Monday, 26 January 2015

Banana Nut Choc Ice Bites


Crispy chocolate on the outside; velvety-smooth frozen banana inside...
Believe us, these little munchies are seriously good! Tried and tested on adults and teens in the house, with a unanimous thumbs-up. And the best thing is you probably have all the ingredients in your kitchen right now, so what are we waiting for? Let's get making...

Serves 2:
1 large banana
2-3 tabs nut butter (almond would be great; we went one better and used our homemade almond and pistachio, but even plain old peanut will be yummy)
100-150g vegan dark chocolate
some chopped nuts for decoration

  • Slice the banana into 5 or 6 chunks (or smaller slices if you prefer a higher chocolate to banana ratio).
  • With damp fingers, carefully coat the banana pieces in the nut butter. We left the tops uncoated for some reason, but you needn't.
  • Place on greaseproof paper and freeze until the banana is solid.
  • Melt the chocolate and remove the coated banana pieces from the freezer. At this stage, you can pat the nut butter into a more even layer. Dip the pieces into the chocolate and stand on the greaseproof paper; top each one with chopped nuts straight away because the chocolate will begin to set as soon as it touches the frozen banana.
  • Eat as soon as possible or store in the freezer. Our little batch lasted approximately 5 minutes, so I don't know how long they keep.






Saturday, 24 January 2015

Vegan Bhatura- yeast free


After running 10 miles (16k) in the cold - having achieved a new personal best of 88 minutes- what better way to refuel than to tuck into a hot, nutritious meal of chunky veg and bean stew and warm, freshly-made flatbreads? Bhatura is a North Indian deep fried bread that is soft and puffy. It goes very well with chickpea curry (chole) to make the popular Punjabi meal chole bhature. The bread is often leavened with yeast, but there are lots of recipes around which use baking powder, yoghurt, Eno's salts or even lemonade to achieve the light and puffy texture. We love bhatura as a nice change from chapattis, but had not made it since going vegan. So despite the tired legs, my husband heroically got to work with some organic wholemeal flour, baking powder and home made soya yoghurt- and within a very short time there was soon a stack of steaming hot breads all ready to dunk into the bean and veggie stew I had made. Yum!
 If you'd like to make bhatura, there are 3 variations on Wikihow, here. Just sub in vegan yoghurt for the dairy.