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Rich Chai Spiced Poached Pears with Granola and Nut Butter

written by notetoiris

This season calls for combining warm flavours and filling your home with cinnamon scent throughout. Autumn is one of my favourite seasons, although wet, the idea of cosying up together, lighting candles as the darkness unfolds and enjoying hot dishes that keep the cold at bay, make me feel all warm inside.

We love a chai tea with almond/oat/hemp mylk, whatever we have to hand. That gave me an idea to soak some pears in the tea to have for pudding that evening. Safe to say they didn’t last that long as we had them for an afternoon snack and then again for pudding that same evening.

Poaching the pears in chai tea mixed with cinnamon and all spice
I tried poaching with and without the skin to see how well it would soak up the flavours and I must say I prefer them completely peeled.

Add granola and nut butter or eat as is! Here is my recipe for granola.

Have you made this recipe? Share it with me by tagging @notetoiris and using the hashtag #notetoiris

Rich Chai Spiced Poached Pears with Granola and Nut Butter

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Serves: 4 Prep Time: Cooking Time:

Ingredients

  • 4 ripe but firm pears (peeled and stems left intact)
  • 8 cl water
  • 8 chai tea bags 
  • 1-2 tablespoons maple syrup
  • 2 cinnamon sticks (or 1 tablespoon powder)

Instructions

  1. In a large pot, add the water and bring to a simmer. 
  2. Add the tea bags and let simmer (not boil) for 4 minutes then remove the tea bags and add the maple syrup, cinnamon sticks, stir to combine. 
  3. Gently add in the pears, laying them on their side, and let them simmer for about 20 minutes, until tender, turning occasionally so they poach evenly on all sides. 
  4. Enjoy with granola and nut butter or ice cream!

October 22, 2020
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Olive Hummus recipe by notetoiris
RecipesSnacks

Smoked Kalamata Olive Hummus (Vegan + Gluten Free)

written by notetoiris

Olives are a great source of healthy fats and we usually love olives with our meals. I asked my husband what flavour hummus he fancied this week and he mentioned why not use olive! So here we are.

Olive Hummus recipe by notetoiris

This hummus is not really suitable for really young children if the olives are really salty, the hummus might be too salty. I have some other hummus recipes below if you want to make something yummy for your youngest.

The hummus is:

Creamy,
Herby,
Salty
Tangy,
Delicious on a cracker or in a salad bowl!

I used a mixture of organic raw dark tahini and organic light tahini for this recipe but you can also just use light tahini.

Olive Hummus recipe by notetoiris

Blend the chickpeas, tahini, olives, olive oil, splash of water and seasoning of choice.

Hummus recipe by notetoiris

Hummus recipe by notetoiris

You can add just about any vegetable in this popular dip/spread, here you can find my recipe to Avocado Hummus or Squash Hummus.

Did you make this recipe? Share it with me on @notetoiris using the hashtag #notetoiris

Olive Hummus recipe by notetoiris

Smoked Kalamata Olive Hummus (Vegan + Gluten Free)

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Ingredients

  • 150g chickpeas
  • 70g kalamata olives (I used smoked kalamata olives from Sainsbury's*)
  • 1 tbsp dark tahini
  • 1 tbsp light tahini
  • 2 tbsp extra virgin olive oil
  • Juice of quarter of a lime
  • 1 tsp of herbs of choice, I used thyme
  • 1/2 tsp - 1 tsp sea salt (to taste, if olives are salty use less salt)
  • 1/2 tsp cayenne pepper (optional)
  • Splash of water to desired consistency

Instructions

  1. If you are using dried chickpeas, make sure you’ve soaked and cooked them according to instructions.
  2. Start by adding the chickpeas to your food processor, add tahini, olive oil, lime juice, thyme, oregano, onion powder, salt and cayenne pepper.
  3. Add a little of the spring water at a time to desired constancy.
  4. Store in an airtight container in the fridge for up to 3 days.

Notes

*You can also use smoked oil, smoked oak water, smoked sea salt or smoked paprika, have fun with it!

