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Chocolate Tahini Cardamom Squares

Delicious, decadent and fudgy – these chocolate tahini cardamom bars are no-bake, made with healthier ingredients and are packed with aromatic flavours!

If you’ve followed my blog and socials for a while, you’ll know all about my love for tahini. I have countless recipes (mainly desserts) where tahini is the star of the show. You’ll also know that I’m a self confessed chocoholic, so of course I’m always trying to marry those two ingredients together to make as many yummy treats as possible!

I read this quote by Ottolenghi the other day where he said “Tahini is something that runs in the veins of the people in the Middle East” and “It’s like olive oil to southern Europe.”. That definitely struck a cord with me. It’s really the perfect way to explain how important the humble sesame seed butter is to me. I feel like I’m on a mission to show the world just how amazing it is and just how many amazing and easy ways it can be used in recipes!

Personally I find tahini works best in desserts, which is ironic since most people in the west only know it as one of the main ingredients in hummus. Most have never bought a jar or even know what it tastes like. That’s difficult for me to comprehend as someone who grew up eating it almost on a daily basis.

As well as chocolate, another two ingredients that go so perfectly well with tahini are dates and cardamom. Both of which I also grew up eating and enjoying. I mentioned before on my Instagram how I used to eat tahini and date syrup with bread for breakfast, a food concept you’re probably unfamiliar with unless you grew up in the Middle East.

These chocolate tahini squares are inspired by my favourite childhood breakfast, with the addition of my other food love, chocolate! They’re made with healthier ingredients and they’re no bake, meaning they’re super easy to put together!

Chocolate Tahini Cardamom Squares

Makes – 8 squares

Ingredients 80g (3/4 cup) oat flour – plain oats ground up into a flour in the food processor. You can use gluten-free oats if necessary 20g (3 tbsp) cocoa 1/4 tsp salt 1/4 tsp cardamom 130g (1/2 cup) tahini 3 tbsp maple syrup or date syrup 1 tbsp coconut oil, melted

For the topping 65g (1/4 cup) tahini 2 tbsp date syrup 2 tbsp coconut oil, melted

Method Mix the oats, cocoa, salt and cardamom in a bowl, then pour in the tahini, maple syrup and coconut oil. Mix to form a dough. Press into a loaf tin lined with baking paper and freeze for 15 minutes to set. Add the coconut oil into a heat-proof bowl and microwave for a few seconds to melt, then mix in the tahini and date syrup to form a smooth runny caramel. Pour over the base and smooth with a spatula, then drizzle a little extra date syrup on top. Use a tooth pick or a sharp knife to create a swirl. Refrigerate for a couple of hours, then slice into squares. Store in an air-tight container in the fridge for up to 4 days. Enjoy!

Chocolate Tahini Cardamom Squares was originally published on Nadia's Healthy Kitchen

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Vegan Lemon Loaf

A deliciously tangy treat – this vegan lemon loaf is so tasty and tart without being too sweet. The perfect pick me up on cold, grim days.

I’m taking a break today from my usual chocolatey desserts to share something fruity for a change. It’s been so gloomy and dull in the UK the past few days that I’ve felt like I needed something to brighten up the day and my mood. Lemon desserts always have that effect on me, so I had to make one today.

Loaf cakes are probably my favourite type of cake. They’re so dense, moist and satisfying. I’m not a big fan of cakes with cream or frosting, and loaf cakes don’t usually come with either. I feel the cake/frosting dilutes the flavour too much so you don’t actually get to appreciate the taste of the cake itself.

I made this vegan lemon loaf using healthier ingredients like spelt flour and ground almonds instead of flour. I used maple syrup to sweeten, but it’s not overly sweet. I also topped it with a simple icing, but you can omit if you want to make it healthier/lower in sugar. The loaf tastes delicious without it, – I mainly add it for decoration to make the cake look pretty for photography purposes.

Vegan Lemon Loaf

Serves – 8-10

Ingredients

160g (1 cup) spelt flour 50g (1/2 cup) ground almonds 1/4 tsp salt 2 tsp baking powder 120ml lemon juice (1/2 cup or around 3 lemons) Zest of 2 lemons 2 flax eggs (2 tbsp milled flaxseed + 5 tbsp hot water) 120ml (1/2 cup) maple syrup 60ml (1/4 cup) coconut oil, melted

For the drizzle

50g icing sugar 1 tbsp lemon juice Zest of 1/2 lemon

Method

Preheat your oven to 180C/160C fan. Prepare the flax eggs by mixing 2 tbsp ground flaxseed with 5 tbsp of water in a small bowl. Leave for 10-15 minutes to set. In a large bowl, mix together the flour, ground almonds, salt and baking powder. Pour in the lemon juice, maple syrup and coconut oil, then fold in the set flax eggs and lemon zest. Mix the batter, then pour into a loaf tin lined with baking paper (I used a 22×12 cm loaf tin). Bake for 45-50 minutes until the top is golden brown and a skewer inserted into the centre comes out clean. Leave to cool completely before icing. Mix the icing sugar and lemon juice in a small bowl, then pour over the top of the load and spread evenly with a spatula to cover the top. Enjoy!

Store in an air-tight container at room temperature for up to 4 days.

Vegan Lemon Loaf was originally published on Nadia's Healthy Kitchen

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Raspberry Chocolate Galette

A simple fruity dessert with a hint of chocolate – this raspberry chocolate galette is made using healthier ingredients and less sugar. Great for a light post-dinner treat!

I’m a huge dessert fan and have a major sweet tooth (as you’ll probably be able to tell by looking at my Instagram page!), and I always try to make my desserts as healthy as possible. I also want them to taste good, which is tricky without using some sort of sugar or sweeteners and fat – both of which are extremely demonised. That’s why I tend to stick to natural sweeteners like dates, which are high in fibre and healthier fats like nut butters.

However, those ingredients don’t always work in recipes. Some recipes require a bit of sugar and some sort of processed butter/oil for both taste and texture! The way I look at it is as long as you’re eating a balanced diet and getting all the nutrients you need, a little treat won’t hurt. It’s all about balance and moderation!

