Chocolate Hummus

Chocolate Hummus

Yum! This chocolate hummus recipe is a revelation.

We’ll admit, when we first heard of chocolate hummus we had our doubts. Why change what is fundamentally one of the greatest dips, ever? Hummus is already staple recipe in so many vegan households, so we approached this with caution.

But trust us, this totally works. Tahini is a surprisingly versatile ingredient and, along with the chickpeas, these two ingredients match perfectly with the sweetness from the maple syrup and the bitterness from the cocoa powder.

We’ll often recreate this recipe when we’re looking for sweet snack. We serve it with pretzels or simple spread it on toast.

Enjoy!

Roxy & Ben

Chocolate Hummus

Print Recipe
Chocolate Hummus
Servings
1 small pot
Ingredients
  • 1 x 400 g tinned chickpeas
  • 4 tbsp maple syrup
  • 2 tbsp tahini
  • 1/2 tsp vanilla extract
  • 5 tbsp cocoa powder
  • small handful of cocoa nibs
Servings
1 small pot
Ingredients
  • 1 x 400 g tinned chickpeas
  • 4 tbsp maple syrup
  • 2 tbsp tahini
  • 1/2 tsp vanilla extract
  • 5 tbsp cocoa powder
  • small handful of cocoa nibs
Instructions
  1. Drain and rinse the chickpeas. Add the chickpeas, maple syrup, tahini, vanilla extract and cocoa powder to a food processor and blend until smooth. Add a pinch of salt if desired.
  2. Transfer the chocolate hummus to a small serving dish and top with cocoa nibs to serve.

Healthy Homemade Granola

Homemade Granola

Wow, who knew making your own healthy homemade granola could be so simple?

Granola is packed with so much good stuff, making it a great way to start the day. Most recipes are high in fiber, iron and protein, and making your own homemade version like this one will help cut down on all the bad sugars you’ll often find in supermarket brands.

This delicious recipe is by our friend Sophie Gordon, who not only runs an awesome food and wellbeing blog, but is also the founder of Dust Granola – small batch granola hand made in London.

Honestly, we were blown away with this recipe. There’s tons of flavour to it, from fragrant spices to subtle sweetness, it’s got everything you need!

You can find out more about Sophie at:
sophgordon.com
@soph_gordon

And you can discover her awesome Dust Granola at:
dustgranola.co.uk
@dustgranola

Enjoy!

Roxy & Ben

Homemade Granola

Print Recipe
Healthy Homemade Granola
Homemade Granola
Servings
6 cups
Ingredients
  • 3 cups jumbo oats
  • 1.5 cups raw buckwheat groats
  • 1/2 cup tahini
  • 1/2 cup maple syrup
  • 2 tsp vanilla extract
  • 1/4 cup coconut oil (melted)
  • 1 medium orange
  • 1 tsp mixed spice
  • 1 tbsp raw cacao powder
  • pinch of salt
  • 3/4 cup coconut flakes
  • 1/4 cup sesame seeds
  • 1/2 cup dried mulberries
  • 1/4 cup cacao nibs
Servings
6 cups
Ingredients
  • 3 cups jumbo oats
  • 1.5 cups raw buckwheat groats
  • 1/2 cup tahini
  • 1/2 cup maple syrup
  • 2 tsp vanilla extract
  • 1/4 cup coconut oil (melted)
  • 1 medium orange
  • 1 tsp mixed spice
  • 1 tbsp raw cacao powder
  • pinch of salt
  • 3/4 cup coconut flakes
  • 1/4 cup sesame seeds
  • 1/2 cup dried mulberries
  • 1/4 cup cacao nibs
Homemade Granola
Instructions
  1. Preheat the oven to 180°C
  2. Line a large baking sheet with parchment paper. Put the oats and buckwheat onto the baking paper and toast in the oven for around 10 minutes – keep an eye out so they don’t burn. Remove from the oven and place to one side.
  3. In a mixing bowl, whisk the tahini, maple syrup, vanilla extract, coconut oil, zest of the orange, 2 tbsp of orange juice, mixed spice, cacao powder and salt. This will form a gloopyish mixture.
  4. Add the oats and buckwheat, followed by the coconut flakes, sesame seeds and mulberries. Make sure everything is coated well.
  5. Spread the mixture back onto the baking sheet.
  6. Place in the oven and bake until a deep golden brown (roughly 25 mins). Stir and flip half way through – depending on your oven, this may take slightly more or slightly less.
  7. Once you’ve removed it from the oven, add the cacao nibs and stir. Allow to cool before then removing from the tray and transferring to a jar to store.

