Hemp Protein Waffles

Serves:2 Total time:30 minutes

Minimal ingredient, gluten free, vegan waffles perfect for your weekend breakfast! Not only are these gluten free and vegan, but they are also packed with amazing hemp protein, the perfect superfood!

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INGREDIENTS
¾ cup soy milk
2 tbsp coconut oil
2 tbsp maple syrup
¼ cup hemp protein powder
¾-1 cup of gluten free flour of your choice
1 tsp baking powder
Coconut yoghurt (optional)
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METHOD
1. Combine the soy milk, melted coconut oil and maple syrup in a small bowl.
2. Add dry ingredients to a large bowl and make sure they are thoroughly mixed through.
3. Add the wet mixture to the dry and combine.
4. Cook in your waffle iron on high until crispy and delicious!
5. Top with coconut yoghurt, fresh fruit and maple syrup, through the coconut yoghurt is optional I would highly recommend it!

Check out Plant Culture’s website for more info on hemp and many more recipes 🙌🏽🌿

Enjoy!

Vegan ‘Pulled Pork’ burgers

UMMMMMM. So this is one of the most tasty things to have ever touched my tongue.

I’ve had vegan pulled pork burgers a couple of times now while eating out, so I decided it was time to make it at home.

The key ingredient in this recipe is Jack Fruit. Though not grown here in NZ, you can find it canned in your local whole food store. If you are in the Palmerston North area I recommend Davis trading, at only $2 a can, it’s a super cheap and tasty meal!

This recipe makes enough for about 6-8 burgers depending on how much of the mixture you add to each bun.

Ingredients

2 Tins of jackfruit
1 tsp onion powder
2 tbsp coconut sugar
1/2 tsp chilli powder
1 tsp salt
1 tsp pepper
1 cup BBQ sauce
1 tsp liquid smoke (optional)

Method

1. Drain the two tins of jackfruit and cut out the core.
2. Mix together all of the dry ingredients and combine with the jackfruit.
3. Add the seasoned jackfruit mixture to a pan and cook for a few minutes before adding the BBQ sauce and liquid smoke.
4. Once all ingredients have been added, let the mixture simmer for at least 20 mins, longer if you want the flavour to develop more.
5. Serve on a fresh bun with plenty of salad, and avocado! I used watercress, red onion and avo on a ciabatta bun and it was amazing!

The texture of jackfruit is so similar to pulled pork it’s insane, so this would be a good one to serve up to your unsuspecting meat eating friends!

If you give this recipe a try, be sure to tag me on instagram @brooklyngreenfield as I would love to see your re-creations, and flick me a message while you are at it for any recipe suggestions you’d like to see on my blog.

Happy meat free Monday everyone, I hope you have an amazing week!

-Brooke x

 

 

Apple Crumble – Vegan

You know how sometimes you just wake up craving something? This morning it was apple crumble, and the craving was strong. This recipe I made is based off the quick apple crumble my mum used to make when we were younger, but veganized.

I am a huge believer of eating a whole food plant based diet, but sometimes, you’re allowed a treat, and by treat, I mean the vegan butter added in this recipe. This recipe is so simple with only 4 ingredients!

Serves: 2
Prep time: 10 minutes
Cook time: 20 minutes

Ingredients:

3 apples diced
2 tbsp coconut sugar
1 /2 cup Oats
2 Tbsp melted vegan butter (if you live in NZ use Olivani margarine)
Note: you could sub butter for coconut oil if you really don’t want the marg.

Method:

1. Turn oven to 180 degrees celsius
2. Add your diced apples to the bottom of the dish.
3. Melt your butter in the microwave
4. Combine oats, melted butter, and coconut sugar until mixed.
5. Press down the oat mixture onto your apples.
6. Cook in oven until brown on the top, check from 15 minutes onwards.
7. Enjoy!

I topped mine with a splash of almond milk and some coconut flakes.

If you make this recipe, be sure to tag me on Instagram @brooklyngreenfield as I love seeing recreations.

Matcha Cheesecake

Happy Monday everyone!

I have collaborated with Matcha Matcha New Zealand, to make this amazing creamy cheesecake.

