Trail protein bars

This is another what do to with over ripe bananas recipe,  for these trail bars you need bananas that are as black as night or as black as my soul! The darker the banana the better.

This recipe is sugar free! The only sugar in these are 100% natural occuring sugar from the fruit, NO added fruit syrup or coconut sugar. If your bananas are not quite black enough you can add a few table spoons of date syrup, but I find you don’t really need it.

These are great for lunchboxes or mid morning snacks as they are packed full of seeds, nuts and fruit. You can add any nuts or seeds you like, these are lovely with some extra hazelnuts & peanuts.  Or if you are nut free just miss out the nuts and add some dried cranberries or even dark chocolate chips.  You can add anything you like to these to make them fit your tastes, Chopped apple and plums work great too.

I call them trial bars as I make these when my friend and I go hiking, we take them as a little snack for our children and they love them. We quite like them too.

They will keep in an air tight container for about 5 days.

barsclose3

Ingredients:

  • 170g Oats*
  • 35g Pumpkin seeds
  • 35g Sunflower seeds
  • 45g Pecan nuts (chopped)
  • 45g Dried Apricots (chopped)
  • 55g Medjool Dates (chopped)
  • 2 very ripe large bananas
  • 1 Tsp Cinnamon or any spice you like  Optional,

Method:

Pre-heat your oven to 180c/350f/or Gas mark 4 and line a 23cm square tin with non stick parchment paper 

  1.  In a bowl peel and mash your bananas.
  2. Now add everything else and mix until well combined.
  3. Pour the mix into your prepared tin and bake for 20 minutes or until the edges start to go a golden brown.
  4. Remove from the oven and tip out onto a cooling rack and peel of the parchment paper.
  5. Leave to cool and cut into squares

*If you can’t have GF oats you can substitute for GF puffed rice cereal.

My tip: It helps to peel of the paper at step 4 otherwise the paper can stick them the bars are cold.

 

closeup

Lilithas Bones trying our cakes & Birthday Cake Popcorn <3

Yes you read the title correct, Popcorn that tastes like Birthday Cake & the fabulous Lilithas Bones from YouTube trying our selection of vegan & gluten free Halloween inspired treats.

I love Ava-Elizabeth and have been watching her videos for about 2 years, so when she approached me about making a tasting video I jumped at the chance.

Due to all the changes we have had a Living Dead Cakes HQ this took a little longer to happen than I had wanted but as halloween approached I though now would be the perfect time.

Ava’s channel on YouTube is full of videos about her body modifications, like myself she has a few facial piercings and she posts honest reviews of jewellery & tips on how to look after them once you have had them done, she posts make-up tutorials and even though she isn’t vegan she does use some high street vegan make up!

One of the many things I love about Ava is her honesty and her open heart, her videos are real and from her heart. Never change Ava <3 xxx

20161024_121345178_ios

In Ava’s box I sent her a cute LDC mug and a cracker full of spooky spiders along with some new yummy vegan & gluten free treats the recpies of all of these will be up on our website over the coming weeks as every day is halloween for us!

Ava tried our ……….

Scream Skulls,
Chocolate skulls filled with vanilla crème fondant. Crème Eggs got scary!! & Vegan.
These are a spooky take on my Crème Egg flowers click here for the recipe 

Brownie Truffles,
White chocolate brains filled with rich brownie truffles.

Birthday Cake Popcorn, (recipe below) 
Popcorn smothered in white chocolate & vanilla birthday cake.

Hello Kitty Peanut Butter Cups,
Vegan chocolate shell filled with smooth peanut butter

Graveyard Pots,
Chocolate cake, chocolate brownie layered with cherries & chocolate ganache, topped with coconut and broken mint glass!

Hazelnut Brownie Loaf,
Chocolate brownie filled with vegan hazelnut spread and crowned
with roasted hazelnuts.

Peanut Butter Brownie Loaf,
Chocolate brownie filled with crunchy peanut butter.

20161024_121624233_ios

Everything Ava tried was vegan & gluten free!

Thank you Ava for the fabulous review and I’m so glad you liked everything and enjoyed your first taste of vegan chocolate. <3

Click Ava’s picture below to go watch her review of our halloween treats.

20161025_162400000_ios

Ava’s links…show her some love.
YouTube
Instagram
Twitter 
Facebook 

Ava loved our birthday cake popcorn so this is the 1st recipe from her box that I will share with you all, Yes its vegan & yes its gluten free and yes in case you are wondering its bloody yummy!

