Vegan Frittata

Yes guys! I am back

You may have noticed i haven’t been blogging so much recently. Truth is i’ve started a new job as a Baker!

I am enjoying the job as its doing what i love. However the 6:30am starts I still cannot get used to, even 1 month in

No fear! I’m making it my mission to manage my time better so i can continue practising and sharing my recipes with you all! #butbearwithme

I have got another delicious and healthy recipe i hope you all love!

Vegan Frittata with sautéed kale, spinach, leeks, sweet peppers, onions and potatoes!

The eggless base is made using tofu – just another example of how versatile tofu is.

This recipe is similar to my quiche recipe, just minus the pastry! –  Vegan Broccoli Spinach & Leek Quiche

This version is healthier and perfect for a light but tasty lunch.

The combination of fillings you could do are endless. I even thought of adding pulses, or chopped vegan quorn!

An important tip for this recipe to be a success is to press the tofu. However If you are using firm tofu, then this is not necessary.

I pressed the tofu for 2 hours and made sure I changed the kitchen roll in between to soak excess water.

I blended tofu, dairy free milk, seasoning and cornflour together.

Cornflour/cornstarch is added as a thickening agent. The first time i made this recipe, i did not add any and the filling would not set or cook properly in the oven.

I then transferred the vegetables into a non stick or well greased baking tin or skillet. This tin was 8 inches and served 4-5.

For a thicker frittata i would suggest using a 6/7 inch tin, however the serving will be less.

This Vegan Frittata recipe is healthy, flavoursome and so simple!

****If you try this recipe I’d love to know! Be sure to review it in the comment section, tag me in a photo on Instagram & use the hashtag #bakesbynaomi

Serves 4-5

Prep time 20min

Cook time 50min

The Tofu

• 400g pressed or firm tofu
• 200ml dairy free milk (i used soya)
• 3 tbsp cornflour
• 2tbsp nutritional yeast
• 1 tsp salt
• 1/2 tsp pepper
• 1/2 tsp dried basil
• 1/2 tsp smoked paprika
• 1/2 tsp onion powder

The Veg

• 1 medium potato (roughly 200g)
• 50g fresh spinach
• 30g kale
• 25g leeks
• 1/2 medium onion
• 1/2 sweet pepper
• 1 garlic clove
• Oil for frying

Instructions

1. Preheat the oven to Gas 6/
2. Peel and chop the potato into cubes. Chop the onion, sweet pepper, and garlic clove.
3. Wash the leeks, kale and spinach. Finely chop the leeks and garlic clove.
4. Place a frying pan on low/medium heat with 1 tbsp oil. Add the potato, sweet pepper and kale, sauté for 4minutes.
5. Then add the leeks garlic and onion, sauté for another 2/3minutes.
6. While the veg is still hot add the spinach and remove the pan from the heat.
7. Pour 3/4 veg into a tin and place to one side.
8. In a blender add the tofu, milk, cornflour, nutritional yeast, salt, pepper, basil, paprika and onion powder.
9. Pour the tofu mixture into the tin, add the remaining veg on top.
10. Bake for 50 minutes until cooked through. Allow to cool before serving.

Keep refrigerated for 2/3 days

Vegan Scones!

Check out this simple Vegan Scone recipe! Its so easy to make, they are soft & a delicious afternoon treat the whole family will love!

I brushed each scone with milk and sprinkled them with a pinch on caster sugar.

Brushing with milk helps to encourage browning in the oven. Once they were cooked i was left with a golden brown top.

This recipe makes 10 scones (depending on the size). They can be easily adapted if you have a gluten intolerance by using alternate flour.

If your not a fan of raisins, add apricot pieces, chocolate chips, fresh blueberries or even raspberries!

These Vegan Scones are simple to make, fluffy on the inside & packed with delicious fruit!

****If you try this Scone recipe I’d love to know! Be sure to review it in the comment section, tag me in a photo on Instagram & use the hashtag #bakesbynaomi

Makes 10 scones

Prep 15min

Cooking time 20-25min

The scones

• 350g self raising flour
• 150ml dairy free milk + extra
• 80g dairy free butter
• 75g caster sugar + extra
• 30g raisins
• 1 tsp baking powder
• 1 tsp vanilla extract
• 1/4 tsp salt

Instructions

1. Preheat the oven to Gas 6/C/F. Line a baking tray with parchment paper and grease with butter.
2. In a large bowl cream together the butter and sugar. Then add baking powder, salt and vanilla extract.
3. Pour in the flour and milk stir till the mixture form a loose ball.
4. Add the raisins and kneed until incorporated.
5. Turn onto a floured kitchen surface and roll out to 2-3cm thick. Cut individual scones from the dough using a medium sized cookie cutter. Place them onto the lined baking tray leaving space in-between.
6. Brush the scones with milk and sprinkle with a generous pinch of caster sugar.
7. Bake for 20-25minutes, best served warm and with jam!

Store at room temperate for 2-3 days, or freeze in an airtight container for several months.

Vegan Marble Brownies

Decadent, irresistible vegan brownies, marbled with white chocolate. With chunks of milk chocolate pieces through the sponge.

This is the best and only brownie recipe you’ll need! #trustme

The first time I made these brownies was for Easter Sunday. We were having dinner at my grandmas so thought I should bring a homemade dessert.

Let me tell you, this was a BIG hit!

Since then I’ve adapted my recipe by including 50g self raising flour, instead of all plain flour and some baking powder. This really helped to achieve a soft gooey brownie

To create the marble pattern i simply removed 4tbsp of brownie batter ( before i added the cocoa powder) and mixed it with melted white chocolate.

I then spooned this over the milk chocolate mixture and marbled the two using a knife.

Not only is it pretty, but the two chocolate flavours are wonderful together.

I used an 8 inch round cake tin which made approx 9 servings.

For thinner brownies use a larger 10-12inch tin, or simply split the brownie batter into two separate tins.

For more delicious chocolate recipes!:

Vegan Churros with Chocolate Dipping Sauce

Vegan Chocolate Chip Cookie Bites

Vegan Raspberry & White Chocolate Muffins

Energy Bites (Apple & Cinnamon + Chocolate & Coconut)

Banana & Chocolate Breakfast Shake

Chocolate Oat Bars (v)

Vegan Peanut Butter Cups

These Vegan Marble Brownies are rich, , moist, chocolatey, perfectly sweetened, and insanely moorish!

They are a chocolate lovers dream!

****If you try this Brownie recipe I’d love to know! Id love the feedback + its helpful for other readers. Be sure to review it in the comment section, tag me in a photo on Instagram & use the hashtag #bakesbynaomi 🤗👩🏽‍🍳

Serves 8-9

Prep time 20min

Cooking time 45min

The Brownie

• 200g plain flour
• 50g self raising flour
• 200ml dairy free milk
• 100ml vegetable oil or 100g dairy free butter
• 100g sugar (i used brown)
• 150g dairy free milk chocolate
• 50g dairy free white chocolate
• 20g cocoa powder + 100ml water
• 1 flax egg (1tbsp ground flaxseed/linseed + 4tbsp water)
• 1tsp vanilla extra
• 1tsp baking powder
• 1/4 tsp salt

Instructions

1. Preheat the oven to Gas7/220C/430F. Line a cake tin with parchment paper and grease with butter.
2. Melt 100g milk chocolate in the microwave for approx 2minutes stirring after 60seconds. In a separate bowl melt the white chocolate.
3. Chop the remaining milk chocolate and place to one side.
4. To make the brownie batter, mix together oil, caster sugar, vanilla extract and salt.
5. Then sieve self raising, plain flour and baking powder. Add the flax egg, milk and stir till incorporated. (Do not over mix)
6. Remove 4 tbsp brownie batter into a smaller bowl, place to one side.
7. In another bowl or cup, mix cocoa powder with 100ml water. Add this, the melted and chopped milk chocolate to the large bowl of batter and mix again. Pour into a lined tin.
8. Add the melted white chocolate to the separate batter, stir well.
9. Randomly spoon this or pour over the chocolate brownie batter. Use a knife to create a marble effect.
10. Bake for 40/45minutes. Best served warm.

Store leftovers at room temp for 2days, in the fridge for 3-4days, or freeze in an airtight container.

Reheat in the microwave for 1-2 minutes for a hot dessert, serve with dairy free ice cream!

Tofu scramble

Back again with another Tofu recipe! This is a simple one; Scrambled Tofu which im sure many of you have heard of, or tried!

Tofu is a healthy, high source of protein and so versatile!

I like to have scrambled tofu on toast for breakfast or lunch. I personally don’t add anything else with tofu, but to switch it up I’ve made a list of potential add ins (see ingredients)

My new found love for tofu is only recent, especially since figuring out how to make it taste good.  Here are a few other tofu recipes:

Stir Fried Rice with Tofu

Vegan Broccoli Spinach & Leek Quiche

Ive also added tips on how to press tofu which helps to remove excess water. This is important to achieve tofu that is full of flavour!

If you are using firm tofu, you can miss this step

Tip: Tofu Pressing

To press tofu, place it on layers of folded paper towels or clean kitchen cloth to absorb water. Place another layer of paper towels on top of the tofu and put a heavy object or weight, like a iron skillet, chopping board, heavy pans, anything so the weight can press the tofu evenly.

Change the towels once or twice to make sure everything is dry and the tofu isnt sitting in water.

This can be done overnight, or for a couple hours but the longer you press the tofu the more water will be removed.

With a little oil in the pan, use a spatula to flatten and break the tofu into smaller pieces.

Seasoned with garlic, paprika and onion powder i mix together the herbs and seasoning with a few tablespoons of water to act as a marinade. I then drizzle this over the tofu.

This Scrambled Tofu recipe is healthy, flavoursome and so simple!

****If you try this recipe I’d love to know! Be sure to review it in the comment section, tag me in a photo on Instagram & use the hashtag #bakesbynaomi 

Serves 1-2

Cooking time 10 minutes

The scramble

• 320g tofu – (1 block)
• 3 tbsp water
• 1 tsp paprika
• 1 tsp nutritional yeast (optional)
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp dried basil
• 1 tsp oil for frying

Add ins (optional)

• Kale
• Fresh spinach
• Chopped tomatoes
• Sweet peppers
• Onion

Instructions

1. Place the tofu in frying pan on medium heat with 1tbsp oil. Then flatten and break the tofu into smaller pieces using a spatula or fork.
2. Sauté for 5minutes until brown and crisp. Optional: choose an add in and sauté with the tofu.
3. Mix the seasoning and herbs (minus the nutritional yeast) with 2/3tbsp water then drizzle this over the tofu.
4. Continue to sauté for an additional 3minutes, then sprinkle over the nutritional yeast (optional)
5. Serve hot

Vegan Peanut Butter Cups

Today I’m going to Thailand! – this is another country i’ll be ticking off my bucket list!

Im flying to Bangkok first, then after 4 nights im off to Phuket.

*If anyone has been to either areas, comment some of your must see’s!

Im hoping to share with you some photos on my instagram, and upload a blog post about my trip once i get back, so stay tuned for that 🙂

In the meantime, I’ve got a very simple, but very delicious Peanut Butter Cup recipe that requires just 6 ingredients!

The base is simply dairy free chocolate, mixed with a little coconut oil (optional).

For the filling I used peanut butter, pitted dates, maple syrup and water. I was left with a deliciously creamy, perfectly sweetened, nutty filling.

I spooned 1 tbsp chocolate into fairy cake cases and let them sit in the fridge for 10minutes to set.

I then added the peanut mix and covered with more chocolate. – Easy right?

They can be topped with anything from seeds, nuts, dried fruit or just a pinch of sea salt. The choice is entirely up to you 🙂

Once set, the cups can be stored in the fridge for several weeks in an airtight container.

