Carrot, Parsley & Chickpea Salad

Carrot, Parsley & Chickpea Salad- Emmas Little Kitchen

The snow piles are melting, the birds are chirping, the temperatures are climbing, consequently my desire for salad is increasing. This Carrot, Parsley and Chickpea Salad is my current favourite. It is light, zesty and fresh, just perfect for Spring, plus the addition of chickpeas and pumpkin seeds make it just a little heartier.

Carrot, Parsley & Chickpea Salad- Emmas Little Kitchen

I love to eat this on its own, or stuffed into a wholewheat pita. I also have a sneaky suspicion that it would be wonderful with some crumbled feta… yum! However you choose to enjoy it, I know that it will add some extra Spring brightness into your day!

 

Carrot, Parsley & Chickpea Salad- Emmas Little Kitchen

Wishing you a happy Tuesday!

Carrot, Parsley & Chickpea Salad
 
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Author:
Serves: 4-6
Ingredients
  • Salad:
  • 4 large carrots
  • 1 small bunch of parsley (about two cups)
  • 1 400g/15oz tin of chickpeas (or 1½ cups cooked chickpeas)
  • ⅓ cup/40g pumpkin seeds
  • Dressing:
  • 2 tbsp olive oil
  • 2 tbsp red wine vinegar
  • 1 tsp ground coriander
Method
  1. Make the Salad:
  2. Peel and grate the carrots (a food processor makes this very easy)
  3. Chop the parsley finely, removing any extra long stems
  4. Toast the pumpkin seeds over medium heat in a dry pan, when they start to get brown and give off a nutty fragrance, remove from the heat
  5. Make the Dressing:
  6. Combine olive oil, vinegar and coriander and mix vigorously until combined
  7. Assemble Salad:
  8. Toss the carrots, parsley, chickpeas, pumpkin seeds and dressing together in a bowl

 

Dark Chocolate, Cherry & Walnut Breakfast Bars

Dark Chocolate, Cherry & Walnut Breakfast Bars- Emma's Little Kitchen

Last month I decided to commit to a vegan diet for six weeks. Fun, right?! From time to time I like to conduct mini-experiments on myself like this. Two years ago I gave up caffeine, that wasn’t too bad after I had got over the grumpy hurdle. Last year I gave up all refined sugar including alcohol, that was a lot trickier (I do love my wine…!).  I wasn’t sure how I would feel about veganism. On the one hand, I have been a vegetarian for over fifteen years now, so this felt like just a small baby step. On the other hand, I really REALLY enjoy good cheese and thick greek yoghurt. I also wondered if following a vegan diet have an effect on my social life, or training for my next half marathon.

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I found that I actually felt fantastic, but only when I planned well. I found I was incorporating even more fruits and vegetables into my diet. It pushed me to experiment with food a little more, but also taught me that some things cannot and should not be “veganized” (specifically “cheese” sauces made out of cauliflower…). But it was ALL in the planning.

Dark Chocolate, Cherry & Walnut Breakfast Bars- Emma's Little Kitchen

I found that having plenty of prepared snacks around helped to stave off the boredom, and thats how I came up with these healthy dark chocolate, cherry and walnut breakfast bars. I suppose their name is a little misleading as I ate them for breakfast, morning snacks, afternoon snacks, pre-run fuel, post run recovery… They are delicious, and made with very clean ingredients, just the way we like it!

Dark Chocolate, Cherry & Walnut Breakfast Bars- Emma's Little Kitchen

Enjoy!

