10 Plant-based Baking Recipes Breakfast, Snack and desserts

10 Plant-based Baking Recipes

Breakfast, Snack and desserts

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PLANT KITCHEN

TABLE OF CONTENT

Those 10 plant-based baking recipes have been created, photographed and styled by myself, Carine Claudepierre, author of the

plant-based food blog The Conscious Plant

The easy plant-based recipes you¡¯ll find here and on my blog are

inspired by our family story. My husband choose to live a conscious

life in 2016. He made the choice to eat plant-based food to be

good for the planet and the animals.

As a foodie, a mum and a loving wife, he inspired me to create easy

easyplant-based recipes that all the family can enjoy.

Here I share with you to 10 of our favorite easy plant-based sweet

recipes from breakfast, snacks to desserts.

I hope you will enjoy them.

Your friend,

Carine

? 2019 All rights reserved.

No part of this publication may be

reproduced or stored in a retrieval system

or transmitted in any form or means,

electronic, photocopying or otherwise

without prior written permission.

The moral rights of the author and

contributing authors have been asserted.

The information contained within this

e-book publication are for informational

and inspirational purposes only.



carine@

1. Caramelised cinnamon nuts

2. Coconut overnight oats

3. Banana Spinach Oat Pancakes

4. Chocolate Quinoa Granola

5. Raw chocolate avocado pie

6. Baked Stuffed Apples

7. Chocolate Avocado Pudding

8. Raspberry Pecan Crisp

9. Coconut Beet Truffles

10. Instant Orange Creamsicle

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CARAMELISED CINNAMON NUTS

13 0 G R A M S

COCONUT OVERNIGHT OATS

3 SERVE

15 M I N U T E S

15 M I N U T E S

INGREDIENTS

INGREDIENTS

?

1 tablespoon water

?

110 g old-fashioned wholegrain oats (1 cup, 3? oz)

?

1 tablespoon liquid coconut oil

?

350 ml coconut milk or milk of your choice (1? cups, 12? oz)

?

2 tablespoons coconut sugar

?

60 g desiccated coconut (? cup, 2 oz)

?

130 g nuts, choose a mix of your favourite nuts such as hazelnuts, almonds,

?

2 tablespoons brown rice malt syrup or agave syrup or maple syrup

cashews, macadamia (? cup, 4? oz)

?

1 tablespoon vanilla essence

1 teaspoon ground cinnamon

?

?

METHOD

?

Chocolate Lava Sauce

?

60 ml coconut cream (? cup, 2? fl oz)

?

2 tablespoons brown rice malt syrup or agave syrup or maple syrup

?

3 tablespoons unsweetened cocoa powder

METHOD

1.

Put all the porridge ingredients into a food processor with the ¡®S¡¯ blade attachment.

2.

Process on medium speed until all the oats has been pulsed ¡ª about 1¨C2 minutes. The texture will be creamy but still liquid. It will firm up

1.

Cover a plate with baking paper and set aside.

2.

Warm the water, coconut oil and coconut sugar in a saucepan, over a medium heat.

3.

When bubbles start to form on the sides of the saucepan, add the nuts.

3.

Transfer to a glass jar or bowl, cover with plastic wrap and place in the refrigerator overnight, or store in the fridge for up to 4 days.

4.

Stir for 2 minutes until it starts to caramelise and coat the nuts.

4.

The next day prepare the Chocolate Lava Sauce.

5.

After 2 minutes, sprinkle with the cinnamon, giving it a good stir to combine.

5.

Place the coconut cream and brown rice malt syrup into a small saucepan and heat over a medium heat for 40 seconds or until slightly

6.

Remove from heat and transfer the caramelised nuts to the prepared plate.

7.

Cool to room temperature until the caramel has hardened, or place in the refrigerator for 5 minutes to accelerate the process. Do not

6.

Whisk in the cocoa powder until well combined and smooth.

leave too long in the fridge or it will soften the nuts.

7.

Drizzle the chocolate sauce onto the cold porridge and top with the fresh mango slices, mint leaves, fresh coconut meat and cocoa nibs

8.

while standing in the refrigerator, becoming a more pudding-like consistency.

hot.

Store in a glass jar with a screw-top lid for up to 2¨C4 days in the pantry.

(or dark chocolate chunks).

8.

Tip: When preparing the porridge, replace the 2 tablespoons of liquid sweetener with one tablespoon of stevia powder. You can also use

cocoa nibs as a topping instead of dark chocolate.