Also if your not a fan of peanut butter, substitute this for almond or even cashew butter!

These Vegan Peanut Butter Cups are perfectly sweetened, creamy and just so easy to make!

****If you try this recipe I’d love to know! Be sure to review it in the comment section, tag me in a photo on Instagram & use the hashtag #bakesbynaomi 🙂

Makes 8 cups

Prep time 15minutes

Ingredients

The peanut butter cups

• 200g dairy free chocolate (i chose dark)
• 2 tbsp coconut oil
• 60g peanut butter (i used crunchy)
• 4 dates
• 2-3 tbsp maple syrup (or to taste)
• 60 ml water
• Mini cupcake cases

Toppings (optional)

• Sea salt
• Nuts
• Seeds
• Dried fruit

Instructions

1. Place cupcake cases on a plate, or tray (one that can fit in the fridge).
2. Melt the chocolate and coconut oil in the microwave for 1-2 minutes. Stir until combined.
3. Spoon 1 tbsp chocolate into the cupcake cases, then set in the fridge for 10 minutes
4. In a food processor blend peanut butter, dates, maple syrup and water
5. Spoon approx 1 tbsp of the peanut filling and smooth over – make sure not to push the filling to the edge of the cases
6. Cover with 2tbsp chocolate. Optional: Add a topping.
7. Place in the fridge until set, enjoyyy!

Vegan Buttermilk Waffles with Cinnamon Apple Compote

Stop what your doing! – Ive got a new delicious waffle recipe you must try!

Crispy buttermilk waffles that have a fluffy inside, served with a sticky cinnamon spiced apple compote… Sounds heavenly right?

And to top it all off they are so easy to make!

I’ve only recently had a waffle maker. I went shopping with my dad to Lidl and saw this heart shaped waffle iron advertised on their billboard. Of course i just had to have one

The store we went in was sold out, but my dad went to another one to get it for me! #thanksdad

Since then ive been working on my waffle recipe to share with you guys!

Tip: I found that a thicker batter works better to achieve a fluffly waffle with a crispy exterior. Thinner or runny batter results in crispy waffles.

In a well greased waffle iron I cooked mine for 5 minutes on setting number 3.5. I did not spread the batter right to the edge, this would also result in thinner waffles.

My recipe makes 3 large waffles. For gluten intolerance use alternate plain flour.

I accompanied the waffles with a delicious apple compote.

I chose to use red eating apples as they are naturally sweeter then green or cooking apples meaning id need less sugar in the recipe.

Check out my other recipe – Apple Crumble Muffins !

These Vegan Buttermilk Waffles w/ Cinnamon Apple Compote are tender, delicious and perfectly crispy. They are perfect for breakfast, brunch or dessert!

****If you try this waffle recipe I’d love to know! Be sure to review it in the comment section, tag me in a photo on Instagram & use the hashtag #bakesbynaomi :)

– I love seeing you guys making my recipes 👩🏽‍🍳

Serves 3

Prep time 10 min

Cooking time 15min

The Waffles

• 150g plain flour
• 150ml milk (i used soya)
• 3 tbsp melted dairy free butter
• 3 tbsp sugar (i used brown)
• 1 flax egg (1 tbsp ground flaxseed – 3 tbsp water)
• 2 tsp baking powder
• 2 tsp Apple cider vinegar
• 1 tsp vanilla extract
• 1/4 tsp salt
• Butter for frying

Apple Compot

• 1 to 2 red eating apples
• 2 tbsp dairy free butter
• 2 tbsp brown sugar
• 1 tsp cinnamon
• Handful of raisins (optional)
• 4 tbsp water

Instructions

1. Preheat your waffle iron to medium/high heat.
2. Measure the milk and add apple cider vinegar, stir and place to one side.
3. Add the flour, baking powder, sugar, salt and vanilla to a large mixing bowl.
4. Melt the butter in the microwave, then add to the bowl.
5. To prepare the flax egg, mix ground flax meal with 3 tbsp water and stir well. Add the ‘egg’ and milk to the rest of the ingredients and stir till combined. Tip: Do not over mix, don’t worry if theres any lumps in the batter!
6. Butter both sides of the waffle iron using a pastry brush or spoon. Scoop roughly 3 tbsp of the waffle batter and lightly spread over the iron.
7. Cook each waffle for 4-6 minutes then place onto a serving plate. Continue until the batter has finished Tip: To keep them warm store in the oven on a baking sheet at 180C/Gas 4/365F
8. While the waffles cook; Peel, core and slice the apples. Place into a saucepan on medium heat with the butter and sugar, stir until combined. Then add water, cinnamon and raisins (optional) and stir.
9. Cover the pan with a lid for 5 minutes. Then remove the lid for 2minutes allowing the sauce to thicken.
10. Serve immediately. Store leftover waffles/compote in the fridge for up to 3 days. Or freeze separately in an airtight container or ziplock bag.

Chocolate Oat Bars (vg)

New Chocolate Oat Bars! – Think of a healthier version of a flapjack

I made these with rolled oats, dates, butter and sugar. I then covered them with a thin layer of chocolate and topped it with dried fruit, coconut, seeds and a pinch of sea salt.

They are moist, soft and just perfect when you fancy a treat!

Check out my other recipe Super Seed Vegan Granola Bars (No bake) . In both recipes i use dates, this is my staple in keeping them moist. Their natural source of sugar also means that I need little or no artificial.

I added baking powder and bicarbonate of soda to the oat mixture to lighten it. If you have a gluten intolerance, feel free to use alternate oats.

These bars are perfect for snacks and lunchboxes. They are a high in fiber and protein, with the addition of seeds and dried fruit they contain iron, vitamin E and Omega 3.

This recipe makes 10 bars (flapjack sized). I used a 7 inch square tin, a larger sized tin can be used resulting in thinner bars. The choice is yours 🙂

These Chocolate Oats Bars are soft, moist and delicious. They are not too sweet and made with simple ingredients. They are perfect for snacks or a treat during the day!

***If you try this recipe be sure to review it in the comment section! Id love the feedback, plus its helps other readers. Tag me in a photo on Instagram & use the hashtag #bakesbynaomi 🤗

Makes 10 bars

Prep time 15 min

Cooking time 20

The Bars

• 225g jumbo rolled oats
• 100g pitted dates
• 100ml water
• 80g dairy free milk chocolate (or preferred chocolate)
• 80g dairy free butter
• 40g brown sugar
• 1 tsp vanilla extract
• 1/4 tsp baking powder
• 1/4 tsp salt
• Pinch of bicarb soda

Toppings (optional)

• Seeds; pumpkin, sunflower
• Nuts; peanuts, hazelnuts
• Fruit; raisins, apricot
• Pinch of salt

Instructions

1. Preheat the oven to Gas 7/220C/425F
2. Soak pitted dates in a bowl of boiling water, cover with a plate. Let soften for 5 minutes
3. Weigh the oats and place into a large mixing bowl. Add the baking powder, bicarb soda, vanilla and salt.
4. Melt butter and sugar in a saucepan over medium heat and stir. Remove the pan from the hob once melted
5. In a food processor blend the dates with 100ml water until well combined.
6. Pour the dates, the melted sugar and butter in with the oats, mix well
7. Grease a baking tin with dairy free butter and pour oat contents in. Flatten and smooth with a spoon and bake for 20 minutes.
8. Once cooled, melt the chocolate and pour over the oats. Use a spoon the evenly distribute the chocolate, top with fruit, seeds etc
9. Place in the fridge until the chocolate sets, store at room temp for 3days. Or freeze for several months
10. Enjoy!

Vegan Quorn – Sandwich Filling

Hey guys! Hope everyone is well

Sorry about the missed post last week. I had a busy week and it was my birthday as well as mothers day on the weekend, so i had a lot going on.

You can check out the photos of the vegan birthday cake that I made on my Instagram– very proud of it i must say 🙂

But i am back with another recipe! This time its for a vegan Quorn sandwhich filling!

Seasoned with smoked paprika, garlic and a sticky sweet chilli & soya sauce glaze- Say goodbye to boring sandwich fillings!

Vegan or not, this is a recipe that everyone can enjoy!

With only 10 minute cooking time, its very easy to make. Perfect filling for packed lunches! This recipe is very versatile and could also be served alongside a savoury main dish.

I thinly sliced the fillets before placing them in the sandwich.

To make the glaze I mixed together soya sauce, water and sweet chilli sauce. I then boiled it with the fillets to reduce and thicken the liquid, and that was it!

I was left with moist, slightly sweet yet smoky vegan fillets.

This Quorn Sandwich Filling is healthy, delicious , flavoursome, and ready in just 10 minutes!

Try this simple lunch recipe the whole family can enjoy!

****If you try this recipe I’d love to know! Be sure to review it in the comment section, tag me in a photo on Instagram & use the hashtag #bakesbynaomi 🙂

Serves 1

Cooking time 10 minutes

The Quorn Filling

• 2 vegan Quorn fillets
• 4 tbsp water
• 2 tbsp sweet chilli sauce ( i used Blue Dragon Chilli Dipping Sauce)
• 1 tbsp soya sauce ( i used reduced salt)
• 1 1/2 tsp smoked paprika
• 1 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp oregano
• 1 tsp oil for frying

Sandwich

• 2 slices of bread
• Salad (rocket, lettuce, fresh spinach)
• Butter, mayo etc

Instructions

1. Pour 1 tsp oil in a frying pan over medium heat. Fry the quorn fillets on each side till lightly brown (approx 2min on each side).
2. Add the paprika, garlic, onion powder and oregano.
3. In a small bowl or cup, add water, sweet chilli and soya sauce then stir well.
4. Pour this in the frying pan, boil for a few minutes until the liquid has thickened. Turn the Quorn fillets in the pan so both side are covered in the glaze.
5. Place the fillets onto a plate. Spoon over the glaze if any remains in the pan.
6. Thinly slice and leave to cool before making your sandwich.
7. Once cooled, add the Quorn, salad etc, enjoy!!

Bean Chilli

I love bean chilli! Its such an easy dish to make, its healthy, hearty and requires simple ingredients.

I made this recipe as a side dish for a dinner party and everyone loved it!

Seasoned with cumin, garlic, paprika and tomatoes this chilli is big on flavour! – And so versatile you can pair it with almost anything!

Beans and pulses have loads of health benefits, they are high in protein, fibre, vitamins and minerals. They also count towards your 5 a day!

In this recipe i chose cannoleni and black eye beans. Feel free to adapt this recipe and choose your favourite beans instead !

This is recipe is perfect for lunch, dinner or as side dish. Pair the beans with pasta or rice, vegetables etc. Or use the filling to make burritos, tacos using homemade flour tortillas!

Check out my easy flour tortilla recipe here! – Flour tortilla (V)

This Bean Chilli recipe is hearty, nutritious, big on flavours & guaranteed to be a hit!

***If you try this recipe be sure to review it in the comment section! Id love the feedback, plus its helps other readers. Tag me in a photo on Instagram & use the hashtag #bakesbynaomi 🤗

Serves 4

Prep 5 minutes

Cooking time 20 min

Ingredients

• 400g canned chopped tomatoes
• 400g black eyed beans in watwr
• 400g cannoleni beans in water (if not canned, use 240g soaked beans)
• 1 tbsp tomatoe puree
• 150ml water
• 1/2 onion
• 1/2 sweet pepper
• 1 1/2 tbsp curry spice or cumin
• 2 tbsp nutritional yeast (optional)
• 1 1/2 tsp smoked paprika
• 1 tsp dried basil
• 1 tsp garlic powder
• 1/2 tsp dried oregano
• 1/2 tsp sugar (this counteracts the bitter tomatoes)
• 1/2 tsp salt
• 1/2 tsp ground pepper
• 1 tbsp veg or coconut oil for frying

To serve

• Rice
• Quinoa
• Flour tortilla (V)

Instructions

1. Drain the canned beans. Chop the onion and sweet pepper and place to one side.
2. In a large frying pan, add 1 tbsp oil on medium/high heat. Add the beans and sauté for 5 minutes
3. Then add the chopped onion and pepper and sauté for an additional 2 minutes.
4. Next add the tomato paste, curry spice, dried basil, oregano, garlic powder, smoked paprika, sugar, pepper and salt.
5. Pour in the canned tomato, water. Stir well and simmer on medium/low heat for 10 minutes (or until the liquid has reduced)
6. Optional step: Add the nutritional yeast and stir well
7. Serve immediately

Leftovers can be stored in the fridge for up to 3 days. Freeze for several months in an airtight container or ziplock bag.

