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Vegan pavlova recipe with mango and passionfruit

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Vegan pavlova recipe with mango and passionfruit

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Taking some time, so see ya on the other side of this magic. Over 40 weeks now, and looking forward to meeting our wee Aquarius any day now (and excited to see what moon 🌑 they choose). Birth might just be my fav thing. I’m pretty excited. 🥰🥰

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The BEST lamingtons cupcakes 🧁 ever! Actually, if the choc ganache isn’t your thing, just the best coconut cupcakes ever- they taste great on their own, or with a coconut frosting 😋. Lemme just say, I love my country, but about the only thing I can support on January 26th is eating lamination cupcakes #changethedate .
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Coconut cupcake recipe (or lamington cupcakes). .
1 1/2 cups (225g) plain flour
1 cup (225g) castor sugar
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 cup (50g) fine, shredded coconut
1 cup (250mL) coconut milk (the thick, canned variety)
1/3 cup (80g) light-flavoured oil
1 Tbsp Apple cider vinegar
1 tsp pure vanilla extract .
1. Preheat oven to 180 degrees C, and line a 12 hole muffin tin with cupcake liners (or, use a silicone mould). 2. In a small bowl, combine all wet ingredients (coconut milk, oil, vinegar and vanilla). Set aside.
3. In a large mixing bowl, sift in flour, baking powder and baking soda. Add sugar and coconut and mix well. Pour in wet ingredients and gently combine until the mix just comes together- don’t over mix.
4. Spoon mixture evenly between the 12 liners, and bake for 20-25 mins. Allow to cool for 5 mins before transferring to a wire rack to cool completely. .
To make ganache:
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100g vegan milk choc chips
150g vegan whipping cream.
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1. Very finely choc the chocolate and set aside in a metal bowl.
2. Add whipping cream to a saucepan and heat over a small flame until hot (but not boiling). Immediately pour over chocolate, then allow to sit for 2-3 mins before whisking together. Continue to combine until a silky ganache is formed, then spread over cooled cupcakes. Top with extra shredded coconut to serve (optional).

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We the mangoes are FRESH ✌🏽😋, you eat them non-stop! Mango + passionfruit pav, vegan style. For all the tips and tricks to nail a vegan pav (and the full recipe to this delight), click the link in my bio. Hope you’re having a good one 😘😘.
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To make the Pavlova, you’ll need (note: mix will make 2 wreaths): 1 can chickpeas
1 cup organic caster sugar
1 tsp vanilla extract.
1 tsp apple cider vinegar.
1 Tbsp cornstarch.

To finish

1 x can vegan whipping cream, whipped
4 x mango , flesh only
1/4 cup passionfruit pulp
1/4 cup raspberry compote or purée (optional)

Method

1. The night before, place chickpeas in the fridge.
2. The next day, preheat oven to 150 C, and draw a large circle (1 did 20cm) on baking paper. Place on baking tray and set aside. Drain chickpea water (the aquafaba) through a fine sieve into a large mixing bowl.
Beat aquafaba on low until foamy. Add vinegar and continue to beat on medium until soft peaks form (and the beaters leave ribbons). 3. Continuing to beat on medium, dump 1/3 of the sugar into the mix and beat until it becomes very glossy. At this point, add 1 Tbsp of sugar at a time, and beat for 30s between each addition.
4. Once all sugar has been added, beat, beat, beat! You cannot overbeat aquafaba. You want the mix VERY thick, and very glossy.
5. Once you’ve reached this point, sift in cornflour and vanilla extract. Gently fold through. Dollop the pavlova mix around the prepared baking paper circle, creating a wreath. Turn oven down to 110C. Bake for 1.5-2 hours, then turn off the oven and let cool completely (2hrs+) To serve, purée 2 x mango flesh. Set aside. For the remaining two mangoes, slice into thin strips. Place pavlovas on desired platters, top with whipped cream and dollop with mango purée, passionfruit pulp and optional compote, slightly swirling them together. Finish with sliced mango and enjoy immediately.

