Decadent Vegan Chocolate Mousse – 2 Recipes (Tofu/Nut Free)

Decadent Vegan Chocolate Mousse – 2 Recipes (Tofu/Nut Free)

Happy 2022! To celebrate the start of a new year I have two amazing vegan chocolate mousse recipes for you. Both recipes are super easy, completely plant-based/vegan, and do not contain any nuts or tofu.

I was inspired to create these recipes after devouring an amazing vegan chocolate mousse at a restaurant while holidaying on Waiheke. It was so good, yet I couldn’t taste any of the usual vegan chocolate mousse ingredients such as avocado or coconut. I asked the waiter what it was made from and the answer was tofu, which would have be great if I wasn’t super intolerant to soy.

So the first recipe I created makes a deliciously light, airy chocolate mousse, thanks to the magic of aquafaba (the liquid from a can of chickpeas). The second recipe creates a luscious thick mousse with a ganache-like texture, and this is thanks to the goodness of avocado!

The number of chocolate mousse recipes I’ve posted over the past few years suggests I’m somewhat of fan! You can check out those dairy free/vegan recipes here: Raw Chocolate Avocado MousseSweet Potato Chocolate Mousse and Chocolate Peanut Butter Avocado Mousse.

What sets these two new recipes apart is the method. They’re made from a dark chocolate ganache base ad from this you can choose to either fold in whipped aquafaba for a super light and airy mousse, or blend it up with an avocado for a super rich and decadent mousse.

The bonus of this new method is you can easily alter the flavour by the type of chocolate you choose. If you like a really rich, deep chocolate mousse, use your favourite dark 70% chocolate. For a lighter style choose a 50% cacao chocolate, and for a light milk chocolate style mousse choose a vegan milk chocolate.

Decorate your chocolate mousse before serving with a dollop of coconut yoghurt, whipped coconut cream or nice cream, a sprinkle of chopped chocolate and crushed freeze dried berries.

Store your chocolate mousse in the fridge for up to 3 days – not that it will last that long!

Enjoy!

Vegan Chocolate Mousse - Nut/Tofu Free

Decadent Vegan Chocolate Mousse 2 Ways – Nut & Tofu Free Recipes

Serves: 4-6
Prep time: 15 minutes  Chill time: 1 hour

250g vegan chocolate
225g plant milk
2 Tbsp pure maple syrup (optional)
1 tsp vanilla essence/powder
1 avocado OR 100g aquafaba (chickpea brine) + 1/4 tsp cream of tartar

Toppings For Serving
Coconut yoghurt/whipped cream/nice cream
Grated vegan chocolate
Freeze dried fruit

Place milk in a small pan and heat gently until steaming.

While milk is heating, place chocolate in a mixing bowl and break into small pieces.

When milk is steaming pour it over the chocolate pieces and let it stand for 5 minutes so the heat from the milk starts to melt the chocolate.

Use a whisk to stir the chocolate mixture until it comes together into a smooth chocolate ganache. Place in fridge to chill until it reaches room temperature.

If making the avocado version, place the avocado (skin and stone removed) into a high speed blender or food processor. Add the ganache and blend until completely smooth.

If making the aquafaba version, place the aquafaba in a clean grease-free bowl (wipe bowl with a little lemon juice or white vinegar to ensure grease-free). Add the cream of tartar and whisk with an electric mixer until you have stiff peaks. Fold the chocolate ganache mixture into the whisked aquafaba until combined.

Pour the mousse into single serve ramekins and place in the fridge to chill.

To serve, top with a dollop of coconut yoghurt/whipped coconut cream or nice cream. Sprinkle with chopped chocolate and crushed freeze dried berries.

Both types of chocolate mousse will keep in a sealed container in the fridge for up to 3 days.