Flour tortilla (V)

Check out my homemade flour tortilla recipe! They are simple and incredibly easy to make, no need to use store bought tortillas anymore!

For this recipe I used self raising flour. For a healthier option incorporate wholemeal flour into the dough using the ratio 275g self raising to 75g wholemeal.

I rolled the tortillas very thin and brushed each with melted dairy free butter before cooking.

Air bubbles with appear in the dough as they cook. They only need to be cooked for 1 minute on each side.

To achieve pliable and soft tortillas each time its important not to over mix, knead or cook them for too long.

This recipe makes 6 tortillas, to make more simply double the ingredients.

The tortillas can be frozen in ziplock bags, place parchment paper in between each tortilla before freezing so they don’t stick together.

Defrosted in the fridge or microwave. To reheat lightly brush with water before microwaving for a 30-45 seconds, this stops them drying out

These Flour Tortillas are soft, chewy and pliable! They are easy to make and perfect for fajitas, tacos and burritos!

****If you try this recipe I’d love to know! Be sure to review it in the comment section, tag me in a photo on Instagram & use the hashtag #bakesbynaomi 🙂

Tortillas filled with Bean Chilli – Recipe coming next week!

Makes 6 medium tortillas

Prep 20 min

Cooking time 15min

Ingredients

• 350g self raising flour (or plain flour + 2 tsp baking powder)
• 3 tbsp veg oil
• 250ml warm water
• 1/4 tsp salt
• Pinch pepper
• Oil or melted dairy free butter for frying

Instructions

1. Mix the flour, salt, pepper, oil with 250ml warm water in a large mixing bowl. Stir until lightly combined
2. Knead on a lightly floured surface for a 1-2 minutes until the dough forms a ball (do not over knead!)
3. Place the dough back into the bowl and cover with clingfilm. Rest for 10 minutes
4. On a floured surface cut the dough in half, then cut each half into three individual pieces.
5. Roll out the tortilla roughly to an 8 inch circle. Tip: Don’t roll the dough more than once, this will cause very tough tortillas!
6. Trim tortillas using a knife or pizza cutter to achieve a round shape.
7. Brush each tortilla with melted butter, or vegetable oil.
8. Cook in a large frying pan on medium heat 1 minute on each side.
9. Enjoy immediately, serve with a main dish or filling of your choice.

Rainbow Quinoa Salad

Looking for a healthy but delicious lunch idea?

Try this Rainbow Quinoa Salad! Its made with simple but nutritious ingredients

I’ve made couscous salad but find that it doesnt fill me up for very long. I decided to swap couscous for quinoa and added raw veggies!

Quinoa is high in protein, fibre, iron and omega 3. It is a slowly digested carbohydrate, meaning you’ll feel fuller for longer!

I added grated carrots, red cabbage, spinach and sweetcorn. This recipe can be adapted, so feel free to add any selection of vegetables 🙂

I topped the salad with a delicious peanut dressing. The salty-sweet flavour is perfect with the salad!

For those with a peanut allergy you can use an alternate nut butter. I have also provided a chilli dressing recipe which also pairs very well with the salad (see ingredients)

This Rainbow Quinoa Salad is delicious, flavoursome and ready in just 30 minutes! Packed with veggies, not only is this salad colourful but healthy and full of nutrients.

Try this simple lunch recipe! Adapt it by adding your favourite veg

****If you try this recipe I’d love to know! Be sure to review it in the comment section, tag me in a photo on Instagram & use the hashtag #bakesbynaomi 🙂

Serves 4

Prep time 5 minutes

Cooking time 20minutes

Ingredients

The Salad

• 150g quinoa
• 350ml water
• 1 tsp salt
• 80g finely chopped red cabbage
• 2 medium carrots
• 50g sweetcorn
• 30g fresh spinach

Peanut dressing

• 3tbsp water
• 2 tbsp peanut butter (I used crunchy)
• 1 1/2 tbsp light soy sauce or tamari
• 1 tbsp maple syrup
• 1 tbsp lime juice (optional)

Chilli dressing (optional)

• 1 tbsp water
• 2 tbsp sweet chilli sauce
• 1 1/2 tbsp light soy sauce or tamari
• 1 tbsp lime juice
• Pinch of ground ginger

Instructions

1. Wash the quinoa in a mixing bowl. Run cold water over it, swirl it with your hand and drain the water. Repeat this 2/4 times to remove bitterness.
2. Pour the washed quinoa into a saucepan, place on low heat and cover with 350ml boiling water.
3. Add salt, cover the pan and cook for 20 minutes or until the liquid has disappeared. (Remove the lid in the last 5minutes)
4. Wash the red cabbage, spinach and finely chop. Peel and grate the carrots.
5. Place the veg and sweetcorn in a serving dish or mixing bowl and place to one side.
6. In a separate bowl mix together water, peanut butter, maple syrup, soy sauce and (optional) lime juice. Or make the chilli dressing. Adjust the consistency with more water if needed.
7. Once the quinoa is cooked remove the content into a heat proof bowl. Using a fork fluff the quinoa and let to cool for a few minutes.
8. Mix the quinoa together with the veg until combined. Add the dressing, or drizzle over individual portions.

Serve on its own or accompany with tofu, vegan Quorn etc

Store in the fridge for up to 3 days.

Coconut Pancakes (Vegan)

Here in the UK its Shrove Tuesday, also known as pancake day!

What better way to celebrate then to make these delicious Coconut Pancakes!

Made in 20 minutes with simple ingredients, they are a treat the whole family will love.

I toasted the coconut for a few minutes in a frying pan, this is optional but doing this enhances the flavour.

To create a smoother pancake you can also blend the coconut in a blender or food processor before adding it to the batter.

* For a gluten free option add alternate self raising flour.

I used a large non-stick pan which meant I needed very little oil and cooked 2 to 3 pancakes at a time. I began pouring the batter for the second pancake after the first started to cook which prevented the pancake batter merging into one.

Tip: I used a tablespoon in a circular motion to push the batter outwards. This created an even thickness and round shape. The indicators that they are cooking are these tiny bubbles.

This recipe makes 10-12 pancakes depending on the size.

If you like your pancakes sweeter add a few tablespoons of maple syrup, caster or coconut sugar to the batter. For a healthier option add dried fruit.

These Coconut Pancakes are fluffy, perfectly sweetened and so easy to make. Enjoy them for breakfast or even as a dessert.

If you havent already, check out my Vegan Wholemeal Banana Pancakes

****If you try this pancake recipe I’d love to know! Plus it helps other readers. Be sure to review it in the comment section, and tag me in a photo on Instagram #bakesbynaomi 🙂

Makes 10-12 pancakes

Prep 10minutes

Cooking time 20minutes

Ingredients

The pancakes

• 150g self raising flour
• 70g desiccated coconut
• 200ml coconut milk (carton! not canned, or use alternative)
• 100ml water
• 1 flax egg (1 tbsp ground flaxseed/linseed to 4 tbsp water) or use a normal egg if non vegan
• 2 tbsp maple syrup (or to taste)
• 1 tsp baking powder
• 1 tsp vanilla extract
• 1/4 tsp salt
• Oil for frying (i used coconut oil)

Add ins (optional)

• 25g raisins
• 4 tbsp ground or whole oats

Toppings

• Desiccated or flaked coconut
• Maple syrup

Instructions

1. Optional step: Toast the coconut for 2-3 minutes in a frying pan on medium/high heat. Only stir once it starts browning, once toasted transfer to a large mixing bowl.
2. Then add self raising flour, baking powder, salt and stir.
3. Pour in the milk, water (or use all milk) and add vanilla extract.
4. In a small bowl or cup mix ground flaxseed/linseed with 4 tbsp water until it resembles an egg consistency.
5. Add the flax egg to the pancake batter. Stir or whisk until all ingredients have combined.
6. On medium heat prepare a large frying pan with 1-2 tsp oil, once hot spoon in 2 heap tablespoons of batter per pancake. As they begin to cook bubbles will appear, flip it over once the underside turns golden brown. Continue cooking until both sides are brown and cooked through, this should take 2 minutes each
7. Tip: To keep them warm boil water and pour into a heat resistant bowl, put a large plate on top of the bowl, followed by another plate face down covering the pancakes.
8. Continue cooking until the batter has finished adding a little more oil if needed ensuring the pancakes doesn’t stick!
9. Serve warm either on their own or with coconut and maple syrup (optional), or any topping that your heart desires!

*Store pancakes in the fridge for 1-2 days, or freeze for several months

Banana & Chocolate Breakfast Shake

Milkshake? For breakfast? Yes but its not what you may think!

This Breakfast Shake is nutritious, filling and a perfect choice for a quick but delicious breakfast option.

And with no artificial sugar, its guaranteed to provide you with the boost you need at the start of your day!

I used simple ingredients; ripe bananas for a natural sweetness and essential vitamins. Cocoa powder for a rich chocolatey flavour.

I added oats which are a slow releasing carbohydrate. Peanut butter, chia and flaxseeds for a healthy dose of fibre, protein and vitamins!

I blended the oats and seeds first to achieve a super smooth milkshake. Then added the rest of the ingredients.

For a gluten free option use alternate oats.

Although this recipe includes two large bananas, the flavour is not at all overpowering. The chocolate and peanut butter balance it so well, its the perfect combination.

You can adapt the recipe by using alternate nut butter, adding more cocoa powder or even a handful of ice cubes for a chilled drink.

Tip: If you’d like your breakfast shake sweeter then add pitted dates for a healthier option, or maple syrup.

Soak the dates beforehand for 3-5 minutes in boiling water if they are dry and firm. Doing this will help them blend easier.

Leftovers can be stored in the fridge for a few days. However the chia seeds will cause the milkshake to thicken if you let the drink sit for a long time.

Tip: You can adjust the consistency again by adding more milk or water.

This Banana & Chocolate Breakfast Shake is nutritious, creamy, filling and so delicious!

Made in just 10 minutes its perfect for breakfast on-the-go, or even a healthier dessert shake!

****If you try this milkshake recipe I’d love to know! Be sure to review it in the comment section, tag me in a photo on Instagram & use the hashtag #bakesbynaomi 🙂

Prep time 10 minutes

Makes 600ml

Serves 2

Ingredients

The Shake

• 2 large bananas
• 200ml dairy free milk (i used hemp milk, soya milk works great too/or ordinary milk if non-vegan)
• 100ml water
• 6 tbsp/25g rolled oats
• 2 tbsp cocoa powder
• 2 tbsp peanut butter (or other alternate)
• 2 tbsp linseeds/flaxseeds (ground or whole)
• 1 tbsp chia seeds
• 1 tsp vanilla extract

Sweeteners (optional)

• 2-3 pitted dates

Or

• 1-2 tbsp maple syrup

Instructions

1. Blend the oats, flaxseeds and chia seeds into a fine powder.
2. Peel and add the bananas, peanut butter, cocoa powder, vanilla extract. Optional: Add a sweetener.
3. Pour over the milk and water (or use all milk). Blend until smooth and serve.

