CHAI DONUTS (vegan) – hb butter&bs!!!!!

 

DSC_0289damnnnn, 3 years. Who would’ve thought I could start something and not give up after a month??
very few people, that’s who (i’m a flighty af)
I mean, I credit my longevity to taking considerable, non helpful, non consistent, nor audience building breaks (*cough* 4 months sorry), but there could be other reasons – motivation and perseverance perhaps? Who truly knows? Definitely not me!

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Lets get to it though, chai donuts. Yum!!
These babies got a lit (thats the new ‘sick’ right? seriously, someone correct me if i’m wrong) cardamom glaze on them; but glaze or no glaze, they are truly warming, crispy on the outside while soft on the inside, and perfect in the kind of way where you feel okay eating them for breakfast (for no particular reason?) Lets break the societal construct of acceptable breakfast foods guys!!
starting here:
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VEGAN CHAI DONUTS

makes: 6-9 (depending on size)

ingredients:

200g plain flour
1/2tsp fine salt
1/2tsp cinnamon
pinch each of: nutmeg, cloves, ginger (or large pinch of mixed spice)
3/2tsp dry active yeast 
2T light brown sugar
160ml dairy free milk
1-2 chai tea bags
glaze: about 1 1/2 cups icing sugar, a pinch of ground cardamom, and a little water to the thickness you desire. It shouldn’t be runny, but you can add more or less water (or icing sugar) depending on if you want a glaze or more of an iced topping.

method:

Mix together the flour, salt and spices in a bowl, and make a well in the middle.
Warm the milk up till lukewarm and brew the teabag/s in it for about 4-5 minutes (or stir vigorously like me if you’re impatient)
Whisk together the yeast, sugar and chai milk and let sit for 10 minutes till frothy.
Once frothy, mx the wet into the dry until a ball forms, then knead for 10minutes.
In a warm spot, let the dough prove, covered, for about an hour
Once proved, roll out the dough until about an inch or so thick and cut out into 6-9 rings. Alternatively, separate dough into as many balls you would like donuts, then flatten slightly for hole-less donuts.
Let these shapes rise for another half hour in a warm spot.
Once risen again, heat up a neutral oil to a medium-high heat in a pot or pan (a few inches thick, so donuts can be at least half submerged).
Get frying! if a small piece of bread can fry and bubble quickly without burning too soon, you’re good dude. Place 2-3 donuts at a time (depending on the size of your pan) and fry for about 2-3 minutes either side until golden brown and cooked through.
As donuts are done cooking, drain on a cooling rack to remove excess oil.
Finally, glaze! Dip the donuts in your glaze to coat and let sit on the cooling rack a further 5 minutes to set before serving (or not…..)
Enjoy dudes!

vegan french toast

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Guess who’s back? Back again…..

After a extremely long hiatus due to a real dry patch in the motivation/inspiration departments, ya girl’s back with something worth the wait my friends!

french toast.DSC_0220aka pure bliss – to make and eat because this is so easy!

And vegan! From a french toast lover there are no compromises here.

u don’t need the eggs people!DSC_0215also bonus this comes with a video as u deserve more from me after almost 3 months. I’m inviting you to the world of my poor quality YouTube channel – this is the only video i don’t regret uploading! (lets not speak too soon tho cause its the first day and i’m bound to self deprecate within a weeks time lol)

um but yeah. this is delicious (creamy, crispy, melt in yo mouth).

Watch the video, make the food, devour the food. Enjoy!

Vegan French Toast

enough for 6-8 medium-thick slices
ingredients:
6-8 slices crusty bread
2 cups dairy-free milk (i used soy)
2T chia seeds (can also use flax)
1tsp cinnamon
1tsp vanilla
2T sugar (or other sweetener)
pinch of salt
method:
Whisk together all the ingredients but the bread (obviously haha)
Let the mixture sit for 15 minutes, for the chia seeds to thicken the mixture a little
Soak the bread slices in the mix for a few seconds either side
Fry the slices on a non-stick, lightly greased pan on medium heat – about 1-2 mins either side or until golden brown (you can also put the slices in the oven at 220ºC for 5  minutes if you like a crispier crust)
Finally, serve the toast with fresh fruit, syrup, whipped cream, nut butter, seeds etc. or just plain ‘ol icing sugar (ma fave)

chocolate chunk cookies (vegan, gf)

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These, are a successful experiment. A repeated experiment, and a repeatedly successful, enjoyable experiment.

