Healthy Vegan Chocolate and Almond Cookies

For many the start of a brand new year often brings about expectations of change and the cliché ‘New year, new me’ scenario.  Although often these goals may get off to a good start, come February they slowly start to lapse and may eventually fizzle out.

This year instead of making unrealistic goals, I decided to try and make small lifestyle changes in the hope that they would stick and eventually lead to better things! On my quest for a healthier lifestyle, I chose to seek alternatives to some of the ‘naughty but nice’ foods rather than cutting them out completely.

After a bit of research and a few adaptations and tweaks I discovered a recipe for healthy vegan cookies. Although they are not as sweet as the average cookie, they’re tasty so you feel like you’re having a treat, when in reality they are made of nothing but healthy ingredients!

Makes 8 - 10 cookies

Ingredients:

1/2 ripe banana mashed

1 cup ground almonds

1/3 cup linseed (or flaxseed)

2 heaped tbsp cocnut oil

1.5 tbsp pure maple syrup

1 tbsp almond butter or sunflower oil

1 - 1 1/2 tsp cinnamon

1/2 tsp ground nutmeg, ginger and course sea salt

1/2 tsp baking powder

5 squares dark chocolate chopped

(2 tbsp cocoa powder)

1. Preheat the oven to 170c

2. Next mash half a ripe banana and set to one side

3. Chop the dark chocolate into small chunks or alternatively use chocolate chips. If you are not vegan feel free to use milk or white chocolate as a slightly sweeter option.

4. Place the coconut oil in a saucepan on a low heat until melted.

5. Add the syrup, spices and salt to the saucepan still on a low heat and stir until fully combined.

6. If like me you don't have ready ground almonds, place whole almonds in a food processor and blend to a fine consistency.

7. In a large mixing bowl combine the ground almonds, linseed and baking powder. Next add the mashed banana, chocolate chunks and butter/oil and lightly mix.

8. Add the melted wet ingredients to the mixing bowl, stirring until evenly mixed and the ingredients are sticking together.

9. Line a baking tray with greaseproof paper and place a tablespoon size portion for each cookie onto the sheet.

10. lightly press down on the dough using a fork to create a rounded cookie shape.

11. Bake in the oven for 15 minutes until golden and allow to cool before serving.

For a slightly more chocolatey take on the cookies (my personal favourite) try replacing the ground ginger and cinnamon for 2 tablespoons of cocoa powder. You may need to add a little water if the mixture is too dry.

My take on Prezzo's Pollo E Spinaci Salad

For as long as I can remember, I've always been someone who is fairly health conscious and try to lead a well-balanced lifestyle as much as possible. Don’t get me wrong I do enjoy the odd treat, as long as everything is in moderation, but recently I've been trying to make healthier lifestyle choices, without having to cut out all that I love.

I'm quite a foodie at heart and love cooking and experimenting with different ingredients, as well as going out for meals. While it’s fine to eat out occasionally the thing that puts me off, is the fact that you don’t know exactly what has gone into your food. For this reason, I have been looking for healthier alternatives to some of my favourite restaurant dishes.

If you read my last post, you'll know that a few months ago I moved to sunny Spain! Now I don’t know if it’s the heat or simply the change in scenery, but since moving here I've been craving healthy food…salads in particular and lots of them! One salad that I've really missed, has got to be Prezzo's ‘Pollo E Spinaci’, one of my all-time faves! Although this dish is probably relatively healthy anyway, the beauty of home cooking is having control over what ingredients go into your food and no hidden nasties! I therefore decided to do my own take on this salad, with a couple of tweaks here and there.

The quantities used, I found to be the perfect amount for 3 adults, but you can obviously adjust this accordingly, depending on the number of people and your appetite!

For the salad you will need:

Ingredients:

Approximately ½ a bag of baby leaf spinach

1 punnet of field mushrooms

½ a red pepper

½ a yellow pepper

1 large chicken breast

1/3 cucumber
1 1/2 avocados

Handful of cherry tomatoes

Sprinkling of cooked quinoa

Honey Mustard Dressing:

80ml Extra virgin olive oil/coconut oil

160ml honey

40ml lemon juice

20ml Dijon style mustard

Pinch of salt

Instructions:

On the whole the preparation for this recipe can be done in any order, but the main thing to bare in mind, is that you want the peppers, mushroom and chicken to still be hot/warm when served.

1. For the first step I decided to wash and cut the peppers in 2 halves.  Next remove the core and seeds, slice into thin strips and set to one side.

2. Wash and cut the ends off the mushrooms. As I was using small field mushrooms, I chose to slice them in half, but you can adjust this depending on the size of the mushrooms and your preferences. Again set to one side.

3. Although the Prezzo salad doesn't contain quinoa, I chose to include it in my recipe for the added health benefits and protein.  Make sure to rinse the quinoa thoroughly and following the cooking instructions on the side of the packet, mine took approximately 20 mins to cook. Once cooked, drain and leave to cool. 

