Amy Le 🌱
healthy vegan recipes, especially desserts made healthier! australia 🔅recipes:

Gingerbread Cinnamon Rolls with Eggnog Glaze

in partnership with Bob's Red Mill
My Recipes
Creamy Peppermint Patty
Hi guys! How was your weekend? Spent mine pretty much relaxing, and eating good food. Saturday night my husband and I made dumplings 😍 and Sunday I cooked a big breakfast for brunch 😋 I'll add a photo in my story if you'd like to check it out. Hope you had a good one! CREAMY PEPPERMINT PATTY RECIPE is in my previous post ✔️ (ate the last 2 today 😬).
Vegan Lemon Curd Tart
🍋 LEMON CURD TART recipe! For those who wanted the LEMON CURD recipe - it's below. (I've added coconut oil for the purpose of the filling setting properly. If you use the curd for other purposes I imagine that you wouldn't want to include the coconut oil so it doesn't set as much). You can add more sweetener to the tart shell / curd if you prefer it more on the sweeter side. Enjoy! CRUST: 1 1/2 cups oats 1 1/2 cups almond meal 1/4 cup vegan butter (I use nuttelex) 1 tbsp coconut sugar 1/8 tsp salt Preheat oven to 180C and lightly butter a 25cm round tart pan. Add your oats to a high speed blender or food processor, and mix until it forms a flour. Add almond meal, sugar and salt. Pulse a couple of times to combine them with the oat flour. Add butter by small spoonfuls, and pulse until it forms a dough. It should stay together if pressed between your fingers. Press the dough into a tart pan. Using a fork, prick several times around the base of the tart shell. Bake for 12-14 minutes. It will still be lightly coloured. Let cool. LEMON CURD FILLING Makes about 1 1/2 cups. For the filling of the tart, you will need a double batch (double batch makes 3 cups) 1/2 cup lemon juice (about 2 lemons) 2 tbsp cornflour 1/4 cup rice malt syrup 2 tbsp coconut oil zest of 1 lemon 1 cup canned coconut milk Pour the lemon juice into a medium pot. Add cornflour and whisk well to combine. Turn the heat on low to medium. Add rice malt syrup, coconut oil and zest. Stir frequently, making sure to scrape the bottom so it doesn't stick. (I like to use one of those heat resistant rubber spatulas). Once it starts to thicken, add the coconut milk. Again, stir frequently until it starts to thicken again and reaches a curd consistency. Let cool slightly before pouring into the tart shell. Set for at least 2 1/2 - 3 hours. Leave overnight for a firmer texture as above. (If using the lemon curd as is, you can enjoy right away). Topped with strawberries and some melted rice malt syrup. #amylecreations
Here it is! The recipe for my version of the LAMINGTON ☺️ Makes 16 squares DRY INGREDIENTS: 1 1/2 cup oat flour 1 1/2 cup almond meal 1/3 cup sugar of your choice (I used raw cane sugar) 2 tsp baking powder 1/8 tsp salt WET INGREDIENTS: 1 cup unsweetened almond milk 1 tbsp apple cider vinegar 1/3 cup coconut oil, melted but not hot 2 tsp vanilla bean paste Preheat oven to 180C. Line a 20cm by 20cm baking pan with baking paper. Whisk almond milk and vinegar together into a medium bowl. You will notice it curdle, this is normal. Set aside for 5 minutes. Meanwhile combine all the dry ingredients into a large bowl. Add coconut oil and vanilla bean paste to the almond milk and vinegar. Combine well before adding it to your dry ingredients. Mix until just combined. Pour into your cake pan and bake for 25 minutes or until a cake tester comes up clean. Let cool slightly in the pan before transferring to a cooling rack, to cool completely. Slice carefully into 16 squares. CHOCOLATE & COCONUT COATING: 1 1/2 cups desiccated coconut 1/2 cup coconut oil 1/4 cup rice malt syrup 1/3 cup cocoa or cacao powder (to have enough to be able to dip properly, they will be a little leftover) Lay a chopping board or plate with baking paper. This is where you'll place the lamingtons once they've been dipped in chocolate and coconut. Lay the desiccated coconut over a large plate or baking tray. Heat coconut oil and rice malt syrup into a small sauce over low heat, until just melted. Take off the heat and whisk in cocoa powder. Quickly pour into a bowl that makes it easy for dipping. Dip each square of cake into the chocolate sauce followed by covering it in a layer of coconut. You'll need to work quickly as the chocolate will thicken. I like to quickly dip half of the cakes into the chocolate sauce and then cover them all in coconut, before doing the remaining half. Place onto a plate or tray, and refrigerate until set. There will be some leftover chocolate sauce and coconut, I like to combine the this at the end to make some little 'coconut rough' chocolates, by pressing them into mould and refrigerating until set. #amylecreations
Curried Egg Sandwich
Curried 'egg' sandwiches! Yes please 🙋🏻 Recipe is dated 1st April on my feed 💛 I used all my cellular data by accident the other night by turning off my WI-FI at home, then continuing on watching too much YouTube opps 😬 Since I'm out, I turned it on quick to post, but I gotta go hehe 😬 Enjoy your day/night all! Previous post 👉🏼 Swirly smoothie bowl
Carrot And Lentil Soup With Roasted Chickpeas
Leftover carrots mixed with some pantry items plus the colder weather here equals to a Carrot and Lentil Soup creation. This is the thick and creamy type, but feel free to add more stock for a thinner consistency or coconut milk for extra creaminess.
Tomato Bruschetta With Garlic Cashew Cream