I do find it difficult sometimes to find the right balance. If I don’t use sugar or use too little, I get comments and messages saying that the recipe is too bitter or not sweet enough for their taste. When I do use sugar and things like coconut oil, I’ll get comments saying sugar and fats are bad. The worst is when someone asks to change a recipe completely (even removing the main ingredient for something completely different!). It’s impossible for me to test every single substitute, and if I did it would turn into a completely different recipe, so what’s the point in following the one I tested?!

I’ve come to realise that the only way I can continue creating recipes is by making things that I like and making them as healthy as I know how to without destroying the taste and texture. Again, that’s not always easy. Some recipes I test never make it onto my blog or socials because they’re difficult to make healthier unless you completely compromising the taste and texture.

This raspberry chocolate galette is made with healthier ingredients like oats. almonds and raspberries, but I also used some sugar to sweeten and dairy-free butter to give the pastry the right texture. I made a mini version that serves 2, but feel free to double the recipe and make a larger galette 🙂

Raspberry Chocolate Galette

Serves – 2

Ingredients

For the pastry 55g ground oats – plain oats blended into a flour in the food processor 25g ground almonds 1 1/2 tbsp cocoa powder 1 tbsp sugar A pinch of salt 30g cold dairy-free butter, cubed 2 tbsp cold water

For the filling 100g fresh raspberries 1 tbsp sugar 1/2 tbsp lemon juice 1/2 tbsp cornflour

Method

Preheat your oven to 180C/160C fan. In a bowl, mix together the the oats, ground almonds, cocoa, sugar and salt. Add the cold butter and rub between your fingers until you get a mixture that resembles fine breadcrumbs, then mix in the cold water to form a dough. If dough is too sticky, place in the fridge for 15 minutes to firm up. Roll out between 2 pieces of baking paper into a circle about 7″ in diameter. Mix the raspberries, sugar, lemon juice and cornflour in a small bowl, then place in the centre of the pastry. Fold the edges around the filling. You’ll end up with pleated edges that are a little rough. Bake for 30-35 minutes and enjoy!

Notes: *If you’re looking for something a little more indulgent, serve your galette warm with some vanilla ice cream! **I brushed the raspberries with 1 tsp warmed raspberry jam to make the top look nice and shiny.

Raspberry Chocolate Galette was originally published on Nadia's Healthy Kitchen

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Hazelnut Cream Bars

A biscuit base, smooth hazelnut centre all topped with dark chocolate – these hazelnut cream bars are so delicious and dreamy!

I made these copycat Kinder Bueno Bars a few weeks ago and they were a massive hit! What I love most about them is that the hazelnut cream centre is literally made up of 2 ingredients only – white chocolate and hazelnut butter! I just love recipes with few ingredients. I wanted to use that 2 ingredient hazelnut cream and incorporate it into another one of my popular recipes – these Biscoff Squares.

These hazelnut cream bars are made using healthier ingredients like oats, ground almonds and hazelnut butter. I always try to use less sugar/sweetener in my treats for 2 reasons:

To make them healthier than other treats (just because you’re having a treat, doesn’t mean it has to be all bad!).

I prefer my desserts not to be sickly sweet! (that’s why I prefer dark chocolate – the bitterness cuts through and balances out the sweetness).

Having said that, these bars are still a treat and they do contain sugar (whether that be refined or not – sugar is still sugar!), and so should be enjoyed in moderation.

If you love hazelnut and chocolate, you’ll love these hazelnut cream bars. So give them a try!

Hazelnut Cream Bars

Makes – 8 bars

Ingredients

For the base 70g ground oats 50g ground almonds 1/4 tsp salt 1 tbsp maple syrup 3 tbsp coconut oil, melted

For the filling 100g hazelnut butter 60g white chocolate (regular or vegan)

For the chocolate topping 100g dark chocolate 1 tbsp coconut oil 

Method

Mix all the base ingredients in a bowl, then transfer into a loaf tin lined with baking paper (I used a 22×12 cm loaf tin). Press down using a spatula and freeze for 15 minutes. Break the white chocolate into a heat-proof bowl, then microwave for a couple of minutes to melt. Give it a stir every 30 seconds or so to make sure it doesn’t burn! Fold in the hazelnut butter, then spread over the chilled base. Freeze again for 30 minutes. Melt the dark chocolate and the coconut oil in a bowl in the microwave, then pour over the hazelnut layer. leave to chill in the fridge until the chocolate is set, then remove from the tin and slice into squares. Enjoy! Store in an air-tight container at room temperature for up to 4 days. It’s best stored in the fridge if you live in a hot climate.

Hazelnut Cream Bars was originally published on Nadia's Healthy Kitchen

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Healthier Chocolate Peanut Butter Cake

A lighter cake made with healthier ingredients – this healthier chocolate peanut butter cake is perfect if you’re looking for a lighter celebration cake or if you’re craving a slice of cake, but want something more nutritious to satisfy those cravings!

I created this cake to celebrate BULK’s 15th birthday! I’m proud to say I’ve been a BULK ambassador since January this year and it’s been such a pleasure being part of their team. There are many reasons I love working with BULK. As someone from an ethnic minority, it’s amazing to work with such a huge brand and feel so included as part of their massive team of ambassadors. It’s also great to know that I work with a brand that’s taking steps to help the planet and minimise their use of plastic.

The quality of their products is always outstanding and they have a team of in house nutritionist who come up with the most effective formulas. Their massive range of products is so handy for someone like me who loves creating healthier, more nutritious recipes. They don’t only sell protein powders, but everything from oats, superfoods, gluten-free flours, nuts and nut butters. They also make it so easy to eat a more plant-based diet with their massive range of vegan ingredients. These include protein powders, snacks, nutritional yeast and even supplements! I put in an order at the end of each month to stock up on all my healthy baking essentials.

This recipe makes a mini 4inch double tier cake. If you’re anything like me, you don’t always want to bake a big two tier cake, especially when you’re trying to eat healthy and reduce your sweet treat consumption. Although as the name of this recipe suggests, this healthier chocolate peanut butter cake is made with more nutritious ingredients making the overall cake better for you than your average shop bought birthday cake! The cake is made up of great ingredients like oats, oat milk, vegan protein powder, cacao, flaxseed and yoghurt instead of things like white flour, sugar and oil.

