Avocado Muffins with Matcha Tea Icing

VEGAN – REFINED SUGAR FREE

Matcha Tea has many benefits for our beautiful bodies! The advantages to this super food would be that it is great for cleansing the body, increasing energy levels, aiding in possible weight loss, strengthening immunity, regulating metabolism and finally helping to relax and calm the mind. Originally the powder is had in tea form (i.e. as a hot drink) but that’s not always the case in my mind. Sometimes my sweet tooth gets the better of me and when in need… I bake!

On this occasion, YourTea sent me some of their certified organic green tea matcha to try out. Immediately I wanted to bake with it. Their matcha is sourced from the most superior certified organic green tea leaves from Japan; “which are steamed, dried, the leaves stripped from the stems, then ground into a fine powder. This powder, that’s matcha. Given that it contains the entire leaf, it’s not your standard green tea.”  And with nothing else added to it, I was super excited to add its unusual taste to one of my new favourite muffin recipes.  And if you are interested I will be making another matcha recipe soon using YourTea’s product. I think I am in love.

On first thought, I was going to substitute the cocoa powder inside the muffin mixture for the matcha powder, yet being a chocolate addict, I was not willing to do so. Then I thought I would just add it in to the chocolatey mixture, but I really wanted the beautiful and completely natural green colour from the tea to shine through some how. That’s when it clicked. An Icing as green as a tree to also represent the other super natural green delight hidden in the muffins…avocado.

And now I will pass this super tasty, super unique muffin recipe over to you…

What you will need:

• 1 ripe medium to large avocado
• 1 cup of plain flour
• 1/2 cup oat flour (or another 1/2 cup of plain flour**)
• 1 tsp baking powder
• 1/2 cup agave nectar (sub: maple, date or golden syrup)
• pinch of Himalayan salt
• 1/3 cup of cocoa powder
• 1/2 cup of plant based milk (soy, almond, rice…)
• 1/4 cup of sweet applesauce
• 3 tbsp melted coconut oil
• Dark chocolate chips are optional!

ICING:

• 1 sachet of Matcha Tea equivalent to:
• 200g icing sugar
• 2-3 tbsp boiling water

What to do:

Pre-heat the oven to 200 degrees.

In a food processor, add the flesh of the ripe avocado with the plant-based milk and blend. Next add in the applesauce, coconut oil and agave nectar, blend again.

In a mixing bowl, add in all the dry ingredients  and mix . (I.e the flours, baking powder, cocoa powder and salt.) Afterwards, add in the blended wet ingredients into the dry and stir until well incorporated. Stir in the chocolate chips (op). Then, equally divide the mixture into your lined muffin moulds.

Place them into your pre-heated oven and bake for 15-20 minutes or until a toothpick comes out clean. Over-baking these may cause them to be dry, so watch out!

Once the muffins are cooled, start on your matcha icing!

In a bowl, sift in the icing sugar and matcha powder. Gradually add in the boiling water whilst stirring. The water to Icing sugar ratio is often tricky, but you are looking out for  a thick but pour-able texture between the ingredients. Once done, pour over the muffins and decorate. Serve and indulge.

** The oat flour helps make the muffins that little bit more moist. But you may substitute for another 1/2 cup of plain flour.

Enjoy!

Have you got Instagram? When you re-create this dish, snap it, upload it, and tag me (@floralfoodss) so I can see your brilliant work! **

 

✧ Creamy Summer Smoothie ✧

VEGAN – GLUTEN FREE – FAT FREE – HEALTHY – REFINED SUGAR FREE

Summer calls for smoothies. They are light, tasty and perfect fun when creating all the different flavours and combinations.

My current favourites would have to be date+banana+peanut butter, Mango + passion fruit and banana + Strawberries + pear. But its always changing… However, this peachy raspberry and mango smoothie is a definite winner that I cannot stop making. The mango and the peach create a sweet summer taste when the raspberries kick in to give the sweetness of the smoothie a little bit of a tang. Adding the banana, creates a more creamy consistency before the hidden dash of cinnamon bring all the flavours out.

