Nourishing your body does not need to be complicated. Listen inwards, focus on real ingredients from the Earth, and take a balanced approach. In saying that, we all crave sweets sometimes, or on a daily basis! These three recipes have been created in alignment with this philosophy; they are all delicious, plant-based, refined sugar free and sneak in a serving of fruit/veg! You’ll find zucchini, banana and pumpkin hidden in these wholesome recipes, so without further ado, have a scroll through and see what tickles your taste buds!
Chocolate Chip Banana Bread
1/3 cup almond milk
1 tbsp apple cider vinegar
2 tbsp of ground flax seed
1/2 cup maple syrup or brown rice malt syrup
1 cup mashed ripe bananas
2 heaped tbsp peanut butter
1 3/4 cup oat flour
2 tsp cinnamon
1 tsp baking soda
1/2 tsp baking powder
chopped dark chocolate (as much as you like!)
- Preheat your oven to 180ºC fan-forced and line a loaf tin with baking paper.
- Combine almond milk, apple cider vinegar in a large bowl and let sit whilst you mash up your bananas.
- Add your mashed bananas, syrup, ground flax seed and peanut butter to this mixture and stir until fully combined.
- Sift in the rest of the dry ingredients and mix until all combined. Then fold in as much chopped dark chocolate as you like!
- Pour into your lined loaf tin and place in the oven for approximately 45 minutes – make sure to check in at 30 minutes. You want it to be cooked all the way through the centre, with a golden brown surface.
- Test your patience whilst waiting for your loaf to cool down and enjoy!
1 1/2 cups organic plain flour
1 flax egg (1 tbsp ground flaxseeds & 2 tbsp water)
2 tbsp coconut sugar
1 tsp baking powder
1/4 tsp baking soda
1 tsp cinnamon
1/2 cup pumpkin puree
1/2 cup almond milk
1 1/2 tbsp melted coconut oil
coconut yogurt …the possibilities are endless!
- Prepare your pumpkin by steaming and pureeing it in advance, store in the fridge.
- In a small bowl, combine the flour, sugar, baking powder, baking soda, cinnamon, and salt.
- Add the pumpkin, almond milk, coconut oil, and the flax egg.
- Combine both the wet and dry ingredients, until a smooth batter forms.
- Heat up and grease your pan over a medium heat, and spoon on your desired amount of batter. Wait until you see a few little bubbles and the edges cook up, before flipping the pancakes – allowing them to cook all the way through and puff up nicely.
- Stack them high and serve with all your favourite toppings!
Zucchini Chocolate Muffins with Protein Frosting
1 cup organic flour
1/4 cup almond meal
1/2 cup cacao powder
1/3 cup coconut sugar
1 tsp baking powder
1 tsp baking soda
2 medium ripe bananas
1 cup grated zucchini (don’t squeeze water out)
1/4 cup almond milk
1 tsp vanilla extract
vegan dark chocolate
3 tbsp plant-based chocolate protein powder
1 tbsp cacao powder
1 tbsp maple syrup
3 tbsp almond milk
- Preheat oven to 180ºC fan-force. Line or grease a muffin tray.
- Place all dry ingredients (excluding the dark chocolate) in a mixing bowl and stir until fully combined.
- Mash up the bananas in a separate bowl. Add the grated zucchini, almond milk and vanilla.
- Combine both the wet and dry mixtures together and stir until it resembles a cake batter. You may need to add a little extra almond milk if it is too dry.
- Chop up as much vegan dark chocolate as you like and fold it into the mixture.
- Evenly fill the muffin tin and bake for approximately 20 minutes.
- Wait for the muffins to cool completely before mixing all the ingredients for the icing in a small bowl.
- Combine until it resembles the consistency of a spreadable icing. You may need to adjust the quantities slightly – depending on the protein powder you use. Do this slowly to ensure you do not end up with runny icing. Minimal dashes of almond milk work best!