The frosting is made up of 3 simple ingredients – peanut flour, dairy-free yoghurt and a little bit of maple syrup to sweeten (it is still a cake after all!). You can always double the recipe to make a bigger cake, or even half it if you want to make a single serving or if you’re just baking it for you and your partner.

BULK are running birthday special promotions over the next few days (26th-30th Sep), so make sure you check out their website to take advantage of their amazing discounts!

Healthier Chocolate Peanut Butter Cake

Serves – 4

Ingredients

For the cake 60g BULK ultra fine oats 4 tbsp BULK chocolate peanut butter vegan protein 2 tbsp BULK cacao ½ tbsp baking power 4 tbsp plant yoghurt (I used vegan Greek style plain yoghurt) 120ml BULK oat milk 1 tbsp BULK flaxseed powder + 3 tbsp water 2 tbsp maple syrup

For the frosting 70g BULK peanut flour 75g plant yoghurt (I used vegan Greek style plain yoghurt) 2 tbsp maple syrup

Method

Preheat your oven to 180C/160C fan. Add the flaxseed powder to a small bowl along with 3 tbsp of water and leave to set for 10 minutes. Mix the oats, protein powder, cacao and baking powder in a large bowl, then fold in the yoghurt, maple syrup, flax egg and milk. Divide the mixture between 2 10cm springform cake pans. Bake for 20-25 minutes. Leave to cool completely before frosting. To make the frosting – mix the peanut flour, yoghurt and maple syrup until you have a smooth frosting consistency. Spread a layer of the frosting on one of the cakes, then sandwich the second layer on top. Spread another layer on top, then decorate. I topped mine with chopped dark chocolate and a chopped up BULK protein vegan brownie. Enjoy!

Healthier Chocolate Peanut Butter Cake was originally published on Nadia's Healthy Kitchen

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Salsa Vegan Grilled Cheese

*This post is sponsored by Holy Moly Dips*

Grilled cheese with a twist – this salsa vegan grilled cheese is jazzed up with smokey red pepper & tomato salsa. Great as a yummy savoury breakfast or a speedy comforting lunch!

Some days you just need something really simple, yet decadent to lift up your mood. A grilled cheese in my eyes is the definition of simple comforts. It’s almost like a pizza, but 10 times easer and faster to make.

A grilled cheese on it’s own is pure happiness, but add salsa to it and you elevate it to something so much more delicious! I used Holy Moly‘s new smokey red pepper & tomato salsa and it worked a treat! The tanginess of the tomatoes and smokiness of the red peppers go so well with the mild creamy taste of the melted cheese. I used vegan cheese, but of course you can use regular dairy cheese if you prefer.

You’re probably familiar with Holy Moly, but in case you’re not, they produce the most delicious pots of guacamole and smashed avocado. They’ve also recently released a salsa range – all 100% natural (just like homemade!). They were kind enough to send me some of their mango & tomato salsa as well as their smokey red pepper and tomato salsa for me to try. I’ve tried them and the verdict is in – I absolutely LOVE both!

Homemade salsa is always nice, but when you want to throw together a speedy meal that’s yummy, yet still healthy and nutritious, having something like Holy Moly salsa in your fridge is a real life saver! I use both their guacamole and salsa as an easy way to spice up a meal. Whether it’s to have on the side of plain rice/quinoa or as a dressing for vegetables and salads. The salsa works very well as a replacement for tomato sauce on pizza. It also tastes amazing on toast as a quick snack. You can honestly use it in so many ways – the possibilities are endless!

Salsa Vegan Grilled Cheese

Serves – 2

Ingredients

4 slices of bread (I like using sourdough) 2 tbsp vegan butter 6 slices of vegan cheese 4 tbsp Holy Moly Smokey Red Pepper & Tomato Salsa

Method

Spread the butter over one slice of bread, then place buttered side down on a heated non-stick skillet. Top with the vegan cheese slices and spread over around 2 tbsp of the salsa, then top with another slice of bread and butter the top. Cook over a medium heat for 3-4 minutes on each side. Keeping an eye on it to make sure it doesn’t burn! Once the bread is crispy and golden brown on both side and the cheese is starting to melt, take off the heat and enjoy!

Salsa Vegan Grilled Cheese was originally published on Nadia's Healthy Kitchen

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Vegan Earl Grey Cake

*This post is sponsored by Ahmad Tea*

This one is for all the tea lovers out there – this vegan Earl Grey Cake is infused with ground tea leaves adding a delicious and fragrant bergamot taste!

I love using tea in desserts as a quick and easy way to add lots of flavour. I do think using tea in recipes is an idea that’s so underrated and under used! There are so many amazing tea flavours out there that can be used to make delicious and decadent treats!

Earl Grey is one of my favourite teas – I love the addition of the fragrant bergamot. It provides such a unique and exotic citric taste and adds so much character to it.

My favourite tea brand at the moment is Ahmad tea. I grew up in the Middle East where tea is a huge part of the culture (like it is here in the UK!). Tea is drunk on a daily basis regardless of how hot the weather gets (it can reach 50 degrees celsius in summer!). I feel Ahmad tea share the same values and have the same passion for tea that I grew up with. They only work with the finest tea gardens around and  nurture their relationships with suppliers to deliver on ethical business practices.

I was introduced to Ahmad teas years ago when I came across their cardamom tea (my favourite tea EVER!) as cardamom tea is quite difficult to come across in the UK. When I looked into their range I was amazed by their wide selection – from fruit, herbal and green teas to iced teas and even blends to support the immune system and improve sleep!

This vegan Earl Grey cake is super easy to make and happens to be vegan, gluten-free and egg-free. I also used healthier ingredients like oats, almonds, flaxseed and coconut yoghurt. I topped it with a simple orange glaze to make it look prettier and to add more citrus hints to it, but you definitely don’t need it if you want to reduce the sugar content. The loaf tastes amazing without it too!