What you will need:

• 1 cup frozen mango
• 1 large ripe banana
• 1 large frozen peach
• dash of cinnamon
• 1 handful of frozen raspberries 
• 1 ½ to 2 cups of coconut water

What to do:

Add in all the ingredients to a high speed blender, pulse twice and then blitz. If the smoothie is a bit too thick add in more coconut water. Give it a small taste and add anything else that you may desire. Then, drink up this summer goodness.

Enjoy

FF x

Follow me on Instagram: @floralfoodss

Veg-Voyage Part 7

Previous: Veg-Voyage part 6

We stayed with our good friend Paul again at his villa in the Gold Coast. This time we debated going and doing something out of the norm, like jet-skiing or boat paragliding, but because of the grey and some-what chilly weather,  we settled on go-carting with the additional rock-climbing facility in an indoors centre. This time round, an old childhood friend joined us for the adventures.

Have you ever met a friend 6 or so years after you had last seen them? Not only that but, you had last saw them when they were 8,9 or 10 years of age? If you haven’t, its incredibly weird. Although, you have massively changed yourself, you never see it that way because everyday you take a glimpse of your growth and in the end it doesn’t evolve inside your head. But meeting some-one you would only recognise as a young child makes you question your own transformation over the past few years. What must they be thinking of your growth as you ponder about theirs? You recognise them…but you don’t. Their familiar behaviours are there, yet they are not always so noticeable because maturity and mind sets change. Like I said, it is incredibly weird yet incredibly fascinating and in the end you forget about it because initially your soul’s re-connect and there are new subjects to talk about. So that was nice.

Let me tell you, rock climbing is tiresome. Not to mention, the failure of my first go-carting games. But all-in-all, it was a load of fun. It all works up a good appetite and so we sat around the table devouring some BBQ goods. It had been a while since having a really juicy and sweet corn on the cob with lime juice and salt’n’pepper seasoning. Tasty.

In the afternoon we took a few boat rides to the shops and scooted around the block, before the sun set and we lit a fire next to the banks of the river. We all tried and tested a dairy-free coconut cookies and cream ice cream made by So Delicious and ended up covering it in a wide variety of sprinkles.

 

The following morning I caught the sunrise from the bedroom I stayed in. I sat on the bed watching as it awoke from its sleep, pondering its pure beauty that I never get to witness when I’m to tired to rise myself. Collecting its sheer colours and patterns it created through the layering clouds and thinking of its power to the Earth. So I followed it for the day. Ate breakfast outside in its light and followed it in the sky when we took off to our new destination.

Before coming down to Australia, I told myself that I wouldn’t be 100% satisfied if I did not visit Byron Bay or Brunswick Heads on my trip. I had seen many food bloggers and travel photos of the sunny seaside plus delicious looking vegan food in Byron Bay that the urge to go was increased. I also didn’t remember to much about the place even though I was told I went on many occasions. And for Brunswick Heads it was the complete opposite. It was a true gem to my younger days. The countless camping trips, swimming breaks and fish’n’chip stops we had their made the place my second home. I loved it their, so I just had to go back.

We drove to Byron stopping by the beach side and taking a stroll to the other end of the shore’s line and back. We didn’t really get into the inner hustle and bustle of the place until the next day but I was pretty content with the air of the sea for the day. And any-way, the sun was setting and we needed to plan a place to stay for the night in Brunswick only a short distance from where we were.

