Vegan chocolate cookie dough protein bars

One thing which i feel is missing on the market is good vegan protein bars. Or maybe it is just here inn Sweden. But either the snack/proteinbars are made from fruits and nuts or they are dry as cardboard….. or the good ones are incredibly expensive.

Of course proteinbars are just a fancy candybar the majority of times. But they are a rather good on the go snack.

I do plan to post a nutritional post with focus on proteinbars. As there is a whole bunch of mmarketing when it comes to proteinbars and many aren’t as great as you may think!

So i decided to try make my own. With a base of simple ingredients and foods you may already have at home!!! These were so easy to make and the added sea salt made such a difference!

These work great as a snack or dessert and great to have with you to school or work!

If you have 20 minutes over…. make these.

Variations:

Add some vanilla protein powder to the mix for increased protein.

You can skip the maple syrup and use dates instead.

You can swap peanut butter for tahini or another nut butter.

You can use stevia sweetened chocolate if you want to minimize the sugar content.

Recipe:

makes about 16 squares

240g chickpeas

140g oats

2tbsp peanut butter

2-3 tbsp maple syrup or 2-3 fresh dates

250g chocolate (1/2 melted, 1/2 diced)

Sea salt

Optional, add some protein powder

Also optional, make a caramel sauce and place ontop of the cookie dough base before adding the chocolate

How to:

In a food processor add the oats, chickpeas, maple syrup, pinch of salt and peanut butter. Mix until smooth.

Chop half of the chocolate into pieces. Mx into the “cookie dough”. Place the cookie dough into a baking form and spread out evenly.

Place in the freezer for 20 minutes.

In the mean time melt the chocolate on a waterbath.

Take the cookie dough out of the freezer, spred the melted chocolate on top to make an even coating. Top with some seasalt. Place in the fridge for an hour. Then once set, chop into desired pieces. Eat and enjoy!

Nutrition:

The nutrition will vary based on which ingredients you use as well as what type of chocolate and sweetener you use.

Each square has around 150kcal, 3.5g protein (if you add protein powder the protein amount will increase!). 17.7g fat and 6.9g fat.

These make for a great snack 🙌🙌

5 minute microwave cinnamonbun | Vegan

Ever just want a cinnamonbun but don’t want to have to spend 2 hours making a huge batch …. Or don’t like or want the storebought ones….? Well now I have solved that problem. A 5 minute microwave cinnnamonbun.

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Watch when I make this mugcake, HERE.

I know you may be thinking…. Is it actually good…? And the answer is yes… it is really good. However the key is to not overheat it in the microwave, because then there is a risk that the bun turns out dry and far from tasty. So better to heat 1 minute and if it needs to be baked longer, do it in 10 second intervals!

And of course, make sure you use a cup/form that can be microwaved in high heat….. don’t want your cup or form to break!!!

Just like a normal cinnamonbun, you have the dough then the cinnamon filling and ontop an icing… which is optional but does add a little extra ontop!

This is not a mugcake and maybe not a daily snack you should be consuming… but when those cinnamon cravings hit…. Make one of these!!!

Similar recipe: Vegan chocolate mugcake

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Recipe:

Ingredients:

For the dough:

6tbsp flour, around 50g  & more for when “rolling” the dough

½-1tbsp brown sugar

1/2tsp cinnamon

3/4tsp baking power

3,5tbsp plantbased milk

For the cinnamon filling:

2tbsp vegan margarine, at room temperature.

2tbsp brown sugar

1-2tsp cinnamon

For the icing:

2tbsp powdered sugar

1-2tsp plantbased milk

 

How to:

In a bowl mix together the flour, baking powder, sugar and cinnamon. Then pour in the plantbased milk and mix to form a dough. If necessary, add either more mylk or flour depending on the texture of your dough.

Form into a rectangle, or long “sausage” shape which you then flatten.

In another bowl mix together the vegan margarine, brown sugar and cinnamon. Mix until combined.

Spread the margarine mix onto the dough and then roll into a cinnamon bun.

