Red velvet cupcakes with a  vanilla cream cheese frosting 


I hate wasting food. It makes me so sad when I have to throw stuff away at the end of the week that I make every effort to plan our meals in advance and order all our food online (because going to the supermarket alone with baby H is not the easiest task and going with Mr H in tow always seems to end up with us buying far more than we originally intended).

However each week there are still always items that don’t get used up, or meals that don’t get cooked (sadly more due to a lack of time these days rather than us spontaneously going out) so I do end up with the odd item that needs eating in some way, shape or form.

This week it was beetroots. Mr H had bought a bunch of fruit and veg in our last food order (which I let him do unattended, rookie error) because his current fave gadget is our juicer which is great for me as it means fresh juices most mornings, but he’d gone a bit overboard on the beetroot.

In a moment of cupcake clarity it came to me – why not try my hand at healthy red velvet? I looked it up online and some red velvet cakes are actually coloured with beetroot (although most use food colouring, hello E numbers) and I love the earthy, rich texture of beetroot, so I figured that adding it to a cake could only be a good idea. It also helps keep the cakes lovely and moist – as red velvet should be – and gives them a delicious light spongey texture.

Now red velvet needs to be smothered with cream cheese frosting (I think it’s the law in some countries), so I’ve whipped up a raw vegan version that I promise will not disappoint. These cakes are just divine – something tells me we might be upping the beetroot orders in our future online orders…

Ingredients

  • 1 cup cacao powder
  • 1/2 cup ground almonds
  • 1/2 cup cashew butter
  • 1/2 cup coconut oil
  • 1 cup medjool dates
  • 1/2 cup maple syrup
  • 1 medium beetroot, peeled and chopped into quarters 
  • 2 flax eggs (2 tbsp flax seeds soaked in 6 tbsp water and left for 10 minutes to thicken)
  • 1/2 cup almond milk

For the vanilla cream cheese frosting

  • 1 cup cashews, soaked in water for at least 4 hours
  • 1 cup coconut cream
  • 1-2 tablespoon lemon juice
  • 1/2 cup coconut oil
  • 4 tbsp maple syrup
  • 1 tbsp nutritional yeast
  • 1 tsp vanilla extract

First preheat your oven to 180 degrees. To make the cupcakes, add all the ingredients into a food processor and blend for about five minutes, stopping every couple of minutes to give the mixture a good stir, until you have a smooth chocolatey batter. Spoon this into cupcake cakes and bake in the oven for 30 minutes. Remove from the oven and place on a cooling rack for at least half an hour to cook while you make the frosting.

For the frosting, place all the ingredients in a food processor and blend for around ten minutes, stopping every couple of minutes to scrape down any mixture that’s climbed up the sides. The result should be super smooth and creamy, not to mention delicious! Place in the fridge for 20 minutes so that it can set (otherwise it will be too liquid to pipe onto anything) then spoon into a piping bag and frost away! 

Love, Mrs H xx


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Chocolate peanut butter marble loaf cake 

 

Marble cake is the indecisive dessert eater’s best friend. I’ve often been struck by the dilemma of which dessert to eat, and when there’s a choice between chocolate and peanut butter I honestly wouldn’t know which way to go – what a tough one! Marble cake also looks super pretty (who could say no to that gorgeous swirly pattern) but I’ll let you in on a secret, it’s really very simple to make! Continue reading

Peanut butter and raspberry frosted brownies

These were originally meant to just be peanut butter brownies. Baby H went to sleep one day, so I started writing up the recipe, which began with the words ‘peanut butter is my jam’. Then I started thinking about jam, which led me in turn to think about raspberries, at which point I remembered I had some raspberries in the freezer that I needed to use up before I defrosted it. My life is so glam. Then baby H woke up and the PB brownies remained untested and unwritten about, that is until now.

Looking through my old unfinished articles the other day (nap time again) I stumbled across this one and its sad little one liner and realised that I still needed to use up the raspberries and i still hadn’t defrosted the freezer. And that’s the (rather uninteresting) story of how these insanely delicious brownies came into existence.

But don’t judge a book by its cover (or a brownie recipe by its blurb) these are honestly some of the most mouth-wateringly incredible things that have ever come out of my oven and they get demolished within minutes every time I make them. The combination of chocolate, peanut butter and raspberry is a total winner, and they’re just so gooey and fudgy and delicious I defy you not to like them!

Ingredients

  • 1 cup cacao powder
  • 1/2 cup coconut oil
  • 1 cup medjool dates
  • 1/2 cup maple syrup
  • 2 flax eggs (2 tbsp flax seeds soaked in 6 tbsp water and left for 10 minutes to thicken)
  • 1/2 cup ground almonds
  • 1/2 cup peanut butter, plus 1/4 more to swirl
  • 1/2 cup raspberries
  • Pinch of Himalayan salt
  • 1/4 cup water
  • 1/2 tsp bicarbonate of soda

For the frosting

  • 1 ripe avocado
  • 5 tbsp cacao powder
  • 5 tbsp maple syrup
  • 4 tbsp peanut butter
  • 4 tbsp coconut oil
  • 1/4 cup raspberries, to decorate

Start by preheating your oven to 150 degrees, then pop all the ingredients except the extra peanut butter and raspberries into a food processor and blend for a couple of minutes until a smooth and sticky batter forms. If it’s too sticky (i.e. it forms a big ball), just add in a little more water a tablespoon at a time until you get the desired consistency. Spoon the batter into a lined baking tin or mould and press down with a spoon to make sure it’s all nice and even, then swirl the extra peanut butter on top and scatter on the raspberries, pressing them down into the batter.