We were also hungry for food and had the choice between Indian or Italian. After lots of ‘I don’t minds’ and ‘its up to you’ we settled for Indian, and I’m still so happy we made Indian our choice. The food was authentically cooked, wholesome and comforting. The different flavours in each of our choices of veggie dal’s and curries were superb that even a chilli lover and his spicy lover of a daughter didn’t realise its mild taste because it was so DARN good! Not to mention the rice was perfection and the giant samosa was fantastic. We ate away…

My dad has this really cool pop-up tent (I have no idea what you call it) placed on the roof at the back of his truck. This means its easy to pick a place to stay by parking somewhere safe and setting it up in minutes. However on this night it wasn’t the case of actually setting up to go to bed, it was finding a place to park. All the new laws, fines and permits to camp made our night an enormous hassle. Also the nagging of total strangers telling us frightening stories of murder’s and police encounters  in places we just wanted to sleep for the night, wasn’t helping. It probably wasn’t great either to have two teenage girls in the back winding each other up with, most likely, fantasized killings. But in the end we settled and giggled about the experience until it was time to sleep.

 

To be continued…

*Note: I am not a professional writer. These blogs are being written from a jumbled mind of mine and so I’m sorry if there are any mistakes within the paragraphs.

MY INSTAGRAM: @floralfoodss

 

 

 

❅ Black Bean and Lentil Veggie Burger in a Portobello bun ❅

 – VEGAN – GLUTEN FREE – HEALTHY – REFINED SUGAR FREE –

Home-made veggie burgers have been a staple dish  since I can remember. My mum is the queen of burgers, so much so, it only takes her minutes to whip a few up. When asking her how she does it, she replies with: ‘I have this basic list of ingredients in my head. The soft, the binder, the pulse, the flavour…etc. Then, with whatever we have in the cupboards that fit those categories, I throw it all into a bowl, mash it up with my hands and ta-da.”

So, really I leave the creativity of burger making to her, yet this time we worked together, to create another different combination.

Now, you are probably looking at those mushrooms and going ‘ewwww…’! So, I’am going to give you my honest opinion on them. Coming from somebody who loves bread with passion, these don’t have the same sort of effect as a soft baked bun would usually have. Yet saying that, this new addition has a completely different and unique sensation. Once baked they become incredibly soft in texture which fits perfectly with the burger and added parts of the stack.  And if you are gluten intolerant, this is a perfect alternative! However, I would suggest using a knife and fork for this one.

What you will need:

• 1/2 cup lentils ( red or puy), dry
• 1 cup of black beans
• 1 1/2 tbsp tomato paste
• 1/4 cup chopped parsley and/or coriander
• 1 clove of garlic, minced
• 1/2 cup gluten free oats **
• 1 tbsp tamari (soy sauce)
• 1 tbsp tahini (or a nut butter)
• 3 tbsp gluten-free flour, chickpea flour or normal flour
• 1 heaped tsp cumin and coriander spice
• 1/2 tsp smoked paprika
• 1 tsp onion powder
• Giant Portobello Mushrooms (as many to serve)

** If you are using jumbo rolled oats, grind/pulverise them down a bit so that the mixture is not chewy.

What to do:

Cook the lentils according to the packaging description before you begin.

Preheat your oven to 200°c.

In a large mixing bowl, add the cooked and cooled lentils, beans, tomato paste and fresh herbs. Using your hands, mash the mixture through. (You could use a fork but using your hands is better). Then, add in the tahini, oats and spices. Mix through, before adding in the flour. After combining it all, the mixture should be soft and slightly sticky but not to much! If it is too sticky to handle, add more flour! If it is too dry add more lentils or tahini.

On a baking tray place your portobello mushrooms flat side down and bake in the oven for 5-10 minutes.

Heat a medium sized pan and if it is not a non-stick, add a little oil to coat. Divide your mixture into even sized amounts and roll it in between your palms to form a ball. Flatten it down slightly to create a burger shape. Pan fry each side of the burger on a medium to low heat until it is golden and cooked.

Serve with your favourite burger fillings, dips, sauces, sides and wedged in between your portobello mushrooms.

Enjoy.