Vegan Earl Grey Cake

Serves – 8-10

Ingredients

3 tbsp Ahmad Earl Grey loose leaf tea 6 tbsp plant milk, divided (I used oat milk) 125g ground almonds 70g oat flour – plain oats blended into a flour in the food processor. Use gluten-free oats if necessary. 40g plain flour or gluten-free plain flour 1 ½ tsp baking powder 1/4 tsp salt 125g plant yoghurt (I used coconut yoghurt) 120ml maple syrup 1 tbsp ground flaxseed + 3 tbsp water

For the glaze

50g icing sugar 1 tbsp orange juice

Method

Preheat your oven to 180C/160C fan. Add 4 tbsp of milk into a saucepan along with the loose Earl Grey leaves. Simmer gently for 5 minutes, then take off the heat. Add the ground flaxseed to a small bowl along with 3 tbsp of water. Leave for 10 minutes to set. In a large bowl, mix together the ground almonds, oat flour, plain flour, baking powder and salt. Add the coconut yoghurt, maple syrup, set flaxseed mixture, the Earl Grey mixture and the remaining 2 tbsp of milk. Mix everything together until well combined. Transfer into a loaf tin lined with parchment paper and bake for 35-40 minutes. Leave to cool completely. To make the glaze, simple mix the icing sugar with the orange juice in a bowl, then pour over the cooled loaf. Enjoy!

Vegan Earl Grey Cake was originally published on Nadia's Healthy Kitchen

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Vegan & Gluten-free Fig Rolls

*This post is sponsored by KoRo*

Easy homemade fig rolls made with healthier ingredients. These vegan & gluten-free fig rolls are so yummy and go perfectly with a cup of tea!

I started testing a fig roll recipe a couple of years ago and dabbled with it again here and there, but never really finalised a recipe I was happy with. A couple of months ago I had a mad craving for fig rolls, so decided to revisit the recipe and test it a couple more times.

I’m now finally happy with a recipe that tastes amazing, but is made with healthier ingredients making it better for you than shop bought fig rolls. I also used ingredients that made the recipe vegan friendly and gluten-free!

I’m a huge fan of using dates as a natural sweetener in desserts. Like dates, figs also a great way to naturally sweeten treats. I also find anything with dates and figs extremely comforting, especially in autumn and winter months. Now that we’re almost officially in autumn, I thought I’d jump the gun and create my first autumn recipe for 2021!

I used dried figs that I got from KoRo – they have an AMAZING range of health foods that make your healthier treat making so much easier. They also have a massive range of snacks, treats, superfoods and baking essentials. They stock a lot of products that you can’t find anywhere else in the UK. I can honestly spend hours browsing their products! Make sure you have a browse and if you decide to order anything, make sure you use my code NADIA5 at the checkout to get 5% off!!!

Vegan & Gluten-free Fig Rolls

makes 12

For the filling

200g Koro dried figs 3 tbsp water

For the biscuits

125g oat flour – rolled oats blended into a flour in the food processor. Use gluten-free oats if necessary 50g Koro ground almonds 1 tsp cinnamon Pinch of salt 2 tbsp maple syrup 60ml melted coconut oil

Method

Preheat your oven to 180C/160C fan/350F Add the figs and water in a large pan and cook on a medium heat for around 10 minutes. Use a wooden spoon or potato masher to mash the figs into a paste as they cook. In a large bowl, mix together the oat flour, ground almonds, cinnamon and salt. Pour in the maple syrup and coconut oil and mix to combine. Chill the dough in the fridge for 30 minutes to allow the coconut oil to solidify and make it easier to work with. Roll the dough out into a 20×20 square between two sheets of parchment paper. Slice down the middle to create 2 long pieces. Divide the fig mixture between the 2 pieces of pastry. Spread along one side, then carefully start rolling into a tight cylinder. Place in the freezer for 15-30 minutes then cut into cookies. Arrange on a baking tray lined with parchment paper and bake for 15-20 minutes until the edges are golden brown.  Leave to cool completely and enjoy! 

Vegan & Gluten-free Fig Rolls was originally published on Nadia's Healthy Kitchen

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Single Serving Chocolate Stuffed Choc Chip Cookies

A delicious soft cookie filled with a chocolatey surprise! This single serving chocolate stuffed choc chip cookie is a must try when you’re craving something sweet.

I’ve mentioned before how much I love single serving desserts. I recently shared this single serving cinnamon roll and it was a hit on social media! I know many of you love baking and would do it on a daily basis if you could. The only problem is if you bake a dozen cookies, a cake or tray bakes, it will take a few days and lots of mouths to finish them off before you can bake again. Not ideal for someone like me who wants to bake something new every day!

I live with my partner and he doesn’t have a sweet tooth, so I avoid big bakes as I know most of it will go to waste. Unless I time it with seeing friends and family, which usually only happens on some weekends. So for me single serving recipes are the way to go when I’m baking during the week.

I used healthier ingredients like oats, almond butter and oat milk. I also used a little bit of coconut oil (needed to bind the cookie) and maple syrup to sweeten. You can use any chocolate spread you prefer or have available. You can even use homemade chocolate hazelnut spread. I used this Fabalous chocolate spread made with chickpeas! The spread may thicken when baking depending on which one you use, but the cookie will still taste divine!

When you’re craving a cookie, but don’t want to make a whole batch, this single serving chocolate stuffed choc chip cookie is what you need!

Single Serving Chocolate Stuffed Choc Chip Cookies

Serves – 1

Ingredients

15g rolled oats 20g ground oats/oat flour 1/4 tsp baking powder Pinch of salt 1 tbsp coconut oil, cold 1/2 tbsp almond butter 1/2 tbsp maple syrup A sprinkle of chocolate chips 1 tsp chocolate spread

Method

Preheat your oven to 180C/160C fan. Start off by placing 1 tsp chocolate spread on a piece of baking paper and freeze it for 10-15 minutes. Mix the oats, ground oats, baking powder and salt in a bowl, then add in the cold coconut oil, almond butter and maple syrup. Mix to form a dough, then fold in the chocolate chips. Shape a 1/3 of the dough into a ball, place on a baking sheet lined with baking paper, then press down into a flat disc. Place the frozen chocolate spread in the centre, then top with the rest of the cookie dough. Press down the edges to make sure the chocolate doesn’t ooze out when baking in the oven. Bake for 15-17 minutes, then leave to cool on a cooling rack. Enjoy!