Nuts are one of the healthiest snacks on earth, packed with heart-friendly fat, protein and fibre. While

it is always better to eat nuts raw without any coating, these caramelised cinnamon nuts are a nutritious

snack which also fixes a sweet craving.

Overnight porridge is my favourite breakfast because you do not have to prepare anything in the

morning. You can simply make a batch at the weekend and it will last in the refrigerator for up to 4 days.

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BANANA SPINACH OAT PANCAKES

SERVE 6

CHOCOLATE QUINOA GRANOLA

1 J A R , 550 G R A M S

20 MINUTES

30 MINUTES

INGREDIENTS

INGREDIENTS

?

250 ml almond milk or milk of your choice (1 cup, 9 fl oz)

?

180 g wholegrain rolled oats (1? cups, 6? oz)

?

1 medium-sized banana

?

150 g uncooked quinoa (white or red) (2/3 cup, 5 oz)

?

200 g oat flour (or oat bran) (1? cups)

?

100 g raw almonds (2/3 cup, 3? oz)

?

1 tablespoon vanilla essence

?

50 g raw cashews (1/3 cup, 1? oz)

?

2 tablespoons brown rice malt syrup, or maple syrup or agave syrup

?

2 tablespoons unsweetened cocoa powder

?

30 g fresh spinach leaves, washed and chopped (1 cup,1 oz)

?

60 ml liquid coconut oil (? cup, 2? fl oz)

?

1 tablespoon olive oil or oil of your choice to grease the pan

?

3 tablespoons maple syrup or liquid sweetener of your choice

?

grated zest of 1 orange

?

5 tablespoons cocoa nibs, or home-made dark chocolate drops or dark chocolate chunk 85% cocoa

METHOD

1.

Put the almond milk, banana, oat bran, vanilla essence and sweetener into a food processor.

2.

Wash and roughly chop the spinach leaves. Gently squeeze to remove the extra water and place into the food processor.

3.

Process until it forms a pancake batter, slightly thick and firm but still liquid enough to pour easily.

4.

Heat a crepe pan or heavy-based frying pan over a medium¨Clow heat.

5.

Lightly grease the pan using a a paper towel covered with vegetable oil.

6.

Scoop the batter using an ice cream scoop maker as a measurement.

7.

Pour approx. ? cup of the batter onto the hot greased crepe pan.

8.

Using a tablespoon, flatten the batter using a circular motion to create a perfect round pancake.

9.

Cook about 2¨C3 minutes or until the batter is cooked around the edges, then flip over with a spatula, and cook on the over side for

METHOD

1.

Preheat the oven to 120¡ãC (250¡ãF), fan-forced.

2.

In a large mixing bowl, combine the rolled oats, uncooked quinoa, raw almonds, raw cashews and unsweetened cocoa powder.

3.

In small saucepan, warmthe coconut oil and maple syrup over a low heat until combined¡ª about 30 seconds to 1 minute.

4.

Pour this oil-syrup mixture onto the dry ingredients and rub it into the the granola well, using your hands

5.

Transfer the granola onto a baking tray and bake for 30 minutes until fragrant and a light golden brown.

6.

While the granola is in the oven, wash an orange and grate the zest.

7.

Remove the granola from the oven and let it cool completely on the baking tray until crispy.

8.

When the granola is cool enough ¨Cto handle, add the grated orange zest and cocoa nibs (or home-made dark chocolate drops).

9.

Use your hands to rub all the ingredients through the granola until well combined. The flavour of the orange zest will quickly spread

through the granola and it will get stronger after it has been stored few hours in a glass jar with a screw top.

another minute.

10. Tip: Simply serve the warm pancakes in a stack topped with extra banana slices or berries and drizzled with extra maple syrup or agave

syrup.

10. Store the granola in your pantry in an airtight glass jar for up to 6 weeks.

11.

Simply serve with cold almond milk of your choice

12. Tip: For those with a really sweet tooth, you can enhance the sweetness of your granola breakfast bowl by adding 1 teaspoon of liquid

sweetener or stevia powder into your bowl.

If you are tired of eating porridge each morning try this pancake recipe using your regular porridge ingredients while also adding some veggie to your morning. These lovely green pancakes are simply made of

oats, spinach and banana and will really boost your protein and fibre level for the day.

Quinoa is a gluten-free, wheat-free grain also known as ¡®the super grain of the future¡¯ for its amazing

nutritional properties. It is very protein-rich and contains twice as much fibre as any other grain, which

makes it great for kick-starting your day

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RAW CHOCOLATE AVOCADO PIE

SERVE 6

SPICY BAKED STUFFED APPLES

4 APPLES

20 MINUTES

30 MINUTES

INGREDIENTS

? Pastry crust

INGREDIENTS

?