FF x

 

 

❁Banana Bread Spiced Buckwheat Waffles ❁

VEGAN – GLUTEN FREE – WHEAT FREE – LOW IN FAT – HEALTHY

I do love my weekends, mainly because I have time to make some creative and delicious breakfasts which in the end I sometimes regret because they take way to long! Not like these waffles…

As this batter is all blended up in a high speed blender, it feels effortless and is done in the matter of seconds. The ingredients are also inexpensive and super healthy!

I made this recipe with no added fats from an oil, butter or nut butter to make it a really good breakfast that you could have everyday and not just as a ‘treat’.

Now, you are probably thinking: ‘this is all great but I don’t have a waffle maker…’! Well, I don’t either. But, if you are so into waffles, I fully recommend purchasing a non-stick mould of Ebay or Amazon. Mine cost me up to £2.00 including delivery! However, I would say that this recipe does taste much better prepared in a real iron waffle maker, as you get a slight crispy edge which just tops of the whole flavour of the waffle.

Enough waffling… lets get to the recipe!

What you will need:

• 1 1/2 cup gluten free rolled oats (or regular flour)
• 1/2 cup of buckwheat flour
• 1 cup water
• 1/2 cup plant based milk
• 1 medium-large fully ripe banana
• 1 tsp vanilla
• 1 tsp of cinnamon
• 1-2 tsp of natural sweetener **
• 1 tsp baking powder
• 1/4 tsp nutmeg

** this could be agave nectar, maple syrup, coconut sugar, date syrup, etc.

What to do:

Pulse the oats in your blender until you have a fine flour consistency. Doing this in a food processor, coffee grinder or purchasing oat flour will work just as good.

Next, add in the buckwheat flour, liquids and banana. Blend. Then add in the rest of the ingredients and blend once again. The batter should look like a batter of a pancake (not to thick and not to thin but in the middle). If it is to thin, add more flour. If it is to thick, add more liquid.

Pour batter into a pre-heated non-stick waffle iron and cook according to the iron’s cooking instructions.

If you are using a mould make the batter just that little bit thicker in consistency as it will take less time to cook (just not to thick!). Bake in a pre-heated oven for around 10 minutes or until they are cooked all the way through. (The time varies depending on the size of your mould.)

Top with a mixture of fruits, syrups, nuts, seeds, nut butters, coconut, etc.

ENJOY

FF x

Follow me on Instagram: FloralFoodss and tag me in your re-creations! I would love to see them :))

❀ Creamy Beetroot Dip ❀

VEGAN – GLUTEN FREE – REFINED SUGAR FREE – HEALTHY

This is a stunner.

If the colour doesn’t have you intrigued, let it be its creamy, sweet but tangy taste that’s light and full of flavour.

The recipe is super simple but will make a great impression next to a bunch of crudities, on top of a home-made veggie burger, spread inside a sandwich, accompanied by some falafel or on top of a salad.

This dip is perfect for bringing along to dinner parties or to quickly make up for a simple lunch that’s full of colour and flavour.

The dip tastes best on the day it is prepared, as well as, the following day but I’m sure it won’t be around for long, it is so good.

What you will need:

• 3 medium-large cooked beetroot
• 2 tbsp tahini
• 1/2 cup soy yoghurt **
• 1 tbsp lemon juice
• 1 large garlic clove
• 1/2 tsp cumin, ground
• 1 tsp coriander, ground
• salt to taste
• 1 tsp agave nectar (optional)

What to do:

In a food processor or high speed blender, place all of the ingredients above in the order they are listed. Change between pulsing and blending until the mixture comes together. If it is too thick add more yoghurt or tahini and if it is too liquid smooth add more beetroot.  Taste the dip and add more salt, sweetener, spices or some ground pepper to your preference.

Enjoy.

** you can use dairy yoghurt too.

Follow me on Instagram: FloralFoodss

 

Vegan Vanilla Cupcakes

Vegan cakes can often be difficult to get right.