Store leftovers in the fridge for up to 2 days

Energy Bites (Apple & Cinnamon + Chocolate & Coconut)

Here is another super quick (no bake) snack recipe that requires just 15 minutes prep!

These Energy Bites are soft, fruity and are made from nutrient rich ingredients.

I chose two delicious flavours, apple and cinnamon and chocolate and coconut. Both recipes make around 13 bites.

They are energy boosting, perfect for a for a pre or post workout snack, or simply when you fancy something sweet.

I like to make batches and store them in the freezer. I just take them out an hour or so before i want them, or defrost them in the microwave for a few minutes!

The base ingredients are dates and raisins which i soaked in boiling water for 5 minutes to soften. If your dates are already soft you can miss this step.

These bites are packed with nutrients and antioxidants including fibre, protein, omega 3 fatty acids, vitamin A & B and iron.

As I have a mini food processor i had to make these bites in smaller batches. I started with the fruits, then added the blended oats until the ingredients combined.

For the Chocolate & Coconut bites i chose to toast the coconut, this is optional but helps to enhance the flavour.

These Energy Bites are soft, fruity and satisfying. They are natural sweetened with delicious fruit. This recipe is simple using minimal but flavoursome ingredients.

***If you try these recipes be sure to review it in the comment section! Id love the feedback, plus its helps other readers. Tag me in a photo on Instagram & use the hashtag #bakesbynaomi 🤗

Makes 13

Prep time 15min

Apple Energy bites

• 60g apple rings
• 50g pitted dates
• 50g jumbo rolled oats
• 30g raisins
• 2 tbsp Ground flaxseed (optional)
• 3 tbsp water
• 1 1/2 tbsp ground cinnamon

Instructions(Optional step)

1. First boil a kettle, with around 500ml water. Weigh the dates and raisins and pour into the bowl. Once the water has boiled cover the fruit and put a plate over to keep in the heat. Soak for 3-5 minutes then drain.
2. Weigh the oats and blend for a few seconds until they have reduced size.
3. Add the dates, raisins and apple rings with 3 tbsp water. Next add the ground flaxseeds and ground cinnamon. Blend untill the ingredients have loosely combined
4. Scoop one tablespoon of the mixture at a time and use the palm of your hands to roll them into a ball.
5. Store in an airtight container for the fridge up to 1 week. Or freeze in a ziplock bag for several months.

Makes 13 bites

Prep time 15min

Chocolate + Coconut Energy Bites

• 50g pitted dates
• 50g jumbo rolled oats
• 40g raisins
• 40g desiccated coconut
• 2 tbsp water
• 2 tbsp ground flaxseed (optional)
• 2 tsp cocoa powder (or chocolate protein powder)

Instructions(Optional step)

1. First boil a kettle, with around 500ml water. Weigh the dates and raisins and pour into the bowl. Once the water has boiled cover the fruit and put a plate over to keep in the heat. Soak for 3-5 minutes then drain
2. (Optional) Lightly toast the coconut in a frying pan on medium heat. (Takes 2-3minutes, be careful not to burn it) then pour into a separate bowl.
3. Remove 3 tbsp coconut and place into another small bowl. This will be used to coat the energy bites, place to one side.
4. Weigh the oats and blend for a few seconds until they have reduced size.
5. Add the dates and raisins with 3 tbsp water. Next add the ground flaxseeds, cocoa powder and coconut. Blend untill the ingredients have loosely combined
6. Scoop one tablespoon of the mixture at a time and use the palm of your hands to roll them into a ball. Toss into the bowl of coconut to coat them. (If the coconut wont stick, brush the bites with water)
7. Store in an airtight container for the fridge up to 1 week. Or freeze in a ziplock bag for several months.

Healthy Banana Muffins (V)

Usually for breakfast I would just have cereal, but eating the same thing every day started getting very boring.

I decided that it was time to switch it up!

I opted for these Healthy Banana Muffins, they are a simple breakfast or snack idea especially when you are on the go. They are convenient but nutritious and the whole family will love them!

They are so easy to make, and require just 30minutes!

I sweetened the muffins with maple syrup, and flavoured them with vanilla and ground cinnamon.

For this recipe you will need ripe bananas. Mine were very soft which made it easy to mash them into puree. Once baked they incorporated into the sponge without any traces of banana pieces.

I added 20g (roughly 4tbsp) jumbo rolled oats to make the muffins more filling. They can be added whole, however I ground them in a food processor to achieve a smooth muffin.

I have tested variations of this recipe by adding more oats. I found that the more oats you add the denser the sponge will be.

For a gluten free option, use alternate self raising flour and gluten free oats.

The recipe itself is fairly basic but its perfect if you want to adapt it and include a variation of toppings or add ins. (See ingredients for suggestions)

I topped mine with oats and seeds for texture and an additional source of protein and vitamins.

As this is a healthier muffin, they are not too sweet. But if you’d prefer yours sweeter add more maple syrup, or sprinkle brown sugar on top before baking.

For a healthy option id recommend adding fresh or dried fruit for a natural source of sugar.The second time i made these muffins i included 50g raisins. They were delicious and paired very well with the banana flavour!

These Healthy Banana Muffins are moist, nutritious, fruity and delicious. They are easily adaptable and perfect for breakfast or a healthy on-the-go snack.

***If you try this recipe be sure to review it in the comment section! Id love the feedback, plus its helps other readers. Tag me in a photo on Instagram & use the hashtag #bakesbynaomi 🤗

Makes 12 Muffins

Prep 10 minutes

Cooking time 20 minutes

The sponge

• 300g self raising flour
• 20g jumbo rolled oats
• 3 medium ripe bananas
• 200ml dairy free milk (i used soya)
• 100ml vegetable oil
• 80ml maple syrup
• 1 flax egg (1 tbsp ground flax/linseed – 4 tbsp water)
• 2 heap tsp baking powder
• 1 tsp vanilla extract
• 1 tsp ground cinnamon
• 1/4 tsp baking soda
• 1/4 tsp salt

Add ins (optional)

• Chocolate chips
• Dried, fresh or frozen fruit: raisins, apricot, cranberries, blueberries, fresh apple pieces

Toppings (optional)

• Flaked or desiccated coconut
• Rolled oats
• Seeds: Pumpkin/sunflower
• Nuts: walnuts/pecan/almonds
• Brown sugar

Instructions

1. Preheat the oven to Gas 7/220C/425F. Place muffin cakes in a cupcake tray and place to one side.
2. Weigh the flour and pour into a large mixing bowl. Optional step: Grind 4 tbsp rolled oats in a food processor for about 10 seconds, or add them whole.
3. Next add baking powder, soda, salt, cinnamon and vanilla and stir.
4. Measure the milk, oil and maple syrup. Pour in the wet ingredients.
5. Mix 1 tbsp ground flaxseeds/linseeds to 4 tbsp water and mix until it thickens, pour into the mixing bowl.
6. Optional: Choose an add in: fresh/frozen/dried fruit, chocolate chips etc.
7. Peel and mash the bananas using a fork until puréed. (Don’t worry if its still lumpy)
8. Mix the bananas in with the rest of the ingredient until well combined, but do not overmix!
9. Divide the cake mixture into the muffin cases. Fill 3/4 way to the top.
10. Optional: Sprinkle over your favourite topping. Then bake for 20 minutes until golden brown and cooked through.

Store cooled leftovers wrapped in clingfilm or in a airtight container for up to 3 days. Freeze in a ziplock bag for several months

My Clean Eating Journey

I know theres endless fitness, healthy eating and weight loss tips out there and yes it can be very overwhelming.

But I finally found something that worked for me. I didn’t have to do anything drastic but I still had great results!

Disclaimer: Im in no way a fitness or health professional. However I thought sharing my tips and advice could be useful for someone else wanting to make a change.

Before I get to the important tips, let me provide some background info 🙂

When & why did I start clean eating?

I first started clean eating in November 2016. I had initially planned to do it for 6 weeks, but was so happy with the results that it ended up turning into a full lifestyle change.

My main focus was to eat healthier, I didn’t focus entirely on weight loss like i had before. When I only cared about losing weight I wanted the process to happen quickly, which was unrealistic and often led to dissapointment.

When convenient food can be costly 

During that time I lived away from home at university. I did make homemade meals, but Id often cook a lot of pasta dishes too (which meant buying cheese). I barely ate vegetables, and had not eaten a piece of fruit in almost over a year.

Id eat oven food like pizza, chips, veggie burgers, quorn nuggets. Id have snack food in the house… I just wasnt eating properly at all.

What changes did I make to my diet?

I stopped buying oven food, eating junk or processed sugar. I cut out white carbs (bread, rice, pasta and potatoes) and switched to wholemeal. That in itself made me start losing weight.

I realised that white carbohydrates would cause me to become bloated so cutting that out I felt a thousand times better.

I ate a variety of vegetables. Half of my plate would always be vegetables and a quarter carbs. I was still a pescatarian at the time so would either have fish or Quorn or pulses for protein.

I drank smoothies 3 to 4 times a week and drank 2 litres of water almost everyday.

I did some excersize, mainly abdominal and weights workouts. However I had lost almost 1 stone before I even started that.

Tips

• The most important tip is to drink water! Try to achieve 1.5 to 2 litres a day especially if your spending the day at home. I found this impossible to do at work (i’d need to go to the bathroom every minute) so would continue drinking more when i returned home.

• Eat untill you feel satified but not overly full! Its okay to not finish your plate. But do not go hungry – your body will go into ‘starvation mode’ and store fat making it harder to lose weight! – I learnt this the hard way.

• If you eat a meal and feel that your still hungry, sip a glass of water first! People (myself included) often confuse thirst for hunger. Drink water and wait around 30minutes. If that hasnt helped have a bit more food, or snack on some nuts, eat a piece of fruit, rice cakes etc.

• Meal Prep – the best way to plan meals is to do it on the weekend, or if have a spare day in the week. Id cook large quantities and freeze the food I wanted later in the week in individual ziplock bags. This was a lifesaver for me, I even did it with smoothies!

What other changes did you see?

I dropped a dress size! I lost 1 stone 9 pounds in under 3 months. I was 12 stone 4 at the time, but I’m still not at my ideal weight yet.

My skin was smooth, clear and glowing! I used to have dark blemishes but changes to my diet helped them to fade.

My menstrural cramps had reduced. I used to be in so much pain, id go through a packet of Iburprofen every month just to be able to go out. But since losing weight I barely needed any painkillers at all.

Advice

Dont give up! Especially if your not seeing results straight away. Weigh yourself in the morning on a empty stomach and after youve gone to the bathroom. Use the same spot in the house, ideally a tiled bathroom or kitchen floor.

There had been many times I was craving sugar when I first started clean eating. It was like my body had withdrawal symptoms, but if you cave in it only makes it worse. It took me around 2 weeks to stop craving processed sugar. Drinking smoothies also helped!

Recipes

Here are a few recipes to get you going if your trying to eat healthy.

Stir Fried Rice with Tofu

Vegan Wholemeal Banana Pancakes

Raspberry Banana & Mango Smoothie

Super Seed Vegan Granola Bars (No bake)

Vegan Bean Burgers

Stay tuned more healthy recipes coming real soon!

In the mean time *If anyone has any more questions feel free to comment or contact me ! I’ll be happy to answer any questions 😊

Vegan Bean Burgers

Here it is, my vegan bean burgers. They are made with sautéed chickpeas, cannellini beans, onions and peppers.

Seasoned with cumin, smoked paprika and tomato this burger has flavours that pack a punch!

You’ll soon notice (if you haven’t already) that many of my savoury recipes include pulses. They are high in protein, iron and fibre. Chickpeas are my favourite, theyre versatile and can be used in so many dishes!