 

Light & bubbly chocolate mousse made with aquafaba:

Vegan Chocolate Mousse - Nut/Tofu Free
Vegan Chocolate Mousse - Nut/Tofu Free

Rich & decadent chocolate mousse made with avocado:

Vegan Chocolate Mousse - Nut/Tofu Free
Vegan Chocolate Mousse - Nut/Tofu Free
Vegan Chocolate Mousse - Nut/Tofu Free

Easy Strawberry Ripple Ice Cream (Vegan Low Sugar Recipe)

Easy Strawberry Ripple Ice Cream (Vegan Low Sugar Recipe)

Strawberry Ripple Ice Cream (Vegan, No Churn)

 

Hello! It feels like ages since my last post, and to be honest it kind of has been. Since then we’ve had Christmas and New Years, said goodbye to 2020 (at last), and are now in the midst of our summer holidays. We’ve spent a week down in Queenstown with friends, lots of chill time at home as well as getting things sorted for our house renovation, and now we’re up at Omaha (a beautiful NZ beach) with family.

Because we’re in the middle of summer here it seemed fitting that my first post for 2021 be an ice cream recipe. I don’t own an ice cream machine (mainly because we barely have enough room in our kitchen for my blender), so this strawberry ripple ice cream is one of those super simple, no churn ice cream recipes that almost anyone can make.

 

 

What I love most about this strawberry ripple ice cream recipe is that it only uses 3 ingredients: strawberries, pure maple syrup and unsweetened coconut yoghurt. Of course, you can get a bit fancy and add extra flavourings like vanilla, ginger or cardamom. You can swap out the strawberries for any other type of berries in season or your freezer, combine different varieties, or even add stone fruits into the mix to make a mixed fruit version. So far I’ve made this recipe with both raspberries and blueberries and it’s turned out beautifully.

The trick to getting a nice smooth ice cream without an ice cream machine is all in the blending. Once you’ve blended it all up and put it in the freezer to start the freezing process, keep checking on it and when it’s nearly frozen pull it out and blend it again. This breaks up any ice crystals and creates a nice smooth consistency. Depending on how much patience you have you can repeat this process multiple times, but if you’re short on time (or patience) you can get away with doing it just the once. Just be sure to wait until you’re done with the blending before you swirl the ripple through.

Of course, if you have an ice cream machine by all means use it with this recipe as you will get an even smoother, creamer ice cream!

Strawberry Ripple Ice Cream (Vegan)
Strawberry Ripple Ice Cream (Vegan)

 

No Churn Strawberry Ripple Ice Cream (Vegan)

Makes: 1 batch
Prep time: 30 minutes Chill time: 2 hours

600g strawberries (fresh or frozen)
6 Tbsp pure maple syrup
1/2 tsp vanilla powder (optional – see below for other suggestions)
600g unsweetened coconut yoghurt

Topping Suggestions
Freeze dried strawberries
Raw cacao nibs
Raw chocolate
Waffle cones
Caramel popcorn

Other Flavouring Suggestions
1 tsp freshly grated ginger
1 tsp ground cinnamon or cardamom
Raw cacao nibs
Chocolate chips

Place the strawberries, maple syrup and vanilla in a small pan and heat over medium until mixture starts to bubble. Cook another 5 minutes then turn off heat and leave to cool.

Place the cooled strawberry mixture in a high speed blender or food processor and blend until smooth.

Pour the yoghurt into a large mixing bowl, add two thirds of the strawberry puree and fold together. Set the remaining strawberry puree aside in the fridge.

Pour the yoghurt mixture into a freezer proof container and place in the freezer to chill (if using an ice cream machine put the mix in at this point).

When the mixture in the freezer is nearly set, remove it and blend it all up again until smooth. Repeat this as many times as you like, although two or three times is usually enough. After the final blend pour the ice cream mixture into a freezer proof loaf pan or baking tin, pour over the remaining strawberry puree and swirl it through the mix with a spoon. Return the ice cream to the fridge and chill until firm.

This ice cream will keep covered in the freezer for up to 2 months.