Place in the oven and bake for 30 minutes, then leave for another half an hour to cool (as the brownies will continue to cook after they are taken out the oven). Whilst they cook, make yourself useful and get on with the frosting! Scoop out the insides of the avocado and place in your food processor with the other ingredients, then whizz for about 3-5 minutes until you have a beautifully smooth chocolatey frosting.

Then, when the waiting is finally over and the brownies have cooked, smother (and I mean SMOTHER) them with the frosting, sprinkle any extra raspberries on top, cut into squares and enjoy!

Love, Mrs H xx

Miso-sesame carrot and turmeric roasted cauliflower salad

This salad is like sunshine in a bowl. It’s inspired by my favourite dish at the gorgeous LLS cafe near me in Hampstead, which if you’re ever in the area you have to visit! It’s also amazingly good for you thanks to the anti-inflammatory superpowers of turmeric and all the beta carotene packed into the carrots, not to mention good fats from the seeds. And then there’s the cauliflower – YUM. I’ve recently become a bit of a cauliflower addict (ok a lot of a cauliflower addict) although growing up I was never really a fan. But what changed? Well I discovered roasted cauliflower, which turned my world upside down to say the least. It’s just so delicious, and roasted in some olive oil, turmeric and a little pinch of salt? Phoar. Continue reading

Chocolate peanut butter truffles 


I created these little beauties to celebrate mine and Mr H’s second wedding anniversary. I know you’re traditionally supposed to give paper (or is it leather, I forget) but the way to a man’s heart is through his stomach and the way to my man’s heart is chocolate and peanut butter.

To be honest it’s the way to my heart too, which is perhaps why our marriage works so well – a mutual love of all things chocolatey and peanut buttery – it’s as good a foundation for a relationship as any in my book! 

These delicious truffles are so ridiculously easy to make, but they taste absolutely heavenly. Plus they only use 5 ingredients! I’ve started making these for people for gifts now because they just go down so well and no one can believe that they’re healthy! Go try them for yourself – I think you’ll love them too! 

Ingredients 

  • 1 cup cacao butter
  • 6 tbsp cacao powder
  • 8 tbsp maple syrup
  • 4 tbsp peanut butter 
  • Pinch of Himalayan salt 

Simply melt the cacao butter in a bowl over a saucepan half full with boiling water, stirring until melted, then remove from the hob stir in the maple syrup, followed by the cacao powder, peanut butter and salt. Once it’s all smooth, pour into moulds and leave in the fridge for 15 minutes to set. That’s it!

    Love, Mrs H xx

    Cranberry and pecan chocolate fudge 

     

    My mum lives down in Cornwall, right near St Ives, which if you’ve not been is well worth a visit as it’s really beautiful, especially in the summer. It’s a lovely little seaside town with cute shops, delicious restaurants and stunning nearby beaches, so it probably comes as no surprise that I really look forward to visiting her down there when I can. Mr H loves it when I visit my mum too as not only does he get a bit of peace and quiet and the time to do whatever new DIY project he’s dreamed up that week, but I always bring him back one of Cornwall’s finest delicacies, some good old Cornish fudge. Continue reading

    Featured recipe: Derek’s BBQ shroom buns, courtesy of Tesco’s Food Love Stories

    I never quite realised until I started my market stall at Hampstead Market in January just how many people are turning vegan. I know it might be ‘in vogue’ at the moment, but whatever people’s reasons behind the craze, it’s so great that so many of us are becoming more aware of our health and what we are eating, as well as contributing to a greener planet and less animal suffering. It’s win win if you think about it! Continue reading

    Cookies and cream ice cream shake 


    I made this shake a couple of weeks ago because I fancied something a little bit indulgent, it was a hot day (well for May anyway) and I was craving cookies and cream.

     Turns out that this delightful beverage not only hit the spot BIG TIME in my book, but Mr H loved it too and has been requesting it ever since. It has most certainly therefore become the flavour of the month as far as shakes are involved! 

    It definitely tastes super creamy and indulgent (which is why I’ve called it an ice cream shake and not a smoothie) but it’s packed with good fats from the cashew butter and slow release energy from the oats and bananas. So all in all it’s a bit of a winner really – perfect if you fancy something that tastes totally heavenly, takes 5 minutes to make, is good for your body and fills you up until lunchtime! So what are you waiting for…go get your shake on!

    Serves 2

    Ingredients 

    • 2 medium ripe bananas 
    • 1 cup ice
    • 4 medjool dates 
    • 1/2 cup oats
    • 4 tbsp cashew butter 
    • 2 tbsp cacao nibs 

    Blitz all the ingredients except the cacao nibs in a blender for around a minute or so until smooth, then pop in the cacao nibs and whizz for another 10 seconds. Pour into glasses and enjoy! Berries optional.

    Love, Mrs H xx

    Chocolate covered Oreos 


    I’m sure I’ve told you this before, but every time I go to the US my visit includes at least one visit to some sort of CVS, Duane Reade or the like. I don’t know what it is about American pharmacies, but they totally shit all over Boots and Superdrug. My favourite aisles are the nail polish aisle (oh to behold the colours) and the snacks aisle, although the latter is more to buy presents for friends and family these days than to buy myself any such sugar-laden delights. Continue reading

    Roasted butternut and red onion salad with tahini dressing and roasted pine nuts 

    This dish came about after Mr H, baby H and I visited my brother in Sydney in December last year. While we were out there we went to some amazing middle eastern restaurants, and butternut squash (or pumpkin) seemed to be on the menu everywhere, so I kinda got into it in a massive way. That and acai bowls, but that’s a different story for a different recipe.  Continue reading