Choco-Coconut “Lamington” French Toast

CHOCO-COCONUT “LAMINGTON” FRENCH TOAST

Ingredients


For the French toasts:

1 egg (Vegan substitute: flax egg)

150ml unsweetened almond milk

2tbsp Naturya Organic Chocolate Blend

½ tablespoon natural sweetener/sugar of choice (Can be substituted with a mashed banana but this will change the taste of the French toast)

2 pieces of bread of choice (I use sourdough or rye, but you can use anything your heart desires)

1tsp vanilla extract


For the coconut filling:

100g coconut yoghurt

20g coconut chips

½ tablespoon natural sweetener/sugar of choice (Optional)


For the chocolate icing and toppings:

50g dark (raw) chocolate, melted

25g desiccated coconut


Method:

  1. Whisk the egg, milk, sweetener/sugar and vanilla together in a shallow bowl until combined.
  2. In a separate bowl, melt the dark chocolate either over a bain-marie or in the microwave, whichever you prefer.
  3. In another bowl, mix together the coconut yoghurt and sweetener if using.
  4. Spread both pieces of bread with the coconut filling, and add the coconut chips to one slice of bread.
  5. Top with the second piece of bread and gently press the edges down to ‘seal.’
  6. Dip the sandwich into the egg mix, and turn to coat.
  7. Heat a non-stick pan with Mellow Yellow Rapeseed Oil over low-medium heat.
  8. Fry sandwich for about 3 – 5 minutes on both sides or until golden brown and cooked through.
  9. To serve, cut the sandwich in half diagonally to produce two triangular-shaped French toasts and then sprinkle the top with desiccated coconut as well as fresh fruit. 

 
Remember to use the hashtag #mindfullymade on social media platforms to share with me your creations 🙂
Mindfully, Moni x

‘The Holy Trinity’ Pancake Stack

‘THE HOLY TRINITY’ PANCAKE STACK


Ingredients

For the pancakes:

1/3 cup rolled oats

2tbsp flour (I used buckwheat flour)

2tbsp Creative Nature cacao powder

1 mashed banana

1tbsp (chocolate) peanut butter or powdered peanut butter

1 egg (vegan substitute: 1 flax egg)

1/2 cup almond milk

1tbsp stevia/ sweetener


For the chocolate peanut butter magic sauce:

1tbsp coconut oil, melted

1tsp (chocolate) peanut butter or powdered peanut butter

1tsp stevia/ sweetener


Suggested toppings:

1 sliced banana (to add between the pancake layers)

1 scoop of Vanilla WheyHey Protein Ice Cream

1/2 chopped up Creative Nature Heavenly Cacao Bar

Chopped peanuts

Grated raw chocolate


Instructions:

  1. Heat a skillet over medium low heat and melt a little coconut oil. Meanwhile, combine the pancake ingredients into a mixing bowl to create your pancake batter.
  2. Turn the heat down to low and pour 2 flat tablespoons of the pancake batter onto the pan. Allow this to cook until bubbles form on the top, then flip until both sides seem done. Repeat with the rest of your batter, adding sliced bananas between the pancake layers.
  3. Whilst cooking your pancakes, mix together the ingredients for the chocolate peanut butter hardening sauce in a small bowl.
  4. Stack up pancakes and top with ice cream, the magic sauce, peanuts and other decadent goodies for the best pancake stack ever. 


Remember to use the hashtag #mindfullymade on social media platforms to share with me your creations 🙂

Mindfully, Moni x

Mille Crepe Cake with a Banana, Peanut Butter and Yacon Syrup

MILLE CREPE CAKE WITH A BANANA, PEANUT BUTTER & YACON SYRUP

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Ingredients


For the crepes:

50g wholemeal/ buckwheat flour (I wouldn’t advise coconut flour as it would change the consistency too much)

2tbsp sweetener (I used yacon syrup)

1tsp vanilla extract

1 whole egg (Vegan substitute: flax egg)

½ large banana, mashed

200ml unsweetened almond milk

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For the drizzle:

1½ tbsp yacon syrup

½ large banana, mashed

2tbsp chocolate peanut butter (can substitute with original peanut/ almond butter)

1tbsp Naturya chocolate blend

2-4tbsp boiling water (add one tablespoon at a time, stir and check for desired consistency)

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Instructions
  1. Combine all the ingredients for the crepes in a medium-sized bowl and whisk until the batter is smooth and free from lumps. (Note: the batter should be thin.)
  2. Drizzle a small-medium saucepan with a drop of Mellow Yellow cold-pressed rapeseed oil and place on a low-medium heat.
  3. Once the crepe batter is ready, pour some of the batter (I use 3 flat tablespoons but it will vary depending on the size of your pan) onto the centre of the pan, while swirling the pan in a circular motion, to cover the base and make a thin crepe. When golden on top and the edges of the pancake are peeling upwards, flip the crepe. Remove when cooked, placing the crepe on a small plate and repeat the cooking instructions with the remaining batter.
  4. While the crepes are frying, combine the drizzle ingredients in a small bowl and mix well until the drizzle is smooth. (Note: Use more water only if needed to create a runny drizzle.)
  5. Once all your crepes have been cooked, cut the crepe stack vertically down the middle and layer one half on top of the other half. (Note: You can transfer the half to a clean plate to satisfy another hungry tummy!)
  6. Drizzle the syrup/ sauce over the crepe stack(s) and top with extra sliced bananas, fresh fruit, WheyHey protein ice cream and chocolate mulberries.

