Quinoa, Almond & Pumpkin Seed Brittle (Vegan, Gluten Free)

This sweet, nutty brittle is so simple to make, and calls for just 6 ingredients and less than half an hour. It’s sweetened naturally with agave nectar so is free from refined sugar, as well as dairy and gluten like all my recipes. 

Packed with fibre, protein and essential healthy fats (the good kind!), this is the perfect wholesome afternoon snack to keep on hand for when the 4pm slump hits, or even to munch on as a nutritious dessert!

Quinoa, Almond & Pumpkin Seed Brittle (Vegan, Gluten Free)

Quinoa, Almond & Pumpkin Seed Brittle (Vegan, Gluten Free)Quinoa, Almond & Pumpkin Seed Brittle (Vegan, Gluten Free)

Quinoa, Almond & Pumpkin Seed Brittle

This recipe was developed in collaboration with Indigo Herbs and all ingredients are sourced from them.

Ingredients

Serves 10

  • 3/4 cup puffed quinoa
  • 2/3 cup almonds, chopped
  • 4 tbsp pumpkin seeds
  • 2 tbsp coconut oil, melted
  • 2/3 cup agave nectar (or liquid sweetener of choice)
  • Pinch of sea salt

Method

  1. Pre-heat the oven to 165 C and line a baking tray with greaseproof paper.
  2. In a large mixing bowl, stir together the quinoa, almonds, oats, pumpkin seeds and salt.
  3. Add the coconut oil and agave to a saucepan over a low heat and stir for 2 minutes until fully combined.
  4. Pour this over the dry ingredients mix everything together, then spread thinly and evenly onto the lined baking tray and use a spatula to tightly pack it together. 
  5. Bake for about 20-25 minutes, being careful not to let it burn.
  6. Allow to cool, then use your hands to break it into slabs. Store at room temperature for up to 10 days.
If you make this recipe, don’t forget to tag me on Instagram @cerealandpeanutbutter – I LOVE seeing all your creations!
 
For more quinoa-based recipes, check these out:
 Quinoa, Almond & Pumpkin Seed Brittle (Vegan, Gluten Free)
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Victoria Sponge Cake, Gluten-Free, Dairy-Free

My healthier spin on a classic Victoria Sponge Cake features two layers of light fluffy vanilla sponge and a thick spreading of sweet raspberry jam in the middle. It is decorated with a handful of dried coconut flakes and fresh strawberries, and best enjoyed alongside a cup of afternoon tea!

The spongey base provides the perfect blank canvas for all sorts of variations – I often make it into mini muffins, chocolate cupcakes or Cake Pops (recipe coming soon!)

The recipe is completely gluten-free and dairy-free, as well as being free from refined sugar apart from the jam – but you could use my homemade Raspberry Chia Jam for a totally refined sugar-free version!

Victoria Sponge Cake, Gluten-Free, Dairy-Free

Victoria Sponge Cake, Gluten-Free, Dairy-Free

Vanilla Sponge Cake

This recipe was created in collaboration with The Carved Angel using their jam.

INGREDIENTS

  • 2/3 cup (150g) dairy-free butter (I use sunflower spread)
  • 2/3 cup (150g) sugar (I use coconut sugar but any sugar will do)
  • 3 eggs
  • 110g gluten-free self-raising flour
  • 1/2 cup (60g) ground almonds
  • 1 tsp baking powder
  • 1 tsp vanilla extract
  • 1 tsp apple cider vinegar
  • Blush Raspberry Jam  (or use my homemade Raspberry Chia Jam for sugar-free option)
  • 200g fresh strawberries

METHOD

  1. Pre-heat the oven to 180C and line 2 20cm round cake tins with greaseproof paper.
  2. Cream together the caster sugar and butter until light and fluffy, for about 5 minutes. It is best to do this using a food mixer with a beater attachment or use a hand held electric mixer.
  3. Crack the eggs into a bowl, turn down the mixer to very low, then slowly pour this into the food mixer along with vanilla and cider vinegar, and continue mixing for one minute.
  4. Slowly fold in (on the slowest speed) the flour, ground almonds and baking powder until fully combined. 
  5. Divide the mixture between the two tins, smooth the top with a spatula and bake for about 20 minutes, until a fork comes out clean.
  6. Allow to cool in the tin for at least 15 minutes before turning out, then leave to cool completely.
  7. Spread the the jam over one layer, then slice half of the strawberries on top of the jam. Place the other layer of cake on top and decorate with remaining strawberries and optional coconut flakes.

