cream cheese blondies

So if you like creamy desserts and white chocolate brownies (blondies) you are going to love this combination. I had some cream cheese leftover from another dish and thought what could I use this up in? I usually just add it to some pasta and veggies, however I was craving something sweet for a change (Haha). I had to make a few batches to test out the gooeyness of the blondie – if you like a soft brownie make sure you refrigerate your brownie straight away, that way the middle stays gooey and creamy!!

Prior to cooking this recipe you will need to get your cream cheese out of the fridge and leave out for about an hour – depending on the temperature outside you need the cream cheese soft.

Also you will need to soak 30g medjol dates with 2 tablespoons of hot water for about an hour so they become soft. When they have cooled a little squash together in the water so it becomes like a date paste.

For this recipe I used a square 8 inch backing tray and lined it with either greaseproof paper or vegan butter/oil (helps prevent the blondie sticking to the pan). You will also need to pre heat your oven to 155 – 160 degrees (fan-forced) for this recipe.

So finally making the blondie!! In a stand up mixer place the following ingredients

Gooey cream cheese blondie.

  • 120g vegan cream cheese – soften (see above) @madewithplants
  • 2 tablespoons maple syrup
  • 30g grams of softened dates with water (see above)
  • 1/2 cup cashew butter
  • 1/3 cup apple sauce
  • 1/3 cup coconut sugar
  • 1 teaspoon vanilla paste

Mix together all the ingredients so they are well combined – this will take around a minute if your cream cheese is softened. You can do this by hand if you do not have a stand up electric mixer. Now add in

  • 1 cup oat flour
  • 1/2 cup spelt flour
  • 1 teaspoon baking powder
  • pinch salt

Before placing in the oven mix through the maple cream cheese mixture with a skewer or knife.

Slowly mix in the dry ingredients until everything is combined. Now add in 60g of chopped vegan white chocolate (I used the hazelnut white choc from @pana_organic). Stir in the chocolate pieces then pour into your baking tin.

In a small bowl whisk together 50g soften vegan cream cheese with 1/2 tablespoon maple syrup Pour this over the slice and gentle swirl it through the top of the blondie mixture, I used a skewer. I also chopped up another 20g white chocolate and sprinkled it over the top! (See the picture on the right – this is how mine looked) It is now ready for the oven, place in your pre heated oven for 25 minutes.

Now if you want your blondies gooey take out your slice and let it cool for 5-10 minutes then place in the fridge/freezer straight away to completely cool down. If you prefer it more like a cake then you can leave it out and cover it with a tray or a clean tea towel for a couple of hours to cool down. Either way both have a dense sweet taste to them!

The picture on the left is the one I left out to cool down and the blondie up the top in the bowl is the gooey one!

I hope you enjoy these as much as my family and friends did!

Amanda x

Fruity Tahini Muesli SLice

My friend introduced me to tahini a few years ago and I have been a fan ever since. I especially love it with banana and maple syrup – such a great combo! This friend also asked me to create a yummy slice that was nut and gluten free because of the food allergies her family had. Hence the reason for creating this chewy crunching sweet treat.

I always like to trial my sweets on my Nanna, because I love her comments – they are so honest. I know she loves the nutty slice I make but wasn’t too sure how she would take to the tahini. In her words she said “Darling this is really good stuff, I love it!” We then had a laugh because she then followed up with saying “Oh I didn’t mean to call your lovely food – Stuff!” I am so fortunate I have family close to me to have these moments.

So, if you would like to make this ‘really good stuff’ you will need

  • 1 large mashed banana
  • 1/2 cup tahini hulled
  • 1/4 cup maple syrup
  • 1/4 cup coconut oil
  • 1/3 cup chopped apricots (I used @absoluteorganic)
  • 1/3 cup vegan choc chips (I used @absoluteorganic)
  • 1/3 cup raw buckwheat
  • 1/2 cup sunflower seeds
  • 1/2 cup pumpkin seeds
  • 1 cup quinoa flakes
  • 1 teaspoon nutmeg
  • 1 teaspoon cinnamon
  • pinch salt (optional)
  • A baking tray (8 inch x 8 inch) lined with greaseproof paper.