Matcha is finely ground powder from green tea. It’s packed full of antioxidants, vitamin C, selenium, chromium, zinc, finer chlorophyll and more. Including it into your daily diet can have an array of benefits including:

• Boosts metabolism and burns calories
• Detoxifies effectively and naturally
• Calms the mind and relaxes the body
• Enhances mood and aids in concentration
• Prevents disease
• Lowers cholesterol and blood sugar

I’ve tried to make this recipe as simple as possible, so that you can make it easily at home without having to go and buy every single ingredient on the the list. Raw cheesecakes are a nice treat to have that don’t weigh you down and leave you feeling lethargic and bloated.

Ingredients:

Base:
1/2 cup almonds
1/2 cup buckwheat
1/4 cup coconut
10 medjool dates

Filling:
1 cup cashews (soaked for 4 hours or overnight)
2 heaped tsp of Matcha powder
1/3 cup maple syrup or coconut sugar
1/2 cup coconut oil (melted)
1/2 cup almond milk

Topping:
Dairy free chocolate
Coconut chips
Cacao nibs

Method:

1. Line a baking tray with baking paper.
2. Pulse the dry ingredients for the base in a blender until crumbly. Add the dates and continue to pulse until combined.
3. Press the base into the tin evenly, it shouldn’t be too crumbly, but it shouldn’t be too sticky either. If it’s slightly crumbly add a couple more dates, if its too sticky add a bit more coconut.
4. In a blender, add all of the filling ingredients and blend until smooth and creamy.
5. Poor the filling onto the base and set in freezer for atleast 4 hours.
6. Once set, slice into individual pieces and decorate as desired. You can decorate it as one whole piece too.

I hope you enjoy this really simple recipe! Let me know if you re create it by tagging me on instagram @brooklyngreenfield, I’d love to see your creations! And check out @matchamatchanz on instagram for more information on their amazing matcha tea selection.

Vegan mac ‘n’ cheese

A traditional macaroni and cheese, although yum, is definitely not good for your insides. Cholesterol and a high amount of saturated fat will be present. However, you can make this version, the healthier version. The animal cruelty free version- and, it doesn’t take anywhere near as long, woohoo!

Everyone I have made this for so far, loves it! It’s amazing by itself, but also just as good with half a bowl of greens mixed in.

Ingredients:

1 bag of pasta – wholegrain or normal
1/2 onion
4-5 cloves garlic
1 1/2 cups of vegetable broth
1 1/4 cups cashews soaked for 4+ hours
2 tbsp Nutritional yeast
1 tbsp corn starch
1 tsp cumin
1/2 tsp chilli powder
Handful of basil leaves (leave a few to garnish)

Method:

1. Add pasta to a pot of boiling water.
2. Dice the onion and garlic finely.
3. Saute in pan till golden brown.
4. Drain cashews, and add all ingredients (except the pasta) to a blender.
5. Blend until velvety smooth.
6. Take pasta off heat and drain.
7. Add sauce to the pasta.
8. Woo, done!

Easiest dinner ever, throw some raw spinach into a bowl, add some pasta,top with a few fresh basil leaves and a sprinkle of chilli powder.

Enjoy!

-B 🙂

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Coconut French Toast

Woohoo happy weekend everyone!

Here is a recipe that you can put to use tomorrow morning, after those few extra hours sleep you’ve been needing all week!

French Toast. I remember making this as a kid every weekend. It was so quick, easy and super delicious. Plot twist.. you can make it with out eggs. So here’s the cruelty free version of the classic french toast, with a coconut twist. Little Island have the most amazing range of coconut milks and ice creams so of course I had to use some in this recipe.

Ingredients:

1  1/2 cup coconut milk
1tbsp chia seeds (ground into a powder)
1 tbsp maple syrup
1 tsp cinnamon
8 slices of slightly stale bread

Method:

1. Add all ingredients to a bowl and combine.
2. Dunk each side of the bread into the mixture.
3. Cook each side until browned.
4. Enjoy, because how easy was that?!

I topped mine with feijoas (my favourite fruit in the entire world), blueberries and maple syrup.

I hope you enjoy this recipe, and let me know if you re-create it by tagging me on instagram: @brooklyngreenfield

Make sure to follow/subscribe to me on my other social media platforms for more:

Youtube: Brooklyn Greenfield
Instagram: @brooklyngreenfield
Facebook: Brooklyn Greenfield

Have an amazing weekend!

-B

Chocolate Hazelnut Mudcake

 

It’s been a while..

Birthdays always call for cake. And my other half turned 23, so of course I used this as an excuse to do some vegan baking, even had my own assistant to make it (thanks Ellen!)

