Cacao Banana Bread

CACAO BANANA BREAD

Ingredients:

  • 100 g Cocofina coconut flour {use discount code MONIFOLLOWERS15}
  • 50 g hemp protein
  • 50 g ground oats
  • 3-4 tbsp Creative Nature cacao powder {use discount code MONI10}
  • 1.5 tsp baking powder
  • 4 chia/ flax eggs (4 tbsp chia or flaxseed + 4 tbsp water)
  • 3 ripe bananas, mashed
  • 3-4 tbsp chocolate chips (optional)

My Cacao Banana Bread made an appearance at the vegan meet up in Primrose Hill on 29 August 2016

Method:

  1. Blend together the wet ingredients. Mix all dry ingredients separately. Then combine the wet ingredients with the dry mix.
  2. Pour into a bread tin greased with Cocofina coconut oil and lined with baking parchment.
  3. Bake at 180oC for 50-60 mins, until cooked right through and a toothpick comes out clean.
  4. Allow to cool on a wire rack & ENJOY!

Remember to use the hashtag #mindfullymade on social media platforms to share with me your creations ๐Ÿ™‚

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Mindfully, Moni x

Choco-Coconut ‘Bounty’ Oatmeal

CHOCO-COCONUT ‘BOUNTY’ OATMEALIMG_7277

Ingredients:

Toppings:

IMG_7278

Method:

  1. Combine all the ingredients for the choco-coconut oatmeal in a pan until the mixture is smooth and free of lumps.
  2. Cook the oatmeal on a medium-low heat until the milk no longer separates from the oats, when stirring with a wooden spoon, and the desired consistency is reached. (Note: Some people like to add in the mashed banana after cooking but I do this before cooking; itโ€™s completely up to you!)
  3. Carefully remove the oats from the hob and allow to cool for a few minutes whilst you prepare the toppings/ wash the fruit.
  4. Pour the oatmeal into a breakfast bowl and smooth out the top, using the back of a spoon.
  5. Sprinkle with your desired toppings & ENJOY!

IMG_7279

Remember to use the hashtag #mindfullymade on social media platforms to share with me your creations ๐Ÿ˜ƒ

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Mindfully, Moni x

Choco-Cherry ‘Black Forest Gateau’ Nana Ice Cream

CHOCO-CHERRY ‘BLACK FOREST GATEAU’ NANA ICE CREAM

Ingredients:

For the chocolate nana ice cream:

2 frozen bananas

1tbsp Aduna Super Cacao Powder

Splash of plant-based mylk e.g. coconut, unsweetened almond, hazelnut

1tsp plant-based syrup e.g. agave nectar, maple syrup, date syrup


For the cherry nana ice cream:

2 frozen bananas

Handful of fresh cherries

1tsp Arctic Berries lingonberry powder

1tsp Arctic Berries cranberry powder

1tsp plant-based syrup e.g. agave nectar, maple syrup, date syrup


Method:

  1. Add the ingredients for the chocolate nice cream in a high-speed blender; then blend until desired consistency. (You can add more liquid if you would like soft-serve ice cream).
  2. Place chocolate banana ice cream in the freezer whilst you make the cherry nana ice cream.
  3. Add the ingredients for the cherry nice cream in a high-speed blender; then blend until desired consistency. (You can add more liquid if you would like soft-serve ice cream).
  4. Remove the chocolate nice cream from the freezer and transfer the cherry nice cream from your blender to your bowl.
  5. Top with fresh fruit, raw chocolate and small nibbles for an additional crunchy texture.

Remember to use the hashtag #mindfullymade on social media platforms to share with me your creations ๐Ÿ˜ƒ

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Mindfully, Moni x

‘Chocolate Brownie’ Cacao Waffles

‘CHOCOLATE BROWNIE’ CACAO WAFFLES


Ingredients:

2 tbsp amaranth flour (Can be substituted for buckwheat or any other fine-grained flour)

1 tbsp coconut flour

2-3 tbsp Aduna Super Cacao powder

2-3 tbsp coconut sugar

1/2 tsp baking powder

2 eggs (Vegan substitute: flax eggs)

150 ml unsweetened almond milk (Or any other plant-based milk)

1 tsp vanilla extract

Optional: 2 tbsp (powdered, chocolate) peanut buttter

Directions:


1. Preheat your waffle iron and coat it with coconut oil.

2. Sift the flours, cacao powder, coconut sugar and baking powder into a mixing bowl, then whisk to combine.

3. Add in the flax eggs, milk, vanilla extract and peanut butter (if using), then whisk until the batter is smooth.

4. How many waffles you get will depend on your waffle iron. Mine has two square wells, so I pour 3-4tbsp of the batter onto the centre of each. Use your judgement with how your own waffle iron cooks.