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Waiting for baby 🤰, and filling the freezer! These No-bake wagon-wheel slices are on the agenda FOR SURE 🥰 choc brownie base, creamy vanilla layer, raspberry jammy-ness and more cacao on top. You’re bound to love it. Most definitely not a traditional marshmallow texture, but just a great combo of flavours and textures 🍒😋, and something I truely love to eat. .
Basically all my ingredients came from @thesourcebulkfoods : are you shopping there yet? Bulk food shopping is the way of the future, and I honestly love filling up my pantry without filling my bin with plastic. It’s the freaking best. .
Base

1/2 cup pecans
1 Tbsp coconut flour
1/4 cup raw cacao
Pinch good-quality salt
8 + Soft Medjool dates

1. Add everything except the dates to a food processor. Pulse until very small crumbs have formed.
2. Add dates (ensure you remove pips), and pulse until the mix starts to clump together (if this doesn't happen, add more dates). 3. Press into a small tin of choice (I used a 10cm square one)

Vanilla-cashew marshmallow layer

1 cup raw cashews, soaked 4 hours
1/4 cup coconut cream
2-3 tsp pure vanilla extract (start with less, add more to your liking)
2 Tbsp rice malt syrup
2 Tbsp coconut oil

1. Melt coconut oil and set aside to cool

2. After 5 minutes, add all ingredients to a high-speed blender and blend until very smooth. Pour into your base and set in the freezer

Raspberry, chia jam layer

1 cup raspberries
1 Tbsp chia seeds
1 tsp lemon juice

1. Add all ingredients to a saucepan and cook over low heat for 5-10 mins, until thickened. Stir occasionally.
2. Allow to cool, then pour over vanilla layer.

Chocolate topping

1 Tbsp raw cacao
2 tsp rice malt syrup
2 tsp coconut cream
2 tsp coconut oil
1/2 tsp vanilla extract

1. Set up a heatproof bowl over a pot of just simmering water. Heat bowl, then turn off water.
2. Add coconut oil and allow to melt. Once liquid, add remaining ingredients then whisk until smooth. Pour final later onto cake, and reset in freezer.

For me, this made 9 squares. Store in an airtight container in the fridge (up to a week) or freezer (for 3 weeks). You can easily exchange rice malt syrup for your preferred liqu

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Basic Grain-free cookies- choose your own FLAVOUR ✌🏽 You can simply follow the bellow recipe for a vanilla version, or mix it up with your favourite spices. See the notes for my fav gingerbread spice mix, or add choc chip, chopped nuts, dried fruit or any other cookie favourite to make it your own (add these into step 3)! Macadamia and white choc would be bomb, just sayin’ 😉. Or, if you wanna make them a little medicinal, add in your fav adaptogens xx
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Basic grain-free cookie recipe:
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You’ll need:

1 cup (110g) almond flour
1 cup (150g) buckwheat flour
4 Tbsp (32g) tapioca flour
1 cup (100g) coconut sugar
1 tsp baking soda
1/2 tsp salt
2 tsp pure vanilla extract**
3/4 cup (160g) vegan butter
1 Tbsp chia seeds, ground
3 Tbsp water .
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Method.
1. Preheat oven to 190 degrees C. Line a cookie sheet, and set aside. Add chia seeds to water in a small bowl, and whisk together . Set aside for 5 mins (this will be your chia egg).
2. Add butter, sugar and vanilla to a large mixing bowl, and beat with electric beaters until pale and creamy. Add chia egg and beat again, until incorporated.
3. Add all the remaining ingredients and, using your hands, form a dough- you’ll need to kneed it together, and it will be dry to begin. Roll into balls about 2 Tbsp in size (around 45g each), then place on the lined cookie sheet. Bake for 10-12 mins, then allow cookies to cool for 5 mins before turning onto a wire rack. .
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** or sub for my fav spice mix: 1 Tbsp ground cinnamon, 1/2 tsp ground cloves, 1/2 tsp ground nutmeg and 1 Tbsp ground ginger

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Whether it’s mid winter or mid summer, homemade ice cream is always appropriate. This blueberry, vanilla and maple ice cream is as delicious as it is pretty- and if you need variations, check out the blog post (link in my bio). I made this for @queenfinefoods last year, and it was definitely one of my fav shoots 📷🥰✌🏽 .
To make this, you’ll need:
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.2 cups fresh or frozen blueberries
1/2 cup pure Canadian maple syrup
2 Tsp fresh lemon juice
1 cup raw cashews, soaked for 3 hours
2 x 400mL cans full-fat coconut cream
1 Tbsp (15mL) vanilla extract
1 Tbsp vodka (optional; see blog post)
1/4 tsp salt
Method