If you make this recipe, don’t forget to tag me on Instagram @cerealandpeanutbutter – I LOVE seeing all your creations!

Check out my other cake recipes below:

Victoria Sponge Cake, Gluten-Free, Dairy-FreeVictoria Sponge Cake, Gluten-Free, Dairy-Free

 

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Hot Cross Bun Ice Cream Vegan Easter Recipe

For those who don’t know, hot cross buns are a sweet pastry loaded with raisins, spices and explosion of flavour. I have such fond memories of my mum giving them to me as a treat after swimming lessons when I was a child – before I had to cut out gluten and dairy of course!

I was desperate to find a way to get ALL the taste without that sluggish feeling the buns often give you after all that butter, processed sugar, refined flour and preservatives, so I came up with this healthy ice-cream! 

While this might lack the soft, dough-ey texture of actual buns, I promise it retains all the same flavours and will leave you feeling 100 times better! The orange zest and cranberries offer a fruity touch to all complement all the spices, including cinnamon, cloves, ginger and nutmeg. 

It’s effectively a frozen smoothie that is nutritionally dense thanks to antioxidant-rich cranberries, Vitamin-C boosting oranges and blood-sugar stabilising spices.

Hot Cross Bun Ice Cream Vegan Easter Recipe

Hot Cross Bun Ice Cream

This recipe was developed in collaboration with Indigo Herbs using their products.

Ingredients

  • 2 medium frozen bananas (chopped before freezing)
  • 1 tsp cinnamon
  • 1/4 tsp ground cloves
  • 1/4 tsp ground ginger
  • 1/2 tsp nutmeg
  • Zest of 1 orange
  • 1 tsp fresh orange juice
  • 4 tbsp almond milk
  • 4 tbsp cranberries
  • 1 tsp coconut nectar or maple syrup
  • 1/2 tsp vanilla extract

Method

  1. Add all ingredients (except half the cranberries) to a food processor and pulse until smooth. Pour into a small tupperware box, stir in remaining cranberries and place in the freezer for at least 2 hours to set.
  2. Scoop into a bowl, garnish with extra cranberries/sultanas and serve.

If you make this recipe, don’t forget to tag me on Instagram @cerealandpeanutbutter – I LOVE seeing all your creations!

Hot Cross Bun flavoured "Nice-Cream"Hot Cross Bun flavoured "Nice-Cream"Hot Cross Bun Ice Cream Vegan Easter Recipe

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Chocolate Sticky Toffee Cups VeganChocolate Sticky Toffee Cups Vegan

Melting Homemade Chocolate

You’ll know I’ve got the whole Chocolate Nut Butter Cup thing down if you’ve tried my Peanut Butter Jelly Cups or my Chocolate Green Nut Butter Cups, but these Chocolate Sticky Toffee Cups take things up to a whole new level!

The best part about this recipe is that it requires only 2 ingredients, provided you’ve pre-made a batch of my Sticky Toffee Date Spread – I normally keep a jar in the fridge to spread on a slice of my Ultimate Banana Bread or to smother on sliced apple!

The toffee filling is also used as a frosting on my Flourless Triple Chocolate Popcorn Cake, which I definitely recommend you check out (it’s topped with my Salted Caramel Popcorn!)