 

 

Strawberry Ripple Ice Cream
Strawberry Ripple Ice Cream (Vegan /No churn recipe)
Strawberry Ripple Ice Cream

Chocolate Oreo Swoonuts (Gluten Free & Vegan)

Chocolate Oreo Swoonuts (Gluten Free & Vegan)

Chocolate Oreo Swoonuts (Vegan + Gluten Free)

 

What’s A Swoonut?

Let’ start with the short definition. A swoonut is a baked cake donut that’s dairy, gluten and refined sugar free.

If the word “swoonuts” appeared in a dictionary, it would look something like this:

Swoonuts [swoon-nuhts]

noun

  1. a small cake of sweetened dough, baked, typically shaped like a ring.
  2. a donut that is dairy, gluten, and refined sugar free.
  3. the best doughnuts you’ll ever eat!

As for the long definition, here you go: swoonuts are everything a good donut should be! They have a heavenly, melt-in-your mouth, cake-like texture, that stays fresh and moist for days. The donut itself must have a delicious flavour that glaze and toppings merely enhance, not compensate for. And if you choose to add glaze and toppings, they must be applied generously. Swoonuts proudly sit on the healthy side of the donut scale, yet are still considered a delicious, indulgent treat.

Phew!

Now that we all know what I’m talking about when I say “swoonut”, I probably don’t need to do any further convincing of why you need to make them…right? 😉

 

Chocolate Oreo Swoonuts (Vegan + Gluten Free)

 

History Of The Swoonut

I posted the original swoonut recipe, Spiced Vanilla Cake Donuts, way back in August 2017. They were such a hit that I followed them up with an even more decadent Chocolate Swoonut a couple of months later.

Both of these original recipes are dairy, gluten/grain free (depending on what flour you choose), and refined sugar free. But they do contain eggs, so my next challenge was to create a swoonut that was completely vegan.

In May 2018 I posted the first completely vegan swoonut which used peanut butter as the egg replacement. These Vegan Chocolate Peanut Butter Swoonuts have an incredibly smooth, velvety texture with a deliciously rich chocolate flavour.

Next came Red Velvet Swoonuts with Cashew Creme Frosting, which use beetroot to create the iconic red velvet crumb. And then came Christmas Spice Swoonuts with Cinnamon Orange Glaze, which combine all the spices and flavours found in traditional Christmas cake and Christmas spice cookies!

In March 2019, I realised there were no fruity swoonuts so I created these Lemon & Poppy Seed Swoonuts, which have just the right balance of tangy citrus to sweet cake donut, dotted with poppy seeds for a hint of nuttiness.

That brings us to present day and these Chocolate Oreo Swoonuts  –  which might just be the most ULTIMATE swoonut to date.

 

Chocolate Oreo Swoonuts (Vegan + Gluten Free)

 

What Makes These Chocolate Oreo Swoonuts So Special?

For starters, these new Chocolate Oreo Swoonuts are completely gluten free and vegan. They’re comparatively lower in sugar than regular cake donuts, and the sugar they do contain is unrefined.

These swoonuts are baked, not fried, so they’re not soaked with oil and much better for you.

Lastly, like all swoonuts, they have a velvety, melt in your mouth cake texture with a truly decadent, chocolate flavour.

 

Chocolate Oreo Swoonuts (Vegan + Gluten Free)

 

How To Bake The Perfect Swoonut

The trick to achieving the perfect texture for these swoonuts is slightly under baking them. To do this, simply take them out of the oven when they’re just firm to touch and a knife comes out mostly clean with the odd crumb.

Swoonuts will continue to cook for at least another 30 seconds once they’re out of the oven, which will bring them to the perfect, melt-in-the-mouth texture.

If you bake a donut too long it will be hard and dry and are taste nowhere near as good. So be sure to use a timer when baking these swoonuts so you can check them around the 10 minute mark. They’ll likely need another minute or two depending on your oven, but probably not much more.

 

Chocolate Oreo Swoonuts (Vegan + Gluten Free)

 

Let’s Not Forget About The Toppings!