1. The night before, prepare your ice-cream maker by placing in the freezer, and add the canned coconut cream to the fridge.
2. The next day, drain cashews, and rinse well. Add cashews to a blender along with the remaining ingredients, and blend until smooth and uniform. Transfer the mixture to a large bowl, and set in the freezer for 30 minutes.
CONTINUED IN COMMENTS

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Lemon blueberry baby cakes! A fav in my household, with lots of easy ingredients substitutes- if you need to know any, let me know in the comments. Hope you’re all doing ok out there, it’s been a heavy week 🔥🖤
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Lemon + blueberry babycakes.
BASE

¾ cup raw almonds

¾ cup shredded coconut

1/3 cup buckwheat grouts

¾ cup soft dates
3 tsp rice malt syrup
BlUEBERRY LAYER

1 ½ cup cashews, soaked for 4 hours, drained and rinsed

1/3 cup rice malt syrup

1/4 cup cacao butter, grated and melted double boiler style

3/4 cup frozen blueberries, defrosted
1/3 cup full fat coconut milk

1 ½ tsp vanilla extract

LEMON LAYER

1 cup cashews, soaked 2-4 hours, drained and rinsed

¼ cup rice malt syrup

1/4 cup cacao butter, grated and melted

¼ tsp vanilla extract

2 Tbsp full fat coconut milk
2 Tbsp fresh lemon juice

METHOD

BASE

Add the almonds, coconut and buckinis to a food processor. Pulse until fine crumbs form, Add the remaining ingredients and pulse until sticky.

Press the base into individual cheesecake pans and set aside.

BLUEBERRY LAYER

Add cashews, rice malt syrup, blueberries, coconut milk and vanilla to a high speed blender. Blend on low, slowly turning up the speed until on high. Blend for 2 minutes, or until very smooth.

Add melted cacao butter, blending for a further 1 minute on high

Pour mixture on top of base (reserving around 1/3 of the mixture if you wish to pipe on top). Set aside.
LEMON LAYER

Add cashews, vanilla, rice malt syrup, lemon and coconut milk to a high speed blender. Blend for 2 minutes, or until very smooth.

Add melted cacao butter and blend for a further 1 minute on high.

Pour on top of blueberry layer (optional; reserve 1/3 for pipping) then transfer to the freezer To set for a min of 3 hours.
To serve, remove from freezer and mounds. If doing the piping on top, do so now (you should have put your leftover mix of the fridge to firm up for pipping), and then enjoy x

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5-ingredient grain-free pancakes, topped with seasonal strawberries & shaved chocolate 🥞. This is my go-to pancake recipe, a fail proof, grain-free recipe that is easily adaptable and totally delicious. I have used @ceresorganicsau buckwheat flour for these, but you could easily sub for their amazing spelt flour- both now which come in home compostable packaging! 🌍 🌈
I’m so proud of @ceresorganics for committing to making changes in their packaging, rolling out their amazing products into packaging that can easily be turned back into soil. And, for real- I get a lot of joy cutting up home-compostable packaging and putting it into my compost bin 🥰🥰🥰🥰 #cerespartner
5-ingredient grain free, strawberry pancakes.
1 1/2 cups buckwheat flour
2 tsp baking powder
1 1/2 ripe bananas, peeled and chopped
1 tsp vanilla extract
1 1/4 cups almond milk

To finish: 1 x punnet strawberries

Method

1. Sift flour + baking powder into a large mixing bowl. Set aside.
2. Add milk, vanilla and banana to a blender and blitz till smooth. Our into the flour mix, and whisk together. Allow batter to sit for at least 10 mins before cooking.

3. To cook, heat a cast iron skillet over medium heat. Reduce heat to low, add 1/2 tsp preferred oil (I use coconut oil) and cook pancakes in 1/4 cup measurements, allowing lots of bubbles to form on the first side before flipping and cooking the second side for a further 1 minute.
Serve with fresh strawberries (or some caramelised ones too, like I did), shaved chocolate and coconut yoghurt 😜