10 Plant-based Baking Recipes

Breakfast, Snack and desserts

 THE CONSCIOUS
PLANT KITCHEN

TABLE OF CONTENT
Those 10 plant-based baking recipes have been created, photo-
graphed and styled by myself, Carine Claudepierre, author of the
plant-based food blog The Conscious Plant Kitchen.com
1. Caramelised cinnamon nuts
The easy plant-based recipes you’ll find here and on my blog are
inspired by our family story. My husband choose to live a conscious
2. Coconut overnight oats
life in 2016. He made the choice to eat plant-based food to be 3. Banana Spinach Oat Pancakes
good for the planet and the animals.
4. Chocolate Quinoa Granola
As a foodie, a mum and a loving wife, he inspired me to create easy
easyplant-based recipes that all the family can enjoy.
5. Raw chocolate avocado pie
6. Baked Stuffed Apples
Here I share with you to 10 of our favorite easy plant-based sweet
recipes from breakfast, snacks to desserts. 7. Chocolate Avocado Pudding
8. Raspberry Pecan Crisp
I hope you will enjoy them.
9. Coconut Beet Truffles
Your friend, 10. Instant Orange Creamsicle
Carine

© 2019 theconsciousplantkitchen.com All rights reserved.

No part of this publication may be
reproduced or stored in a retrieval system
or transmitted in any form or means,
electronic, photocopying or otherwise
without prior written permission.
The moral rights of the author and
contributing authors have been asserted.
The information contained within this
e-book publication are for informational
and inspirational purposes only.
www.theconsciousplantkitchen.com
carine@theconsciousplantkitchen.com
 THE CONSCIOUS THE CONSCIOUS
PLANT KITCHEN PLANT KITCHEN

CARAMELISED CINNAMON NUTS COCONUT OVERNIGHT OATS

13 0 G R A M S 15 M I N U T E S 3 SERVE 15 M I N U T E S

INGREDIENTS INGREDIENTS

• 1 tablespoon water • 110 g old-fashioned wholegrain oats (1 cup, 3¾ oz)

• 1 tablespoon liquid coconut oil • 350 ml coconut milk or milk of your choice (1⅓ cups, 12¾ oz)
• 2 tablespoons coconut sugar • 60 g desiccated coconut (½ cup, 2 oz)
• 130 g nuts, choose a mix of your favourite nuts such as hazelnuts, almonds, • 2 tablespoons brown rice malt syrup or agave syrup or maple syrup
cashews, macadamia (¾ cup, 4½ oz) • 1 tablespoon vanilla essence
• 1 teaspoon ground cinnamon •
• Chocolate Lava Sauce
• 60 ml coconut cream (¼ cup, 2¼ fl oz)
• 2 tablespoons brown rice malt syrup or agave syrup or maple syrup
• 3 tablespoons unsweetened cocoa powder

METHOD METHOD
1. Put all the porridge ingredients into a food processor with the ‘S’ blade attachment.
1. Cover a plate with baking paper and set aside. 2. Process on medium speed until all the oats has been pulsed — about 1–2 minutes. The texture will be creamy but still liquid. It will firm up
2. Warm the water, coconut oil and coconut sugar in a saucepan, over a medium heat. while standing in the refrigerator, becoming a more pudding-like consistency.
3. When bubbles start to form on the sides of the saucepan, add the nuts. 3. Transfer to a glass jar or bowl, cover with plastic wrap and place in the refrigerator overnight, or store in the fridge for up to 4 days.
4. Stir for 2 minutes until it starts to caramelise and coat the nuts. 4. The next day prepare the Chocolate Lava Sauce.
5. After 2 minutes, sprinkle with the cinnamon, giving it a good stir to combine. 5. Place the coconut cream and brown rice malt syrup into a small saucepan and heat over a medium heat for 40 seconds or until slightly
6. Remove from heat and transfer the caramelised nuts to the prepared plate. hot.
7. Cool to room temperature until the caramel has hardened, or place in the refrigerator for 5 minutes to accelerate the process. Do not 6. Whisk in the cocoa powder until well combined and smooth.
leave too long in the fridge or it will soften the nuts. 7. Drizzle the chocolate sauce onto the cold porridge and top with the fresh mango slices, mint leaves, fresh coconut meat and cocoa nibs
8. Store in a glass jar with a screw-top lid for up to 2–4 days in the pantry. (or dark chocolate chunks).
8. Tip: When preparing the porridge, replace the 2 tablespoons of liquid sweetener with one tablespoon of stevia powder. You can also use
cocoa nibs as a topping instead of dark chocolate.

