I say cool bananas a lot! “Rach, I’ve washed your favourite pair of shorts” … “Cool bananas, thanks Mamma bear!”. (Text message from friend) “I’m going to the Wednesday night CX class at the gym … see you there?” … “Cool bananas, see you then”. (On best friend’s Facebook Timeline) “Happy Birthday you Cool Banana“.
Lot’s of events in life deserve the approving phrase; Cool Bananas … and this scrummy baking creation is no exception.
Damn that title is long. But I couldn’t just say “boring old brownies”. No point of difference there. I couldn’t simply label them “raw vegan chocolate brownies” – the internet has enough of those making the rounds at the minute. I needed to add in the (nut-free) specification, because although these treats smell like they have peanut butter in them (thanks to to addition of inca inchi seeds), I assure you they don’t – hence air quoted “peanut butter”. I like the bang-for-your-buck prefix because it’s playful and sums the recipe up dandily.
Continue reading Bang-For-Your-Buck Raw Vegan Protein “Peanut Butter” Brownies (nut-free)
My new favourite food is the inca inchi seed. I am so glad that Cyndi O’Meara from Changing Habits has gone to the effort of making this delicious nutritional powerhouse available to the everyday Australian.
I don’t loosely use the term “superfood” because frankly, most real foods are “super” in their own right. However, this seed is pretty damn special, whether we dub it with the “super” label or not.
I’ve just purchased inca inchi protein powder because with my gallbladder attacks of last year putting me off virtually all animal products (nothing like almost choking on chicken and mayo salad vomit to put you off meat, eggs and oil for a while) I’m in desperate need of vegan sources of “complete” protein. I tried adding it to my pumpkin “custard” last night and it wasn’t glorious.
A few weeks ago I posted my super quick and easy “instant” gravy recipe on the Facebook page. I thought I’d better have it up on here too, as it’s such a goodie, and makes sure that not one drop of the delicious roast meat juices goes to waste.
I love baking with nuts and seeds. I’m not one for mucking about with a gazillion flours. I don’t fancy precious pantry space being taken up by 20 different flour varieties. I’m cautious of uber-starchy flours because the particles are so fine that more ends up decorating the kitchen bench than ends up in the batter.
Merry Christmas Eve Spud Muffins,
If you fancy the idea of making your own cranberry sauce or “jelly” to go with the Turkey, ham, salmon (heck, even just slathering it on organic sprouted or sourdough bread with a shite-tonne of avocado or macadamia butter if you’re veg or vegan) this year, I think you’ll appreciate the simplicity of the following recipe.
These cute little biscuits simply melt in your mouth. They hold together well, but once you bite into them are beautifully soft but not so soft that you have to “do a Monica” (from F.R.I.E.N.D.S) and eat them over the sink.
These Christmas cookies are flour-less, butter-less and egg-less. Calling upon 5 simple ingredients and 12-15 minutes in the oven. They can be whipped up when guests call in at the last minute or if you’re just really craving cookies and don’t have much patience.
They’ve been taste-tested by several family friends that aren’t used to gluten-free, dairy-free or vegan foods and they all independently – without prompting – commented on how much they liked them.
