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Vegan Rice Pudding

Vegan Rice Pudding Jay Halford Plant Based Cooking Course

Recipe:

Vegan Rice Pudding

One of my favourite desserts, it’s easy to make, keeps well and can be mixed up with so many different toppings. Homemade jams, nuts, dried fruits, fresh fruit and even melted sugar-free chocolate. Sky’s the limit!

Makes 4 servings
Total Time: 1h 10 min (cooling time included)
Plant based Cooking Course Jay Halford
Prep: 10min

Ingredients

Method

  • Place the rice in a heavy-based pan, then add all the other ingredients. Cook gently for an hour, stirring regularly. Add more milk, if required or to get it to the consistency you like.
  • Once the rice is soft, serve topped with your choice of toppings or just eat it how it is.

Equipment needed:

Download Recipe PDF

Vegan Rice Pudding

Peanut Butter Balls

vegan peanut butter balls recipe jay halford plant based cooking course

Recipe:

Peanut Butter Balls

Protein packed power balls – a super healthy and satisfying snack! These little balls keeps well in the fridge so they’re a great on the go snack throughout the week.

Makes: 20 balls
Plant based Cooking Course Jay Halford
Prep: 10mins
Storage: Keep in the fridge for 7 days and they also freeze well too

Ingredients

Method

  • Place the almonds into the blender and blend to a flour consistency, then add in the buckwheat grouts, coconut palm sugar, pinch of salt and ground cinnamon. Blend to bring the buckwheat grouts to a fine flour.
  • Add the dates and blitz until they’re broken down then place the mixture into a mixing bowl and combine with your hands.
  • Add the peanut butter, coconut nectar and coconut oil to the mix and combine by hand.
  • Grease your hands with coconut oil and begin to roll the mixture into balls.
  • Place onto a plate and refrigerate to set for 20 minutes.
  • Sprinkle with coconut to serve.

Equipment needed:

Tips:

When rolling these into balls, slightly dampen your hands. This will stop the mixture from sticking to your hands and keep the balls clean when they are rolled.

Download Recipe PDF

Peanut Butter Balls

Raspberry & Vanilla Cheesecake

Recipe:

Raspberry & Vanilla Cheesecake

The how to guide for the best raw, vegan, dairy free dessert ever. This a great recipe that’s extremely versatile! Once you have got the basic recipe it is easy to play around with and change up to create your own delicious variations!

Makes: 8 mini cheesecakes or one whole 12″ round cake
Total Time: 4 hrs (most of this is freezing time)
Plant based Cooking Course Jay Halford
Prep: 25mins
Storage: 6 days in fridge

Ingredients

For The Base:

  • 200g of whole raw almonds
  • 100g of buckwheat groats
  • 50g of pitted dates
  • 20ml of coconut nectar
  • 40ml of coconut oil
  • A pinch of pink Himalayan salt

For the cashew nut topping:

  • 500g of whole cashew nuts
  • The juice of half a lemon
  • 1 tsp of vanilla paste
  • 80ml of coconut oil
  • 150ml of almond milk,
  • 1 tsp of ground cinnamon
  • 60ml of agave of maple syrup

Topping:

  • Fresh raspberries and raspberry and chia seed jam.

Method

Firstly, stand your coconut oil in a bowl of hot water to melt it down so that you can use it in liquid form

For The Base:

  • Place the buckwheat, whole almonds, a pinch of salt and a sprinkle of cinnamon to the blender.
  • Blend on full speed to a flour consistency before adding in the dates, once the dates are in it will need blending again for 30 seconds on full speed to break them down into the mix
  • Add the mixture to a mixing bowl, along with the melted coconut oil and coconut nectar before bringing the mix together with your hands.
  • Place the mixture between the 6 moulds and press them in to the bottom of the mould, pressing the mixture down nice and firm.
  • Place in the fridge or freezer to set the bases

For The Cashew Filling:

  • Place the cashew nuts, almond milk, vanilla paste, lemon juice, cinnamon, agave/maple syrup, with a pinch of salt and coconut oil to the blender – blending on full speed to a smooth until it reaches a smooth consistency.
  • Add the cashew filling mixture to the moulds, covering the bases to just over the half way point on the mould.
  • Place in the freezer for around 30-45 minutes to start to set them.
  • Remember this is going to be a two layer cheesecake so only filling half way

Raspberry Topping:

  • Without cleaning the blender of the cashew filling residue, add the raspberries, reserving some whole raspberries for decoration.
  • Blend and leave at room temperature whilst the base and cashew layer sets.
  • Remove the bases from freezer and check they are set before pouring the raspberry topping on.
  • Decorate with raspberry and chia seed jam before placing back in the freezer for 45-60 mins.

Once fully set, decorate with the fresh whole raspberries, extra jam, mint and desiccated coconut.

Equipment needed:

Chopping board, Chefs knife, High speed blender, Spoons, Mixing bowl x2, Silicone mould or cake tin

Top Tips:

This recipe can also be used with blueberries, strawberries and blackberries if you want to vary the flavours.

Download Recipe PDF

Raspberry & Vanilla Cheesecake

Cashew Nut Frosting

Recipe:

Cashew Nut Frosting

The perfect cake frosting, its full of goodness, made from zero percent dairy and tastes absolutely awesome and will set nice and firm after a short amount of time in the fridge.

