Bo's Kitchen

Plant based recipes made with love

sugar free

Matcha and blackberry curd tarts

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matcha and blackberry curd tarts gluten free vegan

These matcha and blackberry curd tarts may just be my favourite recipe yet. Simple, sweet and light, they make the most wonderful dessert or snack. These babies are vegan, gluten and refined sugar free and very almost raw. The flavour combination is something else, I promise you will love them!…

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Clementine sesame raw cookies

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Clementine and sesame raw cookies

Hey babes! I’m sorry for being away a lot lately, life has been pretty hectic this month and the days are so short my time for photography is very limited (I should probably get an artificial light but I’m too stubborn). I’m back with this wonderfully easy raw cookie recipe though- full of festive ingredients to get you in the Christmas spirit. There’s something about cinnamon, nutmeg and ginger that makes my heart happy, they smell truly magical together.

Sweet, citrusy, delicately spiced and full of vitamins, they’ll help to keep you snacking healthy this Christmas. They’re vegan, refined sugar free and no bake- meaning less washing up and minimal prep time (less than 10 minutes). They’d be a great cookie to make with little ones too.

I can’t believe this year is almost over. What a year it has been. I could never have predicted just quite how unpredictable it could be. It’s been a rollercoaster in every way possible but thankfully I’m ending it on a huge high and I’m so grateful to the universe for everything it has thrown my way.

I’ve learnt that sometimes bad things need to happen so you can see things as they really are. And it’s far better to have your eyes wide open than be blinded to the truth, however painful it may be. I’m ending the year on a massive high with somebody I truly love and everything feels like it is going to plan for the first time in my life!

Fortunately my new man has taken to this whole vegan malarky like a fish to water, so I have an excuse to make loads of food again. The whole raw cookie thing was completely unchartered territory for him, so I knew I had to create something extra sweet and delicious to make a good first impression (the green smoothies are still too ‘funky’ for him at the mo hehe). These babies hit the spot for sure, although he didn’t get to enjoy that many as I wolfed them down in less than two days. I’d love to know if you try these, either leave a comment below or please take a pic and tag me on Instagram – @bos.kitchen, it would make my day!

Stay warm and nourished, sending you a big hug and an even bigger bag of cookies.

xx

 

Clementine sesame raw cookies (makes about 16 small cookies, or 12 big ones)

  • 1 cup oats
  • 1 cup cashews
  • 1/2 cup walnuts
  • 1/2 cup sesame seeds
  • 1/4 tsp himalayan pink salt
  • 1 tsp cinnamon
  • 1/2 tsp ginger
  • 1/4 tsp nutmeg
  • 1/4 cup agave/maple syrup
  • 1/4 cup melted cacao butter
  • 1 tsp vanilla extract
  • 1 clementine, juice and rind
  • 1/4 cup dairy free choc chips
  • 1/4 cup dried cranberries/sour cherries other dried fruit
  1. Add oats, cashews, walnuts and 1/4 cup of the sesame seeds to a food processor and grind to a flour.
  2. Add salt, cinnamon, ginger and nutmeg to the blender and pulse briefly to combine.
  3. Tip dry ingredients into a bowl and stir through the clementine juice, agave syrup, melted cacao butter and vanilla until the dough comes together. It should be very moist and smell awesome (feel free to taste test at this point)!
  4. Now stir through the choc chips,  1/4 cup sesame seeds and cranberries. Shape into little balls and flatten into a cookie shape. Sprinkle with extra sesame seeds and clementine rind. Eat right away, or pop them in the fridge to firm up. Keep in the fridge for up to 4 days in an airtight container.

Jammie Dodgers

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jammie dodger with strawberry and plum chia jam

Jammie Dodgers, Bo’s Kitchen style. Jammie Dodgers hail from the UK and consist of a sticky, mega sweet jam sandwiched between two shortbread cookies. These traditional biscuits used to be vegan, but as with most accidentally vegan snacks, they decided to put an animal product back in the mix for no apparent reason, so I had to make my own.

This simple cookie recipe surprised me with how delicious it was, considering it only has five ingredients! The jam is a chia jam with strawberry and plum, if you have any left over it tastes great on toast or on top of oatmeal. They keep really well in the fridge, as the coconut oil helps to keep them firm. They’re made with coconut sugar and coconut oil, far healthier than their sugar laden, non vegan cookie twin. Of course I’ve made this vegan and E number free! I made these with spelt flour, but I’m sure you could use a gluten free flour too. I may give them a whirl with buckwheat flour next.I’ve eaten most of this batch to myself so I know they must be good! I’d love to hear how you get on if you try this recipe, I’m already preparing for my second batch tomorrow…

Recipe

Cookie

  • 200g coconut oil, melted
  • 130g coconut sugar
  • 1 flax egg (1 tbsp ground flaxseed mixed with 3 tbsp water)
  • 2 tsp vanilla extract
  • 350g spelt flour

Strawberry and plum chia jam

  • 1 cup strawberries, chopped
  • 4 fresh plums, pitted and chopped
  • 3 tbsp Organic Burst chia seeds
  • 2 tbsp maple syrup/agave syrup
  • 1/4 cup water
  1. Preheat your oven to 180°c and line two baking sheets with greaseproof paper.
  2. Make your chia jam by adding all jam ingredients to a small saucepan and bringing to a boil. Turn the heat down and simmer for around 30 minutes until jammy, stirring every now and then. Add a little more water if you need to.
  3. To make the cookie dough, mix coconut oil and coconut sugar in a large bowl with a wooden spoon. Then add flax egg and vanilla extract. Mix until combined.
  4. Add the spelt flour, using your spoon at first and then your hands,  to make sure it all comes together as a dough.
  5. Leave dough to chill for 15 minutes in the fridge. Make sure your chia jam is set aside to cool. Sprinkle a little spelt flour on your work surface and roll the dough out to about 5mm thick. Cut out your dough using one round cookie cutter and one heart cutter. Cut out as many cookie shapes as possible and use the heart cutter for half of them.
  6. Use a spatula to carefully lay the cookies on your prepared baking sheets and bake for 10-12 minutes, until cookies are lightly coloured, but not brown at the edges (they will firm as they cool). Leave to cool completely on a cooling rack.
  7. Using a teaspoon, dollop a heaping spoon of jam on your cookie and gently press the heart shape cookie on top. Sprinkle with a tiny amount of icing sugar if serving immediately, or keep in the fridge to enjoy later.

Strawberry kiwi slushie

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strawberry kiwi slushy with wheatgrass and superfoods in a glass with a glass straw and mint and cucumber

 

 

Strawberry kiwi slushie

Recipe –
1 handful of frozen strawberries
2 handfuls of ice
2 kiwis
half a cucumber
1. Blend strawberries, 1 cup of ice and the baobab together in your blender. Add a little water to get it going, you want it very thick but just pourable.
2. Pour into your glass and tilt to the side so it sits on half the glass. Place in the freezer at the same angle, while you make your green smoothie.
3. Rinse out blender briefly with water. Add kiwis, cucumber, 1 cup of ice and wheatgrass and blend until the same texture as your strawberry smoothie, adding water as needed.
4. Carefully remove your glass from the freezer and slowly pour in the kiwi smoothie. Garnish with fruit and enjoy in the sunshine!