This delicious popcorn was born because my son loves birthday cake M&M’s,  I can’t eat those & I wanted something we could all eat while we watch movies & I really wanted something birthday cake flavoured. (We need more things this flavour in the UK)

This is the only time you will ever see me using a box cake mix, but to make this taste so good sadly it is needed.

If you are not vegan you can use your favourite white chocolate & if you are not gluten free you can use any white cake mix.

bcpop3

Ingredients:

  • 1 bag of microwave popcorn (about 60g of popped popcorn)
  • 200g Vegan white chocolate*
  • 30g Vegetable shortening
  • 150g Gluten free, vegan cake mix*
  • 50g Sprinkles**
  • 1 Tsp Vanila extract

*I used Sainsbury’s free from white vegan chocolate
**I used Asda vanila Gluten free sponge mix.
*** I used quality sprinkles they are gluten free & vegan.

Method:

1. Line a baking tray with parchment paper and pop your popcorn in the microwave & cook according to the packet instructions.
2. Melt your white chocolate and add the vegetable shortening, vanilla, and cake mix and pour this over the the popped popcorn, add the sprinkles and mix until all the popcorn is covered.
3. Spread the mix over the parchment paper and leave to set for an hour.

bcpop2

EAT!

If you make this don’t forget to tag us on Facebook or Instagram,
I love seeing you all make my recipes.

bcpopfeat

Pumpkin spice & all things nice!

I have been dying to play around and make something using pumpkin and pumpkin pie spice. Once the cans of tinned pumpkin puree appeared in the shops I knew it was time to create something.

You can make all of these using just one can of pumpkin.  Or you can make your own pumpkin puree by de-seeding a pumpkin, cutting into chunks & roasting for 50-55 minutes (180c/350f/ or Gas mark 4) out the flesh into a bowl and puree with a blender.

pumpkintinspiceIn this post there will be 3 NEW delicious recipes.

  • Pumpkin cheesecake brownies
  • Pumpkin spiced bites
  • Pumpkin spiced milkshake

All 100% vegan & gluten free.

For the brownies I baked mine using my 12 hole brownie tin,

If you would like to use a similar tin I found this one on Amazon for you.


Pumpkin cheesecake brownie

ppsbrownie

Ingredients:

For the brownie 

  • 165g Caster sugar
  • 100g Dark vegan chocolate
  • 100g Dairy free butter
  • 165g Plain gluten free flour
  • 75g Chocolate soya yoghurt
  • 1 Tbsp ground flax seed mixed with 4 Tbsp. cold water
  • 1 Tsp Baking powder

For the cheesecake filling 

  • 125g Pumpkin puree
  • 100g Violife creamy soft cheese
  • 25g Caster sugar
  • 2 Tsp. Pumpkin pie spice*

*If you can’t find pre made pumpkin pie spice you can mix your own,
By mixing 3 tablespoons ground cinnamon, 2 teaspoons ground ginger, 2 teaspoons ground nutmeg, 1 ½ teaspoons ground allspice and 1 ½ teaspoons ground cloves.

Method:

Pre-heat your oven to 160c/320f/ or Gas mark 3 grease your brownie tin

  1. In a small bowl combine all your cheesecake filling ingredients & place to the side.
  2. In a saucepan add your dairy free butter and chocolate and melt over a low heat.
  3. Once melted add the caster sugar, and all your other brownie ingredients and mix well.
  4. Divided your mixture between the 12 holes.
  5. Add a generous teaspoon of the cheesecake mix to each cavity and using a tooth pick swirl it into the brownie mix.
  6. Bake for 22-25 minutes**.
  7. Once baked leave to cool for 10 minutes and then carefully remove them from the tin using a pallet knife and place on a wire rack to cool completely.

ppsbrow3

** If you are baking this is a square brownie tin you will need to bake for 30-35 minutes.


Pumpkin spice bites

ppsbites

Ingredients:

Makes approx. 20-24 cookies depending on size.

