Vegan banana choc chip muffins

These are a winner! 

Ingredients:-

• 2 ripe bananas mashed
• 1 1/2 cups flour
• 1tsp baking powder
• 1tsp baking soda
• pinch salt
• 2/3 cup sugar
• 1tsp egg replacer
• 1 1/2 tsp vanilla extract
• 1/2 cup canola oil
• 1/4 cup soya milk (or rice milk)
• 1 slab chopped dark chocolate (I like to use Lindt 70%)

Preheat the oven to 180 degrees
In a bowl combine bananas, oil, milk and sugar. In a separate bowl mix the rest of the dry ingredients together with chocolate bits. Fold dry ingredients into mixture until combined. Don't over mix. Spoon into muffin trays

Makes 12 muffins

Vegan peaunt butter biscuits

As you can see by the half eaten jar... these are yumo!

Recipe:-

• 1 cup brown sugar
• 3/4 cup peanut butter
• 1/4 cup apple sauce
• 1/2 cup vegan butter (Ole/ Earth Balance)
• 1tsp vanilla extract
• 1 1/2 cups gluten-free flour blend
• 1tsp baking soda
• handful chopped peacan nuts 

Beat all wet ingredients until smooth, or blend in a food processor. Add flour and baking soda and knead into a dough. Roll dough into little balls. Line on greased baking tray and flatten cookies with a fork. Bake at 180C for 10 minutes  

Vegan health muffins

Ingredients:

• 2 ripe bananas mashed
• 1 finely grated carrot
• 1/4 cup oil
• 1 tsp salt
• 1 cup nutty wheat flour
• 1/2 cup flour
• 1tsp baking powder
• 1tsp baking soda
• 1/2 cup brown/treacle sugar
• handful mixed seeds (flaxseed, sunflower)
• handful crushed pecan nuts/almonds

For gluten free muffins replace flour with rice or potato flour

Combine mashed bananas, grated carrot, oil, and sugar. Fold in dry ingredients and mix. Spoon in muffin cups and sprinkle with seeds. Bake for 15-20 mins in oven preheated oven at 180C 

*mixture can be stored in the fridge for a few days
Enjoy! :)

Guilt free ice-cream (You heard me!)

Simply chop up ripe bananas, place in ziplock bags and freeze, then pop in the blender and blend until smooth for a delicious, healthy treat! 

More "indulgent" ice-cream recipes…

Banana, mango and coconut ice-cream

• 1 mango or cup dried mangoes
• 5-6 frozen, overripe bananas
• 50-100g coconut cream powder

if using dried mangoes, soak overnight in water or slice and soak in warm water for 2hours, and then drain.

Puree all the ingredients together in a food processor until smooth and fluffy, then freeze.

Once frozen, blend again in a food processor and return to freezer. Bland and freeze once more for a really smooth ice-cream.

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Vanilla-maple Ice-cream

• 2C almond milk
• 1C macadamia nuts
• 1/2C maple syrup
• seeds of 2 vanilla pods
• Pecan nuts chopped

Blend all ingredients together in a power blender until smooth. Stir in chopped pecan nuts if you would like a maple-pecan nut version. Put the mixture in the freezer overnight to set. In the morning take the ice-cream out of the freezer, slice it up and process through a maculating juicer or blend again to remove ice crystals. Refreeze or serve straight away

Chocolate sauce

• 100g cacao paste, melted
• 1/4C coconut oil, melted
• 1/4C agave or maple syrup

On low speed blend all the ingredients together or simply place the ingredients in a bowl and whisk with a fork

Get out your ice-cream, pour this chocolate sauce over and indulge guilt free.

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Frozen banana Ice-cream with carob sauce

• 1-4 overripe bananas
• 100g-200g coconut cream powder
• or 2 1/2 cups desiccated coconut blend until fine
• 1/2-1cup carob powder
• 300g-400g fructose dairy-free carob chunks
• 1/2-1l carob soya milk

To make banana ice-cream:

-Blend frozen bananas in a food processor/blender until think and creamy

To make sauce:

- Place the coconut cream powder, carob powder and carob chunks in a food processor and blend until smooth. Slowly add the soya milk and blend until well-mixed

Pour over banana ice-cream and serve

Recipes from Rawlicious