Check out my other chickpea recipes:

Stir Fried Rice with Tofu

Chickpea & Tomato Soup

Chickpea & Cashew Sauce (Vegan)

If you like black beans, kindey beans or any other, adapt the recipe to suit your preference

For a healthier option oven bake for around 30/40 minutes. However the longer the burgers are in the oven they will dry out. So I prefer shallow frying.

I added 2/3 tablespoons of plain flour to the wet bean mixture as a binding ingredient.

I then coated the burgers in more flour and shaped them using my hands. For a crispier burger dip them in dairy free milk or water and coat in breadcrumbs.

For gluten free use alternate plain flour/breadcrumbs.

I shallowed fried the burgers in vegetable oil, roughly 3 minutes on each side till crispy and brown.

This recipe makes 6 burgers (depending on the size) and can also be used to make falafel!

This Bean Burger recipe is healthy, filling and delicious. They are tender but crispy on the outside and are guaranteed to be a hit!

***If you try this recipe be sure to review it in the comment section! Id love the feedback, plus its helps other readers. Tag me in a photo on Instagram & use the hashtag #bakesbynaomi 🤗

Prep 20minutes

Cook time 20minutes

Makes 6 burgers

Ingredients

• 1 can ( 400g) chickpeas
• 1 can (400g) cannelloni beans
• 200ml water
• 1/2 white onion
• 1/2 sweet pepper
• 2 tbsp tomato puree
• 2 tsp korma curry powder or cumin
• 1 tsp smoked paprika
• 1 tsp dried basil
• 1 tsp sugar (counteracts the acidic tomatoes)
• 1/2 tsp ground garlic
• 1/2 tsp ground pepper
• 1/2 tsp salt
• Veg oil for shallow frying
• 3 tbsp flour + extra
• Breadcrumbs (optional)

Instructions

1. Chop the onion and sweet pepper. Drain the cannelloni beans and chickpeas, discard the water. Add 1 tbsp veg oil to a large frying pan. On medium/high heat sauté the pulses, onion and pepper for 3-4 minutes.
2. Add the spices, seasoning and sugar to the frying pan. Add tomato puree, and 200ml water, stir to incorporate all the ingredients. Simmer uncovered for 5 minutes or until the liquid has thickened.
3. Turn off the heat, and mash 1/4 of the beans using a fork or potato masher. Pour contents into a heat proof bowl.
4. Next add the flour, roughly stir into the beans.
5. Flour a clean work surface. Scoop 3 heap tablespoons of the bean mix and cover with more flour. Use your hands to rotate and flatten the burgers to achieve a circular shape. Tip: For a crispier coating, dip burgers in milk/water then in breadcrumbs. Place burgers on a plate ready for shallow frying.
6. Pour 2 to 4 tbsp veg oil into a frying pan on medium heat. Once the oil is hot, (shouldn’t be smoking) fry each burger until golden brown and crisp on each side. Roughly 3 minutes on each side.
7. Place each fried burger on a plate with kitchen roll to soak excess oil.
8. Serve on its own, with fries, in a burger bun, or with salad. The choice is yours! Enjoy!

 

Super Seed Vegan Granola Bars (No bake)

Ive always loved granola and cereal bars. Growing up I’d always take one to school with my packed lunch. But what i didn’t know was the amount of sugar that was in them. Since then I had stopped eating them altogether.

Until recently!

I made these Super Seed Granola Bars and have not looked back. They are healthy, energising, made with natural ingredients and delicious!

The base ingredients are peanut butter and dates, they keep the bars soft and moist. I then added rolled oats, maple syrup, raisins and 4 varieties of superseeds!

I chose pumpkin, sunflower and chia seeds which i toasted. And added ground flaxseeds to the granola mixture.

These bars are packed with nutrients including fibre, protein, omega 3, vitamin E & B and iron.

This recipe is easily adaptable so you can add any combination of fruits, nuts or seeds that you wish. – You can also use gluten free oats!

I added only 60ml (4 tablespoons) maple syrup to the granola mix. If you’d like yours sweeter add a bit more syrup, or more dried fruit!

There is no baking involved, unless you want to toast the oats. This is optional as the oats can be left raw, however I preferred the toasted nutty flavour.

I also toasted the seeds on the hob for added flavour, this is also optional.

This recipe makes 12 bars (depending on the size). I poured the granola mixture into a 7 inch square tin lined with parchment paper and used a cup to flatten the mix. The bars were put in the fridge for to firm up before cutting.

I opted for chunkier granola bars, a larger sized tin can be used resulting in thinner bars. The choice is yours 🙂

These Super Seed Granola Bars are moist, nutty, healthy and energising. They aren’t too sweet, but balanced with delicious fruit.

Perfect for breakfast, a quick treat during the day, or even a pre/post workout snack!

***If you try this recipe be sure to review it in the comment section! Id love the feedback, plus its helps other readers. Tag me in a photo on Instagram & use the hashtag #bakesbynaomi 🤗

Makes 12

Prep time 30min

Cooking time 15minutes (optional)

Ingredients

• 200g peanut butter (I used Whole Earth crunchy peanut butter, or use alternate nut butter)
• 150g pitted dates
• 3 tbsp water
• 150g jumbo rolled oats
• 60ml maple syrup
• 30g sunflower seeds
• 30g pumpkin seeds
• 30g raisins
• 2 tbsp chia seeds
• 2 tbsp flaxseed/linseed (ground in a food processor/blender)

Instructions

1. Optional step: Preheat the oven to Gas 7/220C/425f. Line a large tray with parchment paper. Weigh the oats and them spread evenly on the tray. Toast for 15minutes, stir after 8 minutes for even toasting as they can burn easily!
2. Weigh the pumpkin and sunflower seeds. Optional step: pour into a frying pan on high heat. Stir only after you start hearing the seeds popping. Add the chia seeds and toast until brown.
3. Pour 3/4 of the seeds into a large mixing bowl, add the raisins and ground flaxseed. The remaining seeds will be sprinkled ontop of the granola!
4. Then add dates to food processor with 3tbsp water and puree. Tip: if your dates are firm, soak them in boiling water for 5/10minutes.
5. Add (toasted) oats and pureed dates to the mixing bowl.
6. On the hob or in the microwave, heat maple syrup and peanut butter until the consistency is thinner. Pour over the granola mixture and stir untill ingredients are combined.
7. Line a tin or dish with parchment paper and pour in the granola. Place a smaller sheet of parchment on top and flatten using your hands or a cup. Sprinkle the remaining seeds on top and flatten again slightly.
8. Cover with clingfilm and place in the fridge for 15 minutes. Then cut into individual pieces.

Store in the fridge for up to 5 days, or at room temperature for 2/3days. Wrap them in clingfilm or place in a airtight container.

Freeze for several months in a ziplock bag, thats if you can resist them for that long !

 

Chickpea & Cashew Sauce (Vegan)

Happy new year everyone!

I know after Christmas most of us will be wanting to get back into fitness or healthy eating. I know I am!

Im currently in week 1 of my clean eating journey. I did this before and lost 1 and a half stone in around 3months 🎉. But over Christmas i had too many cheat days and undid some of that hard work, so decided to start it again

Because of this I’ll be posting more healthier recipes!

* I will be writing a blog post on my clean eating journey. Giving you tips and advice on anyone wanting to make this lifestyle change!

This Chickpea & Cashew Sauce recipe is easy to make with only 15minutes prep time!

I’ve tried this recipe on numerous occasions where ive used all chickpeas, or added more cashews..  But this ratio is perfectly creamy!

The cashew nuts were soaked in a bowl of boiling water for 10 minutes.

I then sauted the chickpeas, and added the seasoning, bouillon powder and water to soften them. This helped achieve a super smooth sauce.

*If you are allergic to nuts, replace them with vegetables. I have tried this recipe using 100g cooked carrot which was just as delicious. Or use roasted or steamed cauliflower for a nutty flavour.

Nutritional yeast and bouillon powder are my go to ingredients in my cupboard at the moment. Nutrional yeast adds a cheesy flavour and is also high in vitamins.

I added fresh spinach (optional) which i mixed in with cooked pasta on low heat untill it had softened.

Serve the sauce with your favourite pasta. For a healthier alternative use wholemeal pasta and or pair it with your favourite veg 🙂

This Chickea & Cashew Sauce is creamy, flavoursome and comforting. Its easy to make and made with nutritious ingredients!

***If you try this recipe be sure to review it in the comment section – Id love the feedback! Tag me in a photo on Instagram & use the hashtag #bakesbynaomi ! 🤗

Ready in 15minutes

Makes 750ml

The sauce

• 400g chickpeas
• 100g cashew nuts
• 200ml water
• 150ml soya milk
• 3 tbsp nutrional yeast
• 1 tbsp vegan swiss vegetable bouillon powder
• 2 tsp ground basil
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 ground pepper
• 1/4 tsp salt

Instructions

1. First boil the kettle. Weigh 100g cashew nuts and place into a heat proof bowl. Pour boiling water over the nuts, just enough to cover them. Put a plate on top and leave for 10 minutes to soften
2. With a pan on medium heat, pour in 1tbsp oil. Drain 1 can of chickpeas and pour into the pan. Add the bouillon powder, basil, garlic, paprika and salt and sauté for 2 minutes.
3. Then add 200ml water. Use a lid to cover the pan and simmer for 5minutes until the chickpeas begin to soften. Remove the pan from the heat.
4. Discard the water from the cashews and pour the cashews into a blender. Measure and add 150ml soya milk, the simmered chickpeas and nutritional yeast.
5. Blend until smooth. If needed add more water or milk to alter the consistency. Season to taste.
6. Serve with cooked pasta of choice. Accompanied with or without veg, or even top with dairy free cheese! OR use the sauce to make vegan cauliflower cheese!! #yum

Store cooled leftovers in the refrigerator for up to 3 days, or freeze for up to 2 months in ziplock bags.

Ginger Christmas Cookies (Vegan)

Before i start, let me just say.. Merry Christmas Everyone!!🎄

I wanted to make and post this recipe much sooner, but Ive been so busy working that I didn’t get the chance. But better late then never! 🙂

These cookies are simple to make, and once decorated with royal icing they look so pretty!

I added ground ginger as well as glacé ginger. This step is optional, but adding real ginger added a subtle kick to the cookies.

The recipe is easily adaptable if you’d like an alternate flavour. I also made vanilla cookies using this same recipe by using caster sugar and omitting the ground spices and adding 1 1/2 teaspoon vanilla extract instead.

I made the royal icing using aquafaba and powdered sugar. I used an electric whisk, a standard whisk can be used but will take a little longer

You will be working with one batch of icing and then adjusting the consistency.

You will need to divide the icing into two bowls, one will have thicker icing to outline the cookies. And another will be thinner icing to fill (flood) the cookies. I added more aquafaba to one bowl of the icing. I did this till the consistency was thin, but thick enough to still coat a spoon.

Once this was made i divided the mixture into various bowls and added gel food colouring.

I used a large snowflake and Christmas tree cookie cutter and alternated the decoration. You can choose simple or intricate designs! Or add sprinkles or edible glitter. The choice is yours how you decorate! :)

These Ginger Cookies are easy to make, delicious, crisp, perfectly spiced and great for a homemade Christmas gift!