  • 110g Dairy free butter, Melted
  • 100g Caster Sugar
  • 85g Soft brown sugar
  • 100g Pumpkin puree
  • 235g Plain gluten free flour
  • 65g Dark chocolate chips
  • 35g Vanilla soya yoghurt
  • 2 Tsp Pumpkin pie spice
  • 1 Tsp Baking powder
  • Pinch of salt
  • 2 Tbsp Icing sugar mixed with 1 Tsp pumpkin pie spice for decorating

Method:

Pre-heat your oven to 180c/350f/ or Gas mark 4 & line a cookie sheet.

  1. Pour your warm melted butter over your two sugars and mix well.
  2. Add the rest of your ingredients and mix until well combined to form your cookie dough.
  3. Using a small ice cream scoop or two tea spoons place balls of mixture on your cookie sheet, place them about 2″ apart as they don’t spread too much.
  4. Bake for 12-13 minutes or until golden brown around the edges
  5. Once baked remove from the cookie sheet and cool on a wire rack.
  6. Dust with the icing sugar/pumpkin spice mix once cool.

ppsbites2


Pumpkin spice milkshake 

ppmsh
Serves 2

Ingredients: 

  • 4 Tbsp pumpkin puree
  • 2 Tsp Pumpkin pie spice
  • 400ml Plant milk*
  • 6 scoops of dairy free vanilla ice cream
  • Vegan squirty cream to decorate
  • 1 Tsp. pumpkin pie spice to decorate

*You can use chocolate flavoured plant milk to make it chocolatey.

Method:

  1. In a blender all your pumpkin puree, pumpkin pie spice, plant milk and 4 scoops of ice cream and blend.
  2. Pour into a glass and top with one scoop of ice cream and some squirty cream add a little dusting of pumpkin pie spice to the top & serve.

If you make any of there recipes please don’t forget to tag us on Facebook or Instagram,
I love seeing you all make my recipes.

ppsbig2

Tea bread

Another recipe from our 5 things to do with ripe bananas, this one is perfect with a cup of tea as the evenings get darker.

This my take on my Grandmas old tea bread recipe.

My Grandmas cake would be served in slices on plate with a cup of tea after an amazing Sunday lunch at my grandparent’s house.  This cake and a huge bowl of sherry trifle that had enough sherry in it to make a sailor blush.

It would all be laid out on the table in the living room & everyone would sit down, eat cake, drink tea and listen to my Grandma tell stories about my family in South Africa.

My Grandma was born and lived in Cape Town, South Africa.  She came to the UK when she was 25.  Like many South African women of her generation she loved cooking & feeding those she loved and her love for that has rubbed off on me.

One of my favourite memories was spending Saturday afternoons cooking in her kitchen with her when I was little & this cake was one thing we would make ready for Sunday lunch.

My Grandmas old recpie called for yogurt in but in mine I have taken it out and used banana. You can use a small pot of vanila soya yogurt if you don’t like banana. You can also add pumpkin and other nuts and seeds if you like too.

Ingredients:

  • 500g Mixed dried fruit
  • 1 Tea bag
  • 130g Dairy free butter
  • 120g Soft brown sugar
  • 140g Self raising gluten free four
  • 1 small banana (or vanilla Soya yoghurt)
  • 1 Tsp Baking Powder
  • 2 Tsp. Cinnamon
  • 1 Tsp. Ginger

Method:

Pre-heat your oven to 160c/325f/ or Gas mark 3 and line a loaf tin with parchment paper or cake liner case.

  1. In a bowl before you weight out your other ingredients add your dried fruit and tea bag and cover with boiling water and put to one side. Allow your fruit to soak for 10 or so minutes.
  2. In another add your dairy free butter, sugar, & banana and mix for a few minutes until they are all combined.
  3. Take out the tea bag and drain away the water, lightly squeeze the excess water from the fruit*
  4. Add the fruit and all the dry Ingredients to the wet Ingredients and using your mixer mix for a few minutes until well combined.
  5. Pour all your mixture into your lined loaf tin and bake for approx. 45/50 minutes.
  6. Remove from the oven when a tooth pick comes out of the centre clean and leave to cool on a wire rack.

My Tip *The banana adds extra moisture to this cake so step 3 is very important, you do not want a soggy cake. If you are using yogurt instead of banana this is a must also.

The bake on this is long and slow don’t worry the wait will be worth it.

Make memories with your family and enjoy this with them. Its really nice with a little dairy free butter spread on top of the slice.

tea and cake

 

?✅ key

?=Vegan
✅=Gluten Free

Fairy Tea Party

After how wonderful our little Halloween party was and how much fun we all had we decided here at Living Dead Cakes HQ to have another little party.