One of the best things about these Chocolate Oreo Swoonuts is they’re delicious straight from the oven, without any toppings at all!

But if you want the full Oreo experience, dip them in the simple glaze recipe below and top them with crushed Oreo cookies.

One thing to note is, store-bought Oreo cookies are vegan but not gluten or refined sugar free. So if you want your Chocolate Oreo Swoonuts to be completely gluten free, you can make your own Oreo cookies using my Oreo Cookie recipe here.

But one more thing to note, my Oreo Cookie recipe does contain eggs. So if you need a gluten free AND vegan Oreo cookie, you’ll have to watch this space because I’m still working on that recipe!

 

Chocolate Oreo Swoonuts (Vegan + Gluten Free)

 

I hope you love these vegan, Chocolate Oreo Swoonuts, and if you make them, be sure to tell me what you think in the comments below! Enjoy.

Chocolate Oreo Swoonuts (Vegan)

Makes: 12 donuts
Prep time: 20 minutes Bake time: 12-14 minutes

Dry Ingredients 
50g rice or buckwheat flour
50g ground almonds
50g coconut flour
50g raw cacao powder (or dutch process cocoa for extra dark swoonuts)
75g coconut sugar
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp vanilla powder (optional)
1/2 tsp pink Himalayan salt

Wet Ingredients
125g smooth nut butter (I used chocolate chocolate hazelnut butter)
100g coconut yoghurt
200ml plant milk
3 Tbsp rice syrup, raw honey or pure maple syrup
3 Tbsp coconut oil, melted

Simple Glaze
1 cup icing sugar (I used powdered coconut sugar for the caramel glaze)
1 Tbsp coconut oil
1 Tbsp pure maple syrup, rice syrup or raw honey
1 Tbsp plant milk

Topping Suggestions
Crushed Oreo cookies (store bought or homemade)
Raw cacao nibs
Raw chocolate

 

Preheat the oven to 170ºC fan bake (190ºC conventional). Lightly grease a non-stick donut pan with coconut oil. If you don’t have a donut pan you can also bake these as muffins.

Gently melt the coconut oil if solid.

Place all the dry ingredients into a mixing bowl and stir until evenly combined.

Place all the wet ingredients, except the coconut oil, into another bowl and whisk until combined. Pour the wet ingredients into the dry and stir until combined, then add the coconut oil and mix to combine.

Drop spoonfuls of donut mixture into the pan and spread evenly to fill the holes 3/4 full, alternatively pipe the mix into the donut holes for a really even, smooth donut.

Place the donut tray in the centre of the oven and bake for 12 to 14 minutes. The secret to a good baked donut is not over-baking them. You want them to be just baked through so they stay lovely and soft on the inside.

The donuts are ready when they bounce back when lightly pressed and a knife inserted comes out clean.

Remove the donuts from the oven and allow to rest a few minutes before tipping them out onto a wire rack. They should come out easily. If not, try gently teasing the donut sides while holding the tray upside down.

Allow the donuts to cool completely before dipping in glaze and sprinkling with toppings.

Store the donuts in a sealed container at room temperature for up to 5 days, or freeze up to 1 month.

To make the glaze: place all the ingredients in a small bowl and stir until well combined. For a white glaze use white icing sugar and rice syrup, and for a caramel glaze use powdered coconut sugar and pure maple syrup.

To dip the donuts in glaze: set a wire rack over a sheet of baking paper to catch the drips. Place the glaze in a small bowl and dip the round side of the donuts, then place on the wire rack. If using crushed oreos as the topping, press them into the glaze. For an extra thick coat you can also double dip the donuts. Excess glaze caught on the baking paper can be reused. Simply combine the leftover glaze then pour onto a lined tray and place in the freeze to set.

