Blackberry Chia Jam and Almond Loaf (Vegan/ low -sugar)

I have baked another loaf! It is starting to become a little of a signature dish on my page! I just love the convenience of the bread/loaf tin and I have many recipe ideas for some yummy loaves. 

Yesterday was a runny Sunday and there is nothing better to do than baking on a day like this. I have been craving some chia jam and I thought I would make blackberry chia jam as blackberry jam used to be my favourite. If you haven't tried chia jam before I highly recommend you try it and not just for the loaf. it is delicious on toast and on porridge too! 

Apart from baking I have been busy searching for a new home in our new town but so far no luck. We have meet a few lovely mums and kiddies so far and the twins are enjoying their new life. They have really progressed with their vocabulary (in both French and English) lately.

Blackberry Chia Jam and Almond Loaf:

Blackberry chia jam:

• 1 cup of fresh or frozen blackberries (I used frozen sadly)
• 1 tbsp of maple syrup (more if needed)
• 1 tsp of vanilla essence
• 1 tbsp of water
• 1 tbsp of chia seeds

1. In a pot, cook the blackberries with the water on medium heat until they become soft.
2. Crush them with the back of a spoon and add in the vanilla, maple syrup and chia seeds. Turn off the heat and leave to set in a jar. 

Loaf:

• 1 cup of wholemeal (whole-wheat) flour
• 1/2 cup of quick oats
• 1/2 cup of almond meal
• 1 cup of nut milk
• 1/4 cup of stevia or sweetener of your choice
• 1 tsp of vanilla essence
• 2 1/2 tsp of baking powder
• 1/2 tsp of apple cider vinegar
• 1/3 cup of chia jam

1. Preheat your oven to 175 degrees Celsius and line a loaf tin with baking paper.
2. In a bowl mix the nut milk, baking powder and apple cider vinegar. Leave for a minute.
3. Add in the flour, almond meal, oats, sweetener and vanilla. 
4. Mix all together and pour into your tin.
5. Top with dollops of chia jam and mix through with a knife. 
6. Cook for 45-60 minutes at 175 degree.

I tried to make some swirls but failed. Maybe you will have better luck than me!

Let me know if you make this blackberry chia jam and almond loaf by tagging me on Instagram @healthyfrenchwife! thanks xx

Healthy Vegan Carrot Cake with Cashew Vanilla Icing

Thank you for all the love I have received on my Instagram page for this cake. I have loved seeing the remakes and I hope everyone will love it. I want to make it again but sadly the oven in our temporary accommodation isn't working. Not having an oven is really not ideal for someone who bakes 2-3 times a week haha

Hopefully we get to have it fixed very soon. 

Healthy Vegan Carrot Cake with Cashew Vanilla Icing

2 cups of wholemeal flour

2 tsp of apple cider vinegar

2 tsp of baking powder

2 tsp of flaxseed powder

1 1/2 cup of nut or soy milk

2 large carrots grated 

1/2 cup of coconut sugar

1/3 cup of chopped walnuts (optional)

1/2 tsp of mixed spice

1 tsp of nutmeg powder

1 tsp of vanilla powder 

1 1/2 tsp of cinnamon

Pinch of salt

1. Preheat your oven at 175degrees Celsius. 

2. Line a cake tin with baking paper.

3. In a mixing bowl, add in the dry ingredients together and mix.

4. Add in the wet ingredients and mix slowly.

5. Grate the carrots and fold them gently with the dough. 

6. Pour in your cake tin and cook for 50-60 minutes at 175degrees. 

7. Leave to cool down before adding my cashew vanilla icing and extra walnuts. 

Cashew Vanilla Icing 

1 cup of soaked cashews 

1 tbsp of coconut oil

1 1/2 tsp of vanilla powder

4 tbsp of water 

2 tbsp of maple syrup

1. Soak your cashews in water overnight and drain and rinse.

2. Mix in a blender with the other ingredients until creamy and smooth. 

3. Add more water if required. 

4. Place in the fridge for 30 minutes before pouring on top of your cake when cooled down. 

Vegan Chocolate Chunk PB Blondies

Last week I made these healthy vegan blondies (similar to brownies minus the chocolate so they are blonde haha) with chocolate chunks and peanut butter. They were delicious and did not last long in our house! My toddler twins have not had chocolate much so far in their lives and they absolutely loved the chocolate chunks on top but it was a little messy! I avoided melted chocolate finger prints on our white walls but just! 

I have popped the recipe below. I hope you enjoy it and leave a comment or tag me on Instagram if you make it/ have questions. 

Chocolate Chunks PB Blondies 

Makes 12 squares

1 can of chickpeas 

1 cup of nut milk/ soy milk

2 tsp of vanilla extract 

1/2 tsp of baking powder

1/2 cup of coconut sugar

1/4 tsp of salt

1/3 cup of peanut butter

1/3 cup of dark dairy-free chocolate broken into chunks. 

1 cup of flour of your choice- I used wholemeal. 

1. Preheat your oven to 180 degrees Celsius and line a square brownie pan with baking paper,

2. In a food processor mix the chickpeas (drained and rinsed) then add the other ingredients. Add more milk if needed.

3. Pour in your brownie pan, top with the chocolate chunks or chips and cook for 20-25 minute.

4. Leave to cool for 30 minutes and cut into 12 squares. 

5. Best kept in the fridge for up to 3-4 days.

Vegan Baked Chocolate Glazed Sprinkle Donuts

Happy Saturday! I have the perfect recipe for you to make this weekend! I promise you won't regret it!