This time it was a fairy theme.  As Both Lilith-Rain & Baya love fairies, so it was an obvious theme.

Over the half term holidays, we got together with our closest & best friend and her two little girls again.  The fairy fun & games began.  We dressed up as fairies and played fairy games & enjoyed lots of fairy activities

I made many vegan & gluten free treats for our tea party.

The table centre piece was a big fairy house cake and 3 little fairy house cakes around it. A mini fairy village. One mini fairy house each for the girls after the party to take home.

BIGHOUSE!

The big fairy house even had a little pond.

bigfh6

The little mini fairy houses were the same base as the big house, vanilla cake with creamy vegan vanilla butter cream.

mfh cutMini Fairy 1

The girls loved the mini houses and said “They were really cute”

 

 

 

 

 

I had so much fun creating all the food we had, I wanted to make some of my favourite things.

Im going to add a few recipes from some of what we had to eat, if you would like something I have missed please message me and I will add the other recipes.
Contact me here 

On the savoury side we had mini VeganEgg quiches with red onion and roasted peppers, the recipe for my sweet potato quiche can be found here.

savftp

We also had roasted pepper & red onion with green pesto sandwiches (bottom of cake stand) & hummus with red pepper wrap pin wheels. (top left of cake stand) All made with  gluten free & vegan bread & wraps.

Some of the sweet things we had are fairy creme flowers (recipe here)

ftpflow4
We also had butterfly marshmallow treats

mm butterfly1

I made these using freedom vegetarian mallows  & Nature’s path gluten free crispy rice

Ingredients:

  • 75g Freedom mallows
  • 30g Dairy free butter
  • 30g Golden Syrup
  • 150g Natures path gluten free crispy rice
  • Vegan sprinkles to decorate

Method: 

  1. line a brownie pan with cling film & grease well
  2. In a saucepan melt the butter, golden syrup, and mallows
  3. Once melted add the crispy rice and mix until well combined and place in the lined brownie pan
  4. Sprinkle the top with sprinkles and chill in the fridge for 30 minutes
  5. once chilled cut into shapes, I used a butterfly cutter.  Return to the fridge to compleatey set.

 

CAKES

fptb7

 

 



 

 

 

 

 

Some of the other cakes we had

Mini lemon drizzle loafs with Fairy Jam tarts (bottom left)

Brownies, Fairy flowers, & Mallow butterflies (top left)

Mini chocolate cakes, Purple ombre vanilla cakes & Mini victoria sandwiches
(bottom right)

We also had vegan & gluten free trifle!
vegantrif

Lanterns

I made little fairy lanterns for the girls for late night fairy spotting:
Each lantern had their first name initials & battery powered tea lights.

lanterncup

The girls also had personalised drinking jars with their initials too.

We didn’t just eat yummy fairy food we also decorated butterfly cookies and made sticky pictures with pipe cleaners and other fun things

fairyactiv

All 3 girls had a great time, Little Erika even joined in with the fun and games.

fppics

We ended the party with hot chocolate & vegan cream and fairy presents.
fphotchocfppres

 

I will add lots more photos of the fairy party to our Facebook page, so if you would like to see some more of the cakes and other details check out the Facebook page.

Peanut Banana Cake

Recipe two from our 5 things to do with ripe bananas, You will thank me for this one! ?Don’t forget to give our Facebook page a like


I love banana cake and I love peanut butter so this cake for me is a match made in heaven.  The salted peanuts on the top cut through the sweet cake and add something extra special. Salty & sweet is one of my favourite flavour combinations.

This recipe works better the riper and as my daughter says the uglier the bananas are.

You can use either smooth or crunchy peanut butter, I had smooth that was nearly gone so I used that.

This mixture makes 2 mini loaf tins if you want to make a large loaf tin triple the quantities of the ingredients.

20160120_133831000_iOS

Ingredients:

  •  100g Peanut butter
  • 75g Caster sugar
  • 2 Medium mashed very ripe bananas
  • 1 Flax egg*
  • 150g Self raising gluten free flour
  • 1 Tsp. Baking powder
  • ¼ Tsp. Bicarbonate of soda
  • 60g Dark chocolate chips
  • 20g Crushed salted peanuts

*Make your flax egg by mixing 1 Tbsp. of ground flax seed with 2 Tbsps. of water in a bowl and leave to the side for 5/10 minutes.