Nuts are one of the healthiest snacks on earth, packed with heart-friendly fat, protein and fibre. While
it is always better to eat nuts raw without any coating, these caramelised cinnamon nuts are a nutritious
snack which also fixes a sweet craving.
Overnight porridge is my favourite breakfast because you do not have to prepare anything in the
morning. You can simply make a batch at the weekend and it will last in the refrigerator for up to 4 days.
 THE CONSCIOUS THE CONSCIOUS
PLANT KITCHEN PLANT KITCHEN

BANANA SPINACH OAT PANCAKES CHOCOLATE QUINOA GRANOLA

SERVE 6 20 MINUTES 1 J A R , 550 G R A M S 30 MINUTES

INGREDIENTS INGREDIENTS

• 250 ml almond milk or milk of your choice (1 cup, 9 fl oz) • 180 g wholegrain rolled oats (1¾ cups, 6¼ oz)
• 1 medium-sized banana • 150 g uncooked quinoa (white or red) (2/3 cup, 5 oz)
• 200 g oat flour (or oat bran) (1⅔ cups) • 100 g raw almonds (2/3 cup, 3½ oz)
• 1 tablespoon vanilla essence • 50 g raw cashews (1/3 cup, 1¾ oz)
• 2 tablespoons brown rice malt syrup, or maple syrup or agave syrup • 2 tablespoons unsweetened cocoa powder
• 30 g fresh spinach leaves, washed and chopped (1 cup,1 oz) • 60 ml liquid coconut oil (¼ cup, 2¼ fl oz)
• 1 tablespoon olive oil or oil of your choice to grease the pan • 3 tablespoons maple syrup or liquid sweetener of your choice
• grated zest of 1 orange
• 5 tablespoons cocoa nibs, or home-made dark chocolate drops or dark choc-
olate chunk 85% cocoa

METHOD METHOD
1. Preheat the oven to 120°C (250°F), fan-forced.
1. Put the almond milk, banana, oat bran, vanilla essence and sweetener into a food processor.
2. In a large mixing bowl, combine the rolled oats, uncooked quinoa, raw almonds, raw cashews and unsweetened cocoa powder.
2. Wash and roughly chop the spinach leaves. Gently squeeze to remove the extra water and place into the food processor.
3. In small saucepan, warmthe coconut oil and maple syrup over a low heat until combined— about 30 seconds to 1 minute.
3. Process until it forms a pancake batter, slightly thick and firm but still liquid enough to pour easily.
4. Pour this oil-syrup mixture onto the dry ingredients and rub it into the the granola well, using your hands
4. Heat a crepe pan or heavy-based frying pan over a medium–low heat.
5. Transfer the granola onto a baking tray and bake for 30 minutes until fragrant and a light golden brown.
5. Lightly grease the pan using a a paper towel covered with vegetable oil.
6. While the granola is in the oven, wash an orange and grate the zest.
6. Scoop the batter using an ice cream scoop maker as a measurement.
7. Remove the granola from the oven and let it cool completely on the baking tray until crispy.
7. Pour approx. ¼ cup of the batter onto the hot greased crepe pan.
8. When the granola is cool enough –to handle, add the grated orange zest and cocoa nibs (or home-made dark chocolate drops).
8. Using a tablespoon, flatten the batter using a circular motion to create a perfect round pancake.
9. Use your hands to rub all the ingredients through the granola until well combined. The flavour of the orange zest will quickly spread
9. Cook about 2–3 minutes or until the batter is cooked around the edges, then flip over with a spatula, and cook on the over side for
through the granola and it will get stronger after it has been stored few hours in a glass jar with a screw top.
another minute.
10. Store the granola in your pantry in an airtight glass jar for up to 6 weeks.
10. Tip: Simply serve the warm pancakes in a stack topped with extra banana slices or berries and drizzled with extra maple syrup or agave
11. Simply serve with cold almond milk of your choice
syrup.
12. Tip: For those with a really sweet tooth, you can enhance the sweetness of your granola breakfast bowl by adding 1 teaspoon of liquid
sweetener or stevia powder into your bowl.