I say this, but really, they’re chocolate chip cookies and i don’t see why they wouldn’t be enjoyable. Except they’re gluten free, dairy free and vegan – and still fab! Who said classic is always best?

DSC_0155If gooey insides are you’re thing, i apologise. However what these cookies do have going for them is a wonderfully crispy exterior, a slightly chewy centre, big melty pockets of rich chocolate and heaps of flavour. The almond complements the darkness of the chocolate while the coconut adds a lightness to these morsels of yum.

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 Chocolate Chunk Cookies (gf, vegan)

makes: 12
Ingredients:
75g almonds, ground
50g dried coconut, ground          }   or almond, coconut & oat flour
75g oats, ground
1/2tsp baking powder
good pinch of salt
1/4tsp cinnamon
50g light brown sugar
25g liquid sweetener (maple/carob/coconut syrup? honey?)
1½T vegetable oil
2tsp chia seeds + 2T water (mix and let sit to make a chia “egg”)
75g dark chocolate chunks [about ½ cup]
Method:
mix together all your dry ingredients in a medium mixing bowl (almond, coconut + oat flour, baking powder, salt & cinnamon)
whisk together all wet ingredients (brown sugar, liquid sweetener, oil & chia “egg”)
combine wet and dry until a mould-able dough forms, with a little patience it will form even if it seems too dry at first, however adding a little water or dairy-free milk may help the process if needed
chop up your dark chocolate if need be so, and mix into the dough until evenly distributed
form your cookie dough into 12 even balls and place on a large, lined baking tray
flatten out each ball into a round (you can optionally sprinkle them with a little sea salt here (yum!))
place into the oven and bake for around 10 minutes, or until very slightly spread out and golden brown on top.
let cool for 5-10 minutes before eating so they can hold their shape – still best eaten warm though while the chocolate is still melty!

enjoy!

Middle Eastern Rice

 

DSC_0150Yo. This may be one of the most ridiculously easy dishes/side dishes.  Personally I’ve always just eaten rice plain as a side dish or maybe stir fried. Rice has never really been much more than that in my household, although after being inspired by various restaurant dishes, i decided it was time i take my rice up a notch. And let me tell you, this is absolutely fantabulous as a side, but I think if you were to add even more veggies or legumes (pepper, carrot, kidney beans) it would make a star dish all on it’s own.

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I think what makes it so fab is the complementary mixes between the fragrant spices and the sweet ring raisins/sultanas; they bring out the flavours in each other. Also: I used sultanas and raisins in this, because it’s what I had, however dates, dried cranberries and even dried apricot would be so delicious here too.
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Middle Eastern Rice

serves: 4 (as a side), 2 as a main
Ingredients:
300g basmati rice (i use 1:1 brown:white) – can also use quick rice
2tsp olive oil
1 onion
2-3 garlic cloves
75g/1/2 cup raisins (sultanas, dates, cranberries, apricots…..)
spices: cumin, coriander, paprika, black pepper, cinnamon, aniseed, salt
Method:
Get your rice cooking according to  packet instructions, this should take anywhere from 15-30mins unless using quick/pre-cooked rice
Chop up your onion and garlic.
Rough chop your dried fruit – especially if using dates or apricots.
Sautee your onion in a pan with olive oil until translucent and just beginning to brown, then add the garlic and fruit and sautee until the garlic is fragrant.
Add the spices to taste – as a guideline, you will probably need more cumin, coriander and paprika then pepper, cinnamon or aniseed. Salt should definitely just be to taste.
Quickly toss your rice with this mix to thoroughly coat, then serve with a squeeze of lemon.

