Vegan Food & Living - October 2017

Afternoon tea^ RECIPES

32 VEGAN FOOD & LIVING OCTOBER

Total fat

36g

Total fat Saturates Salt Sugar Protein

3.7g 1.7g 0.09g 9.4g 4.7g

Chocolate peanut butter

banana bread

By Bianca Haun from Elephantastic Vegan (elephantasticvegan.com)

Makes 12 slices | Prep 20 mins | Cook 1 hr | Calories 167 (per slice)

4 very ripe bananas

180ml (6fl oz) plant-based

milk, such as rice milk

1 tbsp coconut oil, melted

80g (3oz) maple syrup

250g (9oz) wholewheat

fl our (or use plain fl our)

50g (1¾oz) cocoa powder

1 tsp baking powder

½ tsp bicarbonate of soda

salt

FOR THE SAUCE

2 tbsp peanut butter

1 tsp maple syrup

hot water, to thin it out

1 Preheat the oven to 160°C/Gas Mark 3 and line a loaf tin

with parchment paper.

2 Peel the bananas, add them to a large bowl and mash

them. To the bananas, add the plant-based milk, coconut oil

and maple syrup. Give it a quick mix.

3 Add the flour, cocoa powder, baking powder, bicarbonate

of soda and a pinch of salt to the wet ingredients and

whisk everything together.

4 Pour the batter into the prepared loaf tin.

5 For the peanut butter sauce, simply whisk together the

peanut butter and maple syrup and thin it out with hot

water until drizzleable. Add 1-2 tbsp of the sauce to the

batter in the loaf tin and swirl around a bit.

6 Bake it in the oven for about 1 hour or until golden brown

on the top. You can use a wooden stick to test if your

banana bread is done in the middle.

7 Drizzle with more peanut butter sauce before serving.

Total fat Saturates Salt Sugar Protein

10.4g 3g 0.16g 16.1g 7. 8g

Carrot cake blondies

with chocolate chips

By Bianca Haun from Elephantastic Vegan (elephantasticvegan.com)

Serves 6 | Prep 20 mins | Cook 35 mins | Calories 346 (per serving)

250g (9oz) plain fl our

50g (1¾oz) ground almonds

½ tsp baking powder

½ tsp bicarbonate of soda

2 tbsp granulated sugar

100g (3½oz) vegan

chocolate chips

4 carrots, grated (about

230g (8oz))

1 tsp coconut oil, melted

½ tsp coconut vinegar

170ml (6fl oz) plant-based

milk, such as rice milk

1 Preheat the oven to 180°C/Gas Mark 4.

2 Place all the dry ingredients for the cake base in a mixing

bowl (save a few of the chocolate chips to sprinkle on

top) and combine. Add the wet ingredients and grated

carrots and whisk until it’s a smooth batter.

3 Oil a 26x18cm (10x7in) baking tin lightly or line it with

parchment paper and pour in the cake batter. Now is the

time to sprinkle the rest of the chocolate chips on top.

4 Bake it in the oven for about 35 minutes. Test with a

wooden stick, if it is baked through.

5 Let the cake cool down before serving and enjoy!

VFL17.AfternoonTea.indd 32 06/09/2017 11:11