Dark Chocolate, Cherry & Walnut Breakfast Bars
 
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These Dark Chocolate, Cherry and Walnut bars are vegan, gluten free and delicious.
Author:
Recipe type: Snack
Serves: 16 bars
Ingredients
  • 2 tbsp flax meal
  • ¼ cup (125ml) water
  • ½ cup (60g) almonds
  • 2 cups (160g) oats (divided)
  • 1 cup (250ml) unsweetened apple sauce
  • ½ cup (125g) peanut butter
  • 2 tbsp coconut oil, melted and cooled
  • 2 tsp vanilla extract
  • ¼ cup (60ml) maple syrup
  • ½ tsp cinnamon
  • ½ tsp baking powder
  • ½ tsp baking soda
  • pinch of salt
  • ½ cup (60g) chopped walnuts
  • ½ cup (90g) dried cherries
  • ½ cup (80g) dark chocolate chips
Method
  1. In a small bowl, combine flax meal with water then set aside to thicken.
  2. Next, take almonds and ½ cup (40g) of the oats, and grind to a flour in the food processor or blender until it resembles the picture (above), set aside.
  3. In a large bowl, combine apple sauce, peanut butter, coconut oil, vanilla extract, maple syrup and cinnamon.
  4. Stir in oats, oat and almond meal, baking powder, baking soda and salt.
  5. One combined, gently fold in the walnuts, cherries and chocolate.
  6. Pour into a greased 9×9 baking dish, and pop it into the fridge for 10 minutes while you preheat the oven.
  7. Preheat oven to 350F/180C
  8. After the bars have been chilled for 10 minutes, bake for 25-30 minutes until the bars are baked (they might seem a little soft in the middle which is ok- they set upon cooling)
  9. Remove from the oven and cool the bars in the dish for 10-15 minutes
  10. Cut into 16 even squares

Notes

Remember to look for vegan chocolate chips if you want to make these 100% vegan.

Adapted from the Minimalist Bakers Vegan Breakfast Cookies.

Lemony Rice & Peas

Lemony Rice & Peas- Emmas Little Kitchen

Ahhh for the past two days the weather has been glorious! Therefore, I am just dropping by really quickly to give you the Lemony Rice and Peas Recipe that I promised you last week. I need to get outside and soak up the spring sunshine as soon as possible! Who knows how long it may last…

Lemony Rice & Peas- Emmas Little Kitchen

Lemony Rice & Peas- Emmas Little Kitchen

Speaking of sunshine, the bright yellow hue of this dish lifts my spirits as much as the chirping birds. Its a lovely light compliment to any spicy curry (like this one!).  I actually like to double up batches, as this leftover rice makes a killer vegetable fried rice, especially if you leave it for a day.

Lemony Rice & Peas- Emma's Little Kitchen

Enjoy!

Lemony Rice & Peas
 
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A light and refreshing side dish, a perfect compliment to a spicy curry.
Author:
Cuisine: Indian
Serves: 4
Ingredients
  • 1 tbsp olive oil
  • 1 small onion, diced
  • ½ tsp turmeric
  • zest of one small lemon
  • 1 cup brown rice
  • 2 cups water
  • 1 cup green peas (either fresh or frozen and defrosted)
  • juice of one small lemon
Method
  1. Warm olive oil over medium heat, add onion and cook for a couple of minutes until softened
  2. Add turmeric and lemon zest to the pan and give everything a good stir (it should smell amazing!)
  3. Add the rice to the pan, and toss it in the oil-onion-spice mix so that it is thoroughly coated
  4. Add the water, and put the lid on the pan
  5. Bring pan to a simmer, and then reduce the heat to its lowest setting
  6. Cook slowly for about 35 minutes until those tell-tale holes start puckering the rice’s surface, and the liquid is absorbed.
  7. Squeeze the lemon juice over the top and toss in the peas, with as few moments as possible, mix the peas into the rice with a fork
  8. Seve with chopped fresh coriander, fresh mint, or flaked almonds if desired

 

Mushroom & Chickpea Curry

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Well it has been one of those scary grown up weeks. Truth be told, Kirk and I have a lot on our plates at the moment, and by Sunday I was feeling more than a little overwhelmed at my giant to-do list. Fortunately, one of the advantages of getting older is that I can identify when I am at the verge of melt down, and take appropriate steps to remedy the situation…!

Mushroom & Chickpea CurryOn Sunday I took a triple-pronged approach to stress relief. First I exiled myself to the kitchen, where I proceeded to make a giant mess making vegan breakfast bakes (recipe coming soon!), and samosas. Something about measuring and mixing is always so soothing to me. Then I skyped with my dear friend Jen and her beautiful babe Zoe, and how can you not feel good after listening to the gaggles and coos of a six month old?! Finally, I hit the treadmill for a solid 40 minutes. Phew! Note that nothing from the afore mentioned to-do list was actually tackled that evening, but I did feel much better by bed time.

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Anyway, enough about me, shall we get stuck into this curry? Yes, lets! I am a little bit in love with this dish, I am a huge fan of mushrooms (and this is definitely one for the mushroom fan!), and Indian is my fave cuisine, I just love the stuff. I paired this with a light lemony rice with peas which was the perfect compliment to the earthy spice of the curry. I will post the recipe to that in a couple of days. Enjoy!