**If you try this cookie recipe I’d love to know! Be sure to review it in the comment section, tag me in a photo on Instagram & use the hashtag #bakesbynaomi 🙂

Makes 16 (depending on size)

Prep 1 hour 30min

Cooks in 15minutes

Equipment

• Cookie cutters
• Piping bags
• Gel food colouring
• Toothpicks

Ingredients

The dough

• 175g plain flour
• 90g brown sugar
• 90g dairy free butter
• 2 Tbsp Milk ( i used soya)
• 1/4 tsp baking soda
• 1/4 tsp salt
• 2tbsp glace ginger
• 4 tsp ground ginger
• 1 tsp cinnamon
• 1 tsp mixed spice

The icing

• 400g icing sugar
• 7tbsp aquafaba
• Gel Food colouring

Instructions

1. First Preheat the oven to Gas 6/200C and line a baking tray with parchment paper and grease with dairy free butter. Place to one side
2. weigh the sugar and butter. Cream together in a mixing bowl.
3. In a seperate bowl or cup, mix together the ground ginger, cinnamon and mixed spice with 2 tbsp water. Mix this in with the creamed butter and sugar. Weigh and add the plain flour.
4. Using the back a spoon and a chopping board, press down on the glace ginger to turn them into a paste.
5. Add the salt, paste glacé ginger and baking soda to the flour. Stir untill all ingredients are well incorporated.
6. Add the soya milk  to the dough.Mix until the dough has combined. Add a little more milk if needed
7. Lightly dust a clean kitchen surface with plain flour. Roll out the dough fairly thin to about 1/8 inches. Dust the cutters with flour and cut individual cookies. Place on the baking tray 2 inches apart and bake for 10/15 minutes until brown and cooked through.
8. While cookies are in the oven, Weigh and sieve 400g powdered sugar. Add 7tbsp aquafaba to a seperate large clean bowl and whisk until it becomes foamy. Then add the powdered sugar and continue to whisk on high speed until thick and soft peaks have formed. This step should take no longer than 10minutes
9. Remove cookies from oven once cooked through, place on a wire rack and cool completely.
10. Separate the icing into two bowls and add 1/2 tbsp aquafaba at a time to one bowl. This will be the icing used to flood the cookies. The thicker icing should still be pipable
11. If using various food colouring separate the icing again into various bowls. Add a small amount of gel food colouring and mix till combined.
12. Spoon the icing into individual piping bags, you will need the thicker icing first. Cover the bowls of icing you are not using with clingfilm!
13. Squeeze out the air from the bag and seal the end. Using scissors cut a very small hole in the bottom corner. Use this to outline the shape of the cookies, let it set for a few minutes. Then use the thin icing to fill in the cookies. Tip: use a toothpick to even out or remove air bubbles from the icing. Decorate how you wish! 

** Depending on how many layers of icing you have on the cookies, it will take a while to dry. Leave on a baking tray, or cooling rack until set

Cookies will keep for 2/3 days but best eaten fresh. Store cookies in a airtight container. The cookie dough can be frozen for 2/3 months in a ziplock bag.

Vegan Raspberry & White Chocolate Muffins

Raspberry and white chocolate is just a perfect duo. The tart fruit and sweetness of the white chocolate compliment each other so well.

I made a simple 5 minute raspberry ‘jam’ which i marbled into the sponge. This effect is not only pretty but in each bite are variations of vanilla sponge, white chocolate & raspberry flavours !

My recipe makes a batch of 15 cakes, i used muffin sized cases. You can also freeze the cake batter, or the cakes once they are baked for a treat later on 🙂

In the few recipes I had seen, they called for whole raspberries which were added into the cake batter before baking. But for me the idea of crunching on raspberry seeds did not appeal to me at all.

I boiled frozen raspberries (fresh is fine too) with 50ml of water and used a flour sieve to remove any seeds from the mixture.

I did not add any sugar to the raspberries as the white chocolate is already very sweet! But if its too tart for your taste buds, feel free to add some! 🙂

I sieved the raspberries twice as after the first time there were still a few seeds that had gotten in the mix. I used a spoon and added additional tablespoons of water to help it go through the sieve.

I added 1 tablespoon of cake batter first, and then alternated this with 1 teaspoon of the raspberries until the muffin cases were 3/4 full. I used a skewer to incorporate the two flavours creating this marble effect.

These Raspberry & White Chocolate Muffins are perfectly sweet, delicious and are made with simple ingredients. They will definitely go down a treat!

****If you try this cake recipe I’d love to know! Be sure to review it in the comment section, tag me in a photo on Instagram & use the hashtag #bakesbynaomi 🙂

Makes 15 Muffins

Prep 20 minutes

Cooks in 20minutes

The Cake

• 300g self raising flour

• 200g sugar
• 150ml veg oil
• 200ml dairy free milk (i used soya)
• Flax egg (1 tbsp ground flaxseed/Linseed to 4 tbsp water)
• 2 tsp baking powder
• 1 1/2 tsp vanilla
• 1/4 salt
• 100g dairy free white chocolate
• 120g frozen raspberries
• 50ml water

Instructions

1. Place muffin cases in a cupcake tray and place to one side. Preheat the oven to Gas Mark 5.
2. Weigh the raspberries and 50ml water and pour into a pan. Place it on medium heat and simmer for 3/5 minutes until the raspberries have softened.
3. Take off the heat. Using a sieve over a bowl, strain the raspberry juice. Use a spoon and scrape the raspberries against the sieve to encourage it to pass through. Add a few tablespoons of water if the raspberries are too thick and will not go through the sieve. Discard the leftover seeds
4. Weigh the flour and then sugar and pour into a mixing bowl. Add the salt and baking powder, stir to combine.
5. Measure the vegetable oil, soya milk and vanilla extract and add to the bowl.
6. Mix 1tbsp ground flaxseed with 4 tbsp water. Leave for 2minutes until it resembles an egg consistency. Pour this in the bowl and stir well to incorporate all the ingredients.
7. Weigh and roughly chop the chocolate and fold into the cake mix.
8. Add 1tbsp of cake mix into each muffin case. Then add a few teaspoons of the raspberry juice. Alternate this with the cake mix. Use a skewer or teaspoon to marble the two flavours together.
9. Bake for 15/20 minutes until cooked through. Test this with a knife or skewer, if it comes out clean its cooked!
10. Serve warm or cold. Wrap cold muffins in clingfilm to retain their moisture. Best eaten within 2/3 days. Or freeze for a few months.

Vegan Coconut Loaf Cake

Lately Ive been testing a lot of new recipes, baking the same things over and over again until i get it just right! And using my family and friends to taste test them for feedback.

Well since then ive finally come up with this Coconut Loaf Cake recipe thats easy to make. Its made with simple ingredients the sponge is moist, soft, light and insanely moorish!

I topped the cake with icing sugar which i mixed with canned coconut milk and sprinkled over toasted desiccated coconut. This step is optional but toasting the coconut enhances its flavour and it brings the whole cake together.

Or simply brush the cake with dairy free milk and sprinkle coconut over the sponge in the last 10minutes of cooking

This recipe is great for coconut muffins too! All the steps are the same, just use muffin cases instead of a loaf tin and bake for 15/20minutes.

I used ground flaxseeds (aka Linseeds) as an egg replacement which i blended in my smoothie maker.

Mix the flaxseed with 4tbsp water, let it rest for a few minutes. Mix again until resembles an egg consistency

I used a tin and lined it with baking parchment paper.

****If you try this loaf cake recipe I’d love to know! Be sure to review it in the comment section, tag me in a photo on Instagram & use the hashtag #bakesbynaomi 🙂

Serves 8

Prep time 20minutes

Cooks in 50 minutes

The Coconut Loaf

• 300g self raising flour
• 250g sugar
• 200ml coconut oil
• 250ml coconut milk (canned)
• 100g desiccated coconut
• 60g raisins
• Flax egg (1 tbsp ground flaxseed to 4 tbsp water)
• 1 tsp vanilla
• 2 tsp baking powder
• 1/4 tsp salt

Icing (optional)

• 25g desiccated coconut
• 50g powdered icing sugar
• 4 tbsp full fat coconut milk (canned)

Instructions

1. Line a loaf tin with baking parchment. Preheat the oven to Gas mark 5/190C/375F
2. Weigh and sieve the flour into a large mixing bowl. Add the weighed desiccated coconut and sugar, the baking powder, salt and stir.
3. Measure the coconut milk and pour in the bowl. Measure the coconut oil in a jug, heat in a microwave until melted and add to the cake batter.
4. Mix 1tbsp ground flaxseed to 4tbsp cold water. Leave for 1minute and mix again until it resembles an egg consistency
5. Stir the flax egg in with the rest of the ingredients until everything is well combined.
6. Measure the raisins and fold into the batter. Pour into the lined loaf tin and bake for 50minutes until cooked through
7. Serve warm or cold. Store leftovers in an airtight container, or wrap in clingfilm. The cake will keep for 3/4 days but best eaten fresh!

The Icing (Optional)

1. measure desiccated coconut and pour into a frying pan. Place on medium heat until lightly toasted. This should only take a couple of minutes. Take off the heat and pour into a clean bowl and place to one side
2. Measure the icing sugar and mix with 2 tbsp canned coconut milk.
3. Using a spoon cover the cooled cake with the icing. Sprinkle the toasted coconut on top and serve.

Vegan Broccoli Spinach & Leek Quiche

I love quiche, but since becomming vegan i thought that was something i wouldnt be able to eat anymore. But boy was i wrong!

Even if your not vegan id definitely recommend making it as a healthier alternative!

Prep time for this quiche recipe is 1 hour 30minutes. But that does include 30 minutes resting and blind baking time for the pastry. But I assure you its totally worth it!

The pastry is made with wholemeal, plain flour and soya butter. To avoid the pastry shrinking in the dish while it blind bakes, it needs to rest in the fridge. Using wholemeal pastry i found that it also shrinks less than plain flour as the fibre makes is heavier.

For the egg like filling i used blended tofu and soya milk.

Important Tip: Make sure firm tofu is used! If not press the tofu the night before to remove excess water!

The first time i made this i completely forgot to press the tofu. I was left with a filling that would not set in the oven, even after 1 hour of cooking.

I used a large fluted 26cm (10inch) ceramic pie dish thats 6cm deep. A standard tart tin should work too, but you will have leftover ingredients.

You can use the leftovers to make mini breakfast quiche’s (or Frittatas using just the ‘egg’ mixture) that can be made in cupcake/muffin tins. Or simply freeze the leftover pastry and tofu mix in seperate ziplock bags 🙂

This deep dish Broccoli Spinach & Leek quiche is healthy, comforting, flavoursome and delicious. And perfect for lunch or dinner!

****If you try this quiche recipe I’d love to know! Be sure to review it in the comment section, tag me in a photo on Instagram & use the hashtag #bakesbynaomi 🙂

Serves 8

Prep 1 hr 30minutes (includes pastry resting & blind baking)

Cooks in 40minutes

The Pastry200g wholemeal flour

• 200g plain flour
• 75g soya or dairy free butter
• 4 tbsp cold water
• 1/4 tsp salt

Quiche Filling400g tofu (use firm/ or press overnight)

• 70ml soya milk
• 1 tbsp nutritional yeast
• 1 tbsp cornflour
• 1 tsp dried basil
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp Paprika

The Veg100g spinach (i used frozen but fresh is fine)

• 150g tenderstem broccoli
• 50g leeks
• 1 tbsp oil for frying (i used coconut)
• 1/2 onion
• 1/4 tsp salt
• 1/4 tsp paprika
• 1/4 tsp garlic powder

InstructionsFirst prepare the pastry. Weigh the wholemeal, plain flour and butter and pour into a large bowl. Add the salt and begin the rub the flour into the butter. As it starts coming together add the cold water a little at a time (add more if needed). The pastry should form a ball thats not sticky to touch.