Single Serving Chocolate Stuffed Choc Chip Cookies was originally published on Nadia's Healthy Kitchen

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Kale Sweet Potato Hash

*This post is sponsored by Discover Great Veg*

A delicious and comforting meal that’s also good for you! A versatile dish that you can enjoy for breakfast or as a side with lunch/dinner. It’s such an easy and tasty way to get lots of veggie goodness into your meals!

I always prefer using sweet potato to regular potatoes in general, but especially recipes like this. It just adds so much more flavour and it’s also better for you! Kale and sweet potato are the perfect match – when the kale cooks it absorbs all the lovely spices and balances out the sweetness of the potatoes perfectly.  

I’m teaming up again with Discover Great Veg to provide you with inspiration on new and exciting ways to Go Green and include spinach, and cavolo nero in your daily diet. The aim to create healthier recipes that anyone can make using easy to find ingredients, with green leafy veg at the core.

Spinach, kale, cavolo nero are must-have ingredients for summer dishes, due to their great taste, versatility and nutrition benefits! Today I’m using kale – a nutrient powerhouse that’s so easy to incorporate into so many different dishes without it overpowering and taking over the flavours. Kale is a lot heartier compared to some other leafy veg, so I think it works amazingly well in dishes like this as it adds more texture and gives it more of a bite, especially when coupled with the softness of the sweet potato and beans.    

Here’s a little more information about kale and its benefits:

Portion for portion, superfood kale is hard to beat when it comes to the number of nutrients it contains.  Kale is an excellent source of vitamin A (which helps maintain skin, vision and the immune system) and vitamin K (which supports bone health). Kale is also a source of calcium, an excellent source of folate (a form of the B vitamin folic acid which supports the immune system and healthy blood formation) and rich in lutein (the anti-oxidant which helps keep the eyes healthy)

Add kale to salads, stir fries, vegetable chillis, tagines, curries and more!

To find out more tasty ways and reasons to ‘Go Green’ this summer, visit discovergreatveg.co.uk

If you like this recipe, make sure you also check out these spinach patties served with a chilli lemon spaghetti and these cavolo nero sausage rolls.

Kale Sweet Potato Hash

Serves 4

Ingredients

1 large sweet potato, peeled and cubed (around 300g) 1 tbsp olive oil 2 garlic cloves, crushed 1 (400g) can kidney beans 60ml (4 tbsp) water 100g kale 2 tbsp tomato puree Juice of 2 lime 2 tsp paprika 1 tsp oregano 1 tsp cumin 1 tsp coriander 1 tsp chilli powder Salt & pepper to taste

Method

Preheat oven to 220C/200C fan/425F. Arrange the sweet potato cubes onto a baking tray. Sprinkle with salt & pepper and drizzle with a little bit of olive oil. Give it a quick toss, then bake for 25-30 minutes until soft. Heat 1 tbsp olive oil in a pan, then add garlic and cook for 1 minute. Add the beans, kale, water, tomato puree and lemon juice and cook for another few minutes until the kale starts to wilt. Add the paprika, oregano, cumin, coriander and chilli powder and season to taste with salt & pepper. Add the cooked potatoes and give everything a quick toss, then cover and cook on a low heat for 7-10 minutes until heated through. Serve hot with sour cream, fresh coriander and avocado. Enjoy!

Kale Sweet Potato Hash was originally published on Nadia's Healthy Kitchen

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Single Serving Vegan Cinnamon Roll

A delicious & warming treat that’s ready in no time! This single serving vegan cinnamon roll is the perfect treat when you’re craving something comforting that’s not overly indulgent.

I’ve made my fair share of single-serving recipes that you can make in the microwave in a couple of minutes. Recipes like:

�� Single Serving Chocolate Chip Cookie • Vegan Gluten-Free Chocolate Mug Cake • Vegan Peanut Butter Mug Cake • Banana Bread Mug Cake

However, every single time I post a recipe that’s cooked in the microwave, the first question I get asked is “I don’t like using the microwave, can I bake it in the oven instead?”. So today I’m sharing a quick and easy single serving dessert recipe that’s baked in the oven and there’s no microwave in sight!

I love single serving recipes. I lived on my own throughout lockdown last year, so it was a challenge creating regular recipe content without any food waste. I steered clear from any major desserts like cakes and tray bakes because I simply wouldn’t have been able to eat them and I didn’t have it in me to make something knowing most of it will go in the bin. The only way around that was to focus on small batch recipes and desserts for one!

Even since I moved in with my partner this April, it’s just us two, so creating big recipes is still tricky and if I do want to make a big dessert I have to plan it so it coincides with visiting family/friends so I can take most of it with me. That way nothing goes so waste.

Anyway, enough about the dilemmas of being a recipe developer, you’re here for one thing only and that’s how to make this single serving vegan cinnamon roll!

I must admit that plain white flour rarely gets used in my kitchen. I prefer using healthier options like oats, ground almonds, gram flour and buckwheat flour. I tried making this single serve vegan cinnamon roll using a mixture of different flours, but I couldn’t get a consistency I was happy with. The best other option I tried with acceptable results was wholemeal spelt flour, but even then it didn’t turn out as nice as when using plain flour. So I made an exception to achieve a fluffy delicious cinnamon roll without yeast!

To make it slightly healthier, I used peanut butter in the centre with a little bit of coconut oil instead of butter/vegetable oil spread. I did use white sugar, which again I try to steer clear of, but the recipe will also work with sugar-free sweeteners like xylitol if you want to reduce the calories.

This single serving vegan cinnamon roll is

• Really easy to make • So yummy and delicious • Yeast-free • No waiting for it to rise Completely plant-based

This single serving vegan cinnamon roll is the perfect dessert if you’re making a treat for one or for yourself and a loved one. No waste left behind and it takes less time to make than a traditional cinnamon roll recipe. You definitely need to try this one!

