Banana Bread | Livia's | Vegan + Refined sugar free

Another bit of recipe development and styling work for Livia’s (formerly Livia’s Kitchen) from a few months ago. I was asked to develop 3 vegan and refined sugar free recipes as part of a collaboration with Boots, this banana bread being a personal favourite.

Although I am not vegan myself I really enjoy the challenge of creating plant based recipes. Baking without dairy, eggs or refined sugars requires you to approach the process in a completely different way and discover new ways to replicate the flavours and textures that these ingredients bring to a recipe.

If you can’t get your hands on the Livia’s Brownie Nugglets simply sub in some more dark chocolate.


Banana Bread (Vegan + refined sugar free)

Ingredients;

3 Overripe bananas 60g Coconut oil, melted (or Rapeseed oil) 80g Coconut sugar 100ml Almond milk (or other plant based milk) 200g Oat flour 1 tsp Baking powder 65g Pecans, chopped 125g Vegan dark chocolate (I use Bournville) 2 packs Raw chocolate brownie Nugglets, chopped in half

Method;

  1. Preheat the oven to 180ºC and grease and line a loaf tin with baking paper.

  2. Mash the bananas in a large mixing bowl, leaving a few larger lumps. Add the coconut oil, coconut sugar and almond milk and mix together.

  3. Add the oat flour, baking powder, 50g of the pecans, 100g of the dark chocolate and 1 pack of raw chocolate brownie nugglets and fold together gently until just combined.

  4. Tip into the prepared tin and scatter over the remaining pecans, chocolate and Nugglets. Bake for 40-45 minutes until golden and risen.



Stop Motion Food Styling | Yula Energy Drinks

A fun project with Tinderflint for Yula Energy Drinks creating a series of stop motion videos for the launch of their new energy drink range.

This is one of my favourites from the series, 3000 guarana berries carefully arranged by myself and stop motion goddess Irida Zhonga.

You can see the final video below along with a few BTS pics.

Credits;

Director - Irida Zhonga Producer - Becky Griffiths @ Tinderflint DOP/Stills Photographer - Jeremy Wright Food Stylist - Jen Rich

Plant Powered Food Swaps | WK Kellogg

Some food styling and recipe development work for WK Kellogg as part of their social media campaign for their new plant based granolas, filmed with Tinderflint.

Here I developed 3 recipes to encourage people to make plant based swaps in their diet, a soy mince bolognese, pulled BBQ jackfruit and a bean burger. The final video can be seen below.

Tips for going plant powered | WK Kellogg

Another project with Tinderflint for WK Kellogg as part of their social media campaign to support the launch of their plant based granolas.

This time I was asked to create recipes to illustrate their tips for going plant based;

  1. Take baby steps - Start with meat free Mondays (vegan tacos)

  2. Don’t go alone - Buddy up with a friend (smoothie bowls)

  3. Prep your meals - Plan your week in advance (lunchbox ideas)

You can see the final campaign video below.

Peanut Butter + Raspberry Crumble Squares | Livia's

A bit of recipe development and styling work for Livia’s (formerly Livia’s Kitchen) from a few months back. I was asked to develop 3 vegan and refined sugar free recipes as part of a collaboration with Boots and this variation on a classic flapjack has a nice fruity twist.

Although I am not vegan myself I really enjoy the challenge of creating plant based recipes. Baking without dairy, eggs or refined sugars requires you to approach the process in a completely different way and discover new ways to replicate the flavours and textures that these ingredients bring to a recipe.

Peanut Butter + Raspberry Crumble Squares (Vegan + refined sugar free)

Ingredients;

For the raspberry jam; 300g frozen raspberries 2 tbsp maple syrup 6 tbsp Chia seeds

For the flapjack; 45g coconut oil 200g smooth peanut butter 250ml maple syrup 400g jumbo rolled oats Pinch of salt

For the crumble topping; 50g jumbo rolled oats 25g porridge oats 50ml maple syrup 2 tbsp coconut oil, melted

Method;

  1. Preheat the oven to 180ºC and line a 10x8” deep baking tray with baking parchment.

  2. Begin by making the jam. Add the raspberries and maple syrup into a saucepan and place over a medium heat, stirring regularly, until the raspberries have cooked down. Use the back of a spoon to crush any bigger raspberries if needed. Mix in the chia seeds and simmer for a few minutes until thickened, then take off the heat and set aside.

