If he isn’t vegan, let that mango…
We have come to that time of year again when it’s all about being vegan. So having been vegan for a good few years myself I’ve decided to include one of my favourite healthy vegan recipes down below for you to have a go.
As I’m sure everyone is feeling pretty guilty from all the Christmas indulgence maybe it’s time to try out some healthier snacks as we get back to our normal routines. Even if you’re an avid meat eater or love a good slice of cheese it can’t be denied that vegan food is getting tastier and tastier and not only that, but following a plant based diet is great for maintaining healthy cholesterol and reducing the risk of type 2 diabetes and that’s only a few of the benefits to consider.
A record 250,000 people worldwide signed up to the Veganuary movement in 2019 by embracing plant-based diets during January and is due to increase even more during 2020 this month. That means that this amount of people will cut all animal foods such as meat, dairy, eggs and honey – this may sound difficult but trust me it isn’t!
Why not give Veganuary a go and switch to a plant-based diet to reduce your carbon footprint by 60%. Anyway it’s time to share some tasty recipes to start baking!!
10 Ingredient Healthy Oat Cookies
• 84 g almond flour or buckwheat flour
• 67 g rolled oats
• 20 g desiccated coconut (or you could try and sub more almond meal, oats)
• 30 g vegan dark chocolate (chips or chopped bar)
• 3/4 tsp baking powder
• 1/4 tsp sea salt
• 73 g organic brown sugar or muscovado sugar (or coconut sugar)
• 60 ml aquafaba (the liquid in a can of chickpeas)
• 32 g almond butter (or other nut or seed butter)
• 45 ml avocado or melted coconut oil
• 1/2 tsp vanilla extract (optional)Instructions
1. In a mixing bowl, stir together almond flour, oats, coconut, vegan chocolate, baking powder, salt, and sugar.
2. In a separate bowl, beat aquafaba (using a handheld mixer or by whisking vigorously) until light and fluffy and loose peaks have formed. (Add a pinch of cream of tartar to help them along if not whipping.)
3. To the aquafaba, add the almond butter, oil, and vanilla and whisk to combine. (The mixture will deflate a little - that's OK). Then add to the dry ingredients and mix until combined. You should have a firm, tacky dough. Cover and chill in the refrigerator for at least 30 minutes or overnight.
4. Preheat oven to 180 C and either lightly grease or line a baking sheet with parchment paper.
5. Scoop chilled dough into roughly 2-Tablespoon amounts and form into small discs.
6. Place on baking sheet with about a 1-inch gap in between each cookie to allow for spreading. There should be about 12 cookies.
7. Bake for 10 minutes. Then increase oven temperature to 190 C and bake for another 2-4 minutes or until the edges are slightly golden brown. Be careful not to burn (especially on the bottoms) - they bake quickly toward the end.
8. Remove from oven and let cool for 5 minutes. Then carefully loosen with a spatula - they can stick a little to the bare pan.
Bakery students from around the UK and Ireland sharing their experiences