If you are tired of eating porridge each morning try this pancake recipe using your regular porridge ingre-
dients while also adding some veggie to your morning. These lovely green pancakes are simply made of
oats, spinach and banana and will really boost your protein and fibre level for the day.
Quinoa is a gluten-free, wheat-free grain also known as ‘the super grain of the future’ for its amazing
nutritional properties. It is very protein-rich and contains twice as much fibre as any other grain, which
makes it great for kick-starting your day
 THE CONSCIOUS THE CONSCIOUS
PLANT KITCHEN PLANT KITCHEN

RAW CHOCOLATE AVOCADO PIE SPICY BAKED STUFFED APPLES

SERVE 6 20 MINUTES 4 APPLES 30 MINUTES

INGREDIENTS INGREDIENTS
• Pastry crust
• 110 g almond meal (1 cup, 3¾ oz) • 4 medium-sized Gala apples or apple of your choice
• 2 tablespoons unsweetened cocoa powder • 2 tablespoons chopped hazelnuts, with their skins on
• 3 tablespoons rice malt or liquid sweetener of your choice • 1 tablespoon chopped unblanched almonds
• 3 tablespoons liquid coconut oil • 2 tablespoons chopped walnuts
• 2 tablespoons almond butter or nut butter of your choice • 4 small dried apricots, finely diced
• • 1 teaspoon orange zest
• Filling • ½ teaspoon ground cinnamon
• 1 large avocado • 1 teaspoon coconut oil (¼ teaspoon for each apple)
• 65 ml coconut cream (¼ cup, 2¼ fl oz) • 1 teaspoon maple syrup or liquid sweetener of your choice (¼ teaspoon for
• 1 small banana or half medium-sized banana each apple)
• 1 tablespoon maple syrup or 1 teaspoon stevia powder, optional, adjust the • 60 ml water (¼ cup, 2¼ fl oz)
METHOD sweetness according to taste METHOD
1. Place a sheet of baking paper about 30 cm long (11¾ in) onto a baking tray or cutting board. Set aside. 1. Preheat the oven to 140°C (280°F), fan-forced.
2. In the bowl of a food processor with the ‘S’ blade attachment, add all the crust ingredients and process for 1–2 minutes on high speed 2. Wash then dry the apples with a clean tea towel or absorbent paper.
until all the ingredients come together and form a ball. 3. Use a sharp knife to core the apples, by cutting out the stem area, then scoop out the seeds using a teaspoon. Leave 1 cm at the bottom
3. Transfer the dough onto the baking paper and place a layer of cling wrap on the top to make the rolling process easier and avoid the of each apple.
dough sticking to the rolling pin. 4. Place the apples in an oven-proof baking dish. Add the water and set aside.
4. Roll the dough until it is thin enough to line a 20 cm (7¾ in) diameter pie dish. The dough is very soft and malleable like playdough, so 5. Place the prepared nuts and apricots in a mixing bowl. Add the grated orange zest and ground cinnamon and combine using a spoon or
use your fingers to shape the crust into a circle. your hands.
5. Place in the refrigerator while you prepare the sweet avocado cream. 6. Stuff this mixture into the apples, adding a ¼ teaspoon of maple syrup to each.
6. In a food processor with the ‘S’ blade attachment, add the avocado flesh, coconut cream and banana. Process on high speed for about 1 7. Top each apple with ¼ teaspoon of solid coconut oil.
minute or until it forms a creamy greenish mixture with no lumps. 8. Bake slowly for 1–1½ hours until the apple skins are wrinkled and cracked and the flesh is soft and oozing.
7. Taste the cream and adjust the sweetness, if desired, by adding some liquid sweetener or stevia powder. 9. Serve immediately.
8. Place the cream into a bowl and store in the refrigerator. 10. The baked apples can be stored in the refrigerator for up to 2 days. You can then eat them cold or slightly rewarmed in the microwave for
9. Prepare the strawberries: wash them under cold water and using a sharp knife, discard the stem. 1–2 minutes.
10. Pat the strawberries dry with a clean tea towel or absorbent paper and slice them thinly, lengthwise. 11. Tip: It’s always best to use a sweet apple variety for this recipe as they tend to caramelise better than acid apples like Granny Smith. The
11. Set aside on a plate. best varieties are Gala, Pink Lady or Braeburn.
12. Remove the crust from the refrigerator and using a spatula, spread the sweet avocado cream on the top of the crust leaving about 1 cm
(⅓ in) on the side of the crust with no avocado cream.
13. Place the strawberries slices evenly over the cream and sprinkle some cocoa nibs over to decorate. The slow cooking needed for these baked apples caramelises and crisps the skin while also softening
14. Store in the refrigerator for 1 hour to firm up the crust before serving. the apple flesh perfectly into a smooth compote. The filling, made of a trio of nuts, dried apricots and
15. Store up to 2 days in the fridge.
orange zest, add crunchiness and a spicy flavour to this simple dessert.