 

Chocolate Oreo Swoonuts (Vegan + Gluten Free)

7 Healthy Pumpkin Recipes You Need To Make This Autumn/Fall

7 Healthy Pumpkin Recipes You Need To Make This Autumn/Fall

Photo by Jasmine Coro on Unsplash

 

Today I’m sharing 7 of my favourite, healthy pumpkin recipes with you to keep you inspired this pumpkin season!

Pumpkins are traditionally harvested in Autumn through to early winter. In the U.S. and Canada this coincides with Halloween and Thanksgiving which means pumpkin season is often associated with jack-o-lanterns, pumpkin pie, and all things pumpkin spice!

Here in NZ we have a number of different varieties of pumpkin, many of which are available all year round. But we do tend to eat pumpkins mainly in the colder months which means lots of warming soups, vegetable bakes and pumpkin pie lattes.

Despite finding pumpkins in the vegetable section of the supermarket, these winter squash are in fact classified as a fruit because they contain seeds in their centre. But unlike most common fruits, pumpkins are nowhere near as sweet because they contain barely any fructose at all.

Pumpkins are considered a fibre-rich carbohyrdate made up mostly of water, as such they only contain a minimal amount of protein and fat.

Their nutritional value mainly comes from their high vitamin A content in the form of beta-carotene, a carotenoid that gives them their orange colour. Beta-carotene converts to vitamin A in the body and helps maintain healthy skin and eyes. Beta-carotene is also an important disease preventing antioxidant that aids in the repair of oxidative stress. Pumpkins are also abundant in vitamins C and E, potassium, riboflavin, copper, and manganese.

So without further ado, here are my top 7 pumpkin recipes that you need to make this pumpkin season:

 

Pumpkin & Kumara Soup with Crunchy Cauliflower & Popped Lentils

 

Pumpkin & Kumara Soup with Spiced Cauliflower & Popped Lentils

Starting off this pumpkin recipe round up is this beautifully thick and creamy Pumpkin & Kumara Soup. This soup is full of amazing spices such as turmeric, ginger, cinnamon and garlic, which mean it’s deliciously warming while also providing some powerful anti-inflammatory, calming and restorative qualities.

The secret to the amazing texture of this soup is all in the cooking. By using roasted pumpkin and kumara (sweet potato) you create the perfect base for a super smooth, thick soup. It also means it’s very filling while still very light on the digestion because it’s made simply of blended vegetables.

Oven roasted, crunchy, spiced cauliflower and popped lentil toppings provide a delicious contrast in texture, as well as an element of plant protein to this vegan, grain, and sugar free recipe, which also happens to be 10 Day Sugar Cleanse approved.

 

Pumpkin Pancakes

Caramelised Pumpkin Pancakes

If you’re a pumpkin pie lover then you’ll adore these Pumpkin Pancakes! They have such a lovely soft texture with a sweet caramelised, pumpkin pie flavour. Best of all, you’d never guess they’re sweetened solely with pumpkin!

The secret to their natural caramel flavour is cooking them in coconut oil which gives the pumpkin a caramel-like quality. Add a little ginger and cinnamon to the mix and you have some seriously addictive pumpkin pie pancakes that will fast become a favourite.

I like using butternut squash for this recipe because it has a lovely light flavour and can be much easier to cut than some of the larger varieties of pumpkin. But there really isn’t much difference between a squash and a pumpkin so these pancakes can easily be made with either.

When I created these pumpkin pancakes I wanted a Sugar Cleanse approved recipe, so these pancakes are dairy, grain and sugar free. They’re also perfect for anyone who doesn’t like bananas or can’t eat other kinds of fruit sweetened pancakes.

 

7 Pumpkin Recipes You Need To Make This Fall

 

Roast Pumpkin & Lentil Spinach Salad with a Lemon Chilli Dressing

This was one of the first recipes I created after going completely plant based. Changing my diet inspired me to get more creative in the kitchen, particularly at dinner time, and this Pumpkin and Lentil Salad was the first of my creations that got the thumbs up from my not-so-plant based husband!

