Vegan Gluten Free Chocolate Banana Bread

Ingredients:

• 4 small bananas or 2 large bananas
• 1/2 cup (100g) of plant-based yogurt (I used coconut yogurt)
• Sweetener to taste (around 100g)
• 50ml of coconut oil
• 2 tbsp. of milled flax seeds (mix with 5 tbsp. of boiling water and wait for a minute - instead of 2 eggs)
• 3 tbsp. of cocoa powder
• 1 tsp. of baking soda
• 100g of oats (or oat flour)
• vanilla extract (optional)

1. In the food processor add all the wet ingredients and mix together.

2. Add the rest of the dry ingredients and mix again.

3. Pour the mixture into the baking tray (I use silicone one) 

4. Bake at 180C for around 40-45 min. 

Enjoy!

Gluten Free Vegan Bean Brownie

Ingredients: (1 cup = 200ml)

Dry:

• 2 cups of oats 
• 1 cup of cocoa powder
• 1/2 cup of dry sweetener (coconut sugar, xylitol etc.)
• 1/2 to 1 cup of nuts or dried fruit of your choice (optional)
• 3 tbsp. of potato starch
• 1 tsp. of baking soda

Wet:

• 1 cup of dried uncooked beans of your choice (or 3 cups of cooked/canned beans)
• 1/2 cup of plant based milk
• 1/2 cup of coconut oil
• 1/2 of liquid sweetener e.g. maple syrup
• 2 courgettes 
• 1 apple 

Chocolate Cake Frosting:

• 4 tbsp of almond butter or any other nut butter (you can use coconut oil instead)
• Sweetener to taste (I used date syrup)
• 1-2 tbsp. of cocoa powder or to taste 

1. Soak beans in water overnight and the next day pour out the water, pour in fresh one and cook until soft.

2. Blend oats in the blender to make oat flour and mix all the dry ingredients together.

3. In the blender, put all wet ingredients and blend until smooth. Pour the mixture into dry ingredients and mix everything well.

4. Pour the mixture into silicone baking moulds or baking tray laid with baking parchment. 

*I used 2 silicone moulds to make brownie flatter.

5. Bake at 200C for around 45 min. 

6. For the frosting, mix all ingredients well and when the cake cools down spread it evenly over it.

Enjoy!

Gluten-Free & Vegan Beetroot Chocolate Cake

Ingredients:

For the cake

• 1 big beetroot
• 3 cups of flour (I used 2 cups of homemade rice flour and 1 cup of Jerusalem artichoke flour - but you can use any flour you like)
• 1 1/2 cup of homemade apple sauce
• 1/2 to 1 cup of sweetener (I used date syrup)
• 6 tbsp. of raw cocoa
• A pinch of Himalayan salt

For the filling

• 1 cup of plant-based milk 
• A few tbsp. of flour of your choice (I used buckwheat flour)
• Sweetener of your choice
• Optional for flavour: vanilla powder or any other essential oil of your choice e.g. orange flavour, lemon/lime juice, cooca powder etc.

1. Cook the beetroot until soft. (I used pressure cooker as it saves a lot of time). Then let it cool down and peel off the skin. 

2. Put it into the blender and blend until purée consistency.

3. Preheat over to 190C.

4. Place all the ingredients for the cake together with the beetroot into the bowl and mix until everything is well combined and smooth.

5. Grease a baking tin with coconut oil (if have sililcon cake mold you don't have to do it) and pour in the mixture. Bake for 20-25 min.

*I used 2 silicon cake molds to make 2 layers. If you want to use 1, later you will have to cut the cake in half.

6. For the filling, pour plant-based milk into the sauce pan and bring it to the boil. 

7. While it is still boiling, take a whisk and slowly add flour constantly mixing it with a spoon. This will create smooth consistency. 

* Add as much flour as you want the filling consistency to be. 

9. Take it off the hob and add sweetener and other optional ingredients. 

10. Pour 1/2 of the filling onto one half of the cake. 

*If you baked the cake in 2 cake tins you can cut off the top layer from both cakes so they can easily stick together when pouring the filling.

*Put one half of cake with the filling into the fridge so it can harden and then you can place the other half of the cake on top, or you can do it straight away but the filling may be too soft. 

11. When two halves are sticked together add the remaining filling on top. 

*I added cocoa powder to the other half of the filling to make it chocolate.

12. Decorate the cake. 

*I used the cut off cake's top and formed little balls and added some cocoa nibs and cocoa powder on top.

Enjoy!