No long winded caption or miniature introductory essay with this post, I’m just going to cut to the chase: moist, chocolatey, easy and damn delicious (if I say so myself). Oh and it’s packed with wholesome ingredients to nourish your body as well as your tastebuds, a little punch of protein, as well as being completely vegan.
In short, this was yet another of my 10pm baking experiments which yielded results so much better than I anticipated. I expected to have to have a couple of goes in order to get it right, but nope. First time and I think it’s a winner, so for that I’m incredibly proud of this one. And whilst I’m definitely not vegan, nor am I doing Veganuary, the dietary restrictions it requires calls for a bit more creativity with how to get the right results, and in all honesty, that is the main reason why I’ve got a few vegan recipes on here: I like to play. Playing in the kitchen is my kinda jam. That, and that like many, I’ve become more conscious and aware about the strain our 21st century diet has on the planet..
So on a note of veganism and Veganuary, I was actually intending on giving it a go. But come January, with so much Christmas food still in our house (turkey, ham, bacon, cheese), and other things such as a whole load of greek yoghurt I got reduced, I figured that doing Veganuary and wasting all of that food simply for the point of doing Veganuary, pretty much defeated the whole object of it. Wasting food in my opinion is even worse.
I reduced my meat intake a couple of months ago, and am being more conscious of looking for more sustainably and responsibly sourced food as opposed to just what’s on offer or the easier option. Like Elke from The Muscle Bakery highlighted, the problem isn’t so much with what we are eating, but more the sheer quantity. In the UK, our consumption of chicken alone has increased by nearly 5% in just one year to an astonishing 145,000 tonnes of carcass weight per month . Multiply that by 12, and that’s over 1.7 million tonnes.. It’s not necessarily the intensive farming that impacts the environment most when considering chicken in particular, but more the antibiotics and cleaning chemicals needed to keep the factories sanitised. I’m no expert so I’ll leave it there as I don’t want to go about making false statements – maybe once I’ve done a bit more in-depth reading!
Well. I said it wasn’t going to be a long winded post, but hey, that’s what we’ve ended up with once again.. oops. PS if you’re after some real Veganuary inspiration, I recommend giving The Muscle Bakery a look!
- 150g pumpkin puree
- 10g vegan spread*, melted
- 60ml milk
- 1/2 tsp apple cider vinegar
- 50 stevia drops
- 25g granulated sugar alternative
- 45g wholemeal flour*
- 25g cacao powder
- 20g peanut flour
- 10g vegan protein powder
- 1/2 tsp bicarbonate soda
- 1/4 tsp baking powder
- chocolate chunks, opt (…sort of optional, omit at your own peril)
- Preheat the oven to 180C.
- In a bowl, combine the pumpkin, melted spread, milk, vinegar, stevia and sweetener and mix well.
- Add in the remaining ingredients and stir until it’s all combined and no lumps remain. It should be fairly thick. Scatter the chocolate (if using) and fold to combine. Spoon into an oiled mini loaf tin and bake for 30 minutes.
- I used avocado spread from Tesco, any spread, butter or coconut oil will work fine
- Milk used was unsweetened almond milk.
- To sub the stevia drops, double the amount of granulated sweetener
- Granulated sugar alternative can be subbed for regular sugar, preferably coconut.
- Wholemeal flour I used wholemeal bread flour, but standard wholemeal flour or white flour will work too.
- The peanut flour is available online as well as from Tesco or Sainsbury’s, as a sub I would recommend either extra flour or extra cacao powder.
- To sub the vegan protein, try extra flour or oat flour.
Please note I haven’t tried any of these substitutions myself, they are suggestions, but from experience, they should work with decent results.
Macros (1/8th): 62 calories, 7.5g carbs (0.9g sugars), 3.9g protein, 1.8g fat, 2.6 fibre
 Source: https://www.gov.uk/government/uploads/system/uploads/attachment_data/file/572036/poultry-statsnotice-24nov16.pdf