Method:

Pre-heat your oven to 190c/375f/ or Gas mark 5 grease your loaf tins

  1. Cream together the peanut butter & sugar until light and fluffy.
  2. Add the mashed banana and the flax egg and mix until well combined
  3. Now add the baking powder, bicarbonate of soda, flour, and chocolate chips mix until all combined
  4. Pour the mix into your tins
  5. Sprinkle the top of cake with the crushed salted peanuts
  6. Bake for 25/30 minutes until golden and a tooth pick comes out clean
  7. Leave to cool and serve

My Tip: This cake is delicious spread with extra peanut butter or some vegan chocolate spread.

20160120_132518158_iOS

 

 

Vegan ice lollies: Vegan & Gluten free on a budget

We have made ones for our furry friends so its only fair we make some for ourself!
Dog ice lolly recipe can be found here 

Being vegan doesn’t mean you have to miss out or spend a fortune on the vegan options in the supermarket & you can make them so they fit into your dietary requirements.

These are 3 of my favourite recipes for cool cruelty free treats, 2 of these are refined sugar free and only contain the natural sugar found in the watermelon & other fruit you add,  the other is a rich decadent treat.

This is the first recipe in my Vegan & Gluten free on a budget series, so keep your eyes peeled for more tasty cheap on a budget recipes,

I used some traditional ice lolly moulds from IKEA for £2 & found the other two sets in the £1 shops. Not only are these tasty they are very cheap & easy to make too.

Perfect to make with children.

Ice Lolly one :
Watermelon & Strawberry

watermellonstraw

These really are so easy, the thing take takes the longest is waiting for them to freeze!

Ingredients:
300g Chopped & de-seeded Watermelon
150g Chopped strawberries

Method:
Using a hand blender or in a NutriBullet blend up the watermelon and strawberries, pour into the moulds and freeze over night.

Thats it, it couldn’t be any simpler.  If you don’t like strawberries you can add 75g blueberries.

Ice lolly two:
Watermelon Kiwi

watermellonkiwi

Ingredients:
350g Chopped & de-seeded Watermelon
50ml Coconut milk
1 Kiwi, Sliced

Method:
Using a hand blender or in a NutriBullet blend up the watermelon and pour into your moulds and freeze for 1 hour, after an hour and a few spoons of the coconut milk to the tops of each mould and freeze again for 30 minutes. After 30 minutes and some sliced kiwi to the tops and add the sticks and freeze over night.

Simple!

Ice Lolly Three:
Peanut Banana cream

peanutchcoc

These are my all time favourite! So yummy.

Ingredients:
3 Very ripe bananas, chopped and frozen for 1 hour
65ml Coconut milk
2 Tbsp. Chocolate peanut butter

Method:
I chopped my ripe bananas and froze them for an hour, if you do this your ice cream will  be thick and yummy!

Using a hand blender or in a NutriBullet blend up all your frozen bananas, coconut milk and 2 very generous spoons of chocolate peanut butter & pour into your moulds and freeze over night.

All of these treats are a great way to get your children in the kitchen. I know both my children love making these.

Banoffee Cupcakes

Bananas! I love them! I could eat them all day.

This is the first recipe in a series of 5,  What to do with over ripe bananas!.
Coming in the other recipes are, Trail bars, Nice cream, Tea bread, & Peanut banana cake, so keep an eye on our social media to know when they are up.

Our Facebook  Give us a like

Never throw a over ripe banana away again!


Banoffee pie was one of the first deserts I made on my own when I was allowed to play around with boiling tins of condensed milk without blowing my self or the house up.  Now you can buy tins of pre made condensed milk toffee if you are making these non vegan, so gone are those days of playing with tins and boiling water.

A gluten free cupcake version was one of the first recipes I made when I had to go gluten free and now in turn I have made this recipe vegan.