1. Place the pastry in the fridge for 30 minutes to rest. Grease the pastry dish with dairy free butter and leave to one side.
2. While the pastry is resting, weigh and roughly chop the leeks and place it into a bowl. Fill the bowl with tap water and swirl the leeks to remove any dirt. Repeat 2/3 times and discard the water after each.
3. Wash and weigh the broccoli and spinach and roughly chop.
4. Chop the onion and place all the veg to one side. Heat oil in a frying pan on medium heat. Add the onion, veg, salt, garlic powder, paprika, and sauté for 5 minutes. Take off heat.
5. Preheat the oven to gas mark 6.
6. Take the pastry out the fridge and roll on a lightly floured surface to roughly 4mm thickness. Transfer to the pastry dish and cut off any excess. Use a fork to pierce small holes along the base and sides of the pastry.
7. Cover with baking parchment and baking beans (or use rice). Blind bake for 10 minutes, then take out the oven to remove the parchment & beans (be careful the beans get really HOT! ) bake for a remaining 20minutes
8. While the pastry blind bakes, measure the milk and pour into a blender. Add the pre- pressed or firm tofu. Add the nutritional yeast, cornflour, salt, basil, paprika and pepper and blend until smooth. (Taste and add more seasoning if needed)
9. Once the pastry has cooked, add half the sautéed veg to dish. Cover with the tofu mixture stir to incorporate this with the veg. Pour the rest of the veg over the tofu mix.
10. Bake for 40/50 minutes until firm and golden brown. Tip: If the pastry is browning too quickly cover with edges with foil
11. Let cool briefly & serve. Store leftovers covered in the fridge for 2/3 days

Vegan Chocolate Chip Cookie Bites

Who doesn’t love cookies, especially ones packed with chunks of chocolate and crunchy hazelnuts. This combination is a match made in heaven!

These mini cookies make a batch of 25! (Depending on the size) Yes that a lot, but the dough is perfect to keep in the freezer if you dont want to make this many.

Just use a ice cream scoop to shape individual cookies, pop them in a zip lock bag and freeze them for up to 2 months. Defrost them before use in the fridge, press down to flatten them slightly, then bake!

The first time I made this recipe I added a mixture of dairy free dark and milk chocolate, this what i had in the house at the time, but feel free to add any chocolate you fancy 🙂

You can also split the cookie dough for alternate flavours! I roughly chop the chocolate as i like bigger chunks, but you can also use chocolate chips.

Chopped hazelnuts gave the cookies a lovely crunch, but if you have a nut allergy, or simply want to miss this step thats fine. But trust me you wont regret it!

 If the ice cream scoop is sticking to the cookies, dip the scoop in plain flour and dust off the excess!

These melt in the mouth cookies are crunchy on the outside, soft on the inside, chocolatey, nutty and simply delicious !

****If you try this cookie recipe I’d love to know! Be sure to review it in the comment section, tag me in a photo on Instagram & use the hashtag #bakesbynaomi 🙂

Makes 25

Prep 30 min

Cooks in 15min

The cookie dough

• 200g plain flour
• 50g caster sugar
• 50g brown sugar
• 125g dairy free chocolate (or use chocolate chips)
• 25g hazelnuts (I used a mixture of whole & chopped)
• 150g dairy free butter
• 150ml dairy free milk (I used soya)
• 1/4 tsp bicarb soda
• 1 tbsp ground flaxseed & 4 tsp water
• 2 tsp Vanilla extract
• 1/4 tsp salt

Instructions

1. Preheat the oven to Gas 6. Line a large baking tray with parchment paper and grease with dairy free butter. Place to one side.
2. Weigh the butter and sugar, cream toegther in a mixing bowl. Sieve the weighed flour, bicarb soda into the bowl and stir.
3. In a small bowl or cup add 1 tbsp ground flaxseed and mix with 4 tbsp water untill it resembles an egg consistency. Then add this, salt and vanilla to the dough and mix till combined. The cookie dough should be quite wet.
4. Roughly chop the chocolate then add this and the hazelnuts and stir.
5. Put the bowl of cookie dough in the fridge for 15minutes to rest.
6. Then dip an ice cream scoop in plain flour and use it to shape individual cookies. Place each cookie onto the lined baking tray leaving space inbetween each cookie. Press down to flatten them.
7. Bake for 15/20 minutes untill golden brown and cooked through.
8. Serve warm or cold. Store leftovers in an airtight container or wrap in clingfilm. Cookies will keep for 3 days, but best eaten fresh!

Raspberry Banana & Mango Smoothie

Looking for a simple, sweet refreshing, nutrient-packed smoothie recipe? Look no further!

This Raspberry Banana & Mango Smoothie is made with 4 ingredients and takes minutes to prepare!

Growing up I have always been more of a vegetable person. Fruit has never been something that I would enjoy.

I remember my mum making me eat a variety of fruit as a child. Id say “im hungry” and her response would be “go and eat some fruit”.

My hatred for fruit has always been because of its texture. Banana’s are mushy, kiwi, raspberry and strawberries have bits (also known as seeds) and oranges have chewy skin. The list goes on…

As an adult I have come a very long way since then. No i still wont eat fruit, but i do love smoothies!

Tip: If your blender is small, blend the ingredients in two halfs! Do not overfill

*My blender comes with a sieve attachment to catch the pulp/seeds. But i found this would waste a lot of the fruit. Instead i used a normal flour sieve to strain the smoothie afterwards.

This recipe is easily adaptable! Protein powder can be added, vegetables, flaxseeds, chia seeds, water, dairy free milk etc.

This Raspberry Banana & Mango Smoothie is made with simple ingredients, its sweet, refreshing and nutritious!

****If you try this smoothie recipe I’d love to know! Be sure to review it in the comment section, tag me in a photo on Instagram & use the hashtag #bakesbynaomi 🙂

Serves 3

Ready in 10 minutes

Ingredients:

The Smoothie

• 2 bananas
• 200g raspberries (I used frozen)
• 1 ripe mango
• 300ml coconut water

Instructions

1. Peel and chop the bananas.
2. To peel the mango use a knife to make a shallow cut underneath the skin and peel away the skin. (the mango should be soft & peel easily).
3. Slice the mango flesh away from the stone starting from the edge. Discard the skin & stone.
4. Weigh the raspberries and place all the fruit into the blender.
5. Measure 300ml coconut water and pour over the fruit.
6. Blend until combined. Add additional coconut water if needed.
7. Optional: Place a sieve over a large jug and pour in the smoothie. Strain to remove the seeds.
8. Pour into a glass & enjoy!

Store in the fridge for 2 days, or place into the freezer in a zip lock bag for a 1-2 months.

Apple Crumble Muffins

Nothing beats homemade cakes. I made these as I was craving something sweet, but didn’t want anything too unhealthy.

I had a few apples in my fruit basket and after scouting through the rest of my baking ingredients I came up with the idea to make these delicious apple crumble muffins!

– This recipe is easily adaptable for vegans scroll to ingredient for details!

Believe it or not, this was my first time making these. The sponge itself isn’t too sweet, but the fruit balances this perfectly. I added a brown sugar glaze which is optional, this added a subtle caramel flavour.

They are moist, full of flavour and the smell of cinnamon is just heavenly. Packed with soft apple pieces, raisins and topped with crumble. Honestly, whats not to love!?

****If you try this recipe I’d love to know! Be sure to review it in the comment section, and tag me in a photo on Instagram or use the hashtag #bakesbynaomi 🙂

Makes 6-8

Ingredients:

The Muffin

• 175g self raising flour
• 90g dark brown muscovado sugar, or regular brown sugar
• 100ml vegetable oil
• 50ml milk (plant based alternative eg, soya milk)
• 1 medium egg (vegan- mix 1tsp ground flaxseeds/linseeds with 4tbsp water)
• 2 tsp baking powder
• Good pinch of salt!
• 1 tsp cinnamon
• 1 tsp vanilla extract
• 1 medium red eating apple
• 50g raisins

Tip: For an egg substitute use 1tbsp ground flaxseeds (aka linseed). They can be purchased ground, or use whole seeds and grind them in a food processor or use a Pestle & Mortar.

The Crumble

• 5 tbsp plain flour
• 3 tbsp butter (dairy free butter)
• 2 tbsp caster sugar
• 1 tbsp water

Brown sugar glaze (Optional)

• 100ml water
• 50g brown sugar

Instructions

1. Preheat the oven to 180.C/365.F/Gas 4. Put muffin cases in a cupcake tin and place to one side.
2. Sieve flour into a large bowl, then add the cinnamon, baking powder, vanilla extract, salt and brown sugar then stir.
3. Pour in the vegetable oil, milk (dairy free), and the egg ( mix 1tbsp ground flaxseed with 3tbsp water, let rest for 5min) Then mix well until everything is combined.
4. Peel, core and chop the apple into small cubes. Combine this and the raisins to the cake mixture.
5. To make the crumble topping, rub the flour, butter and sugar through your fingers to make a rough crumb.
6. Add 1 tablespoon of water to help it combine; continue rubbing the mix through your fingers until a crumble topping forms.
7. Spoon and divide the cake mixture into muffin cases and smooth the top.
8. Sprinkle the crumble over the mixture and bake for 15-20 minutes or until the cake is golden. Tip: Test the cakes are cooked by using a skewer, toothpick or knife, if it comes out clean it can come out the oven!
9. Let the muffins cool for a few minutes, and then remove them from the tins. Tip: Can be served warm or cold! – Once cool store in airtight container to lock in moisture, or wrap in clingfilm.

Optional

10. For the brown sugar glaze, pour water and brown sugar into a saucepan and place on a high heat. Let the syrup reduce to a sticky glaze.
11. Using a spoon or pastry brush, lightly cover or drizzle over the top of the muffins.

Chickpea & Tomato Soup

It autumn! And here in London the weather has been pretty glum, it’s been cold, raining and windy. Usually at this time of the year I’d drink tonnes of hot chocolate to warm me up and comfort food becomes my best friend.

But comfort food doesn’t have to mean unhealthy!

I have the perfect Chickpea and Tomato Soup recipe that’s not only hearty but simple, creamy and delicious. Guaranteed to warm you up during these cold winter months!

This is a quick recipe that’s ready in 30 minutes! Its easy to make and big on flavour. Simply sauté the chickpeas, add the stock and tomatoes, simmer and blend!

I decided to garnish the soup with croutons. I used the back slice of a seeded wholemeal loaf, which I shallow fried (can be oven baked for a healthier option). And added chili flakes and paprika for a subtle kick.

If you try this recipe I’d love to know! Be sure to review it in the comment section, and tag me in a photo on Instagram & use the hashtag #bakesbynaomi 🙂

Prep 10min

Cooks in 20min

 Serves 4

Ingredients:

The Soup

• 2 can chickpeas in water (800g)
• 1 can tomatoes 400g (whole or chopped)
• ½ onion
• ½ sweet pepper
• 300ml water
• 1 tsp vegan bouillon powder
• 1 veg stock cube (I used Kallo low salt organic Veg stock cube)
• 1 tbsp. tomato puree
• 2 garlic cloves
• 1/4 tsp sugar
• ¼ paprika
• ½ tsp pepper
• ¼ tsp salt
• 1 tbsp coconut oil for frying (can also use vegetable oil, or other substitute)

Garnishes (Optional)

• Pinch of paprika
• Chilli flakes
• Croutons

Instructions

1. Chop the onions, peppers and garlic cloves. Strain the chickpeas and discard the water, put to one side.
2. Heat a large pot on medium heat and once hot add the oil, peppers and onion. Sauté for 3/4 minutes stirring frequently.
3. Then add the chopped garlic cloves, salt and pepper and sauté until it starts to brown.
4. Pour in the drained chickpeas, canned tomato, tomato puree and 300ml water.
5. Add the paprika, sugar, vegetable stock cube, bouillon powder and stir.
6. Cover the pot and simmer on a low heat for 10/15minutes, this will allow the chickpeas to soften.
7. Taste and adjust seasoning if needed
8. Transfer the soup to a blender and puree in small batches; do not overfill the blender or pour more than half way – This avoids too much steam build up, spillages and potential burning of your hands.
9. (Or use a hand held blender) Puree until all ingredients are combined and is smooth and creamy. If too thick, adjust with more water.
10. Serve hot with or without garnishes. Store leftovers once cooled and covered in the fridge for a few days or in the freezer for 1 to 2 months in a zip lock bag.

