucepan of vegan caramel that I made this afternoon!! mmmmm
It fills vanilla cupcakes which are then topped with vanilla frosting and honeycomb. Too yummy

Labeling flavours!

 My daggy/dirty work shoes. The only thing that i can work in for 8 hours and not get sore feet! 


Tuesday, 22 April 2014

Spiced pumpkin and white chocolate loaf

It's super rainy and wet here today but that did not stop me from having an awesome day off work. I went out for brekky and ate amazing avocado on toast with lime and black salt and 2 soy lattes. After that my boyfriend and I went to the gym. Then I baked pumpkin bread and let it sit to cool while I went to Bikram and sweated my ass off. It was a pretty nice day off.  
I do love work though. I got a new job and I am now a baker at a vegan bakery!! Its pretty perfect for me. Put my headphones in and listen to podcasts about aliens and stalkers and bake all afternoon! 

I bought a whole bunch of sweet williams white chocolate from the cruelty free store the other day so I could coat my amazing almond balls with it. They only came in a huge bag so I have heaps left over. 
Since then I have tried them in a whole bunch of things and they taste great.
The texture of them was just not right in a batch of biscuits I made but they are a pretty great product apart from that. I wanted to use them up today so I added them to my loaf!

Using Pumpkin in sweet things is something that we just do not do here in Australia. Lately it has been catching on and very rarely you might see some dessert on a menu that uses pumpkin but hardly ever. You can't even really buy it ready made in a can. You have to boil and puree your own. (which really is not that hard, you guys are lazy  :) )

This loaf is very moist and spicy and I used agave to sweeten it rather than pounds of brown sugar. 
Its pretty easy to whip up too.

It kind of looks not cooked here but I promise it is! All the chocolate chips sunk to the bottom so its really moist and sweet at the base! 

Spiced pumpkin and white chocolate loaf 


1 1/2 cups pureed pumpkin 
3/4 cup agave syrup 
1/2 cup vegetable oil 
2 teaspoons baking soda 
1 1/4 cups white flour 
1/4 cup wholemeal flour 
1 tablespoon cinnamon 
1 teaspoon nutmeg 
1 teaspoon all spice 
1/2 cup non dairy milk, i used rice 
3/4 cup vegan white chocolate chips
a pinch of salt 

Pre-heat oven to 180 C
Sift dry ingredients into a large mixing bowl and combine. 
In another bowl add rice milk, agave, oil and pumpkin and mix well until free of lumps. 
Gradually add the dry ingredients to the wet mixing well but not beating. 
Place in a well greased loaf tin and bake in oven for about an hour and 10 minutes. 
Cover it with foil and return to oven for 10 more minutes or until skewer comes out clean. 
Serve warm with vegan margarine or a dust of icing sugar!

Wednesday, 2 April 2014

Almond Peppermint patties

I had a kitchen disaster the other day.
I made chocolate mayonaise cupcakes!!!
It sounds very weird and well... it was but I didn't come up with it. I followed a recipe I promise.
I used a vegan mayo I found in the supermarket and some weird chemical reaction happened and
they were like a ball of rubber!! hahah I think you could even bounce them off the floor.
You really have no idea how many kitchen stuff ups I have.

These peppermint patties were not a disaster, they were amazing!

Almond peppermint patties

1 cup of raw almonds
1/2 cup shredded coconut
1/3 cup confectioners sugar
1/4 cup melted coconut oil
2 teaspoons peppermint essence (depending on how strong the brand is)
100 g dark vegan chocolate
1 Tablespoon coconut oil extra
Mint leaves for decoration

Soak almonds in cold water for at least 2 hours (more time if you have it.)
Drain almonds and blend in a blender till sandy texture. (I have a specific nut attachment on my food processor and it was totally easy to do in that)
Add coconut and sugar and blend.
When the almonds, coconut and sugar are well combined, add 1/4 cup coconut oil and peppermint essence and blend.
Mixture should now hold together well if squeezed.
Roll into balls and flatten into small disks. Refrigerate for 30 minutes.
Melt chocolate and coconut oil and dunk cooled almonds disk and place on grease proof paper.
Place a mint leaf on each pattie while chocolate is still wet.
Refrigerate for at least an hour.

This is pre- chocolating! 

This is during chocolating

 I remember eating peppermint crisp biscuits when I was a kid. I absolutely loved the cheapo home brand ones that were about $1 a pack.
I woudlMake myself a cup or super sweet, milky tea and dunk those bad boys in!
I haven't eaten one since becoming vegan until eating one of these this afternoon.
These were deelish!

Post chocolating!!