Single Serving Vegan Cinnamon Roll

Serves – 1

Ingredients

For the dough 50g (5 tbsp) plain white flour 1/2 tsp baking powder 2.5 tbsp plant milk

For the filling 1/2 tbsp peanut butter 1/2 tbsp room temperature coconut oil (not melted!)* 2 tsp sugar/sweetener 2 tsp cinnamon

For the glaze 1/2 tbsp peanut butter 1 tsp maple syrup 1-2 tbsp plant milk

Method

Mix the flour and baking powder in a bowl, then pour in the milk. Combine to form a dough. Roll it into a long strip about 4 inches wide. Mix the the peanut butter and coconut oil in a bowl until combined, then mix in the cinnamon and sugar to form a paste. Spread evenly over the dough, then roll and place in a lightly oiled ramekin. Bake in a preheated oven at 180C/160C fan for 12-15 minutes. To make the glaze, mix 1/2 tbsp peanut butter with 1 tsp maple syrup and 1-2 tbsp plant milk until smooth. Drizzle on top and enjoy!

* if it’s a hot day and the coconut oil is not solid at room temperature, place 1/2 tbsp in a small bowl in the fridge. If you use melted coconut oil the mixture will be too difficult to spread over the dough.

Single Serving Vegan Cinnamon Roll was originally published on Nadia's Healthy Kitchen

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Mini Vegan Pecan Pies

An easy and comforting treat – these mini vegan pecan pies are so delicious and can easily be made gluten-free too!

Pecans (along with pistachios!) are my favourite nut. They’re so addictive when roasted and taste so delicious when they come in the form of a decadent and warming pie.

This recipe is based on my festive spiced pecan pie that I created a couple of years ago for Christmas. I haven’t made a vegan pie since (I have no idea why!) and I’ve been craving some recently, so thought it was about time I make another one.

I wanted to make an even easier version of my recipe using ready rolled shortcrust pastry. I know that pastry is not everyone’s favourite thing to make and it can be a little faffy. Using pre-made shortcrust pastry also means you have less cleaning up to do afterwards, which for me is always a bonus. It sometimes feels like I spend half my waking hours washing dishes, so if I can find a shortcut that means I’m left with less mess to clean up, I’ll always opt for that option!

As the title suggests, these pecan pies are vegan, but can also be made gluten-free. You just need to make sure you pick up gluten-free shortcrust pastry, which is now available in most major supermarkets.

Mini Vegan Pecan Pies

Makes – 4

Ingredients

375g ready rolled shortcrust pastry – you can use gluten-free shortcrust pastry for a gluten-free option 1 (400g) can full fat coconut milk 80g almond butter 60ml maple syrup 50g brown sugar 3 tbsp cornflour 120g pecans, chopped More pecans for decoration

Method

Preheat your oven to 180C/160C fan. Roll out the ready rolled shortcrust pastry, then slide into 4 rectangles. Press each into a mini tart tin/mould and cut off any extra pastry off the edges. Poke a few holes with a fork, place a piece of baking paper on top, then top with baking beans/dried beans. Bake blind for 12 minutes. In the meantime make the filling – pour the coconut milk, almond butter and cornflour into a saucepan and mix until smooth. Add the maple syrup and sugar, then cook over a medium heat stirring continuously until the mixture starts to thicken. Take off the heat, then fold in the chopped pecans. Transfer into the pastry cases, then arrange more pecans on top. Bake for 20-25 minutes, leave to cool slightly and enjoy!

Mini Vegan Pecan Pies was originally published on Nadia's Healthy Kitchen

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Vegan Cavolo Nero Sausage Rolls

*This post is sponsored by Discover Great Veg*

A plant-based version of a British classic made with added veggie goodness and a bit of heat to make it even more warming and comforting!

This one is for all the sausages roll fans out there looking for a quick and easy plant-based sausage roll recipe. A yummy flaky crust with a chilli sausage cavolo nero filling – great for a speedy weekday dinner or a weekend treat. Also one to make for picnics now that the weather is warming up!

I’m teaming up again with Discover Great Veg to provide you with inspiration on new and exciting ways to Go Green and include spinach, kale, and cavolo nero in your daily diet. The aim to create healthier recipes that anyone can make using easy to find ingredients, with green leafy veg at the core.

Spinach, kale and cavolo nero are must-have ingredients for summer dishes, due to their great taste, versatility and nutrition benefits! Today I’m using cavolo nero as an easy way to add veg in a traditional favourite.

Cavolo nero is a type of kale that you can find in most major supermarkets (its sometimes sold as black kale), but some people still haven’t tried it or don’t know how to use it in recipes. That’s why today I’m showing you a really easy way to include it in a delicious and quick recipe. It’s packed with goodness and tastes great too.

Here’s a little more information about cavolo nero and its benefits:

Not only delicious, cavolo nero is also nutritious. It is a good source of vitamins A and C, which help the immune system to function normally, lutein which can help with eye health, and vitamin K which plays a role in maintaining normal bones. A source of fibre and calcium, it also contains manganese, copper and iron.

Whilst it can be used in exactly the same way as its cousin kale, cavolo nero has a rich and delicious taste all of its own that complements a host of dishes – from pasta and risotto, to soups and more.

To find out more tasty ways and reasons to ‘Go Green’ this summer, visit discovergreatveg.co.uk

I hope you enjoy this recipe and keep an eye out for my recipe using kale coming soon! Also, if you missed my spinach patties served with a chilli lemon spaghetti, you can get the recipe here.

Vegan Cavolo Nero Sausage Rolls

Makes – 8

Ingredients

1 tbsp olive oil 2 garlic cloves, crushed 1/4 onion, chopped 100g cavolo nero, central ribs removed and chopped finely 2 tbsp lemon juice 2 tbsp tomato puree 5 tbsp water 1 ½ tsp paprika ½ tsp chilli powder 5 vegan sausages, cooked according to pack instructions Salt & pepper 375g ready rolled puff pastry

Method

Preheat your oven to 200C/180C fan. Heat the olive oil in a pan and cook the onions for 5 minutes. Add the garlic, cavolo nero, lemon juice, water, tomato puree and spices and cook for a few minutes until the cavolo nero is wilted. Break up the sausages into the pan and season with salt & pepper. Mash everything up using a potato masher until everything is well combined and heated through. Allow to cool before moving onto the next step. Roll out the puff pastry sheet and cut into 2 even rectangles. Spoon the filling along one long edge of pastry strip. Brush the other long edge with dairy-free milk or egg wash. Roll up to enclose filling and form rolls. Cut each roll diagonally into 4 pieces. Place on a greased baking tray and brush the top with more dairy-free milk/egg wash. Sprinkle some sesame seeds on top and bake for 20-25 minutes until golden brown. Leave to cool a little and enjoy!

