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

Creamy pumpkin & Pea pasta

You can never have too many pasta recipes! Comfort food is a blessing especially on cold rainy days or when you need something quick to quip up because the day is going too fast (I have these days quite often!). I usually roast off the veggies while making the girls afternoon snack and school lunches for the following day, then it’s already to put together for a yummy dinner. This recipe I go to often because it is a dish my whole family enjoys and I can change and add different veggies to the meal. I also use spelt pasta quite often – my kids love the flavour and texture! I like it because it is kinder to my tummy compared to wheat based pasta.

For this recipe you will need some cooked pumpkin and capsicum. Pre heat your oven to 180 degrees (fan-forced) and roast off 200g diced pumpkin in some water (you will a cup of cooked pumpkin). I pour about 1/3 cup of water with a little salt over the pumpkin, this makes it nice and soft. On another tray place 1 large red capsicum – de seed and remove the core, then cut into quarters. Sprinkle a little EVO and sea salt over the capsicum. The capsicum will need around 30 minutes and the pumpkin 40 -45 minutes. Just keep an eye on your veggies because all ovens can vary. Also turn your pumpkin over a couple of times to absorb and steam in the water. Once veggies are cooked let them cool down for 15 minutes.

Cook off a packet of pasta as per the directions, I used 250g of spelt pasta. Make sure you keep 1/2 cup of pasta water to the side then drain off remaining water.

You now need some yummy caramelised onion. In a fry pan cook of 1 small sliced onion – with a tablespoon of coconut/brown sugar. On a medium to low heat keep stirring the onion until it is soft – this should take around 5 minutes.

In a food processor place

  • 1 cup cooked pumpkin
  • 1/2 of the roasted capsicum (two quarters)
  • 1/2 cup pasta water
  • 1 clove garlic
  • 1 tablespoon cashew butter (substitute for fav nut butter)
  • 1 tablespoon of your favourite herb (dill, rosemary, chives)

Blend all the ingredients together for a few minutes then pour the mixture into the fry pan with the caramelised onion. On a medium heat mix the ingredients until you reach a gentle simmer. Turn down heat to low and add in the following –

  • 3/4 cup plant based cream (I used Oatly)
  • 1/2 cup baby peas
  • 1 tablespoon nutritional yeast
  • the other half of the roasted capsicum – sliced
  • a large handful of your favourite vegan grated cheese
  • salt and pepper to taste
  • cooked pasta

Stir through all ingredients until the sauce has covered all the pasta. You are now ready to enjoy some yummy nutritious comfort food! Please share your creations with me on Instagram or Facebook @socialsweetseeds

Thai inspired raw veggie rice salad.

It has been so muggy here at the moment, the summer weather is bringing moments of rain and then the sun comes back out and it gets so hot! Not complaining though I am so fortunate to live on the Gold Coast and I do prefer the warmer weather, longer days and more time to get creative with dinner ideas. With this sort of weather I love eating raw veggies with yummy dressings. At the moment I have been experimenting with Thai and Asian influenced ingredients to create some new dressings to top off my salads.

Thai Inspired Raw Veggie Rice Salad

What I love about this salad is that I used up all the bits and pieces I had in my veggie box (carrots, capsicum, broccoli, beans and cabbage). It was so quick, the longest part was waiting for the rice to cook and cool down! Also, I hate wasting food, in my house everyone knows that leftovers are used up either in another dish or for lunches the next day. It is important to not only think about different flavours but textures when creating dishes (something my dad taught me!). So I toasted up so coconut flakes, pumpkin and sunflower seeds to add a crunchy element to the salad which made it even more addictive with the Thai dressing!

You could also serve this up warm, which i did last night and it was really lovely with some roasted mushrooms (my fav!!) but would also be yummy with some pan-fried tofu. Anyway, I hope you all enjoy this new recipe and please give me a message and let me know what you enjoyed serving the salad with.

Amanda x

Ingredients and Method.

Dressing:

  • 2 cloves garlic
  • 1 tablespoon grated lemon rind
  • 1 tablespoon chives
  • 9g Galangal chopped in small pieces
  • 3 tablespoons tamari/soy sauce
  • 2 tablespoons maple syrup
  • 2 tablespoons cashew butter/nut butter
  • 1 teaspoon vegan fish sauce
  • pinch chilli (optional)
  • 8 tablespoons coconut cream/yoghurt (use the cream on the top if using coconut cream)
  • small piece of ginger chopped up

Place all ingredients in a food processor and blend until smooth and combined well. This dressing will go a little firm when refrigerated. So I used some to dip some veggies straight into it and the rest of the leftovers I just left it out of the fridge for around 30 minutes before adding more sauce on top! It really depends how much you want to add to your salad.

For the salad I placed 2 carrots, 1 capsicum, 250g beans, small head of broccoli and 1/4 of a cabbage in the food processor and pulsed it until the veggies where roughly chopped. Be carful not to pulse too much otherwise your veggies will go mushy! I then mixed the veggies through some brown basmati rice (1 cup of cooked rice, rinsed well and allow to cool down).

Now for the crunchy element! In a pan place

  • 1 cup coconut flakes
  • 1/2 cup of mixed sunflower and pumpkin seeds
  • 2 teaspoon coconut sugar

On a low heat keep mixing until the coconut and seeds are lightly toasted.

Now you are ready to place all the ingredients together. As I mentioned before I had a little sauce leftover so place half into the rice salad season with salt and pepper and taste. Now you can add in more or keep aside as a snack with raw veggies or with some avocado on rice crackers, yum!

Please share your creations with me on social media.

Have an amazing day x