May 26, 2020
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Roasted Bell Pepper Hummus recipe by notetoiris
Food & DrinkRecipesSnacks

Herby Roasted Bell Pepper Hummus (Vegan + Alkaline)

written by notetoiris

We are a hummus loving household! This week I had some bell peppers left over and decided to roast them to incorporate them in this hummus recipe. It makes for an orange colour and sweet herby flavour.

Start by washing and chopping up your bell peppers, I like using different coloured peppers but you can easily just one colour bell pepper. Roast them in the oven while you prep the rest of the hummus.

Bell peppers are super high in vitamin C, they contain more vitamin C than oranges! I blend them into just about any recipe I make and they are great blended up in pasta/lasagna/pizza sauce to create sweetness in tomato-based sauces. Tomato sauces can be a little bitter and shop bought sauces usually contain refined sugar or artificial sweetener…

Roasted Bell Pepper Hummus recipe by notetoiris

Roasting red, orange and yellow bell peppers on a tray without any oil.

Roasted Bell Pepper Hummus recipe by notetoiris

Roasted and ready for the food processor.

Roasted Bell Pepper recipe by notetoiris

Blended chickpeas, tahini, herbs, a little spring water and bell peppers.

Roasted Bell Pepper recipe by notetoiris

You can add just about any vegetable in this popular dip/spread, here you can find my recipe to Avocado Hummus or Squash Hummus.

Roasted Bell Pepper recipe by notetoiris

Roasted Bell Pepper Hummus recipe by notetoiris

Herby Roasted Bell Pepper Hummus (Vegan + Alkaline)

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Prep Time: Cooking Time:

Ingredients

  • 240g Cooked chickpeas (I used from dried but use one can and omit the liquid)
  • 2 heaped tbsp Tahini
  • 1 tbsp olive oil
  • Roasted Bell peppers, I used 1 red, half an orange and half a yellow bell pepper
  • Juice of half a key lime
  • 1/2 tsp Thyme
  • 1/2 tsp Oregano
  • 1/2 tsp Onion powder
  • Sea salt to taste, I used a tsp
  • 1/2 tsp Cayenne pepper (optional)
  • 1/2 cup Spring water (only if using chickpeas from dried)

Instructions

  1. If you are using dried chickpeas, make sure you’ve soaked and cooked them according to instructions.
  2. Start by adding the chickpeas to your food processor, add tahini, olive oil, lime juice, thyme, oregano, onion powder, salt and cayenne pepper.
  3. Add a little of the spring water at a time to desired constancy.
  4. Store in an airtight container in the fridge for up to 3 days.

Did you make this recipe? Share it with me on @notetoiris using the hashtag #notetoiris

May 22, 2020
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Colourful Caribbean Style Patties recipe by Jay Brave + notetoiris
DishesRecipesSnacks

Colourful Plant Packed Caribbean-Style Patties (vegan)

written by notetoiris

Join Jay Brave, vegan activist, broadcaster, consultant and talented cook, to learn how to make delicious rainbow vegan patties!

To support community kitchen charity Made in Hackney. Jay Brave, youth ambassador to Made in Hackney, is cooking up a storm from home. If you have missed the Zoom cook-along than please still make a donation to Made in Hackney if you can, they are an amazing London based charity.

Colourful Caribbean Patties Recipe

Make other colours of crust by using 1 teaspoon of powdered beetroot or hibiscus
(pink), spinach or moringa (green), red lentil or paprika powder (red) and of course turmeric for sunshine yellow patties!

