Vegan Babe Life

Baking

American Style Pancakes
Delicious, fluffy, sugar free pancakes that can be whipped up in minutes.
American Style Pancakes
Delicious, fluffy, sugar free pancakes that can be whipped up in minutes.
Servings Prep Time
8-10pancakes 2minutes
Cook Time
20minutes
Servings Prep Time
8-10pancakes 2minutes
Cook Time
20minutes
Ingredients
  • 16tbsp plain flour
  • 1tbsp stevia
  • 1/2tsp himalayan salt
  • 2tsp baking powder
  • 1tsp vanilla extract
  • 1tbsp vegetable oil
  • 22tbsp water
Instructions
  1. Mix together all the dry ingredients (flour, stevia sweetener, salt and baking powder).
  2. Make a well in the middle then add the wet ingredients slowly. Whisk until smooth but try not to over mix. Add more water if too thick.
  3. Heat a non-stick pan over medium heat. Pour 2 tbsp of batter in the pan.
  4. When air bubbles appear, flip over and cook for another minute. Repeat until the mixture is gone.
  5. Serve with your favourite toppings.
Recipe Notes

I use my fav stevia from Whole Earth but you can use sugar if you like. Its much better for you than sugar and you only need half as much. (1/2 Tsp = 1 Tsp).

 

 

 

 

 

 

 

 

 

 


Pizza Dough (No Yeast)
Delicious, quick and light dough recipe - no need for yeast and resting.
Pizza Dough (No Yeast)
Delicious, quick and light dough recipe - no need for yeast and resting.
Servings Prep Time
4slices 10minutes
Cook Time
15minutes
Servings Prep Time
4slices 10minutes
Cook Time
15minutes
Ingredients
  • 85ml water
  • 1/2tsp salt
  • 175g plain flour
  • 1/2tbsp olive oil
  • 1 & 1/4tsp baking powder
Instructions
  1. Preheat the oven to 180c (fan)/200c/gas mark 6.
  2. Mix the dry ingredients together in a bowl.
  3. Add the wet ingredients to the bowl and mix with the dry ones.
  4. Mix until it forms it firm ball thats not sticky but still soft.
  5. Knead on a floured surface for a few minutes then flatten into your pizza shape. Place on a baking sheet/tray/stone ready for the oven.
  6. Add your toppings (I went with 3 cheese) and a drizzle of olive oil on top if you want, then bake in the oven for about 15 minutes until dough is browned and cheese melted. Enjoy!
Recipe Notes

Cheeses used:

Bio Veg – Duo*, grated, 150g (A mix of the Bio Veg varieties Pizza and Cheddar) -  From Boutique Vegan. Buy here.

 

Nutcrafter Creamery - Black Peppercorn - 190g. Bought from Abel & Cole.

 


Lemon Blueberry Scones With Lemon Glaze Drizzle
Beautiful summery scones perfect for afternoon tea
Lemon Blueberry Scones With Lemon Glaze Drizzle
Beautiful summery scones perfect for afternoon tea
Servings Prep Time
6scones 5minutes
Cook Time Passive Time
25minutes 17minutes
Servings Prep Time
6scones 5minutes
Cook Time Passive Time
25minutes 17minutes
Ingredients
Scones
  • 255g plain flourplus extra for dusting
  • 1tbsp baking powder
  • 2tsp caster sugar
  • 1tsp salt
  • 55g coconut oil
  • 1 1/2small punnets blueberriesabout 150g
  • 1 lemon (zest)
  • 1tsp lemon extract
  • 225g canned coconut milk
  • 1tbsp preserving sugaroptional
Icing
  • 125g icing sugar
  • 2 lemons (juice & zest)
  • 1tsp dairy free butter/spread
Instructions
Scones
  1. Combine flour, baking powder, sugar, salt, and coconut oil in a bowl and mix in a food processor or with your hands until a meal like consistency.
  2. Mix in blueberries and lemon zest.
  3. Stir in coconut milk to form a soft dough.
  4. Turn onto a lightly floured sheet of baking paper, flatten into a round, and put in the fridge for about 15 minutes to firm up and make it easier to slice.
  5. Cut chilled dough into 6 wedges. Sprinkle with preserving turbinado sugar and place on a baking paper lined tray.
  6. Preheat oven to 200°C/400f.
  7. Bake on the bottom oven shelf for about 25 minutes, until golden.
  8. Allow to cool before drizzling on glaze
Icing glaze
  1. Add all ingredients to heatproof bowl/jug/dish and stir.
  2. Then microwave for about 45 seconds and stir again.
  3. If the mixture is too watery add more icing sugar until desired consistency is reached.
  4. Allow to cool for a few minutes then drizzle on top of scones.
  5. Enjoy the scones alone or with cream and jam.
Recipe Notes

I used Coconut Merchant canned coconut milk and coconut oil.

https://coconut-merchant.com/products

 