Vegan Cavolo Nero Sausage Rolls was originally published on Nadia's Healthy Kitchen

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Vegan Gluten-free Cinnamon Roll Cookies

Vegan Gluten-free Cinnamon Roll Cookies

Cinnamon rolls with a twist, or are they cinnamon cookies with a twist? I’m not sure, but what I do know is that these vegan gluten-free cinnamon roll cookies are absolutely delicious and super addictive. Having only one is not an option

I always enjoy baking with spices, but even more do during winter and especially closer to Christmas time. I grew up not celebrating Christmas, even though I’m half English, I grew up in Iraq, a muslim country and there weren’t many English/Christian people around us, so there didn’t seem much of a point to celebrate it. Also, I grew up in a third world, war torn country that was subjected to sanctions that made it difficult for even middle class families to live comfortably. Celebrating something like Christmas was just not a priority.

Since moving to the UK, Christmas has always felt like such a comforting time of year. It’s the complete opposite to my life growing up. It’s cold, cosy, calm and I just get this overall sense of peacefulness and safety. I love this feeling, so anything that reminds me of Christmas makes me happy. Spices including things like cinnamon are definitely one of those things that remind me of Christmas. 

These vegan gluten-free cinnamon roll cookies also remind me of Kleicha, an Iraqi date cookie that was my absolute favourite treat growing up. Actually, it still is! So I would say these cookies are more of a mishmash of Kleicha and cinnamon rolls. I accidentally merged a cookie from the east with a sweet roll from the west and I have to say I think the result turned out wonderful. A crumbly with a sweet cinnamony swirl.

As the title suggests, these cinnamon roll cookies are both vegan and gluten-free (if you use gluten-free oats) and they’re much healthier than your average cookie and certainly a lot healthier than the traditional cinnamon roll. The base is made up of oats, ground almonds and a bit of maple and oil to help the dough hold together. The filling is a mixture of dates, milk a bit of oil and lots of cinnamon!

Initially I intended these cookies to be a ‘no bake cinnamon roll’, but then decided to bake them to see how they would turn out and I preferred them so much more baked. But you have the option of skipping the baking step and leaving them no-bake, which is also absolutely delish! I just prefer that added crunch as a result of baking. Below is a picture of them before I decided to bake them.

Vegan Gluten-free Cinnamon Roll Cookies

Ingredients 

For the filling

300g (2 cups) soft dates 3 tbsp cinnamon 60-120ml (1/4-1/2 cup) milk of choice 2 tbsp coconut oil, melted – or you can use vegan butter 

For the dough 

220g (2 cups) oat flour – plain rolled oats blended into a flour in the food processor. Use gluten-free oats if allergic/intolerant 100g (1 cup) ground almonds 2 tsp cinnamon 1/4 tsp salt 4 tbsp maple syrup 120ml (1/2 cup) melted coconut oil – or you can use vegan butter 

Method

Preheat your oven to 180C/160C fan/350F Add all the filling ingredients into a blender and blend on high until you have a smooth mixture that’s not too sticky. In a large bowl, mix together the oat flour, ground almonds, cinnamon and salt. Pour in the maple syrup and coconut oil and mix to combine. Chill the dough in the fridge for 30 minutes to allow the coconut oil to solidify and make it easier to work with. Roll the dough out into a rectangle (about 1/4″ thickness) between two sheets of parchment paper* Spread the cinnamon date mixture evenly over the rolled dough, then carefully start rolling into a tight cylinder. Place in the freezer for 15-30 minutes then cut into cookies. Arrange on a baking tray lined with parchment paper and bake for 15-20 minutes until the edges are golden brown.  Leave to cool completely and enjoy! 

* You can divide the dough into 2 equal parts if you want to make smaller cookies.

  Vegan Gluten-free Cinnamon Roll Cookies was originally published on Nadia's Healthy Kitchen

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Vegan Chocolate Mousse (3 ingredients)

Vegan Chocolate Mousse (3 ingredients)

Here’s yet another recipe involving tofu. Yep, I seem to be in a tofu frenzy at the moment! It’s just such a versatile ingredient and you can use it in so many different ways and to create so many amazing recipes, like this right here – chocolate tofu mousse that’s so light and fluffy – perfect as a light after dinner treat. 

This vegan chocolate mousse is also gluten free, dairy free and refined sugar free. It literally takes a few minutes to make. The only thing it involves is melting some (good quality) dark chocolate and whizzing it up with the tofu, then pouring it into glasses/ramekins. The only frustrating part is then waiting for it to set! 

This recipe only calls for only 3 main ingredients – tofu, dark chocolate and maple syrup! The darker the chocolate you use the better. I chose to go with a 90% cocoa variety. The mousse feels light but it’s still quite rich so I would say this recipe makes enough to serve 4 people. 

Vegan Chocolate Mousse (3 ingredients)

Serves – 4

Ingredients

300g soft silken tofu 150g dark chocolate – I used Lindt 70%, melted 2 tbsp maple syrup – or you can use any other liquid sweetener An optional pinch of salt

Method

Break up the chocolate into a heat-proof bowl and melt in the microwave, stirring every few seconds to make sure the chocolate doesn’t burn. To a food processor, add the tofu, melted chocolate and maple syrup and blend until smooth.  Transfer into serving glasses or ramekins and chill in the fridge for an hour or until it’s set. Enjoy!

