Salted Coconut Caramel Cookies

Salted Coconut Caramel Cookies

Ingredients

  • 1 tsp flax meal
  • 1 tbsp water
  • 1/4 cup cold vegan butter
  • 1/4 cup white sugar
  • 1/4 cup packed brown sugar
  • 1/8 cup coconut caramel sauce + extra for drizzling (we use @naturescharm_au)
  • 1/2 tsp vanilla
  • 3/4 cup + 2 tbsp all-purpose flour
  • 1/2 tsp baking soda
  • 1/8 tsp sea salt + more for sprinkling

Method

  1. Preheat the oven to 180C and line the baking tray with baking paper.
  2. Make a flax egg by mixing flax meal and water in a small bowl. Set aside to gel.
  3. In a medium mixing bowl, cream the vegan butter, white sugar and brown sugar. Then add in the coconut caramel sauce, vanilla, and flax egg, and stir well.
  4. Add flour, baking soda and sea salt to the mixing bowl with the caramel mixture. Gently stir dry ingredients on top together, before mixing all together to form the dough.
  5. Scoop dough onto a lined baking sheet using a 1/2 Tbsp scoop, making sure to leave room between cookies as they will spread as they flatten. Add a tiny drizzle of coconut caramel to each scoop of cookie dough.
  6. Bake for 9 minutes or until slightly golden around the edges. Sprinkle with a pinch of sea salt while still hot, let cool, and enjoy

Dark Choc Mocha Mug Cake

Dark Choc Mocha Mug Cake

Ingredients

  • 1/4 cup all-purpose flour
  • 1/4 cup raw cacao powder
  • 1/4 cup sugar
  • 1/4 tsp baking soda
  • Pinch salt
  • 1/4 cup milk (we use Maca Milk)
  • 60ml brewed coffee (we use Arte Coffee)
  • 2 tbsp oil
  • 2 tbsp chopped dark chocolate

Method

  1. Combine all of the dry ingredients in a medium mixing bowl.
  2. Add the brewed coffee, milk & oil, and stir well.
  3. Divide the mixture into two small microwave safe mugs.
  4. Drop a tbsp chopped dark chocolate in the middle of each mug.
  5. Microwave the mugs one at a time for 60-75 seconds. 
  6. Let cool, top with berries or dairy-free ice cream, and enjoy

PB & Jelly Protein Bars

PB & Jelly Protein Bars

Ingredients

  • 2 1/2 cups rolled oats
  • 3/4 cup PB&J protein (we use @botanikablends)
  • 3/4 cup smooth nut butter
  • 2 tbsp maple syrup
  • 1/4 cup plant milk
  • 200g melted dark choc
  • 30g dried strawberries, roughly chopped

Method

  1. Blend oats into a powder
  2. Add protein, nut butter, syrup, and 1/2 of the melted choc and blend. Add soy milk slowly until desired doughy texture
  3. Transfer to tray and flatten
  4. Add dried strawberries and gently press into the mixture 
  5. Place in freezer for 25 minutes 
  6. Drizzle with remaining half of melted choc
  7. Freeze for 10 minutes
  8. Slice into bars and enjoy

Dirty Chai Protein Balls

Dirty Chai Protein Balls

Ingredients

  • 1 shot coffee
  • 1/3 cup protein powder (we use Botanika Blends Golden Chai Latte flavour)
  • 2 cups chopped dates
  • 1/2 cup oats
  • 2 tsp melted coconut oil
  • 1 tbsp almond butter
  • Pinch of salt
  • Cacao powder and desiccated coconut for topping

Method

  1. Blitz everything in a food processor (minus the cacao powder and desiccated coconut)
  2. Roll the mixture into balls 
  3. Top with cacao powder, desiccated coconut or whatever you fancy

Cinnamon Donuts

Cinnamon Donuts

Ingredients

  • 1/2 cup flour
  • 3 tbsp protein powder (we use @botanikablends)
  • 3/4 cup soy milk
  • 1/2 cup brown sugar
  • 1/4 cup melted coconut oil
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp apple cider vinegar
  • 1 tsp vanilla extract
  • 1/4 teaspoon nutmeg
  • Pinch of salt

Method

  1. Preheat oven to 180°C
  2. In a large bowl combine dry ingredients 
  3. In a separate bowl whisk together the wet ingredients 
  4. Combine and mix the dry & wet ingredients until the batter is evenly hydrated
  5. Pipe the batter into greased doughnut pan/moulds
  6. Bake for 20-25 minutes or until golden
  7. Remove and let cool
  8. Top with icing sugar, cinnamon, or whatever you fancy!