This salad combines sweet caramelized pumpkin with nutty brown lentils and a zesty chilli dressing. Best of all, it’s unbelievably easy to whip up! The hardest part is cutting open the pumpkin, from there all you need to do is roast the pumpkin, make the dressing and toss it all together.

You can serve this pumpkin and lentil salad warm or chilled, and it makes the most delicious leftovers. I love prepping a batch at the start of the week so we have lunch/dinner sorted for a couple days, because it’s so great being able to reach into the fridge and find something delicious all ready to eat.

 

7 Pumpkin Recipes You Need To Make This Fall

 

Pumpkin Pie Granola

Pumpkin season definitely can’t go past without a jar full of this wholesome Pumpkin Pie Granola on the breakfast table! A delicious combination of oats, cashews and pecans, combined with pumpkin pie spices, pure maple syrup and golden roasted pumpkin.

Because pumpkin is the main sweetener in this granola it’s a lot lower in sugars than regular granolas, and is naturally packed full of antioxidants, vitamins, minerals and fibre. If you can’t tolerate oats simply swap them for another grain or pseudo grain such as quinoa flakes or buckwheat groats.

Serve this crunchy granola with a dash of milk and dollop of your favourite yogurt, sprinkle it over smoothie bowls or ice cream, or simply eat it by the handful like a trail mix.

 

Pumpkin & Red Lentil Coconut Curry

 

Pumpkin & Red Lentil Coconut Curry

This Pumpkin & Red Lentil Coconut Curry is still one of my go-to, made from scratch weeknight meals. You can whip it up in under 30 minutes and it makes fabulous leftovers for lunch the next day.

It’s completely plant based, gluten/grain, dairy & sugar free, and also just happens to be one of the recipes from the Plant Based Menu in the 10 Day Sugar Cleanse program.

Even though this curry only takes 30 minutes to make, it doesn’t call for any curry paste or store bought sauces. Instead it’s simply a clever combination of fresh vegetables, herbs and spices, and the red lentils make it deliciously thick and creamy while providing a source of plant based protein.

You can adapt this curry to be as spicy or mild as you like with the amount of fresh chillies you add, and likewise, feel free to adapt the vegetables to whatever you have in season or to hand.

 

7 Pumpkin Recipes You Need To Make This Fall

 

Pumpkin Pie Spice Peanut Butter Fudge

A pumpkin recipe roundup wouldn’t be complete without a velvety smooth, no bake fudge recipe!

This moreish Pumpkin Pie Spice Peanut Butter Fudge is packed full of warming pumpkin pie spices with subtle hints of peanut butter, and you’d never guess it’s sweetened solely with pumpkin and rice syrup.

It might just be the easiest fudge you’ll ever make, once you’ve made (or bought) the pumpkin puree, it’s simply a case of combining the remaining ingredients in a blender, pouring it into a tin and then into the fridge to set.

This low sugar fudge recipe is vegan and gluten free, making it the perfect Autumn/Fall treat.

 

7 Pumpkin Recipes You Need To Make This Fall

 

Pumpkin Pie Custard Squares

When the creamy custard filling of a pumpkin pie meets a blondie, this is the result!

A silky smooth custard slice with just a hint of pumpkin spice, it’s hard to believe these treats are sweetened only with pumpkin puree with no additional sweeteners. They’re also gluten and grain free, and vegan.

Find the recipe for these sugar free pumpkin pie custard squares in my Inspired Desserts e-book – Whole Food Sweeteners Edition, which you can download for FREE here.

 

That sums up my round up of the 7 best healthy pumpkin recipes you need to make this Autumn or Fall. I hope you enjoy them and be sure to leave me a comment below and tell me which of these 7 low sugar pumpkin recipes you’ll be making first!

Enjoy!

