Vegemite. You either love it or hate it. I’ve loved the stuff since ever since I can remember. I have lots of memories of Vegemite as a very young kid. My Mum used to make me Vegemite “Roll-Ups”. A piece of bread with the crusts cut off, with margarine and Vegemite rolled up. She even used to cut me shapes out of sandwiches using cookie cutters. My favourite is when I wouldn’t go to sleep, and I would tell her “Mum, I cant sleep. I’m hungry” and I always wanted hot Vegemite toast.
So many fond memories of the old trusty Vegemite and my lovely Mum, but as I started becoming more health conscious I noticed the amount of additives and sodium in regular Vegemite. I needed to come up with a recipe filled with the good stuff and none of the bad that tasted just as delicious.
I was really surprised at just how similar it turned out. I love it better than the original Vegemite! It also happens to be Gluten-free, and Raw. I hope you try it and love it just as much as I do.
Homemade Vegemite 4 Tbsp Black Tahini
2 Tbsp Tamari
1 Tbsp Apple Cider Vinegar
1/2 tsp Nutritional Yeast
1/4 tsp Maca Powder
tiny pinch of Himalayan Salt and Pepper
Stir all ingredients together in a small bowl until well combined. Store in the fridge.
My favourite way to enjoy this is on toast with smashed Avocado and Sesame Seeds, so delicious!
A healthy, wholemeal, refined sugar-free and low fat Banana Bread that is still incredibly moist and sweet with a delicious banana flavour. The glaze really tops it off (literally), adding the most delicious sticky caramel coating to the whole loaf.
I’m sure adding a couple of handfuls of chopped walnuts into the batter would be amazing!
I slathered a thick layer of crunchy peanut butter onto a slice while it was still warm, and that was so delicious. If you haven’t already tried nut butter spread on fresh banana bread, please do! You will not regret it.
Healthy Date-Glaze Banana Bread makes 10 slices/1 loaf
260g/ 2 cups Wholemeal Flour
38g/1/4 cup Coconut Sugar
1 tsp Baking Soda
1/2-1 tsp Cinnamon, to taste
1/4 tsp Himalayan Salt
375g/ 3-4 large very ripe Bananas
120g/ 1/2 cup pitted Medjool Dates
1/2 cup Almond Milk, or other plant-based milk
1 tsp Vanilla Bean Powder
2 Tbsp Coconut Oil, melted
Pre-heat oven to 160C and line a loaf tin with baking paper, and leaving enough paper on the sides to lift the Banana Bread out.
In a large bowl combine Flour, Coconut Sugar, Baking Soda and Cinnamon.
Add the Bananas, Dates, Almond Milk and Vanilla to a blender and blend until smooth.
Pour the wet mixture into the bowl of dry ingredients and add Coconut Oil.
Mix until combined but take care not to over-mix. The batter will be quite thick.
Pour the batter into your lined loaf pan and smooth out the top.
Bake for about 40 minutes.
While it is baking, prepare the Date Glaze.
140g pitted Medjool Dates
1/2 Cup Water
1/2 tsp Vanilla Bean
1 Tbsp Coconut Sugar, for sprinkling on top
Blend the Dates with Water and Vanilla until smooth. Set aside.
Once the banana bread has been in the oven for 40 minutes, remove it from the oven and spread over your desired amount of Glaze. You may not need to use it all if you would just like a thin layer. Sprinkle over some Coconut Sugar and return to the oven for 5 minutes.
Remove the Banana Bread from the oven and let it sit in the tin for about 10 minutes before transferring it to a cooling rack. Enjoy!
I love this granola mainly for it’s huge, snack-worthy clusters! It is super crunchy with chewy date chunks, so you get the best of both worlds. It’s hard to believe that this is Raw, Oil-Free, Sweetened with Dates and just a bit of Coconut Sugar, Nut-Free & Gluten-free.
There is no refined oils, or sugars, artificial flavors or preservatives in this granola, as is the case for most store-bought granola’s. Plus it is so much more delicious when it’s fresh and homemade!
Originally, I made this in the dehydrator and it turned out so good I had to make another batch a few days later (it’s that delicious), but I wanted to try it out in the oven for those without access to a dehydrator. While it isn’t raw and didn’t turn out quite as crunchy as the dehydrated version it is still absolutely delicious, and tastes like a chocolate brownie! Now, that sounds like the perfect breakfast to me, so I’ll add the oven-baked directions to the bottom of the recipe.
Raw Cacao, Coconut & Date-Chunk Granola 1 cup Buckwheat, soaked for a minimum of 1 hour
150g pitted Dates
3/4 cup Water
1 tsp Vanilla Bean Powder
3 Tbsp Coconut Sugar
3 Tbsp Cacao Powder
1 Tbsp Chia Seeds
1/2 cup Desiccated Coconut
1/4 cup Shredded Coconut
1/4 cup Dates, finely chopped
Rinse the buckwheat, place it in a bowl and top the bowl up with water. Leave the buckwheat to soak for a minimum of 1 hour.
Drain and rinse the buckwheat very well and set aside.
Add the dates, water and vanilla bean to a blender and blend until smooth to create a date paste. Set aside.
In a large bowl, add buckwheat, coconut sugar, cacao powder and chia seeds. Stir well to combine. Next, add desiccated coconut, shredded coconut and chopped dates. Mix again.
Pour your date paste into the bowl and stir very well until it is completely mixed together.
Transfer the granola mixture onto the dehydrator sheet and spread it out evenly.
Dehydrate at 115C for around 24 hours, or until crunchy. Rotate the trays around and mix the granola a few times during the dehydration time for even drying. Store in an airtight container.
Preheat oven to 150C and line a large baking pan with baking paper.
Spread the granola evenly in the baking pan. Place in the oven and bake for around 50 minutes.
Rotate and mix the granola about every 15 minutes. Remove the pan from the oven and press the granola into ‘clusters’ as it cools. Let it cool completely in the pan and transfer to an airtight container.
Serve with fresh fruit, and plant-based milk as a delicious breakfast cereal, enjoy it on the top of smoothie bowls or by the handful as a healthy, portable and satisfying snack.
This is my go-to Chocolate Smoothie. It is thick, creamy and satisfies that chocolate craving. Using frozen bananas is crucial as they act as such a great thickener, making it more of a thick-shake consistency that I love! Plus, you can load on the toppings without them sinking to the bottom.
Topping wise, smoothie bowls have no limits. I love to get creative and mix it up! This is extremely helpful if you’re like me and tend to get bored relatively easily. You could also enjoy this recipe as a regular smoothie, it is delicious both ways. I hope you enjoy it which ever way you try it.
Raw Choc-Coconut Smoothie Bowl
220g Banana, frozen in chunks
1 heaped Tbsp Cacao Powder
1-2 Medjool Dates, or 1 Tbsp sweetener of choice
1/2 Tbsp Coconut Butter or a Coconut Cacao Spread, (I like Mayvers Coconut, Almond & Cacao Spread)
1/2 tsp Vanilla Bean Powder or Vanilla Extract
1/2 cup cold Coconut Water, or Water
Toppings of choice: Fruit, Nuts, Nut Butters, Buckinis, etc.
Blend all ingredients in a blender until smooth. Pour into a bowl.
Add your toppings to the smoothie, I added Loving Earth Chocolate Buckinis, Fresh Raspberries & Shredded Coconut. Enjoy!