Weekly Update

20% off online shop!

Hey everyone, hope you’re having a good weekend so far. I literally haven’t stopped baking since Monday, its been mad! I’ve been trialling and testing loads of recipes and making endless apple flapjacks to make use of the apple tree down the road! Who doesn’t love fresh, free fruit on their doorstep!

Now, I was going to post a recipe for vegan shortbread but I made some yesterday and still thought that the recipe could be improved so I’m hoping to post it next week instead!

However, I thought I’d still do a blog post to share with you that there is currently 20% off all products on the online shop! There are 6 products to choose from and they are all homemade to order in our kitchen in Dorset. We only use natural wholefood ingredients and never add anything artificial. Our products are so healthy and nutritious too, they are naturally free from gluten, dairy, egg, soya and refined sugar, which makes them perfect for those with allergies or intolerances, or if you’re just looking for a healthy snack. The sweeteners we use are maple syrup, date syrup and coconut sugar. Regular white sugar causes rapid spikes in blood sugar levels which can eventually cause type 2 diabetes. Natural sweeteners don’t cause such a dramatic rise in blood sugar levels and actually contain several minerals vital for good health! We also try to be as eco-friendly as possible with our packaging. The materials used to package the products are entirely plastic-free, we only use compostable and biodegradeable card and paper! We can ship to any UK address 1st class! See below for our range of products which have been reduced by 20%, a saving of around £4 per item! Have a lovely Sunday!

Ellie x

Browse our range

Dark Chocolate & Date Flapjack

Gluten-free oats, date syrup, chopped dates, cacao nibs, chocolate chips and a raw chocolate drizzle.

Was £18, now £14.40 (a saving of £3.60)

Raspberry Bakewell Flapjack

Gluten-free oats, roasted almonds, raspberries and cinnamon, sweetened with maple syrup and topped with toasted flaked almonds.

Was £18, now £14.40 (a saving of £3.60)

Banana, Peanut Butter and Chocolate Flapjack

Gluten-free oats, sweet banana, gooey peanut butter and cacao nibs, topped with homemade raw chocolate. A match made in heaven!

Was £17, now £13.60 (a saving of £3.40)

Peanut Butter Chocolate Brownie

A rich, dark chocolate brownie with gooey roasted peanut butter.

Was £19, now £15.20 (a saving of £3.80)

Peanut Butter & Raspberry Chocolate Brownie

A step up from our classic peanut butter brownie! We love the combo of slightly tart raspberries, peanut butter and rich chocolate!

Was £20, now £16 (a saving of £4)

Hazelnut Butter Chocolate Brownie

That classic combo: chocolate and hazelnut. A rich, dark chocolate brownie with roasted hazelnut butter, topped with chopped hazelnuts.

Was £21, now £16.80 (a saving of £4.20)

Go to online shop

Thanks so much for looking!

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Snacks

Chocolate Chip Cookies

I have finally mastered the perfect cookie recipe!!! Like THE perfect chewy inside-crispy outside-sweet (but not too sweet)-doesn’t fall apart-isn’t hard as rock-tastes like a traditional cookie, recipe. BUT vegan, gluten-free and refined sugar-free. And I promise you, you would never tell the difference. For ages I’ve wanted to make free-from choc chip cookies which don’t taste free-from and finally that day has come! You guys are in for a treat!

I mean…
…Cookie goals or what

I know that there are so many vegan chocolate chip cookie recipes out there so what makes this one different? Well firstly, its gluten-free. I use a mixture of gluten-free flour and ground almonds. And it’s also not only refined sugar-free but also low in sugar overall. I found so many recipes where they used 100g of brown sugar and 100g coconut sugar. I know the sugar content doesn’t bother some people, but it really bothers me. I feel a million times better since cutting out almost all refined sugars from my diet! In this recipe I used just 50g of coconut sugar and a couple of tablespoons of maple syrup and I think it has the perfect amount of sweetness!

The perfect cookie stack

With just 8 simple ingredients, 1 bowl and 20 minutes of your day, you can make these delicious cookies. They are the ultimate crowd-pleaser and enjoyed by vegans and non-vegans alike. Make these for all your family and friends and see if they actually notice! They are a dream eaten warm straight from the tray, crispy on the outside, chewy in the middle, melting chocolate chips with a lovely nutty (almost buttery) flavour. So so lush. Scroll down to see the last pic. COOKIE HEAVEN!!!

I have also included step-by-step photos to demonstrate how ridiculously simple are are to knock up!

Can I also just point out that there is absolutely NOTHING unhealthy in these cookies. Simply just wholefood ingredients mixed together to create something delicious. Healthy eating is all about having a bit of everything. No dieting and no restrictions.

nom nom nom

These cookies are:

  • Slightly crisp on the outside
  • Soft and chewy in the middle
  • Packed with chocolate chunks
  • Sweet but not too sweet
  • Taste so much like traditional cookies
  • Taste slightly nutty and coconutty
  • Made with only wholefood ingredients, no rubbish
  • Vegan, gluten & wheat free, egg free, refined sugar-free
  • Made with A LOT less sugar than other vegan cookies
  • Blooming delicious!

Enjoy! Let me know if you make them!

Ingredients

100g Ground Almonds
50g Gluten-free Plain flour (I use Doves Farm)
50g Coconut sugar
½ tsp Bicarbonate of soda
2 tbsp Maple syrup
3 tbsp Coconut oil, melted and cooled
1 tbsp Dairy-free milk
40g Dark chocolate, chopped into chunks

Method

  1. Preheat the oven to 180 C fan. Grease two baking trays.
  2. Start by mixing the dry ingredients together in a bowl: the ground almonds, flour, coconut sugar and bicarb of soda.
  3. Then add the wet ingredients: the maple syrup, coconut oil (melted and cooled) and milk.
  4. Mix everything together to form a dough.
  5. Finally stir in the chocolate chips.
  6. Roll into 8 evenly sized balls and place on the baking trays, leaving enough room for them to spread.
  7. Bake in the oven for 12-15 minutes until golden brown.
  8. Remove from the oven and allow to cool slightly before placing on a wire rack (if they make it that far!!). Otherwise just eat them straight from the tray. You know what to do 😉
  9. Any remaining cookies can be stored in an airtight container for up to 5 days. But we all know that they won’t last that long!