Most can be pretty dry or crumbly, where as, others just lack in taste. The most common vegan cakes also contain bananas which usually turns the cake into a banana and something cake (e.g. Chocolate and Banana cake or Blueberry and Banana cake). Don’t get me wrong, I love banana breads, cakes, muffins and what not, but what happens when you just need to bake something simple that everyone can enjoy. You bake vanilla cupcakes of course 🙂

Vanilla cupcakes can be jazzed up with funky coloured frostings and glittery decorations or simply served next to a nice cup of tea in the afternoon. They’re great for parties or simply kept in a a tin as a little treat.

This recipe will not contain bananas, apple sauce or any of the over powerful vegan substitutes, yet they will be nice and fluffy to eat.

What you will need:

• 1 cup almond milk (or any other plant based milks)
• 1 tsp apple cider vinegar
• 1/4 cup soy yoghurt
• 3/4 cup sugar 
• 1/3 cup of oil (coconut, vegetable, etc.)
• 1 1/2 tsp of good quality vanilla extract
• 1 tsp baking powder
• 1/2 tsp bicarbonate of soda
• 1/2 tsp salt

What to do:

Pre-heat the oven to 200 °C and line a cupcake tin with cupcake cases. (I made my own with baking parchment paper)

Add the milk and vinegar into a small bowl, mixing and then leaving it for a few minutes on the side to split and curdle. Meanwhile, in a separate bowl add the sugar, vanilla and oil together whisking until combined. After, mix in the curdled milk.

Then, fold in the yoghurt. The mixture may look a little weird at this point but do not worry. Sift in the flour, baking agents and salt before mixing it all together. The batter should have no lumps and smooth.

Divide the mixture into your cupcake cases before baking in the oven for at least 20 minutes or until a toothpick poked in the middle comes out clean. Leave to cool for 5 minutes at least before devouring them all.

I topped mine with a simple icing sugar and water frosting, poppy seeds, cranberries and hazelnuts. YUM!

 

☾ Moroccan Stuffed Aubergine ☽

VEGAN – GLUTEN FREE – HEALTHY – REFINED SUGAR FREE

One word: divine

Impressing some-one with a tasty, spiced and all well healthy vegan meal? Here is one you need to test…

This dish is brilliant as the ‘main point’ on a plate with various side dishes surrounding it. I have suggested a few below but it is completely optional.

Not only is it a great dinner, this dish is also so tasty the following day. I guess its because the flavours marinate overnight which is perfect.

The serving size with dish varies on the size of the Aubergine, if you prepare side meals and how large your filling is.

The ingredients for the filling in this dish is very minimal (yet delicious) but slowly after experimenting you can add some more desirable goods. For instance a grain, bean or different vegetables.

What you will need:

• 2 medium to large aubergines/eggplant, halved lengthways
• 1/4 tsp black sesame seeds (or onion seeds)
• 1 large clove garlic, finely chopped/grated
• 1 red onion, diced
• 3/4 tsp cumin
• 1/2 tsp turmeric
• 1 tsp coriander seeds
• 1/4 tsp chilli powder (optional)
• 1/2 tsp dried mixed herbs
• 600g tomatoes
• 250 ml water
• Hemp, Flax, Olive or Sunflower oil, just a little
• Salt and Pepper, to taste
• Fresh Coriander, chopped
• Mixed Olives, quartered 
• Grain- Rice, Quinoa or Millet, cooked
• Sesame seeds to garnish, optional
• optional- Cheese (vegan or non-vegan)

What to do:

Preheat the oven to 200°C 

Place the aubergine halves on a baking tray. Score the inside flesh of the aubergine with a tip of a sharp knife. Brush the tops with a little oil and sprinkle over the black sesame/onion seeds before placing in the oven for 35-40 minutes or until the flesh is nice and soft.

Whilst this is baking, Cook the grains according to their packet instructions.With 20 minutes remaining of the aubergines cooking, heat some water or oil on a large pan over medium heat to sauté the onion, spices and garlic for 2-3 minutes. Add in the tomatoes and 1/2 of the water to the pan and simmer for 15 minutes. The tomatoes should be super soft and the water reduced. When its time, take the aubergines out of the oven and scoop out their fleshes carefully. Make sure to leave the skins whole and unbroken. Add the aubergine flesh to the tomatoes and cook for a further 7-8 minutes before adding in fresh coriander. As it reduces it may need a bit more of the water to bring it to a saucy thick consistency.

