a chatty catch up | vlogging like we're on FaceTime...Vlog 163

a chatty catch up, where I've been, what we have been doing and of course, of course we can't go without including desserts, can we? #Hutterite #summer Brownies 3 ripe bananas (around 300 g) 200g greek yogurt 3/4 cup 2 tsp vanilla extract 80g Coconut Sugar 60g oat flour (blended oats) 90g cocoa powder 1/2 tsp salt 80g dark chocolate 40g walnuts Directions: Preheat oven to 180/350 F mash banana, then add yogurt, vanilla & sugar mix until combined. add oat flour, cocoa powder, mix well fold in chocolate chips and walnuts, bake for 25 - 30 minutes. Vegan Cheesecake Bars: BASE: 1 cup (250 mL) raw hazelnuts 1 cup (250 mL) Medjool dates, pitted 1/4 cup (60 mL) unsweetened shredded coconut 1/4 tsp (1 mL) sea salt VEGAN CHEESECAKE LAYER 1 1/2 cups (350 mL) raw cashews 11/4 cups (310 mL) blackberries, divided 3/4 cup (180 mL) full-fat coconut milk, the creamiest top of the can 1/2 cup (125 mL) lemon juice 1/3 cup (80 mL) maple syrup 4 Tbsp (60 mL) melted coconut oil, cooled Directions: Quick-soak cashews: bring 2 1/2 cups (625 mL) water to boil in medium saucepan. When boiling, add cashews, cover with lid, and turn off heat. Let soak for 30 minutes and then rinse with cold water. Preheat oven to 350 F (180 C). Place hazelnuts on parchment paper-lined baking sheet and roast in preheated oven for 10 to 15 minutes, stirring halfway through, until golden brown and fragrant. Set aside to cool. As hazelnut skins are often bitter, when cooled, place toasted hazelnuts in clean dish towel and rub vigorously to remove skins. Line 8 x 8 in (16 x 16 cm) baking dish with parchment paper 8 in (16 cm) one way and 8 in (16 cm) the other way, leaving enough at the top to grab and remove cheesecake bars from dish when done. In food processor, pulse toasted hazelnuts until texture of finely chopped nuts. Add dates, coconut, and salt; pulse until well combined. Press hazelnut mixture into base of parchment paper-lined baking dish to make an even layer and set in freezer to firm up. for the filling: To high-speed blender, add soaked and rinsed cashews, 1/2 cup (125 mL) blackberries, coconut milk, lemon juice, maple syrup, and coconut oil. Blend until smooth. Pour onto base layer and top with remaining 3/4 cup (180 mL) blackberries. Freeze for 4 to 6 hours. Remove from freezer and let sit out for 10 to 15 minutes before pulling parchment up to remove cheesecake from baking dish. Cut into bars and store in sealed container in freezer. music: -Free Music for Videos 👉 Music by Lucas Hogg - Clean - https://thmatc.co/?l=5D035521 -Free Music for Videos 👉 Music by Marv Krown - back to work (intro edit) - https://thmatc.co/?l=C30AAEC7 -Free Music for Videos 👉 Music by STUDIO BEYOND - Japanese Girl Peace - https://thmatc.co/?l=A194F5D4