  3. To make the flapjack start by melting the coconut oil and peanut butter together over a medium heat. Remove from the heat, add the maple syrup and stir until completely blended together. Add the oats and salt and stir until the oats are evenly coated. Tip the flapjack mixture into the prepared tin and press it down firmly into an even layer. 

  4. Tip all of the crumble ingredients into a mixing bowl and stir together until everything is evenly coated and starts to clump together.

  5. Spoon the jam onto the flapjack and smooth out into an even layer. Sprinkle over the crumble topping and bake for 35 minutes. Allow to cool before cutting into squares. 

Unicorn Cupcakes | Kellogg's

A fun little recipe today for Kellogg’s Rice Krispies as part of a reactive social media campaign shot with Tinderflint

The recipe is quite long but don’t be intimidated, there isn’t any difficult techniques in there, just quite a few stages. Perfect for a children’s party, they’ll be worth the effort for the smiles they create!

Unicorn Cupcakes

Ingredients;

Cupcakes;

150g unsalted butter, softened 150g caster sugar 3 medium eggs 1 tsp vanilla extract 150g self raising flour, sifted 2 tbsp milk 35g Rice Krispies

Buttercream;

150g unsalted butter, softened 350g icing sugar, sifted 3-4 tbsp milk Blue food colouring gel Pink food colouring gel Purple food colouring gel

Filling;

25g pink and purple sprinkles 25g Rice Krispies 5g freeze dried raspberries

Decorations;

125g white fondant icing Edible gold paint Edible pink paint Edible gold glitter Rice Krispies for sprinkling

Makes 12

Method;

To make the cupcakes;

  1. Preheat the oven to 170ºC and line a 12 hole muffin tin with gold foil cases.

  2. Beat the butter in a stand mixer or with a handheld electric whisk until pale and smooth. Add the sugar and beat again until light and fluffy. Add the eggs, one at a time, beating thoroughly between each addition, then add the vanilla and beat again.

  3. Add the flour and gently fold in until just mixed in, then add the milk and stir gently into a smooth batter. Finally, fold in the Rice Krispies, being careful not to crush them too much.

  4. Spoon the batter into the prepared muffin tin and bake for 15-20 minutes or until golden and the sponge springs back when lightly pressed. Leave to cool in the tin for 10 minutes then transfer to a wire rack to cool completely.

To make the unicorn horns;

  1. Take a 2cm ball of fondant and roll it into a sausage shape about 10cm long, tapering the ends so that it is thicker in the centre. Fold in half, bringing the thin ends together, press gently to seal them at the top then twist together to create a horn shape. Trim off the excess to leave you with a 4cm horn. Push a tooth pick through the base of the horn to help support it in the cupcake later. Leave to harden for 30 minutes before decorating.

  2. Once the horns have hardened, paint with edible gold paint and dust with edible gold glitter.

To make the unicorn ears;

  1. Take a pea sized piece of fondant and roll into a ball. Press down into a thin disc, about 2mm thick and 2cm wide. Paint the centre with edible pink paint, leaving a border of white around the edge. Pinch each end together gently to create an ear shape and leave to harden for 30 minutes.

To make the Rice Krispie sprinkle filling;

  1. Mix together the sprinkles, Rice Krispies and freeze dried raspberries.

To make the buttercream;

  1. Beat the butter in a stand mixer or with a handheld electric whisk for 5 minutes or until very soft and pale, then add the icing sugar, a quarter at a time and continue to beat for 5-10 minutes until smooth and almost white.

  2. Divide the buttercream evenly between 3 bowls and add the food colourings, a drop at a time, until you reach the desired vibrancy of each colour.

  3. Lay a large piece of cling film out on your worktop and spoon the blue icing horizontally along the centre of the clingfilm, about 4cm thick and 25cm long. Repeat with the pink and purple icing, spooning each alongside the blue icing to create 3 rows of icing. Lift up the edge of the clingfilm closest to you and pull it gently up and over the icing, rolling it into a sausage shape. Continue rolling so the icing is completely encased. Trim off any excess cling film at the end and slide it into a large piping bag fitted with a star nozzle.

To decorate;

  1. Once the cupcakes are completely cooled, use a small knife to cut a small circle out of the centre of each cake, then trim the cut piece so you are left with a disc of cake. Fill each hole with the Rice Krispie sprinkle mix and top with the cake discs to seal it in.

  2. Pipe a swirl of buttercream onto each cupcake and sprinkle over the Rice Krispies to coat the icing.

  3. Pipe another swirl of icing over this then insert the horns and ears. Finish with a final dusting of edible gold glitter.

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