More Recipes Using Tofu

Peanut Butter Cheesecake

Baked Tamari & Maple Tofu

Vegan Chocolate Mousse (3 ingredients) was originally published on Nadia's Healthy Kitchen

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Spinach Patties with Lemon Chilli Spaghetti

*This post is sponsored by Discover Great Veg*

A delicious, quick and easy meal for the whole family – these spinach patties served with lemon chilli spaghetti are packed with veggies and lots of flavour!

I’m so thrilled to be teaming up with Discover Great Veg to provide you with inspiration on new and exciting ways to Go Green and include spinach, kale, leeks and cavolo nero in your daily diet. The aim to create healthier recipes that anyone can make using easy to find ingredients, with green leafy veg at the core.

Today I’m using spinach as the star vegetable to make these delicious patties and I’m serving them with a simple lemon & chilli spaghetti. I used spinach in both the patties and the spaghetti to get as much of its green goodness into the dish. The recipe is completely plant-based and can easily be made gluten-free if necessary.

Here’s a little more information about spinach and its benefits:

Spinach is renowned equally for its nutritional properties as well as its culinary versatility. Spinach adds nutrients to every dish. Spinach is rich in folate as well as being a source of vitamins A and C. It is also low in calories.

You can eat spinach in a variety of ways – the most important thing to remember is that it needs hardly any cooking at all! You can enjoy it raw in smoothies and salads, use to top pizzas, or stir a handful in at the last minute to pasta or risottos. Spinach is a perfect partner for curries, makes super smooth soups and brilliant breakfasts and brunches when paired with eggs.

To find out more tasty ways and reasons to ‘Go Green’ this summer, visit discovergreatveg.co.uk

One of the main reasons I love spinach is how versatile it is and how easy it is to incorporate into so many different dishes. Its mild flavour makes it a really good vegetable to use if you’re cooking for fussy eaters who shy away from vegetables. Also because spinach wilts when you cook it, you can pack a large amount of it in without it overtaking other flavours.

I hope you enjoy this recipe and keep an eye out for my recipes using kale and cavolo nero coming soon!

Spinach Patties with Lemon Chilli Spaghetti

Serves – 4

Ingredients

For the spinach patties 1 x 400g can chickpeas, drained and rinsed 100g spinach 15g fresh coriander 100g oats 2 garlic cloves, crushed 1 tsp cumin 1 tsp coriander 1 tsp garam masala 1/2 tsp chilli powder Salt & black pepper to taste 1 tbsp lemon juice 1 tsp baking powder Oil for frying

For the pasta 200g Spaghetti, cooked according to pack instructions 1 tbsp olive oil 2 garlic cloves, crushed 1/2 tbsp chilli flakes Juice of 1 lemon 1 tbsp tomato purée 1 vegetable stock pot 60ml water 50g spinach, chopped 50g peas, thawed 5 sun-dried tomatoes, finely chopped Handful of fresh coriander, chopped

Method To make the patties – add all the spinach pattie ingredients into a food processor and blitz until you have a smooth mixture. Shape into 12 patties (I used an ice cream scoop for ease), then arrange on a tray lined with parchment paper and refrigerate for 1 hour. Heat oil in a large frying pan, and cook the patties for around 4 minutes, then flip and cook for another 4 minutes on the other side. Make sure the patties are piping hot before transferring them onto a plate lined with kitchen towels. To make the spaghetti – Heat 1 tbsp of olive oil in a pan, then cook the garlic and chilli flakes for 1 minute. Add in the lemon juice, tomato puree, vegetable stock, spinach, peas, sun-dried tomatoes and water, then cook for another couple of minutes. Fold in the cooked spaghetti and cook until heated through. Take off the heat and sprinkle chopped fresh coriander on top. Serve hot with the patties. Enjoy!

Spinach Patties with Lemon Chilli Spaghetti was originally published on Nadia's Healthy Kitchen

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Nutty Vegan Chocolate Digestives

Nutty vegan chocolate digestives made at home with easy to find ingredients. They can also easily be made gluten-free!

A homemade vegan digestive biscuit topped with a layer of chocolatey toasted almonds! These are essentially pimped up digestives. So if you’re a fan of chocolate digestives, you definitely need to give these a try!

Dark chocolate Digestives are my go to biscuit and I often make my own at home because they’re so easy to make and I think everything tastes better when it’s homemade. So I decided to make a fancier version with toasted flaked almonds in the chocolate topping. The almond chocolate layer really makes them feel so decadent – like the biscuits you would spend a lot of money on in fancy tea shops. In fact they would also make a really nice edible gift for someone special who likes their biccies.

You could top them with any nut you prefer, or if you have a nut-allergy you can leave out the nuts completely and serve them up as chocolate digestives.

I love using oats to make biscuits. They’re perfect to get that crunchy texture whilst also making them slightly healthier than your regular digestives. You can also make them gluten-free by using gluten-free oats if you’re coeliac/have a gluten sensitivity or you’re making them for someone who does.

Are you a chocolate digestive fan?

Nutty Vegan Chocolate Digestives

Makes 9-10 biscuits

Ingredients

For the Digestives 110g (1 cup) ground oats 1/4 tsp salt 1/2 tsp baking powder 2 tbsp brown or white sugar 2 tbsp maple syrup 2 tbsp coconut oil, melted 1.5 tbsp plant milk

For the topping 120g dark chocolate, melted 60g flaked almonds

Method Preheat your oven to 180C/160C fan. mix the oats, sugar, baking powder and salt in a bowl, then pour in the oil, milk and maple syrup. Mix to create a dough (if the dough is too soft, place in the fridge for 15-20 minutes). Roll out between 2 sheets of baking paper, then use a round cookie cutter to cut out the biscuits. Arrange on a baking tray and bake for 15-20 minutes until golden brown. Leave to cool completely. In the meantime dry toast the almonds in a pan for a few minutes until they brown sightly. Set to one side to cool. Melt the dark chocolate in the microwave, then fold in the toasted almonds until fully coated. Once the biscuits have cooled, top each with some of the almond chocolate mixture, then place in the fridge for 5-10 minutes to allow the chocolate to set. Store in an air-tight container at room temperature.

Nutty Vegan Chocolate Digestives was originally published on UK Health Blog - Nadia's Healthy Kitchen