Baking wunderkind

From the first time that I stumbled across Zainab and her creations, I was instantly in foodie love.  Apart from her photography skills, this girl can bake!  
Her creations are as delicious as they are beautiful and they inspire me to get my oven mitts out and get to it!

But baked treats aside, I was also intrigued. 
Who is the girl who makes all these elaborate and delightful goodies?
There's was only one way to find out and that was to ask her.
In today's blog post, I interview Zainab, the brains behind the recipes, the eye behind the lens, a true baking wonderkind!

Can you tell us a bit about yourself?

I'm a 16 year old vegan girl from Sydney, Australia who's in love with baking and photography. I started baking when I was 7-ish and discovered photography soon after I started my food blog (la gallette). I come from a Persian-Iraqi background I can can speak both Persian and Arabic (but not fluently)! I'm your total nerd! Maths is my drug of choice and I'm obsessed with it (weird I know!). I'm quite a shy person but once you get to know me, I'm all sorts of crazy!

What is your eating philosophy?

I believe in eating enjoyable healthy, nutritious foods, feeding your body what it needs but still maintaining a balance. Finding the balance is the key.

When and why did you decide to start eating this way? 

It's actually quite a long story, but I'll try to fast forward it up a bit...

I was never the healthy type. I was overweight when I was about 10 and I decided to go on a diet, the only thing is that I had no idea what I was doing. It was bad, I would eat half an apple a day for a period of 3 months. I was deteriorating, I became nauseous and tired. My body was giving up on me but I lost a total of 25kg. I went from overweight to underweight. I had a hard time with food, I viewed it as the enemy and shortly after I developed a bad relationship with food. I became bulimic and had body-image issues.  Eventually, I recovered and discovered the real meaning of health and healthy eating.

Have you noticed any difference since changing your eating philosophy (if any)?

I've become happier and healthier. Ever since I've opted for a vegan diet, I've noticed a jump in my step!

Have you met any barriers to eating this way, if so, how did you overcome them?

There aren't many barriers but the thing that slowed me down was definitely what others think. Being a vegan, of course caused some negative attention from friends and family but I overcame that.

What is your favourite dish to make?

Ooh, that's hard! But I'm going to have to go with a classic chocolate cake. I can't help myself when it comes to these babes!

What ingredients are a must-have for your fridge/pantry?

I have to have the vegan-baking essentials, like: 
Dates, coconut oil, brown sugar, oats, quinoa, almonds, green tea, bananas, chia seeds, natural peanut butter and a whole lot of fresh fruit and vegetables!

Juices or smoothies? What do you prefer and what combination?

Smoothies, for sure! Banana, pineapple, coconut with a bit of lime zest is my all time favourite. 

Sweet or savoury?

SWEET! Gimme all the sweet stuff in the world!

Can you share a fave recipe with us?

I have way too much favourite recipes, but I’m currently loving these triple coconut drizzle slices, they're really easy to make as well:

Ingredients

Coconut cake:
5 tbsp coconut oil, melted 
1/3 cup coconut palm sugar (or any other natural sugar)
400ml coconut milk
1 cup white spelt flour
1/2 tsp baking powder
1/2 tsp baking soda
1 cup desiccated coconut
2 tsp vanilla extract

Drizzle:
1 tbsp almond milk
1/2 cup icing sugar
chopped hazelnuts, pistachios and almond

Method

Preheat the oven to 180C. Line a square baking tin with grease proof paper.
In a large bowl, whisk together all the ingredients until combined and pour into the prepared tin, smoothing the batter all the way out to the sides. Bake for 30 minutes or until lightly golden. Cook before icing and sprinkling with chopped nuts of your choice.

If you could give someone new to this lifestyle a piece of advice, what would it be?

Treat your body with love, don't neglect it, feed it with nutritious fuel and most of all, don't give up! You deserve the best.


So there you have it, the gorgeous girl behind the lens and the oven mitts!
Please head over to Zainab's blog, La Gallette, apart from being a feast for the eyes, there's also a ton of delicious recipes that'll keep you busy.  
You can also find Zainab on Instagram: @lagalette 

Thanks Zainab for being so lovely in sharing your time and your recipes, you are a beautiful soul & I can't wait to try more of your yummies!

Peas, love and mungbeans

xxb

*All images provided by Zainab Alasadi and used with her permission

Anzac Biscuits with Homemade Nutella

My husband loves biscuits, and Anzac biscuits are one of his fave all time biscuit.  So I set out to make some vegan friendly Anzac cookies that still tasted good, with the right amount of crunch.

For those of you who are wondering what Anzac is, it's actually a public holiday for us Aussies, to commemorate and remember those who have died in military operations.

The Anzac biscuit was originally called 'soldier's biscuit' and it came about from family who were wanting to send their loved ones supplies that would last without refrigeration, withstand the travel and also pack a nutrient punch.  Enter the Anzac biscuit.

Here's an old recipe that I found and which I've adjusted to make it vegan.

Anzac Biscuits

Makes 16

Ingredients

2 cups of organic wholegrain oats

1 cup of organic spelt flour

2/3 cup organic panela (you could also use caster sugar)

3/4 cup desiccated coconut

1/3 cup golden syrup

125 g of organic coconut oil

1 tsp bicarb soda

2 TBS hot water

Method

Pre-heat oven to 160 degrees Celcius.  

Place the oats, flour, sugar and coconut in a bowl and mix well to combine.  Place the golden syrup and coconut oil in a small saucepan over low heat until melted.  

Combine the bicarb and water together and add to the coconut and golden syrup mixture.  It will bubble, just keep stirring it and then pour it over your oat and flour mixture and mix well to combine.

The mixture will be crumbly and won't stick together completely, don't fret, this is fine!

Place one tablespoon of the mixture onto lined baking trays and flatten to make rounds.  Make sure you leave some room between biscuits for spreading.  

Place in the oven and bake for 10 minutes.  Take them out and leave to completely cool before you lift them off otherwise they will fall apart.

Be patient, the crunchy biscuit that you end up with will be worth it!

Now you can eat them as is, crumbled over ice cream, or stuffed with some delicious homemade nutella!

Homemade Nutella

Makes approx. 370 mls

Ingredients

150 g of raw hazelnuts

2 tsp pure vanilla extract

3 TBS raw cacao powder

4 TBS raw coconut nectar (or maple syrup)

1/8 tsp of Himalayan pink salt

1 TBS EV coconut oil

1/2 cup almond milk*

Method

Place the nuts in a food processor and process until they begin to form a paste.  This will take a while, and you will need to scrape down the sides intermittently.  I found that I had to stop and start as the motor was heating up!

Once it's start to form a paste and you can see that the oils are starting to get released, add the coconut oil and continue processing until it starts getting smooth.  Add the rest of the ingredients and process a little bit more, until it's all creamy and spreadable.  You can stop here or do what I did which is added it all to my vitamix and blended it on high for about 30 seconds.
This gives it a really smooth and creamy texture, more than what I got when I did it with just the food processor alone.

Place in the fridge for about 30 minutes before you start spreading.

The colour of the nutella will darken if left exposed to the light/air.

I keep mine in a glass container with a tight fitting lid.

*I used store bought almond milk because it has a milder flavour than homemade as I didn't want the delicate hazelnut flavour to be over powered but choice is yours.

Hope you enjoy the recipe and please let me know if you try it.

Peas, love and mungbeans

xxb