Place in a microwaveable form or cup. Bake in the micrwaove on max heat for MAX 1 minute. If necessary, bake for another 10 seconds, but avoid overbaking as it will result in a dry cinnamonbun.

While the cinnamonbun is in the microwave, mixtogether the powdered sugar and plantbased milk. Mix to form the icing sugar.

Once the cinnamon bun is baked, place on a plate,cover with the icing sugar and eat when warm!!

And there you have your cinnamon bun in 5 minutes, warm and freshly baked!!

(Note, I would not recommend making these in advance or letting them stand too long as they can easily dry out. So make when you want one and eat when freshly baked!)

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Fluffy American pancakes | Vegan

When it comes to pancakes vs waffles, I will always choose waffles… I love the crispiness that you get from the perfect waffles. (I have a recipe for vegan waffles, HERE).

But when it comes to pancakes… I want them fluffy.

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When I was younger I used to eat these mini, store bought fluffy pancakes with Nutella and whipped cream and it was just about the best thing I knew. It was a treat that I would get once a week (or less often) and no homemade pancakes beat those store bought ones.

Though…. It has been about 15 years since I last ate those pancakes and from my memory… these are pretty close to those pancakes I ate as a child. Though of course vegan and homemade, which is much better!

The key to the fluffiness is the baking powder… without the baking powder they won’t really rise or turn out fluffy.

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You can of course add chocolate chips or maybe blueberries to the mix for some extra flavour. I just used the chocolate chips I had at home.

This recipe only requires a few simple ingredients which I am sure you all have at home.

(Note* I am sure you could “Healthify” these pancakes in some way… but let’s be honest… if you want real American pancakes you might as well just use flour and sugar as that is how American pancakes are made. So if you want other pancakes made from oatflour (recipe here) or almond flour or no flour at all (?), then you will have to find another recipe.

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If you make these pancakes, let me know what you think 😊

 

Recipe for 2 servings:

300g flour

1tbsp baking powder

2-3tbsp sugar

2 tsp vanilla sugar

250ml plantbased milk

150ml water or aquafaba

Vegan margarine to fry in.

How to:

Begin by mixing together the flour, baking powder, sugar and vanilla sugar. Then add the plantbased milk and water. Mix until well combined and you get a pancake like consistency. Note, they will be a little thicker in consistency than if making crepes or larger pancakes.

I also personally think this batter works better to make smaller, fluffier pancakes and not large ones.

Fry in some vegan margarine, around 3-4 minutes on each side.

Eat warm with some chocolate chips, vegan whipped cream and berries!!

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Try these pancakes and don’t forget to tag me on Instagram if you do!

Also, you can find some of my other pancake recipes, HERE

Stuffed and baked apples with oat crumble | Vegan

When I was filming a “ my followers deicde what I eat in a day” video for one of my snacks I had the options, fruit salad or stuffed apples. And well, I was very happy that you all voted for stuffed apples because it was something I had never tried before but wanted to.

I realised i never posted this post/recipe, but thought better late than never!

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As usual I just sort of threw together something and hoped for the best. I did a little research to see what ingredients were needed and roughly how it was made, however I had an idea of how I would make mine.

Typically the crumble requires flour along with oats. But as I didn’t have any flour at home I made the crumble just using oats, margarine, sugar and cinnamon.

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This recipe is fairly simple… however scooping out the insides of the apple does take some time and you do need to be careful to not cut yourself. So if I am honest, It is simpler to just chop up an apple and fry in some margarine, cinnamon and stevia and top with some crumble. Or to just chop the apple, coat in a little melted vegan margerine, cinnamon and stevia and add to a baking dish or small portion size dishes and then coat with the crumble. That feels like a safer and more time consuming dish and recipe.

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However, eating the whole baked apple does save dishes… sort of, hahah.

The best is to use a large apple type, sort as pink lady. Not to mention it won’t be as bitter as when you use a green apple, but those were the largest apple kind I could find.

Tips: My recommendation is to have some form of melon scooper, or other utensil which can help you scoop out the fillling of the apple.

