Vegan Chocolate Chip Cookies

Chocolate chip cookies are a family favourite. These particular vegan chocolate chip cookies are made with just 6 ingredients, usually found in the pantry and fridge with the goodness of whole meal flour. My little helpers love to make these on cooler weekends and eat them warm out of the oven! I tried making some oat milk the last weekend and used the thick leftover delicious oat milk in these easy vegan chocolate chip cookies. The oat milk can be substituted with whatever non dairy milk you have at hand. 

Notes –

I baked the leftover  dough in the air fryer at 180° C for 12 minutes and the cookies turned out a little bit crisper and flatter as per the photo above. The cookie dough and can be rolled into logs and stored in cling wrap in the freezer for up to 3 months. The raw cookie dough is also very addictive!
Vegan Chocolate Chip Cookies

Vegan 

Wholemeal 

Nut free 

Ingredients
  • 1/2 cup Vegan Butter (I used Bio Butter), softened
  • 1.25 cups Raw Sugar
  • 1/2 cup Oat Milk
  • 1 teaspoon Vanilla Bean Paste
  • 2.5 cups Whole meal Self Raising Flour
  • 1 cup Vegan Chocolate Chips (I used Sweet William)
Instructions
  1. Line 2 large cookie sheets with baking paper and heat the oven to 175° C on a fan forced setting.

  2. In large bowl, mix softened vegan butter, raw sugar, oat milk and vanilla paste until smooth.
  3. Fold in the flour, and stir the chocolate chips gently until dough forms.
  4. Use an ice cream scoop to drop a spoonful of dough on to the prepared cookie sheets. Leave atleast 2 inches between one spoonful and the next as, these do expand a fair bit.

  5. Bake for 15 to 18 minutes or until edges are light brown and tops have set.
  6. Cool the cookies on the sheets for 5 - 7 minutes, before moving to a cooling rack. 


    Cool completely before storing in an air tight container.

Happy baking 😊

Vegan Chocolate Biscuit Cake

This Vegan Chocolate Biscuit Cake is one my favourite Mother’s Day present from the little ones. Biscuit cakes/ bars are easy for little hands to make, involving no hot ovens and lots of fun with breaking the biscuits up. As long as they clean up, they are actually allowed to make this recipe. The best part is the cake can be made up in different flavours by just varying the toppings. This recipe uses canned coconut cream, so use the can without shaking. Using just 5 ingredients, requiring just 15 minutes of preparation time and 1 hour of chilling in the fridge, this quick biscuit cake ticks a lot of boxes!

Vegan Chocolate Biscuit Cake

No baking.

 Easy recipe for little bakers.

Ingredients
  • 25 - 28 Digestive/ other Vegan Biscuits
  • 1 cup Vegan Dark Chocolate
  • 1/2 cup Coconut Cream (Only the solid cream)
  • 1/2 cup Cacao Powder
  • 1/2 cup Coconut Cream - Remaining liquid/ watery part
Instructions
  1. Break the vegan chocolate up into pieces and add the solid coconut cream part and microwave in short bursts of 30 seconds until the chocolate melts (about 2 - 4 minutes, depending on the microwave power).

  2. Mix the cacao powder and the liquid (watery) coconut cream part until smooth.
  3. Place the digestive biscuits in a zip lock bag and break into crumbs with a rolling pin.
  4. Take a deep bowl, add the biscuit crumbs and make a well in the centre.
  5. Next pour the coconut - cacao mix into the well and mix well until a dough forms.
  6. Line a springform cake tin with non stick paper (the children used an 8" tin).

  7. Flatten the biscuit dough into the pan until smooth.
  8. Pour the warm chocolate mixture over it and cool for a bit. (This is where the children are supposed to clean up their mess and the kitchen!)
  9. Use a skewer or small whisk to gently make patterns on the surface of the cooling chocolate mixture.
  10. Allow to set in the fridge for at least 1 hour. (Overnight is best as the flavours mix really well.)
  11. After refrigeration for atleast 1 hour loosen the sides of the tin with a spatula and remove the cake.
  12. Serve chilled.