5. Let the waffle iron do itโ€™s magic and repeat with the rest of the batter until itโ€™s gone!

6. Then top with whatever you want โ€“ melted peanut butter, chopped fruit, banana ice cream… You name it ๐Ÿ˜ƒ

Remember to use the hashtag #mindfullymade on social media platforms to share with me your creations ๐Ÿ˜ƒ

Mindfully, Moni x


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Choco-Orange ‘Jaffa’ Oatmeal

CHOCO-ORANGE ‘JAFFA’ OATMEAL

Get both chocolately and zesty with this delicious breakfast bowl of oatmeal! So quick and easy to make – there’s no excuse not to cook up a storm.


Ingredients

40g jumbo rolled oats

1 ripe banana, mashed

1 sachet STRIPPD Vegan Chocolate Protein Blend

2-3tbsp Aduna Super Cacao Powder

Juice of 2 large organic oranges

250ml plant-based milk e.g. unsweetened almond, coconut, soya (I use Alpro Unsweetened Almond milk)

Method:

  1. Combine all the ingredients for the oatmeal in a cooking pots until the mixture is smooth and free of lumps.
  2. Cook the oatmeal on a medium-low heat until the milk no longer separates from the oats, when stirring with a wooden spoon, and the desired consistency is reached. (Note: Some people like to add in the mashed banana after cooking but I do this before cooking; itโ€™s completely up to you!)
  3. Carefully remove the oatmeal from the hob and allow to cool for a few minutes whilst you prepare the toppings/ wash the fruit.
  4. Pour the chocolate oatmeal into a breakfast bowl and smooth out the top, using the back of a spoon.
  5. Sprinkle with your desired toppings & ENJOY!


Remember to use the hashtag #mindfullymade on social media platforms to share with me your creations ๐Ÿ™‚


Mindfully, Moni x

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Rhythm108 Review


I was very excited to be offered a chance to sample the Rhythm108 Dessert Bar range – of course I wouldn’t decline such an opportunity! And I wasn’t disappointed either; look at that amazing parcel of goodies they sent including some matcha order, coconut chips and dried strawberries to experiment around with in the kitchen ๐Ÿ˜


– BANANA MUFFIN: From just tearing open the colourful, vibrant and attractive packaging, my senses were raised by the luscious, dense banana-y smell reminiscent of banana bread. Excited to sample this Rhythm108 bar, I eagerly chopped up a half to try it as it was and oh my was it delicious! I loved the dense texture of the bar and that it wasn’t too chewy but held together nicely.. But the taste was simply perfect: not overly sweet that the treat felt decadent and sickly, but sweet enough to curb those afternoon cravings!
The other half (which I heated up as the instructions on the back recommended) was, of course, naturally softer and chewier but also slightly more crumbly which changed the texture to resemble more of a muffin which I really enjoyed as it felt more like a dessert so satisfied my sweet tooth!
– LEMON CAKE: Mmm this was so scrumptious – zesty, lemony and so light! Loved the spring/ summery feel to this dessert bar; totally getting me into a more positive and energetic mood ๐Ÿ™‚ Loved how the texture was dense like the other bars, but not as rich which meant that it felt more like a snack rather than a heavy, decadent dessert so is more suited to the current warmer weather๐Ÿ‘Œ

Warmed up, this bar was even more delicious as the texture was softer and more gooey so a gorgeous warm and melty feeling in your mouth โค๏ธ

– COCONUT MACAROON: I liked how this dessert bar had a different texture than the others: slightly more crumbly, although still dense, less fudge-like and more brownie-like! The taste was, as usual, spot on with the right balance between sweet and decadent; however, as a nutter for coconuts, I would’ve liked a stronger coconut taste but for most people it will probably be just right ๐Ÿ™‚

When heated up, this bar simply came alive with a warm, pull-apart feel to it to perfectly accompany your afternoon tea โค I also think that the coconut flavour came out more strongly so I’d advise coconut lovers like me to heat this baby up ๐Ÿ˜œ And at only 175 per bar, it’s the perfect guilt-free treat!

