Monday, 30 March 2015

Banana Bundt with Salted Honee Icing

There are some things I thought I would never taste again, having gone vegan, and Honey was one of them. However, a wonderful Instagram friend Carly recently sent me a box of goodies from Portland and Bee Free Honee was one of them!

Bee Free Honee is made from apples, so no bees are exploited in the process! Not only is it a delicious substitute for honey in tea but it's wonderful in baked goods like this Banana Bundt with Salted Honee Icing.

This moist, sweet Banana Cake pairs perfectly with a salty-sweet Honee Icing and is finished with a light sprinkle of Lavender Salt. The perfect accompaniment to a pot of Earl Grey.

Banana Bundt with Salted Honee Icing
Recipe adapted from here
Serves 16-18

3C plain flour
2tsp baking soda
1/2tsp salt
1tsp ground cinnamon
2 sticks (8oz) dairy free margarine
2C sugar
1Tbsp vanilla extract
1Tbsp Bee Free Honee
4 large bananas, mashed (2C mashed)
1C almond/soy milk + 1Tbsp apple cider vinegar

For the icing
1 1/2C powdered sugar
1Tbsp Bee Free Honee
1/2tsp salt
1/2tsp vanilla extract
4tsp almond/soy milk

1tsp lavender salt*

Preheat the oven to 350F/175C. In a stand mixer fitted with a paddle attachment cream together the margarine, sugar, vanilla and Honee until fluffy. Add the mashed bananas and mix well. (The mixture will curdle, don't worry!) 

Mix the dry ingredients together in a separate bowl and mix the apple cider vinegar into the almond milk and set aside to curdle. Add half of the dry into the wet and mix well, then add the milk-vinegar mixture and mix. Finally add the second half of the dry ingredients and mix until the batter is smooth.

Pour into a 9-12C bundt pan that has been generously buttered and floured. Smooth the top and bang on the work surface once to remove excess air bubbles. Place in the center of the oven and bake for 60 minutes. (You may want to put some foil over the pan after 30 minutes to prevent the top from browning too quickly.)

The cake is done when a skewer or knife inserted deep into the cake center comes out clean. Remove from the oven and leave to cool in the pan for 10 minutes before carefully turning out onto a cooling rack to cool completely while you make the icing.

Make the icing by mixing all the ingredients together in a small bowl until you have a thick but pour-able icing. Once the cake is cooled drizzle over the icing and finish with a sprinkle of lavender salt.

Store in an airtight container for a week.

*Make your own lavender salt by mixing 1Tbsp dried lavender into 1/3C salt - I like to use fleur de sel.

Saturday, 21 March 2015

What Vegan Kids Eat

I get a lot of questions on Instagram and Facebook about what we feed our 11 month old son Hal. I thought I would start a weekly segment on the blog with various meals Hal has eaten during the week to show the variety of food that vegan kids and babies eat and to share ideas with other parents of vegan kids! I know I'm always looking for meal inspiration for Hal. 

Hal generally eats a version of whatever meal we are having for dinner (without salt), and I save him a portion to have for lunch the next day. That way I know he is having a nutritious and filling meal for lunch, but I don't have to think about what to make him, or actually cook something at lunch time! It's a great time saver and makes feeding him fairly stress free.


This morning's special Saturday breakfast! Tofu Scramble*, Baked Beans, Veggie Sausage, Fried Potatoes and Blueberries.

*Crumbled tofu sauteed with onion, garlic, nutritional yeast, Braggs Liquid Aminos and herbs.

A normal weekday breakfast. Spiced Carrot Spelt Muffin*, Tinned Peaches, Strawberries and a little Whipped Coconut Cream.

*I veganized this recipe by subbing a mashed banana for the eggs and soy yogurt in place of the yogurt, and I used wholemeal spelt flour as we are trying to limit the amount of wheat that Hal eats. I recommend freezing these so they stay fresh and just taking one out of the freezer the night before you plan to serve it.


Goodie's Spicy Tomato Stars, Cucumber (without the skin) and watermelon.

Goodie's Carrot Sticks, Fresh Pineapple with Whipped Coconut Cream and some leftover Breadcrumbed Tofu* from dinner the night before.

*Cut extra firm tofu into cubes, dip in Tamari or Liquid Aminos and coat in herbed breadcrumbs before frying for a few minutes until browned.


Burrito Bowl*, Avocado and Strawberries.

*Brown Rice, Bean Chili, Cashew Sour Cream*, Sweetcorn & Black Olives topped with a sprinkle of Cumin. 

*Make Cashew Sour Cream by blending soaked cashews with enough water to make a smooth, thick cream. Then add some lemon juice and apple cider vinegar. Keeps well in the fridge for a week.

Chick'n Stir Fry Noodles*, Fresh Pineapple & Sweetcorn with Cashew Cream.

*Chick'n Stir Fry consists of Fry's Chicken pieces stir fried with Spring Onions, Peppers & Mangetout in a sauce of Liquid Aminos, Chinese Five Spice and a little Maple. Stir through soaked rice or bean noodles.

Pesto Pasta with Roasted Cauliflower, Breadrumbed Tofu and Strawberries with Cashew Cream.

Mac & Cheese* with Broccoli & Nutritional Yeast, Strawberries, Blueberries and Watermelon.

*Sauce is made by blending 1/3C soaked cashews with 1/4C water, 1Tbsp nutritional yeast and a little garlic.

See you next week!

If you have any questions, please feel free to leave them in the comments!
Charis xo