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Avocado Pesto Pasta with Sautéed Veg

Avocado Pesto Pasta with Sautéed Veg

Pesto is amazing, there is no denying it, unfortunately a lot of commercial pestos contain cheese, often not even vegetarian.  A great way to get around that is by making your own; we often buy products like pesto and sauces because it’s what we are […]

Spinach and Kale Pizza Swirls

Spinach and Kale Pizza Swirls

We all like to indulge from time to time, right?  Well pizza happens to be one of the best ways to do just that.  The flavoursome sun-dried tomato and olive filling goes perfectly with the spinach and kale. Wait, spinach and kale?  What better way […]

Chocolate & Peanut Butter French Toast

Chocolate & Peanut Butter French Toast

Sweet, dark chocolate sauce drizzled over crispy French toast with a dusting of icing sugar, dollop of crunchy peanut butter and a topping of chopped peanuts.  There is no debate over the decadence of this dish!  But with Christmas around the corner, who can say no to a little over-indulgence every once in a while? If you like this recipe then be sure to have a look at our Maple Cinnamon French Toast, too!  

Chocolate & Peanut Butter French Toast
Serves 2
Contains: gluten*, nuts
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Prep Time
10 min
Cook Time
10 min
Prep Time
10 min
Cook Time
10 min
FOR THE FRENCH TOAST
  1. 2 slices of bread*
  2. 1/3 cup plain flour*
  3. 2/3 cup dairy-free milk
  4. 1 tbsp agave syrup
  5. flavourless oil, such as vegetable or sunflower
FOR THE CHOCOLATE SAUCE
  1. 100 ml dairy-free cream (such as soya or rice)
  2. 60 ml dairy-free milk
  3. 4-5 tbsp brown sugar
  4. 4 tbsp cocoa powder
  5. 2 tbsp vegan margarine
  6. 1 tsp vanilla essence
FOR THE TOPPING
  1. 1 dssp peanut butter per serving
  2. small handful chopped peanuts
  3. icing sugar
Instructions
  1. In a non-stick pan, melt the chocolate ingredients together whilst stirring continuously. Turn the heat down to a simmer and stir occasionally whilst preparing the French toast.
  2. In a bowl, whisk together the batter ingredients until lump-free. Set aside whilst you prepare your pan. Take a large frying pan and add a generous splash of oil and heat on full.
  3. Cut your pieces of bread in half and dunk in the batter so that both sides have been submerged. When the oil is nice and hot, place the bread into the frying pan, it should start to sizzle immediately. Fry on each side for a couple of minutes, or until golden brown and crispy.
  4. Dry off any excess oil using some kitchen paper and serve. Pour over the chocolate sauce and top with a spoonful of peanut butter, a handful of crushed peanuts and a dusting of icing sugar. Enjoy hot!
Notes
  1. * To make this recipe gluten-free, substitute the bread for gluten-free bread and use an alternative flour, such as buckwheat.
Berry Good For You http://www.berry-good-for-you.com/
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Mince Pies

Mince Pies

The epitome of Christmas, the perfect festive snack, the humble mince pie.  This recipe is very easy to veganise, in fact, many shop bought mince pies are already vegan.  But that doesn’t mean it’s not worth making some of your own.  What can beat homemade […]

Fruity Mincemeat

Fruity Mincemeat

Although most shop-bought mincemeat is actually vegan (just make sure it’s vegetable suet), nothing beats homemade. This recipe is packed full of juicy fruit; try this filling with our Mince Pies recipe.  

Moroccan Giant Cous-Cous

Moroccan Giant Cous-Cous

If you haven’t cooked with giant cous-cous yet then this is a must-try!  In this recipe we use a combination of strong spices, like ginger and cinnamon and play with a mixture of sweet and savoury to create an interesting and delicious dish.  This recipe serves two, however it would be great for four people as a side dish with salad, falafel and some pita bread.

Moroccan Giant Cous-Cous
Serves 2
Contains: gluten, sesame
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Prep Time
5 min
Cook Time
15 min
Prep Time
5 min
Cook Time
15 min
Ingredients
  1. 150 g giant cous-cous
  2. 2 large shallots
  3. 1/2 can of chickpeas
  4. 1/4 cup chopped, dried apricots
  5. 1/4 cup dried cranberries
  6. 2 tbsp sesame seeds
  7. 1 tbsp tomato purée
  8. 1 tbsp olive oil
  9. 1/4 tsp of the following spices -
  10. paprika, turmeric, ginger, mild chilli powder, cinnamon
  11. pinch of fresh coriander, chopped
  12. pinch of salt
Instructions
  1. Add the cous-cous and cold water to a pan and bring to the boil. Cook for 8-10 minutes and then drain the water.
  2. Meanwhile, chop the shallots and fry in some oil for 5 minutes. Drain the chickpeas and fry with the shallots for a further 2 minutes. Add in the apricots, cranberries, sesame seeds, tomato purée, olive oil and spices and transfer to the drained cous-cous. Combine well and serve with an extra sprinkle of sesame seeds and a garnish of coriander.
  3. Enjoy hot or cold!
Berry Good For You http://www.berry-good-for-you.com/

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Energising Blueberry, Lemon and Ginger Smoothie

Energising Blueberry, Lemon and Ginger Smoothie

Whether it’s instinct or habit – it’s natural to wake up and crave a coffee.  But if you really want to feel energised and ready to take on the day a great – and much healthier – alternative is this Blueberry, Lemon and Ginger Smoothie, […]

Garlic Dough Sticks with Rosemary Balsamic Oil

Garlic Dough Sticks with Rosemary Balsamic Oil

Who doesn’t love a starter before their main? These garlicky dough sticks are quick to make and you can easily reheat them the next day if you don’t get through them all. Just try not to fill up too much on them, else you won’t […]

Winter-Spiced White Hot Cholocate

Winter-Spiced White Hot Cholocate

This hot chocolate is incredibly easy to make and will get you into the spirit of winter.  As the weather gets colder it is great to have a warming, indulgent drink to hand and it may just get you feeling Christmassy too!  Try this recipe out and then get experimenting with other spices and flavours, such as a pinch of ground cloves or a dash of orange essence.

Winter-Spiced White Hot Chocolate
Serves 2
Free from dairy, soya, nuts and gluten!
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Prep Time
2 min
Cook Time
3 min
Total Time
5 min
Prep Time
2 min
Cook Time
3 min
Total Time
5 min
Ingredients
  1. 320 ml dairy-free milk (we used almond)
  2. 1 tsp vanilla essence
  3. 2 tbsp brown sugar
  4. 1/8 tsp ground nutmeg
  5. 1/4 tsp cinnamon
TOPPING (OPTIONAL)
  1. dollop of chilled coconut cream
  2. drizzle of dark chocolate sauce
Instructions
  1. Combine the ingredients in a non-stick pan and heat gently until the sugar and spices have dissolved.
  2. Pour into two mugs and top with some coconut cream and a drizzle of dark chocolate sauce - we encourage you to be as messy as possible with this part!
  3. Enjoy with your favourite biscuit!
Notes
  1. Tastes great cold, too!
Berry Good For You http://www.berry-good-for-you.com/
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If you make this recipe, let us know! Take a photo and tag it #bgfy – we would love to take a look!

Banoffee Pie

Banoffee Pie

This is such a classic dessert and it’s surprisingly easy to vegan-ise and even easier to make! We found whipped soy cream in a can (yes, such a thing exists…and it’s great!) but you could just as easily whip up some coconut cream, in fact […]


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