Makes enough to cover a 12inch cake
Total Time: 2hr
Plant based Cooking Course Jay Halford
Prep: 10min
Storage: 6 days in the fridge

Ingredients

  • 150g cashew nuts
  • 100ml of milk (non dairy alternative)
  • 80ml of coconut oil (in its melted form)
  • 20ml of coconut blossom nectar
  • The juice of half a lemon
  • 1/2 a teaspoon of ground cinnamon
  • A small pinch of pink salt

Method

  • Melt the coconut oil by standing it a bowl of hot water
  • Half and juice the lemon
  • Place all of the ingredients into a blender and blend until super smooth and creamy
  • Either store in the fridge for later use or cover a cake with it straight away

Equipment needed:

A good quality blender, Chopping board, Chef’s knife

Top Tips:

A decent blender helps get this really nice and smooth.

Download Recipe PDF

Cashew Nut Frosting

Raspberry Chia Jam

Recipe:

Raspberry Chia Jam

Just like the real thing, this am recipe is super easy to make and can be used for garnishes or as a jam, I love to use it on desserts and cheesecakes

Makes 250g Jar
Total Time: 1hr
Plant based Cooking Course Jay Halford
Prep: 1hr
Storage: 6 days in fridge

Ingredients

  • 200g punnet of fresh raspberries
  • Half of a lemon
  • 30g of chia seeds
  • 20ml of maple syrup
  • 100ml of water
  • A tiny spoon of vanilla paste
  • A pinch of Himalayan pink salt

Method

  • Add the raspberries the mixing a bowl along with the chia seeds, maple syrup, salt, vanilla paste and 100ml of water.
  • Then with a fork, mash the raspberries into the water to ensure the chia seeds don’t clump together to much in the liquid.
  • Squeeze in the lemon juice and mix everything well together.
  • Place in fridge for 20 minutes to allow the chia seeds to absorb the water and thicken.
  • Spoon into the storage jar if you are not using straight away

Equipment needed:

Small mixing bowl, a fork for mashing, Storage jar

Top Tips:

This recipe can also be used with blueberries, strawberries and blackberries if you want to vary the flavours.

Download Recipe PDF

Raspberry & Chia Jam

Hazelnut Nutella

Recipe:

Hazelnut Nutella

The healthy version of Nutella, so good most people can’t even tell the difference. Enjoy it on toast or with the pancakes that are in this course!

Makes 250g (approx.)
Total Time: 10min

Ingredients

Method

Additions:

You can quite easily play around with the flavour in this recipe depending on your taste. You could add cinnamon or even a little bit of chilli if you are a chilli chocolate fan.

Top Tips:

To melt the coconut oil boil the kettle and pour some hot water into a bowl, stand the coconut oil jar into the water and allow it to melt slowly.

Download Recipe PDF

Hazelnut Nutella

The Berry Compote

Recipe:

The Berry Compote

This simple to make berry compote recipe is great and I use it so much in so many of my dishes. It works perfectly as a topping to things like pancakes or even as a jam or garnish for desserts. Its also a great breakfast condiment for yoghurt and granola.

Makes 1 medium jar
Total Time: 25 minutes

Ingredients

  • 400g of mixed fresh or frozen berries
  • 25g light brown sugar / coconut sugar

Method

  • Place the berries in a small saucepan over a low heat with the brown sugar and bring to a simmer (if using fresh add the 100ml of water here too)
  • Cook the fruit for around 20-30 minutes until soft, then remove from the heat and allow to cool

Equipment needed:

Additions:

If you are using fresh berries for this recipe you will need a little extra liquid. Use 100ml of water or fruit juice.

Download Recipe PDF

The Berry Compote

Quinoa & Blueberry Flapjacks

Recipe:

Quinoa & Blueberry Flapjacks

This recipe is delicious and created almost by accident when I had some leftover quinoa and needed to do something with it. Those kind of creations are always the best. It’s soft, naturally sweet and super satisfying. You must try this one, you will see on the addition that I often use this as an amazing breakfast dish.

Makes 1 Load / 18 Slices
Total Time: 50min
Plant based Cooking Course Jay Halford
Prep: 15-20min
Cooking: 25-30min

Ingredients

Method

  • Preheat oven to 180 degrees.
  • Using two mixing bowls; one for the dry ingredients and one for the wet, place the oats, quinoa, coconut palm sugar, linseed, baking powder and a pinch of salt.
  • In the second bowl, peel and add the bananas and the juice of the lemon. Mash the bananas in the bowl with the end of a whisk, add the flaxseed eggs and whisk together. Then add vanilla paste and nut butter and whisk further before combining the wet ingredients with the dry and then fold into the blueberries.
  • Prepare a loaf tin by coating with cold pressed linseed oil and cutting a piece of baking paper to size to aid with the removal.
  • Add the mixture to the tin and smooth evenly with a spoon.
  • Place in the oven for 25 – 30 minutes at 180 degrees.
  • Turn out of the tin, slice and serve.

Equipment needed:

Large loaf tin, baking parchment, 2 medium mixing bowls, fork or whisk for mashing, tablespoons, oven, cooling rack

Additions:

This flapjack is great on its own but it can be used as a loaf and accompany it with things like nut butters or tahini and serve it with fresh berries even yogurt for a great breakfast dish.

My Top Tips:

Lining the loaf tin with the baking parchment will help you remove the flapjack from the tin once it is cooked. Before you place the baking parchment in make sure you lightly oil the loaf tin with olive oil –– this will help it just slide out smoothly and avoid breaking or sticking.

Do try and use fresh blueberries for this recipe rather than frozen ones, when frozen ones defrost they will shrink causing gas in the flapjack. Fresh blueberries will go really soft in the flapjack giving it a great texture.

Download Recipe PDF

Quinoa & Blueberry Flapjacks