Enjoy 😊

White Chocolate Strawberry Truffles

Today’s plant based recipe uses only 4 ingredients with no cooking involved is quick to make & delicious, these white chocolate strawberry truffles will vanish before you know it!

In my pre- plant based eating days, white chocolate was an absolute favourite (yes, unhealthy, too much sugar and all that, but try explaining that to a clueless teenager!). While, making my own chocolate I realized that cocoa butter was the secret ingredient to making chocolate smell, feel and taste like…. well… Chocolate!!

Coconut flour contains a lot of healthy fats, fiber, protein and digestible carbohydrates and is a great binder too! Being a relatively lighter flavoured “flour”, the strawberries and cocoa butter flavours really come out on the top to make a delicious tasting truffle.

Now, on to this quick recipe,

White Chocolate Strawberry Truffles

Vegan, gluten-free, 4 ingredients, no cooking or appliances involved! No processed sugar either!

Priya: Priya@MasalaVegan
Ingredients
  • 2/3 cup Coconut Flour
  • 1/3 cup Strawberries, chopped roughly
  • 4 tablespoons Cocoa Butter, slightly melted
  • 6 tablespoons Rice Malt Syrup
Instructions
  1. Toss all the ingredients into a medium mixing bowl and mix well with a spoon or with clean hands (as I did) until a smooth dough forms.

  2. Roll out into little marble sized balls and place in a cool place to set. The colder weather meant I did not have to freeze these to set them. As it gets warmer, freeze for 20 - 30 minutes.

  3. Store at room temperature, coat in melted raw chocolate or simply eat up!

This easy recipe is off to Recipes Made Easy & Fiesta Friday link up 🙂

Quick Banana Fritters (200th Post)

Thank you my dearest readers for reading my 200th post and your encouragement!

I’ve always wanted to keep a record of all my recipes and tried blogging as a way to do that. I started off with blogger ages ago (in 2008), gave it all up because of the pressures of daily life and work. Then I discovered WordPress in 2011 and started posting on and off. Finally in 2016, I stumbled upon the fact that, I could schedule posts in advance and they would be live like clockwork, while I was still at work or, fast asleep, or even on another continent!

I’m very thankful for all the support that I have received even though I don’t always get back promptly (work in progress)! I did lose many of my followers, comments and likes when migrating from WordPress to the new website, so I’m still tracking friends old and new while, discovering wonderful food 😊

To celebrate my 200th post I bring to you one of my favorite banana desserts growing up. This was something my mum often made when I demanded something sweet instantly! Bless her heart, she not only got dinner ready in under an hour despite working  all day but also, ensured my sweet tooth was satisfied 😍 (Love you and miss you heaps Ma!)

Oh, yes back to this wonderful sugar-free, gluten-free Banana Fritter recipe and enough with my rambling already!

 

Vegan Banana Fritters

Vegan, gluten-free and sugar-free. Made with just 3 ingredients. Under 10 minutes. Tastes great warm, with cinnamon powder sifted over or, with custard or vanilla ice cream. Makes great allergy free treats for lunch boxes too.

Priya: Priya@MasalaVegan
Ingredients
  • 2 Overripe Bananas
  • 2 tablespoon Rice Flour
  • 1 teaspoon Coconut Oil, melted
Instructions
  1. Heat a thick bottomed pan (I used my cast iron pan) with a drizzle of coconut oil.

  2. In a mixing bowl, add the peeled bananas & rice flour.

  3. Mash the bananas lightly with a spoon while mixing the rice flour in.

  4. Drop a spoonful of batter on the hot pan.

  5. Cook until golden brown and flip over to cook the other side.

  6. Drizzle some more coconut oil in between if needed (my cast iron pan really doesn't need much oil).

  7. Sprinkle with cinnamon powder if desired or, eat warm with vegan vanilla ice cream.

If  you enjoyed this quick vegan dessert, please check this luscious vegan and gluten-free Fudge recipe.