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Mushroom & Chickpea Curry
 
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A simple Indian curry with chickpeas and mushrooms. A true mushroom lovers curry!
Author:
Recipe type: Main
Cuisine: Indian
Serves: 4
Ingredients
  • 2 tbsp olive oil
  • 2 tsp cumin seeds
  • 1 tsp turmeric
  • 1 tsp garam masala
  • 4 garlic cloves, minced
  • 1 onion, minced
  • 1 tin (14oz/400g) chickpeas (or 1 and ¾ cups of cooked chickpeas)
  • 9 cups (24oz/700g) mushrooms, sliced
  • ½ tsp cayenne pepper (or more or less to taste)
  • ½ tsp sea salt
  • 1 tbsp tomato paste
  • fresh coriander to garnish (optional)
Method
  1. In a large shallow pan, heat oil over medium high heat
  2. Add cumin, turmeric and garam masala, cook for 30 seconds until the cumin seeds start to sizzle
  3. Add garlic and cook for another 30 seconds until slightly browned (don’t burn it!!)
  4. Add onion and cook for a minute until browned
  5. Add chickpeas, and stir thoroughly so they are coated in the spicy mixture, cook for a minute
  6. Add the mushrooms to the pan and mix thoroughly, sprinkle in the sea salt and cayenne pepper, reduce the heat to medium-low and put the lid on the pan
  7. Cook gently, stirring occasionally, for 15 until the mushrooms release their liquid
  8. Stir in the tomato paste and cook for 5 minutes more
  9. Spoon into bowls and top with fresh coriander

Notes:

The trick to this recipe is prepping all of the veg before hand (something I am not great at doing!), the rest is very simple.

Serve with rice, naan, or enjoy on its own for a lighter meal.

Adapted from Vegan Indian Cooking by Anupy Singla.

 

Black Bean & Quinoa Chili

Black Bean & Quinoa Chili- Emmas Little Kitchen

Well the people have spoken… Mexican it is! I am quite pleased you picked this one. Although yesterday was officially the first day of Spring, I think we can allow ourselves one last wintery comfort food meal before diving into some Springtime goodies (asparagus… I’m coming for you…!), and this Black Bean Quinoa Chile is just the ticket.

Black Bean & Quinoa Chili- Emmas Little Kitchen

This is fast becoming one of my favourite simple staples, it’s a great winter warmer and its also packed to the brim with protein and fibre. I love the texture of the quinoa in it too… yum! So delicious. Although I have been making this for a long time, it took me a while to pin down an exact recipe. For me, chili is one of those dishes where you throw in all the spices and you just know its going to be good. Therefore I encourage you to use the seasonings in the recipe below as more of a guide… experiment and tweak it to your taste!

Black Bean & Quinoa Chile- Emmas Little Kitchen

Do you have a secret Chili ingredient?

Black Bean & Quinoa Chili
 
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A tasty chile made with black beans and quinoa. Full of protein, fibre and totally delicious.
Author:
Recipe type: Soup & Stew, Main
Cuisine: Mexican
Serves: 4
Ingredients
  • 1 tbsp olive oil
  • 1 onion, diced
  • 4 garlic cloves, minced
  • 1 tin (14oz) black beans (drained and rinsed)
  • 2 tins (14oz) chopped tomatoes (including all the liquid)
  • 1 cup/175g of quinoa (uncooked)
  • 2½ cups/750ml water
  • 2 tsp chili powder
  • 1 tsp cayenne pepper
  • 3 tsp ground cumin
  • ½ tsp ground coriander
  • 1 tsp unsweetened cocoa powder
  • pinch of cinnamon
  • salt and pepper to taste
  • avocado and fresh coriander (optional, for topping)
Method
  1. Saute the diced onion over medium heat for about 2 minutes
  2. Add minced garlic and cook for another minute, stirring so the garlic doesn’t burn
  3. Next add the spices and give everything a good mix
  4. Finally add the beans, tomato, water and quinoa, put a lid on the pan and simmer for 30 minutes, stirring occasionally

Notes

Like all good Chili, this one will get tastier if you leave it for a day, however you may need to add more water as the Quinoa soaks all the liquid up.

Warm Potato & Kale Salad with Tahini-Dill Dressing

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Hello! How was your weekend? Mine was wonderful, but busy! I’m looking forward to putting my feet up tonight with a glass of wine, and catching up on House of Cards. Do you watch it? I am obsessed. Also on the menu this evening is this beautiful Warm Potato and Kale Salad, with a delicious creamy tahini dill dressing.