– APPLE PIE: Omigosh this flavour was simply gorgeous! I loved the dense yet soft and chewy texture which was so easy to bite into and the melt-in-your-mouth sensation โค๏ธ The taste was, as ever, absolutely delicious with a strong cinnamon kick and apple flavour which reminded me of Christmas and warm apple pie on cold wintery evenings!

Perfect for the nostalgic sentiments of colder days – so is even more special when baked in the oven for a couple of minutes to get that soft and melty texture accompanied with a lovely cinnamon smell wafting around the kitchen๐Ÿ‘Œ

– CHOCO-WALNUT BROWNIE: Yummy is all I can say! I was actually pleasantly surprised when I bit into this bar as the texture and taste was not what I was expecting ๐Ÿ˜ฑ I thought the bar would be dense, rich and guilt-trippingly decadent but I was, instead, met by a light, crumbly, cake-like texture and a dark cacao taste that wasn’t overly sweet or sickening! It was love at first bite, I’m telling you โค๏ธ And the chopped up pieces of crunchy walnuts were a treat to complement the cake-like texture of the bar๐Ÿ‘Œ

For extra ooziness and cacao love, I’d definitely recommend heating this bar up as it really intensifies the cacao taste and creates a melt-in-the-mouth feeling of chocolately heaven.. Mmmm ๐Ÿ˜

Mindfully, Moni x

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InSpiral Cakes Review

I was so excited to be approached by InSpiral who were looking to collaborate in the lead up to Christmas as a way to promote their Limited Edition Raw Christmas Cake! Of course I said yes immediately – I simply love InSpiral; my favourite hangout in Camden and of course everything on their online website is just lush โค So to receive a box of four abolsutely delicious and wholesome raw cakes actually made my week – ask anyone, the grin could not be wiped off my face XD Anyways, I’ve written a review of the four flavours which I was so kindly sent to taste and sample… ย 

RAW VANILLA BERRY TART: I absolutely loved this gorgeously smooth, melt-in-your-mouth tart. From the word go, I fell for the cute-as-buttons packaging that although is simple, perfectly correlates to the InSpiral ethos of plant-based, wholesome food with no nasties! But I was even more blown away but the delicious flavours and textures of each layer which completed one another beautifully: the sweet, thick blueberry jam; creamy, smooth cashew and coconut oil ‘cheesecake’; and dense, sticky walnut and almond base. I kid you not that in my long, experienced history of raw vegan desserts, this was most definitely one of the top ones because it was seriously so scrumptious and smooth – a seriously pleasurable, heavenly eating experience of pure bliss. It genuinely is the perfect treat as the portion is designed for a light, single serving which is nonetheless very satisfyingly filling due to the rich texture and dense ingredients!ย  RAW PASSIONFRUIT TART: As, of course, passionfruit is naturally more bitter and has more of a tang than most fruits, this tart was very zingy. The sharpness of the passionfruit layer complemented the creamy and dense cashew nut ‘cheesecake’ in a gorgeous manner, really tickling your tastebuds with the various flavours and sensations! I liked this tart in contrast to the others as it was much less decadent and not as rich so much more pleasurable if looking for a light, fruity and not so sweet dessert๐Ÿ‘ŒEven my non-health conscious uni neighbour loved it and wouldn’t have known that it was raw, vegan or gluten free – he’s officially converted and the no.1 fan of InSpiral!

RAW CHOCOLATE BLACKOUT TART: If you’re one for sweet treats and devilish decadence, then this is the perfect dessert for you! The rich, smooth, creamy texture simply melts in your mouth within seconds and is so luscious due to the avocado base. You really can’t taste the avocado but it most certainly contributed to the gorgeous texture. The taste as well is absolutely divine – think rich, dark and chocolately heaven. Accompanied with this velvety mousse-like pudding is a chocolately walnut and almond base which complements the main layer perfectly. It might be far too indulgent for some and I would definitely advise eating in two sittings but an all-round guilt-tripping yet totally wholesome, natural treat.


ย – RAW CHRISTMAS CAKE: As InSpiral’s limited edition cake, I was most excited to taste this one! I’ve been feeling more and more Christmassy as the countdown gets closer and closer to 25th December so this plant-based goodness has just heightened my festive spirt. Delving into the luscious coconut vanilla cream frosting and then the raw marzipan layer and dense, spiced raw fruit and nut base was a whirlwind of all things Christmassy. Perfect treat for the festive season and deliciously wholesome as usual of course. Compulsory to serve with a Christmas playlist in the background and whilst wearing your favourite Xmas jumper ๐ŸŽ…๐Ÿผ๐ŸŽ„๐ŸŽ