These healthy donuts are my absolute favourites! I have made them 3 times already and they were a bit hit with my hubby and twins! So go and make them!

Plus this recipe is super simple and uses very simple ingredients. You can swap the coconut sugar for normal sugar to make it even more simple!

Still healthier than normal donuts are these are baked not fried and low in fat and lower in sugar! win win!

🍩Vegan Chocolate Glazed Sprinkle Donuts 🍩
Makes 6
donuts:
1 cup of wholemeal flour
1/2 cup of coconut sugar
1/2 cup + 2 tbsp of soy milk or nut milk
1 tsp of baking powder
1 tsp apple cider vinegar

Glaze:
1/2 block of vegan dark chocolate melted
1 tsp of coconut oil
Sprinkles ( I used healthy coconut sprinkles - recipe in my Healthy Little Tummies)

1. Preheat your oven to 175 degrees Celsius
2. Grease your donut pan with spray
3. In a mixing bowl mix the soy milk apple cider vinegar and baking powder
4. Then add the flour and sugar.
5. Mix and pour in your donut pan and cook for 15-20 minutes at 175 degrees.
6. Leave to cool for a few minutes.
7. For the glaze melt the chocolate and coconut oil and dip the donuts in the glaze.
8. Place on a rack and add sugar sprinkles or coconut superfood "sprinkles"
🍩🍩🍩

Vegan Alphabet Pasta & Lentil Soup

Hi everyone!

I made this healthy vegan soup the other night when the twins and I were fighting a cold. I remember eating alphabet or star shaped pasta as a little girl growing up when I was sick. And tomato and alphabet pasta soup by my grand-ma was my favourite soup!

I hope your little ones will enjoy it. James preferred eating the pasta and tried to remove most of the vegetables but he was sick so hopefully next time he will eat some of the zucchini and carrots too or I am thinking of cutting them even smaller so they can't pick them out haha life with toddlers!






Alphabet Pasta & Lentil Soup:

• 1/3 diced onion (my twins are not huge fans of onions but you could add more)
• 1 clove of garlic crushed
• 2 zucchinis diced small
• 2 carrots diced small
• 1 can of diced tomatoes
• 1 can of cooked lentils
• 6 cups of vegetable stock
• 1 tsp of italian dried herbs
• 1 cup of alphabet/kids pasta
• 1 cup of baby spinach

1. Dice all the vegetables and cook for 1 few minutes with the onion and garlic in a large pot in a little bit of olive oil,
2. Add in the vegetable stock and diced tomatoes and boil then reduce to medium heat,
3. Add in the pasta and lentils (drained and rinsed) and cook until the pasta are cooked.
4. Reduce the heat to a simmer and add in the spinach at the end. 
5. Season to taste. Serve with crusty bread. 

Soba Noodle Salad

I love this salad so much that I could have it for lunch everyday! I am happy I made enough yesterday to have some leftovers for lunch today. :)

This salad is so colourful and would be great to bring to a dinner party or a picnic! 

You can add tofu to it too if you want some extra protein!

Soba Noodle Salad:

Serves 3-4 people.

Ingredients:

• 180gr of soba noodles
• 1/2 red capsicum
• 1 carrot
• 1/2 cup of diced red cabbage
• 1 cup of diced snow peas
• 1/2 cup of diced coriander
• 1 tbsp of tamari sauce
• 1 cm of ginger grated
• 1 tbsp of tahini
• 1 tbsp of sesame oil
• 1/2 lime juiced
• 1-2 tbsp of sesame seeds

Steps:

1. Boil a pot of water and cook your soba noodles for 3-4 minutes once the water is boiling. Be careful not to over cook them.
2. Chop your carrots, capsicum, snow peas in small sticks and mix them with the diced red cabbage and coriander.
3. In a jar/mug/cup mix the tamari, sesame oil, ginger, tahini and lime juice.
4. In a salad bowl, mix the cooled down soba noodles, vegetables and the dressing. 
5. Dress with sesame seeds, coriander (or mint!).

I hope you enjoy my recipe. Let me know if you make it! tag me @healthyfrenchwife on isntagram or comment below! thank you xx

Vegan Blueberry Lemon & Poppyseed Loaf

This recipe was a huge hit on my Instagram page. So thank you everyone for loving this recipe and my picture so much! It has been a few weeks since I made it so I think it is time for me to make this loaf again this weekend. I love baking or making something sweet over the weekends. Do you do too? I love sharing a slice with my hubby and twins for afternoon tea!

Recipe:

2 cups of wholemeal flour
1/2 cup of rolled oats
1 cup of soy milk or nut milk
2 1/2 tsp of baking powder
2 tbsp of lemon juice or 4 drops of lemon essential oil
1/3 cup of olive oil
1/2 cup of coconut sugar- more if needed
1 tsp of vanilla extract
2 tbsp of poppyseeds
Pinch of salt
Zest of 1 lemon
1 cup of frozen blueberries





1. Preheat your oven to 200 degrees Celsius and line a loaf tin with baking paper,
2. In a bowl mix all the dry ingredients together and add the nut milk, lemon juice and olive oil,
3. Mix together and gently fold in the blueberries. Do not over stir.
4. Place in your loaf and cook for 45-50 minutes until a skewer inserted is clean.
5. Leave to cool completely before slicing.
Top with coconut yogurt (optional)