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.



Coconut + Almond Ice 'creams' (Vegan) | Livia's

There’s a heat wave a’coming in the UK and I’m stocking the freezer with various frozen snacks for the occasion. In true Brit style we are planning on making the most of the sunshine - BBQing all our meals, drinking copious amounts of gin and most likely complaining that it’s too hot.

We have friends coming at the weekend, one of whom is vegan so I thought I’d take the opportunity to whip up a batch of these coconut and almond butter ice ‘creams’. I originally wrote the recipe for a job with Livia’s and they are a great vegan and refined sugar free alternative to ice cream and super easy to make. The almond butter goes a very pleasing chewy texture once frozen and works brilliantly with the creamy coconut base.

If you don’t have a popsicle mould you could layer it in the same way in a loaf tin or Tupperware and serve it in scoops instead.


Coconut + Almond Butter Ice’creams’

Ingredients

1 400ml Can coconut milk 1 tsp Vanilla bean paste 125ml Maple syrup 100g Almond butter

To decorate (optional)

75g dark chocolate⁠
1 Digestive biscuit

You will need a popsicle mould and 8 sticks⁠

Method;

  1. Whisk together the coconut milk, vanilla and 60ml of maple syrup.⁠

  2. Pour the mixture into the popsicle moulds to a quarter full and freeze for 20 mins.

  3. Mix the remaining 65g of maple syrup with the almond butter and spoon into the⁠
    moulds on top of the coconut layer. Reserve half of the almond butter mixture for the⁠
    next layer

  4. Pour a little more coconut mixture in so they are 2/3 full and place back in the freezer⁠
    for another 20 mins.⁠

  5. Repeat the process again, layering the almond butter first and finishing with the⁠
    coconut, until the moulds are full.

  6. Insert your popsicle sticks and freeze for a minimum of 4 hours, preferably overnight.

To decorate (optional);

  1. Melt the dark chocolate and blitz or bash the biscuit to a coarse crumb.

  2. Remove the popsicles from their moulds, drizzle with the dark chocolate and sprinkle⁠
    over the cookie crumb.

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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.

The Ultimate Chilli (incl. Vegetarian + Vegan Alternatives)

I love me some Mexican food and I wanted to share my go to chilli recipe, great on nachos, tacos, burritos…you get the idea. There’s nothing groundbreaking about this recipe, in fact it’s pretty darn basic, but that’s why I love it. The success of this chilli isn’t about a long list of ingredients or snazzy techniques, it’s having the patience to cook the few ingredients slowly to bring out their best flavours. It’s actually my husband’s recipe and I’m generally not allowed to get involved, so I’ve also included my own vegan chilli recipe in case beef isn’t your jam.

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I’ve served the vegan bean chilli here on nachos and it’s just as delicious as it’s meaty counterpart - and I don’t say that lightly, like when someone eats a sweet potato brownie and says it’s better than a normal brownie…it’s not Susan, you’re lying, or you’ve never eaten a proper chocolate brownie - this chilli is legit, really tasty!

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Chilli Con Carne

Ingredients;

2 x 400g tins mixed beans (i.e. pinto, black eyed, chick peas, haricot, lima, borlotti, cannellini) 2 tbsp Olive oil 500g Ribeye steak (or any other beef cut) 2 White onions, finely chopped 2 Garlic cloves, finely chopped 2 Red chillis, finely chopped 3 x 400g tins chopped tomatoes Salt + Pepper

Serves 6

Method;

  1. Preheat oven to 140ºC. Drain the beans and tip into a bowl of cold water then leave to one side whilst you prepare the chilli.

  2. Heat the oil in a large, cast iron casserole dish (or something heavy based and lidded) over a low heat. Add the garlic to the pan and cook gently, being careful not to let it burn. After a couple of minutes the garlic should have taken on some colour, you can now add the onion and chilli - if you don’t like things too hot, omit the seeds at this stage and add a pinch of dried chilli flakes instead for a milder heat. Stir everything together and leave to cook over a low heat whilst you prepare the meat.

  3. Place the steak onto a chopping board and chop into rough pieces then add a good pinch of salt and pepper. Continue chopping into fine chunks.

  4. The onions, garlic and chilli should now be soft and golden. With a wooden spoon, push the vegetables to one side of the pan and turn the heat up to high. Once hot, add the beef to the clear space in the pan and leave to brown. Be careful not to move the meat too soon, it’ll stick and tear, the meat will release itself after a minute or so. Once you have a good amount of colour on all of the meat turn the heat down low. Drain the beans and add to the pan then stir everything together. Throw in the tinned tomatoes and bring to a simmer, pop the lid on and cook in the preheated oven for 4 hours (2 hours minimum).

  5. Halfway through cooking, take it out of the oven and give it a good stir through and if you feel it’s looking a bit dry, add a little water. Once cooked, taste for seasoning and add salt as needed.

Note; If you are preparing the chilli ahead of time, allow to cool to room temperature before refrigerating or freezing. It will keep for 5 days in the fridge or up to 3 months in the freezer.

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mixed bean chilli (Vegan)

Ingredients;

2 x 400g tins mixed beans (i.e. pinto, black eyed, chick peas, haricot, lima, borlotti, cannellini) 2 tbsp Olive oil 2 Garlic cloves, finely chopped 2 Red onions, finely chopped 1 Red chilli, finely chopped 1 tbsp Cajun spice 200g Cherry tomatoes (mixed colours if you can get them), quartered 1 x 400g tin chopped tomatoes 1 tbsp Tomato puree 1 tsp Soft brown sugar Salt, to taste 125g Fresh spinach

Serves 4

Method;

  1. Drain the beans and tip into a bowl of cold water then leave to one side whilst you prepare the chilli.

  2. Heat the oil in a large, heavy based pan over a low heat. Add the garlic to the pan and cook gently for a couple of minutes, being careful not to let it burn. Once the garlic has taken on some colour, add the onion, chilli and cajun spice, give everything a good stir then leave to cook over a low heat until the onions are soft and golden, about 5 minutes or so.

  3. Drain the beans and add to the pan, along with the fresh tomatoes. Stir then leave to cook for a few minutes until the tomatoes have softened. Now add the tinned tomatoes, tomato puree, sugar and a generous pinch of salt. Stir then cover with a lid and simmer on a low heat for 15-20 minutes. Check on it half way through and add a drop of water if it’s looking a bit dry.

  4. Stir the spinach into the chilli and cook for a few more minutes until the spinach has wilted. Taste for seasoning and add salt to taste.

Tip;

This chilli freezes well but if you wish to do so I would recommend omitting the spinach when you first cook it and adding it in when you reheat the chilli for serving.

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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.