2 Quick & Easy Treat Recipes You Can Make In Under 30 Minutes
On the hunt for a quick and easy dessert recipe to impress your visiting in-laws this weekend? These delicious snack recipes are quick, simple but will see you winning all the brownie points.
The awarding-winning plant based drinks brand Plenish has shared with us some incredible baked bite recipes that are so easy you can make them on your lunch break.
Blueberry Oaty Slice
This is an ‘oat-ily’ delicious recipe for some moist blueberry slices. They are perfect for an afternoon snack to keep you going through a long working day. So simple and easy to make, you’d be foolish not to add this recipe to your weekly bakes.
Makes 24
INGREDIENTS
- 200g Plain flour
- 80g Coconut sugar
- 1tsp Gluten free baking powder
- 1/2tsp Bicarbonate of soda
- 1tbsp Ground flax
- 130ml Plenish oat milk
- 1/4cup Coconut Collaborative oat yoghurt
- 35ml Extra virgin coconut oil
- 60ml Maple syrup
- 1/2tsp Apple cider vinegar
- 2tsp Vanilla extract
- 60g Fresh blueberries
Method
- Preheat the oven to 355F/180C/160 fan.
- Place the flax and 20ml of oat milk in a small bowl. Stir to combine and leave to rest for 5 minutes.
- Toss the blueberries in a little of the flour. This will help prevent the blueberries bleeding too much.
- Add all the remaining dry ingredients (except the blueberries) to a mixing bowl. Stir to combine with a spatula. Add the wet and stir until it forms a smooth batter. Stir through 40g of blueberries.
- Pour the batter into a 25x17x2.5cm baking tray lined with grease proof paper and add the remaining 20g of blueberries to the top.
- Bake for about 25-30 minutes, or until golden and you can insert and remove a skewer without crumbs sticking. Leave to cool in the tray for 10 minutes then lift onto a wire wrack to fully cool.
- Slice into 24 squares.
Carrot Cake Bake Bites
Who doesn’t love Carrot Cake? This vegetable fuelled cake is always a favourite and this recipe is particularly filling and flavoursome.
Serves 8
INGREDIENTS
- 200g plain white flour
- 100g coconut sugar
- 100g dates (approx. 5 dates)
- 1 tbsp baking powder
- 1/2 tsp baking soda
- 2 tsp cinnamon
- 2 tsp ginger
- 1/2 tsp nutmeg
- 110g carrots, grated
- 40g walnuts, chopped
- 40g raisins
Wet
- 170ml Plenish coconut milk
- 80ml coconut oil or vegan butter, melted
- 1/2 tbsp apple cider vinegar
- 1 tsp vanilla extract
Coconut Yoghurt Frosting
- 150g vegan cream cheese
- 75g Coconut Collaborative coconut yoghurt
- 2 – 3 tbsp maple syrup, to taste (plus a little for drizzling)
- 25g walnuts, chopped
METHOD
- Preheat the oven to 180C / 160 fan.
- Line 25 x 17 x 2.5 cm baking tray with greaseproof paper.
- Soak the dates in boiling water for 3 – 5 minutes to soften. Drain, remove the stones and then chop.
- Mix all the dry ingredients together in a mixing bowl.
- Add the wet, including the dates, and using a spatula, mix until combined.
- Spoon the batter into your baking tray and smooth with a spatula. Bake for 25 minutes, or until you can insert and remove a skewer without crumbs sticking. Allow to cool in the tray for 10 minutes before transferring to a wire wrack to fully cool.
- Meanwhile make the frosting. Place everything in a mixing bowl and whip with a hand balloon whisk to combine. Taste and adjust the sweetness to taste.
- Add the frosting to the tray bake with a spatula and top with walnuts and an optional maple drizzle. Cut into 8 slices and serve.
RECIPE COURTESY OF PLENISH | www.plenishdrinks.com