Seasoning Patties Recipe

It’s all in the seasoning…

These patties are:

Colourful
Flexible
A great snack
Easy to meal prep
Packed full of veg

 

Other Made in Hackney online cook-along classes:

Made in Hackney

Colourful patties recipe Jay Brave + notetoiris

Colourful Caribbean Style Patties recipe by Jay Brave + notetoiris

Colourful Caribbean Style Patties recipe by Jay Brave + notetoiris

Colourful Plant Packed Caribbean-Style Patties (vegan)

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Serves: 8 Prep Time: Cooking Time:

Ingredients

  • Crust:
  • • 345g or 3 cups ideally wholemeal or white spelt flour (or plain flour). You can also
  • use a blend of 50/50 wholemeal/white.
  • • 1 tsp sea salt
  • • 2 tsp achiote or turmeric powder (for yellow patties)
  • • 1/4 cup grapeseed or rapeseed oil
  • • 1 cup plant milk
  • Filling:
  • rice, grain etc)
  • • 175g Diced mushrooms
  • • 1/2 green, yellow, red and orange bell peppers (or purchase 2 different bell peppers
  • and use whole)
  • • 1 red or white onion
  • • 1 spring onion (optional)
  • • 2 diced Roma/plum tomatoes
  • • 1 bay leaf
  • • 2 sprigs of thyme (or a teaspoon of dried thyme)
  • • 1 tsp of achiote or turmeric powder
  • • Seasoning of your choice (You can add scotch bonnet, pimento, paprika, onion
  • powder, cayenne pepper, mixed herbs, all spice, curry powder, all purpose seasoning
  • or a bit of all of the above!)

Instructions

To make the pastry, place spelt flour (or plain flour), achiote/turmeric and salt in a
mixing bowl and use a fork to combine. Alternatively, use a food processor and
pulse to combine.
2. Add the oil and stir with a fork or pulse in the food processor to get a crumb like
consistency. Add the plant milk and combine until you have a dough ball.
3. Place the dough ball covered in the fridge to cook for about 20 minutes while you
make the filling.
4. To make the filling, heat some cooking oil in a large pan over a low heat. Add
diced onion and cook for about 10 minutes until the onion is soft and translucent,
stirring often.
5. Add finely diced bell pepper, mushrooms and tomatoes. Cook for another 10
minutes, stirring often, until the vegetables have started to soften.
6. Add bay leaf, finely chopped scotch bonnet chilli (deseeded if you don’t want it too
hot!), sliced spring onions, thyme, salt and other seasoning of your choice and
cook for another minute.
7. Take the filling off the heat and leave to cool slightly while you divide your dough
and roll it out.
8. Divide the disc of pastry into 8 even pieces and roll each one into a ball.
9. Meanwhile, preheat the oven to 200°C.
10. On a lightly floured surface, roll each ball out into a circle about 3mm thick. Cut
round an upturned approx 16cm/6in round plate or saucer with a sharp knife to
get a neat circle of dough. Don’t worry if it’s not perfect! The plate should make for
a good template.
11. Place a couple of heaped spoonfuls of the filling on one side of the circle, in a
smiley face shape. Be careful not to add too much or you won’t be able to seal the
patty.
12. Brush a little water around the whole rim of the pastry and fold it over the filling.
Press the edges together to seal, then crimp the edge with the tines of a fork.
Poke some holes in the top of the patty for steam to escape.
13. Place the patties on a baking tray lined with baking paper.
Brush the tops of the chilled patties with a little dairy free milk, then bake for 25-30
minutes until golden and bubbling.
15. Set aside to cool for about 10 minutes before serving. Store any leftovers in the
fridge for up to 3 days.

Notes

These ingredients do not have to be exact, you could always eat the filling on its own or with. You can also swap the spelt flour for wheat flour, we know that it’s a little cheaper but maybe harder to get at this time. Vary the vegetables in the filling to suit what you have to hand. You can also add green peas, carrots, sweet corn, butternut squash, any vegetable really, this recipe can be made to taste. Keep your pastry cold. Warm pastry can become tough and greasy, so for the best result make sure you chill it thoroughly after making it and again after you have shaped the patties before you bake them These Jamaican style vegetable patties are not very spicy, but if you don’t like heat at all you can omit the cayenne pepper/chilli. Alternatively, if you like things hot you can add in extra!

If you’re still hungry you can try out my spicy alkaline squash hummus here.