Once the filling has reduced entirely and become a sauce add in salt and pepper to taste. You may also wish to add in more quantity of spices if you like (sometimes I add in a bit more chilli, garlic powder, cumin and turmeric for a super spiced filling). Take it off the heat. At this point you have the option to stir in some of the grains to the sauce or leave it how it is and serve the grains on the side, both workout brilliantly.

Spoon the filling into the aubergines skins and sprinkle over some more fresh coriander, cheese and sesame seeds.

Enjoy x

 

❁ Spiced Apple Pie Cookies – Vegan ❁

VEGAN – GLUTEN FREE OPTION – HEALTHY

Whenever it comes to winter, I’m equipped with thousands of tea boxes ready for those days where my numb hands are in desperate need of warming. However, when it comes to a good cup of tea there is always the need of a little cookie treat as a companion.

And speaking of winter, the certain spices that I often associate for this festive season are such like cinnamon, cloves, nutmeg and ginger. Which is then the reason why we are bombarded with such goodies and indulgent treats that are loaded with these spices at this time of year. Just think of those dancing gingerbread men, those morning breakfasts of cinnamon topped porridge. The spiced mince pies at every Christmas, ginger + vegetable soups ready for defeating those flues. Funky new flavours of various spiced latte’s…well my list is never ending.

But we cannot forget the best combo of apples (which are perfect and cheap in the winter season-here in the UK) and spices which can create a bucket load of fabulous recipes. Just like a traditional warming apple pie, which everyone loves.

So lets mix it up. Lets take the traditional apple pie flavour but stick it into a healthy Vegan cookie, ready for my cuppa tea. Who is with me?

What you will need:

• 1 1/2 cups Flour – I used 1/2 cup flour 1/2 cup Brown rice Flour 1/2 cup Oat Flour*
• 2 Tbsp Rolled Oats
• 1 1/2 tsp Baking Powder
• 1 1/2 tsp Cinnamon (add more or less if desired)
• 1/2 tsp Nutmeg (optional)

• 1 Flax Egg
• 1 tbsp  Coconut oil (or vegan margarine), melted
• 1/3 cup Coconut sugar (or brown sugar)
• 2 tbsp Agave nectar, date, rice, golden or maple syrup (honey-if not vegan)
• 1 medium Sweet Red Apple, grated
• 1 tbsp Plant Based Milk (may need more)
• 1/4 tsp Himalayan Salt
• Raisins- Optional
• Chopped Walnuts – Optional

 

What to do:

Add the flour, cinnamon, nutmeg and baking powder to a bowl and mix.

In another bowl add the tablespoon of ‘milk’, syrup, coconut oil and flax egg with the himalayan salt. Stir this mixture until it is all well combined. Pour the wet mixture into the dry flour mixture. Stir, adding in the grated apple and any of the juices left from grating. If you wish to add in small chunks of apple then please do so (this is for those apple fans out there).  After, add in the rolled oats, sugar and stir in the raisins or nuts. Mix until it is a little sticky and stiff but not runny. If it is too stiff then add in some more splashes of milk or water. Sit in the fridge for 15 minutes whilst you preheat the oven to 325 F.

Line a baking tray with non-stick baking paper. Using a tablespoon take equal amounts of mixture for each cookie and press down whilst placing them on the baking sheet (but not too thin). Bake for around 15 minutes or until they are turning golden and at desirable colour + texture (e.g. if left in longer they will be more crunchy). Leave to cool for 10 minutes on the tray before placing them on a plate with a cup of tea or whatever you fancy. Then nibble away.

Enjoy x

FF

Picture by ‘typewritermonkeytaskforce’