Homemade Protein Flapjacks

Homemade Protein Flapjacks

Flapjacks remind me of my childhood. Crispy on the outside and chewy in the middle, they were a really special treat!

Roxy and I have been developing this recipe for homemade protein flapjacks over the past few weeks and we’re so chuffed with how it has turned out. We decided to cut down the refined sugar and use other sweeteners instead, such as banana and maple syrup.

This makes the recipe a lot healthier than traditional flapjacks. Better still, each bar has over 8g of protein! How awesome is that?

Wholesome, sweet and healthy, we bet you’ll love these as much as we do!

Enjoy,

Roxy & Ben

Protein Flapjacks

Print Recipe
Homemade Protein Flapjacks
Homemade Protein Flapjacks
Servings
10 bars
Ingredients
  • 2 medium bananas
  • 150g quick cook oats
  • 25g sunflower seeds
  • 30g pumpkin seeds
  • 30g raisins
  • 30g walnuts roughly chopped
  • pinch of salt
  • 180g smooth peanut butter
  • 5 tbsp maple syrup
  • 3 tbsp coconut oil
  • 1 tbsp soya milk
Servings
10 bars
Ingredients
  • 2 medium bananas
  • 150g quick cook oats
  • 25g sunflower seeds
  • 30g pumpkin seeds
  • 30g raisins
  • 30g walnuts roughly chopped
  • pinch of salt
  • 180g smooth peanut butter
  • 5 tbsp maple syrup
  • 3 tbsp coconut oil
  • 1 tbsp soya milk
Homemade Protein Flapjacks
Instructions
  1. Preheat the oven to 180°C and line a 7” x 7” baking tin with parchment paper. Make sure you also line the sides of the baking tin. This will make it easier to remove the flapjack from the tin after it is baked.
  2. Peel the bananas, place them in a mixing bowl and mash them with a fork until they become runny. Add the oats, sunflower seeds, pumpkin seeds, raisins and walnuts to the mixing bowl.
  3. Then transfer the peanut butter, maple syrup and coconut oil to a small pan on a low heat. Stir to combine and leave on the heat until melted.
  4. Pour the peanut butter liquid into the mixing bowl and stir until the dry ingredients are fully coated with the wet ingredients.
  5. Transfer the flapjack mix to the pre-lined baking tin and use a spatula to level the mixture.
  6. Bake the flapjack in the preheated oven for 30 minutes.
  7. Remove the flapjack from the oven and leave to cool in the tin for 5 minutes. This will set the flapjack so it doesn't break when you move it.
  8. Remove the flapjack from the tin and leave to cool for 10 minutes before cutting into 10 bars.
Recipe Notes

Nutritional information per flapjack:

Calories: 303
Total Fat: 18.1g
Sat Fat: 6.1g
Carbohydrate: 31.2g
Sugars: 12.8g
Sodium: 102.4mg
Fiber: 4.4g
Protein: 8.1g

Homemade Energy Bars

Homemade Energy Bars

This recipe is supported by Teami Blends

So what does it take to make the ultimate homemade energy bar?

They need to be packed with protein and contain tons of nutrition, but most of all…they should be delicious, right?

Well…we think we might have mastered just that! These bars are a real winner. The apricots and maple syrup help glue all the ingredients together, while bringing a lovely sweetness to the bars. And the combination of raisins, seeds, berries and nuts packs tons of interesting flavours into each bite.