IMG_2907IMG_3011When I think of a potato salad, I am usually reminded of the gloppy mayo-sodden kind (I think I may have mentioned something similar before!), this is not that. This is fresh, light, and full of good-for-you stuff.

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The earthy kale and roasted red skin potatoes are reminiscent of the Winter we are leaving behind, and the zing of the tahini dill dressing hints at the Spring that is just around the corner… I can feel it.

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I hope you love this… let me know!

Warm Potato & Kale Salad with Tahini-Dill Dressing
 
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A warm salad of potatoes and kale with a zesty, creamy tahini-dill dressing.
Author:
Recipe type: Salad
Serves: 6
Ingredients
  • 4 medium red skin potatoes
  • 2 tbsp olive oil
  • 1 bunch of kale
  • salt & pepper to season
  • 1 cup (240ml) tahini
  • ½ cup (120ml) water
  • 1 bunch of dill (about 1½ cups), chopped
  • 2 tbsp olive oil
  • 2 tbsp apple cider vinegar
  • juice of 1 lemon
  • 1 garlic clove
Method
  1. Preheat oven to 400F/200C
  2. Chop the potatoes into 1 inch chunks, toss with olive oil, salt and pepper, and roast for about 30 mins, turning occasionally
  3. Whole the potato is cooking, prepare the kale by de-ribbing and chopping finely (I put mine through the processor for ease, but you can achieve the same results with a good, sharp knife)
  4. When the potatoes are cooked, remove from the oven and throw the kale right into the roasting tray, give everything a good mix and set aside
  5. Now quickly prepare the dressing by adding putting the tahini, water, dill, olive oil, apple cider vinegar, lemon and garlic into the processor and blend until smooth.
  6. Pour the dressing over the potatoes and kale, and mix thoroughly
  7. Serve immediately!

Notes:

The dressing was inspired by this recipe from OhSheGlows

Although this is a ‘warm’ potato salad, it is great cold too! If you have it the day after making, you may want to spruce the dressing up with a splash of water or vinegar, otherwise the tahini may become a bit too sticky!

 

Vegetable & Barley Irish Stew

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I hope I don’t lose any friends over this, but I have a confession to make: I am not a big fan of St. Patricks Day *gasp*. It is difficult to articulate why exactly, but between the green beer and “Kiss Me I’m Irish” T-Shirts, I find the whole thing a little much. For those of you who do not share my aversion… no judgement! Have fun! For those, like me, who are a little more bah-humbug-ish about it all, I have an alternative solution for you.

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IMG_2808Go home, invite friends over, and get this delightful Vegetable and Barley Irish stew bubbling away on the stove. It’s going to make your kitchen smell amazing. “Why is this stew so Irish?” I hear you ask, well, because it contains Stout! Now I have your attention, don’t I?

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Just  few simple ingredients (that are totally interchangeable by the way) in a hearty stout broth. While you’re at it, you could throw together a loaf of my Brown Butter & Rosemary Wholewheat Soda Bread that I posted at the weekend. Yum, yum! Now doesn’t that sound better than attempting to tackle an overcrowded pub and getting your green beads in a tangle?! The added bonus is that you will wake from your slumber hangover free, providing of course that you don’t drink the rest of the stout yourself.

IMG_2874Enjoy!

Vegetable & Barley Irish Stew
 
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Hearty vegetarian irish stew with vegetables and barley cooked in a stout broth.
Author:
Cuisine: Irish
Ingredients
  • 1 tbsp olive oil
  • 1 onion, sliced
  • 2 leeks, split in half lengthways and sliced
  • 2 celery stalks, sliced
  • 1 large potato, cut into 1 inch chunks
  • 2 large carrots, cut into 1 inch chunks
  • 1 small turnip, diced
  • 1 cup (250ml) stout
  • 1 cup (250ml) vegetable stock
  • 2 cups (500ml) water
  • ½ cup (100g) pearled barley
  • 1 bay leaf
  • 1 tsp dijon
  • ½ tsp smoked paprika
  • 1 tbsp sugar
  • 1 tbsp tomato paste
  • salt & pepper to taste
Method
  1. Warm olive oil over medium heat in a large pan
  2. Add onions and sauté for a couple of minutes until golden
  3. Add leek and celery to the pan and cook for a couple more minutes until the vegetables start to catch at the bottom of the pan
  4. Deglaze the vegetables with the stout, then add the stock, water, and remaining ingredients to the pan
  5. Simmer with the lid on for 30 minutes, stirring occasionally, until the barley is tender and chewy and the stew has thickened

Notes

Adapted from Curvy Carrot’s No-Meat Guinness Stew, which was adapted from The Kitchn’s Vegetarian Guinness Stew.

