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Baked Pumpkin Pie Oatmeal

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It’s sure to be a good morning with this Baked Pumpkin Pie Oatmeal, served here with a generous dollop of coconut whip to give you that dessert-for-breakfast flavour and to start your day on a sweet note. Serves 4.

Ingredients:
2 cups rolled oats
2 tbsp suitable-for-vegans brown sugar
2 tbsp ground flaxseeds
1/4 tsp ground cloves
1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp ground ginger
Pinch salt
2 tbsp chopped pecans, optional; extra for serving
1 tsp vanilla extract
1 cup pumpkin puree
1 1/2 cups soy milk

Directions:
1. Preheat oven to 160C.
2. Mix all ingredients together. Add to a shallow baking dish and bake for about 20 minutes or until the liquid is absorbed and the centre is set.

Banana-Pecan Cake

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What do you do when your bananas are starting to brown? Make Banana and Pecan Cake, of course. This one is oil-free, relatively lower in sugar than other banana cakes or breads, and yet the flavour and texture don’t suffer as a result.

Ingredients:

2 overripe bananas, mashed
1/4 cup maple syrup
1/4 cup soy milk
1 tsp vanilla essence
2 tbsp ground flaxseeds
1 cup wholemeal spelt flour
1/2 tsp baking powder
1/2 tsp baking soda (also called bicarbonate of soda or bread soda)
1/2 tsp salt
Pinch cloves
Pinch nutmeg
1/4 tsp cinnamon
1 tbsp apple cider vinegar
1/2 cup pecans (1/4 cup chopped; the rest left whole)

Directions:

1. Preheat the oven to 200C. Grease or line an 8″ loose-bottomed cake tin.
2. Add all of the ingredients apart from the pecans to a large bowl in the order listed above. Mix well. Stir in the chopped pecans.
3. Transfer the mix to the baking tin and top with the pecan halves.
4. Bake at 10 minutes for 200C. Reduce the heat to 180C and bake for 10-15 minutes more, or until the cake is cooked and a knife inserted comes out clean.
5. Because ovens can vary, if your cake is over-browning on the top, cover it with foil.

Vanilla cashew frozen dessert with salted date caramel and pecans

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A simple but luxurious dessert.

Ingredients

For the bananas
2 medium frozen bananas (about 1 1/2 cups)
1T cashew butter
1/4t vanilla extract

For the caramel
1/4 cup large, soft dates, pitted and chopped
1/4t vanilla extract
1/4t coarse sea salt
1/4 cup hot water

For garnish
1-2t pecans

Method

Soak the pitted and chopped dates in the hot water with the vanilla and sea salt for about 10 minutes. Puree with the vanilla until smooth. Add the sea salt. Puree the banana with the cashew butter and vanilla. Add one tablespoon of the banana mixture to the caramel and stir to combine. Swirl about 1/2 of the caramel with the bananas and stir a little to marble. Spoon out the remainder into an appropriate glass. Garnish with the remainder of the caramel and pecans and serve.