I grilled the bread with some olive oil, before layering with the garlic cashew cream (recipe below??) and yellow and red cherry tomatoes cut into small pieces, seasoned with salt and pepper, red onion, basil and balsamic vinegar.

Garlic Cashew Cream
makes about one cup.
1 cup raw cashews, soaked overnight then strained
1/2 cup water
3 garlic gloves (or to taste)
1 1/2 tsp of nutritional yeast
Salt and pepper

Blend all ingredients until smooth.
Magical Green Smoothie Bowl
Earlier this week Katie from @chocolatecoveredkatie posted my Green Smoothie bowl on her account So surreal! (Check my post 12 photos back if you'd like to know what's it in). The opportunities and connections that are made through @instagram just blows my mind. ...I may not even be married to my husband if it weren't for Facebook (which owns Instagram now) We met when we were 11, but when he moved interstate at 12 we lost contact, and I looked him up 12 years later on FB, and it all went from there. So even though I was never a big fan of social media before, I really have discovered that there are some truly beautiful corners to it - My husband, an amazing platform to share my passion and the connection it makes possible with all of you, from all over the world ? I have a lot to thank social media for. Would love to hear how social media has effected you! ☺️
Beetroot Chia Pudding With Cherry Chia Jam And Chocolate Date Sauce
Several different elements making up one messy pink parfait. There's Beetroot Chia Pudding, Buckwheat Smoothie with cherries, beetroot and banana, Cherry Chia Jam (my favourite chia jam yet) and the Chocolate Date sauce I'm obsessed with. I'll put the recipe for the last two below Oh and chocolate nicecream is in there too. It was supposed to be on top but it was a fail, so I replaced it with the buckwheat smoothie. I probably wouldn't have posted this normally, but I'm not letting my perfectionism get in the way as much lately. I just told myself it's not a big deal (and it really isn't) and I can only do my best in the moment.. No beating myself up prevailed, yayyy
Orange Cacao Bars
These Orange Cacao Bars are a perfect snack or dessert, they're chewy from the dates but crunchy from the buckwheat with the classic chocolate orange flavour 🍊👌🏼 1/4 cup raw buckwheat 1/2 cup coconut shreds 1/2 cup dates, pitted and chopped into small pieces 1/4 cup nuts, I used cashews and walnuts 1/4 cup sunflowers seeds 1/2 tbsp chia seeds zest of 1 orange 1/4 cup coconut oil 1 1/2 tbsp rice malt syrup (@pureharvest) 1/4 cup cacao powder Line a 10cm by 20cm pan with baking paper. Set aside. Heat a frying pan, adding buckwheat and coconut and cook for a couple minutes until lightly toasted. This part is optional, you also just add the ingredients they are. Add the toasted coconut and buckwheat into a bowl along with dates, seeds, nuts and orange zest. In the same saucepan as above heat the coconut oil and rice malt syrup until just melted. Take off and whisk in cacao powder. Add this chocolate mixture to the bowl of other ingredients and mix well. Pour mixture into the baking pan and flatten down evenly. Freeze for at least an hour or until set, before cutting into slices. I like to store mine in a container in the freezer, taking out one whenever I feel like, defrosting a few frosting a few minutes before eating.