Healthy eating is all about having a bit of everything. No dieting and no restrictions.

Cookie close up

Free from dairy, egg, gluten and refined sugar. But absolutely no compromise on deliciousness!

Mmmmmmmm…

As always guys, if you’re making these cookies make sure you tag me on Instagram, Facebook and Twitter , I’d love to see your recreations! Like and comment your thoughts below and share this recipe to spread the cookie love! I’ll be back next weekend with a recipe for Mylkplus nice cream!!!

Ellie
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Breakfast, Collaboration Recipe

Strawberry Cheesecake Pancakes

Using Mylkplus Strawberry Cheesecake Cashew Nut Mylk

Happy Sunday Peeps!! Hope you’re all having a fab weekend in the glorious sunshine! About time too!! I have got a yummy pancake recipe for you today using juicy strawberries and my favourite ever dairy-free milk – Mylkplus Strawberry Cheesecake Cashew. And it really does taste as good as it sounds! As much as I love drinking a whole bottle on it’s on own, I had to make something with it, and as I haven’t got a pancake recipe on the blog yet, why not make strawberry pancakes!

You’ve got to try this guys! Tastes insane and makes pretty good pancakes too!

If you didn’t already know, I am officially a member of the Mylkplus Sass Squad, which means all of you lucky people can get 20% off any online order at mylkplus.com. This discount includes BOTH flavours, the Strawberry Cheesecake Cashew and Salted Honeycomb Hazelnut (also lush), PLUS the super sassy merch as well. I really am spoiling you! Just pop in the code ELBAE at the checkout to qualify for this epic 20% discount.

Two delicious gourmet flavours

Besides from tasting like delicious gourmet flavoured milkshakes, they are so healthy too! 100% vegan and dairy-free, refined sugar-free, gluten-free, higher nut content than most nut milks (3 X higher than the leading brand to be precise😉), free from artificial flavourings and fortified with calcium and vitamin D. That’s a big tick in several boxes for me! Check out my Mylkplus page for more info about the brand and some yummy recipes I’ve created using it!

Also cannot contain my excitement to meet the founder of the brand NEXT WEEK at the Allergy & Free From Show in London. She’s such an inspiration to me in so many ways. Buzzing!!!

SO ARE YOU READY FOR YOUR PANCAKE DREAMS TO COME TRUE. I THINK MY CAPS LOCK BUTTON IS STUCK, I AM TOO EXCITED

So many heart-eyes emojis

I am so happy I’ve managed to create a pancake recipe which is vegan, egg-free, gluten-free, refined sugar-free and actually WORKS!!! Go me!!

The dry ingredients consist of ground oats (made by blending regular oats), self raising flour (I use a gluten-free one), baking powder to make them fluffy and chia seeds to help thicken the mixture. To that I add maple syrup, vanilla extract and the mylk blended with some strawberries for an even strawberrier flavour! Then all it takes is a quick fry on both sides for a few minutes and voilà, you have your pancakes, ready to demolish in 30 seconds flat!

Go and get yourself some strawb cashew Mylkplus so we can all make these! Hope you love them!

Best mylk everrrrrr

Ingredients

Makes about 14 small pancakes

60g Oats
60g Gluten-Free Self-raising flour
¼ tsp Baking powder
2 tsp Chia seeds
1 tbsp Maple syrup
1 tsp Vanilla extract
160ml Mylkplus Strawberry Cheesecake Cashew Mylk
250g Fresh Strawberries, roughly chopped

Method

  1. Start by blending your oats into a flour using a standard blender.
  2. Transfer to a bowl and add the flour, baking powder and chia seeds. Mix until combined.
  3. Next, add the mylk to the blender (no need to wash) along with 180g of the strawberries. Blend until smooth.
  4. Add the maple syrup and vanilla to the dry ingredients. Then add about half of the strawberry mylk and mix together.
  5. Keep adding the mylk a bit at a time until you have a thick batter which still has enough liquid to be absorbed by the chia seeds. You might not need all of the mylk (I like to drink what’s left over), but check the consistency before you start frying.
  6. Leave to sit for a few minutes to thicken.
  7. Heat a large non-stick frying pan on a medium heat. The trick to making perfectly cooked pancakes is to not let the pan get too hot but still warm enough to set and brown the pancakes on the outside.
  8. Pour or spoon the mixture into the pan, making them into circles as quickly as possible. Take the rest of the chopped strawberries and press a few pieces into each pancake.
  9. Fry on each side for about a minute. Bubbles/ little holes will start to form on the outside and that’s when you know to flip them!
  10. Repeat until all the batter is gone!
  11. Stack em’up and top with whatever your heart desires!

TIPS

  • Drizzle over maple syrup and serve with strawberries, coconut yogurt and a glass of strawberry cashew milk! #winningatlife
Soft, fluffy, strawberry flavoured, dripping with maple
PANCAKE GOALS

Making these pancakes? I’d love it if you tagged me on InstagramFacebook and Twitter and use the hashtag #elliesrecipes. Let me know what you thought in the comments below! Share and make with family and friends to spread the pancake love! Don’t forget you’ve got a 20% discount on the Mylkplus website using my code above. Thanks guys, have a great week. I’ll be back next weekend with another recipe!

Ellie
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