Inspired Desserts E-Book

Whole Food Sweeteners Edition

F R E E   D O W N L O A D

Raspberry & Lime Buckwheat Pancakes

Raspberry & Lime Buckwheat Pancakes

Apple & Raspberry Buckwheat Pancakes

 

The inspiration for these Raspberry & Lime Buckwheat Pancakes came from a recipe I posted couple of weeks ago for these Apple & Cinnamon Donut Pancakes, which was the first fully vegan pancake recipe I’ve posted on Swoon Food.

I called them donut pancakes becasue they were so thick and fluffy, with an amazing melt-in-your-mouth cake-like texture, they reminded me of cake donuts!

They turned out so well that it got me really excited for all the new flavours of vegan pancakes I could now create.

So for these next vegan pancakes I wanted to create a recipe that didn’t require any egg substitutes such as flax eggs or apple sauce, but with an equally soft and fluffy texture as the apple & cinnamon donut pancakes. Possible? 

 

 

Apple & Raspberry Buckwheat Pancakes

 

I also happened to have to a jar of Raglan Coconut Yoghurt’s raspberry & lime coconut yoghurt in my fridge and with a lime tree laden with new season limes which were just begging to be made into pancakes together!

If you haven’t tried the raspberry and lime combo yet, it’s a must! The zestiness of lime combines with the tanginess of fresh raspberries so well, it’s almost as if they were always meant to be eaten together.

I also added some frozen raspberries to the pancake mix to ensure both flavours really came through. Frozen raspberries do make these pancakes a little trickier to flip, but if you break up the raspberries before mixing them in, they’re less likely to cause the pancakes to stick to the pan.

 

 

Apple & Raspberry Buckwheat Pancakes

 

Serve these raspberry & lime buckwheat pancakes hot with a drizzle of maple syrup, a dollop of your favourite coconut yoghurt and a sprinkling of freeze dried raspberries if you’re feeling fancy.

Most of the time these pancakes barely make it to the plate long enough to add toppings…they’re just too good straight from the pan!

If you do happen to be left with leftovers, these pancakes keep well in the fridge for a couple of days so that’s breakfast and snacks sorted. And if you make a double batch a great tip is to put half in the freezer and your future self will thank you later!

When you make these Raspberry & Lime Buckwheat Pancakes, let me know!

Leave a comment below and tell me what you think, and be sure to tag your pictures #swoonfood on Instagram or facebook.

Enjoy!

 

RASPBERRY & LIME BUCKWHEAT PANCAKES

Makes: 18-20 small pancakes
Prep time: 20 minutes Cook time: 30 minutes

Dry Ingredients
150g buckwheat flour
50g coconut sugar
10g coconut flour
1/2 tsp baking powder
1/2 tsp baking soda
pinch salt

Wet Ingredients
120g Raglan raspberry & lime coconut yoghurt (or any fruit flavoured youghurt of your choice)
80g almond butter (or nut/seed butter of your choice)
2 Tbsp coconut oil, melted
150g plant milk
zest & juice of 1 lime
1 cup fresh or frozen raspberries

*extra coconut oil for cooking

Topping Suggestions:
pure maple syrup
Raglan raspberry & lime coconut yoghurt
fresh and/or freeze dried raspberries

To make the pancakes:

Combine all the dry ingredients in a medium bowl and stir well to combine.
Combine all the wet ingredients (except the raspberries) in a second bowl and use a hand whisk to combine.
Add the wet ingredients to the dry ingredients and stir to combine.
The mix should be quick thick which creates a nice thick pancake. If it’s too thick that it won’t come off a spoon, add a little more milk, or if you prefer flatter pancakes add extra milk accordingly.
Add the raspberries, if using frozen break them up into smaller pieces so they don’t stick to the pan.

To cook the pancakes:

Heat a spoonful of coconut oil in a heavy based fry pan over medium low heat.
When the pan in hot add spoonfuls of pancake mix and shape into round circles.
When you see bubbles appearing all over, flip the pancakes to cook the other side adding more coconut oil as you need it.
Keep an eye on your pan heat, if it gets too hot the pancakes will burn quickly becasue of the berries.