 

May 18, 2020
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Alkaline squash hummus recipe by notetoiris
RecipesSnacks

Squash Hummus (Vegan + Gluten Free + Alkaline)

written by notetoiris

We are a hummus loving household, and roasted squash is one of our go-to ingredients for just about anything. I keep it in our fridge for a ton of recipes and it’s a great make-ahead for later ingredient.

Here I’ve used butternut squash but you can use any squash. It can also make for a creamy sweet dahl base, pasta sauce, add it to salads or blend it into soup.

Alkaline squash hummus recipe by notetoiris

Start by scoring the squash in a criss cross pattern. Add a little oil in the middle with half a teaspoon of sage and a little onion powder, mix and spread out of the scored squash.

Alkaline squash hummus

Bake for 25-30 minutes at 180 degrees C.

This recipe is:
Creamy
Savoury
Delicious
Loaded with veggies
& Spicy (add as much spice as you can handle)

Alkaline Squash hummus recipe by notetoiris

Here you can find the recipe to my avocado and basil hummus, it’s also rich and creamy and super simple. Not spicy at all and has added moringa powder.

Alkaline squash hummus recipe by notetoiris

Alkaline Squash Hummus (Vegan + Gluten Free)

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Ingredients

  • 240g cooked Chickpeas (I used dried)
  • 250g cooked Squash (I used one half of the squash)
  • 1 heaped tbsp Tahini
  • 50ml Spring Water (more or less to desired texture, leave this out if you are using canned chickpeas)
  • 1 tbsp extra virgin Olive oil (more if you like a creamier texture)
  • Squeeze of Lime
  • Half a tsp Cayenne pepper
  • 1 tbsp Onion powder
  • Half a tsp Thyme
  • 1 tsp Sage

Instructions

  1. Add the chickpeas to the food processor or blender and blend until almost smooth.
  2. Put the rest of the ingredients in the food processor or blender and blend until smooth to your desired consistency.
  3. Store in a airtight container.
  4. Store in the fridge for up to 3 days.

Notes

See notes on how to cook the squash in the above post.

Did you make this recipe? Share it with me on @notetoiris using the hashtag #notetoiris

May 3, 2020
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Avocado Basil Hummus recipe by notetoiris
RecipesSnacks

Alkaline Avocado Basil Hummus (Vegan + Gluten Free)

written by notetoiris

I love basil and I love avocado, so I combined the two! I can eat tubs and tubs full of this hummus, luckily it’s low in oil, high in fibre and has added moringa.

The natural fat of the avocado makes this recipe creamy and therefor you need less oil so also perfect for little ones.

I added a little water to my recipe because I cooked dried chickpeas instead of using a can of chickpeas, I recommend not using canned chickpeas but if you do, to not add the water. You can add a little of the aquafaba as you go to your desired consistency.

If you are unfamiliar with Moringa I recommend reading this article: 10 Powerful Health Benefits Of Moringa Powder + How To Use It.

This hummus recipe is:
Creamy
Silky
Smooth
Insanely satisfying
& perfect on a cracker, piece of toast or spelt wrap!

Avocado Basil Hummus recipe by notetoiris

If you rub the chickpeas in a clean tea towel the skins will come off pretty easily. More easily if you use canned chickpeas.

Avocado Basil Hummus recipe by notetoiris

Add all the ingredients to a food processor or blender.

Avocado Hummus recipe by notetoiris

I store my hummus in recycled air tight glass containers in the fridge for up to three days.

Have you ever tried smoked paprika hummus? It’s delicious, you can find the recipe here.

Vegan Toddler dinner

Nza’s dinner, she’s almost 17 months now, jollof rice, falafel, olives, coleslaw and fruit for pudding.