HOW TO: Breakfast Bowl

DSC_0013well would you look at that! guess who bought their self a new camera? guess who ACTUALLY MADE A PURCHASE.

DSC_0017wowowowow. HAPPY NEW YEAR btw GUYS!

I’m not going to lie and be falsely positive right now – let’s be honest, January’s are kinda sucky. But, it’s almost over and I’ve let the lack of motivation control me for most of the month, so might as well be productive once before it’s over. SO, I’ve now got a brand new, spanking, old looking piece of wood to photograph on – and it’s fab.

That’s pretty much all the news guys, so hope you’re all having a good day!

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New year, new me posts. Here’s a quick ‘how to’ for the new year. These bowls are so easy, good for you and damn high in fibre which is grrrrreat!
Breakfast (or whatever) is served dude.

HOW TO: Breakfast Bowl

*serves 1
Ingredients:
1 banana, frozen
1-2 handfuls of fruit of choice, frozen
3-4T juice, milk, water etc.
optional: greens, chia seeds, super food powders
TO TOP: fruit, nuts, seeds, granola, dried fruit
Method:
blitz together the banana and fruit in a blender of food processor until it forms a soft serve consistency. This will probably require scraping down the sides a few times and possibly a little liquid to keep the mixture moving – keep going though, you’ll get there.
scoop the soft serve into a bowl and top with whatever you’re feeling, a good combination textures is good; juicy, soft, crunchy, chewy.
enjoy!

 

Madeira Cake w/ Spiced Pumpkin Ripple

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HAPPY BLOGIVERSARY TO ME! ANOTHER YEAR!
This is kinda a big deal guys. I’m 2 years old today :’) Right now Mrs Thompson from year 4 would probably be in awe due to my constant inability to carry on with anything I start. Usually I “quit everything [i] do.”
Now that sounds petty of me and it probably is. It is a little bit true though. I’m a very flighty person and I get bored very easily. I’m also a hardcore pessimist and look for reasons  not to continue things. And I’m lazy. So basically what I’m trying to say is that although I’m inconsistent and I may not have a huge following to pressure me into it, I’ve stuck this out for 2 whole years and to me that’s quite an achievement.
Should have put that in the achievements section on my college application. I don’t think leaving it blank was a good idea. (dw that’s uk college, not uni; what a disaster that would be)

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OK so onto what I’ve made to c-e-l-e-b-r-a-t-e!
Usually, I’m not a huge fan of cake. Not because it’s bad, but because there’s so many other cooler things out there. However, I had a bundt pan sitting around that needed to be loved and Madeira cake is so simple and such a great base to adapt. It’s the perfect accompaniment to a cup of tea or coffee (or a glass of Madeira wine).
And to adapt, I thought I’d give a nod to the autumn season and the craze over pumpkin spice that has inevitably hit us again. The cake is firm, but with a lovely soft crumb, and the ripple is one of only 3 ingredients that can be baked right in – aka for those who literally have no time for cutting cakes in half because that would be a disaster.
And finally this beauty of a cake is topped with a simple sugar glaze and scattered with pumpkin seeds that I definitely did not burn the first time round and then give up and mix with raw seeds. Of course not.
Jokes aside (are they really jokes though? more like just desperate sarcasm really), thanks guys. You’re totally rad for following me. Now make the cake and tell me its good. Massage my ego pls. Seriously though this cake is YUMMY and look how pretty it is too!?
note: the madeira cake alone is adapted from pomegranate days

Madeira Bundt w/ Spiced Pumpkin Ripple

serves: 16

Ingredients:

Cake:
260g salted butter
130g light brown sugar
130g demarera sugar (can blitz to make finer)
5 medium eggs
400g plain flour
2tsp baking powder
1/2tsp salt
80ml boiling water

Spiced Pumpkin Ripple:
175g pumpkin puree
100g light brown sugar
1T cinnamon
optional: 1/4tsp nutmeg

Topping:
150g icing sugar
a little milk
– roasted pumpkin seeds

Method:

