Banoffee Pie + Vegan Option

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Dreaming of banoffee pie 🍌💕💛 #banoffeepie

A post shared by AMAZE DESSERT BOUTIQUE (@amazedessertboutique) on Nov 11, 2016 at 2:24pm PST

The last time I made a banoffee pie was for Amaze Dessert Boutique, ahh those were the days! Anyway, today we are extending our bubble to our family, so I decided to make two beautiful banoffee pies. I really wanted to make a vegan one but sourcing ingredients is difficult at this time.

This is the classic recipe I used to make for all my banoffee orders back in that day. If you are in a hurry, the caramel can be substituted for caramel condensed milk found next to the condensed milk in the supermarket. I think I will definitely go this route next time as I am impatient lol.

Also, it can be easily made vegan by using coconut condensed milk, dairy-free spread, plain biscuits such as Arnotts Nice biscuits and whipped coconut cream. I've linked vegan substitutes ideas so just follow the links.


Classic Banoffee Pie
Ingredients

Base:
75g butter, melted
250g crushed biscuits - Malt biscuits, Nice, Superwines etc.

Caramel:
ready-made caramel condensed milk or dulce de leche

-Or-

75g butter
1 can (397g) Condensed Milk

a pinch of salt

Topping:
4 bananas
300ml cream, lightly whipped + 1 teaspoon of vanilla essence/extract
grated chocolate or cocoa powder

Method
1. To make the base, melt the butter, then crush biscuits either in a bag and smash with a rolling pin or in a food processor.

In a bowl, mix the crushed biscuits and melted butter together, then tip the mixture into a pie dish making sure to spread our evenly and pushing some crumbs to the side.

Cover and chill in the fridge for 30 minutes or until set.

2. To make the filling, melt the butter and condensed milk in a saucepan. Cook over a low to medium heat, stirring constantly to avoid burning.

Cook for 4-5 minutes, stirring until the mixture becomes thick.
Pour the caramel onto the cooled biscuit base and smooth out. Leave to chill for an hour. (If you accidentally burn the caramel, strain using a sieve, I have done this before!)

- If using caramel condensed milk or dulce de leche, simply heat in a saucepan on medium heat until it comes to a rapid boil, stirring constantly to avoid burning.

3. Just before serving, lightly whip the cream with the vanilla. It should stand in soft peaks, be careful not to over whip! 

Peel and slice the bananas and place over the caramel.

Top with whipped cream, if you want to pipe on the cream on using a zip lock bag or piping tips if you have them.

Decorate the top with grated chocolate or sifted cocoa powder.

Enjoy xx

Oat Flour Cookies: Choc Chip + Double Chocolate

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A post shared by Kim 💚 (@amazekitchen) on Apr 10, 2020 at 6:42pm PDT

Kia ora tātou! I thought I'd share the recipe to these oat flour cookies since 8 people voted yes on my IG poll 😝. Amidst, the great covid shortage of flour, I had to improvise with oats. 

To make oat 'flour' whizz rolled oats in a high-speed blender such as a magic bullet or food processor and you're done! Oats are naturally gluten-free but if you are extremely intolerant just grab a pack of certified GF oats.

If you use coconut sugar, vegan milk and dark choc these cookies are VG GF RSF :) However, use whatever ingredients you have on hand, milk choc chips or chunks of Whittakers would be delicious too! Also, no eggs means that you could just eat the batter raw... 😋

OAT CHOCOLATE CHIP COOKIES
Ingredients
1 1/4 cup oat flour (blended oats)
1/4 tsp salt
1/2 tsp baking powder
1/3 cup coconut sugar or brown sugar
1/2 cup chocolate chips

1 tsp vanilla extract or essence
2 tbsp melted coconut oil or vegetable oil
3 - 5 tbsp mylk (start w/ 3 tbsp and add more if needed)


Method

1. Preheat oven to 180C.
2. Mix all dry ingredients. Make a well in the middle add in wet ingredients and mix well.
3. Cool batter in the fridge for 10 mins (you can skip this step if you don’t mind a flatter cookie).
4. Spoon out about tablespoon sized mixture leaving plenty of space apart.
5. Bake for 10 mins or until golden.

Leave to cool on a wire rack (if you have one) for at least 10 min and enjoy! :)


DOUBLE CHOC CORNFLAKE COOKIES 

These are based on popular antipodean biscuits that are named after a country starting with A (an interesting read).