Vegan Gram Flour & Coconut Fudge (Besan Burfee, Sugarfree)

The Indian calendar follows the luni- solar cycle and starts and finishes differently as opposed to the standard 31st of December and 1st of January. The “Hindu” new year in 2017 falls on the 29th of March. Houses are cleaned and freshened up with a variety of fresh flowers and leaves. Intricate decorations made of rice flour and/ or colored sand are set on flowers. Growing up, my mother used to install a brass pot atop a stick covered with brightly colored cloth as a symbol of victory of good over evil called “Gudi”, pronounced as goody. Flowers and mango leaves are used to decorate the Gudi And, all kinds of sweet and savoury delicacies are made. Commonly made recipes include Chakli, Puran Poli (flatbread stuffed with sweetened lentils) and delicious fudge bars, called “Burfee”.

Vegan Gram Flour & Coconut Fudge (Besan Burfee)

Gluten-free and Sugar-free, this fudge is full of coconut goodness.

Priya: Priya
Ingredients
  • 1 cup Gram Flour/ Besan
  • 1 cup Desiccated Coconut
  • 2/3 cup Xylitol
  • 1/4 cup Water
  • 1/3 cup Coconut Oil
  • 1 teaspoon Green Cardamom Seeds, powdered
Instructions
  1. Line a flat tray with nonstick paper and set aside.

  2. In a deep saucepan melt the coconut oil and add the Gram flour. Roast until golden and the raw smell disappears. Remove from saucepan and set aside in a plate to cool.
  3. Roast the desiccated coconut next, on low heat until lightly browned. Remove from saucepan and mix with the roasted Gram flour.
  4. Mix the xylitol and water in the saucepan and cook until the syrup looks bubbly and thickens.
  5. Take off the heat and fold in the gram flour - coconut mixture.
  6. Toss in the cardamom powder and mix well. 
  7. Transfer this mixture evenly into the prepared tray. Tap the tray on a sturdy surface to remove any airgaps and smoothen the top.
  8. Score the fudge in diamond shaped pieces after cooling for 10 - 15 minutes.

Malpua (Vegan, Oil Free & Sugar Free)

“Holi”, the Festival of Colours fell over the past weekend. The advantage of having a holiday means being able to make something traditional for my little ones to celebrate and introduce them to the much-loved festival food that I and my better half grew up eating! “Malpua” are pancakes usually made with white flour and semolina and deep-fried before dunking into a thick sugar syrup. These delicious pancakes are made in many different ways often with heaps of dairy and sugar. This lighter take, on the traditional deep-fried “Malpua” full of clarified butter and milk solids eliminates all the oil and dairy while using wholemeal flour. Another good thing, about this recipe is not having to make a sugar syrup to dunk the pancakes and, replacing them with a lighter maple or agave syrup. I ate mine plain but, my little ones aren’t about to let go of the syrup jar any time soon 😋

Malpua

Vegan, wholemeal, oil free and sugar free. 

Omit the almonds to make these "Malpua" nut free and garnish with either cranberries or, pepitas.

Priya: Priya
Ingredients
  • 1 cup Self Raising Wholemeal Flour
  • 1/2 cup Semolina
  • 1 cup Coconut Milk
  • 1 cup Warm Water
  • 4 tablespoons Xylitol
  • 3 teaspoons Green Fennel Seeds, lightly crushed
  • 1 teaspoon Green Cardamom Seeds, powdered
Garnish
  • 4 tablespoons Flaked Almonds/ Pepitas, lightly roasted
  • Agave Nectar/ Maple Syrup, to pour
Instructions
  1. In a large mixing bowl, pour the warm water, coconut milk and Xylitol. Whisk well until mixed.

  2. Add the semolina and allow to sit for 5 minutes.

  3. Mix in the wholemeal flour, Fennel & Cardamom seed powders. Whisk well and set aside. The batter should be slightly thinner that cake batter. Add more water if required.

  4. Heat a non stick pan and ladle batter into little rounds.

  5. Cover and cook on low heat until a crisp golden and then flip to cook the other side lightly.

  6. Take off the pan and pour a teaspoonful of agave nectar/ maple syrup if using and sprinkle, flaked Almonds/ pepitas/ cranberries.