– pre-heat oven to gas mark 4/180 & grease (and flour) your bundt pan
– in a mixing bowl, beat together the butter and sugar until light and creamy
– in a smaller bowl, sift together the flour, baking powder and salt
– beat the eggs into the butter sugar mixture 1 at a time (add a little flour after an egg if the mixture begins to curdle) – until all are combined and the mix is smooth
– add the flour mixture and stir just until everything is well combined
– quickly beat in the water until everything is smooth again
– pour half the mix into the bundt pan and spread out till even
– set cake mix aside and in another small bowl, mix together the ingredients for the filling
– pour the filling mix into the bundt pan on top of the cake mix, spreading over evenly
– glob the remaining cake mix on top now and spread over gently (the mix is quite thick) until the top is smooth
– bake the cake in the middle of the oven for 50-60 minutes until the top is golden brown and a skewer comes out clean
– let the cake cool for 10-15 minutes in the tin/mold then flip out onto a cooling rack and leave until the cake is completely cool before icing (about 30 mins)

– to glaze: mix together the icing sugar and a little milk – the icing should be very thick but spreadable and pour-able. Pour it in blobs over the top of the cake and spread over, letting the glaze dribble down a little on the sides. While the glaze is still wet, scatter over the pumpkin seeds and the let the glaze set until hard; or enjoy straight away, whatever suits you

enjoy!

BROWNIES (naturally gluten free)

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This may just be the best brownies I’ve ever had. If you’re looking for simple gooey but fudgy but also somehow melt in the mouth along side a crackly top and a rich chocolate flavour brownie, then you’ve come to the right place.

That may not be exactly what you’d specify if you were searching for a brownie recipe but if you read that back to yourself im sure you’ll see that its exactly what you want. if it isn;t then who are you!? Please tell me you’re not one of those people who likes cakey brownies? I mean i can appreciate cake as a separate entity, but that property is not something i look for in a brownie.

Just had to put it out there.

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These are also gluten free! I by no means avoid gluten (whether i should or shouldn’t isn’t a question i ask myself because PASTA; also pizza.) However, i would never overlook a recipe just because it is gluten free. I could be missing out on a world of enjoyment! The only time a classic recipe like brownies isn’t that great is when its trying to be something its not.
For example ,avocados in brownies to make them gluten free? I don’t know what you’re trying to do there? I could wrong but if you set your expectations on an avocado brownie to taste like a regular brownie, you’re just setting yourself up for disappointment. It could be good as a weird chocolate avocado thing (maybe). But as a brownie? Nah.

Aside from all that ramble, these brownies pretty much just use cornflour(starch?) in place of regular flour, which yields a much fudgier, and overall gooier texture. You can kinda overcook these brownies a little and you’ll still be safe. Yay for being able to mess up! Personally, if i have to bake anything for more than 20 minutes, there’s a very high chance i will forget about them and not her the bell telling me they’re finished. I’m always zoning out and it’s probably not safe but hey.

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Anyway, BROWNIES. probably one of my favourite things.

BROWNIES

Makes: 9 (kinda big)
Ingredients:
300g/10oz chocolate (i usually go half dark half milk)
90g/6T butter
75g/6T light soft brown sugar
75g /6Tgranulated white sugar
3 medium eggs
1tsp vanilla extract
pinch of instant coffee powder
25g/3T cocoa
40g/packed 1/3cup cornflour
1/2tsp salt
Method:
pre-heat your oven to gas mark 4/180°C
chop up the butter and place in a medium sauce pan or microwave safe bowl.
break or chop up your chocolate and add to the butter.
on a medium heat in the saucepan, melt the chocolate and butter, stirring always until they are combined and silky (or microwave 2 minutes
and stir thoroughly if using a bowl).
add the sugar into the melted chocolate and butter and stir until smooth (the excess heat should dissolve the sugar a little)
stir in the vanilla.
in a small bowl, whisk together all the leftover (dry) ingredients.
chuck the dry into the wet ingredients and stir until just combined (no lumps though)
bake for 20-25 minutes – a skewer test should come out moist (maybe a little mix) but not too wet.
let cool for 5-10 minutes before serving.