Avocado Hummus recipe by notetoiris

Avocado Basil Hummus recipe by notetoiris

Did you make this recipe? Share it with me on @notetoiris using the hashtag #notetoiris

Avocado Basil Hummus recipe by notetoiris

Alkaline Avocado Basil Hummus (Vegan + Gluten Free)

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Ingredients

  • 240g cooked chickpeas (1 can)
  • 1 avocado
  • half a cup (spring) water
  • half a cup basil
  • 1 heaped tbsp tahini
  • 1 tbsp extra virgin olive oil
  • 1 lime (juice only)
  • 1 tsp of onion powder
  • half a tsp ginger powder
  • 1/4 tsp cayenne pepper (optional)
  • Salt to taste (I used 1 tsp)
  • 2 tbsp Moringa powder

Instructions

  1. Put all ingredients in a food processor or blender and blend until smooth.
  2. Store in a airtight container.
  3. Store in the fridge for up to 3 days.
April 25, 2020
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Vegan Chickpea Tuna-Mayo Rolls recipe by notetoiris
RecipesSnacks

Chickpea Tuna-Mayo and Greens Seaweed Rolls

written by notetoiris

Tuna-mayo used to be one of my favourite sandwich fillings. I created the fishy taste, combined with the texture they made for a super filling lunch. Our toddler loves them too!

Of course this is not exactly like tuna-mayo but it’s close enough. The best thing is that you can create this out of most store cupboard ingredients. We had the nori sheets but we didn’t have bread in the house so this was a good way to eat the filling and it makes it gluten-free.

Vegan Chickpea Tuna-Mayo Rolls recipe by notetoiris

Peeled the chickpeas, which is optional. Mash them to your desired texture or blend ingredients in the food processor.

Vegan Chickpea Tuna-Mayo Rolls recipe by notetoiris

The ingredients for the filling were pretty simple, red onion, spring onion, half a seaweed sheet (nori), green bell pepper, onion powder, dill, sea salt.

Vegan Chickpea Rolls recipe by notetoiris

Mix up all the ingredients together.

Vegan Chickpea Rolls recipe by notetoiris

Add your desired mayo, I use Follow Your Heart. I also added a tiny bit of water as I used dry cooked chickpeas and not canned.

Vegan Chickpea Rolls recipe by notetoiris

Roll the wraps starting with the lettuce leaf, then tuna mixture, cucumber, green bell pepper.

Toddler dinner

Thought I’d include Nza’s dinner for inspiration: spelt pasta, blueberries, mango, spelt bread, olives, cooked carrot and tangerines.

Chickpea-Mayo Nori Rolls recipe by notetoiris

Vegan Chickpea Tuna-Mayo Rolls recipe by notetoiris

Chickpea Tuna-Mayo and Greens Seaweed Rolls

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Prep Time:

Ingredients

  • 2 cups Chickpeas, cooked in advance
  • 2/3 cup vegan mayo, you can also do half and half with avocado
  • 1/4 cup Red Onions, diced
  • 1/8 cup Green Peppers, diced
  • 1/2 Nori Sheet
  • 2 tsp. Onion Powder
  • 1 tsp. Dill
  • 1/4 tsp. Sea Salt
  • A tbsp of ketchup (optional, to create a pinkish colour)
  • Spring/green onion
  • Lime juice
  • Cucumber, cut into strips
  • Nori sheets for wraps

Instructions

  1. I took the skins off of half of my chickpeas but this is just a preference for texture.
  2. Roughly mash the chickpeas in a medium size bowl. I like to leave some chunks of the peas in the mash.
  3. Add the red onion, green peppers, onion powder, dill, nori sheet, ketchup, lime juice, salt and pepper and mix well with a fork
  4. Add mayo to desired texture of creaminess (it really just depends on your desired creaminess, add more of less than the recipe if you like)
  5. Layer your mixture with lettuce leaf, cucumber and green bell pepper in the nori sheet and roll.
  6. Enjoy wrapped in nori sheet straight away or store the tuna-mayo mixture in the fridge for up to 5 days.

