My latest recipe for the Suma Bloggers Network is another quick and easy bliss ball recipe made in my blender. I was actually planning to use the lavender paste that Suma sent me in a cheesecake recipe. But wouldn’t you know it, the week I have that in my plan is the week my fridge freezer packs up! I had no reliable freezer and then no fridge even, for a whole day! Argh! Raw Cheesecakes would not do well sitting out on the bench in the hot London sun- yes it gets sunny and hot here!
So I reluctantly moved on to looking at small raw treats I could use the lavender in instead. Well, it turned out to be a lovely blessing, because I got another bliss ball to add to my collection and this recipe is much easier and quicker to make! No point denying I am always looking to cut time in the kitchen, and these heavenly treats or a lovely light dessert.
I used lavender paste, but if you have lavender essence that will work just fine. I haven’t used it myself but am told about double the quantity will be a good substitute for the paste- add in stages so you don’t over-do it.
I did add coconut oil, but actually it isn’t necessary and they are softer, almost like truffles, with it included. I am always looking to leave oil out so in future will make these without.
You will need a good high speed bender for this recipe, or a food processor.
Preparation Time : 5 minutes
No cooking required.
Makes 10-12 small balls.
150g raw cashews
50g raw almonds
1 tablespoon coconut oil ( optional )
2 tablespoons lemon zest
2 tablespoons lemon juice
1/2 teaspoon lavender paste
desiccated coconut for rolling ( optional )
lemon zest for rolling
Place nuts in the blender or processor and blend until it resembles flour, don’t over-do it.
Add remaining ingredients and blend well, until combined.
Remove from blender and roll into small balls.
If desired, shake some coconut and lemon zest into a small bowl and roll balls around.
Refrigerate for at least 30 minutes to help firm up a little.
Keep refrigerated in an airtight container. Will keep up to 7 days.
A home dehydrator may seem like some kind of extravagant foodie purchase, but they are more affordable these days and you will be pleasantly surprised at what you can use it for, its more than just something to activate nuts in! I have used mine for pancakes, wraps, kale chips, energy bars, soup, scones, all kinds of snacks and more besides. After years of using a very very loud excalibur 9 tray dehydrator, I was looking forward to seeing if Froothie had managed to make a quieter version. Fortunately I was sent a Optimum Dehydrator to review! Would it perform the same as the popular excalibur model, or perhaps even better?
I love it when a recipe comes together quickly and effortlessly. Even better is when it results in something that is this easy and so versatile I can use it in multiple dishes. This sauce was created for the Canned Time ‘Nut Butter Bash’, a blog I have been following since I started blogging years ago and I really love what Angela has going on over there! When Angela asked me to join in, I immediately thought of doing a dessert, nut butters lend themselves so well to sweet treats. But they’re also really excellent to use in savoury recipes that require a creamy smooth texture.
Raw vegan cheesecakes are some of the easiest desserts to make, even considering I have cultured my own cream cheese for this one. Don’t be frightened! It really is not a fancy foodie thing- it just sounds and looks it! The ‘cheese’ part requires a little bit of planning, but each stage only takes minutes. I like to use my own quinoa rejuvelac as the probiotic, recipe here, but if that is a little too much prep work then probiotic powder works just fine. Once you have the cream cheese made, it is just a matter of blending the base and then the filling, a bit of time in the freezer and you have a wonderful rich chocolate dessert with a glorious coffee aftertaste. I use coffee essence as previous attempts at using actual coffee did not work well and made the filling too thin. Coffee essence also gives a better and stronger coffee taste. I only wanted a hint of coffee taste to this, so if you want the coffee to be the dominant flavour, add a little more. I added a little at a time until I had it just right, use my measurements as a guide here.
I have many fond memories from when I was younger of making banana bread. It was always a favourite and something I enjoyed helping to make. When I became vegan I knew that I would have to create a vegan and gluten free version of this classic. Packed with dark chocolate chips and walnuts this banana bread is something for everyone. It is best eaten warm and fresh out of the oven with a cup of tea.