 

Vegan Chocolate & Hazelnut Cake

This three layer Chocolate & Hazelnut cake is rich, moist and is filled with a homemade vegan ‘nutella’ centre.

I decorated this with chopped hazelnuts, dairy free chocolate buttercream and salted hazelnut brittle.

This decadent cake is another hit with chocolate lovers! And is perfect for a celebration or even for events.

*Also available as cupcakes!

To order or enquire Contact me 🙂

 

 

Vegan Wholemeal Banana Pancakes

These pancakes are perfect for breakfast or even as a healthier dessert option. They’re sugar and dairy free but nutritious, wholesome and full of flavour! This is my go-to pancake recipe it’s simple to make and once you try them, there is no going back!

*** This recipe is easily adaptable for those with gluten intolerance; just replace the regular flour with gluten free!

To make this I used a blender, it helps to combine all the ingredients especially the banana to achieve a super smooth pancake batter. It’s okay if you don’t have one, just use a bowl, a fork and mash the bananas by hand and whisk the ingredients together.

I have tried this recipe on numerous occasions and found ripe bananas give the pancakes a stronger flavour and are naturally sweeter.

I added wholemeal and plain flour, this is because wholemeal flour is heavy due to the amount of fibre it contains. The plain flour and baking powder lighten the mixture and make the pancakes fluffy. I topped the pancakes with slices of banana and maple syrup!

I used a large non-stick pan which meant I needed very little oil and cooked 2 to 3 pancakes at a time. I began pouring the batter for the second pancake after the first started to cook which prevented the pancake batter merging into one.

Tip: I used a tablespoon in a circular motion to push the batter outwards. This created an even thickness and round shape. The indicators that they are cooking are these tiny bubbles.

This recipe makes 10-12 pancakes depending on the size, perfect to share or even for breakfast food prep. If there are any leftovers, store them in the fridge for a few days or in the freezer for 1-2 months!

****If you try this recipe I’d love to know! Be sure to review it in the comment section, and tag me in a photo on Instagram #bakesbynaomi 🙂

Prep 15min/ Cooks in 30min/ Makes 10-12

Ingredients:

The Batter

• 2 bananas (ripe is best)
• 75g wholemeal flour
• 25g plain flour
• 4 tbsp oats
• 1 heap tsp baking powder
• Good pinch of salt!
• ½  tsp cinnamon
• ½  tsp mixed spice
• 150ml water
• 100ml non-dairy milk (I used soya)
• Oil for frying ( I used coconut oil)

– Tip: If you like your pancakes sweet add a few tablespoons of maple syrup or caster sugar to the batter

Toppings (Optional)

• Sliced bananas
• Maple syrup

Instructions

1. Weigh the flour and pour into the blender (or bowl) along with the oats, salt, spices and baking powder.
2. Slice the bananas (or mash by hand) and add the water and non-dairy milk
3. Blend or whisk until the batter is smooth and the ingredients are combined.
4. On medium heat prepare a frying pan with 1tbsp oil, once hot pour in the batter or spoon in 1 to 4 tbsp. As they begin to cook bubbles will appear, flip it over once the underside turns golden brown. Continue cooking until both sides are brown and cooked through, this should take 3 minutes per pancake.
5. Tip: To keep them warm transfer the pancakes onto a plate or baking sheet and place in a warm oven (120°c/248°f/Gas 2). Or boil water and pour into a heat resistant bowl, put the plate on top of the bowl, followed by another plate face down covering the pancakes.
6. Continue cooking until the batter has finished adding a little more oil to the pan to ensure the pancakes doesn’t stick!
7. Serve warm either on their own or add sliced bananas and maple syrup (optional), or any topping that your heart desires!

Liebster Award 2017

After only 2 weeks of blogging I’ve been nominated for the Liebster Award 2017! I’m very grateful for this nomination, so thank you Shana. Please check out Shana’s travel blog Travelingshana.com where she ‘experiences different cultures, architecture, and food around the world’ and shares great tips and travel ideas.

What is The Liebster Award?

Originating in Germany in 2011, the Liebster Award 2017 is an online award that is given to bloggers by other bloggers. Liebster translates to sweetest, kindest, lovely, kind, valued, endearing, and welcome. The Liebster Award recognizes new and upcoming bloggers that have the potential to grow and become successful influencers within the blogosphere.

 

10 Random Facts About Me:

1. I’m a fine art graduate
2. Im a pisces!
3. I love to bake, hoping to have a career where I can combine food and art
4. I have a bit of an obsession with flowers. They are just so pretty!
5. My favourite film is The Hunger Games series.
6. I went to the Hunger Games red carpet premier in Leicester Square (I queued for 5 hours in the rain) but managed to get Josh Hutcherson, Natalie Dormer and Liam Hemsworth’s autograph!
7. I love nature and travelling
8. I’ve visited 20 countries, my favourite holiday destination was Croatia
9. I have a pet rabbit
10. I listen to mainly pop music, soul and R&B, I’ve currently been listening to H.E.R and Sabrina Claudio on repeat

Short Interview

1. What is one place you haven’t been that is on the top of your bucket list?

I have a long list on countries on my bucket list, but I’d love to visit Yosemite National Park in California and Plitvice Lakes in Croatia. Both places look so beautiful

2. What is the most daring experience you’ve ever had? (For example: sky diving)

Well I’ve never done anything a daring as sky diving, i’m way too scared to do anything like that. I did go Sea kayaking in Dubrovnik, Croatia which had the most stunning views, and I walked down mount Snowdon in Wales.

3. What is your biggest accomplishment? 

Graduating. It was a tough 3 years but im proud of my achievements

4. What’s your biggest fear?

Spiders. I will never forget the time there was a HUGE spider on the side of my bed which I sat next to… I screamed and ended up losing it in my room. And yes I started crying, it was a very traumatic experience.

5. What’s a hidden talent you have?

I sing, and also play the guitar

6. What’s an activity, craft or sport that you want to learn how to do?

I really want to learn how to snowboard and surf, that’s also on my bucket list.

MY NOMINEES:

Milanka milankasfinefood.com/

Debbie plaindebbie.wordpress.com/

Rachael rachaelstray.blog/

Sandhya vegetarianhomestylecooking2015.wordpress.com/

Marcela photographyartplus.wordpress.com/

TASK FOR NOMINEES: 

Thank the blogger who nominated you and link back to their blog in your post.
Upload the award to your blog. It can be done as a blog or on the sidebar.
Answer the questions above.
Nominate 5 blogs who you believe deserve to receive the award.
Notify the nominated bloggers so that they can accept the award.

 

 

Triple Chocolate Cupcakes

These were a cupcake request, they have a light and moist sponge topped with chocolate buttercream.

Decorated with chocolate shavings, buttons, cookies and white chocolate ganache, they are rich and a chocolate lovers dream!

These are perfect for events and something that people of all ages will love

**** There is also a vegan and gluten free version so no one will miss out on this these delicious cakes!

– Cupcake topped with milk chocolate buttercream, a white chocolate ganache drip and mini cookie pieces.

To enquire or make an order contact me

 

Stir Fried Rice with Tofu

Vegetable stir fried rice is one of my favourite meals, its super easy to make and also healthy. So its a win win!

Since I’ve been eating less seafood and using more plant based ingredients, I have been trying to find alternate sources of protein. I came across multiple examples beans, pulses, lentils, quinoa, things im already familiar with. And tofu… that weird jelly-like tasteless substance that I tried 7 years ago which I absolutely hated.

For me tofu reminds me or Quorn pieces, not in its texture, but that it requires a lot of seasoning otherwise it just tastes like nothing. With some persuasion from my mum (who is also a fan of Tofu) I decided to give it another chance.

I pressed it to remove the excess liquid (see tips below) seasoned it properly, shallow fried it and I was so surprised, I actually liked it. It was crispy and full of flavour!

My tip is to be quite heavy handed with the seasoning! Don’t be afraid, its very hard to over season tofu.

Tofu shallow fried in coconut oil (non stick pans help too) it doesn’t stick and lose all the crispy bits, which is the best part. To make it extra crispy toss the tofu in cornstarch or flour before frying.

Tip: Tofu Pressing (overnight)

To press tofu, place it on layers of folded paper towels or clean kitchen cloth to absorb water. Place another layer on top of the tofu and put a heavy object or weight, like a iron skillet, chopping board, heavy pans,  anything so the weight can press the tofu evenly.

I usually leave this overnight, so this step needs to be done the night before you want to make the recipe. Or if firm tofu was used press for a few hours.

I made a sweet sticky tomato and garlic sauce to coat the tofu. This had a thick consistency, its important the sauce is not liquid and properly reduced. We dont want to lose that crispy coating we worked so hard to get!

The recipe

This stir fry recipe mixed with chickpeas, sauteed asparagus tips, tenderstem broccoli and brown rice is flavoursome, hearty and ready in 30 minutes!

**** If you try this recipe I’d love to know! Rate and review it in the comments, or tag me on Instagram #bakesbynaomi 🙂

Serves 3

15min prep

Cooks in 30 min

Ingredients:

The rice

• 100g asparagus tips
• 100g tenderstem broccoli
• ½ onion
• ½ red pepper
• 1 can (400g) chickpeas in water
• 250g  packet of brown microwave rice
• ½ tsp black pepper
• Pinch of salt
• 1 tsp swiss vegetable vegan bouillon powder
• Coconut oil for frying (veg oil or another preference can be used)

Tofu

• 300g tofu (I used organic Clearsprings Silken & Smooth)
• 2 pinch of salt
• ¼ tsp black pepper
• ½ tsp chilli powder
• ½ tsp dried basil
• ¼ tsp garlic powder
• Coconut oil for frying

Sticky tomato and garlic sauce

• 50ml water
• 1 tbsp tomato puree
• 1 tsp garlic puree
• 1 tbsp chilli sauce (I used lingams)
• 1 tsp brown sugar
• Pinch of salt

Instructions

1. Chop the onion and red pepper. Wash the veg, cut off the woody ends of the asparagus tips and ends of the broccoli and disgard. Cut the asparagus and broccoli in half. Drain the can of chickpeas and place to one side.
2. After the tofu has been pressed, remove the kitchen towels and the tofu place on a plate. Season each side with salt, pepper, basil, garlic and chili powder. Cut into cubed pieces ready for frying.
3. Put 1 tbsp. of coconut oil in a large frying pan and place on medium heat. Pour in chickpeas and chopped red pepper, sauté until peppers have softened.
4. Add onions and broccoli and cook for 1 minute. Then add the asparagus tips and cook for an additional 2 minutes (or untill tender, test this with a knife) – be careful not to overcook! Season with salt and pepper.
5. Pour contents of the microwave rice into the pan and add 2 tbsp water and 1 tsp of bouillon powder.
6. Mix together with the vegetables and cook for a further 1 minute. Remove the stir fried rice and veg into a serving dish, cover to keep warm.
7. With the pan still on medium heat, add 1tbsp coconut oil and fry the tofu turning it on each side until golden brown and crispy. Remove from the pan.
8. Turn up to a medium/high heat. Pour in 50ml water, chilli sauce, tomato, salt,garlic puree and brown sugar. Cook until the sauce has reduced and becomes thick.
9. Take the pan off the hob and turn off the heat. Tip back in the tofu and toss around in the sauce untill covered.
10. Serve hot with the stir fried rice, enjoy!