Ingredients
1 1/4 cup oat flour (blended oats)
1/2 cup cornflakes or branflakes optional
2 tbsp sifted cocoa powder
1/4 tsp salt
1/2 tsp baking powder
1/2 cup coconut sugar or brown sugar 

1 tsp vanilla extract or essence
2 tbsp melted coconut oil or veg oil
3 - 5 tbsp mylk (start w/ 3 tbsp and add more if needed)

Topping: 1/2 cup chocolate melted + extra cornflakes or nuts. 

Method
1. Preheat oven to 180C.
2. Mix all dry ingredients. Make a well in the middle add in wet ingredients and mix well. 3. Spoon out about tablespoon sized mixture using two spoons or your hands!
4. Bake for 15 -20  mins or until crisp.
5. Leave to cool on a wire rack (if you have one) for at least 10 min. 

6. Melt the chocolate - I simply put a heatproof bowl over a pot of hot water.
7. Top cookies with melted chocolate & decorate with cornflakes or nuts such as walnuts.

I hope you enjoy ISO baking and you eat all of the treats you please. 

Stay safe, kia kaha Aotearoa, 

Kim xx

Flax Seed Crackers

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Flax seeds, linseeds whatever you may call them, these crackers are extremely delicious and addictive! 💚🤤❤️ Recipe link is my bio 🤗🥜🧀🥑🍓 #flaxseedcrackers #linseeds #lowcarbcrackers #ketocrackers

A post shared by Amaze Kitchen (@amazekitchen) on Dec 16, 2018 at 7:18pm PST

Flax seeds, linseeds whatever you may call them, these crackers are extremely delicious and addictive! I have made these a few times now as they are super easy to make. The original recipe is from Keto Connect, I haven't adapted the recipe much, have just made a plain salted version.

Flax Seed Crackers

Ingredients
1 cup of whole flax seeds/linseeds
1/2 cup of water
1/4 teaspoon of salt (I used fine Himalayan)

Method
1. Mix flax seeds, water and salt until seasoning is evenly distributed. Cover and place in the fridge overnight or 12-14 hours.

2. Remove flax seed mixture from the fridge, and place mixture on a sheet of baking paper or a silicone baking mat. Place another piece of baking paper on top and roll out. Make them as thin as you like. The thinner you get them the crispier they will be.

3. Score the crackers making small squares using the back of a butter knife. Bake at 130C for 50-60 minutes.  

Allow to cool for 10 minutes (crackers will become crisp when cooled).

Enjoy!

Hot Cross Cakes

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Hoppy Easter everyone! 🐣💕🐇🍫I've finally clocked the recipe for #glutenfree #lowcarb Hot Cross Cakes 💚Holla if you would like me to post the recipe😋💚. . . . . . . #lowcarbcake #eastercake #almondflour #stevia #glutenfree #cleaneating #plantbased #veg #vegetarian #vegetarianfood #vegetarianfoodshare #whatvegetarianseat #foodie #8020lifestyle #amazekitchen #aucklandeats #aucklandfoodie #nzvegetarian #lowcarbbaking #highprotein #refinedsugarfree

A post shared by Amaze Kītini 💚 (@amazekitchen) on Apr 1, 2018 at 2:04am PDT

Every Easter, it's not the chocolate eggs or bunnies I want, I go straight for hot cross buns. There's something about the doughy, sweet spiced bun that I just can't resist! So in true Easter spirit, I've decided to come up with a low-carb, gluten-free & refined sugar-free alternative.

Now I'm all for treats in moderation, I'm a firm believer of the 80/20 lifestyle. However, I know what it's like to have such cravings, and I can't be having hot cross buns every day of Easter! I tried my best to create a moist cake crumb using almond flour and have ensured that I've added enough fruit and spice to satisfy those hot cross buns cravings.


Hot Cross Cakes

Ingredients
1 cup almond meal
1/4 tsp baking powder
1 tsp cinnamon
1 tsp mixed spice
pinch of salt

3  tbsp sweetener of choice: Natvia (low carb), coconut sugar or maple syrup
1/4 cup milk (I used soy)
2 tbsp melted coconut oil
1 tsp vanilla
1 egg or vegan flax egg (1 tbsp + 3 tbsp hot water)
1/2 cup diced apple
1/4 cup sultanas

Method
1. Pre-heat oven to 180C.