1/4 cup of coconut oil (or any other vegetable oil)
1/3 cup of coconut sugar
1 1/2 tsp of vanilla bean extract
1 1/2 cup of gluten free flour
1 1/2 tsp of baking powder
1/2 tsp of baking soda
1 1/2 tsp of psyllium husk powder
1/4 tsp of salt (to bring out the banana flavour)
2 tsp of ground cinnamon
1/3 cup of roughly chopped walnuts (optional)
1/2 a bar of dark vegan chocolate (optional)
Preheat the oven to 180 degrees Celsius. Grease a loaf tin and line with baking parchment.
Start by adding your bananas, oil, sugar and vanilla extract into a blender or a food processor and blitz this until the mixture is smooth with no lumps. Put this to the side.
Then, in a separate bowl, sift the flour, baking powder, baking soda, salt and cinnamon then add the psyllium husk powder. Mix this until combined.
Add the banana mixture to the dry ingredients. Carefully fold until fully combined.
If you are adding walnuts then this is the point when you want to add them. Make sure they are roughly chopped because you don’t want the pieces too small as the point of the walnuts is to add a different texture. Save five or so whole walnuts to decorate.
Then chop up the chocolate into large chunks and stir those in until they are incorporate evenly through the batter. Don’t worry too much if the batter appears to be quite thick, this is normal.
Pour the mixture into your loaf tin and even the top with a spatula. Push the extra walnuts into the top to decorate.
Bake in the oven for 25 minutes then check with a cake tester to see if it is ready. If the cake tester comes out clean, remove from oven and let cool for 5 minutes before turning futon a wire rack to cool.
Serve warm or cold.
Keeping Time: keeps 3 days in an airtight container.
My latest box of goodies from Suma included some Millet & Rice flakes, chosen because I used to get them a lot when my now 14 year old daughter was a baby- she had millet porridge very morning. I originally planned to try a change from my oat porridge myself but then I had the baking urge! We all love oat and raisin cookies right? So why not switch the oats for the millet & rice? Add some apple for natural sweetness, you can’t have apple without cinnamon too, and now we are really filling our kitchen with that familiar apple pie aroma! In a cookie!
I am so excited to share this wonderful find with you all! Hedge Wych is a small company which offers handmade soaps, skin care, fragrances and other gorgeous things! The company is 100% vegan ( so hard to find ) and contains natural ingredients based on essential oils, plant oils, butters and natural colours. Think LUSH but without the overpowering smell that gives you a headache! My family and I have been testing out soaps, bath salts and balms for a few weeks now so I could give a fair review. I am so impressed with the balance of aromas and the feel of all these products on our skin. I am super sensitive and therefore very careful about what I use on my skin, and even my hair. So I now have beautiful soaps and balms which are not only kind to me, but kind to the animals, environment and as an extra bonus are crafted by a small company.
Recently Indigo Herbs very kindly sent me some of their vegan superfood powders to try. Today I am sharing a recipe using the ‘SuperGreens Powder’, which is probably my favourite one. I really like the fact it contains a whole bunch of different green powders, Moringa, Wheat Grass, Barley Grass, Spirulina and Chlorella. I’ve only used a small amount in my smoothie recipe as thats all that is needed to feel a difference. They do have a strong taste as well, so they work best when you add just a little. My favourite way to use them by far is in smoothies and smoothie bowls, but I will keep looking for other ways to use them too! I had seen some really interesting coconut cookies with some moringa power, so maybe you’ll see a crazy green cookie recipe from me in the future! In the meantime, I will be adding them to my daily smoothies as I wake myself up form this winter slumber and get ready for summer.
A sweet and creamy cheese for a special occasion or simply because you feel the need for cheese! Like my other vegan cheeses, this is really simple to make. I promise! Each step is quick and easy, a good blender is required.
I’m very excited to be writing my first recipe for the Suma Bloggers Network. I have made a few buckwheat parfaits and I thought this would be a good opportunity to share a new recipe. Vanilla is one of those incredible spices that everyone adores. I use it here in both the buckwheat smoothie layer and in the creamy and irresistible cashew cream.