This is a beautiful, healthy summer fruit tart filled with a fresh, sweet and creamy avocado cream lightly
sweetened with a tiny bit of banana. The crust is very soft and chewy with a strong cocoa flavour that mar-
ries very well with fresh strawberries.
 THE CONSCIOUS THE CONSCIOUS
PLANT KITCHEN PLANT KITCHEN

CHOCOLATE AVOCADO PUDDING RASPBERRY PECAN CRISP

SERVE 4 20 MINUTES 4 SERVE 30 MINUTES

INGREDIENTS INGREDIENTS
• 4–6 whole Medjool dates, pitted (adjust for taste) or 2 tablespoons stevia
powder • 240 g frozen raspberries (2 cups, 8¼ oz)
• 1 ripe avocado flesh, about 145 g (½ cup, 5 oz) • 2 tablespoons coconut oil
• 300 ml can coconut cream (1¼ cups, 11 fl oz) • 2 tablespoons brown rice malt syrup
• 40 g unsweetened cocoa powder (¼ cup, 1⅓oz) • 3 tablespoons shredded coconut
• 1 tablespoon vanilla essence • 2 tablespoons chia seeds
• 1 tablespoon roasted pistachios (or sunflower seeds if nut-free) crushed — to • 4 tablespoons pecans, chopped (60 g, 2 oz)
decorate (optional) • ½ teaspoon ground cinnamon

METHOD METHOD
1. Put the dates into a mixing bowl and cover with lukewarm water. Soak for 10 minutes. Drain. 1. Preheat the oven to 180°C (375°F).
2. Meanwhile cut the avocado in half, remove the stone and scoop out the flesh with a spoon. 2. Divide the frozen raspberries between 4 oven-proof ramekins. Set aside.
3. Place the avocado flesh into a food processor with the ‘S’ blade attachment. 3. In a small saucepan, warm the coconut oil and brown rice malt syrup over a medium heat until liquid. Set aside.
4. Add the coconut cream, unsweetened cocoa powder, vanilla essence and soaked dates. 4. In a medium-sized mixing bowl, add all the rest of the ingredients. Stir in the coconut oil until it coats all the ingredients.
5. Process until creamy and smooth. If necessary, stop the food processor every 30 seconds, scrape down the sides of the bowl to make 5. Divide the mixture between the 4 ramekins, spreading it evenly on the top of the raspberries.
sure that all the ingredients are well combined and process again. 6. Bake for 15–20 minutes or until the top is slightly golden brown and the raspberries are hot and bubbling.
6. Transfer the chocolate cream to 4 dessert bowls or a single dish and refrigerate for at least 1 hour.
7. Serve with crushed roasted pistachios or crushed sunflower seeds.
8. Tip: For a more decadent dessert, simply top the Chocolate Pot de Crème with fresh raspberries and whipped coconut cream.