Lamington Protein Truffles

Lamington Protein Truffles

Ingredients

  • 1/2 cup oats
  • 1/2 cup desiccated coconut
  • 1/3 cup protein powder (we use @botanikablends)
  • 3 tbsp maple syrup
  • 1 tbsp coconut oil
  • Dark chocolate
  • Frozen or fresh raspberries

Method

  1. Blend the oats, desiccated coconut, and protein together in a food processor.
  2. Melt the coconut oil and add it to the dry ingredients along with the maple syrup.
  3. Roll the mixture into a ball and poke a hole with your thumb. Add the raspberry to the inside of each ball. Keep doing this until you’ve used all the mixture.
  4. Leave them to cool in the fridge whilst you melt your dark chocolate.
  5. Dip each ball into melted chocolate and top with more desiccated coconut.
  6. Leave to set in the fridge and ENJOY your delicious Lamington Truffles.

Store in the fridge for up to 5 days or in the freezer to keep them longer.

Dukkah

Dukkah

Ingredients

  • 1/2 cup sesame seeds
  • 1/2 cup pistachio nuts
  • 1/2 cup walnuts
  • 3/4 cup macadamias
  • 3 tbsp coriander seeds
  • 3 tbsp ground cumin
  • 1 tbsp salt
  • 1 tsp black pepper
  • 2 tbsp olive oil

Method

  1. Combine all ingredients in a bowl and stir.
  2. Place on a baking tray and roast for 180 degrees for 12 mins or until nuts brown.
  3. Blend in a food processor.
  4. Serve with some olive oil and white fluffy bread.

Carrot Bacon

Carrot Bacon

Ingredients

  • 2 carrots
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • 1/2 tsp smoked paprika
  • 1/2 tbsp soy sauce
  • 2 tbsp maple syrup
  • Salt and pepper

Method

  1. Preheat the oven to 180 degrees
  2. Peel your carrots 
  3. In a shallow dish, lay the carrot strips and add the soy sauce, maple syrup, garlic powder, onion powder, and paprika
  4. Add some salt and pepper
  5. Make sure the strips are evenly covered
  6. Leave to marinate for 5 minutes 
  7. Bake them for around 10-15 minutes flipping halfway through. You will know they are done when they are wavy looking

Garlic Bread

Garlic Bread

Ingredients

  • 4 heads of garlic
  • 1/2 cup vegan butter
  • 1 tbsp basil
  • 1 tsp oregano
  • Salt
  • Fresh baguette

Method

  1. Drizzle four heads of garlic with olive oil and roast for 1 hour at 180 degrees.
  2. Stir in the garlic in a bowl with vegan butter, basil, oregano and a pinch of salt.
  3. Stir until smooth and generously brush onto halved baguette.
  4. Bake for 15 minutes or until golden
  5. Slice, serve, and enjoy!

Hearty Vegan Mac n Cheese

Hearty Vegan Mac 'n' Cheese

Ingredients

  • 1 tub thickened cream (we use @locodairyfree)
  • 250g macaroni
  • Olive oil
  • 1 finely chopped broccoli
  • 2 tbsp dijon mustard
  • 1 diced brown onion
  • 4 cloves minced garlic
  • 2/3 cup panko breadcrumbs
  • 2/3 cup favourite vegan cheese
  • Salt and pepper to taste

Method

  1. Boil macaroni and broccoli pieces together, drain and set aside
  2. Heat oil over medium heat in a pan
  3. Stir in onion until translucent
  4. Add garlic and dijon mustard, stir on a low heat for 1 minute/till aromatic 
  5. Add macaroni and broccoli
  6. Stir in one tub of thickened cream
  7. Salt and pepper to taste
  8. Transfer to baking dish
  9. Top with breadcrumbs and vegan cheese 
  10. Bake for 25-30 mins at 180°C or until golden brown