To serve the pancakes:

Pile the warm pancakes up on a plate, drizzle with pure maple syrup and top with coconut yoghurt, fresh and/or freeze dried raspberries.

 

Apple & Raspberry Buckwheat Pancakes

 

Apple Cinnamon Pancakes

Apple Cinnamon Pancakes

Apple & Cinnamon Donut Pancakes

 

I was looking over my pancake recipes the other day and realised I still hadn’t posted a fully vegan and gluten free pancake recipe!

My two favourite pancake recipes to date have been these Cinnamon Bun Pancakes, which are super fluffy, donut-like pancakes with swirls of cinnamon and a sticky bun glaze. And these Spiced Carrot Cake Pancakes which are similar, but lower in sugar as they’re sweetened with carrots.

To create a fully vegan gluten free pancake recipe I used these two recipes as a base. I swapped the eggs for a combination of stewed apples (or applesauce) and nut butter, made a few little tweaks here and there, and the result is these Apple & Cinnamon Donut Pancakes!

 

Apple & Cinnamon Donut Pancakes

 

Why donut pancakes?

Because the texture reminds me of those amazing cake donuts that have a beautifully thick, fluffy texture with hints of nutmeg and cinnamon. The bonus about these pancakes of course, is that they’re much lower in sugar than your average donut as they’re sweetened with apple sauce, yoghurt and a little coconut sugar.

Buckwheat flour gives them lightness, while coconut flour helps them hold their shape. Using these two flours also means as well as being gluten free, these apple and cinnamon donut pancakes are also grain free.

Serve these pancakes hot straight from the pan with a drizzle of maple syrup and dusting of cinnamon, or for a low sugar option a dollop of your favourite coconut yoghurt.

These pancakes keep well in the fridge for a couple of days so that’s breakfast and snacks sorted, and if you make a double batch stick half in the freezer and your future self will be thanking you later!

 

Apple & Cinnamon Donut Pancakes

 

If you make these Apple & Cinnamon Donut Pancakes, let me know!

Leave a comment below and tell me what you think, and be sure to tag your pictures #swoonfood on Instagram or facebook.

Enjoy!

 

Apple & Cinnamon Donut Pancakes

Makes: 18-20 small pancakes
Prep time: 20 minutes Cook time: 30 minutes

Dry Ingredients
150g buckwheat flour
50g coconut sugar
10g coconut flour
2 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground nutmeg
1/2 tsp baking powder
1/2 tsp baking soda
pinch salt

Wet Ingredients
100g stewed apple (or apple sauce)
75g coconut yoghurt
50g almond butter (or nut/seed butter of your choice)
2 Tbsp coconut oil, melted
2 Tbsp rice syrup or pure maple syrup
150g nut milk or drinking coconut milk

*extra coconut oil for cooking

Topping Suggestions:
pure maple syrup
cinnamon
coconut yoghurt
fresh berries or pomegranate seeds

To make the pancakes:

Combine all the dry ingredients in a medium bowl and stir well to combine.
Combine all the wet ingredients in a second bowl and use a hand whisk to combine.
Add the wet ingredients to the dry ingredients and stir to combine.
The mix should be quick thick which creates a nice thick pancake. If it’s so thick it won’t come off a spoon, add a little more milk, or if you prefer flatter pancakes add extra milk accordingly.

To cook the pancakes:

Heat a spoonful of coconut oil in a heavy based fry pan over medium low heat.
When the pan in hot add spoonfuls of pancake mix and shape into round circles.
When you see bubbles appearing all over, flip the pancakes to cook the other side adding more coconut oil as you need it.
Keep an eye on your pan heat, if it gets too hot the pancakes will burn quickly.

To serve the pancakes:

Pile the warm pancakes up on a plate, drizzle with pure maple syrup and top with berries, pomegranate seeds and cinnamon.

 

Apple & Cinnamon Donut Pancakes Apple & Cinnamon Donut Pancakes

Apple & Cinnamon Donut Pancakes