Matcha Celebration Pancakes
Fluffy green pancakes, perfect for Paddy's day
Matcha Celebration Pancakes
Fluffy green pancakes, perfect for Paddy's day
Servings Prep Time
4pancakes 5minutes
Cook Time
10minutes
Servings Prep Time
4pancakes 5minutes
Cook Time
10minutes
Ingredients
  • 16tbsp plain flour
  • 2tbsp stevia
  • 1tbsp matcha
  • ½tsp Himalayan salt
  • 2tsp baking powder
  • 1tbsp vegetable oil
  • 20tbsp cold water
Instructions
  1. Whisk together all the dry ingredients (flour, sugar, matcha, salt and baking powder).
  2. Make a well in the middle then add the wet ingredients slowly. First adding the oil, then the water. Whisk until smooth.
  3. Heat a non-stick pan over medium heat. Using a ladle, pour a scoop of pancake mix into the pan.
  4. When air bubbles appear, flip over and cook for another minute. Repeat until the mixture is gone.
  5. Make a pancake stack and generously drizzle over coconut cream. coconut nectar and top with sprinkles.
Recipe Notes

*You can use normal sweetener or whatever sugar you like but I love the taste of Natvia. It's from the natural stevia plant, vegan and perfect for baking.

*Chocolate & fruit go great with matcha too. You can use whatever toppings you like but I seriously recommend these delicious toppings. The sprinkles are so pretty and the coconut nectar looks sparkly like gold.


 

Ingredients

 


Date & Ginger Pud With Caramel Sauce
A stodgy date pudding with a rich sauce. Perfect, sweet comfort food.
Date & Ginger Pud With Caramel Sauce
A stodgy date pudding with a rich sauce. Perfect, sweet comfort food.
Servings Prep Time
6people 20minutes
Cook Time
40minutes
Servings Prep Time
6people 20minutes
Cook Time
40minutes
Ingredients
  • 6tbsp coconut oil
  • 200g datespitted and chopped
  • 225ml waterboiling
  • 1tsp vanilla essence
  • 1tsp bicarbonate soda
  • 140g self raising flour
  • 2tsp ground ginger
  • 85g coconut sugar
  • 2balls stem ginger in syrupchopped
For the sauce
  • 100g coconut sugar
  • 3tbsp syrupfrom the stem ginger jar
  • 1can coconut milk
  • 3tbsp butter alternative
  • 1tsp vanilla essence
Instructions
  1. Heat oven to 180C/fan 160C/gas 4. Lightly grease a deep 2-litre (about 28 x 20cm) oval baking dish/square baking tin or ovenproof dish.
For The Pudding
  1. Add dates, boiling water and bicarb soda to a bowl and set aside for 15 mins to soften.
  2. Soften the coconut oil in the microwave for 30 secs, then add to a large bowl, with sifted flour, ginger powder and coconut sugar.
  3. Once the dates are soft, strain the water and add it and the stem ginger to the flour mixture. Using an electric whisk/stand mixer, mix until combined.
  4. Chop dates using a food processor/blender before adding to the mixture. Continue to beat until smooth.
  5. Pour mixture into dish and bake in preheated for 35-40 minutes or until a skewer comes out clean.
For The Caramel Sauce
  1. In a small saucepan on high add all the ingredients. Using a whisk, slowly stir until mixture comes to the boil.
  2. Turn down heat and continue to stir for 15 minutes or until mixture begins to thicken and become a darker caramel colour.
  3. Pour the caramel sauce over the pudding. Enjoy!
Recipe Notes

The sauce will get thicker if left out when you take it off the heat. A quick zap in the microwave (30 seconds or so) will make it nice and runny again.

 

 

 

 

 

 

 

 


Banana Pancakes
Super filling & delicious flourless pancakes. Perfect pre-workout breakfast/brunch
Banana Pancakes
Super filling & delicious flourless pancakes. Perfect pre-workout breakfast/brunch
Servings Prep Time
1person 20minutes
Cook Time
10minutes
Servings Prep Time
1person 20minutes
Cook Time
10minutes
Ingredients
  • 6tbsp of almond milk
  • 1whole ripe banana
  • 1tbsp of baking powder
  • 1tbsp of apple cider vinegar
  • 1tsp of mixed milled seeds (flax, chia & hemp)
  • 1tbsp of maple syrup
  • 1tsp of vanilla extract
  • 1/2 - 1tsp of cinnamonoptional
Instructions
  1. Allow the batter to rest for 10-15 minutes so the oats can absorb & thicken.
  2. Combine all the ingredients in a blender & blend until smooth.
  3. Allow the batter to rest for 10-15 minutes so the oats can absorb & thicken
  4. Preheat a nonstick pan over med to high heat. Once hot pour in 3/4 tbsp of batter.
  5. Cook for 1-2 minutes each side.
  6. Repeat until all batter is used.
  7. Add your toppings of choice & enjoy!
Recipe Notes

You don’t have to add the vanilla, cinnamon or seeds if you don’t want, I love them so I added. 1 Tsp of cinnamon makes them really cinnamony. I also used white wine vinegar as didn’t have any apple cider.

*I would recommend investing in one of these types of batter dispensers as it was tricky to get circular shapes with a spoon. I found this one on Amazon > http://amzn.to/2v5fcDU

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