 

Vegan Tiramisu Layer Cake (Sugar Free)

Valentine’s Day… brings out a lot of must – have items out of the wood work that most retailers are sure we can’t live without! Speaking for myself, I can’t live without love… the love my family has for me, the love my friends have for me and all the unconditional support, encouragement and love that I’ve received from all my well wishers! When someone means that much to me, making something from the bottom of my heart is my way of showing gratitude. This Tiramisu Layered Cake is a sweet gesture that is not only cruelty free but also, sugar-free, low-fat and nut free. For added indulgence layer two slices on top of each other! Happy baking 😊

Vegan Tiramisu Layered Cake

Vegan Tiramisu Layer Cake

A quick, easy, low fat, sugarfree, one pan vegan Tiramisu made of coffee flavoured cake layered with a luscious vanilla custard and then doused with dark cacao powder. Tastes best when chilled for 6 hours and then cut into large squares.

Course: Dessert
Priya: Priya
Ingredients
For the Coffee Flavoured Cake
  • 1/2 cup Unbleached Self Raising Flour
  • 1/3 cup Xylitol
  • 4 teaspoons Instant Coffee Powder, heaped
  • 1/4 cup Light Oil
  • 2/3 cup Cold Water
For the Custard layer
  • 4 tablespoons Corn Flour
  • 3 tablespoons Xylitol
  • 2 cups Rice/ Oat Milk
  • 1 teaspoon Vanilla Bean Paste concentrate
  • 1/2 cup Water, room temperature
  • 2 tablespoons Dark Cacao Powder
Instructions
For the Coffee Cake layer
  1. Preheat the oven to 180 degree Celsius and line a square pan with nonstick baking paper.

    Whisk the dry ingredients including the instant coffee powder until well mixed in a bowl.

    Mix the oil and water into the dry mix with a fork until the batter has no lumps.

    Pour the batter into the pan and bake for 30 - 40 minutes at 175 degrees Celsius. Check if cooked through by inserting a skewer in the cake around the 30 minute mark.

    Cool in the pan.

For the Custard layer
  1. Whisk the corn flour and water together in a saucepan until smooth.

    Gradually add in the coconut milk and Xylitol. Continue whisking until no lumps remain.

    Heat the saucepan on medium heat and bring to a boil. Whisk continuously for a smooth custard.

    The custard is ready when it coats the back of a clean spoon.

    Take off the heat and mix in the vanilla bean paste.

    Pour on top of the prepared cake and cool to room temperature.

    Refrigerate on cooling down for atleast 6 hours to let the custard set and the flavours to deepen.

    Sprinkle dark cacao powder on top of the custard layer and slice into large square pieces to enjoy.

Wholemeal Banana Bread Bars (Vegan & Oilfree)

I love baking with bananas specially for their binding properties. With Mango season setting in, I’ve  been getting large trays of mangoes that get first preference and the poor bananas are left to go brown unattended on the side. Even though most of my kitchen consists of multitasking tools, cooking and bakeware, last year I gave in to the festival sales and bought a mini loaf pan. I’ve been looking for different things to bake in my pan like this Sfouf recipe. Banana bread mini loaves are a great way to portion control and get the perfect crisp brown edges that everyone loves! Great for school lunch boxes too, as they contain no nuts and are oil free meaning no messy fingers. 

 

Wholemeal Banana Bread Mini Loaf

(Vegan, oil-free, nut-free & sugar-free.
Made easily under 1 hour with everyday ingredients.)

 

INGREDIENTS – 

Mashed Over Ripe Bananas – 2 cups
Xylitol – 1/2 cup
Cinnamon Powder – 3 heaped teaspoons
Soy Milk – 1/4 cup
White Vinegar – 2 teaspoons
Wholemeal Self Raising Flour – 2 cups

DIRECTIONS – 

Preheat oven to 180 degrees Celsius and spray the mini loaf pan with non stick spray. Set aside.
Mix the mashed banana with Xylitol and cinnamon powder in a deep mixing bowl until fluffy.
Whisk in the soy milk and vinegar and mix until frothy.
Fold in the wholemeal flour and whisk well until no lumps remain.
Pour batter into the mini loaf pan compartments and bake for 30 to 40 minutes at 175 degrees Celsius.
Check if the loaves/ bars are cooked by inserting a skewer into the middle.
Remove from the oven and allow the banana bread bars to set in the pan for 10 – 15 minutes.
Invert on a cooling rack and store after they have cooled down properly, usually an hour.