Did you make this recipe? Share it with me on @notetoiris using the hashtag #notetoiris

April 23, 2020
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Peanut butter & jelly banana bread recipe by notetoiris
BreakfastRecipesSnacks

Peanut Butter & Jelly Banana Bread (Vegan/Gluten Free)

written by notetoiris

In the next ‘keep calm and bake on’ series 🍌

Here is some peanut butter & jelly banana bread 🍓🥜 It was delicious and didn’t last long! 😋 I’m enjoying cooking with our cupboard ingredients… You can add anything like coffee and walnuts or cashew cream and chocolate 🍫

High in Valuable Nutrition– Peanut butter has potassium as well as protein which lower the risk of high blood pressure, stroke and heart disease. High in Fibre– It also contains fibre for your bowel health, healthy fats, magnesium to fortify your bones and muscles, Vitamin E and antioxidants. Read more on the benefits of peanut butter here.

Peanut butter & jelly banana bread recipe by notetoiris

Adding the chopped dates into my mixture

Peanut butter & jelly banana bread recipe by notetoiris

Have a look at this date pistachio banana bread I made a couple of weeks ago.

Peanut butter jelly banana bread recipe by notetoiris

Peanut butter & jelly banana bread recipe by notetoiris

Peanut Butter & Jelly Banana Bread (Vegan/Gluten Free)

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Serves: 4 Prep Time: Cooking Time:

Ingredients

  • 2 cups spelt flour
  • 1 flax 'egg' replacement (2 tbsp flaxseeds 6 tbsp water)
  • 1 tbsp cinnamon
  • 1 tsp sea salt (or Himalayan pink salt)
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 4 brown spotty bananas
  • 8 pitted dates (soak if necessary)
  • 2 tbsp chia seeds
  • 1/2 cup of plant-based milk (I used unsweetened almond)
  • 1 tsp apple cider vinegar
  • A couple of heaped tablespoons of jam
  • A couple of heaped tablespoons of peanut butter

Instructions

  1. Preheat your oven to 180 degrees C or 350 degrees F.
  2. Line a baking bread form with parchment paper or oil it a little if you have none.
  3. Create a flax ‘egg’ replacement by mixing together the ground flax seeds and water (you can also do this with chia seeds).
  4. Mash your bananas with a fork (you can also use a blender if you prefer).
  5. Soak your dates, it makes it easier to process them, chop them in little chunks or add them to the bananas in the blender.
  6. Add all other ingredients except for the jam and peanut butter: plant-based milk, apple cider vinegar, cinnamon, baking soda, baking powder, and spelt flour.
  7. Mix until well combined and until you have no flour lumps.
  8. Pour mixture into the tin.
  9. Add the jam and peanut butter on top, pushing it a little in the centre.
  10. Bake for 30 minutes but check to see if it’s cooked, if a fork comes out clean.
  11. Enjoy with a cuppa!
April 18, 2020
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Tomato tuna sushi recipe by notetoiris
DishesRecipesSnacks

Tomato Tuna Sashimi, Avocado and Rainbow Bell Pepper Rolls

written by notetoiris

Tomato tuna, ever heard of it? Neither had I. Until I visited Brussels, 3 years ago, with my brother and found it in a little sushi place. Now I thought to recreate this little gem as we have more time on our hands.

Tomato tuna sushi recipe by notetoiris

Tomato tuna sushi recipe by notetoiris

Royal Museum of Fine Art of Belgium

The tomato sushi roll is topped with spicy sriracha mayo and white sesame seeds. It works perfectly as a tuna replacement because of the fleshy texture. It easily soaks up the marinade, recreating the taste of tuna.

Tomato tuna sushi recipe by notetoiris

Scoring the tomatoes

 

Tomato tuna sushi recipe by notetoiris

The tomatoes in the marinade


Tomato tuna sushi recipe by notetoiris

Veggies for the sushi rolls

Cook your sushi rice to the instructions on the pack. I added a little tricolour quinoa in mine. I also got a pack of nori sheets. For the filling I used red and orange bell pepper, spring onion and red cabbage all cut into strips. I also used asparagus whole but blanched first.

For the bell pepper rolls I roasted bell pepper and took off the skins once they cooled down. You can also use ready made roasted bell peppers in a jar and slice them to desired shape and size. I topped them with bits of nori sheets. Did you know bell peppers have more vitamin C than oranges?