110 g almond meal (1 cup, 3? oz)

?

4 medium-sized Gala apples or apple of your choice

?

2 tablespoons unsweetened cocoa powder

?

2 tablespoons chopped hazelnuts, with their skins on

?

3 tablespoons rice malt or liquid sweetener of your choice

?

1 tablespoon chopped unblanched almonds

?

3 tablespoons liquid coconut oil

?

2 tablespoons chopped walnuts

?

2 tablespoons almond butter or nut butter of your choice

?

4 small dried apricots, finely diced

?

1 teaspoon orange zest

?

METHOD

?

Filling

?

? teaspoon ground cinnamon

?

1 large avocado

?

1 teaspoon coconut oil (? teaspoon for each apple)

?

65 ml coconut cream (? cup, 2? fl oz)

?

1 teaspoon maple syrup or liquid sweetener of your choice (? teaspoon for

?

1 small banana or half medium-sized banana

?

1 tablespoon maple syrup or 1 teaspoon stevia powder, optional, adjust the

sweetness according to taste

each apple)

?

60 ml water (? cup, 2? fl oz)

METHOD

1.

Place a sheet of baking paper about 30 cm long (11? in) onto a baking tray or cutting board. Set aside.

1.

Preheat the oven to 140¡ãC (280¡ãF), fan-forced.

2.

In the bowl of a food processor with the ¡®S¡¯ blade attachment, add all the crust ingredients and process for 1¨C2 minutes on high speed

2.

Wash then dry the apples with a clean tea towel or absorbent paper.

until all the ingredients come together and form a ball.

3.

Use a sharp knife to core the apples, by cutting out the stem area, then scoop out the seeds using a teaspoon. Leave 1 cm at the bottom

3.

4.

Transfer the dough onto the baking paper and place a layer of cling wrap on the top to make the rolling process easier and avoid the

of each apple.

dough sticking to the rolling pin.

4.

Place the apples in an oven-proof baking dish. Add the water and set aside.

Roll the dough until it is thin enough to line a 20 cm (7? in) diameter pie dish. The dough is very soft and malleable like playdough, so

5.

Place the prepared nuts and apricots in a mixing bowl. Add the grated orange zest and ground cinnamon and combine using a spoon or

use your fingers to shape the crust into a circle.

your hands.

5.

Place in the refrigerator while you prepare the sweet avocado cream.

6.

Stuff this mixture into the apples, adding a ? teaspoon of maple syrup to each.

6.

In a food processor with the ¡®S¡¯ blade attachment, add the avocado flesh, coconut cream and banana. Process on high speed for about 1

7.

Top each apple with ? teaspoon of solid coconut oil.

minute or until it forms a creamy greenish mixture with no lumps.

8.

Bake slowly for 1¨C1? hours until the apple skins are wrinkled and cracked and the flesh is soft and oozing.

7.

Taste the cream and adjust the sweetness, if desired, by adding some liquid sweetener or stevia powder.

9.

Serve immediately.

8.

Place the cream into a bowl and store in the refrigerator.

10. The baked apples can be stored in the refrigerator for up to 2 days. You can then eat them cold or slightly rewarmed in the microwave for

9.

Prepare the strawberries: wash them under cold water and using a sharp knife, discard the stem.

10. Pat the strawberries dry with a clean tea towel or absorbent paper and slice them thinly, lengthwise.

11.

Set aside on a plate.

1¨C2 minutes.

11.

Tip: It¡¯s always best to use a sweet apple variety for this recipe as they tend to caramelise better than acid apples like Granny Smith. The

best varieties are Gala, Pink Lady or Braeburn.

12. Remove the crust from the refrigerator and using a spatula, spread the sweet avocado cream on the top of the crust leaving about 1 cm

(? in) on the side of the crust with no avocado cream.

13. Place the strawberries slices evenly over the cream and sprinkle some cocoa nibs over to decorate.

14. Store in the refrigerator for 1 hour to firm up the crust before serving.

15. Store up to 2 days in the fridge.

This is a beautiful, healthy summer fruit tart filled with a fresh, sweet and creamy avocado cream lightly

sweetened with a tiny bit of banana. The crust is very soft and chewy with a strong cocoa flavour that marries very well with fresh strawberries.

The slow cooking needed for these baked apples caramelises and crisps the skin while also softening

the apple flesh perfectly into a smooth compote. The filling, made of a trio of nuts, dried apricots and

orange zest, add crunchiness and a spicy flavour to this simple dessert.

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