Also note: If you do have brown sugar at home, i would recommend you use it instead of white sugar or stevia as it will give more of a caramell taste which works better with apples. When using white sugar or stevia with apples, which are already sweet, it can easily taste “too sweet”.

 Recipe:

3-4 apples

1-2tsp cinnamon

1-2tsp stevia/sweetener

Crumble:
60g oats

2-3tbsp sugar/sweetener

1tsp cinnamon

1/2tsp salt

50-80g vegan margarine, at rooms temperature. Start off with 50g and add more as necessary.

Handful of chopped walnuts

Vegan vanilla custard

 How to:

Preheat your oven to 200 degrees celsius

Begin by cutting the apples in half, then try to scoop out as much of the “inside” as possible. Place those in a bowl and place the scooped out apple halves in a baking tray.

If the scooped out apple pieces are too big for your liking, you can chop them into smaller pieces!

In the bowl with the scooped out apple pieces, pour over a little cinnamon and stevia. Mix until all the apple pieces are coated in cinnamon and stevia. Then place those apple pieces back into the apple halves. Add some chopped walnuts on top.

Begin making the oat crumble. In a bowl add the oats, stevia, cinnamon, salt and vegan margarine (preferably at rooms temperature so it is a little soft). With your hands, mix and “Press” to form into crumbles.

The mix should not be too dry but not too “buttery” either. So start off with half of the margarine and add more as necessary. Once you have formed the mix into crumbles, place ontop of the apple halves.

Bake in the oven for 20-25 minutes, or until the apples are soft and the crumble has turned golden/brown.

Best eaten warm, preferably with some vanilla ice cream or custard.

 

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Mango, banana, coconut ice cream! Soft and creamy! Refined sugar free.

It’s summer time….. well almost.

So many new ice creams available in the stores. In the past there was a choice of vanilla, strawberry or chocolate. Now there is almost half a freezer filled with just vegan ice creams in the stores.

I am all for store bought ice creams and by now you might have realized that i love trying all the new vegan products including ice cream. I have done a bunch of taste tests over the years!

However… making your own ice cream isn’t so tough and can be incredibly tasty.

One of the easiest ways to make home made “ice cream” is to just make it using frozen bananas… to make so called “nice cream”. And then you can add whatever extras and flavours you like.

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And then you can go advanced and buy an ice cream maker/churn to make super creamy and soft serve ice cream with vegan cream and sugar.

I have also made an icrea in the past with sugar and vegan cream, recipe HERE

So onto the recipe then….? 🙂

Note, you can of course skip the coconut milk/cream and just use frozen mango and banana if that is what you have at home!

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Ingredients:

2-3 frozen bananas

500g frozen mango

200ml full fat coconut milk

Wafer cones

How to:

Begin by first slicing the bananas and the placing in the freezer over the night. Note, the best is to place the banana slices in a bag so that they are easier to be mixed when you take them out of the freezer.

Then in the morning, or when the bananas are frozen take out of the freezer and defrost slightly along with the mangos. Around 10-15 minutes is enough,

In a bowl (if you are using a handmixer), otherwise place the banana slices and mango along with around 100ml coconut milk or cream into the mixer. Then mix until smooth, you might have to scrape down the sides sometimes. If necessary, add some more coconut milk.

Optional, add some vanilla or other flavouring if you want.

Don’t overmix as it can turn too warm then, but mix long enough so that it is smooth… or optional, leave some mango pieces in for extra texture.

Then place in a bowl or jar and place back into the freezer for around 30 minutes – just so that it freezes again.

Once it has gotten some time to chill, time to eat the ice cream. Either eat as it is, or add some extra toppings, or add to ice cream wafers!

The perfect refined sugar free ice cream – and great to make for children as it is sweet but doesn’t have any added sugar! And you can make a big batch and keep in the freezer, for when you crave something sweet and cold!

Note, you can switch the mango for other frozen berries, such as blueberries, raspberries, strawberries or a combo!

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