I used half an avocado sliced into thin slices and topped them with black sesame seeds.

Tomato Tuna Sashimi recipe by notetoiris

Tomato tuna sushi recipe by notetoiris

Vegan Tomato Tuna Sashimi, Avocado and Rainbow Bell Pepper Rolls

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Serves: 3

Ingredients

  • 3 Roma tomatoes
  • 2 TBSP low sodium soy sauce
  • 2 tsp rice vinegar
  • 2 tsp maple syrup
  • 1/2 tsp ground ginger
  • 1/2 tsp garlic powder
  • 2 tbsp crushed nori sheet
  • Ice water

Instructions

  1. Cut a cross into the top and bottom of each tomato. Place tomatoes into a pot of boiling water. The pot should have enough water to cover the tomatoes. Boil for about 3-5 minutes or until the skin begins to crack and peels off easily.
  2. Meanwhile, prepare a container of ice water large enough to cover the tomatoes. Place tomatoes in an ice bath until cool.
  3. Prepare the marinade by whisking together the remaining ingredients.
  4. Peel the skin from the tomatoes, quarter the tomatoes to scoop out the seeds, then slice into 1-inch slices. Place the slices in a large shallow container that can be sealed. Pour the marinade over the tomato slices, cover, and shake to fully coat. Let sit for at least 15 minutes before using.

I tried making vegan sushi before, you can see here how far I’ve come with a little practice!

April 17, 2020
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Brownies with sweet peas recipe by notetoiris
DessertRecipesSnacks

Chocolate Brownies with a Secret Ingredient (Protein Packed)

written by notetoiris

Brownie are one of my favourite bakes. They are easy peasy, which brings me to the secret ingredient: sweet green peas!

These protein packed brownies are decadent and made without butter or refined sugar. I added a little coconut sugar which you can replace with a sweetener if you prefer.

I mixed in a little coconut oil with the wet ingredients. Also the chocolate sauce topping is optional, you can find the ingredients for that in the notes section.

 

Sweet peas recipe by notetoiris

Green peas with coconut milk and date syrup


Sweet peas recipe by notetoiris

The wet ingredients mixed together


Brownie with sweet peas recipe by notetoiris

Pre-oven

Healthy vegan brownies recipe by notetoiris

You can keep this brownie refrigerated for up to 5 days or cut into pieces and freeze for up to three months.

Here’s a link to brownies I made with bananas, made with three ingredients! It is also toddler approved.

I created these chocolate milkshakes as I am super chocolate obsessed so felt I wanted to have all the cacao 🙂

 

Brownies recipe by notetoiris

Brownies with sweet peas recipe by notetoiris

Chocolate Brownies with a Secret Ingredient (Protein Packed)

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Ingredients

  • 100g / 3/4 cup coconut sugar
  • 50g / 1/2 cup cacao powder
  • 33g / 1/4 cup spelt flour
  • 2 tbsp ground flax seeds (or chia seeds if you don't have flax)
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 500g sweet peas drained and rinsed if canned, defrosted if from frozen
  • 110g / 1/3 cup maple/date syrup
  • 60ml / 1/4 cup coconut milk (canned)
  • 28g / 2 tbsp coconut oil (melted)

Instructions

  1. Add the first half of ingredients (dry) to a big bowl and mix with a wooden spoon until there are no lumps.
  2. Blend the sweet peas with all the other wet ingredients in your blender/food processor.
  3. Add the wet ingredients to the dry ingredients and stir until the mixture is combined. If the batter is to thick add a splash of plant-based milk. If it is too runny add a tbsp of flour at a time to thicken it.
  4. Line a baking pan with parchment paper or grease with a little coconut oil.
  5. Bake in the oven at 200 degrees C or 390 degrees F for about 50 minutes, or until a toothpick/fork comes out almost clean.

Notes

For the chocolate sauce topping I mixed together 2 tablespoons nut butter with 2 tablespoons coconut oil and 1 tablespoon cacao powder. Top the brownie once cool and leave the chocolate sauce to set in the fridge.

April 2, 2020
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