Another perfect way to use up ripe bananas.

banoffee2

Ingredients:

Makes approx 6-8 cupcakes

For the cupcakes, 

  • 150g Vegan butter
  • 130g Soft brown sugar
  • 2 medium mashed bananas
  • 2 Flax eggs (2 Tbsp ground flax seed mixed with 6 Tbsp water)
  • 160g Self raising gluten free flour
  • 1 pinch of Bicarbonate of soda
  • 1/2 Tsp Baking powder

For the toffee/caramel,

  • 175g Soft brown sugar
  • 65g Golden syrup
  • 100g Vegan butter
  • 125ml Soya cream
  • 1 Tsp Vanilla bean paste
  • 2 Tsp Cornflour mixed into a paste with a 4 Tsp cold water

For the banoffee butter cream frosting,

  • 65g Dairy free butter
  • 70g Vegetable shortening
  • 1 Tsp of vanilla bean paste
  • 500g Icing Sugar
  • 2-3 Tbsp of the toffee sauce

Method:

Pre heat your oven to 375°F/190°C or Gas mark 5 and prepare your cupcake cases

For the cupcakes, 

  1. Beat together your butter and sugar until light and fluffy,
  2. Add the flax eggs, mashed bananas and all the dry ingredients and mix well until combined.
  3. Dived between your cupcake cases and bake for 22-25 minutes until golden brown, or a tooth pick comes out clean,
  4. Once baked allow to cool completely.

For the toffee/caramel

  1. In a saucepan add your butter, sugar & golden syrup and bring the mix to the boil and simmer for 4-6 minutes.
  2. Let the sauce cool for 3 minutes and add the cream & cornflour mix and heat gently to allow the sauce to thicken.
  3. Once thicken allow the sauce to cool completely in the fridge. You will need it cold for the frosting.

For the butter cream

  1. In a stand mixer beat your butter, shortening & vanilla bean paste together for a few minutes.
  2. Now slowly add your icing sugar a few spoonfuls at a time.
  3. Once you have added all your icing sugar add a few spoonfuls of your cold toffee/caramel and mix until combined.
  4. Leave to one side ready for your cupcakes

Once you have made all the above elements and your cupcakes are cold you can now decorate them,

  1. Take a cupcake and using an apple corer take out a small core in the centre and fill the hole with a tsp of the toffee sauce,
  2. Now pipe a swirl of butter cream on the top of your cupcake and drizzle over a little extra toffee sauce,
  3. Repeat with all your cupcakes and now they are ready to eat,

ban5

Vegan summer dog treats – Ice lolly

Summer has arrived with full force in the UK at the moment & its so hot, as a country the UK isn’t used to this weather so for lots of us its a shock to the system, especially for our furry little friends.

I have two black fluffy dogs who are both a little crazy at the best of times.  In this heat I do a few things to help them keep cool, one of them being my Dog ice lolly.  I make batches of these through out the hot weather & give them one every so often to help keep them cool & as a little treat.

13819487_1634529993503834_2097545554_n

My dog ice lolly is 100% vegan & gluten free, not because my dogs are vegan, they are not.  One of my dogs Prue, is a rescue dog and I’m her 3rd owner and she is getting on in dog years, a drastic change in her diet to become vegan wouldn’t be in her best interest, my other pup Phoebe, is very fussy about what she eats and its taken me a long time to find a brand of dog food that I’m happy for her to eat and one that she will eat.  If your dog isn’t vegan you can add some of their favourite meat treats to this recipe.

There are lots of foods you shouldn’t feed your dog as they can be dangerous for them but there are also lots of foods they can have.

Things to never feed your dogs:
❌Grapes & Raisins – can cause kidney failure
❌Avocado – The pit, skin and leaves contain Persin a toxin that causes vomiting & diarrhea  the flesh inside doesn’t contain much Persin but still too much for you dog to handle.
❌Onion – NO, Onions, leeks, & chives are from a family called Allium thats poisonous to most pets. Cats & dogs. Can cause vomiting, stomach pain, & diarrhoea.
❌Chocolate – Contains caffeine & theobromine, can cause vomiting, dehydration, abdominal pains, severe agitation, muscle tremors, irregular heart rhythm, elevated body temperature, seizures and death.

Things they can have:
❤️ Apples – Great source of vitamins A & C and packed full of fiber.
❤️Strawberries – Full of fiber & vitamin C are high in sugar so a treat in moderation (be wary of pips & core)
❤️Blueberries – Superfood rich in antioxidants Perfect for dogs
❤️Carrots – Great low calorie snack high in fiber & beta carotene
❤️Cucumber – Perfect for dogs, packed full of vitamins K, C, & B1, plus potassium,

My Dog-Lolly contains coconut milk*, Soya yoghurt*, carrots, apples, & peanut butter. Normally i use a sugar free peanut butter but i didn’t have any and i only used a few table spoons, But if you can use a brand that has no added sugar and check for Xylitol, This sweetener is very dangerous for dogs symptoms of xyllitol poisoning include weakness, tremors, seizures, and death!.