If you choose to use Guinness, be aware that it is not vegetarian friendly as it contains a product called isinglass. According to this post on Vegan Beer by No Meat Athlete, vegan friendly breweries include Flying Dog Brewery, New Belgium and Magic Hat (which all incidentally make fantastic beer in my humble opinion!).

This is easily adaptable, I like this combination of vegetables as their sweetness helps to balance the bitterness of the stout, but really whatever you have to hand is going to taste good- just play with the seasonings if you need to.

 

Brown Butter & Rosemary Wholewheat Soda Bread

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Well HEY there! I’m writing this post from ‘Crystal Mountain’ in Northern Michigan. Don’t be deceived, the mountains around here are really just large hills… not that I am complaining! The snow is perfect, the Sun is shining, and I have a large mug of strong black coffee in hand.

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The alpiney vibe here has got my craving a little comfort food, so I thought it would be a good time to share this lovely recipe for soda bread. I like to zhush mine up with a spot of brown butter, and a generous sprinkling of rosemary. Like all my baked goods I prefer to use a whole grain flour, in this case wholewheat.

IMG_2749IMG_2752This bread has a wonderful dunkability factor, just perfect for the Irish Stew I will be posting in a couple of days. It’s also fab warm from the oven with a little butter spread on top.

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Alright, I better dash! I have a date with a fat bike and a trail… enjoy!

 

Brown Butter & Rosemary Wholewheat Soda Bread
 
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100% Wholewheat Irish Soda bread with brown butter and rosemary.
Author:
Serves: 4-6
Ingredients
  • 4 tbsp butter
  • 2 cups (300g) wholewheat flour
  • 1½ tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 egg, beaten
  • 1 cup low fat buttermilk
  • 1½ tsp honey
  • 1 tbsp rosemary, chopped
Method
  1. Preheat the oven to 375F/190c
  2. Melt the butter in a saucepan over medium heat, whisking occasionally. When you smell a nutty aroma and see brown flecks forming at the bottom of the plan, remove from the heat and set aside and allow to cool (if you have never browned butter, I find the set by step in the notes section helpful).
  3. Whisk the flour, baking powder, soda and salt in a bowl
  4. In a second bowl, combine the egg, buttermilk, honey, rosemary and cooled butter
  5. Add the wet ingredients to the dry and mix until a dough forms
  6. Knead for a couple of minutes in the bowl
  7. Shape the dough into a rounded loaf shape, and put onto a greased baking sheet
  8. Cut a cross into the top of the loaf
  9. Bake for about 35 minutes until a knife comes out clean
  10. Cool on a wire rack before slicing and gobbling

 

Notes:

This is an adaption and combination of three different recipes- this recipe for 100% Whole Wheat Irish Soda bread, this recipe for Rosemary Irish Soda Bread from A Passionate Plate, and this recipe for Brown Butter Soda Bread from The Curvy Carrot.

A good tutorial for browning butter here.

PS. I think Dexter was angling for a slice… look at this face…

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Banana Oat Pancakes with Peanut-Maple Sauce

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The topic of pancakes is much debated in my household. Kirk is a purist, and prefers plain or buttermilk pancakes. I, on the other hand, like to  experiment. Many a Sunday morning is spent sipping coffee and quibbling about plain vs pumpkin, plain vs wholewheat, plain vs chocolate chip. I think I have finally won him over with these ones though…

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With Shrove Tuesday (or in the UK, Pancake Day!) just around the corner, I thought it would be a good time to share my current favourite- Banana Oat Pancakes with a Peanut-Maple Sauce. We already know that bananas and peanut butter are thick as thieves in my kitchen, so it seemed perfectly normal to put them together in pancake form. The pancake itself is pretty healthy, the ‘flour’ is made from oats, and there is a sneaky banana in the batter.  The banana provides just a hint of sweetness, but nothing overwhelming. I used to top these with a spoonful of peanut butter and a generous drizzle of maple syrup, then I thought that combining the two together might be a much better way to go, I think I was right.

