Saving the Planet... But First, Breakfast
Vegan recipes for a more sustainable start to the year
Whether you’re a vegan veteran or just looking to make a few more of your treats plant-based, our Executive Development Chef, David Demaison, has created two cacao-led recipes for you that more than hold their own against breakfasts of the egg-and-bacon-muffin variety. His Saint Lucian Breakfast Cacao Tea and Banana Chocolate Muffins make a more conscious (yet no less delicious) first meal of the day..
Going vegan as your New Year’s resolution? You’re not alone. Without a doubt, January is the month of the vegan. The Guardian reported a record-high 250,000-strong sign-up to the Veganuary movement in 2019*. One in five Brits have said they would consider going vegan, and with over half of Brits now adopting vegan buying behaviours for their groceries and toiletries**, the movement is only expected to gain momentum: vegans and vegetarians are predicted to make up 25% of Brits by 2025, and flexitarians just under 50%***.
Many find the majority of the food-swaps easy (and, if you do it right, downright delicious): cow’s milk for oat milk, sirloin for cauliflower steak, milk chocolate for (ahem) our new 45% Nutmilk chocolate. But the term ‘vegan breakfast’ often summons ideas of vegetable oil butter on curling toast, sugary cereals and jaw-grinding granola bowls. Happily, it doesn’t have to be this way…
Banana Chocolate Muffins
Chilly Sunday mornings demand an indulgent brunch – something warming and wholesome to be enjoyed bite by bite between 11am and the Sunday roast. These plump breakfast muffins are delicious, but not so sweet that you’ll feel guilty about eating them as your first meal of the day. And of course, they’re entirely vegan-friendly.
- 230g plain flour
- 20g cacao powder
- 200g light brown sugar
- 5g baking powder
- 5g baking soda
- 2g table salt
- 5g ground cinnamon
- 300g ripe bananas (skin off)
- 120ml oat milk
- 40g coconut butter
- 1 egg substitute for baking (look for egg replacers in the vegan or free-from aisle)
- 250g 45% Nutmilk Batons, finely chopped [hyperlink] (200g for the batter, 50g aside)
- Preheat the oven to 175°C/Gas Mark 3.
- Combine the plain flour, light brown sugar, cacao powder, baking powder, baking soda, table salt and cinnamon in a large bowl.
- Prepare your egg substitute
- Mash the bananas and coconut butter together in a separate bowl and then mix in your egg substitute and oat milk
- Pour the wet ingredients over the dry ingredients and whisk until everything is combined.
- Finely chop 250g of 45% Nutmilk Batons, keeping the chunks a similar size to chocolate chips. Stir 200g of the chopped Batons into the batter. Set 50g aside
- Grease your cups or muffin mould with cooking spray, then fill them about ¾ full and sprinkle evenly with the remaining chocolate drops.
- Bake for about 30 min or until lightly golden brown
- Allow the mould cool slightly before removing the muffins from the tray.
Saint Lucian Breakfast Cacao Tea
It wouldn’t be Sunday morning without a mug of tea by your side. This revitalising concoction is a traditional breakfast drink that Saint Lucians have enjoyed for generations. Beautifully spiced with deep chocolatey undertones – but still completely vegan-friendly.
- 220ml of your choice of plant milk
- 25g freshly-roasted cacao nibs
- ¼ tsp ground cinnamon
- 1 small pinch of nutmeg
- 1 small pinch of turmeric
- The Velvetiser
- Pestle and mortar
- Warm the cacao nibs, cinnamon, nutmeg and turmeric together in the microwave or oven until they darken slightly
- While the spices are still warm, grind them as thoroughly and finely as possible in a pestle and mortar until they take on a similar consistency to melted chocolate
- Place your choice of plant milk in the Velvetiser and add all the ground cacao nib and spices.
- Press the start button
- While the Velvetiser works its magic, warm up a Podcup or mug with some hot water. Once the Velvetiser finishes its cycle, remove the hot water and pour your Saint Lucian Cacao Breakfast Tea into the heated cup.
**Source: research carried out by Opinion Matters for The Vegan Society between 14th and 16th July 2017 involving a sample of 2,011 UK adults.