This is one of the richest chocolate mud cakes i’ve ever had. If the fact that this cake is rich, gooey and harming no animals, isn’t enough to convince you to make it, then hopefully the fact that it tastes like Nutella, is. A++

This recipe was inspired by The Minimalist Baker, and my love for chocolate.. if you didn’t already know I’m obsessed, as you can see here.

Ingredients:

2 Flax eggs (2 tbsp flaxmeal + 1/4 cup water)
1/2 cup almond milk + 1 tsp Apple cider vinegar
1 1/2 teaspoons baking soda
1/2 cup maple syrup
1/3 cup coconut sugar
1/4 cup coconut oil
1/4 teaspoon vanilla bean paste
1 cup apple sauce
1/2 cup cacao powder
1/4 cup of ground up hazelnuts
1/4 cup oat flour
1 1/4 cup flour

Icing:

1 block of vegan chocolate (whittakers 50% and over are all vegan, YAY!)
1/4 cup almond milk
1 tbsp coconut oil

Topping:

1 1/2 cups hazelnuts
2 tbsp coconut sugar
1 tbsp coconut oil

Method:

1. Preheat oven to 180 degrees celsius and line 20cm diameter tin with baking paper.
2. Mix the vinegar and almond milk together to curdle.
3. Make you flax eggs and set aside.
4. Add baking soda to the almond milk mixture.
5. Add the maple syrup, coconut sugar and almond mixture to the flax eggs. Beat to combine.
6. Add applesauce, coconut oil and vanilla to the mixture and combine.
7. Add the rest of the batter ingredients to the bowl and mix till combined. It should be thick but pourable, if you need to add a splash or two of almond milk, do it.
8. Pour the mixture into your pre lined tin and put into the oven for about 40 minutes.
9. Mix the hazelnuts and coconut sugar for the topping together and transfer onto a lined baking tray to roast while the cake is cooking. (about 10 minutes)
10. For the frosting melt the chocolate and almond milk together and add coconut oil.
11. When the cake is cooked, take it out of tin after having let rest for 10 minutes or so and transfer onto a cooling rack.
12. Ice, and decorate with hazelnuts!

This recipe is truely so so good, i mean, who doesn’t like Nutella? If you don’t.. get on the bandwagon.. not the one with dairy and palm oil though, the vegan bandwagon kind, recipe coming soon!

Let me know if you try it and tag me on instagram if you share it! Would love to hear any feedback!

Hope everyone has a Happy Easter, I’ll be in Christchurch (in the rain)! Hope you enjoy this recipe 🙂

Oh, I made a youtube channel  , so check it out and subscribe if you are keen to see more content! I will be trying to upload at least once a week and will hopefully have some exciting vlogs coming up in America!!!!

-B xx

Heavenly Chocolate Brownie Cookies

Hi guys! 😊

I was craving something chocolate flavoured the other day and I looked at the ingredients in my cupboard and decided I would make some cookies (extreme chocolate brownie version of course.

These aren’t the healthiest of cookies but they’re definitely better than anything you’re going to find in your local supermarket. No refined sugars, dairy or eggs. Like any treats you should always eat in moderation, though i warn you.. these are hard to resist and extremely delicious it may be hard to have any sort of portion control.

I freestyled this recipe completely from scratch and took rough measurements. When making a cookie dough you want it too be not wet but not crumbly and dry, so somewhere in between. If you find it’s slightly dry, add a dash of almond milk.

Prep time for these cookies is honestly about 10 minutes and its a matter of chucking everything together! It makes about 12 decent size cookies and a few little babies on the side 🙂

Ingredients:

• 2 Cups Spelt flour 
• 3/4 cup cacao powder
• 1/4 cup carob powder
• 1tsp baking soda
• 1 ⅓ cup coconut sugar
• 3/4 cup coconut oil
• 1/4 cup almond milk
• 2 flax eggs (2 tbsp flax meal soaked in ¼ cup water for 5-10 minutes)

 

Method:

1. Preset oven to 180•c and like a baking tray with parchment paper.
2. Mix together flax egg mixture and set aside.
3. Add coconut oil and coconut sugar to a bowl. Microwave the mixture for 10 seconds then combine together.
4. Add all of the dry ingredients to a bowl and combine.
5. Add in the coconut sugar and oil mixture, along with the flax egg mixture and combine.
6. Roll the mixture into whatever sized cookies you want, and press flat onto the baking tray. I had to do my cookies in two batches of 6 because my tray wasn’t big enough.
7. Bake for about 10 minutes. Keep an eye on them to make sure they don’t burn. When you first take them out they will be quite soft still but will harden as they cool down.