Raspberries are one of my favourite fruits because they are very low in natural sugar — only 5 g per100
g — and have very few calories. When baked, they get soft and juicy and release all their delicious
flavour. This raspberry chia and pecan crisp has a juicy, warm raspberry layer topped with a crunchy
chia seed and pecan crumble. It’s quick and easy to prepare and can be enjoyed hot or warm, and even
better topped with some fresh coconut yoghurt.
What I love most about this recipe is the surprising thick, creamy texture of the avocado and the strong
chocolate flavour. It’s a very guilt-free dessert to enjoy while also getting some of your daily veggie quota.
 THE CONSCIOUS THE CONSCIOUS
PLANT KITCHEN PLANT KITCHEN

RAW COCONUT BEET TRUFFLES INSTANT ORANGE CREAMSICLE

SERVE 4 20 MINUTES 4 SERVE 10 M I N U T E S

INGREDIENTS INGREDIENTS
• 200 g desiccated coconut (1⅔ cups 7 oz)
• 110 g almond meal (1 cup, 3¾ oz) • 3–4 large frozen peeled oranges, cut into chunks (450 g, 15⅓oz)
• 3 tablespoons beetroot juice (from canned, vacuum-packed or fresh beet- • 250 ml coconut cream or cream of your choice (1 cup, 9 fl oz)
root) • 60 ml almond milk (¼ cup, 2¼ fl z)
• 80 ml liquid coconut oil (⅓cup, 3 fl oz) • 2 tablespoons stevia powder or 4 tablespoons maple syrup
• 60 ml brown rice malt syrup or liquid sweetener of your choice (¼ cup, 2¼ fl
oz)
• 1 small beetroot (about the size of a lime), canned, vacuum-packed or cooked,
(60 g, 2 oz)
• 1 teaspoon vanilla essence
• To decorate
• 30 g desiccated coconut (¼ cup, 1 oz)
METHOD METHOD
1. The day before, peel the oranges and cut into thumb-sized pieces.
1. In a food processor with the ‘S’ blade attachment, add all the ingredients and process on medium speed for 2–3 minutes until it comes
2. Place them in an airtight container and-freeze overnight.
together as a consistent dough. It should form a pinkish dough ball with no lumps of beetroot.
3. Place all the ingredients in your food processor with the ‘S’ blade attachment. Process until the ingredients form a smooth orange ice
2. Put the extra desiccated coconut into a bowl and set aside.
cream.
3. Divide the dough into 12 portions and shape into the truffles rolling it between your palms.
4. Eat immediately.
4. When the truffles are firm, roll them in the extra desiccated coconut until well coated.
5. Store any left-over ice cream in a sealed container in the freezer.
5. Place all the truffles onto a plate and refrigerate for 1–2 hours or until firmer. You can also enjoy them straightaway but the texture will
be softer and more moist.
6. Store in the refrigerator in an airtight container up to 1 week.
7. Tip: If you do not have beetroot juice on hand you can use any kind of juice or flavoured water. Others that work well are orange juice,
orange blossom water, rose water or simply water coloured with few drops of natural pink colour.

Raspberries are one of my favourite fruits because they are very low in natural sugar — only 5 g per100
g — and have very few calories. When baked, they get soft and juicy and release all their delicious
flavour. This raspberry chia and pecan crisp has a juicy, warm raspberry layer topped with a crunchy
chia seed and pecan crumble. It’s quick and easy to prepare and can be enjoyed hot or warm, and even
better topped with some fresh coconut yoghurt.
These melt-in-your-mouth almond, coconut and beetroot truffles are super-moist and are the perfect
treat to offer on Valentine’s Day or even for at Christmas. The juice from the beetroot gives them a lovely
fresh, sweet taste and a delightful and natural pink colour — no artificial colours here!