*I checked with my vet that coconut milk & Soya yoghurt where ok for my dogs after reading mixed things online about coconuts, he confirmed that the milk & yoghurt I use is perfectly ok & safe for dogs.

Now the fun bit, to make these you will need:

Dlolly1

  • Disposable ice cream pots,
  • 500ml Water
  • 350ml Coconut milk
  • 4 Tbsp Soya Yoghurt
  • 2 Carrots, grated
  • 1 Apple, grated (do not grate to core)
  • 3 Tbsp. Peanut butter
  • Some of your dogs favourite treats
  • Stick treats, like the ones pictured or delta sticks. cut in half

I made 8 using this recipe.

Method:

In a bowl add your coconut milk, water, soya yogurt, carrots, apple, peanut butter and mix well so all the peanut butter & yoghurt has mixed in.

Divided your mix into the ice cream pots and and a few of your dogs favourite treats to each one.

Dog made to free

Place in the freezer for about 45/60 minutes, after that time you will be able to add the stick treats into the middle, carry on freezing over night or until completely frozen.

semifrozenTo remove from the pots place them in a little warm water and they will pop out the pots & let your dog enjoy. Prue ate hers so quick I couldn’t get a good photo but check out our YouTube channel to see Phoebe lick hers.

doglolly3

 

RaffaCakes: Chocolate raspberry “Jaffa” cakes

I used to love Jaffa cakes, Full moon, half moon, Total eclipse!
Oh come on, I know you have sat there with a whole packet of them doing just that.

I have tried a few gluten free Jaffa Cakes and didn’t really like them, they were dry, tasteless and didn’t match up to the good old ones.

A few weeks ago I tired a Vegan & Gluten free traditional Jaffa cake. Vanilla base, orange jelly and dark chocolate.  I can honestly say it was the worst cake I had ever tried.
I was so disappointed.
Every element of it was wrong the base was dry and tasted like sawdust there was too much chocolate and it left a horrible aftertaste in my mouth.
My children even agreed it was horrible.

So as always I set out to try and make my own but with my little twist.

I swapped out the orange for raspberry, the vanilla base for chocolate and the Raffacake was born! A dark chocolate base, topped with jam, jelly & dark chocolate and a sprinkling of freeze dried raspberries.

I used my own home made jam but you can use any jam you like, I wanted to use dark chocolate as I wanted the rich chocolate to cut through the sweet cake and sweet jam/jelly but you can use any chocolate, White vegan chocolate on these would be amazing!

raffacakecase

Ingredients: 

Makes 24:

For the cake:

  • 100g Gluten free Self raising flour
  • 80g Caster sugar
  • 25g Cocoa powder
  • 1/2 Tsp. Bicarbonate of soda
  • 30ml Vegetable oil
  • 1/2 Tsp. White wine vinegar
  • 1 packet of vegan raspberry jelly
  • 4-5 Tbsp Raspberry jam
  • 250g Vegan chocolate
  • Freeze dried raspberris for decoration

Method:

Pre-heat your oven to 200c/400f/ or Gas mark 6 and grease a 12 cup bun tray

Make up your jelly according to the packet instructions and pour into a 31cmx21cm tray and place in the fridge to set, I made my jelly the day before so it had plenty of time to set. My jelly was about 5mm thick.

raffajelly

In a large bowl add all your ingredients for the cake base and mix until well combined & you have a smooth batter, add a tablespoon of batter to each cavity on your bun tray and bake for 5-7 minutes, remove from tray and cool upside down.
Repeat until you have made all your bases.

raffacketray1

Once the bases are cool on what was the bottom add a little jam just enough to taste and to help the jelly sick, using a 1″ round cutter cut circles of your set jelly and place on top of the jam.

Melt you chocolate, Pour a tablespoon over the top of your jelly, while the chocolate is still wet sprinkle on some freeze dried raspberries and leave to set.

cutraffa

raffabox

Once they are set you can add them to cupcake cases and put them in a cupcake box like i did. They make a great gift or just eat them all with a cup of tea.