Creating Plant-based Sweet Treats

In this episode we talk to Rym, and entrepreneurial vegan baker with her own plant-based ingredient company, Miiro. We talk about: how to be creative in vegan baking rediscovering taste as a vegan dealing with gestational diabetes and how food impacts this creating plant-based, indulgent recipes with no added sugar helping beginners get baking replacingContinue reading “Creating Plant-based Sweet Treats”

Vegan Snikkrs

This is the recipe for the wonderful Snikkers bars we featured in this weeks podcast from Rym, founder of Miiro baking ingredients. We substituted regular roasted redskin peanuts for her Miiro chocolate peanuts but the results were absolutely delicious and totally hit the sweet and indulgent cravings, as well as being no added sugar, veganContinue reading “Vegan Snikkrs”

Vegan Chocolate Mousse

Ingredients 100 g of dark chocolate, usually anything over 75% cocoa is vegan, but do check the label. Aquafaba from 1 400g tin of chickpeas 2-3 tbsp sugar, we used coconut sugar and preferred this to cane sugar 1 tsp vanilla extract Method Place the chocolate into a bowl and suspend the bowl over aContinue reading “Vegan Chocolate Mousse”

Vegan Chocolate beetroot brownie

This is a veganised recipe from Riverford, as mentioned in this episode of our podcast. INGREDIENTS 250g dark chocolate, chopped 200g vegan spread 1 tbsp Tia Maria or other liqueur (optional) 250g beetroot, cooked (baked in foil is best) 3 flax eggs (1 tbsp flax seed, 2 tbsp water, mixed a left to sit forContinue reading “Vegan Chocolate beetroot brownie”