Giant ginger bread cookie

Sometimes you just need to indulge, so I made a giant ginger bread cookie. This is the crunchy, dry kind that snaps like a biscuit rather than a cookie. It’s full of flavour and full of calories. Keep it for a treat or a party. (Just a heads up, I’m rubbish at making cakes and biscuits etc so the presentation isn’t marvellous, but it tastes good none the less.)

Ingredients:

256g of all-purpose flour (plus extra for rolling)

1 ½ teaspoon baking soda

½ teaspoon baking powder

1 teaspoon cinnamon

1 teaspoon ground ginger

½ teaspoon ground cloves

½ teaspoon salt

60g of molasses

 A few teaspoons of melted coconut oil

60g of brown sugar

32ml of almond milk, soy milk, or rice milk

1 teaspoon vanilla extract

Method:

Preheat oven to 200 degrees.

Sift dry ingredients together into a large mixing bowl.

Whisk together the oil, molasses, sugar, milk, and vanilla extract.

Mix wet ingredients into dry, using a whisk, an electric hand mixer, or your hands, untill uniform.

Flatten the dough into a disk and refrigerate, for 30 minutes (or overnight).

Dust a clean surface with flour. Roll the dough out untill it’s about a 1/4 inch thick.

Cut into desired shapes if you wish or keep as a large biscuit as I did.

Bake for 8 minutes, or until the edges are just browning.

Let cool before serving.

 

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Raw Banana Ice Cream

Since Swedish Glace was brought out by Unilever last year, I’ve been searching for another ultimate treat. In case you don’t know, Unilever still tests chemicals and cosmetics on animals so I won’t support them, which is a shame because SG is delicious and available everywhere. Of course there is always the Booja Booja raw ice cream which is super tasty, but mega expensive. You can pay up to £8 a tub for that stuff and I’m not a wealthy person so I needed to come up with an alternative.

So here’s what I did: I got a whole bunch of bananas, peeled and chopped them and froze them for 24 hours. In the meantime I stewed a whole punnet of plums in water with cinnamon. This created a 100% fruit jam with no added sugar.

Then I threw the bananas into my food processor and pulse blended them, (turn the blades high and then off in bursts) until they looked like this:

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Then you know, I munched my amazing new ice cream creation with the plum jam.

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Do it and do it now. You won’t regret it and it tastes like soft scoop ice cream. 🙂

Vegan Low Calorie, Low Fat Pancakes

Most people are under the impression that you can’t have pancakes that aren’t laden with eggs, milk and white processed flour. One of the first things I did when I went vegan in 2006, was to make pancakes. The floury and stodgy 900 calorie delights, smothered with golden syrup. If that’s what you want, I can give you the recipe right now:

Flour

Soya milk

Oil

That’s it. Whisk it up and fry in some olive oil. Then you can cover it in any sugary delight you like.

Personally I like my food to be full of nutrients and low in fat. If you’re like me, the below recipe adapted from Brendan Brazier’s Thrive book will be right up your street.

  1. 2 dates
  2. 128g blueberries
  3. 340ml non-dairy milk
  4. 240ml water
  5. 68g buckwheat flour
  6. 43g quinoa (cooked or sprouted)
  7. 1 tsp baking powder
  8. 1 tsp baking soda

Mix all the ingredients together in a food processor and either fry in olive oil for a couple of minutes on each side, or bake in a warm oven for 20 minutes.

For 2 pancakes that’s a total of 227 calories and 4 grams of fat. Enjoy!