Also, thank you to our friends over at Teami Blends for supporting this recipe! You can learn more about their products below.

Homemade Energy Bars

Print Recipe
Homemade Energy Bars
Homemade Energy Bars
Servings
10 bars
Ingredients
  • 1 cup oats
  • 1/2 cup pumpkin seeds
  • 1 cup almonds
  • 1/2 cup raw buckwheat groats
  • 1/2 cup raisins
  • 1/2 cup dried cranberries
  • 1 cup soft dried apricots
  • 1/4 cup maple syrup
  • 1/4 cup water
Servings
10 bars
Ingredients
  • 1 cup oats
  • 1/2 cup pumpkin seeds
  • 1 cup almonds
  • 1/2 cup raw buckwheat groats
  • 1/2 cup raisins
  • 1/2 cup dried cranberries
  • 1 cup soft dried apricots
  • 1/4 cup maple syrup
  • 1/4 cup water
Homemade Energy Bars
Instructions
  1. Preheat oven to 180°C.
  2. Line a large baking tray with greaseproof paper. Spread out the oats, pumpkin seeds and almonds evenly on the tray, then roast for 10 minutes in the preheated oven.
  3. Meanwhile, put the apricots, maple syrup and water in a blender and blend until completely smooth, then transfer to a mixing bowl. Next, add the buckwheat groats, raisins and cranberries.
  4. Remove the baking tray from the oven and leave to cool, but make sure the oven remains switched on. Once cool, transfer the roasted oats, pumpkin seeds, and almonds to the large mixing bowl.
  5. Line an 7” x 7” square cake tin with greaseproof paper before transferring the mixture into the tin. Smooth over the top using a piece of greaseproof paper, pushing down to make sure the mixture is compact. Make sure you push down as firmly as possible to prevent the bars from falling apart when you slice them into bars.
  6. Place the cake tin in the oven for 20 minutes.
  7. Remove the cake tin from the oven and leave the energy bars to cool completely. Note: the energy bars might crumble if you try to slice them before they have cooled completely.
  8. Take the energy mix out of the cake tin and slice into 10 energy bars.
Recipe Notes

#SoVegan

About Teami Blends

Teami Blends is an all-natural tea brand that focuses on helping their customers live a healthy and happy lifestyle by targeting several health-based issues: exhaustion and lack of energy, bloating and toxins accumulation, low concentration and stress.

If you are looking for an amazing detox tea that you can incorporate into your daily routine, this is the one for you! The Teami 30 Day Detox Tea will help you feel better from the inside out.

The Teami Teatox Pack is completely GMO cree, gluten free, dairy free and sugar free!

Chickpea ‘Tuna’ Melt

Chickpea 'Tuna' Melt

Makes 2 sandwiches.

Ingredients

4 slices of bread
1 tin chickpeas
2 spring onions
1/2 cup sweetcorn
3 tbsp vegan mayonnaise
Pinch of salt & pepper
1 tbsp lemon juice
60g vegan cheese grated
1 tbsp vegan margarine

Chickpea ‘Tuna’ Melt

Chickpea ‘Tuna’ Melt
– Full recipe http://bit.ly/2ejvqlM

Posted by So Vegan on Wednesday, 19 October 2016

Method

1. Drain and rinse the chickpeas, transfer to a mixing bowl and mash until all the chickpeas are broken down.

2. Add the spring onion, sweetcorn, vegan mayonnaise, lemon juice and salt & pepper, and combine.

3. Next, take 2 slices of bread and spread 2 tbsp of the chickpea mixture on top of each slice.

4. Add 30g of vegan cheese to each slice of bread and top with a second slice.

5. Next, spread vegan margarine on the outside of the top slice of bread.

6. Place a pan on a medium heat. Wait until the pan is hot before frying the first sandwich (margarine side down) for 5 minutes or until golden brown.

7. While the sandwich is frying, carefully spread margarine on the top slice of bread.

8. Flip the sandwich over and fry for a further 5 minutes.

9. Remove from the pan and repeat for the remaining sandwich.

#SoVegan