Chocolate Sticky Toffee Cups VeganChocolate Sticky Toffee Cups Vegan

Chocolate Sticky Toffee Cups Vegan

Chocolate Sticky Toffee Cups

Makes 9

INGREDIENTS

METHOD

  1. Line a mini muffin tin with small cupcake liners. 
  2. Melt the chocolate over the stove.
  3. Pour 1 heaped teaspoon of the chocolate into the bottom of each liner, to thinly coat the bottom, and tilt slightly so it goes up the sides by about 3mm. Don’t use more than half the chocolate mixture for this.
  4. Place the liners in the freezer for 10 minutes to harden. Meanwhile, make the Sticky Toffee Date Maca Spread if you haven’t already.
  5. Remove cupcake liners from the freezer and add 1 teaspoon of the Sticky Toffee Date Maca Spread to the middle of the chocolate. Even out with the back of a spoon. Ensuring the chocolate is still melted (warm up in microwave or stove for a 10-20 seconds if necessary), pour enough of the chocolate over the frosting to completely cover it. Repeat with the rest.
  6. Decorate with one nut on top of each one and a sprinkle of salt, then place in a sealed container in the fridge to harden completely.

If you make this recipe, don’t forget to tag me on Instagram @cerealandpeanutbutter so I can see your creations!

For more sticky toffee recipes, check out Sticky Toffee Date Maca Spread, Flourless Triple Chocolate Cake with Sticky Toffee Frosting and this Salted Caramel Popcorn.

And don’t forget to check out my Chocolate Peanut Butter Jelly Cups here and my Chocolate Green Nut Butter Cups here!

 

Chocolate Sticky Toffee Cups Vegan

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Peanut Butter Cookie Dough Pie Gluten-Free Dairy-Free

This deliciously indulgent dessert is flawlessly gooey with a delectably sweet taste, complete with melting chocolate chips. I recommend serving it hot out the oven, with a generous scoop of ice-cream of course! I can’t seem to stop combining two of my favourite ingredients (chocolate and peanut butter) in my recipes lately – like these Chocolate Peanut Butter Jelly Cups and this Chocolate Peanut Butter Cup Milkshake

The ingredients here are perhaps not what you might expect from a traditional cookie pie – this recipe is free from gluten, dairy and refined sugar (like all my recipes), and packs a nutritional punch, with protein, fibre and healthy fats thanks to the nut butter and the chickpeas, which work so well to create the perfect texture – but let me assure you that no one would guess that. If you’ve tried my Chocolate Chip Blondies and Vegan Fudgy Oreo Brownies, you’ll know just how well chickpeas work in ‘healthy’ baked desserts!

Peanut Butter Cookie Dough Pie Gluten-Free Dairy-Free

Peanut Butter Cookie Dough Pie Gluten-Free Dairy-Free

Peanut Butter Cookie Pie

This recipe was developed in collaboration with Meridian Foods.

INGREDIENTS

  • 1 and 1/2 cans chickpeas, drained and rinsed (325g once drained)
  • 1/2 cup (55g) fine oats
  • 1/2 cup (65g) coconut flour
  • 1/2 cup (60g) ground almonds
  • 1 tsp baking powder
  • 1/2 tsp sea salt
  • 1/2 cup (50g) coconut sugar (or brown sugar)
  • 1/3 cup (85g) coconut-peanut butter (or nut butter of choice)
  • 1 egg (or flax egg for vegan option)
  • 2 tsp vanilla extract
  • 2/3 cup (225g) maple syrup or agave nectar
  • 1 cup (175g) dark chocolate chips

METHOD

  1. Pre-heat oven to 180C.
  2. Combine all ingredients except chocolate chips in a food processor and pulse until completely smooth.
  3. Stir in chocolate chips by hand, pour the mixture into a greased pan and sprinkle a few more chips on top.
  4. Bake for 35 minutes. Leave in pan for 10-15 minutes to firm up before removing from pan. Best served hot alongside a scoop of ice-cream!

If you make this recipe, I’d love to see your photos on Instagram – tag me @cerealandpeanutbutter so I can see all your creations!

For more peanut butter-based recipes, check out my Chocolate Peanut Butter Jelly Cups and Chocolate Peanut Butter Cup Milkshake

For more chickpea-based desserts, be sure to try my Chocolate Chip Blondies and Vegan Fudgy Oreo Brownies!

Peanut Butter Cookie Dough Pie Gluten-Free Dairy-Free

Peanut Butter Cookie Dough Pie Gluten-Free Dairy-Free

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