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What’s your favourite pancake? Are you a purist or an experimenter?!

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Banana Oat Pancakes with Peanut-Maple Sauce
 
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Tasty banana and oat pancakes with a peanut butter and maple topping. Simple to make and very filling!
Author:
Recipe type: Breakfast
Serves: 2
Ingredients
  • 1 banana
  • ¾ cup almond milk
  • 1 cup oats
  • ½ tsp baking powder
  • ¼ tsp salt
  • 1 egg
  • ⅓ cup smooth peanut butter
  • ⅓ cup maple syrup
  • 1 tsp vanilla extract
Method
  1. Blend the banana and milk until smooth.
  2. Add the oats, baking powder and salt, blend again until smooth
  3. Finally, add the egg and pulse until its all mixed in
  4. Warm a nonstick frying pan over medium heat, add a little oil if necessary to stop any sticking
  5. When the pan is warmed through, drop a small amount of batter onto the pan (about half a ladle does the trick!)
  6. Cook for 2-3 minutes on one side until the edges have set, and little bubbles appear, when this happens, flip the pancake over and cook on the other side for a minute until its a nice golden colour
  7. While this is happening, you can prepare your sauce
  8. Gently heat the peanut butter, maple syrup and vanilla extract in a pan, stirring the whole time until all the ingredients are combined
  9. Keep the heat on the lowest setting until the pancakes are ready to be served

Notes

Adapted and un-veganized from Ambitious Kitchen.

These freeze very well, just warm them in the microwave when you are ready to eat them.

 

Mango & Spice Cake

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Are you ready for a holiday?! Ugh me too. Yes I know I just returned from a trip home to England, but that really doesn’t count. I’m talking about the unapologetic beach-bum kind of holiday. The kind that requires nothing but a sun lounger, a margarita, and a stack of books to binge read. The kind that involves warm white sand, crystal blue ocean, and gorgeous romantic sunsets.

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Well, since none of  that is not going to be happening in MY life any time soon, I decided I would bring the Caribbean to me, in cake form. I know that cake isn’t the first thing that springs to mind when you think of Caribbean cuisine, but this cake has all of those fundamental island ingredients. Sweet, juicy mangos, warming cinnamon, and a little ginger for zing! This cake is truly delicious, it also happens to be vegan and it is made with whole wheat flour… win-win-win!

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With the Polar Vortex Part Deux about to descend upon me any minute, I can’t think of a better way to spend my evening than gobbling a slab of this delicious and warming dessert. I hope you enjoy it too!

Mango & Spice Cake
 
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A delicious cake made from mangos and spices. It is vegan and wholewheat too!
Author:
Recipe type: Cake
Serves: 12
Ingredients
  • 2 cups (275g) wholewheat pastry flour
  • 2 tsp ground cinnamon
  • 1 tsp ground ginger
  • 1 tsp allspice
  • 1 tsp baking soda
  • ½ tsp salt
  • 4 large mango, divided
  • ¾ cup (165g) + 2 tbsp raw turbinado sugar, divided
  • ½ cup vegetable oil (or any flavourless oil)
  • 1 tbsp apple cider vinegar
  • ¼ cup (60ml) water
Method
  1. Preheat oven to 350F/180C
  2. In a large bowl, whisk flour, spices, baking soda and salt, set aside
  3. Peel and roughly chop two mangoes, puree until smooth and transfer to a bowl
  4. Add ¾ cup sugar, oil and vinegar to the pureed mangoes
  5. Add the flour mix to the mango mix, and stir until fully combined
  6. Pour mixture into a greased 8×8 inch baking pan
  7. Cook on top shelf for 35-40 minutes until a knife comes out clean and cool on a wire rack
  8. Take the remaining two mangoes, and peel and dice them
  9. Put into a medium saucepan with the remaining 2 tbsp sugar and ¼ cup (60ml) of water
  10. Simmer with the lid on for 30 minutes until the fruit has softened and started to break down
  11. When the cake is cooled, cut into slices and drizzle a little compote over each slice

Notes:

This cake was adapted from the Vegetarian Times Magazine Jan/Feb 2014. I simply reduced the sugar, and made it wholewheat!

I have posted this in dessert, but it makes a fabulous breakfast cake (it tastes AMAZING with coffee).

I recommend serving this cake a little warm, if possible.