2. Mix dry ingredients, make a well in the center.

3. Add in wet ingredients, mix gently, avoid over mixing.

4. Grease mini cupcake pan (I used silicone) or use mini cupcake cases. Fill 12 mini cases evenly.

5. Bake at 180C for 15-20 minutes.

6. Cool before removing from tin, then glaze with a little apricot jam.

7. Decorate with white crosses using a piping bag or zip lock bag.

Icing recipe
1/2 cup butter or cream cheese (dairy free alts work well!)
1-2 tbsp sweetener of choice
1/2 tsp vanilla

Whip all ingredient together until well combined.



I hope you enjoy this recipe, and if so I'd love to hear your feedback and see your photos via Instagram. Please tag me in your photos or use the hashtag #amazekitchen :)  xxx

Chickpea 'Tuna' Salad

Chickpea 'tuna' salad inspired by 💚 @polyvegan 💚 I honestly can eat this by the bowl full! It's so good and really does remind me of the good old tuna sammies I used to have. I had a look at a few recipes and decided to go with what I had in the cupboard. You must give it a try, it's great on its own, with bread or corn thins💚 Also check out @polyvegan she post some pretty mouth watering vegan goodies😁👌🏼💯 #chickpeatuna

A photo posted by AMAZE KITCHEN🌱 (@amazekitchen) on Aug 26, 2016 at 7:21am PDT

Chickpea 'Tuna' Salad

Ingredients
1 can of chickpeas
Half of a small red onion finely diced
3-4 tablespoons of mayonnaise of choice (veganaise works well)
Salt and pepper to taste


Method
1. Smash chickpeas with potato masher or in a food processor (this is much easier). Make sure to leave a few chunks in there.

2. Mix in the rest of your ingredients. Season to taste and that's it!

Serve with crackers, sand which bread or eat in its own. You can imagine there are so many more variations on this recipe. Shout out to @polyvegan and @hotforfood for the inspiration!


Enjoy,


Kim xx

Chana Masala - Chickpea and Aubergine Curry

Chana masala is something that I discovered here in London. Since their is a big South Asian population here, a hot curry isn't too hard to find - but a good one can be!

Our local Indian takeaway isn't exactly fine dining, however they make the best chana masala - and I think it's because there is so much ghee/oil used, but ohh so good. Also that fact that these curries have been cooking for hours makes them even better!

This recipe is a combination of my two favourite curries from our local - chickpea curry and aubergine (eggplant) curry. I always order both on rice which comes to about £12 which I find a little pricey, but well worth it.

For a good veg curry I've learnt two great tips - the longer you cook it the better and always mash a few chickpeas/potatoes to help thicken the gravy. Curries do take a while to make sure to set enough time, if you have a slower cooker, boy o boy that would make it perfect. I wish had one!


Chickpea and Aubergine Curry

Ingredients
2 -3 tablespoons of oil - coconut oil preferably
1 large onion diced
3 cloves of good garlic sliced
1 thumb of ginger diced

2 bay leaves
2 teaspoons paprika powder
1 teaspoon whole cumin seeds
1 teaspoon coriander powder
1/2 teaspoon cinnamon
Chill power to taste
*If you can't be bothered with all those spices, find a good quality pre mixed curry powder or spice mix that has most of these spices, but do get whole cumin seeds!

1 can of chopped tomatoes in juice
2 tablespoons of tomato paste
1 can of cooked chickpeas
2 large cooked potatoes diced
1 aubergine sliced in to battons
1-2 tablespoons dairy free butter or coconut oil
Salt and cracked pepper to finish


Method
1. On a medium high heat fry onion, garlic and ginger till soft (don't be shy with the oil).

2. Next add in the spices. Cook until cumin seeds pop and the spices become fragrant. Set pan aside.

3. In another pan fry aubergine in a little oil. Add in a few tablespoons of water each time to help with cooking. Aubergine is best served when it is super soft and gooey, cook it well before this point.

4. Add aubergine, potatoes and chickpeas to the spice mix, sauté for 2 minutes then add chopped tomatoes and tomato paste.

5. Leave to simmer till potatoes and chickpeas are soft, about 30-60minutes, adding extra water if you need to.

Mash at least a quarter of the potatoes and chickpeas with the back of a fork to help with thickening. Season with salt and chilli powder to taste.