Place the first four ingredients into a bowl and mix with a wooden spoon until well combined. Then stir in the rest of the ingredients and mix until all combined. Pour your mixture into a lined baking tray and place into the fridge for a few hours to set. Once the slice is firm cut into desired sized pieces – drizzle with vegan chocolate and coconut to make it look fancy if you like!

Crunchy chocolate granola

This granola is so delicious – you won’t stop eating it! I have it with fruit – yoghurt – ice-cream. It is oil free and gluten free, I find too much gluten in my diet upsets my tummy. So this recipe is perfect especially if in one day I sprinkle it on top of my breakfast, dessert and my an afternoon snack – somedays I can’t get enough (haha…). It also satisfies my sweet tooth too!

Firstly line a baking tray with some greased proof paper and preheat your oven to 155-160 degrees (fan-forced).

To begin with place in a bowl

  • 2 cups puffed rice
  • 1 cup sunflower seeds
  • 1 cup pumpkin seeds
  • 1 cup raw buckwheat
  • 1 cup coconut flakes
  • 3/4 cup cacao powder
  • 2 heaped teaspoons cinnamon
  • 2 tablespoons tapioca flour
  • 3 tablespoons flaxseed meal

Mix together well then add in

  • 3/4 cup rice malt syrup
  • 3 tablespoons date syrup

Combine all ingredients together. This will take a little time…if you have a little dry mixture don’t worry it will combine later on. Now place on the baking tray and put in the oven for 15minutes. Take out your granola and give it a really good mix around – making sure all ingredients are now well combined. Place back in oven for another 15 minutes. Take out of the oven and mix around again before placing back in for the last 15 minutes. Take out your granola and let it cool down for around 15-20 minutes before breaking up into pieces.

Watch the cute video my daughter put together for me as I was making the Granola.

She is only 11 years old and amazes me everyday….she is my IT specialist haha!

Crunchy Chocolate Granola – Gluten-Free and Oil Free

Enjoy this granola with anything you like – smoothies, breakfast bowls, fruit & yoghurt or with my chocolate quinoa (see my previous recipe).

It is also lovely as a gift for some one in a glass jar!

Enjoy your day

Amanda xx

spiced Chocolate Quinoa pudding

Do you enjoy chocolate for breakfast? When I gave these to my friends at our local school market to try they said “really, chocolate this time of the morning?” From then on they were spreading the word and this became a favourite for many of our customers. I love it anytime of the day!

Quinoa is a great alternative to oats, it has a nutty texture and is gluten-free. With loads of beneficial nutrients including protein, fibre and Vitamin B, quinoa is definitely an essential food in my diet.

For this recipe you will need the following ingredients

  • 1 tin coconut cream (425g)
  • 4 tablespoons cacao
  • 2 tablespoons coconut sugar/maple syrup
  • 1 tablespoon date syrup
  • 1 aniseed crushed
  • 1 teaspoon cinnamon
  • 1 cup quinoa

All you need to do is…..

Place on ingredients in a saucepan and stir until combined. Place on the stove on a medium heat and gently bring to the boil. Reduce the heat and simmer for around 20 minutes until the liquid is mostly absorbed. Make sure you stir the chocolate quinoa a few times, to stop it sticking to the bottom! Take the saucepan off the heat and cover with a lid for 10 minutes. Now add some plant-based milk to the consistency you like.

I sometimes like it really running – like a porridge. And sometimes I like it it firm with yoghurt or ice cream with fruit and nuts. The chocolate quinoa will keep for a week in the fridge, in an airtight container. It will be firm when it is cold so I just add a little boiling water to soften the mixture.

I hope you enjoy this delicious and nutritious treat. Make sure you pop over to my Instagram @socialsweetseeds or leave a comment here to let me know which pudding you would prefer

  • Peanut Butter Caramel Banana OR
  • Berries & Chocolate