* This recipe was first published in December 2017. The page was updated in December 2019
Hello everyone! I hope your preparations for the festive holiday are going well. Hopefully you’ve been a bit more organised than me. As usual, I’ve left a lot of shopping and food preparation to the last minute, so today – Christmas Eve – is going to be one very busy day for me! However, before I crack on with the preparations, I thought I would share one last recipe on the blog before 2017 comes to a close. The recipe is for a giant-sized mince pie, which is just perfect for sharing with friends and family this season. I’ve already made three of these pies in the past week, and no doubt I will making more in the lead up to the New Year.
During the festive season, my family loves to have home-made mince pies for dessert, drizzled in custard or cream. However, while they taste delicious, individual mince pies do tend to look a bit lost on dessert plates and aren’t what I would consider ‘special enough’ to serve to dinner guests. To resolve this, I’ve played around with my favourite mince pie recipe and created a family-sized pie instead, which can be sliced and served on a plate with a more appealing presentation.
Today, I’m finally publishing my recipe for vegan carrot cake. It contains no dairy or eggs, yet tastes just as good (if not better!) than its traditional counterpart. This was the cake that I chose to bake for my mum’s and father-in-law’s birthdays this year and I’m pleased to say, it went down a treat!
In this month’s Vegan Life magazine, one recipe that instantly caught my eye was Niomi Smart’s Banana Mocha Ice Cream Cups.
I love chocolate banana ice cream! It’s so simple and cheap to make (costing literally a few pence per serving), yet it feels like a real treat. It also happens to be packed full of healthy ingredients, including an array of minerals and antioxidant goodness.
Healthy, decadent, cheap and quick. No surprises why this is one of my favourite desserts to make!
In today’s post, I’m sharing one of my family’s favourite puddings. Simple and quick to make, this Blueberry Vanilla Chia Pudding with Goji Nut Sprinkles makes a delicious weekday dessert, yet it’s healthy and filling enough to serve for breakfast too. What a decadent way to start the day!
Also in this post, I’m launching a fantastic international giveaway in partnership with Sevenhills Wholefoods. If you’re a regular reader of the Bit of the Good Stuff, you’ll know that I’m a big fan of Sevenhills and often feature their products in my recipes. Not only do I find them to be super high quality, but affordable too. I purchase them direct from their website as they offer free UK delivery on orders over £20, which is great value. I have practically a whole shelf in my kitchen filled with Sevenhills products and amongst my favourites are their chia seeds, cacao powder, goji berries, hemp seeds and royal quinoa.
As well as their products, I also value the Sevenhills ethics. They directly source from farmers and work closely with them, fostering long term partnerships so that the farmers are able to sustain their livelihoods between harvest cycles. Sevenhills products are also processed close to their origin, which further supports the local communities, providing them with regular income and employment.
Scroll down to the bottom of this post for a chance to win THREE of my personal favourite superfoods from the Sevenhills range as well as a signed copy of the Bit of the Good Stuff cookbook. I’m delighted to say that this giveaway is international so, providing that you’re over 18 years old, you are eligible to enter!
In today’s post, I’m sharing a recipe for an easy vegan pecan pie. This dish will be perfect for serving in the upcoming festive season. It looks impressive and slices beautifully.
Pecan pie hails from the southern US states. After a google search, I discovered that it’s traditionally made with eggs, butter, refined sugar and corn syrup. I decided to ditch all of these and use some of my favourite plant-based ingredients instead.
When it comes to mince pies, for me, nothing beats home-made. Sure, my pies won’t be uniformly shaped and coloured like the factory-produced ones. And my stars are usually a little wonky. But hey, they taste REAL. Once you’ve tried home-made, I don’t think you’ll ever go back to shop-bought again.
If you’ve never baked your own mince pies before, you must give it a try. They’re incredibly easy to make. Even the pastry is a breeze.
The recipe I’m sharing today is for mini vegan mince pies. The size makes them perfect for serving with an ‘elevenses’ coffee or afternoon tea during the festive holidays. They’re small enough to not spoil your appetite, however, if you do fancy a second, you can tuck-in guilt-free as at least two minis is equivalent to one regular size pie.