These cookies are honestly so delicious!!! My boyfriend pretty much ate the entire batch overnight so that’s saying something!

Let me know if you give these a try and what you think of them!

-B

xx

 

 

Buckwheat Pancakes

Woohoo it’s the weekend! And what better way to start your Saturday or Sunday off than with pancakes?

These pancakes are full of super healthy ingredients like flaxseed which is full of fiber and antioxidants, as well as being really high in omega 3 fatty acids. And Buckwheat, which is high in protein and really good for your digestion.

Whats best is that there are no animal bi-products in this recipe! (go vegan) 🙂

Here’s the recipe…

Serves 2 (10 pancakes)

Flax Egg:
2 tbsp flaxmeal
1/4 cup warm water

Pancakes:
2 tsp sweetener, I use Agave
1 3/4 cup Buckwheat flour (any other flour works too!)
1 cup almond milk
2 tsp baking soda

Method:

1. Mix together the flaxmeal and warm water in a small bowl and set aside.
2. Add flour, almond milk, baking soda and sweetner into a blender and finally the flaxegg mixture.
3. Bend until well mixed, and add a few splashes of almond milk if you find the mixture is too dry.
4. Cook on low-medium heat until you see bubbles coming through, then flip.
5. Add any topping you want. I have used strawberries, blueberries, coconut, pomegranate, coconut cream, my homemade chocolate sauce (will make a post for this shortly) and finally carob and cacao nibs.

   

Hope you enjoy this recipe, let me know if you have any suggestions on recipes!

Have a lovely weekend everyone,

B xx

 

Raw Chocolate Coconut Cheescake

Hey everyone!

Sorry it’s been so long since I have posted. I have been away and super busy. But I have made something super delicious to share with you. This raw vegan cheesecake is honestly amazing.

Raw cheesecakes are time consuming taking up to 4 hours to make, but are totally worth it in the end I promise.

You can make this cheesecake in a round tin for the traditional triangle cheesecake slices, or opt for a square tin like I have.

What you will need:

Base:
260g Pitted dates
70g Almonds
20g Rolled oats
20g Buckwheat
10g Puffed millet
20g Desiccated coconut

Silky, creamy, decadent filling:

450g Unsalted cashews (soaked for 4 hours or overnight)
140g Coconut oil
200g Pure maple syrup -this is at the super market or health food stores, and more expensive than the artificially flavoured/cheap ones.
400g Coconut cream
1 teaspoon Vanilla extract
40g Cacao powder

Method:

1. Soak cashews overnight.
2. Line your tin with baking paper and set aside.
3. Using a food processor or nutra ninja, blitz the almonds into a very fine crumb. Then add the oats and buckwheat and pulse a few times to slightly break them up.
4. Pour into a bowl and add coconut and puffed millet and combine.
5. Add the dates to the blender along with a 2 Tbsp of water and blend until it is a thick paste.
6. Add the dates into the dry ingredients and combine with a wooden spoon or if you like getting messy like me, then use your hands.
7. Press firmly into the bottom of the lined baking tin and set in freezer.
8. Add all of the filling ingredients to the blender EXCEPT CACAO POWDER and blend until really smooth and silky.
9. Pour half of the mixture onto the base and slide into the freezer to set, until its hard enough for the next layer to go on without sinking through.
10. Blend the cacao powder thoroughly into the other half and pour onto the first layer and once again, freeze.
11. Once the cheesecake feels firm (give it a couple of hours) take it out and decorate however you like. Here I have used shredded coconut and Whitttakers 62% Dark Cacao Chocolate (thanks so much Whittakers for making a vegan chocolate).

Though this slice is Raw, Vegan, DF etc it is still a treat and doesn’t mean you should eat the entire thing in one go (unless you reeeeeeally want to then go for it). I find eating raw desserts, cancels out the feeling of being weighed down, bloated and just generally lacking in energy after normal slices and cheesecakes, plus it’s guilt free!

Hope you enjoy this cheesecake I highly recommend making it! I know its time consuming but it’ll last for ages if you are the only one eating it… or will it???

-B