6. Finish of with cracked pepper and for extra indulgence (optional) stir in 2 tablespoons of dairy free butter or coconut oil.

If you want to cook this a slow cooker follow steps 1-2, then add the lot in your slow cooker.

Good luck and enjoy!

Kim xx

Chocolate Fudgesicle Slice with Black Beans

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Chocolate Fudgesicle Bites🍫🍦❄️ These ice cream bites are made with black beans, cocoa, date paste, coconut oil and vanilla extract🍫 I left them in the freezer to set, then sliced then into small bars for a quick protein fix😋 Full recipe is on my blog💕💚 #chocolatefudge #fudgesicle #icecreambites #vegan #dairyfree #highprotein #plantprotein #naturalsugar #sweetenedwithdates

A post shared by Amaze Kitchen (@amazekitchen) on Aug 24, 2015 at 10:20am PDT

I have been so eager to try out black bean fudge, and finally whizzed up a batch last night. Looking through recipes online I found that most used agave syrup or honey, and I really wanted to use the date paste I made earlier on in the week.

The date paste and black beans made for a smooth and creamy ice cream texture, rather than that of a fudge. Next time I'll try it using agave syrup and see if there is much difference.

Also, if you are worried about the black beans, please don't be, you can't even taste them! I challenge you to make these and not tell your taste testers the star ingredient until later. I cut my mine into square slices, and kept them in the freezer for a quick and easy chocolatey protein hit. If you have cupcake cases or ice block moulds they would be even better. I'm definitely making this for my kids in the future.

Chocolate Fudgesicle Bites

Ingredients 

1 425g can organic black beans drained or 1 3/4 cups
4 tablespoons dark cocoa powder

6 tablespoons date paste or 12 dates soaked in hot water

4 tablespoons coconut butter or coconut oil

1 teaspoon vanilla extract 

a pinch of sea salt 

Method

1. Place the beans and cocoa powder in food processor or a heavy duty blender (this might not work in a normal blender). If you don't have any of these gadgets, a mortar and pestle will work fine. Whizz till beans are smooth.

2. Add in the rest of the ingredients, and whizz until you have a smooth batter. You may have to scrape down the sides to get all the lumps out.


If using soaked dates and not date paste, soak in hot water and heat on the stove or microwave for 1-2 minutes just to soften. Drain the water, and add the dates to the mixture.

3. Smooth out the mixture in a tin lined with baking paper (I used a bread tin) or pour into cupcake cases or ice block moulds. Set in the freezer for a minimum of 2- 3 hours or overnight.

Once the fudgesicle mix is set, cut into square slices and put back into the freezer  to store in an airtight container or bag. 

Enjoy,

Kim x

Date Paste - Alternative Sweetener

I often use date paste in sweets, desserts, baking, smoothies, and on occasion eat it right off the spoon! Date paste is a great alternative to refined sugar, and its caramel taste and flavour is oh so good! 

Tomorrow I am planning to create a recipe for bean fudge, so I thought I'd prepare some date paste before hand. You could use mejool dates if you like, however I use regular pitted dates as they are a lot more cost effective.

There is no right or wrong way to make date paste, it is basically soaking, draining and whizzing!

Date Paste

Ingredients

Pitted dates 

Warm water for soaking 

Optional extras

Vanilla extract 

A pinch of salt 

Method

1. Place dates in a bowl or container. I used about 300grams which fills at 400gram jar or about 1.5 cups. 

2. Add in the warm water, making sure to fully the cover dates. Soak for a minimum of 1 hour or overnight, the longer you soak the better as they will be easier to whizz. 

Speedy method: boil dates in hot water for 1-2 minutes. You don't want too cook them, simply soften them. 

3. Drain the dates making sure to save the soaking water. Add the dates to a food processor using the S blade or heavy duty blender (it won't work in a normal blender unless you add load of liquid), you can add the vanilla and a pinch of sea salt at this point.

If you soaked your dates overnight, you probably won't need to add any soaking water, if you soaked only for an hour you may need to add in a tablespoon or two.

Whizz for about 3-4 minutes or until smooth, making sure to stop in between to scrape down the sides. Add soaking water if needed (make sure not to add too much liquid in order to keep its sweetness, I only ever use 2 tablespoons).

4. Transfer the date paste into a clean jar or container and store in the fridge for up to 3 months.


Enjoy!


Kim x