NOTES – 

Drizzle with chocolate or dust with cacao powder, if desired.
Soy milk can be substituted with any other non dairy milk.
Overripe bananas are easier to mash and require lesser sweetener. If not using spotted brown bananas then increase Xylitol to 3/4 cup for a sweeter banana bread.

Vegan Baked Bread Gulab Jamun (Sugar Free)

Gulab Jamun“, one of the most famous Indian sweets are widely available in cans in the ethnic shops here. These deep-fried doughnut like balls dunked in sugar syrup are usually made with loads of dairy and sugar. My version bakes these little morsels in the Air Fryer and uses Xylitol in place of sugar. I used a mix of leftover wholemeal sourdough and plain gluten-free slices. Use only gluten-free bread for a completely gluten-free version.

We need,

  • Bread Slices – 8 to 10
  • Coconut Cream  (thick part) – 3/4 cup
  • Green Cardamom Seeds, powdered – 4 to 5 (reserve peels)
  • Xylitol – 1 cup + 1 tablespoon
  • Water – 2 cups
  • Flaked Almonds, as garnish

Directions,

  1. Take a mixing bowl and tear the bread into it.
  2. Add spoonfuls of coconut cream and 1 tablespoon of xylitol to the bread.
  3. Knead lightly to get a soft dough. Set aside.
  4. In a large saucepan combine 1 cup of xylitol and 2 cups of water with the Cardamom peels and place on slow heat until the xylitol crystals dissolve. Check if drops of the syrup retain shape in a bowl of cold water to get the right consistency. Once ready, take off the heat and keep the syrup warm.
  5. Roll the bread dough into lemon sized balls in the meanwhile and shape into lime sized round or, oval shapes.
  6. Bake the bread balls in the Air Fryer For 15 – 20 minutes at 200 degrees Celsius. Flip over and cook for another 5 minutes for even browning.
  7. Once baked, dunk the hot bread balls into the prepared xylitol syrup.
  8. Allow to soak in the syrup for at least 6 hours.

Can be eaten warm or cold depending on your preference! I love them cold from the fridge but the husband insists on eating warm ones. Happy cooking and, a very Happy Diwali to those who celebrate!

Vegan Baked Gulab Jamun

Vegan Mud Cake

Mud cakes are dense, fudgey, moist chocolate cakes famous for their resemblance to…. Mud!! Now, that we’ve cleared that mystery, I should admit I’d never eaten any mud cakes before we moved to Australia. For one, I wasn’t very sure of the contents (Ah yes, laugh all you want!) and, being vegan (which I was back then too) did not mean I was about to start eating everything that wasn’t derived from an animal either! I can now honestly admit that I’ve moved on from my initial trepidation to taste and bake these many, many times. They make perfect birthday cakes as the flavour is always better the next day. I’m very curious to know if you have had any funny experiences with unfamiliar food names in the comments below 😊

We need,

  • Fine Wholemeal Flour – 1.5 cups (Pass through a sieve twice/ thrice for fine flour)
  • Soda Bicarbonate – 1 teaspoon
  • Raw Sugar – 1 cup
  • Baking Cocoa Powder – 3.5 tablespoons
  • Vanilla Essence – 2 teaspoons
  • Water – 1 cup
  • Apple Cider Vinegar (ACV) – 1 tablespoon
  • Light Vegetable Oil (I used sunflower) – 5 tablespoons

Directions,

  1. Preheat the oven to 180 degrees Celsius.
  2. Spray an 8″ cake pan and set aside.
  3. Sift the dry ingredients together – flour, sugar and cocoa.
  4. In a large mixing bowl, whisk together water, ACV, vanilla and oil.
  5. Add the bicarbonate of soda to the wet ingredients and mix well.
  6. Fold in the flour mix and whisk until no lumps remain. The batter is quite thin and easy to pour.
  7. Pour into the prepared cake pan.
  8. Bake at 180 degrees Celsius for 40 minutes or, until a skewer inserted comes out clean.
  9. Rest the cake in the cake pan for atleast 15 minutes before inverting on a cake rack. Cool well before icing.