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EASTER VEGAN (TR)EATS

March 29, 2019 3 min read

EASTER VEGAN (TR)EATS

Sweet indulgence over the Easter break doesn't have to mean dairy products.   

For some, the opposition to dairy consumption may be about an intolerance to lactose - for us (and an increasing number of people), it's about saying no to animal exploitation.  
Here are some fabulous dairy free options to keep your sweeth tooth happy this Easter.  

 

Pana Organic - Pana Barbounis founded Pana Organic right here in Melbourne.  Ice Cream, chocolate, ganache + more....every product is made + packaged with love.

Loving Earth - This Australian brand does sustainability + mindful business practise so well.  Rather than paraphrase, we suggest visiting their website.  Incredible vision - and products.

That Chocolate - an Australian social enterprise based business, That Chocolate works on the 'one for one' model - whereby one chocolate purchased from the company, means one meal goes to a child living in poverty.  Free from gluten, dairy. nuts, soy, refined sugar, palm oil, emulsifiers + GMO ingredients - and organic, raw, stoneground + handmade.  A whole lotta love right there. 

Moo Free - established in 2004 in the UK, this family run business sell all over the world, and their dairy free products are stocked from Coles to Chocolate Box in Australia.

Booja Booja - rich + delicious truffles made in a Vegan Certified facility in Norfolk, UK.  Available in Australia at Vegan Perfection.  

Treat Dreams - As the Sydney based team at Treat Dreams say - 'we get a kick out of creating treats that stand up to traditional versions'.  We suggest you don't look at their site hungry; just saying.

 



And for those who get their chef on over the Easter break - here's a couple of recipes for vegan treats from Natural Harry that are too good not to share.

 

NOT CROSS BUNS  

 

Natural Harry Not Cross Buns

INGREDIENTS:

2 cups (200g) organic rolled oats, ¼ teaspoon salt, 1 teaspoon baking powder, 3 teaspoons mixed spice, 1 teaspoon cinnamon, 2 ripe bananas, peeled, 2 tablespoons hulled tahini, 1/4 cup plant-based milk (or water), 4 medjool dates, pitted, 1/2 cup dried currants, 2 tablespoons brown rice flour

METHOD:

Pre-heat oven to 180°C/356°F fan-forced and line a medium sized square or rectangular slice tin with greaseproof baking paper.  Add oats, salt, baking powder and mixed spice to your food processor and blitz until a flour is formed.  Add the bananas, tahini, plant-based milk and dates and blend until smooth. Mix in the currents and spread evenly into the tin.  Bake for 10 minutes.  Whisk the brown rice flour and just enough water together until a paste is formed.

Pipe or drizzle over the squares. You can just omit this step if you like, it is really just decoration and makes them a little more festive but not essential to the taste.

Return to the oven for a further 15 minutes.

 

 

SPICED PUMPKIN PIE  

 

 Natural Harry Spiced Pumpkin Pie

CRUST: 

1 cup (100g) chickpea (besan) flour, ¼ teaspoon baking powder, ¼ teaspoon salt, 2 tablespoons hulled tahini, 6 medjool dates, pitted

FILLING:

800g pumpkin, diced, ½ cup coconut yoghurt, ½ cup maple syrup, 2 tablespoons arrowroot powder, ½ teaspoon cinnamon powder, ½ teaspoon vanilla powder, ½ teaspoon ginger powder, 1/8 teaspoon nutmeg, ground, ¼ teaspoon salt

METHOD: 

Pre-heat oven to 180°C/356°F fan forced.  Steam pumpkin until really soft, set aside to cool.  Add chickpea flour, baking powder, and salt to your food processor. Pulse to combine.  Add tahini and dates, pulse to evenly combine and process until a crumbly dough is formed. Press into your tart tin to form a crust.

*Tip: if your dates are not super fresh and gooey you can soak them in hot water to soften.

Add all filling ingredients to your food processor and process until smooth. Pour into crust and place in the oven for 60 minutes. Once done, set aside to cool.

Serve a slice with a generous scoop of coconut yogurt and a sprinkling of cinnamon.

 

Buon appetito! 

 


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