Fil gimgha tal Millied, Dr Jan Chircop, jikellimni dwar il Millied bla Missieru.
Ghafas hawn biex tisma x ghandu jghid !
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by Lea Hogg
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by Lea Hogg
Fil gimgha tal Millied, Dr Jan Chircop, jikellimni dwar il Millied bla Missieru.
Ghafas hawn biex tisma x ghandu jghid !
![Sundays are for baking and this vegan banana coconut cake is made without refined sugar and it is one of the most healthy yet delicious cakes you can make soooo quickly. It is topped with a thin layer of cashew frosting.
3 cups self raising flour
2 cups coconut
1 teaspoon bicarbonate of soda
vanilla
1 cup tofu
4 tablespoon linseed ground with 12 tablespoons water
6 tablespoons aquafaba [chickpea water]
4 bananas
juice of one lemon
1 tablespoon cornflour
and instead of the processed sugar:
1 1/2 cups golden raisins soaked in just enough water to cover for a few hours or overnight. Then simply use a hand blender to process to a pulp.
in a large bowl sieve the flour and cornflour. Add the bicarbonate of soda and coconut. Mix.
In another bowl use a hand blender to process the bananas, lemon juice, linseed, tofu, vanilla.
Add the flour mixture a little at a time and mix in using a metal spoon. Finally beat the aquafaba until it is light and foamy and fold in gently.
Immediately pour the cake mix into a prepared cake tin and bake in a preheated oven at 170c for 35 minutes.
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#vegan #vegancake #banana #coconut #dessert #whatveganseat #wholefoods #cleaneating #healthy #healthyfood #healthylifestyle #foodblogger #veganfoodshare #veganrecipe #bestofvegan #aquafaba #linseed #flaxseed #instagood #malta #lovinmalta #visitmalta #letscookvegan #lactosefree](http://scontent-ams3-1.cdninstagram.com/vp/df5fce94c45ba932ef64080d8955bc78/5C81FB2A/t51.2885-15/e35/c106.0.868.868/s150x150/43778231_2069548763101621_8742379865438318357_n.jpg "Sundays are for baking and this vegan banana coconut cake is made without refined sugar and it is one of the most healthy yet delicious cakes you can make soooo quickly. It is topped with a thin layer of cashew frosting.
3 cups self raising flour
2 cups coconut
1 teaspoon bicarbonate of soda
vanilla
1 cup tofu
4 tablespoon linseed ground with 12 tablespoons water
6 tablespoons aquafaba [chickpea water]
4 bananas
juice of one lemon
1 tablespoon cornflour
and instead of the processed sugar:
1 1/2 cups golden raisins soaked in just enough water to cover for a few hours or overnight. Then simply use a hand blender to process to a pulp.
in a large bowl sieve the flour and cornflour. Add the bicarbonate of soda and coconut. Mix.
In another bowl use a hand blender to process the bananas, lemon juice, linseed, tofu, vanilla.
Add the flour mixture a little at a time and mix in using a metal spoon. Finally beat the aquafaba until it is light and foamy and fold in gently.
Immediately pour the cake mix into a prepared cake tin and bake in a preheated oven at 170c for 35 minutes.
.
.
.
#vegan #vegancake #banana #coconut #dessert #whatveganseat #wholefoods #cleaneating #healthy #healthyfood #healthylifestyle #foodblogger #veganfoodshare #veganrecipe #bestofvegan #aquafaba #linseed #flaxseed #instagood #malta #lovinmalta #visitmalta #letscookvegan #lactosefree")
![The weather is changing and here comes the autumn and some delicious roasts. Sprinkling some raw couscous on fennel and sesame seed potatoes before roasting them makes them extra crunchy and so soft inside.
300g potatoes, chopped with skin on
2 tablespoons olive oil
2 tablespoons uncooked couscous
1 teaspoon fresh or dried herbs [optional]
1 tablespoon sesame seeds
1/2 tablespoon fennel seeds
Sea Salt
Prepare an oven dish by greasing with a tablespoon of olive oil. In a large bowl toss the potatoes with the olive oil, herbs and salt if you are using it. Finally add the raw couscous and toss again. Use your hands to mix the potatoes and ensure that they are consistently covered.
Place in a preheated oven at 220C for 35 minutes. Spinkle with more sea salt if desired, fennel and sesame seeds.
Serve hot or cold with drinks and a toothpick or as a side to a main meal. The inside remains soft and so creamy !
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#lovemalta roast #roastdinner #roastpotatoes #roastlunch #sundaylunch #sunday #food #foodie #healthy #quickandeasyfood #simple #familyfood #budgetmeals #glutenfree #vegan #life #love #yummy #veganfood #malta #lovinmalta #lovemalta #recipes #cooking #instafood #blog #familyfoodtribe #fennelseeds #sesameseeds #deliciousfood #mediterraneanfood](http://scontent-ams3-1.cdninstagram.com/vp/9442d7592f2dbc163963946dcd6d3b0a/5C57AC20/t51.2885-15/e35/s150x150/41891006_946226838918442_1611937023861337886_n.jpg "The weather is changing and here comes the autumn and some delicious roasts. Sprinkling some raw couscous on fennel and sesame seed potatoes before roasting them makes them extra crunchy and so soft inside.
300g potatoes, chopped with skin on
2 tablespoons olive oil
2 tablespoons uncooked couscous
1 teaspoon fresh or dried herbs [optional]
1 tablespoon sesame seeds
1/2 tablespoon fennel seeds
Sea Salt
Prepare an oven dish by greasing with a tablespoon of olive oil. In a large bowl toss the potatoes with the olive oil, herbs and salt if you are using it. Finally add the raw couscous and toss again. Use your hands to mix the potatoes and ensure that they are consistently covered.
Place in a preheated oven at 220C for 35 minutes. Spinkle with more sea salt if desired, fennel and sesame seeds.
Serve hot or cold with drinks and a toothpick or as a side to a main meal. The inside remains soft and so creamy !
.
.
.
#lovemalta roast #roastdinner #roastpotatoes #roastlunch #sundaylunch #sunday #food #foodie #healthy #quickandeasyfood #simple #familyfood #budgetmeals #glutenfree #vegan #life #love #yummy #veganfood #malta #lovinmalta #lovemalta #recipes #cooking #instafood #blog #familyfoodtribe #fennelseeds #sesameseeds #deliciousfood #mediterraneanfood")
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