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Remember to use the hashtag #mindfullymade on social media platforms to share with me your creations 🙂

Mindfully, Moni x

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Red Velvet Pancakes with a Cream Cheese Drizzle

RED VELVET PANCAKES
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Ingredients

For the pancakes:

1/3 cup rolled oats

2tbsp flour (I used buckwheat flour)

1tbsp natural yoghurt

1tsp baking powder

1 mashed banana

1 egg (vegan substitute: flax egg)

200ml beetroot juice

1tbsp stevia/ sweetener


For the Cream Cheese Drizzle:

100g quark

1tbsp cream cheese

1tbsp stevia/ sweetener

2tbsp almond milk (add more if a thinner drizzle is required)


Method:

  1. Combine pancake ingredients in a medium-sized bowl. Slowly whisk well until smooth.
  2. Heat a non-stick pan over low-medium heat and add some oil to lightly grease pan. Pour 2 tbsp of batter onto the pan and spread out gently by making a circular movement with your wrist, shaping into a round pancake shape.
  3. When the underside is reddish-brown, gently flip with a spatula and cook until reddish-brown.
  4. Repeat with remaining batter.
  5. Whilst cooking the pancakes, prepare a wide shallow dish with the cream cheese drizzle by simply mixing all of the ingredients.
  6. Once each individual pancake is cooked, place onto a serving dish and stack on top of another.​
  7. When finished with the pancake stack, drizzle over with the cream cheese sauce and top with grated chocolate/ chopped up chocolate pieces.

Remember to use the hashtag #mindfullymade on social media platforms to share with me your creations 🙂

Mindfully, Moni x

‘Yin and Yang’ Nana Ice Cream

‘YIN AND YANG’ NANA ICE CREAM 

 

Ingredients:

4 frozen bananas

Splash of almond milk if needed

* Extra ingredients depend on desired flavours e.g. 2tbsp cacao powder for chocolate, 6 strawberries for berry, 1tbsp of peanut butter for nougat *

* Toppings for each circle depend on desired flavours e.g. 1tbsp cocoa nibs for chocolate, 1 chopped strawberry for berry, 1tbsp chopped peanuts for nougat * 

 

Method:

  1. Add 2 frozen bananas to your blender along with the ingredients for your chosen flavour and blend with milk if needed. Scoop nana ice cream into a large bowl and push the mixture to one side so that it occupies only half the bowl. Place in the freezer as you blend the second flavour.
  2. Add 2 frozen bananas to your blender along with the ingredients for your second flavour and blend with milk if needed. Scoop nana ice cream into the large bowl so that it occupies the other half of the bowl. Place in the freezer as you wash/ prepare your toppings.
  3. Remove the nana ice cream from the freezer and carefully sculpt the two halves so that it forms the ‘yin and yang’ symbol. (I find that it helps to look at a picture of it even if you are sure of what it looks). yin and yang
  4. Add each topping to the contrasting nice cream swirl and enjoy!

 
Remember to use the hashtag #mindfullymade on social media platforms to share with me your creations 🙂 

 

Mindfully, Moni x

 

Neapolitan Breakfast Pudding

NEAPOLITAN BREAKFAST PUDDING 

 

Ingredients

For the Chocolate-Avocado Pudding:

1 ripe avocado (I used a small Haas avocado)

1 ripe banana

2tbsp cacao powder or 1 sachet Cacao Spirulina LifeFood Raw Protein

1/2 tsp vanilla

1tbsp coconut oil

4 pitted medjool dates

1tbsp agave nectar/ coconut syrup

For the Oatmeal Layers:

40g rolled oats

1/2 cup almond milk

1/2 cup water

1tsp cinnamon

6 raspberries and 5 strawberries (for the berry oatmeal layer)

Method:

  1. The night before, blend the chocolate-avocado pudding ingredients in the order above and pour into a tall clear jar. Place in the fridge overnight.
  2. In the morning, begin by cooking the oats in the milk and water on a medium heat.
  3. Whilst the oats are cooking, wash and prepare the fruit and any desired toppings.
  4. When the oatmeal has finished cooking and the liquid is no longer separated from the oats when mixing, add the cinnamon into the pan and mix well.
  5. Pour 2/3 of the oatmeal on top of the chocolate-avocado pudding and 1/3 into your blender along with the red berries.
  6. Once the berry oatmeal is well-blended (I like to stop the blender before the programme has ended to get a few chunks of strawberry), pour over the cinnamon oatmeal and smooth with the back of a spoon. (Note: the oatmeal layers can be substituted with banana ice cream layers on a sunny morning!)
  7. Decorate with toppings of your choice and enjoy!

  

Remember to use the hashtag #mindfullymade on social media platforms to share with me your creations 🙂

Mindfully, Moni x

‘Lean Green Machine’ Smoothie

‘LEAN GREEN MACHINE SMOOTHIE’

Ingredients:

250ml Pineapple CocoPro

1 sachet Love Your Blender Bright Greens

1 banana

1/2 ripe Haas avocado

1 ripe red apple (chopped into small enough pieces for your blender)

1tsp wheatgrass

1tsp maca powder

1tsp stevia/ coconut palm sugar/ other sweetener

5 pitted dates


Method:

  1. Add coconut water, fresh fruit and powders to smoothie first. Blend until completely smooth.
  2. Add smoothie pack and dates then blend until it reaches desired consistency.
  3. Top with fresh fruit, granola, a chopped Creative Nature bar or whatever you fancy. Or, pour straight into a tumbler and enjoy!

TIP: Prepare, wash and measure out the dry ingredients the night beforehand and seal in an air-tight container to place in the fridge overnight if you’re in a rush.

Remember to use the hashtag #mindfullymade on social media platforms to share with me your creations 🙂

Mindfully, Moni x