As you only need a sprinkling of quinoa in the salad you don't need to cook a lot, bare in mind that it expands in size quite generously after being cooked. As you can see, I made too much, on the plus side I had some left over for lunch the next day!

4. At this point I decided to make the honey mustard dressing. Now obviously you can buy this ready made in the shops, but as I was going for the healthier option, I decided to make it myself. The dressing was so easy to make and only contained 5 ingredients: Extra virgin olive oil/coconut oil, honey, lemon juice, pinch of salt and Dijon style mustard.  Place all the ingredients in a small bowl and mix until combined...it really is that simple! 

5. The next step is time to prepare the chicken.  I have to say this is the part I dread the most...it's just something about touching raw meat! In fact this is part of the reason I like cooking vegetarian meals the best. You can choose to cut the chicken however you like, it really is down to personal preference, but I chose to slice it into small strips as I found it cooks quickly this way. After doing this place the chicken in a large bowl drizzle with a little sunflower/olive oil making sure all the chicken is covered and season with salt and pepper.

5. Place a griddle pan over medium heat. Once hot, place the chicken strips in the pan and cook for approximately 2 mins each side until they have a chargrilled effect on the outside and are no longer pink when cut in the middle (again you may need to adjust this depending on the size of your chicken pieces).

6. In the meantime place the mushrooms and peppers in a pan and lightly fry until slightly wilted.

7. Prepare the bed for the chicken by lining a bowl with spinach leaves. Next halve the cherry tomatoes, slice the cucumber and avocado and mix into the leaves.

8. Once cooked top with the char-grilled chicken, peppers, mushrooms, a sprinkling of quinoa and drizzle a little honey mustard dressing over the top. As I was cooking this for family I also decided to add a side of home made garlic bread, but I enjoy the salad just as much on its own.

Lemon Drizzle Cake

On an everyday basis I generally try to eat a healthy and well balanced diet, but recently I have developed quite a sweet tooth, and homemade cake has definitely become my downfall!  I love baking and cooking when I have the opportunity to do so.  I’ve often experimented with different recipes, and have baked a variety of cakes over the past few years, anything from a traditional Victoria sponge, rich red velvet cake through to chocolate cake pops and slightly healthier banana and oatmeal muffins. 

Today, I found myself with a few hours free, so I thought I would use this time wisely (or unwisely, depending on how you look at it) and make one of my all time favourites…Lemon Drizzle! I absolutely love the light texture of this cake, combined with the sweetness of the icing sugar and the zesty lemon glaze.

Amazingly I have found this to be one of the easiest cakes to make, yet one of the tastiest. The recipe is so simple and requires little technical skill, so is well suited to novice bakers as well as the more experienced. There’s also the bonus of using sunflower oil rather than butter, so there’s nothing to melt, making this recipe quick and healthier!

To make the cake you will need the following ingredients:

Serves 8

Sunflower oil or melted butter for greasing

200g plain flower

2 tsp baking powder

200g caster sugar

4 eggs

150ml soured cream

Grated rind of 1 large lemon

4tbsp lemon juice

150ml sunflower oil

Start by lightly greasing a 20cm round cake tin and line the base with baking paper(or opt for a less conventional heart tin, like I did).

Sift the flour and baking powder into a mixing bowl and stir in the caster sugar. Although quite honestly I have never sifted the flour myself, so if you’re a bit pushed for time, it won’t hurt to miss out that step.

Now is a good time to preheat the oven to 180°c (Slightly lower if you have a fan assisted oven). As you can see from the image above, my cake ended up being slightly more well done than I'd hoped as I didn't reduce the temperature,for my fan oven. Ooops!

Next zest and squeeze the lemons.

In a separate bowl, whisk the eggs, soured cream, lemon rind, 4 tbsp of the lemon juice and oil together. Set the remaining freshly squeezed lemon juice aside, as we will be using this for the glaze later.

Pour the egg mixture into the dry ingredients and mix until evenly combined. You can use an electric whisk at this stage, but I found a basic wooden spoon did the job nicely. (As the mixture is fairly runny and thin in texture, it didn't make my arm ache either!)

Pour the mixture into the prepared tin and bake in the preheated oven for 45–60 minutes, until risen and golden brown.

Now to make the lemon glaze.  

You will need:

4 tbsp icing sugar

3 tbsp lemon juice

I found that approximately the last 10 mins of baking time, was a good time to start making the syrup. Mix together 4 tbsp icing sugar and 3tbsp of the lemon juice you set aside earlier.  Stir over a low heat, until just beginning to bubble and turn syrupy.

As soon as the cake is out of the oven, prick the surface with a skewer or sharp knife, then brush the syrup over the top.

Leave the cake to cool completely in the tin, before turning out and serving. If you want to make it just a little bit prettier, you could add a few pieces of lemon rind or a dusting of icing sugar on top! And that’s it! A yummy and zesty cake that’s quick and easy to make!

If anyone has a go at making this, I'd love to know how you get on! Bye for now x